So who here is the best cook? (or HOGish cook off)

[Volk]

OK I got inspired by this thread

http://www.bladeforums.com/forums/showthread.php?t=755662

And the cheesecakes

Its summer, time to fire up the grills, the fires, anything that can be chopped up and burned, and throw some meat (or?) on it/in it. I'm sure you guys are planing something, and good food is to be had. So snap some pictures of your contraptions and of things that would make anyone drool. (Busse knife content is a plus)

Also post how to make em, the recipes. I wanna learn how to cook stuff, cool stuff. I'm sure everyone here has some dish he is proud of the most, or some way to cook the meat that is "right." Share.

This would be fun to see, if you can make something that would look tastier then anybody else's dish. This will most likely fail because people don't cock special things everyday, but if this works...well...we are gona have one hell of a recipe list here, of real HOG food.

I'd start, but I suck at cooking hence I'm starting this thread.

 

[gatorzingo]

Cooking (ergo, taste) is subjective. It all depends on your upbringing. Some folks like Bud Lite and others enjoy Sam Adams for example. My $0.02

 

[Volk]

Thats why I want to see/try everything. I know its subjective, still would be fun to see.

 

[viva la]

I'm not a Hog (yet...) but can I play?


Chipotle honey glazed chicken

1 c honey
2-3 tbsp chipotle peppers in adobe sauce pureed
2 tbsp Dijon mustard
4 tbsp chili powder
Salt and pepper
4 tbsp oil
2 tsp coriander
2 tsp cumin
2 tsp paprika

Wisk everything but sesame seeds together.
Brush or toss chicken till coated


Marinated skirt steak

For 1 ½ to 2 lbs skirt steak
Chilis
½ c water
1 tsp cumin seeds
5 allspice berries
2 cloves
1” cinnamon stick
5 cl garlic
8 peppercorns

Blend
Marinade for 1 hr to 1 day


Honey citrus glazed cod with grapefruit-orange relish

Glaze:
½ c honey
1 tsp orange zest
1 tsp lemon zest
2 tbsp orange juice
1 ½ tbsp oregano
Salt and pepper

Wisk together. Brush fish with mixture and place on sheet that is lightly oiled.
Cook aprox 10 minutes or until cooked through.

Relish:
2 oranges supreme and ¼ inch slice
1 med grapefruit same
¼ red onion halved and sliced thin
Juice of ½ orange
2 tbsp sherry vinegar
2 tsp honey
1 tbsp EVOO
3 tbsp parsley
Salt and pepper

Mix together

Plate cod and top with relish


Mexicali Style Corn

4 tbsp butter
Salt and pepper
2 tbsp oil
1 small red onion fine dice
1 jalapeno fine dice
1 red pepper fine dice
2 cloves garlic minced
Corn

Saute onion, jalapeno and pepper till soft
Add garlic and saute 30 seconds
Stir in corn and heat thru
Salt, pepper and butter

 

[fugawee]

Chipotle honey glazed chicken

What time should we arrive?

 

[viva la]

What time should we arrive?

y'all make it to VT the invitation is open...

I actually haven't made that in a while...used to do it all the time with chicken wings...

 

[Volk]

I'm not a Hog (yet...) but can I play?

Yep, everyone is welcome. You should cook one of those and post some pictures, because just reading that make me want to guy out and start buying stuff to cook em.

Thanks for those, I'm surely going to try a thing or two.

 

[knife hunter]

Venision from the backyard.

Near perfection/textbook Pork. Red smoke line around crust and tons of juice

Blackberry from the backyard just like my grandma use to make

 

[knife hunter]

Cheese biscuits

Fried chicken

and whats for dinner? Beef!

 

[Matteo Escobar]

Cheese biscuits

Fried chicken

and whats for dinner? Beef!

You win.

 

[Grimspoon]

Ummm, does this count?

Here's a cake I baked a couple months ago for the baking class in my Culinary Skills course:

Unfortunately I don't take a lot of pics of the normal food I cook.

Edit: This was my inspiration - Day Of The Tentacle, and old Lucas Arts computer game.

 

[tomthebaker]

Well, I graduated from the French Culinary Institute in NY.

Right now I mostly direct the action at my bakery:

(A new website is under development, this one is dated)

http://farrellbread.com

A few Hogs have received my cookies, and with luck I will BRING IT to the A.G. Russel show!

 

[tomthebaker]

Nice work there, KH!

 

[Volk]

ok, I need to know how to make those, I just ate and I'm hungry again.

 

[OldPhysics]

Well, all of you impress me!

I mostly just burn stuff up on my backyard grill.

 

[TheQuest]

Whenever I'm cooking up burgers, steaks, or chicken breasts, I start with a light coat of olive oil. It seals the meat and keeps all that excellent moisture inside. Just drop a dab on your item of choice and coat.

I take it easy on the spices, less is more. After I get done applying the oil and spices, I put it on a plate, cover it, and throw it in the refrigerator to chill. If I'm rushed, the freezer works. This firms the meat up, and draws the flavors in.

For the chicken last night, I pre-heated the oven to 350, did the oil and spice treatment, chilled it in the freezer for about 15 minutes, tin foiled and lightly oiled a tray, placed the chicken breasts on that, and sprinkled with shredded Parmesan. Went into the oven for 35 minutes, took 'em out, and they were gone in 10.

The whole lineup was the chicken, stewed spinach and Parmesan, and Fettuccine Alfredo. The Spinach was a bit of an ad lib. I had minimal ingredients, so it was shredded leaves, a cup of milk, a pinch of sugar and salt, and a bag of Parmesan cheese. Then I let it stew on low.

Meh, simple, but it works for me.

 

[knife hunter]

Well, I graduated from the French Culinary Institute in NY.

Right now I mostly direct the action at my bakery:

(A new website is under development, this one is dated)

http://farrellbread.com

A few Hogs have received my cookies, and with luck I will BRING IT to the A.G. Russel show!

I can tell.....these are the best cookies I have eaten. Maybe, ever:thumbup: DOn't tell my wife or grandmother:thumbup:

THey deserve there own thread, but this seemed almost too perfect to leave em out Also, I wish I had put a knife in pic for perspective. I cut these cookies into quarters and split with wife, and kids.

THese are Tom's cookies from his bakery. He was kind enough to send em with a package I had coming.

Oatmeal raisin

THis is a chocolate walnut and it has to be 3" around and 1/2-3/4" thick

They were incredible!

 

[knife hunter]

Ummm, does this count?

Here's a cake I baked a couple months ago for the baking class in my Culinary Skills course:

Unfortunately I don't take a lot of pics of the normal food I cook.

Edit: This was my inspiration - Day Of The Tentacle, and old Lucas Arts computer game.

Brother GRIM, those are killer! I got my sons BD coming 30 days from today. Can you do Sponge Bob? THink he would survive shipping

I am not sure it could taste better than it looks:thumbup:

 

[adrock1978]

Haha! Awesome thread OP. Glad I could inspire. I'll most more as I cook it. Looks like we have plenty of hogs to keep us drooling though.

 

[eslam98]

Listen, having been raised by a chef I'm obviously the best cook on these boards!

I hope to make good on a statement like that one day, maybe next year at Blade! I'm starting to save now!

Disclaimer: I'm 13 beers in at this point, and may be full of ^&$%.

Great pics so far! I'm a big fan of the steaks!