Skynight, if I only had a waffle maker! Maybe I can borrow my mother-in-laws.:confused:
Storm, I'll be going to the store tomorrow to get what I need for that one.
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Nektu's chili:
2 lbs ground elk, or regular hamburger meat
1 lrg white onion
1 each red bell pepper and yellow bell pepper
5 each whole fresh jalapenos
1 can diced tomatoes in juice(the size of the can is up to you)
1 can kidney beans
2 small cans tomato paste
Garlic powder, cayenne powder, chili powder.
Dice the onion and the bell peppers and put them in a stock pot. Start to simmer in a little canola oil. Cut the jalapenos in half, make sure you cut off the top where the stems are. I take a spoon and scrape out the seeds. If you like a bit of spice, leave the seeds in. DON'T TOUCH YOUR EYES OR GO TO THE BATHROOM WITHOUT WASHING YOUR HANDS AFTER WORKING WITH THE JALAPENOS. IT WILL BURN.
Dice the jalapenos and put them in with the bells and onion. In a separate pan brown off the ground meat. Add the diced tomatoes, juice and all, with the onion and peppers. Bring to simmer. Drain the juice out of the kidney beans and add to stock pot.
Drain the juices from the cooked ground meat and add to the stock pot as well. Add 4 cups warm water and the 2 cans tomato paste.
Adding the spices is up to you. I use about 2 ounces of garlic powder, 5 ounces of chili powder and about 1 ounce of the cayenne powder. If you want add some Tabasco sauce.
Let simmer for about 3 hours, stirring every once in a while.
I prefer to use ground elk. It has a better flavor than regular ground beef. If you can find ground elk cool! If not, then you may want to hunt it or just go with the beef.
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Gordon Ramsay's The F Word beats all his other shows.
The end!
I really lie watching this show. I get it on BBC America. I usually have to DVR them. I like how he shows you how he makes the entree in his home. Hands down one of my favorite.
I also like to watch Top Chef. That one, too, is better than Hell's Kitchen.
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With the Super Bowl coming up, I thought it would be cool for people to post up there favorite appetite dishes for all of us to try out. So, if you have something that fits this category, post it!
I'll post mine a bit later from work.;)
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They tend to name things after the person who came up with it. Like they are some sort of explorers or something. Christopher Columbus discovered stuff, but nothing's named after him, save a Holiday. And even that gets demonstrators.
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Go now! Hurry! Run! Before it's......never mind. It can wait until tomorrow.
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Your culinary term for the day from the Larousse Gastronomique:
Halicot:
A mutton stew, whose name is derived from the Old French verb halicoter (to cut into small pieces). The dish is also known as haricot de mouton even though it did not originally contain beans: it is mentioned in the recipes of Taillevent and La Varenne before the haricot (navy) bean was introduced into France. Today the stew is made with chopped meat, turnips, onions, potatoes and sometimes haricot beans.
Halicot of Mutton:
Cut about 1 3/4 pound neck or breast of mutton into pieces. Season and put into a casserole with 4 Tbsp oil. Add a large sliced onion, 1 tsp sugar and 3 level Tbsp all purpose flour. Stir thoroughly. Then add 3 Tbsp tomato puree (paste) diluted with a little beef stock. Completely cover the meat with more stock, stir well, add a small crushed garlic clove and a boutique garni which should consist of fresh parsley, pepper corns, bay leaf, fresh thyme. Cook for 45 minutes. Skim the fat from the sauce and add 18 ounces potatoes cut into quarters or neat oval shapes, 14 ounces small turnips and 7 ounces small peeled onions. Add sufficient stock to cover the vegetables and continue to cook for about 40 minutes.
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1small white onion, diced
Chicken stock
1quart Heavy cream
1bottle of Mae Ploy Sweet chili sauce
Peanut butter
Take your diced white onion and saute them in a pot until translucent. Add about 3 cups chicken stock and reduce to almost half. Add the chili sauce and Heavy cream. Turn down the heat and let simmer for 20 minutes, not letting the cream to boil over. Add the peanut butter. It will act like a thickener so you won't need a corn starch slurry. If the sauce doesn't have the right "bite" to it, you can always add some crushed red peppers or just some Cayenne pepper to the sauce until desired spiciness is achieved.
I'll usually take this and mix it into some stir fry veg and chicken and serve over white steamed rice.
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I'm not much for making the stuff. I can't stand it. But the wife loves it.
Rice Pudding
Ingredients
2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of uncooked short grain white rice
Pinch of salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of vanilla extract
1/4 teaspoon of cinnamon
1/3 cup (40 grams) raisins
1 In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. 2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate. 3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.
Serves 2-3.
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Your culinary term for the day from the Larousse Gastronomique:
Newburg
A method of cooking lobster created by a Mr. Wenburg, a former chef at Delmonico's, the famous New York restaurant. The first letters of Wenburg have been transposed to give Newburg. Lobster Newburg is basically lobster sauteed in cream, although there are many variations on both sides of the Atlantic.
Newburg sauce is made by preparing lobster a l americaine and adding cream and fish stock. It can also be used to accompany fish, particularly sole or fillets of sole garnished with lobster medallions.
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Makes: 4 servings Prep Time:10 minutes Cook Time:5 minutes Ready In:15 minutes Ingredients
1 beef brain 1 cup flour 1/2 cup cornmeal oil to fry Tony Chachere's or Cajun Seasonings
DirectionsGently take brain in palm of hand and remove the membrane that covers entire brain. Sometimes there are also small blood clots embedded in brain which have to be removed.
Season brain with Tony Chachere's or Cajun seasonings (salt, black pepper and cayenne). Mix flour and corn meal in bowl. Gently put brain in mixture to coat entire outer area. Drop in very hot oil and fry approximately five minutes. The time will depend on size. If brain is large it will take five minutes. It the brain is in small pieces, just cook until golden brown.
Caution - make sure your oil is fresh or the oil will boil over when brain is put in.
Save calories, season the brain as above and sauté until brown in a small amount of oil turning once.
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Or just ground beef. And Turm is right, minced is something totally different.
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Storm, I'll be going to the store tomorrow to get what I need for that one.
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Nektu's chili:
2 lbs ground elk, or regular hamburger meat
1 lrg white onion
1 each red bell pepper and yellow bell pepper
5 each whole fresh jalapenos
1 can diced tomatoes in juice(the size of the can is up to you)
1 can kidney beans
2 small cans tomato paste
Garlic powder, cayenne powder, chili powder.
Dice the onion and the bell peppers and put them in a stock pot. Start to simmer in a little canola oil. Cut the jalapenos in half, make sure you cut off the top where the stems are. I take a spoon and scrape out the seeds. If you like a bit of spice, leave the seeds in. DON'T TOUCH YOUR EYES OR GO TO THE BATHROOM WITHOUT WASHING YOUR HANDS AFTER WORKING WITH THE JALAPENOS. IT WILL BURN.
Dice the jalapenos and put them in with the bells and onion. In a separate pan brown off the ground meat. Add the diced tomatoes, juice and all, with the onion and peppers. Bring to simmer. Drain the juice out of the kidney beans and add to stock pot.
Drain the juices from the cooked ground meat and add to the stock pot as well. Add 4 cups warm water and the 2 cans tomato paste.
Adding the spices is up to you. I use about 2 ounces of garlic powder, 5 ounces of chili powder and about 1 ounce of the cayenne powder. If you want add some Tabasco sauce.
Let simmer for about 3 hours, stirring every once in a while.
I prefer to use ground elk. It has a better flavor than regular ground beef. If you can find ground elk cool! If not, then you may want to hunt it or just go with the beef.
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1 pkg Hormel Beef Smokies
Melted unsalted butter
Pan spray
Defrost one Texas roll for each smokies you plan to serve.
Thaw rolls on a cookie sheet sprayed with the pan sprayed, and spray rolls well. Allow 1 hour to thaw.
Cut each thawed roll into quarters.
Flatten each quarter with your fingers. Put one little smokie into center and roll dough around it leaving just the ends exposed.
Place on cookie sheet and brush all the little smokies with melted butter. Allow to rise one to two hours.
Preheat oven to 350 degrees Fahrenheit. Bake for 15-20 minutes.
Brush lightly with melted butter when smokies come out of the oven.
Serve warm.
they can be reheated in the microwave.
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I really lie watching this show. I get it on BBC America. I usually have to DVR them. I like how he shows you how he makes the entree in his home. Hands down one of my favorite.
I also like to watch Top Chef. That one, too, is better than Hell's Kitchen.
-----
With the Super Bowl coming up, I thought it would be cool for people to post up there favorite appetite dishes for all of us to try out. So, if you have something that fits this category, post it!
I'll post mine a bit later from work.;)
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Your culinary term for the day from the Larousse Gastronomique:
Detendre:
A French culinary term meaning to soften a paste or a mixture by adding an appropriate substance, such as beaten eggs, milk or stock.
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Go now! Hurry! Run! Before it's......never mind. It can wait until tomorrow.
-----
Your culinary term for the day from the Larousse Gastronomique:
Halicot:
A mutton stew, whose name is derived from the Old French verb halicoter (to cut into small pieces). The dish is also known as haricot de mouton even though it did not originally contain beans: it is mentioned in the recipes of Taillevent and La Varenne before the haricot (navy) bean was introduced into France. Today the stew is made with chopped meat, turnips, onions, potatoes and sometimes haricot beans.
Halicot of Mutton:
Cut about 1 3/4 pound neck or breast of mutton into pieces. Season and put into a casserole with 4 Tbsp oil. Add a large sliced onion, 1 tsp sugar and 3 level Tbsp all purpose flour. Stir thoroughly. Then add 3 Tbsp tomato puree (paste) diluted with a little beef stock. Completely cover the meat with more stock, stir well, add a small crushed garlic clove and a boutique garni which should consist of fresh parsley, pepper corns, bay leaf, fresh thyme. Cook for 45 minutes. Skim the fat from the sauce and add 18 ounces potatoes cut into quarters or neat oval shapes, 14 ounces small turnips and 7 ounces small peeled onions. Add sufficient stock to cover the vegetables and continue to cook for about 40 minutes.
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Thai Peanut Sauce:
You'll need:
1small white onion, diced
Chicken stock
1quart Heavy cream
1bottle of Mae Ploy Sweet chili sauce
Peanut butter
Take your diced white onion and saute them in a pot until translucent. Add about 3 cups chicken stock and reduce to almost half. Add the chili sauce and Heavy cream. Turn down the heat and let simmer for 20 minutes, not letting the cream to boil over. Add the peanut butter. It will act like a thickener so you won't need a corn starch slurry. If the sauce doesn't have the right "bite" to it, you can always add some crushed red peppers or just some Cayenne pepper to the sauce until desired spiciness is achieved.
I'll usually take this and mix it into some stir fry veg and chicken and serve over white steamed rice.
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So, what are you waiting for? *tapping of foot on the floor*
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Ingredients
1 In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.
3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.
Serves 2-3.
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Your culinary term for the day from the Larousse Gastronomique:
Newburg
A method of cooking lobster created by a Mr. Wenburg, a former chef at Delmonico's, the famous New York restaurant. The first letters of Wenburg have been transposed to give Newburg. Lobster Newburg is basically lobster sauteed in cream, although there are many variations on both sides of the Atlantic.
Newburg sauce is made by preparing lobster a l americaine and adding cream and fish stock. It can also be used to accompany fish, particularly sole or fillets of sole garnished with lobster medallions.
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Makes: 4 servings Prep Time:10 minutes Cook Time:5 minutes Ready In:15 minutes Ingredients
1 beef brain 1 cup flour 1/2 cup cornmeal oil to fry Tony Chachere's or Cajun Seasonings
DirectionsGently take brain in palm of hand and remove the membrane that covers entire brain. Sometimes there are also small blood clots embedded in brain which have to be removed.
Season brain with Tony Chachere's or Cajun seasonings (salt, black pepper and cayenne). Mix flour and corn meal in bowl. Gently put brain in mixture to coat entire outer area. Drop in very hot oil and fry approximately five minutes. The time will depend on size. If brain is large it will take five minutes. It the brain is in small pieces, just cook until golden brown.
Caution - make sure your oil is fresh or the oil will boil over when brain is put in.
Save calories, season the brain as above and sauté until brown in a small amount of oil turning once.
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