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Huddle Recipe Book


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#61 LifeisaGarden

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Posted 20 July 2013 - 05:23 AM

I'll give you both my sauce and rub for nothing.  



#62 LifeisaGarden

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Posted 20 July 2013 - 05:35 AM

Grilled Mahi-Mahi

 

4 skinless mahi-mahi fillets, approximately 2 pounds

2 teaspoons kosher salt

1/2 cup diced sweet onion

1/4 cup freshly squeezed lime juice

1/4 cup freshly squeezed orange juice

1 tablespoon minced jalapeno

1/4 cup brown sugar, packed

1/4 cup tequila(opt)

1/4 cup olive oil

1/4 cup freshly chopped cilantro leaves (reserve a bit for topping)

 

Rub the fillets with kosher salt and put in a ziplock. In a food processor, combine the onion, lime juice, oil, orange juice, jalapeno, cilantro, sugar and tequila, blend, pour marinade in the ziplock with the fish. Marinate for no longer than 1 hr, remove the fillets from the marinade and set it aside.

Heat a grill to high, oil the grill and place the fillets over direct heat until they are just cooked through - opaque at the center but still moist, approximately 3 to 4 minutes per side. While the fish is grilling, transfer the reserved marinade to a saucepan and heat until it is reduced to about 3/4 cup. Using tongs, remove the fillets to serving plates and divide sauce equally among them. Top with the reserved cilantro.



#63 thefuzz

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Posted 27 July 2013 - 01:38 PM

Braised Short Ribs (fantastic)

 

Coat ribs with sea salt and OO.

 

Sear beef short ribs in cast iron dutch oven, all sides over high heat.  1-2 minutes for each side and top and bottom.

 

You can do this in batches, no reason to try to keep them warm after the sear.

 

Chop 2 stalks of celery, 3 carrots, 1 large onion, 2 cloves of garlic,then put in food processor.

 

Don't rinse out dutch oven, put the veggie mixture in the pan and cook until crusty...keep scraping the crust off the bottom of pan.

 

Cook until most of the moisture is gone and it's crusty/crumbly.  Add 2.5 cups of strong red wine and a small thing of tomato paste.

 

Stir, bring to a boil and cook down 2/3's.  I usually add some black pepper during this time.

 

Put ribs back into mixture, and cover with 50/50 water and wine until barely covered.

 

Put lid on and bake at 375 for 3 hours with thyme and bay leaves.

 

Thank me later.

 

 

 

 



#64 bleys

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Posted 07 August 2013 - 10:50 PM

New recipe I put together that follows the paleo diet (for the most part), although I'm thinking sour cream needs added after I made this tonight..  And usually I hate cauliflower, but you can't taste it at all..  Definitely a fine replacement for rice with this dish.

 

 
 
  • 4 tablespoons canola oil (or whatever your preference)
  • 1 medium onion, sliced in decent sized strips
  • 1 bell pepper, sliced in decent sized strips
  • 1 cup celery, finely diced
  • 1 head cauliflower, trimmed
  • 1 (4 ounce) can green chilies, diced
  • 1 pound boneless, skinless chicken breast, grilled and diced into 1-inch pieces
  • ground cumin, oregano and chili powder to taste
  • 1 avocado
  • grated cheese
  • salsa

 

  1. In a large skillet, heat olive oil over medium heat
  2. Saute onion over medium heat for 10 minutes, until soft
  3. Add celery to skillet and saute for 5 minutes
  4. Place cauliflower in a food processor with the “S” blade and process until the texture of rice
  5. Add cauliflower to skillet, cover and cook 5-10 minutes, until soft
  6. Mix green chilies (or I use 4oz of jalapenos) and chicken into skillet
  7. Stir in salt, cumin, oregano and chili powder
  8. Serve, topping with avocado, cheese and salsa

 

 

as I do with most recipes, I add what I like and usually make it work better to my preference without screwing up the recipe...  so to each their own.

 



#65 ARSEN

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Posted 07 August 2013 - 11:06 PM

Perfect burger

Mix together:
2lbs of ground beef
1 cup of Worcestershire sauce
1 teaspoon of cayenne pepper
1 teaspoon of salt
1 teaspoon of garlic powder
1 tablespoon of beer

Form a burger patty and grill it. Do not use bun but instead use toasted bread slices.

When burger near done, place slice of provolone cheese and let it melt over patty. Add 2 beacon strips and 2 teaspoons of ranch dressing. Consume. It will be best burger u ever ate.

#66 C47

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Posted 03 September 2013 - 01:16 PM

Perfect burger

Mix together:
2lbs of ground beef
1 cup of Worcestershire sauce
1 teaspoon of cayenne pepper
1 teaspoon of salt
1 teaspoon of garlic powder
1 tablespoon of beer

Form a burger patty and grill it. Do not use bun but instead use toasted bread slices.

When burger near done, place slice of provolone cheese and let it melt over patty. Add 2 beacon strips and 2 teaspoons of ranch dressing. Consume. It will be best burger u ever ate.

I gotta get my grill working so I can try this out....



#67 Cat

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Posted 04 September 2013 - 08:23 AM

Since Fall is coming up I'll post this awesome Chicken Tortilla Soup recipe

 

 

2 teaspoons olive oil

1 medium onion, chopped

4 garlic cloves, minced

1 medium jalapeno pepper, chopped or green chilles

1/2 medium green pepper

2-3 small boneless skinless chicken breasts

2 cups frozen corn

1/2 cup dry white wine or 1/2 cup water

2 teaspoons cumin

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

4 (14 ounce) cans chicken broth

2 (14 ounce) cans diced tomatoes

2 (8 ounce) cans tomato sauce (or rotel)

½ cup cilantro

1 can of black beans

Shredded Jack Cheese to top soup with

1 cup non-fat tortilla chips (optional) to top soup with

 

Directions:

 

1

Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.

2

Add all the rest of the ingredients to the large pot and bring to a boil.

3

After about 15 minutes, remove the chicken breasts and shred.

4

(Two forks work well to pull the chicken apart!).

5

Return shredded chicken to the pot and simmer an additional 45 minutes.

6

Serve, topped with crushed tortilla chips if desired.

 

 



#68 bleys

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Posted 18 September 2013 - 11:38 AM

Ingredients
  • 1 Tbsp. vegetable oil
  • 1 lb. ground turkey/bison burger/or regular hamburger
  • 1-3/4 cups chopped red bell pepper
  • 1 cup chopped zucchini
  • 1 jalapeno chopped
  • 1 small yellow onion, chopped
  • 1 Tbsp. chili powder
  • 2 cups chopped tomato
  • 3/4 cup shredded cheddar cheese (about 3 oz.)
  • 2 (10-in.) burrito size whole wheat high fiber tortillas (I make my own out of 2 Tbsp coconut flour, 1/2 cup coconut milk, 2-3eggs)
  • 1 cup shredded iceberg lettuce (I replace with chopped spinach)
Total Time 55 min
Servings 6
Preparation
  1. Preheat oven to 350°.
  2. Heat oil in 12-inch nonstick skillet over medium high heat and cook burger, red bell pepper,  jalapeno, zucchini, onion and chili powder about 5 minutes, until burger is thoroughly cooked, stirring occasionally. Stir in 1-1/2 cups tomato and cook, stirring occasionally, 3 minutes or until tomato is soft.
  3. Place 1/3 of the turkey mixture in 9-inch deep dish pie plate.  Sprinkle with ¼ cup cheese, then top with 1 tortilla. Repeat layers.
  4. Bake covered 20 minutes. Sprinkle with remaining ¼ cup cheese and bake uncovered 10 minutes. Garnish with lettuce, remaining ½ cup tomato and, if desired, reduced fat sour cream and chopped cilantro.

 



#69 Cat

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Posted 18 September 2013 - 11:44 AM


these are similar to Ham Delites...you may have had them a church weddings.
These do not last long.



Hawaiian Ham N Cheese Sliders
Here's what you'll need....

1-2 packages of Hawaiian sweet rolls
1 onion, minced
1 stick of butter
3 Tbs of Dijon Mustard
2-3 teaspoons of Worcestershire Sauce
3 teaspoons of poppy seeds
1 1/2 pounds of shaved deli ham- or more depends how thick you want them
8-10 slices of Swiss cheese or American
In a sauce pan melt your butter. Add onion and cook until soft.
Then add in your mustard, Worcestershire, and poppy seeds. Simmer for 5 mins
Slice your rolls right down the middle. Place them in a pan with foi.lplace 2/3 of mixture on bottom of rolls..Add your ham and then your cheese.Top with the other side of the rolls and add the rest of the mixture on top.Bake for 20 mins on 350! Cut where the lines are in the Hawaiian rolls and you know have perfectly melted sliders.


I tried these. Yum

#70 Captain Morgan

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Posted 20 October 2013 - 11:09 AM

a buddy of mine came up with these and they are awesome

 

Orange Marmalade Sriracha Wings
 
I am a chicken wing fanatic and always looking for a new way to make better chicken wings.  I'm cruising the aisles of the grocery store one day and start picking out things I think would go good as a glaze for grilled wings.  I threw in Sriracha Sauce, Orange Marmalade and honey and figured I'd add some more stuff when I got home.  Well, I came up with what I think to be a perfect spicy/sweet combo sauce that is fantastic on grilled chicken wings as well as other grilled meats such as chicken, pork chops, ribs and meat balls.  Here's the recipe and the process.
 
Orange Marmalade Sriracha Sauce
1 - 18oz Orange Marmalade (I used the generic store brand, you can buy gourmet if you choose)
1/3 Cup - Sriracha Sauce
1/3 Cup - Honey
1/3 Cup - Brown Sugar
 
Directions - Combine all ingredients in a heavy sauce pan and heat over medium heat, bring to a boil, stirring constantly to dissolve the sugar and combine ingredients and remove from heat.
 
Grilling Directions - Grill wings indirect at 350º for 20-30 or until golden brown.  Then dip the wings in the sauce, then place back on the grill and continue to cook 10 minutes and repeat one or two more times.  When you're done,you should have a 'candy like' glaze.


#71 Baby Andy Reid

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Posted 02 November 2013 - 09:56 AM

Can anyone fry up some breast milk for me?

#72 thefuzz

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Posted 06 November 2013 - 11:48 AM

Tonight I am making whole grilled Beef Fillet, with Sweet Potato Souffle, with Green Beans Almondine.

 

Not really a recipe, just thought I would share.



#73 il Malocchio

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Posted 06 November 2013 - 01:33 PM

These seemed to be a hit at the Huddle tailgate this past weekend, so I got around to typing the recipe up.. As requested by PhillyB, I will have the White Chili recipe up soon...

 

Polecat Poopies or Armadillo Eggs

10-12 medium-large jalapenos

1 package cream cheese(softened)

2 cups shredded cheddar blend

Minced garlic –either fresh or jarred

1 package imitation crab meat, medium chopped  -or real if you prefer

2lbs ground Italian sausage –hot or sweet, or both –HarrisTeeter makes decent sausage, not a fan of Johnsonville

Optional: salt&pepper, cilantro, your favorite spice blend, queso cheese

 

Cut stems off jalapenos & slice lengthwise, remove seeds.  –I like to leave some seeds, especially if Im using all sweet sausage.

Mix cream cheese, garlic, shredded cheese, crab & any spices until well blended –add some queso cheese for the extra creamy

Spoon or finger cheese mixture into Jalapenos halves –I don’t overstuff, but give a nice nickel/quarter radius

Prep sausage –add more garlic/mix if youre using both hot & sweet, then portion off enough to cover all your Jalapy’s.  I usually ball up what Im portioning, then I can pull off the bigger ones & add to smaller if I need..

Flatten out sausage portion in 1 hand, add stuffed jalapy & wrap with sausage. Make sure you cover the entire Jalapy, don’t want the filling to get lost.

Cook on a low temperature, 300ish, about 20-30mins, make sure the sausage is completely cooked.  If grilling, use indirect heat & keep covered.

 

 

 

….The spicier ones from Sunday were a 50/50 mix of hot & sweet sausage..

Obviously Im not much on exact measurements. Please  feel free to adjust any quantities, including cooking temp & time, to suit you…



#74 il Malocchio

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Posted 10 January 2014 - 04:46 PM

This is the chili I brought down to the Falcons game, enjoy it....

 

White Chicken Chili

 

 

5 chicken breasts, cooked & shredded or diced                 shredded cheese blend

5 med/lrg potatoes                                                                         2 cups chicken broth

2 cans green chilis                                                                           1/4cup vegetable oil

3-5 cloves garlic                                                                                                Lrg bag frozen corn

Pint of fresh salsa                                                                            Cumin, crushed red pepper, salt, oregano

6x cans Great Northern Beans

 

1-      Cook chicken –I like to rub the chicken in Adobo &/or other spice blends then grill it. Baking or frying or putting the chicken in with the potatoes works too. I like the grill’d flavor to make it in the chili…

2-      Add oil to stockpot on Med heat, add potatoes diced –Highly recommend seasoning the potatoes, MontrealSteak or MsJane’s MixedUp Garlic seasoning are great right here, get the base tasting good & the rest will too…

3-      Add cumin, crushed red pepper, oregano, chicken stock, salsa, corn & chilis then cook for 15-20mins –Don’t really have any measurements for the spices, a heavy dusting of each then adjust to taste.. I add more chicken bouillon than they say, give it a little thicker version.. Must use uncooked salsa here, HarrisTeeter has it in the produce section, or pico de gallo from your local Mexican joint..

4-      Add beans & garlic, then cook for another 15-20mins –use entire can of beans, juice & all

5-      Top with cheese & enjoy… and/or sour cream if you enjoy that stuff….



#75 thefuzz

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Posted 11 January 2014 - 11:29 AM

Easy Homemade Chicken Pot Pie

 

 

Two bonless skinless breasts, diced, 1/2 - 3/4 inch cubes.

 

Sautee with OO, salt, pepper, half tablespoon of smoked paprika, 3/4 tablespoon of turmeric.  Don't overcook.

 

While that's cooking, shop two stalks of celery, two carrots, 2 cloves of garlic, and half of large onion.

 

Sautee in different pan with butter and a little white wine, until onion and celery are soft and carrots are softened.

 

Add one can of Cream of Mushroom soup with roasted garlic.

 

Stir in chicken and juices from cooking, and add about 1/4 cup of low sodium beef broth, allow to thicken a bit.

 

Place a pie crust in pie baking dish, add mixture, and put another pie crust on top.  Pinch edges and poke holes in top for steam.

 

Bake at 375 for 20 to 30 or until heated through and crust is golden brown.

 

Enjoy with a nice big bodied white or Pinot.

 

Had this last night....delish.




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