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Boyah Cookbook

Started by reeper, September 03, 2018, 09:01:57 PM

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Peach and Prosecco Bellini Float:

(Peach Sorbet)
1/2 cup sugar
2 tablespoons corn syrup
2 teaspoons lemon juice
2 cups fresh peach puree

6 ounces Peach nectar
12 small scoops Peach sorbet
1 bottle prosecco
6 fresh mint leaves

Equipment: Ice Cream Maker

FOR THE SORBET: Bring sugar and 1 cup of water to a boil. Remove from heat to dissolve sugar. Stir in the corn syrup and cool to room temp. Add lemon juice and fruit puree, then mix well. Adjust for sweetness as wanted. Chill until very cold. Freeze in the ice cream maker.

FOR THE BELLINI: For each drink, pour 1 ounce of peach nectar into the bottom of the champagne flute (using the back of the spoon the pour the nectar, not the sides). Spoon in two small scoops of the sorbet and pour in the Prosecco. Garnish with mint leaves.

Green Chili Brisket:

1 6-pound brisket
1/2 pound tomatillos, washed and peeled
2 jalapenos, cut in half
1 poblano pepper, cut in half
1 onion, cut into thick rings
1/2 bunch cilantro
2 or 3 sprigs epazote
Flour tortillas


Preheat oven to 275 degrees.

Season the brisket liberally with salt and pepper, then sear it over high heat in a heavy roasting pan. Remove the brisket and add enough water to the pan to measure 1/4 inch depth. Stir, and scrape brown bits off the bottom. Add  tomatillos, jalapenos, poblano, onion, cilantro and epazote. Place the brisket on the bed of vegetables and cover slightly with foil. Bake for 5-6 hours or fork-tender, adding water as needed.

Transfer the brisket to a large platter. Drain the cookies vegetables, reserving pan drippings. Skim and discard any fat. Puree the veggies and pan drippings to make a medium-thick sauce. Serve the brisket with the warmed sauce and hot tortillas.

Sauteed Brussels Sprouts with Pancetta:

1 pound fresh brussels sprouts
2 tablespoons extra virgin olive oil
1/4 pound pancetta, chopped
1 tablespoon fresh minced garlic
1/3 cup diced onion
2 tablespoons balsamic vinegar
2 tablespoons brown sugar

Trim loose leaves and stems from the brussels sprouts, then place in a heavy skillet with enough water to cover. Bring
 to a boil over high heat. Reduce the heat and simmer, covered, for 10 minutes or until tender. Drain and set aside, and when the sprouts are cool enough to handle, cut them in half.

Heat olive oil in the skillet over medium heat, Add pancetta and cook for 5 minutes, or until cooked through. Add garlic and onion. Saute for 4 minutes, or until tender.

Add sprouts, vinegar and brown sugar and cook until heated through, stirring frequently. Season with salt and pepper.

I'll add more as I think of them.



September 04, 2018, 09:39:09 PM #3 Last Edit: September 04, 2018, 09:42:11 PM by reeper
This is basically the most fattening chip dip you could imagine, and YES it is delicious. It's named 'beach' taco chip dip because my fiancee's family  would make it when we went to their family beach house in Washington.

Beaco (Beach Taco Chip Dip)


1 lb bacon

1 lb ground beef

1 onion diced

1 package taco seasoning

2 teaspoons curry powder

1 refried beans

1 tablespoon sour cream

1 tablespoon mayo

1 cup cilantro

1 teaspoon salt

1 teaspoon pepper


-Cook bacon until crunchy, set aside once done.

-Cook the ground beef along with the diced onion in the remaining bacon grease. Once cooked and cooled add: chopped bacon, refried beans, cheese, sour cream, mayo, cilantro, curry powder, salt and pepper.

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