Cook It and Eat It

Ingredients

- Salmon filet

- Seasoning such as pepper, salt, bbq rub, garlic powder, cayenne, etc. Whatever you like, really, but salmon doesn't need too much stuff to make it tasty and awesome.

Step 1
Preheat oven to 'broil'

Step 2
Position the salmon on a piece of foil and place on a baking sheet

Step 3
Sprinkle some seasoning on the top of the salmon filets.

Step 4
Broil for about 5 or 10 minutes, depending on thickness, or until it's done cooking. You can tell it's done when the salmon comes off real easy in big chunks when you fork it.

Step 5
Eat it, buddy.

Shrimp and grits rocks. Give it a try and see for yourself.

Parts List

• Shrimp - fresh gulf shrimp are obviously best, but sometimes you gotta work with what you can get.
• Grits
• Milk
• Water
• Minced garlic
• A big sweet onion
• Leaks or green onions
• White wine
• Heavy cream
• Andouille
• Butter
• Salt and pepper

Optional parts

• Some other vegetable(s) that you like (I've done it with seeded green and yellow squash and bell peppers)

Instructions:

• Peel the shrimp and put them in a bowl.
• Get the grits cooking.
  
  Grits work like this...1 part grits, 5 parts liquid. For shrimp and grits to be good, you need to cook these grits using milk. I usually do 1 cup grits, 3 cups whole milk, 2 cups water.
   
• Bring the liquid + some salt + some butter to a boil.
• Throw in the grits.
• Put a top on it and turn the heat to low.
• Stir that stuff every 5 minutes or so.

Now...

• Chop up the onions
• Chop up the leaks or green onions into smaller bits
• Cut up the andoullie. I sometimes remove the casings too. That's a total pain...
• Chop up the "Some other vegetable(s) that you like"
• Put some butter in a frying pan.
• Turn the heat to high.
• Throw in the garlic.
• When the garlic starts sizzling, throw in the onions (of all types).
• Cook those until they are translucent.
• Turn the heat down enough to keep your butter from burning, but not too much.
• Throw andoullie and the other vegetables
• When the vegetable stuff in the pan is cooked to a consistency that you like to eat, pour in some white wine -- enough to at least cover the bottom of the pan.
• If you didn't have any extra veggies, then just cook the stuff for 5 mins or so. 

   

I never have preferred to eat spaghetti mush. I find it much more satisfying to eat it a little chewy. (It's a lot tastier than it sounds)

Ingredients,
A large cooking pot,one of the most important ingredients.

Uncooked spaghetti,another important ingredient.

Water,

Olive oil,unless you want the spaghetti to be part of the cooking pot's structure.

Salt,

Stove,

Collander,

Optional,tomato suace,parmisan or butter

1) Put pot on stove and fill about 3/4 full of water add about 1-2 teaspoons of salt.

2) Add your olive oil about 2 tablespoons works.(unless you are a modern artist)

3) Boil

4) Lower (or raise?) temperature on stove to medium. note: trying to boil water on low or medium is a bad idea,(unless you're a "Comcast" turtle) the lower the heat the longer the water takes to boil.

5) Once boiling add a few noddles, if the pot boils over turn off the heat and wait for the water to quit foaming. if not slowly add more noodles to the pot.

6) Keep noodles in boiling water for about 6-8 minutes.

7) Once time is up turn off heat, pour noodles into colander. You can spray the noodles with coldish water if you don't want them to cook any more at all.

8) Add butter/parmisan/tomato sauce to taste. Hint: butter does not go well with tomato IMHO.

In general, all crab cakes you get at restaurants are lame unless you are in Maryland. Some might say that other areas can produce decent crab cakes, but they are mistaken.

If you want crab cakes that are good and you don't want to go out to eat at a good restaurant in Maryland, then I suggest you do the following:

1. Gather ingredients
   • One pound of jumbo lump crab meat
   • A couple of large sweet onions
   • Two eggs
   • Mayonaise
   • Tarragon
   • Old Bay seasoning
   • Salt
   • Pepper
   • A couple of handfuls of breadcrumbs
   • Chives or parsley if you want to add a little greenery
   • Some cooking oil - I typically use something light

2. Prepare the ingredients
   • Chop up the onions
   • Take the crabmeat out of the fridge and drain it
   • Put some oil in a pan and cook the onions until they are translucent
   • Remove the onions from the heat and let them cool

3. Take a short break and congratulate yourself for stepping up to the plate and making your own crabcakes.
   

   
   You need to make sure that the onions are cool enough to not cook the eggs when you mix them together.
   

4. Continue
   • Put the onions in a bowl.
   • Remove the shells from two eggs and put the non-shell part in the bowl with the onions.
   • Put mayo in the bowl. Try maybe...half a cup?
   • Put some Old Bay in the bowl. Try maybe…one teaspoon?
   • Throw a couple of handfuls of breadcrumbs in the bowl.
   • Throw in some chopped chives or parsley in for more color.
     

     
     The eggs and the breadcrumbs are in there to help glue things together. I like to use very few breadcrumbs.
     

     Aside: The amount of breadcrumbs is, in my opinion,one major factor that separates good crabcakes from lame ones. Lame crabcakes have loads of breadcrumbs. Good crabcakes have very few if any.

   • Shake some salt and pepper over the open top of the bowl.
     

This is from www.culinarycory.com. It's awesome.

Slow Cooker Mac and Cheese

3 cups pasta, uncooked
3 Tbl. butter, unsalted
8 oz. Velveeta cheese, cubed
1 ¼ cup sharp cheddar cheese, shredded
1 tsp. Dijon mustard
1 cup milk
½ cup heavy cream
1 tsp. salt
¼ tsp. pepper

Cook the pasta in salted boiling water for 5 minutes or until it is just under al dente. Drain and place in the slow cooker. Add the remaining ingredients to the pasta and stir until well combined. Cook on high for 2 – 3 hours stirring about every 30 minutes. The pasta should still hold its shape and the cheese is completely creamy.

This is very complicated. Try to pay attention.

Get a bunch of baby back ribs.
Put salt, pepper, and a bunch of garlic on them.
Place in slow cooker. Cut 'em up if you have to in order to make them fit.
Turn slow cooker on low.
Go to work or school or asleep.
When you get home or wake up in the morning, roughly 8-10 hours later, turn slow cooker off.
You can eat 'em now, or throw them on the grill and brush on bbq sauce.
Turn 'em over...CAREFUL...they might fall apart during this step. (This is a good thing, really, just a little messy). Now put sauce on the other side.
Cook for a couple of minutes on each side like this, and then eat 'em.
Eat 'em fast before everyone else does.

Repeat.

Beef ribs rock, cuz they're a lot cheaper than pork ribs, and extra-tasty if made in a slow cooker. Plus, it's a two-ingredient recipe. It's hard to buy/eat enough for an entire meal, but they make great appetizers or a part of a cookout or picnic-style thingamajig.

Ingredients:

Beef ribs
Barbecue Sauce

Step 1. Cut ribs apart into single rib pieces.
Step 2. Wash your hands because beef rib hands are pretty gross.
Step 3. Dump your favorite barbecue sauce into a slow cooker. I used half a bottle for 3.5 lbs. of ribs.

Ingredients:

Fresh whole chicken, about 4 lbs.
Your favorite spice combination, I use salt, pepper and
paprika.
Onion
Cup of water

Step 1: Remove giblets from cavity, rinse chicken, and coat with spices, inside and out.
Step 2: Slice onion and put in bottom of slow cooker with water
Step 3: Place chicken in slow cooker, turn on low and cook for 6-8 hours or until internal temperature reaches at least 165F.

NOTE: I've cooked a chicken this way for about 10 hours, and when I tried to lift it up out of the cooker, it literally fell apart, which is sort of gross at first, but once you let it cool down to take the meat off of the carcass, you'll realize that this is not a bad thing...it's because the meat is literally falling off the bone!

Step 4: Let chikcen cool on the counter or in the fridge for a little while, until it is safe to touch without burning yourself. Rip the chicken to shreds with your hands and dispose of bones, or pierce nose with them like caveman.

Prep time: 5 minutes
Cook time: 8 - 10 hours

ingredents,
bread, (potato bread is best)
sugar,
butter,
knife,
oven,

Ingredients,
Ling Ling Chicken and Vegetable Potstickers (Make sure you get the Chicken and Vegetable Potstickers. we have tried and failed to make good potstickers with the other types.)
Safflower Oil,
2/3 cups water,
NONSTICK PAN!!(the nonstick pan is extremly importent. potstickers arn't named for nothing you know.)

When prepared correctly, greens rock.

Ingredients:

• Greens (collards, spinach, turnips, kale)
• One giant onion or several small ones
• Salt
• Pepper
• 3 Tbs of some kind of oil or butter