Cooking: exchange recipes

Besides cigar and other hobbies I also love cooking. I cook every weekend. I collect receipies and always try something new. Now a days fusion food is so popular and there are many new fusion dishes. I enjoy grilling a lot. I am thinking to order a Tandoori oven so I can make my nun, tandoori chicken and lamb. Wherever I live, I try to learn local cooking. So far I cook Southern food, Thai, Indian, Chinese, some Japanese, some Mexican, Tex-Mex, Turkish, Bolivian and some Central American dishes.

I know all of us have some family receipies. Would you mind to share some receipies? maybe we can all learn from each other. Thanks!

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jgibv

Fired up a tasty treat on the grill last night - BBQ rub pork chops. Thought I'd share it with you all. It's a little smoky & a little sweet and sure to please everyone's tastes.

For the rub:
(Take how much total rub you want to make then divide out for the measurements - I usually make 5+ cups at a time and store the extra in an airtight container)

1/3 white sugar
1/3 brown sugar
1/6 smoked paprika**
1/12 salt
1/12 ground black peppercorn

**The paprika we use for this recipe is home-made and much smokier than the "store-brand"/pre-packaged kind. It's been my experience that ours is usually about 2x smoky as the "regular" store brands.
So if you are using a regular type paprika bought from the supermarket, I'd recommend upping the paprika and cutting back the sugars to get the same level of smokiness.

Fire up the grill to medium-high heat. Put a good coating of rub on the pork chops.
For a 1/2 in thick chop, grill 6-min each side.
Let rest for 3 minutes.
Enjoy!

marineatbn03

jgibv:
Fired up a tasty treat on the grill last night - BBQ rub pork chops. Thought I'd share it with you all. It's a little smoky & a little sweet and sure to please everyone's tastes.

For the rub:
(Take how much total rub you want to make then divide out for the measurements - I usually make 5+ cups at a time and store the extra in an airtight container)

1/3 white sugar
1/3 brown sugar
1/6 smoked paprika**
1/12 salt
1/12 ground black peppercorn

**The paprika we use for this recipe is home-made and much smokier than the "store-brand"/pre-packaged kind. It's been my experience that ours is usually about 2x smoky as the "regular" store brands.
So if you are using a regular type paprika bought from the supermarket, I'd recommend upping the paprika and cutting back the sugars to get the same level of smokiness.

Fire up the grill to medium-high heat. Put a good coating of rub on the pork chops.
For a 1/2 in thick chop, grill 6-min each side.
Let rest for 3 minutes.
Enjoy!

I just drooled on my keyboard....thanks

jgibv

marineatbn03:
I just drooled on my keyboard....thanks

LOL, sorry about your keyboard dude.
And yeah, I've been tinkering with that recipe for a while, finally nailed it down late last summer when we got some home-made paprika from my (soon to be) in-laws. It's the smokiness that makes it.... and it's so simple but sooo good.
No extra BBQ sauce is needed if you use this rub, I promise - it's got a ton of flavor and when that sugar caramelizes, mmm mmm mmm....

$hit now I'm drooling on my keyboard. haha

j0z3r

Tonight is Cannelloni, or Manicotti if you prefer.

20 empty shells
15 oz Ricotta cheese
8 oz cream cheese
package of chopped spinach, drained
2 eggs
shredded mozarella cheese
shredded parmesan cheese
salt, pepper, dried oregano and basil to taste.

mix it all together and shoot the filling into the shells, top with sauce and more shredded mozarella, cover and bake until shells are soft, about 1 hour..

rzaman

I want to try this, thanks Joe.

j0z3r:
Tonight is Canelloni, or Manicotti if you prefer.

20 empty shells
15 oz Ricotta cheese
8 oz cream cheese
package of chopped spinach, drained
2 eggs
shredded mozarella cheese
shredded parmesan cheese
salt, pepper, dried oregano and basil to taste.

mix it all together and shoot the filling into the shells, top with sauce and more shredded mozarella, cover and bake until shells are soft, about 1 hour..

j0z3r

You should, I'm quite pleased with how it came out. One suggestion, don't go easy on the sauce as it will be absorbed some by the noodles and some will boil off. 375 is a good baking temp, but 400 works too.

rzaman

Apprecitae the temp tips. thanks!

j0z3r:
You should, I'm quite pleased with how it came out. One suggestion, don't go easy on the sauce as it will be absorbed some by the noodles and some will boil off. 375 is a good baking temp, but 400 works too.