superchef recipe thread

[SPFDRum]

I would like to propose a special thread so that our esteemed house chef can post some of his favorite recipes.

[PuffyNPFD]

First off, superchef is a SHE!!;) Good idea, could always use some good firehouse meal ideas! How about it superchef?

[Steamer]

Oh, God! All I have to do is read her stuff, and I put on another 5 pounds! Then again, maybe it's the pizza I order 'cause I get hungry when I read her posts.

[SPFDRum]

:o Opps, as soon as I get the boot out of my mouth, I'll apologize...

[hfd66truck]

How about an online order section, hot meals(well almost) shipped directly to your home. :D

Otherwise its a good idea, althought the webteam should lock it up so that only members can view these posts.

See post about login feature (http://www.firehouse.com/forums2/showthread.php?postid=240772#p ost240772)

[FlyingKiwi]

Can we have a section on Flame Grilling.

Kinda handy, we can take the ingredients with us on a call. :rolleyes:

[superchef]

Aff

No apology needed.

I am so touched I don't know what to say. Except of course, I'd be happy to. I'd come cook for you if I could. Of course you can all just come to San Fran anytime.

Can we have a section on Flame Grilling.

Anything for you Kiwi. ;)
:D :D

[lady_in_turnouts]

All right, in San Fran!My in-laws live in Antioch,not too far from there...maybe next visit there I should get down to San Fran and taste some of this awesome cooking everyone is talking about!:D

I cant cook worth a lick myself so I greatly appreciate those that are outstanding at it:)

Lady.

[NJFFSA16]

Honey Macadamia Mahi Mahi
with Pineapple Relish
Serves 4

Pineapple Relish Ingredients

1 cup diced fresh pineapple
1/2 cup unsweetened pineapple juice
1/4 cup fresh lime juice
2 Tbsp finely chopped scallion greens
1 tsp finely chopped jalapeño pepper
Mahi Mahi Ingredients

1/4 cup macadamia nuts
2 8oz mahi-mahi fillets, skinned
1/2 tsp veggie oil
salt & pepper
3 Tbsp honey

Pineapple Relish Directions

Combine all ingredients and mix well. Keeps refrigerated for 8 hours.
Mahi Mahi Directions

Preheat oven to 350º F. Prepare grill. Toast macadamia nuts in oven for 8-10 minutes, stirring occasionally. Let cool. Finely chop and set aside. Rub fillets with oil, then season with s&p. When fire is med hot, put fillets on grill. Cook 3-4 mins on first side. Turn fish over and cook for 3-4 mins longer. As second side is cooking, brush exposed side lightly with honey and sprinkle with half of the nuts. Turn over and cook 1 minute, coat with honey and nuts. Turn once again and cook 1 minute or until crust is golden. Remove fillets from grill. Cut into portions and serve with Pineapple Relish on the side.

[superchef]

Grilled Shrimp and Vegetables with Linguine

3 tbsp balsamic vinegar
1 tsp finely chopped garlic
3 fresh basil leaves
1/2 cup extra virgin olive oil
salt and pepper (fresh ground if you have a mill)

2 large zucchini sliced lengthwise 1/2" thick
2 yellow squashes sliced lengthwise 1/2" thick
1 large red onion, cut into 1/2 thick slices
2 large red tomates halved

16 large shrimp peeled and devined
salt and pepper
linguine
fresh basil

To prepare marinade; Place vinegar, garlic and basil in small bowl and wisk in olive oil. Season to taste with salt and pepper.

To prepare shrimp and vegetables: Brush vegetables and shrimp with marinade. Place tomatoes cut side up on grill away from flame. Grill about 10 minutes. Place onion slices on grill cook for 3 minutes on each side. Add zucchini, squash shrimp to grill and cook for about 1 to 2 minutes on each side or till done.

Puree tomatoes and half the onion till smooth (about 2 minutes). Keep warm in small saucepan. Season with salt and pepper.

Cut vegetables into bite sized pieces. Toss together in bowl. Keep warm.

Prepare linguine: Bring water to boil. Add linguine cook about 7 -10 minutes or till done. Drain.

Toss linguine with vegetable mixture. Serve with tomatoe puree on top.
Top with shrimp. Sprinkle with basil and pepper.

You could use almost any vegetables here, bell peppers, mushrooms, whatever you want.

If you want to add dessert, you can grill fruit too.

Some ideas--Grilled Mixed Fruit Kebabs

1/4 tsp cinnamon
pinch nutmeg
pinch of cloves
2 tbsp melted butter

Mix together

Good fruits to use-strawberries, kiwis, mangos, pineapples, apricots. Leave small fuits whole, cut others into chunks. Thread fuit on skewers. Brush with butter mixture. Grill till fruit is softened (about 3 minutes.)


:D Kiwi Grab the shrimp and veggies and fruit and take them with you. Use those flames to grill them and when you go back, make your puree and linguine and you have dinner and dessert. :D

[FlyingKiwi]

superchef.

Sushimi

Take 1 x boat.

bake 3 people for 6 hours in the sun while fishing.

skin, fillet, and thinly slice snapper that has just come on board.

mix wasabi paste with high quality fermented soy sauce.

have the above fish dipped in sauce nix with cold beer.

Oh, wait, I am going to be doing that with my neighbour in about 1 hour, I will tell you how it goes later
:D

It is hard living 1/2 a mile from the boat ramp, and the neighbour owns a 28' boat.

still somebody has to do the hard jobs.

PS
The fish must be spiked through the brain immediately on catching, this prevents the fish from dying of suffocation, and releasing adrenaline into its system. That causes the flesh to rot and leaves a bitter taste.

[superchef]

Kiwi

It is hard living 1/2 a mile from the boat ramp, and the neighbour owns a 28' boat. still somebody has to do the hard jobs.

There is no doubt in my mind that you are the best man for the job. Enjoy your day. ;)

[superchef]

Grilled Turkey, Tomato, Basil, Goat Cheese Sandwiches


1 16 ounce French Bread baguette
2/3 cup extra virgin olive oil
9 garlic cloves finely chopped
½ cup fresh chopped basil ( if using dried start with about 2 tablespoons and season to taste)
1 tablespoon mixed fresh herbs (such as tarragon ,thyme, rosemary, oregano) If using dried use about ½ tablespoon to start with)


¾ cup soft fresh goat cheese
4 large plum (roma) tomatoes sliced thinly
2 cups chopped olives (Mediterranean if you can get them)

1 lb ground turkey
Season with salt and pepper

Shape turkey into patties. Season with salt, pepper and a teaspoon of chopped garlic. Brush with a little oil. Grill 6 to 8 minutes on each side.

Cut baguette in half crosswise. Cut each half lengthwise to make 4 pieces total. Combine oil, herbs and garlic in small bowl. Brush all cut sides of bread with mixture.

Grill bread, cut side down until toasted about 1 minute. Remove from grill.. Spread with goat cheese, top with turkey and olives and tomatoes. Return to grill , just till bottom is grilled and cheese it melted. (about 3 minutes) . Serve.


You could also use chicken instead of turkey or even if you want to make it vegetarian, grill some mushrooms (portabellas are great, to grill them, remove stems, scrape gills out, wipe clean with a damp paper towel, brush with herb oil mixture. Grill about 5 minutes per side depending on how large they are.

[superchef]

I hope these are workable so far. I am working with knowing you have a limited budget for food, keeping it healthy, and also that it has to allow for the inevitable runs that come right in the midde of dinner. Of course I hope you don't get them but I'm working with what I know. You are always free to email me or post here if you want to with any sugestions or requests.


Marinated London Broil with Lemon and Garlic
( 6 servings approx.)

1 2 1/4 lb top sirloin steak
¼ cup olive oil
¼ cup fresh lemon juice
Fresh garlic
2 tablespoons Dijon mustard
1 tablespoon chopped fresh rosemary ( if using dried use about 1 ½ teaspoons)
2 teaspoons grated lemon peel

Place steak in large Ziploc (plastic) bag. If you don’t have any, use a glass or plastic bowl or pan. Don’t use metal or aluminum).

Puree remaining ingredients in blender. Season with salt and pepper. Pour marinade into bag with steak. Let steak marinate at room temperature 2 hours or chill up to 6 hours. Turn bag occasionally.

Broil or grill steak until cooked till desired doneness.

You can use whatever beef falls in your budget range.

Some good accompaniments

Roasted fresh vegetables ,,. Potatoes (use baby potatoes if you can better flavor and they cook better), carrots, shallots, whatever you want

Brush veggies with a little olive oil. Season with salt, pepper,, and sage. Roast till tender (about 45 minutes. At 400)


Whipped sweet potatoes

Garlic mashed potatoes (garlic is one of the basic food groups!)

[MalahatTwo7]

Some will appreciate this, some will see a truthism in it. I post it for humor, 'cuz I think I have been here once or twice - maybe.... by accident. :)

> > > Outdoor Barbecuing

Not to discourage any men from barbecuing but some of this may ring true.

It's the only type of cooking a "real" man will do. When a man volunteers to do such cooking, the following chain of events is put into motion:

> 1. The woman goes to the store.
> 2. The woman fixes the salad, vegetables and dessert.
> 3. The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils, and takes it to the man, who is lounging beside the grill, drinking a beer.
> 4. The man places the meat on the grill.
> 5. The woman goes inside to set the table and check the vegetables.
> 6. The woman comes out to tell the man that the meat is burning.
> 7. The man takes the meat off the grill and hands it to the woman.
> 8. The woman prepares the plates and brings them to the table.
> 9. After eating, the woman clears the table and does the dishes.
> 10. The man asks the woman how she enjoyed "her night off". And, upon seeing her annoyed reaction, concludes that there's just no pleasing some women.

Enjoy your BBQing season folks. :D

[superchef]

Malahat Two-7

I thought that was very funny. You Canadian lads do have a great sense of humor. :D

I'll even add a few.

3a. Brings the man a pint of Guinness.

6a. Brings the man a pint of Guinness.

8a. Brings the man a pint of Guinness.

10a. I would like to amend the woman's reaction. As long as he does not have a "headache" he can make it up to me. ;)

(and I know you can figure that one out. :D )

[MalahatTwo7]

[YAAAAAAAHHHHHHHHOOOOOOOOOOO SHE SAID I ....... oooopppsss, wrong person..... :)

Glad you liked it Superchef, and I certainly like your additions. I showed the page to my wife and she RLHFAO, especially at #10a. She was the one who sent the original msg to me.

She also liked your receipe suggestions. When we sample them, I will let you know how it went.

[NJFFSA16]

I saw this on the internet..and just had to post it. Pay attention...this is hard to follow.:rolleyes:

Great Recipes

Recipe: Peanut Butter and Jelly Sandwich
Level of Difficulty: Easy
Preparation Time: 2 minutes

Ingredients:Bread, Peanut Butter, Jelly or Jam

How to Prepare:
You will need to get two slices of bread, a spreading knife, peanut butter, and jelly.

Twist open the peanut butter jar and scoop onto spreading knife

Spread a little peanut butter on each slice of bread

Scoop some jelly or jam onto the spreading knife and spread gently on one slice of bread.

Put one slice of bread onto a plate with the peanut butter side facing up. Take the other slice with jelly and gently place onto the other slice.

Cut into halves and fourths with a butter knife. Enjoy!


There you have it! No beverage was suggested.
:p

[superchef]

NJFFS

No beverage was suggested

But we know the beverage of choice here! :D


http://homepages.ihug.co.nz/~secureid/Guiness.html

[PFire23]

Thanks for posting those recipes!!!!! I printed 2 of them off and will make them the very next time I have another adult to cook for, somehow I don't think my kids would appreciate the effort. I didn't print the goat cheese one, I've never had goat cheese and am not sure I'd like it or even be inclined to try it LOL.

[superchef]

PFire

You are more than welcome. You can make those without the goat cheese. Try mozzarella. It will go great and melts good too.

:)

[jiffy911]

LOL, Malahat...but I have to ask...is "truthism" an actual word?? ;) j/k :D

[manofire2]

Prairie Barbequed Salmon

Take one salmon, any size (may substitute large trout) fillet and debone, do not remove skin.

Place salmon on tin foil, skin down.

Mix one jar of mayonaise with 10 chopped green onions.

Spread mixture on fish so glaze is about 1/4 inch thick.

Barbeque on medium to high heat until glaze bubbles at thickest part of fish.

Serve

This is the easiest and best salmon recipe you will ever try. Never fails

[bfpd36]

Great.....Now I'm Hungry!!:)

[superchef]

Pepper Grilled Tuna


1/4 cup soy sauce
1 tablespoon (packed) brown sugar
1/4 cup whole balck peppercorns
6 5-6 ounce tuna steaks

Stir soy sauce and brown sugar in glass dish until sugar dissolves. Using mortar or peppermill coursely grind peppercorns. Dip both sides of tuna in soy sauce mixture. Sprinkle both sides generously with peppercorns, pressing to adhere. grill tuna to desired doneness about 2 minutes per side for medium rare.

[superchef]

3 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2/3 cup unsalted butter, room temperature
1 1/2 cups brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 1/4 cups buttermilk

3 cups mixed fresh or frozen berries (any will do. I love to use raspberries, blueberries, bosenberries. You can also use just one type of berry. Raspberry on its own is fantastic).

1. Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.

2. Using electric mixer ( with paddle attachment if you have one) cream together the butter and brown sugar together on medium speed till smooth and creamy, about 2 minutes.

3. Mix in the eggs, one by one, waiting for each one to be incorporated before adding the next one. Then mix in vanilla. The mixture should be light and fluffy.

4. Mix in one third of the flour mixture, then one third of the buttermilk, repeating till all ingredients have been added. Mix just till flour is absorbed and batter is smooth.

5. Stir in the fruit, just till it is evenly dispersed.

Preheat oven to 350. This will make 2 loaves, Spray 2 pans with cooking spray. Divide batter. Bake for about 45 minutes. Rotate pans halfway through baking to ensure even baking.

They should be golden and springy to the touch when done. A skewer inserted in middle should come out clean.


I usually use organic ingredients and high quality butter and vanilla but this will also work for the non organic ingredients.

This receipe is great because you can also use it to make muffins. Just add whatever fruits you want. It will make about 2 dozen mini muffins.
If using this to make muffins bake about 30 to 40 minutes for regular size muffins. Mini muffins are about 20 - 30 minutes.


Other add-ins

apples- I peel and dice them and saute them in a little cinammon and butter first for about 5 minutes (and it also carmelizes them a bit so it is so good). My apple of choice is granny smith as they have just the right tartness and they are firm enough to hold up
without getting soggy.

[superchef]

Makes 9 to 16 buns

3 1/2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1 tablespoon instant yeast
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup unsalted butter, room temperature
1 cup buttermilk, room temperature
5 teaspoons cinnamon sugar (1 teaspoon cinnamon mixed into 4 teaspoons sugar


1. Combine all ingredients, except cinnamon sugar, in the bowl of an electric mixer.

2. Mix on slow speed for 1 minute, then medium speed for about 8 minutes. If mixing by hand, stir the ingredients together till they form a ball and knead together for 10 to 12 minutes. The dough should be soft, smooth and a little bit sticky.

3. Place dough in clean bowl, mist with cooking spray, cover with plastic wrap and allow it to rise for 45 minutes. Then put in refrigerator for 1 hour. It will firm up as it cools.

4. For cinnamon buns, lightly dust counter with flour and roll out dough into a square about 1/4 inch thick. Sprinkle the top with cinnamon sugar and roll it up like a jelly roll.

5. Prepare pans by greasing with butter (and I like add brown sugar as well to make them have a bit of caramel flavor but you can leave out the brown sugar if you want too.)

6. Cut rolled dough into 1" wide pieces and place them in pan so that one of the spiraled sides faces up. The pieces should be about 1/2 inch apart, yet fill pans as full as possible.

7. Mist tops with cooking spray cover loosely with plastic wrap and set aside to rise at room temperature for about 1 hour. Till dough swirls thicken and the pieces have grown together.

8. Position rack in lower third of oven and preheat oven to 350. Place pans on sheet pan to catch any overflow. Bake about 30 minutes, till the tops are deep brown and firm to touch. If using brown sugar on bottom, it shouldbe a golden amber color.

9, Remove from oven. Wait 5 minutes before inverting to a plate.

[CJMinick390]

Ok, now all hope of dieting is gone! But then again, I'm not on a diet.:D All these recipes should be compiled and issued as a book. It can join the music CD and other merchandise being developed to provide funding for the various activities of the I.A.C.O.J.

[Ohiovolffemtp]

I make no pretense to Sherry's greatness, but this recipe has been well received at many stations:

Ingredients:
[list=1]
1 pound bacon - bulk bacon is fine. Normal thickness works better than thick sliced.
3 pounds ground chuck. You can substitute other ground meat, especially venison if you can get it.
4 medium (~15 oz.) cans crushed tomatoes or tomato sauce.
1 small can mushrooms - or large handfull of fresh mushrooms.
Approx. 4 cups water.
Spices: garlic, Italian spices/oregano, salt, pepper, dried onions.
[/list=1]

Directions:
[list=1]
Fry bacon until crisp in bottom of large metal sauce pan. Remove bacon and drain on paper towels. Leave bacon grease in bottom of pan.
Brown ground meat in bacon grease. Turn frequently and break into very small pieces. Continue until fully browned.
Drain ALL fat from pan. Or, prepare meat in deep frying pan & scoop meat into sauce pan with slotted spoon. Actually makes sauce pretty low fat.
Mix tomatoes, water, and meat in large pot on low-medium heat.
Dice mushrooms & add to sauce. Pour liquid from canned mushrooms into sauce if available.
Add spices (this is all approximate - this is where I start & add further to taste): 3-4 tablespoons garlic, 1 1/2 - 2 tablespoons Italian seasoning/oregano, salt & pepper to taste, dried onions or diced onions as desired.
Crumble crispy bacon into small pieces & add to sauce.
Simmer for at leastt 30 min - longer is better, adding water & spices as desired.
[/list=1]
Serve over spaghetti with LOTS of Parmesan cheese. Sides of garlic bread & Caesar salad are nice.

Serves 6-8. Holds up nicely when interrupted by calls.

[superchef]

Ohiovol_ff

I make no pretense to Sherry's greatness

Thank you for the compliment but I am just me not great.
Your recipe is outstanding. Give yourself more credit. You have to work where a call could come at any time and you have to drop dinner and run. That is greatness. And that applies to all here.

Stay safe. Take care all.
:) ;) :D

[E229Lt]

The true firehouse meal must include a sauce or gravy for the quick reheat of the meal. Following promotion, I was banished from the kitchen and relegated to paperwork. Remembering where I came from, I understood the kitchen stove is off limits to the officers.

However, I have retained a vast knowledge about the production of many of the liquid heaters. Never bagged, canned or condensed.

[superchef]

E ngine Lt
The true firehouse meal must include a sauce or gravy

Thanks for the tip. I have plenty of those to share. I promise no bagged, canned or condensed will ever be in my meals. :D

[bfpd36]

*Note to self...Eat lunch before entering this thread!*

Now I have to eat lunch AND go to the grocery store!

Great recipes.....Please keep up the good work!

[superchef]

bfpd36

You should probably eat lunch before you enter the "Attention all members of the IACOJ" thread also, as I post my menus and meals there. Then I come over here and post recipes. I try to do my part to keep eveyone happy.
:D ;)

[Grit76]

This thread reminds of the culinary genius in my hose house that forgot to take the plastic top off before baking his pot pie. We all know the consistency of the resulting plastic soot that deposited itself on the kitchen walls.

He eventually returned to NY.

:D

[leatha4eva]

How about some dorm room recipe suggestions for us college bound baby jakes? Remember, no open coil cooking appliances!(damn fire codes!)

-steve

P.S. hmmm, peanut butter and jelly sandwich could become a staple next year.

[superchef]

leatha4eva
How about some dorm room recipe suggestions for us college bound baby jakes?

Steve, Absolutely.I have to look out for the baby jakes. You are the future crusty jakes. You at least have a fridge and a micro in your room I hope?

:)

[superchef]

Double Chocolate Muffins

Yield: 12 muffins

Chocolate truffle filling

3 ounces semisweet chocolate (finely chopped)
1/3 cup plus 1 tablespsoon heavy cream
1/2 teaspoon vanilla extract

Chocolate Muffins:

1 cup all-purpose flour
1/2 cup alkalized cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 tablespoons sour cream at room temperature
1 large egg. lightly beaten at room temperature
6 tablespoons unsalted butter, melted and cooled
2/3 cup granulated sugar

1. Make filling: Place chocolate in medium bowl. In small saucepan, bring cream to boil. Pour over chocolate and let stand for 30 seconds to melt chocolate. Stir until chocolate is completely melted. Stir in vanilla. Scrape filling into small plastic container and cover with plastic wrap. Freeze filling at least one hour (or up to 3 days) till firm.

2. remove fillings from freezer. Using spoon, scrape up enough filling to form 3/4" ball. Place on plate and repeat with remaining filling to form a total of 12 balls. Loosely cover plate and return to freezer.

3.Make muffins: Preheat oven to 350. Lightly spray 12 muffin cupps with vegetable or canola spray.

4. In medium bowl, sift together flour, cocoa, baking powder, baking soda and salt. Set aside.

5. In medium bowl, whisk together sour cream, egg, butter and sugar until combined.

6. Make well in center of flour mixture, add sour cream mixture and mix just until combined. Fill each muffin cup 1/3 full with batter. Place frozen truffle on top of batter. Spoon remaining batter on top of muffins making sure truffles are covered.

7. Bake 15 minutes or until toothpick inserted into batter part of muffin comes out clean. Cool 5 minutes in pan before removing.

:D your chocolate rush for the night ;)

[superchef]

LINGUINE WITH CHICKEN AND SUN DRIED TOMATO DRESSING
(4 SERVINGS) CAN EASILY BE DOUBLED

1/2 cup plus 1 tablespoon extra virgin olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, minced
1/4 teaspoon sugar
1 cup chopped red onion
1/2 cup chopped drained oil packed sun dried tomatoes
3/4 cup sliced fresh basil ( if using dry 6-8 tablespoons)
4 skinless boneless chicken breasts
1/2 cup low salt chicken broth

freshly cooked linguine

Whisk 1/2 cup oil, vinegar, garlic, and sugar in bowl to blend. Whisk in onion, tomatoes, and 1/4 cup basil. Season dressing with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium high heat. Sprinkle chicken on both sides with salt and pepper. Add chicken to skillet. Saute till brown, about 3 minutes per side. Add broth, 1/2 cup dressing and 1/4 cup basil and bring to boil. Reduce heat to medium low; simmer uncovered until chicken is cooked through about 3 minutes.

Transfer chicken to a work surface. Slice thinly.
Divide pasta between plates. Top each with 1 sliced chicken breast. Spoon juice over top and garnish with remaining basil.

[NJFFSA16]

From "Oliver"

FOOD GLORIOUS FOOD
Food, glorious food! Hot sausage and mustard
while we’re in the mood, cold jelly and custard
pease pudding and save-loys, what’s next? is the question
rich gentlemen have it, boys, in-dye-gestion

Food, glorious food! We’re anxious to try it
three banquets a day, our favourite diet
just picture a great big steak, fried, roasted or stewed
oh, food, wonderful food, marvellous food, glorious food!

Food, glorious food! Don’t care what it looks like
burned, under done, crude, don’t care what it cooks like
just thinking of growing fat, our senses are reeling
one moment of knowing that full up feeling!

Food, glorious food! What wouldn’t we give for
that extra bit more, that’s all that we live for
why should we be fated to do nothing but brood-
-on food, wonderful food, marvellous food, glorious food!

[jiffy911]

LMAO!!!!! :D :D :D
Not bad, NJ!
You're a poet!
And I'll betcha didn't know it!
Then you took the time
To make a little rhyme,
And all of a sudden Poof!
You're the next Dr Seuss.
So here's a little pat on the back,
To tell you that talent you do not lack.
And now it's time for me to go to bed,
With visions of Superchef's treats in my head.
So for now I bid farewell,
When I'll be back, no one can tell.

Sorry, I know it's off topic but I couldn't resist. :)

[superchef]

NJFFS

Great post. :D :D brought a smile to my face this morning. Thanks.

jiffy911

There is just too much undiscovered talent here. I see you are a bit of a poet yourself. :D

[leatha4eva]

Whats a "fridge"? lol Yes, I will have a fridge, and a microwave.

-steve

[E229Lt]

superchef,

Chocolate Muffin Shortcut:

Freeze filling in ice-cube trays. Then drop one cube in each muffin.

Sorry, I miss the stove;)

[superchef]

E ngine Lt.

That is a great idea. If you decide not to make muffins, you will have one very good popsicle if you stick a wooden stick in it before putting it in the freezer.

You can come cook with me anytime you want to. ;)

[FlyingKiwi]

Fast to do, and just about fool proof.

125g flour
150g (6 oz) Sugar
1 cup Coconut
1 cup Rolled Oats
100g (4 oz) butter
1 tablespoon golden syrup
1/2 teaspoon Bicarb of Soda
2 tablespoons boiling water

Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve Bi-carb Soda in the boiling water and add to butter and golden syrup. Make a well in the centre of flour, stir in the liquid.

Place in spoonfuls on a greased tray. Bake 15-20 mins at 180 degrees Celsius/350 Fahrenheit.

Originally thought to come from Australian and New Zealand Army Corp troops stationed at Galipoli during WWI. They store well and taste great.

[bfpd36]

Super Chef

Thanks for the warning! :)
After eating lunch and making a grocery run, I tried your Marinated London Broil with Lemon and Garlic.
It was a HUGE hit! I did add a little extra garlic and some red pepper, but either way, it was VERY tasty!!!

Keep up the good work.

I was going to try the peanut butter and Jelly recipe, but I am afraid that one may be too advanced for my kitchen.;)

[superchef]

bfpd36

You are very welcome. Glad you enjoyed it. I love garlic, you can never have enough, but some people do not like a lot. Red peppers are also one of my fav's.

take care


;)

[manofire2]

Superchef

Why don't you put together a "Crusty Cook Book" with your recipes and others sent to this thread. We could distribute it through the IACOG web site and donate all procedes to an appropriate firefighters charity like MDA.

You could be our Fire Chef, contributors Deputy Fire Chefs, battalion chefs etc.

[FlyingKiwi]

At least they taste great when cooked.

[MalahatTwo7]

Even my wife laughed at that one, Kiwi! :D

[superchef]

Kiwi

Very funny. Great way to start my day, seeing one of your posts. ;)

man-o-fire2

Great idea. I know there are a lot of great firehouse chefs out there with good ideas. Post your recipes. I seem to remember someone said he had a great pesto recipe and there was also a bread recipe but I can't find the posts to see who had them.

Take care everyone. stay safe. ;)

[NJFFSA16]

Eggs-actly the humor I was looking for! You guys rule the roost!:D :D

[NJFFSA16]

Impressive site!

http://www.firehousechef.com/

[NJFFSA16]

VITELLO LOMBARDI-GUISEPPE

INGREDIENTS:

1-2 Lb. Thin Sliced (WHITE)Veal (works w/chicken)

1 LB White Mushrooms

4-6 Cloves garlic

4 Roma Plum Tomatoes (Fresh)

1.5 Tbs. {Fresh dried Oregano} (Not Bottled Type)

3/4 Cups Chicken Broth (Pref. Defatted)

1 Cups Italian Pin. Gr White Wine

1-2 Tbs. (Good) Balsamic Ving.

1 Teaspoon Salt

8-10 Oz Fresh Mozzarella Cheese

1 Cup Flour

2-3 Teaspoon Cajun Seasoning

3- Tbs Marsella Wine

3- Tbs Whipped Butter


DIRECTIONS:

“VITELLO LOMBARDI – GUISEPPE by Captain Beniamino V. Ricciardi ------------------------------------------------------------------------------------- Mix Flour & Cajun Season, well, Pound veal with meat hammer, using 1st “flat side”, then spiked side until well tenderized and thinned! Dredge thinned veal through flour & seasong mixture (set aside) Pre-cut Mushrooms & tomatoes (both quartered) then slice only tomatoes! Place garlic cloves on board and smash w/ meat hammer,, remove all peels, and chop to a semi-course consistency. Next take 2-3 stems of Oregano and pulverize removing all stems. Heat large frypan over semi-high heat, when hot add 2-3 tbspn Extra Vir. Olive Oil, when heated place dredged veal into hot oil and brown both sides, remove from pan and set all aside! In same pan add quartered mushrooms and brown same, remove from pan, deglaze pan with 1/4 cup of white wine & 2 tbspn of balsamic vin. Place veal back into fry pan, arrange so to layer bottom pan, add 1/4 cup chicken broth, add balance of ingredients (tomatoes) (garlic) (browned mushrooms) (oregano) (salt) cover and simmer over med. high heat, checking often, as liquid reduces add balance of wine, chicken broth, reduce second time, add 1/4 cup of water reduce add water again, un-cover when reduced by 1/3 and have light brown sauce and semi thickened state, ADD Marsella wine into sauce with butter, thicken then shut heat add slice mozzarella on top of veal allow to soften serve with browned braised potatoes o


Recipe by Firefighter: Captain Ben Ricciardi (Ret) - Newark

[JimMccarthy]

Doggone it! I KNEW I should have waited until after lunch to lok at this thread.
I whole heartedly agree with putting together a cookbook and selling it from the Jakes website.
Keep up the good work, all. And I will keep the printer busy making heard copies of the recipes.

Jim Mc RN-C, FF/EMT

Not crusty (yet) but OLD and probably close to being a "Jake"

[Temptaker]

Well I am making pie today, thought I would pass on the recipe, since it seems to be a hit :D

If you opt for making your own pastry, make the pastry FIRST. I usually make a latice top for this pie, (takes a lot more time)but you don't have to.

Strawberry Rhubarb Pie

Pastry (one covered 9" pie)

Using a rubber spatula, mix in a large bowl:
2 1/2 C flour
1 tsp white sugar or 1 Tbsp powdered sugar
1 tsp salt
ADD: *Keep these in the fridge until you are putting them in*
1/2 C solid veg shortening
1/2 C unsalted butter
Break the shortening/butter into chunks, then add it to the flour mixture. Cut the fat into the dry ingredients by chopping with a pastry blender or two knives in opposite directions. Periodically stir dry flour up from the bottom of the bowl, and scrape the sides. When you are done, some of the fat should be pea sized lumps, the rest should be grainy like coarse crumbs. The mixture should seem dry and powdery, not pasty or greasy.

Drizzle over the flour mixture:
1/3 C plus 1Tbsp Ice water *the key to flaky pastry is keeping the ingredients cold so pockets form when it is cooked*
Using the rubber spatula, cut with the blade side until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together you have added enough water, if they do not, drizzle over the top:
1 to 2 Tbsp Ice water
Repeat the above process with the spatula, then press with your hands until the dough coheres. The dough should look rough not smooth. Divide the dough in half, press each half into a round flat disk, and wrap tightly in plastic. Refrigerate for at least 30 min, preferably for several hours, up to 2 days before rolling out. Can be frozen for 6 months, but must be thawed completely before attempting to roll out.

Use a large clean work space to roll the dough. Something that will keep it cold is preferable. DO NOT roll it out right next to the oven if the oven is on. If the dough has been in the fridge for more then 30 min let it sit out until firm but pliable (like modelling clay), before rolling.

Lean into the pin, not down onto it, rolling it out from the center in all directions, until you have a 13" circular piece of dough. If it is rolling irregularly, cut it in half and overlap the pieces so it is more circular and continue to roll it. You want to try to handle the dough as little as possible. Once the desired size is achieved, transfer the dough into the pie pan, pat it into the pan and trim the edges to have a 3/4" over hang. Cover it and refrigerate again.

Do the same thing to the other disk for the pie top (12" for the top). If you want to make a lattice, cut the top into strips, and form it on a piece of plastic or wax paper, NOT directly onto the pie. You can either 'weave' the lattice (one over one under) or just lay the strips on top of each other forming a grid, press the connections together slightly. Cover and refrigerate.

Pie ingredients
Pre-heat oven to 425F use a rack in the lower third of the oven.
Without peeling, cut into 1" lengths:

2 1/2 - 3 C Rhubarb stalks (3/4 - 1 1/2 lbs) try not to use stalks larger then your thumb.
2 1/2 - 3 C Strawberries hulled and halved length wise
Combine with:

1 C sugar
1/4 C quick-cooking tapioca or cornstarch (Use cornstarch for lattice pie)
1/4 tsp salt
Let stand for 15 min, stirring occasionally. Pur into the bottom crust and dot with:

2 Tbsp unsalted butter, cut into small pieces
Brush the overhannging edge of the bottom crust with cold water. Cover with the top crust, and seal the edge, trim, and crimp. If using a closed top crust, cut steam vents. Lightly brush the top of the pie with:

Milk or cream
Sprinkle with:

2 tsp sugar

Bake the pie for 30 min. Slip a baking sheet underneath the pie, and reduce the heat to 350F, and bake until thick juices bubble through the vents or out the lattice, 25 to 30 minutes more. Let cool completely on a rack before serving. (can be cut slightly warm if you want ice cream on it, but if you cut it hot, it will be a big sloppy mess)

This pie should be eaten the day it is baked (not a problem in a fire house), it can be stored at room temp for up to 1 day.

[CJMinick390]

More fine culinary masterpieces to try! Guys, we need a "smacking the lips" smiley.

[superchef]

Turkey Mozzarella Burgers with Tarragon-Dijon Gravy

4 servings

1 cup shredded mozzarella cheese
1/4 cup finely chopped green onion
1 1/4 pounds ground turkey
salt and pepper to taste
(and garlic if you dare)

1 1/2 tablespoons butter
1 cup low salt chicken broth
1 1/2 teaspoons Dijon mustard
1 teaspoon tarragon

Mix cheese and onions together.
Mix meat and seasonings.
Shape into 8 portions. Place 1/2 cup cheese on tops of 4 patties. Top with other pattie and seal at edges to enclose cheese mixture.

Melt butter in skillet. Add burgers and cook till done and cheese is melted about 4-5 minutes per side.

Remove patties when done. Add broth, mustard and 1 teaspoon tarragon to skillet. Boil till gravy has reduced enough to coat spoon (about 5 minutes)

You could also use ground veal or beef.

[superchef]

man-o-fire2

You put a good idea in my brain (the "Crusty" CookBook!) Here is a thought. Let me know what you think. Once we have enough recipes (I am thinking around 150 or so), I can put all the recipes in a nice formatted word document, scan in it to my computer and we can have it on the IAJOC site. I would like to see all the money donated to a worthy firefighters charity but there are a number of good ones, if someone wants a copy of the book, he can make a donation to the FF charity of his choice and I will send him the PDF copy. I even went further on this and thought that as we get new recipes, those who already have a copy of the book will get free updates. And, we can just add them to the already exisitng book so it will have new recipes always being added. This keeps costs down and yet makes it all available in a format anyone can open and read and they can print their own copy up.

Ok, bash away.


:D

[superchef]

Skillet-Browned Potatoes with Dill
(8 servings)

3 lbs fingerling or red baby pototoes, scrubbed

5 tbsp butter
2 tbsp chopped fresh dill

Place potatoes in pot of water and bring to boil. Cover partially and cook just till they are tender about 15 minutes. Drain and cool. Refrigerate for 4 hours. (ok I know you may not be able to do this in a station but make them at lunch time when you are making lunch and then put them in the fridge and they'll be ready by dinnertime. )

Cut potatoes in half. Melt butter in skillet over medium high heat. Add potaotes cover skillet and cook till potaotes are brown, stirring occasionally, about 10 minutes. Season with salt and pepper (fresh ground if you have a mill). Add dill, toss to coat. Serve.



:)

[superchef]

Sweet Potato Parmesan Gratin

(8 to 10 servings)

1 1/2 cups chicken broth
4 tsps all purpose flour
2 tsps chopped fresh rosemary
salt and pepper to taste
3 lbs red skinned sweet potatoes (yams) peeled, sliced thin
1 1/2 cups fresh grated parmesan cheese (about 4 1/2 ozs)

Heat oven to 350. Butter 13 x 9 glass dish. Whisk broth, flour rosemary salt and pepper to blend in large saucepan. Bring to boil whisking frequently. Add potatoes and bring to boil. Transfer half of potato mix to dish. Sprinkle with 3/4 cup cheese. Top with remaining potato mix. Cover and bake 30 minutes, Uncover, sprinkle with remaining cheese. Continue baking until potatoes are tender and top browns, about 35 minutes.

[Temptaker]

Superchef,

I like the idea. If you don't have the software to write PDF, I have it here, let me know. :)

[JimMccarthy]

Doggone good idea, SuperChef. I'd be the first on the block to donate.

BTW, If accepted as a member of the IACOJ, I would like to be appointed as your Sous-Chef or Saucier. I trained for a time as a chef prior to going into the nursing profession (go figure!)

Keep Safe, All

Jim Mc RN-C, FF/EMT

Not so Crusty, but OLD!

[E229Lt]

More fine culinary masterpieces to try! Guys, we need a "smacking the lips" smiley.

working on it

[CJMinick390]

Can't wait to see it.

[superchef]

Temptaker
Thanks. I have the software.

JimMccarthy
Sounds good to me. I could use a good Sous-chef to help.

I can't wait to see the "smacking the lips smiley".

[superchef]

Flourless Peanut Butter Cookies

Prehaet oven to 350. Spray cookie sheets with cooking spray.

1 cup peanut butter
1 cup sugar
1 large egg
1 tsp baking soda

Beat peanut butter and sugar together until well combined. In small bowl lightly beat egg and beat into peanut butter mixture with baking soda until combined well.

Roll level teaspoons of dough into balls and arrange on cookie sheet about 1" apart. Flatten with fork, making a crosshatch pattern. Bake in middle of oven till puffed and golden brown, about 10 minutes.

Tip: Use 2 cookie sheets. Always put dough on a cooled cookie sheet to keep it from spreading too fast.

makes about 50-60 cookies

[jiffy911]

Superchef--just wanted to tell you that the chocolate muffins are out of this world!!!!! :p (that smiley is the closest we can come to "smacking the lips" for now. LOL)

[superchef]

Jiffy911

Thank you. :)

Tanker5117
I found the post. You make a great loaf of bread. Please post your recipe. I love to bake and can never have enough different bread ideas.

Truck6alpha

I belive you have a pesto recipe sir! :D

You could of course both just come here. Tanker can make the bread, Truck6 the pesto and I'll make the main course.

;)

[Temptaker]

In honour of Chief Reason's love for Chili

Black Bean Chili
Serves 8

2 C dried black turtle beans, soaked overnight
1 bay leaf
3 Tbsp corn or peanut oil
3 Medium yellow onions chopped to 1/4” size cubes
4 Cloves of Garlic, coarsely chopped
1/2 tsp salt
4 tsp each ground Cumin, dried oregano leaves, paprika
1/2 tsp cayenne pepper
1/4 C ground red chili
1 1/2 lbs diced canned tomatoes, undrained
1 – 2 tsp chopped dried or canned chipotle chili or jalapeno
1 Tbsp rice wine vinegar
1/4 C chopped cilantro

Garnish:
Grated Muenster cheese (or personal favorite)
Diced fresh or canned green chiles
Sour cream
Cilantro

Drain the soaked beans and put them in a dutch oven. Cover them with fresh water by a couple of inches, add the bay leaf, and bring to a boil. Lower the heat and simmer, uncovered while you prepare the rest of the ingredients.

Heat the oil in a large skillet over medium heat and sauté the onions until soft. Add the garlic, salt, cumin, oregano, paprika, cayenne, and ground chile and cook for 5 minutes. Add the tomatoes with their liquid and 1 tsp of the chipotle chile.

Simmer 15 minutes, then add the mixture to the beans. The beans should be covered with an inch of liquid; add water as necessary to cover. Continue cooking the beans slowly until they are soft, an hour or longer. Keep an eye on the water leve and add more if necessary to keep the beans well covered.

When the beans are cooked, taste them. They may need more chipotle. Season to taste with vinegar, additional salt, and cilantro. Serve the chili in deep bowls over a mound of grated cheese and add the garnishes to the top.

Warning: This Chili is EXTREMELY hot
Light Em Up Chili
Serves 12

4 lbs boneless chuck roast
2 lbs boneless pork, or game meat (best with venison)
2 C beer (de-alcoholized is fine)
1/2 C Coca-Cola (not diet)
4 Med. onions chopped coarse
5 cloves Garlic minced
4 C Crushed canned tomatoes
1 C each Green and Red Bell pepper
6 Ancho peppers dried & chopped
6 Jalapenos peppers seeded & diced
2 tsp Salt
2 tbsp Tabasco sauce
1 tbsp Cayenne flakes
1 tsp All Spice (optional)
4 tbsp Cumin
2 tbsp Cilantro fresh chopped
2 tbsp Peanut or corn oil

Cut meat into 1/4" cubes. Heat the oil in a dutch oven or other large pot, on Medium until it bubbles but isn't smoking. Add: onions, garlic, meat cubes, and 1 T of cumin. Cook the meat until it's browned. Add remaining ingredients EXCEPT for 1 tbsp cumin. Cover and cook on Low Heat for 35 - 45 minutes, stirring often. Uncover and cook for 20 minutes more. Add the remaining cumin, stir and serve.

[tanker5117]

Its late, I am home, kids are asleep, I am getting ready for bed, but, I have to wipe the drool off my keyboard.....again.



Good night, before I drench my computer.:rolleyes:


PS. Superchef, as soon as I can look for it, I will send you my bread recipe.
:p

[hfd66truck]

Tanker....a suggestion.

Place a dishtowel over your hands and the keyboard prior to opening this thread.

I now have to find paper for my printer so I can make the "printer friendly" version appear in real life....and get down to some serious cooking.

Stand back Emeril...I am on the loose........


PS

Is it ok to serve chicken if its still pink in the middle:D

[tanker5117]

hfd66truck, I tried using a dish towel, but the wife yelled at me for using all of her dish towels.

As far as the chicken goes, the more you cook it, the better. salmenella {sp?} don't want to get that.

[hfd66truck]

.............:rolleyes: ..................

[superchef]

hfd66

A note about the chicken. You should cook it till there is no pink inside. Something great to use to test whether or not your meat is done is an instant read thermometer. You can buy one at any place that sells kitchen gadgets (Crate & Barrell, Williams Sonoma). They are not that expensive and they are a great way to ensure that your meat is thourghly cooked (probably even better if you have a run and have to leave the food and come back.)

If you want, I'll post the internal reads that meats should show when they are done.

[superchef]

Breakfast

Soft scrambled eggs with mushrooms, herbs and smoked salmon

Fresh warm from the oven mini peach muffins

Slices of fresh melon, strawberries, grapes

Skillet roasted potatoes with dill

:D

ps dishtowel included

[tanker5117]

Superchef, I am TRYING to lose weight. Actually, with all the drooling, I think I am succeeding. :D

[EastKyFF]

Before I got married, I was quite the bachelor cook. But don't take my word for it. Here's a classic of mine from the pre-7/18/98 era.

Bologna sandwich au rotten

Two slices non-green bologna
One slice non-crusty cheese
Two slices non-moldy bread
Three sputters non-stagnated ketchup

Place one slice bread on plate or, if none clean, on left hand. Place bologna on top, then add all three sputters of ketchup. Top with slice of cheese and second slice of bread. Feeds one.

[superchef]

Tanker you are more than welcome to join me in the gym. I'll help you work off those extra pounds. :)

[CJMinick390]

EastKYFF,

Brings back memories of my college days. In a pinch and with enough beer, the bolgna can be a little green around the edges, and you can still get by.

[superchef]

Roast Chicken with Rosemary-Orange Butter
4 servings

3 shallots
6 tablespoons butter, room temperature
4 teaspoons minced fresh rosemary
1 tablespoon grated orange peel

1 7 pound roasting chicken

1 medium onion, chopped
baby carrots ( maybe dozen or so)
2 stalks celery chopped

3/4 cup dry white wine
1 1/2 cups chicken broth

Heat oven to 400 F. Mince 1 shallot, mix with butter, rosemary, and orange peel. Season with salt and pepper.

Pat chicken dry. Using fingers loosen skin from chicken breasts, legs and thighs. Rub inside of chicken cavity with salt and pepper. spread half of rosemary-butter under chicken skin. Tie legs together to hold shape. Spread remaining butter over chicken. Sprinkle with salt and pepper.

Place a wire roasting rack inside of roasting pan. (V-shaped is best or flat if you have one). Add vegetable. Chop shallots, add to pan. Place chicken breast side down (if using rack). Roast about 30 minutes till skin is pale golden brown and begins to crisp.

Remove from oven. Using large kitchen fork insert into chicken cavity and turn chicken breast side up. Roast until done (should register 180F on thermometer inserted into innermost part of thigh) About another 1 hour and 15 minutes.

When done, remove to platter and tent with foil to keep warm. Using same roasting pan over medium heat, add wine (if using) and simmer till most of wine evaporates, (About 5 minutes), add chicken broth. Simmer till reduced scraping up browned bits. (about 5-6 minutes). Strain into glass dish, discarding solids and skim fat from top. Season with salt and pepper.

Serve with chicken.

You can also add small potatoes to the roasting pan. Any herbs will work great here. Another option is to use tarragon with the butter (no orange peel). Slice a lemon and throw it in the cavity. And the rest is the same.

Sherry

[PrivateJoker]

4 Eggs
2 Tblsp Confectioners Sugar
Pinch of Salt
1 1/2 cups of Milk
1 Lemon
12 Slices Hawaiian Bread

Beat eggs, confectioners sugar, salt, and milk. Grate lemon and stir into egg mixture. Melt 1 Tblsp of butter on a 10x13" pan under the broiler for every 6 slices. Dip bread, place on pan, broil til brown. You'll never have your breakfast any other way!!!!
:D

[superchef]

Warm Sauteed Tomatoes

2 tbsp extra virgin olive oil
garlic cloves (as many as you like)
4 large tomatoes sliced 1/2" thick
fresh basil, sliced into strips

Heat oil in pan. saute garlic cloves till they sizzle, about 2 minutes. Add tomato slices and turn to coat. Sprinkle with salt and fresh ground pepper. Saute about 2 minutes. Top with basil and serve.

Use fresh ripe firm tomatoes.

* Heirlooms would be great when they come into season (soon) Mixing red, yellow, green would make a healthy colorful side. :D

[superchef]

Private Joker

Sounds like a great quick breakfast. :D

[LadyCapn]

But what is Hawiian Bread? :confused: :confused:

[superchef]

LadyCapn

It is usually sold in grocery stores and is a sort of sweet dry round loaf bread. If any of your stores had it it would probably be in the section for breakfast breads. from what I remember that is what it is, but I could be wrong).

[superchef]

Chicken Piccata

for sauce:

1 1/4 cups chicken stock or broth
1/3 cup dry white wine
1 tbsp all purpose flour
2 tbsp water
1 tbsp unsalted butter
1 tbsp fresh lemon juice
2 tbsp chopped fresh flat leaf parsley

for chicken:
8 boneless skinless chicken breasts
salt and fresh ground pepper to taste
1 lemon sliced thin

Make sauce:
Boil stock and wine (if using otherwise increase liquid) until reduced by about half (to about 3/4 cup) about 3 minutes.

Whisk flour and water together and whisk into stock. Boil, stirring, 1 minute, remove from heat, stir in butter, lemon juice and salt and pepper to taste. Keep warm.

Lightly oil grill pan, heat over high heat. Season chicken with salt and pepper. Grill chicken till done about 3 or 4 minutes per side. Remove to platter. Grill lemon slices until lightly browned, about 1 minute per side. Stir parsley into sauce and pour over veal.

*** A great side for this****

Cook fettuccine noodles (or any wide noodle). Drain and toss with fresh chopped chives, salt and pepper and a little butter.

Make a salad of mixed baby greens, tomatoes, mushrooms, bell peppers toss with a vinegarette and you have a great meal.

[tanker5117]

Puffy pancake.

Oven at 425 F
Stove top at medium
1/2 cup flour
1/2 cup milk
1/4 cup suger
2 eggs, room temp.
4 tsp butter

mix flour, milk, suger and eggs in bowl.

melt butter in large cast iron skillet.
pour batter in skillet for about 1 minute.
place in oven for about 12 minutes.
pancake will puff up nicely and turn golden brown.
remove from oven and turn over onto plate.
splinkle with powdered suger, enjoy.

[JimMccarthy]

King's Bread is the brand around here.
Gooooooooood stuff!

'Course, after last night's fire, I GOTTA lay off the good food for a while. Having trouble hooking the gut belt!

Working on my "Low-Fat" sauces,

Your Semi-official IACOJ Saucier.:D :D

[bfpd36]

Hawaiin Sweet Bread

Can be used in bread machines (use the "light" setting)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup pineaple juice
1 egg
1/4 cup milk
4 tablespoons butter or margarine
1 teaspoon coconut or vanilla extract
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/3 cup sugar
1/2 cup potato flakes
3 cups bread flour
1 tablespoon vital gluten, optional
1 1/2 teaspoons rapid or quick yeast

One small can (6 oz.) or pineapple juice equals approximately 3/4 cup. Water m
ay be added to that if you don't want to open a second can. Orange juice may be
substituted for a slightly different flavor. This can be a high rising bread.

[superchef]

Tanker

That pancake sounds good. You could puree some fresh fruit and have a good sauce to go with it. :D

Bfpd

Thanks for that recipe. I have never seen one for that before (and I have a lot of bread recipes). All I remember is seeing it in stores, I think it was King's Bread ( in an orange wrapper I think. Yours sounds pretty good.


JimMccarthy

Ok. Semi-official saucier it is. (till we get an offical membership list!).

[FFsSignfOthr]

6 leftover baked potatoes with skin on (chilled for easier cutting)
tsp salt
tsp pepper
4 chopped green onions
2 cups shredded mozzerella
2 cups shredded cheddar
3 cups sour cream
1 lb cooked, crumbled bacon

Cut potatoes into 1" cubes. Layer half of potatoes in greased 9x13 casserole dish. Cover with half of sour cream, cheeses, bacon, green onions, salt, and pepper. Repat layers and bake at 350 for 25 minutes or until cheese is melted.

Similar to twice-baked potatoes, but easier.

[PrivateJoker]

This sounds sick and artery clogging.........but it's REALLY good!

1 8oz pkg spaghetti
1/2 c. Smart Balance Shortening (gotta cut corners somewhere)
1 lb. 4% ground beef
1 onion (I use minced dry about 1/4 c.)
1/2 c. wholekernel corn
1 can tomato soup
1 large can tomatoes (diced)
1 4oz bottle of mushrooms undrained
2 Tblsp Chili Powder (don't skimp on this:D)
2 tsp Salt
1/4 tsp pepper
1 tsp sugar

In a crock pot or dutch oven melt shortening. Cook spaghetti for 3 minutes in boiling water.....yes....3 minutes. Brown ground beef with onion, salt, salt and pepper. (Drain fat) Put half cooked noodles in pot, add meat, then dump everything else in. It should cook on low for at least 3 hours....4 to 5 is even better!!!!

If you'd like some Louisiana Garlic Bread to go with it:
Butter Bread
Spread Garlic Spread
Sprinkle with Parmesan (the bottled stuff not fresh)
And broil until brown!

Bon Appetitiee

[Adze39]

Superchef, you aren't gonna run out of recipes anytime soon, I hope?

[bfpd36]

Chef- You are thinking right about the King's bread. The recipe will give you something really close. The only thing I do that differs from the above recipe, is I use half coconut extract and half vanilla. I find that using all coconut extract overpowers all the other subtle tastes found in the bread. I have also been known to use almond and lemon extract in conjunction with the others.

And I was thinking...In honor of staybaaaack's return, do you have any lamb chop recipes? ;)

[superchef]

bfpd

Thanks. As for the return of our beloved Stayback, I do have some lambchop recipes. I'll post later.

Adze

Me. Run out. Never! :D

[PrivateJoker]

Crust:
1 1/2 cups of fine graham cracker crumbs
1/4 sugar
1/2 melted margarine
Mix crumbs, sugar, and margarine with fork. Press into 9" pie pan. Refrigerate at least 45 min better if overnight.

Chocolate Cream Filling:
1st:
In a sauce pan combine 2Tblsp margarine, 1 cup sugar, 1/3 cup flour, 1/4 tsp salt, and 1/4 c. + 2Tblsp Cocoa. Do not turn on heat before you put these in!!!! Now slowly add 2 cups nonfat milk and slowly raise heat. When all of milk is in the pan, wisk over medium heat until thick and bubbly then an additional two minutes. Take away from heat. Mix a small amount of mixture with 3 egg yolks then return mixture back to the pan. Heat an additional 2 minutes while wisking. After two minutes add an additional 2 Tblsp margarine and 1 tsp vanilla. Cover with wax paper so that the edges are completely covered. Cool to room temperature then transfer to the fridge for half an hour. Now....you can finally put in crust!!!! If you want whipped cream.....I'd add with each slice.

[superchef]

Garlic Coated Rack of Lamb with Cilantro Pesto
4 servings

3 cups (packed) fresh cilantro, rinse, pat dry
1/4 cup pine nuts, toasted
10 large garlic cloves
1/2 cup extra virgin olive oil
1 tbsp frsh lime juice


salt and fresh ground pepper
2- 1 1/4 lb trimmed racks of lamb

Finely chop cilantro, pine nuts and 4 garlic cloves in processor. With machine running slowly add oil in thin stream and process till almost smooth. Add lime juice. Seson to taste with salt and pepper.

Heat oven to 450 F. Finely chop remaining garlic cloves with 1 1/2 teaspoons salt and 1 teaspoon pepper. Place lamb in large roasting pan and rub mixture over lamb. Roast till thermometer registers 125 F (medium rare) about 25 minutes.

Cut lamb into chops. Stir pesto and serve over lamb.

[superchef]

Private Joker

The only rule about chocolate is you can never have enough recipes. Thanks to you and all the other great posters here. There are some great cooks out there in firehouse land. :)

[superchef]

Sauteed Mushrooms with Croutons, Chives, Shallots
4 side dish servings

1/4 cup unsalted butter
3 large shallots, finely chopped
12 ounces chanterelle mushrooms (or other small mushrooms, mix different types for a good mix of flavors)
2 tbsp Sherry wine vinegar

4 tbsp peanut oil
1/2 sourdough baguette, sliced thin and quartered
1/3 cup chopped chives

Melt butter in skillet over medium high heat. Add shallots, saute 2 minutes. Add mushrooms and saute till golden about 6-7 minutes. Add vinegar, stir 1 minute. Season with salt and pepper. Transfer to bowl.

Heat oil in same pan. Add baguette pieces and saute till golden (about 3 minutes). Add mushrooms and toss until heated through. Stir in chives. Season to taste with salt and pepper.

[superchef]

Berry Streusel Pie

Crust

(this will make enough for two pies)

2 1/4 cups all purpose flour
1 cup cake flour
1 1/2 tsps grated lemon peel
1/2 tsp salt
1/4 tsp baking powder
14 tbsps (1 3/4 sticks) unsalted chilled butter, cut into 1/2" cubes
6 tbsp (about) ice water
1 tbso apple cider vinegar

Filling

1 cup sugar
1/4 cup quick cooking tapioca
2 tbsp fresh lemon juice
5 cups assorted fresh berries ( raspberries, balckberries, blueberries)
Topping

6 tbsp (packed) brown golden brown sugar
6 tbsp whole almonds
6 tbsp chilled unsalted butter butter, cut into 1/2" cubes
4 1/2 tbsp old fashioned oats (not instant)
4 1/2 tbsp all purpose flour

For Crust

Combine first 3 ingredients in processor, blend 5 seconds. Add butter and blend, using on/off turns until mixture resembles coarse meal. Add 5 tablespoons water and vinegar. Using on/off turns, blend until mosit clumps form, adding more water if dough is dry. Gather dough into ball; divide in half. Wrao in plastic and chill at least 1 hour, up to one day.

[B]Topping/B]

Combine all ingredients in processor. Process till moist clumps form. Cover topping and chill.


Filling

Mix sugar, tapioca, and lemon juice in bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes.

Heat oven to 400 F. Roll out one ball of dough to 15" round on lightly floured surface. Transfer to 9 " pie dish. Trim overhang to 1".
Fold overhang under and crimp, forming a high standing edge. Freeze 20 minutes.

Spoon filling into crust. Crumble topping evenly over filling. Bake till crust and topping are golden brown and filling is bubbling. cover loosely with foil if topping browns too quickly. Bakig time is about 55 minutes.

[superchef]

Rustic Nectarine and Blackberry Tart

Roll out dough on lightly floured sheet of parchment paper.
Slide rimless baking sheet under parchment. Chill about 30 minutes, till dough firms slightly.



Filling and Baking

1/4 cup sugar
1 1/2 tsps cornstarch
4 medium nectarines, each pitted and cut into 16 slices
1- 1/2 pint basket blackberries
1/2 tsp vanilla extract

1 egg, beaten to blend (for glaze)
raw sugar crystals

Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and vanilla. Let stand until juices are released, stirring occasionally, about 30 minutes.

Heat oven to 375 F. Remove baking sheet from fridge. Let stand a few minutes to allow dough to soften if too stiff. Spoon fruit and juices into center of dough. Arrange in even 10" diameter layer in center. Brush 2" border( edge) of dough with egg. Lift about 2" of dough border and pinch to form a vertical seam. Continue around edges of tart pinching seam every 2" to form a standing border. Fold border over fruit. The center 6" or so of fruit is uncovered. Brush egg glaze over folded border. Sprinkle with raw sugar.

Place sheet in oven and bake till golden brown and filling is bubbling about 55 minutes.

This is not that hard and it looks great. Vanilla ice cream optional.

[tanker5117]

Stayed home all day, hurt my back last night. I slipped on some wet steps, pulled muscle. Just lay in bed most of the day. Feeling better now, decided to go online, check some posts, now I have to clean the keyboard again of drool. These all sound so good. Well time for my motrin. :p

[superchef]

tanker
Hope your back is better. Take care. :)

[tanker5117]

Superchef, Thanks for the concern. It was my fault. I left my bike outside last night. Around 4:30AM, my wife woke me up, aying it was raning. I remembeed I let my bike out and her car window open. I closedto window, but when I was moving My bike to under the deck, I slipped on the steps. I felta pop in my back. Doctor said just a pulled muscle and put me on muscle relaxent. should be ok soon.;)

[superchef]

All I can say is "Ouch".

I've hurt my back before so I know what a pain it is and how painful it is. All the best that you are back in action soon.

At least I can make you smile with my recipes. :D

[tanker5117]

And drool. I thing I am going to need a new keyboard soon. :D

[superchef]

But that's my job. Keep everyone happy and smiling and drooling.

:D :D

[CJMinick390]

Ok, it's time to buy stock in key board companies. At the rate Tanker is destroying them, the market for key boards should be taking off!:D

[FFsSignfOthr]

Smooth-as-Silk Fudge
2½ lbs Milk Chocolate
1 pint vanilla ice cream
Chopped walnuts (optional)

Soften ice cream. Add nuts. Melt chocolate and blend into ice cream. Pour into a buttered 9x13 pan. Chill in the fridge until it sets.


I normally don't eat fudge because it's so sweet it "makes my teeth curl", but this stuff is SO smooth and creamy you just have to try it. Our office chocaholic said she'd make a batch and bring it in, but somehow it never got here :rolleyes:

[jiffy911]

Wow, that fudge sounds wonderful...thanks for sharing!

[superchef]

Marinated Sirloin Steaks with Peppercorns

3 tbsp coarsely cracked peppercorns (black, or a mixture of red, green, pink and black)
6 tbsp extra virgin olive oil
3 tbsp red wine vinegar
2 tbsp chopped fresh oregano
1 tbsp chopped fresh rosemary
3-4 garlic cloves (or more if you love garlic!) minced

4 sirloin steaks

Season steaks with peppercorns, pressing them into meat. In small bowl, combine olive oil, vinegar, herbs and garlic. Pour over meat and turn to coat both sides. Marinate 30 minutes room temperature or up to 2 hours in refrigerator. Grill to desired doneness, occasionally brush meat with marinade.

[superchef]

Pan-Seared Tuna with Lemon and Garlic and Pasta

Serves 4

1 12 oz tuna steak (1 1/2' thick)
3 tsp extra virgin olive oil
4 garlic cloves, minced

12 oz farfalle (bow-tie pasta)
1/4 tsp dried hot red pepper flakes
1 tbsp finely grated fresh lemon zest
2 tbsp fresh lemon juice
10 Kalamata (or other brine-cured black olives, pitted and slivered)
1/2 cup coarsely chopped flat leaf parsley

Heat oven to 400 F.

Pat tuna dry. Rub with 1/2 tsp oil and 1/2 tsp garlic and chill covered 20 minutes.

Heat (Oven-proof)skillet over high heat then add 1/2 tsp oil. Season tuna well with salt and pepper and brown, turning once about 5 minutes total.

Transfer skillet to middle of oven and roast till tuna is just cooked through, about 10 minutes. Flake into bite-sized pieces. Keep warm, covered.

Cook pasta, reserve 1 cup cooking water then drain pasta.

While pasta is cooking, cook reamining garlic and pepper flakes in oil till garlic is pale golden, about 1 minute.

Toss pasta in bowl with tuna, 3/4 cup reserved cooking water, zest, juice, garlic, oil, olives and parsley and salt and pepper to taste.

If pasta is too dry add a little more of the reserved cooking water.

Serve.

:)

[tanker5117]

Superchef, please, I beg you, STOP. That one got the keyboard AND the mouse. I can't afford this much longer.:D

[superchef]

Tanker

I'm just trying to make you smile. I also bought stock in a keyboard company. :D

Hope your back is better.

[superchef]

Ravioli with Fresh Rosemary Sauce
(4 servings)


2 packages fresh vegetable ravioli (8-9 oz each)

2 tbsp extra virgin olive oil
1 large shallot, minced
4 large garlic cloves, minced
1 cup dry white wine
2 cups chicken stock
3 tbsp butter
6-8 Roma tomatoes
1/2 tsp fresh rosemary, minced

Saute shallot and garlic in pan till garlic is golden about 2 minutes. Add wine and deglaze (stir to get bits mixed in). Cook till reduced to 1/2 cup over medium heat. Add stock and cook till reduced by half. Remove from heat. Whisk in butter and add rosemary and tomatoes. Cool slightly. (5-10 minutes)

Process in blender to partial puree, leaving chuncks.

Serve over cooked ravioli.

Freshly grated pepper and Parmesan cheese to your taste.

:)

ps. this sauce will also go great with grilled chicken or lamb.

[tanker5117]

Superchef, you do make me smile, as well as drooling over those recipes. My wife is making me put saran wrap over the keyboard now.
My back is better, Thanks.

[bfpd36]

Now that I have cooled off from superchef and adze's conversation in another thread ;) ....I have a question for our esteemed dietary engineer...
Would you cook your ravioli in the stock for added taste?

P.S.
Love your avtar chef! But now all I can see when I close my eyes is you in that hat!

[superchef]

bfpd

I'm happy that you have cooled off. Good thing we kept the really hot stuff in the PM's. ;)
As for the ravioli, if you buy the fresh made it does not need to cook that long. You do not want to overcook it. A few minutes in boiling water (or whatever the package says depending on what kind you buy). But after you cook it in boiling water and drain it, yes throw it in the sauce. I just like to plate my food and serving the ravioli with the sauce on in and then grating the cheese and pepper on top makes it look nice before it gets devoured. (of course I realize in a firehouse, when you have a few minutes to eat, you want to eat not look at a presentation. )

ps. the hat does look rather cute with all the red curls. you can always PM me too if you have questions. Always happy to help.

:D ;)

[Adze39]

Originally posted by bfpd36
Now that I have cooled off from superchef and adze's conversation in another thread ;)

Who me? :rolleyes: :cool:

[StayBack500FT]

Cheffie,

May I have the honor (or honour for all you danged Canadians) of adding a chili recipe that I cannot claim as a Stayback original?

2lbs. ground chuck
1 large sweet onion
1 cup celery, diced
1 qt V8 juice (sounds gross, but it is truly awesome)
1 (15oz) can tomatoes
1 (8oz) can tomato sauce
2 pkgs French's chili mix
1 clove garlic (diced)
1/2 green pepper (diced)
1 tsp sugar
1 (15 OZ) can of chili beans
1 (15 oz) can of kidney beans

Brown meat with onions and celery. Add remaining ingredients, except the beans. Boil for 1/2 hour. Reduce heat, add beans, simmer and stir for 1 hour before serving.

Some like it hot -- Add 1 Habanero pepper, diced. Stand by with extinguisher.

[superchef]

Stayback

The honour is mine sir. I am happy to see you back in the forums.

:D ;) The chili sounds good and hot.

[bfpd36]

B-B-Q Chicken Pizza

Ingredients

3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onoin


Directions
1 Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
2 Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

[jiffy911]

Now I am the world's WORST cook, I can't even make box muffind without screwing them up, but i promise this is totally foolproof, and very tasty with tortilla chips.
Enjoy!
Jen
~~~~~~~~~~~~
Dip-o de Nacho :D
Very easy!!!! Crock pot required

I lb ground beef
1 pkg taco seasoning
1 large block of velveeta
1 jar of salsa (usually just one of those medium size jars like you find in the chip aisle works fine)
1 cup of sour cream

Brown meat in skillet. Once meat is browned, mix in taco seasoning. In crock pot, on high heat, combine all ingredients. Stir occasionally, wait for it to melt, and enjoy! :)

[superchef]

I found a few new ones that I want to share. Hope you enjoy.

Grilled Raspberry Chicken Breasts

Marinade
3/4 cup pureed fresh or frozen unsweetened raspberries
1/4 Merlot
1/4 cup raspberry red wine vinegar
1/4 cup extra virgin olive oil
2 tbsp Dijon mustard
2 tbsp minced fresh mint
1 tbsp minced garlic (to taste, I would use more but I love garlic)
2 tsp grated fresh lime or lemon zest
salt and fresh ground pepper to taste

6 boneless skinless chicken breasts

In glass or ceramic bowl, combine all the marinade ingredients. Stir well and set aside. Rinse chicken under cold water and pat dry. Place chicken in marinade and turn a few times to coat. Cover and let stand at room temperature for up to 2 hours or in refridgerator (can be overnight).

Prepare the grill for moderate heat grilling. When fire is ready, lightly brush grill rack with oil. Grill chicken about 5 minutes. Turn and brush with marinade, continue cooking till done about another 4 or 5 minutes.

If desired return any remaining marinade to a boil and serve with chicken. Garnish with fresh raspberries, chopped mint and fresh lemon or lime slices.

[superchef]

Roasted New Potato Salad

3 lbs small new potatoes( preferable an assortment of re, white, yellow, purple if you can get them)

3 tbsp extra virgin olive oil
salt and fresh ground pepper

1 cup tiny cherry tomatoes (assorted colours if you can find them)
1 cup fresh made croutons
1/2 cup chopped green onion

1/4 cup freshly grated Asiago cheese


Champagne Vinaigrette

1/4 cup Chanpagne white wine vinegar
2 tbsp Dijon mustard
12 fresh basil leaves
3 garlic cloves 1/2 cup extra virgin olive oil
salt and fresh ground pepper

Heat oven to 350F.

In a bowl, toss potatoes with oil, add salt and pepper to taste. If any potatoes are too large, cut them in half. They should be bite size. Leave whole if small. Place in shallow roasting pan and roast, stirring occasionally until tender, about 30 minutes.

Cool completely when done.

Transfer potatoes to bowl. Add tomatoes, croutons, green onion and cheese. Toss well.

To make vinairgrette, in blender combine vinegar, mustard, basil, garlic till smooth. With motor running in steady stream, drizzle oil in and process till incorporated. Season with salt and pepper.

Toss dressing with potatoes.

[tanker5117]

Ha, I was ready that time. Caught the drool in a towel.

:D

[superchef]

Darn. I was hoping to catch you. My keyboard stock has fallen since you started using the saran wrap. Tanker, as always you make me smile. I am happy to know that I am brightening your night. :D

[NJFFSA16]

Originally posted by superchef
I am happy to know that I am brightening your night. :D

You brighten mine too! I feel much better when I consume fine food!

For you....A special toast with..."POP"...some Dom Perignon!

Bottoms Up! Cheers! Mahalo Nui!

[superchef]

NJFF

Thank you. :D ;) (insert blushing face here).

[bfpd36]

Super Chef,
That roasted new potato salad sounds awsome! I can't wait to try that one out...

Does your blushing face match your hair?;)

[superchef]

Bfpd

The blushing face comes pretty close to matching the red mane ;)

[superchef]

Warm Peach Turnovers
serves 6

Crust
1/2 cold unsalted butter
4 ounces cold cream cream, cubed
4 ounces flour (about 3/4 cup)

Filling
1/2 cup granulated sugar
1/4 cup water
2 peaches peeled cut into 12 wedges
2 tbsp fresh lemon juice
1/4 cup creme fraiche (or sour cream)

1 egg lightly beaten

crust

Using mixer or by hand combine butter, cream cheese and flour in bowl until it just comes together (it should have visible streaks of cream cheese). Remove from bowl, pat into disk, cover with plastic wrap and refrigerate for at least one hour.

filling

Cook sugar and water in medium saute pan for 10 minutes or until golden brown and caramelized. Do not stir sugar while it is over the heat or it may crystallize. Add lemon juice and cream fraiche and stir well. Gently stir the peaches into the sugar mixture, remove from heat and cool in pan. Remove peaches from pan when cool, reserving sauce.

to prepare the turnovers

Heat oven to 350 F.

Roll out dough 1/8" thick (on lightly floured surface). Cut into 12 2 1/2' squares. Place 2 peach slices on each square. Fold dough over peaches to form a triangle. Brush the very tip of dough with the beaten egg and press firmly to seal.
Brush tops of turnovers with egg and bake for 30 minutes or until golden brown. Cool slightly .

Serve on a plate, dust with confectioners. sugar if desired and drizzle the reserved sauce over top.



:D of course you could be daring and add some homemade Almond Ice Cream as an accompaniment.

[superchef]

Buttermilk Pancakes with Blueberry Compote

(makes about 18)

2 1/2 cups all purpose flour
1/4 cup sugar
2 tsps baking powder
2 teaspoons baking soda
1 tsp salt
2 cups buttermilk
2 cups sour cream
2 large eggs
4 tsps vanilla extract

3 tbsp unsalted butter


Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs, and vanilla in another bowl. Add to dry ingredients. Stir just until batter is blended but still lumpy.

Melt 1/2 tbsp butter on griddle. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles break on surface (about 3 minutes) Turn and cook till golden on bottom ( about 3 minutes).

Blueberry Compote


2 1/2 cups fresh or frozen blueberries, (if using frozen, unthawed)
1/3 cup sugar
1/3 cup water

Combine 1 1/2 cups blueberries, sugar, and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining berries. Cook until compote coats spoon. Stirring often, about 8 minutes. Serve with pancakes. :D

[superchef]

Ham and Bell Pepper Frittata
4 servings

8 large eggs
1/4 cup chopped fresh chives
1/2 tsp salt
1/2 tsp fresh ground pepper
2 tbsp unsalted butter
1 1/2 cups chopped bell peppers ( mix red, yellow, orange)

4 ounces ham, cut into 1/2" dice

1 cup grated swiss cheese

Whisk eggs, chives, salt, and pepper in bowl. Melt butter in large broilerproof skillet over medium heat. Add peppers and ham, saute until peppers are tender about 5 minutes.

Preheat broiler. Pour egg mixture over peppers and ham in skillet. Cook over medium heat until bottom and edges are set, stirring occasionally, about 3 minutes. Using spatula, carefully life edges to allow uncooked egg to flow underneath. Reduce heat to medium-low. Lift edges 2 or 3 times. allowing uncooked egg to flow underneath, until top is almost set, about 2 minutes. Sprinkle cheese over top. Transfer skillet to broiler. Broil till cheese is bubbling and eggs are set, about 1 minute. Let stand 1 minute and up to 1 hour.

Serve

You can also use any combination of vegetables here, mushrooms, green onions, etc., leave the ham out. Whatever you want.


:)

[superchef]

Spicy Lemon Crab Cakes on Mixed Greens
(4 servings)

3/4 cup fresh breadcrumbs
1/3 cup mayonnaise
1/4 cup thinly sliced green onions
1 tsp grated lemon peel
1/4 tsp cayenne pepper
1 lb crabmeat, well drained

3 tbsp extra virgin olive oil

4 cups mixed baby greens
citrus vinaigrette (recipe follows)


Mix first 5 ingredients in large bowl. Add crabmeat and stir gently to combine. Shape into 8 1/2" thick cakes.
Heat oil in skillet over medium heat. Cook cakes until bottoms are brown, about 4 minutes. Turn and cook about 4 minutes longer.

Divide greens among 4 plates. Drizzle with vinaigrette and top with crab cakes. Garnish with lemon wedges. Serve


Citrus Vinaigrette

3 tbsp fresh orange juice
2 tbsp fresh lemon juice
3/4 cup extra virgin olive oil
salt and fresh ground black pepper

Combine orange and lemon juice in bowl. Whisk in oil and season to taste with salt and pepper.

[superchef]

Chocolate Swirl Sour Cream Coffee Cake

Chocolate streusel filling and topping

1/2 cup firmly packed light brown sugar
1 cup pecans
1 tsp ground cinnamon
1/2 cup miniature semisweet chocolate chips
1/4 cup cake flour
1/4 cup cocoa powder
4 tbsp unsalted butter

Sour Cream coffee cake

2 1/2 cups all purpose flour
2 1/2 tsps baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons vanilla extract
1 cup sour cream, room temperature

1. Make filling and topping

In food processor, pulse together sugar, pecans and cinnamon until nuts are coarsely chopped. Transfer 3/4 cup of mixture to small bowl and stir in chocolate morsels (this is filling). To remaining mixture in food processor, add flour,cocoa powder and butter and pulse until mixture is crumbly (this is topping).

2. Make cake

Heat oven to 325 F. Position rack in center of oven. Butter sides and bottom of 9" sprinform pan. Dust with flour, shake out excess.

Sift flour, baking powder, baking soda and salt into bowl. Whisk to combine and set aside.

In another bowl, using electric mixer, beat butter at medium-high speed for 1 minute, until creamy. Gradually add sugar and beat at high speed until well blended and light, about 2 minutes. Add eggs and yolk, one at a time beating well after each addition and scrapping down sides of bowl as necessary. Beat in vanilla extract. Reduce speed to low and alternately add dry ingredients in 3 additions and sour cream in 2, beginning and ending with dry ingredients and mixing just till combined.

Scrap half of batter in pan and smooth top. Sprinkle with filling. Scrape remaining batter over top. Sprinkle with topping and bake for 65-75 minutes, or until toothpick inserted into center comes out clean and cake pulls away from edges of pan. Let cool for 10 minutes. Remove sides of pan and cool completely.

[firechef_29]

This is an awesome recipe for those days that never end.

Take beef keilbasa (About 1 for every 2 guys), cut it up into about 1 inch chunks, potatos, green, red and yellow peppers, onion, all cut up. Make sure you cut the potato really thin or else it takes forever to cook, throw it all in a frying pan with a little olive oil, and cook until potatoes are done.

I like to throw in some garlic, tabasco, and cilantro to spice it up a little bit.

[MalahatTwo7]

This will probably end up in two sections....

Fire and laughter and glasses clanking
When the sun sets on the limestone hills in Yangshuo, Southern China, all you can hear is the sound of dinner

Jeffrey Alford National Post

Cycling into Yangshuo;...
...the town's busy marketplace;...
...Susanna's Café, a local favourite, offers over 100 dishes;...
...red-hot chiles drying in the sun.

I love the sound of food cooking. Right now, I'm out in the country on a cool, wet evening, and over a wood fire a big pot of soup with vegetables, onions and pasta is simmering away, almost done. I hear bubbles bubbling, burning wood sparking and popping. I hear the sounds of food cooking, sounds that make me hungry.

In restaurants we don't often hear the sounds of cooking any more. We hear other people talking, soft music playing in the distance, and occasionally the rattle of silverware and plates as tables get cleared, but we seldom hear the actual sounds of cooking. Only the cooks do. They smell the smells, feel the action. But step through that door to the dining room and everything falls quiet, clean and quiet, sterile. The lights are dim, voices politely lower.

Why have restaurants evolved this way? Why so solemn and stiff? It's not like that in China. In China, people compliment a restaurant by saying that it is re nao, hot and noisy. Take the town of Yangshuo in Guanxi Province, one of the most beautiful towns in the world, a real-life Chinese landscape painting. In Yangshuo, restaurants are nothing if not lively; a solemn restaurant will perish in the time it takes to hang its sign. When the sun sets behind the incredible limestone hills that surround the town, and you hit the cobbled lanes looking for a place to eat, all you hear is cooking, food and fire, laughter, bowls and glasses clinking and clanking.

My favourite place in Yangshuo is Susanna's Café (named after a German woman, who helped get the restaurant going in 1984). Susanna's is now so popular (Jimmy Carter ate here, a sign outside announces) that you can eat on the veranda and not hear too much cooking. But I like sitting inside, by the kitchen, listening to the spatter of garlic, green onions, tree fungus and fresh river fish as they hit hot oil in a large wok, the whoosh of the burning gas, the clang of metal against metal as the cook scoops the spatula across the wok, tossing the food and making it fly. The staff rushes past, in and out, carrying platters of food, speaking loudly in order to be heard over the cacophony of cooking.

In Yangshuo, there are many good restaurants to choose from, but I go to Susanna's for almost every meal. I like being a regular, especially when I'm travelling. The first time I'm in a restaurant, people are nice; the second time, they look at me as if I seem vaguely familiar; and by the third time, I'm a regular.

"What will you have?" asks Lily, at Susanna's. Lily learned English from an Australian woman who stayed six months in Yangshuo, helping in the restaurant. So Lily speaks English with a decidedly Australian accent, somewhat modified.

"What's good for breakfast?" I ask.

"Everything's good."

"I'll have congee, and coffee."

"You had that yesterday."

"It was good yesterday."

"OK, sure," answers Lily, and she walks off to the kitchen. "Congee," I hear her yell in English to the cook.

Even at breakfast, the kitchen sounds are good. Deliveries come in. Food is prepped for lunch. People laugh, chat, work. When Lily brings my coffee, she sits down at my table.

"Where are you going today?" she asks.

"I don't know. Any suggestions?"

"Rent a bicycle," she tells me matter-of-factly. "Put it on a taxi boat going upstream, get off in Xingping, then bicycle downhill all the way back." She smiles. She's got me with a good idea.

For dinner I'm back at Susanna's, my legs so tired I can barely walk.

"How was it?" asks Lily, showing me to a large table by the kitchen.

"Great," I answer.

I'm starving, and the kitchen is already in full swing. I order Shanghai bok choy, "bang-bang" chicken, and hot-and-sour jellyfish skin.

It's too much for me, but I'm starving. Three people from Germany ask if they can share my table. A couple from San Francisco joins us. Then another couple, from Hong Kong, and a young guy from Sweden. Together we order eggplant in hot bean sauce, dry-fried green beans, steamed fish with fermented black beans, ham and winter melon soup, and ma po dofu, bean curd with spicy minced pork. We order Guangxi beer, Li River beer and tiny glasses of wu jia pi, medicinal winter booze, even though in late spring the days are sunny and beautiful.

A cook from the kitchen comes and sits down, bringing his noodle soup to eat. Lily sits down to practise English, although she doesn't need it. The later it gets, the louder it gets. Not raucous, just loud.

And then everything suddenly winds down, people say goodnight and everyone walks home on dark, cobbled lanes, the steep, rocky hills silhouetted by the moonlight.

What, I wonder, should I have for breakfast?

YUNNAN GREENS

If you're a vegetarian and planning a trip to China, don't let anyone convince you that you'll have a hard time finding good food to eat. Between rice, excellent tofu dishes and fresh stir-fried green vegetables, eating as a vegetarian in China can be pure pleasure.

In this simple stir-fry, the bok choy is first parboiled, then stir-fried. Dried chiles and ginger are added to give warmth and a little bite to the beautiful dark-green vegetables. With green beans or cabbage, the same method can be used, and the result is equally tasty.

- About 1 pound (3 to 5) bok choy or Shanghai bok choy

- Salt

- Approximately 2 tbsp peanut or vegetable oil

- 2 Thai dried red chiles

- 1/2 tsp minced ginger

- 1/2 cup light broth or water

- 1 tsp cornstarch made into a paste with 2 tbsp water

Place a large pot of water on to boil. Meanwhile, cut the bok choy lengthwise in thirds or quarters and place in a sink or basin of cold water to soak for several minutes. Wash thoroughly to get dirt out of the spaces between the stalks at the base. Drain.

When the water is boiling, add about 1 tbsp salt, bring back to a boil and add the bok choy. Stir with a long-handled wooden spoon to make sure all greens are immersed. Once the water returns to a boil, let boil less than a minute, then drain and set aside.

In a large wok, over high heat, add the oil and swirl to coat the wok. Toss in the chiles and the ginger. Stir briefly, then add the greens and stir-fry for 30 seconds, pressing them against the sides of the wok to sear them a little. Add the broth and allow it to boil for about 30 seconds.

Stir the cornstarch paste well, then add to the wok, together with 1/2 a teaspoon of salt. Stir-fry for another 15 to 30 seconds. Turn out onto a small platter and serve. Warn your guests that the chiles are not for eating, just for flavour.

Serves four as one of several dishes at a meal.
© Copyright 2002 National Post

[superchef]

Awesome!!!!!

;) ;) ;) :D

[superchef]

If you are looking for a quick uncooked sauce for your pasta...

2 lbs ripe tomatoes, chopped
1 cup green onions chopped
7 ounces feta cheese, crumbled
6 tbsp fresh parsley chopped
1/4 fresh dill, chopped
1/4 cup extra virgin olive oil
Mix all ingredients.

This would work well with rigatoni (or similar) pasta. Cook the pasta and toss the hot pasta with the sauce.

Add a salad of mixed baby greens, mushrooms,cucumbers, .....
Toss with a vinaigrette (I like sherry wine vinegar, dijon mustard, fresh ground pepper, salt, mixed herbs. You can also add olive oil but sometimes I like to make a lite dressing without oil.)

Some hot crusty sourdough bread and a nice bottle of wine.....




;) bfpd will this make up for the head?

[bfpd36]

Chefie,
You will never cease to amaze me with your wonderful recipes! My head is all better now.:D

I would have asked you to kiss it, but the rogue rev may be lurking;) :D

[superchef]

Ginger Flank Steak
Serves 6

5 large cloves garlic, peeled
1”chunk fresh ginger, peeled and thinly sliced
1/3 cup thinly sliced scallions (white and tender light green parts)
6 tbsp peanut oil
3 ½ tbsp soy sauce
1 ¾ tsp toasted sesame oil
Fresh ground black pepper
2 to 2 ½ pound flank steak, trimmed of excess fat
salt (kosher or fresh ground sea salt if you can)

1 ½ tbsp rice vinegar


Heat the broiler to high with the rack as close to the heat as possible.

Put garlic and ginger in a food processor and pulse until roughly chopped. Scrape the sides with a spatula, add the scallion, 3 tbsp of the peanut oil, 2 tbsp of the soy sauce, 1 tsp of the sesame oil and process until the mixture has a paste-like texture and the garlic and ginger are minced. Season well with pepper.

Use the thin tip of a knife to score both sides of meat in a diagonal crisscross pattern, going against the grain, making each slit about ¼” deep .

Put meat in a glass or plastic dish and season well with salt. Pour marinade over meat and rub it into the scored crevices.

Broil or grill till done to your liking 8 to 10 minutes.

In small bowl whisk remaining 3 tbsp peanut oil, 1 ½ tbsp soy sauce, ¾ tsp sesame oil and the rice vinegar.

Slice the meat thinly on the diagonal and serve drizzled with the sauce.

You can also marinate the steak ahead of time but do not salt it till just before cooking.

[superchef]

I thought I would throw a few basics out here just in case anyone would like a few ideas.

Classic Vinaigrette
(about 1 cup)
1/4 red or white wine vinegar
1 tsp Dijon mustard
salt and fresh ground pepper to taste
3/4 cup extra virgin olive oil

In a small bowl whisk together all the ingredients except the oil. Whisking constantly,add the oil in a slow steady stream until completely incorporated and the sauce is slightly thickened.

Other vinegars--Use another vinegar, sherry,balsamic, Champagne, tarragon, fruit (raspberry is a good one). Substitute 1/3 fresh lemon juice for the wine vinegar.

Herb-make basic recipe, add 3 tbsp of fresh chopped herbs, tarragon, basil, dill, cilantro are good ones.

Roasted garlic-Toss 10 unpeeled cloves of garlic in olive oil. wrap in foil, wrap tightly and roast at 400F for about 30 minutes, until very soft. Squeeze the pulp from the skins, combine with 1/4 white wine vinegar, 1/2 tsp grated lemon zest, 1/4 fresh thyme and puree in blender or processor. Add oil as directed in basic recipe.

Sun-dried tomato-basil Make basic recipe. whick in 3 tbsp chopped sundried tomatoes, 1/2 cup finely diced fresh tomato, 2 tbsp chopped fresh basil. 1/2 tsp grated orange zest.

[superchef]

Soy Ginger & Garlic Marinade
yields about 1/2 cup enough for 12 oz of meat
2 tbsp sugar
3 tbsp soy sauce
2 tsp sake or rice wine
4 large garlic cloves, finely chopped
5 scallions (white part only) finely minced
2 tsp finely chopped fresh ginger
2 tsp toasted seasme oil

Whisk all ingredients together. Combine marinade and meat in zip-lock bag or glass dish and cover.




Balsamic Herb Marinade
Makes about 1 cup. enough for 1 1/2 lb of meat.
3 tbsp balsamic vinegar
1 1/2 tbs roasted garlic puree or 1 tbsp minced fresh garlic
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage or oregano
1/2 cup extra virgin olive oil

Whisk all ingredients together.


Fresh Herb, Lemon & Mustard Marinade

Yields about 1 cup, enough for 1 1/2 lb meat or fish

2 tbs coursasly chopped mixed fresh herbs (such as rosemary, thyme, parsley, etc).
Zest and juice of 1 lemon
2 large garlic cloves, minced
2 tbsp Dijon mustard
1/2 extra virgin olive oil

Whisk all ingredients together.


As a general rule, marinate shrimp, scallops,and fish for 30 to 40 minutes, chicken, beef, prok, lamb for at least 1 hour and up to 12. Also, always use a nonreactive dish or pan when marinating any meat or fish. Ziplock bags work great.

[superchef]

Sugar Snap - Bell Pepper Salad
4 servings

8 ounces fresh sugar snap peas, trimmed
2 tbsp white wine vinegar
2 tbsp extra virgin olive oil
salt and fresh ground pepper to taste
1 bunch scallions, trimmed and thinly sliced on the diagonal
1/2 large red bell pepper, cut into 1 1/2" slivers

Cook peas in lightly salted boiling water until tender crisp, 2-3 minutes. Drain and rinse under cold running water.
Whisk vinegar, oil, salt and pepper in large bowl. Add peas scallions and peppers. Toss to coat.

[superchef]

Sauteed Shrimp with Peppers

2 tsp extra virgin olive oil
2 tsp fresh minced garlic
1 red pepper, stem, membranes and seeds removed then sliced into thin strips
1 green pepper, stem, membranes and seeds removed then sliced into thin strips
1 lb large shrimp, peeled and devined
2 tbsp fresh lemon juice
2 tbsp chopped fresh flat leaf parsley
1 tsp fresh thyme (or 1/2 tsp dried)
1/2 cup crumbled feta cheese
1/4 tsp freshly grated pepper
salt

In large skillet, heat oil over medium heat. Add garlic and cook, stirring frequently for 1 minute. Add peppers and continue cooking and stirring till peppers are soft but not browned, about 15 minutes.

Add the shrimp, lemon juice, parsley and thyme to pan and cook. stirring frequently, until the shrimp turns bright pink and opaque, about 4 minutes. Sprinkle with cheese, salt and pepper. Cover and remove from heat. Let stand about 1 minute to let cheese soften. Serve.

Rice or couscous would go great. Then again perhaps you could toss it with some pasta. your choice. :D

[superchef]

Sun-dried tomato tapenade
1/3 cup rehydrated or oil packed sun-dried tomatoes (drained)
1-2 cloves of garlic minced
1/3 cup packed fresh basil leaves
1/3 cup packed fresh parsley leaves
2 tbsp grated Parmesan
3 tbsp pine nuts ( toast them first for more flavor)
1/4 cup extra virgin olive oil
fresh ground pepper to taste

Process in food processor until mixture becomes a rough puree.
Spread on pizza dough, brushetta, grilled chicken just for a few ideas.




Ginger Soy Dipping Sauce
yields about 1 cup

6 tbsp soy sauce
1/4 cup toasted sesame oil
2 tbsp rice vinegar (or cider vinegar)
2 tbsp orange juice
1 tbsp minced fresh garlic
1 tbsp minced fresh ginger
1 tbsp sugar
1/4 minced scallion
Whisk all ingredients except scallions till combined then add scallions. This would make a great sauce for grilled seafood, chicken, meat, or spring rolls or it can also be used as a marinade for meat, chicken, seafood.

[superchef]

Balsamic glazed vegetables
makes 6-8 servings

5 lbs assorted vegetables ( such as carrots, garlic, mushrooms, onions, potaotes, shallots, parsnips, bell peppers)
olive oil for greasing pan (or use cooking spray)
2 tbsp extra virgin olive oil
1 tbsp unsalted butter, melted
2 tbsp soy sauce
2 tbsp light brown sugar
1 tbsp good quality balsamic vinegar
salt and fresh ground pepper
1/4 cup fresh chives

Prepare the vegetables, peel carrots, pototoes, parsnips and cut into 1" pieces. Peel garlic and shallot and leave cloves whole. Stem mushrooms, leave small ones whole or cut large onee into 1" pieces. Remove stems and membranes from peppers and cut into 1" pieces.

Heat oven to 375F.

Combine, in large bowl, olive oil, butter, soy sauce, brown sugar, and vinegar and mix well. Add vegetables and toss well to coat.

Transfer to baking dish and arrange in single layer. Reserve remaining oil mixture. Sprinkle with salt and pepper to taste.

Roast stirring and basting occasionally with reserved mixture, until vegetables are tender when pierced with fork. about 1 hour.

To serve, toss with chives.

[superchef]

Stir-fry Chicken with Mushrooms, Spinach and Ginger-Lemon Sauce
4 servings

3 tbsp fresh lemon juice
2 tbsp soy sauce
2 tbsp dry sherry
2 tbsp finely shredded peeled fresh ginger
2 tsp grated lemon peel
2 tsp sugar
1 large egg white
1 tbsp cold water
2 tsp cornstarch
12 ounces chicken breasts, sliced lengthwise into strips

1 tbsp extra virgin olive oil
8 ounces fresh mushrooms, thinly sliced
1/2 large red bell pepper, thinly sliced
2 large garlic cloves, minced
1 6 ounce bag baby spinach leaves


Mix first 6 ingredients in small bowl for sauce. Mix egg white, cold water and cornstarch in another bowl, mix chicken in egg white mixture. Let sauce and chicken stand 15 minutes.

Heat wok or skillet to medium high. Add oil, add chicken, stir fry 2 minutes. Add mushrooms, bell pepper, and garlic, stir fry till mushrooms are browned at edges, about 3 minutes. Add sauce, cook till sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach, toss and serve with rice.

[90Truck]

chefie, will you marry me??;)

[superchef]

yes ;)

[90Truck]

geez, that was easier than i thought! i can be packed and in cali by friday!!! hehe;)

[90Truck]

hey rev, would you do the honors?? captain gonzo or adze, need a best man, whata ya say?!?!;)

[superchef]

90 Truck
You should never ask a yes or no question unless you can back up the yes reply. :D
But I should warn you, my BMI protection goes everywhere with me. They will have to come along on the honeymoon.;) I have grown rather fond of them and I just could not let them go.


:D ;)

[90Truck]

hey, you know what i say.....THE MORE THE MERRIER!!!!!!!!!!!!:D

P. S.
Just as long as I get to bring the penguin!!!!

[superchef]

Corn Bisque with Red Bell Pepper
5 servings

2 tbsp unsalted butter
1 cup chopped onion
1/4 cup diced carrot
1/4 cup diced celery
4 cups fresh or frozen (thawed) corn kernels, drained
1 tsp fresh or 1/2 tsp dried rosemary
1/8 tsp cayenne pepper
3 cups chicken stock

1/2 cup half and half
1 red bell pepper, chopped

Melt 1 tbsp butter in large pot over medium high heat. Add onions, carrots, and celery and saute 3 minutes. Add 2 1/2 cups corn, rosemary and cayenne and saute 2 minutes. Add stock and bring to boil. Reduce heat and simmer uncovered till vegetables are tender and liquid is slightly reduced, about 30 minutes.

Working in batches, puree soup in blender. Return soup to pot. Mix in half and half and remaining corn. Season to taste with salt and pepper.
Melt remaining butter in skillet. Add bell pepper and saute till almost tender, about 5 minutes. Stir into soup. Bring soup to simmer and serve.

[superchef]

Potato and Apple Galette
6 servings
5 tbsp melted unsalted warm butter
1 large (or 2 small) Granny Smith apples, peeled, cored and
cut into 1/8" thick slices
3 tsp minced fresh sage (or 1 1/2 tsp dry)
3 6-7 ounce russet potaotoes, peeled and cut into 1/8" thick
rounds


Place oven rack at lowest position. Preheat to 450F. Brush 9" diameter cake pan with 1/2 tbsp of butter. Line bottom with parchment paper and brush paper with 1/2 tbsp butter. Place apple slices, 1 tbsp butter and 1 tsp sage in small bowl and toss to coat.

Place potatoes, 3 tbsp butter and 2 tsp sage in another bowl. Sprinkle with salt and pepper and toss to coat.

Arrange 1 layer of potato slices i concentric circles in pan overlapping potatoes in outermost circle (this will be the top of the galette). Top with second layer of potatoes, then layer the apple slices. Cover with remaining potatoes. Pour any butter from the apple and potato bowls left on top.

Bake till potatoes are tender when tested with tip of knife and top is beginning to brown, about 1 hour. Remove from oven. Turn out onto a tart pan bottom (or a cookie sheet). Peel off parchment.

Preheat broiler. Broil galette until top is golden and crisp (about 2 minutes. Transfer to serving plate and garnish with fresh sage if desired.

[superchef]

Orecchiette with Ricotta, Basil, and Tomatoes
4 servings

1 lb orcchiette pasta
1 cup ricotta cheese
1/2 cup packed basil leaves, coarsely chopped
1-2 garlic cloves, smashed
3 tbsp extra virgin olive oil

salt and fresh ground pepper
2 lbs fresh tomatoes, coarsely chopped

Cook orcchiette in pot of boiling, salted water till al dente.
Meanwhile, in food processor, combine ricotta, half of basil, garlic, and 1 tbsp olive oil. Season with salt and pepper and puree until smooth. Add remaining basil and pulse just until chopped.
In bowl, toss tomatoes with remaining oil. Season with salt and pepper. Drain pasta and add it to tomatoes. Stir in basil ricotta and serve.

[superchef]

Stayback, I thought I should start tonight getting some recipes and ideas out here. Also, go back one page to 10 on this thread. There are a few side dishes and basic sauces. I'll add some more but for tonight, I think it will be ...

Sweet Potato and Orange Puree with Almond Streusel
(8 servings)

Streusel
1/3 cup flour
1/3 whole unblanched almonds
3 tbsp (packed) light brown sugar
2 tsp Hungarian sweet paprika
1/4 cup chilled butter cut into pieces

Sweet Potato Puree

4 lbs red skinned sweet potatoes (yams)
1/3 cup fresh orange juice
2 tbsp (packed) light brown sugar
2 tbsp butter, room temperature
1 1/2 tsp grated orange peel

For streusel

Place all ingredients in processor in order listed. Using on/off turns, blend until moist clumps form. Transfer to bowl, cover and refrigerate at least 1 hour. ( can be made up to 2 days in advance).

For sweet potato puree

Preheat oven to 375F. Pierce potatoes in several places with fork. Place directly on oven rack and bake until very tender, about 1 hour. Transfer to a rack and coo. Peel potatoes, place flesh in large bowl and mash. Mix in orange juice, sugar, butter, and orange peel. Season with salt and pepper.

Butter 13 x 9 gratin dish. Spread puree in dish. (can be made 1 day ahead).

Preheat oven to 400F. Scatter streusel over potatoes. Bake until puree is hot and streusel is crisp, about 40 minutes. Cool for 5 minutes before serving.

[superchef]

Mashed Potatoes with Thyme-Lemon Butter

(10 servings)

10 tbsp butter, room temperature
4 tsps fresh thyme, minced (or 2 tsp dry)
1 tbsp minced lemon peel (yellow part only)

4 lbs russet potatoes, peeled, cut into 2" pieces
1 1/2 cups half and half

Mix butter, thyme, and lemon in small bowl. Season with salt and pepper. (can be made up to 3 days in advance).

Place potatoes in large pot. Add enough cold water to cover. Bring to boil. Cover partially and cook until potatoes are very tender, about 20 minutes. Drain. Return potatoes to same pan and mash. Heat haf and half in small saucepan over medium heat till hot. Stir into potatoes. Set aside 2 tbsp of lemon-thyme butter. Mix remaining butter into potatoes. Season wirh salt and pepper. Top with remaining butter and serve.

[superchef]

Parsnip Soup with Caramelized Apples
(10 to 12 servings)

4 tbsp unsalted butter
3 Fuji apples(about 1 1/2 lbs)(or other good red apple if you cannot find fuji)
2 cups chopped onion
1 carrot, peeled, chopped
2 pounds parsnips, peeled, chopped
4 cups chicken broth
4 cups water
1/2 cup half and half
2 tsp fresh lemon juice

Melt 2 tbsp butter in heavy large pot over medium high heat. Add apples and cook till golden brown, stirring occasionally, about 5 minutes. Transfer 2/3 of apples to small bowl, set aside for garnish. Add remaining 2 tbsp of butter to apples in pot. Add onions and carrot; saute until onions begin to soften, about 3 minutes. Add parsnips, broth and water. Bring to boil. Reduce heat to low, cover and simmer until vegetables are tender, about 15 minutes. Cool slightly. Puree soup in 3 batches in blender until smooth. Return soup to pot. Stir in half and half and lemon juice. Season with salt and pepper. (Can be made 1 day ahead, Cover soup and apples separately).
Rewarm reserved apples in small skillet over medium heat. Divide soup in bowls and top with apples.

If soup was made ahead, bring to a simmer before serving.

[superchef]

Cranberry Walnut Sauce

(Makes about 5 cups)

2 12 ounce packages fresh or frozen cranberries

3 1/3 cups sugar
1 1/2 cups walnuts, toasted, chopped coarsely (about 6 ounces)
1/4 cup Grand Marnier (or other orange liqueur)
fresh lemon juice (optional)

Preheat oven to 350F. Rinse and drain cranberries; place in 15x10x2" glass baking dish. Stir in sugar. Cover dish with foil. Bake until cranberries burst and sauce is beginning to thicken, stirring every 20 minutes, about 1 hour 15 minutes total. Cool completely. Stir in walnuts and Grand Marnier. Add lemon juice to taste if desired.

(sauce can be prepared up to 2 days in advance. Keep refrigerated and covered)

[SPIPER]

1 LB of RoadKill Meat
1 Large Onion
1 Clove Garlic (opt.)
Liquid Smoke
1 Green Pepper (opt.)
1 TBSP Oregano
1 TBSP Crushed Red Pepper
3 Hot Peppers of your choice
1 TBSP Cumin
2 TBSP Chili Powder (*homemade recipe is best)
1 Can Tomato Sauce (opt.)
1 Can Kidney Beans

All measurements are variable. Nothing is cut in stone when it comes to making chili. Cumin and chili powder and seasonings should be adjusted as the chili cooks.

The secret to good chili is practice and the art of adjusting your seasonings as you cook the chili. Always remember to make small adjustments and you can always add more; add too much an it will be hard to recover the proper taste!

1. To start Chili, you must brown the meat of your choice. (Venison, Raccoon, Possum, Squirrel, Rabbit, Snake, Dog, Cat, ETC.)

2. Add chopped onion, chopped peppers (green and hot) , minced garlic, crushed Red pepper, cumin, oregano, and chili powder.

3. Liquid smoke is added next, BE very careful to use only three of four drops; this can overpower your chili.(STRONG STUFF!)

4. Let these ingredients cook until onions and peppers become clear.

5. Add tomatosauce or tomato juice to a consistency of soup but not to thin. It is always better to add a smaller amount and if the chili thickens too soon you can always add more. Add too much and it can be thickened with Masa Harina if you have any on hand. This is a mexican corn flour that is used to make corn tortillas. Some recipes call for Masa Harina to add flavor to the chili. I have used it and it adds a unique flavor to the chili.

6.Add the beans in the last 1/2 hour of cooking or else the beans will overcook and become mushy. Continue to cook until desired consistency is achieved, and the meat is tender. Cubed meat will take longer to cook, Up to 3 or 4 hours, and ground meat will take approximately 1 hour to cook. (the squeamish can use ground beef if they so desire (if that is what it REALLY is))

[superchef]

add too much and it will be hard to recover

Spiper, since I like things hot and spicy, I don't think I could ever add too much.

But you would recover. ;)

[ChiefReason]

Cheffie, my culinary queen:
I am throwing a party next Saturday for roughly 100 firefighter friends. It is to thank them for putting up with me for the many years I dogged their butts as their chief and to kick off my run for trustee. I want to give them something to remember that involves chicken wings, meatballs, cold dips and a dessert that goes with beer or wine coolers. Can you help? Email me at rockysroom@winco.net. I'm sure wifey will appreciate the help.
Thanks for your assistance.
Remember; "tastes great" over "less filling".
IMACOJ-party starts at 1800 hours on 9/28.

[superchef]

I've bestowed knighthood on you!

Chief
I've sent several recipes your way already and I am will have more tonight. You have my email, whatever I can do to help let me know. Your email will soon be full of food! (at least virtual food)

:D

[StayBack500FT]

Cheffie=culinary angel!!!

[superchef]

We still need a blushing smiley. Thank you. (insert blushing Cheffie here).


ps. Stayback- I have more ideas for you also for your dinner. I will keep adding ideas here. ;)

[UAF]

How about some evening meal ideas? Your breakfasts are so heavenly ...

[superchef]

UAF

OK. :D I usually post the menus in the "kitchen" and the recipes here. Anything in particular you are looking for let me know. Always happy to contribute even if it is a virtual meal. :D

[UAF]

Ah Cheffie. Having just been hit by the truck of middle age, how about some non or low fat entrees? I usually eat very lean beef, chicken breast or lamb, but need to have more like tastes of the above than visible slabs thereof.

Thanks,

Ursula

[superchef]

Seafood in White Wine Sauce

4-5 cloves garlic minced
1 can (14 oz size) diced tomatoes (use whole can, juice and tomatoes)
1/2 tsp red pepper flakes
1 cup white wine
1/2 lb scallops
1/2 lb large shrimp (peeled, and devined)
2 tbsp fresh lemon juice
salt and pepper (fresh ground if you have a mill)

Saute the garlic with a little butter for several minutes. Add salt, pepper (red and black), tomatoes and wine. Simmer for 5 minutes. Add seafood and cook on high for another 5-6 minutes.
Toss with linguine and fresh lemon juice. Garnish with minced fresh parsley.

You could also use boneless, skinless chicken breasts here. Just cut them into small pieces.

[superchef]

Stayback, UAF et al.. I am sorry I fell behind here in posting ideas for you. With that "holiday season" rapidly approaching, if anyone needs any recipes, ideas please post them here or in the "Cheffie kitchen" thread. I promise to keep up. :D


Hearts of Romaine Salad with apple, red onion and cider vinaigrette
10 servings

1 1/4 cups extra virgin olive oil
1/3 cup apple cider vinegar
3 tbsp frozen apple juice concentrate, thawed
2 tbsp minced red onion
1 3/4 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground pepper

1 cup thinly sliced red onion

2 Gala apples, peeled, cut into 1/2" dice

5 hearts of romaine lettace, halved lengthwise
3/4 cup pecans, toasted, coarsely chopped.

Whisk first 8 ingredients in small bowl for dressing.

Place sliced onion in bowl Cover with cold water. Let stand 30 minutes. Drain well.

Place 1/2 cup dressing in another bowl. Add apples, toss to coat.

Trim tips off romaine halves leaving 5" lengths. Cut each romaine half lengthwise into 3 wedges. Fan wedges on large platter. Top with red onion slices. Drizzle salad with dressing, then sprinke with apples and pecans.

[superchef]

Wild Mushroom Soup with Sherry

8 to 10 servings

8 tbsp unsalted butter, room temperature
2 cups sliced celery
1 cup sliced shallots
3/4 cup chopped onion
3 garlic cloves, minced
3 cups sliced stemmed fresh ****take mushrooms (about 6 ounces)
3 cups sliced oyster mushrooms (about 4 1/2 ounces)
3 cups sliced crimini mushrooms (about 6 ounces)
1/2 cup dry white wine
1/2 cup dry sherry

1/4 cup all purpose flour
8 cups chicken stock
1/2 cup whipping cream

Melt 6 tbsp butter in large pot over medium high heat. Add celery, shallots, onion and garlic and saute till onion is translucent, about 8 minutes. Add all mushrooms and saute until beginning to soften, about 4 minutes. Add white wine and sherry. Boil until liquid is reduced to glaze, about 6 minutes.

Mix remaining 2 tbsp butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot. Stir until mixture melts and coats vegetables. Gradually ,ix in stock. Bring to boil, stirring frequently.Reduce heat to medium-low and simmer until mushrooms are tender, stirring often about 10 minutes. Stir in cream. Season with salt and pepper.

Working in batches, puree soup in blender or processor until smooth. Return soup to pot. (Can be prepared one day ahead. Rewarm over medium heat before serving).

[mdffemt]

Hey Cheffie I know your busy but what about a virtual Chicken meal. Gotta love that chicken. :) Thanks in advance ;)

[superchef]

mdffemt with pleasure just for you!:D I'll make something when I get home tonight. I'll post your "virtual chicken dinner" in the kitchen thread and the recipes here if you want them.

take care, stay safe

;)

[superchef]

Cornish Game Hens with Crab Apple-Sage Glaze
4 servings

2 - 1 3/4 pound Cornish game hens halved
8 fresh sage leaves

2/3 cup dry white wine
3 tbsp crab apple jelly
3 tbsp chopped shallots
2 tbsp chopped frsh sage

Preheat oven to 450F. Starting at neck of hens,slide fingers between skin and breats to loosen skin. Place 2 sage leaves under ksin of each breast half. Sprinkle with salt and pepper.Transfer hens skin side up to roasting pan. Roast hens 15 minutes.

Meanwhile simmer 1/3 cup wine, jelly and shallots in small saucepan until glaze is slighly thickened, about 6 minutes. Stir in chopped sage.

Brush half of glaze on roasted hens. Roast 5 minutes more. Brush with remaining glaze. Roast till hens are cooked through and glaze is bubbling about 5 minutes more. Transfer to platter.

Spoon off fat from juices in pan. Place roasting pan directly atop 2 burners over medium heat. Add remaining 1/3 cup wine and boil until liquid is reduced by 1/3, about 5 minutes. Season with salt and pepper. Spoon over hens.

[superchef]

Sirloin Steak with Tomato and Cilantro Sauce
4 to 6 servings

1/2 tsp ground cumin
1/2 tsp chili powder
1 1/4 pound top sirloin steak (about 1" thick)
3 tbsp olive oil
4-5 garlic cloves thinly sliced
3/4 pound plum tomatoes seeded and diced
1 cup chopped fresh cilantro leaves

Rub cumin and chili powder onto both sides of steak, then sprinkle with salt and pepper. Heat 2 tbsp oil in heavy skillet over medium-high heat. Add steak and saute until cooked till desired domeness about 4 minutes per side for medium rare. Transfer steak to plate. Add remaining 1 tbsp oil. Add garlic and stir 1 minute. Add tomatoes and cilantro. Cook until tomatoes begin to soften about 4 minutes. Season with salt and pepper.

Cut steak into crosswise thin slices. Arrange on platter . serve with sauce over top.

You could also serve with warm soft flour tortillas.

[mdffemt]

Cheffie I think I will take some of the steak for my next meal after the chicken meal. :D What would we do without you. ;)

[CJMinick390]

mdffemt,

We would all be a lot less happy and less healthy.:D

[superchef]

MD and CJ
Thank you (insert blushing Cheffie here as she cannot find her blushing smilies that Spiper sent her.)

[superchef]

Baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans
8 servings
(can be prepared 4 hours ahead and rewarmed before serving)

8 8 ounce red skinned sweet potatoes (yams) scrubbed

1 cup dried ctanberries
4 tbsp unsalted butter
2 large firm but ripe pears, peeled, cored and cut into 1/2" cubes
1 cup pecans, coarsely chopped
4 tsp minced peeled fresh ginger
4 tsp (packed) light brown sugar
2 tsp plus 1 1/2 tbsp balsamic vinegar
1/2 tsp salt

Position rack in center of oven and preheat to 350F. Line baking sheet with foil. Pierce potatoes in several places with fork and palce on baking sheet. Bake until potatoes are tender when pierced with fork, about 55 minutes. Cool slightly.

Meanwhile, place cranberries in bowl and pour enough hot water over to cover. Let stand 5 minutes to soften. Drain well. Melt 2 tbsp butter in large skillet over medium high heat. Add pears and saute till tender and golden, about 4 minutes. Stir in cranberries, pecans ginger, brown sugar, saute 1 minute. Mix in 2 teaspoons vinegar and salt.

Cut top off top 1/4 of potato lengthwise. Discard tops. Using fork, gently mash pulp inside each potato. Sprinklel with salt and pepper. Melt remaining 2 tbsp butter over low heat. Whisk in remaining 1 1/2 tbsp vinegar. Drizzle about 1 tsp of butter-vinegar mixture into each potato. Mix with fork to blend.

Mound cranberry mixture in potatoes. If prepared ahead, cover loosely with plastic wrap, let stand at room temperature. Rewarm in 350F oven until heated through, about 20 minutes.)

[superchef]

Butternut Squash Puree with Orange, Ginger, and Honey

8 servings

5 pounds butternut squash, each cut in half lengthwise and seeded
(about 2 very large squash)

1/4 cup unsalted butter
2 tbsp frozen orange juice concentrate, thawed
2 tbsp honey
2 tbsp minced peeled fresh ginger
1 tsp grated orage peel
1 tsp grated lemon peel
3/4 tsp cinnamon
1/2 tsp ground allspice

Preheat oven to 375F. Spray large baking sheet with nonstick spray. Place squash, cut side donn on prepared sheet. Bake until squash are very tender when pierced with fork, about 50 minutes. Cool slightly. Scoop out pulp from squash and place in processor. Using on/off turns puree pulp until smooth. Transfer to bowl.

Combine butter, orange juice concentrate, honey,ginger and orage peel in heavy saucepan. Boil until mixture is reduced to 1/3 cup, about 3 minutes. Stir mixture into squash puree. Mix in lemon peel, cinnamon and allspice. Season with salt and pepper.

(can be made 1 day ahead. cover and refrigerate. rewarm over medium low heat stirring often.

[superchef]

Maple and Tangerine Glazed Carrots
8 servings

1 1/4 cups fresh tangerine juice
3 tbsp pure maple syrup
2 tbsp unsalted butter
1 tsp fresh lemon juice
1/2 tsp grated tangerine peel
2 1/2 pounds carrots, peeled, cut on diagonal in 1/2" thick ovals
pinch of cayenne

1/2 large tangerine, seeded
chopped fresh parsley

Combine first 5 ingredients in heavy large skillet over medium high heat. Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 cup, whisking occasionally, about 8 minutes.

Steam carrots until just crisp tender, about 7 minutes. Mix carrots and cayenne into sauce.

Simmer cartots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionaly, about 5 minutes.
Season with salt and pepper.

Transfer to bowl. Squeeze juice from tangerine over carrots. Sprinkle with chopped parsley.

[superchef]

Cranberry and Dried Cherry Relish
makes 2 cups

1 12 ounce package fresh cranberries
1 cup dried tart cherries (about 5 ounces)
1 cup packed light brown sugar
1/2 tsp cardamon

Mix all ingredients in bowl. Place half of mixture in processor, Using on/of turns process until coarsely chopped. Transfer to bowl and repeat with remaining ingredients. Chill at least 1 day and up to 2 days, stirring occasionally.

[superchef]

Roasted Salmon with Cranberry-Mustard Sauce
4 servings

3 tbsp walnut or extra virgin olive oil
2 tbsp Dijon mustard
4 6 ounce boneless salmon fillets with skin

1/3 cup raw cranberry relish (recipe above) room temperature
2 tbsp chopped shallots
2 tbsp red wine vinegar

Prehaet oven to 450F. Spray small baking sheet with nonstick spray. Whisk oil and mustard in bowl to blend.Sprinkle salmon with salt and pepper. Place on baking sheet, skin side down. Brush top of salmon with 2 tbsp of mustard-oil mixture. Roasr salmon until fish is cooked through, about 13 minutes.

Preheat broiler. Whisk cranberry relish, shallots and vinegar in reamining mustard oil mixture. Season with salt and pepper. Broil salmon until top is browing in places about 30 seconds.

Transfer to plates and spoon sauce over to serve.

[pwc606]

Cheffie, I am doing sea trout for lunch Friday. My older brother says grill it in foil with butter, lemon and pepper. Anything else I should add?

Thought I would ask the pro. These recipes are to die for. I sure hope some guy out there is living the good life.

:D :D

Matt

[superchef]

Here is an idea for you.

Trout with Hazelnuts, Lemon and Parsley Brown Butter

4 servings

3/4 cup dry Italian style breadcrumbs
1/2 cup plus 3 tbsp crushed toasted hazelnuts
8 tbsp chopped fresh Italian parsley
4 whole boneless trout
4 tbsp extra virgin olive oil

1/2 cup unsalted butter
1/4 cup fresh lemon juice
2 tsp grated lemon peel

Preheat oven to 350F.Oil large rimmed baking sheet. Combine breadcrumbs, 1/2 cup hazelnuts and 2 tbsp parsley in bowl. Open trout and sprinkle flesh side with salt and pepper. Press hazelnut mixture into flesh side of butterflied fish. Heat one tbsp oil in heavy nonstick skillet over high heat. Add 1 whole trout hazelnit side down. Saute till golden about 2 minutes. Transfer to baking sheet and repeat with reamining oil and fish. Transfer trout to oven and roast till opaque in center about 5 minutes.

Meanwhile melt butter in sam skillet over mediumm heat and allow to brown. Add 3 tbsp crushed hazelnuts, 6 tbsp parsleyu, lemon juice and 1 teaspoon lemon peel. stir to combine. Season with salt and pepper, pour over fish. Sprinkle with remaining lemon peel and parsley.

Of course if you just want to do the foil thing, go for it. Add some fresh chopped parsley and the lemon peel. Or maybe just make the sauce.

Have a great lunch.

Thank you again for your sweet words Matt.

[Weruj1]

bump !

[superchef]

Cold Poached Salmon
2 servings

½ cup basic vinaigrette
1 small tomato, peeled, seeded and finely chopped
1 ½ tsp finely chopped basil

½ quart water or vegetable stock
1 pound fresh salmon

Combine all ingredients for vinaigrette.

In large saucepan, bring water (or stock) to slow simmer.

Wrap salmon in cheesecloth, tie ends with string. Place salmon in simmering water. It should just cover fish. Partially cover and simmer about 10 minutes, (it takes about 6 to 10 minutes pr pound, depending on thickness). The salmon should remain moist.

Remove pan from heat. Allow to cool in stock. Remove salmon from stock and unwrap. Peel skin away if desired. Chill at least 2 hours.

Cut in 2 pieces and garnish with dressing and thinly sliced cucumbers.

[superchef]

Lamb Tagine with Honey, Prunes, Onions and Toasted Almonds
Serves 6

16 pearl onions
2 tbsp olive oil
2 lb lamb stew meat cut into 1” cubes
1 medium onion (finely sliced)
10 threads Spanish saffron
1 ½ cups beef stock (Or low sodium canned)
1/3 cup honey
1 tsp turmeric
½ tsp ground cinnamon
1/8 tsp ground mace
1 cup pitted prunes (about 24)
20 sprigs fresh cilantro, chopped
Salt and pepper
¼ cup whole almonds, toasted

Heat oven to 375F. In small saucepan, filled with boiling water, blanch pearl onions for 1 minute. Drain and let cool. Peel and set aside.

In medium Dutch oven or ovenproof heavy based pot, heat olive oil over medium high heat. Brown meat in batches on all sides. Transfer meat to platter. Add diced onion to pot and cook, stirring occasionally, until softened, about 5 minutes.

Meanwhile, grind saffron in mortar and pestle (or rub between your fingers) and add it to beef stock. Return meat to pot. Stir in beef stock. Stir in honey, turmeric, cinnamon, mace and prunes. Add cilantro. Cover pot tightly with foil and then with a lid. Put pot in oven and bake until lamb is tender, about 50 minutes. Add pearl onions, cover and cook another 5 minutes.

Meanwhile, in small nonstick frying pan, toast almonds until golden. Set aside.

Remove foil and lid. Carefully spoon off any grease. Season with salt and pepper. Return pot to oven and let sauce reduce slightly, about 5 minutes. Sprinkle with toasted almonds and serve.

[Weruj1]

well as a matter of fact I am hungry .....we got the ol fooler at work too which really sucks right now.........someone said there is ham leftover in the fridge, well guess what ? there isnt squat in the box......so now here we are hungry and workin xmas eve ......DANG !

[superchef]

Braised chicken with figs, honey and vinegar
4 servings

4 chicken legs (8 ounces each)
Salt
2 tbsp olive oil
1 medium yellow onion, root end trimmed flat, peeled and cut into 8 wedges
About ½ cup dry white wine
About 2 tbsp dry vermouth
About ½ cup chicken stock
1 bay leaf
1 sprig fresh thyme
A few black peppercorns, cracked
About 2 tbsp cider vinegar
About 1 tbsp honey
8 to 10 ripe fresh figs

Season chicken (overnight if you can). Trim of excess fat, the season with salt all over. Cover loosely and refrigerate.

Cooking chicken: Preheat oven to 375F.

Pat chicken legs dry, Heat a scant 2 tbsp oil in skillet over medium high heat, then add legs, skin side down. The oil should sizzle, not pop when you add chicken. Adjust heat as necessary, and cook until skin is evenly golden, about 8 minutes. Turn legs over and color only slightly on other side, about 4 minutes. Pour off fat.

If skillet is ovenproof, arrange onion wedges in spaces between chicken, otherwise transfer chicken to flameproof baking dish that will hold chicken and onions in 1 layer.
Add wine, vermouth and enough stock to come to depth of about ½ “. Bring to simmer and add bay leaf, thyme and cracked peppercorns. Place uncovered in oven and cook until meat is tender but not falling off bone. About 4 minutes. The skin will be golden and crispy; the liquid should be reduced by about half. Remove from oven and set on slight tilt so fat will collect at one side of pan. Skim as much fat as possible from braising liquid.

Combine vinegar and honey in small pan and warm slightly. Taste, The vinegar should dominate but not overpower. Trim stems of figs and cut in half.

Remove chicken and onions and cover to keep warm. Place pan with braising liquid over medium heat. Bring to boil and swirl as you reduce liquid to syrupy consistency. Add figs to pan and about 2 tablespoons of vinegar-honey syrup. Swirl pan to diffuse bubbling amber syrup without smashing fruit. The sauce should be glossy. Taste, it should be rich and sour-sweet. Add more syrup if needed. Simmer for maybe a minute. Serve chicken with onion figs and sauce.

[superchef]

If I was not so far away, I would love to show up, groceries in hand and make you and your crew dinner. Please have a safe night. Take care.

Cheffie

[jerrygarcia]

Bourbon Steak Marinade

2 cups Bourbon
2 cups Soy sauce
Juice of 1 lemon
2 lbs Brown sugar
2 chopped red onions
½ oz Garlic
1 cup Pineapple Juice

We usually marinade filets for a tour of duty(3 days). You can marinade them for about 8 hours. Excellent!

:cool:

[jerrygarcia]

Party Rollups

2 packages (8 ounces each) of cream cheese; softened
1 dry packet of salad dressing mix, ranch flavor
½ cup red bell pepper; minced
½ cup celery; minced
¼ cup onions, green; chopped
¼ cup black olives; chopped
4 10-inch tortillas

In a mixing bowl, beat cream cheese and dressing until smooth. Add red pepper, celery, onions, and olives; mix well. Spread about ¾ cup onto each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into ½ inch pieces.
Yield: 15 servings.

Great appetizer.

:cool:

[MrIrons]

Im kinda new around here and somehow (I dont know how or how to get back) I found this thread. Great recipes, now how to find my way home.... :rolleyes:

This thread deserves to live!!

[doughesson]

Beer Can Chicken:

This can actually be done with any 12 ounce size can.
First,open any brand of beer in a 12 ounce can.Drink it.
Now,take a clean bread bag and mix in your favorite marinade.Drop in a whole chicken,twist tie and leave overnight in the fridge.Turn at least once to ensure all of the bird gets a chance to sit in the marinade.make sure the bird gets marinade inside and out for best flavor.
Next,add fruit juice to the aforementioned can,or get another can of beer and don't drink it,just open it,and place the marinated chciken on the can.
Have the fire cooked down to coals if using wood or charcoal with the grill in place.You gas users,well,just start the grill.
Place the bird on the grill and arrange the legs to support the weight as a tripod.
Grill for two hours or until the bird is nicely browned.
Take the cooked bird off the can using your fire gloves and serve with the rest of the meal as prepared to your taste.

[superchef]

Im kinda new around here and somehow (I dont know how or how to get back) I found this thread. Great recipes, now how to find my way home.... :rolleyes:

This thread deserves to live!!

Trust a firefighter to find the kitchen. :D


starter
White cheddar puffs with green onions

main
Shiitake-Crusted Halibut with Lemon Beurre Blanc
halibut fillets with a shiitake mushroom crust pan seared and serevd with a lemon-white wine sauce

Side
Arugula, endive and apple salad with gorgonzola cheese tossed with a Chianti vinaigrette


desseert-
only if you are good. :D

[PattyV]

im off to have some sticky date pudding for desert :D

[doughesson]

If someone comments about how I didn't give measurements in the recipe I gave,it's because I grew up in the South where recipe amounts are given in terms of"enough".
Bear with me.I can't be THAT bad a cook since I haven't poisoned myself and have put on a few pounds.

[RFRDxplorer]

No talk about food!!! I just got my wisdom teeth pulled yesterday and have been sitting at home these past two days watching Pizza Hut, Mc Donald's, Olive Garden, etc commercials and I have been goign crazy. I told my family to go out for dinner because if I smelled something other than Jello, Pudding, Milkshakes, or Ice Cream, I would go crazy. Hopefully tomorrow I can have a hamburger.

[superchef]

I guess that means I should not bring up the subject of a
Lobster, Halibut and Salmon Chowder- thick and creamy with chunks of seafood, potatoes, celery, petite peas, white wine, fresh parsley and cream

maybe some white cheddar puffs

green apple salad with walnuts and a dijon vinaigrette

no I won't talk about food cuz I know how much it hurts. I hope they at least gave you some good drugs for the pain. :)



ps. take care. I know how much it hurts. I had all 4 out at once and OUCH is an understandment. I think I lived on pain pills for about 3 days.

[MalahatTwo7]

I guess that means I should not bring up the subject of a
Lobster, Halibut and Salmon Chowder- thick and creamy with chunks of seafood, potatoes, celery, petite peas, white wine, fresh parsley and cream

maybe some white cheddar puffs

green apple salad with walnuts and a dijon vinaigrette

no I won't talk about food cuz I know how much it hurts. I hope they at least gave you some good drugs for the pain. :)



ps. take care. I know how much it hurts. I had all 4 out at once and OUCH is an understandment. I think I lived on pain pills for about 3 days.

MMMMMMMMMMMMMMMMMMMmmmmmmmm ok.. NOW I AM HUNGRY :) Seafood chowders are one of my favs!

[RFRDxplorer]

Thanks everyone! Today I am going to have real food for the first time in two days.

I had all four pulled at once too. I was under general anesthesia though, so I didn't feel anything at the time. I am on some pain pills but it's not too bad.

P.S. That lobster, halibut, and salmon chower sounds excellent.

[superchef]

Thanks everyone! Today I am going to have real food for the first time in two days.

I had all four pulled at once too. I was under general anesthesia though, so I didn't feel anything at the time. I am on some pain pills but it's not too bad.

P.S. That lobster, halibut, and salmon chower sounds excellent.


McDonalds does not qualify as real food. I am glad to hear you are feelng a little better. :)

[RFRDxplorer]

Yeah, I know that McDonald's is not real food.

Weruj1 knows what I am talking about, I am going to go to Moe's Place. The best godforsaken little bar in the whole damn state of Ohio.

[doughesson]

I know the feeling.When I am out of work and broke,I often find myself watching the Food Channel not because Rachel Ray is a stone fox but because the food just looks so damn good.
Hope that first bite is savored and not wolfed down.
Okay,yes,it IS because she's a hottie.Why ain't she took if she can cook good enough to have her own show?


No talk about food!!! I just got my wisdom teeth pulled yesterday and have been sitting at home these past two days watching Pizza Hut, Mc Donald's, Olive Garden, etc commercials and I have been goign crazy. I told my family to go out for dinner because if I smelled something other than Jello, Pudding, Milkshakes, or Ice Cream, I would go crazy. Hopefully tomorrow I can have a hamburger.

[LFPDLT]

World famous Squad Tacos. They're just like regular tacos, only a little saltier!