CAG Kitchen - Recipes To Game To

[Havocizzle]

I am gonna start this thread and post quick, easy, and tasty dishes for those of us on Chef duty. Leaving you more time to play lol. Its also a way for me to rack up some meaningful posts.



Creole Pork Chops (also works with chicken or pork tenderloin) serves 4/5

Ingredients: pork/chicken, onion, green pepper, red pepper, 1 can tomato soup, chilli powder, jalapeño (optional)

In a large cast iron pan (or stainless steel), heat up some oil, season porkchops liberally with chilli powder, when pan is hot brown the meat (about 4 or 5 mins). Remove the meat and add diced vegetables and cook for another minute or two. Add the can of soup (dont add water). Put the meat back in, cover, and throw in the over for 40 minutes. Serve over rice or smashed potatoes.

the other option is to sear the meat and throw everything in a crock pot and cook for hours. One pot and one pan. Easy clean up. Kids love it because its not too spicy or fancy.

[Havocizzle]

Guacamole

This was passed on to me from my supervisor who attended a cooking class at a small B&B in Puerto Morales. The Little Mexican Cooking School or something. This is by far the best guacamole I have ever had. Takes 5 minutes to make and even less time for it to disappear.


2 or 3 ripe avocado, 1 tomato, white onion, jalapeño, cilantro, salt. No citrus. Thats right.

In a mortar and pestle, grind up 1/2 the diced jalapeño, 1/2 teaspoon kosher(or whatever) salt, and about 1/4 of a small white onion into a paste. This is key, do not skip, the oils released are what prevents the browning of the avocado. Now either cut or mash the avocado into your desired consistency. I like mine chunky. Add the paste and mix. Now add the rest of the diced jalapeño, finely diced white onion to taste, the diced tomato, a good amount of cilantro, salt to taste.


trust me. This is amazing.

All you south of the border might have slight deviances from this but this is my go to.

[Havocizzle]

Chicken Caesar(ish) Salad

Want a quick dinner? Prepare the ingredients and they can build their own. Use whatever you like but here is what I did last time.

1 rotisserie roasted chicken from your grocer (chop up breasts, save rest for snacking or soup)
1 diced, sliced, whatever of: green pepper, red pepper
1 head romaine lettuce washed and rough chopped
1 carrot grated (or sliced, IDGAF)
1 english cucumber seeded, peeled, and chopped
Cheese to taste (my last creation used goat feta)
croutons optional

dressing: whatever. I used what I had, and took 2 tablespoons of ranch dressing and thinned it out with coffee cream (half and half). You dont want the dressing to overpower the ingredients.

Place all the seperated ingredients on the counter for the fam to build their salad. Or make them all, your call .


This cost me maybe $25 and fed 4 for dinner. 3 if you like to eat. Took me maybe 15 minutes to clean, chop, and prepare

[Havocizzle]

Guacamole

This was passed on to me from my supervisor who attended a cooking class at a small B&B in Puerto Morales. The Little Mexican Cooking School or something. This is by far the best guacamole I have ever had. Takes 5 minutes to make and even less time for it to disappear.


2 or 3 ripe avocado, 1 tomato, white onion, jalapeño, cilantro, salt. No citrus. Thats right.

In a mortar and pestle, grind up 1/2 the diced jalapeño, 1/2 teaspoon kosher(or whatever) salt, and about 1/4 of a small white onion into a paste. This is key, do not skip, the oils released are what prevents the browning of the avocado. Now either cut or mash the avocado into your desired consistency. I like mine chunky. Add the paste and mix. Now add the rest of the diced jalapeño, finely diced white onion to taste, the diced tomato, a good amount of cilantro, salt to taste.


trust me. This is amazing.
H
All you south of the border might have slight deviances from this but this is my go to.

after going to Mexico in October I have to say this is very authentic, some places added a touch of fresh lime juice, but the right amount of salt is key

[Havocizzle]

Here some stick to your ribs food.

Shepherds Pie

About 6 cups mashed potatoes. Leftovers work. Add some life to them by adding butter, cream, salt, pepper. (I add sautéed bacon, onion, and cheese but i like to live dangerously)

Frozen peas, corn, and carrots. Maybe 2 or 3 cups. (Other veggies work too, like wax beans)

A quick meat, veggie, and gravy creation. Hamburger, chicken, pork, moose...whatever. Brown the meat, add diced onions, peppers, jalepeno, and whatever else for flavour (garlic, salt, pepper) and a pack of gravy mix/water. Done.

layer the meat sauce mix in a casserole, frozen veggies on top of that, spoon potatoes over that. Sprinkle cheese on that, unless your "lactose intolerant", bake in the oven at 375 until top browns...about 30/40 mins.

This makes plenty for 4.

I made a great chicken vegetable one recently with corn and green beans in the middle and cheddar topped potatoes.

[Carnage]

this thread makes me hungry

[Tastylemons]

The college dish

Boil half cup water in two cups of Ramon. Add six pack of beer, line of cocaine, mountain of student debt, and let sulk in sorrow for four years.

Delicious.

[Havocizzle]

The Perfect Steak (takes about. 12 minutes to cook, barely any prep)

Every man should know how to grill. So I wont touch upon that. But how many can bust out a great steak in a stainless steel fry pan. Here is the technique for a great steak cooked to perfection.

start with a great cut. New York strip, a quality top sirloin (one shaped like a strip is best), ribeye, or tenderloin. Room temperature. Seasoned WELL with salt and pepper (i use a mortar and pestle to grind up Montreal steak spice and a few additions like more pepper and cayenne). Personally I choose a good strip or tenderloin.

Pre-Heat at oven to 400.

Heat a medium/large quality stainless steel pan up on medium high. A tablespoon of oil and a tablespoon of butter in the cold pan. This is key, wait for the pan to get hot, about when the butter is sizzling and browning but before it starts to smoke.

gently place your seasoned steaks on the pan, never overcrowding, room for two decent sized steaks. Too many steaks messes with the temperature so dont cheat here. Use two pans if you have to.

cook for about 4 minutes or until the sear is a nice deep carmelized brown. Turn over with tongs (never pierce with a knife or fork to turn). Cook for 1 more minute then throw in the oven uncovered.

thick steaks (2 inches) will take about 7 minutes for medium rare, small or thin steaks about 4. After a few times doing this technique you develop a feel for it. I also poke the steak with my finger to prevent over cooking. This method is all about temperature control and it results in tender delicious steaks every time (with the right cuts)


Old school steak temperature guide

Use the density of the big meaty area of your thumb / palm with the following guide to test the done-ness of your steak, by poking the steak and comparing it to your hand. It works.

Rare - gently touch your forefinger tip to your thumb tip, with other hands forefinger poke the big meaty area of your thumb
Medium rare - ring finger (second finger) to thumb tip
medium - middle finger tip to thumb tip
medium well (you dun goofed) - 3rd finger tip to thumb tip
well done (fail) - pinky finger tip to thumb.


good luck fellow meat eaters, dine well

[PestiferousJoe]

I like to also use olive oil, coarse salt, and ground peppercorn to sear the steaks.

You can also caramelize some onions and mushrooms in a small pan for a topping.

This method does work though thanks Lebowski for sharing 😋.
Sent from the frozen igloo I call a basement.

[Havocizzle]

Pineapple Mango Salsa - made for my jerk chicken but goes great with any chicken or spicy meat

1/2 fresh pineapple, no canned bs
1 mango diced
1/2 red onion diced fine
1 or 2 jalepenos minced (take seeds out if you are a pussy)
fresh cilantro to taste
1 lime, juice and zest
salt to taste

can also use 1 Granny Smith apple