UTMC cookbook?

guitargeek · Post by **guitargeek** » Sat Feb 20, 2010 9:28 pm

Bacon Cheese Turtleburgers

Ground beef pattie topped with sharp cheddar cheese, wrapped in a bacon weave shell with hot dog head, legs and tail.

Meta Meat Cake

Four types of sausage, bratwurst, chorizo, ground beef, ground pork, diced ham, Canadian bacon, pepperoni, hickory smoked bacon, hot cappy, queso blanco, provolone and sharp cheddar, wrapped in sausage, bacon and cheese ball dough and baked. Then decorated with American, cheddar squeeze cheese and bacon strips.

Fried Rice n Beef Wraps

Rice cakes wrapped in hamburger patty and pan fried.

WeAintFoundShit · Post by **WeAintFoundShit** » Sun Feb 21, 2010 2:39 am

My heart hurts just looking at those.

Flatline · Post by **Flatline** » Sun Feb 21, 2010 3:46 am

WeAintFoundShit wrote:My heart hurts just looking at those.

No kidding. Want!

Pintgudge · Post by **Pintgudge** » Sun Feb 21, 2010 5:24 am

Devils on Horseback

Remember this from 2009 Isle of Vashon?

Take a package of smoked bacon strips, not too thick and cut them in half

Separate the shorter strips and lay them all out next to each other

Spice with thyme, rosemary, parsley, salt ,pepper

Lay a tiger shrimp, peeled, raw on the end of each bacon

Roll tightly withoput tearing bacon

Pierce with toothpick

Grill

Yumm!

Post by **DerGolgo** » Sun Feb 21, 2010 8:11 am

Pintgudge wrote:Devils on Horseback

...bacon...
...shrimp...

No offense or accusation or anything intended, but... what is this, some kind of Klan food?

I don't know why my brain made that connection, but the name, the main ingredients, all sorta fit together for a common theme, don't they?

Pintgudge · Post by **Pintgudge** » Sun Feb 21, 2010 8:53 am

Another version is Angels on Horseback, made with small oysters instead of shrimp. They are harder to roll up.

I've also heard of a version made with liver, but I don't know what that ones name is.

karl package · Post by **karl package** » Sun Feb 21, 2010 8:55 am

Pintgudge wrote:Devils on Horseback

Remember this from 2009 Isle of Vashon?

Take a package of smoked bacon strips, not too thick and cut them in half

Separate the shorter strips and lay them all out next to each other

Spice with thyme, rosemary, parsley, salt ,pepper

Lay a tiger shrimp, peeled, raw on the end of each bacon

Roll tightly withoput tearing bacon

Pierce with toothpick

Grill

Yumm!

Yumm is right!

Ames · Post by **Ames** » Sun Feb 21, 2010 9:59 am

Gotta make the bacon-cheese-turtleburgers just to see how much psychological trauma I can cause my kids.

Moto_Myotis · Post by **Moto_Myotis** » Sun Feb 21, 2010 12:58 pm

Perhaps this will make me sound like a bog snob, but I have two words: duck confit. Duck legs salted overnight and then slow cooked in rendered duck fat and their own juices. Effin good.

goose · Post by **goose** » Sun Feb 21, 2010 1:31 pm

Moto_Myotis wrote:Perhaps this will make me sound like a bog snob, but I have two words: duck confit. Duck legs salted overnight and then slow cooked in rendered duck fat and their own juices. Effin good.

damn good stuff, even if it makes me a bit cannibalistic.

Bigshankhank · Post by **Bigshankhank** » Sun Feb 21, 2010 1:46 pm

Cannibal-schmannibal, just eat it and like it!
BTW my son has to come up with a recipe for a cookbook to be produced by his cullinary school, and methinks those burger-turtles would be perfect.

Gauss · Post by **Gauss** » Sun Feb 21, 2010 1:54 pm

Moto_Myotis wrote:Perhaps this will make me sound like a bog snob, but I have two words: duck confit. Duck legs salted overnight and then slow cooked in rendered duck fat and their own juices. Effin good.

MMMmmm so that's how it is made...one of the best meals I had last year was a plate of confit de canard with garlic potatoes...damn that sound good right about now

xtian · Post by **xtian** » Sun Feb 21, 2010 2:10 pm

Moto_Myotis wrote:Perhaps this will make me sound like a bog snob, but I have two words: duck confit. Duck legs salted overnight and then slow cooked in rendered duck fat and their own juices. Effin good.

oooh yeaaaaaaaaaaaaahhhhhh and save some of the fat from the can, boil it in a pan and throw some papato slices to fry them both sides in duck fat.
first time I ate this was while visiting my friends in paris. typical southern french food.

mon pêché mignon.

guitargeek · Post by **guitargeek** » Sun Feb 21, 2010 2:50 pm

Okay, but what's a papato? Is that Belgian for "potato"?

xtian · Post by **xtian** » Sun Feb 21, 2010 2:57 pm

guitargeek wrote:Okay, but what's a papato? Is that Belgian for "potato"?

that's a patato when you type after a couple of leffe blonds.
sorry

guitargeek · Post by **guitargeek** » Sun Feb 21, 2010 3:02 pm

xtian wrote:
guitargeek wrote:Okay, but what's a papato? Is that Belgian for "potato"?
that's a patato when you type after a couple of leffe blonds.
sorry

FWIW, I'm okay with the pope being fried in duck fat...

erosvamp · Post by **erosvamp** » Sun Feb 21, 2010 8:32 pm

<a href="http://www.cracked.com/video_18133_8-gr ... us.html">8 Great Foods for Explaining Why The Terrorists Hate Us </a>

Whiskeywrist · Post by **Whiskeywrist** » Sun Feb 21, 2010 11:24 pm

More improvements on an existing theme, but these seemed to have been received with rave reviews:

Cut bacon into 1" squares, cook, and fill the entire bottom of a baking pan with them, two layers deep, using the recovered grease to coat said pan with prior.

cover with your favorite corn bread batter.

grate cheese over the top (I recommend smoked/aged asiago, or similar).

bake.

cut into serving sized squares/wedges

top with a pat of butter, and a mixture of 5oz. grade B (very important! Get this at a hippy grocery store) true maple syrup, 1 oz. bourbon, and a half teaspoon of powdered chipotle pepper.

enjoy foodgasm.

pesto?

again, using your favorite base recipe, substitute/add pistachios for pine nuts.

Add strips of cooked bacon to food processor/mixture to taste.

substitute 1/2 total volume of olive oil with reclaimed bacon grease.

Add sun dried tomatoes, if you like, we did and it was awesome.

moderate smoky/salty notes with liberal application of lemon/lime juice and more fresh basil as necessary.

eat on pasta, crackers, or straight from a spoon.

die happy.

guitargeek · Post by **guitargeek** » Mon Feb 22, 2010 12:17 am

Man, you and Stacius need to have a cook off.

Ames · Post by **Ames** » Mon Feb 22, 2010 6:30 am

guitargeek wrote:Man, you and Stacius need to have a cook off.

Sign me up to judge!

Moto_Myotis · Post by **Moto_Myotis** » Mon Feb 22, 2010 10:47 am

Seriously, I'd love to see a Seattle cook off! I'd even venture up there...

After my duck confit/ duck fat fest this Saturday, I was wondering what to do with the leftovers. Answer: cassoulet. I bought some boar bacon, andouille sausage, and some white beans. Cook that shit all together, add some tomatoes and some old onion soup stock I made some time ago, top it with some breadcrumbs and a tiny bit of gruyere, throw it in the broiler for a couple minutes, and enjoy with some good beer. I'm still full.

Korpen · Post by **Korpen** » Sat Mar 20, 2010 4:05 pm

The Bacon Mug
A giant mug made out of bacon filled with cheddar cheese.

Ban Guzzi · Post by **Ban Guzzi** » Sat Mar 20, 2010 5:44 pm

Korpen wrote:

Needs a jalapeno straw...

Jonny · Post by **Jonny** » Tue Mar 23, 2010 9:16 am

Ban Guzzi wrote:
Korpen wrote:
Needs a jalapeno straw...

Needs an adrenaline injection to the heart...

guitargeek · Post by **guitargeek** » Wed Nov 16, 2011 6:40 pm

http://cookingforassholes.blogspot.com/

motorpsycho67 · Post by **motorpsycho67** » Thu Nov 17, 2011 6:54 pm

guitargeek wrote:http://cookingforassholes.blogspot.com/

I'm sure those who don't ride a KZ would be interested in this....

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UTMC cookbook?

UTMC cookbook?