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Author Topic: Recipe Thread  (Read 47319 times)

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Bill Brasky

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Re: Recipe Thread (Working on the title)
« Reply #15 on: March 04, 2009, 10:07:31 PM »


Not a recipe, but a tip...

When doing a roast pork or beef, pre-heat the oven to Max, 525*, put the roast in, and immediately turn it down to roasting temp, 350-ish or whatever your directions call for.  It shouldn't alter the length of time your directions specify.  It seals the outside and keeps the inside more moist. 

You probably shouldn't try it with poultry. 

I've had good luck with that numerous times.  Feel free to correct me if you have a better method. 
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Lindsey

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Re: Recipe Thread (Working on the title)
« Reply #16 on: March 04, 2009, 10:48:56 PM »

I'm excited to try it with green chile. I have a love affair with green chile. Packed with flavor and loaded with vitamin C.

So...did you put salsa on top of it?   :lol:
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Elitist Bitch

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Re: Recipe Thread (Working on the title)
« Reply #17 on: March 04, 2009, 10:50:00 PM »

...yes. But not till I tried it without first.
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Re: Recipe Thread (Working on the title)
« Reply #18 on: March 05, 2009, 09:48:36 AM »

I make chicken quesadillas a lot, and of course there a zillions of ways to make them so I'll try and summarize what I do here.

I boil up some chicken (as much as you need for the number of people you're going to feed).  Usually I use chicken broth and water, just to give it a little bit of extra flavor.  I'd use all chicken broth, but I don't have a stockpile.   :P

I then shred said chicken, and throw it in a pot with a tub of fresh salsa that I buy in the produce section of the grocery store (16oz), and some hot sauce.  I use Cholula, because I'm a wuss...you guys could use something better, use hotter salsa, add hotter peppers, whatev.  Sometimes I throw in a bit of jarred salsa because the fresh stuff doesn't have that seriously concentrated tomato flavor.  This isn't rocket science, so whatever tastes good is cool.  Occasionally I'll throw in some taco seasoning.  It just depends on my mood.  Nothing fancy.

When it's all cooked down and zesty and whatnot, I'll take a tortilla and throw a pile of shredded cheese on it (I like the four cheese Mexican blends you can find at the grocery store), throw the yardbird in, and stick it under the broiler.  I usually fold mine over so it's one quesadilla in a half-moon shape.  If I'm extra hungry I'll put all that on one quesadilla and throw it under the broiler.  I like to crisp up the tortillas a little first before I even put the cheese on them as well.  My BFF has this wacky little quesadilla maker that her mom got her for Christmas.  You can get it on Amazon, at Wal-Mart and Target as well, I think.  She asked me to make these for her once and we tested out the contraption for the first time.  It actually worked really well for us. 

Also, my friend likes Spanish rice in her quesadillas, so I just get the stuff in the box, and throw another tub of that salsa in instead of the canned tomatoes it suggests.

Another easy meal is to use that Spanish rice, and just cut up pieces of chicken breast and throw it in with the rice as it starts to cook.  The 20 minutes or so that the rice simmers cooks the chicken just fine if you cut it up in to bite-sized pieces.  I cover mine in cheese, put some sour cream on, and put in diced fresh tomatoes.

Not rocket science, and not some amazing wacky health-crazed dinner thing, but it's pretty tasty for something that's quick and easy. 
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Laetitia

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Re: Recipe Thread (Working on the title)
« Reply #19 on: March 07, 2009, 03:45:26 PM »

...brown lentils, moong dahl, pearl couscous, orzo, tabouleh, wheatberries, barley, brown or wild rice, canned garbanzos...

They probably carry all of those at Whole Foods, though I have no idea what moong dahl or wheatberries are.   I love orzo and couscous though, and would love to have ways to work quinoa into my diet (hint, hint, if you've got more good recipes there), so maybe I can make my own mix. 

I'm working on this. Quick and easy answer is to use quinoa anyplace you would serve couscous. Cook & toss in a salad, serve it in place of rice or couscous with a saucy dish, like a curry.

I like having the red quinoa as a hot breakfast cereal. Goes well with a touch of butter and:
Cheese and hot sauce, like you would with grits.
Splash of maple syrup and cinnamon, like oatmeal.
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Laetitia

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Re: Recipe Thread (Working on the title)
« Reply #20 on: March 07, 2009, 03:51:14 PM »

Damnit, I was gonna post a mac and cheese recipe as well. I've made it twice in the past week and its great, its really similiar to Shaw's though. I think I will try my next one with ruffles, that sounds interesting. Right now we just use lots of butter and broken up crackers.

If you post it, or PM it to me, I'll add it as a variant with the Mac und Cheese, like I did with the alterations from MasterShake to turn mikehz's Texas (El Cid) chili into Cincinnati chili.

That's another reason for this to be in the Hijack-free zone, so I can combine the info. for easy reading.
« Last Edit: March 07, 2009, 03:53:30 PM by Laetitia »
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MasterShake

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Re: Recipe Thread (Working on the title)
« Reply #21 on: March 07, 2009, 11:39:39 PM »

Shake's awesome fajitas...

Start your Weber(R) charcoal grill (This recipe may work on other grills... but I refuse to test it on others.. Im a Weber elitist).  Do not put the cooking grate on.

Put a round cake pan or foil pie pan on top of the hot coals.

Take however much skirt steak you want (pre-sliced), several sliced onions and green peppers, and place them into the pan with a touch of olive oil and 1/4 teaspoon salt.  Stir up a little, then coverf the grill for 5 minutes.

Take off the lid, and watch the meat and veggies until the meat is cooked and the onions are limp.  When done, put into a glass bowl with the juices in the pan.  Cover bowl.

Turn the cake or pie pan upside down on the coals, and warm your tortillas on the bottom.  Serve meat/veggies in tortilla with toppings of your choice.  I usually only go with sour cream and cheese.

For dessert...

Put the grate on the grill, and get either several sheets of foil or a rectangular foil pan.  Put pan on grate and allow to warm up.

Take bananas.. cut them in half, and half again lengthwise.  Put bananas in pan. Brush bananas with some melted butter and sprinkle as much brown sugar and/or vanilla on it as you want.

Cook until bananas turn golden brown and delicious.

Remove from grill, discard peels and eat... Or serve with a scoop of ice cream.

I prepare this whole meal several times during the summer.


« Last Edit: March 07, 2009, 11:44:53 PM by MasterShake »
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John Shaw

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Re: Recipe Thread (Working on the title)
« Reply #22 on: March 08, 2009, 12:35:55 AM »

Here's the official John Shaw stew recipe.

What you need:

A roast
About twice the amount of potatoes (Get red or Yukon Gold.) as the meat
Baby carrots to taste
Diced celery to taste
Cubed or thick sliced zucchini (The secret ingredient.)
A big assed, mild onion. Vidalia is good. About the same amount as the carrots and celery combined.
Bottle of inexpensive dry red wine - Pinot Noir or Cabernet Sauvignon are fine.
Rosemary
Bay leaf
Salt
Black pepper
Flour (Get the pre sifted cooking stuff that comes in a small container.)
Olive or peanut oil

Take that roast and chop it up into cubes. One to one and a half inches is good.
Get a big frying pan and sear the outside with the oil. You almost want to burn the outside without cooking the inside. Just basically sear the shit out of it for a couple minutes.
Chuck it into the pot. (Crock pot on high, regular stove on low)
Chop up your veggies the way you want. Chuck them into the pot.
Throw in the rosemary and bay leaf. (About a tablespoon of rosemary, and one or two bay leaves.)
Pour wine into the pot until it reached an equal level with the top of the food. (You can't overdo it.)
Stir that shit up.

After about two hours, put your salt and pepper in until the liquid tastes the way you want it to.

After four hours or so, put some flour in. Shake it lightly and dust the top. Stir it in. Repeat four or five times. Check back in twenty minutes and see if it's thick enough. Add more if needed. Stir it up either way.

Let it cook for at least another four hours, but preferably overnight.

Check it again for taste. Add more salt or pepper if you need it. Eat that shit.
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MasterShake

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Re: Recipe Thread (Working on the title)
« Reply #23 on: March 08, 2009, 12:39:15 AM »

I made a great pot roast recipe from Alton Brown a while back...

I found it interesting how he thickens the gravy.  H e doesn't use flour, corn starch or anything like that.  He uses raisins.  He cooks them in with the roast.  When the roast is done, he sets some aside, but then takes a stick blender to the juices, and blends the raisins in.  I tried this and its a freaking great way to thicken.
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Laetitia

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Re: Recipe Thread (Working on the title)
« Reply #24 on: March 08, 2009, 04:09:50 PM »

Here's some of what's on tap for the next few days. If there's interest, I'll try to snap a few photos as I'm cooking, to go with ingredients.

Butter Chicken (Mild Curry)

Hoisin Beef & Snow Peas
(Usually done with lamb, but I'm bending to request from children)

Mango Chicken Wings & Yucca Buns
(Will be served with pineapple/jalapeno marmalade, but you'll have to settle for directions on that, and maybe an after photo. I made a fresh batch two weeks ago, and we still have plenty.)

Honey Teriyaki Baked Tofu & Veggie Fried Rice
(The rice is stir fried in large quantities of butter, so it's not as healthy as you'd think)
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Elitist Bitch

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Re: Recipe Thread (Working on the title)
« Reply #25 on: March 08, 2009, 04:59:48 PM »

Pepperoni Pizza Soup:
(My boyfriend makes this for me. It comes from some recipe book)

2 1/2 cups tomato-basil-garlic soup (if you can't find it with garlic, perhaps you can add a little in)
(Josh uses regular tomato soup and adds basil and fresh garlic)

1 1/2 cups water
2 gloves of garlic, minced
1 1/2 cups elbow macaroni
2 green onions, diced
2 tsps dried oregano, plus a little more
1/3 cup diced pepperoni
1 cup grated mozzarella
1 cup grated cheddar

Preheat broiler. Put tomato soup, water and garlic into large pot and bring to a boil. Add macaroni, onions, oregano, and pepperoni and stir. When macaroni is cooked, pour it into over-safe bowls. Top with mozzarella and cheddar. Sprinkle oregano too. Broil until cheese is brown and bubbling.

We use bread bowls. It's amazing.
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Riddler

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Re: Recipe Thread (Working on the title)
« Reply #26 on: March 08, 2009, 09:12:03 PM »

Cheese steak stuffed rolls

I don't measure.

Ground beef
Provolone/Pepper Jack (or whatever) cheese
multi colored bell peppers
Onions
Italian  type seasonings (or whatever)
Seasoned Croutons
whatever else sounds good

get everything hot, add croutons crumbs to absorb excess grease,  add cheese

hollow out hard rolls with paring knife, insert meaty cheesy goodness

brush with butter, bake

Enjoy......

They love these at parties.

negroe
the rest of the world calls this shit ''hamburger''
don't be a lazy fuck....poseur
buy a london broil....par-freeze & slice thin
then cook the shit as above
THAT....is ''steak n cheese''
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John Shaw

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Re: Recipe Thread (Working on the title)
« Reply #27 on: March 08, 2009, 09:36:11 PM »

the rest of the world calls this shit ''hamburger''

* Ground Beef/Hamburger - 73% Lean, 27% Fat

* Ground Chuck - 80% Lean, 20% Fat

* Ground Sirloin - 85% Lean, 15% Fat

* Ground Round - 90% Lean, 10 % Fat
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Lindsey

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Re: Recipe Thread (Working on the title)
« Reply #28 on: March 08, 2009, 11:29:18 PM »

the rest of the world calls this shit ''hamburger''

* Ground Beef/Hamburger - 73% Lean, 27% Fat

* Ground Chuck - 80% Lean, 20% Fat

* Ground Sirloin - 85% Lean, 15% Fat

* Ground Round - 90% Lean, 10 % Fat

Hmmm...very informative.  Also, your stew recipe looks delicious.  I'm going to try that soon.  How well & how long does it keep in the fridge, and can you freeze it? 

Cheese steak stuffed rolls

I don't measure.

Ground beef
Provolone/Pepper Jack (or whatever) cheese
multi colored bell peppers
Onions
Italian  type seasonings (or whatever)
Seasoned Croutons
whatever else sounds good

get everything hot, add croutons crumbs to absorb excess grease,  add cheese

hollow out hard rolls with paring knife, insert meaty cheesy goodness

brush with butter, bake

Enjoy......

They love these at parties.

negroe
the rest of the world calls this shit ''hamburger''
don't be a lazy fuck....poseur
buy a london broil....par-freeze & slice thin
then cook the shit as above
THAT....is ''steak n cheese''

I lol'd. 
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John Shaw

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Re: Recipe Thread (Working on the title)
« Reply #29 on: March 08, 2009, 11:30:25 PM »

Hmmm...very informative.  Also, your stew recipe looks delicious.  I'm going to try that soon.  How well & how long does it keep in the fridge, and can you freeze it? 

You can freeze it. It will last several days.
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