Let's see your favorite recipes...

Mongo

Mongo

Joined
Nov 5, 2001
Messages
8,969
Greetings all, the sandwich thread was about to lead me on a tangeant about one of my favorite recipes that I'd like to share with y'all. So, I thought a new thread for your fave recipes would be in order.
This one is for one of my favorite sauces, Louisiana style remoulade sauce. It is courtesy of the Lagniappe cookbook. You can use this sauce just about anywhere... over shrimp of course, but I like it in place of mayo on a sandwich or even in tuna salad. Good on meat and veggies too.

Will hold in the refrigerator for ~6 months, and yields about 4 cups.

2 cups mayonnaise
2 cups Bayou Cajun mustard or German style mustard
2 cloves garlic, finely chopped
12 green onions, finely chopped
1/2 cup finely chopped celery
2 tablespoons Worcestershire sauce
2 teaspoons lemon juice
1/2 teaspoon sugar
2 tablespoons paprika (yes, 2 tablespoons!)
1/2 teaspoon Tabasco

Mix all the ingredients together until well blended. Chill at least 4 hours before serving to allow flavors to "marry up".

Personally, I would substiture Cholula for the Tabasco, and increase the amount. I would also look for the freshest paprika you can find... i.e. a spice store if you are fortunate enough to have one nearby.

This stuff absolutely ROCKS! You will become addicted to it, and find new things to put it on.
Let's see your favorite recipes to share. Remember, real men are chefs! I will have to pore through my stuff to find my hunting buddy's fantastic pheasant recipe. Damn, I'm hungry just thinking about it!
 
This is a recipe I conjured up when it was my turn to cook at the firehouse. In this recipe I use Ricotta and Porcini Mushroom filled Tortilloni but any tube type pasta will work.
  • 4 sweet Italian sausage links w/casing removed
  • 1 jar of roasted red peppers chopped (save liquid from jar)
  • 1 clove of garlic minced
  • 1/2 teaspoon of crushed red pepper flakes
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 cup grated Romano cheese
  • 3 tablespoons extra vergin olive oil
  • 1/4 cup onion, chopped
Start boiling pasta water beforehand. Heat a pan and crumble sausage and cook until brown. Add chopped roasted red peppers, garlic, liquid, and olive oil. Bring to boil and lower to medium heat and add the rest of the ingredients except the Romano cheese. Let simmer for 15 minutes. Drain pasta and place back into pot. Mix in the contents of the pan and serve in a big pasta bowl and coat with grated Romano cheese.

***You can also add 1 can of sliced black olives into the mix while simmering.
 
Swedish Meatballs.

3 LB. ground beef
39 ritz crackers, crushed
1 large onion, chopped finely
approx, 1/2 cup milk
salt and pepper to taste

Mix all ingredients adding extra milk if needed to make a moist, but firm mixture. Shape into 1 inch balls and fry on all sides in 1/4 cup oil and 1/4 cup butter. Place meatballs in a large cast iron dutch oven. Set aside. In the dripping from the frying, add 1/2- 3/4 cup flour and mix until bubbly. Add salt and pepper and then start adding milk, approx 1 quart, until you have a nice gravy. Pour gravy over meatballs and bake in the oven at 325 for 45 minutes. Serve with mashed potatoes and veggies.

Definitely not low fat, low carb...just real food....bet you can't eat just one ;)
 
* 1 can Campbell's "Ready to Eat" chicken with white and wild rice soup
* 1 pickle

1. Carefully lift off "easy-open" lid from soup and discard lid.
2. Pour soup into a microwave-safe bowl.
3. Cover with a cheap paper plate and microwave for one minute and 46 seconds. Stir and microwave again for 1 minute and eleven seconds. Adjust time to suit your mood or your numerology number.
4. Remove pickle from jar and place on paper plate.
5. Serve soup hot, pickle cold.
6. (Optional) Remove fatty chicken pieces and feed to dog and/or cat.

I follow this recipe about three days per week. :)

~ashes
 
No particular favorite recipe, but I do keep my cooking instructions posted in the kitchen:

Dinner will be ready
when the smoke
alarm goes off.​
 
Esav Benyamin said:
No particular favorite recipe, but I do keep my cooking instructions posted in the kitchen:

Dinner will be ready
when the smoke
alarm goes off.​
Click to expand...


The way my mom cooks this would be "Dinner will be ready after the flames have died down."


I don't like or use recipes. Just throw together the things that happen to be around and fresh or not frozen at the moment. Sometimes it works, others it doesn't. When I really want a good meal I buy what I need to cook something, still no recipe though.
 
You know it's bad when the recipe includes: 5lbs of dry chemical extinguisher.

:D



Here's an easy one:

Put one can of Coconut milk in a frying pan. Put water in the can to about 1/4 fill it and swish that around to get the last of the coconut goodness out of the can and then pour that in the pan too. Add a teaspoon or so of fish sauch, a teaspoon of lemon juice, a tablespoon or so of brown sugar, and three tablespoons or so (depending on how hot you like it) of Thai curry paste. Stir over medium heat, and this will become a nice sauce in just a few minutes. Add about a 1 1/2 lbs of diced up chicken. You can usually buy chicken bits at the butcher. It's the bits and pieces left over from their butchering and it's perfect for this dish. Let that simmer until the meat is cooked. Add a diced up red bell pepper, a diced up yellow bell pepper, and half of a diced green bell pepper. Simmer that for just a couple of minutes, just long enough to warm up the peppers. Serve over rice. It's quick. It's easy.
 
I have a swedish meatball recipe as well, but my sauce is a creamed dill sauce, and it is served over rice or egg noodles. I cook the meatballs in the oven until internal temp of 160 degrees is reached. (About 20 minutes)

They say it isn't authentic 'Swedish meatballs', but it is the best. My kids think it is awesome!


7 tablespoons butter
2/3 cup minced onion


2 pounds lean ground beef
3/4 cup fresh white (or wheat) breadcrumbs
2 large eggs, beaten to blend
2 1/4 cups whole milk (2% works just as well)
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon ground nutmeg


2 tablespoons vegetable oil



1/4 cup all purpose flour
1 cup canned chicken broth (I use restaurant type chicken base instead)
1 cup whipping cream (half & half works, as does more milk in a pinch)
2 tablespoons Dijon mustard
3 tablespoons chopped fresh dill or 1 tablespoon dried dillweed
Fresh dill sprigs (Don't skimp here. This is where the flavor is!)

Melt 3 tablespoons butter in heavy small skillet over medium-high heat. Add onion and sauté until light brown, about 7 minutes. Remove from heat; cool.

Mix ground beef, breadcrumbs, eggs, 1/4 cup milk, salt, pepper, nutmeg and sautéed onion in large bowl until well blended. Form mixture into 24 meatballs (about 3 tablespoons of ground beef mixture in each).

Heat oil in large nonstick skillet over medium-high heat. Working in batches, add meatballs to skillet and cook until brown on all side, turning often, about 8 minutes. Using slotted spoon, transfer meatballs to paper towels to drain.

Melt 4 tablespoons butter in heavy large Dutch oven over medium-low heat. Add flour; stir 3 minutes (do not brown). Gradually whisk in 2 cups milk and broth. Bring to simmer, whisking constantly. Simmer until mixture is thick and smooth, whisking often, about 8 minutes. Whisk in cream and mustard. Bring to simmer. Season with salt and pepper. Add meatballs and Cover; simmer until meatballs are just cooked through, about 5 minutes. Remove from heat. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat). Stir in chopped dill; cover and let stand 1 minute. Transfer to bowl. Garnish with dill sprigs and serve
 
Take chiken, season with what ever you like.

Put it in a oven pot.

Add beer, bottle or two depending the pot.

Put it in the oven, 200 celsius and keep it there untill the bones come off.

Make a sause with the "Boilled beer" if you like or toss it away.

Serve with mashed potatos and butter.

Easy, might even be "retro sexual" and tastes goood!

Juha
 
This is my recepy for "mici", a traditional romanian dish. They are a bit long to prepare, but DELICIOUS. Here it goes (sorry for the metric system):

1 kg of rag beef (red meat) for 4 persons (or 2 if you are big eaters)
150 grams of fat per kg of meat (not pig fat, cow fat)
boil one or two BIG cow bones and keep all the clear liquid (we will call it "bone juice")
For each kg of meat:
8 grams pepper
12 grams dried savory
4 grams "juniper berry" (or red jamaican pepper)
2 grams coriander
2 grams crushed cumin
1 gram of crushed aniseed
8 grams of sodium bicarbonate
1 tea spoon of lemon juice (to neutralise the bicarbonate)
1 spoon of sunflower oil
1 garlic (the whole thing, not just 1 part)
some salt

1. For at least 30 minutes, mix the meat, fat, lemon, bicarbonate, half of the "bone juice" and all the spices except the garlic. Don't forget the salt (the quantity varies with taste)
2. Cover the mix and keep it in the fridge for at least 4 hours (over the night is better). Put the remaining "bone juice" in the fridge too.
3. Get the mix out of the fridge, let it warm a bit, add the crushed garlic and the rest of the "bone juice". Mix it well.
4. Put it back in the fridge for at least 2-3 hours.
5. Get the mix out again and get a handfull of it, roll it 4" long and 1 1/2" thick, using sunflower oil on your hands so it doesn't stick. You should get at least a dozen per kilo.
6. Grill them over a HOT fire (so they keep juicy in the middle) on the barbecue, turn them only 2 or three times. Do not overcook!
7. Serve with mustard and bread.
 
Poached pears not only make a tasty dessert, they make a wonderful salad when combined with bleu cheese and a great vinaigrette. Here’s one that’s sure to please.

Poached Pear and Bleu Cheese Salad with Pear Vinaigrette – Fred Whitlock

Poached pears:

4 pears – peeled (Bosc pears if available)
1 cup red wine
2 Tbsp. sugar
1 small vanilla bean, split
1 Star Anise
1 cinnamon stick
zest of 1 lemon

Peel pears and trim the bottoms so they will sit upright on the bottom of a small stock pot. Put all the ingredients in the pot and bring to a boil. Reduce heat to a simmer, cover and poach pears until they are “al dente” – about 15 or 20 minutes. Be sure to reserve ¼ cup of the poaching liquid to make the vinaigrette.

Pear Vinaigrette:

2 poached pears
¼ cup walnut oil or light olive oil.
3 Tbsp. Cuisine Perel Spicy Pecan Vinegar
¼ cup poaching liquid from poached pears above
salt and pepper to taste

Puree the pears in a blender or food processor along with the other ingredients except for the oil. With blender or food processor running, add oil slowly to make an emulsion.

Poached Pear Salad:

1 head Boston lettuce
¾ cup pear vinaigrette – above
4 oz. Bleu cheese – Roquefort, Stilton, Maytag, etc.
2 poached pears, cored and quartered
½ cup pecans.

Toast pecans lightly in a skillet. Be careful, it is easy to burn them. Toss lettuce in a bowl with the vinagrette and plate lettuce. Arrange pecans, pears and bleu cheese on top. Serves 4.
 
Honey Coffee Brulee – Fred Whitlock

An excellent custard flavored with coffee beans and honey.

Ingredients:
2 pints heavy cream
¼ cup dark roast coffee beans, cracked
4 eggs
½ cup honey
1 tsp vanilla extract
3/8 cup sugar

Method:

In a saucepan warm the cream, and coffee beans. Remove from the heat and allow to steep for a couple of hours. Cream will take on a light tan color.

Preheat oven to 325 degrees. Strain cream to remove coffee beans and reheat, adding honey and sugar. Beat eggs in a bowl. When cream mixture is heated pour it slowly over eggs while stirring constantly. Add cream mixture very slowly at first to temper the eggs. When combined, strain one more time and add vanilla extract. Pour into ramekins, place ramekins in a water bath and place the bain marie in the oven. Bake for 50 to 60 minutes until custard takes on a brown color and boils slowly. When a knife blade placed in the custard comes out clean, the custard is done. Refrigerate for several hours. To serve, place a ½ tsp or or tsp. or so of granulated sugar in each ramekin and caramelize it with a torch. Serve immediately.
 
Tonno alla Marinara – Calabrian style braised Tuna

This braised tuna steak recipe is absolutely delicious and provides an additional benefit – the braising sauce makes a terrific pasta sauce.

Ingredients:

2 fresh tuna filets
2 lbs. Fresh ripe tomatoes, chopped
1 bunch fresh basil, chiffonade
½ cup fresh mint leaves, chiffonade
½ cup dry white wine
1 cup small pitted olives
2 tbsp capers
1 onion, minced
2 cloves garlic, crushed
6 tbsp. Olive oil
Salt and pepper to taste.

½ package liguini

Method:

Preheat oven to 350. Rub tuna with garlic, rub baking dish with olive oil and place filets side by side in the baking dish. Cover fish with remaining ingredients. Place in oven and bake for 15 minutes. Remove baking dish, turn filets and bake for an additional 15 minutes. When the tuna is almost done, boil pasta in a large pot. Serve by plating pasta and laying ½ of one filet on each plate. Spoon braising ingredients over the top and serve. Serves 4.
 
Mexican Avocado and Chile Gazpacho

Not really a true gazpacho but, this little salad or cold soup shares many characteristics with the classic Spanish dish but enjoys a Southwestern flavor.

Ingredients:

2 avocados
8 tomatos, peeled, seeded and finely chopped
1 garlic clove, minced
1 small onion, minced
3 canned chipotle peppers in adobo sauce, rinsed
juice of 2 limes
2 tbsp. finely chopped cilantro
1 cup tomato juice

Place tomatoes in boiling water for a few seconds and remove to peel and seed. Mince garlic and crush with the side of the knife to form a paste. Put everything into a bowl and mix. Serve chilled.
 
Texas Borracho Beans

Cover 1 lb. pinto beans with water by 2 inches and soak over night (at least 8 hrs).

Alternate Fast Way: Bring to a boil for 2 minutes, then remove from heat and soak beans for 1 hour.

Drain, rinse, and set aside.

Soaked pinto beans
8 cups water
½ lb. bacon, sauteed (with grease)
2 medium tomatoes
2 medium onions
2 cloves garlic
1 can diced green chiles (mild)
or several two quartered and seeded jalapeno peppers (hotter)
1 tsp chile powder
1 tsp cumin
¼ cup cilantro
2 limes (optional)

Put water into pot with soaked beans and simmer 1 hour. Add bacon and drippings, and everything else but limes and cilantro.

Simmer, partially covered, 2 to 2.5 hours or until beans are very tender.

When beans are tender but still have about 30 minutes left, add cilantro.

WHEN BEANS ARE DONE: Squeeze lime juice in at end of cooking.
 
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