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-- The TA Recipe Thread (now with extra cries for help!)
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I made home made salsa cuz I love it with multigrain tostitos (aka the best tostitos) and because canned salsa tastes like shit.

But it is super easy and alot is always made.

I chop 1 tomato with a knife.. the rest of the tomato's (3-4) I puree (sp?)
Green/Red/Jalapeno Peppers I run through the blender but the one you control and I only press it down 3-4 times.
Cilantro (alot for me cuz I love it and that's why I love indian food) too
Onions too.
Some garlic powder.
Hot sauce (quite a bit because it adds the heat).
2 lemons

mmmmm... i want to make more

Oh yeah I do the blender choppy thingy cuz it's faster and cuts all your veggies into tiny pieces. It looked soo pretty


Don't hate on frozen food section - Eggo's.. Pierogies (they take waaay too damn long to make) and my Buffalo Chicken Nuggets - the soy ones are really yummy and spicy and not meat!

Mel, if you love cilantro you should try adding coriander seeds to your salsa. it adds a really interesting flavor.

quote:

Originally posted by enydo Is that a morning meal?

mmm.. i am gonna go run at 4, so i didnt want to be full at around that time, so i ate early

quote:

Originally posted by l�cid Mel, if you love cilantro you should try adding coriander seeds to your salsa. it adds a really interesting flavor.

Definitely will try that out.

Cilantro is sofa king good man. When you go to indian restaurants they have those sauces on the table mostly for the breads that they have (naan ftmfw!)

my boyfriend and I devour that cilantro green sauce. I wish I knew how to make that shit and I can't find the recipee online. I tried searching it

CILANTRO CHUTNEY

Yields 1 cup

Ingredients:

2 cups freshly packed cilantro leaves
2-3 small Thai green chilies, roughly chopped
2 large garlic cloves, roughly chopped
1 inch piece of ginger, peeled and roughly chopped
juice of � a lime
water (if needed)
salt to taste

METHOD:

In a blender, blend all of the ingredients until smooth. You may need to add a little water to help the blending process. Refrigerate and use immediately. The chutney will last for 3-4 days in the refrigerator.

VARIATIONS:

You can substitute mint leaves for the cilantro leaves or use a combination of both mint and cilantro. For a slightly tart taste, add a few pieces of green apple for a refreshing twist.

chutney? is that what that shit was called!?!

haha! I will try it tomorrow. I have left over cilantro in my fridge-o!

right now im making blackened salmon

4 skinless fillets

sprinkle generously both sides of the fillet with your favorite blackening seasoning(im using oldbay with blackening seasoning,its very good!)

take 2 decent scoops of butter with a standard tablespoon(this varies for different people) and place into large skillet.heat on high until butter begins to sizzle

add salmon fillets.cook 6 to 8 minutes.3 to 4 minutes per side.

remove fillets.then take remaining butter and seasoning mix from skillet the fillets were just in and drizzle over salmon while its still hot.(very important part)

squeeze fresh lemon on fillets if desired(i dont)

lightly sprinkle ground sea salt on fillets.

eat.enjoy!

ok so i'm going to attempt to make my own carribbean style jerk bbq sauce with pineapple juice, paprika and some spicy pepper juice as the main ingredients (aside from the obvious ketchup, vinegar, mustard, mollases, etc..)....what u think?

advice please

someone give me the ultimate poutine recipe known to man

quote:

Originally posted by winston someone give me the ultimate poutine recipe known to man

lol what you should be asking for is what the ultimate anti-diarreah medicine on the market is for after you eat it

quote:

Originally posted by winston someone give me the ultimate poutine recipe known to man

Just add extra cheese and extra gravy and it wins.

just made my 2nd pan of mac & cheese this week.

*gains 10 lbs*

So my older brother did Lamb chops today, pan seared 3 of them in olive oil and garlic, then put them in the oven with a pesto, garlic, spicy pepper sauce and made a squash casserole with onions, mushrooms and cheese. Polished it all off with some wine.

Tasty stuff, but I'm not exactly a fan of Lamb, the meat isn't super tender, but it's flavorful at least. Anyone do lamb occasionally?

rack of lamb from costco.. 15 bucks or so... feeds 2 people.


its NAICE

cuter = tastier

quote:

Originally posted by ziptnf So my older brother did Lamb chops today, pan seared 3 of them in olive oil and garlic, then put them in the oven with a pesto, garlic, spicy pepper sauce and made a squash casserole with onions, mushrooms and cheese. Polished it all off with some wine. Tasty stuff, but I'm not exactly a fan of Lamb, the meat isn't super tender, but it's flavorful at least. Anyone do lamb occasionally?

in gyro form, yes.

where is this dinner is served thread you speak of bills

quote:

Originally posted by hundred where is this dinner is served thread you speak of bills

http://www.tranceaddict.com/forums/...1&forumid=16&s=

Ingredients:
1 part Smelly
1 part Black

Directions:
Squat then promptly flush

quote:

Originally posted by ziptnf So my older brother did Lamb chops today, pan seared 3 of them in olive oil and garlic, then put them in the oven with a pesto, garlic, spicy pepper sauce and made a squash casserole with onions, mushrooms and cheese. Polished it all off with some wine. Tasty stuff, but I'm not exactly a fan of Lamb, the meat isn't super tender, but it's flavorful at least. Anyone do lamb occasionally?

Lamb can be quite tender if cooked correctly. It's a popular meat in Australia (lots of sheep, lots of mediterranean migrants).. i probably have it once a week in some form.
I've tried goat a couple of times.. find it kinda similar, a bit more gamey, a bit tougher.

Of late I have really been enjoying kangaroo as a bbq meat... environmentally friendly, very cheap, super lean and healthy. It tastes quite good.. a bit more gamey than beef and needs to be cooked rare because of how little fat it contains.

Crocodile is just weird.. kinda half way between chicken and seafood, not really a fan.

quote:

Originally posted by astroboy Lamb can be quite tender if cooked correctly. It's a popular meat in Australia (lots of sheep, lots of mediterranean migrants).. i probably have it once a week in some form. I've tried goat a couple of times.. find it kinda similar, a bit more gamey, a bit tougher. Of late I have really been enjoying kangaroo as a bbq meat... environmentally friendly, very cheap, super lean and healthy. It tastes quite good.. a bit more gamey than beef and needs to be cooked rare because of how little fat it contains. Crocodile is just weird.. kinda half way between chicken and seafood, not really a fan.

Lamb leg roasts are awesome, so much flavour

Roo is ok, but yeah like you said, it has to be cooked rare or it gets tough and really dry.

leg of lamb on the Weber. cant go wrong.

quote:

Originally posted by eROs.au leg of lamb on the Weber. cant go wrong.

Om nom nom nom

quote:

Originally posted by astroboy Crocodile is just weird.. kinda half way between chicken and seafood, not really a fan.[/color]

gator = win

The problem that I had with lamb is that the meat was tough and there was a lot of grisle and fat in the meat, and sometimes it was hard to eat. I liked the flavor of the meat, but I would imagine lamb would be good for a stew of some sort. $12 bucks for 3 chops? A little steep if you ask me.

Any other meats TA likes? I'm a fan of sausage, pork, beef, and chickens. Gimme some ideas next time I hit up the grocery!

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