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The TA Recipe Thread (now with extra cries for help!) (pg. 17)
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| Sushipunk |
I figured this should go here...
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| winston |
| none of you can make a proper pad thai dish |
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| Omega_M |
today's special is marinated stir fried chicken
boneless chicken pieces
minced garlic ginger paste
freshly ground black pepper (or red chilly flakes or both)
yogurt
salt
If you want to add Indian flavor, put some chicken masala you may get at any Indian grocery store. Scale back on peppers cause the masala is spicy.
mix all ingredients and marinate for about 1-2 hours. More the better.
Melt butter and stir fry marinated chicken pieces until they cook thorough (usually cooks in 10-15 mins)
Eat with buttered bread and over a glass of white wine
Yummy! |
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| Slylee |
| quote: | Originally posted by 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. |
did you really make these? how did they turn out? this is like an iron chef recipe if the main ingredient was cherry.
im really bad about measurements. i always just wing it/eyeball it and then when i'm done and it came out good, i'm like, ' how much of everything did i use' lol |
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| Kaidreas |
if you guys like healhty food:
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| elFreak |
| quote: | Originally posted by Slylee
did you really make these? how did they turn out? this is like an iron chef recipe if the main ingredient was cherry.
im really bad about measurements. i always just wing it/eyeball it and then when i'm done and it came out good, i'm like, ' how much of everything did i use' lol |
they were really good, i will make them again for sure.
it is a long recipe to make, so it is probably best off as a weekend meal. |
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| Adam420 |
I made Tandoori chicken salad yesterday. It was very good:)
Oh and Jay the meat came out so tender with that marinade. Do you add salt as well? Because I felt like it could have used some. I used beef btw. |
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| BARS-N-STARS |
I got this from Anthony Bourdain.
Flatten out chicken breast in plastic wrap with oil to prevent sticking.
Fill with cheese, corn, spinach, Baby shrimp or anything that isnt to salty.
Roll it up and then wrap with bacon and stick with tooth picks.
Cook useing a grill and when the bacon becomes a little crispy start to bast it with teriyaki sauce.
I serve with rice or grilled veggies.
Its easy to take this one anywhere. |
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| Silky Johnson |
| I'm doing salsa instead of chutney. Easier, quicker, less mess. And I don't need to look a recipe up on the internet. :p |
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| Sushipunk |
| Tonight for dinner I'm going to make a Turkey leg roast, stuffed with apple and cranberry. Will report back. |
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| d-miurge |
| 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 brand is "tête noire": buy |
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| Slylee |
| has anyone made tacos with ground turkey before? i got a taco kit and some ground turkey. it should be fine right? it's all seasoned and then add the condiments, you barely taste the meat. |
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