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The TA Recipe Thread (now with extra cries for help!) (pg. 9)
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| nchs09 |
Just made some nice veal with pear fries..
its def. for the win. |
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| enydo |
| Is that a morning meal? |
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| MeLLyMeL |
I made home made salsa cuz I love it with multigrain tostitos (aka the best tostitos) and because canned salsa tastes like .
But it is super easy and alot is always made.
I chop 1 tomato with a knife.. the rest of the tomato's (3-4) I puree (sp?)
Green/Red/Jalapeno Peppers I run through the blender but the one you control and I only press it down 3-4 times.
Cilantro (alot for me cuz I love it and that's why I love indian food) too
Onions too.
Some garlic powder.
Hot sauce (quite a bit because it adds the heat).
2 lemons
mmmmm... i want to make more :(
Oh yeah I do the blender choppy thingy cuz it's faster and cuts all your veggies into tiny pieces. It looked soo pretty :)
Don't hate on frozen food section - Eggo's.. Pierogies (they take waaay too damn long to make) and my Buffalo Chicken Nuggets - the soy ones are really yummy and spicy and not meat! :) |
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| lücid |
| Mel, if you love cilantro you should try adding coriander seeds to your salsa. it adds a really interesting flavor. |
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| nchs09 |
| quote: | Originally posted by enydo
Is that a morning meal? |
mmm.. i am gonna go run at 4, so i didnt want to be full at around that time, so i ate early
:conf: |
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| MeLLyMeL |
| quote: | Originally posted by lücid
Mel, if you love cilantro you should try adding coriander seeds to your salsa. it adds a really interesting flavor. |
Definitely will try that out.
Cilantro is sofa king good man. When you go to indian restaurants they have those sauces on the table mostly for the breads that they have (naan ftmfw!)
my boyfriend and I devour that cilantro green sauce. I wish I knew how to make that and I can't find the recipee online. I tried searching it :( |
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| lücid |
CILANTRO CHUTNEY
Yields 1 cup
Ingredients:
2 cups freshly packed cilantro leaves
2-3 small Thai green chilies, roughly chopped
2 large garlic cloves, roughly chopped
1 inch piece of ginger, peeled and roughly chopped
juice of ½ a lime
water (if needed)
salt to taste
METHOD:
In a blender, blend all of the ingredients until smooth. You may need to add a little water to help the blending process. Refrigerate and use immediately. The chutney will last for 3-4 days in the refrigerator.
VARIATIONS:
You can substitute mint leaves for the cilantro leaves or use a combination of both mint and cilantro. For a slightly tart taste, add a few pieces of green apple for a refreshing twist. |
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| MeLLyMeL |
chutney? is that what that was called!?!
haha! I will try it tomorrow. I have left over cilantro in my fridge-o! |
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| bigjimslade002 |
right now im making blackened salmon
4 skinless fillets
sprinkle generously both sides of the fillet with your favorite blackening seasoning(im using oldbay with blackening seasoning,its very good!)
take 2 decent scoops of butter with a standard tablespoon(this varies for different people) and place into large skillet.heat on high until butter begins to sizzle
add salmon fillets.cook 6 to 8 minutes.3 to 4 minutes per side.
remove fillets.then take remaining butter and seasoning mix from skillet the fillets were just in and drizzle over salmon while its still hot.(very important part)
squeeze fresh lemon on fillets if desired(i dont)
lightly sprinkle ground sea salt on fillets.
eat.enjoy! |
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| Slylee |
ok so i'm going to attempt to make my own carribbean style jerk bbq sauce with pineapple juice, paprika and some spicy pepper juice as the main ingredients (aside from the obvious ketchup, vinegar, mustard, mollases, etc..)....what u think?
advice please:D |
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