BladeForums Cookbook?

Question?
WadeH said:
Patrice I looked at your web site and did not see the cook book that you did. Where do you have it posted at? You do have some very nice knives though.
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Answer
Patrice Lemée;7347846 said:
Thanks for the recipe, I will add it tomorrow.

Here is the address for the Cookbook:

http://www.lemeeknives.com/bf_cookbook.htm

I still needs to clean things up a little. Any comments/advices are appreciated.

Patrice
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I did not put a direct link on there yet Wade. Not sure if that would be appropriate as this is not an official BF thing. I might ask the owner here if he see's anything wrong with it.

Last recipes added by the way.

Keep'em coming folks. :)

Patrice
 
I would think it would be find to post a link. To me it would not be any different than posting a link to your web site with a tutorial on it. Anyway I think it is a cool idea. By the way, what did you ever do with all of the recipes from the other cookbook you did? Might even want to combine them to make a Knifemakers Cookbook.
 
My best recipe:

Leek-Grilled Fish:

4 pcs fish (I use Tilapia, but any thinner cut of fish would be fine - trout, catfish, salmon, snapper, etc)

1 Large Leek

Thumb-sized pc of Ginger Root

2-3 Lemons and/or Limes

Salt, Pepper, Soy Sauce, Rice Vinegar, Dried Thyme


Slice 4 individual leaves off the leek by slitting down the length of the stem. Wash them. They should be approx 5" x 18".

Rinse the fish and remove skin if possible. Preheat the grill.

Grate ginger, zest one lemon, squeeze out the juice of one lemon, and slice the lemons into 1/8" to 1/4" thick slices.

Mix up equal parts lemon juice, soy sauce, and rice vinegar.

Lay out one leek leaf for each piece of fish. Divide the ginger and lemon slices equally; spread them around on the leaf. Give each leaf a splash of the lemon juice mixture. Place a piece of fish on top of the leaf, so the ginger/lemon is sandwiched between the fish and the leaf. Splash the remainder of the lemon juice mixture on top of the fish. Now apply black pepper, salt, dried thyme, and lemon zest.

The leek leaves will be stiff and folded up at this point.

Put them on the grill; medium to high heat, leek down, fish up. Close the lid. The heat will flatten everything out. The leek will burn away everywhere except where the fish is, giving you a smoky flavor. Do NOT flip the fish or the leek. Done when you can flake the fish. Serve as-is, or remove the leaf and the ginger mash by flipping the fish over, peeling away the leek leaf, and scraping away the ginger mash with a fork.
 
Lobster stuffed Shitake Filet Mignon
by Scott Ickes

This recipe is my favorite. I've tinkered with it for about 20 years to get it just right. The bacon finishes cooking inside of the steak and marinades the steak a second time and also tenderizes it from the inside out. It's fork tender steak! This recipe is also incredible with venison tenderloins. My wife doesn't like bleu cheese, so I omit the cheese in her stuffing. It's still good, but if you like bleu or gorganzola cheese, it's heavenly!

Main Ingredients:
1/4 cup diced onion
1/2 cup diced bacon, plus 8 slices of thick sliced pepper bacon
1/4 cup diced mushrooms, plus eight whole shitake mushrooms (shitakes work best)
2 cloves of crushed garlic
1 cup of diced lobster meat (cooked and chilled)
1 cup crumbled bleu cheese or gorgonzola cheese
4 filet mignons (choose filets that have a solid form, with no cuts through the meat)
Steak seasoning (whatever seasoning you like best)

Merlot or Pinot Noir red wine (these are about the sweetest of the reds, which aren't very sweet, but some sweetness is necessary for this recipe)

Sauce:
2 tablespoons vegetable oil
1 cup minced onion (Walla walla onion is best for this, because of the sweetness)
Salt and freshly ground pepper
3 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
Grape juice (optional, if desired)

The day before:
Marinade the steaks:
Using a paring knife, push it into the side of each steak and carefully open the inside of the steak like a round jelly filled donut. Put the steaks in a ziplock baggie with 2 cups of red wine and one clove of crushed garlic. Press all of the air out and seal. Place in the refrigerator to marinade over night.

Stuffing:
Lightly saute the diced onion, diced bacon, diced mushrooms, one clove of crushed garlic, and the lobster meat until the bacon is about half way done. Place in a sealed container and put it in the refrigerator to cool.

The day of the meal:
Remove the steaks from the refrigerator about one hour before you're going to stuff them. After the steaks have warmed to about room temperature, remove them from the marinade, putting the marinade aside for the sauce.

Mix the bleu or gorganzola cheese in with the lightly sauted and cooled stuffing mix until it is like a paste. Carefully stuff this mixture into each steak, being careful not to tear a hole in the filet. We don't want the stuffing leaking out during cooking. Season the steaks with your favorite steak seasoning. Wrap two strips of bacon around each steak and push two long wood kabob skewers through it, criss crossing the skewers to hold the bacon in place.

Place the steaks on a grill and cook to your desired doneness.

The sauce:
Heat oil in a saucepan over medium heat. Add 1 cup of minced onions and the eight whole shitake mushrooms and saute until tender. Season with salt and pepper. Add butter and flour and cook for about 2 minutes. Remove the shitake mushrooms and set aside, keeping them warm in a folded up towel. Add 1 cup of the set aside marinade, bring to a boil, and cook until reduced by half. Reduce the heat to a simmer, add milk, and simmer until thickened. Taste the sauce. If it isn't sweet enough, add a little grape juice until desired sweetness is achieved. Keep warm until ready to serve the steaks.

To Serve:
Place two cooked shitake mushrooms on each steak and drizzle sauce around the plate and over the steak and mushrooms. Serve with your favorite side dish and the remainder of the wine that is left in the bottle.
 
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That sounds delicious Scott, thanks for sharing. I'll add it in a few days.

Let's keep this rolling folks. :)

Patrice
 
Ok we need something for breakfast, so here is one.

A friend fixed these for me and I was a little hessiatant at first but after eating one I was hooked. These are just a little bit of heaven. I fix them all of the time now, the family loves them.

Fried Strawberries

Make a batter with 4 eggs, 2 cups flower, 2 tbl. spoons of sugar and use Strawberry Wine to thin it down with. You want it not to thick but not to thin. Take the stems off of the strawberries and dip them into the batter. Drop them into a deep fryer at 350 and cook to a light brown. Do not over cook because they will explode. Put the berries in a paper or paper towel lined pan and cover with powdered sugar. Let cool a little and then eat them up.
 
Maybe this was not as good an idea as I first thought.
I am going to get fat with recipes like these. ;)

Thanks Wade, I'll put it in the next update.

Patrice
 
I had a good dinner tonight, and a couple fine adult beverages...
And now I have drooled all over my keyboard..........because of the recipes!

Doggone, the best I could add is a bit of chili, or veggy soup, or navy beans with great ham bone...The key is the bone and cooking it.....
Chilli.....ground chuck or ground sirloin, several chopped onions, Red Gold diced tomatoes and RedGold crushed tomatoes, Chillie beans, V-8 Juice if needed, Zatarines creole seasoning, salt, pepper, some salsa for bite, cook until you are really hungary....eat with maybe some crushed tortia chips under the soup.....Also some bread and butter sandwiches that can dip into the chili are pretty good. I will not admit that some posta might possible an enhancement to the concoction .....even though it often is!!!!!

Sliced Jalapoeno chillies are good addition or good for dipping the bread and butter.
Vodka, bourbon, Tequilla, or beer are good COLD beverages to wash it down.
Olives do have something to do with the tastiness of the total concocutio\\\.
 
Thanks John, some of the best recipes are the simple ones. :)
I'll add it at the next update in a few days.

Patrice
 
1 cup of Red Hot Sauce
2 lbs Chicken Fingers
2 cups of All purpose Flour

This is simple, dredge the chicken fingers in hot sauce then coat with flour. Then fry them. Enjoy, the hot cooks out finger and just leaving the essences of favor of the pepper.
 
My Chili

Cut up a lb of bacon into small pieces, fry in pan for a bit but NOT crispy, add a lb or so of hamburger and brown. Keep all the grease and add it to the pot

The Pot
Kidney beans- either 6 regular cans or precook up a equal amount use the liquid in either case
1 chopped up big yellow onion
several chopped up tomatoes either fresh or canned
big can of tomato soup
big dash of salt
Some chopped up habamero peppers
Some chopped up chili pepper
add the peppers till your tongue hurts a bit
simmer the pot and then add the meat and the grease
simmer for a couple hours.
Important- let it cool and set overnight then reheat to eat

I had to take a driving test years ago after being revoked. I never got a DUI but, I had problems keeping it under 100mph for a long time as a youth and had a problem with authority. I put bunch of this chili on 4 eggs and drank a couple glasses of buttermilk. Removed the passengers side window crank from my Jeep. Then went to the test. I barely got out of the parking lot before she looked down saw the missing window crank, then asked me to pull over, got out and filled out my papers. I passed! Repeadedly.:eek:
 
HEAT TREAT'G RELISH

90% habaneros
10% CAYENNE OR SMOKED PEPPERS
KOSHER SALT
BALSAMIC VINEGAR
WHITE VINEGAR
GARLIC
BASIL
OREGANO
WORCESTERSHIRE SAUCE
EV OLIVE OIL
FRESH LIME JUICE
For the smoked relish just smoke the peppers for 3 hours
 
Tried something new last night.

Pumpkin Chili!

replace beans with 1" cubes of uncooked pumpkin.

Make chili as usual but start frying the pumpkin cubes with the onions (this is my first step when I make chili).

it may take a little longer to simmer so that the pumpkin gets cooked through.

Pretty tasty as long as you like fleshy gourds.
 
Todd Pumpkin Muffins,​

3 Ingredients:
15 Ounce can pumpkin
1/2 Cup Water,
One Duncan Hines Spice Cake Mix

Directions:
Preheat oven to 350'
Mix all three ingredients in mixing bowl until blended well.
Spoon into lightly greased muffin pan (Pam will do well)

You can ice with cream cheese icing or dust with powdered sugar, with or without. Great

Bake for 18 minutes,
UM UM GOOD.
 
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