TranceAddict Forums (www.tranceaddict.com/forums)
- Chill Out Room
-- The TA Recipe Thread (now with extra cries for help!)
Pages (22): « 1 2 3 4 5 6 [7] 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 »

quote:

Originally posted by elFreak pomegranate paste

wow I didn't know that existed! Gonna have to grab some for sure, but I'm betting it's quite expensive.

they have it at the specialty spice store at the atwater market adam

It is not cheap like tomato paste, but a little goes a long way, and it also works great to add sweetness to sauces if you don't eat processed sugar (like me).

pps adam if you want Moroccan, add a little harissa paste to your recipe. They sell it everywhere at about 1.50 a tube.

it is chili paste 25%, tomato paste 75% and cumin.

ok then, a task for the cor experts

I'm looking for something different to season my chicken with, but I don't like the following

too much garlic
spices per se, prefer herbs/delicate flavours.
chilli


I do like

Onions
Sage
Parsley
Rosemary
Mint
Thyme
Lemon
basil
black pepper
sea salt


I'm yet to try

tarragon

go ahead

I once marinated chicken in olive oil, turmeric, ginger and cumin and it came out tasting like butter.

But I usually use stuff like garlic and red chili and tanddori spice to marinate my chicken so I can't be of too much help.

But lemon juice with and mint, rosemary, tarragon and other such herbs De Provence-style spices is always nice. You could also try using white wine, I bet that's nice.

quote:

Originally posted by elFreak pps adam if you want Moroccan, add a little harissa paste to your recipe. They sell it everywhere at about 1.50 a tube. it is chili paste 25%, tomato paste 75% and cumin.

I'm actually thinking that would be the perfect way to top off the recipe I posted above. In fact it's very possible that my friend included it in there but I didn't remember.

quote:

Originally posted by elFreak to me the original kebab is turkish (although many countries have their own variations) so for me i would marinade in cumin, yogurt, (no low fat shit, Balkan style) lemon , lime, cayenne pepper or other chili powder, pomegranate paste (big time difference in taste trust me, secret ingrediant POW!)olive oil and garlic. works well with chicken, lamb , and beef, have not tried it with pork. you marinate for 24 hours in the fridge, then towel it off and bam, flavour central.

Sweet zombie jesus, my mouth is watering after reading that. Definitely going to try that out, cheers Jay

quote:

Originally posted by narcism Moroccan chicken couscous with toasted cashews and fried dates and lotf of other yummy things

That looks and sounds delicious man, I think I'm definitely going ot try that out.

btw some of the comments in this thread re: tubularbills are soo

Cooking is all about the quality of the ingredients. Today I purchased a balsamic vinegar flavoured with black truffle and made the quickest and most awesome dinner ever.

The course is really easy: first wash your lamb's lettuce. The sauce is really easy, and not too fat: balsamic vinegar (3 spoons), soja sauce (3 spoons), olive oil (3 spoons is ok, but I prefer 4, so that I can wipe the sauce with bread). Add some slices of Italian speck.
Make 2 poached eggs by person. Put them on the salad.
Enjoy!

do you have a brand name for that vinegar d miurge?

i have yet to try that.

I think balsamic is cliche and over used, but i have never had it with truffles.

i can make the most amazing chicken casserole. yummm

quote:

Originally posted by ohnoway i can make the most amazing chicken casserole. yummm

It's quite good but not divine

quote:

Originally posted by elFreak do you have a brand name for that vinegar d miurge? i have yet to try that. I think balsamic is cliche and over used, but i have never had it with truffles.

The taste is mild on balsamics imo since the balsamic taste is very overpowering, its ncier to have a nice truffle oil..

why are you comparing vinegar to oil?

the whole point of oil as a dressing is to balance out the acid in a vinegar: generally the rule is 3 parts oil to 1 part vinegar.

Ya, i guess what i am saying is that truffle vinagers kinda taste just like regular vinager... you can bearly taste the truffle.

going to try this tonight, it looks very win.

Spicy Cherry Ribs


Ingredients

* 2 teaspoons yellow mustard
* 2 pork rib racks (St. Louis style spare ribs)
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon paprika
* 1/2 teaspoon ground cumin
* 1 recipe Spicy Cherry Glaze, recipe follows
* 2 tablespoons scallions, chopped
* 1 teaspoon sesame seeds

Directions

Place ribs onto aluminum foil. Brush the mustard onto the ribs. Mix dry ingredients thoroughly. Then cover the ribs with the rub. Let sit at room temperature for 45 minutes.

Preheat oven to 325 degrees F.

Wrap the ribs, meat side down, in the aluminum foil then place onto a baking sheet. Bake for 10 minutes. After 10 minutes, reduce the heat to 225 degrees F and cook for another 1 1/2 hours. Then, open the foil and cook for 1 hour. Remove ribs from oven, and discard the foil. Cut into 4-rib portions. Liberally slather on the Spicy Cherry Glaze, then place, bone side down, in a roasting pan. Pour the remaining sauce over the ribs and continue to cook for 1 1/2 hours, basting occasionally. When ribs are fork tender, place under broiler for 10 minutes to crisp the cherry glaze. Serve immediately garnished with scallions and sesame seeds.
Spicy Cherry Glaze:

1 tablespoon oil

1 cup diced red onion

4 tablespoons minced ginger

3 cups canned cherries in syrup, preferably Bing

2 tablespoons minced garlic

2 tablespoons tequila (recommended: Cabo Wabo Resposado)

3 tablespoons hot sauce (recommended: Sriracha)

1 teaspoon sesame oil

1 tablespoon sherry wine vinegar

4 tablespoons soy sauce

1 teaspoon salt

1 tablespoon freshly ground black pepper

In a medium saute pan over medium heat, add oil, onion, ginger, cherries and garlic. Saute until lightly caramelized. Deglaze with tequila, hot sauce, sesame oil, sherry wine vinegar and soy sauce. Let simmer for 15 minutes. Season, with salt and pepper.

Alright...I want a recipe for a tomato mango chutney (to go with salmon). Anyone ever make their own? Jay? Anyone? Bueller?

quote:

Originally posted by elFreak to me the original kebab is turkish (although many countries have their own variations) so for me i would marinade in cumin, yogurt, (no low fat shit, Balkan style) lemon , lime, cayenne pepper or other chili powder, pomegranate paste (big time difference in taste trust me, secret ingrediant POW!)olive oil and garlic. works well with chicken, lamb , and beef, have not tried it with pork. you marinate for 24 hours in the fridge, then towel it off and bam, flavour central.

I'm about to marinate, but what do you mean "towel it"? As in wipe off the marinade from the meat? btw Pomegranate paste at Akhavan was only $2.50. Much less than I thought.

quote:

Originally posted by Silky Johnson Alright...I want a recipe for a tomato mango chutney (to go with salmon). Anyone ever make their own? Jay? Anyone? Bueller?

Well fuck you guys, then.

i have never made a chutney to be honest, but i think i will attempt one this week. I certainly eat it enough. Report back if i come up with a good recipe after a lil research.

Yes Adam, towel off the excess marinade to prevent burning. You just want a light coating, not huge globs of the stuff. If you let it marinate long enough, all of that flavour should be in the meat

Sweet. I want to make it before the weekend...so get on it. I'ma do a little searching of my own, too.

it can't be that hard, it is basically a salsa with different ingredients.

I'll probably make it tomorrow as it is market day for us. Tonight i feast on beer and the blood of a live ufc event.

Yeah I already have a basic idea of what I want/should put in it.


I def have to get more creative in the kitchen. Will be nice when I have a bigger place and more prep area.

i think myra actually posted a chutney recipe in this thread somewhere.

tonight i'm making one of my special recipes that i thought of by myself, although i'm sure it's been done before.


shredded BBQ chicken sandwiches on keiser rolls with blue cheese mayo.

blue cheese mayo:
crumbled blue cheese
mayo
worstershire sauce
garlic

make it so that it's like a paste and spread it on the toasted keiser roll and add a little pile of the shredded bbq chicken (which i make from scratch by first grilling it and then pulling it apart by hand). bbq sauce is homemade too. oh and the only other thing i do is a tomato slice on the sandwiches.

they are pretty fuckin yum if you ask me

you better put beer in your bbq sauce or i will flame

Powered by: vBulletin
Copyright © 2000-2021, Jelsoft Enterprises Ltd.