Recipe Thread
Joined: Sep 2007
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RE: Recipe Thread
Madgreekthe peppers are a matter of personal taste. Me personally, I'll do like two red bell, two green bell, a couple jalapeno, a couple poblano, a few yellow banana, and a habanero or two for kick. This will leave you with way more pepper confit than you need for the subs, but it's good on damn near everything. Burgers, chicken, fish, whatever.
I'm at work right now, I'll snap some pics of what I do every day...check back for food **** later tonight.
I'm at work right now, I'll snap some pics of what I do every day...check back for food **** later tonight.
Senior Member
Joined: Jul 2006
Posts: 1,127
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From: NS, Canada
RE: Recipe Thread
I personally love making stir-frys... and some of the best take the longest to prepare. However, if you want a really fast, relatively authentic stir-fry.
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1) Heat the wok to medium high
1) Oil the wok, toss in a cubed chicken breast. If you like garlic, toss some garlic in. I usually use 2-4 cloves
2) When that's getting near done toss in some onion. (If you cut it into wedges like an orange first, then finely cut it length wise you end up with long thin strips of onion instead of cubes... in my mind preferable)
3) While that is sizziling keep tossing it and prepare this sauce: 1 tbsp soya, 1 tbsp Chilli-Garlic sauce, 1 tsp red wine vinegar, 1 tsp sugar.
4) When the veggies have been in a minute or two, toss in the sauce. Give it a minute to spread about and smell good. Cook until veggies are still firm but not crunchy. No one wants sloppy veg
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The other real quick one is shortbread. All that is is 2 cups of flour, 1 cup of butter, and 1/2 cup of sugar. Cut the butter into the powder until the chunks of butter are down to bread crumb size. Pack it into a dish (I use a 10" pie dish, but a 9-9 casserol dish would work too)... ***** it with a fork and gently pat it flat. Put it in the oven for 50-60 minutes @ 300. Should come out a very light golden.
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My latest favorite, also quick.
Prepare 3-4 cups FINISHED rice (so about 2-3 before cooking)
While that's going down chop an onion into cubes, if you have celeray chop up a stalk or two finely (it isn't required at all)
Next chop up a couple of green onions for colour/flavour.
Next chop cooked ham into cubes... I make mine about thumbnail size, but what ever works. Nothing too thick or you'll be eating ham dinner
When the rice is near done, you can start.
1) Through the onion and celerary into the medium-high wok with a splash of oil. Cook that for a few minutes until it smells nice, and is soft. Don't need to brown this at all. Pour this into a medium bowl and return the wok the stove.
2) Re-oil the wok, break two large eggs into the wok, immediately pepper the egg and break the yokes. Don't scramble it - just leave it to cook until you can flip it like a pancake. Flip the egg, let it cook until it is hard (another minute at most probably). With the spatula, chop the egg into small pieces.
3) Throw the ham, and prepared onion mix into the wok. Give it a quick stir to keep the egg from getting overly cooked. Now toss in the COOKED rice, a cup of defrosted mix vegtable (for colour), and the green onion. Splash in some soya sauce... 1-2 tbsp depending on how much rice/ham you use.
4) Stir that around the wok until it's hot through and the rice has a nice texture. Done. You can eat it as a meal, or as a side. This will feed a lot of people as a side, but it reheats very well. I have it for lunches
-
1) Heat the wok to medium high
1) Oil the wok, toss in a cubed chicken breast. If you like garlic, toss some garlic in. I usually use 2-4 cloves
2) When that's getting near done toss in some onion. (If you cut it into wedges like an orange first, then finely cut it length wise you end up with long thin strips of onion instead of cubes... in my mind preferable)
3) While that is sizziling keep tossing it and prepare this sauce: 1 tbsp soya, 1 tbsp Chilli-Garlic sauce, 1 tsp red wine vinegar, 1 tsp sugar.
4) When the veggies have been in a minute or two, toss in the sauce. Give it a minute to spread about and smell good. Cook until veggies are still firm but not crunchy. No one wants sloppy veg
-
The other real quick one is shortbread. All that is is 2 cups of flour, 1 cup of butter, and 1/2 cup of sugar. Cut the butter into the powder until the chunks of butter are down to bread crumb size. Pack it into a dish (I use a 10" pie dish, but a 9-9 casserol dish would work too)... ***** it with a fork and gently pat it flat. Put it in the oven for 50-60 minutes @ 300. Should come out a very light golden.
-
My latest favorite, also quick.
Prepare 3-4 cups FINISHED rice (so about 2-3 before cooking)
While that's going down chop an onion into cubes, if you have celeray chop up a stalk or two finely (it isn't required at all)
Next chop up a couple of green onions for colour/flavour.
Next chop cooked ham into cubes... I make mine about thumbnail size, but what ever works. Nothing too thick or you'll be eating ham dinner
When the rice is near done, you can start.
1) Through the onion and celerary into the medium-high wok with a splash of oil. Cook that for a few minutes until it smells nice, and is soft. Don't need to brown this at all. Pour this into a medium bowl and return the wok the stove.
2) Re-oil the wok, break two large eggs into the wok, immediately pepper the egg and break the yokes. Don't scramble it - just leave it to cook until you can flip it like a pancake. Flip the egg, let it cook until it is hard (another minute at most probably). With the spatula, chop the egg into small pieces.
3) Throw the ham, and prepared onion mix into the wok. Give it a quick stir to keep the egg from getting overly cooked. Now toss in the COOKED rice, a cup of defrosted mix vegtable (for colour), and the green onion. Splash in some soya sauce... 1-2 tbsp depending on how much rice/ham you use.
4) Stir that around the wok until it's hot through and the rice has a nice texture. Done. You can eat it as a meal, or as a side. This will feed a lot of people as a side, but it reheats very well. I have it for lunches
Thread Starter
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Senior Member
Joined: Jun 2007
Posts: 2,680
Likes: 1
From: PA
RE: Recipe Thread
ORIGINAL: madgreek
Grilled (or broiled) scallops with bacon:
1 pound sea scallops (make sure they're "dry" scallops-meaning they're not frozen with a chemical solution added)
1/8 cup olive oil
Freshly squeezed juice of one small lemon
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
5 slices bacon
If using wooden skewers, place them in water to soak. Combine the scallops, olive oil, lemon juice, oregano, salt, and pepper in a large bowl or plastic bag (bag is best...then put filled bag in bowl). Marinate in the refrigerator for 30 minutes. While the scallops are marinating, cut each slice of bacon into three pieces, then blanch the bacon by boiling water to parcook it for three minutes. Drain the bacon well and set aside. Wrap a piece of bacon around each scallop and place on the soaked skewers or metal skewers, reserving the marinade. Pierce the skewer through the side of the scallop through the bacon wrap so that there isn't much (or no) bacon "flaps." Grill over medium heat (or broil in oven), turning and basting frequently with the marinade until golden brown and the scallops are cooked through.
....mmmmmm bacon.
...see a pattern developing?
Grilled (or broiled) scallops with bacon:
1 pound sea scallops (make sure they're "dry" scallops-meaning they're not frozen with a chemical solution added)
1/8 cup olive oil
Freshly squeezed juice of one small lemon
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
5 slices bacon
If using wooden skewers, place them in water to soak. Combine the scallops, olive oil, lemon juice, oregano, salt, and pepper in a large bowl or plastic bag (bag is best...then put filled bag in bowl). Marinate in the refrigerator for 30 minutes. While the scallops are marinating, cut each slice of bacon into three pieces, then blanch the bacon by boiling water to parcook it for three minutes. Drain the bacon well and set aside. Wrap a piece of bacon around each scallop and place on the soaked skewers or metal skewers, reserving the marinade. Pierce the skewer through the side of the scallop through the bacon wrap so that there isn't much (or no) bacon "flaps." Grill over medium heat (or broil in oven), turning and basting frequently with the marinade until golden brown and the scallops are cooked through.
....mmmmmm bacon.
...see a pattern developing?
From: http://www.foodnetwork.com/recipes/r...ipe/index.html
EDIT: Forgot to read former recipes and so I didn`t notice that madgreek already posted it...d`oh
RE: Recipe Thread
ORIGINAL: madgreek
[ul][*]2 cups of white rice, (leftover)...if you don't know how to cook rice, kill yourself (or click here) [/ul]
[ul][*]2 cups of white rice, (leftover)...if you don't know how to cook rice, kill yourself (or click here) [/ul]
Thread Starter
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Senior Member
Joined: Jun 2007
Posts: 2,680
Likes: 1
From: PA
RE: Recipe Thread
ORIGINAL: TK954RR
Ok im going to add one here also, maybe it will save you guys some $ ordering chinese takeout all the time. This is szechwan style chicken (similar to general tso*s) (2nd note, this is spicy, very)
1lb chicken breast
4tbsp cornflour &2tsp cornflower
1 tsp salt
1/2 tsp 5 spice powder (can be found in most stores) &1/4 tsp 5 spice powder
1/2 cup chicken stock
2tsp sugar
1tbsp soy sauce
1/2 tsp sesame oil
1tsp vinegar
2tsp chinese wine (or dry sherry)
pinch of black pepper
1tsp cold water
15 dried red chilies (seeded)
2 cloves garlic, fine chop
2tsp fine chop ginger (fresh if you can get it)
4 green onions
Cube chicken, mix together cornflower, 5 spice (first amounts listed), salt. Mix together and toss chicken, dust off chicken and set aside. Mix stock, sugar, soy, sesame oil, vinegar, wine, 5 spice, and pepper in small bowl. In another bowl mix cornflour and cold water.
heat up wok and some oil, fry chicken till brown (rec doing in batches). When done frying dump off all but 2tbsp of oil, add chilis, garlic and ginger, fry until ginger is golden. Add onions and stir for a moment, then add stock mixture and bring to boil. Re stir your cornflour and water to make smooth, then add to pan. You have to stir this constantly till it boils and thickens or it will clump. Once boiling again just add chicken back in, stir till chicken is coated good and heated back up.
Serve this with some white rice and you are golden. It may sound like a lot, but really once you have your spices out and ready, this takes like 5-10 minutes tops. Its really quite easy once you get used to making it a few times.
Ok im going to add one here also, maybe it will save you guys some $ ordering chinese takeout all the time. This is szechwan style chicken (similar to general tso*s) (2nd note, this is spicy, very)
1lb chicken breast
4tbsp cornflour &2tsp cornflower
1 tsp salt
1/2 tsp 5 spice powder (can be found in most stores) &1/4 tsp 5 spice powder
1/2 cup chicken stock
2tsp sugar
1tbsp soy sauce
1/2 tsp sesame oil
1tsp vinegar
2tsp chinese wine (or dry sherry)
pinch of black pepper
1tsp cold water
15 dried red chilies (seeded)
2 cloves garlic, fine chop
2tsp fine chop ginger (fresh if you can get it)
4 green onions
Cube chicken, mix together cornflower, 5 spice (first amounts listed), salt. Mix together and toss chicken, dust off chicken and set aside. Mix stock, sugar, soy, sesame oil, vinegar, wine, 5 spice, and pepper in small bowl. In another bowl mix cornflour and cold water.
heat up wok and some oil, fry chicken till brown (rec doing in batches). When done frying dump off all but 2tbsp of oil, add chilis, garlic and ginger, fry until ginger is golden. Add onions and stir for a moment, then add stock mixture and bring to boil. Re stir your cornflour and water to make smooth, then add to pan. You have to stir this constantly till it boils and thickens or it will clump. Once boiling again just add chicken back in, stir till chicken is coated good and heated back up.
Serve this with some white rice and you are golden. It may sound like a lot, but really once you have your spices out and ready, this takes like 5-10 minutes tops. Its really quite easy once you get used to making it a few times.
This kicks ***...but it took my bloody forever to make (first time always does). Plus the fact that I made 4 lbs worth instead of one also plays a part. Screwed up too... (too much sesame oil). I mistakenly bought undried Chiles, but I really liked the color it added to the dish. Plus I couldn't find 5 spice powder so I substituted Italian seasoning. I think I`m going to make this for my neighbors this weekend.
Member
Joined: Dec 2006
Posts: 65
Likes: 1
From: Austin TEXAS
RE: Recipe Thread
1. Get in the car
2. Take the 45 toll road west to the 35 south
3. Exit Braker and go west
4. Turn left into the first parking lot past Lamar and park the car
5. Get out of the car and go into Pho Danh
6. Order a large #25 and have a Pho day!
[align=left] HỦ TIẾU MÌ THẬP CẨM..................Sm. $5.50........Lg. 6.50
Rice noodle and special noodle soup with shrimp, pork, and chicken.[/align][align=left]
[/align][align=left]
[/align]
2. Take the 45 toll road west to the 35 south
3. Exit Braker and go west
4. Turn left into the first parking lot past Lamar and park the car
5. Get out of the car and go into Pho Danh
6. Order a large #25 and have a Pho day!
[align=left] HỦ TIẾU MÌ THẬP CẨM..................Sm. $5.50........Lg. 6.50
Rice noodle and special noodle soup with shrimp, pork, and chicken.[/align][align=left]
[/align][align=left]
[/align]
Senior Member
Joined: Jul 2007
Posts: 1,196
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From:
RE: Recipe Thread
I'd just like to drag this thread up and include an addicting link: http://tastespotting.com/