Recipes

So Hugh says he might put together a DP Cookbook. For him to do that, we need recipes, so please post yours here.

Beer + chicken wings = happiness.

8 cups chunk crab leg meat (NOT KRAB). Chunks...not shredded.
2 pounds whole large shrimp, boiled, peeled.
1 to 1 1/2 block cream cheese.
1/4 to 1/2 stick of butter.
1 package white sweet corn.
1 quarter fresh pineapple...chunked.

Melt and blend the butter and cream cheese. Stir in the freshly cooked crap and shrimp. Add the corn and pineapple (optional...some dont like the pineapple).

Served next to sweet potatos and yams pan fried in olive oil. Cut the remaining third of the pineapple into spears and grill. Salad...sure...if you have to have something green.

Oh man! All of my books are packed right now..what's the time frame on this?

tessaesque said:

Oh man! All of my books are packed right now..what's the time frame on this?

Click to expand...

Well so far we have a beer and chicken wing recipe and a lovely seafood recipe so I guess it'll be released sometime tommorow.

Jetboogieman said:

Well so far we have a beer and chicken wing recipe and a lovely seafood recipe so I guess it'll be released sometime tommorow.

Click to expand...

smart ass :2razz:

Pad Thai:

Its a lot of work involved, but is absolutely worth it in the end

Some of the ingredients are hard to find, but if there is an oriental (especially a SE Aisan) specialty shop near you they should have it all for you, and they are relatively inexpensive. There is a lot of prepwork involved, especially to process the tamarind, but it is well worth it. This recipe makes a LOT - I typically make a huge batch since it reheats very well.

Sauce:
1/3 block of tamarind (puree, directions below) -
~2/3 cup fish sauce (to taste) - the brand can make a difference, I recommend Golden Boy
4 -6 pieces of palm sugar (usually comes in beehive looking blocks)
optional: well chopped thai peppers, or other hot peppers to taste

pictures of aforementioned ingredients:


The sauce is the key to the whole dish, amounts are estimates, tweak the sauce as you cook by adding more fish sauce and palm sugar to the tamarind puree until you get a balance of sour (tamarind), salty (fish sauce), and sweet (palm sugar) that you like.

To prep the Tamarind (this is tedious - they do sell tamarind already pureed, but I do not like the flavor of it, it usually has added salt and preservatives), cut off 1/3 of a block and then tear into small pieces with your hands (the smaller the better) and add into a bowl of very hot water (~ 1cup), allow to sit for about 10 minutes.

Get a metal screen strainer:, and a spoon, press the tamarind with the spoon against the strainer to separate as much of the the softened tamarind and liquids as you can from the pulp and seeds. I do this into a small sauce pan that will be used to cook the sauce. There should be a sort of thick liquid almost of the consistency of a very watery applesauce when you are done. If it is too watery, then you can just simmer off the extra water in the next step.

Heat the tamarind puree - I usually go about 4 or 5 on the burner, a gentle simmer. Add a few blocks of palm sugar, and 1/3 cup of the fish sauce, stirring occasionally until the palm sugar is dissolved. Taste the sauce to make sure it is not too salty or sweet for you, and add more palm sugar and fish sauce, tasting as you go until you get a blend of flavors that makes your taste buds smile. Add in hot peppers if using. Simmer down until it starts to get a semi thick consistency (not too thick, runny molasses consistency).

Whew ok, there is the sauce, that is where the magic is.

Next the ingredients:
One 16 ounce package of rice noodles - cooked according to directions on package and drained
1 block of firm tofu (optional)
2 lbs or so of chicken breast, cut to manageable bite sized pieces or shrimp
5 eggs
Onion (sliced yellow onions work, so do green onions, I sometimes use both)
Bag of bean sprouts
garlic
ginger
lemon grass -optional ask in you Asian market if they have fresh lemongrass, will link to how to prep below)
unsalted peanuts (crushed)
cilantro
limes

Start cooking the noodles according to package directions, drain when finished (they will likely still be a tad firm, this is ok). While doing this start cooking proteins.

In a large skillet/wok heat a tbs or 2 of oil on med high (I use extra virgin olive oil), throw in a few (or more) minced cloves of garlic, finely diced peeled ginger root - to taste, I would guess I use 1 tbs or 3 myself (I peel it then freeze it and then use a microplane to grate it - it stores forever that way too), and 1 tbs or so (I don't measure) of prepped lemongrass (if using). Sautee until fragrant. Add diced chicken, or shrimp and cook until done - set aside in a bowl.

Repeat with tofu,this time medium heat and half the ginger, garlic, and lemongrass. stir gently to not break the tofu up. Sometimes I get a light golden brown to it, others I do not. remove from skillet/wok, set aside into bowl.

Crack 5 eggs into a skillet and scramble, again set aside in a bowl.

whew almost there.. it goes fast from here on out.

Make sure you have all ingredients close by (chicken, or shrimp, onions, tofu, egg, bean sprouts, rice noodles).

the last part I usually do in batches:
heat up your skillet/wok on high heat, add a little oil. throw in a handful of onions, and cook them briefly to soften, then throw in your proteins, a handful of chicken/shrimp, the tofu, and some of the eggs, sautee all that together with eh onions to reheat. Push to one side of the pan. Grab a handful of the rice noodles (they may have became sticky, just run under water and toss in a colander to loosen) and add them to the side of the pan where your protein mixture is not, add a ladel or two of the tamarind sauce to the noodles, mic together well, then coo for about 1 minute to finish softening the noodles, and to incorporate the protein/onion blend into the noodles. Towards the very end throw in a handful of bean sprouts, and mix that into the dish. empty it onto a plate, and repeat for the next plate.

When serving add crushed peanuts (I throw them in a ziplock bag and hammer them with a meat tenderizer), fresh bean sprouts, and cilantro to top the dish (I have them in bowls on the side so people can add to taste). Squeeze a few lime wedges over the dish, and enjoy!

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if using lemongrass how to prep: Lemongrass - Thai Lemongrass
The leaves and the discarded tough portions of the stems also can make a very nice tea, just throw them into boiling water and steep until your whole hose smells lemony. Also - if you are inclined and in a decent climate for it or are willing to bring it indoors to avoid frost - if you find fresh lemongrass stalks you can also start them very easily and grow your own, just snip off the top of the leaves until the stalk is about 1 foot long, and submerge the bulb end in some water on your windowsill to root, then transplant into dirt.

Ceviche - sort of traditional peruvian style, with a few personal tweaks

ok, I am one of those cooks who does not measure things much, I just go. This is from memory (as is the recipe above).

any combination of the following:
firm whitefish, red snapper, grouper, mahi mahi, or other salt water whitefish - cut into small pieces.
shrimp
scallops (bay or sea scallops both work, I prefer the smaller bay scallops for this though)
Calamari (squid) - sliced into rings, tentacles can be used too if you do not mind them
baby octopus
(appx. 2 lbs total weight)

Fresh squeezed Citrus juice.. especially Limes, but not limited to them
1 bunch of cilantro, leaves only chopped.
1 to 2 red onions sliced (depends on how much meat you add)
A big chunk of ginger, slivered and then chopped into smaller pieces.
about 8 cloves of garlic minced
1 Jicama slivered (optional, they have been hard to find for me lately)
hot peppers of your choice chopped (if you like some heat - one or 2 habeneros rock for this, but it does heat it up quite a bit)
lightly salt and pepper to taste

Basically this dish is really simple, no cooking needed.

Juice about a half dozen limes (will vary according to how much seafood you use), and other citrus if you would like (in season I will add the juice of two grapefruits, or for a sweeter profile navel oranges), and throw it into a bowl, add the seafood and make sure there is enough juice barely cover it all. Mix in the other ingredients, cover and let sit in the refrigerator for 4 hours or so, or overnight stirring occasionally.

I often take this with me when I go kayaking, I just throw it in a ziplock bag and toss it in my cooler. I bring a bag of plantain chips and eat the ceviche with them. Traditional Ceviche is served with cooked sweet potato on the side

Can we get this thread stickied? (and afterwards this post deleted?) I believe that a thread such as this NEEDS to be stickied. Just because of the very nature of it.

Y'all are making me hungry!!

Homemade Chicken Fried Steak.

This reciepe is very simple really. But not many people use this one i've noticed. I'm not one for measuring, I just throw things together generally so I'm just estimating on amounts here.

8 Round Steak or bonless pork loin.
2-3 Saltine crackers packs.
About 6-8 eggs
1/8 cup of milk
Butter Crisco
2 bowls or pie pans (I use pie pans)

First make sure your round steak or pork is tenderized. I normally do it myself but you can normally have the meat department do it for you.

Next crush the crackers into one of the bowls. I normally just crush the whole packet of crackers before even opening it up. I've noticed that doesn't make the crackers too crushed nor too big of pieces left over.

Next put your eggs in the other bowl and beat it with a fork. Add the milk to the eggs as you beat it.

Next dunk the steak or pork into the egg mix and make sure its fully covered by the egg. Then dunk it into the crackers making sure that there is crackers all over the meat.

Add the meat to a frying pan that has the Butter Crisco melted in it (be liberal with the crisco). Have the burner temp a bit higher than medium. For those with numbered dials I put my burner on 6.

Cook until meat is done. The crackers should be a golden brown for the perfect Chicken Fried Steak.

There's really no need to add any type of spices to this as the taste can easily stand on its own.

Don't even THINK of using bread instead of the crackers. I've had it both ways and believe me when I say there is a huge difference.

Edit: Btw, if you don't want to waste the crackers and eggs you can mix them together and make scrambled eggs out of it using the same pan that you cooked the steaks in. Leave just a tad bit of the greese in the pan when you do this. It might sound weird but its surprisingly good.

Kal'Stang said:

Can we get this thread stickied? (and afterwards this post deleted?) I believe that a thread such as this NEEDS to be stickied. Just because of the very nature of it.

Click to expand...

At some point in time, that will happen. As with any thread, there will be slightly off-topic discussions and comments regarding another post (in this case a recipe). This is what the "cookbook" idea is for.

In regards to a timeline, maybe some time a couple of months down the road. Once we get 100 or so recipes, I can spend a day or so putting it together.

1 32oz can refried beans
1/4ib ground beef
3 strips bacon
half an onion, chopped
4-5 gloves garlic, minced
1 12oz can enchilada sauce
1 cup sour cream
1 jalapeno, minced
3 cups cheddar cheese, grated
Lots of chips

Cook ground beef over medium heat in a large pan until done. Remove from pan, leave drippings. Cook bacon until done. Remove and chop bacon, leave drippings. Add about 1/3 of the enchilada sauce to the pan, along with garlic, onions, and jalapenos. Cook until onions are soft. Add remaining ingredients, except cheese. Continue cooking for about 10 minutes, stirring thoroughly. Remove from heat and stir in cheese. Serve to your significant other and enjoy instant sex.

Clam Pasta:

2 8oz cans chopped clams, with juice
8oz butter (1 stick)
1/2 cup white wine
1/2 cup grated Parmesan cheese
3/2 cup sour cream
Half an onion, chopped
~7 cloves garlic, minced
~20oz fettuccine or linguine

Melt the butter in a large pan. Add onions and garlic and cook on medium heat until butter is about half gone. Add wine and repeat. Add clam juice (not clams) and Parmesan and stir thoroughly until Parmesan is completely mixed. Add sour cream and continue cooking for 5-10 minutes. Cook noodles according to instructions so that they finish at the same time as sauce. Turn heat on sauce to low and add clams. Stir for about a minute, then add noodles. Mix noodles and sauce thoroughly. Serve immediately.

Breaded Bone-In Pork Chops/Pork Loin Medallions

You can use either cut; I prefer loin medallions because they seem to stay a bit more moist.

For marinade:
1/4 C. worchestershire sauce
black pepper to taste
1 teaspoon smokey BBQ sauce

For bread crumbs:
1 C. plain bread crumbs
Garlic powder to taste
onion salt or onion powder to taste
dash of chili powder
salt (if onion salt not used) to taste

Other ingredients:
1 C. milk
3 egg whites, beaten until slightly bubbly
1 tablespoon butter
1 tablespoon worchestershire

1. The night or morning before cooking, place pork in marinade.
2. Remove from marinade, dip in milk.
3. Dip in egg whites
4. Coat well in bread crumbs.
5. Repeat for a thicker layer, if desired.
6. Place in a pan with a small lip.
7. Add a shallow dish to pan containing the 1 tablespoon each of butter and worchestershire (butter need not be melted).
8. Cover pan with tinfoil, place in oven and cook for approximately 30 minutes at 325 (for 1/3" thick cuts). For thicker cuts, increase cook time.

Pico De Gallo

3 medium sized beefsteak tomatoes chopped small
2 shallots (may substitute 1 purple onion if shallots are unavailable), chopped small
1/4 teaspoon garlic salt
2 teaspoons lime juice
2 teaspoons chopped FRESH cilantro (using dried cilantro will suck, trust me)
OPTIONAL: one hot pepper of choice, seeded and diced small

1. Combine all ingredients together, add additional garlic salt and lime juice to taste.


Guacamole

1 beefsteak tomato, chopped small
3 large HAAS avocados (should be slightly soft to the touch) - contents removed and mashed
2-3 teaspoons lime juice
1 shallot (may substitute 1/3 purple onion of shallots are not available), chopped small
1-2 teaspoons garlic salt
1-2 teaspoons fresh chopped cilantro

Combine all ingredients. Add additional lime juice, garlic salt, or cilantro to taste. May include 1 hot pepper of choice for spicier guac.

If guac looks to be browning too quickly add a small amount of additional lime juice.

Bestest easiest chip dip...

1-1.5 blocks of cream cheese (depending on how think you want it.
1 Jar of your favorite salsa...I use Pace HOT

Blend...done. chill to let it firm up just a bit or start eating right away.

Enjoy with your favorite chip.

tessaesque said:

Pico De Gallo

3 medium sized beefsteak tomatoes chopped small
2 shallots (may substitute 1 purple onion if shallots are unavailable), chopped small
1/4 teaspoon garlic salt
2 teaspoons lime juice
2 teaspoons chopped FRESH cilantro (using dried cilantro will suck, trust me)
OPTIONAL: one hot pepper of choice, seeded and diced small

1. Combine all ingredients together, add additional garlic salt and lime juice to taste.


Guacamole

1 beefsteak tomato, chopped small
3 large HAAS avocados (should be slightly soft to the touch) - contents removed and mashed
2-3 teaspoons lime juice
1 shallot (may substitute 1/3 purple onion of shallots are not available), chopped small
1-2 teaspoons garlic salt
1-2 teaspoons fresh chopped cilantro

Combine all ingredients. Add additional lime juice, garlic salt, or cilantro to taste. May include 1 hot pepper of choice for spicier guac.

If guac looks to be browning too quickly add a small amount of additional lime juice.

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Putting the avocado pit back into the guac also helps prevent browning.

My brother swears that tarragon is the "secret ingredient" for guac. I've never tried it, but recently I heard on a cooking show that theres an herb (I think it's called "santo negro" or "santo something" that is used in guac and it has an anise-like taste to it. Tarragon also has an anise taste to it, so maybe there's something to it)

Corn Bread Recipe

INGREDIENTS:
1/4 pound butter
2/3 cup white sugar (adjust downward to taste)
2 eggs
1 cup buttermilk
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 can of cream corn (“secret” ingredient)
DIRECTIONS:
1. Preheat oven to 375 degrees F (175 degrees C). Place your seasoned cast iron skillet in the cold oven while you prepare the batter.
2. Melt butter and stir in sugar.
Add eggs and beat until well blended.
Combine buttermilk with baking soda and stir into mixture.
Stir in cornmeal, flour, and salt until well blended and few lumps remain.
Pour in the cream corn and mix the complete batter.
Pour batter into the now heated cast iron skillet*.
3. Bake in the preheated oven for approximately 25 minutes (minimum), or until a
toothpick inserted in the center comes out clean.


*To make this even better, coat the cast iron pan with bacon grease before placing it in the oven. Michelle Obama would not approve of this ‘enhancement’ (but I am guessing she would eat the corn bread)

justabubba said:

Corn Bread Recipe

INGREDIENTS:
1/4 pound butter
2/3 cup white sugar (adjust downward to taste)
2 eggs
1 cup buttermilk
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 can of cream corn (“secret” ingredient)
DIRECTIONS:
1. Preheat oven to 375 degrees F (175 degrees C). Place your seasoned cast iron skillet in the cold oven while you prepare the batter.
2. Melt butter and stir in sugar.
Add eggs and beat until well blended.
Combine buttermilk with baking soda and stir into mixture.
Stir in cornmeal, flour, and salt until well blended and few lumps remain.
Pour in the cream corn and mix the complete batter.
Pour batter into the now heated cast iron skillet*.
3. Bake in the preheated oven for approximately 25 minutes (minimum), or until a
toothpick inserted in the center comes out clean.


*To make this even better, coat the cast iron pan with bacon grease before placing it in the oven. Michelle Obama would not approve of this ‘enhancement’ (but I am guessing she would eat the corn bread)

Click to expand...

I love the creamed corn addition! A nice, moist cornbread and some deer chili on a football Sunday? yes please!

This is my favorite Guacamole dip. I do not use a table spoon of salt for this because it is too much, I use a teaspoon or less. The cilantro I add to taste.

Mos' Nilly Guacamole Recipe - Food.com - 6517
Mos' Nilly Guacamole

1 large avocado
2 teaspoons Lea & Perrins Worcestershire Sauce
1 clove garlic
1 tablespoon salt
4 ounces feta cheese
2 tablespoons olive oil
1 tablespoon Grey Poupon or 1 tablespoon creole mustard
1 tablespoon lemon juice
2 tablespoons wine vinegar
3/4 cup parsley, Chopped or 3/4 cup cilantro
2 teaspoons louisiana hot sauce
1 cup tomato, Chopped
lettuce, as bed for serving


Directions:
1 Mash garlic with salt to make a gritty paste, Add avocado and mash some more.
2 Pour lemon juice over avocado so that it will keep its color.
3 Stir well.
4 Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar.
5 Stir.
6 Add Mustard.
7 Stir.
8 Crumble a good quantity of feta cheese in the dressing.
9 Add chopped tomatoes and parsley.



One of my favorite bacon spaghetti recipes.
Dinner Tonight: Pasta with Onion, Bacon, and Tomato (Pasta All'Amatriciana) | Serious Eats : Recipes
pasta with onion bacon and tomato.
One 28-ounce can plum tomatoes( I used a can of regular dice tomatoes,This allowed me to skip a step or two)
½ teaspoon kosher salt, plus a tablespoon for the pasta
¾ pound yellow onions, sliced ⅓-inch thick (about 4 cups)( I used a 1/2 cup of dehydrated onion)
4 tablespoons extra-virgin olive oil
4 garlic cloves, peeled and crushed
6 ounces bacon, chopped(I used a pound of bacon ends and pieces that was thinly shaven when frozen)
½ teaspoon red pepper flakes
1 pound spaghetti or bucatini
1 cup grated Pecorino Romano(I used Parmesan)


Procedures

1. Bring a large pot of water to a boil. Add a tablespoon of salt.

2. Drain the tomatoes in a colander, saving all the juice. Roughly chop the tomatoes into ½-inch squares. Set aside.

3.Pour ½ cup water into a heavy-bottomed 12-inch stainless steel skillet over medium-high heat. Add the sliced onions. Cook, stirring often, until onions have softened, and water has nearly evaporated.

4.Add olive oil, garlic, and ¼ teaspoon of salt to the skillet. Stir occasionally, and cook until onions and garlic are sizzling, about 2 minutes.

5.Move onions and garlic to the side of the skillet to clear a space for the bacon. Add the bacon and cook until they start to render their fat, and then stir with the onions. Add the red pepper flakes, stir well, and let everything cook until bacon is crisp and onions are golden, about 5 minutes.

6.Add the chopped tomatoes and the reserved juice, along with a cup of water. Season with ¼ teaspoon salt, and stir well. Turn heat to high and bring to a boil, and then turn to medium-low. Simmer sauce, adjusting the heat to make sure it doesn’t boil, until it thickens, about 20 minutes.

7.With about ten minutes left, add pasta to the boiling water. Cook according to the directions on the box. When it is al dente, remove pasta with a pair of tongs and transfer it to the skillet with the sauce. Toss over medium heat until pasta is coated in the sauce. Add 1/4 cup of the water from the pasta pot if sauce is too dry.

8.Turn off the heat, and add grated cheese. Divide pasta between the plates and serve.





My favorite black bean recipe.
http://allrecipes.com//Recipe/black-beans/Detail.aspx
Ingredients

2 cups dry black beans, soaked overnight
1 onion, chopped
1 green bell pepper, chopped
5 cloves garlic, chopped
2 bay leaves
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup white cooking wine
1/4 cup distilled white vinegar
1/4 cup olive oil

Directions

1. In a medium stockpot over medium-high heat, cover beans with water and cook with onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Boil until beans are tender, about 1 hour. Add water as necessary so that the beans don't dry out or scorch.
2. When beans are cooked, stir in wine, vinegar and oil.(I added the wine during the cooking.)

Gourmet Ramen, Under 10 minutes...easy for kids to fix.

4 packages top ramen (pick a flavor)
1/4 pound of matching meat (or portobello mushrooms if you choose the veggie route
1/2 package cream cheese (noticing a trend?)
1 Tablespoon butter
Fresh or frozen veggies (fresh preferred-your choice of veggie)
Broccoli
Peppers
mushrooms
Onions
sliced carrots
corn

Boil water and cook ramen. Drain all water. Slice and cook meat. No seasoning required. Steam veggies, then pan sear. Add cream cheese and butter to ramen noodles with flavor pack. Just before serving, stir in meat and veggies.

Meal in under 10 minutes feeds a family for about 5 bucks. Great meal to start teaching kids how to cook, shop, prepare foods. Simple for them to fix. Serves them well in college.

My simple, ever-changing food recipe:
1)A phone
2)The number of any take-out restaurant you like

Done.

Seriously though, if anybody's interested, I might post some Korean food recipes. I may try out some recipes here, as I lack Non-Korean recipes

Proud South Korean said:

My simple, ever-changing food recipe:
1)A phone
2)The number of any take-out restaurant you like

Done.

Seriously though, if anybody's interested, I might post some Korean food recipes. I may try out some recipes here, as I lack Non-Korean recipes

Click to expand...

I'm very interested in hearing about some Korean food.

VanceMack said:

Gourmet Ramen, Under 10 minutes...easy for kids to fix.

4 packages top ramen (pick a flavor)
1/4 pound of matching meat (or portobello mushrooms if you choose the veggie route
1/2 package cream cheese (noticing a trend?)
1 Tablespoon butter
Fresh or frozen veggies (fresh preferred-your choice of veggie)
Broccoli
Peppers
mushrooms
Onions
sliced carrots
corn

Boil water and cook ramen. Drain all water. Slice and cook meat. No seasoning required. Steam veggies, then pan sear. Add cream cheese and butter to ramen noodles with flavor pack. Just before serving, stir in meat and veggies.

Meal in under 10 minutes feeds a family for about 5 bucks. Great meal to start teaching kids how to cook, shop, prepare foods. Simple for them to fix. Serves them well in college.

Click to expand...

My ramen recipe isn't quite as complicated. Cook ramen, add 1 egg, cubed ham, and sauce packet to water, drain water, add garlic and soy sauce. Even cheaper and simpler, and a lot less healthy :mrgreen: