Heavy hitter monster maker recipes!

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  1. #31
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    This recipe is yummiest on salmon, but will work on any fish
    Sweet and spicy fish with rice pilaf and garlic sautéed green beans


    this ones easy. Well start with the rice


    in a sauce pan heat up 1 tbl olive oil on medium high. Toss in a clove of chopped garlic and a diced shallot. Sauté for about 30 seconds. Toss in 1 cup long grain rice and sauté in the oil until it’s coated and the rice begins to get toasted. About two minutes. Add in 2 cups of chicken broth and bring to a boil. Cover, redu e to medium low, and cook for seven minutes, stir, and then another seven. Remove from heat and let sit for 5 minutes before removing the lid


    now well do the beans. Heat 2 tbl grass fed butter in a sauté pan on medium high. Add in your green beans and sauté for about 5 minutes. Toss in some chopped garlic, salt, pepper, onion powder, and a tbl of red wine or sherry vinegar, or lemon juice. You’re done


    for the fish, use any fish you like, I did this with salmon. Salt and pepper it and sauté in medium high until cooked through. For the sauce you’re gonna dip it in a mixture of 1/2 cup franks red hot and 1/2 cup brown sugar that you simmer medium in medium until the sugar is dissolved. Enjoy
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  2. #32
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    Homemade sourdough bread from my own sourdough starter
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  3. #33
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    And some chicken empanadas that I made for dinner
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  4. #34
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    Quote Originally Posted by heavyhitter View Post
    Homemade sourdough bread from my own sourdough starter
    Bad ass! I hear people have 300 year old strains and older. Crazy. Best sourdough I’ve ever had was from San Fransico, this female chef spent years making it over and over until it was perfect. Sooo good warm with garlic and butter or oils/herbs.

    Max

  5. #35
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    Quote Originally Posted by maxmuscle1 View Post
    Bad ass! I hear people have 300 year old strains and older. Crazy. Best sourdough I’ve ever had was from San Fransico, this female chef spent years making it over and over until it was perfect. Sooo good warm with garlic and butter or oils/herbs.

    Max
    i plan on keeping this one for a long time. It’s in my fridge and I feed it once a week to keep it going

  6. #36
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    This one is delicious and can fit into any diet plan
    Rosemary garlic chicken
    Ingredients
    2 garlic cloves, crushed
    Pinch of sea salt
    2 rosemary sprigs, leaves stripped
    Pared zest of 1/2 lemon
    2 chicken breast fillets
    2 tbsp olive oil
    300g cherry tomatoes
    Good glug of extra-virgin olive oil
    3 tbls unsalted butter


    Large handful of basil leaves, to serve
    Grated Parmesan, to serve


    Mash 1 of the garlic cloves on a chopping board with the sea salt until a rough paste forms. Add the rosemary leaves and lemon zest and finely chop. Smear the garlic and herb paste over the chicken breasts to coat both sides.
    Heat the oil in a non-stick frying pan, add the chicken breasts and brown over a high heat for 2 minutes on each side until golden.
    Push the chicken breasts to one side of the pan and add the remaining garlic and tomatoes to the pan with the extra-virgin olive oil and butter. Cook, stirring, until the tomatoes start to soften, then reduce the heat and cook for 10 minutes until the chicken is cooked through and the tomatoes have reduced down slightly.
    Serve over rice or with gnocchi or just as is!!
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  7. #37
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    One of my favorite side dishes ever. I make these all the time. Snap the ends off your beans. Toss in two ham hocks and 4 cloves of smashed garlic and some sliced onions. Cover with 1 inch of water over the level of tour beans and simmer on medium low covered for 2-2.5 hours and enjoy
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  8. #38
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    Well with tomorrow being easter I’m sure lots of you will be making ham. Here is my favorite way to use that leftover ham and ham bone, and quite frankly one of my favorite dishes period.

    Ham and white bean soup


    This has always been one of my favorite recipes. I like Christmas ham....but I really like the soup the next day better!


    1 large ham bone at 2-3 smoked ham hocks
    2 tbl butter
    1 bell pepper
    1 onion
    3 stalks celery
    4 cloves garlic
    1.5 tbls Cajun seasoning
    2 bay leaves
    1 lb white beans
    4 quarts chicken stock


    Soak beans overnight, or boil for 20 minutes and drain
    Sauté chopped bell pepper, garlic, and onion in 2 tbl butter for about 4 minutes
    Add seasoning and bay leaves and sauté 1 more minute
    Add chicken stock, ham bone, and beans and simmer on medium low until beans are tender. Around 1.5-2 hours
    Pick meat off bones and add back to soup
    Serve with cornbread
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  9. #39
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    I have a particular passion for cooking and eating Asian food. Specifically....Thai. Due in part to the fact that my wife begs me to make curry on a near weekly basis.
    The start of a good curry is a good curry paste. I made this Panang curry paste from scratch. For ease of making it you can use a blender or food processor, but you really do get the best flavor by using a pestle and mortar. It takes longer, but I make a lot as it will store in the fridge for a very long time. Something about pounding this paste as opposed to blending really does just marry the flavors better. If you really don’t have the time or access to ingredients to make tour own...Mae Ploy brand curry paste can be found at any Asian market and is a close second to homemade.
    The next step in a good Thai curry is the coconut milk. You need a good, full fat coconut milk or even coconut cream.
    You’re going to start the fish by cooking your coconut milk and a couple tbl of your paste over medium high heat and you want to continue to cook until the fat separates from the coconut milk. You can always tell when a curry has been done right by the little flecks of coconut oil floating on the surface. Next you’ll stir fry your meat of choice, pork is most common for Panang curry but I’ve used beef as well as chicken like in this photo. Toss in veggies of choice. I used carrots, bell peppers, green onions, and asparagus.
    Thai food is all about the combo of spicy, sour, heat, and sweet. And here’s where your seasoning comes in. You’ll be using fish sauce, palm sugar, and lime juice. I like to do an equal amount of each as I feel that the dish is best when balanced, but if you like more or less sour, more or less sweet, adjust to your taste. And make sure you use a reputable fish sauce. Red boat is the best by far as it has only two ingredients and very high nitrogen content which is where fish sauce derives it’s intense umami flavor. Tiparos is a close second for me. A lot of Thai chefs also swear by three crabs and squid brand. Choose one that suits you.
    Simmer till done and serve with Thai jasmine rice. Top with a little cilantro and scallion for garnish and you can serve with additional lime wedges, fish sauce, and Thai chili sauce to season at the table
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  10. #40
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    Quote Originally Posted by heavyhitter View Post
    Homemade sourdough bread from my own sourdough starter
    My daughter started one during quarantine...we've had all kinds of sourdough stuff...english muffins, blueberry muffins, bread, etc.

  11. #41
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    Quote Originally Posted by Multislacking View Post
    My daughter started one during quarantine...we've had all kinds of sourdough stuff...english muffins, blueberry muffins, bread, etc.
    Nice! I made some sourdough banana bread last night
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  12. #42
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    Some scratch made sourdough pretzels from over the weekend
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  13. #43
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    Quote Originally Posted by heavyhitter View Post
    Some scratch made sourdough pretzels from over the weekend
    I’d kill for those with mustard or cheese sauce!
    Yum

    Max

  14. #44
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    Quote Originally Posted by maxmuscle1 View Post
    I’d kill for those with mustard or cheese sauce!
    Yum

    Max
    i had them with both! Lol

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