Originally posted by Dj_MadirozE
^^^ nice...the jalepeno jus made that recipe a winner :) i love shrimp in garlic and butter sauce over pasta or even rice...btw i loveeeee spicy food so if any one has an over the top spicy recipe im all ears
If you like spicy, cook your shrimp in a light coating of this...
A tempting and versatile blend of coarsely ground chilies and garlic. Like all Huy Fong sauces, this is made with fresh red Jalapeņo chili peppers and no water or artificial colors.
hellosam
quote:
Originally posted by euphoria
If you like spicy, cook your shrimp in a light coating of this...
A tempting and versatile blend of coarsely ground chilies and garlic. Like all Huy Fong sauces, this is made with fresh red Jalapeņo chili peppers and no water or artificial colors.
omg ZEEEEEEEEE I put that on eerything! in fact someone has a big bottle here at work...i often "borrow" off the top hahahaha
sh** is NOM!
Also a good thing to coat shrimp and chicken with is the hot mustard from the chinese joints....the REAL stuff though, not the one prepared in the little plastic pouch...the one in the little container with the top (i know ALL bk places have it)
its super hot but SO good coat it in stir fry with soy sauce its all you need!!!!!!!!!!
hellosam
oh and @sams pound cake..totally going to try that next week to bring to my dad sound so good!
___________________
I have a cheap ass great way to make a BOMB chocolate cake. I discovered this the other week for a last minute bday for a friend. I was called up and begged to make a cake- for the NEXT day and i had to work so it had to happen asap.
problem- i never made a chocolate cake...i dont like chocolate.
I took:
One box waldbaums brand devils food chocolate cake (prepare as directed) add to the mix:
1/2 cup sour cream
4 tbl spoons butter
*dash* guatemalan rum :D
Chocolate/Cream Cheese frosting:
Mix 1/2 whipped cream cheese frosting (duncan hines) and one entire dark chocolate frosting
Chocolate Frosting:
I used dark chocolate duncan hines (its very rich though you might want just regular choco)
bake as directed in THREE round cake pans (yes this will seem thin but its not)
once complete, remove from pan and poke small holes on top and soak gently with more rum
Before completely cool take chocolate pudding and spread throughout the top (bc of the heat the pudding will seem to melt a bit- allowing the cake to soak up) make sure its a THIN layer
Once cool spread chocolate/cream cheese frosting on just the top of each cake
Put each cake in the freezer for no less then one hour
Once hard enough, place each layer on top of each other (the freezing has allowed the frosting to harden so that each layers weight will not squeeze the frosting out! my newest discovery i should patten this!!!)
You can either freeze prior to completing frosting, or frost and freeze.
Leave frozen until about 2-3 hours prior to eating. It will thaw but stay cool and that combined with the SUPER moist cake i perfection!
(the entire cake (which was huge) came out to about $9 bucks to preapre- thats including the rum)
SebG
I cooked these bitches up from scratch
Pork chops (soaked in apple juice, teriyaki, lemon + multidute of spices) with creamy spicy mushroom sauce and some fried peas. It was delicious
This was chiicken breasts soaked in similar fashion +onions, mushrooms, garlic, tomato peas + various spices.
For some reason, i like making up my own dishes. Sometimes it doesnt come out right though.
I have few of my own recipes at home
AY STAR
^^^^
that looks good
i just got back from the market and got some nice pork chops
gonna make some pork chops with vineger and peppers
sort of like this...
but only i will be grilling them first, not frying them
hellosam
@seb those pics look realllly good!
(I love just coming up with my own stuff too...usually if it fails it just teaches you what to change for next time!)
SebG
quote:
Originally posted by AY STAR
^^^^
that looks good
i just got back from the market and got some nice pork chops
gonna make some pork chops with vineger and peppers
sort of like this...
but only i will be grilling them first, not frying them
Thanks man, it was very good.
Ohhh I might have to try to do this. Take pics while u cookin.
SebG
quote:
Originally posted by hellosam
@seb those pics look realllly good!
(I love just coming up with my own stuff too...usually if it fails it just teaches you what to change for next time!)
:D
Yeah exactly why i like making food. Trial and error.
MeLLyMeL
quote:
Originally posted by yankeeBaby
:haha: :stongue: :stongue: :stongue: :happy2: :happy2:
Yo, I swear I thought the EXACT same thing. LMAO :toothless
:stongue:
Chaska
Finally got my laptop back :) Have some recipes for you all :)
Seafood ceviche
1 lb flounder filets
1/2 lb shrimp
1/2 lb squid
Clams
Mussels
Any other shellfish you might want to add- sometimes I like to add razor clams
8 limes
1/2 tsp garlic paste
Rocoto paste**
1 medium red onion, julienne cut.
Cilantro, roughly chopped.
Cook clams and mussels in a pot until they open. In the same pot, cook the shrimp and squid and make sure you don't overcook them! Cool them in the freezer. You can save the seafood broth to use for something else, like the seafood risotto recipe I'll give you in the next post.
Cut the fish in bite size pieces.
Get the juice from 8 limes, season with salt, pepper, garlic, rocoto paste and a bit of olive oil (traditionally in Peru, this mix is put in the food processor with a small piece of fish- this is how I make it).
Combine everything in a bowl minus the onions (don't use a metal bowl!) and chill in the fridge for 20 mins. Add the onions and serve. Try not to save it for later, the lime CAN overcook the fish and it's just horrible.
**about the Rocoto paste, it's rocoto peppers from Peru than I usually find on 90th St in Jackson Heights (usually pick up A LOT) or through an online store that sells peruvian goods. There's a place by the Yankee Stadium called Bazaar (I think) that has them too. Or you can make the ceviche mexican-style and add chopped tomatoes and jalapeno.
From this recipe you get the idea for all sorts of ceviches: Lobster with mango and passion fruit juice, or something more asian style with a citrus miso, etc etc. Basically any seafood cooked in citrus juice.
Chaska
quote:
Originally posted by Dj_MadirozE
another good one thats easy
lemon garlic tilapia
Ingredients
4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
2.Rinse tilapia fillets under cool water, and pat dry with paper towels.
3.Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
4.Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
I wouldn't recommend eating tilapia farmed in Asia. Their tilapia farms are usually polluted and not managed properly.
Chaska
Mushroom risotto
6 cups chicken broth, divided (use vegetable broth for vegetarians)
3 tbsp olive oil + 1 tsp unsalted butter
2 shallots, diced
1 tbsp of fresh thyme, roughly chopped
2 cloves of garlic finely chopped
Mix of mushrooms- I usually add Porcini reconstituted in the broth, Crimini, Chanterelle, etc. For a special occasion, you might want to add Morels.
2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tbsp finely chopped chives (I sometimes use parsley for this mushroom version)
1/3 cup of heavy cream
1/3 cup freshly grated Parmesan cheese
In a saucepan, warm the broth over low heat.
Warm olive oil in a large saucepan over medium-high heat. Stir in the garlic until golden, add mushrooms and thyme, salt and pepper, cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil in another saucepan, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. At this point I like to add 1/2 cup more of wine, let it cook off and remove from the heat.
Stir in mushrooms with their liquid, butter, chives, and parmesan.
For seafood risotto:
I tend to take a shortcut by getting a bag of frozen mixed seafood, thaw it out and sautee it in the olive oil and butter, garlic and thyme with a bit of salt and pepper. Add at the end
Pan sear (black and blue) a nice sized salmon fillet on a skillet with some olive oil and salt and pepper. Cut it in pieces and add at the end.
Make the risotto as above, but instead of chicken broth, use seafood broth and bottled clam juice. Add the seafood and salmon and finish with 4 tbsp of butter (instead of heavy cream in the mushroom version), chives and parmesan.
