Friday, November 23, 2007



  • 1 sheep stomach

  • 1 sheep liver

  • 1 sheep heart

  • 1 sheep tongue

  • ½ lb. suet, minced

  • 3 medium onions, minced

  • ½ lb. dry oats, toasted

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly-ground black pepper

  • 1 teaspoon dried ground herbs

Rinse the stomach thoroughly and soak overnight in cold salted water.

Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.

In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds.

Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.

In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.

Serve with mashed potatoes, if you serve it at all.

This recipe yields various servings depending on how much you throw out.

"GOOD EATS with Alton Brown - (Show # EA-1E06) - from the TV FOOD NETWORK"
S(Formatted for MC7):
"10-13-2003 by Joe Comiskey - Mad's Recipe Emporium"

(Serves --)

This is friggin gross!!!

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Grilled Pineapple with Butter-rum Glaze and Vanilla Mascarpone

Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here. Ripe pineapple, with its plentiful natural sugars, is ideal for grilling, and it screams "tropical" like nothing else. This makes a great dessert after spicy Latin, Indian, or Caribbean food. Make sure to let the slices brown; you want lots of those caramelized, almost burnt edges. Mascarpone is a smooth Italian dairy product with a texture somewhere between whipped cream and cream cheese. It's used in tiramisù and available in many supermarkets and gourmet stores, but if you can't find it, good-quality vanilla ice cream will taste just fine.


  • 1 cup dark rum

  • 12 tablespoons (1 1/2 sticks) unsalted butter

  • ¼ cup light brown sugar

  • 1 vanilla bean

  • 8 ounces mascarpone

  • 1 ripe pineapple, peeled and sliced into 1/4-inch-thick rounds

  • ½ cup fresh blueberries

1. Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes. (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before using.)

2. Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife. Whisk the mascarpone and vanilla seeds together. (The mascarpone can be made a day in advance, covered, and kept refrigerated.)

3. Heat your grill to high.

4. Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.

5. Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries. Serve immediately.

(Serves --)

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Beef and Vegetable Soup


  • 1 lb. sirloin tip steaks, trimmed of excess fat and cut into 1/2-inch pieces (see note above)

  • 2 tablespoons soy sauce

  • 1 teaspoon vegetable oil

  • 1 lb. cremini mushrooms, stems trimmed, caps wiped clean and quartered

  • 1 large onion, chopped medium (about 1 1/2 cups)

  • 2 tablespoons tomato paste

  • 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)

  • ½ cup red wine

  • 4 cups beef broth(see note above)

  • 1 ¾ cups low-sodium chicken broth

  • 4 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)

  • 2 medium ribs celery, cut into 1/2-inch pieces (about 3/4 cup)

  • 1 bay leaf

  • 1 tablespoon unflavored gelatin(powdered)

  • ½ cup cold water

  • 2 tablespoons minced fresh parsley leaves

  • Table salt and ground black pepper

1. Combine beef and soy sauce in medium bowl; set aside for 15 minutes.

2. Heat oil in large Dutch oven over medium-high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown and dark bits form on pan bottom, 8 to 12 minutes. Transfer vegetables to bowl.

3. Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. Add tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes.

4. Add beef broth, chicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to boil. Reduce heat to low, cover, and simmer until vegetables and meat are tender, 25 to 30 minutes. While soup is simmering, sprinkle gelatin over cold water and let stand.

5. When soup is finished, turn off heat. Remove bay leaf. Add gelatin mixture and stir until completely dissolved. Stir in parsley; adjust seasonings with salt and pepper, and serve.

(Serves --)

Choose whole sirloin tip steaks over ones that have been cut into small pieces for stir-fries. If sirloin tip steaks are unavailable, substitute blade or flank steak, removing any hard gristle or excess fat. Button mushrooms can be used in place of the cremini mushrooms, with some trade-off in flavor. Our preferred brand of beef broth is Pacific. If you like, add 1 cup of frozen peas, frozen corn, or frozen cut green beans during the last 5 minutes of cooking. For a heartier soup, add 10 ounces of red-skinned potatoes, cut into 1/2-inch pieces
(2 cups), during the last 15 minutes of cooking.

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Cranberry Sauce with Dried Cherries

Cranberry Sauce with Dried Cherries
Dried cherries and fresh cranberries pair beautifully. Cloves are a festive touch.


  • 1.5 cups cherry cider or black cherry cider or cranberry juice cocktail

  • ¾ cup Port

  • 1 stick Cinnamon

  • 1 package 8-ounce dried tart cherries (about 2 cups)

  • 1 cup sugar

  • 1 package 12-ounce cranberries

  • ¼ teaspoon (generous) ground cloves

Bring cider and port to simmer in heavy, large saucepan with cinnamon stick. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.)

(Serves --)

Used Bon Appetite recipe for base. Added port wine, Cherry Cider cinnamon

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Cranberry-jalapeno Relish


  • 2 medium oranges, peeled, sectioned, and roughly chopped

  • 1 ½ teaspoons finely grated orange zest

  • 2 jalapenos, seeded and chopped

  • ¾ to 1 cup sugar

  • 1 lb. fresh (or frozen, thawed) cranberries

  • 1 tablespoon chopped fresh mint leaves

Place half of the orange segments, the zest, and the jalapenos in the food processor and pulse until finely chopped. Add the sugar and pulse 3 to 4 more times. Add the cranberries and continue to pulse until berries are roughly chopped. Adjust seasonings with sugar, if needed. Transfer cranberry mixture to a bowl and toss with the remaining half of chopped orange segments and the mint. Allow relish to chill for at least 30 minutes, and up to 2 days. Serve relish chilled or at room temperature.

(Serves --)

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TOC second annual Chili Cook-Off’s winning recipe

I use the Guinness for the beer


  • 8 rib-eye steaks

  • 4 lbs. ground beef

  • 12 slices bacon, chopped

  • 3 jalapeno peppers

  • 2 red bell peppers

  • 2 green bell peppers

  • 2 Anaheim peppers

  • 2 poblano peppers

  • 1 orange pepper

  • 1 cubanelle pepper

  • 2 medium onions, chopped

  • 1 bunch green onions, chopped

  • 3 sticks celery, chopped

  • 6 cloves garlic chopped

  • 2 cans 32-oz of tomato sauce

  • 2 cans stewed diced tomatoes

  • 2 cans Tex-Mex pinto beans with juice

  • 1 can beer (I use High Life)

  • 1 can beef broth

  • 1 cup fresh salsa

  • 8 tbl of mild chili powder

  • 1 pkg of New Mexico chili powder

  • 2 tbl ground cumin

  • 1 tbl cayenne pepper

  • 1 tbl ground chipotle powder

  • 1 tbl hot paprika

  • 1 teaspoon ground mustard

  • 1 teaspoon white pepper

  • 1 teaspoon black pepper

  • 1 teaspoon Mexican oregano

  • 1 tbl Worcestershire sauce

  • Lawry’ s seasoning salt to taste

  • Hot sauce if you like it spicy

Set grill for high and grill rib-eyes about 4 minutes on each side. Let cool.

Cook bacon pieces in large skillet until crisp, remove pieces from skillet and set aside then drain all but 1 tbl of the bacon fat. Add the peppers, onions, celery and garlic to the pot and sprinkle salt, pepper and Worcestershire sauce into the pot and mix and cook until onions are translucent.

Remove veggies from pan. Add ground beef to skillet. While meat is browning, cut rib-eyes into small chunks and remove any gristle.

When the beef is done drain the fat. Combine veggies, ground beef and rib-eye meat in a large stockpot. Add remaining spices, beer, beef broth, tomato sauce and stewed tomatoes and mix well.

Bring to a boil then simmer.Let cook uncovered for 4 hours stirring every now and then. After 4 hours, add the bacon pieces, salsa and beans and stir them through. Adjust seasonings to taste.

(Serves 16)

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Parmesan-stuffed Dates Wrapped In Bacon

Parmesan-stuffed Dates Wrapped In Bacon
We modeled these hors d'oeuvres on the little bombs of flavor that Suzanne Goin invented for her Los Angeles restaurant A.O.C. Each bite delivers a huge range of tastes — sweet, salty, and smoky — all at the same time. They're easy to make and completely irresistible; I can't think of a more appealing tidbit to nibble on.


  • 18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)

  • 18 pitted dates (preferably Medjool)

  • 6 bacon slices, cut crosswise into thirds Special equipment: 18 wooden picks

Put oven rack in middle position and preheat oven to 450°F.

Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.

Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.

(Serves --)

Cooks' note:
Dates can be stuffed and wrapped in bacon 1 day ahead and chilled, covered. Bring to room temperature before baking.

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