Best Served Hot

Hash Browns!

noreply@blogger.com (Its Best Servered Hot) — Tue, 02 Oct 2012 22:13:00 +0000

I APOLOGIZE! I REALLY DO I'M SORRY!

Ok, I know... I know.. I'm a horrible person for not updating!! So sue me (don't really please.. I'm broke!). A lot has happened since I posted! For what you might ask? Well for 1: I graduated college! Yay me! For 2: I got a purdy new job! Double yay me!

Alright, lets get to the cooking, you see the picture above and it's got you curious. You ask aloud: "BSH how can I too make a delicious fried potato creation?!? Please, share your amazing fried secrets!" This is the part of the show where Paula Deen would normally yell "MOREEEEE BUTTTERRRR!!!" But I don't eat butter and I use oil.

Ok friends, family, readers and creepers; here's how you get started.

What you'll need:

Oil
Potatoes
Onion
Large grater
Cheese Cloth, or Paper Towels
Salt
Pepper

That is it! Ready for this 'super complicated recipe!?" Well keep on reading!

Step One: Peel and wash the tater

Step Two: Grab that grater and shred that tater on the size you prefer. Also grate a bit of onion into this and don't stop till you got nothing left! Also, watch those knuckles! Nobody like bloody, skin sprinkled hash browns!
Step Three: Place the shredder potato in the cheese cloth, or 2 paper towels and SQUEEZE the living hell out of it! I mean, really! Squeeze till it is bone dry!
Step Four: Heat a pan with a decent amount of oil till it is SUPER hot.
Step Five: Placed that taters into the pan, and flatten out. Cook till golden and deliciously brown!
Step Six: Eat! (I prefer a ketchup dip!)

There you have it folks! A simple, super easy, delicious hash brown recipe!

Peanut Butter

noreply@blogger.com (Its Best Servered Hot) — Fri, 15 Jun 2012 20:43:00 +0000

Who loves peanut butter?? Correction. Who doesn't love peanut butter?? I'll admit that I may or may not have an addiction to this delicious snack. It dawned on me to recently try to make my own peanut butter rather than continually use the same ole store bought brands. Now let me tell you, I was not disappointed.

Here's what I used:

Roughly 16oz. of Peanuts
1 TBLS Honey
1 TSP Salt
A Drizzle of Olive Oil
A Magic Bullet

First, you need to remove the shells of the peanuts. Once you managed to do that (yes, I know its tedious and annoying), you need to throw all those suckers into the blender container. After the peanuts are in, sprinkle in the salt, drizzle the oil and pour the honey onto the peanuts. Next close the blender and turn that bad boy up! I left mine going until I had a nice smooth, creamy texture.

Remember: You can always add to taste but you can never subtract when it comes to cooking.

My Iron Chef Competition.

noreply@blogger.com (Dip) — Sun, 20 May 2012 17:37:00 +0000

Imagine 15 teams with 2 - 3 people on each team battling head to head all the time cooking their hearts out to win bragging rights. Now imagine all of these people using the same limited ingredients. That's what I participated in, and this is my story.
If you follow the Facebook or the twitter account, you already know the outcome. So please ladies and gentlemen, don't ruin it for the others :)
The secret ingredient is revealed, we have pork tenderloin to cook with. Now we didn't get an unlimited amount like you see in the show. No my friend, we got 2 little pieces and had to make do; we also had to think of a recipe right there on the spot. Luckily for my team and I, we had a battle plan.

LET THE BATTLE BEGIN!

Here's what our presentation plate looks like:

Here's what you'll need:

Wild long grain rice

2 lbs of pork tenderloin

(bottled) Teriyaki sauce

Sugar

Oranges

1 egg

Balsamic vinegar

3 Garlic cloves

Thyme

Salt and pepper

Lemon and lime

Oil

Ginger

These were what our limitations were: 1 hour and only 1 burner to cook all this. How did we pull off such a feat? Well continue reading to find out how!!

The time starts and we scatter to grab what we think we might need for this. The first thing we do is start a pot of water to get it boiling for the rice. The next thing we do is grab the pork and cut 1 of the pieces in half, then marinade the other pieces. The marinade consists of Salt, Pepper, Oil, the Juice of 1 Orange, Lime, and Lemon along with the zest of 1 Orange. We also added Thyme and a minced clove of Garlic. We let this sit in this concoction while we prepare everything else.

The orange strip on the plate was the next thing we moved to. After we added the rice and brought it to a boil again we removed it from the heat and put it on a counter covered. (We weren't sure if this would work but we were pressed for time and needed to get everything finished).

In another pan we heated diced oranges and the zests from those oranges. We added roughly 4 Tbls of Sugar, a clove of Garlic, and some Thyme. Our original plan was to cook this down until it was a thick sauce. We look at the time and notice 30 minutes have already passed.. That wasn't going to happen. We reach into the bag of equipment we brought with us for something that we can use. We find a blender! The entire hot mixture went straight into the blender and added vegetable oil to make 'an almost' sauce. We found it to be a bit bitter at first so we continued to add sugar until it was perfected.

Once we were content with the taste we needed to cool this immediately. So we found 2 bowls, each smaller than the other. We filled the bigger bowl with ice and the smaller bowl with the sauce and stirred until the sauce was ice cold.

Lady luck apparently smiled down on us that day because the rice finished amazingly fast without having constant heat. We only had 15 minutes remaining and we hadn't even gotten to the main dishes yet. I grab the cut piece of pork we had saved for the rice and cut it down into small cubes. Then in a hurry I grabbed the rice and heated up 2 Tbls of oil, 1 inch of ginger and 2 gloves of garlic in a large sauté pan. The pork went right into a hot pan to quickly infuse the flavors together. Right after I was content with how the pork was cooked, I threw in an egg and scrambled it up. The next thing I added was roughly 2 cups of cooked rice and the juice of 1 orange and mixed quickly to evenly spread the egg out. I went to grab the soy sauce on the table and that's when tragedy struck. It wasn't on the table. I had my 1 sous chef run around looking for it until we realized we weren't provided with soy sauce. What was I going to do?? My sous chef quickly suggested bottle teriyaki sauce, unsure how it would taste, I went along with it just to finish. 10 minutes remaining and pork hadn't been cooked yet. I throw in about 3 Tlbs of the bottled teriyaki sauce in and mix it all together and start plating.

In another pan, balsamic vinegar was added to a hot pan along with sugar to counter act the bitterness. The remaining pork was then cut into equal pieces. 5 minutes remaining. Once the pan was searing hot, the pork was then added to the pan and cooked on both sides.

Meanwhile I was packing the rice into cups to give them that nice appearance and trying my hardest to figure out how to do the orange strip that you see above. 4 plates were waiting for the pork and 1 minute remained. The pork (thankfully it was cut thin enough) was fully cooked and platted. With seconds to spare, scallions were added for decoration.

The Judging

The judging was announced at a dinner ceremony (go figure and not with our food) roughly half an hour later. There we are sitting at a table. The 3rd place winners were announced - wasn't us. We look at each other thinking 'okay maybe we got second'... 2nd place was announced - wasn't us..... Again we look at each other with a little defeat in our eyes. Surely we wouldn't win first place.

The place goes silent. You can actually hear a pin fall in a room filled with people.

"The First Place Winner of Iron Chef is......................"

US! We had won!! Cheers erupt from our table of friends and high fives all around. We were ecstatic, elated, and most of all... WINNERS!

So my foodie friends, I share to you my winning recipe. If this all could be done within 1 hour and using only 1 burner. Then yes my friends... You can do this too!!!

Pulled Pork 2: Better, tastier, and more amazing.

noreply@blogger.com (Dip) — Mon, 02 Apr 2012 17:23:00 +0000

A New Challenger has arrived!

Hello fellow food lovers. I have decided that I will take on "Man Food's" Pulled Pork with my own pulled pork recipe. Though this might cause a little rivalry in the family at Best Served Hot, I welcome it with open arms and a empty stomach.
I have tasted both this recipe and Man Food's recipe and let me say this. The recipe before this wasn't man food.. It was more along the lines of "Boys Food." That's right, JB step aside, for your baby brother is coming to play.
I would like to start off by saying that making this is extremely easy, all you need to do is to set several hours set aside. Might I also add not starting this around 5pm, this would ensure you're not up at 2am. I would also like to say that if I am capable of making this awesome food in the space that I am currently living, than you my fellow readers have no excuse as to why you can't make something this delicious. I say this because this entire recipe was created and completed in a kitchen at a Fraternity House; see what I mean by having no excuses??? Now man up

Okay, now lets push the sibling rivalry aside because we will know who the winner is (and please Linzatart, leave this recipe to the men).

This recipe can normally feed, lets say 6 people. Or in my case 3 - 4 hungry Fraternity Brothers.

Here's what you'll need:

6 - 8 lb Pork Shoulder (Actually use shoulder, and not tender loin like the other recipe shows... please and thank you)
2 Cans ( 24 oz ) of Root Beer
About half bottle of Blue Moon (what was already opened)
1 Bottle of a Spicy BBQ Sauce
2 Tbls Vinegar
2 Cloves Garlic (Grated)
1 Medium Onion (Grated)
2 Tsp Crush Red Peppers
1 Tbls Tomato Paste
1 Tsp Cumin
Salt and Pepper
6 Large Rolls
1 Crock Pot
1 Large pot

First thing is first. If your using shoulder it is time to remove the bone from the shoulder. Don't be afraid grab a knife and start cutting. You don't have to cut the bone out in 1 cut, you are allowed to cut pieces of meat and throw them into the crock pot. I chose to leave the skin on the meat which will be explained later. Once you managed to wrangle the bone out of the meat, throw it away. (NOTE: People like to think its smart to give the bone to animals... DON'T). Next, start adding your ingredients, (DON'T ADD THE BLUE MOON) I chose to leave the the garlic and onion for last because I needed to find a cheese grater. Once you added all the ingredients use the mini grater on a cheese grater to grate the onion and garlic. Stir and mix well. Cover your crock pot and put on HIGH for 3 hours.

Okay, welcome back gang! It's time to check on that pulled pork! WHAT?!? There's a bunch of liquid and it doesn't look that pretty? Relax, it's supposed to be like that. Now stir your mixture again and just make sure it's still there. It is now time to turn it to LOW for about 6 hours. You want to check on the meat starting at the 6th hour. I did this ever hour until I was able to pull the pork apart with ease.

Phew! Alright, I hope you didn't start this at 5 pm like I did; because it would be getting awfully late right now! So its about time that this pork is able to be pulled apart with two forks, and if it is take all the pork out of the juices and put it onto a very, very large plate. WAIT! Before you go ape shit and start shredding the pork like no one's business take the thick skin off!
Heat up a large pot and wait until its extremely hot. Throw in a little oil and throw in that pork skin! The skin has a lot of flavor in it, so cook that up for 10 - 15 minutes on a medium to medium high heat. This is when that Blue Moon beer comes into play, throw that in the pot and scrap the flavors off the bottom. Now add the sauce in batches. This is when I started pulling the pork apart. I chose a ladle and ladled in roughly a quarter of the juice at a time, waiting 10 - 20 minutes between each one. Once all of the juices are boiling, make sure you grab a weapon of choice to beat off any hungry scavengers picking at your pile of delicious food. For safe keeping transfer pork into a large bowl and cover with foil. I fought off these hungry vultures for almost 2 hours while my sauce rendered down into a thick, delicious sauce.

Welcome back Comrade! Did you win the victory over the hungry vultures??? Good. Now that the sauce is rendered down and is thick and amazing looking. It is time to strain out the skin and transfer that sauce into the bowl filled with that delicious pulled pork. I did this with slotted spoons, but if you have a wire mesh strainer that would be a million times easier. Mix the sauce into the pulled pork and call those hungry vultures; it's time to feast.

By the time I finished, it was 2 am, (I even tweeted how normal that is for me).

When we first tasted this, our first expressions were:

And yours will be too.

MAN FOOD! Pulled Pork

noreply@blogger.com (JB) — Wed, 29 Feb 2012 16:52:00 +0000

Leap day. Every four years we get an extra day to... well not 'do anything' because its not a holiday, and there's no tradition behind it. So fuck it. I'm claiming February 29th, it's MAN FOOD day. It is the day where we celebrate that one year isn't actually one year long, it is 365 AND ¼ days long. Meaning a day isn't one day long its 1 day + ¹⁄₁₄₆₀. Meaning this extra day is just a remainder of time, we already lived through today. Enough science, let's do long term damage to our bodies with meat.
I don't want to waste your time on a day that we have spend the last four years living, So this MAN FOOD will be short and only have 1 picture, because I don't want to waste our time, nothing to do with a memory card issue.

PULLED PORK:

Pork Shoulder----------- 2 lbs.

Root Beer -------------- 1 Bottle (maybe)

Barbeque sauce -------- Enough

Into a crock pot dump your pork and root beer. Given the size of your crock pot you may need to add a bit more. The level should cover ³⁄₄ of the meat. Cook on medium heat for 5-7 hours. Drain all the pork nectar and mix in as much barbeque sauce as you like.
Enjoy your rerun day.

Apple Pie Oatmeal!

noreply@blogger.com (Dip) — Sun, 19 Feb 2012 01:49:00 +0000

I have returned with another culinary experience that is sure to please! I also apologize for the length from my last post, being a busy college student makes cooking different things a little difficult. But never fear, for I am here!

Here's what you'll need:

Oatmeal
An Apple
1 Tbls Brown Sugar
1 Tsp Cinnamon
1 Tsp Sugar
A dash of salt
1 Tsp oil.

First; boil water for the oatmeal. Next peel the entire apple and cut into small, bite pieces. Once you have finished cutting the apple; put the oil, sugars, salt, apple pieces, and cinnamon into a small pan over a medium heat. Coat apple pieces with the sugar concoction. Cover the pan and stir occasionally - until the apples are tender. Once tender serve over the oatmeal and enjoy!

MAN FOOD! C is for Cookie and Cookie is for MAN!

noreply@blogger.com (JB) — Mon, 23 Jan 2012 21:15:00 +0000

Well hello there manly men of the internets. I've been gone for a while and for that I am sorry. I've been busy. But now I have returned so lets move on from this awkward greeting and go forth with our culinary conquering.

Baking cookies is for girls, I know. That's why these cookies have bacon in them, and that's why these cookies are MAN FOOD.

INGREDIENTS ASSEMBLE!!!

Squiggle brands are the best brands

FLOUR----------------2 1/3 Cups
SALT ------------------ 1/2 Tspn.
SUGAR ----------------3/4 Cup
BROWN SUGAR -- 3/4 Cup (packed)
BAKING SODA ------1 Tspn.
VANILLA ---------------1 Tspn.
BUTTER---------------1 Cup
CHOCOLATE CHIPS -2 CUPS
BACON ---------------1 Lb.
THROWING KNIVES-3

Make your bacon oven style. 450° about ten minutes each side
While your bacon is a simmering start by combining your dry ingredients (Flour, salt, baking soda). In a separate bowl goes your butter and both sugars and vanilla. Mix that mother up all nice like. When your wet bowl is of an even consistency combine it with the dry bowl.

Throwing knives for protection. Bacon makes a man do crazy things.

With your cooked bacon diced and crumbled nicely combine the last of the remaining ingredients. Set your oven to 375° and place cookies like thus:

Bake these tasty treats for about 10-15 minutes. Then lay them out to cool using your throwing knives to fend off monstrous waves of maddened men driven crazy by the baconed salty sweetness of your creation.

Chicken in Basil Cream Sauce

noreply@blogger.com (Linzatart) — Tue, 17 Jan 2012 02:30:00 +0000

Not so healthy, I'll admit, but tasty indeed! Thanks AllRecipes although i did make some edits to the original recipe! So quick and delish!

What you'll need:

1/4 cup fat free milk milk
1/4 cup whole wheat bread crumbs
1/2 cup shredded low fat swiss cheese
4 skinless, boneless chicken breasts
3 tablespoons butter
1/2 cup light chicken broth
1 cup heavy whipping cream
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper

Make It:

Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm

Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat

Add swiss cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

Lobster Galore!!

noreply@blogger.com (Dip) — Wed, 28 Dec 2011 19:08:00 +0000

Here's what you need:

2lbs Lobster meat
1 cup chicken broth
1/4 lbs. Butter
2 medium slices onion
2 tablespoons all-purpose flour
1 cup heavy cream
1/2 teaspoon salt
2 cubes chicken bouillon
1/2 teaspoon Worcestershire sauce
1 pinch ground cayenne pepper

Directions:
First, lets cook the lobster. To do this boil the lobsters for just under 10 minutes. The chitin in the lobster shells will cause them to turn a nice bright red.
Next: In a medium pot simmer cream, chicken broth, bouillon cubes, onions, salt, pepper, and Worcestershire sauce for roughly 10 minutes. Once the ingredients in the mixture get to know each other, it's time to start the rue. In small pan add butter and flour mix with a whisk vigorously! Then slowly add the liquid to the rue in small ladles all the while whisking. Don't let this mixture boil. keep the HEAT ON LOW. Boiling can cause the milk to curdle..

(WARNING! EXCESSIVE AMOUNTS OF BUTTER MAY CAUSE A WILD PAULA DEEN TO APPEAR!)

Next break into that crustaceansional goodness (yes, I just made that word up. Deal with it!) also know as a lobster and begin to pick the meat from the shell. Once you have picked every once of the meat from the lobster break the pieces down into just under bite size chunks. Then add this to the mixture and bring back up to just under a boil. Serve with a chunk of bread and dig in!

Homemade Turkey Chili

noreply@blogger.com (Linzatart) — Wed, 14 Dec 2011 03:43:00 +0000

I made turkey chili for the first time and it came out great! The best thing about making chili is that you can adjust it to make it to your liking! Prep time is about 10 minutes and cooking time is about 45 minutes so enjoy!

What you'll need:

1 1/2 cloves garlic
1/2 Serrano Chili
1 8oz can tomato sauce (without spices)
1 15oz can Kidney Beans (undrained)
1/4c Extra Sharp Cheddar Cheese
2 Stalks Celery
1 tsp Chili Powder
1/4tsp Red Pepper Flakes
1/4tsp Cumin Powder
1/4tsp Oregano
1/4tsp Cayenne Pepper
French Bread
1lb Ground Turkey
Cream Cheese

All fresh veggies are minced.

Make It:

Start by cooking the turkey in a frying pan until about 90% fully cooked. While the turkey is cooking, in a medium sized pot, add all of the veggies in the pot on low with some olive oil (1tsp) and sauté until translucent. Add some salt and pepper while sautéing. Once veggies are aromatic and translucent, add the kidney beans and tomato sauce. Simmer for approximately 5 minutes then add all of the spices.

Add the turkey to the pot and let simmer on low for 20 minutes, stirring frequently. Add salt and pepper to taste. Continue cooking on low for 20 minutes and add additional spices to taste for your liking and then add the Cheddar Cheese, cubed . If you like it spicier add some hot sauce, or jalepenos (I like Mt. Olive Jalepeno slices from the jar). Continue to stir and let simmer for another couple of minutes until the cheese is melted in.

Serve your Turkey Chili in a bowl, add a dollop or two of the cream cheese on top and mix in, with a side of sliced French Bread. Scoop your chili out of the bowl with your bread or spoon it on top and enjoy.

Wild Mushroom and Sweet Potato Gratin

noreply@blogger.com (Linzatart) — Mon, 14 Nov 2011 01:26:00 +0000

What a GREAT side dish! This is also my introduction to Fontina cheese. Edited from yet another Cooking Light recipe!

What you'll need:

2 teaspoons olive oil
4 cups (1/4-inch-thick) sliced cremini mushrooms (about 8 ounces)
3 1/2 cups (1/4-inch-thick) sliced chanterelle mushrooms (about 8 ounces)
1/3 cup finely chopped shallots
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 1/2 tablespoons finely chopped fresh parsley, divided
1 1/2 tablespoons chopped fresh chives, divided
4 cups peeled sweet potatoes, cut into 1/4-inch-thick slices (about 1 1/2 pounds)
1 cup (4 ounces) shredded fontina cheese
1/2 cup fat-free, less-sodium chicken broth

Skittle Vodka

noreply@blogger.com (Dip) — Sun, 06 Nov 2011 04:10:00 +0000

No; I am not an alcoholic... I am a liquor connoisseur - trust me. This recipe takes time, effort, and the ability to have a good time - with of course the vodka. I made this with a friend of mine who absolutely loves candy and to party (I mean hey, who doesn't??)

Now Here's what you need to TASTE THE RAINBOW!

First off a handle of Vodka
Large bag of Skittles ( I bought a 54oz bag)
5 large empty water bottles
Roughly 30 coffee filters
5 Glass bottles
A Funnel
5 plastic baggies
a measuring cup
and patience.

Lets start off by completely separating the Skittles into corresponding colors in separate bags.Next measure out and fill the empty plastic bottles with roughly 12 oz of vodka. Once you have filled all of them - if you can - count 120 of one color of Skittles (If you can't count that high, you should not be making this ಠ_ಠ...) That's roughly 6 friends who have all toes and fingers if you get confused..

Once you counted super high of each color, put those into corresponding plastic bottles.

Once you have them all filled with the rainbow, close the cap tightly and shake vigorously! Then allow all of them to sit for several hours until they look as awesome as this:

Now after this step you need to just settle down and wait. All of the Skittles to dissolve into the vodka over night. This allows you to do what everyone thinks is normal in the morning... Play with vodka. In the morning we discovered that there was a gross looking white foam.

Well here's where you need the patience of a saint. Take around 5 coffee filters, a funnel, and an empty cup large enough to fit to vodka and begin to strain by: Placing 5 filters into the funnel and pouring the vodka through. To say this is slow would be an understatement.

I suggest doing multiples of the same color in separate cups at the same time, to save time (if you have enough funnels). Also, the purple and orange will need more filters, or will need to be re-filtered because we discovered the foam could get through. Orange also took all night so I STRONGLY suggest to do that in 2 cups at the same time.

Once you have them all filtered and poured into the neat glass bottles, place in the freezer over night. Invite friends over for a party and taste the rainbow!! Celebrate this awesome recipe with a party, which will required you to make more at the end of!

Freakin' Bacon Fried Rice!

noreply@blogger.com (Dip) — Tue, 01 Nov 2011 18:04:00 +0000

You might be thinking...

But I'm thinking...

This isn't really a 'man food' per se. Mostly because that's not my section and I'm incapable of writing like that nor do I care / want to try. However; the time has come for me to make something absolutely amazing.. Whats better than food itself? BACON. Whats better than white rice? Fried Rice. What happens when you put them together? Something that should be deemed illegal in seven states - Bacon Fried Rice. You say Disgusting? NAY! I say grow a pair! You say unhealthy? I say we all die sooner or later. You say fattening??? NAY!!! I say hit the gym Nancy!
Now listen up get into the freakin' kitchen and grab this crap:

2 cups of rice
3 THICK cuts of bacon
A Carrot
4 Green Onions
1 sm Onion minced
1/4 tsp Ginger
2 Cloves minced Garlic
1 egg
Soy Sauce
Sugar

Anything else you think would be awesome in this concoction.

Get the that rice on the stove and let it cook!

First things first, grab fire and place metal thing over fire. I prefer something meat won't stick to. Next grab them slabs of pig's gift and cut them into chunks of bite sized godliness. Sear those suckers up and let them cook. Once they're to your perfection; take out the bacon. BUT WAIT; use that liquid gold grease to pan sear those healthy things I call vegetables. Once those vegetables are seared and soft, crack an egg and began scrambling that up! Once the egg is FULLY cooked (don't need to die here). Throw in the freshly cooked rice and mix around to get that great bacon grease fully coating everything. Next throw in that soy sauce and continue to add to you see fit! Mix that all around until fully coated. Next? Whats healthier than bacon?? SUGAR! Add that stuff, mix around and serve that to those who think they can handle this.

Now when you're finished with this and about to eat it.. Just enjoy and say:

AWWWWWWWWWWWWWW YEAAAAAAAAAAAAAAAAAAAAHHH

cooking, beef, bacon, eating, recipe, blog meat, chicken, rice, soy sauce, stir fry, man food meal food eating awesome

Shrimp Po' Boy

noreply@blogger.com (Its Best Servered Hot) — Wed, 26 Oct 2011 15:18:00 +0000

We're taking it down south today to give you a GREAT Shrimp Po' Boy recipe. This is super simple, and relatively inexpensive considering most of the ingredients will already be in your pantry. There is practically no prep time and cooking is a breeeeezzzeeee!!! I made minor adjustments to a Cooking Light recipe. (I love my Cooking Light cookbook)

What you'll need:

5 tablespoons dry Whole Wheat breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
1/4 cup ketchup
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/3 teaspoon chili powder
1/3 teaspoon hot sauce
2 Whole Wheat long rolls
2 cups lettuce
1/2 cup thinly sliced red onion

Make It:

Start by cleaning and removing the tails of your shrimp. Next, in a small bowl, add the minced garlic and breadcrumbs and mix these together well. Dredge the shrimp in the breadcrumb mix and cover well. In a medium sized pan, heat some oil on a medium-high heat and begin to sautee the shrimp. Cook the shrimp for approximately 5 minutes on each side or until shrimp browns on both sides.

While the shrimp is cooking, add the wet ingredients in a small bowl along with the seasonings. That includes everything in the list above except for the shrimp, breadcrumbs, garlic, bread, onion, and lettuce! Feel free to adjust this "dressing" according to your likes as this is going to be spread on your bread. Kick it up with extra seasoning and lemon, or tone it down with extra ketchup. However you prefer. I like mine with a little kick! Refrigerate this while we continue to cook the shrimp and let the flavors marry.

While the shrimp is finishing up in the pan, split the bread long ways and lightly toast. While the bread is toasting, shred some lettuce and onion to garnish and add some crunch to your sandwich. Once the bread is toasted, add the lettuce, onion, "spicy ketchup" by spreading it on the bread, and then finally add your shrimp.

Photo shown with a Sweet Mashed Potato side. Recipe to come shortly!

Red Sangria

noreply@blogger.com (Dip) — Wed, 28 Sep 2011 16:41:00 +0000

Red Sangria

1.5L Cabernet. I prefer to pay less than $15 for it. I've maintained my college mindset, I can't help it.
8oz Blood Red Orange Juice
1oz Peach Vodka
1oz Blackberry Brandy
1oz Rum
3oz Club Soda
1/2 Cup Sugar
1 Granny Smith Apple
1 Nectarine
6 Strawberries

In a large pitcher, add all of the fruit after it's been cubed. Stir in all ingredients and let chill for about a day before serving. *This cocktail is best served with the company of my lovely friend Joelle.

I've been slacking on adding cocktails even though my content knowledge is outrageous. What is more outrageous is that fact that I feel the need to make each cocktail to have a photo. This is not going to happen, I just can't drink like I'm in college any more. So, here are the recipes. Make them pretty for me : )

MAN FOOD: Crab Meat Stuffed Trout

noreply@blogger.com (JB) — Thu, 15 Sep 2011 19:00:00 +0000

Beef Jerky, yes. Pizza, sure. Crab meat stuffed trout, is this really a MAN FOOD?
I don't know, is trekking 90+ miles to an animals home to rip it from existence simply to nourish myself manly? How about if I shove two more animals inside of it, simply to enhance its flavor from good to amazing? Yes its MAN FOOD, Don't doubt me again. But if you still need convincing read this article, not in your own voice but in the voice of Sam Elliot.

Here's What your going to need:

1 Trout. freshly retrieved from its habitat using cunning ticks.
1/2 cup Crab meat.
1 stalk of Celery.
1 Clove of Garlic.
1/8 cup Onion.
3 strips Bacon.
~2 Tbsp. Mayonnaise.
~2 Tbsp. Butter (Melted)
Bread Crumbs.
1 Egg. Which I forgot to take a picture of.

Let us commence. ~~First, cook your bacon.~~ Firster, wake up at five in the morning and jump in an American pick-up truck with your father and drive to your favorite fishing spot. Use your smart human brain to fool the dumb fish, with their not human brain, into thinking a shiny piece of metal is its prey. Then wrestle the little bastard into your net, and repeat, until the state of Pennsylvania says your done for the day(or drain a lake, which ever you find more suitable). Clean your fish and drive home, you choose the order. Now cook your bacon, you saw that in the last MAN FOOD: Pizza.

Dice your celery, dice your onion, dice your garlic. Into a bowl combine those now diced accoutrements along with all the other none trout ingredients. I did not list how much bread crumbs to use, and the butter and mayonnaise are "abouts", there's a good reason for this... I didn't measure them. Here again you have to use your human brain to achieve a certain level of consistency for your stuffing.

Crush up your bacon and add it to your concoction. Then place the stuffing into the fish's now empty body, like Dr. Frankenstein meets Emeril. Its not all going to fit but do your best. Wrap the creation up in aluminum foil and place into your 350˚ oven. About half way through cooking unwrap your masterpiece so the excess moisture is let out and the stuffing can develop a satisfying crunch. Depending on fish size and stuffing amount this will take 45-60 minutes maybe longer, fish is done when its no longer translucent and flaky.

That second wrapped item is the left over stuffing.

Pro-tip: High class lemons go a long way.

Trout. I declare you MAN FOOD.

If you like this article or any other article, or want to suggest a recipe or anything else you can reach us at Itsbestservedhot@gmail.com All feedback is welcome.

Greek Taco

noreply@blogger.com (Its Best Servered Hot) — Thu, 15 Sep 2011 18:31:00 +0000

Let's all thank Jeff, the newly crowned Sandwich King for this yummy recipe. So simple, so delicious, so filling and so refreshing. I totally edited the original recipe.

What you'll need:

1lb Ground Lamb
1/4 c Diced Red Onion
1 minced Garlic Clove
1 tbls Tomato Paste
1/4 tsp Oregano
2 tbls Dry Red Cooking Wine
Salt/Pepper
4 Small Pitas

Tzatziki:

1/2 Cucumber, peeled and shredded
1 cup Greek Yogurt
1/2 Minced Garlic Close

Cucumber Tomato Relish:

1 tbls Extra Virgin Olive Oil
1 tbls Red Wine Vinegar
2 tomatoes, seeded and diced
1/2 Cucumber, peeled and cubed
1/4c diced Red Onion
Salt/Pepper

Make it:

*Quick note. I like to make the relish and tzatziki first and let chill while cooking the rest.

In a large skillet, heat the oil over me-high heat. Add the lamb, sprinkle with salt and pepper and cook until for approximately 10 to 12 minutes. Once the meat turns golden brown, remove the lamb and set aside. Turn the heat down to medium and saute the onions in the lamb juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits up that have adhered to the pan. Add the lamb back in, stir and set aside.

For the tzatziki: In a food processor, add the cucumber and garlic and quickly shred. Remove from the processor and fold in the yogurt. Refrigerate until ready to use.

For the tomato/cucumber relish: Chop the cucumber, tomato and onion and place into a small bowl. Add the vinegar and let soak and the rest of the ingredients and stir together. Refrigerate until ready to use.

After the lamb mixture is ready, very lightly toast the Pita. Then layer on the tzatziki on the pita, add the lamb, then top with the relish.

Make it healthier and cook with Ground Turkey, whole wheat pitas, and fat free yogurt!

Barbecued Chicken

noreply@blogger.com (Its Best Servered Hot) — Wed, 31 Aug 2011 20:14:00 +0000

Here's a great little recipe that requires you to fire up the grill and roast these suckers to perfection. The perfect party food that everyone will LOVE!

Here's what you'll need:

Several pounds of chicken (thighs, legs, breasts anything)
Your Favorite BBQ Sauce
2 Tsp Onion Powder
2 Tsp Garlic Powder
2 Tbls Lemon Juice
Dash of Cayenne Pepper
Salt
Pepper
3 Tbls water

In a large bowl mix together all the ingredients except for the chicken - Mix thoroughly. Allow the chicken to marinate for at least an hour before grilling. Once the chicken has been marinading, remove from the marinade an place onto a hot grill. Take the extra left over sauce and place into a pot and simmer until rapid bubbling. Once the sauce is bubbling, continually turn the chicken while coating with the sauce. The sauce will create a nice crisp of flavor on the outside of the chicken. Once the chicken is finished, reheat the sauce, pour into a small bowl and use as a dipping sauce.

food, cooking, meals, eating, meat, beef

Penne and Vodka Sauce

noreply@blogger.com (Its Best Servered Hot) — Sun, 28 Aug 2011 17:51:00 +0000

This recipe is a bit long, but its worth it!

1 large onion diced
1/2 lb proscuitto or 1 ham steak or Both-diced
1/2 lb butter
1/2 lb sun dried tomatoes(optional)
1 can or frozen baby peas (optional)
3 cloves garlic
Tbs. Parsley
Tbs. Basil
Tbs. Black pepper
Tbs. Crushed red pepper
Large can crushed tomatoes
One quart half and half
Large can chicken broth
Pint vodka
4 shots brandy
Rue to thicken

In a large frying pan- melt butter. Sauté onions, sun dried tomatoes, garlic. If using ham steak dice and add to sauté.

In a Large pot-
Add chicken stock
Half and half
All spices
Sauteed mixture
Diced proscuitto
crushed tomatoes
Salt to taste

Simmer about an hour thicken with rue as needed.

Recipe for rue-1 stick butter
1 cup flour
Melt butter
Slowly add flour
Constantly mixing until a nutty smell.
Add 1 small can of chicken stock slowly.
Slowly add to sauce, constantly stirring. Simmer 20 minutes add uncooked peas 5 minutes before

Once sauce has thickened, throw over cook Penne, mix well and Enjoy!

Amazing Barbecued Ribs

noreply@blogger.com (Its Best Servered Hot) — Sat, 27 Aug 2011 15:08:00 +0000

Need a great idea for your next upcoming party? This recipe is amazing. Loads of flavor, and the meat will just fall off the bone!

Here's what you'll need:

1 pkg of Ribs
Your favorite BBQ sauce
1 tbls Onion Powder
1 tbls Garlic Powder
Salt
Pepper
Sugar
1/8 C Ketchup
2 Cloves garlic - crushed
3 tbls vinegar
4 tbls Worcestershire sauce
And if you have it, a dash of Liquid smoke.

First we need to boil the ribs. Then we can marinade the ribs. Either in a large bowl, or baggie; combine the list ingredients above and mix well. If you like spice, throw in red pepper flakes, a hot sauce, or cayenne pepper. Let sit for several hours.

Once you think its done marinading, take the ribs out and put them into a preheated 350 degree oven. DON'T throw out that marinade though, we are going to transfer that to a small pot and heat it up. This will act as the glaze for the ribs which are baking away in the oven. Once the sauce is bubbling, allow it to sit and thicken up. Every 20 minutes or so, brush the sauce onto the ribs and continue baking. Do this for about an hour.

Once the ribs spent an hour in the oven, its time to fire up the grill. The grill should be already hot around medium heat. You will lay the ribs on and ONLY turn them once. Use what left over sauce you have left and generously pour onto the ribs. After about 15 minutes, remove from grill, allow to cool and enjoy!

Campfire special part 2

noreply@blogger.com (Dip) — Fri, 26 Aug 2011 22:19:00 +0000

This isn't really a recipe, its more like awesome.. (Yes, I just did that, deal with it..)
Who loves roasting marshmallows on an open fire??? I might love it more than what is acceptable in normal measurements. But who cares..And before everyone starts arguing about how you roast a marshmallow, and when its "done" I'll just settle this right now.. Until it is no longer looking like a marshmallow, just a big black harden shell of molten sugar!! OK enough talk about that, lets instead focus on one word, and one word only... SM'OREOS!!! Yes that's right, I just went there!

I came about this very early in the morning when I was digging around the back of the truck looking for food. I came across a camping necessity, marshmallows, and my necessity... Oreos.. Then it hit me like a brick wall, and I was more excited than a kid in a candy shop! Seeing how 10am is too early to start binge eating sugar, I was forced to wait till dark.

Here's what you'll need:

Copious amounts of Oreos
Copious amounts of Marshmallows
Copious amounts of Campfire!

I debated with friends, and tried multiple ways. But we finally all agreed on roasting the marshmallow to your liking. Once that's done, twist the Oreo apart and place that molten goodness on the cream filling. Then simply reconstruct the Oreo with it's new ingredient and consume this magical deliciousness!

WARNING!
This is highly addictive and you may go through a pack of Oreos disgustingly fast, but ITS OK!! I won't judge, and you'll love this too much to care!

P.S. - Unfortunately not 1 bear was seen.. We looked for days on our hikes, but we did see a young buck, and multiple bunnies (The liked our campsite.) I will also leave you with this image I took while hiking.. If this doesn't make you want to go explore, nothing will.

Camp fire special!! Part 1

noreply@blogger.com (Dip) — Fri, 26 Aug 2011 15:54:00 +0000

Writing this post is bittersweet to me. Why, you might ask? Well I left the blog, twitter, and other implements that we use to keep us going in the hands of my trusted contributors 4 days ago. I turned 21 again on the 19th of August and my friends and I decided that we want to celebrate another way rather than just going out and partying. I - a camping newbie to say the least - spent the last 4 days in the wilderness cooking over an open fire, gathering wood, and cutting it down to size with only a hatchet! So what I write here is just 2 of the creations that I came about while camping. I hope you one day will spend a few days out in the woods - hiking, biking, and sleeping on the ground. It's a joy, and relief to disconnect from the world and just be you. This officially marks the end of my summer, and will be moving back to my campus by the end of the week. But don't fear I will stay here! Without further ado, I present to you: Campfire Foil Dinners!

I apologize for not having a picture, my camera was dead.

Here's what you'll need:

Tinfoil
Ground Meat
Potatoes
Carrots
Onions
Garlic
A splash of oil if on hand
A CAMPFIRE!! (It's kinda important)

Optional:

Garlic Powder
Onion Powder
Meat Tenderizer
Seasoned Salt

First, lets wash the vegetables as best you can, with whatever clean water source you have. Don't worry about peeling anything, we're going rustic here! Spread out a fairly large piece of tinfoil onto your campsite table and if you have a bit of oil lightly grease the bottom. The next thing you will want to do is to grab your ground meat and press it flatly down on the tinfoil, leaving ample room on the edges. Next cut up the all veggies into small almost bite sized chunks and throw those on top of the meat. I unlike other campers had several spices - I mean, common.. I want full flavor! - including onion and garlic powder, meat tenderizer, and seasoned salt. I sprinkled each of those on the meat and veggies along with a bit more oil. I then tried my best to enclose the tinfoil packet with more foil.... After successfully putting 3 pieces of foil around it, I won the battle. I then placed (don't throw like usual it might break) this packet into the hot embers of the fire and let it sit. I fashioned a turning device with sticks and flipped the food every 5 minutes. After several flips, the meat was fully cooked and the veggies were amazingly soft and tender. I had myself a hot, delicious dinner. Cut open that foil, place it on the picnic table, and dig in.
Enjoy!

Man Food: Pizza

noreply@blogger.com (JB) — Thu, 25 Aug 2011 19:21:00 +0000

Welcome back, seekers of gastronomical ruggedness. In the interim, between last post and this, I have reflected inwardly. What was I reflecting upon? How often to butch you and your taste buds up. Originally I wanted to post once a month but, Beef Jerky (Still being capitalized) was so friggin awesome I'm Man Fooding your face twice a month.

Now lets begin. Ready? GO!! Pizza with BACON.

What your going to need.

Ingredients: (This made 2 pies)

Flour (~2 cups*)
Corn Starch (1 Cup)
Corn Meal (1 cup)
Olive Oil (1 Tbsp)
Yeast (1 Tbsp)
Water (~1 1/2 cup*)
Salt (1 Tsp)
Sugar (2 Tsp)
Helicopter (optional)
Toppings (1 lb. of bacon, not optional)

*More of these may needed to be added while kneading the dough the moisture in

the air ad in your hands affects the dough to the point of not enough or to much moisture

Start by adding your yeast, sugar, and olive oil to warm water. Warm the water first you don't want to kill the yeast.
In a separate bowl combine your flour, corn starch, corn meal, and salt
After your yeast has been activated (It will have a head to it)

4. Go ahead and shove both mixture into a a bowl and mix with a spoon until everything

is "lumpy" then dig in with your hands.

5. If the dough is sticking to your hands then its time for more flour. If all the ingredients

aren't coming together, then you need more flour. Dough should be like Voltron.

everything working together in the right amounts.

When the dough has been brought together and kneaded throw a towel over the bowl and let the dough rise and move on to the second part. BACON.

Cook it how you want, Ive seen too much of epic mealtime to not cook it like a professional baconerteror, in the oven

Lay out your non-optional bacon on a cookie sheet in a the manner above, place the cookie sheet, now paved with victory, into a 400˚ oven for 10-12 minutes pull it out flip it and repeat.

Helicopter: Preparing for bacon patrol duty, looking for bacon pirates.

Now is the time for the final steps.

Preheat your oven to 400˚ or leave it on from your baconing.

Stretch your dough over a cookie sheet. Slather on some sauce (I used a homemade from the garden sauce, recipe coming soon), then put your toppings on, then cover them with cheese. Cheese goes on top, it holds in the baconie goodness.

How to stretch your dough, drape it over your fingers on both hands and gentle widen the gap between careful not to tear it.

Cookie sheet. Oil it, non-stick spray it, or flour it.


Fold over and lightly flour

Oven time is about 15-20 minutes. or until the bottom of the crust is lightly browned

Bam! Pizza! Done. Michelangelo would be proud.

If you like this article or any other article, or want to suggest a recipe or anything else you can reach us at Itsbestservedhot@gmail.com All feedback is welcome.

Chicken Paprikash over Sweet Potatoes

noreply@blogger.com (Its Best Servered Hot) — Thu, 25 Aug 2011 15:27:00 +0000

This is a great, slightly spicy little dish that is quick, simple, fun and healthy. This recipe was found in my Cooking Light book and the original recipe is linked at the end of this post. I made a few edits to make it just a little more healthy and a little more flavorful.

What You'll Need:

4 Sweet Potatoes
Chicken Tenderloins
2 tblsp whole wheat flour
2 tsp Paprika
1/4 tsp Red Pepper Flakes
1/2 Red Onion
2 Portabello Mushroom
1/2 cup fat free/low sodium Chicken Broth
1/4 Cup Light Sour Cream
2 Garlic Cloves
Butter
salt
pepper

Cook your Sweet Potatoes in the microwave until soft..about 15-18 minutes. Before you put them in there, stab them a few times all around first to let the heat in.

While the sweet potatoes are cooking, dice up the chicken tenderloins into bit sized pieces. In a mixing bowl, add the chicken, and all dry ingredients and mix well.

In a large frying pan melt about 1 tablespoon butter on med-high heat. Once it starts melting, add the coated chicken along with the mushroom (which should be cored, cleaned up, scraped, and chopped into cubes) and saute for about 5 minutes, or until the veggies become tender and the chicken is cooked through.
Next, stir in the chicken broth and cook until the sauce thickens for about another 5 minutes. Once everything is married and in love in the pan, remove it from the heat.
While off the heat, add the sour cream and mix well.

Arrange the sweet potatoes on a plate and make a small slice in the center leaving the ends uncut so it looks like you poked a pocket into the potato. Take a fork a fluff the inside of the potato as well as you can, but no need to go overboard and be gentle. We don't want to destroy the skin.

Add the chicken mixture into the potatoes by spooning it in, so the sweet potatoes become the bowl. Spoon on some extra sauce.

Serve just like this and eat until stuffed.

Potato Salad

noreply@blogger.com (Linzatart) — Wed, 24 Aug 2011 20:00:00 +0000

So yea, even though this blog is titled "Best Served Hot" I have a lot of cold salad recipes. But don't act like you don't love them. This recipe is courtesy of a chef friend. Thanks Mike!

What You'll Need:

5 lb Red Bliss Potatoes
1 cup light mayo
1/4 cup dijon mustard
2 cup apple juice
1 cup red onion
1/4 cup fresh dill
1/4 apple cider vinegar
salt
pepper

Make It:
With the skin still on, quarter and boil the potatoes. Cook them enough, but keep them slightly firm so it doesn't get mushy.
As the potatoes are cooking away, add the apple juice to a small pot and boil this down until about half has disappeared to a 1/4 cup.
While cooking the potatoes, add all of the ingredients in a large mixing bowl including the reduced apple juice.
Let this all chill in the fridge while the tots are going.
Once the potatoes are done, drain thoroughly and add to the mixing bowl and mix well.

Serve Chilled

Other Options:
This is in the orinigal recipe, but I pulled it because I don't love bacon and it's not on my healthy food agenda. However, for you bacon lovers out there:

Add 2lbs thick sliced bacon
Cook the bacon on med-low heat until the fat is rendered out and crispy. Once done, place the bacon on a papertowel to pull the extra grease.
When cool enough to touch, chop into diced pieces, add to the salad and mix.
It's really, really, good.