Gravy's Cooking Thread

lurkingdirk_sl said:

Pot sticker recipe, please.

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Yeah, I'm kinda useless for recipes since literally the only things I ever measure are rice and water for rice.

But basic wonton construction starts out from the same core:

ground Pork
ginger
minced garlic
minced green onion
soy sauce
egg yolk
sesame oil

Then you can add acids and heat of your choice. I like a splash of rice vinegar and crushed red pepper.

It's important not to go hog wild with this stuff. If you're like me, you'll happily abandon subtle intricacies for a flavor assault. This does not work with wontons.

Mix up your ingredients and spoon a small amount into some wonton wrappers, wet the edges, and seal. Basic triangle or pleated folds work best for pot stickers. Warm a lightly oiled non-stick pan over medium high heat and place them in there. I let them go until I just begin to smell burning then pour in enough chicken stock to deglaze the pan plus a little more for steaming. I don't know maybe a quarter cup? Maybe a lot more or less than that. I have no frame of reference. Cover, turn to low, let steam for 3 minutes. Done.

Deathwing_sl said:

How does one smoke a whiskey? Do you smoke the corn? The mash? Do you percolate the finished product with smoke? Or just mix in liquid smoke?

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Same way you make smoked beer, by roasting the grains over an open fire! You can make small batches of smoked drinks by percolating smoke though them though. I made a tiny smoker contraption for smoking individual cocktails. Worked alright till it broke.

I was on the beach in Mexico with my family for winter break, and we went sport fishing one day. My brother caught a sail fish, and I got a mahi mahi.



We donated most of the meat to the restaurant that the captain owns, but still had a shit ton of fish to cook.

With the mahi mah (white fish)i, I did a couple things:

Fish Tacos
Cut the fish up into small bite size-ish pieces
Marinade in olive oil with garlic, salt, pepper, and a lime juice
In a sauce pan, sautee the fish.
Now get the tortillas ready

On a griddle or flat pan, medium-low heat
slap as many tortillas down as can fit
Flip them after 30 secs or so
spread your cheese around. We used Oaxaca cheese, which is like jack. Use whatever lightly flavored cheese you like
place a few pieces of the fish on top of the cheese
fold tortilla over, cook til it starts to brown then flip

Serve them up with whatever salsa you have. We also made fresh guacamole and pico de gallo to put on the tacos. Both went great with them. Fresh chopped cilantro on top key. I also recommend squeezing a little lime juice on them.

I used a similar marinade for large fillets and baked them. It went awesome with some grilled spicy potatoes, and fresh tomato slices with the oaxaca cheese and some cilantro as garnish.

Sailfish (dark fish)
In a glass backing dish, put sliced tomatoes, onions, red and orange peppers on the bottom, pour in some tomato puree,
Place the fillets on top. then surrounded the fish with more of the veggies and tomato puree.
Sautte some minced garlic in olive oil and mix that in
Dice up serranno peppers (seeded or not depending on how much you like spice) and add that in as well
Salt and pepper to taste

Bake on low heat for an hour

Shit was amazing. I was just kind of improvising with the stuff we had in the condo we were renting and what was available at the small market nearby. It ended up tasting pretty awesome. None of the ingredients really over powered the taste of amazingly fresh fish. They were just simple and went really well together. It was also pretty easy to throw it all together.

Follow up:

That whole week on the beach, I did a ton of cooking for my family, as I was basically the host. I don't really cook much, I usually enjoy going out to eat a lot and trying new stuff. I guess it served me well, cause I experimented a lot while there. Simple stuff like tacos and quesadillas can be really fun and easy and you can get pretty creative and gourmet with them. I also made a bunch of "salsas" like guacamole, pico de gallo, and salsa verde. With some of the sail fish, I made ceviche one day. Since they left, I've really been hooked on cooking more. I'm going to start reading through this thread, and checking out some other stuff. One of the first things I really need to do is get some good knives. What I have are absolute shit.

Just made prime rib for my mom's birthday. Came out great.

Cooked it all day at 190 til it got to 130 internal. Pulled it out and let it rest for 15 minutes while the oven cranked up to 500. Put it back in for another 10 minutes and got a great crust on the outside.

Paired it with some mashed parsnips with carmalized onions.

Sounds great, I love prime rib. Did you season the outside of the roast with anything special?

A total inexperienced newb question for you Troll. Why did you choose high heat at the end? From what I've read, the opposite is usually recommended. Start with it cranked, get the nice crust, then turn it down to finish cooking inside.

Gravy_sl said:

Sounds great, I love prime rib. Did you season the outside of the roast with anything special?

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Just sea salt and fresh-cracked black pepper.

Superhiro_sl said:

A total inexperienced newb question for you Troll. Why did you choose high heat at the end? From what I've read, the opposite is usually recommended. Start with it cranked, get the nice crust, then turn it down to finish cooking inside.

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The Food Lab: How to Cook a Perfect Prime Rib | Serious Eats

I'd always heard the same. That convinced me otherwise. And it came out more-or-less perfectly as it said.

Edit: I think the only thing I'd change is to actually reduce the cooking temp to 180 and cooking it even longer,

I always do salt, pepper, & garlic powder(not salt) as my prime rib rub. Shitloads of it, cake it on good. Comes out great.

joeboo_sl said:

I always do salt, pepper, & garlic powder(not salt) as my prime rib rub. Shitloads of it, cake it on good. Comes out great.

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This is what I use, too. I like the pepper to be coarse ground for it, also. I may have to take out a bank loan and buy a prime rib roast this week.

I'm trying that slow cooker whole chicken recipe today. I want to make a vegetable to go with it, was thinking brussel sprouts or broccolini but wondering if I can/should throw the veggie in with the chicken and slow cook or just saute them on their own? Suggestions?

Khane_sl said:

I'm trying that slow cooker whole chicken recipe today. I want to make a vegetable to go with it, was thinking brussel sprouts or broccolini but wondering if I can/should throw the veggie in with the chicken and slow cook or just saute them on their own? Suggestions?

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I did roasted, mashed parsnips with the prime rib. They were awesome, but more of a mashed potato sub than a straight-on veggie side.


Recipe follows, anyways.

2 lbs parsnips, peeled and cubed
1 onion, diced
~1/3 cup cream
3 tbsp butter
1 tbsp marjoram

Cut up your nips and toss them with 2 tbsp butter and the marjoram. Arrange on a baking sheet and bake for 30 minutes at 400.

In a pan, melt the butter and get the onions cooking. Get them nice and carmelized. If shit sticks to the bottom, turn up the heat and toss in a 1/4 cup of water and scrape it up, then turn the heat back down. Rinse and repeat. Keep em cooking on low until the parsnips are done.

In a food processor or blender, add your parnsips and cream. Blend. This is where your personal taste comes in. I like em to have texture, so I don't go full puree and only use the 1/3 cup. If you want them creamier, add a little more cream and go full puree.

When that's done, stir in the carmelized onions.

Khane_sl said:

I'm trying that slow cooker whole chicken recipe today. I want to make a vegetable to go with it, was thinking brussel sprouts or broccolini but wondering if I can/should throw the veggie in with the chicken and slow cook or just saute them on their own? Suggestions?

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They'd be complete mush, but they'd probably be pretty tasty sitting in those juices! I just did the chicken again last night and wish I had saved those juices for rice or something!

If you want a good brussel sprouts recipe, here is what I love to do:

Cook bacon and chopped walnuts in a pan until bacon just starts to crisp and set aside until later. Put the halved brussel sprouts in the pan and put olive oil, salt, pepper, and HONEY over them. Cook @ 375 for about 30 minutes and then add the bacon and walnuts, shake, and cook for another 10-15 minutes.

Shit is wild, I tell you.

Anything that keeps them from tasting like brussel sprouts is a good recipe.