2

3/4/2004 8:08:16 PM

I want to see some more recipes! I'll start:

Bacon Linguini

Ingredients:
3-4 slices Bacon
Minced onion
Minced garlic
Olive oil
2 Tomatoes peeled & pureed

Directions: Drizzle some olive oil in a frying pan and brown the onions and garlic together along with the bacon. Peel and puree the two tomatoes and once the bacon is done add the tomatoes to the sauce. Serve over linguini noodles.

3/22/2004 11:44:10 AM

What I'm eating now

Put oil in a pan
cut up then throw in
1/2 green pepper
1/2 red pepper
1/3 onion
half a bag of stir fry vegatable mix (carrorts, broccoli, and snow peas)
put on some salt and dump some sugar on
put in some water
cook on medium for a little, cover for 2 minutes then cook for a few more minutes

2 cups Rotini pasta
boil water cook on high for 8 minutes
throw in some garlic and salt

1/2lb chicken
spray with pam
put on some thyme,cumin,garlic powder, and white pepper
cook it on high medium for a little, flip it over a few times, cut up the meat while its cooking

16oz alfredo sauce

mix together put in a big dish

3/24/2004 11:07:21 AM

^ that sounds good!

4/25/2004 9:09:16 PM

Thai chicken curry:

1 can red curry paste (made of chilis, lemongrass, galangal, lime, cilantro, shrimp paste)
1 eggplant
1.5 lbs chicken
1 can coconut milk
1 can chicken broth
2 cups water

... and tasty jasmine rice to serve it on. mmmmmm.

4/27/2004 4:52:39 PM

1 part Taco bell

4/27/2004 5:24:13 PM

i make killer ribs, but i don't like givin out my secrets.

4/27/2004 7:39:59 PM

Chicken Strips

Chicken breasts, cut into strips
House of Autry Chicken Breader

take cut chicken, bread it, fry it.

4/27/2004 8:29:38 PM

Classic Tiramisu

1½ cups Italian espresso coffee
2 teaspoons sugar
4 egg yolks
½ cup sugar
½ cup coffee/chocolate liquor
1 lb mascarpone cheese, at room temperature
1 cup heavy whipping cream
10 oz savoiardi (ladyfinger cookies) (approximately 40)
2 tablespoons bitter cocoa powder

Dissolve the 2 teaspoons sugar in the warm coffee. In a double boiler [or metal bowl on top of a pot of simmering water], beat egg yolks in a heat proof bowl until fluffy. Beat in the ½ cup sugar, and the liquor. Whisk until the cream thickens, just below boiling point, when small bubbles appear. In a different bowl, mash the mascarpone cheese until creamy. Whip the cream. Add the egg mixture to the mascarpone cheese, then fold in the whipped cream. What you now have is called zabaglione.

Soak the lady fingers in the coffee, and line them up on the bottom of your pan in a single layer. Add about an inch of the zabaglione. Put another layer of lady fingers, and another layer of zabaglione. Repeat until it's all used.

Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours.

IT IS SO GOOD!

[Edited on April 28, 2004 at 12:03 PM. Reason : oops]

4/28/2004 11:56:23 AM

pork chops - dip in egg, cover with flour, salt, paprika, fry on medium heat

potato cakes - boil potatoes, mash, let cool, form into patties with a little milk, dip in milk, lightly coat with flour, fry

corn on the cob - bring water to boil, add corn, boil for 8 minutes, turn heat off, let corn sit in water for another 8-10 minutes, drain, add salt and butter

texas toast - buy toast, add butter and garlic salt, place under broiler for approx 5 minutes.

4/28/2004 12:10:28 PM

Pork chop sandwich

Pam in a pan cook on each side 3min and then put old bay seasoning on each side and cook for another min on each side

set asside

little olive oil in a pan and some sliced green bell pepper and onion and saute for a few min with salt and pepper

add a little marinara sauce and simmer for a few min

put pork chops back in for a few min

serve on some bread with a little cheese

4/28/2004 3:49:51 PM

Wow, this thread has so many good recipes, I'm thinking about putting aside my microwave meal and cooking myself tonight.

Any suggestions for baking chicken or any good casseroles?

4/28/2004 4:26:20 PM

A GREAT marinade for chicken is:

about a cup of lemon juice
2 or 3 cloves garlic [to your taste]
dash of olive oil
a sprinkle of dried Oregano

the lemon makes the chicken really tender, plus it tastes great!

4/28/2004 6:38:21 PM

my dinner: anything canned left in the cupboard casserole:
1 boil-in the bag rice
1/2 can water chestnuts
1 can corn
1 can chicken
1 can mushroom soup
1 small can mushrooms
crackers
cheese

put in casserole bowl, throw in oven at 350 for 15 min, voila!

I prolly shoulda added some salt and spices at the first go round, but in all, its actually pretty tasty...

4/28/2004 7:55:34 PM

http://mattfischer.com/ramen/recipe.html

4/29/2004 12:14:23 AM

Here's a great drink recipe. It's called Limoncello, which is an Italian drink made from lemons and Everclear. You serve it ice-cold, and it's delicious!!

INGREDIENTS:
10 lemons
1 liter vodka or Everclear
3 cups white sugar
4 cups water

Scrub lemons well (the citrus industry uses a lot of pesticides that you don't want dissolved in your limoncello.) Use a coarse zester or sharp vegetable peeler to remove just the yellow zest from the lemons - avoid the white pith, which would make the liqueur bitter.

Place all the lemon peel in a large, clean glass jar. Pour in the vodka. Seal the jar and leave it undisturbed in a cool, dark place (a cupboard or closet is perfect) for at least a week and as long as a month. The mixture will take on the sunny yellow color of the lemon peel. You can test to see if it's ready by fishing out a piece of peel and bending it - if it snaps like a potato chip, then all the good citrus oils have been extracted. Drain off the peel and discard, saving the infused alcohol. (If using Everclear, keep in mind the difference in proof; once the peel has finished steeping, dilute it 50-50 with water before adding the sugar syrup.)

After sufficient steeping, combine sugar and water and bring to a boil. Boil for 15 minutes without stirring. Allow syrup to cool to room temperature.

When syrup is cool, place a coffee filter in the bottom of a strainer and pour the lemon-infused vodka into the syrup. If you like a thicker mouthfeel like commercial liqueurs, add the glycerine. Stir well to combine.

Pur the filtered mixture into glass bottles and seal (a cork sealed with melted beeswax is both practical, because it protects the cork from drying, and pretty if you're giving these for gifts). Store the limoncello at cool room temperature. While it's drinkable within a week or two, the longer it rests, the mellower the flavor. Make this at the height of the summer citrus season and it's perfect by Christmas. YUMMY!

5/17/2004 8:57:15 PM

breaded/fried cubesteak in milk gravy ... with some mashed taterz and veggies

sorry about my recipe, I make stuff from scratch without using recipes so I'm writing this based on how I make it, step by step. This meal takes about an hour from start (setup) to finish (loading plate).

How to make the cubesteak:
- purchase the cubesteak, usually no less than 2lbs
- ~1/2c flour
- 2 eggs
- ~2T seasoned salt
- ~ 1T black pepper
- ~ 1T onion powder
- bread crumbs
- ~1 qt milk
- frying oil (canola oil works well and is still reasonably healthy, olive oil is too heavy)
- plain table salt (to taste)
- butter/margarine (to taste)

btw my measurements are approximate because I don't actually measure, I just kinda "know" when it's good.

MEAT:
get 3 large bowls - egg in one, flour/salt/pepper/onion in two, bread crumbs in three. Dip each piece successively first in flour then egg then flour again then bread crumbs if desired. Make sure to roll the meat around to expose the places where the meat was sliced for tenderness ... get the flour into all the little nooks and crannies before you mash the bread crumbs onto it. Fry completely submerged for 15-20 min, flipping at least once. I use med heat so it takes longer but doesn't scorch as easily - any lower the oil's not hot enough. Once the meat is done remove it from oil and set aside.

GRAVY:
Pour out all the oil, etc. from the pan (into a mug or other place for it to cool) and let some of the particles separate out. Remove the pan from heat for about 5 minutes. Replace on hot burner, spoon in at least 2T worth of oil, usually more like 4 makes a good pan full. add flour slowly to the oil as the pan heats back up to medium. Do this by sprinkling 1/2-1 tsp at a time and stirring it until it's even ... once you get a nice sticky brown paste let it scorch and dry out a little but not enough to stick to the pan. Pour a douse of water onto the pan to cool it, then add any salt you want to add to the gravy. Melt butter in too if you want that. Stir quickly but not enough to even it out. Pour some milk in and stir until even - "some" meaning enough to approximately double the volume of the contents. Repeat this process 3-4 more times until you have something the consistency of a Carnation Instant Breakfast (a little thinner than a melted frosty). Add any more salt/pepper you think it needs. If you sample it at this point it should taste just like the milk gravy we all know and love, just too thin. If it tastes floury add a little salt (about 3 shakes will do) and another 1/4c of milk. Stir. Sample. Once it tastes right it's time to simmer down. Turn the heat down to between Low and Med-Low so it's bubbling with large, slow bubbles. Allow 10-15 minutes to thicken. Replace meat into gravy while it's simmering for added flavor ... although this does take the "crunch" out of the crust.

Milk gravy takes practice. I fuggered it up at least 3 times when I first started making it. Once you figure it out though it's good on lots of stuff ... biscuits and gravy (mmm sausage grease = teh winz) ... taters and gravy ... more stuff... yep.

5/18/2004 1:08:58 AM

Nutella & Fluff Sandwiches

1 Jar of Nutella
1 Jar of Marshmallow Fluff
1 Loaf of Wheat Bread

1. Spread Nutella on one slice of bread
2. Spread Marshmallow fluff on another slice of bread
3. Quickly press together
4. Masticate

5/18/2004 1:18:17 AM

Good thread
Here are some I have right off hand. Hope you enjoy

Pasta Salad
1 Box spiral pasta
Parmesan Cheese
1 Bottle oily Italian dressing
Chopped veggies (I use cherry tomatoes, broccoli, and carrots)
salt and pepper to taste
Cook pasta, drain and rinse with cold water. Add washed and cut veggies Pour dressing, toss and add parm, salt and pepper.


Meatball subs (NO STOVE NEEDED)
1 box frozen Italian meatballs
1 jar Italian sausage spaghetti sauce
1 bag Mozz. cheese
Sub rolls
Microwave meatballs as instructed on box. Add spag sauce and microwave again for approx. 1 min. Spoon meatballs and sauce onto sub rolls top with mozz. cheese

Briar Patch Cake
1lb. ground beef
1 cup bbq sauce
1/2 cup chopped onions
1 (7 1/4 oz) pkg of Mac and Cheese Dinner
Brown beef, drain. Stir in bbq sauce and onion. Prepare mac and cheese dinner as stated on box substitute with 1/2 cup milk. Layer 1/2 mac and cheese in a large baking dish, cover with meat mixture, top with remaining mac and cheese; cover bake at 350 for 25 to 30 mins.

CHILI !!! (my favorite in the fall and winter)
1 or 2 cans red kidney beans
1 can chili style tomatoes
1 can pintoes
2 cans diced tomatoes
1 or 2 lbs hamburger meat
1 can tomato paste
1 teaspoon chili powder
1 chopped onion
1 chopped green pepper
Cook hamburger and drain
Add all ingredients into large pot (or crock pot) bring to a boil, cut down heat to med-high cook for 30 mins, simmer all day if in crock pot or an hour on stove top. Top with shredded cheddar cheese.

Easy Chicken
Boneless skinless chicken breast+any Lawry's 30 min. marinade is great
I take the chicken (Tyson's frozen chicken breasts) place it in a baking pan, drizzle it with Lawry's Teriyaki and Pineapple marinade and bake at 350 for 30 mins

Skillet Spaghetti
1 lb ground chuck
1 can diced tomatoes
1 chopped onion
3/4 cup chopped green peppers
1/2 cup water
1 small can mushrooms
2 tsp salt
1 tsp sugar
1 tsp chili powder
7 oz. spaghetti noodles
1 pack shredded cheddar cheese
1 small can tomato paste
1 small can tomato sauce
1 1/2 tsp garlic powder
1 tsp oregano
1 1/2 tsp worshire (sp?) sauce

Cook hamburger (in a large skillet or an electric frying pan), drain. Add the onion and peppers to hamburger. Stir in tomato paste first then all other ingredients except cheese and spaghetti; bring to a boil, add spaghetti simmer (brink of a boil) for 30 mins. Add cheese on top.

5/18/2004 2:12:04 AM

1oz pure cocaine
15oz arm and hammer baking soda

fry on medium heat

put it in your pipe and smoke it

5/18/2004 10:19:10 AM

Chicken Caesar Salad

Romaine Lettuce
Grape tomatoes
Cucumbers (I like more veggies in my salads)
Parmesean Cheese
Croutons
Bacon
Chicken Breast

Take the chicken and grill that stuff up. I usually add bbq or teriyaki sauce to it for some kick. Fry up a couple strips of bacon. For the Parmesean, I recommend that you buy a block of it and shred it yourself...it's better than the stuff you put on spaghetti. Cut up some romaine and mix the tomatoes and cucumbers. Add the chicken and bacon next. Sprinkle parmesean over the top and top off w/ croutons and your choice of dressing (I like to mix Ranch and Caesar together).

5/18/2004 1:26:07 PM

the Nutella & Fluff Sandwiches actually sound pretty good

5/19/2004 9:25:40 PM

pineapple
i didnt cook it this time tho

5/19/2004 9:41:56 PM

What I had 2 nights ago, makes a decent meal alone if you can live without meat... if not, add a chicken breast or something, or better yet, make a salad with chicken on it.

Bruschetta

loaf of baguette, slightly stale
roma tomatos
onion (or if you're pressed for time, use dried onion and soak it in warm water for a little while)
olive oil
fresh garlic
oregano
basil
parmesan

Remove the seeds from the tomatoes, and chop them up. I'm not exactly sure how many tomatoes are needed, just go with what looks right. Add a little bit of onion, then the spices, enough so that the tomato pieces all have some spice on them. Stir well, set aside.

Slice the bread, I like about 3/4 in thick, thicker or thinner works, though. Toast it on both sides in the oven. Peel a garlic clove (larger ones are easier to handle), and chop of just a little bit of one end. Rub the cut end of the garlic on the bread (one side only if you're not a fan of garlic, both sides if you love it!). The toasted bread will abrade the garlic, you might end up needing another depending on how much bread/how hard you're rubbing. Brush one side of each piece of bread with olive oil. Put a scoop of the tomato mix on each piece, and top with parmesan if desired. (Use the shredded stuff, the kind that will melt nicely, not the kind in the can.) Use the broiler on the oven to melt the cheese and toast the tomatoes. Yum!


Here's the menu for tomorrow:

Lemon pepper chicken breast
Steamed artichoke
Couscous (not sure whether I'll use a mix, or flavor the plain stuff I have)

Oh, and for anyone going camping, couscous is a pretty good thing to take along, since it cooks much faster than other pasta or rice... made a pretty good meal of plain couscous mixed with a can of chicken that had been sort of "fried" in a bit of olive oil with some thyme and sage and some other spices.

[Edited on May 20, 2004 at 10:20 AM. Reason : another meal]

5/20/2004 10:17:04 AM

flaps pwnt chicken

boneless, skinless chicken breasts
butter (about 1 tblspn per 2 breasts)
lemon juice
minced onions
pepper

Spray the chicken down with lemon...both sides. Sprinkle generous amounts of pepper and onions on chickens and let sit in a dish.

Melt the butter in a skillet...throw in chicken and cook. Garnish later with oregano if desired.

btw...i find that the best dishes I make are b/c the ingredients I have. I always like to have garlic salt, pepper, lemon juice, red wine vinageratte, virgin olive oil, oregano as my really base ingredients. Once you have those cooking is what you make of it.

oh yeah...and butter (sticks), always cook with butter.

[Edited on May 20, 2004 at 6:10 PM. Reason : butter]

5/20/2004 6:04:04 PM

i made ginger-lime chicken with mango salsa..

chicken breast
juice of 2 limes
3 tbspoons soy sauce
1 teaspoons garlic
1 tbspoon fresh ginger

combine, pour over chicken & Grill

mango salsa
2 mangos
cilantro
cube and dice and throw into a bowl with 1 tbspoon lime.

yum

5/20/2004 7:03:05 PM

bad-ass cheese sauce (works to make Macaroni and Cheese or Potatoes au Gratin...a t leas that's all i have used it for)

1/2 stick of butter
12 oz. can of evaporated milk
8 oz. smoked gouda (grated)
8 oz havarti (grated)
salt (to taste)
black pepper (to taste)
cayenne pepper (to taste)
garlic powder (to taste)

Melt the butter in a heavy sauce pan over med-low heat. Once melted, add the evaporated milk and whisk the two together until the mix is of a consistent color. slowly add the grated cheeses, letting each sprinlking melt before adding more. Adding them too quickly will make them melt unevenly or not at all. Add spices as desired and let simmer, stirring constantly, until it thickens a bit. Use as you wish.


This sauce not only contains a great smokey flavor from the gouda, but a little bit of a sharp bite from the havarti. I usually use a good bit of cayenne and give it a little heat (but not to a point that it is hot).

5/20/2004 11:58:34 PM

Tuna steaks, fresh lemon juice, fresh ground pepper. Foreman grill. Delicious.

5/21/2004 1:39:27 AM

Quote :

"I'm thinking about putting aside my microwave meal and cooking myself tonight."

mmmm, cannibalism

5/21/2004 3:34:16 AM

more recipes

6/18/2004 11:32:04 AM

i made this two nights ago...fucking awsome!

but what would you expect from a recipe calling for 1 and 1/2 sticks of butter!

Quote :

" Shrimp Diane This dish is best if made only 2 servings at a time. If you want to make more than 2 servings, do so in separate batches but serve while piping hot. 1 and 3/4 pounds medium shrimp with heads and shells* 6 tablespoons shrimp stock, in all 3/8 pound (1 and 1/2 sticks) unsalted butter, in all 1/4 cup very finely chopped green onions 1/2 teaspoon minced garlic 2 and 1/4 teaspoons Chef Paul Prudhomme's Seafood Magic 1/2 pound mushrooms, sliced into 1/4-inch-thick pieces 3 tablespoons very finely chopped parsley leaves French bread Pasta * If shrimp with heads are not available, buy 1 pound of shrimp without heads (with shells, if possible, for making stock) Rinse and peel the shrimp; refrigerate until needed. Use shells and heads to make shrimp stock. In a large skillet melt 1 stick of butter over high heat. When almost melted, add the green onions, garlic and the Seafood Magic; stir well. Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back and forth motion.** Add the mushrooms and 4 tablespoons of the stock; then add the remaining 1/2 stick butter in chunks and continue to shake the pan. Before the butter chunks are completely melted, add the parsely, then the remaining 2 tablespoons stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream. Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice. ** A certain percentage of oil is released when butter is melted; shaking the pan in a back-and-forth motion and the addition of stock to the melting butter keep the sauce from separating and having an oily texture; stirring doesn't produce the same effect. "

add 1/4 to 1/2 of cayenne pepper for a little kick.

6/18/2004 11:45:12 AM

That does sound delicious! Then again, I love shrimp

6/18/2004 12:39:23 PM

roseathena, i swear ill be your love slave for eternity if you make me some tiramisu

6/18/2004 12:51:47 PM

Hmmm... I like the sound of that! I'll give it serious thought

6/18/2004 12:55:53 PM

Anyway, serious contribution here....
A variant of a dish served at New Orleans Jazzfest: Crawfish Monica
First off, the recipie for the seasoning used in it:

Creole seasoning: (this stuff can be very spicy if overdone)

2 Tbs ground cayenne
2 Tbs black pepper
4 Tbs paprika
1 tsp dried thyme
1 tsp dried oregano
1/2 Tbs garlic powder
1 tsp onion powder

Place in jar or bag and shake.

1 lb. crawfish tails, boiled and peeled (I used Jumbo shrimp since i couldnt find crawfish )
1/2 stick butter (Do not use margarine.)
2 tbps flour
1 pint half-and-half
1 bunch chopped green onions
3 chopped garlic cloves,
1-2 tbs Creole Seasoning (mentioned above)
1 lb. pasta (spiral pasta is whats traditionally used)

Peel (if fresh) and boil shrimp until a very light pink/white. Dont overcook. They will finish cooking in the sauce.

Melt butter in a sauce pan and stir in flour slowly untill a light roux is formed.
Add in garlic, seasoning and onions and sautee untill roux begins to turn a very light brown.

Add in half & half and shrimp and simmer over low-medium heat. Sauce will begin to thicken and boil slightly. Simmer untill shrimp is finished.

Serve over pasta.

Orgasm

[Edited on June 18, 2004 at 1:13 PM. Reason : $$$]

6/18/2004 1:12:31 PM

A microwaved burrito.

6/21/2004 10:41:46 AM

If you've never had bread pudding, you've been missing out! It's great AND easy to make! I put cinnamin and nutmeg in my milk, btw.

Bread Pudding
2 cups stale bread crumbs
1 quart scalded milk
1/3 cup sugar
1/4 cup melted butter
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla or
1/4 teaspoon spice

Soak bread crumbs in milk, set aside until cool; add sugar, butter, eggs slightly beaten, salt, and flavoring; bake one hour in buttered pudding-dish in slow oven; serve with Vanilla Sauce. In preparing bread crumbs for puddings avoid using outside crusts.

Bread Pudding Sauce
1/2 c Butter
1 1/2 c Powdered sugar
2 ea Egg yolks
1/2 c Bourbon (more or less, to taste
Cream butter & sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolks. Gradually add bourbon, to taste, stirring constantly. Sauces thickens as it cools. Serve warm over warm bread pudding.

6/21/2004 11:46:39 AM

Ive made almost that exact same recipe, sauce and all. Its fucking delicious.


I think im seriously beginning to fall in love with you just based on your culinary tastes.

6/21/2004 12:06:31 PM

Quote :

"English Summer Pudding Recipe courtesy Emeril Lagasse, 2001 Recipe Summary Difficulty: Medium Prep Time: 20 minutes Inactive Prep Time: 8 minutes Cook Time: 10 minutes Yield: 6 to 8 servings User Rating: No Rating 1 loaf homemade style white bread, such as challah or brioche, crusts removed 6 to 8 cups assorted summer fruit, such as: blueberries, strawberries, red currants, black currants, red or golden raspberries, and/or small plums, rinsed well and drained, large fruit (strawberries/plums) halved and quarters 1/2 to 1 cup sugar, depending on sweetness of fruit, plus 1/4 cup 2 tablespoons ruby port or brandy 1 pint heavy cream Line a large bowl (about 6 to 8 cup capacity) with plastic wrap. Cut the bread into diagonal halves and arrange them, puzzle-like, into the bottom and up the sides of the bowl. In a large saucepan, heat the fruit, sweetening sugar and port and cook until the fruit is tender and beginning to burst, but still holds its shape, about 5 minutes. Remove from the heat and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and spoon most of the juices over the fruit. Reserve the remaining cooking juices. Top the fruit with a flat layer of the remaining bread, so that the fruit is completely covered. Cover with the plastic wrap and place a plate over the top. Add 2 heavy cans or a 2-pound weight to the plate and let sit at least 8 hours, or overnight, refrigerated. In a large bowl, whip the cream until soft peaks just begin to form. Add the 1/4-cup sugar and whip until almost stiff. To serve, remove the weights and plate and unwrap. Place a large serving plate on top of the bowl and gently invert. Shake gently to release the pudding onto the plate and remove the plastic wrap. Spoon the reserved fruit juices over the top and serve with sweetened whipped cream. Episode#: EM1E28 Copyright © 2003 Television Food Network, G.P., All Rights Reserved"

I made this last night... it was kind of hard to make but it was great. I used blueberries, apricots, peaches, and necturines.. wish I would have used more berries tho.

6/21/2004 1:39:46 PM

We should be cooking buddies!! Hey, I'm thinking of starting a cooking club when school starts back. We would have monthly meetings and learn to cook something new. I bet some local restaurants would teach us some ethnic dishes. Sound like something you would be interested in?

6/21/2004 1:53:15 PM

how do you make shrimp stock? That shrimp Diane looks good, but wtf is shrimp stock? Other than you make it with shrimp shells and heads

6/21/2004 2:26:35 PM

crab cakes with remoulade sauce, sweet potatoe fries, and corn pudding (all recipes taken from foodtv.com)

crab cakes and remoulade:

2 pounds russet potatoes, cut into 1-inch cubes
1 cup whole milk
2 garlic cloves, smashed
1/4 bunch fresh thyme sprigs
2 bay leaves
1/2 teaspoon whole black peppercorns
1 pound fresh jumbo lump crabmeat
2 teaspoons salt
2 tablespoons unsalted butter
1/2 bunch fresh chives, finely chopped
3 cups bread crumbs
5 tablespoons vegetable oil, for frying
Lemon slices, for garnish
Green salad, as accompaniment
Remoulade, recipe follows


Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.
While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.

Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
Roll them in bread crumbs and shake off excess.

Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.
Garnish with slices of lemon and serve with a green salad.


Remoulade:
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons cornichons or sour gherkins, minced
3 tablespoons capers, minced
1 garlic clove, minced
2 tablespoons chopped parsley leaves
1 tablespoon chopped tarragon leaves
1 1/2 anchovies, minced
Several dashes hot pepper sauce

Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.



sweet potatoe fries:
Extra-virgin olive oil, for lightly coating
6 large sweet potatoes, peeled and sliced like steak fries
2 teaspoons kosher salt
1/4 packet taco seasoning mix


Preheat oven to 425 degrees F.
In a large mixing bowl, drizzle oil over the potatoes and toss to coat. Add salt and taco seasoning mix and toss. Place sweet potato fries in one even layer onto a baking sheet. Keep space between them so they get crispy on all sides. Bake in batches.
Place into the oven for 10 minutes, then flip them over. Place back in for 10 more minutes. They should be soft on the inside and browned on the outside. Let them cool for 5 minutes before serving.
* You may substitute baking potatoes for sweet potatoes. However, when placing back into the oven change cooking time to 5 minutes instead of 10.


corn pudding (minus a few of the below components):
4 tablespoons unsalted butter
3/4 cup chopped yellow onions
1/4 cup chopped, seeded poblano pepper
2 teaspoons minced garlic
4 cups fresh white corn kernels
2 teaspoons chopped fresh thyme leaves
1 1/4 teaspoons salt
1/8 teaspoon cayenne
1/4 cup all-purpose flour
4 large eggs
2 cups heavy cream
1 tablespoon granulated sugar
1/2 teaspoon ground black pepper
1 cup grated Havarti cheese
4 strips bacon, cooked, drained and crumbled
2 tablespoons chopped green onions



Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
In a large saucepan, melt the butter over medium-high heat. Add the onions and poblano peppers and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the corn, thyme, 3/4 teaspoon of the salt, and the cayenne, and cook, stirring, until just tender and starting to turn golden, 4 minutes. Add the flour and cook, stirring, for 2 minutes. Remove from the heat and let cool slightly.

Put half of the corn mixture in a food processor with a little of the custard and blend until smooth.

In a large bowl, whisk the eggs, cream, sugar, thyme, remaining 3/4 teaspoon salt, and black pepper until frothy. Add the pureed corn and whole corn mixtures and the cheese, crumbled bacon, and green onions and whisk to combine. Pour into the prepared dish and bake until set and a knife inserted into the center comes out clean, 50 minutes to 1 hour.

Remove from the oven and let rest for 10 minutes before serving.

6/21/2004 2:35:58 PM

the only problem w/ foodtv is that they use really weird ingredients... like shallots, capers... and what the hell are cornichons or sour gherkins????

6/21/2004 4:07:04 PM

dammit, wtf is shrimp stock?

6/21/2004 4:24:38 PM

^^you can just use pickles

and some of the exotic ingredients - just substitute or leave out (some things really don't matter too much - i never use capers)

[Edited on June 21, 2004 at 5:13 PM. Reason : er]

6/21/2004 5:11:58 PM

yeah none of those are weird.. if you don't know what they are, there are online food dictionaries....

6/21/2004 5:13:56 PM

The Lobster Ravioli at Spartacus Grille in Cary uses capers in the sauce... ugh I love capers

6/21/2004 5:33:06 PM

Stock is liquid in which meat, fish, or vegetables have been simmered that is used as a basis for soup, gravy, or sauce. So Shrimp Stock is just shrimp-flavored broth you use for other dishes.

PS ~ Capers are salty and nasty

[Edited on June 22, 2004 at 9:41 AM. Reason : :-)]

6/22/2004 9:41:18 AM

^thanks for the PM. So I take it the shrimp shell dissolves? Or else that would be nasty. And where do the heads go? Or do you strain that stuff out?

6/22/2004 10:51:10 AM

you strain out the meat, shells, veggies, etc

all you have left is the liquid. that is the stock.

you make chicken stock with chicken scraps - bones, undesirable meat, livers, etc
pork stock with ham bones and veggies
beef stock with bones, tough stew meat, veggies


....or you could always buy a chicken or beef bullion cube and dissolve that in water to produce a stock

6/22/2004 11:37:18 AM