Your Spin on Classic Recipes

[Tenbatsuzen]

This weekend I went to an Irish Pub and I had Shepherd's Pie.

I was wholly unimpressed by the experience. I've had really good Shepherd's Pie, but this left me wanting.

I then started to think about spins you could make on shepherd's pie... and I thought of...

Mexican Shepherd's Pie.

The idea is, browning turkey with taco spices. Then mixing it with black beans, corn, green peppers, and some onions.

Cover it with a layer of mexican rice in deep dish, then another covering of potato slices or mashed potatoes.

Thoughts? And what are your own spins on classics?

[IrishAlkey]

This weekend I went to an Irish Pub and I had Shepherd's Pie.

I was wholly unimpressed by the experience. I've had really good Shepherd's Pie, but this left me wanting.

I then started to think about spins you could make on shepherd's pie... and I thought of...

Mexican Shepherd's Pie.

The idea is, browning turkey with taco spices. Then mixing it with black beans, corn, green peppers, and some onions.

Cover it with a layer of mexican rice in deep dish, then another covering of potato slices or mashed potatoes.

Thoughts? And what are your own spins on classics?

I think this thread is genius, however, rice and mashed potatoes seems like too much starch.

Let's work on this.

[Thebazile78]

I think this thread is genius, however, rice and mashed potatoes seems like too much starch.

Let's work on this.

His S-I-L suggested polenta and I am inclined to agree.

[silera]

Just leave the rice out- the potatoes can keep it shepard and the meat can be mexican.

This whole theory has to be something that comes to mind when eating bland ass irish meals. I latined up stuffed cabbage because it's generally SOOOOOOOOOO bland.

I boil the cabbage in chicken stock & adobo, season up the meat as if it were for pasteles with peppers, onions, etc. and make the white rice with garlic & salt.

The stuffed cabbage remains stuffed cabbage but with flavor.

[Tenbatsuzen]

His S-I-L suggested polenta and I am inclined to agree.

Let's try it with mash but no rice, and then we'll try it with polenta.


On the flipside of this, Liz and I have been working on quesadillas with non-traditional mexican fillings.

Over Christmas break, we had a quesadilla with spicy sesame chicken (chinese food) which was phenomenal, and last night we had corned beef quesadillas, also quite good, but I would have liked some brown mustard instead of the russian dressing it was served with.

[King Hippos Bandaid]

Just leave the rice out- the potatoes can keep it shepard and the meat can be mexican.

This whole theory has to be something that comes to mind when eating bland ass irish meals. I latined up stuffed cabbage because it's generally SOOOOOOOOOO bland.

I boil the cabbage in chicken stock & adobo, season up the meat as if it were for pasteles with peppers, onions, etc. and make the white rice with garlic & salt.

The stuffed cabbage remains stuffed cabbage but with flavor.

that sounds dee licious

my wife made meatloaf italian style, (red sauce fresh mozzarella on a meatloaf), kinda like a giant meatball parm, but was ground beef, not the pork veal mix you use for Italian meatballs

[Tenbatsuzen]

Chino Bandido - Mexican Asian Fusion (http://www.chinobandido.com/)

We had the Jade Red Chicken. The Fried Rice with black beans is awesome as well.

[Tenbatsuzen]

Just leave the rice out- the potatoes can keep it shepard and the meat can be mexican.

This whole theory has to be something that comes to mind when eating bland ass irish meals. I latined up stuffed cabbage because it's generally SOOOOOOOOOO bland.

I boil the cabbage in chicken stock & adobo, season up the meat as if it were for pasteles with peppers, onions, etc. and make the white rice with garlic & salt.

The stuffed cabbage remains stuffed cabbage but with flavor.

The sad part about this is, the mashed potatoes in this dish was REALLY good. It was the meat and veggies that totally sucked. Then again, it's hard to fuck up mashed potatoes.

We had some fish and chips and some of the fish landed in the garlic salt mixture in one of the appetizers. The garlic plus the fish fucking ROCKED.

Corned Beef, done right, can be amazing. But what else is there about irish cuisine? Not much...

[IrishAlkey]

His S-I-L suggested polenta and I am inclined to agree.

You should leave him and live a well fed life with me and Silera.

[Tenbatsuzen]

You should leave him and live a well fed life with me and Silera.

http://img.thesun.co.uk/multimedia/archive/00482/WifeswapLogo_682_482145a.jpg

[Tenbatsuzen]

You should leave him and live a well fed life with me and Silera.

And I STILL haven't gotten to try your wife's pork.

[IrishAlkey]

And I STILL haven't gotten to try your wife's pork.

No need to talk dirty...

[tanless1]

somtimes we get so far away from the original over the period of 50 years or so, we dont even know till we open a fall apart cook book.
grated onions and worshishire sauce will really set your "devil'd eggs" off right.

[Freitag]

Pending Liz and I not being sick, we are trying out the Mexican Shepherd's Pie tomorrow night, or Wednesday.

[Death Metal Moe]

Sorry, thread over. You just entered...

http://www.modestyarbor.com/woreilly.jpg

[Death Metal Moe]

But seriously, that is an excellent idea. I'd be interested in hearing the outcome.

[Coach]

I have a great version of Haggis
1Get rid of the sheep's stomach..use a nice fresh dough rolled flat on a pan.
2 Get rid of the oats substitute a fresh tomatoe sauce
3 get rid of the organ meat, subtitute grated mozarella
4 Cook in 500 degree oven
slice, enjoy

[Thebazile78]

We have all the ingredients for this delicious (we hope) twist on Shepherd's Pie, but we were both sick as dogs so we haven't tried it yet.

Updates are pending us not feeling like shit tomorrow. And I really hope for all this anticipation that it turns out well.

[joethebartender]

We have all the ingredients for this delicious (we hope) twist on Shepherd's Pie, but we were both sick as dogs so we haven't tried it yet.

Updates are pending us not feeling like shit tomorrow. And I really hope for all this anticipation that it turns out well.

Maybe use a simple cheese quesadilla for the "crust" (using large flour tortillas to cover the meat mixture in a round pan). A few spoonfulls of enchilada sauce y queso over the top.

http://i265.photobucket.com/albums/ii201/joethebartender/sheppie.jpg

[topless_mike]

try this, yo.
want to spin it? try ground turkey instead of beef.
make sure you put buffalo sauce on it when you serve it. fucking tasty.


* 1 small onion
* 1 1/2 pounds ground beef
* 2 (8-ounce) cans tomato sauce
* 1 1/2 cups mixed vegetables or niblet corn, prepared
* Salt and freshly ground black pepper
* 8 to 10 medium red new potatoes
* 1 1/2 cups milk
* 12 tablespoons butter
* 1/2 cup sour cream
* 2 cups instant biscuit mix

Directions

Beef Layer: Saute onions in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.

Potato Layer: Peel and slice potatoes 1/4-inch thick. Cook in boiling water for approximately 15 minutes or until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/2 cup butter, and sour cream. Salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.

Preheat oven to 350 degrees F.

Spray a 9 by 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown.

[PapaBear]

I'm making chicken noodle soup with turkey tomorrow. I'm a rebel.

[Thebazile78]

Maybe use a simple cheese quesadilla for the "crust" (using large flour tortillas to cover the meat mixture in a round pan). A few spoonfulls of enchilada sauce y queso over the top.
....

I have a can of enchilada sauce left over from another recipe; maybe I can use it up in this for next time.

Basically, I've assembled the following ingredients for this experiment:

1 15-oz can black beans
1 bag frozen corn kernels
1 bag frozen peppers & onions
1 lb. ground turkey breast
1 packet reduced sodium taco seasoning
1 box instant polenta
1 16-oz bag of shredded Mexican-style cheeses
1 brick of pepper jack cheese
1 small container of chipotle-lime "finishing butter"
(leftover salsa)

The plan is to brown the meat & add the taco seasoning per the packet directions, then stir in the (drained & rinsed) beans, about 1 cup of the corn and the whole bag of pepper & onion strips and then pour that into a baking dish, & top it with some of the cheeses (shred maybe 2 oz. of pepper jack & mix it with the pre-shredded cheese; reserve a handful or so for topping) then top it with the prepared polenta to which I'll add a tiny bit of the chipotle finishing butter (IDK, maybe 1/2 Tbsp?) to make it creamy and maybe top that with a li'l bit of cheese.

Then I'd planned to broil until the top is "golden-brown and delicious" ... I may be altering this plan as the week drags on.

We're still sick.

[Freitag]

I have a can of enchilada sauce left over from another recipe; maybe I can use it up in this for next time.

Basically, I've assembled the following ingredients for this experiment:

1 15-oz can black beans
1 bag frozen corn kernels
1 bag frozen peppers & onions
1 lb. ground turkey breast
1 packet reduced sodium taco seasoning
1 box instant polenta
1 16-oz bag of shredded Mexican-style cheeses
1 brick of pepper jack cheese
1 small container of chipotle-lime "finishing butter"
(leftover salsa)

The plan is to brown the meat & add the taco seasoning per the packet directions, then stir in the (drained & rinsed) beans, about 1 cup of the corn and the whole bag of pepper & onion strips and then pour that into a baking dish, & top it with some of the cheeses (shred maybe 2 oz. of pepper jack & mix it with the pre-shredded cheese; reserve a handful or so for topping) then top it with the prepared polenta to which I'll add a tiny bit of the chipotle finishing butter (IDK, maybe 1/2 Tbsp?) to make it creamy and maybe top that with a li'l bit of cheese.

Then I'd planned to broil until the top is "golden-brown and delicious" ... I may be altering this plan as the week drags on.

We're still sick.

I think using the whole bag is a bad idea. There will be too much stuff. Half the bag of corn, half the bag of peppers and onions.

[Thebazile78]

I think using the whole bag is a bad idea. There will be too much stuff. Half the bag of corn, half the bag of peppers and onions.

The plan is to brown the meat & add the taco seasoning per the packet directions, then stir in the (drained & rinsed) beans, about 1 cup of the corn and the whole bag of pepper & onion strips and then pour that into a baking dish,

R.I.F.

[Freitag]

R.I.F.

Still too much peppers and onions, and way too much cheese. You're proposing putting a pound and a half of cheese in there.

[Coach]

I have a can of enchilada sauce left over from another recipe; maybe I can use it up in this for next time.

Basically, I've assembled the following ingredients for this experiment:

1 15-oz can black beans
1 bag frozen corn kernels
1 bag frozen peppers & onions
1 lb. ground turkey breast
1 packet reduced sodium taco seasoning
1 box instant polenta
1 16-oz bag of shredded Mexican-style cheeses
1 brick of pepper jack cheese
1 small container of chipotle-lime "finishing butter"
(leftover salsa)

The plan is to brown the meat & add the taco seasoning per the packet directions, then stir in the (drained & rinsed) beans, about 1 cup of the corn and the whole bag of pepper & onion strips and then pour that into a baking dish, & top it with some of the cheeses (shred maybe 2 oz. of pepper jack & mix it with the pre-shredded cheese; reserve a handful or so for topping) then top it with the prepared polenta to which I'll add a tiny bit of the chipotle finishing butter (IDK, maybe 1/2 Tbsp?) to make it creamy and maybe top that with a li'l bit of cheese.

Then I'd planned to broil until the top is "golden-brown and delicious" ... I may be altering this plan as the week drags on.

We're still sick.Just Printed this out and may try it..sounds good.

[Thebazile78]

Still too much peppers and onions, and way too much cheese. You're proposing putting a pound and a half of cheese in there.

No, I'm not. I'm only shredding maybe 2 oz. of the pepper jack and maybe 1 cup of cheese. Just because I have ASSEMBLED the ingredients as listed doesn't mean I am necessarily going to USE them as listed.

AGAIN, R.I.F.

[topless_mike]

I think using the whole bag is a bad idea. There will be too much stuff. Half the bag of corn, half the bag of peppers and onions.

R.I.F.

Still too much peppers and onions, and way too much cheese. You're proposing putting a pound and a half of cheese in there.

No, I'm not. I'm only shredding maybe 2 oz. of the pepper jack and maybe 1 cup of cheese. Just because I have ASSEMBLED the ingredients as listed doesn't mean I am necessarily going to USE them as listed.

AGAIN, R.I.F.

holy shit.
get a room you 2.
jeez.

[Thebazile78]

holy shit.
get a room you 2.
jeez.

I was just thinking that.

[EddieMoscone]

I like any spin on the classic eggs benedict. As long as the poached egg and hollandaise remain, you can pretty much do anything.

I prefer the varieties where salmon replaces the canadian bacon. I had one in the Poconos a few weeks ago that was called "Country Eggs Benedict" that used biscuits instead of english muffin, sausage patties instead of bacon, poached egg and sausage gravy instead of hollandaise. I think I would have liked it better if they kept the hollandaise in.

[sailor]

I like any spin on the classic eggs benedict. As long as the poached egg and hollandaise remain, you can pretty much do anything.

I prefer the varieties where salmon replaces the canadian bacon. I had one in the Poconos a few weeks ago that was called "Country Eggs Benedict" that used biscuits instead of english muffin, sausage patties instead of bacon, poached egg and sausage gravy instead of hollandaise. I think I would have liked it better if they kept the hollandaise in.

my all-time favorite was at rue 57 (only job i ever got fired from, so far). it was on toasted croissant with poached eggs, jambon de bayonne (salt ham), and bearnaise. it fuckin' rocked.

there's a place near me that makes a version with crab cakes that i'm intrigued by.

[Freitag]

No, I'm not. I'm only shredding maybe 2 oz. of the pepper jack and maybe 1 cup of cheese. Just because I have ASSEMBLED the ingredients as listed doesn't mean I am necessarily going to USE them as listed.

AGAIN, R.I.F.

Reading is fundamental, but experience is warranted. Even you can admit you have a tendency to "overdo" things when it comes to ingredients.

[topless_mike]

http://www.democraticunderground.com/discuss/images/popcorn.gif

[sailor]

http://www.democraticunderground.com/discuss/images/popcorn.gif

i like salt and black pepper on my popcorn. thanks for bringing it up.

[JPMNICK]

i like salt and black pepper on my popcorn. thanks for bringing it up.

hot sauce and chili pepper

[sailor]

hot sauce and chili pepper

i was intrigued by the hot sauce when dave brought it up a few weeks back, but would be worried about it getting soggy.

[JPMNICK]

i was intrigued by the hot sauce when dave brought it up a few weeks back, but would be worried about it getting soggy.

You can only do a little bit at a time, if not that will happen. also your hands become a mess


we should get a room too, next door to Matty and his wife and then we can listen through the paper thin walls

[Freitag]

You can only do a little bit at a time, if not that will happen. also your hands become a mess


we should get a room too, next door to Matty and his wife and then we can listen through the paper thin walls

You'll hear yelling for 10 minutes, followed by the sounds of a rangers game and then us leaving to go to the diner.

[sailor]

You'll hear yelling for 10 minutes, followed by the sounds of a rangers game and then us leaving to go to the diner.

better then i ever dreamed of!

[Coach]

hot sauce and chili pepper You soak it in hot sauce and let it dry out before popping for a tast/spicy treat.

[topless_mike]

You'll hear yelling for 10 minutes, followed by the sounds of a rangers game and then us leaving to go to the diner.

love it.
all this talk and yelling over food, and they go to the diner.

[KatPw]

i like salt and black pepper on my popcorn. thanks for bringing it up.

Me too!

[topless_mike]

You soak it in hot sauce and let it dry out before popping for a tast/spicy treat.

sounds.... naughty

[lleeder]

I make a grilled cheese that has peanut butter instead of cheese. Then I add jelly instead of bacon. Then I toast the bread instead of cook it in a pan. Its really one of my favorite sandwiches and a new spin on a classic.

[Thebazile78]

Reading is fundamental, but experience is warranted. Even you can admit you have a tendency to "overdo" things when it comes to ingredients.

Cheese-hater.

[joethebartender]

You soak it in hot sauce and let it dry out before popping for a tast/spicy treat.

Have you ever used a chili pepper infused oil to pop the corn in? Maybe a touch of Chinese la yu oil added to the regular stuff? I gotta try it.

on a different note:
made beer can chicken tonight without the beer. I drank it. I put a little white wine in the can with bay leaves. It was good. Nice herbed moist meat with a smokey crisp skin. Used natural oak lump charcoal.

[Coach]

Have you ever used a chili pepper infused oil to pop the corn in?
I have, little less spicy..but a little mixed with the butter......I might have to try...
Maybe a touch of Chinese la yu oil added to the regular stuff? I gotta try it.
Never had it..I will give it a try..
on a different note:
made beer can chicken tonight without the beer. I drank it. I put a little white wine in the can with bay leaves. It was good. Nice herbed moist meat with a smokey crisp skin. Used natural oak lump charcoal.
Never tried Beer can chicken..recommend a good recipe from step 1? Cooked in the can?...how do you squeeze it through the little hole?...that reminds me..I might want to try it with octopus......

[joethebartender]

Never tried Beer can chicken..recommend a good recipe from step 1? Cooked in the can?...how do you squeeze it through the little hole?
http://i265.photobucket.com/albums/ii201/joethebartender/rimshotcx8.gif
...that reminds me..I might want to try it with octopus......

you're going to have a tough time with that octopus...Thread the needle coach!

http://universe-review.ca/I10-82-octopus.jpg

[Coach]

http://i265.photobucket.com/albums/ii201/joethebartender/rimshotcx8.gif
Ok really, how do you make it?

you're going to have a tough time with that octopus...Thread the needle coach!
Sorry, I read earlier today about an octopus that fit into a two inch hole to eat, bypassing locks that the aquarium workers had put out to try to stop it from getting to it's food..but I do kinda want to try a calamari dish

[joethebartender]

http://i265.photobucket.com/albums/ii201/joethebartender/rimshotcx8.gif
Ok really, how do you make it?

Sorry, I read earlier today about an octopus that fit into a two inch hole to eat, bypassing locks that the aquarium workers had put out to try to stop it from getting to it's food..but I do kinda want to try a calamari dish

I thought u were f'ing with me. Sorry.

3 1/2 - 4 lb roaster, rinsed and dried off

rub the chicken with olive oil & season all over (in & out) with a mix of salt, pepper, garlic powder, dried thyme, onion powder & paprika (sometimes I just use some adobo and pepper)

take a can and drink 1/2 the beer. (or use an empty can with whatever you like...wine, apple juice etc.) put 2 bay leaves in the can.

prop up the chicken on the can (into the cavity and use the legs to kind of make a "tripod"). Tuck the wings under. try to cover the neck hole as best you can by pulling up the breast skin. You can also "plug" it with a piece of onion to keep the steam from the can in the cavity.

sit it on the grill and cover. vents should be about 3/4 open. Throw a chunk of wood or some soaked chips on the coals opposite the vent for good smoke. *Make sure that the coals are only on the 2 sides of the grill floor (not under the chicken).* start checking the breast for 160 after about 50 mins.

Also:
I try to get as much use out of the coals while I cook; so I make either some seasoned roasted red or baked russet potatoes on the grill surface near the chicken.
Especially in the summer, I'll grill some fresh corn or thick ripe tomato sllices, eggplant, zucchini, asparagus or whatever over the hot coals with the lid off (while the chicken's resting).
Lastly take a cored, peeled, and sliced apple with little butter, some brown sugar and cinnamon, wrap it in tin foil and throw it on the grill and cover it while your eating dinner. It's nice and baked when you're ready for dessert. dump it out of the foil right on some ice cream.

Now I'm starvin'! Chicken salad for lunch tomorrow!