Recipe exchange thread!

[Canadave]

It's been a while since we've had one of these. So, for those of us that like to cook, post some of your favourite recipes!

Here's one I made last night, a spicy peanut stir fry.

First of all, you need to make peanut sauce, which is what sells the meal.

1/4 cup smooth peanut butter
2 teaspoons soy sauce
1 tablespoon brown sugar
1 tablespoon fresh squeezed lime or lemon juice (I just cut a lime in half and squeeze out the juice)
1 clove crushed garlic
1/2 water (or 1/4 cup water, 1/4 cup coconut milk, if you have it)

Combine all ingredients except in a mixing bowl, and whisk together. It won't blend completely, but you should get something of a reasonable consistency. Then add the water and mix well again. It probably won't look pretty, but that's normal.

Next, the stir fry. What you put in is really up to you, but here's what I like:

Beef (stir fry strips cut into small pieces)
Extra-firm tofu
Bean sprouts
Green peppers (sliced)
Mushrooms
Crushed red chile peppers
Cooking oil

Then just fry 'em up, over a medium-high heat is usually my preference. I generally start with the tofu and veggies, then add the beef later on. Sprinkling a little oil over everything can make it a bit nicer, and I also like to add the chile peppers and toss while I fry. How much you add, of course, depends on how spicy you like it, but remember they taste best when you can fry in the flavour.

Anyway, when everything is fried to your liking, just pour the peanut sauce over top. Let it simmer for 5 minutes, or until it starts to thicken. Then serve over a bed of rice or noodles (and if you really know what you're doing, with a nice glass of Gewürztraminer ).

 

[Vulcan Princess]

Slow-cooker applesauce

3 lbs apples, peeled, cored, and cubed
1/4 cup orange juice
3 tbsp brown sugar (optional, to taste)
1 tsp cinnamon (optional, to taste)

Place all ingredients in a slow cooker. Cook until the apples are soft and mushy. (approx. 2 1/2 hours on high, or 5 hours on low) Mash the applesauce to the desired consistency. Serve hot or cold.

This is a very forgiving recipe. All measurements are approximate. One time, I was out of orange juice, and I used diluted lemon juice with a little bit of extra sugar, and it tasted just fine, too.

 

[Aurian]

Woohoo! Where is the save this thread option?

Will return later on..

 

[Angry Angel]

^^^ Sounds good ... I'm the biggest fan ever of peanut sauce I'm still looking for the perfect home made recipe, till then I'm importing pre-made

I always let the meat soak in the soysauce for a while ... gives it that extra bit of oompf.

 

[Canadave]

It's the best recipe for peanut sauce I've found yet. You could also probably make a batch on it's own, and just pour it into a saucepan and refridgerate it when it's done. I have no idea how long it would last, though, which is why I like to make it "to order", so to speak.

 

[Jadzia]

Here's one I made last night, a spicy peanut stir fry.

Your recipe is similar to something I've tried a few times when trying to emulate Thai cuisine.

Combine ginger, garlic, coriander and cumin with a little groundnut oil in a pan. Then add some chopped white onion. I tend to prefer aromatic rather than hot spices in this kind of dish.

Then stir fry in a mixture of green coloured vegetables : green peppers, peas, green chillies, lemon grass, spring onions, etc. together with chunky tofu . Don't overcook it. These kind of vegetables are horrible if they go too soft.

And serve with a peanut butter and coconut milk based sauce.

 

[CorporalClegg]

Take one good pork tenderloin and place it in a long, deep casserole pan. Pour in about a 1/3 to 1/2 of a cup of apple vinegar and the apple cider until it's completely submerged.

Another option is, Sam Adams makes a Cranberry Lambic that's awful to drink, but makes a for great marinades. So I've substituted the apple vinegar out for it with good results--just like one can of beer then top it off with the cider.

Throw in a whole cut up apple (in large pieces), about four cinnamon sticks, one sweet onion cut in to large pieces, and a few whole cloves of garlic. S&P is optional. Cover it (with aluminum foil or a flat baking sheet), and place it in the refrigerator over night.

The next day, take it out and smother it with some of Vulcan Princess's apple sauce. (Or some from the jar. ) Then drizzle a little olive oil over it and throw it into a HOT frying pan (I prefer cast-iron) for a few minutes on a side to give it a good sear.

When it's done, take a long piece of aluminum foil (I use heavy duty.) and make a little "bed" with all the bits and pieces from the marinade. (You might want to cut up some fresh stuff. ) Place the seared tenderloin on this bed, drizzle a bit of the marinade over, and then roll the foil up tight. It's not a bad idea to use a second piece of foil for insurance.

Take it outside and throw it on a pre-heated grill with some of your favorite apple wood chips. Place it over indirect heat for a few hours will giving it a rotate and turn every now and then. Cook until the internal temp is 180 degrees Fahrenheit.

Take off heat and let it rest, still wrapped, for about ten minutes and then cut it up into about 1 and 1/4 inch slices. Serve with some more of VP's apple sauce, mashed potatoes, steamed asparagus, and your favorite cornbread.

 

[Aurian]

Here's one I made last night, a spicy peanut stir fry.

First of all, you need to make peanut sauce, which is what sells the meal.

1/4 cup smooth peanut butter
2 teaspoons soy sauce
1 tablespoon brown sugar
1 tablespoon fresh squeezed lime or lemon juice (I just cut a lime in half and squeeze out the juice)
1 clove crushed garlic
1/2 water (or 1/4 cup water, 1/4 cup coconut milk, if you have it)

We made this tonight, and just changed it around a little to fit our "wants". We doubled the ingredients and added a little ginger, powdered chilipepper, sambal oelek and a touch more milk to it and at the last minute I chopped a handful of peanuts to it. It worked brilliantly. Thank you so much for the base

 

[trampledamage]

Can I borrow this thread to make a recipe request?

I've just got a slow cooker, but haven't used it yet. I'm looking for tried and tested (and easy!) recipes. Anyone got any favourites?

 

[ancientone51]

Easiest slow cooker recipe I've come across...
Place boneless chicken breast in cooker
Cover with salsa (heat level to taste)
Cook till chicken is done

great with warm bread and cold beer!

 

[Captain Ice]

When I bought mine, Rival used to sell a cookbook for crockpots as a mail-in offer. Every recipe I have tried from that book has turned out decent from the start and very, very good after a little experimentation.

 

[Gil T.Azell]

here are two I found, and have tried MMmmmmmm

BBQ Rib Rub (Bone dust Recipe)

Preheat BBQ Grill to Med or 325° F.
Rub Ribs with a sprinkle of BBQ seasoning ( See Bone dust Recipe).
Suggest Meat side only. Place ribs meat side down in roasting pan(with rack). Add 1 to 2 cups of liquid (Juice, beer, stock or water with shot of Jack Daniel’s)
Do not have liquid touching meat.
Cover and braise until fully cooked and the bones can be pulled cleanly from the meat.
For the last five minutes coat the ribs generously with 115-mil of My Outstanding Gourmet BBQ Sauce* mixed with 1 teaspoon of Jack Daniel’s. Cook for the last 5 minutes meat side up directly on the grill.



Cooking Time: Preheated BBQ Grill (Med or 325°F)

• 2 to 3 lbs. pork spareribs and beef ribs, Beef short ribs- 2 to 3 HOURS
• 1 to 2 lbs. pork back ribs and country-style ribs 2 to 2-1/2 HOURS
• 1 lb lamb ribs- 1-1/2 HOURS

BONE DUST BBQ Spice (Makes about 2-1/2 cups
1/2 cup paprika
1/4 cup chilli powder
3 tbsp. salt
2 tbsp. ground coriander
2 tbsp. garlic powder
2 tbsp. sugar
2 tbsp. curry powder
2 tbsp. hot mustard powder
1 tbsp. black pepper
1 tbsp. dried basil
1 tbsp. dried thyme
1 tbsp. ground cumin
1 tbsp. cayenne pepper

Mix all ingredients together.
Store in airtight container in a cool, dry place away from heat and light

And one for steak lovers

Romanian Steak Marinade
]1/2 Cup A.1. Steak Sauce
2 TBSP Grey Poupon Dijon Mustard
2 TBSP Honey
2 TBSP Soy Sauce
1 (1.5 lb.) Boneless beef steak. (Top sirloin, skirt, flank, top loin)

1) Mix steak sauce, mustard, honey and soy sauce.
Place in a NON-metal dish or plastic bag; add steak sauce mixture, turning to cover both sides. Cover refrigerate over night turning occasionally.
2) Remove steak from marinade. Grill or broil until doneness.
Discard marinade.

 

[trampledamage]

When I bought mine, Rival used to sell a cookbook for crockpots as a mail-in offer. Every recipe I have tried from that book has turned out decent from the start and very, very good after a little experimentation.

Cool - I shall have to see if I can find it for sale or online. I was hoping there'd be at least a few starter recipes in with mine, but apparently not

 

[JewelsNeeJulian]

Caribbean Lamb Curry (serves 4-6)

2 pounds boned leg of lamb
1/4 cup of curry powder
3 garlic cloves, crushed
1 large onion, chopped
4 thyme springs or 3 teaspoon dried thyme
3 bay leaves
1 Tablespoon (30 grams) ground allspice
1/8 cup vegetable oil
1/4 cup butter or margarine
3.5 cups of stock or water
1 fresh hot chili pepper, chopped
cooked rice, to serve
cilantro springs, to garnish

Step 1: cut the meat into 2-inch cubes, discarding excess fat and gristle

Step 2: place the lamb, curry powder, garlic, onion, thyme, bay leaves, allspice, and oil into a large bowl and mix. Marinate in the fridge for 3 hours or overnight.

Step 3: melt the butter or margarine in a large heavy saucepan, add the seasoned lamb and fry over a moderate heat for about 10 minutes, turning meat frequently.

Step 4: stir in the stock and chili pepper and bring to a boil. Reduce the heat, cover the pan, and simmer for 1.5 hours, or until meat is tender. Serve with rice, garnish with Cilantro.



Mulligatwany soup (serves 4)

4 Tablespoons butter or oil
2 large Chicken pieces, about 12 ounces each
1 onion chopped
1 carrot chopped
1 small turnip chopped
1 tablespoon (30 Grams) curry powder
4 cloves
6 black peppercorns, crushed
¼ cup lentels
3 ¼ cups chicken stock
¼ cup golden raisins
Salt and Ground black pepper

Step 1: melt the butter or heat the oil in a large saucepan, then brown the chicken over a brisk heat. Transfer chicken to a plate.

Step 2: add the chopped onion, carrot, and turnip to the sauce pan and cook, stirring occasionally, until lightly coloured. Stir in curry powder, cloves, peppercorns, and cook for 1-2 minutes before adding lentils

Step 3: pour in stock, bring to a boil. Add chicken and golden raisins and any juices from the plate. Cover and simmer for about 1.25 hours.

4. Remove chicken from pot. Strip bones and chop flesh into desired size, then return to pot.


Hot Chicken Curry

Serves 4

2 Tablespoons (30ml) corn oil
¼ teaspoon (1.25 ml) fenugreek seeds
¼ teaspoon (1.25) onion seeds
2 onions, chopped
½ teaspoon (2.5 ml) garlic pulp
½ teaspoon (2.5 ml)ginger pulp
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) chili powder
1 teaspoon (5 ml) salt
1 ¾ cups canned tomatoes (or fresh if you prefer)
2 tablespoons (30ml) lemon juice
2 ½ cups chicken, skinned, boned and cubed
3 fresh green chilies, chopped
½ red bell pepper, cut into chunks
½ green bell pepper, cut into chunks
fresh cilantro sprigs

Step 1: in a medium sauce pan, heat the oil and fry the fenugreek and onion seeds until the turn a shade darker. Ad the chopped onions, garlic and ginger and fry for about 5 minutes until the onions turn golden brown, turn heat to very low.

Step 2. Mix the ground coriander, chili powder, salt, canned tomatoes and lemon juice in a separate bowl.

Step 3. pour this mix into the saucepan. Turn heat to medium for about 3 minutes while stir-frying.

Step 4. Add chicken and stir fry for 5-7 minutes.

Step 5. Add the fresh cilantro, green chilis and red and green bell peppers. Lower heat , cover saucepan and simmer for about 10 minutes until chicken is cooked.

Step 6. Serve hot, with cilantro sprigs

 

[JewelsNeeJulian]

Masala Mashed Potatoes

Serves 4
3 Potatoes
1 tablespoon (15 ml) Fresh Mint and Cilantro, Mixed
1 teaspoon (5 ml) mango powder
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) crushed black peppercorns
1 fresh red chili, chopped
1 fresh green chili, chopped
1/4 cup margarine

Step 1: boil the potatoes until soft enough to be mashed, mash them down using a masher

Step 2: Blend together the chopped herbs, mango powder, salt, pepper, chilies, and margarine to form a paste

Step 3: Stir the mixture into the mashed potatoes and mix together with a fork. Serve warm as an accompaniment


Chicken Tikka

Serves 6

3.5 cups chicken, skinned, boned, and cubed
1 teaspoon (5 ml) ginger pulp
1 teaspoon (5 ml) garlic pulp
1 teaspoon (5 ml)chili powder
.25 teaspoon (1.25 ml) tumeric
1 teaspoon (5 ml) salt
2/3 cup plain yogurt
1/4 cup lemon juice
1 tablespoon (15 ml)chopped fresh cilantro
1 tablespoon (15 ml) vegetable oil
1 small onion, cut into rings, lime wedges, and fresh cilantro to garnish


Step 1: In a medium mixing bowl combine the chicken pieces, ginger and garlic pulp, chili powder, tumeric, salt, plain yogurt, lemon juice, and fresh cilantro and let marinate for at least 2 hours.

Step 2: Place the Marinated Chicken on a broiler tray or in a flameproof dish lined with foil, and baste with the vegetable oil.

Step 3: Preheat the broiler to medium. Broil the chicken for about 15-20 minutes until cooked, turning and basting 2-3 times. Serve garnished with onion, lime, salad, and cilantro.

Chinese Barbecued Pork

Serves 4 to 6

1.5 lbs pork tenderloin (2-3 tenderloins)
1 medium rib celery, finely chopped
1 medium carrot, finely chopped
1 medium onion, finely chopped
1 tablespoon (15 ml) minced fresh ginger
5 strips fresh tangerine or orange zest (each 2 x .3 inches; removed with a vegetable peeler)
2/3 cup cup rice wine or dry sherry
1/3 cup soy sauce
1/3 cuppure maple syrup
2 Tablespoons (30 ml) Asian (dark) sesame oil

1.trim the tenderloins of excess fat or sinew. Mix the celery, carror, onion, ginger, zest, sherry, soy sauce, maple syrup, and 1 tablespoon of sesame oil in a baking dish and mix. Ad the tenderloins, coating them. Cover and let marinate in the refrigerator 24-48 hrs, turning occasionally.
2.preheat over or grill to medium high.
3.Remove tenderloins from the marinade and dry with paper towels. Strain marinade into a small saucepan and bring to a boil over a medium-high heat. Boil until thick and syrupy (5-8 minutes).
4.Brush tenderloins with remaining 1 tablespoon of soy sauce. Arrange tenderloins on hot grate and grill, turning with tongs until pork is brown and cooked through (16 minutes or so). Brush with heated marinade after about 10 minutes.
5.transfer tenderloins to cutting board and let coil for 5 minutes. Cut as needed.

 

[JewelsNeeJulian]

Jamaican Jerk Marinade

1/2 c. whole Jamaican pimento berries
4 Scotch Bonnet chiles, seeds and stems
removed, chopped
10 scallions, chopped
1/2 c. chopped onion
4 cloves garlic, chopped
4 bay leaves, crushed
1 3-inch piece of ginger, peeled and chopped
1/3 c. fresh thyme
1 teaspoon (5 ml) nutmeg
1 teaspoon (5 ml) ground cinnamon
1 teaspoon (5 ml) salt
1 Tablespoon (15 ml) black pepper
1/4 c. vegetable oil
1/4 c. key lime juice

Roast berries in dry skillet until aromatic, about 2 minutes. Remove
and crush into powder.
Put powder and all ingredients into blender. Remove and store in a
jar in refrigerator.

Jamaican Jerk Barbecued Ribs

1 cup Jerk Marinade (1)
1 tablespoon (15 ml) Sugar
2 tablespoons (30 ml) Basalmic Vinegar
4 pounds Pork Spareribs
Commercial BBQ Sauce

Combine marinade, sugar and vinegar. Marinate ribs for 4+ hours. The
longer the hotter. Set drip pan in grill to provide for indirect
heat. Use a low fire. Cook for 1 1/2 hours turning and brushing
frequently with the marinade. Brush ribs with BBQ sauce during the
last 15 minutes of cooking.


Mushrooms with Chipotle Chilies

Serves 6
1/4 cup button mushrooms
1/4 cup olive oil
1 onion, finely chopped
2 garlic cloves, chopped
2 drained canned chipotle chilies, rinsed and sliced
salt
chopped fresh cilantro, to garnish

Step 1: wipe the mushrooms gentle with kitchen paper. Heat the olive oil in a heavy frying pan and add the mushrooms, onion, garlic, and sliced chipotles. Stir to coat the vegetables in oil

Step 2: Fry the mixture over a medium heat for 6-8 minutes until onions and mushrooms are tender, Season to taste with salt and serve on small individual plates, sprinkled with fresh cilantro


Pork With Moorish Seasonings

Serves 8 for appetizers, 4 as entrée

2 lbs boneless pork loin or tenderlion
1 medium onion, finely diced
3 garlic cloves, minced
1 tablespoon (15 ml), minced fresh flat-leaf (Italian) parsley
1 tablespoon (15 ml)Spanish Paprika
.5 teaspoon (2.5 ml) teaspoon hot pepper flakes
.5 teaspoon (2.5 m) ground cumin
.5 teaspoon (2.5 ml) ground coriander
.5 teaspoon (2.5 ml)dried oregano
.25 teaspoon (1.25 ml)saffron threads, ground
4 tablespoon (180 ml) extra-virgin olive oil
2 tablespoon (90 ml) red wine vinegar
2 tablespoon (90 ml) dry sherry or white wine
1 teaspoon (5 ml) Salt
.5 teaspoon (2.5 ml) fresh ground black pepper

Step 1: cut the pork into .75 inch cubes. Combine remaining ingredients except 2 tablespoons oil into large non-reactive baking dish. Ad meat and toss ingredients to coat, then marinate, covered in the refrigerator for 4-6 hours, or overnight if needed (the longer the soak, the spicier)

Step 2: Preheat your grill (or oven) to high.

Step 3: when ready to cook, put the cubes onto skewers. Oil the grill (or oven grill mate), the arrange the kebabs on the hot grate. Cook the pork until it is browned on all sides (2-3 minutes) and cooked through, 8-12 minutes in all, brushing now and again with the 2 tablespoons oil. Serve hot

 

[JewelsNeeJulian]

Mole Poblano De Guajolote

Serves 6-8

6-8 lbs turkey, cut into serving sized pieces
1 onion, chopped
1 garlic clove, chopped
salt
6 tablespoons lard or corn oil
fresh cilantro and 2 tablespoons toasted sesame seeds to garnish

Sauce
6 dried ancho chilies
4 dried pastille chilies
4 dried mulatto chilies
1 drained canned chipotle chili, seeded and chopped (optional)
2 onions, chopped
2 garlic cloves, chopped
1 lb tomatoes, peeled and chopped
1 stale tortilla, shredded
.33 cup raisins
1 cup almonds, ground
3 tablespoons sesame seeds, ground
.5 tsp coriander seeds, ground
1 teaspoon ground cinnamon
.5 teaspoon anise
.25 ground black peppercorns
4 tablespoons lard or corn oil
1.5 oz unsweetened chocolate, broken into cooking squares
1 teaspoon sugar
salt and fresh ground pepper

cooking tip: roasting the dried chilies lightly, taking care not to burn them, brings out the flavour and is worth the extra effort

Step 1: place the turkey peices into a saucepan or flameproof casserole large enough to hold them in one layer comfortably. Add the onion and garlic, and add enough cold water to cover. Season with salt, cover and cook for about an hour or until turkey is tender.

Step 2: meanwhile, put the ancho, pastille and mulatto chilies ina dry frying pan over a low heat and roast them for a few minutes, shaking the pan frequently. Remove the stems and shake out the seeds. Tear the pods into small bits and put these in a bowl. Ad sufficient water to cover and soak, turning from time to time, for 30 minutes or until soft.

Step 3: lift out the turkey pieces and pat dry with paper towels. Reserve the stock in a measuring jug. Heat the lard in a large heavy frying pan and sauté the turkey until lightly brown all over. Transfer to a plate and set aside. Reserve any oil left in the frying pan.

Step 4: transfer the chilies, along with the water in which they have been soaked, intoa food processor, at the chipotle chilie with the onions, garlic, tomatoes, tortilla, raisins, ground almonds and spices. Process until puree. If necessary do this in batches.

Step 5: Add the lard to the fat remaining in the frying pan used for sautéing the turkey. Heat the mix, then add the chili and spice paste. Cook, stirring, for about 5 minutes.

Step 6: transfer the mixture to the pan or casserole in which the turkey was originally cooked. Stir in two cups of the turkey stock (make up the difference with water of necessary). Add the chocolate and season with salt and pepper. Cook over a low heat until the chocolate is melted. Stir in the sugar. Ad the turkey and more stock if needed. Cover the pan and simmer gently for 30 minutes. Serve garnished with fresh cilantro and sprinkled with the sesame seeds.


Tom Yam Gong (Spicy Lemon Grass Soup with Shrimp)

Serves 4-6
1 lb jumbo shrimp
4 cups chicken stock or water
3 lemon grass stalks
10 kaffir lime leaves, torn in half
8 oz can straw mushrooms, drained
3 tablespoons fish sauce
.25 cup lime juice
2 tablespoons chopped scallion
1 tablespoon cilantro leaves
4 red chilies, seeded and chopped
2 scallions, finely chopped

Step 1: shell and devein the shrimp and set aside, Rinse the shrimp shells and place ina large saucepan with the stock or water and bring to a boil.

Step 2: bruise the lemongrass stalks with the blunt edge of a knife and add them to the stock, together with half the lime leaves. Simmer gently for 5-6 minutes, until the stalks change colour and the stock is fragrant.

Step 3: Strain the stock and return to the saucepan and reheat. Add the mushrooms and shrimp, then cook until the shrimp turn pink

Step 4: Stir in the fish sauce, scallions, lime juice, cilantro, red chilies and the rest of the lime leaves. Taste and adjust the seasoning. It should be sour, salty, spicy and hot.


Spicy Shrimp with Cornmeal

Serves 4

.75 cup cornmeal
1-2 teaspoons cayenne pepper
.5 teaspoon ground cumin
1 teaspoon salt
2 tablespoons chopped fresh cilantro or parsley
2 pounds large raw gulf shrimp, shelled and devined
flour, for dredging
.25 cup vegetable oil
1 cup shredded Monterey Jack or Cheddar cheese

To serve:
Lime wedges
Tomato Salsa

Step 1: preheat the broiler. Ina mixing bowl, combine the cornmeal, cayenne pepper, cumin, salt, and cilantro or parsley

Step 2: Cot the shrimp lightly in flower, then dip them in water and roll them in the cornmeal mix to coat
Step 3: heat the oil in a non stick frying pan. When hot, add the shrimp, in batches if needed. Cook them until they are opaque throughout, for about 2-3 minutes on each side. Drain on paper towels.

Step 4: place the shrimp in a large blending dish or individual dishes. Sprinkle the cheese on top. Broil about three inches from the heat until the cheese melts (2-3 minutes). Serve immediately with the lime wedges and tomato salsa.

 

[JewelsNeeJulian]

Cajun ‘Popcorn’ shrimp

2 lbs raw crayfish tails, peeled, or small shrimp, shell and deveined
2 eggs
1 cup white wine (very dry)
.5 cup fine cornmeal (or all purpose flour, if not available)
.5 cup all purpose flour
1 tablespoon snipped fresh chives
1 garlic clove, crushed
.5 teaspoon fresh thyme leaves
.25 teaspoon salt
.25 teaspoon cayenne pepper
.25 teaspoon ground black pepper
oil, for deep frying

For the mayonnaise
1 egg yolk
2 teaspoons Dijon mustard
1 tablespoon white vinegar
1 cup olive or vegetable oil
.5 cup fresh basil leaves, chopped
salt and ground black pepper

Step 1: rinse the crayfish or shrimp in cold water. Drain well and set aside in a cool place

Step 2: mix together the eggs and wine in a small bowl

Step 3: in a mixing bowl, combine the cornmeal and/or flour, chives, garlic, thyme, salt cayenne, and pepper. Gradually whisk in the egg mixture, blending well. Cover the batter and let stand for one hour at room temperature.

Step 4: For the mayonnaise, combine the egg yolk, mustard, vinegar in a mixing bowl and add salt and pepper to taste. Add the oil ina thin stream, beating vigiously with a wire whisk. When the mixture is thick and smooth, stir in the basil. Cover and chill until ready to serve.

Step 5: heat 3 inches of oil in a large skillet or deep fryer to a temp of 350 F. dip the seafood into the batter and fry in small batches for 2-3 minutes until golden brown. Turn as necessary for even coloring. Remove with a slotted spoon and drain on paper towels. Serve hot with the mayo


Beef with Cactus Pieces

Serves 6
2 pounds braising beef, cut into 2 inch cubes
2 tablespoons corn oil
1 onion, finely chopped
2 garlic cloves, chopped
1-2 jalapeno peppers, seeded and chopped
1 can (4 oz) nopalitos (cactus pieces) rinsed and chopped
2 cans (10 oz each) tomatillos (Mexican green tomatoes)
.5 cup chopped fresh cilantro
beef stock (optional)
salt and freshly ground black pepper
chopped fresh cilantro, to garnish

Step 1: Pat the beef cubes dry with paper towels. Heat the oil in a frying pan and sauté the beef cubes a few at a time, until browned all over. Using a slotted spoon, transfer the beef to a flameproof pan

Step 2: add the onion and garlic to the oil remaining in the frying pan and sauté until the onion is tender. Add oil as needed. Transfer to the pan, along with the jalapenos.

Step 3: add the nopalitos and tomatillos, with the can juices, to the pan. Still in the cilantro until well mixed. Add beef stock as needed, season with salt and pepper.

Step 4: bring to a slow simmer, cover and cook at a low heat for about 2.5 hrs, or until beef is very tender. Serve sprinkled with chopped cilantro.

Manhattan Red Chowder

Serves 6-8

8 lbs small quahogs or large cherry clams
4 oz slab (unsliced) bacon, rind removed and cut into .5in dice
2 tablespoons olive oil
3 cloves garlic, chopped
2 stalks Celery, dice into .5in cubes
1 large onion (10 oz), cut into .5in dice
1 medium green bell pepper (6 oz), cut into .5in dice
2 medium carrots (4 oz), cut into .5in dice
2 dried bay leaves
.25 cup fresh Italian parsley
2 teaspoons dried oregano
.5 teaspoon crushed red pepper flakes
1.5 potatoes, peeled and cut into half inch dice. Yukon Gold, PEI, or Maine Potatoes for those in the states.
1 cup clam broth, or bottle clam juice, or fish stock, or chicken stock
1 can (28 oz) whole peeled tomatoes in juice, cut into half inch dice
freshly ground black pepper.
Kosher or Sea Salt.

Step 1: scrub the clams and rinse clean. Steam them open. Strain the broth (should be about 4 cups or thereabouts) and have left about 1 lb of clams. Cover the clams with plastic wrap and keep refrigerated. After they have cooled somewhat, dice into .5 inch cubes. Cover again and keep refrigerated until needed.

Step 2: heat a 4-6 quart heavy pot over low heat (I use cast iron) and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook the bacon until crispy golden brown. Drain off all but one table spoon of fat, leaving the bacon in the pot.

Step 3: add the olive oil and the garlic and cook for 30 seconds,, then add the onion, celery, bell pepper, carrots, bay leaves, oregano, and crashed red pepper. Saute, stirring occasionally with a wooden spoon, for 10-12 minutes, until the vegetables are softened but not browned.

Step 4: place the potatoes, the reserved clam broth, and the additional 1 cup of broth. The broth should barely cover the potatoes. If it doesn’t, add water to barely cover turn up the heat, bring to a boil, cover and cook the potatoes for about 10 minutes until soft on the outside, but still firm in the center. If the broth isn’t thickened, smash a few potatoes against the side of the pot to release their starch.

Step 5: add the tomatoes and simmer for 5 minutes. Remove the pot from the heat, stir in the diced clams and parsley , and season to taste with the pepper.

Step 6: When serving the chowder, reheat over a low heat, do not boil.

 

[JewelsNeeJulian]

Thai Red Curry Sauce Ribs

Serves 4

2 lbs spare ribs (beef or pork)
4 Garlic Cloves, minced
2 tablespoons mined ginger
.5 cup chopped red bell pepper (roasted), Fresh or bottled
1 cup seeded & chopped tomatoes
.25 cup finely minced lemongrass leaves
zest from 1 lime, minced
.33 cup wine vinegar (I prefer red, but any will do)
.25 cup thai or Vietnamese fish sauce
.25 cup honey
1-2 tablespoons Asian chili sauce
2 tablespoons ground coriander
2 teaspoons crushed red pepperflakes (fresh)

1)to make this sauce, simply put the ingredients (without ribs) into a blender/ processor. Should make about two cups or thereabouts
2)coat ribs evenly with marinade. Refrigerate for about 15 minutes. Up to 8 hrs for more flavour to soak in.
3)grill in preheated grill at 325. Baste the ribs with extra sauce, stopping about 15 minutes before removing from your grill.


Chile De Arbol Salsa

1 oz dried arbol chilis, stemmed & seeded
2 Roma Tomatos, blackened
1 tsp roasted garlic, minced
.25 tsp ground cumin, toasted
.25 tsp ground oregano, toasted
.25 tsp salt

Step 1) toast the chilis and rehydrate them in warm water (about 1 quart or so) for about 30-min. Drain the chilies, saving about 1 cup of the water. Transfer to food processor or blender. If the water is not bitter, add the 1 cup of water. If bitter, add one cup fresh water. Add the other ingredients and puree.

Yields about 1.5 cups


Middle Eastern Lamb Pitas
Serves 6

Rub
2 tablespoons paprika
1.5 tablespoons fresh ground cumin
1.5 teaspoons kosher or sea salt
1.5 teaspoons freshground black pepper (tho mixed red, white and black can be used)
.125 teaspoon cayenne
1 teaspoon ground cinnamon
1.5 teaspoons zatar

Sauce
2 medium cucumbers, peeled, halved length-wise, sliced in thin half disks
.75 cups yogurt
3 tablespoons minced cilantro
dash or 2 of zatar
dash of cayenne
salt to taste

2-3 lbs of ground lamb
2 garlic cloves, minced
salt and freshly ground black pepper to taste
6 pitas, slice open on one side


Step 1: prepare oven/smoker/grill, brining temp to 200-220F

Step 2: combine the rub ingredients in a small bowl. In another bowl, mix the sauce ingredients

Step 3: mix the lamb, garlic, salt, pepper in a large bowl. Form the mixture into six large patties. Sprinkle burgers with rub lightly with the rub and let them sit at room temp for 20-30 minutes.

Step 4: transfer burgers to oven/smoker/grill. Cook unilt lightly browned and medium rare, on or about 40 minutes or until desired. Place inside the pitas, then dribble with sauce. Serve hot

 

[JustKate]

What a cool thread - I'm going to have to come back later, but I'm looking forward to reading it.

Trample, I'll try to remember to post my recipe for Midwestern-style pork barbecue (a.k.a., "pulled pork"). I adapted it from a recipe that I think I found in the little booklet that came with my crockpot, and if I do say so itself, it's yummy. The barbecue, that is - not the crockpot.