The Official Club Polk CookBook

MrBuhl

About two ounces of Key West Lime Juice
About 6 ounces of good Rum
About 4 Tablespoons of Sugar in the Raw (as opposed to your wife)
A good amount - 10 or so leaves fresh Mint crushed
Soda Water to give er a lil sparkle
A touch of corn syrup (sorry all you purists) if it's not sweet enough.

Mix the Sugar and the mint together and muddle (crush it around a bit) I like to throw in a little of the corn syrup here. You can save a couple of the mint leaves if you're fancy. Then add rum, Key West Lime Juice (or fresh if you're ambitious) and some crushed ice and mix well. Pour into tall thin water glasses and add some soda - it should have just a touch of bite. Get ready to get rocked.

McLoki

Awesomely simple dip. (great with chips or on hot dogs)

9" pie pan
1 8oz philidelphia cream cheeze mushed into the bottom of the pan (spread evenly)
1 can (or home made if you are into that sort of thing) chili. (spread evenly)
1 bag of your favorite shredded cheeze. (we use taco flavor - you guessed it, spread evenly)

Heat for 5 min. in the microwave and its awesome. (ask Opus)

Michael

bobman1235

McLoki wrote: »

Awesomely simple dip. (great with chips or on hot dogs)

9" pie pan
1 8oz philidelphia cream cheeze mushed into the bottom of the pan (spread evenly)
1 can (or home made if you are into that sort of thing) chili. (spread evenly)
1 bag of your favorite shredded cheeze. (we use taco flavor - you guessed it, spread evenly)

Heat for 5 min. in the microwave and its awesome. (ask Opus)

Michael

I've also done the vegetarian version of this - just use salsa instead of chili. And some people like chopped scallions on top (not I)

MrBuhl

Ed's Habanero Hell Black Bean Chili

28 oz can crushed Tomato
28 oz can of water
15 oz can black beans (or two)
15 oz can stewed tomato with green chilis
1 large jalapeno pepper seeded and diced
2 habanero peppers seeded and diced
8 large mushrooms (yes) diced VERY finely
1 large red onion diced finely
2 lbs lean ground beef
1 clove garlic crushed
4 heaping tablespoons chili powder
1 tablespoon oregano
salt it to taste
corn flour or masa flour - a quarter cup or so to thicken

Cook the crap out of all of it at once and serve with shredded cheese melted on top and a dollop of sour cream in the middle - enjoy!!

Bill Ayotte

Sometimes I put cut up hot dogs in my mac and cheese...:D

Willow

See we are getting there. I do notice a trend, of tex-mex style food. Not that it's bad.

treitz3

Peanut Butter Banana Pudding.

1 cup sugar
3 tablespoons all purpose flour
1/8 teaspoon salt
2 large eggs, lightly beaten
3 cups milk
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
1 box vanilla wafers (12 oz.)
6 medium bananas, sliced
1 container frozen whipped topping (thawed/8 oz.)
1/2 cup unsalted, roasted peanuts

Combine sugar, flour and salt in a heavy saucepan. Add eggs and milk, mixing well.Cook over low heat, stirring constantly...25 minutes or until thickend. Remove from heat and stir in vanilla.

Spread about 1/2 teaspoon peanut butter between 2 vanilla wafers forming a sandwich. Repeat procedure with remaining peanut butter and vanilla wafers. Layer one third of peanut butter wafer sandwiches in bottom of a 3qt. bowl. Top with 1/3 bananas. Pour 1/3 of custard over bananas. Repeat layers twice.

Cover and chill. Sprinkle with peanuts and whipped topping.

Enjoy.

MSALLA

Mussels in White


2 to 3 dozen small mussels
In a large pot
pour 1 5th of dry white wine
fresh chopped garlic
diced onion
chive diced
ground black pepper
kosher salt
fresh basil chopped

bring wine to a simmer and add mussels
steam in a coverd pot untill mussels open
serv in bowel with the broth.

danger boy

Tequila Lime Chicken


1/2 cup gold tequila
1/2 cup frozen lime juice concentrate, thawed
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
2 tablespoon minced fresh jalapeno pepper seeded
1 tablespoon minced fresh garlic (3 cloves)
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh cilantro
3 lbs skinless chicken thighs bone in or out, your choice

Combine the tequila, lime juice concentrate, orange juice, chili powder, jalapeno pepper, garlic, salt, cilantro and pepper in a large bowl. Add the chicken **** or thighs depending on the one you're using. Refrigerate overnight. (I use those plastic gallon zip log bags... and halfway thru turn the bag over so all chicken gets plenty of flavor infused in it)

Heat a grill with coals or gas if you're lazy like me and brush the rack with oil to prevent the chicken from sticking. Remove the chicken from the marinade, grill them skin-side down for about 5-7 minutes, until nicely browned. Turn the chicken and cook for another 10 -15 minutes if bone in.. less without the bone of course, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

For some reason this is a big crowd pleaser.
*goes great with a nice super cold DosXX, Corona, Modelo Negro, or Pacifico Arriba, Arriba!!!

treitz3

Sesame Seed Chicken Wings

1/2 cup soy sauce
1/3 cup water
1/4 cup sugar
2 tablespoons sesame, olive or peanut oil (I prefer peanut oil)
4 green onions with tops, finely sliced
1/2 medium onion, finely sliced
4 fresh garlic cloves, minced
2 tablespoons sesame seeds
Dash of pepper
2 1/2 lbs. chicken wings

1 - Take a med. to lg. mixing bowl and combine all of the ingredients except for the wings, mix well.

2 - Add washed and dry patted wings, mixing well

3 - pour everything into a gallon ziplock bag and marinade in the refrigerator for 2-4 hours (or overnight), turning occasionally. Allow chicken to get to room temperature (20-30 min.)

Or you can use the preferred method for step #3....

3 preferred - If you have a food Vac/sealer, pour everything into a bag big enough, vacuum and seal. It'll be ready in 30-40 minutes. Do not refrigerate with this method!

4 - Preheat oven at least 30 min. before placing wings in the oven @ 380 degrees

5 - discard marinade and place wings on a large cookie sheet or baking pan covered with parchment paper, skin side up.

6 - Bake uncovered for 30 minutes at 380 degrees. Turn, bake at 395 degrees for 20 minutes. Turn, bake for 6 to 7 minutes at 425 degrees and enjoy the hell out of 'em!

steveinaz

Can we sticky this? This is awesome.

MSALLA

Crab cakes

1 pound of lump crb meat
3 table spoons of mayo
Worcestershire sauce (2TBL.)
1 egg
green onion
garlic
2 dash of hot sauce
seafood seasoning (old bay) to taste
a little dry mustard
salt pepper
lemon pepper
1 cup of bread crumb

Place on oven sheet that has been sprayed w/ pam
at least 1 inch apart.
drizzle w/ olive oil
Broil until light brown on top

Roasted Red Pepper sauce for cakes

Roast 2 to 3 red bell peppers cool and peel
dice peppers put to the side for later.

place in sauce pan
add Tbl. spoon of olive oil
1/4 cup of tomato sauce
simmer on med. heat
add peppers
add salt to taste
add heavy wipping cream (about a 1/4 cup or more if you like)
simmer untill hot and serve w/crab cakes.