What's your favorite recipe?

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bmilla35

Joined
Aug 29, 2007
Messages
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Ever make something soooooooooo goooooooood you just had to talk about it with everyone you know?

I just recently experienced such a feeling after making (and eating) Guinness Beef Stew with Herb and Cheese Dumplings. I ate so much, I literally threw up. Gross, but true. It immediately became my favorite recipe.

So, it got me thinking, "What are other people's favorite or "go to" recipe?" After following the forum for quite some years, I noticed a common hobby of knife collectors is cooking. I would love to hear what other similar-minded people like.

Totally different from my listed recipe, I have actually been into ethnic cuisine. Indian, Sri Lankan, North African, etc, has been on the menu a lot lately.

As always, pics are welcome.
 
Not too long ago, i came up with the following recipe on my own, afterwards found it all over Internet. Best part it doesn't take long to make.
I use Scallops and Prawns together or either 1.
Melt a bunch of butter in a frying pan, throw in a handfull of diced Garlic, let it cook for a bit, than add sea food, that i sprinkle Cajun Spices on, cover, let it all cook/steam for a bit, while cooking rice in a different bowl, and Garlic Bread sticks on the oven.
Shortly before you think seafood is done, ill squeeze half or whole lemon all over it, and add a bunch more Cajun Spices.
P.S.
Im by no means a professional at it, plzz forgive the Non Cooking vocabulary.
Enjoy
 
Vodka, Clamato, horseradish, worsteshire, celery salt, black pepper, Tobasco and a dill pickle spear.
 
John Wayne's bone-in ribeye. I generally cook them in a cast iron skillet on the stove, but I'll do them on the grill from time to time.
Peppered Cowboy Steaks
A bone-in rib-eye, or “cowboy steak,” is a can’t-miss cut everybody can agree on.

2½ teaspoons black pepper
1 teaspoon dried thyme
1½ teaspoons salt
4½ teaspoons garlic powder
1½ teaspoons lemon pepper
1½ teaspoons ground red pepper
1½ teaspoons dried parsley flakes
6 (1½-inch thick) bone-in rib-eyes
3 teaspoons olive oil

Mix first seven ingredients. Brush steaks with oil; rub with pepper mixture. Cover and stick in the fridge for 1 hour.
Grill with grill lid shut over medium-high heat for 8 – 10 minutes on each side or to desired degree of doneness.

Wayne family tip: A bone-in steak will always have a bit more flavor than a cut off the bone. You can cover any exposed bones on your steaks with aluminum foil to keep them from charring as you grill.

^Courtesy of Cowboys & Indians magazine.
 
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JoshH said:
John Wayne's bone-in ribeye. I generally cook them in a cast iron skillet on the stove, but I'll do them on the grill from time to time.
Peppered Cowboy Steaks
A bone-in rib-eye, or “cowboy steak,” is a can’t-miss cut everybody can agree on.

2½ teaspoons black pepper
1 teaspoon dried thyme
1½ teaspoons salt
4½ teaspoons garlic powder
1½ teaspoons lemon pepper
1½ teaspoons ground red pepper
1½ teaspoons dried parsley flakes
6 (1½-inch thick) bone-in rib-eyes
3 teaspoons olive oil

Mix first seven ingredients. Brush steaks with oil; rub with pepper mixture. Cover and stick in the fridge for 1 hour.
Grill with grill lid shut over medium-high heat for 8 – 10 minutes on each side or to desired degree of doneness.

Wayne family tip: A bone-in steak will always have a bit more flavor than a cut off the bone. You can cover any exposed bones on your steaks with aluminum foil to keep them from charring as you grill.

^Courtesy of Cowboys & Indians magazine.
Click to expand...


I luv luv luv a ribeye steak; and your seasoning sounds wonderful. But, IMHO, 8 - 10 min per side is way too long for a 1.5" steak. Unless you like it well done. YMMV. I would preheat the grill on high, then cook the steak ~ 4 min per side, and let them rest for ~ 5 min. On a really thick steak, I like to sear each side on high for a few minutes, and then move it to the cooler side of the grill for a bit.

 
resinguy said:
I luv luv luv a ribeye steak; and your seasoning sounds wonderful. But, IMHO, 8 - 10 min per side is way too long for a 1.5" steak. Unless you like it well done. YMMV. I would preheat the grill on high, then cook the steak ~ 4 min per side, and let them rest for ~ 5 min. On a really thick steak, I like to sear each side on high for a few minutes, and then move it to the cooler side of the grill for a bit.

Click to expand...
Don't worry, I'm not one of those folks-- I shoot for medium with my steaks :D
This was just a direct copy of his recipe. Plus, being that I do it on a skillet, the time tables are thrown way off anyway. I usually throw one on at the highest heat possible and sear it for 1 1/2 minutes on each side, and follow up on medium heat with thirty seconds per side to the desired level of doneness.
 
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It may not be my favorite, as I only made it once, but Steak Diane ( a la Hank Shaw, http://honest-food.net/venison-steak-diane/ ) was pretty freaking amazing. The backstrap used had been in the freezer for a year, and it still turned out great. resinwife loved the meal, and she is not really a venison fan. I will have to try this again with some good steak.





 
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