Discussion Topic |
|
This thread has been locked |
nita
Social climber
chica de chico, I don't claim to be a daisy.
|
|
|
Topic Author's Original Post - Oct 4, 2011 - 11:57pm PT
|
The weather cooled off, and i feel like cooking again. What are your favorite recipes to cook for your family and guests that come to your home?
We have some good cooks in Taco land...Ok...TGT, Wayno, Daphne, Mo, Harrison, MrE & Skip, Fish Finder, Lynne...post up please. Goclimb, how about that Lamb stew? T.MJessie, post up that chicken stew recipe that you cooked in T.M, Delhi dog, how about a recipe from India, Lolli, I now know how yummy Swedish milk chocolate is, how about a recipe from your homeland.
Starting off with some delicious food that Malcolm cooked us at the Facelift..Yummy!!..here's goes.
1.Pasta Putanesca
This is the "Pasta of the whores" in Italian lore and in characterised by a strong salty, tangy and spicy flavors. Many version of the "whores" sauce have some heat from crushed red pepper but I prefer to leave those out so the other flavors bloom.
Ingredients
1 - 28 oz can of San Marzano Whole Peeled Tomatoes. These will cost you around 5 bucks a can. I've used the Cento Whole or "Chef's Cut" tomatoes very successfully. These cost $1.49 a can. Don't use crushed tomatoes or tomato sauce. Fresh tomatoes work well if they are in season and "real". Blanch and peel them first. Out-of-season tomatoes taste worse than the canned ones. Don't bother.
5 - Anchovies or 1 Tbs of Anchovy paste
1 - Medium Yellow Onion, diced.
4 - Cloves Garlic, smashed and minced
2 TBS - Capers
1 cup - Pitted and halved Kalamata Olives
3 TBS - Extra Virgin Olive Oil
Fresh Basil and Parmisano Reggiano as garnish.
1 - box Penne or Penne Riggate Pasta
Salt and Pepper to taste
Procedure
In a flat bottomed stainless skillet or ceramic dutch oven place the EVOO and the anchovies. Heat over medium flame until the anchovies start to sizzle. Sauté until they dissolve.
Add onion and garlic and sauté until they turn translucent.
Add tomatoes. If using whole tomatoes, gush them up with your hands or a potato masher before they get too hot. I like the chefs cut for camping because my hands are never clean enough for gushing.
When this is simmering, add capers and kalamata olives. Simmer for 10 minutes to blend the flavors.
Boil the pasta in lots of water. Be sure to add a good pinch of salt and glug of EVOO to the water.
While this is simmering, chiffonade the basil (Stack the leaves, roll them tightly then slice the rolls to make little strips of basil) and grate the Parmisano Reggiano.
Drain the pasta a few minutes before it's done and add it to the simmering sauce so it will absorb the flavors while it finishes cookiing.
Serve in shallow bowls and garnish with the basil and parmesan. This is best consumed with some crusty bread and a big, but not too fruity red wine. Chianti Classico and Spanish Riojas work well.
For extra credit, add in cubed and browned chicken breast, italian meatballs, tuna balls or italian sausage. As with the other recipies, brown these first in the same pan or DO, remove them and start you EVOO/anchovy sauté in the fond that remains.
............................................................................................
2.Gumbo
Gumbo is a Cajun/New Orleans stew characterized by a dark roux and the "holy trinity" of celery, onions and green pepper. Some will insist that Gumbo has Okra in it but I will never, ever let that vile, slimy spew touch any of my food.
Ingredients
1 - Yellow Onion - Medium Dice
1 - Green Bell Pepper - Medium Dice
2 - Big stalks of Celery - Medium Dice
1 cup - white rice
1 lb - Spicy Andoullie Sausage in 1/2" slices (Kielbasa works in a pinch)
Chicken Stock
1 lb - Shrimp 21-25 count with tails or 1 lb crawfish tails. (Optional)
1/4-1/2 cup Peanut, Corn or Canola Oil
1/4-1/2 cup finely sifted flour
2 - Bay Leaves
Old Bay Seasoning
Procedure
Fry the Andouille: In a iron skillet or dutch oven, fry the sausage over medium-high heat until browned. Remove to covered dish and keep warm.
Optional Shrimp or Crawfish: Go for it here. I crank the heat to high and char the shrimp in the fond left from the andouille. Don't cook it through, just sear it. Put it in a second covered dish and set aside.
Make the roux: Turn down heat to medium and add oil to skillet. Slowly whisk in flour until it's absorbed and there are no lumps. Now get your Zen on and stir this constantly (don't let it smoke!) until the color turns to that of melted chocolate. It will take 30-40 minutes. Don't cheat or get in a hurry. It's this dark roux that defines a gumbo and gives it its soul.
Create the Gumbo: When the roux is dark, turn off the heat and let the skillet cool for 5 minutes. Turn the heat back to Medium and add the "holy trinity" (celery, onion and green pepper) and saute until the onions are translucent. Add the 2 Bay Leaves at the last minute.
Liquify: Add a desired amount of the Chicken Stock. There is a bit of dance between how much roux in the mix and how much to thin it with the stock. Ultimately, it is your decision whether your gumbo is a soup or a thick stew. It's great stuff either way so feel free to experiment and justify.
Complete: Once the gumbo is boiling add the Andouille back in and cook on medium-low while you cook the rice. If you have shrimp, add them to the gumbo in last 2 minutes before serving.
Season: Depending on your Andouille your gumbo may or may not need additional spice. Use Old Bay for flavor and heat. I like spicy gumbo so my sausage is spicy and I add Old Bay.
Rice: Do I need to tell you how to cook rice? One cup rice to 2 cups water. A teaspoon of butter or oil and a pinch of salt. Bring to a boil. reduce heat and simmer slowly for about 20 minutes. Don't let it burn. It tastes like sh#t and the pot is hard to clean. The people of Louisiana love "Dirty Rice". To me it looks dirty and tastes no different so I won't tell you how to make it.
Serve: Put a dollup of rice in a shallow bowl and then a couple ladles of gumbo to cover. Whoever gets the bay leaf will get lucky that night so don't pull those out.
...............................................
3.Posole
If Chili is the M"exican food Americans eat, Posole is what the natives have for dinner. It's rare to find this in restaurants in America and when you do, it usually tastes like salt. If the Posole is good, however, there's a good chance that a) there will be many other dishes that are excellent and b) not every dish will be smothered in melted cheese.
I hope you enjoy my recipe below. (It calls for pork or chicken, not human body parts.)
Ingredients
1-28 oz can Hominy*
1-28oz can Red Chili Sauce or Enchilada Sauce** (Read the label. Buy one without tomatoes. The good stuff has red chilis, garlic, salt and little else)
1 - Yellow Onion, diced
4 - Cloves Fresh Garlic, mashed and chopped
1 qt - Chicken Stock
1 lb - Pork Stew Meat and/or Chicken Thighs in 1' chunks
Proceedure
Sear the meat: Brown the pork and/or chicken in a hot iron dutch oven until browned. Turn the heat down to medium and add the onion and garlic. Saute until translucent.
Add the liquids: Add the can of hominy and its liquid. Add the Red Chili Sauce and 2 cups chicken stock.
Cook: Let this simmer for 30-45 minutes. Correct seasonings with Salt and pepper and Dried Chipotle if you need more heat. Add the rest of the stock if it needs more liquid.
Serve: in bowls with warmed tortillas.
* You can use dried Posole but you have to soak it overnight then cook it for 3-4 hours. You can also get frozen Posole which you don't have to soak but still need to cook for hours. I haven't noticed any real difference in the end product.
** A real cook would char 8 dried red chilis for 4-5 minutes (The ones you get on a ristra), boil them in 3 cups of water then puree them in a food processor with the boiling liquid. This is a way better way to make the red chili sauce but doesn't work too well at Yellow Pines
For extra credit, here is my Roasted Poblanos Relleno recipe: https://www.facebook.com/note.php?note_id=396957674263
....................................................................................................
|
|
pocoloco1
Social climber
The Chihuahua Desert
|
|
Salpicon
3 pound brisket
2 onions,1halved, 1 chopped
2 large carrots, quartered
2 stalks celery, quartered
3 cloves garlic
1cup chopped fresh cilantro
1-12 oz can whole tomatoes
salt and pepper to taste
1 large fresh tomato, chopped
4oz chile chipotle,chopped
1/4 cup light oil
1/4 cup vinegar
1/2 pound asadero cheese cut into 1/4 inch cubes
3 large avocados, sliced lengthwise
place brisket in a heavy pot and cover with water.
add halved onion,carrots, celery, garlic, 1/2 cup cilantro,
canned tomatoes, salt, pepper.cover and bake at 325f for
about 4 hours until the brisket is very tinder.
remove the brisket from liquid, cool and shred thoroughly
with a fork,( reserve the stock for soup on another day).
In a large bowl combine shredded beef, chopped onion,
chopped tomato, remaining cilantro, chile chipotle,
oil and vinegar. chill in refrigerator for at least 4 hours,
over night is better. garnish with sliced avocados and
cheese cubes. serve with corn tortillas and pinto beans.
** omit the cilantro, chipotle, oil and vinegar and use the meat for tacos,machaca,flautas, etc.
|
|
Mighty Hiker
climber
Vancouver, B.C.
|
|
1 lb - Spicy Andoullie Sausage in 1/2" slices (Kielbasa works in a pinch) The sausage fest continues.... :-)
|
|
Captain...or Skully
climber
Where are you bound?
|
|
I make an awesome chicken & dumplings, but I can't remember following a recipe in my whole life. It's a bit different every time.
Pretty good vittles, though. Let me know when you're headed through, & I'll put some on for ya.
I put on a decent Cannelloni, too. Same deal, though. I basically "know" my recipe. Sort of. Mostly. Yeah. ;-)
|
|
nita
Social climber
chica de chico, I don't claim to be a daisy.
|
|
|
Topic Author's Reply - Oct 5, 2011 - 01:15am PT
|
LOL...... Hey guys, sort of vague on the last two recipes....
edit~Wayno, post as many recipes as you want... no limit to learning something new & delicious.
ps..Next Year please show up at the Facelift!!!
Sometimes i hang out in the vegetable or meat areas of the grocery store and ask people what they are making for dinner..Lots of times ( usually older folks)-people will tell me their recipes..(-;
|
|
Captain...or Skully
climber
Where are you bound?
|
|
Vague is how I cook.
It's all good. Really.
Lame, but apt.
|
|
Wayno
Big Wall climber
Seattle, WA
|
|
Let me sleep on it, Nita and I will post up something tomorrow.I have a lot of good recipes, so it is hard to pick sometimes. What do you folks like to eat?
|
|
Mike Bolte
Trad climber
Planet Earth
|
|
I'll be over for dinner around 7pm Friday Nita. Any of those will be great.
|
|
GOclimb
Trad climber
Boston, MA
|
|
Right now I'm still in full-on summer mode here in Denver, since my tomatoes, peppers, and basil are coming in heavy from our garden right now.
That lamb and squash soup I made a few years ago *was* damn good. Recipe is floating around somewhere.
Speaking of squash, I grew a lot of butternut squash in the garden this year, and came up with some fun things to do with it. One of my favorites is a chicken and butternut squash curry. The butternut squash is similar in texture to the potatoes you often find in curry, but much more flavorful, and the sweetness of them really complements the tangy chicken. I made it for my family when they were visiting, and even my nieces who are picky eaters liked it.
So here it is:
Chicken and butternut squash curry (with optional peas - I like 'em)
This is around 3-4 portions, so scale it up for company.
Ingredients:
---------
2 Tbs vegetable oil
2 tsp onion powder
1 tsp garlic powder
1 tsp Ginger powder
1/4 tsp turmeric
1/4 tsp garam masala
1 tsp coriander powder
(optional 1/2 tsp kasuri methi (aka fenugreek) if you have it)
1/2 tsp brown mustard seeds
1/2 tsp salt
Cayenne pepper to taste (1/4 tsp is slightly spicy)
1 very small butternut squash, or half a big one
8 oz plain tomato sauce
3/4 cup water
3/4 lb Chicken cut into small chunks or cubes
(optional 1/2 cup frozen peas)
Fresh cilantro to taste
(optional 1/2 tsp additional kasuri methi (foenugreek))
Directions:
------------
Skin and seed the squash, cut it into small chunks, and nuke it for a minute or two to get it a little soft. It doesn't have to be fully soft, it'll cook more later.
Heat the oil over medium in a saucepan. Turn heat to low, and add all ingredients up through cayenne pepper. Stir well and roast for a minute or two. Make sure not to burn the spices. Add tomato sauce, and cook again for just a minute or two. Raise heat to medium, add chicken, squash, and water, stir well, and cook for 10 minutes or so, to reduce the sauce and cook the chicken. Then add peas and cook for another couple of minutes. Just prior to serving, add cilantro (and more kasuri methi if you like) and stir.
If you mix up a big batch of the spices in advance, this a very quick recipe to put together. Just use 2 Tbsp & 1 tsp of the spice mix for each recipe.
Cheers!
GO
|
|
Gary
climber
Desolation Row, Calif.
|
|
San Marzano
Yeah, those are the best canned tomatoes. They are the basis for my tomato and basil sauce. It' is based on the recipe in Joy of Cooking.
I don't really cook, just follow recipes. Joy of Cooking has NEVER let me down.
Another really great dish is from the Test Kitchen: brocolli, crushed red peppers, garlic and anchovies sauteed together and then poured over pasta.
Justin Wilson has some great recipes, also. My favorite is the chicken and sausage jambalaya.
Stir frying is one thing I do w/o a recipe. Just have plenty of fish sauce on hand and you can't go wrong.
Oh, and bratwurst and sauerkraut.
|
|
Wayno
Big Wall climber
Seattle, WA
|
|
Bump for Nita's Recipe thread. I said I would post a recipe but I'm a bit tired and preoccupied but I will get around to it. I'm thinking Osso Buco or Cioppino.
I know some of you other mugs have some recipes. Ghost? Tami? I know they can cook. I bet Mimi has some good Cajun stuff she could share.
This is the time of year when the seasonal change is telling our bodies to start storing up. Food preferences tend to be more meat and fat and roots and corn. Salad and fruit days are starting to dwindle. Don't fight it.
|
|
Relic
Social climber
Vancouver, BC
|
|
Tami deep fries kangaroo, ask her for the recipe.
|
|
foxglove
Social climber
long beach ca
|
|
how about morrocan or peruvian, i just recently got this spice thats from peru. its an orangish red and it has such a unique flavor.
i got it at a persian market that offers halal meat cheese and dairy products. Halal is a persian word for organic. in theyre culture they cant eat meat thats had any contaminates and persians hate spending alot of money on theyre food so its win win for us. basically cheap organic fruit veg meat and cheese
ive been making alot with lamb lately, ill buy a pound of ground lamb, spice it with garlic chop up parsley add some paprika (dont add salt, just trust me) and you can add rice and stuff tomatoes or just cook them meat ball style and put that on rice. i love lamb, theyre cute AND delicious
http://superkingmarket.com/locations.html
|
|
susan peplow
climber
www.joshuatreevacationhomes.com
|
|
Hey Nita we did this a few years back so you might scroll through http://www.supertopo.com/climbing/thread.php?topic_id=486954&tn=0&mr=0 to see if there are any hidden treasures there. Meanwhile a repost of 2 of my favorites are below.
.......
You only think you hate creamed spinach! Try this out and as a special bonus your vegetarian friends will love you.
Jalapeño Creamed Spinach
20 oz chopped spinach (thawed and drained)
1 Tbl butter
1 Onion - diced
2 cloves garlic - chopped
1 or 2 jalapeños - finally chopped
2 1/2 Tbl flour
1 cup chicken (or veggie) stock/broth
1 cup whipping cream
8 oz grated cheddar cheese
1 tsp salt
1 tsp pepper
Melt butter in sauce pan. Add onion, garlic, jalapeños and saute until onions are translucent. Stir in flour & stock - bring to boil. Add thawed/drained spinach & whipping cream - bring back to boil. Lower to simmer, add cheese, salt & pepper. Serve warm.
..............
Mushroom Lovers - this is a not to miss!!
Mushroom Pie
1 1/2 lbs of fresh mushrooms - sliced
3 Tbl butter
1 Lg onion, sliced thin
1 tsp salt & dash of pepper
1 Tbl Worcestershire sauce
1 Tbl fresh lemon juice
3/4 lbs shredded swiss cheese
1 Double crest pie shell (or make your own pastry)
Lightly brown onion in butter 2 minutes. Add mushrooms, salt, pepper, Worcestershire & lemon juice - cook 5 minutes. Drain away juices in colander & cool for about 5 minutes. Mix mushroom/onion mixture with cheese. Place in pastry shell & top with crest. Brush top of pastry with mixture of 1 egg yolk & 1 Tbl water or milk to create shine.
Bake 35-40 minutes @ 375
This is absolutely delicious and a nice change from the old standard green bean or broccoli casserole.
~Susan
|
|
ydpl8s
Trad climber
Santa Monica, California
|
|
My favorite pork chop recipe, I made it up when I was trying to figure out what to do with some of the peppers I'd grown in the garden.
4 medium thick pork chops, bone in
5 soft dried Thai Hot peppers
2 heaping tbs apricot jam
1/2 tbs Dijon mustard
4 cups prepared stuffing(kinda mushy) with onions
Take 4 peppers and slice in half. Slice chops on the side and place one pepper evenly into the sliced opening. Finely chop the remaining pepper and mix in a small bowl with apricot jam and Dijon mustard.
Grease a 2 to 3 inch deep baking pan (glass, metal or ceramic work) and place the chops evenly in pan with space all around. Slather jam mixture all over the top of the chops, use it all. Fill in all of the spaces in the pan with the stuffing. Cover with a loose foil tent.
Preheat oven to 350 and place pan in for 35 to 40 min. Then turn up to 450 and take foil off and cook until the jam, the chops and the stuffing start to crisp a little (10 min?) Serve right out of the oven
The pork juices and the mixture will come off and mix with the stuffing...man! my mouth is watering right now!
|
|
TGT
Social climber
So Cal
|
|
Speaking of squash, I grew a lot of butternut squash in the garden this year, and came up with some fun things to do with it.
Have a lot this year too. They will keep for six months or so if you keep em dark, dry and cool
Run them thru a mandolin set up for fries and deep fry them.
They taste just like sweet potato fries.
Or use them instead of potatoes with leftover corned beef brisket for hash.
|
|
GOclimb
Trad climber
Boston, MA
|
|
|
Oct 10, 2011 - 03:17pm PT
|
So, Nita, what did you end up making?
GO
|
|
bluering
Trad climber
Santa Clara, CA
|
|
|
Oct 10, 2011 - 03:21pm PT
|
My Carbonara recipe is good. Maybe I'll post it.
I found it...I didn't want to re-type it.
Spaghetti alla Carbonara
1 lb. Pancetta (cut into 1cm x 1/2cm strips, half-dollar thickness. A hearty bacon can be substituted, or even prosciutto, but pancetta is best)
1 lb. Spaghetti
8 egg yolks
8 tbsp. heavy whipping cream (called 'panna' in Italy)
7 tbsp. parmesean cheese (use good stuff, grated yourself)
2-5 garlic cloves (do this to taste) I use those prepacked minched garlic cubes from Gilroy. I use 4, each cube being a clove.
Black Pepper to taste.
Start boiling the water to cook 1 pound of spaghetti to 'al dente'. Start chopping the pancetta. Mix the egg yolks with the heavy cream and parmesean cheese. Whip it all up by hand. 2 minutes is good, make sure everything is mixed properly.
In a large saucepan capable of containing all the above ingrediants including pancetta and pasta, put a small amount of olive oil in to heat up one clove of garlic. Don't burn the garlic!
Add the pancetta when the garlic is ready. Cook the pancetta on a moderate (not hot) heat until it starts to change color. Once the color starts to change, add the other 3 cloves of garlic (I add a little black pepper her too). Keep stirring this concoction for about 2 minutes. Remove from heat for now.
Once the pasta is done, strain it as much as possible, get the water out. Add the pasta to the pancetta/garlic concoction. Mix thouroghly off the heat!
Add the egg/cream/parm mixture over the top of the pancetta/pasta mix. Stir thouroughly.
Now the key! And the hard part.
Reapply the Total Concoction to medium-low or medium heat. You need to keep an eye on this carb-fest as you constantly stir it. Keep rotating stuff from the bottom part of the pan to the top, allowing only limited maximun heat time to stuff at the bottom of the pan.
You're watching for the eggs to start to congeal, to harden. Myself, I remove from heat once I see the yolks start to harden. Once removed, stir for an additional minute or so. The eggs continue to harden when removed from heat. But keep stirring them in the pan when removed from heat.
I usually just serve from the pan. You could transfer to a fancy serving bowl at this point. Add black pepper to taste. Maybe have additional Parmesean to taste available.
Serve with green salad and garlic bread.
There are many variants to sauce consistancy in Carbonara sauce. Watery is the worst IMO. I like a medium to harder consistancy, with medium being preferred. The cocsistancy gets harder the longer you let the eggs cook.
Also the egg/cream/cheese ratio is disputed amongst many. I gave you what I use.
Enjoy! Let me know when you try the recipe out. I tend to make it a bit different every time, but it always very similar.
EDIT: I'd be curious what other Carbonara cooks think of this recipe. Wayno??
Puttanesca kicks ass too though. I like the looks of Mal's recipe. Anchovies are mandatory.
|
|
nature
climber
back in Tuscon Aridzona....
|
|
|
Oct 10, 2011 - 03:22pm PT
|
my Secret Sauce....
oh... well... it's a secret but everything thinks it's amazing.
cuz... like... if told ya I'd have to kill ya.... ;-)
|
|
foxglove
Social climber
long beach ca
|
|
|
Oct 10, 2011 - 03:54pm PT
|
really easy and delicious is coconut curry chicken, depending on how many guest your expecting pounds of chicken
chicken
red curry paste (my favorite) -or what ever you have thats spicy
eggplant
bamboo shoots (other vegetables will do good too, i like brocoli
or green beans)
1 0r 2 cans coconut milk
steamed rice or garlic rice
|
|
|
SuperTopo on the Web
|
Let us know!