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BT Bugle is calling for chefs and recipes

Discussion in 'The Lounge' started by AnteaterCharger, Sep 29, 2007.

  1. AnteaterCharger

    AnteaterCharger Calibrating Bolttalk, Podcast by Podcast Staff Member Super Moderator Podcaster

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    We need two-three recipes for the upcoming issue of the Bolttalk Bugle - any of you budding Bobby Flays or tailgate aficinados want to contribute your recipes to the next issue, send it to either myself of Concudan. We need recipes ASAP!!!
     
  2. Concudan

    Concudan Caffeinated Commando

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    BoltTalk Forum Fry Bread

    Ingredients:
    2 cups warm water
    1 package dry yeast
    1 tablespoon sugar
    2 teaspoons salt
    4 to 5 cups flour
    1 tablespoon cornmeal
    1 to 2 tablespoons olive oil
    Italian seasonings


    Preheat oven to 80 degrees and turn off. In a warmed bowl of water, 115-120 degrees, dissolve yeast, sugar and salt. Add flour and stir in until a ball is formed.

    Knead dough a little on a floured surface. Shape into a ball.

    Sprinkle cornmeal on baking sheet in at least an 8-inch- or 9-inch-diameter circle. Oil hands, pick up dough and oil the dough ball. Place on large baking sheet; a pizza pan works well.

    Sprinkle dough with Italian seasonings. Cover with light cotton towel and let rise until almost doubled in bulk in the warmed but off oven for 15 minutes before taking out of oven.

    Turn oven on to 425 degrees. When oven is ready and/or the bread is now doubled in bulk, bake the bread for 10 minutes. Then reduce to 375 degrees and continue baking for another 20 minutes. Makes 1 loaf.

    The following are variations:

    To the warm water in which the sugar, salt and yeast are dissolved, add your choice of spices - basil, minced garlic or garlic powder, onion powder or "anything you like in the bread" to complement your meal.

    While kneading, add Cheddar cheese (toss in a little flour if grated, or just add store-bought shredded), sauteed onions, slightly reconstituted dehydrated tomatoes with basil, chopped bacon "or anything you like" to complement your meal. Sprinkle poppy seeds, sesame seeds or Italian seasonings, or place thinly sliced tomatoes or chopped onions or other items you might like to the top of the bread before baking.
     
  3. Concudan

    Concudan Caffeinated Commando

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    C'mon folks post your tailgate recipes!
     
  4. !~BOLT~!

    !~BOLT~! Well-Known Member

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    Chili cheese dip
    melt on medium for fifteen minutes
    1 can hormel chili no beans
    half lb velveeta
    two tbsp daves insanity hot sauce
    3 sliced jalapeno

    top with your favorite garnish (sliced olives/chopped onion/green onion)
    1 dollop of sour cream
    I normally eat my every sunday dip with cheese quesadilla's or make my own chips with corn tortilla's
     
  5. Concudan

    Concudan Caffeinated Commando

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    Thanks man!
     
  6. !~BOLT~!

    !~BOLT~! Well-Known Member

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    No problemo.
     
  7. AnteaterCharger

    AnteaterCharger Calibrating Bolttalk, Podcast by Podcast Staff Member Super Moderator Podcaster

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    Anteater's Beer Can Chicken

    Four 1-1.5lb chickens
    Four cans beer (what type doesn't matter but be SURE to rinse the cans first)
    Season Salt
    Garlic Powder
    Rosemary
    Cayenne Pepper (amount for those four depends on your choice)

    In a small bowl mix the spices together (you can use these or you can use anything you'd like, even your favorite sauces) and cover the chicken inside and outside with the spices

    Open the cans of beer, drink 1/4 of each can (or pour it out but that's a penalty).

    Place the beer upright and push the chicken onto the beer until the can is buried entirely in the chicken.

    Put the chicken on the grill so that its two legs are on the grill and the can is holding the chicken upright

    Cook for one hour then pull the chickens off the grill

    Remove the can of beer from the chicken (be careful its HOT!) then cut and serve the chickens.
     
  8. Shamrock

    Shamrock Well-Known Member

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    Ice.

    Fill tray with water. Stick in freezer for 2-4 hours, depending on temperature setting.

    Remove tray, and "crack" cubes out using the twist method.

    Drop cubes in clean glass. Add beverage of choice.
     
  9. !~BOLT~!

    !~BOLT~! Well-Known Member

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    My many cheese dip

    Mix
    1 block of cream cheese (it's easier if you get a tub of whipped cream cheese)
    1 bag of shredded sharp cheddar
    1 bag of parmesan (soft parmesan)
    Mrs. dash garlic blend ( few sprinkles)
    dash of onion powder
    sliced green olives


    Spread with large spoon into a circular buscuit pan

    Top it with your favorite shredded cheese as many different varieties as you wish.

    Layer crumbled Ritz and bacon bits

    Bake for ten minutes @ 350 or until you see the cream cheese bubble

    Scoop the dip with Ritz or my favorite Toll House crackers
     
  10. Concudan

    Concudan Caffeinated Commando

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    Shammy, this is really funny. Thanks...:unsure:
     
  11. wrbanwal

    wrbanwal Well-Known Member

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    ribs

    by Gramps



    mucho baby backs

    take some onions/celery and seasoning of choice

    add to mucho ribs

    wrap in foil

    bake for a coupla hours


    remove (toss the onion/celery)


    in a bowl (depending on how many baby backs)

    prepare mop ---

    mix equal amounts of white vinegar/water/olive oil


    throw ribs on grill

    lowest of low heat


    every ten minutes baste the ribs with the mop


    cook until almost falling off the bone


    add your favorite bbq sauce

    YOU WILL NEVER EVER HAVE BETTER RIBS!!!


    DON'T SKIP THE MOP!!!!!!! IT'S THE MOST IMPORTANT PART!!!!
     
  12. Concudan

    Concudan Caffeinated Commando

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    BUMP!

    We need recipes for the next bugle. Post'em here please!
     
  13. AnteaterCharger

    AnteaterCharger Calibrating Bolttalk, Podcast by Podcast Staff Member Super Moderator Podcaster

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    This is what I'll make at the Xmas Eve Tailgate - my 5 cheese lasagna (though I got it from the food network)

    Salt and freshly ground black pepper
    1 (16-ounce) package lasagne noodles (which contains approximately 16 to 20 noodles)
    1 tablespoon olive oil
    4 ounces mascarpone cheese
    4 ounces ricotta cheese
    1/2 cup grated Parmesan (about 4 ounces)
    2 large eggs
    1/4 cup fresh basil leaves, finely chopped plus about 12 small sprigs to garnish
    2 tablespoons fresh oregano leaves, finely chopped (about 2 or 3 sprigs stripped from stems)
    1/2 pound sliced provolone
    1 cup shredded mozzarella (about 8 ounces)
    16 Ozs Tomato Sauce

    Boil the lasagne noodles until al dente, about 15 minutes. Drain and transfer to a large bowl. Toss with olive oil so the noodles don't stick together. Let cool.

    This lasagne will have 4 layers but 2 different types of cheese layers. One cheese layer will consist of mascarpone, ricotta, Parmesan and egg to bind. Combine these 4 ingredients in a bowl and set aside briefly. Preheat oven to 350 degrees F.

    Layer 4 to 5 lasagne noodles lengthwise side by side in an ovenproof lasagne dish with edges overlapping. Top with half of the mascarpone/ricotta cheese mixture. (It is easiest to drop evenly spaced spoonfuls of this over the noodles, and then spread it out.) Distribute half of the fresh basil and half of the fresh oregano over the cheese, then layer another 4 or 5 lasagne noodles over the cheese in the same fashion as the first layer of noodles.

    The second layer of cheese will consist of provolone and mozzarella. Spread half of the provolone cheese slices over the second layer of noodles and sprinkle with half of the mozzarella. Repeat the process with the noodles, remaining mascarpone/ricotta and noodles for the third layer. For the last layer, spread out the remaining noodles, top with remaining provolone, but then ladle the tomato sauce over and finish with the remaining mozzarella.

    Bake in the oven for 30 minutes, remove and let rest for 10 minutes before slicing. Garnish with fresh basil sprigs.
     

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