Here's one of my favorite new recipes...it's fool proof and delish!

Angel's Heavenly Blueberry Coffee Cake

1 pkg. Pillsbury Grand Buttermilk Biscuits
1/2 c. brown sugar
1 tsp. cinnamon
1/2 stick + 2 tbsps. unsalted sweet cream butter
1 c. quick cooking rolled oats
1 pkg. frozen blueberries, thawed
1/2 c. granulated sugar
1/2 c. chopped pecans

Preheat oven to 325 and generously grease a 9x9 pan. In a large bowl, mix thawed and drained blueberries with granulated sugar and set aside.

In a small bowl, melt 1/2 stick of butter and cool slightly. In a separate bowl, mix brown sugar and cinnamon. Separate biscuits and cut them in fourths. Dip each section in butter and roll in brown sugar mix and arrange in bottom of baking dish. Once completed, sprinkle on half of the oats and top with the blueberry mixture and then the other half cup of oats. Finally top with chopped pecans and dot top with remaining butter

Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool for 30 minutes and enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Alcoholism is the only disease they yell at you for having.




Say it loud, say it plowed!

Eggplant Parmesan with Homemade Tomato Sauce:
(makes enough for two)

1 large eggplant
1 egg plus 1 Tbsp water
1 C Italian seasoned bread crumbs
Parmesan cheese
Mozzarella cheese
Tomato sauce (recipe follows)



Eggplant Parmesan:
Peel eggplant and slice into half inch thick rounds. Dip both sides of each slice in the egg/water mixture and then coat in bread crumbs. Heat enough oil to cover the bottom of a skillet and place eggplant slices in pan. Cook until golden brown. Flip over and cook other side until golden brown as well. Remove from skillet and top with tomato sauce, parmesan cheese and then mozzarella on top. Place under a broiler for a few minutes or until the mozzarella is melted and bubbling.

Five Minute Tomato Sauce:
(makes about a quart)

1/4 cup extra virgin olive oil?
1 1/2 teaspoons crushed red pepper flakes?
1/2 teaspoon fine grain sea salt?
3 medium cloves of garlic, finely chopped?
1 28-ounce can crushed red tomatoes?
zest of one lemon

Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste. If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.

I LOVE eggplant parmesan.

and I heard it's also how sinner scores, so maybe we should all go to his house.
________________________________
Author: Buzz Fledderjon 5/23/07 9:56:42 AM "dops i love.."

[deleted]

I couldn't find the website where I found it, but here's basically all it is:

Pumpkin Ravioli

1 Package frozen cheese ravioli
1 can of pumpkin (not the pie mix)
1 can chicken or vegetable broth (I use veggie)
baby spinach
minced garlic
cinnamon (I used maybe 1/4 teaspoon)
nutmeg (less than 1/4 teaspoon)
ginger (less than 1/4 teaspoon)
1/4 cup sour cream

prepare ravioloi according to package directions

mix together pumpkin, broth, spices, and spinach and heat (medium heat) until hot

add sour cream to pumpkin mixture and stir in

serve with parmesan cheese


It's REALLY good - I added the spinach, which the recipe didn't call for, and it was perfect



"Better far it is to keep your thoughts."

you realize Belle lives in Denver llr...I wouldn't mess with her. I'm pullin for the Rockies...

----------------------------------
new sig coming (pending Bradass' approval)

Nother good, easy one

Breakfast Casserole

6 eggs
1 can crescent rolls
1 lb sausage
1/2 teaspoon dry mustard
3/4 cup milk
1 cup shredded cheddar
1 cup shredded mozzerella (I use Farmer's Cheese more often than mozzerella)

cook and drain sausage

unroll the crescent roll dough and press into the bottom of a rectangular casserole dish

mix together eggs, milk, mustard, cheese, and sausage and pour into dish

bake uncovered at 350 for about 40 minutes (you may want to check it after 30) or until brown

Variation:
instead of sausage, fresh spinach, and instead of mustard, dill - equally good and less fat





"Better far it is to keep your thoughts."

strawberry cheesecake:

punch the bitch in the nose and cum in her face.

maddie...I am SO writing this down. I had something similar to this and it was amazing.

THANKS!

:^) no probs - It really is amazing how good it is for how simple it is



"Better far it is to keep your thoughts."

1/4 cup extra virgin olive oil?
1 1/2 teaspoons crushed red pepper flakes?
1/2 teaspoon fine grain sea salt?
3 medium cloves of garlic, finely chopped?
1 28-ounce can crushed red tomatoes?
zest of one lemon

Does that mean the only thing you're really sure should go in there is the lemon zest? ;0)

Sounds good.

No onion in your tomato sauce? I'd add onion! Also, I peel a potato and throw it whole in my sauce (which I usually make a gallon of for freezing)...the potato cuts the acidity to almost nil...but forget to take it out before you dish it up!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I can’t say the word sober without making air quotes.




Say it loud, say it plowed!

Belle....if I left out the pecans in your recipe...would that be ok? Or do they make a big difference. My family doesn't eat nuts....fools.

No, the pecans are purely optional! Sometimes I add lemon zest to the mascerating blueberries, too. Blueberries and lemon are heaven to me. It's really good, too :)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I can’t say the word sober without making air quotes.




Say it loud, say it plowed!

Thanks answering belle for making this!

I went to get my recipe and I realized that they're all packed up because I'm moving in 2 days! I will be sure to post when I unpack! I'll definitely record all these others though!

Thanks. A. Belle!

my girlfriend made this one and it was ridonkulous (and she used white rice cooked in chicken stock)...


Chipotle Cashew Chicken with Brown Rice


1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
2 cups quick cooking brown rice
4 cups chicken stock
2 tablespoons vegetable oil
2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
2 to 3 tablespoons tamari dark soy sauce, eyeball it
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced
10 to 12 water chestnuts, whole
1 cup frozen green peas
3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin, a palm full
2 to 3 tablespoons honey, 2 healthy drizzles
1/4 to 1/3 cup real maple syrup, eyeball it
2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
1 cup raw cashews

In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.




she didn't follow it to the note, but whatever she did was great.




----------------------------------------
www.myspace.com/seancarey
www.myspace.com/thegravitydarling

wouldn't you all rather say...
aubergine?

...it's a great word!

I love greens - and they're super good for you

Good ways to prepare greens:
Kale:
warm some olive oil and throw in (a very little bit of) salt, minced garlic, chopped onion, and fresh rosemary - cook until onions and garlic are kinda smushy

toss in some fresh chopped kale and stir just enough to coat the kale - cook until kale is a little wilted

add 1/2-3/4 cup water (depending on how much kale), cover and steam 15 minutes

add 1-2 cans of Great Northern Beans and continue cooking until beans are warm

sooooo good


Chard:
same as above with the oil, onions, garlic, and the steaming and set aside

Bake 1-2 boneless/skinless chicken breasts (I bake mine in foil packets with a red wine vinegar/soy sauce/dill/poultry seasoning/thyme/sometimes rosemary marinade)

Cook some brown rice (I use one cup and often put poultry seasoning, dill, and thyme in the water while it's boiling - rarely I'll toss in a chicken boullion cube)

add steamed chard and baked chicken to rice - also add some dried cranberries - stir

and you've got supper for two nights and lunch for two or three days



"Better far it is to keep your thoughts."

I like greens too, but I must say, my forte is comfort food. I think next year I'll compete in the Grilled Cheese Invitational in CA. Now that sounds spectacular!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I can’t say the word sober without making air quotes.




Say it loud, say it plowed!

this is for Brandy...

One of my signature dishes:
Recipe for: Stuffed Potato Pancakes with Smoked Salmon
Serves 2 for breakfast

Ingredients:
2 cups stiff mashed potatoes
1 egg
1 t. chopped parsley
4 oz. cream cheese with chives (buy already made or make your own)
4 oz. smoked salmon or gravlax, sliced
Red onion
1 cucumber
Sour cream
Capers
Olive oil and Butter for frying

Directions:
1. Stir egg and parsley into mashed potatoes.
2. Roll into 8 small balls. Patty out into 8 circles ¼ to 1/3 inch thick and place on plastic wrap.
3. Put a 1 oz. slice of cream cheese onto 4 of the circles. Top with the other patties and smoosh sides together to seal in cheese completely. Put in refrigerator for a few minutes while you prepare the garnishes.
4. Red onion: Cut in half and then, VERY CAREFULLY slice as thin as possible. Your knife should align from root end to top so you do not end up with half-moons.
5. Peel cucumber. Using peeler, cut thin ribbons of cucumber flesh down the length of the cucumber, stopping when you get to the seeds.
6. If desired, thin sour cream with a bit of milk, cream, or half and half.
7. Heat oil and butter in nonstick skillet. When quite hot, add 2 of the potato pancakes. Do NOT crowd them into the pan as they tend to expand and will stick together. When brown on the bottom, carefully turn over using a firm plastic spatula. Do not check them too much or they will fall apart. Continue to fry on second side. Keep warm in 200 degree oven while you do the next set.
8. To assemble: place 2 pancakes on each plate. Place one ounce of smoked salmon atop each pancake. Drizzle or dollop a bit of sour cream and then arrange cucumber ribbons, red onions and a few capers on top.

>>>>>>>>>>>
"why don't you go take a flying fuck at a rolling doughnut? Why don't you take a flying fuck at the moooooooon?"

Scarlet...this is drool worthy! I would serve it with a top shelf ice cold glass of vodka...neat, please!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I can’t say the word sober without making air quotes.




Say it loud, say it plowed!

Recipe for a bad song:

1) Guitar

2) Jesse Malin

Combine the two and stir.

Thanks, AB...it is tooooo good, IIDSSM.

Just remember, an alcohol lover such as yourself should know that "neat" means right out of the bottle, so that's usually room temp. FYI.

>>>>>>>>>>>
"why don't you go take a flying fuck at a rolling doughnut? Why don't you take a flying fuck at the moooooooon?"

Oooohhh Scarlett - sounds SO good! Gonna try that one sometime



"Better far it is to keep your thoughts."

scarlet needs to have a cookbook. i have a bomb ass french onion soup recipe.

Actually, Scarlet...neat just means undiluted ;)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I can’t say the word sober without making air quotes.




Say it loud, say it plowed!

i thought neat meant no ice too. because rachel's dad told ross that he wanted a scotch neat, and ross thought he meant scotch in a glass on the rocks. rachel's dad said neat means no ice.

i trust friends way too much.

The way they taught us in school was:

Q: What does the term "neat" mean when applied to serving some liquors, i.e. "serve neat"?

A: "Neat" means that the liquor in question is served by itself, without ice or water. Many whisky aficionados maintain that it is the only way to properly appreciate fine spirits.

>>>>>>>>>>>
"why don't you go take a flying fuck at a rolling doughnut? Why don't you take a flying fuck at the moooooooon?"

Well, what I meant was, put a bottle of good vodka in the freezer and pour it in a glass without any ice.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I can’t say the word sober without making air quotes.




Say it loud, say it plowed!

Big Papi say:

Ice is a diluter, so neat does mean "no ice" and "no anything else"

Just booze

Again, I said icy vodka, which doesn't necessitate actual ice cubes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I can’t say the word sober without making air quotes.




Say it loud, say it plowed!

neat.

cool.

[deleted]

yup, vodka should be kept in the freezer. as a technical term, in say, most bars/restaurants, neat is coming right off the shelf (most do not chill their vodka b/c of space issues). so i guess you are /kind of/ right. it's ok, i still <3 you.
>>>>>>>>>>>
"why don't you go take a flying fuck at a rolling doughnut? Why don't you take a flying fuck at the moooooooon?"

DORITOLINA

Cool Ranch Doritos
Taco Meat
Catalina Dressing
Shredded cheese

Space out on a pan or cookie sheet full cool ranch doritos. Add a small spoonful of the cooked and seasoned taco meat to the top. Sprinkle on a dash of shredded cheese. Cook in oven for 1-2 mins or just till cheese starts melting.
Remove chips, put them on a plate, add a dab of Catalina dressing on them and serve. Great football game watching or appetizer material.

-----------------------------------

-"The Neptunes can pretty much make anything sound amazing. I think they should do a Ryan record"

Right back at you, scarlet!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I can’t say the word sober without making air quotes.




Say it loud, say it plowed!

[deleted]

I love munchy recipes.

[deleted]

i know a great recipe for a shit shake

two scoops of rocky road
1 large turd
1 1/2 cups of ice

blend on high
________________________________________

"All I remember is what we had to drink and Skillet and Ray Duffy's preoccupation with fireworks... the Roman candles and black cats sounded a lot like I'd hope we'd one day sound -- pretty little things all set on fire waiting to get destroyed."

amy, here's one for you...


triscuits
sliced pepperoni (preferably the hot tabasco ones)
cheese of your choice


put those things on the triscuits and put them on a pan in the oven 'til the cheese melts.

then kick it live like '85.



I call 'em triscuits with cheese and pepperoni.

loling at happyhead.

I made this last night.

Chicken and Dumplings
Recipe Ingredients:

Broth
2-1/2 To 3 Lbs Whole Chicken
2 – Cups Chicken Broth
1 – Teaspoon Butter
Water


Dumplings
2 – Cups All Purpose Flour
1/2 – Teaspoon Salt
5 – Tablespoons Butter
1 – Egg
1/2 – Cup Whole Milk

Place the chicken into a large boiling pot. Add chicken broth and water. Make sure the chicken is covered with water. Bring to a boil and reduce heat to simmering. Simmer for 1-1/2 hours until chicken is done and tender. Remove chicken from the broth and allow to cool. Debone the chicken once it is cool enough to handle.

Mix flour, salt, egg, butter and milk.
Form your dumplings by rolling out the dough to about 1/8 inch on a cutting board. Use a sharp knife or pizza cutter to cut your dough into bite size pieces.

Bring the chicken broth to a boil. Drop dumplings into boiling broth, ensuring that they submerge. Add all of your dumplings to the broth. You can keep dumplings from sticking together by adding butter and dunk dumplings one final time. Reduce heat to medium-low and cook for 8 to 10 minutes. Add chicken and simmer until chicken is heated….your dumplings are now ready to serve.


________________________________
Author: Buzz Fledderjon 5/23/07 9:56:42 AM "dops i love.."

Thank you, sean. I already have that recipe.

sweet and sour canadian chicken and dumplings



broth

5 - 7 kilos whole chicken
2 cups chicken broth
1 teaspoon butter
water


dumplings

allie
juliet



cook and add gharland for the sour.


.

Here's a recipe I made up...it would be good for the game tonight:

Angel's 7-Layer Burrito Bites

1 pkg. flour tortillas
1 can your favorite refried beans
1 jar your favorite salsa (or better yet, make your own!)
1 container sour cream
1 pkg. taco seasoning
2 avocados
1 clove garlic
Juice of 1/2 lime
1 sm. can sliced black olives
1 diced tomato
1 pkg. shredded cheddar

Preheat oven to 350.

Using a cookie cutter, cut tortillas into several 3" rounds and brush each side with olive oil. Push tortilla rounds into a muffin tin and bake until golden and crispy, about 10 minutes. Set aside to cool.

On the cooktop, heat a can of your favorite refried beans. In a bowl mix together one container of sour cream with a packet of taco seasoning. And in a separate bowl, mash two avocados with a clove of minced garlic and a generous squeeze of lime juice and S&P to taste.

Once the tortillas are cooled, they should easily slide out of muffin tin and will make edible cups. Layer a spoonful of beans, a spoonful of salsa, a spoonful of sour cream mixture, then guac, shredded cheddar, chopped tomato and sliced black olives.

Eat.

Yum.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I can’t say the word sober without making air quotes.




Say it loud, say it plowed!

Yum!!!!

>>>>>>>>>>>
"why don't you go take a flying fuck at a rolling doughnut? Why don't you take a flying fuck at the moooooooon?"

Ok Moonlight Miles X Girlfriend just made me laugh out loud at work.

here's a bunch of recipes from mario batali.

we should have a potluck
__________________________________
It's interesting that you should mention that you think Ryan could have Asperger's - I have often wondered that myself.-autmommy

haven't made this, but it's from esquire and it looks good as hell. there are 3 recipes in the issue also, which all look awesome.



Deb's Hot Rod Chili Recipe

2 lbs. of coarsely ground meat
1 8 oz. can of “El Pato” tomato sauce
1 15 oz. can of beef broth

Mix the following spices for dump 1...

1 Tbsp onion powder*
2 tsp garlic powder*
2 tsp beef crystals
1 tsp of chicken crystals
1 Tbsp of Pacific Beauty Paprika*
1 Tbsp of Mexene Chili Powder
1/2 tsp cayenne*
1/4 tsp black pepper*
1 package Sazon Goya*

Mix the following spices for dump 2...

1 Tbsp of Mexene Chili Powder
1 Tbsp of Hatch Mild Chili Powder*
2 Tbsp Cowtown Light chili powder*
1 Tbsp Mild Bills dark chili powder*
1 tsp cumin*
1/4 tsp white pepper*

Mix the following spices for dump 3...

1 tsp onion powder*
1 tsp garlic salt
1/4 tsp cayenne*
3/4 Tbsp Cowtown Light Chili Powder*
1 Tbsp cumin*

Cooking the Chili

1. Gray the meat and drain grease
2. Slow boil meat in beef broth and 1 equal can of distilled water
3. Add dump 1 and medium boil for 60 minutes
4. Add dump 2 and medium boil for 45 minutes
5. Add dump 3 and medium boil for 15 minutes
In last five minutes taste for heat -- adjust as required.

* These spices available from Mild Bill’s Spices, etc.

yeah i made that chili

my chili is better

made from whatever i have

Dudeman's chili:

1 lb. ground beef
1 lb. ground pork
1 lrg. onion (diced)
4-8 cloves garlic (minced)
3 Pablano peppers (cored, seeded and diced)
4 Serrano chilies (cored, seeded and diced)
4 Jalapenos (cored, seeded and diced)
2 cups beef broth
1 28 oz. can of diced tomatoes
1-2 cans of pinto beans (optional)
2-3 tbsp. chili powder
1 tbsp. paprika
1 tbsp. ground cumin
Cayenne pepper to taste
Bay leaf

In a large stock pot brown meat - drain and set aside.

Add oil and peppers - cook until just tender - add onions - cook 10-15 minutes.

Add meat into pepper and onion mixture - add beef broth, tomatoes and spices.

Bring to boil - then turn heat down and let simmer uncovered for 2-3 hours (the longer the better).

*****************************

hell yeah
that's close to my chili
BADASSS, DUDE-MAN!

1-2 cans of pinto beans

beans, this what happens to people who put beans in their chili:


---------------------




-----------------------

To my credit ISPY - I did note they were optional...

*****************************

I once won 3rd place in a chili cook-off having no recipe and borrowing ingredients from other contestants


secret flavor ingredient ......... taco seasoning

---------------------------------------------------

Mraz's Chocomole Recipe:

Note: This will make a huge bowl big enough for a family of four. You'll want to share this with friends.

Mash up 5 ripened avocados

Add 1 - 2 cups of chopped or blended dates

1 soft cup of raw cacao

1 easy cup of raw carob powder

1 tbsp. vanilla

Add a few long pours of agave nectar to sweeten to liking

Then add half cups of cocoa and keep adding until chocolate taste is right. Careful not to overdo it -- if you add too much, it can get bitter.

**********************************
Good art does not provide answers, it raises questions.

Your Friend,
Keef Riffhard - intolerant hypocrite



-Bea Arthur Whirlwind-

Is that a dip keef?

*****************************

wowsers!

that sounds interesting keef
---------------------




-----------------------

Mmmm...my favorite recipe of late and what i'll be making for Thanksgiving dessert (since I don't like pumpking pie) is an applesauce raisin cake soaked in a lemon-orance glaze...perfect wintery goodness...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I like to have a martini,
two at the very most.
After three I'm under the table,
after four I'm under my host

--Dorothy Parker





Say it loud, say it plowed!

i like dudeman's chili...fuckin looks goooooooooood
________________________________________

"All I remember is what we had to drink and Skillet and Ray Duffy's preoccupation with fireworks... the Roman candles and black cats sounded a lot like I'd hope we'd one day sound -- pretty little things all set on fire waiting to get destroyed."

Thanks man - trust me, its tasty.

Especially with a big mound of shredded cheddar and a dollop of sour cream...

*****************************

well i'm gonna give it to my wife and ask her to make it for me on my birthday this sunday. should be a good treat. looks great! thanks for the recipe...garlic is key ;)
________________________________________

"All I remember is what we had to drink and Skillet and Ray Duffy's preoccupation with fireworks... the Roman candles and black cats sounded a lot like I'd hope we'd one day sound -- pretty little things all set on fire waiting to get destroyed."

Wow - I'm honored!

Hopefully it does not disappoint - Bon Appetite!

*****************************

question for anyone...


fish sauce. when you add it to a chicken curry dish (it's in most recipes I see), does it make it taste fishy? or does it just combine well with other stuff for a saltier, currier taste?

Its a substitute for salt...

*****************************


This bud's for you.

word. thanks.

also give the dish depth...balances the lime juice in alot of curries

Here's an Indian-style recipe that everyone loves when I make it:

Curried Red Lentils with Coconut Milk
-serves 4-
Adapted from The Complete Vegetarian Cookbook.
Ingredients
1 cup red lentils
2 cups vegetable stock
1/2 teaspoon turmeric
2 ounces ghee or butter
1 onion, finely chopped
2 cloves garlic, finely chopped
1 green chili, seeded and finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander seed
2 tomatoes, seeded and chopped
1/2 cup coconut milk
1 cup basmati rice, cooked, or naan bread
Procedure
1. Rinse the lentils and pick over for any stones or dirt. Dissolve the turmeric in the stock and combine with the lentils in a heavy pot. Bring to a boil, then simmer, covered, until the lentils are just tender. Stir occassionally.
2. Heat the ghee or butter in a small skillet over medium heat and add the onion. Saute until soft, then add the garlic, chili, cumin, and coriander. Cooking, stirring constantly, until the spices are very fragrant and the flavors are married. Stir this mixture into the cooking lentils, and add the chopped tomato with a pinch of salt. Continue simmering until the lentils are done, then season to taste.
3. Add the coconut milk and stir well until heated through. Serve with rice or naan bread.

This is my own recipe that I get many requests for at parties and cookouts. I use New Belgium beer because I have a few friends that work there and give up the free beer, but use whatever is available to you...although I would stay away from anything too hoppy because, in my experience, it can end up a little bitter. Try a wheat beer maybe...

Mothership Mac & Cheese

1 Lb. pasta prepared according to package directions

½ c. butter
½ yellow onion, finely diced
2 cloves garlic, minced
½ tsp. crushed red pepper
½ c. flour
1 bottle New Belgium Mothership Wit (or any beer of your choice)
1 c. whole milk
½ tsp. dry mustard
¼ tsp. freshly grated nutmeg
8 ozs. American cheese, small dice
8 ozs. Monterey Jack cheese, shredded
8 ozs. Sharp Cheddar, shredded
8 ozs. Mozz or Provolone cheese, shredded
½ c. grated Parm

Lightly grease a 9x13 pan and preheat oven to 350°.

In a large sauce pan over med-low heat, melt butter and sauté onions until tender. Add garlic and crushed red pepper, sauté lightly, about two minutes. Stir in flour and cook for a few minutes making a light yellow roux. Pour in beer and whisk constantly until liquid comes up to a boil and thickens. Add milk, dry mustard, and nutmeg, once again, bringing mixture to a low boil. Lower heat and slowly add in cheeses (except Parm), starting with the American. Once all the cheese has been added and has melted, check sauce for seasoning. Add salt and pepper to taste. Combine cheese sauce with pasta and gently stir until well combined. Pour into baking dish, sprinkle with Parm and bake on middle rack for 30-35 minutes or until gold and bubbly!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Look, sweetheart, I can drink you under any goddamn table you want, so don't worry about me.

-- Elizabeth Taylor in "Who's Afraid of Virginia Woolf?"



Say it loud, say it plowed!

Do you have a salsa recipe, Belle?


Faux weiners dont make anyone cry and leave the .org

Super simple appetizer:

Bacon wrapped dates.

Buy pitted dates. Wrap each in a half strip of bacon. Use a wooden toothpick to hold it together.
Put on wire rack in baking dish, to allow the bacon fat to drain as it cooks.
Bake at 375 until bacon is as you like it.

Try not to eat all of them in one sitting. They're good cold too.

*************************************
I like the dresses, the shoes, and the clothes, and everything you know that goes, with loving a girl I suppose.

Author: highlife 3/31/09 8:02:26 PM Super simple appetizer:

Bacon wrapped dates.

------------------------------------------------

throw them on an endive. it's a nice addition.

a restaurant in ny called pipa does them. they're excellent.

Shelfie...Mexican food is all about simplicity and freshness. When I make salsa all I do is finely dice fresh tomato, yellow onion and jalapenos. Then I smash a garlic clove and put it in whole (to be fished out later), sprinkle it with salt and let it set. The salt will draw out all the yummy juices, so that all you need to do is stir and eat when you're ready.

If you like blended salsas, throw your tomato and jalapenos in a pot of water and gently boil until the skins start coming off the tomatos. Strain it, peel the tomatoes and pull the stems off the peppers, put it all in a blender with some onion and a clove of garlic, add a bit of the steeping liquid and whiz it up in a blender. Salt to taste.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Look, sweetheart, I can drink you under any goddamn table you want, so don't worry about me.

-- Elizabeth Taylor in "Who's Afraid of Virginia Woolf?"



Say it loud, say it plowed!

question...if you brine something and after you cook it, it's too salty, is there anything you can do about it or are you just fucked?

the latter sean, once it's cooked

you could try putting couple potatoes in skinned and whole whilst cook again or whilst cooking - they absorb salt
++++++++++
“Progress isn't made by early risers. It's made by lazy men trying to find easier ways to do something.”

"Super simple appetizer:

Bacon wrapped dates.

Buy pitted dates. Wrap each in a half strip of bacon. Use a wooden toothpick to hold it together.
Put on wire rack in baking dish, to allow the bacon fat to drain as it cooks.
Bake at 375 until bacon is as you like it.

Try not to eat all of them in one sitting. They're good cold too."

Devils on horseback, no?
_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_



"Two fat ladies...two."

freeman's (a restaurant) serves stilton-stuffed prunes wrapped in bacon and calls them devils on horseback. no idea what the official word is.

thanks, exile. I'm so pissed, 'cause it smells of awesomeness (I added a mix of lemongrass, ginger, garlic, lemon zest, pineapple, hot peppers, thyme, cardamom, tarragon, oregano, mint, chives, and paradise fig in with the brine), but the biggest taste you get is salt.

I brought it with me for lunch anyway, so I can't do the potato thing, but next time (though I'm hoping for no next time).

so I guess the best thing would be to brine it in just water, salt, and sugar for an hour or so, then leave it overnight in a marinade fo' flava?

Vegetarian Chili
* 2 tablespoons olive oil
* 1 large onion chopped (pref vidalia, but any good sweet onion will do
* 1 bell pepper (chopped)
* 2 tablespoons minced garlic
* 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
* 1 medium zucchini, stem ends trimmed and cut into small dice
* 1 can sweet corn
* 1 pound mushrooms wiped clean and cubed
* 2 tablespoons chili powder
* 1 tablespooon ground cumin
* 1 1/2 teaspoons salt
* 1/4 teaspoon cayenne
* 4 large tomatoes, peeled, seeded and chopped (or 6 romas)
* 2 cans black beans, rinsed and drained (or substitute pintos or kidneys if that's what you got.
* 1 (15-ounce) can tomato sauce
* 1 cup vegetable stock, or water

In a large, heavy pot, heat the oil over medium-high heat.
Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 5 minutes.
Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 10 minutes.
Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 2 minutes.
Add the tomatoes and stir well.
Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, for about 30 minutes.

I also add the fake ground beef crumbles to make it more like chili should be. Add with about 15 minutes to go.

"I may be a lonely schizophrenic, but at least we have each other" -TVZ

just made my first rib roast tonight. holy bejesus, did it come out fine. this is what we did for the rub...

orange zest
crushed bay leaves
sage
thyme
pink (yes, pink. suck it.) peppercorns
salt
rosemary
olive oyl
garlic
hot red pepper

cooked for about 2 1/2 hours. it was really fuckin' good.

sorry sean, i did not mean it, i dont know what came over me. im hungry, i dunno

what?

Best apple pie you'll ever have:

Sour Cream Apple Pie

Sour Cream Apple Pie with Streusel Topping Recipe

Ingredients

Filling
1 cup sour cream
2/3 cup sugar
2 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
3 cups peeled, slice tart apples (about 5/4 pounds of slices)
1 9" unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes (see pate brisee recipe below)

Topping
1/2 cup brown sugar, packed
1/3 cup flour
1/4 cup butter, room temperature
1/2 teaspoon cinnamon
Mix together all ingredients until the mixture resembles coarse crumbs.

Method

1. Preheat oven to 400 degrees Farenheit
2. Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well.
3. Put filling into pie shell and bake at 400 degrees initially for 25 minutes.
4. Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for an additional 20 more minutes.

Let cool for an hour before serving. Serves 8.

Pâte Brisée Recipe (All butter crust for sweet and savory pies)

Ingredients

1 1/4 cups all-purpose flour, plus extra for rolling
8 Tablespoons (1 stick) unsalted butter, very cold, cut into 1/2 inch cubes
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
2 to 4 Tablespoons ice water, very cold

Method

1. Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for at least 15 minutes (preferably longer) so that they become thoroughly chilled.
2. In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.
3. Remove dough from machine and place on a clean surface. Carefully shape into a disc. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.
4. Remove the crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

what didn't you mean, kyoyo?

nuthin', i think i told you to take your recipe and shove it up your ass. that apple pie loooooooks goooood

ilike this thread
______________________________________________
"you are not taking this seriously" me to mchottie about her suggesting justtalkin as my e-org soulmate

"Because looking for the org e-soulmate is serious business".- ankaa

oh. fair 'nuff.

Pineapple Jalapeno Margaritas

Pulse ½ a seeded jalapeno, a handful of celery leaves, 6 ounces fresh pineapple juice, plus one ounce fresh squeezed lime juice and a spoonful of confectioners' sugar in a blender. Mix with 16 ounces tequila and 8 ounces orange liqueur in a pitcher; chill. Serve on the rocks in salt-rimmed glasses.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Time to start recycling drinking quotes...

"The trouble with jogging is the ice falls out of your glass."

--Martin Mull



Say it loud, say it plowed!

Belle, that sounds disgusting.

celery leaves, never seen those used. nice.
love me some heat.



"We're a knowledge sharing community"
- Ely Plains

sounds good. so you chill for awhile while it sits? hippie.

Next up: My avocado martini!

It's not disgusting...it's a little bit sweet and a little bit spicy, like me :)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Time to start recycling drinking quotes...

"The trouble with jogging is the ice falls out of your glass."

--Martin Mull



Say it loud, say it plowed!

Oh, and yes, you chill it for a good long while, or you can put 2 cups of ice and some of the mix in a blender and make a blended marg if you prefer.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Time to start recycling drinking quotes...

"The trouble with jogging is the ice falls out of your glass."

--Martin Mull



Say it loud, say it plowed!

oh, I've got a new way of making curry, based on stuff I read. though I just build it as I go, it goes a little something like this (hit it)...


soak a bunch of cashews and/or pistachios in a glass of water for about 15 minutes. then take 'em out and put them in a food processor.

cut up your chicken into cubes.

also cut up potatoes (smaller pieces than the chicken so they will be able to cook enough), carrots, and green and red peppers.

sautee onions in olive oil until translucentish. throw garlic in partway through also. allow to cool for a minute, then throw them in the food processor also.

add olive oil and/or peanut oil, fish sauce, hot red peppers, fresh ginger, lemon and/or lime zest, and whatever spices to this. I usually use some combination of paprika, coriander, sage, marjoram, thyme, turmeric, basil, cumin, cinnamon, nutmeg, fennel, peppercorns, tarragon, and mint. and some salt and sugar. blend this until it becomes a paste. you'll probably need to add some water as well.

throw a few spices (paprika/cinnamon/coriander) into a deep pan without oil or anything. turn the stove on and allow them to toast for a minute or so. as these are toasting, throw a couple cracked cardamom seeds and bay leaves in there.

then add some olive oil. throw the chicken in and cook it until you don't see pink parts (that's what she said).

add the paste and stir for a couple minutes so it gets on chicken pieces. scrape the bottom of the pan so the toasted spices get mixed in.

chuck the potatoes in.

pour coconut milk over this. add a stalk of lemongrass. squeeze some lime in.

let this cook for a bit, then add the vegetables.

shizznit's good.

Hey, I got a crock pot for my birthday...anyone have any good crock recipes?

I want to break it in with a nice Chile Verde.

I've never done chilie verde in a crock pot, but here's a recipe for the crock that I do love on a cold night or for a Sunday dinner:

In a bowl, mix 1 c. low sodium beef broth, 1 packet Lipton onion soup mix, 1 small can cream of mushroom soup, 2 cloves cracked (or minced if you prefer) garlic and a dash of worcestershire sauce. Place a whole round roast in the crock and pour the above sauce over it and cook on low for 8 hours. I like to serve it with egg noodles tossed with butter and poppy seeds.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Time to start recycling drinking quotes...

"The trouble with jogging is the ice falls out of your glass."

--Martin Mull



Say it loud, say it plowed!

[deleted]

here's a tasty Ranger cookie recipe that i liek, enjoy.

Servings: Makes 35 to 40 (3 3/4-inch) cookies.

2 cups all-purpose white flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
Generous 1/2 teaspoon salt
2/3 cup (1 stick plus 2 2/3 tablespoons) unsalted butter, slightly softened
1/2 cup white vegetable shortening
1 1/3 cups packed light brown sugar
2/3 cup sugar
2 large eggs
2 1/2 teaspoons vanilla extract
2 cups old-fashioned rolled oats
2 cups corn flakes, crushed
1 1/4 cups (5 ounces) chopped pecans
1 1/4 cups (about 3 1/2 ounces) shredded or flaked sweetened coconut

Preheat the oven to 375°F. Grease several baking sheets or coat with nonstick spray.
In a medium bowl, thoroughly stir together the flour, baking powder, baking soda, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter and shortening until lightened. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Beat or stir in the flour mixture until evenly incorporated. Stir in the oats, corn flakes, pecans, and coconut until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmed up slightly.

Shape portions of the dough into generous golf-ball-sized balls with lightly greased hands. Place on the baking sheets, spacing about 3 inches apart. Using your hand, pat down the balls until about 1/3 inch thick.

Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until tinged with brown and just beginning to firm up in the centers; be careful not to overbake. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 3 minutes.

______________________________

Peruvian Ceviche
Seafood should be approx 2 pounds any combination of whatever you like. My recommendation is as follows.
1 lb White Fish (Tilapia or Halibut recommended)
1 lb Shrimp, de-veined and shelled
1 Qt Salt-Water (½ Cup per quart of water)
2 1/2 Cup Fresh Lime Juice (12-15 Limes)
1/2 Teaspoon Salt
2 Garlic Cloves, finely chopped
3 Tablespoons Aji Amarillo Chili Pepper Paste
1 Habernero Pepper or Jalapeno Pepper, finely chopped (remove seeds)
½ Cup Cilantro, chopped
1/2 Cup Purple Onion, chopped
1/2 Cup Purple Onion, really thin, long slices. Sometimes technique is called “feathering”
2 Ears Corn on the Cob, cut into 1“ thick pieces
1 Lb Yams, cut into ¾” thick medallions
½ Cup Chulpe Corn Kernels
Olive Oil

Directions
Yams:
Brush yam pieces with olive oil, lay on cookie sheet
Bake at 350 until yams are slightly browned and fork-tender
Serve warm or cold, I prefer warm.

Corn on Cob:
Boil until done, place in fridge or dunk in ice-water.
Serve Cold

Cancha:
Heat 1/8 inch olive oil in a pan that you have a lid for on medium high heat until nearly smoking
Place chulpe corn kernels in oil, cover, Wait until you start to hear “popping”
Gently move the pan back and forth (like Jiffy Pop) until you cease to hear popping
Pour off excess oil, then put kernels on a few paper towels to drain off excess oil
Salt while still hot and shake to coat.

Ceviche:
Soak fish and/or shrimp in salted water for 1 hour to tenderize. Drain well.
Mix lemon juice, salt, garlic, chopped onion and peppers.
Add mixture until fish is covered (using more, if necessary) Refrigerate until “cooked”, 2-3 Hours
Shrimp may take longer than fish, will turn pink as if cooked with heat
Pour off about a cup of the juice to marinate the feathered onions and celery for 15 minutes
Before serving, fold in all but 2 tablespoons of cilantro
Plate Ceviche, Sprinkle with feathered onion, and last of cilantro.
Top with Cancha, Serve with cold corn pieces and sweet potato on the side.

Those margaritas sound rad.

So, I was experimenting with "upside down" cakes over the past few weekends (made pineapple upside down muffins last weekend) and decided to try something with strawberries. My sister in-law recommended the marshmallows and, I must say, they were an excellent addition that just melted into the cake. This one's getting made for mother's day...

Fresh Strawberry Upside Down Cake

INGREDIENTS:
2 C. crushed fresh strawberries
1 Pkg strawberry flavored gelatin mix
3 C. miniature marshmallows
1 Pkg yellow cake mix, batter prepared as directed on package

DIRECTIONS:

Preheat an oven to 350 degrees F

Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.

Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Time to start recycling drinking quotes...

"The trouble with jogging is the ice falls out of your glass."

--Martin Mull



Say it loud, say it plowed!

What's better the strawberry or the pineapple?

I love them both, but the strawberry is killer! Next weekend I'm going to attempt to do a bananas Foster upside down cake. Stay tuned...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Time to start recycling drinking quotes...

"The trouble with jogging is the ice falls out of your glass."

--Martin Mull



Say it loud, say it plowed!

Christ, I never knew the upside down cake could be modified with other fruits. The pineapple version is so good, you know, it's kind of like trying to make a better wheel.

I intend to try it with all kinds of fruits this summer. I'm thinking peach will also be good :)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Time to start recycling drinking quotes...

"The trouble with jogging is the ice falls out of your glass."

--Martin Mull



Say it loud, say it plowed!

made adobo sauce last night...


7 or so dried chipotle peppers
3 cups water
apple cider vinegar
1/2 an onion
3 garlic cloves
1/2 a lime and its zest
lemon juice
orange juice
cumin
pink peppercorns
dssh or two of salt
dash or two of paprika
couple pieces of green pepper
coriander
agave syrup
thai chile


basically, I just threw the chipotles onto a pan and heated them just a little, then tossed 'em in the water on the stove. then, I put olive oil in the pan I heated the chipotles in and cooked the onion and garlic until the onions were translucent. added them to the water and turned the heat on. as it came to a boil, I threw the rest of the stuff in. covered it for a bit, then uncovered it and let it simmer for about an hour. threw the whole thing in a food processor and processed it.

I may have done just a touch too much citrus, but I'll figure out a way to balance it out. and I forgot tomato paste, but I'll add that tonight.


I should probably point out that I usually read a few recipes for the same thing, get an idea of the main ingredients and when to add them, then wing it. so if you ever read something I add here and think, "this idiot has no idea what he's doing," you may very well be right.

No vinegar? You should add some red wine vinegar to that to give it the necessary tang!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Time to start recycling drinking quotes...

"The trouble with jogging is the ice falls out of your glass."

--Martin Mull



Say it loud, say it plowed!

yes...vinegar. apple cider vinegar. forgot to write it in the recipe, but it was in there. had it with tacos tonight. it's pretty awesome. really spicy.

Good man :)

My latest recipe I made up was stuffed salmon filets. I sauteed some minced spinach leaves, red bells, shallots and garlic, then let it cool...mixed in some bread crumbs and a drizzle of olive oil. Butterflied my filets and stuffed them and pan seared them. Served with roasted red bliss potatoes and asparagus. Talk about YUMMY!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Time to start recycling drinking quotes...

"The trouble with jogging is the ice falls out of your glass."

--Martin Mull



Say it loud, say it plowed!

sounds awesome.

just made tapas-style chorizo for lunch...


2 links chorizo
1/4 onion
3 cloves garlic
1/2 lemon
1 tomato
1/8 peach (can probably use more)
olive oil
red wine vinegar
red wine
big dash paprika
small dash coriander
dash salt
dash ground pink peppercorns
2 cloves


came out really good.

oh, and I just bought one of these puppies...



made a chicken dish the other night and the chicken just fell apart.

Of course sean doesn't use it for preparing a dinner
---------------------



-------------------

what is that sean?

it's a tagine. the idea is that the moisture gathers in that top part and drips back down into the dish. really good for slow cooking. we did a lemon chicken dish and cooked it for about 2 hours. the chicken would have been falling off the bone if we used chicken with bones.

It looks like a bong.

I just got a slowcooker if anyone has any good slowcooker recipes to share, that would be awesome (especially if they are vegetarian as I dont eat much meat)

Ingredients

* 4 to 5 tonic water Ice Cubes (recommended: Schweppes) (see Note)
* 3 ounces gin (recommended: Plymouth Gin)
* 4 ounces tonic water (recommended: Schweppes)
* 1 tablespoon freshly squeezed lime juice
* Lime wedge for garnish

Directions

Place the ice cubes in a tall, narrow, chilled glass (the cubes should come near the top.) Add the gin, then the tonic water, then the lime juice, stirring well. Garnish with lime wedge, and serve immediately.

Note: To make the ice cubes, simply fill an empty ice cube tray with tonic water, and let the cubes freeze. It takes just a few hours. Covered well, the cubes will remain fresh-tasting in the freezer for at least a few weeks.

****************************************

[signature removed out of consideration of others. Love, cannonball.]

here's an idea I got from someone selling the same at a farmers' market...

crush black peppercorns and soak them in bourbon (I also added some thyme and rosemary) for a few hours (or longer) and use that on a steak.

[deleted]

[deleted]

I dont know that I have ever peeled eggplant! Interesting. I am totally making that ratatouille, Whit. Yummo!

[deleted]

That sounds good!
I dont know why but I thought you were a vego, Whitney!

[deleted]

Yeah, its easier than you think. Im not vego but I eat very little meat (besides tuna), I dont notice it missing at all.

I'm a sucker for bacon/prosciutto/parma ham etc though. Looooove that stuff. I could easily go veg were it not for my love of those things!

bump b/c i like this thread and holidays are coming up.

anyone have a good mussels recipe?

Mmmm, mussels. Just cook 'em till their shelves open (5 minutes or so) and add some vegetables and belgium beer.

yeah i was thinking about adding some beer, was going to try magic hat #9.

here's a chili recipe that is damn good.

http://www.ajchen.com/2010/09/20/chili/

sauté celery onions and carrots in a soup pot. After they are translucent throw in your batch of de-bearded mussels. Pourin your liquid (half bottle of white wine or a good beer) throw in a couple of pats of butter and a bay leaf and pop the lid on. As soon as they are open you are good. When cooking the veggies you can also throw in a little chorizo

Love mussels. Best ones i have ever had were at Hopleaf in Chicago

saute veggies in some oil? or butter? im leaning towards oil..any recs on kind of beer?

belgian beers are the standard, but IPAs, pale ales, lagers all work. Just stay away from porters and stouts.

Oil for veggies.

made this monday night. just had some o' the leftovers. got the recipe from esquire. it's from a restaurant in ny called sorella. it's excellent...


Lamb Ragu with Pistachios and Mint



Ingredients

Sauce
½ lb pancetta, diced small
1 yellow onion, diced small
2 carrots, peeled and diced small
2 stalks celery, diced small
2 cloves garlic, minced
>2 lbs ground lamb
6 oz tomato paste
1 cup dry white wine
1 cup whole milk
3 tbsp fennel seed
2 tbsp ground cardamom
1 orange, quartered
coarse salt
1 cup roughly chopped mint leaves
1 ½ cups roughly chopped unsalted pistachios (about 3 cups in shell)
2 tbsp unsalted butter

Pasta
2 lbs thin hand-cut fresh pasta, like tagliarini or tagliatelle

Black-Pepper Ricotta
1 ½ cups ricotta mixed with 1 tbsp ground black pepper

Instructions
In a large pot over moderate heat, render pancetta slightly with a drizzle of extra-virgin olive oil. (Do not brown.) When pancetta is translucent, about 8 minutes, add onion, carrots, celery, and garlic. Lower heat and sweat until vegetables are translucent and soft, about 12 minutes. (Do not brown.)

Add lamb and cook, working it with a wooden spoon so all the meat touches the cooking surface, until it loses its pink color, about 12 minutes.

Add tomato paste and cook, stirring frequently, until it turns rust colored, 3 to 5 minutes. Add up to ½ cup water and stir to loosen tomato paste so it doesn't burn. Add wine and simmer 2 minutes, stirring and scraping the pot with the wooden spoon to loosen any browned bits of meat. Add milk, fennel seed, cardamom, orange, and 1 tbsp salt. Stir to combine.

Cover and barely simmer over extremely low heat until flavors are well blended, about 1 ½ hours. (Use the lowest possible heat source to avoid scorching and stir frequently to avoid sticking.) Skim off fat and discard, remove orange, and season with salt to taste.

Stir in mint and pistachios and add ½ cup to 1 cup water to thin ragu slightly.

Cook pasta according to package directions, but when noodles are about 1 minute from being finished (still a little sticky to the touch), transfer pasta to sauce to finish cooking. Add butter and reduce until sauce clings to pasta. Use tongs to toss noodles in sauce until coated. Salt to taste.

Transfer to serving bowls and top with dollops of black-pepper ricotta.

Time to dust this thread off! I made these stout braised short-ribs for a NYE dinner party using New Belgium Snow Day. I served it with Colcannon, which is basically mashed potatoes with crispy bacon and sauteed leeks, Kale and napa cabbage stirred in. It was awesome!!!

Ingredients:
4 lb. beef short ribs
Salt and freshly ground pepper, to taste
3 Tbs. canola oil
2 yellow onions, diced
3 carrots, peeled and diced
2 celery stalks, diced
6 garlic cloves, sliced
2 cups stout
8 fresh flat-leaf parsley sprigs (optional)
Directions:
Season the short ribs generously on all sides with salt and pepper. In a large fry pan over medium-high heat, warm the oil until almost smoking. Working in batches (do not overcrowd), brown the ribs on all sides, 3 to 5 minutes per side. Transfer to a plate.

In the same pan over medium heat, add the onions, carrots, celery and garlic and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper.

Preheat an oven to 300°F. Transfer the short ribs and vegetables to a Dutch oven and add the stout. Cover the pot with aluminum foil and place the lid on top. Transfer to the oven and bake until the meat is very tender, about 4 hours.

Transfer the ribs to a large bowl and cover with aluminum foil. Skim the fat off the sauce. Using an immersion blender, puree the sauce until smooth.

Transfer the ribs to individual bowls. Spoon the sauce on top and garnish each serving with a parsley sprig. Serve immediately. Serves 8.

**************************************

The heat came 'round and busted me for smiling on a cloudy day!

I've been making lots of different paletas (popcicles) this summer...this is one of my favorites!

Sour Cream, Cherry, and Tequila Paletas

8 ounces stemmed and pitted cherries, fresh or frozen
1/3 cup confectioners’ sugar
2 teaspoons freshly squeezed lemon juice
2 tablespoons silver or blanco tequila
1 1/2 cups whole milk
1/2 cup granulated sugar
1/4 teaspoon salt
1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
1 1/2 cups sour cream
Put the cherries in a nonreactive saucepan with the confectioners’ sugar and cook over medium heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Lower the heat, stir in the lemon juice, and simmer, stirring often, until the syrup has thickened and has a consistency like maple syrup. Remove from the heat, stir in the tequila, and refrigerate until completely chilled.

Drain the cherries, reserving the liquid for another use (soda!). Combine the milk, granulated sugar, and salt in a medium saucepan. If using vanilla bean, scrape the seeds into the mixture, then add the pod. Cook over medium heat, stirring, until the sugar has dissolved and the mixture just comes to a boil.

Remove from the heat, add the sour cream, and stir with a whisk until completely smooth. If using vanilla extract, stir it in at this point. Let cool slightly, then discard the vanilla bean and refrigerate the mixture until completely chilled.

Put a bit of the sour cream mixture into each of your molds, to a height of about 1 inch. Freeze until the mixture begins to set, about 30 minutes. Divide the drained cherries among the molds, then pour in the remaining sour cream mixture, dividing it evenly among the molds.

Freeze until solid.
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I like martinis
Two at the very most
Three I'm under the table
Four I'm under the host

-Dorothy Parker

Say it loud, say it plowed!

all you need to know in this is dudeman's chili it's killer.

plus my shit shake is pretty solid.

you're welcome!
____________________________________
“When I was young, a teacher had forbidden me to say "more perfect" because she said if a thing is perfect it can't be more so. But by now I had seen enough of life to have regained my confidence in it.”

No recipies from your favorite semen cookbook, balv?

that semen based Flan is to die for....

gets a wee bit sticky though.

butter your hands first.
____________________________________
“When I was young, a teacher had forbidden me to say "more perfect" because she said if a thing is perfect it can't be more so. But by now I had seen enough of life to have regained my confidence in it.”

Can we got a spoo-less recipe thread?

*************************************

I ain't got nothing but love for you now.

Vegetarian Chili... AKA: Not Chili

* * * * * * * * * * * *
"I honestly think that ghosts are more real than unicorns."
-Kjo