Chef on Board - Sharing a Recipe

This is a discussion on Chef on Board - Sharing a Recipe within the Off Topic & Humor Discussion forums, part of the The Back Porch category; Ingredients 2 tablespoons olive oil 1 large onion, chopped 4 garlic cloves, minced 2 pounds ground chicken 1 teaspoon salt, plus more for seasoning 2 ...

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Thread: Chef on Board - Sharing a Recipe

  1. #1
    Member Array satansbedbugs's Avatar
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    Chef on Board - Sharing a Recipe

    Ingredients
    2 tablespoons olive oil
    1 large onion, chopped
    4 garlic cloves, minced
    2 pounds ground chicken
    1 teaspoon salt, plus more for seasoning
    2 tablespoons ground cumin
    1 tablespoon fennel seeds
    1 tablespoon dried oregano
    2 teaspoons chili powder
    3 tablespoons flour
    2 (15-ounce cans) cannellini or other white beans, rinsed and drained
    1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
    11/2 cups frozen corn, thawed
    4 cups low-sodium chicken stock
    1/4 teaspoon crushed red pepper flakes
    Freshly ground black pepper for seasoning
    1/2 cup grated Parmesan cheese
    1/4 cup chopped fresh flat-leaf parsley
    Directions
    In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

    Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

    Read more at: White Bean and Chicken Chili Recipe : Giada De Laurentiis : Recipes : Food Network
    CHEF ON BOARD

    RUGER SR9c

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  3. #2
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    Here's my favorite:

    Burn a hot dog
    Throw it on a bun
    Cover it with mustard

    Enjoy!
    Retired USAF E-8. Avatar is OldVet from days long gone. Oh, to be young again.
    Paranoia strikes deep, into your heart it will creep. It starts when you're always afraid... "For What It's Worth" Buffalo Springfield

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    Member Array l1a1's Avatar
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    OldVet - You must be some kind of gourmet chef. I'm impressed.

    That white chili sounds pretty good.
    It's kind of like how some people have a sudden and insatiable desire to talk about vampires after the Twilight series became popular, except zombies are much less gay and more likely to exist one day

  5. #4
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    That chili sounds great! I may have to try it one day soon. I'm a big fan of anything I can make in a crockpot.
    It may be that your sole purpose in life is simply to serve as a warning to others.

  6. #5
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    Quote Originally Posted by OldVet View Post
    Here's my favorite:

    Burn a hot dog
    Throw it on a bun
    Cover it with mustard

    Enjoy!
    I may try this too.
    It may be that your sole purpose in life is simply to serve as a warning to others.

  7. #6
    Member Array leecheater's Avatar
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    Maybe I'm just old school but chicken in chili is just wrong.
    IronMike, F350, OldVet and 2 others like this.

  8. #7
    Distinguished Member Array lionround's Avatar
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    Chef, I don't know about the others here, but I appreciate the effort. Keep them coming.

    That said, I am from Texas (although I live in Tennessee) and have been in a number of chili cook offs. Not saying I won, but I did all right. First, real chili doesn't have beans nor does it have chicken. I has ground beef and I add Jimmy Dean ground sausage to mine for a little extra flavor. I won't give away the rest of my recipe because I have to keep something secret.
    goldshellback and mcp1810 like this.
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  9. #8
    Distinguished Member Array DontTreadOnI's Avatar
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    Quote Originally Posted by leecheater View Post
    Maybe I'm just old school but chicken in chili is just wrong.
    Right!?

    That's what God made deer for. You can't beat some venison chili.
    l1a1, nontechguy, DMan and 2 others like this.
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  10. #9
    Member Array StcLurker's Avatar
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    Award Winning Turkey Recipe:

    - Go buy a turkey
    - Take a drink of whiskey (scotch) OR JD
    - Put turkey in the oven
    - Take another 2 drinks of whiskey
    - Set the degree at 375 ovens
    - Take 3 more whiskeys of drink
    - Turn oven the on
    - Take 4 whisks of drinky
    - Turk the bastey
    - Whiskey another bottle of get
    - Stick a turkey in the thermometer
    - Glass yourself a pour of whiskey
    - Bake the whiskey for 4 hours
    - Take the oven out of the turkey
    - Take the oven out of the turkey
    - Floor the turkey up off of the pick
    - Turk the carvey
    - Get yourself another scottle of botch
    - Tet the sable and pour yourself a glass of turkey
    - Bless the saying, pass and eat out
    nontechguy and Taurahe like this.
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    Ex Member Array F350's Avatar
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    leecheater
    Maybe I'm just old school but chicken in chili is just wrong.
    Yea; should be cubed beef or better yet venison

    If we are doing Recipes...

    Bourbon Molasses Marinated Beef Tenderloin

    SERVINGS 4 servings scale / convert
    INGREDIENTS
    Marinade
    1 md. onion, chopped fine (or 2 tbsp. Tones diced onion)
    1/2 cup Bourbon
    1/4 cup unsulphured dark molasses
    (I add 2 tbsp. brown sugar)
    2 tbsp. Worcestershire sauce
    1 tsp. sweet mustard
    1/4 tsp. powdered ginger
    pinch crushed chille de Arbol or Cayenne

    Meat
    1 to 1-1/2 lb. beef tenderloin, cut into 8 medallions
    Salt and fresh ground black pepper to taste
    2 slices slab bacon, chopped
    1 tbsp. oil, preferably Canola or Corn
    INSTRUCTIONS
    In a small bowl, combine the marinade ingredients. Place the tenderloin medallions in a shallow non-reactive dish, and pour the marinade over the meat. Cover the meat, and refrigerate it for 2 to 4 hours, turning it once. Remove it from the refrigerator 20 to 30 minutes before cooking.


    Drain the medallions, and salt and pepper them. RESERVE 1/2 cup of the marinade.

    In a large cast-iron skillet, fry the bacon over medium heat until it is browned and crispy. Remove it with a slotted spoon, and drain it. Set aside the bacon, and reserve the drippings.

    Stir the oil into the drippings, raise the heat to medium high, and add the medallions. Cook them rare, about 3 minutes, turning once. Remove the steaks, pour the reserved marinade into the skillet, and raise the heat to high. Scrape up any browned bits from the bottom, and stir the marinade as it thickens into a glaze, which requires about 1 to 2 minutes
    OldVet likes this.

  12. #11
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    ^^Now we're talking. Only change I'd make is make it "one bottle of bourbon." Add 1/2 cup to the marinade and sip the rest while dinner cooks.
    sixgun likes this.
    Retired USAF E-8. Avatar is OldVet from days long gone. Oh, to be young again.
    Paranoia strikes deep, into your heart it will creep. It starts when you're always afraid... "For What It's Worth" Buffalo Springfield

  13. #12
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    Guiness Cabbage:

    Fry 3-4 pieces of bacon until crisp, break into small bits, and set aside.
    Chop cabbage and a white oinion.
    Cook cabbage and onion in 1/2 large can or bottle of Guiness or any other dark ale - the bigger the can or bottle the better.
    Drink the rest of the ale while cabbage cooks down.
    Drain cabbage, sprinkle bacon over, and serve.
    Retired USAF E-8. Avatar is OldVet from days long gone. Oh, to be young again.
    Paranoia strikes deep, into your heart it will creep. It starts when you're always afraid... "For What It's Worth" Buffalo Springfield

  14. #13
    Ex Member Array F350's Avatar
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    Quote Originally Posted by OldVet View Post
    ^^Now we're talking. Only change I'd make is make it "one bottle of bourbon." Add 1/2 cup to the marinade and sip the rest while dinner cooks.
    Well; yea!

  15. #14
    Member Array niks's Avatar
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    Popcorn stuffed turkey. My dad's famous can't miss recipe:

    Stuff turkey with popcorn
    Heat oven to 350
    Place in oven
    When popcorn blows turkey's butt off, turkey's done.
    Enjoy
    goldshellback, DMan and OldVet like this.

  16. #15
    Member Array satansbedbugs's Avatar
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    some things ive learned in the last 15 years of being a chef :

    1. there arent any rules to cooking , and some can and should be broken to find new and exciting food .
    2. not everyone can eat the same things
    3. its boring to make a certain recipe the same way , ALL THE TIME..
    4. Have fun with it ..
    Ally, Taurahe and goldshellback like this.
    CHEF ON BOARD

    RUGER SR9c

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