Toyomafia Cookbook

Mrs Punishment makes her ramen on the stove but it costs 45 cents here.

 

I bet your Asian dude down at Freddie's can make a mean Ramen!!

 

Yeah, that's about what they cost here. They go on sale 4 for a buck sometimes, though.

 

Haven't had the pleasure of being next to a beef plant, but a pig farm or dairy plant are two situations to avoid. The Texas heat and a pig farm are a rancid recipe...

 

If we get enough of one kind of dish e.g. entrees, sides, desserts; I'll split sections past just food and drinks. I hope it gets that big...

 

I make a cave man sandwich (GF, for my tender guts) with a microwave egg, slice of sharp cheddar, and slice of meat. That's breakfast 2 or 3 days every week.

 

We have a large chicken plant up the way from us. Hot humid day with a slow breeze blowing in your direction, yep it’s time to eat dinner indoors.

 

I'll have to get family permission before sharing a couple recipes, but I love that this cookbook is happening! Thanks @1794TX for compiling this for us.

 

It's fun...

 

Chicken Etouffee

Dis b gud ah garr own tee

Whole fryer quartered
Red and black pepper
Onion chopped
Bell pepper chopped
Celery ribs 2 chopped
Rice 2 cups (I prefer brown rice)


Clean and dry and season the chicken with spices. Don't be a puss. Cover the bottom of your cast iron skillet with oil. Brown the chicken with spices on all sides. Remove the chicken to a large heavy oven pan. Saute the onion, bell pepper and celery in the same oil and add to the chicken. Cover and bake it at 325° for a couple of hours. Remove the chicken (it will be falling off the bone) and pour the remaining gravy over the rice. Enjoy.

I recommend this book.

 

Crack Corn
(addicting cream corn)

The cream:
This makes a lot of corn, so you might prefer to cut it in half.
8 oz Original Philidelphia Cream Cheese (or, if you're adventurous, mascarpone or crème fraîche)
4 oz unsalted butter (I prefer Kerrygold Irish)
1/2 pint heavy cream
3 - 5 Tbsp

$19 Johnny's Garlic Spread and Seasoning, 18 Oz

Johnny's Garlic Spread Seasoning
3 - 5 Tbsp Black Pepper
Remember that you're seasoning the corn here, not the cream; so my advice is to go heavy with the seasoning. Just melt the butter and cream cheese into the cream on low, stirring often; and toss in seasoning to taste.

The crack:
Again, this can make a lot of corn, so adjust as needed for smaller batches.
1 lb. thick cut bacon, cooked to crispy (I like Wright's), chopped medium to fine.
1 large or 2 small yellow onions, diced, and sauteed in bacon grease.
You won't need all the bacon grease, just a few tablespoons. The onion will deglaze the pan you just used to cook the bacon, so try not to pour off any of the tasty bits when you're pouring off the excess grease, letting them coat your onions.
I go heavy on the onions for this recipe, but it's to taste. I also usually go well done on the sautee, but that's to taste too.
If you like your bacon softer (not judging), remember that the cream will adjust the texture of the bacon. You'll thank me for recommending crispier.

The corn:
8 large ears of fresh corn on the cob, roasted and cut off the cob.
That much corn is fine for the amount of cream and crack listed above. Adjust as needed.
Shuck and wrap the corn cobs in foil, preferrably with a tablespoon of butter and a little Johnny's Garlic per ear; roast until done (depends on whether you're using a grill or oven, and what temp). If it's on a grill, turn the cobs at least twice
If you don't have fresh corn on the cob, you can roast frozen corn in a pan with a little peanut oil. If you don't have frozen, canned will do (just get the corn as dry as you can), and unroasted corn will do fine too.
Roasted fresh corn on the cob is just the best, though.

Combine all finished components.

This whole recipe really depends on personal preferences - - how much to cook the corn, bacon, and onions; how much pepper and garlic seasoning (if you've not been introduced to Johnny's Garlic before, you're gonna love it in tons of recipes), and how creamy you like your corn. When you combine, It's best to start with the corn and crack in a large bowl, and add the amount of cream you want. If you go the other way, the batch might wind up with too much cream for you.

 

Holy crap, it costs me more to feed my dog.

 

Chicken Shawarma
Source: Cooks Country

1 small head red cabbage (1¼ pounds), cored and sliced very thin (6 cups)
½ cup fresh parsley leaves
6 tablespoons extra-virgin olive oil
Kosher salt and pepper
1 cup whole-milk yogurt
2 tablespoons lemon juice
1 lemon
2 garlic cloves, minced
2 ½ pounds boneless, skinless chicken thighs, trimmed
2 teaspoons paprika
2 teaspoons ground cumin
3 plum tomatoes, sliced thin
½ English cucumber, cut into ½-inch dice
Pita bread, warmed

If you're using table salt, cut the amounts in this recipe in half.

Combine cabbage, parsley, ¼ cup oil, and 1 teaspoon salt in bowl; set aside. Combine yogurt, lemon juice, garlic, ¾ teaspoon salt, and ½ teaspoon pepper in second bowl; set aside.

Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and set wire rack in sheet.

Pat chicken dry with paper towels. Combine chicken, paprika, cumin, 2 teaspoons salt, ½ teaspoon pepper, and remaining 2 tablespoons oil in large bowl.

Place chicken in single layer on prepared wire rack, smooth sides down. Trim ends from lemon, then cut lemon in half. Place lemon halves cut side up on rack. Broil until chicken is well browned and registers at least 160 degrees, 16 to 20 minutes, rotating sheet halfway through broiling. Let rest for 5 minutes.

Slice chicken into thin strips and transfer to platter. Squeeze juice from 1 lemon half over chicken. Squeeze juice from remaining lemon half into cabbage mixture and stir to combine. Transfer cabbage mixture to platter with chicken. Arrange tomatoes and cucumber on platter. Serve with yogurt sauce and warm pita.

 

Instant Pot Ginger Ramen Noodles with Beef and Bok Choy
Source: Americas Test Kitchen

1 tablespoon canola oil
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1½ cups chicken or vegetable broth
1½ cups water
¼ cup sake or dry white wine
1½ tablespoons soy sauce, plus extra for seasoning
1 pound boneless beef short ribs, trimmed and cut into 1-inch pieces
8 ounces shiitake mushrooms, stemmed and sliced thin
4 (3-ounce) packages ramen noodles, seasoning packets discarded
6 small heads baby bok choy (about 3 ounces each), trimmed and halved lengthwise
4 scallions, sliced thin on bias
Shichimi togarashi (our store didn't carry this so I used S&B Nanami Togarashi Assorted Chili Pepper that I found in the Asian cooking aisle)

Using highest sauté function, heat oil in Instant Pot until shimmering. Add garlic and ginger and cook, stirring frequently, until fragrant, about 30 seconds. Stir in broth, water, sake, and soy sauce, then stir in beef and mushrooms. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 25 minutes.

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Nestle noodles in even layer into pot (you may need to break noodles to fit). Partially cover pot and cook, using highest sauté function, until noodles have softened on bottom, about 3 minutes. Uncover pot, flip noodles, and stir to separate.

Stir in bok choy and cook, tossing occasionally, until noodles and bok choy are tender and broth has thickened slightly, about 2 minutes. Season with extra soy sauce to taste. Divide noodles evenly among serving bowls and sprinkle with scallions. Serve, passing shichimi togarashi separately.

 

Usually at “fancy” restaurants, I just ask for the grinder.

 

Yeah, that was directly from Cooks Country. You'll see in a lot of the old recipe comments where people thought it was okay to substitute table salt for the bigger, coarser Kosher or sea salt and would kill the dish.

 

I would add pudgy pie to this list because it’s one of the simplest and tastiest camping dishes I know. And you don’t need a lot to cook it at all.
You only need two pieces of white bread and any filling you want. Most of the time, I put some jam in, and it tastes just great. The main ingredient is one of my pie irons. This iron cast sandwich maker can be nicely used for baking hobo and pudgy pies.
I love cooking on an open fire because it gives the food some special taste. And I also like the atmosphere when you cook something on a campfire.

 

Tomato Pudding, also called Nightshade Pudding
Source @Angelslure Stephanie.

1 stick salted butter
1 cup sugar
1 large can diced tomatos
1 small can diced tomatoes
1 package sweet Hawaiian rolls

Boil all ingredients except the rolls until the sugar is dissolved.
Pull apart the rolls and add until the desired consistency is reached.

 

https://www.mybakingaddiction.com/guest-post-ultimate-oreos/
Probably the easiest recipe I have, and everyone loves them. Double or triple batch if you have a 6qt mixer.

 

Butternut Squash Soup

1 large butternut squash (3-ish lbs), diced
2/3 cup finely chopped celery
2/3 cup finely chopped carrots
2/3 cup finely chopped onion
Chicken or vegetable stock
1 stick / 1/2 cup of butter
1/2 pint heavy cream
Salt & Pepper
Nutmeg
Smoked Paprika

Mirepoix:
Sautee the celery, carrots, and onion in half the butter until very soft. Place in a blender, add some chicken or vegetable stock to thin it out, to let the blender do its work. Puree until smooth.

If you're not already aware, this concoction (often including garlic, but not for this recipe) can be used as a base for tons of different soup ideas.

Butternut Squash:
Dice should be medium - about 1/2" cubes. Spread evenly on a sheet pan; roast it in the oven at 375 until soft but not mushy. Probably 30 minutes, but check every 8 or 10. Place in a blender, add some chicken or vegetable stock to thin it out, to let the blender do its work. Puree until smooth.

If you've not used a butternut squash before, make sure the rind is fully off, and all seeds and seed fibers are removed. It's a tough gourd, but not too difficult to work with. Some people split it in half, remove the seeds, and roast it in its rind; but this will take longer and I don't think it adds anything to the dish.

Soup:
Add the pureed mirepoix and butternut squash to the blender, along with the last half of the butter (melted), cream, and chicken or vegetable stock to thin it out to your liking (thicker is better if your blender will handle it). Fully blend everything together.

Pour everything in a pot, heat it to your liking, and stir in S&P and nutmeg to taste. It won't need much salt - just enough to bring out the sweetness in the squash. Garnish with smoked paprika; along with roasted, salted sunflower seeds or pepitas, or roasted, salted, and crushed pistachios.

Notes:
Nutmeg makes it an autumn dish, but it can be left out and the butternut flavor will still shine. Butter and cream will make it ultra rich, but can be left out if you prefer a lighter soup.

Whether you like thin or thick, and whether you like tomatoes on your grilled cheese or not, this dish begs to be dunked.

 

Love squash soups this time of year

 

I made this a few days ago.

 

$hit I'd be happy w/just the bottom half of that page

 

And get to use the new knife for the primerib

 

We’re able to buy pasture raised grass fed beef from multiple farms and raise our own pigs, a variety that are pasture grazers and don’t root or wallow. Makes for pretty consistent gourmet food!

 

Here’s another tip;If you buy the big blocks of parmigiana cheese, save the rind in the freezer until you are making a batch of beans or stew. Chop it up and toss it in when cooking and get a little bit of cheesy flavor added!