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I enjoy making a good meal, or finding a good recipe and having it turn out right. While I can do the usual guy stuff - grill a steak, make a peanut butter and banana sammich, or mac and cheese, I also like to try other things. Since my wife is from Korea, she is excellent at cooking Korean food, but sometimes if I want a good old American meal, or Italian, or Mexican, etc. I have to make it. My kids love it when it's my nights to cook!

Anyway, I recently was given a recipe for a Black Russian cake, which is probably the finest cake I have ever eaten! It has Kahlua and vodka in the recipe, and Kahlua is used to make a glaze. It stays so moist, it is unbelievable!

I also make an EXCELLENT broccoli-cheese cornbread that is somewhat spicy, but delicious. Everyone expects me to bring this dish when we have a family get-together!

Any way, I'm willing to share if you are! Tell us what your specialties are! I love trying new things!

I make a very good chili, I don't make the kind that have the fireman water down your mouth...no, that's not me, but it is very tangy and gets all your taste buds to come alive...I enjoy that.

I've recently found out that I make a killer turkey soup! Wife had to work the 3 days after Thanksgiving and asked me not to toss the bird away, she wanted to try to make turkey soup....yeah, when is she going to have the time to do that? I thought, so I wound up making turkey soup that brought a smile to her face and a few others who were willing to give it a shot.

I'm also quite handy with an Italian dish of rigatoni, green peppers, onions and mushrooms along with pepperoni in a good red sauce that I mix up with what's around in the cabinets....

Black Russin cake....is the recipe for share? That sounds awesome!

Sure sounds like good stuff! My chili usually is made with venison burger, but if I didn't tell you would never know. My wife made some turkey soup last year from a fried turkey my dad had done Cajun style. Man was it good!

How would you like the cake recipe? PM, email, or just post it here?

PM would be just fine, now cakes are left to the Mrs...she's the baker, I've not dabbled into any of that...and man does she make GREAT TOFFEE BARS, I mean to die for!

On its way!

Thanks I received it, that sounds too good!

I like to cook a bit myself, and like most men, chili is high on the list. Much like Golf-a-holic, I don't like mine to set you on fire although you can change my recipe to do that if you want. BTW, I think venison in this recipe would be fantastic. I started collecting chili recipes and taking little bits from different ones to adapt my own recipe. Golf-a-holic, I would love to see your recipe and would gladly share mine with anyone who wants to try it. I call my recipe Kevin’s Sorta’ Sizzlin’ Slightly Sweet Chili because it starts off with a bit of a sweet taste, then its statys to heat up in your mouth. Has alot of stuff most people never think to put into chili like brown sugar, cinnamon, and bakers chocolate. And of course I make my chili in a big cast iron pot but it will still work in a regular pot or crock pot.

I also have a really good 7-up pound cake recipe that all my family loves. I'll share that as well.

I think this is a really good non golf thread. hopefully it will keep going. Drop me a PM if you want any of these recipes.

Hi Kevin,

Oh man, I was worried about that, I don't have a recipe written down for it, I kind of go with the flow of what we have in spices, etc...I mean the basics of cooking the lean ground sirloin (onion powder, garlic powder, ground fresh peppercorns, seasoning it as it cooks, the onions and green peppers cooking with the ground sirloin...crushed tomatoes, tomato paste, beans obviously, sometimes I'll use some of the hot beans from various makers...then I have three pepper sauce and the Franks Redhot...more ground fresh peppercorns...kind of work it all. One of the things I do is make sure I drain the beans from the sauce (if they're not the hot beans in a can)...this will reduce the fat content.

I'm more of a see how it goes, not really measuring, you know...I see how it smells and tastes as it's cooking...a real "feel" type of meal for me, which I do like doing very much.

Hope this helps, I'd love to give yours, "Kevin’s Sorta’ Sizzlin’ Slightly Sweet Chili" sometime.

golf-a-holic

Donnakay, I PM'd the recipe to you! Enjoy!

golf-a-holic, your chili making process sounds like mine! Each batch is similar, but no two are exactly the same. There used to be a brand of chili beans, I thin they were B&M, that were labeled hot, but they weren't killer hot. I would use them and not have to use as much chili powder and cumin. But in the last year or so, all I can find are the "mild" variety, so I've had to adjust. I also love the fresh ground pepper - makes a real difference.

Kev, your chili sounds good. I've used things like cinnamon, nutmeg, and allspice in mine before, but never found just the right combo. Never tried chocolate, but watched a chili cookoff on Food Network once where the guy that came in second used a dark chocolate. I do use honey sometimes, and brown sugar, but it depends on the type of onions and beans, etc. that I have available.

When I was in the Air Force and lived up in Ft Walton Beach, FL, we had a chili cookoff at our church. Being an Air Force community, there were folks from all over the country, and many diferent types of chili. Some of the recipes I wouldn't even call chili, they were more like soups, but they were all tasty. It was one of the best turnouts we had ever had for a church social - everybody thinks their chili is the best!

Yea, it's definitely one of knowing how you want it to turn out and the ingredients on hand as well as knowledge of what will through trial and error give the taste you desire...I do like the flexibility of it, because I don't really like following recipes as per measurements...although do realize it's a necessity for some...with Chili, not so as we know.

Yeah, I steal ideas to add to my chili and use that as a starting point, but like you guys, constantly tasting as I go. The chocolate that I use is dark bakers chocolate and it isnt alot of it. One of the things I have started to do, is when I am browning my meats, I put in some of my chili powders and other spices. The sudden direct heat seems to bring the flavors out even more. I love use my cast iron pot for this. Only problem is if I add all the different beans, it is sometime to much for that pot. I bought this cast iron pot almost solely for cooking my chili. Bought it used and it was already pretty seasoned but I seasoned it more once I got it.

Whereabouts in MD are you from before Pittsburgh? I am on the east side of Baltimore, just outside the Beltway in Middle River. All your recipes sounds great, so i wouldn't know what to ask for. I also have a really easy and good Sloopy Joe recipe. Bet yours and mine are really close. Great meal to whip together in the summer time really quick. Do you put pickle relish in yours? My Mom used to make it that way and I love it but my other half doesn't like the thought of it so I always have to either make two batches or leave it out.

I cook a little on & off, one saying i have... "measuring is for women!" I rarely measure out ingredients, not a bad estimator, and i find my way tastes better anyway. This is different for stuff like cake though. I almost always measure ingredients when baking.


Speaking of cake, would you PM me the recipe for that Black Russian Cake? Thanks!

Another request for that Black Russian cake recipe please. I usually get my recipes from a site called "all recipes", they have tons of recipes and I usually take a bit of this one and a bit of that one, depending on what sounds/tastes good from memory and mood. The weirdest one I found tells you to cook your fish in the dishwasher. I'll find the link if you don't believe me, but I won't "cook" that way, so sorry, no reviews here.

Also, the mother of italian cookbooks was recently published in english, it's called "the silver spoon" and I found it on amazon's site. It's been italy's best seller for the past 50 years, often given as a wedding gift. I'm a get it soon, and hopefully get my wife to start cooking more...which probably means I will have to clean up more. Nevermind - I'll cook!