The Cookout

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The Cookout

Let's Cook!

Rollie Forbes

Rollie Forbes

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Let's share some of our favorite recipes & cooking tips!
I make this French toast when I don't feel like using Brioche. It's not the healthiest meal, but it's a delicious (and easy) breakfast treat!

Pound Cake French Toast

Ingredients:
  • 1 (16 ounces) store bought pound cake
  • 3 eggs beaten
  • 1/3 cup heavy cream or 1 cup milk
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons butter or margarine
  • powdered sugar
  • berries and syrup for serving
Directions:
  1. Mix eggs, milk almond extract, vanilla extract, cinnamon and salt in a large mixing bowl.
  2. Melt butter on a skillet over medium/low heat.
  3. Slice pound cake and dunk in egg mixture.
  4. Cook pound cake on skillet for 2-3 minutes or until golden brown.
  5. Top with berries, syrup, and powdered sugar, then serve.
 
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Blackgravity

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    Easy Fast and Delicious

    SHRIMP AND GNOCCHI WITH GARLIC PARMESAN CREAM SAUCE​

    INGREDIENTS:​

    • 1 (16-ounce) package DeLallo Potato Gnocchi
    • 2 tablespoons unsalted butter
    • 1 pound medium shrimp, peeled and deveined
    • Kosher salt and freshly ground black pepper, to taste
    • 2 tablespoons chopped fresh parsley leaves

    FOR THE GARLIC PARMESAN CREAM SAUCE​

    • 1/4 cup unsalted butter
    • 4 cloves garlic, minced
    • 2 tablespoons all-purpose flour
    • 1 cup chicken broth, or more, as needed
    • 1 teaspoon dried thyme
    • 1/2 teaspoon dried basil
    • 1/2 cup half and half*
    • 1/2 cup freshly grated Parmesan
    • Kosher salt and freshly ground black pepper, to taste

    DIRECTIONS:​

    1. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
    2. Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
    3. To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
    4. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
    5. Stir in shrimp and gnocchi, and gently toss to combine.
    6. Serve immediately, garnished with parsley, if desired.
     

    Attachments

    Shrimp-and-Gnocchi-with-Garlic-Parmesan-Cream-SauceIMG_5506.jpg
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    Rollie Forbes

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    Blackgravity said:
    Easy Fast and Delicious

    SHRIMP AND GNOCCHI WITH GARLIC PARMESAN CREAM SAUCE​

    INGREDIENTS:​

    • 1 (16-ounce) package DeLallo Potato Gnocchi
    • 2 tablespoons unsalted butter
    • 1 pound medium shrimp, peeled and deveined
    • Kosher salt and freshly ground black pepper, to taste
    • 2 tablespoons chopped fresh parsley leaves

    FOR THE GARLIC PARMESAN CREAM SAUCE​

    • 1/4 cup unsalted butter
    • 4 cloves garlic, minced
    • 2 tablespoons all-purpose flour
    • 1 cup chicken broth, or more, as needed
    • 1 teaspoon dried thyme
    • 1/2 teaspoon dried basil
    • 1/2 cup half and half*
    • 1/2 cup freshly grated Parmesan
    • Kosher salt and freshly ground black pepper, to taste

    DIRECTIONS:​

    1. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
    2. Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
    3. To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
    4. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
    5. Stir in shrimp and gnocchi, and gently toss to combine.
    6. Serve immediately, garnished with parsley, if desired.
    Click to expand...
    That looks good! I'll have to try that one night.
     
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    Jay

    Jay

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    Here’s my quick teriyaki beef recipe:

    C0E7E105-4A79-4C1D-8659-7094EE36CB78.jpeg

    6 Tablespoons of each:
    • Mirin
    • Sake
    • Dark Brown Sugar
    • Soy Sauce
    Mix all together.

    Take chopped beef. Saute in skillet for 2 minutes and then pour teriyaki sauce over it. Cook til desired temp.

    Serve with rice.
     
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    Rollie Forbes

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    Jay said:
    Here’s my quick teriyaki beef recipe:

    View attachment 1445

    6 Tablespoons of each:
    • Mirin
    • Sake
    • Dark Brown Sugar
    • Soy Sauce
    Mix all together.

    Take chopped beef. Saute in skillet for 2 minutes and then pour teriyaki sauce over it. Cook til desired temp.

    Serve with rice.
    Click to expand...
    That looks good, Jay! A quick and easy to follow recipe. Thanks, bruh!
     
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    Blackgravity

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    I'm a big Chowder and soup fan, here's a good one I make at least once a month.​

    Creamy Chicken and Wild Rice Soup​

    ​

    Ingredients​

    • 1 cup uncooked wild rice
    • 1½ pounds chicken breast, cut into ½-inch cubes
    • 2 teaspoons salt, plus more to taste
    • 1½ teaspoons black pepper
    • 2 tablespoons olive oil
    • 4 tablespoons butter
    • 1 cup onion, diced
    • 1 cup carrot, diced
    • 1 cup celery, diced
    • 4-5 cloves garlic, minced
    • 2 bay leaves
    • ½ cup all-purpose flour
    • 6 cups chicken broth
    • 1 cups water
    • 2 cups cream or half and half
    • 2 tablespoons chopped mix of your favorite fresh herbs (thyme, tarragon, sage, oregano, parsley)

    Preparation​

    1. Rinse the wild rice in a strainer until the water runs clear.
    2. Season chicken breast with 2 teaspoons salt and pepper and set aside.
    3. Heat oil and butter in a large, heavy-bottomed pot over medium-high heat.
    4. Add onions, carrots, and celery to the pot and season with salt. Cook the vegetables 2-3 minutes or until slightly softened.
    5. Add bay leaves and minced garlic and cook for 1 minute or until fragrant.
    6. Add uncooked wild rice to pot and stir to coat in oil and butter. Cook the wild rice 2-3 minutes or until toasted and fragrant.
    7. Lower the heat to medium, sprinkle flour over the rice mixture and stir to combine. Cook the flour for 1-2 minutes or until flour is no longer raw, but has not yet started to brown.
    8. Slowly add the chicken broth and water to the pot about 2 cups at a time, stirring continuously until you have added all of it. Bring the mixture to a boil and then lower to a simmer.
    9. Add the cubed chicken breast, stir, and cover with the lid. Cook for about 40 minutes (stirring every 10 minutes) or until the wild rice is cooked to your liking.
    10. Remove the lid from the pot and add cream and chopped herbs. Taste the soup and adjust seasoning with salt and black pepper.
     

    Attachments

    1aa29ef70694846f7926d2cd3cc4f65d (2).jpg
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    TheHarmattan

    TheHarmattan

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    I went out with a friend and ate snails for the first time. My mind wanted me to puke but I liked the taste if I am being honest.

    But I will not eat a frog unless I am dying. I'd boil a boot first.

    At 3:08 that frog is saying put some sauce on my dick.

    View: https://www.youtube.com/watch?v=s8SveP7mBLw
     
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    Rollie Forbes

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    TheHarmattan said:
    I went out with a friend and ate snails for the first time. My mind wanted me to puke but I liked the taste if I am being honest.

    But I will not eat a frog unless I am dying. I'd boil a boot first.

    At 3:08 that frog is saying put some sauce on my dick.

    View: https://www.youtube.com/watch?v=s8SveP7mBLw
    Click to expand...
    Frog legs taste like chicken. They're not as popular as they used to be, though.
     
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    GwynShivers

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    GwynShivers

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    Attachments

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    • Mad Props
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    GwynShivers

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    Rollie Forbes said:
    Oh really? You're a keeper! The only thing my ex knew how to make was reservations!
    Click to expand...
    🤣🤣 My Mom had me standing in a chair, over the stove at 5 years old. I make Amercan, Chinese, Jamaican, Mexican, Sea Food, Soul Food, Vegetarian & Vegan. Starting our food business after settling in GA.
     
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    Rollie Forbes

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    GwynShivers said:
    🤣🤣 My Mom had me standing in a chair, over the stove at 5 years old. I make Amercan, Chinese, Jamaican, Mexican, Sea Food, Soul Food, Vegetarian & Vegan. Starting our food business after settling in GA.
    Click to expand...
    Nice! Your mom instilled that entrepreneurial spirit in you early. That's what more Black parents need to do.
    Also, make sure you pass down those recipes. Too many of our young people have forgotten how to burn in the kitchen.
     
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    GwynShivers

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    Rollie Forbes said:
    Nice! Your mom instilled that entrepreneurial spirit in you early. That's what more Black parents need to do.
    Also, make sure you pass down those recipes. Too many of our young people have forgotten how to burn in the kitchen.
    Click to expand...
    Absolutely! Either that or they weren't taught. Even my son knows how to cook. When their friends used to come to dinner, everyone helped out, so they know as well. Learned agriculture from my grandmothers.
     
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    TheHarmattan

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    GwynShivers said:
    My lamb chops below, only natural seasonings. Also made loaded baked potatoes & broccoli with cheddar cheese sauce.
    Click to expand...
    I'm coming over!
    😂👌
    Edit: for the food!

    I had to edit because some mouth breather might think that I mean something else😂👌
     
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    D

    Deleted member 231

    Guest
    Blackgravity said:
    Easy Fast and Delicious

    SHRIMP AND GNOCCHI WITH GARLIC PARMESAN CREAM SAUCE​

    INGREDIENTS:​

    • 1 (16-ounce) package DeLallo Potato Gnocchi
    • 2 tablespoons unsalted butter
    • 1 pound medium shrimp, peeled and deveined
    • Kosher salt and freshly ground black pepper, to taste
    • 2 tablespoons chopped fresh parsley leaves

    FOR THE GARLIC PARMESAN CREAM SAUCE​

    • 1/4 cup unsalted butter
    • 4 cloves garlic, minced
    • 2 tablespoons all-purpose flour
    • 1 cup chicken broth, or more, as needed
    • 1 teaspoon dried thyme
    • 1/2 teaspoon dried basil
    • 1/2 cup half and half*
    • 1/2 cup freshly grated Parmesan
    • Kosher salt and freshly ground black pepper, to taste

    DIRECTIONS:​

    1. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
    2. Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
    3. To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
    4. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
    5. Stir in shrimp and gnocchi, and gently toss to combine.
    6. Serve immediately, garnished with parsley, if desired.
    Click to expand...
    I might have to test this recipe out this weekend. Looks real good.
     
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    Rollie Forbes

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    Easy Pepper Steak

    INGREDIENTS :
    *2 pounds of flank steak cut against grain into thin slices
    * 2 bell peppers cut into bite size pieces
    * 1 large onion
    * 3 cloves of garlic minced 1/2 thumb size ginger minced
    * 6 tablespoons oil (1/3 for marinade, 1/3 for stir frying of steak, 1/3 for stir frying vegetables) * 1&1/2 tablespoon of honey
    * 1/2 tablespoon chicken seasoning (substitute with all purpose seasoning)
    * Pinch each of crushed black pepper for marinade, and slurry
    * 1/2 cup of water
    * 2 tablespoon of soy sauce (1/2 light and 1/2 dark)
    * 3 tablespoons corn starch (1/2 for marinade, 1/2 for slurry)

    Instructions
    1. Marinate meat for 20-30 minutes prior to cooking.
    2. Place skillet on medium heat, add oil, wait till oil is sizzling hot place steak in batches, spread out in pan for 2 minutes on each side, to obtain a sear/caramelization.
    3. Transfer cooked steak to a bowl to stop cooking. Repeat this process till all steak is cooked.
    4. Proceed with cooking vegetables in a wok by adding remaining oil to wok in high heat. Add remaining garlic and ginger, crushed black pepper and salt, stir and cook for under 30 seconds. Add vegetables and cook to your preferred crunch/done-ess.