Inspired by @B Rax ’s post in Gyero about what he plans to make this weekend, what are your favorite recipes for cold weather? Chili is obvious (and I’m sure you’d recipe is the best). Other ideas?
Favorite cold weather recipe
- Thread starter Wodie sloot
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alcohol over ice, or in a can....or a bottle.
edit: come to think of it, that's pretty much the same as my favorite hot weather recipe.
edit: come to think of it, that's pretty much the same as my favorite hot weather recipe.
Potato Soup w/ a Grilled Cheese
bean soup.
bag of navy beans, couple of ham hocks, a chopped up onion, maybe some carrots, and salt and pepper. Throw all that in a crock pot and let it simmer all day
bag of navy beans, couple of ham hocks, a chopped up onion, maybe some carrots, and salt and pepper. Throw all that in a crock pot and let it simmer all day
Chili
Potato Soup
Pinto Beans / Cornbread / Fried Potatoes
Open Faced Pot Roast Sandwich
Beef Tips and Noodles
Had 2 of those this week, will probably have one or two next week.
Potato Soup
Pinto Beans / Cornbread / Fried Potatoes
Open Faced Pot Roast Sandwich
Beef Tips and Noodles
Had 2 of those this week, will probably have one or two next week.
Chicken and Andouille Sausage Gumbo. Below is the recipe from famous K-Paul's in New Orleans. Fantastic stuff. A good short cut for the recipe is to simply use the meat from a rotisserie chicken rather than frying up your own.
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Chili, goulash, beef stroganoff, lazy man/skier's stew, manhattan clam chowder.
It got down to -15 a few nights ago, and it's gonna be down in the negatives this Saturday night. Got a bad ice storm a few days ago and it's literally just been a skating rink.
As for drinking, bourbon is always warming, mulled wine, Christmas ales and stouts.
I saw a recipe for a cold milk and bourbon slushi-type drink I really want to try.. I guess it's pretty big in the south??
It got down to -15 a few nights ago, and it's gonna be down in the negatives this Saturday night. Got a bad ice storm a few days ago and it's literally just been a skating rink.
As for drinking, bourbon is always warming, mulled wine, Christmas ales and stouts.
I saw a recipe for a cold milk and bourbon slushi-type drink I really want to try.. I guess it's pretty big in the south??
Our cold comfort, red beans and rice with shrimp or crawfish boudin creole style with hot sauce and sweet cornbread and plenty of beers and wine 
A French cassoulet or the Beef Bourguinon. Thick and booming.
Food: Grilled ham and cheese w/chili; chicken and dumplings; ham and noodles.
Drink: Imperial Stout (various styles). Go-to = Guinness Nitro Stout.
Dessert: Warm brownies topped with whipped cream.
Drink: Imperial Stout (various styles). Go-to = Guinness Nitro Stout.
Dessert: Warm brownies topped with whipped cream.
That was actually Christmas dinner for my family this year. Mom decided it was too expensive to cook for everyone anymore (7 kids popped out in the last 13 years). SO we got soup and it was great.Vegetable beef soup.
Had soup last night, confirmed, it's not a meal.
I made this Creamy chicken noodle soup yesterday. I used less milk and more broth because all I had was wh milk.
And this Broccoli cheddar soup tonight. I ended up using quite a bit more cheese and topping with Parmesan.
@Kooky Kats, what is your favorite Beef Bourguignon recipe?
@B.B.d.K. didn’t you make a chicken and dumpling recipe last weekend?
And this Broccoli cheddar soup tonight. I ended up using quite a bit more cheese and topping with Parmesan.
@Kooky Kats, what is your favorite Beef Bourguignon recipe?
@B.B.d.K. didn’t you make a chicken and dumpling recipe last weekend?
Chili
Mississippi Pot Roast over mashed Potatoes
Lamache and pasta
Tacos
Smoked/Roast Turkey(for leftovers) that becomes hot browns, turkey melts, or turkey n dressing.
Mississippi Pot Roast over mashed Potatoes
Lamache and pasta
Tacos
Smoked/Roast Turkey(for leftovers) that becomes hot browns, turkey melts, or turkey n dressing.
Up in in the Albany NY region, but spend a good deal of time north in the Adirondacks. Some of the high peaks in the ADKs get snow in early September. This coming Saturday its going to be in the single digit during the day and negatives at night. I dont even want to know what it's gonna be like in the mountains.
But I looked, Lake Placid is gonna be -19 tonight lmfao. That suckksssss.
Probably the best chili I've had:
gumbo or etoufee would be mine as well.
Yep. I dont mind the cold now, but I know as I get older it'll pose problems. When it gets this cold it really becomes problematic to do anything.
But it makes cold weather cooking, and indoor drinking by a fire that much more enjoyable!
Young’s Chocolate Stout and Left Hand Milk Stout are two other very good nitros. I think I like both better than Guinness and Murphy’s.
Soup beans w/ham hock & onions. Hot chow-chow to top it off. Serve with a side of cornbread and collards slow cooked with smoked turkey neck, wings, or legs.
Chicken and Andouille Sausage Gumbo. Below is the recipe from famous K-Paul's in New Orleans. Fantastic stuff. A good short cut for the recipe is to simply use the meat from a rotisserie chicken rather than frying up your own.
Question for you. If you use the rotisserie chicken, do you still coat it in the seasoning and fry it a little? Just wondering how to get the dark roux with the shortcut.
Sounds good , but the Chili's in abodo sauce I buy are hotter than hades , that would be one warm chiliProbably the best chili I've had:
Lots of soups, stews, chili. This fall/winter I've made chili, french onion soup, potato soup, 2 different vegetable soups, butternut squash soup. I do an irish pork stew with guinness and cabbage that's really good - need to do that soon. I haven't done any roasts or beef stews this year yet just because beef has been expensive, but I'll usually do a sirloin tip roast or two, and use some chuck roast in a stew with root vegetables.
I do not fry the rotisserie meat. I simply add it to the gumbo toward the end of the cooking. The flour, oil and Cajun Magic (spice mix) will make your roux. You can add a little extra spice mix for extra red color. However, the dark color really comes from cooking the flour at a high heat with the oil. It will slowly turn darker going from pale to light brown to dark brown while you whisk it.
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Thank you! I've never made a dark oil/flour roux, just butter/flour for mild white sauces. Appreciate the recipe and the help. I'm sure I'll throw in some paprika to add some flavor and color.
What's the saying about making a roux. If you haven't burned it before then you don't know how to make it. Pretty much have to get it on the edge of being burned for it to be a "Louisiana Roux".
Not gonna lie I’ve been super into Ramen and Pho lately for cold weather. It’s fantastic. You should look into good ramen recipes if you’ve never had.