A Recipe Thread

[Rockin Robin]

Let's post some of our favorite recipes here! But remember, not everyone is an advanced chef or baker, so let's keep them simple. This idea was suggested by Toy Cannon, so I'll let him post the first recipe.


mmmmm......food........

[Toy Cannon]

I'll start with one of my favorite salsas.

1 can black beans (rinsed)
1 cup tomatoes (chopped)
1 bunch green onion (chopped)
1 bell pepper* (chopped)
1/4 cup red or purple onion (chopped)
1/2 tsp minced garlic
1 1/2 cups frozen corn (thawed)
1 avacado diced
1 1/4 tbsp lime juice
1 tbsp lemon juice
1 tsp cumin
1 tsp chili powder
1 tbsp olive oil
salt and pepper to taste

Rinse and drain the beans and thaw the corn. Add the first 8 ingredients to a bowl and then add the lime juice and lemon juice and toss. Add the chili powder (I use chipotle powder and it can usually be found in the spices at most grocery stores) and then add olive oil and stir or toss gently. Let it sit for about thirty minutes before serving.

*I actually use peppers from my garden and suggest an anaheim. Jalapenos or serranos can be used to add a little kick. Be sure to seed them first.

This is great as a dip or salsa and can also be served as a side dish

[yagsy]

This recipe was modified from the original and the measurements are not exact. Also, this is written assuming nothing of anyone’s cooking knowledge. It might seem too rudimentary, and I apologize for that.

Mango & Green Onion Salsa - originated by renowned Chef Bobby Flay

Ingredients
2 RIPE Mangos
1 Poplano Pepper (like Bell Peppers but a bit longer and dark emerald green)
4 Jalepeno peppers (add 4 more if no Poplano Pepper can be used)
5 or 6 green onions
1 large Red or Orange Bell Pepper (to add color to the salsa, but can use Green)
3/4 cup finely chopped cilantro
1 – 2 FRESH limes
Salt & Pepper (freshly ground is best)
Large bowl

Substitution Suggestions Use your imagination!
Can use parsley instead of cilantro but will lose that Mexican aroma and flavor.
Experiment by adding finely chopped garlic, maybe 2 cloves, shallots instead of green onions.

Notes
To find a ripe mango, make sure that the Mango’s skin has lots of color like red and yellow. The mango should also give a bit to slight pressure when pressed with the fingers.
Jalepeno peppers are spicier than poplano peppers. On the chili pepper scale, the poplano is a 3 and the jalepeno is a 5 or 6. However, don’t be afraid of the spice as this recipe takes away some of the heat or fire from the chili’s by having the mango added. Mangos are one of the sweetest of fruits, and try the poplano as it’s flavor really adds to this recipie. Another way to counteract heat or spice of a chili pepper is to clean all the veins and seeds when dicing the peppers. Chop very fine as well.

Trick:
To squeeze the most out of any citrus fruit, roll the fruit on a countertop before slicing in half.

Putting Together:
Try to follow carefully due to the delicate mixing of flavors:
1. Peel the mangos. Find the pit, keeping in mind that mangos have big pits, almost the size of the mango itself. Carefully slice the mango, feeling for the hard center, and then cut away the fruit. Dice the mango and try to add the juices from the cutting board (this is messy as Mangos are very juicy) to the bowl.
2. Salt & Pepper the mango. This may seem weird, but it is necessary. The salt and pepper bring out the real flavor of the fruit. Even low salt dieters should still use a little salt. Use Kosher salt if you have it.
3. Dice the Poplano pepper finely. If you like spicy, I suggest adding another poplano pepper. Adds more flavor to the mangos.
4. Dice up the Jalepeno peppers finely. Dice up the green onions, using some of the green portion of the onion. Dice up the Bell Pepper into same size chunks as the mango dice. Add each ingredient to mangos after dicing.
5. Finely chop the cilantro – do not use a food processor for this, it will bruise the herb.
6. Slice the limes in half, squeeze the juice over the mixture.
7. With wooden or plastic spoon, gently mix the salsa.
8. Refrigerate for at least 2hrs before serving. Best served the next day.

Serving Suggestions: Try with marinated grilled chicken (citrus marinade) and couscous or I sometimes use taco meat and couscous or brown rice (I don't eat white rice anymore, but that is a good sub too).

[Rockin Robin]

I thought Poblanos were spicier than jalapenos??? I like the flavor of poblano better than jalapeno.


I make a very easy, very yummy chicken (or veal) piccata. But I warn you: I cook like my grandmother: a pinch of this, a dash of that.


In very hot skillet, add about 2-3 tablespoons of butter and 1-2 tablespoons of olive oil. As butter is melting, add:
a generous amount of lime juice
about a 1/2 - 3/4 tablespoon of black pepper
1/2 pinch of salt (optional)
a dash or two of cayenne pepper (optional)
1-2 tsp of garlic powder

Add chicken or veal cutlets. Cook for about two minutes, until a little beyond blanched, then turn turn over. Add two little jars of artichoke hearts and generous helpings of capers. Add more lime juice and slices of the fresh lime with pulp.

Add more butter if needed to prevent sticking, and more seasonings if desired. Cook about five minutes until meat fully cooked.


Or something like that. ;)

[Durango53]

One of the best dishes out there is this one right here!!!!!

Rocky Mountain Oysters

2 pounds bull testicles
1/2 cup sugar
3/4 cup kosher salt
8 cups cold water
Milk
1 heaping tablespoon white vinegar
Salt and black pepper to taste
1 cup all-purpose flour
1/4 cup cornmeal
Garlic powder to taste
1 cup milk
1 cup dry red wine
Louisiana hot sauce to taste
Peanut oil for frying
With a very sharp knife, split the tough skin-like muscle that surrounds each "oyster." Remove the skin.
In a large bowl or pot, dissolve 1/2 cup sugar and 3/4 cup kosher salt in 8 cups cold of water (water should cover the "oysters); add the oysters; cover and let set for 1 hour. Drain and rinse under cool water. Place "oysters" back into the bowl or pot (which has been rinsed clean) and pour enough milk over them to cover. Cover the bowl and let set for another hour. Drain and rinse well under cool water. These two steps help to draw the blood out. The milk-soak also helps to draw out the saltiness.
Transfer "oysters" to a large pot. Add the vinegar and enough cold water to cover "oysters". Bring to a boil. Reduce heat immediately and simmer for about 6 minutes. Drain again and plunge the cooked "oysters" into large bowl of ice water. Let stand until cool.
Slice each "oyster" into 1/4 to 1/3-inch thick ovals. Sprinkle with salt and pepper on both sides to taste.
Place the milk in a shallow bowl. Mix the wine and hot sauce to taste in a shallow bowl. In another shallow bowl, combine the flour, cornmeal and garlic powder to taste in a shallow bowl.
Dredge each "oyster" slice in the flour mixture. Dip into milk, then into the flour mixture. Dip into the wine mixture quickly. (Repeat procedure if a thicker crust is desired).
Fry oysters in hot oil until golden on both sides, being careful not to overcook the "oysters", since the longer they cook the tougher they become. Serve hot.

[TXRangers]

Like you can find "OYSTERS" just anywhere!!!

Love the recipes guys. I will try some of the salsas when I light the grill again for fajitas.

Tex

[Durango53]

Heck you can get them around here about anywhere....

I would think any butcher would be able to get them or point you in the right way in the bigger cities...

[rockin500]

you can find them in any grocery store. at least around these parts.

my recipe:


Take Pizza out of freezer
take said pizza out of box
put pizza on pizza tray.
Put in oven and cook at 425 until golden brown

Take pizza out of oven
Cut the pizza
Let it cool
Take beer out of fridge
Open said beer.

ENJOY!

[yagsy]

Now that pizza recipe sounds easy. Maybe I should try it? :naughty:

Yes, popblano peppers are definitely less spicy than jalepenos. I know what you mean, I always thought the same, but I was corrected by a chef. :D

[Liter22]

A 16 ounce plastic cup.
14 scoops of vinalla/chocolate ice cream
A hell of a lot of soda
BAM if it dosent explode you have a delicious drink.

[~*TiGeRs f@N*~]

baked chicken penne is my favourite thing to make and it's so easy!

bake a couple of boneless/skinless chicken breasts and cut them into chunks
cook penne noodles in a large pot
grate a full chunk of mozzarella cheese
take a 10 x 12 pan and cover the bottom with sauce (ragu is is my personal favourite)
next layer in some noodles
another layer of sauce
a layer of cheese
a layer of sauce
a layer of chicken
a layer of sauce
and a final thicker layer of cheese
Throw it into the oven on 350 until the top layer of cheese has melted just right! It is yummy! I made it for Nick last week and he loved it.

[Nymet31]

Chicken a la ________(enter your name here)

Chicken breasts cleaned
1 cup of Bread crumbs
1/2 cup Parmasean Cheese
1/4 cup oil
garlic pressed or Garlic powder as much ot as little as you like.

mix cheese and bread cumbs in bowl
microwave oil and garlic for 15 seconds

baste chicken in oil/garlic then cover with bread crumbs /cheese mixture

Lay on a baking sheet

bake at 350 for 30-45 minutes or until chicken is brown and crispy.

[PopTop]

I think Ray and Vin may be on to something here :)

Great idea, Robin & Dale :thumbsup: I'll contribute something to the thread later.

[PopTop]

Ok, I've never had very good luck at all making breads and pastries. But this recipe turned out pretty well, and it's pretty easy. As seen in the photo below, mine didn't turn out all perfectly shaped like the photo in the cookbook, and each little piece is about the width of two of my thumbs to give you an idea.

We're always looking for recipes that include Rosemary since we have it growing all over the place here.


Rosemary Trios

1/4 oz dry yeast (one packet)
2 tablespoons of extra fine sugar, aka caster sugar
1/4 cup warm water
4 cups all purpose flour
1 teaspoon salt
1 cup warm milk
1/4 cup veggie oil
10 sprigs of Rosemary
1 egg yolk
1 teaspoon cold water
sea salt or rough grind salt to sprinkle on top


1) Mix your yeast with 1 teaspoon of the sugar and 1/4 cup of warm water. Stir it gently, then let it sit for 12-15 minutes. It should start to make bubbles and froth up.

2) Get a large bowl and stir together the flour, rest of sugar and teaspoon of salt. Make a "well" in the mix and add your warm milk and vegetable oil, stir a bit, then add your yeast mix. Mix this together until you have a nice sticky ball, then knead it on a lightly floured board or clean surface. Work it gently for a good 10 minutes, add a little flour if you have to. then put it back in the bowl, cover it with some plastic wrap and set it somewhere for about an hour. I just put mine inside an unheated oven, and it should just about double in size in 60 minutes.

3) Take it out and punch it down, knead it some more for a minute or two, then divide it into 10 pieces. After that you divide the 10 pieces into 3 little balls each. You need a real large cookie sheet or two medium ones. Lightly oil them or use cooking spray. Then place three little balls close together (see photo). You should make up 10 of the little "trios." Cover them with a moist towel or cheese cloth, and let 'em stand for 10-15 minutes. They should rise a little more.

4) Preheat oven to 350°F ... Combine one egg yolk and a teaspoon of water in a bowl and mix. Then brush this on top of the bread. Sprinkle a little sea salt on top of each trio, stick a Rosemary sprig in the middle (I added a little more loose Rosemary to the tops as well) ... Bake for 15 minutes until tops just start to turn brown. Adjust your heat and time for where you live and all that, not to mention how temperamental your oven might be.

http://img67.exs.cx/img67/8522/bread11bi.jpg
Tasty, and the Rosemary scent spreads all over the house when you cook them.

[Rockin Robin]

Oooh, sounds yummy Willie. But why not mix some crushed rosemary right into the dough mixture?? Just a little would add some great flavor without being overwhelming. Just my opinion.

[GaryMrMets]

Here is my favorite recipe:

Look at the different menues that I have from my neighborhood restaurants
Select the meal that I want
Call the restaurant on the phone and place the order
Set table with napkin, silverware and drinking cup
Wait til delevery arrives
Pay for delevery when it arrives (remember to tip delivery person)
Get drinks from fridge
Sit down and enjoy a good meal

[PopTop]

But why not mix some crushed rosemary right into the dough mixture??

The only gotcha' I foresee, and this is mainly due to my own inexperience working with dough, is it might be difficult to really disseminate a wee bit of the stuff evenly throughout the dough. Again, there's probably a trick to that someone with more experience would know about. A little Rosemary definitely goes a loooooooong way. And the fresh stuff would probably need to be chopped very fine since it's not the easiest of herbs to chew or digest. Either that or use some real dry Rosemary that you can really grind into a powder and add it straight into the dry flour before you make the dough.

I'm going to use the same bread recipe and make more traditionally shaped and sized rolls for NY Day, you know, little rolls for making a 2-bite ham & cheese sandwich. Maybe I'll try a few with the Rosemary mixed inside.

I'm not kidding about us having way too much Rosemary. This is just one of four hedges of the stuff we have on our property. I honestly don't see how anyone can sell the stuff up here since it's so common in everyone's landscaping.
http://img141.exs.cx/img141/4113/rosemary3ua.jpg

[yagsy]

I added this recipe in the Workout and Fitness thread but it is appropriate here and maybe people will see it and use if they so desire.

Fresh string beans, camelized onions and romano cheese. That's it, nothing else. Mix all and it makes a great veggie dish. Use olive oil and purple onions for the carmelized onions. YUMMY! Great flavor and a big hit at the Christmas dinner table!

Yuca Chips! Peel the Yuca root veggie until white. Then in a large deep frying pan (I used a large wok pan) pour half filled with olive oil, and heat it. You know it's ready when you see tiny bubbles at the bottom of pan. Slice yuca root thinly and drop into the oil. Cook til the edges are a golden brown and the entire slice doesn't bend for soft chips. Cook til slightly brown all over for true crispy chips. Take out of oil, drain in bowl lined with paper towel, salt immediately (I use Kosher salt). And to make the chips even spicier, add some of your favorite chilli powder as well. Serve with your fave salsa. INCREDIBLE! You won't be able to stop eating. Great healthy snack!!!

[PopTop]

Yuca Chips!

Oh man, that makes me wonder...Have you ever known any other San Diego folks on other message boards known as insanediego or Yucca Root? :eek: Would be pretty strange if you did, shot in the dark.

I have eaten Yuca Root, pretty good stuff. We fry plantains and nopalitos here on occasion. Plus, the green bean thing reminded me that my step-mom made some incredible orange-laced string beans for Christmas Eve dinner. I have to get that recipe.

[>TC<]

As long as New Years is on top of us ....

BLT Layer Dip

8 oz. cream cheese, softened
1/4 cup mayo or Miracle Whip
1/4 cup sour cream or plain yogurt
1/4 cup grated parmesan or romano cheese
2 cloves crushed garlic
1 cup shredded lettuce
12 oz shredded monterey jack, pepper jack or cheddar jack cheese
10 slices bacon, cooked crisp and crumbled
4 tomatoes chopped, about 2 1/2 cups
3-5 green onions chopped
salt and pepper, to taste

Mix cream cheese, mayonnaise, yogurt, Parmesan cheese, garlic, and salt and pepper. Spread the mixture on serving plate. Cover in following order with remaining ingredients: shredded lettuce, cheeses, bacon, tomatoes, and onions.

Chill for at least 2 hours before serving. Serve with bagel or nacho chips.

Optional: Mix about a 1/4 cup chopped water chestnuts into the cream cheese mixture it adds a nice extra bit of crunch.

TC

[>TC<]

I tried this recipe the other day and it was really pretty good.

Black Bean Chili

1 16 oz can cooked black beans
8 tablespoons medium salsa (whatever heat you like)
8 tablespoons chopped onions
1 16 oz can stewed tomatoes

This only makes about four servings but I wasn't sure if it was going to be good, so I didn't make a big batch. I will be making it again.

TC

[PopTop]

TC, I was weaned on black beans and chili. That's what we would call a skillet chili here, and I'm going to defintely give something that simple a try, sounds good.

My grandfather always claimed that the first pot of chili he ate was just beans that someone added meat to. :smokin:

[yagsy]

Oh man, that makes me wonder...Have you ever known any other San Diego folks on other message boards known as insanediego or Yucca Root? :eek: Would be pretty strange if you did, shot in the dark.

I have eaten Yuca Root, pretty good stuff. We fry plantains and nopalitos here on occasion. Plus, the green bean thing reminded me that my step-mom made some incredible orange-laced string beans for Christmas Eve dinner. I have to get that recipe.

Nope, I don't know those names but I do know alot of people so it may not be such a long shot. I like to talk - can't ya tell :laff:

PLEASE GET THAT orange-laced string bean recipe! PLEASE PLEASE PLEASE
That just sounds heavenly!

[yagsy]

TC, that dip sounds great :thumbsup: I'll have to make it but a bit lower fat. :D

[>TC<]

I love to cook and try new stuff. I also do a ton of grilling, year around (and that's saying something in MN). This is a great idea.

TC

[~*TiGeRs f@N*~]

Chicken a la ________(enter your name here)

Chicken breasts cleaned
1 cup of Bread crumbs
1/2 cup Parmasean Cheese
1/4 cup oil
garlic pressed or Garlic powder as much ot as little as you like.

mix cheese and bread cumbs in bowl
microwave oil and garlic for 15 seconds

baste chicken in oil/garlic then cover with bread crumbs /cheese mixture

Lay on a baking sheet

bake at 350 for 30-45 minutes or until chicken is brown and crispy.

Thanks Kath, I know what I'm making for dinner tomorrow night

[Rockin Robin]

I tried this recipe the other day and it was really pretty good.

Black Bean Chili

1 16 oz can cooked black beans
8 tablespoons medium salsa (whatever heat you like)
8 tablespoons chopped onions
1 16 oz can stewed tomatoes

This only makes about four servings but I wasn't sure if it was going to be good, so I didn't make a big batch. I will be making it again.

TC

That's similar to my black bean soup. A can of Goya Black Beans, chicken broth, sometimes salsa or sometimes a small can of tomato sauce, and seasonings. When I have it in the house, I'll also throw in either andoiulle or chorizo sausage. Adds great great flavor.


Willie, do you think rosemary would travel well by mail?? If so........;) Then I'll have my excuse to get a mortar and pestle that I've been thinking about!

[>TC<]

As long as everyone is chilled, I thought I'd post a couple hot cocoa recipes

Hot cocoa with coffee:
2 sq. unsweetened chocolate
1/4 cup sugar
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 cups hot coffee
2 cups milk or light cream
3 tsp. vanilla extract

Melt chocolate in a double boiler over hot water. Add sugar, salt, cinnamon, and 1/4 cup of the coffee. Cook 1/2 minute over direct low heat. Stir in remaining ingredients. Cook only until hot, stirring to prevent skin from forming over the top. Makes about 4 cups

Spiced hot cocoa:
6 tablespoons cocoa
1/2 tsp. of salt
1/2 cup sugar
1 cup water
12 whole cloves
4 cups milk
2/3 cup light cream

6 long sticks whole cinnamon

Combine the first five ingredients in a saucepan. Bring to boiling point and boil three minutes. Add milk and cream. Cook only until hot, stirring frequently. Serve in mugs,using long cinnamon sticks for stirring. Makes about 6 cups.


TC

[Durango53]

Got to add some more stuff to that cocoa TC... Go to the Dive in the Rox forum to find out the missing thing!!!!!!!

But I to grill year around here in Wyoming.. The other day I had to try to find my grill... It seems the wind blew it across the yard...

[Yankee 21]

I just got 30 recipes for horse treats :thumbsup: Gotta see if I can make the Big Cat some!!!

[>TC<]

You can, of course, add different ingredients to customize your cocoa, but I figured the G rated version was a good start. ;)

We've had a couple of those major wind storms around here, too. guess we'll need to start securing those grills.


TC

[Durango53]

I did and it broke the ropes!!!!!! :eek:

Last year it busted the hell out of the old grill and it is such a pain in the butt to move it across they yard into the shed with all the snow but I guess I have to move it across the yard anyway when the wind blows it!!! :D

Nothing beats a good grilled pork chop though!!!!!

[Toy Cannon]

Willie, do you think rosemary would travel well by mail?? If so........;) Then I'll have my excuse to get a mortar and pestle that I've been thinking about!


It'll travel OK, I mailed some to my niece in London. Actually, it's easy to grow and it grows quickly. Plant some as soon as it's warm enough and harvest it all before it freezes next winter. You'll have more rosemary than you know what to do with:thumbsup: I use it on potatoes and chicken and even throw several sprigs on the burning coals when I barbeque for the smoked flavor.

[Rockin Robin]

Thanks, Toy. Rosemary on the charcoals sounds like it would do some amazing stuff.


Oooooohhhhhhhh, Wiiiiiii-llllleeeeeee..........:D