chef Luigi recipes

[CHEF LUIGI]

Originally Posted by CHEF LUIGI

sorry folks I am prohibited from editing any of the posts in this thread, no pictures or updates.
Perhaps a MOD would be brave enough to explain why ?
Where else is any other poster prohibited from editing their own posts?

no communications from mods, typical !
who else is locked out from their own posts?
mods wont answewr, they have no integrity they hide behind their closed doors.

[Bronx33]

Originally Posted by CHEF LUIGI

no communications from mods, typical !
who else is locked out from their own posts?
mods wont answewr, they have no integrity they hide behind their closed doors.

Your not locked out of your posts after a certain period of time everybody not just you can edit older posts there's a reason for that, now just copy your recipe and then make your changes and repost them its pretty simple .

[DomCasual]

Originally Posted by CHEF LUIGI

no communications from mods, typical !
who else is locked out from their own posts?
mods wont answewr, they have no integrity they hide behind their closed doors.

Dude, get back on your meds. I like you way more when you are on your meds!

No one has locked you out of editing your own posts. I don't think that's even possible. Mods aren't hiding behind anything. What you are talking about isn't a real thing. There's a crazy guy that walks around downtown talking about Jesus coming back in a UFO that looks like an old Chevy Camaro. I don't respond to him, either. And it's not because I'm hiding behind anything, afraid to address his claims. It's just that he's crazier than a ****house rat.

[CHEF LUIGI]

Originally Posted by DomCasual

Dude, get back on your meds. I like you way more when you are on your meds!

No one has locked you out of editing your own posts. I don't think that's even possible. Mods aren't hiding behind anything. What you are talking about isn't a real thing. There's a crazy guy that walks around downtown talking about Jesus coming back in a UFO that looks like an old Chevy Camaro. I don't respond to him, either. And it's not because I'm hiding behind anything, afraid to address his claims. It's just that he's crazier than a ****house rat.

No one has locked you out of editing your own posts. I don't think that's even possible.well then you dont know **** because I cant EDIT MY OWN POSTS !

[CHEF LUIGI]

HAPPY NEW YEAR EVERYONE!

[Bronx33]

How about a portabella sautéed mushroom recipe?

[Powderaddict]

Originally Posted by Bronx33

How about a portabella sautéed mushroom recipe?

I'd like a Beeferoni recipe. Or maybe a spaghetti-o's recipe.

[Requiem]

SUPER BOWL RECIPES OR GTFO.

[CHEF LUIGI]

Originally Posted by Requiem

SUPER BOWL RECIPES OR GTFO.

please see chili and ribs recipes for super bowl. If you want to know how to prepare a specific dish or ingredient, please ask.

[Requiem]

Originally Posted by CHEF LUIGI

please see chili and ribs recipes for super bowl. If you want to know how to prepare a specific dish or ingredient, please ask.

I make awesome chili and ribs. I also make great wings.

I need a fourth something special.

HOW ABOUT MEATBALLS?

[CHEF LUIGI]

Meatballs:
combine pork sausage with ground turkey and beef or Bison.
Use egg for a binder, many chefs also add some bread crumbs, if you choose to do this I recommend seasoned croutons for the "bread".

ratio, 1 cup of bread crumbs for every 2 pounds of meat.
1 egg for every 2 pounds of meat
(these are bionders that will help keep your meatballs in tact.

make your meat balls a day ahead and let them rest overnight in the fridge.
brown them in skillet or large quantity on oiled sheetpan in oven.
just brown, dont cook completely.
let them simmer a good hour in crock pot or oven safe pot in mixture of your choice, I reccomend BBQ sauce and STOCK of your choice or own making.
50 / 50 mix, sauce and stock.
Meatballs the size of a golf ball or ping pong ball.

If you already have BBQ on the menu , you can go with marinara.
when I dont have enough home made stock I buy an organic veg stock.

Questions?

[CHEF LUIGI]

Originally Posted by Requiem

I make awesome chili and ribs. I also make great wings.

I need a fourth something special.

HOW ABOUT MEATBALLS?

You have alot of Meat offerings going on, how about a veg casserole ?

[CHEF LUIGI]

from the atomic meatball thread:

fwiw,
I reccomend browning all meatballs in oil first, but only just for browning, NOT to complete the cooking
finish the meatballs by cooking them on a sheet pan in the oven.
this way your balls will be thoroughly cooked but not too crusty on the outside.
sauce them after they are cooked, as suggested.

the size of the ball determined how hot and how long.
a 350- 400 degree oven
the bigger the ball the lower the heat and longer the cook time.
example
ping pongball size 400 degrees 20 minutes
softball size
350 degrees 1 hour.
egg or flour is a good binding agent to keep the balls in shape but if you are grinding ingredients with the meat, especially pork, a binder is not required. refrigerating your balls for an hour after you shape them also helps to keep their shape and may elininate the need for a 'binder' like flour eggs or breadcrumbs.
if you choose to use a binder, I recommend crushed , flavored croutons, depending on your recipe.

[CHEF LUIGI]

Originally Posted by DomCasual

As far as I know, there is no way to block a person from editing his/her posts. What purpose could that possibly serve?

you tell me! I am not the mod here.

[CHEF LUIGI]

Originally Posted by CHEF LUIGI

thanksgiving menu and methodology, zambini style.
WEDNESDAY:

, bone out turkeys, breast halves, and four piece dark meaT, USE BONES FOR STOCK.
TRUSS BREASTS

BRINE: ( see my new quick brine recipe and method located further along in this thread)


Make stock:
use roasted bones and veggies cover with water bring to a boil and then simmer on low overnight, around 6 hours.
strain and bring liquid to a quick boil.
then remove from heat.
this stock you can now use for gravy and for braising your dark meat.

CRANBERRIES:
1 Lb bag of cranberries, one cup sugar, one cup sweet white wine.cHENIN BLANC, MUSCAT as an example.
combine.
flavoir with, favorite liquor, (grandmarinier)(2 ounces, i use port )
nutmeg
cinnamon
all spice
maple syrup
bring to slow boil over low heat, covered first 30 minutes.
45 minutes to an hour total
refregerate overnight.


THURSDAY

prepare roasting pan with carrots, celery, onion, oranges and apples, all diced, all oiled and seasoned with rosemary and tarragon.
roast all veggies at 425 for 10 minutes, place turkey pieces on top , then roast or hot smoke for 45 minutes.
braise dark meat pieces in roasted veggies and stock, for 30 additional minutes.
Pull breasts at 140 internal temp.

STUFFING:
USE 3 BREAD TYPES, HERB LOAF, MARBLE RYE, SOURDOUGH.
cut and cube to stand at room temp overnight.
fine dice carrot, cerery, onion, garlic, sautee.
add medium dice apples, pears, (both skinned)
craisins,pecans and chopped black olives. mix in large bowl with dried bread (croutons).
add STOCK and mix to a mashed potato consistency.
spread into a greased pyrex / glass pan, , bake at 450 for half hour, roasted, moist, mixture, turn and redistribute as needed.


Mushroom gravy:
dice assorted mushrooms, sautee in garlic, onion and a splash of stock, reduce and set aside.
roux thickened stock, add mushrooms, simmer.

holiday bump ! on hand to answer any questions !

[CHEF LUIGI]

super bowl spread. Q and A for anyone looking for help or suggestions.