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  1. #1
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    What specialty foods do you make?

    I just made scallop ceviche. Love it!!! I will drain the juice after it sits for a few hours.
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    Re: What specialty foods do you make?

    No cooking for me but my wife loves to cook and makes some great things. One of my favorites is when she make fresh pasta.



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    Re: What specialty foods do you make?

    Smokemeats (ribs, Pork shoulder, beef roast, poultry) and I make jerky.



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    Re: What specialty foods do you make?

    Just made one of mine tonight.
    Thick cut, center cut loin chops smoke grilled. Coat chops with olive oil and sprinkle with Corkys seasoning. Press the seasoning into the meat(room temp) with fingers.
    Hickory and apple wood chips soaked in water in a cast iron smoking box placed on the flavorizer bars of my Weber gas grill. High temp all three burners until the wood catches and starts smoking.
    Sear the chops on both sides(1min) and turn the heat down to about 250 degrees. Place chops on edge over the smoker box and cook until internal temp 145 degrees. Let rest covered with foil 5min. Meat will be juicy inside with a little pink smoke ring present. Prepare for a mouthgasm.



  5. #5
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    Re: What specialty foods do you make?

    I'm a pretty good cook, and can tackle most any recipe with success. I've been interested in cooking since shortly after college, when I bought my first place. I am "self taught", meaning I've never taken a cooking class our culinary course work. I have both a gas and a charcoal grill, so I have that covered. I have a double-oven range in the kitchen, with the Ceran smooth glass cook top. I know a lot of folks think that electric cooktops are inferior to a gas version, but I am here to tell you that I can cook anything a gas cooktop chef can and I won't take a back seat to anyone.
    It's the cook, not the heat source, that yields excellent food.
    Anyway, tonight we had eggs scrambled with asparagus, red onion, and pepperoni, with a bit of grated parmesan-style cheese sprinkled on it. Good comfort food, very tasty.
    I love eggs for dinner!!



  6. #6
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    Re: What specialty foods do you make?

    I make or have made:

    Booze category:
    Wine
    Beer* (haven't brewed much since my son was born)
    Mead (we'll see, first batch in fermenter)
    Limoncello

    Meat category:
    Bacon
    Braunschweiger
    Summer Sausage
    Bratwurst
    Italian Sausage
    Hot Dogs
    breakfast sausage
    BBQ: Pulled pork, beef brisket, etc.

    Randoms:
    Pickles
    Sauerkraut



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    Re: What specialty foods do you make?

    I make a pretty mean dish of Jambalaya and cornbread.


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    Re: What specialty foods do you make?

    I make a mean glass of warm water. Sometimes I do burn it though...



  9. #9
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    Re: What specialty foods do you make?

    I make great salsa. It depends on the year, but I try to make everything right out of the garden - all the veggies and the seasonings. Fresh salsa is still pretty good even when it isn't the best year for tomatoes, peppers, etc.

    By the way, I use yellow peppers so the salsa is "cardinal and gold" and use banana peppers and tobasco peppers (grown) for the heat. Traditional Jalapeno lovers may not like my salsa.


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    Re: What specialty foods do you make?

    My specialty is sausage and peppers chili. It's exactly what it sounds like - a hybrid of traditional Italian sausage and peppers and chili. This might be the unhealthiest recipe I have ever made - you can't even imagine the amount of grease that 4 lbs of Italian sausage generates. But if you can get past that, it's an amazing chili to make for an in-home Tailgate (i last made it for the Iowa-Iowa St gameast year), and there isn't a single person that has tried it that hasn't liked it.


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  11. #11
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    Re: What specialty foods do you make?

    I can make pretty good beef/chicken fajitas.


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