The Official Club Polk CookBook

Willow

Wondering if you wouldn't mind posting some of your favorite recipes. So that for those nights when you just don't know what to make, click on clubpolk and voil

dorokusai

Club Polk Prison Wine

Aside from the ingredients you simply need a toilet. I will make this at the next Polkfest.

Step #1: Make a strong bag by double or triple-bagging plastic trash bags.

Step #2: Pour warm water, your choice of fruit or fruit juice, raisins, tomatoes, yeast, and as much sugar as you can get. If sugar is not on hand, powdered drink mix will work also (kool-aid).

Note: (Many prisons make yeast illegal on the premises. In this case moldy bread does just fine. Slices should be moist and can be put in a sock to strain any stray elements.)

Step #3: Tie off the bag with a knot. Penetrate the bag with a straw, or some other type of tube to allow carbon dioxide to release.

Step #4: Hide the bag where your prison guard or Matt Polk can't see it. Three days is enough, if you really can't wait. A week is a more reasonable time. Normal wine takes around a month to brew.

It is crucial that you hide the smell. Burning incense or spraying deodorant can help.

Enjoy!

Face

Hooch(as it's called in jail) has a STRONG sweet smell to it.

Since when do they give inmates incense though?

Spraying baby powder in the air is good for covering up scents(cigarettes, weed, hooch, etc..).

steveinaz

Stevie's kick-**** shrimp:

- get a pound or 2 of UNCOOKED shrimp, small shrimp--they are sweeter/more tender
- put a half stick of butter in a saucepan and melt
- cut up some purple onion, red and yellow bell pepper, and garlic
- brown the above in the butter
- squeeze some lime over the cleaned/rinsed/deviened shrimp
- shake some Montreal steak seasoning (seasoning isle of the grocery store) on the shrimp, to taste
- put shrimp in saucepan and cook until pink, leaving saucepan covered--don't over cook, they'll be tough if you do
- serve over steamed rice with a Margarita

strider

Willow wrote: »

Wondering if you wouldn't mind posting some of your favorite recipes. So that for those nights when you just don't know what to make, click on clubpolk and voil

steveinaz

Stevie's kick-**** Saint Louis style BBQ sauce:

- Bottle of Jack Daniels BBQ sauce (or whatever you prefer)
- 2 tblspoons of brown sugar
- 2 tblspoons of mustard
- 1/2 cup of beer
- Mix & brush on whatever, ribs/steak/burgers/poke chops

steveinaz

Stevie's kick-**** hamburger tip 'o the day:

- NEVER, EVER, UNDER ANY CIRCUMSTANCE....turn a burger more than once. When the pattie begins to "bleed" on the cold side, and the edges are brown..TURN. Don't turn again, unless you like shoe leather. You can spot an amateur BBQ'r a mile away when they keep flipping their burgers. Damn kids.

Burgers & pancakes are turned ONCE.

phoneisbusy

This one is from Epicurious.com.

Sometimes, I don't bother with the salad and just grill up the steaks. Adjust the amount cayenne pepper to taste. One teaspoon is a bit too much kick for my family. Works well on the bbq with a few adjustments.

Blackened Steak Salad:

One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and saut

Willow

The title will soon be changed to The Official CookBook by Steve...

Willow

Tomato basil salad

1-slice as many tomatos as you want to eat
2-cut up lots of fresh basil and sprinkle all over the tomato
3-salt and peper to taste
4-cut up some feta cheese and sprinkle all over.
5-add black olives
6-drizzle olive oil over everyting and let sit. (the longer the better)
7-enjoy

zombie boy 2000

This reminds me of the deluge of recipe/food threads that Steve dropped on the Forum about a year ago. Had me in tears:D

http://www.polkaudio.com/forums/showthread.php?t=41655
http://www.polkaudio.com/forums/showthread.php?t=41656
http://www.polkaudio.com/forums/showthread.php?t=41654

steveinaz

Thanks man, I was lookin for the Tortilla recipe...dig in men!

Stevie's kick-****, Taco bell sucks, steak burritos:

1. Tortillas (the big ones, are we not men?)
2. Couple thin steaks (chuck, sirloin, whatever BUT thin)
3. Rosaritas refried beans
4. Sharp shredded cheddar
5. Sour cream
6. Lettuce
7. 1/4 cup chopped Onion and yellow bell pepper
8. Olive oil

Slice steak into very narrow 1/4" strips. Brown onion/pepper in olive oil in a sauce pan. Add steak strips, let simmer while covered, turning frequently. Warm up refried beans in pot (add about 2 tablspns of water). Warm tortillas just before rolling (10-15 secs in microwave works perfect). When the steak is done:

Use the back side of a spoon and spread some sour cream on first, then do the same with the refried beans, add the steak strips, cheddar and lettuce. Fluff and fold. Pour and ice cold Corona, Dos equis, or Tecate and enjoy. The are awesome--add a little chili powder while simmering if you want to kick it up a bit.

NOTE: Even if you don't like onions/peppers, don't exclude them...they flavor the meat properly. Just use a fork to grab up the strips only if you don't like the texture of onion/pepper (I don't).

strider

For each serving:

1 portobella cap (remove the stem if it has one)
Italian dressing
fresh basil
fresh mozzarella
good tomatoes
1 big ol' tortilla

marinate the 'shrooms in the Italian dressing for 15-30 minutes, I like to start by pouring the dressing into the gills and let 'em sit facing up first. Flip them once in the dressing. Grill for 1/2 beer (6-8 minutes), flipping once. While the grilling's going on, chop the tomatoes (you'll have to decide how many are going to fit) and the basil. Couple of semi-thick slices of mozzarella should be chopped off, too. When the caps are done, you can either slice them or use them whole, put 1 in the middle of each tortilla, throw the cheese on, then the tomato, then the basil. Fold it up so it looks like one of those Taco Bell burrito frisbees, and grill for a minute or so to melt the cheese a bit. Sometimes we'll put some aioli (far as I can tell a hoity toity name for mayo) on the tortilla, too. Guaranteed to convert at least one mushroom hater in your life.

steveinaz

Stevie's cool beans & hamhock's tip:

When your favorite pinto beans/ham hocks are almost done, add a can of tomato soup and let simmer for the last 30 minutes of cooking....

It's so good, you'll send me a Christmas card.

dorokusai

Steve is the Rachael Ray of Club Polk.

strider

dorokusai wrote: »

Steve is the Rachael Ray of Club Polk.

You've got a great butt, Steve!

janmike

Fire up the BBQ Steve, I'm on my way.

steveinaz

strider wrote: »

You've got a great butt, Steve!

That's what my wife says.

Airplay355

I made this last night for dinner...delicious!

CHICKEN:
2 skinless, boneless chicken breast halves, cut into cubes
2 tablespoons butter
2 cloves garlic, minced
1 Tbsp. Italian seasoning
PASTA:
1 ib. penne pasta
SAUCE:
4 Tbsp. butter
2 cloves garlic, minced
1/3 cup all-purpose flour
1 Tbsp. salt
3/4 tsp. ground white pepper
2 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 oz. shredded Colby-Monterey Jack cheese
4 oz. jar jalapeno peppers (in juice), sliced

In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.

Cook pasta for 8 to 10 minutes; drain.

Meanwhile, start making a roux:
Melt 4 tablespoons butter in the skillet. Add garlic. Stir in flour, salt and pepper; cook 2 minutes stirring constantly. Slowly add milk and half-and-half, continue to stir until smooth and creamy.

Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted.

Add jalapeno peppers and stir in chicken. Add alfredo mixture to cooked penne pasta and serve.

Fireman32

Dave's kick **** breakfast.

1 bowl
1 box cold cereal
milk

Combine and enjoy!!!!!!!!!:D :eek:

steveinaz

LOL!! Daaaaaaaaave TV!

steveinaz

Stevie's REAL Margarita:

- No REAL margarita ever sees the inside of a blender, with that said....
- Rememeber 3:2:1
- 3 parts blanco (non-aged) Tequila: 2 parts triple sec: 1 part lime juice
- Combine w/crushed ice in a shaker
- shake & bake
- Pour in a kosher coarse salt lined glass (use a lime to make it stick)

That's a REAL Margarita.

treitz3

strider wrote: »

Grill for 1/2 beer (6-8 minutes), flipping once.

Finally! A recipie I can understand!:D

ben62670

Venny Roll
Take a 12-16" venison back strap, and fillet it at 1/2" thick. You should end up with a sheet of meat about a foot wide.
Slice some portabella mushrooms, green peppers, onions, and sprinkle with marjoram(not the stuff some people smoke), salt, pepper, and LaChoy soy sauce (do not use any other brand).
Spread all the ingredients on the sheet of meat, roll up, and tie with cooking string.
Bake at 325 covered until the center reaches 140 degrees (you will definitely want this on the rare side).
You may make a mild brown gravy, and toast to go with it. It is definitely the most praised thing I cook.

Bill Ayotte

treitz3 wrote: »

Finally! A recipie I can understand!:D

It takes people 6-8 minutes to drink half a beer? It takes 6-8 minutes for me to drink 1.5 beer....Maybe I have a problem...:D

Jstas

dorokusai wrote: »

Club Polk Prison Wine

Enjoy!

Glad I don't really care for wine! That stuff sounds like it'll make you go blind!

I'll find my pepperoni bread recipe when I get home. Maybe I can find the beer bread one too.

Mike Reeter

steveinaz wrote: »

Stevie's kick-**** hamburger tip 'o the day:

- NEVER, EVER, UNDER ANY CIRCUMSTANCE....turn a burger more than once. When the pattie begins to "bleed" on the cold side, and the edges are brown..TURN. Don't turn again, unless you like shoe leather. You can spot an amateur BBQ'r a mile away when they keep flipping their burgers. Damn kids

Burgers & pancakes are turned ONCE.

A very good tip indeed...also when making your burgers,add a pat of butter right in the middle of your pattie...Same goes for Steaks...one turn and one turn only.

Face

Jstas wrote: »

Glad I don't really care for wine! That stuff sounds like it'll make you go blind!

It's not that strong, still strong enough to get you drunk though. Anytime a inmate comes down to medical for vomiting, and they smell like alcohol, you know it's time to shake down the dorm or tier.

Now for my contribution.

Faceman's burgers:
I use a dash of each ingredient listed below per burger. If I'm making them for myself only, I go heavy on the peppers.
Cayenne Pepper
Chipotle Pepper
Onion Powder
Garlic Powder

Pinch of Paprika

Teaspoon of Worcestershire Sauce

90% lean chop meat.

I also use Kick'rs catsup from Heinz and no bun. My mouth is watering right now from thinking of the smell.

Polk65

steveinaz wrote: »

Stevie's kick-****, Taco bell sucks, steak burritos:

Yum. I made this last night for dinner with a pound of steak using one cup of mixed red onion and yellow bell peppers. This made 6 steak burritos.

Something neat about this recipe is the leftovers can be made into extra burritos, wrapped in saran wrap and brown paper bag then placed in the freezer. Regular leftovers go in the fridge for the day afters meal.

Try putting them in the oven for a few minutes at 350 degrees to toast the tortilla and melt the cheese. Mildly kick this up with BBQ'd bell peppers or chili's. Once discovered, BBQ'd peppers are addicting and can be added to everything including omelets, soups, sandwiches, spaghetti sauce and dinners.

treitz3

Best snack dip ever! It's called "Ugly dip". 3 easy to remember ingredients;

2 bars Philadelphia cream cheese
Log of hot sausage
Large jar of favorite salsa

Cook and break up sausage before adding cream cheese and salsa. That's it. If you mess up this recipie, don't bother trying to make ice. [You can thank me later.] More to come......

Warning: Eating this dip with easy scoop Frito's can cause you to go back to the store immediately when you run out.:eek:

Don't delay, try it for memorial day!!!

steveinaz

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Stevie's G-14 Classified Prime Rib Tip:

- Next time you want prime rib, coat it in rock salt or kosher flaked coarse salt completey covering it. DO NOTHING ELSE...It's prime rib.

- Cook as you normally would, I'm sure I don't need to tell you that prime rib is left pink inside, right? In Arizona you can get 2-5 yrs in medium security prison for over-cooking a prime rib; it should be a Federal law.

- This will be the most tender prime rib you'll ever wrap your soup-coolers around.

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