The VN Recipe Thread

#351
#351
Behr1213 said:
Work with what you've got.

Cut the sausage into small pieces, about 1/4". Cut some onion into chunks about 1". Pour just enough cooking oil to lightly coat the sausage and onions in a pan (2-3 tbls) Cook them on medium heat for about 2 minutes. Cut the heat back to low and scrape the "drippings" from the bottom of the pan to loosen. Pour the sauce in the pan and let it simmer for about 15-20 minutes. Stir it every 4- minutes. Salt and pepper to your taste.

It'll "fix" up that sauce nicely.
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That sounds great Behr, I'll try it! Thank you
 
#353
#353
VOLtownUSA said:
I'll check, hershey's bars with almonds, plain hershey's bars, doctor pepper, a crap load of cheese and crackers, pepsi, popcorn, iced honey buns, garlic salt :huh:, minced onion, marshmallow treats, eggs :clap:, he got some olive oil from save-a-lot after I told him that I needed to pick it out :banghead2:, and dog food
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What kind/brand of Olive oil did he get?
 
#356
#356
Yeah, I'd never heard of it and "binged" it. Not alot of info on it. Oh well, we'll see. at least you have some! When you get a chance, take a tsp and taste it. Tell us what you taste.
 
#359
#359
Olive Oil is like wine with me. My chioce is a $110 bottle of Mondavi Cab. I really like a nice $20 bottle of Cambria Chard and will settle and enjoy a $14 bottle of J. Lohr Cab or Chard. But I will not touch a $4 bottle of Sutter Home anything.

I cook with Carbonell Extra Virgin Olive Oil from Publix because of the high heat resistance and it has a nice flavor. $6 for 17oz.

It's hard to tell what you have. It might be better than what I'm useing, I don't know. All we can do is try it and see what happens.

As long as the "aftertaste" didn't leave a "tin can" funk on your palate, we have hope. :)
 
#362
#362
Behr1213 said:
Olive Oil is like wine with me. My chioce is a $110 bottle of Mondavi Cab. I really like a nice $20 bottle of Cambria Chard and will settle and enjoy a $14 bottle of J. Lohr Cab or Chard. But I will not touch a $4 bottle of Sutter Home anything.

I cook with Carbonell Extra Virgin Olive Oil from Publix because of the high heat resistance and it has a nice flavor. $6 for 17oz.

It's hard to tell what you have. It might be better than what I'm useing, I don't know. All we can do is try it and see what happens.

As long as the "aftertaste" didn't leave a "tin can" funk on your palate, we have hope. :)
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It's gettin' uppity up in heah!!! :p
 
#363
#363
Behr1213 said:
Olive Oil is like wine with me. My chioce is a $110 bottle of Mondavi Cab. I really like a nice $20 bottle of Cambria Chard and will settle and enjoy a $14 bottle of J. Lohr Cab or Chard. But I will not touch a $4 bottle of Sutter Home anything.

I cook with Carbonell Extra Virgin Olive Oil from Publix because of the high heat resistance and it has a nice flavor. $6 for 17oz.

It's hard to tell what you have. It might be better than what I'm useing, I don't know. All we can do is try it and see what happens.

As long as the "aftertaste" didn't leave a "tin can" funk on your palate, we have hope. :)
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lol no tin can so, that's a plus
J-P said:
I don't care what they say about Italian olive oil, I like the Spanish olive oil best. :)
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Well, hopefully this kind will be ok
 
#364
#364
J-P said:
I don't care what they say about Italian olive oil, I like the Spanish olive oil best. :)
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I won't agree, but I won't disagree either. Depends on what I'm useing it for. IMO. Kinda like a Cab is better with a ribeye than a Chard.

I use a spanish oil to cook with.
 
#366
#366
Behr1213 said:
I won't agree, but I won't disagree either. Depends on what I'm useing it for. IMO. Kinda like a Cab is better with a ribeye than a Chard.

I use a spanish oil to cook with.
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Well, I'm a man that is way too close to retirement considering the amount of debt I have, so I keep my grocery bill as reasonable as possible. Until I can grow some olive trees on my property and squeeze out my own first-pressing, slightly green, fancy goodness, I go with the inexpensive Bertolli or Carapelli or something like that.

Of course, I wouldn't turn down a gifted $100/bottle fancy cold-pressed olive oil. :)
 
#367
#367
J-P said:
Well, I'm a man that is way too close to retirement considering the amount of debt I have, so I keep my grocery bill as reasonable as possible. Until I can grow some olive trees on my property and squeeze out my own first-pressing, slightly green, fancy goodness, I go with the inexpensive Bertolli or Carapelli or something like that.

Of course, I wouldn't turn down a gifted $100/bottle fancy cold-pressed olive oil. :)
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Same here J-P, but I thought we were talking about the difference between Spanish and Italian Oils. I use Bertolli and Carapelli both, but they are both Italian.:p
 
#368
#368
VOLtownUSA said:
This kind was $4 so, I hope it isn't that kind you said you wouldn't touch
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No buddy, I was talking about wine. Like I said, what you have may be just fine. You'll know after you use it. I'm just glad you got some!!
 
#372
#372
1 can black beans, red kidney beans or pinto beans (drained)
1 pkg. Sazon (orange box, w/ Coriander and Annatto)
1 Tbsp. Sofrito (Goya is what we use)
1/4 cup ketchup
1 cube chicken or pork bouillion
1 cup of water

Mix all ingredients in a sauce pan and bring to boil.
It's ready to serve over some rice, and so easy!

(This came up in the diner thread, so I thought I'd post it here for those that are interested. I really should post more recipes on here. I've got a few hundred of 'em...)
 
#374
#374
J-P said:
1 can black beans, red kidney beans or pinto beans (drained)
1 pkg. Sazon (orange box, w/ Coriander and Annatto)
1 Tbsp. Sofrito (Goya is what we use)
1/4 cup ketchup
1 cube chicken or pork bouillion
1 cup of water

Mix all ingredients in a sauce pan and bring to boil.
It's ready to serve over some rice, and so easy!

(This came up in the diner thread, so I thought I'd post it here for those that are interested. I really should post more recipes on here. I've got a few hundred of 'em...)
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Just thinking out loud J-P. I wonder if Duck Stock would be good in this recipe? You know where I'm going.
 
#375
#375
Behr1213 said:
Just thinking out loud J-P. I wonder if Duck Stock would be good in this recipe? You know where I'm going.
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I'm with ya on that. Duck stock would be good in just about anything. We definitely save our carcasses, bones and scraps of meat and make stocks with them. Then we freeze them in ice cube trays, and after they are frozen, we put them in a freezer zip-loc bag and keep them handy for flavoring beans, rice, soups, sauces, etc.
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Keep in mind, this is the easy recipe we use during the busy week, quick and dirty, so to speak. I have several recipe's for more traditional Cuban style black beans, Puerto Rican style beans with potatoes, New Orleans style red beans, etc.

I'm finally going to try my step-Granny's recipe for Ropa Vieja this weekend. I'll let y'all know how that turns out, but I'm anticipating it will be tasty.

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