The Official Recipe Thread
Okay folks, it seems there's a fair number of chefs on the boards, and I'll wager quite a number of people that enjoy eating food as well. dukemomLA also brought up the idea of a DBR Cookbook, with others showing some interest (DukeUsul, dukefanSD). I think it is a great idea too.
So let's share some recipes and see where this thread goes. If there's enough interest, I'll be happy to coordinate production of a recipe book.
Official Duke Toll House Cookies
Credit Dukepsy1963 for pursuing this recipe originally with the folks at Duke Archives. I've copied Dukepsy1963's post in its entirety here:
Duke Archives just sent me the "classic" Duke Dining Halls recipe for the Official Duke Toll House Cookies....just in time for the NCAA. Eat 'em and urge the team on!!!
Here it is:
Ingredients:
1 cup butter
3/4 cup brown sugar
1/4 white sugar
2 eggs
2 1/4 cups flour
1 tsp.salt
1 tsp. baking soda
1 cup chopped nuts
2 packages semi-sweet chocolate morsels
1 teaspoon of vanilla
Procedure:
1. Let butter stand at room temp until softened. Combine butter with sugars in a round bottomed bowl and work with a wooden spoon until creamy. Add the eggs (well-beaten) to the sugar and butter.
2. Sift flour with salt.
3. Dissolve baking soda in hot water and add alternately with flour to the sugar and butter mixture.
4. Add nuts, chocolate morsels, and vanilla and mix until evenly distributed
5. Drop on greased cookie sheet by tablespoonfuls for a 3" cookie. Yields 6 dozen cookies.
6. Bake at 375 degrees for 10-12 minutes, or until done.
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Enjoy them during the games! Let me know how they worked out for you!
BTW. They also sent another official recipe that I will be sharing with you shortly. ... the Hermit cookie one.
Go Duke!!!!
Beef Stew with Herbed Biscuits
The stuff
- 3-4 slices of bacon, coarsely chopped
- 1.5 lbs sirloin tip roast, cut into 1-inch cubes
- 2 medium onions, cut into 1-inch chunks
- 2 medium carrots, cut into 1-inch chunks
- 2 cloves garlic, crushed
- 1 tbsp flour
- 1 cup red wine
- 3/4 cup water
- 1 tsp tomato paste
- 1 egg, beaten
- Your favorite buttermilk biscuit recipe plus 1 tbsp chopped fresh herbs, such as parsley, rosemary or thyme.
Here is a link to Alton Brown's recipe from the show "Good Eats", as featured on the Food Network Website. Modify his recipe by adding the chopped herbs right before pouring in the Buttermilk. Disclaimer: I've never used Alton's recipe, I just grabbed it for ease.
The cooking
- Mix the wine, water, and tomato sauce together until blended, set aside.
- Pour remaining wine into glasses. Serve.
- Cook the bacon over medium heat in a large Dutch oven (or any other oven-safe pot) until crispy.
- Eat a few pieces of bacon, drain the rest on a paper towel.
- Lightly coat the meat with flour, then brown in the remaining bacon grease on all sides, about 6-8 minutes. Brown the meat in batches if you have to, don't over crowd the pan. Set aside the beef.
- Add the vegetables and saute until golden brown. About 6-8 minutes. Stir gently with a wooden spoon. Make sure you get up all those yummy brown pieces. Have a sip of wine.
- Add garlic and saute for about a minute.
- Return the meat to the pot. Have a sip of wine.
- Slowly stir in the liquid mix, and bring to a boil.
- Reduce heat, cover, and simmer on the stove for about 1.5 hours.
- Refill wine glasses as needed.
- Preheat the oven to 400º.
- Make the biscuits.
- Arrange biscuits in a single layer on top of the stew.
- Brush with eggs.
- Throw the stew in the oven and bake until biscuits are golden brown.
- Eat it.
Prosciutto Grilled Scallops
This smells and tastes great. It's a great appetizer you can throw on the grill right before you start cooking up the main dish.
The stuff
- Bunch of scallops
- Prosciutto
- Bunch of rosemary sprigs
- Olive oil
The cooking
- Fire up the grill.
- Drink a beer.
- Wrap scallops with prosciutto, trimming any excess meat.
- Skewer the little buggers with the rosemary sprigs.
- Lightly brush with olive oil.
- Drink a beer.
- Grill the scallops about 2-3 minutes per side or until opaque.
Don't worry if the rosemary flames up, this can be a good thing. If your rosemary didn't burn up, then serve with the rosemary sprigs still in the scallops. If they're burned up, then just pull em out.
Excited about this thread!
Thanks 2535 miles for starting it! (And...shereec -- rosemary grows like a weed in my yard and hillside, so give me a heads up and I'll send it to you).
When it's not 1:30am, I want to contribute a few of my recipes that I cherish. And again, I think a DBR Cookbook would be a huge bestseller -- and not just among us folk. Cheers to all, and GO DUKE BB as always, and DUKE FB. Have we only just begun?
Chipotle Pork Loin with Peach Salsa
On the grill as I post. :D
The stuff
Pork
- 5 lb. pork loin
- 1 part chipotle pepper
- 1 part brown sugar
- 1/2 part garlic salt
Salsa
- 1 large white peach, chopped
- 1 good ol normal peach, chopped
- 2 roma tomatoes, chopped (Sorry Bostondevil had to post it, forgive me? :o)
- 1 small red onion, chopped
- 1 jalapeno, minced
- 1 bunch cilantro, coarse chopped
- 2 limes, juiced
The cooking
- To prepare the salsa, combine all the ingredients, stir it up and set aside.
- To prepare the pork loin, combine all the ingredients and coat the pork loin.
- Have a beer.
- Fire up the grill. I like to lightly smoke the pork, but this is optional.
- Grill indirectly, about 20 minutes per pound.
- Have many beers.
- Pork is ready to come off the grill when it reaches about 160 degrees. Set it aside for 5 minutes.
- Slice to your preference.
- Top with salsa.
- Enjoy.