Will Ferrell Will Cook You Dinner If You Vote
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Or so he promises in this viral Obama ad
When Will Ferrell isn't traipsing around Milwaukee hawking Old Milwaukee beer and doing manly things like catching fish with his bare hands, he's asking you to vote. He'll even dance for you and cook you dinner (dinner and a show anyone?).
While other celebrities promoting voting for President Obama may just spout off patriotic sentiments and be all poetic, Will Ferrell's ad is true to his quirky form. He dances for a hot second, offers to eat toenails, promises a dinner of angel hair pasta, and even considers eating garbage, if only to get you to vote. So if you haven't had a chance to get to your local polls yet, you probably should. He might (but probably won't) follow up on the offer.
Watch the shenanigans below, at least to see Ferrell dance in a smoking jacket and stache, all while promising to hit himself in the face if you vote.
Slow Braised Oxtail
Oxtail cooked low and slow is kind of a big deal in my family. The unctuous meat cooked until fall-apart tender is the stuff cravings are made of. We love it for cold days when you need something warm and comforting and it’s the perfect dish to cook for a crowd. It’s also the kind of recipe that can be made in a slow cooker, Instant Pot, oven or on the stove. My dad most often cooks it in a traditional “Potjie”. ‘n Potjie is a three-legged cast iron pot set over coals. The most delicious stews are cooked in this large vessel over many hours. However you make this, you won’t be disappointed. It’s one of my favorite recipes and I’m sure it will become one of yours too.
3 Sauces Every Cook Should Know
In a small saucepan set over medium-low heat, melt butter. Add flour, salt, and pepper and whisk to combine. Cook, stirring often, until the mixture is bubbly and smooth, about 3 minutes. Don't brown the roux!
Add 1/3 of the milk and whisk vigorously until smooth. Gradually add the remaining milk while whisking. Bring to a boil. Boil and stir 1 minute.
Note: You can adjust how much butter/flour you use depending on how thick of a sauce you're going for. Just be sure to use equal parts of butter and flour.
Last week, we went over the basics of how to make a roux. Today I&rsquod like to build off that and show you 3 sauces that I think every home cook should be able to make. They add a wonderful texture and flavor to a wide variety of dishes. And once you&rsquove made them a few times, you won&rsquot even need a recipe!
1 - Béchamel or Basic White Sauce
A white sauce is made by adding milk, salt, and pepper to a roux. To make a true, authentic white sauce, you would use white pepper so the sauce remains completely white. But I&rsquom not particularly fond of white pepper, so I use black instead.
You can also use cream for part of the liquid to make a richer sauce.
Start by making a white roux as described in my previous post. Add salt and pepper. For every one cup of milk, I like to start with 1/4 teaspoon salt.
Some advocate using warm milk, while others insist that using cold milk will ensure that you don&rsquot get lumps. I find that I don&rsquot get lumps when I use cold milk, and it saves time and dishes if you don&rsquot heat it first.
I think the way you add the milk is more important than the temperature. Don&rsquot add it all at once: stir in about 1/4 or 1/3 of the milk and whisk furiously. When everything is smooth and combined, gradually add more of the milk. Adding the milk gradually like this makes it easier to combine with the roux, and therefore it won&rsquot be as likely to form lumps.
The amount of flour you use will, obviously, affect how thick your sauce is. This is what a sauce made with 1 tablespoon each of flour and butter per cup of milk looks like. Just barely thickened. This is good for thickening soups just a tad.
This is what a sauce made with 2 tablespoons each of butter and flour per cup of milk looks like.
This thickness is good for chicken pot pies, casserole fillings, etc.
And this is what a sauce made with 4 tablespoons (or 1/4 cup) each of flour and butter per cup of milk looks like.
I don&rsquot recommend going much thicker than this. I like to use this thickness for a sauce to go on pizza. If you use a thin white sauce on pizza, it will make the crust soggy.
A béchamel sauce is the basis for other sauces, such as an American-style Alfredo sauce. You can cook some garlic in with the roux, add some dried or fresh Italian-style herbs (such as basil or oregano), and a grating of Parmesan. Boom. A quick-and-easy cheater Alfredo sauce.
2 - Mornay or Cheese Sauce
Building off a white sauce is a Mornay or cheese sauce. The only extra ingredients you need are cheese and nutmeg (which is actually optional).
The type of cheese you choose is important. You want a combination of a soft cheese that melts easily and a harder, more flavorful cheese. Here I used part Colby, part sharp cheddar. If you use too much cheddar, your sauce will be grainy. If you only use a soft, mild cheese, your sauce won&rsquot have much flavor.
Start with a white sauce thickened with 2 1/2 tablespoons each of flour and butter per cup of milk. Use 3 ounces of shredded cheese per cup of milk.
I recommend using 2 parts soft cheese to 1 part hard cheese. Whisk it in gradually until completely smooth and melted.
You can add just a tiny bit of nutmeg to enhance the flavors. Don&rsquot go overboard here: you don&rsquot want your cheese sauce to taste like eggnog!
Ooooh &hellip just look at that cheesy goodness!
You can add this sauce to cooked pasta for classic mac and cheese. I, of course, like to sprinkle a little extra cheese on top when I serve this.
3 - Gravy
Another sauce that every cook should be able to whip up at the drop of a hat is gravy. It takes a roast meal from boring to disarmingly delicious in minutes.
If you&rsquove ever struggled with lumpy gravy, I&rsquove got the recipe for you. It&rsquos nigh unto impossible to mess up. I know there are different ways to make gravy, but this is how my mom makes it.
Ideally, you start with the cracklings and fat from the meat that you cooked. If you&rsquore cooking meat with a skin (such as turkey or chicken), definitely brown it in an pan first before you put it in the oven.
If you don&rsquot have any fat from your meat, you can substitute any oil. I highly recommend using an animal fat since it will impart the best flavor. Butter, lard, chicken fat, beef tallow, and bacon fat are all good choices. Just keep in mind what you want the finished flavor of your gravy to be.
Estimate or measure how much fat is in your pan, and add an equal amount of flour. So if you have 4 tablespoons of fat, put in 4 tablespoons of flour. You&rsquore looking for the flour to absorb the oil. You don&rsquot want the roux to be too thick or it will be difficult to stir in the liquid. And you don&rsquot want the roux to be too thin either or your gravy will be oily. Somewhere in the middle is perfect.
Salt is a critical component of a gravy. An under-salted gravy is such a disappointment. Keep in mind that the stock or broth you add to the roux may be salty. Start with 1/2 teaspoon of salt per 2 cups of liquid and adjust the seasoning after you add the stock.
Freshly cracked black pepper is a nice addition. Pepper is really a &ldquoto taste&rdquo thing&mdashsome can&rsquot stand the amount of spice it adds, whereas others can&rsquot get enough. Taste as you go!
You want to cook your roux a little longer than you would if you were making a white sauce. This toasts the flour slightly to give your gravy a deeper flavor. Once the roux is a light brown color, add about 1/3 of the stock and whisk as fast as you can. Once everything is nice and smooth, add the rest of the stock.
A note about the liquid: You can use store-bought or homemade stock. You (obviously) want to use the same type of stock as the kind of meat you&rsquore cooking. So chicken stock for a chicken roast, beef stock for a beef roast, etc.
You can also use any liquids that are released from the meat while it cooks for your liquid. This can make for some really tasty gravy!
Bring your gravy to a full boil, and boil for 1 minute.
Strain the liquid through a fine-mesh sieve into your serving dish. This isn&rsquot necessary if you aren&rsquot using cracklings, or if you don&rsquot mind a few lumps in your gravy. But for a completely smooth end product, I definitely recommend straining.
You don&rsquot JUST have to use this gravy to go on top of mashed potatoes (though let&rsquos be honest: that&rsquos pretty glorious). You can also use it as a sauce for casseroles. I made a delicious pasta casserole with ground beef, sweet peas, and part cheese sauce, part gravy. Oh yes.
So those are the 3 sauces that I recommend learning, if you haven&rsquot already. If you master them, it will give you the confidence to whip up a dish without even looking at a recipe!
Dish of the Month VOTING, May 2021
Welcome to the voting thread for the Home Cooking Dish of the Month (“DOTM”) for May 2021. The purpose of this thread is to cast votes to choose a dish that we as a community can cook and report on during the month of May 2021.
Thank you to all of the enthusiastic participants in the Nomination thread for our May 2021 DOTM. You can view the entire nomination process here, https://www.chowhound.com/post/dish-m. .
We have four dishes that will be moving on to the Voting thread: Fruit Curd, which received 9 nominations, and three dishes that each received 6 nominations: Savory Chickpea Pancakes (including socca and farinata) & Panisse Dinner Rolls, leavened with Yeast or Sour Dough and Dal.
To Vote for your preferred dish, please click on – i.e., “heart” – the post below identifying the dish for which you are voting.
**Only one vote per person, please.**
If you participate in the Voting, please try to prepare the selected dish at least once during May 2021 (although we know that stuff happens and sometimes the best-laid plans go amiss).
If you have questions or comments, please reply to this original post instead of replying to any of the 4 voting posts. This will keep the nominated dishes together at the top of the page. Remember that clicking a heart won’t result in following a thread if you wish to keep updated on new posts, just click “follow” under the title of this post.
If you’re new to Dish of the Month, new to Chowhound, or if you’ve been lurking for a while, it’s a great time to join this series. Vote for a dish and join us in preparing and discussing that dish during the entire month of May.
Voting will close on Friday, April 30, 2021 at 4:00 pm EST (1:00 pm PST 10:00 pm GMT.)
Our Favorite Recipes
- - I Folks it doesn't get any country'er than this. Love those chitterlings and hog maws. - An old-fashioned oxtail soup recipe using either fresh or frozen vegetables and oxtails. - Want some lip smacking neck bones and rice? This recipe works well for pork neck bones and beef neckbones to. - If you think boiled pigs feet are delicious, I have just the recipe for you. Give barbecued pigs feet a try. - Are you tired of tough crispy fried chicken? If, so try this southern fried chicken recipe and cook chicken that melts in your mouth. - The recipe calls for yellow corn meal flour and sugar. Join the rest of the south and serve corn bread tonight. - This is a great recipe to complete your meal. People love this traditional southern style collard greens recipe. - Get ready to cook boiled cabbage with these important details and free recipe. Learn how to cook cabbage that taste like Grandmas - Eat black eyed peas and bring good luck to your family year-round. This african american new years favorite can be eating throughout the year. - This old fashioned lima bean recipe is both healthy and nutritious. Serve lima beans with whole grain rice for a high quality protein packed meal. - Are you looking for tasty soul food that is also healthy? Cook pinto beans and rice for an essentially fat-free side dish packed with protein. - Go ahead and try this easy to make southern dessert favorite. You want be disappointed, you'll be surprised. - Try pecan pie if you like desserts with nuts. This irresistible dessert is my personal favorite. - Eat banana pudding, the anytime healthy snack that's loved by both adults and children. Go ahead and try this easy to follow recipe today.
We're sure you will enjoy this collection of African American recipes for many years to come. That said don't keep this black recipe resource a secret all for yourself. So be sure to share this page with your family and friends.
25 Recipes that will make you a Pellet Grill Master
For those of you unfamiliar with pellet grills, they are designed and developed to use wood pellets as its main fuel source and they have become a force to reckon with in the world of outdoor cooking. Wood pellets offer both supreme flavor AND easy temp control, which puts them head and shoulders above gas and charcoal options.
To that end, we have compiled a list of 25 core recipes for grilling, smoking, and baking on your pellet grill. Mastering these recipes will not only help make you a master of your grill, but a backyard champion among friends and family.
We’re big fans of pellet grills in general (well, duh!), but it’s important to note that all these recipes won’t work on every pellet grill out there. Memphis Wood Fire Grills are designed to hold precise temperatures and you also have the ability to sear over direct flame (just like the best steakhouses). Happy cooking!
How long to smoke shrimp
Think smoking shrimp is complicated or time-consuming? It's not---it's actually one of the quickest and easiest foods to smoke once you learn how to do it.
The key to smoking shrimp is not to overcook them. I can't emphasize this enough. Unlike a thick cut of meat, shrimp smoke quickly and will be done in 20 minutes or so, depending on the heat of your smoker and the size of your shrimp. You definitely need to keep an eye on them. I start checking them at 10 minutes and keep checking them until they are just cooked through.
Exceptional Smoker Recipes
1. Chicken Wings
I read something there that already has me thinking. The author of this recipe recommends you use pecan wood or hickory. What type of wood works best for what type of meat? I cannot wait to learn the little details to make our smoker recipes some of the best in the state!
I learned that chicken wings are not something traditionally cooked on a smoker but yet it sounds so tempting. I love eating outside the box and might convince my husband to make these with me so we can learn together. And eat together.
To see exactly how Leigh makes these, head over to her blog at Don’t Sweat the Recipe.
I think this one is neat because you cook it using two different methods.
First, you cook it in the smoker for four hours and then you add beer to it, let it sit, and cook it in the oven for another four hours.
Interesting and, yet, very yummy I am sure. To see the recipe and all the details for yourself, check out Karen’s recipe over at Flunking Family.
3. Applewood Smoked Turkey
Being a few days away from Thanksgiving, you should have known that a smoked turkey would end up on here somewhere.
But the applewood smoked part makes it feel even more fall-y. Added to that, the gravy is a cider bourbon and I am definitely passing this one along for someone to try. Hopefully, it’s me.
Check out the recipe over at How Sweet Eats.
4. Meatloaf Smoker Recipes
Meatloaf was originally a thing we were not allowed to eat in my household because my husband had it so much as a kid. Then he found a spicy one made by the biker/gun maker Jesse James. Look it up. Good stuff.
I might make this one later this week and just not tell him. It’s got a ton of pepper jack cheese and some Jack Daniels in it. What could be better for a good appetite than that?
I’m coming back to Susie’s Hey Grill Hey site soon because she knows her stuff!
5. Smoked Pork Butt
I’ll be honest, the shoulder and the butt are my favorite parts to eat when making a smoked pig. I like to shred it and make pulled pork.
This recipe is fairly simple- using salt water to soak it in and Lowery’s Seasoning as part of the rub.
Sometimes it’s the simple ones that are the best. Be sure to check it out at Food for a Year.
6. Whole Chicken
I just love this picture. This is what smoking should look like to me. Not the stand-up per say because I am pretty sure ours will be a pull-behind but something that has a little bit of everything going on.
The full chicken is where my husband got his start in smoking. The author cooks their chicken for three to four hours at two hundred and fifty degrees.
7. Smoked Salmon
I think this is an interesting one. She doesn’t give an exact temperature for it to be but that might be the type of smoker she is using.
Another pre-warning, this recipe takes several days to make. She recommends a while to marinade and twenty-four hours to let it cool and dry off for the marinade.
I know that is not the thing in this day and age, so make a big batch and do like she recommends, then freeze it in a vacuum sealed bag and pull out when you need something good. It lasts for up to two months so be sure to put the date made on the top of the seal!
8. Pork Belly Burnt Ends
Pork belly is something I have never tried before. Shhh… don’t tell anyone. I feel like that is sad for me to say since I am a chef.
Anyways, are burnt ends a thing in the smoking world? I am so new to this stuff.
These look and sound delicious. If the non-pork belly person could be won over, I am sure I can be too. It wouldn’t take too much!
Mary and her husband came up with this recipe that I cannot wait to try! Two new things at once, yeah.
9. Back to the Brisket
I’m adding this recipe because it’s a beginner’s guide to smoking brisket. Plus, the advice is from Aaron Franklin.
If you don’t know who Aaron Franklin is he owns Franklin’s Barbecue in Austin. Google it. People line up for hours to eat at his place.
And now we have his tips. Enough said, except maybe a thank you to Smoked BBQ Source.
10. Beer Can Chicken
A recipe similar to this is what got my husband started with smoking. The beer can chicken idea really intrigued him and I loved watching him get passionate about a food the way that I do.
He cooked it for me for Mother’s Day. At the time, I was working in a restaurant. He and our girls came and sat with me at dinner and ate together. It was super sweet. I am lucky.
And so are you because you have this recipe from This Mama Cooks.
11. Deviled Eggs
I’m excited to be giving you something besides a meat to smoke. This chef must be the real deal- they smoked deviled eggs. How cool is that!
Even better, you can cook your ham and with thirty minutes left add these babies in and it will all come out at the same time. Now that’s what I call winning!
12. Macaroni and Cheese
I think I must have tried slow cooker macaroni and cheese before because I can taste it as I am writing about it!
This one is extra cheesy because it has several types of cheese including cream cheese, cheddar, and Parmesan.
It cooks for one hour at 225 degrees. Head over to Mr. Food Test Kitchen for the full recipe.
13. Smoked Stuffed Cornbread
They had me at pulled pork. Stuffed inside cornbread sounds even more delicious.
You could finish your pulled pork and keep the smoker going for another 30 minutes or so in order to assemble and let it cook, though you may have to bump the temperature up because the recipe calls for 375 degrees heat.
To read more, head over to Thrillist.
14. Jalapeno Mashed Potatoes
This is a recipe that says it is cooked in an electric smoker. That means no wood taste to it however, I am sure it could be adapted.
I chose the recipe because this would be right up the alley of a spice lover. Spiced and smoked go hand in hand as far as flavors go.
If you try it, let me know what kind of wood you use. For more information on the recipe check out Charbroil’s site.
This would be another recipe perfect for my husband. He has done chicken in pineapple boats for us before.
Leigh Ann of Houseologie wrote this recipe after her husband made it for Memorial Day.
In her words, Swineapple is, “a hollowed out Pineapple, stuffed with boneless pork loin then wrapped in bacon.”
17. Ham that Goes Beyond
I write ham that goes beyond because when most people think of ham they just think of honey or brown sugar glazed ham but this one uses pineapple, white wine, brown sugar, honey, and Dijon mustard. That’s a lot of stuff!
A lot of good stuff. Which means it will either be good or bad. I guess we’ll just have to see for ourselves. The recipe, created by Tom Jones, can be found over at the Grillin’ Fools.
18. Smoked Cheeses
Have you ever gotten smoked cheese from the deli? It’s so good and light. It brings out a different flavor I didn’t even know existed!
I love the idea of doing this. The author of this post, Lavern Gingerich, does a great job of explaining how to do it and then showing you how to properly store it for short or long-term use.
As a prepper, those kinds of posts always make me happy!
19. Smoked Vegetables
The really good news with these vegetables is they could be thrown on and only need a few minutes (about fifteen) before they are finished and ready to go.
Pick the vegetables of your choice, though ideas are offered on Cooking on the Side, put them on a skewer, and go to town with the grilling.
Good, good stuff and no need to be indoors on a nice afternoon!
20. Baked Beans Smoker Recipes
The idea of smoking baked beans is a bit of a no-brainer to me. It makes sense because baked beans go so well with smoked meats.
As a matter of fact, it has me wanting to hunt down another recipe for you. But first, head here to try this recipe for yourself. The gentleman shows you how to do it, step by step as is shown in the grilling recipe book down in the left-hand corner.
21. Smoked Sausages
Yes, this is the recipe I was looking for- smoked sausages. It looks delicious and I can almost smell them.
Sausages are a big hit around our house. We eat them for breakfast, lunch, and dinner- in jambalaya, by themselves, or whatever else we can find honestly.
Be sure to check out the black peppercorn‘s take on this must-have meat!
22. Hickory Smoked Green Beans
Yet another winner in our home, I have green beans in the fridge that I bought from the farmer’s market yesterday. We eat a lot of green beans at our house.
Making these would be simple enough. It takes about three hours on the smoker to get them to just the right consistency to dig in.
Head over to How to BBQ Right to see the recipe in full detail.
23. Meat Lover’s Breakfast
This meat lover’s breakfast really is what it says it is- a meat lover’s delight. It has bacon, sausage, eggs, tater tots, cheese, onions and a few other items.
It’s cooked for 45 minutes at 350 degrees. So if you didn’t have a smoker one day you could opt for the grill, or on that rare occasion that it’s just too cold to go outside, the oven is always an option as well.
This unique breakfast or breakfast-for-dinner recipe comes from Date Night Doin’s.
24. Cherry Cobbler Dessert
Another interesting one comes from The Cards We Drew and it includes… dessert. I wouldn’t recommend following her recipe exactly because I much prefer real butter, but otherwise, it looks delicious.
With the ice cream on top- it’s a hot summer’s night’s dream.
25. Apple Bourbon Crisp
This is a fall dessert that is actually made for the smoker, not the grill. I think smoking is one of those things that can be done year around, especially if you live down south.
Since apples are a fall food, smoker recipes such as this just go to prove that others feel the same way I do. So now is the time to chow down on this apple crisp recipe.
I hope you’ve enjoyed my insight on what foods I cannot wait to try with my students, perfect, and then cook for my family and friends. After all- that’s what cooking is all about- taking what works for you and fixing what doesn’t.
Be it a Shepherd's pie, made with ground lamb, or a beef Cottage pie, this is the ultimate comfort food. Creamy mashed potatoes cover a generous layer of meat and mushrooms in a delicious gravy. Easy and inexpensive, this British classic uses leftover lamb from the Sunday Roast.
Ready in 70 minutes, assemble by covering the meat with potatoes, topping it with cheese and baking it for 35 minutes. Serve with roasted veggies or a fresh salad, warm bread and butter.
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