Epic Cooking Recipes (renamed thread)

Guest

Because it used to be in the title and I renamed the thread, this is Hobo's hot and sour soup recipe.
--Poj

Vend,
Here you go,

Ingrediants

10 cups chicken broth
1 cup shitake mushrooms, sliced and take the stems off too
1 cup straw mushrooms, sliced
2 tablespoons soy sauce
1 tablespoon garlic and red chile paste
1/3 cup white vinegar - rice vinegar is preffered if you have access to that.
1/2 cup bamboo shoots, julienned - can go up to 3/4 of a cup
approx 12 ounce of tofu, dice them or strips your choice - i use diced
1/3 cup water chestnuts, sliced preferably - if you want it a little chunkier you can go up to 1/2 cup.
3 tablespoons cornstarch
1/2 egg whites - only use if you want that egg drop soup feel to the soup as well. I like it but may not be for you.

If you want it a with a little extra kick add
You add this into step 2 of cooking if you decide to add it.
1/2 tablespoon of red pepper flakes
1/2 tablespoon of Ginger

Cooking directions

1) simmer chicken broth, and add soy sauce, mushrooms and chile paste. Let it simmer for about 10-12 minutes

2)add the vinegar, julienned bamboo shoots, sliced water chestnuts, and tofu - Let that simmer for another 10-12 minutes

3) Use a seperate bowl and mix the 3 Tbsp of cornstarch with the last 2 cups of chicken broth.

4)When cornstarch are mixed together perfectly. Once that is done add it to the soup. Just make suer you add it slowly otherwise it will clump up, and when i say slow i mean slowly. Make sure the soup is still simmering when you do this too. I know how impatient you are Vend at times why i am making sure you get the point of SLOW ADDING.

Step 5 is optional

5)Add the egg whites to the soup to give that egg drop feal to it - this step is entirely optional depending on the type of soup you like.

Serve and Enoy - easy to make and if you do this right it will come out amazing.

Hobo

Vendacious · Posted: Sun Dec 23, 2007 1:42 pm Post subject:

Wewts.. Thnx a bunch Hobs! Cool

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Vendacious · Posted: Tue Dec 25, 2007 1:03 am Post subject:

For EJ:

INGREDIENTS:

* 1/2 cup tequila
* 1/4 cup lime juice
* 1/4 cup lemon juice
* 1/4 cup orange juice
* 4 cloves garlic crushed
* 1 medium onion chopped
* 1 teaspoon black pepper

PREPARATION:
Combine all ingredients and mix thoroughly. Marinate meats for 4 to 6 hours in the refrigerator.

Or, use it as a sauce base for your fajita meat. =D
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Moral law is an invention of mankind for the disenfranchisement of the powerful in favour of the weak.

Vendacious · Posted: Thu Dec 27, 2007 12:18 am Post subject:

Hey Hobo, here's something a little more in depth:

Achiote Ricado

2 Tablespoons Annatto Seeds
1/2 Cup Water
1 Teaspoon Ground Allspice
2 Teaspoons Ground Black Pepper
1/2 Cup Ancho Chile Powder
4 Teaspoons Kosher Salt
1 Tablespoon Mexican Oregano -- Toasted And Ground
3 Cloves Garlic -- Peeled
1/2 Medium White Onions -- Thickly Sliced
1/4 Cup Apple Cider Vinegar
1 1/2 Cups Freshly Squeezed Orange Juice
1/4 Cup Freshly Squeezed Lemon Juice

Put the annatto seeds and water in a small saucepan and place over high heat. Bring to a boil, cover, and lower heat to simmer. Cook 30 minutes. Remove from heat and let steep 2 hours, or until softened.
Pan roast the garlic and onions until brown and soft.
Drain the annatto seeds and put into a blender or food processor along with all the remaining ingredients. Blend until smooth. Keeps, tightly covered, up to 5 days in the refrigerator.

Excellent BBQ paste... but works when roasting chicken thighs/breasts (anything with bone in) and pork to make a real nice crust.

Makes about 2 1/2 cups.

Note: Purchased achiote paste saves a good deal of time and makes a less complex but acceptable recado.
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Moral law is an invention of mankind for the disenfranchisement of the powerful in favour of the weak.

Vendacious · Posted: Thu Dec 27, 2007 12:21 am Post subject:

Jerk

1 Onion -- chopped
1/2 Cup Scallion -- chopped
1 Teaspoon Salt
4 Teaspoons ground Jamaican pimiento -- (allspice will work here)
1 Teaspoon ground Nutmeg
1 Teaspoon ground Cinnamon
6 Habanero chiles
1 Teaspoon Black pepper
4 garlic cloves
2 Tablespoons fresh ginger root -- grated
2 Tablespoons Lime juice
3 Tablespoons Pickapeppa sauce
1/4 Cup Olive oil
1/2 Cup Red wine vinegar
4 Tablespoons Soy sauce
4 Tablespoons Dark rum
2 Tablespoons Brown sugar
2 Tablespoons Fresh thyme

With gloves on, seed the habaneros (the more fiery you want it, leave seeds). Combine all ingredints and blend in food processor. Marinate (meat, poultry, beef, pork or fish) 2-5 hours before cooking.
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Moral law is an invention of mankind for the disenfranchisement of the powerful in favour of the weak.

Apfelzwei · Burrito Joined: 11 Apr 2006 Posts: 647

when I have ramen I like to strain the noodles then add the spices, most people add the spices while it boils and retain the water. you sick bitches and your bland noodle soup.

Melissa · Joined: 03 Aug 2006 Posts: 438 Location: Rhode Island, USA

OOOH! Recipes! *yoink*

I need to come up with some good ones to share, beyond my chili recipe that seems to be the only thing I make.

Oh hey... 7 layer dip. THAT works... easy, feeds a crowd, no cooking required, very little dish cleanup.

2 15-oz cans refried beans (any style - I prefer spicy ones)
1 16-oz container of sour cream
1 packet taco seasoning
2 bags shredded cheese (any style - I generally do a Taco blend)
3 medium tomatoes, chopped
1 bunch green onions, chopped
1 small can sliced black olives, drained
3 bags Scoops chips (or other heavy dip-friendly tortilla chips)

In a 9x13 glass baking dish, spoon both cans of refried beans evenly across the bottom.

Spoon half of the container of sour cream on top. Pour taco seasoning into the sour cream tub, mix well, and add the mixture to the sour cream already in the dish, mixing and spreading evenly.

Then, in order, add these layers:
One bag of cheese
Tomatoes
Green onions
Second bag of cheese
Black olives

Serve immediately at room temperature. This dip does *not* keep well, so eat up!

* The first bag of cheese can be substituted with guacamole if your crew likes it. Being in New England, people seem to be afraid of it, so (even though I love it), I substitute the extra cheese. Everyone loves cheese.
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Vendacious · Posted: Fri Dec 28, 2007 8:57 pm Post subject:

For Jodu... (and me)...

#showtooltip Purge
/cast [harm, nodead] Purge; [target=targettarget] Purge
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Vendacious · Posted: Wed Jan 02, 2008 5:50 pm Post subject:

PORTUGUESE STEWED CHICKEN

1 whole 4 pound chicken, cut into 8 pieces
1/2 cup flour
Essence 3 tablespoons olive oil
1 pound Chorizo, cut on the bias in 2-inch pieces
1 medium onion, diced
2 cups diced potatoes
1 red pepper, julienned
1 yellow pepper, julienned
2 cups chopped tomatoes, peeled and seeded
2 tablespoons minced shallots
1 head of garlic, skin removed and cloves left whole
1 cup Calamata olives, sliced, straight cut
1 cup white wine
1/2 cup finely chopped parsley
1/2 cup green onions
Pinch of crushed red pepper
Salt and black pepper
2 cups white rice, cooked, hot
8 fried whole spinach leaves
Small block of Parmesan for hand-grating
Small loaf of crusty bread

Toss the chicken in the seasoned flour. In a large cast iron skillet, heat the olive oil.
Then the oil is hot, sear the chicken for 2-3 minutes on each side.
Sear the Chorizo. Add the onions, potatoes, and peppers. Saute the
vegetables for 2 minutes. Add the tomatoes, shallots, garlic cloves,
and olives. Stir in the white wine and parsley.
Bring the liquid up to a boil and reduce to a simmer. Cover and
simmer the chicken and vegetables for about 45 minutes or until the
chicken falls off the bone. Add the crushed red pepper and green
onions. Season with salt and pepper. Mound the rice in the center of
the bowl. Arrange the stewed chicken around the rice. Garnish with
fried spinach leaves, hand-grated cheese, chives. Serve with crusty bread.

Yield: 4 servings
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Moral law is an invention of mankind for the disenfranchisement of the powerful in favour of the weak.

Vendacious · Posted: Wed Jan 02, 2008 5:56 pm Post subject:

TAPAS

QUESO FRESCO WITH CILANTRO MOJO (FRESH CHEESE)

8 ounces fresh goat cheese, Coach Farm preferred, or mozzarella or mild
feta, cut into 3/4inch cubes
1 teaspoon salt
1 tablespoon hot paprika
4 cloves garlic, peeled
2 jalapeno peppers, halved and seeded
1 green bell pepper, chopped into 1/4inch dice
1 cup cilantro leaves, tightly packed
1/2 cup mint leaves, tightly packed
1 cup extra virgin olive oil
2 tablespoons sherry vinegar

Place cheese on plate or in shallow bowl. In a food processor, place salt,
paprika, garlic, jalapenos, green pepper, cilantro, mint and half the oil.
Process to a smooth paste. Add remaining oil and vinegar and process until
smooth. Pour over cheese. Leftovers are great for everything from eggs to
steak.

Yield: 6 servings as tapas

BUNEULOS (FRIED CHEESE BALLS)

1 1/4 cups flour
3/4 teaspoon baking powder
1 tablespoon hot paprika
3 eggs, separated
11/2 cups freshly crumbled goat cheese, sheep's milk cheese, Fontina or
cheddar
3 scallions, thinly sliced
3 cups extra virgin olive oil

Preheat oil to 385 degrees F.

In a mixing bowl, stir together flour, baking powder, paprika, egg yolks,
crumbled cheese and scallions. In a separate bowl, whisk egg whites to form
peaks. Fold in cheese mixture, form 1inch balls with a tablespoon and chill
for 10 minutes. Fry until golden brown, about 5 to 6 minutes, and serve
hot.

Yield: 4 servings as tapas

OXTAIL STEW ALLA CORDOBESA

5 pounds oxtail, cut into 11/2 inch pieces
6 tablespoons extra virgin olive oil
6 cloves garlic, thinly sliced
2 large Spanish onions, cut into 1/2inch thick slices
10 dried apricots
1 tablespoon raisins
1 teaspoon coriander seeds
1 tablespoon sweet paprika
1 pound tomatoes, peeled, seeded and roughly chopped
1 carrot, cut into 1/2inch coins
1 bottle dry red wine
Salt and pepper to season

Place oxtail pieces in a large soup pot, cover with water and bring to a
boil. Lower heat and simmer 11/2 hours. Allow to cool, trim off large
pieces of fat and set aside broth.

In another large soup pot, heat oil until smoking and add garlic, onions,
apricots, raisins, coriander seeds and paprika and cook until softened and
golden brown. Add tomatoes, carrots and red wine and bring to a boil.
Season cooked oxtails with salt and pepper and place in pot with wine
mixture. Return to boil, lower heat and simmer 11/4 hours, adding retained
broth, if necessary, to keep liquid over level of meat. Turn heat to medium
high and reduce by half, about 10 to 15 minutes. Check for seasoning and
serve.

Yield: 6 servings

SWEET POTATO FLAN FROM MALAGA

11/2 pounds golden sweet potatoes
3/4 cup sugar
1/4 cup Pedro Jiminez (sweet sherry)
1/2 cup milk
1/2 cup cream
4 eggs
1 teaspoon cinnamon

Butter a 9inch flan or dish.

Preheat oven to 350 degrees F.

Bake potatoes until soft, about 11/4 hours. Allow potatoes to cool. Peel
and place in a food processor with sugar, sherry, milk, cream, eggs and
cinnamon and blend until smooth. Pour into prepared dish. Place in oven and
bake at 350 degrees F for 45 to 50 minutes, or until firm. Remove, chill
and serve

Yield: 4 servings
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Moral law is an invention of mankind for the disenfranchisement of the powerful in favour of the weak.

Poj · Posted: Thu Jan 03, 2008 4:10 am Post subject:

I know you've all been waiting for it. So, without further delay, I present!:

Poj's grandma's world famous flash fried cube steak recipe!!

I don't actually know if this is real "flash frying," and it's not exactly true to my grandma's original recipe since I sort of forget how she makes it (and since I can't write recipes to save my life). Anyway, here's how it goes:

1 tablespoon real butter
1 cube Steak(s)
1/4 cup cheap red wine
1 little bits of fresh rosemary
1 salts
1 lawry's seasoning salts
1 peppers spices

In a shallow pan or some kind of skillet, heat to medium high and brown the butter, spreading it evenly around until the pan gets nice and hot. Next, place cube steak(s) into pan.
Brown each side to the desired cookedness, then flip the steaks over.
Use a cutting instrument to determine how thoroughly cooked the steaks are.
Season each side with the pepper, salt, and lawry's.
I think the rosemary step happens around this point, but I forget when or how.

Place steaks on a plate and set aside.
Deglaze (terminology?) pan with the red wine?
Pour wine sauce over steak(s)!
Garnish with rosemary, because that might be what it was for

That is my delicious steak recipe!
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e

acabiscuit · Chalupa Joined: 01 Feb 2006 Posts: 452

i think this thread might need a sticky >_<
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miner and trinket maker

Melissa · Joined: 03 Aug 2006 Posts: 438 Location: Rhode Island, USA

I agree - and rename it to FOOD RECIPIES, BoP
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Erich · Joined: 02 Aug 2006 Posts: 636 Location: Providence, RI

I need to post my mom's recipes for:
Shrimp Rolls
and
Chafing Dish Meatballs and Franks
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Vendacious · Posted: Sun Jan 06, 2008 12:19 pm Post subject:

<<<BEEF STEW RECIPE COMING SOON!!!>>>

...

Okay, here it is:

Meat Stew

I'm not going to put too many actual measurements with this one, primarily because stew is all about 'rough cooking'...

2 Medium onions, rough chop and separated
2-3 Carrots, peeled, cut lengthwise and then into 3/4-1" pieces
3-4 Spuds, medium sized chunks
Beef/Venison/Moose (most people know what size they like, so it's up to you)
3 Garlic Cloves
3 Bay Leaves
2 Tbsp Tomato paste
1-2 Tbsp Worchestershire sauce
Chicken Stock/Water
Beer (Ale or stout work best) or Red Wine (something tasty.. if you wouldn't drink it, why would you cook with it?)
Salt/Pepper
Butter
Oil
Flour with some paprika mixed in (for dredging the meat)

1. Heat your stewing pot (medium high, too hot and yer fucked). Add oil, carmelized (or at least cook em till translucent) the onions. Remove.
2. Add carrots and spuds (add more oil if needs be). Cook until the carrots pick up some of the dark brown "roasted" look. Remove.
3. Dredge the meat cubes in the flour, shaking off the excess. Add more oil to the pot, and brown the meat (use a separate wooden spoon/tongs when working with the meat. Cross-contamination is NOT your friend) Once all the meat is browned, add back the veggies back in.
4. Add your booze (if using), then add yer water/chicken stock. (the liquid totally depends on how thin/thick you want yer stew to be... remember, this will be simmering for a couple hours). When the liquid comes back to a boil, turn down the heat to maintain a low simmer.
5. Peel and slightly crush your garlic cloves. Add the tomato paste, garlic and bay leaves to the stew.
6. Remember to come back and give a gentle stir every once in awhile.

NOTE: a. Some people, me and my mom for example, add about 1/2 cup of frozen peas near the end (peas rock!), just make sure they get thawed out by the time you serve the stew
b. I'll sometimes add 2 tsp. of dried Basil into the stew also.
c. If the stuff on the bottom of the pot starts to burn/stick, just add a spot of water/stock to the pot between each step, stirring to get the bits off (keep the liquid too!)
d. This proces should use a minimal amount of dishes (ie. 1 LARGE pot, cutting board, knife, bowl with flour mix, spoon).
e. Salt near the end of the cooking process, cuz, once it's added you can't get it out.

_________________
Moral law is an invention of mankind for the disenfranchisement of the powerful in favour of the weak.