" The Thunder from Down Under"   WARNING - may cause players to RUN......  

2 Kangaroo rump steaks, sliced thinly - add 4 tablespoons of Red Thai Curry paste - Cook in Wok on high for 2 minutes.
Add 1 cup coconut cream, carrots, snow peas, bell peppers, onion and a sprinkle of freshly chopped red Thai chilies - Simmer for 8 minutes.
Remove from heat - stir through fresh Bok Choy and serve over Thai rice Noodles with Lemon Grass and enjoy with an ice cold beer


Cheers

Rum Grenades

aka Rum Balls

24 oz chocolate chips
1 1/3 cup dark rum
3/4 cup corn syrup
4 cups icing sugar
300 grams ground almonds
2 boxes Mr Christie's vanilla wafers
300 grams chocolate sprinkles

Crumble vanilla wafers.
Melt chocolate.
Into melted chocolate, blend in syrup, sugar and rum (alternating sugar and rum).
Add ground almonds and crumbled vanilla wafers.
Dip fingers into rum, roll balls, squish/roll chocolate sprinkles on.

If you have more than two of these at a time, do not drive your tank, because, well, you'll be... tanked.  ha ha

Here's my (not so secret anymore) chili recipe;  ** this is the first time that I've ever written it out. I usually go by sight   **

BTW, this will make quite a large pot and I usually freeze several portions for later.

MEAT;
1 lb  lean hamburg
8-10 breakfast sausage (frozen) ** I like to use apple smoked sausage **
2 decent sized chicken breasts
1 decent sized (1/2 to 3/4 lb) round steak
1 med sized (1/2 to 3/4 lb) pork sirloin steak

VEGGIES;
2 good sized fresh tomatoes (go bigger if you love tomato)
1 stalk of chopped celery (approx. 1 cup or so)
2 cups fresh chopped mushrooms (your fav variety)
fresh red, yellow and green bell peppers chopped (approx. 2 cups)
1 large can of red kidney beans (or 2 small cans)
1 large Spanish (red) onion (diced)
1 large yellow onion (diced)
chives (how ever much you like)  
2 cloves garlic chopped finely
2-3 jalapeno peppers (chopped)

SPICES;
1 tablespoon ground cumin
good healthy pinch of oregano
1/4 cup chili powder (or you can use crushed chilies depending on your preference)
1 tablespoon fresh ground pepper
pinch of ground cayenne pepper (or too taste   )
1 teaspoon salt


DIRECTIONS;
in a deep frypan, cook hamburg until 3/4 cooked and drain fully (press in paper towel to remove as much grease as possible)
cut frozen sausage into bite sized pieces (approx. 1 inch long pieces)
cut chicken into pieces (across the grain of the meat)
cube the pork and beek steaks
put all into the frypan and add cayenne and chili pepper to the meat, cook slowly and fully.

Put all veggies and remaining spices into a large pot and begin cooking over med heat.

When veggies are approx. half cooked add in the meat and cover and simmer on low until everything is fully cooked (approx. 2 hrs or so)

***IMPORTANT***:::FREEZE IT FIRST!!!   (this blends the flavors)  After it has been frozen over night let it thaw in the fridge, reheat and serve with grated cheese of your choice on top. The chicken will completely break up and help to thicken your chili.

Warrior_Woman wrote (View Post):

Okay, so we now have "Satchel Charge Chili" (or a better name?) and "Hamburger *Stake* Out" and "Tortilla Tomahawks".  We are going to be one well fed clan!!!

C'mon guys, I know that we've got some awesome cooks in BK cause ya'll are always talkin food and fixins so grab your aprons and favorite cookin spoon and let loose with the drool fuel already    

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