..........rec.boats chefs.

How about some time tested recipes? Seafood, comfort food,
appetizers..........all are welcome as it is my job to cook this weekend.
;-)

" JimH" not telling you @ pffftt.com wrote in message
...
.........rec.boats chefs.

How about some time tested recipes? Seafood, comfort food,
appetizers..........all are welcome as it is my job to cook this weekend.
;-)


Roasted Hot Dogs.

Prepare hot dog roll by smearing ketchup, mustard, sweet relish in them.
Put a couple of half slices of cheese on the insides.
Place an all beef frank in the roll.
Wrap the whole thing in aluminum foil.
Place in a 335 degree oven for half an hour. (do *not* microwave)

Serves: 1
That's the extent of my cooking expertise, but they are good.

Eisboch

"Eisboch" wrote in message
...

" JimH" not telling you @ pffftt.com wrote in message
...
.........rec.boats chefs.

How about some time tested recipes? Seafood, comfort food,
appetizers..........all are welcome as it is my job to cook this weekend.
;-)


Roasted Hot Dogs.

Prepare hot dog roll by smearing ketchup, mustard, sweet relish in them.
Put a couple of half slices of cheese on the insides.
Place an all beef frank in the roll.
Wrap the whole thing in aluminum foil.
Place in a 335 degree oven for half an hour. (do *not* microwave)

Serves: 1
That's the extent of my cooking expertise, but they are good.

Eisboch




That can be a valuable cooking expertise!

But nothing better than some 5 Star or Brookside hot dogs cooked over the
grill!

BTW: Hot dogs are best served after grilling them till they burst open and
burn. ;-)

Eisboch wrote:
" JimH" not telling you @ pffftt.com wrote in message
...
.........rec.boats chefs.

How about some time tested recipes? Seafood, comfort food,
appetizers..........all are welcome as it is my job to cook this weekend.
;-)


Roasted Hot Dogs.

Prepare hot dog roll by smearing ketchup, mustard, sweet relish in them.
Put a couple of half slices of cheese on the insides.
Place an all beef frank in the roll.
Wrap the whole thing in aluminum foil.
Place in a 335 degree oven for half an hour. (do *not* microwave)

Serves: 1
That's the extent of my cooking expertise, but they are good.

Eisboch

Triple bipass dogs:

Split your favorite dog lengthwise, put a hunk of cheddar cheese in the
slit, wrap with a slice of bacon, then grill.

On Mon, 16 Oct 2006 18:31:37 -0400, "Eisboch" wrote:


" JimH" not telling you @ pffftt.com wrote in message
...
.........rec.boats chefs.

How about some time tested recipes? Seafood, comfort food,
appetizers..........all are welcome as it is my job to cook this weekend.
;-)


Roasted Hot Dogs.

Prepare hot dog roll by smearing ketchup, mustard, sweet relish in them.
Put a couple of half slices of cheese on the insides.
Place an all beef frank in the roll.
Wrap the whole thing in aluminum foil.
Place in a 335 degree oven for half an hour. (do *not* microwave)

Serves: 1
That's the extent of my cooking expertise, but they are good.

Eisboch



....or, go to Costco and get 'em for $1.50. The quarter pound Hebrew
Nationals are good hot dogs.

On Mon, 16 Oct 2006 18:31:37 -0400, "Eisboch" wrote:


" JimH" not telling you @ pffftt.com wrote in message
...
.........rec.boats chefs.

How about some time tested recipes? Seafood, comfort food,
appetizers..........all are welcome as it is my job to cook this weekend.
;-)


Roasted Hot Dogs.

Prepare hot dog roll by smearing ketchup, mustard, sweet relish in them.
Put a couple of half slices of cheese on the insides.
Place an all beef frank in the roll.
Wrap the whole thing in aluminum foil.
Place in a 335 degree oven for half an hour. (do *not* microwave)

Serves: 1
That's the extent of my cooking expertise, but they are good.

Eisboch



....or go to alt.fan.traci-poole. Lots of recipes there.

"JohnH" wrote in message
...
On Mon, 16 Oct 2006 18:31:37 -0400, "Eisboch" wrote:


" JimH" not telling you @ pffftt.com wrote in message
...
.........rec.boats chefs.

How about some time tested recipes? Seafood, comfort food,
appetizers..........all are welcome as it is my job to cook this
weekend.
;-)


Roasted Hot Dogs.

Prepare hot dog roll by smearing ketchup, mustard, sweet relish in them.
Put a couple of half slices of cheese on the insides.
Place an all beef frank in the roll.
Wrap the whole thing in aluminum foil.
Place in a 335 degree oven for half an hour. (do *not* microwave)

Serves: 1
That's the extent of my cooking expertise, but they are good.

Eisboch



...or go to alt.fan.traci-poole. Lots of recipes there.

Thanks John. I will give it a go.................

" JimH" not telling you @ pffftt.com wrote in message
...
.........rec.boats chefs.

How about some time tested recipes? Seafood, comfort food,
appetizers..........all are welcome as it is my job to cook this weekend.
;-)


I know there are lots of big words in this recipe, and many difficult
concepts, but if you try real hard, you might be successful with this fish
recipe. A cake recipe follows it.

Fish in Crazy Water

PESCE ALL'ACQUA PAZZA

Recipe from "Marcella Cucina" by Marcella Hazan



1 1/2 pounds fresh, ripe tomatoes

4 cups of water

3 large garlic cloves, peeled and sliced very thin

2 tablespoons very finely chopped parsley

Chopped red chili pepper, 1/8 teaspoon or to taste, or dried red pepper
flakes

1/4 cup extra virgin olive oil

Salt

A 1 1/2- to 2-pound red snapper, filleted with its skin left on

Optional: 4 slices of

day-old or grilled sourdough bread

For 4 persons



One of the most frequently recurring conversational expressions in the
dialect of my native Romagna is anicreid, "I don't believe it." That
skepticism is a characteristic I share with people of my region. When a dish
has a fanciful name, I resist trying it, feeling that it has been dressed up
to cover up a lack of substance. Had it been up to me, I never would have
sampled that Neapolitan creation, fish in crazy water. "What's crazy water
go to do with cooking and anyway, who wants to eat fish in water?" Such were
my thoughts, until my friend from Amalfi, Pierino Jovine, one day simply
brought the dish to the table without asking or telling. Now, I am the one
who goes crazy over it. Water is what brings together all the seasoning
ingredients, the tomatoes, garlic, parsley, chili pepper, salt, and olive
oil. They simmer in it for a full 45 minutes, exchanging and compounding
their flavors, producing a substance that is denser than a broth, looser,
more vivacious, and fresher in taste than any sauce, in which you then cook
the fish.



1.Peel the tomatoes raw using a swiveling-blade vegetable peeler, and chop
them roughly with all their juice and seeds. The yield should be about 2
cups.



2.Choose a saute pan in which the fish fillets can be subsequently fit
flat without overlapping. Put in the water, garlic, chopped tomatoes,
parsley, chili pepper, olive oil, and salt. Cover the pan, turn the heat to
medium, for 45 minutes.



3.Uncover the pan, turn up the heat, and boil the liquid until it has been
reduced to half its original volume.



4.Add the fish, skin facing up. Cook for 2 minutes, then gently turn it
over, using two spatulas. Add a little more salt and cook for another 12
minutes or so. Serve promptly over the optional bread slice.












Cardamom Cake


½ to ¾ cup crumbs made from vanilla wafer cookies

2 tbs butter (to grease pan)

2 cups all-purpose flour

1-1/4 cups sugar

2 tsp baking powder

2 tsp powdered cardamom

½ tsp salt

3 eggs, at room temperature

1-1/2 cups heavy cream



Preheat oven to 350 F.



Place 8-10 vanilla wafers between sheets of waxed paper and, using a rolling
pin, grind into moderately coarse crumbs. Butter a 9" kugelhopf mold or
Bundt pan. Pour in cookie crumbs and rotate pan to coat sides. The finer
crumbs will stick, leaving the coarser crumbs in the bottom. Distribute
these evenly - they'll become the topping on the cake. There should be
about ¼" of the coarse crumbs.



In large bowl of electric mixer, combine flour, sugar, baking powder,
cardamom and salt. On low speed, blend in the eggs and heavy cream until
thoroughly combined. Increase speed to medium and mix until the batter has
the consistency of softly whipped cream, approximately 5 minutes. Pour into
prepared pan. Bake until toothpick comes out clean, about 55 minutes. Turn
out onto rack immediately and cool before serving.



If desired, dust lightly with confectioner's sugar just before serving. If
cake is to be stored more than a couple of days, wrap tightly and
refrigerate.



Tips:

Ø Stick with name brand vanilla wafers, such as Nabisco. The store
brands don't seem to have much vanilla flavor.

Ø The original recipe called for only 1 tsp of cardamom. If you find
the flavor too strong, go ahead and reduce it to this amount.

JimH wrote:
.........rec.boats chefs.

How about some time tested recipes? Seafood, comfort food,
appetizers..........all are welcome as it is my job to cook this weekend.
;-)


Chuck's Yacht Club Cook-Off First Prize Winning- But Not Very Cost
Effective- Pork 'N Beans

Start the night before, with a sack of dried beans. Don't bother to
measure anything, this is Pork 'N Beans, not rocket science.

Put the beans in hot water just long enough so they *start* to expand,
but don't let them get up to full size or anywhere nearly close. Toss
out the water, we certainly won't need any more water in this dish.

Open a bottle of Crown Royal. Pour enough onto the beans so that they
are completely covered. Take a shot or two, of course, to make sure
that the Crown Royal didn't "go bad"
while languishing in the bottle. Let the beans sit overnight in the
Crown Royal. At regular intervals, check to be sure there is still
enough Crown Royal in the pan to cover the beans, and take another shot
to make sure the Crown Royal hasn't gone bad.

By morning, the beans will be soft and tasty. Put a couple of fair
sized ham hocks in the oven, and roast the meat for an hour, or two, at
whatever temperature seems prudent as long as you don't overcook it and
make it too dry. Check the beans again, and make sure the Crown Royal
hasn't gone bad. But, don't do too much testing of the Crown Royal at
this stage, because we will be involved with sharp knives pretty soon
and there is no reason to
risk an injury. When the ham hocks are fairly well roasted but still
moist and juicy, take them out of the oven, cut the meat from the bone
and toss the meat into the pot with the Crown Royal soaked beans. Toss
the bones in as well, (although the bones will be picked out prior to
serving the finished dish to any sort of refined company).

Add a bottle of Brer Rabbit Molasses. Not the wimpy light brown diluted
stuff, the stuff that's black as road tar.

Slice up a slab of bacon. It's better to get unsliced bacon and cut
strips about 3 times as thick as you would find in the typical
pre-sliced package of bacon. Each strip should then be cut into
sections no more than about 3 inches long. Toss the bacon into a frying
pan and cook it until it's hot but not brittle or crispy. Put the fried
bacon into the pot with the beans and the molasses. Also toss in about
half the fat that collected in the pan when frying the bacon.

Put the sharp knife away, and do another quality control check on the
Crown Royal.

Stir the pot and evaluate the contents. You will want to have about as
much hamhock and bacon as you have beans. If the mixture looks too
watery at this point, add some extra dark brown sugar..

Cut up an onion and toss it into the pot. Cut up a garlic and do the
same.

Put the pot on the stove, and cook it at the lowest possible
temperature for 2-3 hours.
After the initial 2-3 hour cook up, sample a bit for flavor. If it
seems too bland add a bottle of tabasco sauce. If the tabasco sauce
then gives it too much bite, offset the tabasco sauce with a little
ketchup and some more brown sugar or molasses.

About this time there will be crowd of your friends gathering on the
dock to find out what that incredible smell wafting out of your galley
might be. Tell them nobody gets a taste until its done, but offer to
let them help you do another quality control check on the Crown Royal.

After about 4 hours, the beans should be done. Just in time for lunch.
If you want to "garnish" this dish, fry up a little more bacon and this
time let it get crispy. Add a good sized fistful of crumbled up crispy
bacon just before serving. Additional Crown Royal can be added at any
time, as long as you don't let the beans get "soupy".

This prize winning recipe has three of the four basic food groups;
sugar, fat, and alcohol.
I guess if I could figure out how to include some caffeine, it would be
a completely balanced meal.

On 16 Oct 2006 16:44:43 -0700, "Chuck Gould"
wrote:


JimH wrote:
.........rec.boats chefs.

How about some time tested recipes? Seafood, comfort food,
appetizers..........all are welcome as it is my job to cook this weekend.
;-)


Chuck's Yacht Club Cook-Off First Prize Winning- But Not Very Cost
Effective- Pork 'N Beans

Start the night before, with a sack of dried beans. Don't bother to
measure anything, this is Pork 'N Beans, not rocket science.

Put the beans in hot water just long enough so they *start* to expand,
but don't let them get up to full size or anywhere nearly close. Toss
out the water, we certainly won't need any more water in this dish.

Open a bottle of Crown Royal. Pour enough onto the beans so that they
are completely covered. Take a shot or two, of course, to make sure
that the Crown Royal didn't "go bad"
while languishing in the bottle. Let the beans sit overnight in the
Crown Royal. At regular intervals, check to be sure there is still
enough Crown Royal in the pan to cover the beans, and take another shot
to make sure the Crown Royal hasn't gone bad.

By morning, the beans will be soft and tasty. Put a couple of fair
sized ham hocks in the oven, and roast the meat for an hour, or two, at
whatever temperature seems prudent as long as you don't overcook it and
make it too dry. Check the beans again, and make sure the Crown Royal
hasn't gone bad. But, don't do too much testing of the Crown Royal at
this stage, because we will be involved with sharp knives pretty soon
and there is no reason to
risk an injury. When the ham hocks are fairly well roasted but still
moist and juicy, take them out of the oven, cut the meat from the bone
and toss the meat into the pot with the Crown Royal soaked beans. Toss
the bones in as well, (although the bones will be picked out prior to
serving the finished dish to any sort of refined company).

Add a bottle of Brer Rabbit Molasses. Not the wimpy light brown diluted
stuff, the stuff that's black as road tar.

Slice up a slab of bacon. It's better to get unsliced bacon and cut
strips about 3 times as thick as you would find in the typical
pre-sliced package of bacon. Each strip should then be cut into
sections no more than about 3 inches long. Toss the bacon into a frying
pan and cook it until it's hot but not brittle or crispy. Put the fried
bacon into the pot with the beans and the molasses. Also toss in about
half the fat that collected in the pan when frying the bacon.

Put the sharp knife away, and do another quality control check on the
Crown Royal.

Stir the pot and evaluate the contents. You will want to have about as
much hamhock and bacon as you have beans. If the mixture looks too
watery at this point, add some extra dark brown sugar..

Cut up an onion and toss it into the pot. Cut up a garlic and do the
same.

Put the pot on the stove, and cook it at the lowest possible
temperature for 2-3 hours.
After the initial 2-3 hour cook up, sample a bit for flavor. If it
seems too bland add a bottle of tabasco sauce. If the tabasco sauce
then gives it too much bite, offset the tabasco sauce with a little
ketchup and some more brown sugar or molasses.

About this time there will be crowd of your friends gathering on the
dock to find out what that incredible smell wafting out of your galley
might be. Tell them nobody gets a taste until its done, but offer to
let them help you do another quality control check on the Crown Royal.

After about 4 hours, the beans should be done. Just in time for lunch.
If you want to "garnish" this dish, fry up a little more bacon and this
time let it get crispy. Add a good sized fistful of crumbled up crispy
bacon just before serving. Additional Crown Royal can be added at any
time, as long as you don't let the beans get "soupy".

This prize winning recipe has three of the four basic food groups;
sugar, fat, and alcohol.
I guess if I could figure out how to include some caffeine, it would be
a completely balanced meal.

I like it! Probably too much trouble for me to cook, but it was a fun read!