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!
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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.
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I like to dedicate this recipe to my Grandmother. Kind of fitting since it is hers.
German Potato Salad
Serves 4
You'll need:
2 1/2 lbs Red potatoes
1/2 lb chopped/cubed bacon
1/2 white onion diced
Celery Salt
1 Tbsp Flour
1 Cup White Vinegar
1 Cup Sugar
Boil whole potatoes in their skins in salted water for about 30 minutes. Rinse in cold water. Drain and peel
In a casserole dish put a layer of thinly sliced potatoes and some celery salt over potatoes. Continue layering potatoes and celery salt until all the potatoes are used.
Cook 1/2 lb of chopped/cubed bacon until done. Drain bacon on paper towels. Set aside.
To the bacon grease, add 1 Tbsp flour stirring constantly for a few minutes to make a roux.
Combine the white vinegar and sugar. Add to the bacon grease roux. Whisk to combine. Add diced onions and simmer for 5-10 minutes. Add a little water if the sauce becomes to thick.
Pour sauce over potatoes.
Sprinkle cubed/chopped bacon over the potatoes. This dish can be served hot or cold.
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Ever notice how sometimes the best recipes come from mom or grandma? I feel another blog post building up.
My wife does a great Taco Bake. I'll have to post up that one too. Still looking for my grandma's German Potato salad one. I have it written down somewhere.......
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I'll need to try those potatoes, aaronkel. I've got a nice German potato salad recipe that uses red potatoes. It was my grandmothers'. She made the best. I'll post it tomorrow before work. Now, for something different.
Smoked salmon.
I usually go and get an entire side of salmon from the grocery store. Be careful as to which one you get. Make sure that the salmon is a nice deep pink color.
If it looks like there are "tares" in the meat, then they did a real bad job of getting the pin-bones out, if the color is a light pink; don't buy it.
I usually keep the skin on. Flavor is in the skin. Cut the salmon into nice size "steaks". Make sure you cut the belly side, the thinner part, off. This will just cook faster and burn, and you don't want that.
I put my on the charcoal grill. Let your coals get to that nice white color. This is the prime time to start cooking. I take hickory smoking chips and soak them for about 20 minutes, drain the water and put them right on the white coals. Season the salmon steaks with a mixture of kosher salt and ground black pepper. Cook them with the skin on but start meat side down on the grill. Get some good marks on the salmon and turn them to get a "diamond" mark on them. Be careful when you turn them because you don't want the meat to start falling apart. Flip over skin side down and do the same.
The salmon will turn a nice brownish color. When you eat it, the meat will just come right away from the skin. Don't over cook it because the salmon will dry out. Nobody likes dried out salmon.
For a sauce for this I use a balsamic reduction. Just take some balsamic vinegar and put it in a pot on the stove. Turn on high and let it reduce to a nice thick syrup. It will sweeten when properly reduced. No need to add anything to that. Drizzle it onto the salmon. Serve with rice, or mashed potatoes and veg.
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And now for something completely different: Octopus salad.
Clean an octopus and plunge it into a saucepan filled with boiling water and a cork, which according to tradition will tenderize its meat. Season with pepper and simmer for 20 minutes. Check the octopus is cooking using a fork, then drain and allow to cool. Retaining the skin, cut the octopus into 1/2 inch slices. Put 3 tablespoons olive oil, 2 crushed garlic cloves, flat-leaf parsley and pepper into a serving bowl. Add the pieces of octopus and stir carefully. Chill for 30 minutes before serving.
Recipe taken from the Larousse Gastronomique.
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There is a place over by my house called The Egg and I. They have a great Texas skillet with steak. I always get salsa with it. Their salsa isn't the best, and they serve it warm, which is odd. But it makes the omelet taste really good.
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Take and cook the bacon, but not all the way through. Take the won-ton skins and lay them out. Take your eggs, about two, and whisk them real good. Take a brush and brush the top part of the wontonskin. Put a piece of basil, then top with samble, a piece of bacon(not too long to stick out the sides), then the shrimp that has been peeled. Roll it in the won-ton skin. I double roll mine. I'll lay out another won-ton skin and after the initial roll, roll it again in the other one.
To cook, get a pan and put some oil in it. If you have a deep fryer that would be better. Deep fry for about 2 minutes. In pan, get the oil hot and place the shrimp in. Turn once. Won-ton skin should be golden brown either way. Finish in an oven that has been preheated at 350. Cook all the way through.
A sweet chili sauce bought from the Asian sauces area in the super market is great with this to dip in.
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Here is a recipe for the best damn clam chowder west of Boston.
1 cup diced celery, 1 cup diced yellow onion, 1/2 cup chopped bacon, 2 cups diced potatoes, 2 cans chopped clams, 3 cups clam juice, 1/2 gallon heavy cream, 1/2 cup chopped parsley, 2 Tbl spoons dried thyme.
Saute off your celery and onions in a little bit of canola oil. When they are almost translucent add your bacon and saute for a few minutes. Add your clams in juice and the clam juice to the celery and onions and bacon. Bring to a simmer. Add the heavy cream. When it comes near a simmer turn down your heat from full to about medium. Take about 3 cups of flour and add some canola oil to it. This is called a roux. Don't make it too thick or too thin. Use a wire whip to get all of the lumps out. Add the roux to the soup until desired thickness. Add the parsley and the dried thyme. Salt and pepper to taste. If you want you can even add some Tabasco sauce for added flavor.
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Oooo, that sounds good. I like cabbage. I think I've heard of Tabbouleh before. If you can get the recipe, please do share!
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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.
---
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.
---
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.
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German Potato Salad
Serves 4
You'll need:
2 1/2 lbs Red potatoes
1/2 lb chopped/cubed bacon
1/2 white onion diced
Celery Salt
1 Tbsp Flour
1 Cup White Vinegar
1 Cup Sugar
Boil whole potatoes in their skins in salted water for about 30 minutes. Rinse in cold water. Drain and peel
In a casserole dish put a layer of thinly sliced potatoes and some celery salt over potatoes. Continue layering potatoes and celery salt until all the potatoes are used.
Cook 1/2 lb of chopped/cubed bacon until done. Drain bacon on paper towels. Set aside.
To the bacon grease, add 1 Tbsp flour stirring constantly for a few minutes to make a roux.
Combine the white vinegar and sugar. Add to the bacon grease roux. Whisk to combine. Add diced onions and simmer for 5-10 minutes. Add a little water if the sauce becomes to thick.
Pour sauce over potatoes.
Sprinkle cubed/chopped bacon over the potatoes. This dish can be served hot or cold.
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My wife does a great Taco Bake. I'll have to post up that one too. Still looking for my grandma's German Potato salad one. I have it written down somewhere.......
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Smoked salmon.
I usually go and get an entire side of salmon from the grocery store. Be careful as to which one you get. Make sure that the salmon is a nice deep pink color.
If it looks like there are "tares" in the meat, then they did a real bad job of getting the pin-bones out, if the color is a light pink; don't buy it.
I usually keep the skin on. Flavor is in the skin. Cut the salmon into nice size "steaks". Make sure you cut the belly side, the thinner part, off. This will just cook faster and burn, and you don't want that.
I put my on the charcoal grill. Let your coals get to that nice white color. This is the prime time to start cooking. I take hickory smoking chips and soak them for about 20 minutes, drain the water and put them right on the white coals. Season the salmon steaks with a mixture of kosher salt and ground black pepper. Cook them with the skin on but start meat side down on the grill. Get some good marks on the salmon and turn them to get a "diamond" mark on them. Be careful when you turn them because you don't want the meat to start falling apart. Flip over skin side down and do the same.
The salmon will turn a nice brownish color. When you eat it, the meat will just come right away from the skin. Don't over cook it because the salmon will dry out. Nobody likes dried out salmon.
For a sauce for this I use a balsamic reduction. Just take some balsamic vinegar and put it in a pot on the stove. Turn on high and let it reduce to a nice thick syrup. It will sweeten when properly reduced. No need to add anything to that. Drizzle it onto the salmon. Serve with rice, or mashed potatoes and veg.
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Lol! They probably over cooked it then. It should never be chewy like a rubber band.
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Clean an octopus and plunge it into a saucepan filled with boiling water and a cork, which according to tradition will tenderize its meat. Season with pepper and simmer for 20 minutes. Check the octopus is cooking using a fork, then drain and allow to cool. Retaining the skin, cut the octopus into 1/2 inch slices. Put 3 tablespoons olive oil, 2 crushed garlic cloves, flat-leaf parsley and pepper into a serving bowl. Add the pieces of octopus and stir carefully. Chill for 30 minutes before serving.
Recipe taken from the Larousse Gastronomique.
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Firecracker Shrimp
Won-ton skins
Jumbo shrimp
bacon
Samble Olek
fresh basil
egg wash
Take and cook the bacon, but not all the way through. Take the won-ton skins and lay them out. Take your eggs, about two, and whisk them real good. Take a brush and brush the top part of the wontonskin. Put a piece of basil, then top with samble, a piece of bacon(not too long to stick out the sides), then the shrimp that has been peeled. Roll it in the won-ton skin. I double roll mine. I'll lay out another won-ton skin and after the initial roll, roll it again in the other one.
To cook, get a pan and put some oil in it. If you have a deep fryer that would be better. Deep fry for about 2 minutes. In pan, get the oil hot and place the shrimp in. Turn once. Won-ton skin should be golden brown either way. Finish in an oven that has been preheated at 350. Cook all the way through.
A sweet chili sauce bought from the Asian sauces area in the super market is great with this to dip in.
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Here is a recipe for the best damn clam chowder west of Boston.
1 cup diced celery, 1 cup diced yellow onion, 1/2 cup chopped bacon, 2 cups diced potatoes, 2 cans chopped clams, 3 cups clam juice, 1/2 gallon heavy cream, 1/2 cup chopped parsley, 2 Tbl spoons dried thyme.
Saute off your celery and onions in a little bit of canola oil. When they are almost translucent add your bacon and saute for a few minutes. Add your clams in juice and the clam juice to the celery and onions and bacon. Bring to a simmer. Add the heavy cream. When it comes near a simmer turn down your heat from full to about medium. Take about 3 cups of flour and add some canola oil to it. This is called a roux. Don't make it too thick or too thin. Use a wire whip to get all of the lumps out. Add the roux to the soup until desired thickness. Add the parsley and the dried thyme. Salt and pepper to taste. If you want you can even add some Tabasco sauce for added flavor.
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Here is the ceviche recipe I use:
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