|
Post by Trooper One-Nine-Seven-Four on Apr 27, 2011 19:59:29 GMT -5
Okay, at the request of other members I have started this thread for other culinary-minded IGMB members to share their own recipes for yummy, yummy food. I'll start off with my Chicken Habanero Curry in Coconut Milk. Ingredients: 5 or 6 skinless chicken breasts 1 medium to large yellow onion As many cloves of garlic as you want (at least 5) 3 large, red-ripe Habanero peppers 5 long thin green hot peppers 1 package of peas 1 package of raisins 1 can chicken stock 1 can coconut milk Olive oil Oregano Basil Cayenne pepper Black pepper Salt Madras Curry powder Corn starch Preparation: Add enough olive oil to a large skillet to coat the bottom of the skillet. Cube the onion, mince the garlic, remove the stems from and cut up the peppers as you desire. Warning: wear rubber gloves when handling the Habanero peppers! Add the peppers, onion, and garlic to the skillet--include the seeds and membranes of the peppers. Throw in salt, pepper, cayenne pepper, oregano, and basil to taste. Add about 4 tablespoons of curry powder to the mix. Do not start cooking yet! Cut the chicken breasts up into bite sized chunks, and set to one side. Start cooking the onions, garlic and peppers on high heat with constant stirring. Saute until the onions soften, but be careful not to burn the garlic. Add the chunks of chicken to the skillet, along with another four tablespoons of curry powder, and more olive oil if needed, and cook with stirring until the outside of the chunks of chicken turns white. Reduce to medium high heat, and add the can of chicken stock--scrape the bottom of the skillet to de-glaze if needed. Stir in the entire package of peas, and about a quarter to a third of the package of raisins (assuming that it's a large package of raisins). Continue heating until the mixture starts to boil. Stir in the can of coconut milk, and allow the mixture to boil for approximately ten minutes. Dissolve 4 to 6 tablespoons of corn starch into about a third of a cup of cold water, then stir it into the boiling mixture, and continue boiling until the mixture thickens to your desired thickness. Remove the skillet from the heat, and portion out the contents with a ladle. Makes approximately four servings (3 to 4 ladles worth is a serving). You can serve this over rice, if you desire, and with toppings such as chutney, pickled watermelon rind, relish, pineapple, diced boiled egg, and crumbled bacon. If doing the bacon topping route, cook the bacon before hand, and saute the onions, garlic, and peppers in the bacon grease mixed with olive oil (be sure to allow the bacon grease to cool somewhat before adding the olive oil and veggies to the pan so they don't scorch). I apologize for the weird post--the board crashed the first time I tried starting the thread, had to delete it and start again...
|
|
|
Post by emptyhat on Apr 27, 2011 22:25:44 GMT -5
Looked at the title and thought there would be Ratling organ clone meat meals D:
|
|
|
Post by Trooper One-Nine-Seven-Four on Apr 28, 2011 3:37:40 GMT -5
Looked at the title and thought there would be Ratling organ clone meat meals D: Heh. Nope, no such luck. Ratling refers to their love of food, and renowned services as food preparers for regiments to which they are attached. Now share those recipes, Guardsmen!
|
|
|
Post by Rolling Thunder on Apr 28, 2011 9:26:39 GMT -5
How to make a curry, by Rolling Thunder.
Select a combination of 3-4 spices. Less than 3 is acceptable, but may lack a good, multidimensional breadth to the flavour. More than 4 and you're going to find them cancelling each other out, which is wasteful. Noted combinations:
Cumin is your friend. It fights for your freedom. There are few dishes that can not be improved by a half teaspoon or teaspoon of cumin. Coriander is a sharper, more smokey but also slightly bitter spice. I'm not entirely familiar with it's use, but it goes well with most things, but combining it with Cinnamon will generally produce a pleasantly sweet curry if combined with the right ingredients. Make sure not to overdo it - too much cinnamon will ruin a curry. It mixes well with Tumeric and Coriander, as well as Paprika. Combining it with Cayenne Pepper, in my experience, tends to lead to an unpleasantly sharp, flavourless curry. Tumeric is a generally inoffensive spice, combining well with anything, though it should generally not be combined in a combination that consists entirely of "sharp" spices [Cayenne, Cinnammon, Coriander], as this will most likely lead to unpleasant bitterness. Paprika is one of the simplest spices to use. It can be used with pretty much any spice, and will add both hotness and a pleasant, smokey breadth of taste to the curry. Cayenne Pepper is quite an indiscriminate, strong spice. Used well, it can add a very pleasant warmth to a curry, but be careful with it.
Cook your meat in a mixture of your chosen spices, and oil/butter. Add vegetables and fruit [tinned tomatoes, stock, banana, peppers, apple, carrot, and pretty much any vegetable or fruit you like will make for a good curry.]
Serve with starchy goodness.
|
|
|
Post by Rook on Apr 28, 2011 10:52:23 GMT -5
The Rookman is pleased.
|
|
|
Post by Empirespy on Apr 28, 2011 11:01:15 GMT -5
I think EmpireSpy may have not quite grasped the point of this thread. Either that or I'm feeling bad-tempered. Either way, no more discussion of microwave food. Especially microwave chav food.
|
|
|
Post by cheminhaler on Apr 28, 2011 15:52:40 GMT -5
One of the most basic curries ; Keema Matter Consists of - Mincemeat (choose which type of cloned meat) (80%) - peas (5%) - rice (15%) Obviously add curry powder or seasonings of your choice to the mincemeat, which will be cooked first (<--- notice I actually said the word 'first'. You may now worship me.), then add the peas. Cook the rice separately. Ask Trooper how to cook rice and stop bothering me. Trooper I expect pictures of your version of this, and I want a sample sent to me through the warp.
|
|
|
Post by Trooper One-Nine-Seven-Four on Apr 28, 2011 16:27:17 GMT -5
Ah, I just noticed an oversight in my curry recipe. I forgot to include peanuts. Throw in as many as you like when you are sauteing the onion, garlic, and peppers.
I realized that I forgot to put peanuts in my last batch of curry just now as I was eating leftovers for dinner.
|
|
|
Post by Shostak(AWOL) on Apr 30, 2011 7:56:09 GMT -5
Sweetcorn Salad.
Ingredients:
- A big tin of sweetcorn. - An onion. - A pepper. - 1-2 sticks of celery. - A lot of sultanas-(as many as looks right). - A tablespoon of brown sugar. - A tablepoon of tomato ketchup. - A tablespoon of olive oil. - A tablespoon of white wine vinegar.
Method:
Drain the sweetcorn.
Cut the pepper, onion and celery up finely.
Put the sweetcorn, pepper onion and celery into a mixing bowl.
Add in the sugar, ketchup, olive oil and white wine vinegar.
Mix it together.
If it's too dry, add some more liquid.*
Put into a serving dish.
This goes very well with barbeques.
Makes a big ish serving bowl full.
*You have to do that last bit by eye and guess a bit.
|
|
|
Post by mccaptain on Apr 30, 2011 17:15:12 GMT -5
Burgers so good you'll never go out for good burgers.
Ingredients:
Good quality hamburger: I use Black Angus raised by my father- free range
Asparagus
Good Quality Cheese: I prefer Munster, but pepper jack and other cheese will change variety
Day Old Loaded Mashed potatoes: Mashed potatoes loaded with cheese, sour cream, butter and having cooled in fridge for a day
Bread: I like a kaiser roll, but recently used sesame seed bagels.
Butter: Real stuff.... margarine is lame.
A couple eggs.
Olive Oil, Salt, Pepper.
Equipment Needed
Cast Iron Skillet with raised ridges
Oven
Several plates
One pot
Griddle
Steps for Making awesomeness
Allow meat to fully thaw (though never frozen to begin with is even better!)
Pre-heat Oven to 500 degrees.
Place Cast Iron skillet in oven immediately and allow to heat to 500
Place asparagus in pot and let heat until you can skewer with fork easily. Any longer will make them mushy.
Crack eggs into bowl and whisk, using a fork to do so will be fine.
Take mashed potatoes and work into patties roughly the size of burgers.
Dip potatoes in egg and then fry on griddle with some butter.
When potatoes are golden brown on outside remove from griddle and cover. They may not hold together well, that is fine.
Butter bread and begin toasting on griddle.
By now the oven should be pre-heated.
Turn stove top burner on highest heat.
Cover both sides of hamburger with salt and pepper, then cover both side with olive oil.
Remove Skillet from oven and place on burner to maintain heat.
Place burger on skillet. Flip after 30 seconds.
Place skillet back in oven. Allow burger to cook 1.5-2 minutes on one side then flip and cook for same amount of time.
Remove skillet from oven. Turn off oven. Place burgers on place, cover with cheese, and let stand for 2min.
Butter and salt asparagus.
Assemble all above ingredients on bun and enjoy.
WARNING: Before attempting said recipe remove all smoke detectors and open all windows. The high heat and olive oil will cause smoke. So worth it. Cooking method also works with Steaks.
|
|
|
Post by Rolling Thunder on May 1, 2011 12:46:37 GMT -5
Note: Leaving a plastic container on top of a gas oven is a terrible idea. It will eventually melt and catch fire [as happened in my kitchen today], and you will have to call the fire brigade. And you will feel like a tit.
|
|
|
Post by Trooper One-Nine-Seven-Four on May 1, 2011 16:46:34 GMT -5
Note: Leaving a plastic container on top of a gas oven is a terrible idea. It will eventually melt and catch fire [as happened in my kitchen today], and you will have to call the fire brigade. And you will feel like a tit. Yeah, that's generally bad. I'm glad that you didn't burn your place down, RT! So what recipe do y'all want me to share next? I'm thinking the sausage, asparagus, and pasta dish?
|
|
|
Post by mccaptain on May 1, 2011 17:16:15 GMT -5
Share away. I have a large bundle of asparagus, some fine Italian pasta, and some lean sausage that needs to be used.
|
|
|
Post by Trooper One-Nine-Seven-Four on May 1, 2011 18:25:25 GMT -5
That burger sounds awesome, mccaptain! *Drools* Okay, here's pasta with asparagus and sausage... Ingredients: One bundle of asparagus One wedge of Pecorino Romano cheese One package of Italian sausage (either sweet or spicy) Pasta of some sort Garlic (optional) Salt Pepper Cayenne Pepper Olive oil Preparation: Grate about a quarter of the wedge of the Pecorino Romano cheese with a fine grater into a bowl and set aside. Wash the asparagus and cut it into 1-2" sections. Set it aside in a bowl. If using garlic, crush and mince as many cloves as you want, and add them to the asparagus. Set water to boil, with salt added if so desired. Add 2-3 tablespoons of olive oil to a large pot and set on high heat. Cut up the sausage into chunks. Add the sausage chunks to the preheated oil along with salt, pepper, and cayenne pepper to taste. Cook the sausage on high heat with stirring until it is browned. While the sausage is cooking, the water should start to boil--add three quarters to a whole package of pasta to the water, and cook for the recommended time to achieve al dente consistency. When there is about six minutes of cooking time left on the pasta, reduce the heat under the sausage to medium-high and add the asparagus (and garlic if used) to the sausage. Continue cooking the sausage and asparagus with constant stirring until the pasta is done, then remove from heat. Drain the pasta, add it to the sausage and asparagus, add in the grated cheese, and stir the mixture for a minute or so (I like to do it until the pasta takes on some of the color from the juices released by the sausage during cooking). Makes approximately 3 servings, consisting of 3 to 4 ladles worth each.
|
|
|
Post by Rolling Thunder on May 1, 2011 19:46:25 GMT -5
RT's epic Chili.
You will need [in this order]: Oil: Pour into saucepan. Onions: Chop finely, put into saucepan, sear lightly. Garlic: Crush, add to onion. Mince, between 125g per person. Add to the pan Spices: Paprika and Cumin in equal amounts. Add directly to the mince as soon as it hits the pan. An even better means of spicing the mince is to break the mince up [while uncooked], and then put it in a bag with a touch of flour, the cumin and the paprika, but this requires more preparation. Brown the mince. After the mince is browned, add: 1 tin of chopped tomatoes. Or chop your own: 2-3 fresh tomatoes really add a lot to a chili. +Optional ingredients+ Any kind of chili pepper [note: anything you need to handle with gloves is not worth eating, because it's nothing short of an exercise in calculated culinary masochism.] Peppers [the non chilli kind]. Carrots. Kidney beans Other vegetables. - Add a cupful of beef stock, bring to the boil and then allow to gently simmer [very gently] for 20-40 minutes. Serve with bread, pasta, rice, baked potato, nachos or anything else.
|
|
|
Post by Trooper One-Nine-Seven-Four on May 1, 2011 23:50:51 GMT -5
So does anybody care to come up with a recipe for bacon-wrapped, braised Osama bin Laden?
;D
|
|
|
Post by Walrus on May 2, 2011 3:09:56 GMT -5
So does anybody care to come up with a recipe for bacon-wrapped, braised Osama bin Laden? ;D You will need: 1 Osama bin Laden. Enough rashers of bacon to securely wrap first ingredient. Onion to taste. Assorted extra flavoring to taste. Assorted cooking equipment. Method: Tenderize Osama bin Laden with handy tenderizer. Tenderize Osama bin Laden some more. Slice and dice Osama bin Laden into chunks (Make sure you do not remove any hair or items of clothing, as this will reduce flavor). Using your Human Sized frying pan, lightly cook Osama chunks until a light brown color, or until blood has left the chunks. Add in assorted flavoring, and chopped onion into the Osama chunks. Once you think the Osama chunks are flavored enough, remove them from the frying pan, keeping anything not Osama in the pan for flavoring. Place bacon rashers into frying pan. Cook bacon until colored, but make sure the bacon is still flexible. Once the bacon is right, take it out of the frying pan, still making sure anything not bacon stays in the pan for flavor. Now, take your rashers of bacon, and make parcels of Osama with the bacon. Once your parcels have been made, place them back into the frying pan. Now, cook the bacon parcels until bacon is properly cooked (the reason why all the extra things were left in the pan). Once your parcels have cooked, remove them from the frying pan, and serve. Serve hot. Depending on the size of your parcels, this can feed around 50 people. ;D Edit: Im not sure how braised it will be, but it should taste fine
|
|
|
Post by Shostak(AWOL) on May 2, 2011 14:58:44 GMT -5
OK, it's not really a recipe, but it tastes rather nice.
Ingredients;
Stewed rubarb, (other fruit might work but I haven't tried it). Double cream. Porridge oats.
Mix in a bowl in quantities of your own taste and eat.
It makes for a rather nice breakfast!
|
|
|
Post by Empirespy on May 2, 2011 16:24:59 GMT -5
I apologies for my earlier recipe, it seams I got the wrong end of the stick. It's more of a side for a dish but it's healthy and does something to your heart; Get a glass and fill it half up with lemon juice, then add a quarter of a glass of olive oil. You have to stir it up a bit until it mixes and then drink within a couple of minutes, before it separates. It may sound strange but it's not as bad as it sounds, although it is certainly an acquired taste. My regards to Shostak for introducing me to this drink a while back.
|
|
|
Post by Trooper One-Nine-Seven-Four on May 2, 2011 18:06:43 GMT -5
Okay here's a really simple one: bacon wrapped hot dogs. Ingredients: Quality beef hot dogs Bacon (cut long to make wrapping the hot dogs easier) Hot dog buns (I prefer potato rolls) Mayonnaise Mustard Chili sauce (Feel free to substitute condiments of your choice) Preparation: Wrap the hot dogs with a single strip of bacon each, overlapping the wrap slightly. Cook the hot dogs in a non-stick skillet on high heat, turning occasionally until the bacon is cooked all around. Apply mayonnaise to the buns, drop the cooked hot dogs in place, and then apply condiments.
|
|
|
Post by cheminhaler on May 3, 2011 10:50:43 GMT -5
SAUSAGES! *drools like a hungry dog*
|
|
|
Post by Walrus on May 3, 2011 11:34:19 GMT -5
That first picture makes me think immaturely...
|
|
|
Post by Trooper One-Nine-Seven-Four on May 3, 2011 11:40:25 GMT -5
SAUSAGES! *drools like a hungry dog* Boar's Head all beef franks, actually. That first picture makes me think immaturely... They do look pretty gross before they get cooked up. I wanted to include the before picture, though, so people could get an idea of how to wrap the bacon around the hot dog.
|
|
|
Post by Walrus on May 3, 2011 11:44:05 GMT -5
I think these would taste brilliant though...
How did you find my Osama recipe?
|
|
|
Post by Trooper One-Nine-Seven-Four on May 3, 2011 11:45:35 GMT -5
I think these would taste brilliant though... How did you find my Osama recipe? Most amusing. Too bad his body is now fish food...
|
|