Recipe Thread of Doom. [Archive] - Page 4 - The Gemstone IV Players' Corner

Clove

11-15-2009, 01:58 AM

http://img4.imageshack.us/i/pumpkinlasagna.jpg/

Pumpkin Lasagna

15-20 cooked lasagna noodles
32 oz lowfat ricotta cheese
4+4 cloves of garlic minced
1 + 1/2 teaspoon ground nutmeg
1 T chopped sage
2 C (or one 15 oz can) pureed pumpkin
1 lb shredded mozzarella
1 C shredded parmesan
2 C shredded fontina
2 eggs
1 1/2 lb turkey sausage
1 eggplant, diced
3 onions, sliced thin
4 C milk
1/3 C flour
4 T butter
As much olive oil as it takes

Blend pumpkin ricotta and eggs with 4 cloves garlic, 1 t nutmeg and 1 T chopped sage
In a 12" saute pan brown sausage and break into bite sized pieces, remove from pan and set aside.
In same pan drizzle olive oil over diced eggplant and saute until tender and browned, remove from pan and combine with sausage
In same pan fry onion until clear, brown and carmelized, remove and set aside.
In same pan melt butter and make a rue with flour, cook a couple minutes until toasted then add milk, remaining garlic and nutmeg. Bring to a simmer scraping frequently until it begins to thicken. Stir in shredded fontina until it melts and blends into the bechemel.

Assemble lasagna
Layer noodle, then pumpkin, then eggplant/sausage, then mozzarella and parmesan, then onion, then sauce. Repeat 2x and then top with layer of noodles, pumpkin, sauce and cheese.

Bake for 1 hour at 400F if cheese starts to turn too brown cover with foil.

Let set for 20 minutes before serving.

Clove

11-15-2009, 02:05 AM

This week is Banana Leaf.I like cooking fish and chicken in banana leaves. They impart a nice faintly sweet flavor to the meats and keep them quite moist.

Parkbandit

11-17-2009, 11:37 AM

RED WINE BRASATO WITH GLAZED ROOT VEGETABLES
Source: Bon Appetit, February 2007, Molly Stevens
Makes 6 servings (plus leftovers)

Brasato (which means "braised" in Italian) is the ultimate pot roast.

FOR THE BRASATO:
1 (750-ml) bottle hearty red wine (such as Cabernet Sauvignon, Zinfandel, or Syrah)
3 tablespoons olive oil
2 (3-pound) beef chuck pot roasts
1 large onion, chopped
1 large carrot, peeled, coarsely chopped
1 large celery stalk, chopped
3 garlic cloves, peeled, smashed
1 heaping tablespoon tomato paste
1 (14-ounce) can beef broth
2 large sprigs fresh sage
2 large sprigs fresh parsley
1 bay leaf
1/2 teaspoon whole black peppercorns
FOR THE VEGETABLES:
2 tablespoons butter
1 tablespoon olive oil
1 (1-pound) celery root (celeriac), peeled, cut into 1-inch cubes
1 pound turnips, peeled, cut into 1-inch cubes
1 pound carrots, peeled, cut into 1-inch cubes
2 teaspoons sugar
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley

TO PREPARE THE BRASATO:
Adjust rack to lower third of oven. Preheat to 300 degrees F.

Simmer wine in large saucepan over medium heat until reduced to 1 cup, about 30 minutes.

Meanwhile, heat oil in heavy large wide pot over medium heat. Sprinkle roasts with salt and pepper. Add 1 roast to pot and cook until brown on all sides, about 13 minutes. Transfer to large plate; repeat with remaining roast.

Spoon fat from pot Add onion, carrot, celery, and garlic to pot. Sprinkle with salt and pepper. saute over medium-high heat until vegetables begin to brown, about 6 minutes.

Add tomato paste; stir 1 minute.

Add broth; bring to boil. Add sage, parsley, bay leaf, and peppercorns. Return roasts and any accumulated juices to pot, tucking roasts to fit in single layer. Pour reduced red wine over; cover.

Transfer roasts to oven and braise 1 hour 15 minutes. Turn roasts over. Cover and braise until roasts are tender, about 1 hour 15 minutes longer. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and keep chilled. Rewarm in 350 degree F oven until heated through, about 30 minutes.

Transfer roasts to cutting board; tent with foil. Strain braising liquid into medium saucepan, pressing on solids in strainer. Spoon fat from surface of braising liquid; keep liquid warm.

TO PREPARE THE VEGETABLES:
Melt butter with oil in heavy large skillet over high heat. Add celery root, turnips, and carrots. Sprinkle with salt and pepper. sauté until browned in spots, about 8 minutes.

Add 1 cup braising liquid from pot roast. Cover, reduce heat to medium, and simmer until vegetables are tender, stirring occasionally, about 10 minutes.

Uncover, increase heat to high, and bring to boil. Stir in sugar. Add sage and parsley and cook until sauce is reduced to glaze, stirring often, about 1 minute. Season with salt and pepper.

TO SERVE:
Cut roasts into 1/2-inch-thick slices. Arrange slices on platter. Spoon vegetables around roast. Drizzle some of braising liquid over meat and serve.

That was the original recipe... we found that the vegetables were far too chunky and dry at the end, so we added ALL of the braised vegetables and broth from the Brasato, as well as mashed the vegetables into a thick, chunky sauce (like they have at Carrabba's). Served with a creamy risotto and broccoli.

NocturnalRob

11-17-2009, 12:01 PM

RED WINE BRASATO WITH GLAZED ROOT VEGETABLES
alternatively... http://allrecipes.com/Recipe/Mushy-Peas-I/Detail.aspx

kookiegod

11-17-2009, 12:51 PM

This makes 4 quarts or so, huge amount for a party...

3 lbs stewing beef cubed
2 onions, chopped
1 14 1/2 oz can crushed tomatos
1 can tomato paste
1 qt beef stock
3 cups potatoes (i prefer shredded into hash brown types)
paprika (to taste, 2 tbps is about mininum, I used about six)
salt and pepper to taste
2tps oil
1 clove garlic
3 tbps all purpose flour
1/3 cup cold water
sour cream
crusty bread or rolls

heat the oil in a wok and crush the garlic into the oil, cook 1 min, then quickly sear the beef cubes on all sides.

add the beef, onions, tomatos, paste, stock, spices to slow cooker, cook on low for 8 hours. Add potatoes around hour number five.

1/2 hour before serving, mix the flour into the water for roux and drizzle into goulash and stir to thicken.

Ladle into bowls, serve with a dollop of sour cream and some crusty bread or rolls.

Hot, spicy, and yummy!

~Paul

CrystalTears

11-17-2009, 01:09 PM

OMG nom nom nom nom!

Kuyuk

12-09-2009, 04:43 PM

Todays dinner will be following:

chicken cutlets with grape tomato sauce and fresh moz.

Ingredients:
Chicken breasts
flour
Salt and pepper
1 egg
breadcrumbs

grape tomatoes
shallots
garlic
fresh basil
olive oil
salt a nd pepper
lemon juice

fresh mozz, sliced

Heat oven to 350.

Cut chicken in half to make cutlets
season flour with salt and pepper
dredge chicken in flour
whisk egg in bowl
season breadcrumbs with salt and pepper
dredge floured chicken in egg, then breadcrumbs

slice tomatoes in half (quickly by putting several on table, hand on top, and using a sharp knife, slice horizontally)
fine dice shallots
chop garlic
chop basil

Heat a few tablespoons of oil in saute pan for sauce
Heat a thin layer of oil in another saute pan for chicken

Add garlic and shallots on medium heat to sauce pan.

Add chicken to hot oil in chicken pan. Let brown on one side, flip, cook most of the way through, and place on baking sheet.

Add tomatoes to garlic and shallots after 1-2 minutes, cook ~4-5 minutes until hot throughout. Toss in fresh basil.

Top chicken with hot sauce.
Place slices of fresh mozz on top
Bake ~5 minutes @ 350

Serve with garlic bread, roasted potatoes, noodles if you want, pretty much anything, or alone.

As always, drink wine or beer to enhance your night.

NocturnalRob

12-09-2009, 05:06 PM

(quickly by putting several on table, hand on top, and using a sharp knife, slice horizontally)
i'll slice my fucking tomatoes however...the fuck...i please.

http://www.lovehkfilm.com/blog/juiyinjong/wp-content/uploads/2009/06/teddykbg.jpg

kookiegod

12-09-2009, 05:19 PM

Looks tasty!

Mighty Nikkisaurus

12-09-2009, 05:53 PM

Chicken and Pasta Arabiata (at least my version).

For the pasta:

1 box penne (whole grain or regular)
1 can tomato sauce
5 cloves garlic, minced
1/4 onion, minced
1 tbs red pepper flakes
1/2 tsp oregano
3 tbs olive oil
salt and pepper to taste

Combine the above (except for the penne) and heat over low heat for at least 30 minutes. Boil penne to al dente, drain, and toss with sauce. Set aside.

Chicken and veggies:

5 mushrooms, sliced
1 green pepper, sliced
1 large handful of baby spinach, finely chopped
1/4 onion, sliced
2-4 chicken breasts
2-4 slices of provolone cheese
olive oil
salt and pepper to taste

Season pan, drizzle in olive oil and add chicken and veggies. Cook chicken over medium heat, stirring veggies constantly as well, until chicken is nearly done. Before removing chicken, add a slice of provolone over each breast and then remove from heat.

To serve, put a small mound of tossed penne on a plate, place chicken over, and top with sauteed vegetables.

zhelas

12-10-2009, 07:28 PM

With the Holiday Season approaching what will folks be making for Dinners and Desserts?

Kuyuk

12-10-2009, 10:48 PM

Polish food

zhelas

12-10-2009, 11:14 PM

Polish food

That would probably be a nice change. What type of food would that be?

You see...

I am tired of the turkey, honey glazed hams and pork roasts. Even though all are fantastic but a nice change would be great. I am thinking of a nice leg of lamb. I know I could Google a recipe. I was wondering if anyone had a nice recipe for cooking lamb.

kookiegod

12-10-2009, 11:32 PM

That would probably be a nice change. What type of food would that be?

You see...

I am tired of the turkey, honey glazed hams and pork roasts. Even though all are fantastic but a nice change would be great. I am thinking of a nice leg of lamb. I know I could Google a recipe. I was wondering if anyone had a nice recipe for cooking lamb.

This is what I am gonna try for dinner for a few friends...

Beef Wellington

Ingredients
For the Duxelles:
3 pints (1 1/2 pounds) white button mushrooms
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the Beef:
1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 thin slices prosciutto
6 sprigs of fresh thyme, leaves only
2 tablespoons Dijon mustard
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if using frozen
2 large eggs, lightly beaten
1/2 teaspoon coarse sea salt
Minced chives, for garnish
Green Peppercorn Sauce, recipe follows
Roasted Fingerling Potatoes
Warm Wilted Winter Greens, recipe follows
Directions
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.

Preheat oven to 425 degrees F.

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.

Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.

Green Peppercorn Sauce:
2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme, leaves only
1 cup brandy
1 box beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained, brine reserved
Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

iJin

12-11-2009, 12:51 AM

Someone do an awesome recipe for red velvet cake. With pictures please. <3

zhelas

12-11-2009, 06:53 AM

Someone do an awesome recipe for red velvet cake. With pictures please. <3

Clove posted one earlier with two picures. Looks fantastic!

http://forum.gsplayers.com/showpost.php?p=910132&postcount=564

Mighty Nikkisaurus

12-11-2009, 09:48 AM

zhelas

12-11-2009, 09:57 AM

Pierogi, kielbasa, latke, and galumpki.

I posted a recipe for pierogi and kielbasa (at last sauteeing them up, not making the pierogi from scratch.

Found it! Thank you.

Peace

Kuyuk

12-11-2009, 10:29 AM

For the past 3ish years, we've made an assload of pierogi from scratch and froze ones we werent going to eat for the holiday.

Since I'm not polish, and the inlaw is, I'll just "guesstimate" the names of the dishes we are going to make...

Polish egg salad (eggs, mayo, celery, green apple, pickles..) It's quite good.

"Santa Soup" as my son calls it... Borscht

Mushroom Soup

Pierogis normally, I make all sorts of fillings.. cabbage and carm. onion - potato and cheese - apples and cabbage - you name it, it goes in.

And this year, after a two year stay, we're making Bigos - hunters stew - has about 5-7 different types of meat -rabbit, beef, lamb, etc etc - enough cabbage to effectively repel russian invaders, and some spices and stock. It's not really a stew, as there's very little juice. You sear the meat, add cabbage, and let it stew for like 3 days. Tasty as hell - make sure you're alone for the next week. :-/

The inlaw came back from a trip to poland around thanksgiving time, and her family sent her literally, with a suitcase of polish sweets. Aside from those , we normally make some vanilla cake thing that has layers and is a pain to bake, not because it's hard, but because you put some batter in the pan, bro il it for a minute, add more batter, broil it, add more, broil it, etc etc. So when you're done and cut into it, it looks like there's about 25 layers. Pretty neat, but kinda stupid how much work goes into it.

Prolly some other stuff I've forgotten.

Mighty Nikkisaurus

12-11-2009, 10:33 AM

Borscht is Russian, damn it!

Kuyuk

12-11-2009, 10:47 AM

Whatever - look at polish history - they were ruled by russia for a while eh?

ViridianAsp

12-11-2009, 10:47 AM

Borscht is Russian, damn it!

And the polish borrow it. :)

My great grandma used to love putting bacon in hers.

TheRunt

12-13-2009, 10:16 PM

I am thinking of a nice leg of lamb. I know I could Google a recipe. I was wondering if anyone had a nice recipe for cooking lamb.

My standard is stud the leg with garlic cloves usually about 8-10, and marinate in a mix of about 2/3 c olive oil, 1/3c balsamic with a T or 2 of dijon mustard, some fresh rosemary branches and salt and pepper overnight. Cook on a pretty hot indirect grill till done to your taste.

Clove

12-14-2009, 10:30 AM

Borscht is Russian, damn it!But vodka is Polish :D

Five-C Cheesecake (Cherry Cheesecake with Chocolate Cookie Crust)

18 Oreos
3 T sugar
3 T butter (melted)

1lb cream cheese
1 C sour cream
1 C sugar
1 ½ t vanilla
1 vanilla bean
3 extra large eggs
3 T all purpose flour

1 can cherry pie filling

Preheat oven to 325F

Lightly grease the bottom and sides of a 9” springform pan

In a food processor crush Oreo cookies until they become a fine meal. Combine Oreo crumbs with sugar and melted butter then press evenly into the bottom of the greased, springform pan

Scrape the seeds from a vanilla bean and with a handmixer in a large bowl cream together vanilla bean seeds, extract, sugar and cream cheese. Add sour cream and flour. Add eggs one at a time and mix on low until just incorporate.

Pour mixture into pan and bake at 325F for 1 hour to 1 hour 10 minutes until middle is just set.

Cool on rack for 1 hour then carefully spread 1 can cherry pie filling over top. Loosen edges with a butterknife and remove springform. Chill in refrigerator for at least 4 hours before serving.

Methais

12-14-2009, 10:34 AM

Hot dog bun (Sam's flower brand is what I used)
Semi-sweet chocolate chips

Put chips in hot dog bun.
Microwave for 20-30 seconds.
Eat.
Tastes like a l33t chocolate filled donut.
Add maple syrup and it tastes like a chocolate chip pancake. Toss the chips for a plain pancake.
Add whipped cream for even more win.

AnticorRifling

12-14-2009, 10:51 AM

Seriously you need a show on the food network:

The Hill Jack Gourmet.

Or is that Paula Deen? Fuck I hate her.

Methais

12-14-2009, 11:46 AM

I love Rachael Ray even more than I did a minute ago:

http://blogs.villagevoice.com/food/rr-thumb.jpg

AnticorRifling

12-14-2009, 11:51 AM

That whole FHM spread on her was pretty good.

Clove

12-14-2009, 12:38 PM

I love Rachael Ray even more than I did a minute ago:

http://blogs.villagevoice.com/food/rr-thumb.jpgOnly if you gagged her.

Parkbandit

12-14-2009, 01:05 PM

That whole FHM spread on her was pretty good.

She needs some boobs... her body seems out of proportion to me.

Methais

12-14-2009, 01:18 PM

She needs some boobs... her body seems out of proportion to me.

Pretty sure my day wouldn't be ruined because of that.

NocturnalRob

12-14-2009, 02:05 PM

She's Italian-American, man. That's the predominant body type. And yeah, she's pretty dope.

Clove

12-14-2009, 04:04 PM

She needs some boobs... her body seems out of proportion to me.Yeah but human beings have changed a lot in your lifetime. We're a lot taller now too.

NocturnalRob

12-14-2009, 04:09 PM

We're a lot taller now too.
http://www.youtube.com/watch?v=uQHm7oItkdA

AnticorRifling

12-15-2009, 08:25 AM

Yeah but human beings have changed a lot in your lifetime. We're a lot taller now too.

HAHA PB = old never gets old EVER

Parkbandit

12-15-2009, 08:40 AM

Yeah but human beings have changed a lot in your lifetime. We're a lot taller now too.

I wasn't referring to height as much as her big hips, big thighs, big shoulders and tiny breasts.

AnticorRifling

12-15-2009, 09:10 AM

I wasn't referring to height as much as her big hips, big thighs, big shoulders and tiny breasts.

WOOOOOOSH!

AnticorRifling

12-15-2009, 09:11 AM

Also she passes the rule of "weighs less than me" which means no matter what I can find some really fun things to do with her.

NocturnalRob

12-15-2009, 09:15 AM

Also she passes the rule of "weighs less than me" which means no matter what I can find some really fun things to do with her.
Dude...at 260, I'm not sure that rule really applies to you.

AnticorRifling

12-15-2009, 09:41 AM

Dude...at 260, I'm not sure that rule really applies to you. LOL very true.

Keller

12-15-2009, 10:39 AM

This is what I am gonna try for dinner for a few friends...

Beef Wellington.

Why not spotted dick?

Cephalopod

12-15-2009, 03:03 PM

http://foodnetworkhumor.com/img/foodgasm-new-4.jpg
http://foodnetworkhumor.com/img/foodgasm-new-8.jpg
http://foodnetworkhumor.com/img/foodgasm-new-10.jpg
http://foodnetworkhumor.com/img/foodgasm-new-7.jpg

ElvenFury

12-15-2009, 04:37 PM

Zombie Chefs > Orgasm Chefs

http://foodnetworkhumor.com/wp-content/uploads//alex-zombie.jpg
http://foodnetworkhumor.com/wp-content/uploads//rachael-ray-swami.jpg

Rachel's O face is pretty classy though, I have to admit.

Clove

12-20-2009, 07:38 AM

Asile

12-20-2009, 10:38 AM

Good on snowed-in days.

I think I'm going to try this on Christmas, for something different. Yuuummmm...

Asile

12-20-2009, 10:45 AM

I don't think I've put this up yet, and I'm too lazy to go look.

Easy Barbecue Ribs

Put 1-1/2 to 2 pounds boneless pork ribs in a large pot, making sure each touches the bottom. Dump about 12 ounces of your favorite barbecue sauce (store bought or homemade) over the ribs and add about 1 cup water. Cover and cook on medium-low heat for a minimum of 1 hour. (The longer you cook, the more flavor the ribs pick up and the more tender they become; just keep an eye on the liquid to make sure it's not scorching.) Serve over egg noddles or rice.

For some awesome added flavor, dice one medium green bell pepper and cook for a few moments before putting in ribs and liquids.

Asile

12-25-2009, 07:21 PM

Good on snowed-in days.

1 can of crescent rolls
Butter
Sugar (superfine works best)
Ground Cinnamon

Unroll dough.
Butter dough.
Sprinkle sugar on dough.
Sprinkle cinnamon on dough.
Roll up dough into crescent rolls.
Place on ungreased cookie sheet.
Bake at 375F for 12 minutes.

Enjoy.

This is TEH AWESOME. I added some light brown sugar and ground nutmeg, and yummmmmmm... I did just sprinkle the sugar and spices on the first batch, and there was a hint of sweetness but not what I wanted today, so I was a lot more generous with the second batch, and sprinkled some sugar on the outside of the crescents as well. NOW we have cookies!

I also now have an easy go-to "cookie" recipe. Thanks!

Doughboy

12-25-2009, 08:18 PM

zhelas

12-26-2009, 08:10 AM

Went with the Leg Lamb this last Christmas Eve.

Ingredients
1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon of Balsamic Vinegar
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt

Directions:

1.In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest, Balsamic Vinegar, and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.

(If you like garlic you can make slits in the leg and insert slivers of fresh garlic)

2. Preheat oven to 450 degrees.

3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Added 2 cups of water to the roasting pan and covered with a loose tent of alluminum foil.

4. Bake at 450 degrees for 20 minutes, then reduce heat to 350 degrees and roast for 55 to 60 more minutes. Then removed the foil and turn the heat back up to 400 for 10 to 15 min. The internal temperature should be at least 145 degrees when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Gravey:
2 cups of the fat drippings and cooked up a sauce with the following:
1 cup of milk
1 tablespoon of corn starch
Rosemary twigs
1 teaspoon of balsalmic vinegar
salt and peper to taste.

Peace

Asile

12-26-2009, 04:00 PM

I make that with the kids sometimes. I just add some chocolate chips into them also. Good stuff. Make sure you use a Silpat though with the chocolate. Shit gets sticky.

Use a Silpat (or parchment paper) regardless. Man I love those things.

And those crescents are addictive, geez. I'm having to make another batch 'cause somehow the husband only had 1 and is all upset about it.

Mighty Nikkisaurus

12-27-2009, 01:10 PM

PB&J cocktail

Equal parts:

Fra Angelico
Bailey's

Into a shaker with ice. Add:

a splash of chambord

Shakeshakeshake, strain into martini glass, enjoy.

zhelas

12-28-2009, 01:13 AM

The Fluffernutter!

What is a Fluffernutter? It is not just a regular sandwich, but a Fluffernutter Sandwich!

I like many New Englanders grew up with this sandwich as a kid.

Ingrediants
2 slices of Bread
Peanut butter
Marshmallow Fluff

Optional:
Sliced banana

It is a sandwich made with two slices of bread layered with peanut butter and Marshmallow Fluff, and sometimes along with the occasional banana.

Now you can't use any old Marshmallow Fluff.

Jet-Puffed Marshmallow Creme just won't cut it.

You need to use Marshmallow Fluff
http://www.moonbattery.com/archives/Fluffernutter_sandwich.jpg

EasternBrand

12-28-2009, 01:29 AM

The Fluffernutter!

I don't know if the Fluffernutter qualifies as a groundbreaking recipe or anything, but I have made approximately 500 of these for myself in the past month. I have gone decadent and used Peanut Butter & Co.'s White Chocolate Wonderful, which I highly recommend for use in these.

kookiegod

12-28-2009, 01:37 AM

I don't know if the Fluffernutter qualifies as a groundbreaking recipe or anything, but I have made approximately 500 of these for myself in the past month. I have gone decadent and used Peanut Butter & Co.'s White Chocolate Wonderful, which I highly recommend for use in these.

The Fluff is the important part, not the bread, not the PB, the FLUFF! :)

~Paul

Stretch

12-28-2009, 01:43 AM

Nutella > marshmallows

zhelas

12-28-2009, 07:41 AM

I don't know if the Fluffernutter qualifies as a groundbreaking recipe or anything, but I have made approximately 500 of these for myself in the past month...

Sometimes it is all about the simple flavors in life :)

I was completely shocked when I was in Dallas to find out how truely regional a Fluffernutter is. The folks who knew about it either came from New England or were introduced to it by someone from there.

My supervisors had no idea what the sandwich was and gagged at the notion of marshmallow fluff with peanut butter.... Then again in TX Dr. Pepper IS a fruit juice that one drinks for breakfast, instead of Orange Juice:)

Once they tried it, I brought them each a huge tub of Marshmallow Fluff from CT. Fortunately, Marshmallow Fluff can be found in Central Market in Dallas.

Nutella > marshmallows
A Hazelnut spread sounds delicious... now just add some Marshmallow Fluff and you really might have something there :)

Peace

Clove

12-28-2009, 09:58 AM

I never have fat drippings left over for gravy with lamb legs. I roast the lamb directly on the rack with the roasting pan beneath filled with potatoes and carrots tossed in olive oil and rosemary. The lamb drips over the veggies and lamberizes them while they roast.

Paradii

12-28-2009, 11:06 AM

Kuyuk

01-12-2010, 04:22 PM

Gonna take a small pork loin, cut it so I can make it into a large sheet, spread an oatmeal/apple/apricot/thyme & marjoram filling, roll it up like a jelly roll, tie it up like my ex, and toss it in the oven with some brown butter and garlic oil baste

filling:
celery
red onion (sweated off)
diced apple (using arkansas black apple)
diced dried apricots (gonna rehydrate in beer)
lemon zest
oatmeal - toasted, and then cooked in beer (make it super thick, and dont over cook !! )
thyme
parsley
marjoram, all herbage chopped up
roasted garlic paste - squished up 3 pieces , so ~ 2 tsp
Salt, pepper and 1 T sugar

mix well

spread on pork loin , roll up, tie up, rub with garlic oil, salt, pepper, herbs..

in small pan, put a few tablespoons of butter, and a little bit of olive oil, cook on medium heat until butter is browned (oil helps prevent it from burning)

use brown butter to baste loin while it cooks

hopefully I'll have pictures later tonight

Kuyuk

01-13-2010, 11:38 AM

http://www.flickr.com/photos/25041852@N03/sets/72157623202784362/

http://farm5.static.flickr.com/4035/4271276917_713f62df42.jpg
Filling
http://farm5.static.flickr.com/4057/4271277145_0735f46930.jpg
Filled and Tied
http://farm5.static.flickr.com/4055/4272020502_d5f22f831f.jpg
Rub-a-dub-dubbed
http://farm3.static.flickr.com/2681/4272021100_a6a65325ef.jpg
Done and done.. made a mess cutting it, shoulda cleaned it up a bit before picture, oh well, cant let food get cold!

Tasted great, had garlic mashers and my super veggie salad with it

Stunseed

01-13-2010, 01:08 PM

I'm making Chicken Pot Crockpot today.

2 cans of cream of chicken soup
Chicken thawed
1 8oz of sour cream
1 bag ( pound ) of mixed veggies
1 bag of wheat noodles

Soup and chicken cook all day. Noodles and veggies boiled to cook, and sour cream the last half-hour. I cut mine before crocking it, if you're lazy the chicken will be tender enough to just fork it up.

Kuyuk

01-13-2010, 01:09 PM

interesting.. hope it's good!

Parker

01-13-2010, 01:26 PM

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

Thought I'd share. I made one, it was probably the most delicious thing I've ever eaten.

Eating two at any time in your life, however, is instantly fatal.

Kuyuk

01-13-2010, 01:28 PM

that looks fucking nasty.

Beguiler

01-13-2010, 04:35 PM

that looks fucking nasty.

Mmmm, bacon! :bananahit:

CrystalTears

01-13-2010, 04:44 PM

http://www.flickr.com/photos/25041852@N03/sets/72157623202784362/

Filling

Filled and Tied

Rub-a-dub-dubbed

Done and done.. made a mess cutting it, shoulda cleaned it up a bit before picture, oh well, cant let food get cold!

Tasted great, had garlic mashers and my super veggie salad with it
Who the hell did you eat that monstrosity with if you're single again?

Kuyuk

01-13-2010, 05:28 PM

Brother and his wife

Beguiler

01-14-2010, 04:37 PM

SKILLET MEAT LOAF (Warning! Comfort Food Alert!)

Preheat oven to 350 degrees F.

Ingredients

Meat Loaf:
----------- 1
1 egg
1 cup milk
3 slices white bread (cut into 1/4 inch cubes)
1/2 tsp dried savory leaves
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp dry mustart
1/4 tsp celery salt
1 tbs Worcestershire Sauce

----------- 2
1 tbs vegetable oil
1/2 cup finely chopped onion

----------- 3
1 lb ground beef chuck
1 lb lean ground pork

Glaze:
1/2 cup bottled chili sauce
1/3 tsp dry mustard
3 tbs brown sugar (packed to measure)

Step 1: Lightly beat egg in a large bowl. Add milk, bread cubes, and the spices. Mix well and set aside.

Step 2: In a small skillet, heat vegetable oil over high heat until very hot.. Add onion, and stirring frequently with a wooden spoon, cook until translucent and tender, but not browned. This should take about 5 minutes. Set aside to cool.

Step 3: Add ground beef chuck, ground pork and the cooled onions to the mixture in the large bowl (step 1). Mix until all ingredients are very well incorportated, using your (clean) hands.

Step 4: Lightly oil the inside of a well-seasoned 8 1/2 to 10" cast iron skillet. Turn mixture into the skillet, patting it to fit, and mounded slightly in the center.

Step 5: Place skillet in preheated oven on the center rack. Bake for 60 minutes.

Step 6: While meat loak bakes, mix Glaze ingredients well in a small bowl with a wooden spoon and set aside.
Step 7: Remove meat loaf from oven, drain off and discard any excess fat, Brush top of meat loaf liberally with Glaze, using it all. Return meat loaf to oven and bake an additional 15 minutes. Remove from oven, and cut into wedges and serve immediately.

NOTE: Supposedly serves 8, but I make it for 4, and we have some left over for sandwiches (not much thought). Favorite meal with green beans sauteed with garlic and almonds, salad, and hot biscuits. It looks like a lot of ingredients, but comes together fast. Om nom nom nom!

Asile

02-01-2010, 09:35 AM

If I hadn't tasted them first, there's no way I would have believed this could work. I'm having to constantly remind myself that it is still chocolate brownies and need to be eaten in moderation.

Take 1 box of chocolate brownie mix and empty the mix into a bowl. Drain and thoroughly rinse one 15.5 oz can of black beans, then puree with 3/4 cup water until smooth (will be quite liquidy). Use the pureed beans in place of the water and oil the mix baking directions call for, and add 1 egg. Mix well, bake according to package directions. Enjoy yumminess knowing you're adding a little extra protein and fiber to your diet.

AnticorRifling

02-01-2010, 09:36 AM

You're also adding all that is bad with the brownie mix....wouldn't it be better to just eat the beans and not kid yourself? :) Of course it would but then you wouldn't be EATING BROWNIES!!!!

Asile

02-01-2010, 06:24 PM

You're also adding all that is bad with the brownie mix....wouldn't it be better to just eat the beans and not kid yourself? :) Of course it would but then you wouldn't be EATING BROWNIES!!!!

Hush, you. Brownies is brownies, and they're always better when they taste good while I'm fooling myself that they're good for me.

Hips

02-02-2010, 05:04 PM

DHARMA INITIATIVE FISH BISCUITS
http://images3.wikia.nocookie.net/lostpedia/images/thumb/b/b6/FISH.jpg/250px-FISH.jpg

2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/4 teaspoons grated lemon peel
1 1/4 teaspoons grated tangerine peel or orange peel (I used orange)
1/2 cup sugar
1/4 cup powdered sugar
1 large egg
About 1/4 tiny bottle red AND yellow food coloring

1) Using electric mixer, beat butter, lemon peel and tangerine peel in large bowl until light.

2) Add 1/2 cup sugar and 1/4 cup powdered sugar and beat until fluffy.

3) Beat in egg and add food coloring.

4) Add dry ingredients, stir w/spoon until it becomes dough!

5) Flatten balls of dough with a rolling pin and cut into fish shapes (in my case, vaguely looking fish shapes...) and use a toothpick to write DHARMA on them if you so please

6) Bake on a cookie sheet for 15 minutes at 350 degrees (pre-heat the oven). Some of my cookies turned out a little thick so they needed closer to 20-25 minutes.

Voilà!

http://img39.imageshack.us/img39/8225/minifishbiscuits.jpg

I did say mine only VAGUELY resembled fish. :(

Drisco

02-05-2010, 03:57 PM

Any of you folks have a good Chicken Pad Thai Recipe?!

Methais

02-05-2010, 04:10 PM

Any of you folks have a good Chicken Pad Thai Recipe?!

http://whatscookingamerica.net/Poultry/PoultryPhotos/ChickenCooked5.jpg

+

http://50under50.com/wp-content/uploads/ipad_touch_mock_up.jpg

+

http://www.gameaxis.com/img/blog/2456/Image/SSF2T_Sagat.gif

Kuyuk

02-05-2010, 04:12 PM

you still doing hotdogs meth? Hows business? you havent said anything about it.. and you havent purchased truffles... so I'm assume business is bad.

Clove

02-06-2010, 08:07 PM

Chicken-Fried Steak for Two

This is one of my all time favorite dinners.

http://img15.imageshack.us/img15/3411/chickenfriedstead.jpg

2 1/2" thick skillet steaks (bottom round or skirt are both excellent)
3/4C + 2T flour
1 egg
1 C chicken broth
1/3 C whole milk
1/8 t ground thyme
salt
pepper

Using two shallow dishes or pie plates; whip egg in one and put 3/4 C flour in other. Salt and pepper both sides of the steaks then dredge in flour. Using a fork pierce entire steak in 1/2" rows on both sides. Dredge in flour once more then dip in egg wash, then flour both sides and let rest on a plate approx. 10 minutes. While steak is resting coat a 12" skillet with enough oil to cover its bottom and place over medium high heat. After steaks have rested and oil is "glistening" place steaks in skillet and pan-fry 2 1/2 to 3 minutes each side until golden brown. Remove steaks from pan and set on plate with paper towels. Turn heat down to medium add 1 T oil and 2 T flour. Toast flour approx 30 seconds until golden brown then deglaze pan with 1/2 of the chicken broth allow to thicken slightly then add the second 1/2 of chicken broth stirring until smooth. Stir milk in slowly and add thyme and salt and pepper to taste. Bring to a simmer and thicken until gravy covers back of spoon. Serve with mashed potatoes, corn and biscuits.

Kuyuk

02-07-2010, 02:30 AM

those yellow plates need to go bro.

Clove

02-07-2010, 07:29 AM

those yellow plates need to go bro.Deal with it, they were my grandmother's. They're also the most sought after color of Mikasa plates.

http://cgi.ebay.com/MIKASA-COUNTRY-CHARM-CORNSILK-PATTERN-CREAMER-OTHERS_W0QQitemZ270058589594QQcmdZViewItemQQptZLH_ DefaultDomain_0?hash=item3ee0bf0d9a

Ever see a 20 dollar creamer before?

Cephalopod

02-07-2010, 01:04 PM

Ever see a 20 dollar creamer before?

Yeah, but the Valtrex script afterwards cost a lot more.

Kuyuk

02-07-2010, 01:31 PM

hahahaha, nice nachos.

Just because someone is selling shit on ebay for $20, does not make it less ugly.

I understand they were your gram's... wrap it nicely in paper, put it in a box, seal it, label it, and put it in your attic.

yellow is le barf.

Showal

02-07-2010, 02:00 PM

I heard that eating one bacon explosion will ensure that you will never get to meet your grandchildren, is that true?

Jorddyn

02-07-2010, 06:40 PM

I just made a chicken stir fry type dish, and it is heavenly. Below is what I remember putting in it.

Meat:
1 lb boneless skinless chicken

Marinade:
1/2 c soy sauce
1/2 c sesame oil
3T garlic chili sauce
1T cashew butter
Fresh Ginger

Rice:
Um, rice. I used brown, white would work. I used 2c uncooked, use however much you want for your meat/veggie/rice balance

Veggies (chop 'em all up):
3 stalks celery
2 red peppers
2 cans water chestnuts
6 oz shiitake mushrooms
3 shallots
1 head garlic

Spices:
Salt
Pepper
Fresh Ginger
Red Pepper Flakes

Mix marinade - adjust garlic chili sauce to your taste. Cut chicken into strips, toss with marinade, let sit overnight.

Add 1T sesame oil to a 3 quart pan. Stir in rice until covered. Cook for 2-3 minutes. Add slightly less stock (or water) than recommended to cook rice, grated fresh ginger, salt, pepper, and red pepper flakes. When water has been mostly absorbed, add water chestnuts, half of the celery and half of the red pepper.

Cut chicken into small bits - cook in skillet (no need for oil). Remove, use same skillet to cook remaining red pepper and celery. Remove.

Add 1T sesame oil to skillet. Cook shallots and garlic until slightly softened. Add mushrooms. Cook until - uh - cooked.

Toss everything back in the pan, splash of soy sauce over the top, mix it up, serve over rice.

Yum.

Clove

02-08-2010, 08:58 AM

hahahaha, nice nachos.

Just because someone is selling shit on ebay for $20, does not make it less ugly.Just because you don't like it, doesn't mean you have taste. It is in demand as an out of production collectible ergo the color is appreciated by many.

Kuyuk

02-08-2010, 09:44 AM

Less than 1000 people does not constitute many...

Clove

02-08-2010, 09:50 AM

Less than 1000 people does not constitute many...Really? How would you describe it if 999 people showed up at your house for dinner? A few?

Really, when they charge $45.00 for a salad plate; it's not because it's considered an ugly color.

Kuyuk

02-08-2010, 10:08 AM

I'm not sure if you understand the fact that price does not equal quality... or demand..

Also, having people come over for dinner is not the same as mass produced dinnerware set. If they only sold 999 plates, they would go out of business.

Lrn2take criticism.

They're plates. They're ugly in my opinion. They're the bees knees in yours. Great. It's about what you put on them in the long run.

Just dont bring chicks over and explain to them that you have a $20 creamer, and $45 salad plates and expect to get laid.

Showal

02-08-2010, 10:26 AM

Just dont bring chicks over and explain to them that you have a $20 creamer, and $45 salad plates and expect to get laid.

If you do, make sure you lay them down on your $150 1200 thread count sheets on your california king sized mattress (that was custom made at $6800) under a gorgeous painting that's number 1 out of a set of 400 (all 400 sold - quickly too). Emphasize all these points.

Parkbandit

02-08-2010, 10:55 AM

Deal with it, they were my grandmother's. They're also the most sought after color of Mikasa plates.

That ugly yellow is the "most sought after color"?

I doubt that... but anything is possible.

Clove

02-08-2010, 11:00 AM

I'm not sure if you understand the fact that price does not equal quality... or demand.I'm willing to bet I understand supply and demand curves better than you.

Also, having people come over for dinner is not the same as mass produced dinnerware set. If they only sold 999 plates, they would go out of business.So you're saying there are more than 1000 people who are interested in that particular color?

Lrn2take criticism.lrn2stfu. This is the recipe thread not Kuyuk's opinion on plate colors.

Just dont bring chicks over and explain to them that you have a $20 creamer, and $45 salad plates and expect to get laid.Naw I get laid for my 1337 truffle-making skills.

Clove

02-08-2010, 11:01 AM

That ugly yellow is the "most sought after color"?

I doubt that... but anything is possible.For that style, yes.

AnticorRifling

02-08-2010, 11:11 AM

You guys are arguing over plates. Awesome.

Parkbandit

02-08-2010, 11:15 AM

You guys are arguing over plates. Awesome.

From a guy who collects tabards in WoW to (and I quote) "make sure I have a tabard that will go with every outfit color I have"

AnticorRifling

02-08-2010, 11:21 AM

Just because you hear ringing from your hearing aid doesn't make everything you dream up a quote.

Kuyuk

02-08-2010, 11:39 AM

I'm willing to bet I understand supply and demand curves better than you.

So you're saying there are more than 1000 people who are interested in that particular color?

lrn2stfu. This is the recipe thread not Kuyuk's opinion on plate colors.

Naw I get laid for my 1337 truffle-making skills.

a) probably, I am only a chef...

b) At one time, yes, however, since they are no longer manufactured, no?

c) nou, and it is my opinion on plate colors thread.

d) That makes two of us. You should buy some and then give them to a girl.. you might get laid if you dont brag about your yellow plates ;-)

AnticorRifling

02-08-2010, 11:47 AM

Put the truffle on the plate and lobby for an hj.

Kuyuk

02-08-2010, 12:01 PM

lol

Clove

02-08-2010, 01:37 PM

d) That makes two of us. You should buy some and then give them to a girl.. you might get laid if you dont brag about your yellow plates ;-)I wasn't bragging about them, I was defending them. I'll make my own truffles, thank-you. Really a chef? And you can't come up with something more original than truffles?

Kuyuk

02-08-2010, 01:48 PM

Nope, sure couldn't.

Kuyuk

02-08-2010, 01:53 PM

Mighty Nikkisaurus

02-08-2010, 02:10 PM

All this plate shit aside, I'm definitely going to defend Kuyuk and his truffles, but then that may be because I worked for a chocolatier myself and helped to develop recipes in that regard. It takes creativity plus technical skill. Having seen a lot of his portfolio, pastry AND savory, I can say without a doubt Kuyuk has a lot of creativity as well as talent in this field.

</geighness>

Mushroom Risotto, I made it for someone over the weekend along with duck, om nom.

5 cups vegetable broth
1 cup medium-grain (arborio) rice
2 tbs butter
2 tbs olive oil
1 minced shallot
1/4 cup dry white wine
1/2 cup grated Parmesan cheese
1/4 cup oyster mushrooms, sliced
1/4 cup crimini mushrooms, sliced
1/4 cup shiitake mushrooms, sliced
1/4 cup porcini mushrooms, sliced

Bring broth to a slow boil, cover, reduce heat.

Put butter and oil in a pan and melt on medium, sweat shallots then add mushrooms and cook until juicy (10 minutes or so). Add rice and wine, stirring until liquid is absorbed into the rice. Increase heat, add 1 cup broth and simmer until absorbed, stirring. Add the rest of the vegetable broth, stirring and simmering until rice is tender and the mixture is creamy. Stir in parmesan cheese, and serve.

AnticorRifling

02-08-2010, 02:13 PM

Don't defend him we all know it's not creative to melt M&Ms and add some chopped nuts, that's all truffles are duh!

Kuyuk

02-08-2010, 02:16 PM

shit, I've been outed.

Mighty Nikkisaurus

02-08-2010, 02:18 PM

Okay, which traitor gave Anticor the culinary school curriculum!?

Clove

02-08-2010, 03:44 PM

AnticorRifling

02-08-2010, 03:47 PM

And with that he makes espresso and hazelnut truffles. The creativity is staggering.
I heard making things that people eat is a stupid idea for someone who's in the business of making food that people eat.

You build your business on the normal stuff then when you've got the funds to make the fun stuff like cajun chocolate or whatever you do....

Talk about getting hella shitty over someone not liking your plates...

Clove

02-08-2010, 03:50 PM

Chef's are supposed to be creative. People pay them to be. You may have even seen restuarants with creative plates next to classic favorites. What a concept.

Personally I think criticizing my plates was unnecessary and an ass thing to do. I have no trouble responding in kind :D.

Clove

02-08-2010, 03:51 PM

Which of the following would have been better?

a) a hamburger joint
b) a mexican restaurant
c) a full service bakery
d) a butcher shop
e) specialty ice cream manufacturer
f) opening a franchise of McDonaldsI'm going with Mexican Restaraunt. I could have made you a deal on some nice yellow plates.

AnticorRifling

02-08-2010, 03:57 PM

Chef's are supposed to be creative. People pay them to be. You may have even seen restuarants with creative plates next to classic favorites.

Creative plates != yellow plates

WHAT NOW CLOVE?! WHAT NOW?!

Kuyuk

02-08-2010, 03:57 PM

You're this cranky over someone saying you need new plates.. sheesh.

I could make something crazy like, mushroom raspberry and tripe truffles, but I dont think many people desire flavors they do not know and trust. Case in point, the most popular flavors are the common ones.

Take a look at the ice cream flavors for example:

vanilla (26%),
chocolate (12.9%)
neapolitan (4.8%)
strawberry (4.3%)
cookies n’ cream (4.0%)
Source: The NPD Group’s National Eating Trends Services

And as we all know, when you start a business you want to offer a product thats so creative, no one has ever heard of before, therefore would want to buy.. being an accountant, I'm sure your understanding of supply and demand would tell you this.

No one supplies mushroom, raspberry and tripe truffles, therefore the price is going to be outrageously high, because the demand is high. And, if I coat it in yellow chocolate, I can sell it for $40 per truffle too.

Enough shit aside, everyone starts with the classic shit first, builds up a repertoire for providing quality product, so when your repeat customers come back, they'll be more apt to try something a bit more 'risky' or 'outside the box.'

If my "espresso and hazelnut truffles" are good, maybe they'll want to buy my mushroom, raspberry and tripe next time.. right?

Being creative is second to running a business that might sell something.

Kuyuk

02-08-2010, 03:58 PM

I'm going with Mexican Restaraunt. I could have made you a deal on some nice yellow plates.

$40 yellow plates are not a deal

Specially when they're out of production.

Just sayin.

AnticorRifling

02-08-2010, 04:03 PM

Don't things go up in cost when they are out of production because they become "rare"? Unless of course you're hitting up the warehouse/outlet stores to find replacements.

Mighty Nikkisaurus

02-08-2010, 04:04 PM

People pay chefs to make good food. Creativity is extremely important, but not more so than the quality overall.

The pioneers of the industry are typically those who broke the mold and did crazy stuff- that being said, to get into a position where you can do that you have to build a loyal customer base that has faith in your products in general, to even give your more creative endeavors a shot. The best way to do that is to start with the simple and classic to prove that you have chops, and move from there.

I've been freelancing as a personal chef and menu consultant and you get all types. I will say though my repeat customers who trust me to pull off something a little experimental/crazy are the people who I proved myself to first doing more classic things. That's just how it goes.

AnticorRifling

02-08-2010, 04:07 PM

Topless catering. You owe me royalties when you pull this off.

Clove

02-08-2010, 04:08 PM

If my "espresso and hazelnut truffles" are good, maybe they'll want to buy my mushroom, raspberry and tripe next time.. right?

Being creative is second to running a business that might sell something.I don't know, if you're running mail-order you don't have to keep a large inventory. Why don't you start small like say pumpkin, basalmic or cinnamon latte. Those are flavors of truffles people would eat and hey, you can't find them at the mall.

Clove

02-08-2010, 04:10 PM

Don't things go up in cost when they are out of production because they become "rare"? Unless of course you're hitting up the warehouse/outlet stores to find replacements.Yup the entire pattern is out of production and as I said before, it's the most-sought color for that pattern. Just sayin'. Oh and I heard Kuyuk got some things from his grandma too, but the penicillin cleared it right up.

AnticorRifling

02-08-2010, 04:10 PM

He listed basic ideas but also stated he would do any custom creation didn't he? Unless I misread or I'm dreaming. Wouldn't any custom flavor = creative?

Ooh cinnamon latte, pumpkin and basalmic I can read a starbucks menu and be creative! (Is I doing it right Clove?!)

Fuck I need a drink these customers are killing me today.

Showal

02-08-2010, 04:11 PM

I don't know, if you're running mail-order you don't have to keep a large inventory. Why don't you start small like say pumpkin, basalmic or cinnamon latte. Those are flavors of truffles people would eat and hey, you can't find them at the mall.

I would destroy some pumpkin truffles.

Mighty Nikkisaurus

02-08-2010, 04:11 PM

I actually had a guy ask if he could dictate what I wear when I went to prepare food for a dinner party for him.

He clarified that he wanted me to just wear black, but my very initial reaction was WTF.

Clove

02-08-2010, 04:12 PM

Actually Epicurious recipe.

Clove

02-08-2010, 04:12 PM

I would destroy some pumpkin truffles.You'll have to wait until he's done with the mushroom-tripe truffles. I'll make you some pumpkin truffles if you like. They're just labor intensive, not rocket-science.

Mighty Nikkisaurus

02-08-2010, 04:13 PM

I would destroy some pumpkin truffles.

I have a guy who orders 7 loaves of pumpkin bread from me a week and is constantly asking, "I'll be able to get this still come April and stuff, right? Right?"

Kuyuk

02-08-2010, 04:15 PM

espresso + hazelnut = not creative

coffee + cinnamon = creative

offering pumpkin, an out of season squash = creative

mixing an acid with cream so it will curdle and make cheesy truffles = creative

I offered custom flavors as long as I can sell ~30 of them to people.. I have offered vanilla cream, bacon, maple, mint.. pretty much whatever anyone has requested, I said I can do, as long as they can get some other people to go in and make it worth my time.

Or did you not read those posts?

Edited to add: My coco java truffles, if you read, are coffee with cinnamon, nutmeg, kahlua and sherry... so basically, it's your "creative" cinnamon latte with cooler shit in it. So I guess you ARE calling me creative?

Showal

02-08-2010, 04:15 PM

Do you have a shop in MA, Nikki?

Mighty Nikkisaurus

02-08-2010, 04:19 PM

Do you have a shop in MA, Nikki?

No storefront, just a kitchen for filling orders. I have regulars who order stuff weekly, a few regulars for my personal chef services and then I do a lot of menu consulting. For menu consulting it's mostly just done remotely (phone, email), and when I cater I prepare it all in-home.

Clove

02-08-2010, 04:51 PM

AnticorRifling

02-08-2010, 04:53 PM

lrn2take criticism :D
l2give constructive criticism and not be an ass followed by a smiley face. :)

Clove

02-08-2010, 04:58 PM

l2give constructive criticism and not be an ass followed by a smiley face. :)As constructive as bashing my plates? I pointed out I saw a list of mall truffle flavors. With such hot chops I would have expected a list of something more interesting. :D

Kuyuk

02-08-2010, 05:08 PM

I'm not making pork chops, I'm making truffles.

Heelllooooooooo.

Suppa Hobbit Mage

02-08-2010, 06:03 PM

I think everyone is coming off as a know-it-all ass in this most recent in-fighting.

Plates looked fine to me, truffles look fine to me.

Mighty Nikkisaurus

02-08-2010, 06:05 PM

I think everyone is coming off as a know-it-all ass in this most recent in-fighting.

All chefs are assholes (or cunts, as it were), so this is wholly unshocking.

Suppa Hobbit Mage

02-08-2010, 06:06 PM

I <3 Gordon Ramsey

Kuyuk

02-08-2010, 06:07 PM

And he's a know-it-all.

I also <3 him.

Cephalopod

02-08-2010, 08:14 PM

I didn't pay for creative truffles. I paid for some motherfucking chocolate to shove in my motherfucking face.

Just sayin'.

Kuyuk: put your thread link and/or website link in your sig, yo. Make every thread a truffle thread.

Celephais

02-08-2010, 08:26 PM

You guys are arguing over plates. Awesome.
Oh man, so I pretty much never open this thread because all my recipes are just phone numbers, but what has developed here is fantastic. I had to go back and read from where it started.

Ugly plates though.

Beguiler

02-09-2010, 09:52 AM

Less one-upmanship, maor recipes!

Mighty Nikkisaurus

02-09-2010, 10:33 PM

Champagne Basil chicken

1 tsp chopped basil
1 1/2 oz. olive oil
1 tbs balsamic vinegar
1/4 c champagne/bubbly white wine
1/8 tsp chilli pepper
1/4 tsp garlic powder
salt and pepper to taste
3 boneless skinless chicken breasts

Just a note: If I had something milk-based (only vanilla Silk currently :/) I'd have added that in and made a sauce after removing the chicken and deglazing the pan with a little more wine or champagne.

Coat frying pan with oil + vinegar, heat to medium-high. Season breasts with peppers, garlic powder, and salt.

Add breasts to heated oil and vinegar and cook for a minute on each side. Pour in champagne and stir in basil. Cook until breasts are just done. Plate and pour some of the juice from the pan over the top.

Peapod fucked up and gave thin roasting pieces instead of actual chicken breast, but it still worked out (reduce cooking time). That's why they're so thin though, FYI.

http://img.photobucket.com/albums/v72/PsiElement/champchicken.jpg

Cephalopod

02-09-2010, 10:44 PM

That's some thin chicken. I beat my meat for a long time and it doesn't get that thin.

The-Pwny-Express

02-10-2010, 12:16 AM

That's some thin chicken. I beat my meat for a long time and it doesn't get that thin.

http://i89.photobucket.com/albums/k231/argonzero/gif/punch.gif

Mighty Nikkisaurus

02-10-2010, 12:31 AM

Plz find another thread to geigh up.

The-Pwny-Express

02-10-2010, 12:36 AM

No, there "pastry chef of doom"?

Mighty Nikkisaurus

02-10-2010, 12:38 AM

No, there "pastry chef of doom"?

Do the world a favor and educate yourself on both the proper spelling and usage of "there, their and they're" as well as how to use question marks and other forms of punctuation.

The-Pwny-Express

02-10-2010, 12:41 AM

It's not that serious for me....

The-Pwny-Express

02-10-2010, 12:43 AM

Oh...and I don't think that was the wrong there/their/they're to use in that situation anyway. Ur silly

Mighty Nikkisaurus

02-10-2010, 12:43 AM

It's not about being serious, it's about making your retarded self semi-comprehensible to the rest of the world.

The-Pwny-Express

02-10-2010, 12:46 AM

No, their "pastry chef of doom"...mmmmmmm no. No, they're "pastry chef of doom"...eh...hrmm...no.... No, there "pastry chef of doom". Yes

The-Pwny-Express

02-10-2010, 12:49 AM

Not that I care enough to browse around looking for someone to have mis-spelled or used the wrong form of some word or made some wrong calculation in some math problem so I can leave some unnecessary hatefull, rage filled replies beneath them trying to point out to everyone how stupid and inferior they are and how awesome and intelligent I am....but I mean come on. If you are going to do that, at least make sure you're right about it. fuck

EasternBrand

02-10-2010, 12:51 AM

No, their "pastry chef of doom"...mmmmmmm no. No, they're "pastry chef of doom"...eh...hrmm...no.... No, there "pastry chef of doom". Yes

To be fair, none of these make any sense whatsoever. I think your tracksuit may be constricting the oxygen flow to your brain.

The-Pwny-Express

02-10-2010, 12:55 AM

My tracksuit?...but oh the dinosaur person considers herself the "pastry chef of doom". So if you don't make any sense out of me responding to her with No, there "pastry chef of doom"? I'm not the one losing oxygen to the brain. Or whatever silly shit you said...

Mighty Nikkisaurus

02-10-2010, 01:00 AM

By all means, continue to display how much of a retarded dumbfuck you are.

EasternBrand

02-10-2010, 01:01 AM

The-Pwny-Express

02-10-2010, 01:07 AM

Like you can't understand what I'm saying. You douchebags just blow my mind with this stuff. Browsing around and you have nothing more to randomly rage on someone about other than the fact they used improper punctuation? I didn't know I'd be graded on my thread posts, or that it mattered. Stop hating life so much that you feel the need to spread your own frustration and misery among other people. If a mis-spelled word in someones thread post is all it takes to set you off into a rage of hatefull posts/neg reps, there is something wrong with you.

Kuyuk

02-10-2010, 09:34 AM

We cant understand you with that cock in your mouth.

Cephalopod

02-10-2010, 01:44 PM

So, to de-gay this thread a bit... for the superbowl, I made a pot of jambalaya. When I first got married, I used to make pots of jambalaya or paella frequently, but I've long since forgotten the recipe and just go by estimates. Sorry, but I suck as a recipe-follower or -maker.

1 lb of frozen shrimp
1 lb of boneless, skinless chicken, diced
1 lb of andouille
2 green peppers, diced
Carrots, diced
A few stalks of celery, diced
2 sweet onions, diced
1 chopped tomato
Garlic, garlic, garlic
Paprika, oregano, thyme, white pepper, cayenne, black pepper, chipotle chili powder, bay leaves, kosher salt, whatever other spices float your boat
Dash of Worcestershire sauce
Many more dashes of Frank's Hot Sauce
Vegetable or chicken stock
Uncooked rice

Season up the chicken and sausage and cook them separately, set aside. Sweat the onions in a large pot, add other veggies... when everything is soft, re-add the meats and add in the vegetable or chicken stock and frozen shrimp (this was a time-saving thing). Use the rice package rice/water ratio for the amount of stock you need. Bring it to a near-boil, add in the rice, reduce to a simmer and wait until the rice is cooked through.

The-Pwny-Express

02-10-2010, 02:29 PM

We cant understand you with that cock in your mouth.

lol that's all you got? After I shut your friends down you come in with this? Come on...

The-Pwny-Express

02-10-2010, 02:31 PM

Cephalopod

02-10-2010, 02:37 PM

So, to de-gay the thread a bit let me tell you about this wonderful recipe! Yes, you are all that is man.

I can't think of much else that's more manly than making a big pot of jambalaya.

If putting sausage in your mouth isn't manly, I just don't know what is.

Parkbandit

02-10-2010, 03:09 PM

Clove

02-10-2010, 03:15 PM

Balsamic Cherry Truffle (on yellow plate for authenticity)

http://img689.imageshack.us/img689/6936/truffle.jpg

The-Pwny-Express

02-10-2010, 03:19 PM

Well we can't all be born natural geniuses like you Parkbandit. For us stupid people, all we could ever hope for is a chance meeting with a real winner of your caliber. That once in a lifetime experience where you grace us with your presence. So that we could just stand and stare, silently drooling, in awe of the aura of greatness that surrounds your huge overdeveloped mind. So that when we return to our trailers, we can brag to our friends about how we saw Parkbandit this one time, as we drink beer and watch nascar.

Kuyuk

02-10-2010, 03:34 PM

Balsamic Cherry Truffle (on yellow plate for authenticity)

http://img689.imageshack.us/img689/6936/truffle.jpg

Looks great, you should go into business making those!

Clove

02-10-2010, 03:44 PM

Looks great, you should go into business making those!Naw. Too labor intensive. Maybe I'll just write a cookbook. Although I'm thinking of an Oreo-flavored truffle. Maybe do the Oreo cream as a "nipple" over the ganache, coat in chocolate and dust in cookie crumbs.

Parkbandit

02-10-2010, 04:05 PM

Well we can't all be born natural geniuses like you parkbandit. For us stupid people, all we could ever hope for is a chance meeting with a real winner of your caliber. That once in a lifetime experience where you grace us with your presence. So that we could just stand and stare, silently drooling, in awe of the aura of greatness that surrounds your huge overdeveloped mind. So that when we return to our trailers, we can brag to our friends about how we saw parkbandit this one time, as we drink beer and watch nascar.

Truer words have never been posted.

Just a little FYI though.. in the future, if you could capitalize the P in Parkbandit, I would appreciate it. It's a bit disrespectful of you to use a small 'p' when addressing me.. given my high caliber and social standing. Thanks.

Kuyuk

02-10-2010, 04:08 PM

Naw. Too labor intensive. Maybe I'll just write a cookbook. Although I'm thinking of an Oreo-flavored truffle. Maybe do the Oreo cream as a "nipple" over the ganache, coat in chocolate and dust in cookie crumbs.

You'll have to contact the owners of Oreo to get the rights to sell their product though I think?

Writing a cookbook sounds fun.. Hope that works out for ya.

Mighty Nikkisaurus

02-10-2010, 04:12 PM

small 'p'.

I feel like there's a joke to be made and it's just not coming together like I want :(

CrystalTears

02-10-2010, 04:13 PM

It's a bit disrespectful of you to use a small 'p'...
That's what she said.

Parkbandit

02-10-2010, 04:16 PM

Heh

PS - I hate you both. Way to ruin a perfectly good moment where The-Pwny-Express actually posted something worthwhile and honest.

Clove

02-10-2010, 06:29 PM

You'll have to contact the owners of Oreo to get the rights to sell their product though I think?

Writing a cookbook sounds fun.. Hope that works out for ya.That would be Nabisco and nope the cream is just powdered sugar, lard, and gelatin. Pretty sure they don't have the rights to that. I think I can handle a chocolate wafer too.

The-Pwny-Express

02-10-2010, 06:33 PM

Updated.

Kuyuk

02-10-2010, 09:19 PM

Clove

02-10-2010, 09:53 PM

Also, for reference:

Ingredients: SUGAR, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), HIGH OLEIC CANOLA OIL AND/OR PALM OIL AND/OR CANOLA OIL, AND/OR SOYBEAN OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, CORNSTARCH, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SALT, SOY LECITHIN (EMULSIFIER), VANILLIN - AN ARTIFICIAL FLAVOR, CHOCOLATE. CONTAINS: WHEAT, SOY.

No lard, or gelatin in oreos today. Also, I believe Kraft owns Oreos? And if you're advertising "oreo truffles," I'm pretty sure they have the rights to "oreo", though you can probably get away with cookies and cream.No. Oreos are made by Nabisco. http://www.nabiscoworld.com/Brands/ProductInformation.aspx?BrandKey=oreo&Site=1&Product=4400000820. And yes genius I wouldn't be able to use Oreo without paying them a royalty. I could however use their product as an ingredient. http://www.foodservicedirect.com/product.cfm/p/9333/Oreo-Cake-Base-Cookie-Crumbs.htm

EasternBrand

02-10-2010, 09:59 PM

Kraft owns Nabisco. Technically, the Philip Morris parent company purchased Nabisco, so you know how you can never stop at just one Oreo?

Clove

02-10-2010, 10:03 PM

Kraft owns Nabisco. Technically, the Philip Morris parent company purchased Nabisco, so you know how you can never stop at just one Oreo?Yes but you wouldn't say Nabisco Mac-n-Cheese or Kraft Marlboros. Oreo's are manufactured by Nabisco.

Latrinsorm

02-10-2010, 11:50 PM

That would be Nabisco and nope the cream is just powdered sugar, lard, and gelatin. Pretty sure they don't have the rights to that. I think I can handle a chocolate wafer too.That's what Hydrox probably thought, and look at the garbage they pump out.

I didn't know this, but it turns out Hydrox actually predate Oreos by 4 years. The point is, the moon rules #1.

MotleyCrew

02-11-2010, 01:30 AM

'Oreo' Cookies:

COOKIE:
1 18.25 ounce Duncan Hines dark dutch fudge cake mix
1/3 cup water
2 T shortening

FILLING:
3 1/2 cups powdered sugar
1/2 T granulater sugar
1/2 t vanilla
1/2 cup shortening
3 T hot water

-preheat oven to 325 F

-blend all the cookie ingredients with an electric mixer, then kneed with your hands until it reaches the consistency of dough

-form the dough into balls about 3/4 inch in diameter and press flat 1/2 inch apart on greased cookie sheets, bake for 4 - 6 minutes or until cookies are crunchy

-let the cookies cool on the sheets

-as the cookies cool, combine the filling ingredients well with an electric mixer

-with your hands form the filling into balls about 1/2 to 3/4 inch in diameter

-place a filling ball in the center of the flat side of a cooled cookie, and press with another cookie, flat side down, until the filling spreads to the edges

Makes about 2 dozen cookies

Beguiler

02-11-2010, 01:37 PM

I watched "Guy's Big Bite" recently and he made this dish, looked great so I made it over the weekend. It was delicious! Serves 4. Total props to Guy Fieri!

Pepita Crusted Pacific Halibut with Cilantro Serrano Cream

Ingredients

4 6-oz portions skinless halibut fillets
1 1/2 tsp freshly cracked black pepper
1 1/2 tsp sea salt
1/2 cup all-purpose flour
2 eggs, lightly beaten
1 cup pepitas
1/4 cup canola oil
Cilantro Serrano Cream, recipe follows

Directions

Season all sides of the halibut with 1 teaspoon of salt and 1 teaspoon of pepper. In a shallow dish, combine the flour and the remaining salt and pepper. In a second shallow dish add the eggs. Add the pepitas to a third shallow dish. Roll a halibut fillet in the flour, shaking off the excess. Dip just 1 side of the fillet in the beaten eggs, then into the pepitas, pressing gently for even coverage. Set on a plate, seed side up, and repeat with remaining halibut. Cover loosely and refrigerate for 15 minutes.

While the fish is resting, prepare the cilantro cream.

Preheat the oven to 300 degrees F.

Heat a nonstick skillet over medium-high heat and add the canola oil. When the oil is hot add the fish, pepita side down, and cook until golden, about 2 minutes. Flip over, then gently transfer them to a baking sheet fitted with a rack. Bake in the oven until the internal temperature of 145 degrees F registers on an instant-read thermometer, about 6 to 7 minutes. Arrange on serving plates, topped with the cilantro cream and serve.

Cilantro Serrano Cream:

2 tbs unsalted butter
1/4 cup minced shallot
1 tsp seeded, minced serrano pepper
1 cup half-and-half
1 cup roughly chopped cilantro leaves
1 tbs fresh lime juice
1/2 tsp sea salt

Melt the butter in a small saucepan over medium-high heat. Add the shallot and serrano pepper and saute for 1 minute. Add the half-and-half and cilantro and bring to a low simmer. Stir frequently until reduced by half, about 6 to 8 minutes. Remove from the heat, stir in the lime juice and salt and blend with a stick blender until smooth, Keep warm,

Mighty Nikkisaurus

02-13-2010, 11:25 AM

Here are my shot at homemade oreos, made for another PC'er. Maybe later they can vouch for awesomeness or mock me for failure. The one I tested was pretty damn good though!

I used a recipe similar to this one over at Smitten Kitchen- http://smittenkitchen.com/2007/05/my-kingdom-for-a-glass-of-milk/

http://img.photobucket.com/albums/v72/PsiElement/oreoz.jpg

ETA: I promised these like last week, so it's just a happy coincidence that Oreos were the hot topic 'round here :D

Kuyuk

02-13-2010, 12:00 PM

How much was the lard?

Mighty Nikkisaurus

02-13-2010, 12:06 PM

:puke:

I used like 1/8th of a cup of shortening to stabilize it, otherwise it's butter + powdered sugar.

Celephais

02-14-2010, 03:15 AM

Fuck! oreos are bett than whatever I can do!

Mighty Nikkisaurus

02-14-2010, 07:19 AM

I hear you make a mean sandwich, and have excellent take-out dialing skillz

Clove

02-14-2010, 05:03 PM

Cephalopod

02-14-2010, 10:54 PM

Balsamic Vanilla-Orange Truffle

http://img196.imageshack.us/img196/1986/balsamicvanillaorangetr.jpg

This batch came out very nicely. Balsamic, dark chocolate ganache with a nice orange finish and a white chocolate, vanilla bean shell.

I dislike citrus in desserts, but that sounds reasonably good. Except the plates, which look like the gruel from the Matrix movies.

Clove

02-14-2010, 10:59 PM

I dislike citrus in desserts, but that sounds reasonably good. Except the plates, which look like the gruel from the Matrix movies.The real trick is getting the thumbprints out of the playdough.

I actually really dislike orange-flavored chocolate. This has a slight orange finish which combined with the vinegar (I know it sounds strange but it melds with the chocolate perfectly) helps round out the bitterness of the dark chocolate.

Sean of the Thread

02-19-2010, 11:39 AM

Parkbandit Chili Bitches:

4 ½ pounds mock chuck tender
1 lb ground beef (lowfat)
1 large white onion
3 jalapeno peppers - deseeded
1 ½ can beef broth
1 can chicken broth
3 cans tomato sauce
1 12oz bottle of good wheat beer
3 4 oz cans of chopped green chilies
2 12 oz cans chili beans
1 12 oz can kidney beans (rinsed)
3 tbs tabasco

Spices:
6 tablespoons of chili powder
¾ tbls Hot chili powder
5 ½ tablespoons of cumin
1 ½ tablespoon sugar
1 ½ tablespoon paprika
1 tablespoon garlic powder
1 ½ teaspoon salt
½ teaspoon Mexican oregano

Just cube the steak and brown. Brown the ground beef. Put everything into a big ass pot and cook for the entire day.

With the spices, mix them together and save about a handful in a ziplock baggie to put in 30 minutes prior to serving.

From there, add stuff to taste. I have about 5 different chili powders.. some mild and some that will burn your buttons off your shirt. Remember, as the chili cooks on very low heat all day, the flavors and heat will intensify due to evaporation.

Make some cornbread and rice and enjoy.

Could you crockpot this all day as well?

Clove

02-23-2010, 10:43 PM

God damn you Food Network.

So even though we had had dinner, it's almost bed time and we're watching Food Network. They're showing fish and chips at a Rhode Island clam shack and I'm suddenly craving my beer-battered fried fish. Luckily I had some left over from the weekend. SNACK!!!!

http://img704.imageshack.us/img704/6937/fishinbeerbatter.jpg

Beer Batter

2 C flour
12oz beer
1 T baking powder
1 beaten egg
1/4 t salt

Combine dry ingredients. Pour in beer and begin stirring while adding egg. Carefully stir until lumps are gone. Use on fish, chicken or onion rings. Deep fried awesomeness.

kookiegod

02-23-2010, 11:48 PM

Could you crockpot this all day as well?

Yah, you could. I'd probably add a bit more liquid as well, possibly another beer as to whats going to evaporate over 10 hours in the slow cooker. Just check it periodically.

Add the beans about 1/2 way thru.

Should be awesome.

Hips

02-23-2010, 11:52 PM

http://img704.imageshack.us/img704/6937/fishinbeerbatter.jpg

Between that and the chili I really need to randomly "drop by" one night for dinner. NOM NOM.

Clove

02-24-2010, 07:29 AM

Between that and the chili I really need to randomly "drop by" one night for dinner. NOM NOM.This has definitely been comfort food week.

Mighty Nikkisaurus

02-24-2010, 02:27 PM

So, I like veggie burgers. They don't replace a real meat burger, but I think they taste good.

I've been making hypocrites lately. I am addicted.

1 veggie burger (I like Boca)
1 slice of provolone cheese
2 slices of bacon, cooked until crispy
equal parts mayo and barbecue sauce, mixed
1 hamburger bun

Heat burger, method is up to you (foreman grill? microwave??).

Place cheese on top, let melt.

Place on bun. Spread barbecue/mayo on top half of bun. Place bacon on top of cheese. Place top half on.

Enjoy, profit, take over the world, etc.

ElvenFury

02-24-2010, 02:36 PM

Now post your furburger recipe.

Clove

02-24-2010, 02:38 PM

Mmmmm Boca burger with bacon and cheese...

AnticorRifling

02-24-2010, 04:23 PM

Now post your furburger recipe. Step 1) Remove fur.

Clove

02-24-2010, 04:44 PM

Step 1) Remove fur.Pussy...

AnticorRifling

02-24-2010, 04:46 PM

Pussy...

You are what you eat.

Cock.

Clove

02-24-2010, 04:48 PM

You are what you eat.

Cock.You're a truffle?

AnticorRifling

02-24-2010, 04:49 PM

A very large truffle.

Clove

02-24-2010, 04:49 PM

A very large truffle.For the record I ate fish last night (and posted the evidence).

AnticorRifling

02-24-2010, 04:50 PM

I didn't see the pic...what color were the plates? :)

Clove

02-24-2010, 04:52 PM

I didn't see the pic...what color were the plates? :)You're that guy that gets to fuck Angelina Jolie, but decides not to because she's wearing granny panties, right?

AnticorRifling

02-24-2010, 04:54 PM

You're that guy that gets to fuck Angelina Jolie, but decides not to because she's wearing granny panties, right?
I could care less what kind of wrapping paper is on the present. Besides just like a little kid at Christmas I'm going to spend a lot of time playing with the box.

Man I kick ass.

Mighty Nikkisaurus

02-24-2010, 04:59 PM

Step 1) Remove fur.

http://2.bp.blogspot.com/_S5jsjlIV2Z8/SSo2_I-p1oI/AAAAAAAAACQ/72nxrG7_ZhI/s320/456474931_0356ba4a8d.jpg

AnticorRifling

02-24-2010, 05:00 PM

http://2.bp.blogspot.com/_S5jsjlIV2Z8/SSo2_I-p1oI/AAAAAAAAACQ/72nxrG7_ZhI/s320/456474931_0356ba4a8d.jpg

There has to be fur there first in order to remove it. Don't twist this shit on me woman!

Mighty Nikkisaurus

02-24-2010, 05:01 PM

LOL

Anyway, there has to be a landing strip or little patch or something or else that shit just looks creepy.

Hips

02-24-2010, 05:01 PM

There has to be fur there first in order to remove it. Don't twist this shit on me woman!

As my fiance likes to say, "get there before the hair"

Cephalopod

02-24-2010, 05:03 PM

As my fiance likes to say, "get there before the hair"

Does he say this often? Have you gotten many visits from the FBI?

AnticorRifling

02-24-2010, 05:03 PM

Different thread womens, different thread! Don't make me derail this shit further.

Athgo

02-24-2010, 05:05 PM

LOL

Anyway, there has to be a landing strip or little patch or something or else that shit just looks creepy.

I'll have to disagree with you there, bare is best.

AnticorRifling

02-24-2010, 05:06 PM

LOL

Anyway, there has to be a landing strip or little patch or something or else that shit just looks creepy.

I don't care if when I'm lookin up at her and she's lookin down at me I look somewhere between clean face - cookie duster - maybe a Magnum PI. What I don't want is to be lookin like Fidel Castro.

Shit I derailed.

Archigeek

02-24-2010, 05:10 PM

I took up bread making years ago to deal with a stressful job. It worked. I have since moved on to another job, but in the process learned enough about bread making to make any type of yeast bread that can be made. Anyway, I'm bored at work so, here's how you make a good loaf of French Country Bread. This is from memory, but I think I can be pretty close to spot on. If it doesn't turn out, it's got to be your fault!

Step One: The Starter

1 cup warm water, about 105 degrees, (not too hot or you'll kill the yeast)
1/2 cup bread flour (2.25 oz)
1/2 cup whole wheat flour (2.25 oz)
1 package yeast.

Mix it all up in a container and it will be nice and soupy. Make sure the yeast dissolves. Cover with lid and let sit for 24 hours. Total work time: 15 minutes.

After 24 hours, it should have kind of a snot-like consistency, and fermentation will have started, which you should be able to smell.

Step Two: The Sponge

2 more cups warm water
1.5 cups bread flour (6.75 oz)
1.5 cups whole wheat flour (6.75 oz)
4 teaspoons salt

Add the water to the starter and mix it up with your hands or a spoon, breaking down the starter, then add the salt and then the flour half a cup at a time, mixing as you go with a wooden spoon. Cover with lid and let sit for another 24 hours. It should rise till doubled in bulk roughly, but will probably then settle back down some, which is just fine. Total work time: 20 minutes.

Step Three: The Dough

5 cups bread flour (22.5 oz)

Add 4.5 cups flour 1/2 cup at a time, mixing with your wooden spoon. Once it's mixed, turn it out onto a lightly floured work surface and knead it for about 5 minutes, dust with flour occasionally to avoid sticking. At this point you should have a nice smooth, elastic dough that is pretty easy to work with. It should be moist and slightly sticky, but not too much. You know it's ready when bubbles start to flatten under the surface and nearly tear open when you work it. Five minutes should do.

Place the dough into an oiled plastic container and turn it over once to coat, then close the lid tightly. Allow the dough to double in bulk. At this point the yeast should be working full tilt and depending on the weather and room temperature this should only take 2-5 hours tops. Total work time, 30 min.

Step Four: The Loaf

When the dough has doubled in bulk, gently slide it out of the container and onto your work surface. Partially deflate it (press out most of the air but don't knead it any more than that), and shape it into one nice round, folding the seam underneath it as you round it, so that it's nice and smooth and spherical. Place it on a flour dusted pizza peal if using a baking (pizza) stone, or on a sheet pan if not, and cover it with oiled plastic wrap. This is going to make a pretty big loaf of bread. Once again, allow it to double in bulk, which will take about 2 hours.

Step Five: Baking

While you're waiting, place baking stone (or rack intended for pan), low in the oven.

Optional step: before preheating the oven, place an empty pan on the bottom rack. Right before putting the bread in the oven, pour about a cup of water in the pan to fill the oven with steam.

When the loaf is about 25 minutes from fully risen, (swag it), preheat your oven to about 400 degrees.

When the loaf is fully risen, open the oven and slide the loaf onto your baking stone, or place the pan in the oven. Immediately pour your cup of water in the steam pan (it will vaporize noisily) and quickly close the oven door. Bake for 40-45 minutes.

Step 6: Yummy Goodness

The bread is done when it has a thick, fairly dark brown crust. It should sound hollow when you thump it. Remove it from the oven and place on rack to cool.

When fully cooled, cut a slice from this mongo-huge loaf of bread and make yourself a sammich, or just load it up with some artichoke dip. Or, you can never go wrong with butter.

AnticorRifling

02-24-2010, 05:13 PM

Hell yes I will try that. Homeade bread is so kick ass.

Clove

02-24-2010, 05:48 PM

I don't care if when I'm lookin up at her and she's lookin down at me I look somewhere between clean face - cookie duster - maybe a Magnum PI. What I don't want is to be lookin like Fidel Castro.

Shit I derailed.Yeah I don't mind a little Hitler, landing strip, patch... whatever. Just as long as it's not a Chewbacca!

Clove

02-24-2010, 07:37 PM

How chili is done at Casa Clove

http://img714.imageshack.us/img714/2583/chiliwcornbread.jpg

Kuyuk

02-24-2010, 09:21 PM

Fuck. Yellow bowls too.

(chili does look good though)

Jaimaltz

02-24-2010, 11:56 PM

A few of my crazy recipies that I love and every one I know refuses to try:

1. A Butter Columbian Coffee

Make your favorite Columbian coffee, and instead of adding cream or sugar, use (unsalted) butter. The butter won't mix and floats to the top, so the trick is to stir it real fast and take immediate sips. Drink it quickly, as it only works when it's hot!

2. Spicy Russian Spaghetti

Be careful not to overcook the spaghetti, and mix in some Russian dressing, sharp cheddar cheese, and a source of heat (I use Cayenne pepper and Chili powder, but Habanero works as well) to a tomato pasta sauce. Add salt and herbs such as Basil, Oregano, and Thyme to taste. The Russian dressing adds a source of fat, and acts to cool down the spice a bit, leaving you with a warm, but not overpowering, aftertaste. The spice cuts down on the richness of the dressing, with the cheddar thickening the sauce and giving it character and flavor.

3. Left over Bacon fried and wrapped Ham

Perfect for your leftover Christmas or Easter ham. Make 12 strips of bacon letting the fat accumulate in the frying pan. Eat the bacon. Take some more bacon and wrap some cut up slices of ham with it. Dip it in egg & breadcrumbs and then fry it in the bacon grease on high heat one side at a time. Make Texas toast with the remaining bacon fat. Piggy goodness!

Clove

02-25-2010, 07:32 AM

Wow. A friend told me about his experience with "king rib" after a vacation to Scotland and England. Apparently it was deep fried ground beef. I always thought that was the ultimate cholesterol bomb... until now.

The spicey russian spaghetti is very creative and sounds like it might be good. I'll put it on my "to do" list.

Kuyuk

03-04-2010, 05:38 PM

Roast chicken risotto with braised apples and cabbage

Shred half a red cabbage head, brown butter in pot, add sliced onions and cabbage.. saute for 10-15 mins until wilted, add ~1C port, 2C water, some balsamic and red wine vinegars (1/4-1/3 cup total). Grate fresh nutmeg in mixture, add shredded green apple (1-2), Add salt and pepper, stir, turn to low, cover, and let simmer ~90-120 minutes.

Roast chicken rubbed with garlic, herbs and olive oil, cook until done. After done, shred or chop, or dice some chicken and hold to side

Make risotto (use arborio rice, but look up a recipe, I'm not gonna type it all out), I use a mixture of beef and mushroom bases for stock.. add a tiny bit of either white wine, or white wine vinegar, and then make as usual.. At end, hit with splash of cream or milk, a tab of butter, salt/pepper/lemon, and mix in your chicken.. serve with your cabbage.

Yummilicous.

Clove

03-07-2010, 11:22 AM

I baked this to celebrate my mom's 60th birthday (I'll post a picture of a slice when we actually cut it in her honor)
http://img11.imageshack.us/img11/2425/moacc.jpg

Mom's Ridiculous Chocolate Birthday Cake
(8-10 servings)

Frosting:
1 1/4 C white sugar
1 C heavy cream
4 oz 99% unsweetened chocolate, chopped
8 T unsalted butter cut into 1/2 inch tabs
1 t vanilla extract

Cake:
Unsalted butter and flour for pans
2 C white sugar
1 3/4 C all-purpose flour
3/4 C unsweetened cocoa
1 t salt
1 1/2 t baking powder
1 1/2 t baking soda
2 extra large eggs, lightly beaten
1/2 C canola oil
1 C milk
1 C boiling water

Frosting Directions:
In a small saucepan, combine sugar and cream and bring to a boil over medium heat while stirring occasionally (cream will froth heavily when it boils, so be ready). Reduce heat to low and simmer approx. 6 minutes. Remove from heat and stir in chocolate pieces and butter until melted. Scrape mixture into a metal mixing bowl and whisk in vanilla. Let frosting cool, whisking gently from time to time, being careful not to over-whip large air bubbles into frosting.

Cake Directions:
Position rack in center of oven.
Preheat oven to 350F
Lightly butter two 9" round cake pans. Line bottom of pans with parchment paper, then butter and flour the parchment and sides of cake pans.

In a large mixing bowl combine dry ingredients then blend together using an electric mixer on low.

Mix in eggs, oil and milk.

Increase speed to medium and beat for 2 minutes.

Reduce speed to low and mix in water until batter is smooth and soupy (about a minute).

Divide batter evenly between the cake pans with a ladle and bake for 30-35 minutes or until a skewer inserted in the center comes out clean.

Remove pans from oven to cooling racks and cool for 5 minutes. Turn out cakes onto racks and cool completely.

When cakes have cooled, check the frosting. Frosting should have the consistency of mayonnaise; if it is still too loose cool longer (perhaps in the fridge).

Run hot water over an icing spatula and dry, then use hot spatula to spread 3/4 of frosting over top and sides of first layer. Spread the remaining 1/4 over top and sides of top layer.

Enjoy the chocolate rush.

Asile

03-07-2010, 08:26 PM

Somehow a few pounds of lentils appeared in my kitchen cabinet, so I've been trying to figure out what to do with them. For never having cooked with lentils before, this came out really, really well.

Lentil Soup with Ground Turkey

In a large pot, sautee 1 to 2 medium or large roughly chopped onions and 3 to 4 cloves of chopped garlic over medium heat until soft and fragrant. Add 1 pound ground turkey, season with black pepper, rosemary and dried rubbed sage, brown thoroughly over medium-high heat. Add 1/2 pound dried lentils and 4 cups chicken broth (I used Tyson fat free) along with additional rosemary and sage to taste. Bring to a boil, cover, turn heat down to low-medium-low and simmer for one hour.

It happens to taste really good on day 2 (I didn't have much the night I cooked it but had a big bowl the following day).

Clove

03-20-2010, 10:14 AM

http://img404.imageshack.us/img404/4738/hummingbirdcake.jpg

My coworkers were talking about this cake on Friday. One had seen it in a farmer's almanac and was trying to get the other to try it. I looked up a few recipes and it calls for ripe bananas; since I had a couple that were about to go bad, I couldn't resist trying it. It's unusual, kind of like a mix between a quick bread and a yellow cake with fruit. I'll post a picture when I take one.

Cake:
3 C all-purpose flour
2 C sugar
1 t baking soda
1 t ground cinnamon
1/2 t salt
2 large, ripe bananas diced (about 2 C)
1 C drained, crushed pineapple
1 C canola oil
2 extra large eggs, beaten
1 1/2 t vanilla extract
1 C finely chopped pecans

Icing:
1 pkg (8 oz) cream cheese
1 stick (4 oz) butter at room temp.
1 box (1 lb) confectioner's sugar
1 t vanilla extract

Position over rack in center. Preheat to 350F.

Lightly grease 2 9" round pans and place parchment in bottoms. Then lightly grease and flour pans.

In a large mixing bowl sift flour, sugar, soda, cinnamon and salt together.

In a separate bowl gently stir the oil, eggs, vanilla, pineapple and bananas together until combined.

Pour wet mixture into the dry mixture and fold together with a spatula just until smooth. Be careful and make sure all dry ingredients are mixed. DO NOT USE AN ELECTRIC MIXER. This batter needs tenderness and love.

The batter will be thick and sticky like a quick bread. It makes about 4 cups which you'll want to divide evenly between the two cake pans but the normal ladle method isn't as useful. I used two 2 C cereal bowls and spooned the batter into the bowls until there was an equal amount in each, then scraped the batter into the pans with a spatula. Also because it's so sticky it's best if you scrape it into the middle of the pans and let it spread out evenly on its own over a couple minutes.

Bake at 350F for 35-45 minutes until cake springs back when pressed in the middle.

Remove from oven and cool in the pans on wire racks for 10 minutes, then invert cakes onto the racks and cool completely.

Icing:
Cream together butter, cream cheese and vanilla with an electric mixer on low. Slowly beat in powdered sugar and mix until creamy and delicious.

Clove

04-04-2010, 10:29 AM

Peepshi!

http://img215.imageshack.us/img215/151/peepshi.jpg

Kuyuk

04-04-2010, 11:12 AM

http://cdn2.knowyourmeme.com/i/7281/original/blurb_facepalm2_20090622.jpg

Cute idea though. Heh.

Clove

04-28-2010, 08:11 PM

Buttermilk-Roasted Chicken

http://img710.imageshack.us/img710/5339/buttermilkchicken.jpg

4 chicken thighs or drumsticks
1 C buttermilk
3 T + 1 T canola oil
1 Clove garlic skinned and cracked
1 t ground peppercorns
1 t kosher salt
1/2 t ground cumin
Pinch of ground cinnamon
1t maple syrup

Mix buttermilk 3T oil, garlic, spices and syrup in a marinade bag or tupperware container, close and shake until well combined. Place chicken in buttermilk marinade and marinade in refrigerator overnight (at least 6-8 hours).

Preheat oven to 425 and arrange chicken on foil-lined broiler pan or roasting pan then drizzle remaining T of oil. Bake for 20-30 minutes until browned and cooked through.

Cephalopod

04-28-2010, 09:16 PM

Those are some ugly steak knives.

(kidding)

Yummy foods.

Clove

04-29-2010, 07:28 AM

Those are some ugly steak knives.

(kidding)

Yummy foods.I was actually going to say this recipe tastes best on yellow plates :), thanks for reminding me!

Clove

05-02-2010, 07:28 PM

2 1/2 C Bisquick
4 + 2 T butter
3/4 C buttermilk
1 heaping C shredded cheddar
1/4 + 1/4 t garlic powder
1/4 t parsley

Preheat oven to 400F

Cut 4 T of butter into Bisquick using two forks or a pastry blender. Don't over mix, should be pea-sized chunks of butter. Toss in cheddar and 1/4 t garlic powder then knead in buttermilk.

Drop on parchment paper in 1/4 C lumps. An ice cream scoop works good for this. Bake at 400F for 15-17 minutes or until golden brown.

Melt 2 T butter and stir in 1/4 t garlic powder and the parsley. Brush onto tops of biscuits after removing from the oven.

Makes one dozen.

Allereli

06-14-2010, 05:28 PM

I went to a wedding on Saturday and they served polenta w/ bacon and cheese balls. They were beyond amazing. I looked for a recipe, this seemed pretty close:

POLENTA WITH CHEESE AND BACON

1 quart water

1 tablespoon salt

1 pound coarse cornmeal

1 tablespoon butter

4 to 5 slices bacon, cut into 1-inch pieces

1 pound grated cheese (provolone, Swiss, feta, cheddar or other)

Pepper, to taste

Yields 4 servings.

Bring water and salt to a boil. Slowly pour corn meal into water, stirring to mix. Let boil 20 to 25 minutes over medium-low heat, stirring often. When done, add butter and set aside.

In a skillet over medium heat, lightly brown bacon.

Preheat oven to 350 F. Grease a 9x12-inch baking dish with butter.

Pour polenta into baking dish to depth of 1 inch. Cover evenly with 1 cup grated cheese and sprinkle evenly with 1/2 of bacon. Pour remaining polenta evenly on top. Cover with remaining cheese. Add bacon on top of cheese. Sprinkle with pepper, to taste.

Bake in oven at 350 F for 15 minutes. Serve hot.

http://www.paramuspost.com/article.php/20060915221150893

AnticorRifling

06-15-2010, 08:40 AM

Cut green peppers, yellow peppers, red peppers, orange peppers, and onions into large chunks. Cube some meat and marinade for a few hours. Get some sticks and stab the shit out of your cut up veggies and meat, add cherry tomatos and mushrooms to that shit. Put it on some fucking fire until your meat is cooked to taste. KEBOBS FUCK YEAH.

I made chicken and steak kebobs last night, meat on a stick over fire is always awesome.

Mighty Nikkisaurus

06-15-2010, 10:22 AM

Pro-tip: be cautious when gauging just how far back on the skewer everything is if you're going to eat stuff straight off the skewer. Stabbing the back of your throat = ow.

AnticorRifling

06-15-2010, 10:25 AM

Who are you trying to kid, the back of your throat is so callosed you don't feel it anymore.

CrystalTears

06-15-2010, 10:58 AM

Who are you trying to kid, the back of your throat is so callosed you don't feel it anymore.
:lol: Wow. Just... :lol: wow.

AnticorRifling

06-15-2010, 11:01 AM

She knows I kid, I'm sure she still feels it. :)

Cephalopod

06-15-2010, 01:03 PM

Who are you trying to kid, the back of your throat is so callosed you don't feel it anymore.

http://www.turtlejournal.com/wp-content/uploads/2008/09/provincetown-lb-002-840.jpg

AnticorRifling

06-15-2010, 01:04 PM

http://www.turtlejournal.com/wp-content/uploads/2008/09/provincetown-lb-002-840.jpg We've all seen RojoDisco's love tunnel, nothing new.

Mighty Nikkisaurus

06-15-2010, 01:07 PM

You promised me you wouldn't share those pictures, HOW COULD YOU?!

Clove

06-24-2010, 10:10 PM

http://img37.imageshack.us/img37/3889/chocolatechipcookiese.jpg

My favorite chocolate chip cookie recipe. I like my cookies with a crisp crust on the outside and soft and chewy in the middle and a sugary stickiness to them. This is how it's done.

Chocolate Chip Cookies
Makes 4 dozen

Preheat oven to 375F

Ingredients:
2 C + 3T all-purpose flour
3/4 t kosher salt
3/4 t baking soda
1/2 C unsalted butter (softened at room temp)
1/2 C vegetable shortening
1 C white sugar
2/3 C light muscavado sugar
2 extra large eggs
1 1/2 t vanilla extract
12oz (1 bag) semi-sweet chocolate morsels

In a medium bowl sift together flour, salt and baking soda.

In a large bowl cream together butter and shortening and then add sugar and beat until light and frothy. Continue to mix while adding eggs one at a time then add vanilla and mix until completely blended. Add half of flour mixture and mix until blended, then add other half of flour mixture and mix until just blended. Fold in chocolate morsels.

Using a cookie scoop, small ice cream scoop or tablespoon, spoon cookie dough onto parchment lined cookie sheets, spaced approx. 2" apart. Bake for 10-12 minutes at 375F or until edges are golden and centers are light beige.

Cool cookies in pan on racks for 8 minutes before removing from pan.

Clove

07-05-2010, 03:44 PM

Thanks to my coworker Lisa for the mix-in idea of cranberries and white chocolate chips.

http://img715.imageshack.us/img715/7652/oatmealcookies.jpg

Makes about 2 1/2 dozen.

Ingredients:

1/2 C unsalted butter (softened at room temp)
1/2 C vegetable shortening
1 C light muscavado or brown sugar
1 extra large egg
1 t vanilla
1 C all-purpose flour
1/2 t salt
1/2 t baking soda
3/4 t ground cinnamon
3 C old-fashioned rolled oats
1 C chopped pecans
1/2 C whole dried cranberries
1/2 C white chocolate chips

Preheat oven to 350F

Line two baking sheets with parchment paper

Cream butter, shortening and sugar 2-3 minutes.

Meanwhile in a separate bowl whisk together flour, salt and baking soda.

Add egg and vanilla to the creamed mixture and beat until combined.

Add the flour mixture to the creamed mixture and beat until just incorporated.

Stir in oats and nuts and then cranberries and white chocolate chips.

Using an ice cream scoop (about 1/4 C) drop balls of cookie dough on baking sheets spaced approx 2" apart. Wet your hand and flatten balls so they are approx. 1/2" thick.

Bake at 350F for 12-15 minutes. Remove from oven and cool on wire racks (approx 8-10 minutes).

Per cookie:
183 calories (93 from fat)
11g fat 4g saturated (20mg cholesterol)
66mg sodium
21g total carbs
2g dietary fiber
11g sugar
3g protein

Clove

07-19-2010, 07:26 AM

http://yfrog.com/n2peanutbuttercookiesj

Yield about 2 1/2 dozen

1/2 C + 1/4 C white sugar
1/2 C light brown sugar
1 stick unsalted butter, softened at room temp
1 egg
1 C smooth peanut butter (I used Peanut Butter Co. White Chocolate Peanut Butter)
1 1/2 t vanilla
1/2 t salt
1/2 t baking soda
1 1/2 C unbleached all-purpose flour
Optional: 1/2 C white chocolate or semi-sweet chocolate chips

Preheat oven to 375F
Line cookie sheets with parchment
In a medium bowl sift together flour, salt and baking soda
In a large bowl cream together 1/2 C white sugar, 1/2 C brown sugar and butter.
Beat in egg and vanilla into creamed sugar.
Mix in peanut butter until smooth and blended.
Mix in flour mixture until well blended.
Stir in chocolate chips.

Using a small cookie scoop or by hand roll dough into 1" balls then roll in 1/4 C white sugar. Place on cookie sheet approx. 2" apart and flatten in criss-cross pattern with the tines of a fork.

Bake 10-12 minutes turning pan once.

Allow to cool on cookies on a rack 10 minutes before moving.

Abilene

07-19-2010, 11:36 AM

I like to find recipes online and tweak them around, and luckily we have a big family cookout every Sunday so I get to try them out.
This has been a big hit, even for me who doesn't generally like beans of any kind as a dish on their own, I found it very tasty.

Settler's Beans
1/2 pound ground beef
1/2 pound bacon, diced (**Can Also use 1/2lb Cubed Ham, makes it a little different but both are good**)
1 medium onion, chopped
3/4 cup packed brown sugar
1/4 cup ketchup
1/4 cup barbecue sauce (**I prefer Jack Daniel's brand BBQ, homemade BBQ also works fine**)
1 tablespoon prepared mustard
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 (16 ounce) can pork and beans, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can Great Northern beans, rinsed and drained

Cook the bacon/ham, ground beef, and onions all together.
Throw that into a crock pot, with all the remaining ingredients.
Cook on low for at least 3 hours.

Mighty Nikkisaurus

07-20-2010, 09:43 PM

I've been eating a lot healthier lately and this dish is incredibly filling, tasty, and healthy. This is a variation on chicken artichoke penne I usually make with a butter sauce. You could sub the olive oil for spray cooking oil that is 0 cal/low-non fat but olive oil is monounsaturated and good for you!

http://img193.imageshack.us/img193/742/yummypenne.jpg
Chicken Penne with Artichoke and Peppers
6 cups cooked penne (I use whole wheat penne)
2 tablespoons olive oil
2 chicken breasts, cubed
1 medium onion, sliced
4 cloves of garlic, minced
1 can roasted red peppers, patted dry and cut up
1 can artichoke hearts, patted dry and cut up
1/3 cup soda water + lemon juice (two parts soda, 1 part lemon juice), white wine would do too
1 cup fat free chicken stock
1/3 cup fresh parsley, finely chopped
1/4 cup parmesan (fresh grated or canned is fine)
Salt and pepper to taste

Heat 1 tbs of oil in a skillet and add chicken and a little salt and pepper, and cook until done. Set aside in a dish. Add 1 tbs to skillet and reheat and cook onions and garlic until onions are soft and garlic is browned, add artichoke and peppers and cook another couple of minutes. Add soda (or wine) mixture and heat until simmering. Stir into pot with penne and move penne mixture over heat, add chicken stock and cook over high heat for four minutes, stirring frequently. Add chicken and cook another minute, remove from heat and stir in parm and parsley. Makes 4 one and a half cup servings!

Clove

07-20-2010, 10:03 PM

But where is the bacon?!?!

Mighty Nikkisaurus

07-20-2010, 10:07 PM

The recipe is healthy enough you could totally add in bacon (or turkey bacon for more healthz) and be fine!

Clove

07-21-2010, 07:36 AM

I've really embraced turkey bacon as an ingredient. It's not the same and when you NEED real bacon it just won't do. But as a day-to-day substitute I'm very pro-turkey bacon.

Actually though that penne recipe looks pretty good sans-bacon. Could you at least serve it on boobs though?

NocturnalRob

08-25-2010, 10:50 AM

From my brother. I bought him a pasta maker for his birthday, and he wanted to try it out. Kind of a long one, but totally worth it.

Oxtail Ravioli

3+ lbs. oxtail
1 onion, small diced
2 sticks celery, small diced
1-2 carrots, peeled and small diced
3 cloves garlic, minced
1 tomato, rough chopped
4 oz. button mushrooms, sliced
Equal parts red wine, stock, and Coca Cola (3+ cups each)
2 T tomato paste
2 T soy
2 T Worcestershire sauce
1 T Sriracha (or other hot sauce)
2 bay leaves
1 stick cinnamon
1/2 T ground allspice
8 sprigs thyme
1 1/2 T Italian flat-leaf parsley, chopped
Kosher salt and black pepper TT
Flour
Vegetable oil or EVOO

Preheat your oven on 325.
Heat a large Dutch oven over medium-high heat
Add enough oil to coat the bottom of the dutch oven.
While it heats, pat dry, season, and coat the oxtail with flour, shaking any excess flour away.
When the oil is shimmering, add the oxtail pieces and brown on all sides.
Remove oxtails and add mirepox (onions, celery, and carrots).
Wait 2 minutes, then add the garlic.
Wait another minute then add the tomato paste and tomatoes.
Stir to incorporate the paste, then when the vegetables have been sweated down, add 2 cups of red wine.
Reduce by a third, then add the remaining ingredients and put the Dutch oven into the oven.
Braise until tender, or 6+ hours.
Strain the liquid and set it aside.
Pull the oxtail meat off the bone and cover it with the liquid, discarding the leftovers.
Set in the fridge until the fat cap has formed from the liquid (a few hours), which you should then remove.

Pasta Filling

Braised oxtail meat
Parmesan cheese, freshly grated
Ricotta cheese
Basil and parsley, chiffonade
1 egg
Kosher salt & black pepper TT (salt may not be needed as Parm is relatively salty)

Remove the meat from the liquid (Try heating it slightly and the removal should be easier--the liquid will have congealed somewhat), reserving the liquid.
Combine the first four ingredients to your liking, then add the egg and seasoning.
Place a small dollop of the mixture in the pasta as your ravioli filling, then cook the pasta 2-3 minutes in boiling water, or until done.
Sauce the dish with the reduced braising liquid and garnish with additional herbs and Parmesan cheese.

Oxtail Sauce

Reserved braising liquid
Tablespoon pats of butter, cold

Take 1/3 cup of the liquid and reduce by half, or your spoon is coated.
Add a pat of butter and stir to incorporate.
Serve over ravioli.

Finished Product

3071

Sean of the Thread

09-23-2010, 10:57 AM

Okay time for you cook freaks to help me out today. I need recipes!

Today I'm tasked with making a grape pie first of all. These are off our vine finger lakes concord grapes. 1 million recipes on the net would like any of our resident chef's suggestion. Not really looking forward to this one since I hate making pie crust.

Secondly.

I have to pickle all my hot peppers and perhaps make one pepper relish.

This is what I'm working with.

A shit load of Cayenne. A double shit load chili reds. A shit load of cherry reds.

Fresh garlic from the garden. Sweet yellow onions. Spanish whites and some really really strong annoying yellow onions. Oh and some basil.

I also have a shit load of green/red/yellow bells and my new favorite cubanelle. I'll keep the bells and cubanelle for stuffing dinners most likely.

BriarFox

09-23-2010, 11:02 AM

Sean of the Thread

09-23-2010, 11:09 AM

I respond with a head-scratching, "What?"

What a guy can't cook? The pie is pretty easy it's the pepper relish that has me wondering wtf to do.

I have to harvest my garden today before it get's crushed in the rain. The plants are too big and the weight of the peppers are breaking off limbs.

Mighty Nikkisaurus

09-23-2010, 11:50 AM

My favorite Grape Pie recipe:

1 c. cold unsalted butter, cut into pea-size cubes
3 tbs water
1 slightly beaten egg
2 c. AP flour
1/4 tsp. salt
2 1/2 lbs concord grapes, washed, stemmed, skinned, cut in half and seeds removed (squeeze towards the stem and the skin should slip off)
1 c. sugar
1/3 c. cornstarch
2 tbs. grapejuice concentrate (frozen variety but thawed)
Cooking spray

Whisk together flour and salt in big bowl. Add butter and using hands, mix/grind the butter into the flour. Add 2 tablespoons of water, and keep grinding/mixing by hand until the mixture looks/feels like coarse meal. Divide in half, form into balls, wrap securely with saran wrap and allow to chill in fridge a few hours before use.

For the filling, use food processor to chop the grapes into 1/4 inch pieces. Put in sieve over a bowl and drain. Mix sugar and cornstarch in another bowl and add in grapes and juice concentrate, mixing well.

To assemble/make the pie, preheat your oven to 375 degrees. Spray a 9" pie pan/plate with your cooking spray, remove one dough ball from fridge and place between two sheets of waxed paper to roll out into a 12-13 inch circle. Place in the center of the pie pan and pour in grape filling, then brush the edges of the dough with lightly beaten egg. Roll out the second ball of dough to a circle of the same time and place over the top, trim excess, roll the edges under, and crimp. Brush the top with egg wash (if you want to sprinkle turbinado sugar on at this point you can), cut several vent slits in the top and bake for 60-70 minutes until crust is golden and the filling is bubbling.