Tag: recipe

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homemade recipe

Rusty Makes a Turtle Burger

What happened over Labor Day Weekend… Rusty’s been obsessed with the Bacon Turtle Burger that’s been circulating the fishing and hunting forums. People were thinking it was his when he reposted the images on his Facebook. It was being reposted over and over again, no one seemed to know who the Turtle Burger originally belonged to. I suppose that’s probably what happened with my BK Pizza Burger photos. After doing some research, I think the first person to blog it was INTERWEBS RANDOMNESS AND OTHER INSPIRING TALES. But even they claim the recipe and photos belong to someone else (MRD, the Marquis de Meat). Maybe we can just agree that the Turtle Burger really belongs to each and everyone one of us that dreams in our hearts and our stomachs.

Rusty opted to go for Turkey Bacon and Turkey Burger and no cheese. Sure, it doesn’t sound as awesome and greasy as the pork and bacon route, but he is kind of a redneck. He also likes his meats well done. It took lot longer to cook than the original recipe. More like 2 hours, rather than 30mins at 400 degrees. I don’t know if it’s our sucky oven or if turkey bacon just takes much longer to crisp up. I was surprised at how little grease was in the pan. The Turtle Burger was a little dry and overcooked for my tastes, but that’s Turkey Burger. Plus I can’t expect much when bacon, burger and hot dogs have different cooking times. It was pretty good in the end when I added bbq and hot sauce.

Russ and I were stuffed after splitting just one. He took the other Turtle Burger to Golden Star Corner bodega and had them put it on display. It weighed in at 1lb on the meat scale.

This video says it all. Watch it in 720p High Def if you can handle it.

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homemade recipe

Chicken Shepard’s Pie Open Face Sandwich

A couple weeks ago, Rusty was heating up some leftovers and it smelled real good. I looked in the pot and it look like a mess. Turned out to be Chicken with taco seasoning mixed with mashed potatoes. When we were trying to decide what to eat the other day, I really wanted that. So he made some and we put it on hard taco shells –a smear of the taco chicken meat, then a layer of mashed potatoes, and topped off with more taco chicken meat. I thought it was pretty good. Then we tried it without the mashed potatoes and it was a lot better.

The leftovers, we just dumped the rest of the chicken and potatoes in a pan. The next day we added more chicken and a can of corn. Put it on a slice of wheat bread, throw on some hot sauce. It was so redneck and really good.

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backyard bbq homemade recipe

Veggie Grill Packet

Amazing weather up here in NY finally. At the moment, we’re grilling up these little packets of vegetables my friends Ryan and Meghan showed me years ago. Just foil packets of mushrooms, peppers, onions, etc with salt, pepper, olive oil, balsamic vinegar and olive oil. Close them up and throw them on the grill alongside your meats. So easy for some steamed delicious veg.

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homemade recipe

Delicious Fattening Spinach Artichoke Dip

Bonnie made her sister’s delicious and fattening Spinach Artichoke Dip for the NFC Championship. That game sure was stressful. Not because of the football, but because a bunch of non-sports fans came over to watch and all they did was talk about relationships, boys and girls while I was trying to get into the game. The kicker was when they proceeded to call Favre a faker when he got hurt. How dare they question Favre’s integrity. This man wears Wranglers. I was about to take the dip and go to my room.

I suppose I wouldn’t have known the dip was fattening if Bonnie didn’t tell me what she put in there. The recipe after the jump.

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recipe video

Charles Phoenix’s Cherpumple: The “Monster” Pie-Cake

My friend Zzalgern0n’s new video of Charle’s Phoneix’ Cherpumple Pie Cake …like a dessert version of a Turducken.
– Bottom Layer (Apple Pie inside of a Spice Cake)
– Middle Layer (Pumpkin Pie inside of a Yellow Cake)
– Top Layer (Cherry Pie inside of a White Cake)
—with Whipped Cream Cheese Icing all over! Dang.

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homemade recipe

Chimichurri Sauce on Steak

I’ve been in love with my friends’ mother’s chimichurri sauce for quite some time now. What a great sauce to put on meat. I looked online for recipes and decided to try my own. The basic ingredients are parsley, olive oil, garlic, salt, pepper, red pepper flakes with varying extra ingredients depending on the recipe. My attempt was alright, but no way near the deliciousness of the aforementioned sauce.

I later figured out where I went wrong. First, I didn’t know how to measure stuff or more likely was kinda lazy. Second, I thought a bulb of garlic was a clove. Third, you’re supposed to let the chimichurri sit around for a few hours before serving. It was definitely better the second day. I also added more salt. I made it again a few days later and added cumin, vinegar and MSG. Getting there.

I just now got the recipe from my friends’ mom. Only missed a few key parts –onions and oregano. Alright, the next batch is gonna rule …as long as I figure out the ratios. Thanks Mike & Susie’s mom for showing me chimichurri.
01 Bowl of Chimichurri02 Ribeye Steak with Chimichurri

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homemade recipe

Pernil Pork Shoulder

My friend Phil gave me a super easy pork shoulder recipe a while back. And there was a half pork shoulder at C-town for $4. Awesome!

Pernil Pork Shoulder recipe:
1. wash the pork shoulder and score it with a knife with good deep cuts
2. pour white vinegar over it and get it nice and wet
3. pat down a lot of Adobe seasoning (optional: salt and stick garlic cloves in the scores)
4. put it in the oven at 450 degress for about an hour. then turn down to 350 for another 3-4 hours. Get a meat thermometer to check. (I did a full pork shoulder about a year ago. I feel like it took just a little longer in the oven.)

The pork came out so tender and tasty. I did have to salt it after it was on my plate, accompanied by some nice creamy salsa verda sauce (almost like Peruvian Aji sauce) that I also found at C-town.
01 Pernil Pork Shoulder

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homemade

Meat on Meat 3-Way

Rusty got the spareribs and chicken thighs, Sam brought home the bacon and took the pics, and I touched the meat. I figure we could make some kind of meaty casserole pie out of all this. The first layer of pork spareribs seasoned with oregano and chili powder. Layer of bacon. Layer of chicken thighs seasoned with salt, pepper & Old Bay. Top layer of bacon with chili peppers and garlic cloves. We ended up cooking it for around 2 1/2 hours at 360 degrees. Is it worthwhile to cook it this way? Probably not. This is why we’re fat.com.

Update: This tastes so much better two days later. Drain the fat, dump BBQ sauce and crushed chili peppers all over it, reheat at 425 for about 15mins.