Storm Chasers Favorite Recipes

[Eric Flescher]

Here is a thought. I like to cook and find recipes. I was thinking that we should have a stormchaser cookbook.

(1) Stormchasers will send in their favorite recipes
if your own fine; if gotten from somewhere indicate the particular food channel etc
(2) include a little about themselves as a stormchaser for each page or in the appendix
(3) I am thinking that we could put it in a big pdf file
(4) donation for it (how much?) could go to stormtrack

more info , ideas, comments let me know .

 

[Chris Lott]

I like the idea. I think the funds should go to the Eric Nguyen Endowed Scholarship. It would be for a good cause.

 

[Chris Harrell]

I like the idea. I think the funds should go to the Eric Nguyen Endowed Scholarship. It would be for a good cause.

I'd definitely have to agree with you on this one Chris.

 

[Laura Duchesne]

I second that... great idea! I will be glad to submit something too.

 

[Bill Schintler]

RE: Recipes

Count me in! I am pursuing the culinary arts as a second career. I need to narrow down the choices of candidate recipes - for starters, I was thinking about a variation on a cassoulet, which is a French dish. Basically, think of it as pork and beans on steroids... A traditional cassoulet takes 3 days to prepare, and includes duck confit which I make from scratch, but various "easy" versions exist that are almost as good and can be prepared in about an hour of active time. It would be a hit at any chaser cookout.

- bill

 

[Eric Whitehill]

So when and where are we submitting our recipes?

/Makes a mean risotto
//And some great rolls
///And some really good chicken wings
////Still will never share his recipe for French Toast
/////WHAT ARE YOU DOING IN MY KITCHEN! SHUT IT DOWN!

 

[Terry Tyler]

hell, i dont see no body else doing any recipies so im gonna throw down one of my favorites...

guess im gonna call this the mississippi mountain...what you do is this...

you get you a box of macoroni and cheese...and really, you just follow the instructions on the box...exept, you put a lil bit of vegetable oil in the water that your fixin to boil...you let that water and oil boil...then you put in the noodles...while your noodles and **** are cooking...you gotta get all your other stuff ready (milk, margirane, etc) and put it to the side...

now this is what sets my dish aside from all the others...what you need is spices...i reccomend some italian seasoning, and some paprika and some crushed red pepper...plus your salt and pepper or whatever...honestly, you can put whatever you want on it...usually i just play around with it a lil bit and experiment with the extra stuff, you know what im saying???

well, while all that stuff is going...what you do is, get a can of whole kernal corn...and cover it, and microwave it for a minute or so till it gets hot, and DONT FORGET to put some margarine in there too, and salt and pepper...you need it to make it taste good, even though your not going to eat it by itself...

while the noodles and the corn is cookin...

get you some spanish olives, you know...the green ones...chop em up, piomentos and all...i say you chop up atleast 10 of em, and get em into decent sizes...not to big, but not to small either, you know what im saying???

well, it all will come out about the same time...me personally, i like extra cheese on mine, so ill get some shredded mild cheddar cheese, and after i strain the noodles and corn and all that ****...i pour in some milk, and the butter and all that...heat it up, and mix in the dried cheese packet and the extra cheese...the olives, and the noodles and the corn...

you mix it all together, and i would reccomend you set the heat to a steady 3...that way it all stays warm, but doesnt stick it to the bottom of the pan...

youll know your mississippi mountain done formed when you see the color run yellow...any other color you might be running low of one of the ingredients, or more of another kind of ingredient...

hope this helps...usually i make this with some breaksfast chops, and always mix in with the ketchup...and as far as the storm chasers cook book goes, you can tell em old terry t made this one...

 

[Morgan Palmer]

I have two cookie recipes that have been in the family for a century. I'd be happy to post or contribute to this project.

I think for proceeds to support either ST costs or the Nguyen Scholarship would be great.

 

[Bill Schintler]

Scalloped potatoes with onion rings:

This is in the category of comfort food, but I threw it together for a family potluck last weekend, and it was overwhelmingly received with several people demanding the recipe... I had no recipe, but this is close.

Preheat oven to 375

- Onion rings:

1 large yellow onion (I used a Vidalia), cut into rings
1-1/2 C sourdough starter
1/4 C club soda, just opened and fizzy
1 t sea salt, plus extra to season the cooked rings
1 t Beau Monde seasoning (made by Spice Islands and available locally at Hy-Vee and Fareway).
1 package onion ring breading mix

1. mix starter, soda, and seasonings in a double bowl with ice and water in outer bowl to chill inner bowl. Do not make ahead.
2. dip the rings first in the liquid mix, and then the breading mix (using “two-handed†technique.)
3. Deep fry in canola oil at 375F (important – maintain temperature). Too cool = soggy rings.

- Potatoes:

3-4 lbs waxy potatoes (red or yellow), peeled and cut into 3/8 inch pieces.

1. Cook potatoes in salted water until just soft – they just give to a fork. DON’T overcook to the point they’re falling apart too much. I overcook every time, including last week. Next time I cook this, I will boil the potatoes for a shorter time – the texture of the completed dish will be improved).

- Cheese sauce:

3 T unsalted butter
3 T all-purpose flour
1/2 t red pepper flakes
3 C (approximately) whole milk
3/4 C heavy cream
20 oz (divided use) coarsely grated sharp 1-year aged cheddar (buy the good stuff at the Coop, most cheddar has artificial food coloring to make it more “orange†– avoid).
2 t prepared Dijon
1-1/2 t sea salt – again use the “good stuffâ€, not all salts are the same.
1/4 t freshly ground black pepper

1. Combine butter and flour in a heavy-bottomed pot to make a roux. Cook until golden.
2. Add mike a little bit at a time, while maintaining a simmer – this step takes 10-15 minutes.
3. Add pepper flakes, salt, black pepper, and Dijon.
4. Add cream and then 16 oz of the cheese.

Assemble casserole:

Liberally butter a 9 x 13 inch baking dish. Place half of the potatoes, and then half of the onion rings, and then the remainder of the potatoes. Pour the cheese sauce over everything, using a spoon to make sure everything is covered with sauce. Cook for 30 minutes or until the outside is starting to bubble. Put on the remainder of the cheese and then the remaining onion rings on top, top with a little fresh-ground black pepper, and cook for another 5 minutes or so. Enjoy!

- bill

 

[Bill Schintler]

Easy Chicken Risotto

I whipped this together for a recent family meal, and it was overwhelmingly received. I apologize for another “comfort food” recipe, but this is easy and quick. I thought I’d share it here because it can sit (covered) for awhile following preparation, making it ideal for potlucks.

1 C “Lundberg” Arborio White Rice
2 T light olive oil

¼ C freshly grated parmesan. “Parmigiano-Reggiano” is ideal, and it’s about $20/lb (this recipe uses less then one oz.) You can substitute domestic versions that are cheaper – whatever you do, don’t use the “cheese product” stuff that comes in the little green can that you’ll find in the pasta aisle in every store.

5 C chicken stock. I normally make my own, which includes garlic (see below – rotisserie chicken). If you use store bought, then buy a low sodium product that does not have MSG! Heat the stock to simmering prior to beginning preparation of the dish.

1 large yellow onion, julienned.

1 rotisserie chicken, available in most stores. Bone it, and use the dark meat in the recipe. Reserve the breast meat for another use – or optionally use the white meat here. Using the bones and skin, make a broth using 6-7C water and a head of garlic (cut the root end off and separate into cloves). Discard the bones and skin, and strain the stock…

1 C corn (optional) - fresh or frozen and warmed to room-temp prior to cooking.

1 stalk celery, thinly (1/16 inch) sliced (optional).

Heavy whipping cream.

S and P to taste. Use a good quality sea salt, and fresh-ground black pepper.

• Heat olive oil in a thick-based pan or Dutch oven – I use my trusty 60 year-old cast-iron Lodge Dutch oven for this purpose.
• Add onion, and cook until just yellowing, then….
• Add rice, stir to coat the rice in oil - IMPORTANT – fundamental to making a risotto. This is necessary to make the texture of the completed dish correct.
• Add enough hot stock to cover the rice. Rice will absorb liquid, and then add more stock. Continue in this fashion until all 5C of the liquid is added to the dish (20-35 minutes), while adding only enough liquid to cover the rice each time. With each addition of liquid, stir things up. The rice makes a starchy cream as it cooks.
• Add the chicken and then corn and celery, and stir and simmer some more.
• Add some cream – about ¼ C, but it varies. You’ll know when the texture is right. The fat in the cream is basically adding a “finish” to the texture – the rice is already creamy due to the starch in the rice.
• Add parmesan, and S and P. Stir things up, and add S a pinch at a time, tasting between applications. Taste, taste, and taste some more, while adding S and P to taste, until things are “right”

Enjoy,
[FONT=&quot]- bill[/FONT]

 

[Eric Flescher]

yes post all your recipes for a compilation in the winter

Yes post all your recipes in this thread and we will gather sometime in the winter. If get enough people send their recipes we can do it.
An easy way may be to compile in email form or pdf.
We can set a price later and figure things out where and how to pay so that the money can go into Stormchaser fund and/or Nguyen Fund.
Also add a short stormchaser introduction including
(1) Your name:
(2) Where you live
(3) email
(4) 2-3 lines about your stormchaser backgrounds and your blogs/websites
(5) Where you got the recipe etc (yours, original, from other source)
(6) full recipe ( any category) with instructions (you can also send 1 or more)

Get those recipes in when you can

::

I have two cookie recipes that have been in the family for a century. I'd be happy to post or contribute to this project.

I think for proceeds to support either ST costs or the Nguyen Scholarship would be great.

 

[Bill Schintler]

Easter brunch menu and recipes

I hosted Easter brunch last Sunday for my extended family. A number of folks inquired about recipes - so here is a summary.

Menu:
Assortment of fresh fruit, cut and arranged on serving dishes
Scrambled eggs
Pancakes
Blueberry syrup
Parmesan chicken
Meatballs with a green peppercorn sauce
Mashed potatoes
Streamed brocolini

Recipes:

1) Scrambled eggs

16 large eggs
1 C sour cream
1/2 t sea salt
1/4 t black pepper

Beat until just starting to "fluff"

2) Pancakes

1 C whole milk
2 large eggs
2 T vegetable oil
1 stick (8T) unsalted butter, melted
1 C all-purpose flour
4 t baking powder
4 t sugar
1 t salt
Additional oil for frying

3) Blueberry syrup - for the pancakes

1 C fresh blueberries
1/2 C maple syrup - "Anderson's", available at the Coop
1T lemon juice
Pinch S, to taste

Cook berries and syrup, remove from heat, add lemon juice and a pinch of salt.

4) Parmesan chicken

10 lbs chicken hindquarters – but there’s no reason why you can’t use white meat. At Fareway (our local economy supermarket, which has by far the best meat department of any local store), chicken hindquarters are 89 cents/lb, unless you get a whole 10 lb package which is 69 cents/lb. Meat doesn’t get much cheaper then this!

Brine mix:
1 gallon water
1 C kosher salt
1 C honey
1 C lemon juice
12 bay leaves
1 T peppercorns
1 head of garlic, individual cloves crushed (optional)

Dipping mix:
1 C buttermilk
3 eggs
¼ C olive oil

Coating mix:
3 C breadcrumbs (from a French loaf, crusts removed; and/or Japanese Panko flakes)
1 C domestic parmesan (not from a little green can).
½ t sea salt
1 t green pepper (can use black)

Day before: combine brine mixture ingredients and bring to a boil, dissolving salt. Remove from heat, add chicken, and refrigerate.

2-3 hours before cooking, combine dipping mix and coating mix into separate bowls. Oil roasting pan(s) with olive oil. Drain brine and dip each piece in dipping mix and then coating. After resting at room temperature for a few hours, cook in a medium oven until done, 30 to 45 minutes.


5) Meatballs with a green peppercorn sauce

2C breadcrumbs, from a loaf of French bread, crust removed
2C cream
1 lb ground veal
1 lb ground pork
1 lb ground beef, medium to lean
1 T sea salt
1 t black pepper
2 C domestic parmesan (not the stuff in the little green can)
1 C ricotta (whole milk)
1 C chopped Italian parsley
Olive oil for frying

Sauce:

2 T olive oil
3 medium shallots, finely chopped
2 T prepared Dijon
2 T sherry wine vinegar
1/2 C brandy
1 C Zinfandel or other dry red
1 C port wine
2 C beef stock
1/2 cream
2 T butter, cut into cubes
1 T freshly ground green pepper
S, to taste

Preparation:
Meatballs: combine breadcrumbs and cream, wait 5 or 10 minutes for the bread to soak up the liquid. Mix in salt, pepper, cheeses, and parsley. In a separate bowl, mix the meats together; and then mix in the bread crumb mixture. Form into “golf ball” size balls. Fry in olive oil until browned – be careful, the milk solids will burn easily. Place in slow cooker or Dutch oven and keep hot.

Sauce:
Fry shallots in olive oil until golden brown, about 5 minutes. Add mustard and sherry vinegar and reduce slightly. Add Brandy and cook a few minutes to cook off the alcohol. Add wine and port and reduce by half, about 20 minutes. Add the stock and reduce by half again, about 20 additional minutes. Remove from heat and add in butter, whisking constantly to make an emulsion. Slowly whisk in cream and then salt to taste. Add the sauce to the meatballs. Enjoy!

6) Mashed potatoes

5-10 lbs waxy potatoes (red or Yukon Golds).
Grafton cheddar (Vermont), 1 yr aged; available at the Coop.
White truffle oil, Savitar; available at the Coop.
Whole milk, cream, or half/half
S, to taste

7) Streamed brocolini

Steam the brocolini (only a minute or two), and drizzle with a good quality olive oil, followed by a pinch of sea salt and pepper..

- bill

 

[Dave Marshall]

This thread is perhaps a bit dated, but here's my recipe for Dave's Famous Spaghetti Sauce

Ingredients:
1lb lean ground beef
2 cloves diced garlic
2 packets McCormick Thick & Zesty Spaghetti Sauce Mix (same aisle as gravy and Marinade Packets)
1/2 cup red wine (Dry is good, burgundy, Shiraz, etc)
3 1/2 cups water
2 small cans Tomato Paste (not the flavored/seasoned stuff)
1/2 Tablespoon dried Oregano
1/2 Tablespoon dried Basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon Mrs. Dash Original
2 Bay leaves
2 Fresh, quartered Roma Tomatoes or 1 can stewed tomatoes (optional)


For spices below, use 1/4 teaspoon if you buy the ground type, 1/2 teaspoon if you buy the flaked type.

1/2 teaspoon dried rosemary (grind it or crush it, don't leave it whole)
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram

Directions:
Brown the hamburger in a pot with 1 clove of garlic. After fully browned, drain thoroughly and return to the pot.

Combine all remaining ingredients, stir thoroughly to incorporate tomato paste, and cover. Simmer over low/medium heat for atleast 30 minutes, stirring occassionally. Season with additional salt and pepper to taste. Sauce can be simmered up to 4 hours, and is excellent in a crock pot (remember to stir regularly!)

Serves 5-6 people

Warning: This recipe will ruin you for life. No other spaghetti will ever taste the same.

 

[Jason Foster]

I've got a great title for such a cookbook:

Recipe for Disaster: The Storm Chaser's Cookbook.

 

[Fabian Guerra]

How about this recipe:

* One day in May
* A TD spread of 80/70 ( you may add a little more dew if desired)
* A healthy portion of CAPE...about 4000-5000 j/kg
* A negatively tilted trough with the 500mb jet streak nosing in at peak heating and SE winds at the surface of couse.
* Enough venting at the high levels and enough turning at the low levels.

(may add an outflow boundry or mesolow and be sure sprinkle it all with a little CIN so that the dish doesn't spill all over the plains)

Please mix all these ingredients evenly and make sure that the temperatures are much colder at the higher levels. Start in the morning and bake until 4-5 PM. Take it out and present it in an open field. Serve slowly...at about 20 knots.


Sorry, but I couldn't resist.