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Friday Night Cookout Open Thread

Even political junkies need to eat once in a while. This is an open thread for people to share their favorite recipes.

If y’all like it maybe we can do this every week. (hint, hint)

98 Responses

  1. Sweet Laaaawd Nigella…


    Everybody have a good weekend!

  2. The Rock is supposed to be here with some good recipes.

    I’m waiting.

    {{taps foot}}

  3. Yay! I’m always up for good recipes.

  4. Have you guys seen this yet? Don’t know who did this ad for Nevada, but it’s very effective. And to think, we coulda had Hillary – who would not have been perfect, but would definitely not have destroyed the entire damn party in 2 years flat.

    • Obama is a millstone around the necks of the Democratic party.

    • Thanks to Obama and the Dems…there is no such thing as a fixed rate credit card.

      Of course, in 2008 he wasn’t referring to credit card rates rising thanks to his ‘help’ (for the banks)….jerk.

  5. chocolate cheesecake let get real now theres only one real cheesecake and that german cheesecake all the rest are just wana-bees.

  6. I got this one from a guy over at Buffoon Juice (they aren’t all asshats):

    Cajun Dirty Rice

    * 2 teaspoons cayenne pepper
    * 1 1/2 teaspoons salt
    * 1 1/2 teaspoons black pepper
    * 1 teaspoon dry mustard
    * 1 teaspoon ground cumin
    * 1/2 teaspoon dried thyme
    * 1/2 teaspoon dried oregano
    * 2 tablespoons canola oil, (or chicken fat, for you intrepid few)
    * 1/2 pound chopped chicken gizzards
    * 1/4 pound ground pork
    * 2 bay leaf
    * 1/2 cup onion, small dice
    * 1/2 cup celery, small dice
    * 1/2 cup red bell pepper, small dice
    * 2 teaspoons garlic, minced
    * 2 tablespoons butter, unsalted
    * 2 cups chicken broth
    * 1/3 pound chicken livers, chopped fine
    * 3/4 cups rice


    * Seasoning: Combine cayenne, salt, pepper, mustard, cumin, thyme, and oregano. Set aside.

    * In a large skillet over high heat, add oil (or chicken fat if desired), gizzards, ground pork and cook until meat is browned, stirring occasionally (approximately 6 minutes).

    * Add the seasoning, then the onions, celery, bell pepper, along with the garlic. Stir, scraping the bottom well. Add the butter and stir to melt. Reduce the heat to medium and cook 8 minutes, stirring constantly (or the mixture will stick).

    * Add the chicken broth, increasing the heat back to high. Cook 8 minutes, continuing to stir.

    * Stir in the chicken livers and cook 2 minutes.

    * Add the rice and stir thoroughly. Cover and cook until the rice is tender (20 minutes). Remove from heat. Allow to stand covered for additional 5 minutes. Fluff with fork and serve!

    • Same guy:

      Chicken & Sausage Gumbo

      * 1 whole large chicken (cut into 8 pieces)
      * 1 1/2 pounds andouille sausage (or linguisa sausage)
      * 2 large onions, chopped
      * 5 tablespoons canola oil
      * 6 tablespoons flour
      * 1 medium or large red bell pepper, chopped
      * 1 cup celery, large dice
      * 3 garlic cloves, minced
      * 2 1/2 quarts chicken stock (water is OK, but you will not lose some depth of flavor)
      * 1/2 teaspoons thyme, ground
      * 3 bay leaf
      * 1/8 teaspoons cloves, ground
      * 1/8 teaspoons allspice
      * 1/4 teaspoons cayenne pepper
      * 1/2 teaspoons sweet basil, dried
      * 1 tablespoon creole spice (i.e. Tony Chacheres Brand)
      * 1/2 cup green onion, chopped

      * Fry chicken in oil until brown. Remove and add sausage. Fry sausage 4-5 minutes and remove. To the oil that is left in the pan, make a dark roux by adding the flour and cook, stirring constantly, for 15-20 minutes. To the roux, add the onions, bell peppers, celery and the garlic and cook until the vegetables are limp.

      * Add the chicken stock, thyme, bay leaves, ground cloves, allspice, cayenne, basil, and Creole spice. Slowly simmer at least 40 minutes, then add the chicken and sausage. Cook until the chicken is tender (about 45 minutes). Remove from heat. Add the green onions. Serve in a bowl with steamed white rice (or dirty rice! Because it rocks with dirty rice.)

      NOTE: Add more cayenne pepper to your gumbo for more heat. This recipe is equivalent to the heat of a very mild green chile.

  7. umm, umm, umm–ok, I’m being sarcastic about ‘the one.’

    Actually, my daughters love my chocolate chip recipe and it is just one that has been modified over time. I use the one on the back of the Nestle’s bag and change some things around. Because they like them flat rather than cake like–I use less flour (alittle under 2 cups), and I use milk chocolate chips instead of regular ones, and always real butter. Plus, I use a quarter cup less white sugar and a quarter cup more light brown sugar and a smidgen less baking soda and salt. They come out flat with the chocolate chip bumps and sometimes I use nuts also–depending on which daughter they are for–the picky one or the unpicky one.

  8. This is my all-time favorite Paula Deen clip:

  9. Okay. So I don’t cook. But here is my husband’s recipe for Cold Sauce. I have yet to meet a person who does not LOVE teh cold sauce.

    My husband doesn’t follow recipes but it kinda goes like this:

    Fresh tomatoes, cubed
    Fresh basil, cut in strips (he uses cooking scissors to cut it up)
    Fresh garlic, cut in half
    Fresh mozzarella (he uses mozzarella “pearls” which is already in tiny bits but you can dice up a large block)
    Olive oil (the good stuff, not that cheap shite)

    Rub the bowl with the garlic halves, you can discard the halves or include them in the sauce as little garlic “surprises.”

    Add olive oil to bowl.

    Add basil.

    Cut up tomatoes in cubes and add to bowl.

    Add mozzarella.

    Let sit on counter while you heat water and prepare pasta.

    Cook pasta, preferably al dente (my preference). Drain pasta but do NOT rinse it off. Immediately toss pasta with the “cold sauce.” The warm pasta will melt the mozzarella. Mmmmmm.

    I highly recommend that you have a large bottle of Lambrusco chilled to accompany the meal.


    (I apologize for any typos in advance. It’s past my bedtime.)

    • that cold sauce sounds incredible–I’m gonna send it to me. I had a marinara once with pine nuts in it and it was great.

  10. You like Paula Dean, don’t you? She’s ok–reminds me alittle of my Aunt Ruth and we don’t won’t to go there.

  11. Senate Candidate Bets Congress $100 Million That the U.S. Government Cannot Run out of Money

    Warren Mosler urges his opponents, Linda McMahon and Richard Blumenthal, and the entirety of Congress to recognize how the monetary system actually works and implement a full payroll tax (FICA) holiday and his other proposals to restore full employment and prosperity while not cutting Social Security benefits or eligibility.

    About Warren Mosler

    Warren Mosler is running as an Independent. His populist economic message features: 1) A full payroll tax (FICA) holiday so that people working for a living can afford to buy the goods and services they produce. 2) $500 per capita Federal revenue distribution for the states 3) An $8/hr federally funded job to anyone willing and able to work to facilitate the transition from unemployment to private sector employment. He has also pledged never to vote for cuts in Social Security payments or benefits. Warren is a native of Manchester, Conn., where his father worked in a small insurance office and his mother was a night-shift nurse. After graduating from the University of Connecticut (BA Economics, 1971), and working on financial trading desks in NYC and Chicago, Warren started his current investment firm in 1982. For the last twenty years, Warren has also been involved in the academic community, publishing numerous journal articles, and giving conference presentations around the globe. Mosler’s new book “The 7 Deadly Innocent Frauds of Economic Policy” is a non-technical guide to the actual workings of the monetary system and exposes the most commonly held misconceptions. He also founded Mosler Automotive, which builds the Mosler MT900, the world’s top performance car that also gets 30 mpg at 55 mph.

    A liberal candidate. Wonder if he’ll get any Democratic votes?

  12. Peaches and Cream Bread Pudding with Amaretto Sauce

    For the pudding:

    4 tablespoons unsalted butter, softened, plus 4 tablespoons melted
    6 cups 1-inch cubes of day-old bread
    2 cups heavy cream
    2 cups milk
    2 pounds peaches, peeled and seeded, cut into 1-inch chunks
    1 cup sugar
    5 large eggs
    1 teaspoon pure vanilla extract
    1/4 teaspoon freshly grated nutmeg

    For the sauce:

    1 stick butter
    1 cup heavy cream
    1 cup sugar
    2 egg yolks
    1/3 cup amaretto

    For the Bread Pudding: Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the softened butter.

    In a large bowl, combine the bread cubes, heavy cream and milk and let sit for 15 minutes, stirring occasionally.

    While the bread is soaking, heat the remaining 3 tablespoons of softened butter in a large skillet and, when butter begins to bubble, add the peaches and 1/4 cup of the sugar. Cook, stirring occasionally, until peaches are golden brown around the edges and softened, 4 to 6 minutes. Set aside.

    In a medium bowl, combine the eggs, the remaining 3/4 cup of sugar, vanilla, and nutmeg and whisk well to combine. Stir the egg mixture into the bread mixture and fold to combine. Add the warm peaches and fold gently but thoroughly to combine. Pour into the prepared dish. Drizzle with the melted butter and bake until golden brown, puffed, and slightly firm when pressed in the center, 45 minutes to 1 hour. Cool on a wire rack until just warm, about 20 minutes.

    For the Amaretto Sauce: In a small non-reactive saucepan over medium low heat, add the butter and cook until melted. In a small bowl combine the cream, sugar, and egg yolks and whisk to combine. Add the cream mixture to the melted butter and stir well. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 10 minutes. Remove from the heat immediately and add the amaretto. Transfer sauce to a small heatproof bowl and serve hot or warm over warm bread pudding.

  13. This post is making me hungry.

  14. This is another great breakfast and or snack food.


  15. Myiq,

    If I knew this chick in real life I’d totally set you up with her.

    She sounds like a riot. Like you.


    (Note: My kids are constantly eye rolling since I’ve been imaginary setting them up for YEARS now. I was completely depressed when Carrie Underwood got married because I had matched her up with my oldest. Likewise it was quite depressing to realize that I’d never realize my dream of having Guy Fieri in our family. Sigh. )

  16. This clip from Yale’s Delta Kappa Epsilon Fraternity is disgusting:

    • And then they go on to become tomorrow’s business movers and shakers … wonderful.

      What option would benefit the U S of A’s security, nuking a couple of Middle Eastern Countries or a few Ivy League campuses?

  17. This ought to make do for the upcoming holidays, or any day for that matter.

    Fried Wonton’s

    1 pkg. of wonton wrappers or egg roll wrappers (check date for freshness)
    1 lb. pork sausage (unseasoned)
    Green onions, chopped thin
    1 can water chestnuts, chopped
    1 whole egg

    Mix all the above ingredients. Add 1/2 – 1 tablesppon of mix to wrapper, fold diaper fashion, pinch with egg whites (I just use bowl of water on my fingertips) to moisten edges, and seal. I suggest you sit at counter to do these, and have a wet hand towel for your hands. I lay these out on a large cookie sheet.

    Add oil, canola or even coconut oil (about three inches to frying pan), heat til hot, then drop wontons, and turn when browned. Don’t over cook. Beware if you didn’t get a good seal, the food will drop into oil, and burn the oil, so make sure you’ve seal them good. Place on papertowels. If you have left overs line your container with papertowels, bottom.

    Sweet/Sour Sauce: You can make this ahead and reheat if you want.

    1/2 c. sugar
    2 tab. vinegar
    3 tab. catsup
    3 teas cornstarch
    1/2 c. water

    Cook until thick, add water if necessary. Double recipe
    if you want. Super for using on all types of foods/vegs.

    I like the Kikoman Tempura dipping sauce/ and sweet & sour sauce.

  18. By the by, I’ve spent the last year learning and cooking for a renal diet. Should anyone be interested in those recipes.

    • Do you mean like Kidney Pudding?

    • I would. My kidneys are the proud owners of a zen rock gardens. I try to watch my sodium and be kind by watering my rock gardens regularly. Alas, that hasn’t stopped me from repeatedly having problems with my tract.

      • cwaltz–may I suggest?? drink half your weight in water (ounces) per day. Juice, etc. doesn’t count.

      • It is because of my husband’s prostrate problems, that he ended up with kidney disease.

        First thing I did was empty my pantry of all boxed, and canned foods, and emptied my freezer of all meals
        from the frozen food section. There are no processed meats. And the food intake as well as liquid is very limited, and everything measured, & calulated for protein, calcium, phosporus, and sodium.

  19. Looks like we should do this every week.

    Maybe we should have a theme for each week, like breakfasts, appetizers, etc.

    • Appetizers- ooooooooohhhhhhhhh I would love some more recipes for bacon wrapped items to add to my repertoire.

      My husband is obsessed with jalapenos stuffed with cream cheese and a cheddar jack mix wrapped in bacon.

      My daughter loves the little wieners wrapped in bacon and then baked with brown sugar.

      My household is to bacon what Paula Deen is to butter.

  20. Couple cans of Yunegling lager and whatever highly processed meat products (tonite, Angus beef hot dogs) and I’m set.

  21. This cheesy potato dish is perfect for an autumn dinner. Serve with crusty french bread and hearts of romaine salad with mustardy vinaigrette.


    6 large potatoes, yukon gold preferred, sliced
    1 large onion chopped
    1 canadian bacon chunk or small ham steak, chopped
    1 stick of butter
    1/2 teaspoon nutmeg
    salt and pepper to taste
    1 cup heavy cream
    1 wheel Roblichon cheese or other meltable cheese

    Directions (written ala lab notebook style)
    Preheat the oven to 350 degrees F. Sautee bacon/ham and onion in 2 tbsp of butter until onions are translucent. Into a 13″x9″ baking dish, add one layer of potatoes. Brush butter on top of potatoes. Scatter onion/bacon mixture over potatoes. Add a second layer of potatoes, butter and ham/onion mixture. Repeat until all ingredient layers are exhausted. Into a small bowl, add cream, nutmeg, salt and pepper. Stir until sufficiently mixed. Pour contents of bowl over potatoes. Bake at 350 for approximately one hour or until potatoes are tender. Remove from oven. Cut Roblichon cheese wheel horizontally through the x-axis. Do not remove rind. Place cheese rounds cut side down on top of the baked potatoes. Return baking dish to the oven for 15 minutes.
    Remove from oven. Melted cheese should permeate all layers of potatoes.
    Yield 6-8 servings.

    Remember to take your lipitor before you dig in. Serve with a crisp white wine.

    For desert, try an apple tart with caramel sauce.
    Bon appetit!

  22. Great ideas–I got side tracked with my daughter’s friend on the phone (I’m like a surrogate Mom).

    I’ve made apple-spelt berry salad. I don’t know the amounts–just kinda throw it in, but it’s really good.

    Granny Smith Apple slices
    Spelt Berries
    cream cheese
    dried cherries

  23. Here’s some bitter clingy racist music:

  24. I always had trouble with country music–maybe because I grew up with it and it was alot twangier way back then. West Florida is like South Alabama.

  25. James Neal dies at 81 One of the best trial lawyers ever.

    James F. Neal, a lawyer who found success in nationally prominent cases on both sides of the legal battlefield, prosecuting Jimmy Hoffa and the Watergate conspirators and defending the Ford Pinto, the Exxon Valdez, the filmmaker John Landis, Elvis Presley’s doctor and Vice President Al Gore, died on Thursday in Nashville. He was 81.

  26. Country music is much better now,imo. It doesn’t seem as forlorn as I remember it. Ever heard of Leadbelly? He was more blues though.

  27. Howler This Somerby post is a gem.

    POT KEEPS ATTACKING KETTLES: Sad to say, Maureen Dowd has been the most influential print journalist of the past twenty-five years. In Wednesday’s New York Times, she continued to rail against the fact that other women, new to the scene, are almost as dumb as she is.

    “Making Ignorance Chic,” her headline said. But has anyone done more to make ignorance chic than Maureen Dowd herself?

  28. This is for SOD:

  29. We should have a Confluence family reunion, with covered dish and music. We could meet in the middle.

  30. From Chowhound Friday booze recipes.

    Duck fart

    Bailey’s Irish Cream
    Good whiskey

    Equal quantities of each and layered.

    Who needs food when you have that?

  31. Sorry I’m late. Here is the 3 cheese stuffed bacon burgers on the grill…..

    3 lbs Ground beef
    2 eggs, beaten
    6 strips of Applewood smoked bacon
    1 package of seasoning blend vegetables
    (or about 1/4 cup each of diced green peppers, red peppers, and onions)
    Seasoned salt
    Garlic powder
    Chili powder or red pepper flakes
    1 yellow bottle of Dijon mustard
    1 bag of three cheese blend (32oz I think. Its the big bag)
    Hamburger buns
    Garnishes of choice (sliced tomatoes, lettuce, onions, etc)
    1 6lb bag of Kingsford Matchlight charcoal
    Cooking spray

    Lighting the grill
    Arrange the coals in a pyramid configuration in the grill bottom.
    Ash the coals til they are white

    Preparing the patties
    Crisp the bacon in the oven or on the stove top
    After the bacon has rested, chop to your desired consistency (I like to cut them down into little strips so that they serve as a treat for who ever is eating the burger. You can also chop down to bits.)

    Place the ground beef in a mixing bowl
    Add the eggs, the vegetables, spices (2 tablespoons is a good approximation for each one except paprika. Use 1 tablespoon for that one. Ultimately, season to the tastes of those that are going to be eating), and half of the mustard bottle. Mix with your hands until everything is nicely homogeneous.
    Pour the cheese in a separate plate (or if you bought three separate whole cheeses, grate about 1/2 cup of each and mix together).
    Take about 1/3lb of meat (about a chunk about the size of your fist) and flatten it in your palm. Grab about a 1/4 cup of the mixed cheese and place it in the middle of the flattened patty.
    Form the meat around the cheese and set aside.
    Repeat until the meat is gone (should get you 9 burgers).

    Clean and oil the grill top
    Grill about 6-9 mins on each side.
    (After the first turn, grill till cheese is slightly oozing out of the cooked patty)
    Remove and let rest
    Place on bun and garnish to taste
    Serve with chips and iced tea.

    I’ve even fed them to Obots and they loved it!! 😛

  32. sounds good, but alot of work. Tell the bots that it’s a Hillary favorite after they eat it.

  33. Night all.

  34. Pithy comment that I liked, found on a random blog:

    Obama has been dragged upward all his life by others wanting to use him. There’s nobody above him to drag anymore.

  35. good one, but he steps on everybody on the way up also.

    WMCB–you’re Hillary for Texas aren’t you?

    • Yup.

      • Well Hello there HFT!! You have some of the best posts over at Hillaryis44….

        • Thanks. Gee, back in the day when I signed on, it was more of a campaign site, so I used a different handle than my usual, to denote where I was doing my blockwalking, etc. I certainly didn’t expect to still be posting there 3 years later. 🙂

          I figured everyone there and here already knew both were me, as I’ve mentioned it several times when I cross-posted stuff.

  36. I read over at Hillaryis44 alot too. Whoever writes that blog can be wickedly funny sometimes.

  37. Patti LaBelle’s 1 tablespoon vegetable oil
    1 pound elbow macaroni
    8 tablespoons (1 stick) plus 1 tablespoon butter
    1/2 cup (2 ounces) shredded Muenster cheese
    1/2 cup (2 ounces) shredded mild Cheddar cheese
    1/2 cup (2 ounces) shredded sharp Cheddar cheese
    1/2 cup (2 ounces) shredded Monterey Jack
    2 cups half-and-half
    1 cup (8 ounces) Velveeta , cut into small cubes
    2 large eggs , lightly beaten
    1/4 teaspoon seasoned salt
    1/8 teaspoon freshly ground black pepper
    Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

    Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

    In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

    Bake until it’s bubbling around the edges, about 35 minutes. Serve hot.

    This is insanely expensive because you have to buy all the cheese, but I had it once and carry the memory with me always.

  38. Thanks for the recipes!

    I totally love food so these are great!

  39. Apple Pancakes
    I first had in Delft, Netherlands….Apple Pancakes.
    Core and slice MacIntosh apple, with skins on. Place slices in a hot non-stick skillet that has a bit of butter and a sprinkle of sugar in it. Lay out apple slices in skillet on medium . Cook apples for just a bit and then flip them over. Then pour a pancake batter (I use Bisquick) over the apples cooking. Spread it around, not too thick, but have apples slices covered and have it reach the sides of pan. Cook till bottom is slightly brown and not too runny. Flip the pancake. If that is too tricky, use a hot skillet and hold over the pancake and turn it into other skillet. Cook till done. Serve with sausage and real maple syrup. It is the greatest! And looks beautiful.

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