pete_c
Guru
I don't get to cook as much as I would like these days. I learned about TV stuff in the early 80's. It was a small group of 20 of us that volunteered to make a cable TV show about cooking. I never was in front of the camera and had much fun with the show. There are VHS tapes somewhere and will find them sometime or another. We do utilize our natural gas grill these days (well its sort of more than just a grill; so we do more than grill outside).
I will start this post with a clip and paste from another post on the forum. Next will be an old family recipe for Paella, then may Shrimps al diablo and also may post Bell's pulled pork receipe (well sort of family).
Geez relating to computers and food; wrote my personal accounting stuff in the 1980's for payroll (and other stuff) using CPM trying to speed up stuff (well like payroll); kind of a use and intro into computers. That said also helped write a database with a person fascinated by the micro pc's available in the early 1980's; he was an Astronomer from Northwestern University. He would drive down to the south suburbs and we would have little wine and cheese parties and talk computers (there was 4-5 of us at this little computer meetings - the other guys were from the University of Chicago)...
I'm going to call them "Petey's" because they are mostly modified by me older family recipe's. Mostly wife now cooks these days. She is my sous chef when I cook though.
Petey's quickie double baked potato recipe - slight labor day tangent here unrelated to automation (its not really as time consuming as it sounds).
Simple; nothing fancy.
1 - scrub / clean baking potatoes
2 - wet; roll them in a fine sea salt (or any salt really).
3 - wrap them in aluminum; put them on the top shelf of the BBQ grill (keep the grill set to high).
4 - bake around 60 minutes
5 - remove the potatoes; unwrap them. They will have hard / crispy shells (you want this).
6 - use the aluminum to make little double baked potato holders. I put them all in a little metal tray.
7 - cut the very top 1/4 of the potato skin off.
8 - use a spoon and remove the potato from the skins and put it in a bowl
9 - mix a little butter, couple of teaspoons of milk, salt, pepper and bit of dry Parmesan cheese
10 - stir it up with a fork; keep it sort of chunky and not pasty
11 - you can lay the top of the cut potato skins inside of the main potato or just eat them while you make the rest of the stuff.
12 - with a spoon scoop your chunky potato mix back to the potato shells
13 - garnish the tops with a bit of Parmesan cheese (optional)
14 - put back on second shelf of your grill a few minutes before you finish the ribs.
Petey's quickie (not really) Paella - note that this is a mix of seafood, chicken and pork - very old family receipe Favorite place that I have had Paella was a place with a Jazz venue and a custom made to order Paella (2 hours while enjoying the music)...not in the US ....picture if cousin's Paella with mussels (which is very tasty)
Ingredients
1 - 6 chicken thighs
2 - pork steaks (7?)
3 - shrimp 3/4 lb
4 - 4 cloves of garlic
5 - 1/2 bunch fresh parsley - chopped
6 - 1 can of clams (with juice)
7 - 2 small or 1 large can of whole tomatoes - diced
9- 10 chicken bouillon cubes
10 - 1 1/2 cups frozen peas
11 - artichokes (if desired)
12 - mussels (if desired)
Brown all meat separately - season with salt, pepper and lightly with crushed red pepper
Saute garlic and wilt parsley (do not burn)
Add tomatoes and simmer for a bit.
Add clams and saute a bit
Add 10 cups of water - bring to a boil and add bouillon cubes
Reduce to a simmer and add chicken, pork and clam juice
Simmer 45 minutes
Remove meat - add peas and simmer 10 minutes
Add 2.5 cups of rice - bring to a boil - cover and simmer 20 minutes
Add meat, chicken, shrimp and artichokes and heat through (optionally here add mussels over top.
Simmer 5 more minutes or watch for mussels to open
Remove from heat and let it stand covered for 10 minutes
Petey's Chicken Vesuvio - note this started as mine (from the 80's - 60's) using an old style electric skillet fry pan modded and updated now by wife; originally though from the mountains of northern Italy very close to Austria; so close that folks thought themselves Austria (neato sking place - Asiago) - wierd cuz I think thought it originated in Chicago....
From the wiki I see its been totally redone and wrong....
Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato,celery, and carrots; sauteed with garlic, oregano, white wine and olive oil, then baked until the chicken's skin becomes crisp. The dish is often garnished with a few green peas for color.
Personally here have told a "few" restaurant chiefs how not to modify "Chicken Vesuivio" and really never returning to the restaurant due their creativity ineptness. That and I have seen guesses sometimes in WIki's or twists of fact subtily introduced by authors.
The origins of the dish are unknown, but some suggest it might have been popularized by the Vesuvio Restaurant, which operated at 15 E. Wacker Drive, Chicago, in the 1930s.
Petey's Clam chowder - note this started as mine (from the 80's) - very good stuff for a cold winter night - modded an older Irish recipe - its not really Clam chowder but rather it uses Canadian Bacon and my kids always enjoyed it - it was some effort in trying to get my children to eat fish (other than fish sticks) many years ago.
Sandy's Easy, Tasty Chili - from the 1960's - Mother in law's recipe from the 1960's.
2 lbs. ground chuck
2 medium onions – chopped
1 med. green pepper – chopped
2 cans Brooks (Hot or Mild) Chili Beans
4 sm. cans tomato sauce
chili powder – 2 tsps. (or to taste)
salt & pepper
Brown ground meat (salt & pepper) and drain. Sauté onions and peppers in little oil until soft. Add ground meat back to pot and add chili beans, tomato sauce and seasonings.
Simmer approx. 45 min.
I will start this post with a clip and paste from another post on the forum. Next will be an old family recipe for Paella, then may Shrimps al diablo and also may post Bell's pulled pork receipe (well sort of family).
Geez relating to computers and food; wrote my personal accounting stuff in the 1980's for payroll (and other stuff) using CPM trying to speed up stuff (well like payroll); kind of a use and intro into computers. That said also helped write a database with a person fascinated by the micro pc's available in the early 1980's; he was an Astronomer from Northwestern University. He would drive down to the south suburbs and we would have little wine and cheese parties and talk computers (there was 4-5 of us at this little computer meetings - the other guys were from the University of Chicago)...
I'm going to call them "Petey's" because they are mostly modified by me older family recipe's. Mostly wife now cooks these days. She is my sous chef when I cook though.
Petey's quickie double baked potato recipe - slight labor day tangent here unrelated to automation (its not really as time consuming as it sounds).
Simple; nothing fancy.
1 - scrub / clean baking potatoes
2 - wet; roll them in a fine sea salt (or any salt really).
3 - wrap them in aluminum; put them on the top shelf of the BBQ grill (keep the grill set to high).
4 - bake around 60 minutes
5 - remove the potatoes; unwrap them. They will have hard / crispy shells (you want this).
6 - use the aluminum to make little double baked potato holders. I put them all in a little metal tray.
7 - cut the very top 1/4 of the potato skin off.
8 - use a spoon and remove the potato from the skins and put it in a bowl
9 - mix a little butter, couple of teaspoons of milk, salt, pepper and bit of dry Parmesan cheese
10 - stir it up with a fork; keep it sort of chunky and not pasty
11 - you can lay the top of the cut potato skins inside of the main potato or just eat them while you make the rest of the stuff.
12 - with a spoon scoop your chunky potato mix back to the potato shells
13 - garnish the tops with a bit of Parmesan cheese (optional)
14 - put back on second shelf of your grill a few minutes before you finish the ribs.
Petey's quickie (not really) Paella - note that this is a mix of seafood, chicken and pork - very old family receipe Favorite place that I have had Paella was a place with a Jazz venue and a custom made to order Paella (2 hours while enjoying the music)...not in the US ....picture if cousin's Paella with mussels (which is very tasty)
Ingredients
1 - 6 chicken thighs
2 - pork steaks (7?)
3 - shrimp 3/4 lb
4 - 4 cloves of garlic
5 - 1/2 bunch fresh parsley - chopped
6 - 1 can of clams (with juice)
7 - 2 small or 1 large can of whole tomatoes - diced
9- 10 chicken bouillon cubes
10 - 1 1/2 cups frozen peas
11 - artichokes (if desired)
12 - mussels (if desired)
Brown all meat separately - season with salt, pepper and lightly with crushed red pepper
Saute garlic and wilt parsley (do not burn)
Add tomatoes and simmer for a bit.
Add clams and saute a bit
Add 10 cups of water - bring to a boil and add bouillon cubes
Reduce to a simmer and add chicken, pork and clam juice
Simmer 45 minutes
Remove meat - add peas and simmer 10 minutes
Add 2.5 cups of rice - bring to a boil - cover and simmer 20 minutes
Add meat, chicken, shrimp and artichokes and heat through (optionally here add mussels over top.
Simmer 5 more minutes or watch for mussels to open
Remove from heat and let it stand covered for 10 minutes
Petey's Chicken Vesuvio - note this started as mine (from the 80's - 60's) using an old style electric skillet fry pan modded and updated now by wife; originally though from the mountains of northern Italy very close to Austria; so close that folks thought themselves Austria (neato sking place - Asiago) - wierd cuz I think thought it originated in Chicago....
From the wiki I see its been totally redone and wrong....
Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato,
Personally here have told a "few" restaurant chiefs how not to modify "Chicken Vesuivio" and really never returning to the restaurant due their creativity ineptness. That and I have seen guesses sometimes in WIki's or twists of fact subtily introduced by authors.
The origins of the dish are unknown, but some suggest it might have been popularized by the Vesuvio Restaurant, which operated at 15 E. Wacker Drive, Chicago, in the 1930s.
Petey's Clam chowder - note this started as mine (from the 80's) - very good stuff for a cold winter night - modded an older Irish recipe - its not really Clam chowder but rather it uses Canadian Bacon and my kids always enjoyed it - it was some effort in trying to get my children to eat fish (other than fish sticks) many years ago.
Sandy's Easy, Tasty Chili - from the 1960's - Mother in law's recipe from the 1960's.
2 lbs. ground chuck
2 medium onions – chopped
1 med. green pepper – chopped
2 cans Brooks (Hot or Mild) Chili Beans
4 sm. cans tomato sauce
chili powder – 2 tsps. (or to taste)
salt & pepper
Brown ground meat (salt & pepper) and drain. Sauté onions and peppers in little oil until soft. Add ground meat back to pot and add chili beans, tomato sauce and seasonings.
Simmer approx. 45 min.
