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-- TOTA Recipe Thread
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I think I saw you at decadence..
tall guy, vote for pedro shirt, you were listenin to the bouncers kick everybody out at coat check?
| quote: |
| Originally posted by Ex-Man I think I saw you at decadence.. tall guy, vote for pedro shirt, you were listenin to the bouncers kick everybody out at coat check? |
yeah I hear ya, my buddy forgot to give my friend in line his ticket. so he ended up gettin kicked out and we had to wait an extra 30 mins thanks to him....I had the best time ever though....
next time I see you I will come up and say hello..
Recipe Thread! Recipe Thread.
| quote: |
| Originally posted by rabbitjoker Recipe Thread! Recipe Thread. |
The cedar plank salmon I had for lunch was primo.
lol, maybe you can bring the recipe back from the dead too? 
Mustard/Pepper/Dill Marinade
I like meat. I like pickles. I like pepper. I like mustard. So I figured why not add them all together to make a grill sauce/marinade?
Here is the result:
Mustard/Pepper/Dill Marinade
Components:
2 Tablespoons Mustard (any variety)
2 Teaspoons Dill Weed (dry)
1 Teaspoon Fresh Ground Black Pepper
Procedure:
1. Thoroughly mix dill and pepper with mustard (pestle & mortar if you want to be a hotshot)
2. Remove 1/3 of the mixture and put aside for grilling
3. With the remaining 2/3 - spread evenly on uncooked meat, let meat stand (covered) in refrigerator 1 hour
4. In the last 5 to 10 minutes of grilling, brush the remaining 1/3 of the marinade onto the meat
I have tried this on beef, chicken and pork and it tastes droolerific. Since dill is usually very good with Salmon as well - I suspect it would be great on the fish.
Enjoy!
bumparoo.
Breaded Thai Chicken Stir Fry:
made this last night
-chicken
-japaneese bread crumbs
-eggs
-flour
-onions
-veggies of choice(green peppers, carrots, bean sprouts)
-oyster sauce
-fish sauce
-soy sauce
-salt/pepper
-chilli peppers
Chicken:
dip the chicken in egg, then flour, then bread crubs, and fry.
Veggies:
-mix oyster, fish, and soy sauce.
-fry veggies in the sauces, add salt, pepper, chillies to taste.
Add chicken and fry a bit in sauce with veggies, dont do it too long or the chicken will get soggy.
serve over rice, mmmmm
Recipe: Syrian Fatteih
This recipe will serve ten people. If you're not cooking for that many, divide recipe in half.
package of large size pita- super thin style if u can find it
500 ml plain yoghurt
3-4 cans chick peas
2 tbsp tahina
1-2 garlic cloves
2-3 tsp cumin
1/2 cup lemon juice
2 tsp salt
1/2 stick of butter
pine nuts
seeds of a pomegranite
Directions:
- Rinse the chick peas w/fresh water, put them in a large pot and cover with a LOT of water, and let them boil for a few minutes. Dont skimp on the water, as u will need it for the recipe later.
- In a food processor or blender, combine 1/2 the amount of the cooked chick peas, yoghurt, tahina, galic, lemon juice, salt & cumin & puree. If it still looks too thick, ladel in some of the water from the pot.
- Toast the pitas til they are crispy, break them into pieces into a large serving dish/ pyrex baking dish.
- Spoon water from the cooked chick peas over the crispy pita chips. This is to soften them again.
- Spoon the remaining chick peas over the pita chips.
- Pour the sauce mixture over the chick peas.
- In a small frying pan, melt & brown the butter, and add the pine nuts near the end (don't burn them). Drizzle this mixture over the top.
- Serve meal. Top with pomegranite seeds to your liking.
Enjoy!
(recipe courtesy of Frankie Madgenta)
chicken broccoli casserole
1lb chicken (diced)
1 cup boiled rice
2-3 cups broccoli florets (boiled)
1 can cream of mushroom
1 can cream of chicken
1/2 cup mayonnaise
2tsp lemon
dash of pepper
1-2 cups marble/cheddar cheese (grated)
1-2 cups bread crumbs
1. Mix in bowl soups, lemon juice, mayo and pepper
2. Layer rice, chicken and broccoli..alternating with the liquid mixture
3. Spread bread crumbs, then cheese on top
4. bake covered for 35 mins, then uncover and grill till cheese is crispy
| quote: |
| Originally posted by rabbitjoker I just figured this one out today. RJ's "au naturale" Grape Candy 1. Buy a bunch of green seedless grapes 2. Wash them to ensure all bad stuff is washed off 3. Pluck the grapes off the stems and put in a freezer safe bowl 4. Freeze overnight 5. Eat These bastards are tasty. Hard like candy, sweet/sour like grapes. I don't like candy, too sweet/not healthy - but this is an uber-healty option for a sweet tooth. Freezing the grapes does something to the sugars (like ice wine) to make them taste sweeter. N-Joy. |
chocolate truffels
2 cups (12 ounces) semisweet chocolate chips
3/4 cup sweetened condensed milk
pinch salt
1 cup chopped pecans
1 teaspoon vanilla extract
In a double boiler over hot water, melt chocolate. Stir in sweetened condensed milk, salt, chopped nuts, and vanilla. Cool the mixture until easy to shape into small balls. Dip each ball into flaked coconut or finely chopped nuts
tuna melts
salted crackers
tuna
shreded cheese ( i use mozerrella)
put tuna on crackers add cheese , put in oven for about 8 min , 350 degrees
Buffalo Chicken Sandwich
I made a little Emeril magik tonight in the kitchen for dinner and figured I'd share it (hopefully I haven't already):
Buffalo Chicken Sandwich
1. Get some frozen breaded chicken fingers and bake them up nice and crisp.
2. Get some fresh kaiser buns, cut them in halves (for sandwiches). Toast it if you like.
3. Put 3 or 4 cooked breaded chicken fingers on the bottom half of the kaiser.
4. Pour Frank's Red Hot sauce onto the chicken fingers to taste.
5. Spread a thin layer of blue cheese salad dressing on the top half of the kaiser w/ a knife.
6. Enjoy.
Cooking Information Resource
Hormel Foods has a great cooking information website:
http://www.hormel.com/templates/kno...emid=109&id=147
Hormel Cooking Knowledge-base
� Charts
� Kitchen Advice
� Seasoned Insight
� Meat
� Pasta
� Eggs
� Oils
� Beverages
� Food Safety
� Nutrition
Salt, pepper and spice (is always nice)...
http://www.saltnpeppersplus.com/
Check out that website for some amazing spices, gourmet salt and pepper, etc.
SE North Carolina Pulled Pork
Today I was confirmed. To celebrate my confirmation I am making my favorite southern pork BBQ dish - pulled pork! Be sure to enjoy as much as I will
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Southeastern North Carolina Pulled Pork
Recipe for SE NC Pulled Pork.
Pulled Pork Roast Ingredients
- 5 lbs boneless pork roast
- Pork Rub (see below)
- Vinegar (no tomato/syrup base) based BBQ sauce (see below)
Pork Rub
1/4 cup chipotle chili powder
1 tablespoon dark brown sugar
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon sugar
1/2 tablespoon fresh ground black pepper
1 teaspoon cayenne pepper
- Mix all ingredients for the "Pork Rub" together until well blended.
Vinegar Based BBQ Sauce
2 cups cider vinegar
1 tablespoon peppercorns
1 teaspoon celery seeds
1 teaspoon salt
1 tablespoon hot pepper flakes
1 onion, finely chopped
1 cup water
- Combine all ingredients in a large saucepan.
- Bring to a boil, reduce heat and simmer slowly, uncovered for an hour.
Pulled Pork Roast Instructions
1. Rub the "Pork Rub" on the pork roast.
2. Allow rub covered roast to stand at room temperature for 30 minutes before cooking.
3. Place pork roast in a baking pan (but a slice of onion under roast), add about 1/4 cup water and cover tightly.
4. Bake slowly (250 F- 300 F) for 4 to 5 hours, or until the meat is tender enough to "pull" with a fork.
5. Shred the meat and then add 1/3 cup of Vinegar Based BBQ Sauce
6. Stir through the meat until absorbed (do not leave a pool of sauce standing in the bottom of the dish).
7. DONE! EAT IT ALL UP!
If making pulled pork sandwiches, just put the pork on a hamburger bun, with some coleslaw that has been flavored with mustard.
I had this for my birthday a few years ago and I just thought about it today and looked for the recipe online. It's amazing.
Baked Chicken with Peaches
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Yields: 8 servings
INGREDIENTS:
8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches - peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar.
Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
Nutrition facts (per serving)
Calories (kcal) 244
Protein 24.5g
Cals from Protein 40%
Total Fat 2.8g
Cals from Fat 10%
Carbohydrates 29.4g
Cals from Carbohydrates 48%
Fiber 0g
Cholesterol 67mg
Sodium 71mg
peach on my chicken? sounds exotic (but weeird)
how bout apples instead?
this one has been sitting on my fridge for a while
Ingredients:
Baked Chicken Casserole/Apple Potato Crust
* 3 cups of chicken broth � (750ml)
* 1 cup of apple cider or apple juice � (250ml)
* 8 oz of peeled parsnips, cut into 1/2-inch cubes � (250ml)
* 1 3/4 lb. of Yukon Gold potatoes, peeled, cut into 1/2-inch cubes � (850grams)
* 2 x large Golden Delicious apples, peeled, cored, cut into 1/2-inch cubes (350grams)
* 5 tbsp of butter � (75ml)
* 8 x skinless boneless chicken thighs cut into 1-inch pieces
* 6 teaspoons of minced fresh thyme � (30ml)
* 2 tbsp of all purpose flour � (30ml)
* 1 cup of thawed frozen peas� (250ml)
* 2 tbsp of dried rosemary � (30ml)
* 1 tsp of cinnamon � (5ml)
* 1 tsp of nutmeg � (5ml)
* 1/3 cup of brandy � (75ml)
* 1/3 cup of whipping cream � (75ml)
Directions:
Baked Chicken Casserole/Apple Potato Crust
1. Preheat oven to 350�F � (175�C)
2. Place chicken broth, apple cider, and parsnips into a large pot. Cover and boil until tender, approximately 5 minutes. Transfer the parsnips to a bowl using a slotted spoon.
3. Add potatoes and apples to the broth cider mixture where the parsnips just came out of. Cook until they are tender � about 20 minutes.
4. Remove the potatoes and apples with a slotted spoon and place in a large bowl. Add 3 tablespoons butter, cinnamon and fresh nutmeg and mash until almost smooth and season with salt and pepper. Place the cooking liquid in a large bowl and set aside for later.
5. Rub the dried rosemary & the thyme between your hands over a bowl holding the flour. Dust chicken with flavoured flour. Heat butter and oil in the same pot the parsnips and potatoes were cooked in. Add your chicken and sear for 5 minutes, using tongs to flip halfway through.
6. Now place the chicken in a glass baking dish. Top with the parsnips, season with salt and pepper, thyme, cover with peas.
7. Add brandy and whipping cream to the broth & cider stock and bring to a quick boil. Reduce to 1 � cups � about 3-5 minutes.
8. Season sauce with salt and pepper and spoon over the chicken, cover the chicken with mashed potatoes and apples and bake for 35 minutes or until topping is crusty and chicken is cooked through.
9. Serve and enjoy!
Kris's Perfect Guac Recipe
Makes a good size bowl of guacamole - pare down amounts of less folk.
6-8 avacadoes (depending on size of avacadoes)
2 tomatoes
1 yellow sweet onion
1 lime
tobasco sauce
salt
cilantro (for extra oomph)
Cut open and scoop out avacadoes - put into bowl and mash until they are at guac consistency. Chop up tomatoes and onion however you like - chunky, fine, etc. - and add to avacadoes. Add salt and tobasco sauce to your preference - some like it hotter than others. Add the lime last along with chopped up cilantro - again, to tastes. The lime not only makes your guac tasty but also helps to avoid "guac browning" when exposed to open air.
Tomatoes? Italian food? You don't say.
This stuff is awesome. The pasta I'm sure would be great but since I and the person I made it for did not have one of those pasta machines as shown here, I substituted with smoked Gruyere cheese and parsley stuffed baked chicken breasts.
ON WITH THE SHOW!
I decided I would present 3 dishes, a fresh pasta and 2 appetizers.
Sundried Tomato Pasta Alio Olio
Bruschetta Pomadora All'Amatriciana
Insalata Caprese
The pasta needs time to rest so we start there. Chop 1/3 a jar of sundried tomatos.
Mix them with 2 eggs and a tablespoon of water.
You will need about 2.5 cups of semolina flour, make a well in the center and add your egg mixture.
Mix together adding water or semolina as needed. Once it comes together like this.
Wrap it in plastic and rest it for 40 min to an hour.
-----------------------------------------
Meanwhile we start the insalata caprese.
Mix olive oil, garlic and basil in a small sauce pan, bring up to medium heat and turn it off.
Slice fresh mozzarella and put it in a dish, cover with the garlic oil after it cools, allow marinate while we move on.
------------------------------
Now we can do some prep work on the bruschetta pomadora all'amatriciana.
Sadly i couldn't find any panchetta so I used bacon, but certianlly use the panchetta if you can. Anyway fry up strips.
Remove the bacon and dispose of some of the grease leaving a few tablespoons for the onions. Once the onions start browning add your garlic and sautee a bit more.
Remove the onion/garlic from the heat and place it in a bowl, then dice a tomato, in this case a rather homely and yummy looking very meaty yellow heirloom tomato.
This is ready to top your bruchetta anytime, but before we get to that we need to make the pasta.
----------------------------------------------
Cut your rested pasta dough into thirds and roll one section flat so you can feed it into your pasta machine.
It always looks crappy the first time through.
Just fold it over and run it again and repeat. After a few passes start cranking down the machine to make the pasta more and more thin.
Then you run it through your cutter and you have fresh pasta.
Throw it in a pot, it should be done in 5 min.
-------------------------------------------------
Now back to the bruschetta, put the onion tomato mixture on toasted bread add the panchetta (bacon in this case) and broil for 5 min.
Now the bruschetta is done (as long as you remember to take it out in 5 min)
------------------------------------------------------
You have a couple to slice your tomatos for your insalata caprese (oh man I love this stuff).
Place a slice of marinated mozzarella on each slice of tomato and drizzle with the marinade.
----------------------------------------------------
Pull out your bruschetta and drain your pasta.
Heat up some olive oil and garlic in a pan.
Add pasta.
and grape/golden sweet tomatos and fresh basil and parsley.
Warm the tomatos through and serve.
OHHHHH YEAHHHHHH
raspberrylicious shake
You'll need..
- 3/4 cup of raspberries (frozen or fresh)
- about a cup of ice (large or small cubes will need quantity adjustments to avoid watering down the shake
- a cup/serving of any preferred raspberry/strawberry/mixed-fruit yogurt
- 1/3 to 1/2 cup of soy-milk or regular milk
- roughly 2 tablespoons of honey
- optional 3 nice and red strawberries
- optional raspberry flavour syrup
Process:
Everything into a blender...
1. put the yogurt into the blender
2. throw in the fruits
4. add the milk/soy
5. add the ice
6. blend slow at first to get everything chopped up really well
7. add the honey (can be substituted with any other sweetener or sugar)
8. blend everything until it has the consistency for you to drink
9. serve into a big glass or several small ones to share with those lucky enough to get this fabulous drink.
10. enjoy its great taste considering the fact that it's extensively healthy for you!!
Optional fruits to add that could work just as well..
-sliced pineapples, a banana, blueberries, grapes might work, blackberries, peaches, pears, etc..
Note: Raspberries MUST be in the recipe.
One could also add a few shots of Rum or Vodka to spike this a bit.
As you can probably tell, I really love raspberries.
Oh, here they are. Chicken roulades filled with parsley and smoked Gruyere cheese. SO GODDAMN GOOD, am I right? 
Last time I went overboard with the Gruyere, so it was extra-cheesy, the way it should be all the time.
ngredients:
Two boneless chicken breasts thinly sliced, and pounded even thinner
1/4 cup of minced parsley
1/4 cup of gruyere cheese
one egg
plain bread crumbs
salt and pepper
oil for frying
Salt and pepper both sides of the chicken. Pick a side and spoon out maybe 1 Tb or so of the mixture on top.
Roll up your chicken and secure with toothpicks. You can trim off some of the toothpick overhang, but don't trim too much or you'll have trouble pulling them out later. *
Beat up the egg with some salt and pepper. Dip in egg mixture first, then breading. (yes, I know I'm going right to left, somehow when I bread things, this always happens)
Set your nonstick pan to medium high heat and heat up 1 Tb of oil. Fry roulades on first side about 2 minutes. Then turn heat down to medium and continue to cook other 2 sides for the same amount of time each side. Add more oil as you need to.
Put in 400 degree oven for 7-10 minutes depending on sizes of rolls. Let rest 5 minutes afterwards before removing toothpicks and cutting into medallions.
*You can make the roulades up to this point and stow in fridge for a bit before your guests arrive. I wouldn't leave them in like this for more than overnight. I actually prefer a half hour chilling time to give your roulades time to firm up before frying anyway.
Does anyone know the recipe for that "Pork Pueblo" (name?) recipe from the movie "Once Upon a Time in Mexico"?
I remember trying it once... was REALLY DAMN TENDERLICIOUS pork!!!
Strangely enough I had the urge to shoot the chef once finished meal.
hhhmmmmmm
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