SO...tonite its cheese coney time...
Those in the cincinnati are will know what I mean..
This consists of Cincinnati style chili with all beef franks...NOT BOILED...I cook them in Just a very small amount of water.in the frying pan....serve them up on fresh buns with cincinnati style chili...piled high with shredded cheese ...and a little chopped onon with mustard..dark red kidney beans on the side with some good potatoe salad..
We currenty live in the baltimore are so is hard to get skyline or goldstar chili here so when we go back to cincinnat we buy a case.
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2006 Torch Red GT 5 speed Black Leather Shaker Hood Scoop CAI black spoiler mirror covers shorty antenna
SO...tonite its cheese coney time...
Those in the cincinnati are will know what I mean..
This consists of Cincinnati style chili with all beef franks...NOT BOILED...I cook them in Just a very small amount of water.in the frying pan....serve them up on fresh buns with cincinnati style chili...piled high with shredded cheese ...and a little chopped onon with mustard..dark red kidney beans on the side with some good potatoe salad..
We currenty live in the baltimore are so is hard to get skyline or goldstar chili here so when we go back to cincinnat we buy a case.
I've always wanted to try Cinci style chili but I haven't been fortunate enough yet. Now I'm kind of jonesing for it.
Quote:
Originally Posted by ninerfan103
Snackmaster-Brett I like regular or spicy sweet type BBQ sauce ,if you have a good one that you can share would be awesome, thanks again!
Ok... I worked late last night so I didn't get to it. I cook in bulk so I'll scale down a recipe and post it this weekend.
Keep the recipes coming guys... we really compile them and make an AFM book...
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Home Fried Fresh Fish Filets
ingredients
-any amount of fresh caught fish (recipe works with bluegill, perch, crappie, pumpkin seeds, walleye, pike, white bass, basically anything you can filet and fit in a frying pan)
-Drakes Fry mix
-Flour
-milk
-2 eggs
-pepper
-any other seasoning mix you may fancy
-olive oil
Pour 1/2-1.5 cups milk in a large bowl (depending on amount of fish). crack in both eggs in bowl and mix. Pour in fish filets (no skin, just in case you were wondering) and let sit for about 2 minutes
while the fish is sitting pour olive oil in frying pan to ensure it is coated, and turn heat to high, go onto next step.
while the fish is sitting in the milk/egg, prepare breading. take about 1/2-1.5 cups of Drakes Fry mix in another large bowl along with pepper to taste and other seasonings to taste (i like adding cayenne pepper to mine) add about 2-3 tablespoons of flour as well, mix well.
start taking out the filet's one by one and start coating them in the breading, before placing them in the frying pan, ensure it is hot enough by flicking a few drops of water onto the pan, if it sizzles, its hot enough! fill the pan with ONE layer of fish, and let sit for about 2-3 minutes then turn over the filets, the top should now be crispy, and golden brown. repeat for the other side of the filets, and swap out finished filet's with uncooked ones.
i find it best to be served on a plate lined with paper towel, that way the grease is soaked up by the towel and your filets dont get soggy.
ENJOY
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The best BBQ side ever: Mixed vegetable in a cast iron skillet
-1 onion cut into pieces about .5 inches square
-1 cup of sweet corn
-2 cups of cut okra
-2 squash cut up into small pieces
-2 potatoes cut about the same as everything else
Put all into a big bowl and liberally cover with corn meal and seasoning salt or your favorite seasoning. Do not mix any more than it needs to coat everything with the cornmeal. It will get soggy and not stay on well once you start cooking.
- while you've been cutting, have a 12-15" cast iron skillet warming up on the stove top. Warm to a med-high heat with enough crisco to cover the bottom well.
-once everything has been mixed pour into skillet.
-after 2 minutes turn down to a low-medium heat.
- using a spatula, turn every 15-20 minutes (if it starts to burn, turn sooner obviously and don't preheat as high next time) until everything is a nice golden brown. It should take 45 minutes to an hour to cook properly. It's very important not to stir or the corn meal will fall off. Also, you want everything to carmelize as it cooks, therefore, no stirring- just flip best you can with the spatula.
-Enjoy- should feed 4-8 depending on other sides and your appetite.
6-8 potatoes
1 onion
1 can of kernel corn
1/2-1 stick butter
salt and pepper to taste
and some milk
ok cut taters in chunks the size you prefer in a soup so say the size of a walnut or so 1/2 inch cubes put in a large stock pot or stew pot cover with water atleast 2 inches above the taters.
cut onion in 1/8ths if small onion use 2 and cut in 1/4 you want about 1/2 inch wide wedges not 1/2 inch thick slices so cut top to bottom add to pot with taters and bring to a boil until taters are just fork tender. if you think you have too much water drain some out, remember this is your stock.
reduce to a simmer
add whole can of corn juice and all, add butter and enough milk to turn it a nice white color add salt and pepper to taste.
serve with crackers or what not great with a few shots of tabasco added. should make 8 servings or more/less depending on the size of your bowls
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Well...let me try one....
Crock pot beef roast... Start with a good piece of beef appx 2- 3 lbs...potatoes 3- 4 good size peeled and cut into quarters ,carrots one bag baby whole ,onion half white...all freshley chopped and washed...
Put all vegetables in first..
Season beef with garlic seasoning,,,a little mesquite...salt and pepper...put roast on top of vegetables....add one can of cream of mushroom soup and cook on high for 5-6 hours...
I do turn the roast every hour or so ...
Ive made this several times and Im very happy with the results.
Serves 4- 5
I,ve used these recipe before and its great. I've added my own twist to it and my whole family loves it.
I use the same ingedients above and I've added 1 bag of lipton onion soup mix, I use one can of beef broth and one can of vegetable broth just so the gravy isn't to thick. and after I season my roast I would then brown it just to lock in some of the flavors from the roast. Just writing this I'm making myself hungy.
6 lbs. boneless beef chuck short ribs
1 cup aloha shoyu this is the soy sauce I use. I would recommend something low in sodium or something you prefer
4 cloves of garlic (minced)
1 cup green onions (finely chopped)
3 tbsp. sesame seeds
10 tbsp. sugar (white) add more if you like it sweeter
1 tsp. salt
1/2 tsp. red pepper flakes add more if you like it hot
1 tsp. sesame oil A little goes a long way I would add a little less depending on the soy sauce. It is all about taste. add this last and taste test til it tastes the way you like it
mix ingredients, soak with meat overnight in ziploc bag (try to get as much air out as you can),
lay flat in the refridgerator and flip it a couple of hours before cooking. tastes better when cooked
over charcoal to medium to medium well, don't over cook, a little charred is good too!!
Brian's Spicy Burgers (makes 4 burgers)
1-1.5 lbs ground beef (add or subtract depending on how big/how many burgers you want)
pepper
cayenne pepper
Grillin Spice (available at any local grocery store)
place burger meat in large bowl, dump about 2-4 tablespoons of crushed cayenne pepper (add or subtract pepper for desired spicy-ness)
mix burger and cayenne peppers and take meat and divide up into for balls, flattening the balls out on a plate.
add pepper and grillin spice on one side so that the patty is covered in spice and pepper, flip over and repeat
on a large frying pan (do not oil pan) place the burgers in the middle over medium-high heat (COVERED) for about 6-7 minutes (add or subtract for done-ness) then flip the patties and go for another 6-7 minutes. Turn off heat and enjoy!
OPTIONAL- if cheese is desired TURN OFF HEAT FIRST, place cheese on top of patties, and COVER, cheese should melt in a minute or two.
OPTIONAL- This can also be done on a grill, but i find them to be juicier when done in a frying pan.
Enjoy with a nice side of potato salad with a nice ear of corn on the cob!
*chef's note* consuming raw or undercooked meats has been known to cause food borne illness
*Another Chef's Note* consuming these burgers WILL result in extreme happiness, and the feeling of being full.
You take:
1-2006 Mustang GT
-add 1 Whipple supercharger with 10 lbs boost
-sprinkle the undercarriage with CHE suspension goodies
-Heat up 1 pair of drag radials liberally until sticky
Then go out and destroy the competition.
P.S don't forget to pick up a pizza on your way home.
Enjoy.
Preheat a charcoal grill over high heat. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Wash and drain chicken. Coat the chicken inside and out with seasoned salt and House Seasoning. Open the can of beer and drink or pour out 1/2 the can. I recommend drinking it.. Carefully insert a sprig of rosemary. Then, place the beer can into the body cavity starting at the rear of the chicken. Carefully place the chicken on the center of the grill, facing 1 of the banks of the coals, making sure not to spill the beer. The chicken will be sitting on the beer can. Cover the grill and cook until chicken is done, approximately 45 minutes to 1 hour, turning the chicken as necessary. The chicken is done when the juice runs clear.
Serve chicken with favorite BBQ sides. House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
1/4 cup seasoning salt (optional)
Mix ingredients together and store in an airtight container for up to 6 months.
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Mark Evans MOSSMUSCLE.com
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evansm@mossmotors.com
Thank you all so much for making me 30lbs heavier! 
