Daplumma Posted January 16, 2009 Report Share Posted January 16, 2009 I have venison,chicken,beef or store bought fish to work with.Something hearty to be used as a main course.A good beef and Barley recipe would be good and a fish chowdah recipe would work also. Joe Link to comment Share on other sites More sharing options...
misfish Posted January 16, 2009 Report Share Posted January 16, 2009 Not sure this is what you want,but here it is anyways. In a large skillet pan,you want to fry up some diced onions,red and green peppers and 10 gloves of garlic,sliced or crushed,what ever you prefer. Allow to cook down til tender to the touch. Now add in a can of chicken broth and a can of chillie tomatoes. Allow to simmer and let the flavors get happy happy. About 1 hour. Once thats done,you pour it into a oven deep dish. Now you place the fish filets on top and put in the oven for 30-45 minutes,uncovered. I like to boil up some nice whole grain rice to put it on top off. Simple,and a very healthy meal. Link to comment Share on other sites More sharing options...
misfish Posted January 16, 2009 Report Share Posted January 16, 2009 (edited) As for what fish. I like a nice slab of COD. You can also add in some shrimp and scallops. Edited January 16, 2009 by misfish Link to comment Share on other sites More sharing options...
Daplumma Posted January 16, 2009 Author Report Share Posted January 16, 2009 That sounds great,how many peppers and onions?Not sure what Chile tomatoes are. Joe Link to comment Share on other sites More sharing options...
misfish Posted January 16, 2009 Report Share Posted January 16, 2009 That sounds great,how many peppers and onions?Not sure what Chile tomatoes are. Joe One large bell pepper of both. The Chillie tomatoes you can buy in a can. Aylmers. But I like to cut up my own and add some fresh red chillie peppers finley chopped. I remove the seeds as that can get awee bit hot for those that dont like it that hot. I take a small pot and stew the tomatoes and chillie peppers for a good hour or so, I also add salt and pepper to taste,then add into the mix of peppers and onions. This sauce is also great over some linguini. But if you do,I would reccommed steamed muscles. On the side,some nice garlic chese bread. I learned from one of the best chefs when I was young,and have taken from him and made my own dishes. No one seems to complain,,,,Well they do when it,s all gone. Link to comment Share on other sites More sharing options...
packrat Posted January 16, 2009 Report Share Posted January 16, 2009 If you have a crockpot this pretty good----might want to cut back on the barley tho. http://southernfood.about.com/od/crockpotsoup/r/bl16c2.htm Link to comment Share on other sites More sharing options...
misfish Posted January 16, 2009 Report Share Posted January 16, 2009 I HATE CROCK POTS. LAZY LAZY LAZY. J/K They do have thier place,,,,,,,,,,,,,I GUESS. Link to comment Share on other sites More sharing options...
Greencoachdog Posted January 16, 2009 Report Share Posted January 16, 2009 I can't help ya with a recipe Joe, I always cook by taste and smell. Just start thowin' stuff that looks good in a pot and season to taste... always turns out good!!! Link to comment Share on other sites More sharing options...
irishfield Posted January 16, 2009 Report Share Posted January 16, 2009 I HATE CROCK POTS. LAZY LAZY LAZY. J/K They do have thier place,,,,,,,,,,,,,I GUESS. We had a good roast out of one tonight bud. I'll tell Leah you're dissin her ! Link to comment Share on other sites More sharing options...
misfish Posted January 16, 2009 Report Share Posted January 16, 2009 You said good...................not great,,,,,,,,,,you might want to duck,,,,,,,,,,,,,,,,,,,,,,,NOW.LOL Link to comment Share on other sites More sharing options...
walleyejigger Posted January 16, 2009 Report Share Posted January 16, 2009 (edited) i'll try and put down my dads chowder recipe if i remeber right, sorry no measurements as he usually makes a 5 gal. pot at a time and it disappears in no time fry a couple slices of salt pork in bottom of pot, (no oil) remove when cooked, cut up in little pieces , (meat only remove fat) fill half the pot with water and some diced potatoes, (about 1/3 pot i'd say) once mostly cooked remove and much up half and put back in pot, keep rest for later add celery, onions, little bit o'garlic add lots o'fish (usually different varieties, one year we had 12 diff. kinds) sometimes puts shrimps also add can of clams w/ juice paprika,salt,pepper once cooked add half & half cream and remaining potatoes, once slowly boiling mix up some cornstarch and put in to thicken nice hunk of french bread for dippin i think thats it or close to it anyways when "taste testing" you'll always think it needs salt, you'll never seem to be able to put enough, so just let ppl add to their bowl to their own taste, good luck edit, forgot to return salt pork meat with fish Edited January 16, 2009 by walleyejigger Link to comment Share on other sites More sharing options...
misfish Posted January 16, 2009 Report Share Posted January 16, 2009 Now thats a chowda. Thanks for that. Link to comment Share on other sites More sharing options...
walleyejigger Posted January 16, 2009 Report Share Posted January 16, 2009 crock pot is my fav, throw all kinds of stuff in pot and let cook all day, turn ANY tough cut into the tenderest meat ever fav recipe, tough roast of deer, moose or bear, in pot, mix a pack of lipton onion soup with cup of water, pour over roast, trow in potoatoes and carrots and let cook all day, keep adding water a bit of water if ya have too, if ur gonna be away all day u can put lots o water right away mmmmmm mmmmmm good Link to comment Share on other sites More sharing options...
Guest skeeter99 Posted January 16, 2009 Report Share Posted January 16, 2009 (edited) I HATE CROCK POTS. LAZY LAZY LAZY. J/K They do have thier place,,,,,,,,,,,,,I GUESS. I dont call it lazy I call it extremely smart /time saving/effecient i put my chilli on a 5 am before I go fishing and when I get home at 8 pm dinner is all ready and nice and hot no screwing around for another 1.5 hours to make dinner Edited January 16, 2009 by skeeter99 Link to comment Share on other sites More sharing options...
Beans Posted January 16, 2009 Report Share Posted January 16, 2009 I usually use frozen cod or haddock in my version of ''fisherman's pie''... about 1 lb of any white fish cut in cubes a bit of salt and pepper couple of large handfuls of peas 1/2 tin Campbell's cream of mushroom (or celery) soup (as is from tin)... 6 medium potatoes boiled then mashed with butter, milk. salt and pepper place on top of above ingredients in a casserole dish Sprinkle some Grated cheddar cheese on top... bake in a 400*f oven for 20-25 minutes if fish is thawed...30 minutes if fish is frozen...Enjoy I have on occasion added some cleaned raw shrimp and/or scallops with the fish... Link to comment Share on other sites More sharing options...
douG Posted January 16, 2009 Report Share Posted January 16, 2009 If this is a meat stew, cut up yer meat in cubes or slices, dredge in seasoned flour, and fry in olive oil until browned on all sides. Remove from pan. Add onion and garlic and sautee until edges are starting to brown. Add meat, and some wine- white for chicken or pork, red for beef-, and simmer. Add some vegetables like carrots, potatoes, celery, right away, so that they mush up and thicken the gravy, and some chicken or beef stock as appropriate. Simmer for an hour. You can add a tsp of bovril or chicken bouillion, a 1/4 tsp of thyme (savoury sage for chicken), and ground pepper. We also like some ground chilies by times. Add some more chunky vegetables and more water or broth just until covered, and simmer until the new vegetables are tender. Thicken by mixing 1 tbsp of flour with 1/4 c of cool water or stock, whisked into stew. Add some Worcestershire and or HP sauces. Adjust salt and serve with my own fresh bread, some Strubb's dills, a sharp cheddar. A Keith's or two might help. Link to comment Share on other sites More sharing options...
misfish Posted January 16, 2009 Report Share Posted January 16, 2009 I dont call it lazy I call it extremely smart /time saving/effecient i put my chilli on a 5 am before I go fishing and when I get home at 8 pm dinner is all ready and nice and hot no screwing around for another 1.5 hours to make dinner OK LAZY my of been abit of an overkill word . Yes they do have thier place,but I for one like to cook,enjoy to cook.Weather it be a fast 30 minute meal or if it takes me a coule of hours. It,s all good food. Link to comment Share on other sites More sharing options...
Musky or Specks Posted January 16, 2009 Report Share Posted January 16, 2009 This one is easy and fool proof which is why I use it http://www.rachaelraymag.com/recipes/fish-...ew/article.html Link to comment Share on other sites More sharing options...
Big Cliff Posted January 16, 2009 Report Share Posted January 16, 2009 Can't go wrong with those Rachel Ray ones! Link to comment Share on other sites More sharing options...
Roy Posted January 16, 2009 Report Share Posted January 16, 2009 Hey Cliff! How about throwing us that garlic soup recipe of yours. Noe THAT is a good, hearty, cold weather soup! Link to comment Share on other sites More sharing options...
suds Posted January 16, 2009 Report Share Posted January 16, 2009 I have used this Michael Smith stew recipe several times and its a delicious classic stew. http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=1772 suds Link to comment Share on other sites More sharing options...
BillM Posted January 16, 2009 Report Share Posted January 16, 2009 Keep it coming guys!! As a bachelor, I need all the simple recipes I can get.. Brian, I like the crockpot, lol Link to comment Share on other sites More sharing options...
Big Cliff Posted January 16, 2009 Report Share Posted January 16, 2009 OK, this is one that I don't usually share with anyone other than at our dinner table. The history is simple; we were out for dinner one evening at a "Fine Dining" place and one of the things on the menu was a "cream of garlic soup". Everyone that tried it loved it so I being me, decided "I can make this" (Famous last words)LOL. Anyway, it took me a while but here is my version of it and I haven't had many complaints; I hope you enjoy: Take 4 or 5 Buds (no not cloves) of garlic, peal off the outer (loose skin) Cut off about 1/4 of an " off the top of the bud. (I save all the little pieces of garlic that I can out of the tops and throw them into the sauce pan later) Place them upright in a baking dish and drizzle with about 2 tbs of olive oil over the tops. preheat oven to 350F and bake for about 1 hr until golden brown. Remove and let cool. When the garlic is cool enough to handle; press the individual garlic cloves between the thumb and finger to squeeze out the garlic. In a large sauce pan: combine the garlic, 2 1/2 cups chicken broth and 1 cup of white wine. Bring it to a boil then reduce heat and simmer about 30 minutes. Then stir in 2 1/2 cups whole milk, 1 cup heavy whipping cream, and 1/2 cup pealed and cubed potatoes (salt and pepper to taste) and simmer another 30 minutes. Puree soup in a blender, return to sauce pan adjust salt and pepper, and simmer. Ladel into bowls and serve with buttered French bread. Now, if you want the most decadent seafood chowder, just add about 1 cup small salid shrimp and 1 cup baby scalops after pureeing and just simmer long enough to JUST cook the scalops. (You could use any fish cut into cubes). Enjoy! Link to comment Share on other sites More sharing options...
Canuck2fan Posted January 17, 2009 Report Share Posted January 17, 2009 This the ultimate comfort food recipe.... 1.5 lb of ANY ground meat browned with a small onion diced. I have used beef, turkey, pork, veal. I have even used cooked salmon flaked with a bit of green onion 8 slices of cooked bacon crumbled or 4ozs of diced ham I have even used coined up pillars hot pepperettes to add a bit of spice. Place them in a 9in deep pie plate Shread 6oz of your favourite cheese and put over the meat. In a 2CUP measuring cup take 1/2 cup of any egg based salad dressing. I like using half mayonaisse and half PC salsa ranch salad dressing. Add 4 eggs one at at time beating throughly with a fork after each egg. Lastly blend in 1/2 cup of half and half. Pour the mixture over the meat and cheese and bake until set in preheated 375 F oven. Usually takes about 30 to 35 minutes. Cool for 5 minutes and enjoy!!! This is excellent cold the next day with a salad as well. I make this so often that when ground beef or pork is on sale I buy 10 to 15 lbs and brown it off and freeze it in 1 lb lots so I can throw this together even quicker. Link to comment Share on other sites More sharing options...
Daplumma Posted January 17, 2009 Author Report Share Posted January 17, 2009 Thats some good stuff guys.I printed out the thread for a rainy day.I sorta made a beef red wine sorta stew thing(tanx dooGles)) and served it over puff pastries,thanx for the input.Them chowdah recipes are what I crave and I will perfect my own one day. Joe Link to comment Share on other sites More sharing options...
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