Archive for the ‘* High Cost $1.51+ per Serving’ Category
Spicy Smoked Beef Ribs
November 27, 2020 Lee
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Spicy Smoked Beef Ribs

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Passive Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas
  • Hardwood Pieces

Ingredients
  

  • 4 pieces hardwood, for smoking
  • 2-3 kilos beef back ribs, cut into 3-4 rib sections, (4-6 lbs)
  • black pepper, as desired
  • 1 ½ cups BBQ sauce
  • 2 teaspoons hot pepper sauce, or Sichuan chili sauce
  • beer, room temperature, as needed

Instructions
 

  • Soak wood pieces in water for at least 30 minutes, then drain.
  • Spread ribs on a large baking sheet, season with black pepper as desired.
  • In a small bowl, mix together the BBQ sauce and hot sauce, brush ribs with ½ the sauce. Place baking sheet in fridge to marinate for 30-60 minutes.
  • Prepare your grill for indirect heat cooking over low heat. Add soaked wood to the fire. Place a foil drip pan in the center of the grill under the grate. Fill the pan half full with beer.
  • Place ribs on the grill, meaty side up, directly above the drip pan. Cover and grill ribs for about 1 hour or until meat is tender, brushing remaining BBQ sauce mixture over ribs 2-3 times during the cooking time. If the grill has a thermometer, maintain a cooking temp between 120°-135° C (250°-275° F). Add charcoal or briquets as needed to maintain constant temp, and add more soaked wood pieces after about 30 minutes if needed.
  • Place ribs on a serving tray.
  • Serve with sides of your choice. Enjoy.

Notes

I will price this after I can locate some beef ribs, for now I will say this would be High cost per serving.
* High Cost $1.51+ per Serving,BEEF,GRILLED / BBQ / SMOKER
Spice-rubbed Beef Brisket
November 27, 2020 Lee
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Spice-rubbed Beef Brisket

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Passive Time 30 minutes
Course Main Dish
Cuisine American
Servings 12 servings

Equipment

  • Grill, Charcoal or Gas
  • Hickory Chips

Ingredients
  

  • 2 cups hickory chips
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic pepper
  • 1 beef brisket, (about 1 ½ kilo / 3-3 ½ lbs)
  • ¼ cup beer
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • ¼ teaspoon dry mustard

Instructions
 

  • Soak hickory chips in water for 30 minutes. Prepare your grill for indirect cooking over medium heat. Bank charcoal on either side of a water filled drip pan.
  • In a small bowl, add the salt, paprika, chili powder, and garlic pepper, mix together.
  • Rub mixture on both sides of brisket, loosely cover with foil and set aside.
  • In a small bowl, add the beer, Worcestershire sauce, vinegar, oil, and dry mustard. Mix together then set aside.
  • Drain hickory chips, sprinkle ½ cup chips on coals. Place brisket on grill, directly over drip pan. Cover and grill for 30 minutes.
  • Baste with the beer mixture. Cover and grill for 3 hours or until internal temp reaches 71° C (160° F) in the thickest part. Turn brisket every 30 minutes as well as adding a little charcoal (or 4-8 briquets) and ¼ cup hickory chips every hour.
  • Remove brisket to a cutting board, loosely tent with foil and allow to rest for 10 minutes.
  • Slice thin, remove excess fat and place on a serving tray.
  • Serve with sides of your choice. Enjoy.

Notes

For cost per serving I am going to say High as I have never seen brisket available in an open market, but I do assume it is available at high end western markets.
* High Cost $1.51+ per Serving,BEEF,GRILLED / BBQ / SMOKER
Fajitas with Salsa & Avocado
November 25, 2020 Lee
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Fajitas with Salsa & Avocado

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 beef flank steak, (560-580 g / 1 ¼-1 ½ lbs)
  • ¼ cup beer
  • 3 tablespoons lime juice
  • 1 tablespoon jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 8 flour tortillas, (6-7 inch)
  • 1 large red bell pepper, cut lengthwise into 4 strips
  • 1 large green bell pepper, cut lengthwise into 4 strips
  • 4 slices red onion, ¼ inch thick
  • 1 ¼ cups salsa, for serving
  • 1 avocado, peeled and diced, for serving

Instructions
 

  • Place the steak in a zip lock bag, then add the beer, lime juice, jalapeno, and garlic. Seal bag and turn to coat the steak. Place in the fridge for 1-4 hours to marinate, turning once halfway through marinating.
  • Prepare your grill for direct heat grilling over medium heat. Wrap the tortillas in heavy duty foil.
  • Remove steak from the bag, discard the marinade and bag. Place the steak, bell peppers, and onion slices on the grill. Grill uncovered for 17-21 minutes for medium rare to medium, or until desired doneness. Turn steak, peppers, and onion halfway through grilling. Place the packet of tortillas on the grill during the last 5-7 minutes of grilling, turning them halfway to heat them through.
  • Remove steak to a cutting board, cut steak across the grain into thin slices. Slice the peppers into thin strips, and separate the onion slices into rings.
  • Divide the steak, peppers, and onions among the tortillas.
  • Top with salsa and avocado as desired, serve and enjoy.

Notes

I would have to price this after I locate a beef flank steak so for now I will state this as a high cost per serving dish.
* High Cost $1.51+ per Serving,BEEF,GRILLED / BBQ / SMOKER
Beer Grilled Steaks
November 24, 2020 Lee
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Beer Grilled Steaks

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 cup lager, or light colored beer
  • ¼ cup light soy sauce
  • 2 tablespoons molasses
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 beef rib-eye steaks, 1 inch thick, (4-6 oz / 112-170 g each)

Instructions
 

  • In a small bowl, add the lager, soy sauce, molasses, garlic, salt, and pepper, and whisk together.
  • Place the steaks in a large resealable zip lock bag, pour in the marinade. Seal bag and turn over several times to fully coat the steaks. Place in the fridge for at least 2 hours.
  • Prepare your grill for direct heat cooking on high heat. Lightly oil the grates to reduce sticking.
  • Place steaks on grill and cover grill. Grill for 7-10 minutes per side to at least 63° C (145° F) or to your desired degree of doneness.
  • Remove steaks to a serving platter.
  • Serve with your favorite sides, enjoy.

Notes

I can only price this on rib-eye steaks from Tesco at 140 Baht/steak, making this is a high cost per serving dish at about $4.50 per steak/serving. High cost but certainly worth it for family or visiting friends.
* High Cost $1.51+ per Serving,BEEF,GRILLED / BBQ / SMOKER
Oxtail Soup with Beer
October 29, 2020 Lee
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Oxtail Soup with Beer

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1250 grams oxtails, (2 ½ lbs)
  • 4 cups beef broth
  • 1 cup dark beer
  • 1 large onion, sliced
  • 4 carrots, cut into 1 inch pieces, divided
  • 3 stalks celery, cut into 1 inch pieces, divided
  • 2 sprigs fresh parsley
  • 5 whole black peppercorns
  • 1 bay leaf
  • 2 cups potatoes, diced

Instructions
 

  • In a large saucepan, add the oxtails, broth, beer, onion, ½ the carrots, ⅓ the celery, parsley, peppercorns, and bay leaf, and bring to a boil. Reduce heat to a simmer, cover, and cook 3 hours or until the meat is falling off the bones.
  • Remove the oxtails and set aside.
  • Strain the broth, return broth to the saucepan, discard vegetables.
  • To the saucepan, add the remaining carrots, celery, and the potatoes. Bring to a simmer and cook 15-20 minutes or until the vegetables are tender.
  • While the vegetables are simmering, remove the meat from the bones, discard bones.
  • Stir the meat into the soup, continue to simmer until the meat is heated through.
  • Serve and enjoy.

Notes

I cannot price this yet as I have never seen oxtails for sale, but I know where I can get them.
* High Cost $1.51+ per Serving,SOUPS, STEWS, CHILI
Chili Verde Chicken Stew
August 2, 2020 Lee
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Chili Verde Chicken Stew

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1/3 cup all purpose flour
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon black pepper
  • 750 grams chicken breasts, boneless, skinless, (1 1/2 lbs)
  • 4 tablespoons vegetable oil, divided
  • 500 grams fresh tomatillos, husked and halved, (1 lb)
  • 2 onions, diced
  • 2 cans green chilies, chopped, (4 oz / 113 g each)
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 2 cloves garlic, smashed and minced
  • 1 teaspoon sugar
  • 2 cups chicken broth, Shortcut
  • 1 cup Mexican lager beer
  • 5 red potatoes, diced
  • fresh cilantro, chopped, for garnish if desired

Instructions
 

  • Cut the chicken into 1 to 1 1/2 inch pieces. Add the flour, 1 teaspoon salt and pepper to a large bowl and mix to combine.
  • Heat a non stick pan with 2 tablespoons oil on medium heat. When hot, toss the chicken with the flour mixture, then add the chicken to the pan, cook until lightly browned on all sides, remove chicken pieces to a pot.
  • Same pan used for the chicken, add the remaining 2 tablespoons of oil, and put on medium heat, when hot, add the tomatillos, onion, canned chilies, oregano, cumin, garlic, sugar, and remaining 1/2 teaspoon of salt. Cook, and stir often, for about 20 minutes or until all the vegetables are soft.
  • Stir in the broth and beer.
  • Working in batches, pour or spoon the contents of the pan into a blender or food processor, and blend until almost smooth (feel free to make as smooth or as chunky as you desire).
  • Pour the blended mixture into the pot with the chicken. Add potatoes and stir to mix together, cover and bring to a boil, then reduce heat to a low simmer. Simmer and stir occasionally for 1 hour or until the potatoes are tender.
  • Ladle into serving bowls and garnish with fresh chopped cilantro as desired, enjoy.

Notes

High cost per serving based on the tomatillos.
Shortcut: Chicken Broth (Pressure Cooker).
* High Cost $1.51+ per Serving,SOUPS, STEWS, CHILI
Seafood Stuffed Shells
July 1, 2020 Lee
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Seafood Stuffed Shells

Just A Pinch Recipe Club, Amy Herald, United States.
Sounds excellent, on my to make and taste list, and soon. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 12-16 jumbo pasta shells, uncooked
  • 1/2 small onion, minced
  • 1 can lump crab meat, drained, (8-12 oz / 225-340 g)
  • 250 grams raw shrimp, peeled, deveined, chopped, (8+ oz)
  • 1 egg, lightly beaten
  • 500 grams Cottage cheese, (1 lb), Shortcut
  • 2 cups Mozzarella Cheese, shredded, divided, (8 oz / 225 g)
  • ½ cup Parmesan cheese, grated, divided
  • ¼ cup butter
  • ¼ cup all purpose flour
  • 3 cups half and half cream
  • salt and pepper, as desired
  • 2 teaspoons Old Bay seasoning, Shortcut

Instructions
 

  • Heat a pot of salted water to a boil, add pasta shells and cook until just tender.
  • While the pasta is cooking, to a large mixing bowl, add the crab meat, shrimp, egg, ½ of the Mozzarella cheese, ½ of the Parmesan cheese, and all of the cottage cheese. Stir together until combined.
  • When the pasta is ready, drain and run under cold water to stop the cooking process.
  • Preheat your oven to 180° C (350° F). Spray a 9x13 glass baking dish with butter flavored cooking spray.
  • Stuff a shell generously with the seafood mixture and place in the prepared baking dish. Repeat the remaining shells.
  • In a medium sauce pan on medium heat, melt the butter. Add the onion and saute until the onion is soft and translucent.
  • Whisk in the flour, then slowly whisk in the half and half. Simmer until sauce is just thickened. Taste and season with salt and pepper as desired.
  • Pour the sauce over the stuffed shells.
  • Sprinkle the remaining Mozzarella and Parmesan cheeses over the shells. Sprinkle the top with the Old Bay Seasoning.
  • Bake uncovered for 30 minutes.
  • Serve with sides of your choice, enjoy.

Notes

I will say this is high cost per serving based on the cheeses used but I will price this when I am back in Thailand and make it there.
Shortcuts: Cottage Cheese, Old Bay Seasoning.
* High Cost $1.51+ per Serving,PASTA,Seafood - Crab,Seafood - Crab - Imitation,Seafood - Shrimp/Prawn
Wild Rice (Rice Cooker)
June 19, 2020 Lee
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Wild Rice (Rice Cooker)

Adapted from an internet recipe.
I prepared this on 26 Jan 2022 and I used my small 1 liter (1 quart) simple 'cook/warm' electric rice cooker. This does take time as there is a lot of liquid. The rice cooker works well and is pretty much hands off cooking.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 50 minutes
Total Time 52 minutes
Course Side
Cuisine American
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 cup dry, wild rice
  • 3½ cups chicken stock, or water
  • pinch salt
  • 2 teaspoons butter

Instructions
 

  • Rinse the wild rice and place in the rice cooker, add the water, salt, and butter.
  • Cover with lid. Set to cooker to Cook.
  • Allow cooker to work until it switches to Warm, about 50 minutes or so. Check for tenderness, if still not quite tender, just add another ½ cup of stock or water and set to Cook. When it switches to Warm again, if tender, unplug or turn off the cooker and let the rice sit 10 minutes covered.
  • Fluff with a fork, serve as a side dish, enjoy.

Notes

Wild rice is available through Lazada for those in Thailand, at about 650 Baht ($20)/500g (1 lb), this is high cost at about $5 per serving as a side dish but is a great treat once in a while.
* High Cost $1.51+ per Serving,Ingredients - Rice Cooker,Sides - Rice Cooker
Wild Rice (Pressure Cooker)
June 11, 2020 Lee
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Wild Rice (Pressure Cooker)

Hip Pressure Cooking, Laura Pazzaglia, United States.
I have not used this recipe yet but will be making this in the next 1-2 months and will come back with a report on how that goes. I will use my 9 liter (9½ quart) stove top pressure cooker with a pressure of 12 psi (80 kPa), so this will work with a electric pressure cooker as well. Follow all safety precautions for your model of pressure cooker.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 3 cups cooked rice

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 cup dry, wild rice
  • 3 cups water

Instructions
 

  • Rinse the wild rice and place in the pressure cooker. Add the water.
  • Place the lid on the pressure cooker and lock in place, add the weight to the lid. Place on high heat.
  • When the weight (jiggler) starts to vent pressure and move a little, reduce heat to low or medium low, but maintain the pressure venting and movement on the jiggler. Set your timer for 25 minutes.
  • When 25 minutes have passed, turn off the heat to the pressure cooker and move the cooker to an unused burner. Allow a natural pressure release, meaning you don't need to do anything, just let the pressure cooker cool until all pressure has vented, and the lid lock device indicates that zero pressure remains inside the cooker.
  • When no pressure is in the cooker, keep your face pointed generally away from the cooker and open the lid.
  • Drain any water. Fluff the rice, use as is as a side dish, add to soups, or even freeze for later use. Enjoy.

Notes

I will determine cost per serving after I make a batch and see how many cups dry I can get from a 1 lb bag. I will be bringing some wild rice from the US when I return to Thailand. Wild rice is available through Lazada for those in Thailand, at 650 Baht/500g. I will say high cost per serving for now and will revise that after I make it and determine cooked amounts.
Variant: 1. Use broth, or a mix of broth and water, as long as the amount is 3 cups total.
* High Cost $1.51+ per Serving,5 Ingredients or Less,Ingredients - Pressure Cooker,Sides - Pressure Cooker
Salmon Casserole
October 21, 2019 Lee
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Salmon Casserole

Adapted from an internet recipe.
This is a delicious casserole that is put together quickly, I was pleasantly surprised with this dish, this will be a regular. Links to the Shortcuts are listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Baking Pan (9x13 inch)
  • Oven

Ingredients
  

  • 2 cups dry elbow macaroni
  • 2 cans pink salmon, (15 oz / 425 g each)
  • 1 can sliced carrots, drained, (15 oz / 425 g)
  • 1 can condensed cream of celery soup, Shortcut
  • 1 can condensed cream of chicken soup, Shortcut
  • 1 cup Cheddar cheese, shredded
  • 1 cup milk
  • ¼ teaspoon black pepper
  • ½ cup dry bread crumbs, Shortcut
  • 2 tablespoons butter, melted

Instructions
 

  • Heat a pot of salted water to boiling, add the macaroni and cook until just tender, then drain and rinse under cold water to stop the cooking process, drain again. Add the macaroni back to the pot.
  • Preheat your oven to 190° C (375° F), grease a 9x13 baking dish with butter.
  • Open and drain the salmon, remove any skin and bones if desired, flake apart with a fork. Prep the other cans. I leave the skin on and bones in, nutrition.
  • To the pot with the drained macaroni, add the salmon, soups, carrots, cheese, milk, and pepper. Mix together.
  • Pour the mixture into the baking dish and spread out evenly.
  • Combine the breadcrumbs and melted butter in a small bowl, sprinkle over the casserole.
  • Bake for 45-50 minutes or until heated through and the topping is browning.
  • Serve and enjoy.

Notes

Figure about $6 for two cans of the salmon in the US, this would come out to just over $1 per serving. For Thailand, I have seen canned salmon for much much more, and I will get the price when I make this from frozen then steamed salmon.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup, Bread Crumbs.
Variants: 1. Use a can of peas, drained, in place of the carrots.
# Buster Approved,#1 Go-To Recipes,* High Cost $1.51+ per Serving,CASSEROLES,Fish - Salmon