CHEF MAXIMUS' KITCHEN or THE OFFICIAL ROTHARMY COOKBOOK

[MAX]

BUMP

Anything to put that fucking pic down.

[blonddgirl777]

Sorry... just trying to get rid of the big ugly thread...

There you go!

[diamondsgirl]

Max asked me for my New England Clam Chowda recipe, so I figured I'd post it here in case anyone else might like it.


3 cups water
1 cup white wine
8 pounds of clams
1/4 pound sliced bacon
3 medium onions, chopped
2 pounds of potatoes (or about 3-4 medium sized), peeled and diced
2 cups of heavy cream
thyme
bayleaf
parsley



In a large pot, bring water and wine to a simmer. Add the clams, cover, and cook until the clams have opened (10-15 min) Remove the clams from the pot, remove the clams from the shells and set aside. Strain the liquid and set aside.

In the large pot, cook the bacon until crispy, remove bacon from pot, cut into peices, and set aside. Add the chopped onion to the bacon fat over low heat, and cook the onions until they are soft. (appx. 15-20 min). Pour in the clam cooking liquid, add the potatoes, thyme, bayleaf and parsley, and simmer gently until the potatoes are cooked (appx. 20 min.)

Add the clams, bacon and cream to the soup. Simmer for at least 5 min. Longer is OK. Season with ground pepper before serving.

[MAX]

Originally posted by diamondsgirl
Max asked me for my New England Clam Chowda recipe, so I figured I'd post it here in case anyone else might like it.

Thanks DG.

[Antman]

Originally posted by blonddgirl777
Hey Max (or anyonelse...),

I always marinate the salmon and chicken breasts in some vinaigrette (from the srore) but it always end-up being dry, when I BarB.Q. it...

Any tricks to make sure those meats don't dry up?

Whenever I grill fish (and its almost always salmon) I never put it directly on the grill. Wrap it in aluminum foil. Use vegetable spray or Pam on the foil first. If you have a top rack, put it on that one. Fish is tough to marinate. If you do it too long, the marinade can actually cook the fish, which is probably why it's drying out.

[blonddgirl777]

Originally posted by Antman
Whenever I grill fish (and its almost always salmon) I never put it directly on the grill. Wrap it in aluminum foil. Use vegetable spray or Pam on the foil first. If you have a top rack, put it on that one. Fish is tough to marinate. If you do it too long, the marinade can actually cook the fish, which is probably why it's drying out.

Thanks!
Will try...

[larbo]

heres a couple down home recipes

Spaghetti Casserole
3 t. shortening, 8oz. vermicelli spaghetti, 1 lb. ground beef, 1 1/2 tsp. garlic salt, 2 small onions chopped, 1 green pepper chopped, 4 stalks celery, thinly sliced, 1 large can of mushrooms, 1 can whole kernel corn, 2 tsp. salt, 1/2 tsp. pepper, 2 tsp. chili powder, 1 qt. tomatoes, 3/4 cup of water, 1 (16-oz.) pkg. mozzarella cheese(save til last)

melt shortening in a large skillet. brown spaghetti and ground beef. drain. add remaining ingredients and simmer for 25 minutes. add cheese and let melt.


DEER JERKY
4 pounds deer meat sliced thin, mix 3/4 cup soy sauce, 3/4 cup worcestershire sauce, 2 tsp. onion powder, 2 tsp. garlic powder, 2 tsp. season salt, 3 tsp. liquid smoke, 1 tsp. black pepper
optional:
1 to 2 tsp. ground red pepper, 1 tsp, red pepper flakes, a dash of franks red hot sauce

freeze meat until firm enough to slice thin. place in a large mixing bowl with lid. mix ingredients and pour the marinade over meat and set in refrigerator for at least 12 hours. place marinated meat in single layers in dehydrator 4 to 6 hours or until dry. store tightly in sealed ziploc bags.

what the hell, I'll even add a desert!

MOUNTAIN DEW CAKE
1 box orange cake mix, 1 (3-oz.) box instant coconut pie filling, 1 cup of oil, 4 eggs, 1 (12 oz.) mountain dew
TOPPING: 1 large can crushed pineapple, 1 1/2 cups of sugar, 1/2 cup of butter, 1 (3 oz.) can coconut, 3 tsp. self rising flour

cake: mix all together in a large bowl. beat at medium speed for 2 minutes. pour cake mixture into 9 x 13-inch greased pan. bake at 350 for 25 to 30 minutes. cool.
topping: mix sugar, pineapple, butter and flour together and bring to a boil. add coconut and stir. cool 15 to 20 minutes before putting topping on cake.
enjoy!!

[Nickdfresh]

Originally posted by diamondsgirl
Max asked me for my New England Clam Chowda recipe, so I figured I'd post it here in case anyone else might like it.


3 cups water
1 cup white wine
8 pounds of clams
1/4 pound sliced bacon
3 medium onions, chopped
2 pounds of potatoes (or about 3-4 medium sized), peeled and diced
2 cups of heavy cream
thyme
bayleaf
parsley



In a large pot, bring water and wine to a simmer. Add the clams, cover, and cook until the clams have opened (10-15 min) Remove the clams from the pot, remove the clams from the shells and set aside. Strain the liquid and set aside.

In the large pot, cook the bacon until crispy, remove bacon from pot, cut into peices, and set aside. Add the chopped onion to the bacon fat over low heat, and cook the onions until they are soft. (appx. 15-20 min). Pour in the clam cooking liquid, add the potatoes, thyme, bayleaf and parsley, and simmer gently until the potatoes are cooked (appx. 20 min.)

Add the clams, bacon and cream to the soup. Simmer for at least 5 min. Longer is OK. Season with ground pepper before serving.

I have to try that!

This has been my clam chowder recipe:



And this is one of my favorite places to go in the whole wide world:

(Located in ESSEX, MA)

[Little Texan]

Here's one that I made last Sunday that was nothing short of awesome!

Mexican Lasagna

1 1/2 pounds ground beef
1 large onion -- chopped
1 can refried beans
16 lasagna noodles -- cooked and drained
2 teaspoons oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
2 1/2 cups salsa
1 cup Monterey jack cheese -- shredded
1 cup cheddar cheese -- shredded

2 cups sour cream
3/4 cup sliced green onions
1 small can black olives -- sliced
1 cup Monterey jack cheese -- shredded

Brown ground beef and drain well. Add onion and continue to cook until
onion is translucent. Remove from heat. Stir in beans, oregano, cumin and
garlic powder. Place 4 noodles in the bottom of a 13x9x2 inch baking pan
coated with non stick spray or lightly greased. Spread 1/3 meat mixture
over noodles, top with 1/3 cup Monterey Jack cheese and 1/3 cup cheddar
cheese. Continue layering. Cover pan with foil and bake at 350 degrees for
1 hour. Remove from oven and top with sour cream, sliced green onions,
sliced black olives and Monterey Jack cheese. Return to oven without
covering for 15 minutes or until cheese is melted.


- - - - - - - - - - - - - - - - - -

NOTES : For the topping; combine sour cream, onions and olives together
then top lasagna.

[diamondsgirl]

Originally posted by Nickdfresh
I have to try that!

This has been my clam chowder recipe:



And this is one of my favorite places to go in the whole wide world:

(Located in ESSEX, MA)

Ive never been to Woodmans but they ARE well known for their clambakes and their chowda.

[Little Texan]

This recipe, and many more can be found at www.recipesource.com There haven't been many recipes from this site that I tried that turned out bad, and I've tried quite a few!

[diamondsgirl]

Originally posted by Little Texan
Here's one that I made last Sunday that was nothing short of awesome!

Mexican Lasagna

1 1/2 pounds ground beef
1 large onion -- chopped
1 can refried beans
16 lasagna noodles -- cooked and drained
2 teaspoons oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
2 1/2 cups salsa
1 cup Monterey jack cheese -- shredded
1 cup cheddar cheese -- shredded

2 cups sour cream
3/4 cup sliced green onions
1 small can black olives -- sliced
1 cup Monterey jack cheese -- shredded

Brown ground beef and drain well. Add onion and continue to cook until
onion is translucent. Remove from heat. Stir in beans, oregano, cumin and
garlic powder. Place 4 noodles in the bottom of a 13x9x2 inch baking pan
coated with non stick spray or lightly greased. Spread 1/3 meat mixture
over noodles, top with 1/3 cup Monterey Jack cheese and 1/3 cup cheddar
cheese. Continue layering. Cover pan with foil and bake at 350 degrees for
1 hour. Remove from oven and top with sour cream, sliced green onions,
sliced black olives and Monterey Jack cheese. Return to oven without
covering for 15 minutes or until cheese is melted.


- - - - - - - - - - - - - - - - - -

NOTES : For the topping; combine sour cream, onions and olives together
then top lasagna.

sounds real good...I've been havin' a hankerin' for some Mexican lately

[Little Texan]

Another great recipe...

Greek Spaghetti

1 Garlic clove, minced
2 tb Olive oil
2 cn (14 1/2-ounce) diced
-tomatoes with basil,
-garlic, and oregano
1/2 c Sliced green onions
1/4 c Chopped fresh parsley
3 tb Lemon juice
7 oz Thin spaghetti, cooked
1 c Crumbled feta cheese
1 cn (4-ounce) sliced ripe olives
-(optional)
Garnishes: lemon slices,
-green onions, fresh parsley
-sprigs

Saute garlic in hot oil in a large nonstick skillet until tender. Add
tomatoes and next 3 ingredients; saute 2 minutes or until thoroughly
heated. Toss together tomato mixture, pasta, cheese, and, if desired,
olives. Serve immediately. Garnish, if desired.

Easy, and delicious!

[Little Texan]

I propose stickying this thread.

[Little Texan]

This one came out of an old church cookbook.

Spinach Enchilada Casserole

2 lb ground chuck
1 large onion, chopped
1 pkg frozen spinach
1 (1 lb) can tomatoes
1 can mushroom soup
1 (8 oz) carton sour cream (or 8 oz cottage cheese, blended)
1/4 c milk
3 garlic cloves, minced
16 fresh or frozen tortillas
1/4 c melted butter
2 (4 oz) cans chopped green chilies
1/2 lb Longhorn cheese, grated

Brown meat and drain. Stir in onions, tomatoes, spinach (cooked and drained). Combine soup, sour cream, milk, garlic, chilies and mix well. Dip 8 tortillas in melted butter and arrange on bottom and sides of large casserole. Spoon half above ingredients on tortillas and add a layer of cheese. Arrange the other 8 tortillas, dipped in butter, and put remaining ingredients on top. Add remainder of cheese. Bake 35 minutes in 325 degree oven. Serves 12. Freezes well.


Phew! Typed that word for word out of the book for you folks. A couple of notes...it doesn't indicate what type of tortillas to use, but I assumed they meant corn tortillas, so I used them and it turned out great. Also, it doesn't say this, but you might want to salt and pepper the ground meat while you're cooking it, as well. Not too much, but enough to spice the meat a little.