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The TA Recipe Thread (now with extra cries for help!) (pg. 14)
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| Adam420 |
| quote: | Originally posted by narcism
Moroccan chicken couscous with toasted cashews and fried dates and lotf of other yummy things
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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:haha: |
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| d-miurge |
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! |
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| 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. |
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| ohnoway |
| i can make the most amazing chicken casserole. yummm |
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| chach |
| quote: | Originally posted by ohnoway
i can make the most amazing chicken casserole. yummm |
It's quite good but not divine :o |
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| nchs09 |
| 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.. |
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| elFreak |
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. |
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| nchs09 |
| Ya, i guess what i am saying is that truffle vinagers kinda taste just like regular vinager... you can bearly taste the truffle. |
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| elFreak |
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. |
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| Silky Johnson |
| Alright...I want a recipe for a tomato mango chutney (to go with salmon). Anyone ever make their own? Jay? Anyone? Bueller? |
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| Adam420 |
| 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. |
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. |
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| Silky Johnson |
| 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 you guys, then. :mad: |
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