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The TA Recipe Thread (now with extra cries for help!) (pg. 13)
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| elFreak |
ahh sorry , i thought you were making traditional kebabs.
no lemon with teriyaki.
no balsamic with it either.
just don't over cook it and it should be fine. Balsamic and teriyaki is a no no:p |
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| Slylee |
| quote: | Originally posted by elFreak
ahh sorry , i thought you were making traditional kebabs.
no lemon with teriyaki.
no balsamic with it either.
just don't over cook it and it should be fine. Balsamic and teriyaki is a no no:p |
what would traditional ones be like? we just found this marinade that is really decent..it's great w/ the mushrooms and peppers. i think it's kraft. anyway i guess i'll just have to beat my meat for a while:gsmile: |
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| Renzo |
| They're trusting you with their food? Do they know you can't cook rice? :o |
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| 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 , 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. |
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| Adam420 |
Ok I'll make an attempt. it's a Moroccan-style roast but I really can't get too specific about the ingredients so you'll have to figure out the exact quantities yourselves, especially the spices.
1 1/2 pound boneless beef roast (preferably Fillet Mignon, as that is what we used)
1 large onion, finely diced
3-4 cloves of garlic, finely chopped
olive oil (for the pot)
whole blanched almonds
dried, pitted prunes (need to be soaked in water for 1-2 hours)
salt
cumin
ginger powder
ground black peppercorn
bay leaves
I believe this could also work with harissa and red wine (something form Spain would be nice), but as to how to integrate them, while should be easy, you'd have to figure out.
I believe that is it, as far as ingredients go
1. heat up some olive oil in a large pot
2. add the onions, garlic and spices and reduce foe 15-20 minutes (add water as needed, as you want to keep things fairly moist in there)
3. place the meat in the pot and reduce to medium-low
4. cover partially and let cook for 1.5 - 2 hours, adding water as needed and basting the roast with the sauce and turning it over
5. 20 minutes before the meat is done cooking, add the prunes that were soaking in water, re-cover
6. 1-2 minutes before done, add the blanched almonds
7. serve, with plain rice or couscous
hope you guys will like this one |
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| Slylee |
| 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 , 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. |
that sounds really good i'll have to try that. |
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| Adam420 |
| 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. |
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| elFreak |
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:p).
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. :) |
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| Ian |
ok then, a task for the cor experts :p
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 :p |
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| Adam420 |
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. |
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| Adam420 |
| 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. |
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| Sushipunk |
| 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 , 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 :) |
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