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  • #61
    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?

    Comment


    • #62
      Originally posted by Requiem View Post
      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 ?

      Comment


      • #63
        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.

        Comment


        • #64
          Originally posted by DomCasual View Post
          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.

          Comment


          • #65
            Originally posted by CHEF LUIGI View Post
            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 !

            Comment


            • #66
              super bowl spread. Q and A for anyone looking for help or suggestions.

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              • #67
                BBQ holiday ! any questions?
                what do you want to cook,
                what do you want to cook it in / on ?
                smokes, rubs, marinades, I gotcha covered.
                Happy Holiday Week-end everybody !

                Comment


                • #68
                  Originally posted by CHEF LUIGI View Post
                  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.
                  bump for the holidays, ask questions , I will be glad to share answers or referals.

                  Comment


                  • #69
                    "bone out turkey WTF ?
                    you can watch a video,calm down !
                    I reccomend Alton Brown for videos on technique and proceedures, as well as recipes.

                    Comment


                    • #70
                      Originally posted by CHEF LUIGI View Post
                      "bone out turkey WTF ?
                      you can watch a video,calm down !
                      I reccomend Alton Brown for videos on technique and proceedures, as well as recipes.
                      What do you have on deck for Thanksgiving this year?

                      Comment


                      • #71
                        my gal is vegan so I am preparing a vegan dinner.

                        Comment


                        • #72
                          Happy T day !
                          anyone cooking looking for help ?

                          Comment


                          • #73
                            Originally posted by CHEF LUIGI View Post
                            CHILI, as you like it !

                            I think a combination of flavors and textures are important so I always use a variety of meats and 'cuts' for the foundation.
                            beef.... ground and / or cubedchuck or bottom round are fine, dont buy expensive cuts for long cooking process.
                            chicken..... cubed
                            turkey....ground only
                            pork.......ground and / or cubed.butt or a loin if the price is right, again buying expensive cuts for a stewing process is a waste of Money.

                            for thick chunks of meat, beef and pork work best, a turkey or chicken cubed chili will be dry if overcooked, so those meats work best GROUND, especially in a long slow crock pot process !

                            for slow cooker(crock pot) always brown your meats FIRST !
                            I reccomend a large wok for the process !
                            if using a combination of cubed and ground meats, cook the ground meat FIRST to be sure it all cooks completly, before adding it to the crock pot, drain off any excess fat before adding to the pot.
                            cubed meat should be seasoned before browning and be sure to oil the pan well before browning all the cubes of meat, THEY do not have to be completly done before entering the crock pot, in fact, the beef should still be considered "medium rare" with a redish pink center.

                            BEANS: I reccomend black beans and kidney beans, mixed, but use the beans you like ! if canned, be sure to wash and drain them well before adding them to the mix or your entire chili will taste like it came out of a can !
                            a can of diced tomatos,1 for every 4 pounds of meat, a good quality, will also add sweetness and a favorable acid to the chili, , no need to drain or wash the canned tomatos if you are buying a quality product.
                            seasonings:
                            easy on the salt, I use none UNTIL I TASTE THE FINAL PRODUCT !
                            SALT WILL INTENSIFY AS IT COOKS, SO I RARELY SEASON WITH SALT BEFORE THE FINAL STAGE OF COOKING !

                            PEPPER i LIKE IT HOT! SO i USE A COMBINATION MIXED PEPPERCORNS AND GRIND THEM FReSH WHILE BROWNING BOTH GROUND AND CUBED MEAT
                            (shillings makes an excellent combo pepper mix with the grinder already to go, and not to expensive either.)

                            garlic and onions, finely chopped, and a good thing to add to the GROUND meat when you are browning, this will help you to avoid burning the GARLIC, which happens easily if hot and all alone.
                            TOBASCO to taste, use sparingly to start during the browning, and adjust to your taste in the final stages.

                            cummin, chili powder, smoked paprika,garlic POWDER (not salt) these are my favorite seasonings for CHILI.

                            BEER : drink it while you cook and use it to de-glaze the pan during the browning phase.
                            a cheap light beer will work fine, but if you are entering a chili cook-off contest, use a bottle of newcastle nut brown ale ! or dos equis !
                            a bottle of beer for every 5 pounds of meat should do the trick.

                            RATIOS, make enough to fill your biggest pot !
                            the beauty of good chili is it tastes even better the next day! ( if it lasts that long )
                            and it will FREEZE and reheat well too !

                            for every 4 pounds of meat, I add 2 cans of beans, 1 black, one kidney.
                            for every pound of meat, I add one OUNCE of chili powder!
                            ( that a ton of chili powder, so be sure to buy one you believe in ! )

                            minced garlic and onion ( I always use sweet onion BTW, but a brown onion will do.)
                            a quarter cup of each for every 5 pounds of meat, depending on your taste.

                            technique:
                            as you brown your meat. you can add the garlic and onion half way thru the process.
                            this will help you avoid burning the garlic and onions.

                            when you pull the groUnd meat from the pan (wok) set it aside and DE-GLAzE the pan with a couple onces of BEER, this will take the drippings off the pan surface and mary those excellent flavors together!
                            you will smell the intensity of the flavors as they combIne and simmer with the beer.
                            scrape the sides with a good spatula and let it all simmer and reduce for a minute or two .
                            add the CUBED meat to the simmered drippings and turn the heat back up to HIGH and brown the cubes of meat !
                            add the remainder of the beer bottle at this point stir, then add all your SPICES and mix together before all the fluid evaporates, turn the heAT DOWN to medium, once the spices are added.

                            combine all ingrEdients.
                            cooked ground, browned cubed and beans .
                            if you are going to use a crock pot, start with the highest setting, until you see the liquids bubble, then finish the cooking on the lowest setting.
                            if you are going to finish the CHILI in your biggest pot, or wok, turn the heat down to LOW, and stir every 20 minutes to avoid burning the bottom !

                            LARGE PRODUCTION:
                            if you are making a HUGE batch for GAMEDAY and lots of friends, you may need to do multiple steps of browning to avoid overloading your browning pan or WOK !
                            then put everything in that HUGE pot of yours, and INSTEAD of trying to keep it all stirred and oiff the bottom to scorch, shove that huge pot of yours into the OVEN and let it cook without all the fuss for at least an HOUR on very low heat, 225-275, depending on your oven and the size of your pot. ( the bigger the pot, the higher the heat.)

                            TOPPINGS:
                            here is where you can make the chili experince sensational !
                            for a party, give your guests a variety of toppings to add and choose from and they will all swear your chili is the best ever!
                            sour cream
                            jalepenos
                            olives
                            diced tomatos
                            crumpled bacon
                            cheetos or your favorite crumpled potato chips
                            fresh diced RED onion
                            fresh diced bell pepper, (various colors, mixed, makes a nice presentation)
                            want to blow your guests away? ( of course) grill a nice, trimmed, piece of NY steak, and cut thin slices or slabs, depending on you budget and your friends to place on top of each bowl of chili.
                            remember to TASTE your chili during the final stages, and adjust the seasoning.

                            NOTE, you can always add stock to the simmer phase, along with or instead of the beer.
                            stock can also be mixed into the large production or to top off the crock pot, to keep the chili from drying out !
                            ENJOY ! ( and let me know if you have any questions ! )
                            bump for the SB.

                            Comment


                            • #74
                              any SB party questions ?

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