Ask Behr anything food related thread

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#827
#827
Behr1213 said:
Depends on how much time you want to spend on it. (prep)

My only suggestion that you may already do anyway is sear it in a skillet first.

Stuffing it with fresh rosemary and garlic with olive oil is really good and easy.

BBQ with black beans, lima beans, pork and beans and corn (added later)..
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Just get some clove garlic and separate it and make an incision in the meat and insert raw garlic pieces?
 
#828
#828
hmanvolfan said:
Just get some clove garlic and separate it and make an incision in the meat and insert raw garlic pieces?
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Chop about 4-5 cloves of garlic.
Chop about 3-4 tsp of fresh rosemary

Mix them with a little sea salt and fresh ground pepper and olive oil.

Make a nice incision, you don't want all of it only in the middle. After a small piece of the end is cut off, you want to be getting some of the garlic and rosemary.

After you close it, sear it in a hot skillet just enough to get a nice golden brown.

Tie it with cooking twine and put it in the crock pot with water and onions.

You can use unflavored dental floss to tie it if you don't have the twine.

This is really good and not a lot of trouble!!
 
#829
#829
The incision goes halfway into the meat so the mixture ends up in the center of the mass? Does the incision go end to end?
 
#830
#830
Unless you end up with two pieces, you are not gonna screw it up.

Start about an inch from one end and cut it to about an inch from the other end. Cut it deep, almost like you were butterflying a steak.
 
#832
#832
I guess the best way to explain it is...it's like subway slices their subs. They don't start at the very end, they make like a big pocket.

Hope that helps.

I'm sure whatever you do it will be good.
 
#834
#834
Didn't want to go there. Would have been easier to explain the way I wanted to.
 
#835
#835
Run a string from one end to the other n pick it up by both ends of the string. Tuck a piece of garlic at the end of the slit lol
 
#836
#836
Hman - I'd like to know how you did your roast and how it turned out.

Volly - I'm gonna make some Buffalo Chicken Dip later today, I have an idea what I'm going to do but do you have any tips? Ingredients, Chips, Bread, Vegetables.....

My Peas are freaking awesome!!!!

Happy New Year!!!
 
#840
#840
I put 4 large ham hocks in my black eyed peas....little much but oh my sweet Jesus.

Hope you and your Fam Damily are having a goot one. :)
 
#841
#841
Is rosemary supposed to taste like grass? The roast is crocking away and I soaked the black eyes over night and am now simmering them with cracked black pepper, onions and bacon.
 
#844
#844
My new years cheese cake:

6 large eggs, 1 1/2 C sugar, 2 lbs. (four 8 ounce packages) cream cheese, 1/2 pint sour cream, 1/2 pint heavy cream, juice of one lemon, 1 Tablespoon vanilla extract, 2 heaping Tablespoons flour

Crust:

1 1/2 C crushed vanilla wafers (you can also use crushed graham crackers) 6 Tablespoons melted butter, 1/2 C sugar

Preheat oven to to 425°.

Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low to to low-medium speed) thoroughly, until completely smooth.

Do not mix at high speed and don't overmix. If you do, the cake will overflow the pan. The bad news: the texture will be off (too light and fluffy). The good news: you can use the extra to make cheesecake cupcakes.

While cake mixture is beating, make the crust.

Mix crust ingredients together in small mixing bowl. Pour into 9" spring form pan, pressing into place with your fingers or the back of a spoon. Chill in refrigerator for 15 minutes.

When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.

Bake in 425° oven for 15 minutes. Then turn oven down to 275° and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate.

Its a lot of trouble, but sooooo yummy. I am putting cooked blueberries (that I picked and froze this past summer) over ours. Happy New Years everyone!
 
#850
#850
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