CLOSED $25 Top Chef Summer Recipe Contest *ALL MEMBERS

on the grill. shrimp glazed with a mixture of texas pete and bbq sauce. mostly texas pete..love the spicey flavor along with a ice cold beer and grilled steak to perfection. and of course homade potatoe salad and grilled corn on the cob...yummmmmmmmmmyyyyyyyyyyyyyyyyy

My favorite is tuna salad for picnics.
For a party size portion:
2 lbs. shells noodles
2- cans baby peas
3-cans tuna
3- cans baby shrimp
Mayonnaise
Mix all ingredients together, then salt and pepper to taste.

Very COOL contest! Thanks

Fire-Roasted Nachos

Let your hungry campers fend for themselves (with adult supervision, of course) by offering a dish they can assemble and cook over a campfire or grill. Just have each camper collect a stick that's sturdy and not too dry.

RECIPE INGREDIENTS:
PER SERVING:
4 3/8-inch disposable aluminum pie pan
1/2 cup tortilla chips
1/2 cup Cheddar or Monterey Jack
Toppings, such as diced tomatoes and bell peppers, sliced jalapeños, and black beans
12- by 16-inch piece of foil
Salsa (optional)
1. Let the kids combine all the ingredients in their pan. Then seal it in foil (a double layer if you're cooking over an open flame) as shown, folding over the extra foil at the top to make a sturdy handle to poke a stick or tongs through.

2. Hold the packet over a campfire or set it directly on a grill to melt the cheese, about 10 minutes. Let the pack cool briefly, then open it carefully. Serve with salsa, if desired.

Does anyone have a recipe that uses truffle oil or black truffles?

French Scrambled Eggs With Truffle Oil

Ingredients
12 large egg
1/4 cup mineral water, plus
2 tablespoons mineral water
6 tablespoons unsalted butter, cold (cut into small pieces})
fresh ground pepper
sea salt
2 teaspoons white truffle oil
1 tablespoon chives, finely chopped
6 brioche bread, warmed or 12 slices brioche bread, toasted
Directions
1In a bowl, whisk the eggs and water;.
2Melt 2 tablespoons of the butter in a large stainless steel bowl set over a pot of simmering water; Add the eggs and cook over low heat, gently stirring with a heatproof rubber spatula and scraping the bottom of the bowl until the eggs just begin to set, about 5 minutes;.
3Add the remaining butter to the eggs, 1 piece at a time, and cook, stirring and scraping the bottom and sides of the bowl, until the eggs are thick and cooked through but still soft, about 5 minutes longer.
4Season with salt and pepper; transfer to plates.
5Drizzle with the truffle oil, sprinkle with the chives and serve at once with the brioche.

jovida, YUMMIE!!! THANKS!

Black Truffle Balsamic Vinegar

Ingredients
1 cup balsamic vinegar (the greatest you can find)
1 ounce black truffle (cleaned, peeled and cut into fine fine slices)
Directions
1Put the balsamic vinegar and the truffles in a clean, sterilized jar. Let stand for a month in a dark and dry place.
2Put into a nice, clean, sterilized bottle and offer to someone you love.

Green Pea Ravioli With Truffle Butter Sauce

Ingredients
1 cup frozen baby peas, thawed
1 small shallot, finely chopped
1 1/2 teaspoons olive oil
3 tablespoons freshly grated aged monterey jack cheese or parmesan cheese
3 tablespoons fine fresh breadcrumb
pasta dough or wonton wrapper
1/3 cup rice vinegar
1/8 cup dry white wine
1 teaspoon heavy cream
1/3 cup unsalted butter, cubed and chilled
1/4 teaspoon truffle oil (optional)
Directions
1Force peas through the fine disk of a food mill into a bowl to remove skins.
2Cook shallot in oil in a small skillet over moderately low heat, stirring occasionally, until softened. Remove from heat and stir into pea puree with cheese and crumbs. Season filling with salt and pepper.
3Fill ravioli with a level teaspoon of filling in each. Transfer to a baking sheet lined with a dry kitchen towel. Ravioli may be made up to this point 1 day ahead, covered and refrigerated or they can be frozen.
4To make the sauce: Simmer the vinegar and wine over medium heat and reduce until it forms a light syrup (watch carefully toward the end as it tends to burn). Add the cream and reduce heat to low. Whisk in butter pieces one at a time, until emulsified. Add truffle oil, if using. Salt to taste. Set aside and keep warm until ravioli are cooked.
5Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain. Toss with sauce then serve immediately.

Truffles are difficult to find and very expensive as a result! In 1994, black truffles sold for $350 to $500 a pound. In the United States, edible truffles are collected in the forests of Oregon and Washington. In Europe, most truffles are collected in France and Italy.

jovida, I got a good deal on some at Costco and am
taking them to my family reunion! I think the oli was $30 and the truffles were about the same, maybe $40..

THANKS for the recipes!!

Yea that is a good deal, accourding to that high price I mentioned LOL. That was also in the 90's wasn't it?

jovida, A pound of truffles is a lot!! I have maybe few grams
they go a long way

Summer Black Truffle Butter - 3.25 oz/92.6 gr by Marky's, France. Price: $11.84

Summer Black Truffles - whole brushed in jar - 1 oz/25 gr by Eugenio Brezzi, Italy. Price: $12.69

Winter Black Truffles Puree - 0.9 oz/25 gr by Eugenio Brezzi, Italy. Price:
$36.69

Winter Black Truffles - whole brushed in jar - 0.45 oz/12.5 gr by Eugenio Brezzi, Italy. Price: $34.29

http://www.markyscaviar.com/home.php?cat=491

Or you can buy a pig and they can sniff out the truffles for you