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The TA Recipe Thread (now with extra cries for help!)
Lets go, post them up.
I know this thread exists but i couldn't find it.
I have not cooked in awhile, been eating out too much, so i decided to put my skills to use today with a fusion inspire recipe (traditional pot roast with Moroccan style twist).
Pot Au Feu A La Maroccaine Epice (serves 4)
what you will need.
1 1000 gram Boneless Bottom Blade Roast
4 garlic cloves crushed and roughly chopped
1 large spanish onion sliced thinly.
Basmati Rice
1 preserved Moroccan lemon (comes in a jar, ethnic food section)
Moroccan Black Olives (in a jar, already pitted and preserved in special spices)
8oz cremini mushrooms (sliced, i prefer thicker pieces)
8oz white button mushrooms (sliced)
1 can whole cherry tomatoes (with juice)
250ml dry red wine
harissa paste (ethnic section )
ground cumin
bay leaves
2 table spoons aged sherry vinegar
coarse fresh ground pepper and kosher salt
*********
Start by seasoning the roast (best done an hour before cooking so that the flavor can permeate the meat.)
Rub with the harissa paste evenly all over the meat, repeat with cumin, then repeat again with ground pepper to taste (pepper acts as a sealant ) Use a very small amount of kosher salt, you do not want to dry the meat!
********
In a large pot (this works best in a dutch over styled pot or a crockpot, but anything deep will do!) over med high heat with olive oil, caramelize the onions, adding the garlic halfway through cooking time to prevent burning (burnt garlic ruins dishes). When the onions have a nice colour, remove them from the heat.
In the same pot (add a little more oil) over medium high heat, brown the blade roast on both sides for a few minutes per side. Add back the onions and garlic once this is done. Throw in the wine, the can of cherry tomatoes (normal tomatoes work too, just make sure they are whole, whole tomatoes have more flavour. I prefer cherry tomatoes because they are sweeter.!), 4 bay leaves, the sherry vinegar (rounds out the tomatoes sweetness you don't need much), a touch more cumin and salt and pepper to taste.
Reduce the heat and cover and simmer for roughly 2.5 hours(time will vary depending on the size of the roast.) After 2.5 hours add the sliced cremini and button mushrooms on top of the meat. Do not worry if you think there will not be enough liquid, mushrooms are made mostly of water. If you are in doubt a touch more wine never hurt.) Cover and simmer for another 30 to 45 minutes. The meat is done when it flakes to the slight touch of a fork. Remove the bay leaves and serve over basmati rice with preserved lemon and Moroccan olives .
*****
Prepare the desired amount of rice according to the package. Add the finely chopped preserved lemon and coarsely chopped Moroccan olives (to taste, but remember not to add to much, they are spicy and the star of the show is the meat, not the rice!) (finish with a touch of fresh chopper corriander or cilantro, whatever they call it where you live)
******
eat. the best wine for this would be a dry one, preferably the one used to cook, so don't use shit cooking wine!
*******
Pot Au Feu A La Maroccaine Epice.....
DONE!
post your recipes up YES? (unless you are slylee yes! save the pre package stuffed for bad goatees yes!)
/bored
inb4 LEN complains about how this thread has already been done
Hey, that looks great! I'm a huge fan of mushrooms, anyone have any good mushroom recipes? I'm especially interested in using ones that are different than your average white buttons and portabellas, maybe some shiitake or specialty mushrooms?
Anything with white buttons or baby/regular portabellas are fine too! Thanks 
| quote: |
| Originally posted by ziptnf Hey, that looks great! I'm a huge fan of mushrooms, anyone have any good mushroom recipes? I'm especially interested in using ones that are different than your average white buttons and portabellas, maybe some shiitake or specialty mushrooms? Anything with white buttons or baby/regular portabellas are fine too! Thanks |
| quote: |
| Originally posted by Omega_Blue get spore print place rice cake in mason jar sanitize inject spores into rice cake let sit one month in humid, warm environment eat |
easy one i do is a crispy shitake mushroom tuna melt.
slice the shitake mushrooms thinly, brown them in a pan in olive oil until they get crispy. (shitake mushrooms will get crispy because they have hardly any water in them.) Salt + pepper + touch of japanese soy sauce.
lightly sear a nice thick tuna fillet (undercook it slightly it is better rare and still has to go in the oven) Season it with salt and pepper. (you could do the canned stuff, but it isnt anywhere near as good.)
cut a 12 grain ciabata in half. Butter the bread with garlic butter and chili oil. Put even portions of the tuna on each. Top with the mushrooms and grated smoked gouda cheese. Stick under the broiler until the cheese is gooey, not crispy. (the fish will be over cooked by that time)
eat
masturbate
profit.
i usually condemn fish and cheese, but this works.
+ frozen peas
Now berate my mix.
i made this on saturday night, and it was gone by sunday evening. it's incredibly simple yet delicious, and it doesn't cost a lot to make or dirty up a lot of dishes (major points for me considering my kitchen isn't the most convenient to cook in). i highly recommend it for any mac & cheese lover.
Creamy Macaroni and Cheese
New York Times, 1/4/06
Time: 1 hour 15 minutes
2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
1/2 pound elbow pasta, uncooked.
1. Heat oven to 375�F and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.
2. In a blender, pur�e cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
Yield: 6 to 8 servings.
i punked this mac and cheese recipe from the food network and it is the most awesome i have ever had
Ingredients:
Curried Macaroni and Cheese
* 1/2 cup butter
* 1 tsp vegetable oil
* 1/2 red onion, diced
* 2 x cloves garlic, diced
* 1 x green chili, split lengthwise and kept in one piece (optional)
* 1 tbsp curry powder
* 1/4 cup plus 2 tbsp all-purpose flour
* 5 cups 2% milk
* 2-1/2 cups provolone cheese (or any mild cheese, like mozzarella), grated
* 1-1/4 lb macaroni, cooked according to package directions
* 1/2 cup breadcrumbs
* 1 x bunch asparagus, bottoms trimmed
* salt
Directions:
Curried Macaroni and Cheese
1. Preheat oven to 350F.
2. In a large pot, heat butter and oil over medium heat.
3. Add onions, garlic and green chili, saut� until tender, approximately 2 minutes.
4. Add curry powder and flour to create a roux, whisk to remove lumps and cook flour, approximately 1 minute.
5. Add milk slowly while whisking to create a curried creamy sauce over low heat.
6. Bring sauce to a simmer, continue to whisk for 2 minutes.
7. Remove from heat, remove green chili, add 2 cups of grated cheese and stir.
8. Add macaroni to curry sauce, mix and season with salt.
9. Transfer macaroni mixture into a 9x9 baking dish.
10. Sprinkle top with � cup of breadcrumbs and � cup of cheese.
11. Arrange asparagus in a line over breadcrumbs and cheese.
12. Sprinkle remaining breadcrumbs and cheese over top, bake in oven for 30-40 minutes, until top is golden brown.
<3 smelly pee and asparagus.
i would post my recipe for chicken noodle soup but apparently it doesn't cut it for some TAs on here
so here's my recipe for you jay.
1 cup of shut the fuck up
| quote: |
| Originally posted by Slylee i would post my recipe for chicken noodle soup but apparently it doesn't cut it for some TAs on here so here's my recipe for you jay. 1 cup of shut the fuck up |
i'm sorry. but that chicken noodle soup. even 3rd world countries wouldn't touch that. 
Shrimp
----
Ingridients: a shit ton of shrimp
----
directions: put in a pot of boiling water, take them out, peal and eat that shit.
| quote: |
| Originally posted by nchs09 Shrimp ---- Ingridients: a shit ton of shrimp ---- directions: put in a pot of boiling water, take them out, peal and eat that shit. |
crawfish > shrimp
| quote: |
| Originally posted by elFreak let me guess it comes already made in a can or package right? |
I went to Chow Baby last night and made the most disgusting plate of shit ever.
Good thing it's all you can eat!
| quote: |
| Originally posted by elFreak crawfish > shrimp |
typical lazy yanks
| quote: |
| Originally posted by elFreak crawfish > shrimp |
| quote: |
| Originally posted by elFreak typical lazy yanks |
all i am saying is they have more taste.
Eating a piece of chicken is easier then taking the shit bag out of the lobster, i would still pick the lobster every day of the week:P
I think the thing i hate the most in life is paying 60+ $ for a plate of surf and turf and getting a lobster with the shit bag still in it. I've killed people for less
I hear you man. I love blue crab too, but hell if I'm gonna work a scapel for an hour to get barely enough of the goods to enjoy it. I'd rather pay more for king crab legs and make it easy.
food always tastes better if people die to get it, just like blood diamonds are nicer because they mean a few less...
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