TOTALLY OT: Anybody have any recipes they like that they want to share?

[fa_jing]

just an ingredients list:

"Rondon," specialty of San Andres and Providencia Islands (and was this sunday evening's meal) it is a coconut-based stew:

Coconut
Water
Espinoso Yam
Yuca
Green Plantain
Red Snapper (that's a fish)
Fresh Conch
Pig's tail
Basil, Cumin, salt, some other spices

MMMmm mmm good!

[NorthernMantis]

ttt

[Chang Style Novice]

I've posted the recipe for deep fried cambodian giant tree spiders with garlic and rock salt already on another thread.

Well, sorta.

[Merryprankster]

ttt

mother****er

[SimonM]

This is a very common dish in Northern China; don't ask me why it is called Fish Flavoured... it doesn't taste like fish.

you need:

small cup of cold water with 3 tbsp of corn starch mixed into it. Do not allow to settle if you prepare in advance.

1 cup of chicken stock.

set aside

To a bowl add

2 tbsp hoisin sauce
2 tbsp sherry
1 tbsp black vinegar (shanxi or balsamic both work)
1 tbsp soya sauce
the juice of half an orange

Mix these ingredients together and set aside.

Cut:

1 large eggplant or 2 Chinese eggplants into 1/2 - 1 inch wide pieces.
Steam these until cooked and set aside.

Cut:
1/2 of a pork tenderloin cut into 1/4 inch slices.

dice:

1/2 of a garlic and 3 green onions - set aside each separately

In a large skillet add a drop of oil, the garlic and hot peppers to taste. Do not use too much oil, apply heat until the garlic is toasted.

Add the sliced pork and cook on both sides until the outside of the pork is white. at this point add the hoisin sauce / sherry mix.

Cook until pork nearly fully cooked through and until sauce begins to thicken; be careful not to burn sauce. Add chicken stock and mix. Cook until sauce begins to boil. Add cornstarch / cold water mix to sauce and cook until it's a (relatively) gross-looking brownish sludge (should be thicker than gravy). Add soya sauce to taste for extra salt and to darken sauce.

Add eggplant and 1/2 of diced green onion, mix and cook 30 seconds.

Remove from heat and put into serving dish. Sprinkle remaining diced green onion on top.

Serve with rice or other Chinese dishes.

[TenTigers]

Geurng-Chung (yao)


Man, I love this stuff. I put it on everything.
You can use more or less oil-depending on your taste. Same goes with salt. I like it a bit salty.

It's real easy to make (especially if you have a food processor)


take equal parts of geurng (ginger) and chung (scallions/green onion) mince finely-easier in a food processor. about 1/2 cup each place in a bowl, or jar.
Heat about 1/3 cup oil in wok or skillet, add salt-about 1/4 tsp, or more to taste. I used canola oil with omega-3 and dha.
Pour the oil over the mixture and stir -DONE
keep it in the fridge for about a week-but trust me, it will only last a few days.

This is great with steamed chicken and rice.
BUT-It is great just over rice,

AND..it is really great with eggs (sunny side up, or over easy) on rice.

add some steamed choi on the side and you are EAT-TING!

[TenTigers]

Reprinted from the food and beer thread:
Thanx, Xia! Just got 'Voodoo in the Kitchen" this, to me is the Holy Grail of Cajun food, only because it has some of the recipies that made The Bayou resterant in Bellmore, LI famous.
To thank Xia, and also to shut up Cjurakpt about the "butterknife incident"
(he is soooo jealous) I am sharing their recipe for the best Gumbo you ever tasted, including how to make a roux-which is crucial
So, throw on some Zydeco,open up a bottle of Blackened Voodoo lager, get out your cast iron skillet and," Laissez le Bon Temps Rouler!"

Bayou Seasoning

1/4c Hungarian Paprika
1/4c Cayenne Pepper
1/4c Ground Black Pepper
1/4c Basil leaf
1/2c Oregano
2tsp salt
1/4cWhite Pepper
1 tsp Thyme

In a large bowl, combine all the spices-makes 3 cups-store in sealed container, but keep it handy-once you make this, you'll be putting it in everything



CAJUN ROUX
3/4c Peanut Oil
1c Flour
1/2c yellow onion-chopped
1/2c celery-chopped coarse
1/4c Green Pepper chopped coarse
1/4tsp Bayou Seasoning

In a cast iron skillet heat the oil over high flame until it starts to lightly smoke. Gradually, add the flour while stirring and scraping the bottom of the pan
Continue cooking for 6-10 minutes, stirring constantly. .until the roux has reached a nice dark brown color.
DO NOT BURN-if black specks appear, you have burned it and throw it out. It will be tooo bitter
Remove pan from flame and add the celerty, onions, pepper, and Bayou Seasoning. Whisk for 2 minutes to insure it doesnt burn
Set aside to cook, stirring every few minutes for half an hour
Put in container and cover-this will keep for a few weeks.

ok, now you're ready to make,

LOVESICK GUMBO
1/2lb unsalted butter
1c Yellow Onion chopped coarse
1c celery chopped coarse
1c Green Pepper chopped
6 c shrimp stock
1tsp crushed rosemary
1/4c Bayou Seasoning
3 tbs File Powder (this is sassafras)
1lb jumbo shrimp chopped
1lb crawfish tails chunked
1/4 lb snow crabmeat chunked
1 catfish fillet-cubed
2c niblet corn-fresh or frozen

First, make a roux. (see above)
Melt butter in large pot. Add celery onions,pepper and cook for five minutes over a high heat. When the onions turn translucent, add one cup of the shrimp stock and turn the heat to medium. Cook down for another five minutes.
Add the rosemary and bayou seasoning and cook for two minutes/scraping the bottom of the pot well.
Add the file powder and cook for another minute, while scraping the pot.
The file powder will cause the mixture to take on a rather thick stringy texture, but don't worry-have another beer.
Add one cup of the shrimp stock and stir.
Add the catfish,shrimp, crawfish,crab along with the rest of the stock and the niblet corn.
Turn heat to high.
when liquid comes to a rolling boil, spoon in the roux, while stirring and scraping the bottom of the pot.
lower the heat and simmer for three hours, stirring occaisionally.

Serve in bowl over mounds of rice,
Finishing touch is a dash of dry sherry in each bowl.
Serve with a nice hunk of thick bread on the side-you'll need it.
Bon Appatit!

Here's one of my own concoctions-real easy
take any pasta-add vegies to make a prima vera,carrots,yellow squash, shrimp,etc
Mix Bayou seasoning and butter,n garlic in and sprinkle with parmasan-eat.
you can use a bag of frozen vegies too-Rancho Fiesta is great with this

[taai gihk yahn]

Chicken Paprikas (Hungarian) over Noodles

sauce / chicken
~2-3 lbs. chicken (preferrably thigh, w/skin still attached)
salt
pepper
Hungarian paprika (sweet and hot)
~2 cups chopped onion
2 - 3 cloves garlic
1 -2 pieces bacon (mmmm, baconnn...)
~2 tbsp. butter
~11/2 - 2 cups chopped tomato (or if not available, 1/4 to 1/2 cup of puree, or crushed, or whatever you got)
one 32 oz. box of chicken stock
flour
sour cream (~1-2 cups, but can add more if you want, to taste)
egg noodles

prep chicken: rinse / pat dry; lay out pieces and coat each side w/salt, then pepper, then hot paprika then sweet paprika (do the hot one first because you don't want more than just a little, and it allows you to keep track of how much you put on, much harder if you've already put on the sweet); make sure to do both sides

chop onions & garlic; chop bacon;

in a large stock pot, melt butter; saute bacon for 1-2 min. until it starts smellin' like, well, bacon (mmmm...)

add in onion and garlic; add salt, pepper and paprika right away - as much as you like of each (the amount of paprika should be enough so that when you mix it all up, the color is halfway between the white of the onions and the red of the paprika - pinkish / organgey)

cook ~4-5 min. over med. flame

add chicken - arrange evenly at bottom of pot, on top of onion mix; saute a few minutes until cooked on one side, then turn over; repeat

add in tomato - don't use too much - there should be a hint of tomato smell (if it smells like marinara, that's too much - and too late...) - it's better to underdo it the first time, add more if you like on subsequent trials); cook a few minutes, stirring occasionally

add enough chicken stock to cover the chicken pieces completely (can use entire box if you want); add more paprika at this time (as much as you want, I'd advise keeping to the sweet stuff, unless you are into really hot sauces...)

boil; simmer ~25 min., stirring occasionally;

remove from heat; let cool ~5 -10 min.;

mix flour into water, about 1/4 flour to ~ 1 - 1 1/2 cups water, until smooth / even (should be like paper-mache mix consistency); add into pot, mix thoroughly

add sour cream - as much as you like, this will be to taste - too much will mute the paprika taste, not enough and the sauce will be a bit "oiley"; add in about 1/4 to 1/2 cup at a time, mix thoroughly and taste; also now adding more salt may be necessary as well


Noodles: the bet noodles are spätzel - German / Austrian style egg noodles - if you a real masocist, you can make them from scratch like my grandma used to; or you can buy them in the store, but not all brands are created equal - our personal favorite is Hofbauer brand - which can run ~$6 / bag, but is totally worth it and gives you enough for ~2 meals for 3-4; prepare according to package directions;


wine: Egri Bikaver (Hungarian full-bodied red; trans - "Bull's Blood" - about says it all) is the wine of choice, but may be hard to find; a chewy chianti should be an ample substitute...


this should be enough to stuff your face along with 3 - 5 of your closest friends...

BTW, this is one of those dishes that almost always tastes better the next day: I usually let it sit out overnight, then refrigerate it;

and, like any other dish, it will take time to perfect (I've been at it for a few years, after having been raised on it as well); you may want to do a few trial runs w/ 1/2 the amount of ingredients; also, you may want to actually go to a Hungarian restaurant and try the dish yourself to get a sense of it - although, to be fair, I can think of at least 4 different really great versions of this dish, but varying considerably in taste, thickness, emphasis on flavor, etc.; so don't get too hung up on that as long as you like what you've done with yours...

ENJOY!

[SimonM]

shameless bump

[bawang]

real warrior eats raw meat and rice wine for breakfast lunch dinner

YOURE ALL A BUNCH OF WOMENS

[TenTigers]

YOURE ALL A BUNCH OF WOMENS

(I eat them too)

[Oso]

good thread...should be merged with the Official Food and Beer Thread...

[David Jamieson]

1 part woman

2 parts lemon gin

serve on a bed of 400 thread count Egyptian cotton.

tasty!

[Oso]

wine: Egri Bikaver (Hungarian full-bodied red; trans - "Bull's Blood" - about says it all) is the wine of choice, but may be hard to find; a chewy chianti should be an ample substitute...

that is some good shiat...used to buy it for 6.95 a bottle and drink it with gorgonzola and Ritz crackers while playing Magic...

[taai gihk yahn]

that is some good shiat...used to buy it for 6.95 a bottle and drink it with gorgonzola and Ritz crackers while playing Magic...

shiat is right - it's basically the swill that the locals drink! my god-father (Hungarian; also a Vienna-trained chef), thinks it's the worst wine in the world, LOL, he wouldn't drink it if you paid him...
but personally, I really like it, it's the b3st3st wine to go with any sort of heavy stew-like dish; anyway, glad to see it's not unheard of in other parts; and yeah, gorg. would be just the level of cheese you would need to balance it out, for certain (speaking of smelly cheeses: try Stinking Bishop - great way to clear the room...)