[quote]SteelyD wrote:
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And, served (sans buns) on my best paper plates wit’ kepitch and fresh Jersey Beefsteak Tomatoes.
[/quote]
all that beefy goodness. Mouth watering as always Steely
^^^ Gonna try this with ground turkey
[quote]MaximusB wrote:
My Goodfellas approve of this…[/quote]
BOCCE!
Bocce is where I learned the terms “CHE CAZZO?!!?” and “CHE CAZZO FAI?!!?” lol
Did you say Bocce!!!
no wonder your such a monster.
Just read the entire thread. Well done.
Odds are -250 I get laid from one of the recipes.
Cooking in Maine looks fun. Update on the July 4th food if you cook.
Steely, those burgers look great. I’m definitely giving them a try on the 4th.
[quote]SteelyD wrote:
[quote]MaximusB wrote:
My Goodfellas approve of this…[/quote]
BOCCE!
Bocce is where I learned the terms “CHE CAZZO?!!?” and “CHE CAZZO FAI?!!?” lol[/quote]
Yes these are my bocce buddies. When we are not drinking homemade wine, nocino, grappa, or limoncello, we are cursing at cops, flirting with women, and generally talking some really good shit about life.
Yes, “che cazzo” meaning “what the fuck!” or che cazzo fai is “what the fuck are you doing!”
Great cooking tips man, you are a beast in the kitchen. Seriously, I think everyone should make an extended effort in learning to cook, it makes dieting or bulking easier with tasty food. This thread makes me hungry every time I check on it.
Just tried the Canadian Bacon Burgers…
absolutely the best burger I’ve ever eaten. This recipe is going into the regular rotation for sure. Thanks Steely.
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Mixed Paella Frittata
A paella is a Spanish dish, usually consisting of some kind of rich meat, shellfish, or vegetables served over seasoned rice. A frittata is a dense, meat filled Italian omellete served at Easter (traditionally).
Mix the two and you have one hell of an anabolic, calorie rich, nutritionally dense meal!
You’ll need:
Cup of rice
10 eggs
1 lb italian sausage (I used sweet sausage)
Canadian bacon or ham (optional)
1/2 lb cooked deveined shrimp*
1/2 lb cooked scallops*
1 bell pepper (I used a red one)
1 Cubano pepper (mild heat)
Scallions
Old Bay Seasoning (or salt/paprika)
Romano cheese
flat pan with lid (you’ll want non-stick if you got it…)
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Start by getting the rice ready-- I just use boil-in-a-bag brown rice – and start browning the sausage in your pan. You’re going to want a good sized pan. The one shown is a 14" pan and JUST is big enough (you’ll see).
I start cooking on medium and pretty much cook on medium through the whole dish. You may want to adjust to your stove.
Definitely pay attention to heat when you get to the ‘egg’ portion of this dish…
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Chop up the peppers and scallions. You can use onions if you want, or hotter chiles, or whatever your little heart desires… Just get them ready!
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OK, so the sausage is browning up a bit.
You should par-steam the shrimp ahead of time and possibly the scallops if they’re big. This time around, I used pre-cooked frozen shrimp and small frozen scallops. I put them in bowls of cold water to thaw a little.
Make sure the shrimp is de-veined and de-shelled including the tail piece. Cut the shrimp up if they’re med to large.
When you add them to the sausage, they should cook just fine. Make sure the scallops cook through by the end of the dish.
NOTE: Remember that Canadian bacon from the last burger recipe? I chopped up the leftovers and through it in here, too. You can use cubed ham or whatever. Even bacon.
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At this point while that seafood/meat is cooking a little, crack 10 eggs or so into a bowl. Add the romano pecorino (or parmesian) cheese and salt/paprika (I used Old Bay Seasoning).
Beat it (beat it) Beat it (beat it) No one wants to be defeated! …
So, anyway, beat the eggs and get them ready.
Remember those peppers/scallions you got ready? Go ahead and add them at this point.
This is a dish of timing…
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Mix in teh vejables. Let them cook down just a little bit.
You should be moving everything around so nothing burns.
Incidentally, you may notice a lot of liquid in the bottom of the pan, especially after you start cooking down the greens. Feel free to drain this out anyway you can at any time.
This is edible on it’s own right here. Served on a bed of rice, or with rice mixed in (ie a paella). I bet this would be awesome if you added in marinara sauce here or a tomato based stew liquid… Experiment!!! I might just do that next time.
Add in the (cooked) rice all at once and stir in.
Continue to keep everything moving.
See above post for other possibilities at this point…
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OK, add in the egg. You’ll need to stir this in in small steps versus just dumping it in. Make sure you get the egg even throughout the pan as it’s the ‘glue’ that holds the whole dish together.
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Here’s all the egg mixed in. Notice how high up in the pan it is-- just made it!
After making sure it’s spread evenly, cover the pan and let this cook for 10-15 minutes.
You may have to reduce the heat (I cook on medium and just reduced slightly).
This should cook until firm and the center is cooked through.
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After about 12 minutes (in my case) I lifted the lid to check. I actually had some liquid seep out over the side (even after draining earlier).
In any case, you can take a knife (or whatever you use-- sometimes you have to use special utensils on non-stick pans) and go around the edge of the pan to see how well it’s cooked. It should be pretty firm at this time.
There may be some liquid on top from condensation on the lid dripping back, but it should be firm. If not, continue to cook.
Mind that you’re not burning the bottom of the frittata.