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  1. #1
    Join Date
    Dec 2008

    Default Cooking. anybody with Recipes?

    Cooking is part of the finer things in life. I am sure there are quite a bit of foodies here. any awesome recipes to share? My custom pancit recipe from some far eastern relatives of mine.

    Strip Steak Pancit Bihon Filipino Diaspora Style
    By Jonathan Mallard
    Makes for 4

    8oz Pancit Bihon (Get the one with the lobster on the label)
    1/2 Large Cabbage
    2 Bellpeppers one red one green
    1 Red Onion
    1 bundle of Green Onions
    1 cup of Mushrooms
    2 Large Carrots
    1 Garlic
    1 tablespoon of Curry
    1/4 cup of olive oil
    Strip steak (use liberty here i can't quite remember the amount i bought)

    1. Put pancit Bihon in hot water (DO NOT BOIL as it is hard on the noodles and makes them soggy)
    2. Cut the cabbage in half removing the heart, then take one half of the cabbage and cut proximally into strips. Throw into Wok
    3. Cut Bell peppers both sagittally and transversely making them into bite sized squares about 1x1cm each. throw into wok
    4. do similarly to the onion. first removing removing the skin and cutting off both the basal plate and the tunic of the onion. throw into wok
    5. Cut the Green onions transversely making about .5cm per cut. throw into wok
    6. Cut mushrooms similarly but this time on the sagittal plane. throw into wok
    7. Take the carrots and cut them first in half on the coronal plane. then into quarters then into eighths. take freshly cut carrots and cut transversely into 3cm segments. throw into wok.
    8. removing skin from the bulb of garlic take each individual clove of garlic and remove the skin underneath. put into a blending device making into small bits of garlic. throw into wok
    9. put approximately one tablespoon of curry into the wok.
    10. Grill strip steak then cut into 1x3cm portions set aside
    10. put olive oil into wok and stir fry your veggies.
    11. combine steak and veggies and remove from heat.
    12. taste pasta for the right consistency
    13. Serve pasta and veggies separately. first serving pasta then veggie steak mixture.

    In Space All Warriors Are Cold Warriors - General Chang Star Trek VI The Undiscovered Country

    It's only after we've lost everything that we're free to do anything. - Tyler Durden Fight Club

    الرَّبُّ مُحَارِبٌ؛ «الرَّبُّ» اسْمُهُ.**ﺍﻟﺨﺮﻭﺝ*١٥,٣

  2. #2
    Join Date
    Dec 2008
    In Space All Warriors Are Cold Warriors - General Chang Star Trek VI The Undiscovered Country

    It's only after we've lost everything that we're free to do anything. - Tyler Durden Fight Club

    الرَّبُّ مُحَارِبٌ؛ «الرَّبُّ» اسْمُهُ.**ﺍﻟﺨﺮﻭﺝ*١٥,٣

  3. #3
    Join Date
    Aug 2011
    Inside your OODA loop
    Veal Saltimbocca

    9 ounces veal, scallops (6 pieces)
    1 teaspoon dried sage, crumbled (personally I prefer fresh sage leaves placed under the prosciutto)
    fresh ground pepper
    6 pieces prosciutto, sliced paper thin (I love prosciutto, so I might do more, wrapping the veal instead of placing on top)
    6 pieces Fontina cheese, sliced thin
    1/2 cup all-purpose flour
    3 tablespoons unsalted butter
    3/4 cup dry white wine
    6 tablespoons unsalted butter, cut into pieces
    lemon wedge

    Directions: Prep Time: 15 mins Total Time: 30 mins
    1 Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Repeat with remaining veal.
    2 Season veal with sage and pepper. (again, I prefer fresh sage placed under the prosciutto in step 5)
    3 Dredge veal in flour; shake off excess.
    4 Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden 2 to 3 minutes per side.
    5 Top each veal slice with a slice of prosciutto and fontina. Cover the pan briefly for the prosciutto to heat through and the fontina to melt. (again, I love prosciutto, so I wrap instead of just on top, so I hold off on the cheese until one side of the prosciutto is cooked)
    6 Transfer veal to platter; tent with foil to keep warm.
    7 Pour off fat from skillet and discard.
    8 Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low.
    9 Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season with salt and pepper. (you can also drop the veal in for a minute to soak some up and keep it warm)
    10 Pour sauce over veal.
    11 Garnish with lemon wedges and serve.
    Last edited by Korgaman; 09-02-2011 at 04:25 PM.

  4. #4
    Join Date
    May 2009
    Johnson City, TN
    Saskia’s German Salad

    1 pack of multi colored bell peppers, cut
    1 can of corn (preferably from Aldi), drained
    1 can of Kidney Beans, drained
    2 packages of feta cheese, crumbled
    Sprinkle with salt, pepper, balsamic vinegar, olive oil

  5. #5
    Join Date
    Sep 2006

    Default Cheesecake

    Amaretto Cheesecake



    2 cups graham cracker crumbs

    2 tablespoons sugar

    1 teaspoon sugar

    6 tablespoons melted butter


    24 ounces cream cheese, softened

    1 cup sugar

    4 eggs

    1/3 cup amaretto


    8 ounces sour cream

    1 tablespoon plus 1 teaspoon sugar

    1 tablespoon amaretto


    ¼ cup toasted, sliced almonds

    1 ounce semi-sweet chocolate, grated

    Combine graham cracker crumbs, 2 tablespoons sugar, cinnamonand butter. Mix well. Firmly press mixture into bottom and ½ inchup the sides of a 9-inch springform pan.

    Beat cream cheese until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well aftereach addition. Stir in 1/3 cupamaretto, pour into prepared pan.

    Bake at 375 degrees F for 45 to 50 minutes or untilset. Decrease temperature to 350degrees F if crust starts to burn.

    Combine sour cream, 1 tablespoon plus 1 teaspoon sugar and 1tablespoon amaretto.
    Stir well andspoon over the cheesecake.
    Bake at 500degrees F for 5 minutes.
    Let cool toroom temperature.
    Refrigerate 24 to 48hours.
    Garnish with almonds and gratedchocolate.

    Yields approximately 12 servings.
    Last edited by eldon54; 09-02-2011 at 07:47 PM.
    "Politics is the art of looking for trouble, finding it everywhere, diagnosing it incorrectly, and applying the wrong remedies" -- Groucho Marx

    "The moment the idea is admitted into society that property is not as sacred as the laws of God, and that there is not a force of law and public justice to protect it, anarchy and tyranny commence. --John Adams

  6. #6
    Join Date
    Jun 2007
    Seared sea scallops

    Get nice sea scallops, like U10 (or 10 to a pound) and make sure they are fresh. Don't get the frozen ones.

    Clarified Butter
    Dill and whatever other FRESH herbs you like (parsley, rosemary, etc.)
    Kosher Salt (to taste)

    Clean scallops. Rub a little kosher salt on both sides of the scallop (to taste). Heat up clarified butter in the pan until it's nice and sizzling. Toss the scallops in along with a little pepper and let it sit about 1.5 minutes per side. After about 2 minutes (30 seconds after the flip) toss the herbs in and lit them release their flavors then baste. After about 3 minutes give them a poke and the center should be still tender. If you overcook them they will get rubbery.

    Scallops are like eggs, take a bit of experience to get them down but they are not very hard at all.

    "May your foes be strong enough to keep you sharp"
    - Mass Effect

    "Well maybe you just need to get a little tougher"
    -Gabe Suarez discussing the AK in the Kalashnikov Rifle Gunfighting DVD

  7. #7
    Join Date
    Aug 2005
    One big, "Oh, yeah!" for those scallops!


    Sourdough English Muffins

    Prepare a sourdough starter (1-2 weeks)
    1. Mix a 1/2 cup each of of flour and water in a clean mason jar, cover.
    2. Leave at room temperature until lots of bubbles form and the batter starts to expand. (usually a couple of days, maybe close to a week)
    3. When you see lots of bubbles feed with another 1/2 cup water and flour.
    3. Keep feeding for another week or so each time the dough bubbles up. You'll need to start pouring part of it out after a few feedings to make room in the jar and maintain a balanced PH level.
    4. Your sourdough starter is good and strong when it will double in bulk in 2-4 hours after a feeding
    5. Store in the refrigerator to retard the sourdough. It will keep fine for at least several weeks without feeding if you forget but try to feed it at least once a week when not using it.

    For the English Muffins:

    1 cup sourdough starter
    1 cups milk (scalded if you want to go to the trouble)
    2 cups flour (you can use part whole wheat if you like)

    1 teaspoon salt
    Additional flour

    Mix the first 3 ingredients together in a large bowl and let set out overnight. This will be a wet shaggy mess of a dough. Don't try to work it, we just want to let it ferment.

    In the morning add 1 teaspoon salt and just enough additional flour to make it just barely knead-able. Knead by hand for 7-8 minutes or somewhat less if using a mixer. It should be sticky at first. Stretch or roll it out about 1/2-3/4 inches thick and cut into 3-4" circles and then let it rise covered for about 45 minutes. Fry 4 minutes per side on a hot griddle (while fending off hungry family members with spatula).

    Slather with lots of butter, honey or jam or use them to make breakfast sandwiches with your favorite pork product.

    Last edited by kabar; 09-02-2011 at 09:04 PM.
    Sarcasm warning in effect.

    We don't have the Second Amendment because Bambi is coming.

  8. #8
    Join Date
    Sep 2006
    I'm not normally a recipe kind of guy, I just sort of cook.

    However, this one here is pure genius. With this, and obvious derivatives, I am able to bake fresh bread, pizza, flatbreads, bagles, or similar things every single day if I want, with only a few minutes' effort. I keep a vat of this dough going pretty much all of the time:

    Basic crusty bread recipe from "Artisan Bread in Five Minutes a Day," by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)

    1 1/2 tablespoons yeast

    1 1/2 tablespoons kosher salt

    6 1/2 cups unbleached, all-purpose flour, more for dusting dough


    1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose/wet. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

    2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

    3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

    4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely. The crust will crackle while it's cooling, which is pretty neat.

    Here's a video of the authors demonstrating/talking about the recipe:

    Additional Comments After Further Research And Experience:

    - make sure your hands are well-dusted in flour before handling dough, it's sticky

    - dough handles much easier after refrigeration.

    - batches after dough is 1-2 days old taste even better. The longest I've gone is two weeks, and it was still fine.

    - I find simply tearing off 1/3 of the dough by hand produces about the right-sized loaf

    - You can simplify the baking process by putting loaf into preheated Corningware casserole dish (5 quart will do), cover it with lid, bake 30 mins, remove lid, bake ~5->15 minutes more to finish - no need to worrry about the steam pan this way, the steam from the dough in the enclosed dish does all the work. Trust me, do it this way, and save yourself a ton of fuss.
    Ceterum autem censeo, Carthaginem esse delendam

  9. #9
    Join Date
    Oct 2007
    North Carolina
    Bacon wrapped BBQ scallops

    Take fresh scallop, wrap bacon around it. Secure in place with toothpick, throw on BBQ. Make sure it isn't too close to the coals. Keep rotating it until the bacon is cooked.

    Takes some experimenting to get it right. But when done correctly, Tis a true culinary adventure surpassed by few.

    Try smaller scallops and leave the toothpick in it. Makes great appetizers.
    "Sweat saves blood, blood saves lives, brains saves both"
    -Erwin Rommel

    "Det bedste er ikke for godt: Only the best is good enough"
    - Ole Kirk Christiansen

  10. #10
    Join Date
    Jul 2006
    Harrisburg, MO
    My girlfriend is a CPA. Drives her crazy I don't have any recipes. So she does all the baking, which is too structured for me, and I do the cooking. We are a good team!



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