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Quote from "J/-\YK/-\Y" »

O.o..

That sounds amazing..

It really is. I have very fond memories about my grandmother making that at family get-togethers'. I wish I had more of her recipes.

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Mephisto, you need to post up more Lebanese recipes! My wife loves Lebanese food, as well as food from India, Israel and that entire Middle Eastern area.

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Orange cream sauce for chicken.

Squeeze the juice out of the orange halves into a large mixing bowl, omitting the seeds. Put in some sweet chili sauce, balsamic vinegar(about 3Tbls), 1/2 cup salad oil, 2 teaspoons brown sugar, 1 teaspoon honey, a dash of A1 and Worcestershire sauce, use some of the peel of the orange for zest, mix good.

Put in a sauce pan and bring to a light boil. Reduce by 1/4. Add about 2 cups double cream, or heavy cream and bring to a simmer. Thicken to likeness with either a salad oil and flour roux, or a cornstarch slurry. Laddle over your grilled or baked chicken. Serve with mashed potatoes and a stir fry style veg.

mmmm.... yummy

Hmm, I never liked the taste of orange in cooking, to be honest. Sure as hell sounds like it's tasty, though. Lol.

Nektu, I really don't know how to exactly make most Lebanese foods. My aunt however, she makes heaven through her food. She makes this salad like it's nobody's fucking business. We also have our local salad, called Tabbouleh. It has diced tomato, parsley (and a lot of it) some ingredient, the name of which in English I do not know, diced onions, with lime, salt, pepper, and all those shenanigans. I'll try and get the recipe for you, it's awesome, especially when you put it in raw cabbage and eat it. Just great.

What is the name of the ingredient in Lebanese? I have Lebanese connections here in America.

Quote from name="Mephisto"s Lament" »

Nektu, I really don't know how to exactly make most Lebanese foods. My aunt however, she makes heaven through her food. She makes this salad like it's nobody's fucking business. We also have our local salad, called Tabbouleh. It has diced tomato, parsley (and a lot of it) some ingredient, the name of which in English I do not know, diced onions, with lime, salt, pepper, and all those shenanigans. I'll try and get the recipe for you, it's awesome, especially when you put it in raw cabbage and eat it. Just great.

Oooo, that sounds good. I like cabbage. I think I've heard of Tabbouleh before. If you can get the recipe, please do share!

I think the ingredient ML can't think of (I think) is bulgur. It's a small, whole-grain wheat pasta type of thing.

http://en.wikipedia.org/wiki/Bulgur

Here's a link for it in Wikipedia.

This is the dry rub for ribs I told Party_Foul I would post up.

1 cup kosher salt; 5 Tbl paprika; 1/2 tsp cayenne; 6 Tbl ground cumin; 4 tsp onion powder; 4 tsp garlic powder; 1 1/2 Tbl black ground pepper; 1 tsp ground allspice; 2 tsp ground cinnamon; 4 Tbl brown sugar; 2 tsp dried oregano. Mix all together and rub generously on your ribs before they hit the grill.

If you want you can omit the cinnamon and use Cajun seasoning instead. I do most of the time.

I'll take this mixture and put it on pork ribs. Then I wrap them in plastic wrap and bake them in the oven for about 1 hour on 250. After that, they come out of the wrap and straight onto the grill. Or you can keep them wrapped and freeze them for later. Slather as much or as little of your favorite BBQ sauce while cooking. Enjoy!

Yup, that's it.

What about a gluten free chicken dish and not just grilled/baked chicken with a sauce on it?

I'll see what I can come up with. Might be difficult without it being grilled or baked. But I'll post it up as soon as I can come up with one.

The chicken can be grilled or baked, I just don't want it plain with some sauce over it.

No problem then. I'll post it up soon.

I bought a wok while I was visiting San Francisco and I think it's fantastic. Nektu, I was wondering if you had any wok tips or recipe suggestions for someone who enjoys meals which can preferably be eaten with chopsticks?

Also, if I may add a recipe for an exceedingly simple albeit quite satisfying snack which I successfully made in my wok last night:


Wok Kettle-Style Popcorn

Vegetable Oil - 3 Tbsp.
Popcorn Kernels - 1/3 cup
Sugar - 1/3 cup (omit/reduce for normal/less sweet popcorn)

Heat wok over medium heat. Add oil and three kernels to wok once it starts to heat up. As you wait for the kernels to pop, figure out how to cover the wok. If you have a lid, use that at a slight angle to allow some steam to escape. If you lack a lid, cover your wok with aluminum foil with some holes poked in it.

After the three kernels have popped, add the rest of the kernels and the sugar and stir the mixture to avoid having a single large lump of sugar. Replace the lid or whatever other form of cover you have fashioned.

Start shaking the wok, rather vigorously (Don't Stop while the wok remains on the heat). For about a minute, probably nothing will happen. Then the kernels will start to pop. Depending on your setup, some of the oil and unpopped kernels may shoot out of your wok. It is advisable to plan for this and find some way of distancing one's bare skin from the hot oil. Suggestions include oversized oven mitts or tongs. I have some serious gauntlet-like oven mitts that cover my forearms which I use while shaking the wok.

The popping should start to calm after a minute or two at which point the wok should be taken off the heat. I tend to empty it immediately although I don't know if it would be okay to leave the popcorn in it for a few minutes.

Some additional tips that I can offer from personal experience:

The first time you try this, it may behoove you to omit the sugar because the addition of the sugar means that your concoction will burn a little bit more easily than it would have without it. I personally tried it once with the sugar and burned the hell out of it. I went back to the drawing board and tried it with just popcorn which turned out great. Then I tried again with sugar armed with the experience from my two previous attempts and made perfect kettle corn.

Much of this recipe has been adopted from Alton Brown's segment on Perfect Popcorn (recipe) (video - I couldn't find how to link to this video directly, so you may have to look for it once you follow the link). I would highly recommend watching his video as much of the theory and technique can be adapted for cooking popcorn in a wok.

(I used a wok because I don't have a metal mixing bowl... and because woks are awesome)

The reason for shaking the wok is to distribute the heat and to not burn the wok's contents. I don't know if it is possible to over-shake the wok... So you may want to err on the side of shaking more than less because the only conceivable problem with shaking more is that it takes a few more seconds to start popping the kernels. Under-shaking may be the source of burned popcorn.

This recipe is really a lot easier than this essay would suggest, but I tried to keep things thorough in case there is anyone else out there like me who might appreciate a little more hand-holding even on simpler recipes!
(and if any more experienced chef wants any corrections to be made, just message me and I'll edit to make appropriate corrections)

Nice recipe!

Scyber, this one's for you and your gluten free wife.

Alright, here is my ultimate basic cream sauce recipe.

Take about 2 cups shallots very small diced, or brinoux cut. Put them into a sauce pan. Add 5 cups white whine and reduce to about 1/5 of what you started with. Add roughly 3 quarts of heavy(double) cream. Bring to a simmer, DO NOT LET THIS BOIL OVER. It makes one hell of a mess and smells because it's burning off the burner. Let this simmer for about an hour to reduce. Put it into a container that will help let it cool quickly. Or, put it into a heavy plastic container and put that into a larger container and surround it with ice. This is called an ice bath.

This sauce will thicken nicely after it has cooled and you have had it in the frig for a few hours.

When you want to make a cream based sauce to go with chicken or fish, pull out the basic sauce and take the amount that you need and put it into a sauce pan. Bring it up to a simmer, this will get it warm. Add some salt and pepper, capers and a touch of lemon juice, simmer a bit, then add a few cubes of butter. Stir with a wire whip. The butter will also help finish thicken. If the sauce is too thick, add a little heavy cream to it.

There you go. An ala-minute sauce that can be changed to add whatever you want to make whatever kind of cream sauce you want. We use this for our grilled salmon dish at work and even an Alfredo sauce. Just add some nutmeg to the cream sauce. Don't forget the butter!

And you thought I was going to be disgusting, didn't you?

Quote from "Nektu" »

This is the dry rub for ribs I told Party_Foul I would post up.

1 cup kosher salt; 5 Tbl paprika; 1/2 tsp cayenne; 6 Tbl ground cumin; 4 tsp onion powder; 4 tsp garlic powder; 1 1/2 Tbl black ground pepper; 1 tsp ground allspice; 2 tsp ground cinnamon; 4 Tbl brown sugar; 2 tsp dried oregano. Mix all together and rub generously on your ribs before they hit the grill.

If you want you can omit the cinnamon and use Cajun seasoning instead. I do most of the time.

I'll take this mixture and put it on pork ribs. Then I wrap them in plastic wrap and bake them in the oven for about 1 hour on 250. After that, they come out of the wrap and straight onto the grill. Or you can keep them wrapped and freeze them for later. Slather as much or as little of your favorite BBQ sauce while cooking. Enjoy!

That is exactly how me and my dad cook our ribs. I will have to try that dry rub! (btw what kind of flavor is it? Just wondering)

How long do you cook them on the barbecue?

I usually cook mine for about 20 minutes total. If that. The flavor is tangy-ish? If it seems to salty, cut back on the kosher salt. Salt will also pull moisture out of the meat. So be careful.

Hmmm alright... I might sub kosher salt with some of my neighbors special seasoning salt to add more of a kick. I like my barbecue nice and spicy

And only 20 minutes on the barbecue? That doesn't seem like that much time... is the meat still nice and fall-off-the-bone tender?

They should be tender. You can do what I do at home, boil the ribs for 20 minutes, then put the rub on, then put them on the grill. And yes, 20 minutes on the grill should be fine.