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Kubik

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Elroydb

Webpage Manager
Elysian

Recruitment Officer
Whoopnickles

General Officers
Impaler
Taiberon

Appetizers & Snacks
Soups & Stews
Sauces & Marinades
Veggies & Side Dishes
Entrees

Entrees - Vegetable

• Yucca
• Mojo marinade

1. Boil some yucca till its nice and soft
2. Drain yucca
3. Add Mojo marinade

Entrees - Pork

• 1 pork shoulder
• garlic cloves
• Mojo marinade

1. Remove skin from pork and stab multiple times with knife.
2. Place whole garlic cloves inside holes. The more you add the better it will be.
3. Make enough Mojo to cover half of the pork in a large soup-like pan.
4. Rub the meat down with the Mojo and let it sit over night.
5. Next day cook it covered for 1.5 hours at the highest temp your oven goes, then drop it to 250 for the 30 minutes per pound uncovered.

Entrees - Poultry

• 8oz chicken brest
• shredded Jack & Cheddar Cheese
• yortilla chips or stips
• lime juice
• mexican rice

1. Season chicken to taste.
2. Cook for 4 min each side or until cooked (170° F)
3. Cover with Mexi Ranch dressing*
4. Top with shredded jack and chedder cheese. Melt to likeing
5. Place chciken on bed of tortilla chips/strips
6. Serve with mexican rice
7. Squeeze fresh lime juice on top and serve

• 4 boneless, skinless chicken breasts (thawed)
• 1 bottle Italian dressing

1. Take a 1 gallon ziploc bag, put in chicken.
2. Add the entire bottle of dressing and seal the bag.
3. Place in the fridge for a minimum of 3 hours.
4. After marinating, pull out bag and dump chicken and dressing both into a baking pan.
5. Bake on 350 for 15-20 minutes, or until cooked (170° F). (need exact recipe to know exact length).
6. Use left over dressing as a dipping sauce or spread over top of chicken as you feel fit.

• chicken breast (1 per person)
• garlic cloves, chopped

1. Preheat oven to 450°
2. Cut pocket into each chicken breast.
3. Insert roughly 3/4 of a chopped clove of garlic per chicken breast.
4. Place in a baking dish/pan, and cover with mango lime salsa.
5. Cook for 35-40 minutes or until cooked (internal temp of 170°).
6. Serve.

• chicken breast (1 per person)
• ham steak
• pineapple (I buy the dole, already cut up kind in a plastic jar)
• shredded cheddar cheese

1. Place Chicken Breasts between wax paper.
2. Pound the shit out of them until they are flat (I cook this when I need to release some unwanted energy).
3. On a clean cutting surface slice ham steak thinly.
4. Place some cheddar cheese on the flattened chicken.
5. Place ham on top of cheese.
6. Place pineapple on top of chicken.
7. Roll up chicken. Sometimes I have to use a toothpick to keep it closed.
8. Place in shallow baking dish and pour a bit of the pineapple juice from the jar on top.
9. Cook in oven for 30 to 40 minutes in 400° oven or until cooked (internal temp of 170°).

Entrees - Fish

• 1 Salmon (Filets, half a fish, whatever you like)
• 1 bottle of Sweet baby rays BBQ sauce
• 1 Tablespoon of black pepper per fish
• 1 Tablespoon of Crushed Red
• 1 Tablespoon of Coriander
• 1 Bottle of your fav Blue Cheese Dressing
• 1 heap of olive oil

1. Mix black pepper, crushed coriander and red peper on a paper plate.
2. Toss in a small amount of salt, and i do mean small.
3. Grab fish place fish on said plate. Coat both sides.
4. Heat olive oil in a skillet till its hot.
5. Place coated fish in skillet. Cook until the outside of the fish turns pink and a little tiny bit crunchy.
** YOU ARE NOT TRYING TO COOK THE FISH IN TEH OILZ. You are just searing the bad boy and getting the yummy of the pepper and seed into the fish.

6. Once that part is done put the fish on a baking pan and throw it into your stove set at broil.
7. Let cook till the fish is about half way done, or around 5 to 7 minutes depending on the size of the fish.
8. Remove from oven and generously add blue cheese dressing, now cook the fish till its done. (140° F)
9. When it comes out of the oven add a small very small strip of the BBQ sauce right down the center of the fish.
10. Let the fish cool and rest for a good 5 mintues while you finish up your side dishes.
11. Serve, enjoy and bask in the +15 stamina sauce.

• salt = Kosher Salt
• Pepper = Fresh Ground

Salsa Fresca
* Please see recipe here

Mango Coulis - The hotness

• 3 Mangoes Diced
• 1 TBSP fresh rood ginger, diced fine
• Zest of (1) lime (use from the salsa)
• Zest of (1) orange
• Splash of OJ
• 1-2 TBSP of Cilantro
• Salt and Pepper. (go very light to start, adjust to taste)

Team Asparagus

1. Blanche Asaparagus by tossing it into boiling water for about 30sec-1 minute. Immediately remove and place in an ice water bath. This keeps the cruch while breaking down the fibers of the asparagus.
2. Toss onto the grill for some flava flav when you grill your salmon. Don't let it turn "Army Green", you want it to keep a nice color.
3. If it finishes first, wrap in foil to keep heat in.

1. Trim your Salmon like you know what's up (on your side of salmon, you should always remove the skinny little flap on one side. Make sure your salmon cuts are nice and thick all the way across. You'll see what I mean when you get the fish from the market...)
2. Heat grill to 350-400 degrees. Also preheat your oven to 350 degrees.
3. Apply non-stick pan spray liberally (Pam or whatever you use, doesn't matter).
4. Toss salmon down, cook for approx 3-4 minutes, rotate (for kickass grill marks of kickassery), cook for another 2-3.
5. Flip to the other side, rinse/repeat.
6. Take salmon off the grill just before it's finished cooking (temp to touch, it should be almost completely firm). Finish salmon in oven for 3-4 minutes (you can just toss it on a skillet for transportation, toss skillet in oven). This will make it crisp up really nice on the outside, retaining juices etc inside.

1. Put down your rice first, I like using an ice cream scoop for a nice shape.
2. Take your grilled asparagus, lay across your round mound of rice on an angle (so the "flower" is elevated on the ball of rice).
3. Paint the empty part of the plate with the Coulis, use liberally.
4. Place your salmon (with proz grill marks) over 2/3 of the Coulis (leaving some color on an open part of the plate, +pretty points).
5. Garnish salmon with as much of your Salsa Fresca as you see fit, use a sprig of cilantro for +gangster points.

Entrees - Beef

• beef tips
• 1 red onio
• 1 red pepper
• mushrooms
• mashed potatos (your preferance)
• gravy (your preferance)

1. Season beef tips to taste.
2. Juliane(1/4 inch strips) of red onion and red pepper (preferably half red pepper, and 1/4 of a onion)
3. Chop mushrooms in slices about 1/4' thick
4. Put togther in pan and cook for about 5-7 minutes depending on preferance of meat temp
5. make mash potatoes of your likeing (instant woorks good)
6. Place mash potatoes in center of plate and spread beef tips and mix around the mash
7. Pour gravy around onto the beeftip mix, (instant worrks good, But if you have your own type, use that)
8. Serve

• 5 lbs ground beef
• 1 bottle of Thick and Hearty A1
• 1/2 bottle of Bold and Spicy A1
• 3 oz of bacon bits(precooked)
• miscellanous spices

1. Mix it all up realy good, kinda like making bread, you just knead it till the bacon bits and a1 are evenly throughout the meat.
2. Make patties wide and thinish, grilling makes em shrink.
3. Put patties in fridge if ur cooking them within 2 days, freezer if longer.
5. When cookout time is here, just grill to taste. You can grill em frozen, it just takes longer.

• 2 lbs ground beef
• fresh basil
• 4 eggs (whites only)
• bread crumbs
• 3 TSP Frank's Extra Hot Sauce (or another hot sauce of your choice)
• 1 cup parmesan cheese
• 2 TSP fresh garlic
• salt & peppah

1. Remove all hand-worn jewelry. Wash hands thoroughly.
2. Heat skillet/frying pan to medium heat. Coat the bottom with a light layer of oil (olive or vegetable).
3. Combine all ingredients in a large mixing bowl, kneading thoroughly with your hands.
4. Form into roughly circular patties, the size of your palm. If consistency is too dry, add another egg white. If consistency is too wet, add more bread crumbs and parmesan (equally).
5. Place in skillet and cook to desired done-ness.

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