| Archive for |
| Guest |
Epic Cooking Recipes (renamed thread)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 |
Wewts.. Thnx a bunch Hobs! 
|
||
| Vendacious |
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 |
||
| Vendacious |
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. |
||
| Vendacious |
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. |
||
| Apfelzwei |
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 |
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. |
||
| Vendacious |
For Jodu... (and me)...
#showtooltip Purge /cast [harm, nodead] Purge; [target=targettarget] Purge |
||
| Vendacious |
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 |
||
| Vendacious |
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 |
||
| Poj |
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! |
||
| acabiscuit |
i think this thread might need a sticky >_< | ||
| Melissa |
I agree - and rename it to FOOD RECIPIES, BoP | ||
| Erich |
RecipesI need to post my mom's recipes for:Shrimp Rolls and Chafing Dish Meatballs and Franks |
||
| Vendacious |
<<<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. |
||
| Guest |
thanks, vend! i'm definitely going to try that soon. | ||
| Vendacious |
/BUMP
this thread is getting booooorrrrring... Tomorrow, I'll post my kick-ass lasagna recipe (you'll impress your friends!!) |
||
| Vendacious |
Okay, this ain't lasagna... But, still good:
Baked Mac'n'Cheese: 1 16oz Box of Macaroni 2 tbsp Olive Oil 4 strips bacon, 1/4" dice/chop 5 cup Whole Milk 4 tbsp unsalted butter (1/2 stick I think that is) 1/2 cup all-purpose flour 1 cup Grated Parmesean Cheese (fresh works best, Kraft will do) 3 cup grated Cheese (ie. Gruyere, Edam, 1/2 and 1/2 Medium and Old Cheddar) 1 1/2 tsp salt 1/2 tsp pepper Preheat oven to 400F. Cook macaroni (Al dente... look it up), drain, toss with olive oil. Set aside in a large bowl. Fry the bacon pieces, drain, add to macaroni. In a separate pot, bring the milk to a boil (stirring so the bottom doesn't scorch), once it foams, reduce heat to Low. In a separate pot, melt the butter (on med heat) and sprinkle the flour into the pot. Stir, so that all the butter gets absorbed (this is called a Roux). Slowly add the milk, 1 cup at a time, whisking during this time. Continue to whisk until the sauce thickens and bubbles gently. Add the Parm cheese, 2 cups of your other cheese along with the salt and pepper. Stir until the cheese is completely melted. Pour the sauce over the macaroni, mix, and pour the vittles into a 10x14 gratin dish (or any heavy oven proof caserole-type dish). Bake for 12 minutes, sprinkle the remaining cheese over the top. Bake for another 10 minutes, or until the cheese is melted and golden browwwwwn!! |
||
| Vendacious |
Beef Stroganoff:
1 cup chicken/beef stock 1 cup heavy (35% if you don't care) cream 1 cup sour cream salt/pepper to taste 3tbsp Mustard ('prepared' is fine, dijon is better) 3 tbsp Worchestershire sauce 3 Tbps chopped fresh parsley (flat leaf is the best leaf) 1-2 sirloin steaks, sliced (as for stir fry) Egg Noodles (cooked according to the package) In a deep pan, or pot, fry the steak pieces in some olive oil. Remove. Add the stock. Slowly add the cream and then the sour cream, stirring all the while. Bring to a low boil/simmer. Add the mustard and Worchestershire sauce. Salt and pepper. Simmer for 5-10 minutes. Once you're ready to serve, add the steak and chopped parsley to the sauce. When the steak is warmed through, pour over the egg noodles. Variation: Instead of noodles, some people use shoestring cut fries =D Combine all ingredients (except the noodles) in a pot, and simmer for 10-15 minutes. Add to cooked noodles. |
||
| Orynn |
Beef Stroganoff: = EPICS
Im going to add this to my shopping list for next week. Making beef stew in the crock pot right now. gonna be nice to come home to that. |
||
| Vendacious |
This has been a very lazy thread lately soooo, here:
Chicken with Riesling 3lbs (1.35kg) chicken drumsticks/thighs (about 10) Salt/Pepper 2 tbsp Vegetable Oil 1 tbsp (15g) unsalted butter 2 shallets, finely chopped 2 tbps Cognac 1 c (250mL) dry Riesling 6 plum tomatoes, peeled, seeded and diced 8 ounces (225g) small button mushrooms, trimmed 2 tarragon sprigs 1/4 c (60mL) heavy whipping cream 2 tbps chopped tarragon 1. Pat chicken dry and season with salt and pepper. Heat the oil and butter in a large frying pan with a lid or a Dutch oven over medium heat. Brown the chicken in 2 batches, 5 to 7 minutes per batch. Transfer the browned pieces to a clean plate. Discard all but 1 tablespoon of the fat from the pan. Add the shallots and cook, stirring for about 1 minute. Pour in the Cognac, then half the wine, and deglaze the pan by scraping up the browned bits from the bottom of the pan. Add the remaining wine, the tomatoes, and mushrooms and bring to a boil. 2. Lower the heat and add the browned chicken, with any juices, the tarragon sprigs, and ½ teaspoon salt. Cover and simmer for about 20 minutes, turning the chicken once, until cooked through. Transfer the chicken to a plate. 3. Tip the pan and skim any fat off the sauce. Bring to a boil and boil uncovered, for 5 minutes to reduce. Stir in the cream and boil for 3 minutes, or until the sauce thickens slightly. Return the chicken to the pan and reheat gently over low heat, turning to coat with sauce. Check the seasoning, sprinkle with the chopped tarragon, and serve. |
||
| Vendacious |
Vodka Sauce (Hobo's request)
INGREDIENTS: * 1/4 pound butter * 1/2 tsp red pepper flakes * 1/2 Blue Ice Vodka * 1 can Italian crushed tomatoes or fresh equivalent * 3/4 cup parmesan cheese * 1/2 cup romano cheese * 1 cup heavy cream PREPARATION: 1. Melt butter over high heat until bubbly. 2. Add red pepper flakes. 3. Add the vodka and simmer for 2 minutes. 4. Simmer tomatoes with the two cheeses for 3 minutes, then add the heavy cream and simmer for 1 minute. 5. Serve over your favorite pasta. Note: If you don't want spicy, use sweet paprika instead of the flakes. Also, if yer using canned tomatos, make sure that they're packed in tomato juice (NOT water). Fresh blocks of the two cheeses makes a waaaay better end result, when compared to using 'mass produced' shit like the Kraft green can. |
||
| Vendacious |
Stop buying expensive (and shitty and actually bad for you) salad dressings! Make your own:
Vinaigrette (makes about 300mL) 2 cloves of Garlic, peeled 1 tbsp Dijon mustard pinch of sea salt/black pepper juice of one lemon 2 tsp white wine vinegar (sherry vinegar is great too) 300mL extra virgin olive oil 1. Crush the garlic (making sure this is finely done, as you don't want chips of garlic in your dressing). 2. Combine the garlic, mustard, salt and pepper, lemon juice and vinegar, then, as you mix (fork/whisk)m slowly add the olive oil so you get an emulsion. 3. Once all the oil has been added, check the dressing for taste; you can add more salt and pepper, lemon juice or vinegar at this point. NOTE: The lemon juice and vinegar used together seem to set each other off, avoiding a too bitter lemon result, and the juice tempers the vinegar rather in the same way whiskey and lemon juice meet in a whiskey sour, both becoming something else altogether. This keeps very well in the fridge (14 days). Also, don't overdress yer damn salads! Add a some dressing, gently toss, add a little bit more, gently toss. |
||
| Vendacious |
Slow Cooked Beef BrisketINGREDIENTS (This is Julia Child's recipe) :* 4 pounds lean, flat 2-inch thick center-cut single brisket, most of the fat trimmed off * 1 or 2 large garlic cloves, pureed * 1/2 teaspoon salt * 1/2 teaspoon dried thyme * 1/4 cup olive oil * 1/8 teaspoon freshly ground pepper * 1-1/2 cup sliced onions * 1 cup sliced carrots * 2 cups fresh Italian plum tomatoes, cored and chopped PREPARATION: Trim excess fat off the brisket, leaving 1/8-inch layer on the fatty side. Make a paste by mashing 1/2 teaspoon each of salt and thyme into the pureed garlic, using the flat side of a large kitchen knife to do the mashing. With salt-thyme-garlic mixture in a small bowl, beat in the oil and pepper. Spread this mixture over both sides of the brisket. Toss the onions, carrots, and tomatoes in a large bowl with a little salt and thyme. Spread half of the vegetable mixture in the bottom of a roasting pan. Place beef, fat side up, on top of the vegetables. Cover with remaining vegetables. Cover the pan tightly with foil. This dish may be prepared to this point in advance and refrigerated. When ready to cook, place in a 300-degree F oven. Baste with accumulated juices about every 1/2 hour. Cook for 3 to 4 hours, until a fork goes into the meat easily. (Note that brisket is never tender like steak, but should be pleasantly chewable and will have a real beefy flavor. Note that the meat can rest after cooking, from 1 to 24 hours or more.) Transfer meat with its vegetables to a smaller pot (it will have shrink). Degrease the juices and pour them over meat. If you are not serving the meat that day, chill it uncovered. When cooled, it may then be covered and kept under refrigeration for a day or two. To reheat, cover and put in a 350-degree F oven for 20 minutes or so, basting two or three times with the juices. Remove meat with its vegetable topping to a carving board. Pour juices into a saucepan, degrease, and rapidly boil down almost to a syrup. Or, if you want more of a sauce, thicken the juice with 1-1/2 tablespoons cornstarch blended with 2 tablespoons wine or stock. Carve the meat across the grain into thin slanting slices. Accompany each serving with a spoonful or two of sauce and vegetables. |
||
| acabiscuit |
hook me up with a chicken (or any tasty meat) tetrizini i love chicken tetrizini | ||
| Vendacious |
Here is the basic method for pickling by fermentation. It's a simple process that requires no special tools other than the right sized container. The precise salt-to-water ratio is 50 grams per liter, for a 5% salt solution.
The Brine 1 3/4 ounces/50 grams kosher salt 4 1/4 cup/1 liter water 1 tbsp/10 grams Pickling Spice (recipe follows, or store bought) 1 tsp/3 grams black peppercorns 1 tsp/2 grams dill seed (Optional) The Fresh 2 cloves garlic, peeled 1 bunch fresh dill 10 pickling cucumbers (about 1 pound/450 grams), washed 1. Combine the brine ingredients in a saucepan and bring to a simmer for 3 minutes, stirring to dissolve the salt. Remove the brine from the heat and let cool to room temperature. 2. In a clean jar, that will hold all the ingredients comfortably, place the garlic in first along with a few fronds of dill. Then, layer the jar with cucumbers and dill. Pour enough brine into the jar to completely cover the cucumbers. Fill a small plastic bag with more brine and press this on top of the vegetables to keep them submerged or press a piece of plastic wrap down on top of the vegetables and pour more brine onto it. It's essential that the cucumbers remain completely covered. 3. Place the jar in a cool spot to ferment for 7 days. (Any temperature roughly above 75 degrees F/23 Celsius will encourage the less benevolent bacteria to take over). You can pickle in the refrigerator, but it can take up to 3 times as long. 4. After 7 days, taste a cucumber. It should retain their crunch and have a mild salty-sour taste (not sour like vinegar). If you want a stronger sour flavour, cover and sit for 3 more days, or until the desired sourness is reached. 5. To store the pickled cucumbers, remove them from the brine and place in a clean jar or other nonreactive container. Strain the brine into a pot and bring to a boil (this is a precaution against any harmful bacteria that might still be present). Remove from the heat and allow to cool to room temperature. 6. Pour the cooled brine over the cucumbers, cover, and refrigerate. The pickles should keep indefinitely in the fridge. Pickling Spice 2 tbsp/ 20 grams black peppercorns 2 tbsp/20 grams mustard seeds 2 tbsp/20 grams coriander seeds 2 tbsp/12 grams red pepper flakes 2 tbsp/14 grams allspice berries 1 tbsp/8 grams ground mace 2 small cinnamon sticks, crushed or broken into pieces 24 bay leaves, crumbled 2 tbsp/6 grams whole cloves 1 tbsp/8 grams ground ginger 1. Lightly toast the peppercorns, mustard seeds, and coriander in a small dry pan, then slightly crack them with the side of a knife. 2. Combine the cracked spices with the remaining ingredients, mixing well. Store in a tightly sealed plastic container or glass jar. |
||
| Vendacious |
BACON!!! | ||
| Vendacious |
Welp, [Canadian] Thanksgiving is soon upon us (woot us)... So, to be ready here are a couple:
Herb-Brined Roasted Chicken or Turkey Brining a chicken or a turkey is a foolproof way to ensure juicy white meat and completely cooked dark meat. The following recipe will work for a chicken, boneless turkey breast or a whole turkey (double the ingredients if you're cooking a large turkey, 18 pounds/8kg or more). You need a container large enough to completely submerge the bird(s). The Brine: 1 gallon/4 liters water 1 cup/225 grams kosher salt (do NOT use regular table salt) 1/2 cup/125 grams sugar 1 bunch fresh tarragon (about 1 ounce/25 grams) 1 bunch fresh parsley (about 1 ounce/25 grams) 4 bay leaves 1 head garlic, halved horizontally 1 onion, sliced 3 tbsp/30 grams black peppercorns, light crushed 2 lemons, halved One 3 to 5 pound/1.5 to 2.25kg chicken or turkey breast. 1. Combine all the brine ingredients in a pot large enough to hold the bird; give the lemon halves a good squeeze as you add them. Place over high heat and bring to a simmer, stirring to dissolve the salt and sugar. Remove from the heat and let cool to room temp, then refrigerate the brine until it's chilled (overnight works best). 2. Add the chicken or turkey to the brine. Weight it down with a plate or other object to keep it completely submerged and brine. [2lb chicken: 4-6 hours, 3-4lb chicken: 8-12 hours, 10-15lb turkey: 24 hours, +15lb turkey: 24-36 hours] 3. Remove the bird from the brine, rinse well and pat dry. Let rest in the refrigerator for 3 to 24 hours (this allows fro an even level of brine throughout the bird). 4. Preheat the oven to 450F/230C. 5. Roast the bird until it reaches an internal temp of 160F/71C Remove from the oven and let rest for 15 minutes before serving. NOTES: The skin of brined birds can become so dehydrated that, with the sugar in the brine, it sometimes crisps quickly as the bird cooks and can become too dark; if you see this happening, place a sheet of aluminum foil loosely over the bird to deflect the direct heat. Roasted Garlic Mashed Taters 4 large yellow potatoes 250g fresh cheese curds (white), shredded 100g butter 200ml 35% cream 1 head roasted garlic salt/pepper 1. Roast garlic at 400F for 45min (best way is to take the head of garlic and cut off the very top, add some salt and olive oil, wrap in foil and place in oven) 2. Boil the spuds, peel and sieve (mash) 3. Put the spuds into a saucepan/pot, stir in the cream. Add the skinned roasted garlic. Cook for 30-45 seconds. Add the butter and curds. Mix/stir vigorously until all is melted. |
||
| Merilille |
lol here i was thinking that this thread was about epic cooking recipes in game!
gotta try some and post some of my own 
|
||
| Merilille |
Ok so I'm not claiming to be the most creative in the kitchen, but I do think my own food is freaking delicious.
Stir-fry Chicken and Ginger sauce Ingredients: 1 chicken breast 2 cups Jasmine Rice 1/4 of a white or brown onion 1 thai red chili (or bird's eye chili) 1 clove of garlic Coriander (Cilantro) A handful of: Snow peas Broccoli Beans Whatever veggies you want to use Soy Sauce (light or dark, you pick) Ginger root (fresh preferably) Green onions (or scallions) Half a lemon 2 teaspoons sugar Procedure: Obviously start the rice first, you want the rice to be not too dry, but not gluggy either. Follow the directions on the packet. If you don't know how to make rice...i won't tell you here. Ginger Sauce: Slice up the ginger root, but make sure it's still easily strainable (if you don't like eating the ginger) Cut up some green onions Add everything (soy sauce, lemon juice, and sugar) to a small saucepan. put it on low heat, you don't want to boil it, just infuse the flavors together into the soy. Turn off heat, and set aside for a little while. Slice the chicken very thin, that way it cooks fast and stays tender. finely chop the chili and garlic and rub it into the chicken (be sure to wash your hands!) Put some oil (olive or peanut, sesame has too strong a flavor for this dish) in your wok on high heat. just before it starts to smoke, add the chicken and keep it moving around, you don't want the garlic to burn. Add your veggies and whatnot, cook it fast and hot that way your veggies dont' get all mushy and overdone. you still want them crisp. Strain the sauce and pour over your stir-fry and cook for another minute or so. Serve on rice! Garnish with fresh Coriander. This dish should serve about 3 people |
||
| Vendacious |
lulz 
|
||