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Any Port in a Storm :: Dockside Dining :: The Galley :: Requested recipes
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AuthorTopic: Requested recipes (Read 3,709 times)
bixaorellana
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Re: Requested recipes
« Reply #60 on Feb 17, 2010, 4:54pm »		[Quote]
This may provoke some controversy on the benefits/hazards of soy, but we can address those in The Free Clinic. Anyway -- I am not at all a fan of ground turkey, something people think is okay to put into chili, or even use instead of ground beef. However, I've experimented with adding some TVP to a pot of chili with very good results.
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existentialcrisis
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Re: Requested recipes
« Reply #61 on Feb 18, 2010, 7:28am »		[Quote]
Maybe we should make a chili thread... I could talk at length about chili I think.... and also about soy products in chili :)
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bixaorellana
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Re: Requested recipes
« Reply #62 on Feb 18, 2010, 7:54am »		[Quote]
That would be fun and useful. I not only enjoyed reading The Homesick Texan's words on the subject, I plan to read them again. Even though I use my basic recipe as a jumping-off point, there are ways to enhance chili without getting into that kitchen sink thing or making such a mystique out of it that other ideas are excluded. She has great respect for why certain additions are in line with the making of a great pot of chili.
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existentialcrisis
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Re: Requested recipes
« Reply #63 on Feb 18, 2010, 8:11am »		[Quote]
So does that mean you will start a chili thread? hmm? :D

I wouldn't know the proper place to put it... since it would probably include discussion as well everyone's favorite recipes...
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bixaorellana
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Re: Requested recipes
« Reply #64 on Feb 18, 2010, 8:22am »		[Quote]
Do you want me to start it? The thread was your idea. My impulse would be to put it here in The Galley, to kind of prompt people to share recipes. Also, reading the philosophy of chili making is as important as the recipes, do you agree? I am too sleepy right now to start anything. If you feel moved to make a chili thread tonight, you know I will be participating later!
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Re: Requested recipes
« Reply #65 on Apr 15, 2010, 4:53am »		[Quote]
Oh my word, existentialcrisis, that blog certainly has me laughing!


http://homesicktexan.blogspot.com/2008/0....t-crawfish.html

Hm well we didn't race them the first time I held a crawfish boil...instead, a bunch of macho deep East Texas rednecks held contests whom could stand in the kiddie pool filled with crawfish longest, which of course led to someone shoved into the pool, and it was all downhill from that point.

One comment, I always understood you should rinse once, then add a fistful of cornmeal per 20 pounds or so on rinse two and three. Although it's been claimed they eat it, I think it really just scrubs them down good.
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bixaorellana
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Re: Requested recipes
« Reply #66 on Aug 19, 2011, 12:55am »		[Quote]
I come before you with a weird two-part idea that worked beautifully.

I have some tamarind paste -- the kind that still has all the seeds and fibrous bits in it. All the directions I've found say to soak it in warm water for a while, then use your fingers to help break all the flesh off of the seeds.   :P Okay, I'm willing to do that in order to get the paste for making a Thai sauce or something, but if I have to do it to make tamarind-ade, I'll never drink the stuff. Accordingly, I've been experimenting with just putting the lumpy paste in water & letting it set, then holding back the seeds & stuff with a fork while I pour the liquid out. You can generally do this twice with the same seedy paste.

Add sugar or not, as you please. The goopy liquid thus obtained can be mixed with water for a nice drink.

Now, that's all well & good, but yesterday I really had the little light bulb go on over my head ~~

I had steamed some beets & there was all that hot, beautifully red water. I put some of the tamarind paste in a little pitcher, then poured the beet water over it. I then added some sugar, stirred it well, then set aside in the fridge until today.

The syrup thus obtained is deep, beautiful purple-red & can be used to make a drink just by adding water. However, if you also add some plain yogurt, a la lassi, you get the most incredible fake-looking purple that could not fail to appeal to a kid. Any child would positively gulp down this vitamin-packed drink. I'd like to make it with honey, which I think would taste even better.
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hwinpp
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Re: Requested recipes
« Reply #67 on Aug 19, 2011, 6:33am »		[Quote]
Sounds good.

The way you described making the tamarind paste is exactly how my girlfriend does it.
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casimira
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Re: Requested recipes
« Reply #68 on Aug 19, 2011, 5:04pm »		[Quote]
Oh,I love the taste of tamarind!!! I'm overdue for a trip to the local Asian Market here. It's going on my long list.
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bixaorellana
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Re: Requested recipes
« Reply #69 on Aug 20, 2011, 9:11pm »		[Quote]
Thanks, HW. On the one hand I'm glad to know that I'm extracting the pulp from the tamarind in the correct fashion. On the other, I would have been thrilled to find out there was some brilliant shortcut.

Casimira, I'll bet if you made a really goopy batch of tamarind water, it could be the base for tamarind sorbet. :D

Well, here's an idea for anyone who finds themselves with an unsweet watermelon, as I did this afternoon. Maybe we've had too much rain this year, but my almost 4 kilos of ripe watermelon was too pale and tasted like cucumber, not watermelon.

Digging in the fridge yielded some interesting ingredients, so I put a bunch of cubes of the ersatz cuke in the blender & added some yogurt, garlic salsa, little bit of pickled beet juice, a half slice of bread, pad thai sauce & a sprinkle of salt.

It's an excellent drink, although I'd really wanted something thicker & more gazpacho-y. The only problem is that the pink color keeps telling me that I'm drinking something sweet, not something zesty & garlicky.
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Don Cuevas
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Re: Requested recipes
« Reply #70 on Aug 22, 2011, 11:35am »		[Quote]
"Digging in the fridge yielded some interesting ingredients, so I put a bunch of cubes of the ersatz cuke in the blender & added some yogurt, garlic salsa, little bit of pickled beet juice, a half slice of bread, pad thai sauce & a sprinkle of salt."

That's desperation, but I'd have done similar.
I have been thinking of making okhroshka. http://en.wikipedia.org/wiki/Okroshka
Made with kvass. http://en.wikipedia.org/wiki/Kvass
 and looking something like this:

[image]

The version based on kefir looks tamer, but still good.
[image]
« Last Edit: Aug 22, 2011, 11:37am by Don Cuevas »Link to Post - Back to Top  IP: Logged
Panza llena, corazón contento.
http://mexkitchen.blogspot.com/
tjoe
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Re: recipe references
« Reply #71 on Dec 6, 2011, 2:57pm »		[Quote]
Mince Biriyani

Ingredients :
350 gm basmati rice
400 gm mince
3 tbsp curd
1 large-sized onion (chopped)
1 tbsp ginger-garlic paste
100 gm clarified butter
¨ö cup milk
a few strands of saffron
1¡È piece of cinnamon
3-4 cardamoms
4-5 cloves
1 tsp red chilli powder
1 cup chicken stock
2 tbsp lime juice.

Method :
1. Cook the rice in salted water till it is just half done.
2. Drain out the water and keep aside. Mix the saffron in milk and keep aside.
3. Mix the saffron in milk and keep aside.
4. Heat the clarified butter in a wok and add the chopped onion. Fry till it is translucent.
Add the whole spices and allow to splutter.
5. Mix in the minced meat and the ginger-garlic paste and fry for 6-7 minutes over a medium heat.
6. Once the mince is nicely fried and a fine aroma rises, mix in the curd and the red chilli powder and continue to cook over a low heat for another 3-4 minutes.
Put off the flame and keep aside.
7. Take an oven-proof dish with a lid and place a portion of the half-cooked rice at the bottom of the half-cooked rice at the bottom of the baking dish.
8. Cover with a portion of the prepared mince and sprinkle half of the saffron milk and half the quantity of the lime juice.
9. Cover with another portion of rice and repeat the layers for the mince, lime juice and saffron.
10. Top with the remaining rice.
11. Pour the chicken stock over the layered biryani.
12. Seal the top with the lid or with foil, and bake in an oven at low temperature for 15 min
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tjoe
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Re: Requested recipes
« Reply #72 on Dec 15, 2011, 2:00am »		[Quote]
Long time ago I ate a dish of sausages cooked with lentils in a restaurant in Beaune(spelling may be wrong), in the south of France. I simply loved it and want to cook that. Can any one of you please let me have the recipe?
Thanks in advance.
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kerouac2
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Re: Requested recipes
« Reply #73 on Dec 15, 2011, 6:53am »		[Quote]
Cooking lentils is easy (and a bit long). The quality of the dish depends mostly on the quality of the sausages you can find.

The French put this in the pot to cook lentils:

300 gr lentils
5 cl olive oil
1 onion
1/2 carrot
2 cloves of garlic
1 branch celery
salt, pepper

All of the vegetables are chopped, of course. You cover the items with water to cook them for a couple of hours (you'll probably need to add a little more water along the way).

Sausages are added during the last 15 minutes. In Beaune, you probably would have had Montbéliard or Morteau sausages with your lentils.
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tjoe
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Re: Requested recipes
« Reply #74 on Dec 15, 2011, 7:09am »		[Quote]
Thank you so much kerouac2. I fully agree that the taste will depend heavily on the quality and type of saussages used.
Is white wine also used along with water?
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Re: Requested recipes
« Reply #75 on Dec 15, 2011, 7:14am »		[Quote]
Nomally not, but you can always experiment. I tend to throw in things like a bay leaf or two as well.
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Re: Requested recipes
« Reply #76 on Jan 3, 2012, 2:08pm »		[Quote]
Has anyone found a good duck rillettes recipe yet? I have a bunch of pieces of duck meat, stripped from duck necks (I was making soup, but removed the necks when they were still flavourful and stripped them, then returned the bones to the soup pot). I also have some rendered duck fat.
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Re: Requested recipes
« Reply #77 on Jan 3, 2012, 5:25pm »		[Quote]
I was wondering if you could perhaps make Creton from your duck leftovers Lagatta. It seems I remember one of our local Cajun chefs having it available at one time. It being a French/Canadian type dish I'll bet you're familiar with it.
I wish I had seen this before I went to the Farmers Market this morning,I would have asked someone I know there.
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lagatta
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Re: Requested recipes
« Reply #78 on Jan 3, 2012, 5:59pm »		[Quote]
Cretons (always plural, like rillettes) are very similar to rillettes though the meat is ground or chopped more finely hereabouts. I haven't made them personally as I didn't want to eat the amount of pork fat the pork variety calls for, but duck fat is much better for the health, it is a "good" fat, similar to fish fats in some respects.

I was hoping someone would have a specific recipe.
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Re: Requested recipes
« Reply #79 on Jan 3, 2012, 6:43pm »		[Quote]
www.marmiton.org is a site where I often look for French recipes

For example, http://www.marmiton.org/recettes/recette_rillettes-de-canard_13349.aspx
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lagatta
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Re: Requested recipes
« Reply #80 on Jan 3, 2012, 8:55pm »		[Quote]
Yes, I found that today - hadn't posted it as I've been working all day and didn't feel like translating it for non-francophones. (Too much like work).

The recipes assume raw duck parts, but I can just reduce the time (I do have to soften my duck scraps up a bit for rillettes). Instead of water, I'll add a bit of the duck stock, which will become un "fond de canard" as it cooks down.
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Re: Requested recipes
« Reply #81 on Jan 3, 2012, 9:00pm »		[Quote]

Jan 3, 2012, 5:59pm, lagatta wrote:
Cretons (always plural, like rillettes) are very similar to rillettes though the meat is ground or chopped more finely hereabouts. I haven't made them personally as I didn't want to eat the amount of pork fat the pork variety calls for, but duck fat is much better for the health, it is a "good" fat, similar to fish fats in some respects.

I was hoping someone would have a specific recipe.


I know what cretons are and because they are so similar to rillettes was merely making a suggestion as I thought it was something that you could do with your duck remains.
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Re: Requested recipes
« Reply #82 on Jan 3, 2012, 9:01pm »		[Quote]
Yes, when I saw that the recipe was for a complete duck, I knew it did not exactly suit your needs, but once you see the list of ingredients, it gives you the necessary base for improvisation.

I have not fully investigated the Marmiton site, but if it gives suggestions for leftover items, that would be great. Since it is a collaborative site for anybody who wants to contribute, I would imagine that some people do indeed give some recipes for leftovers.
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Re: Requested recipes
« Reply #83 on Jan 3, 2012, 11:20pm »		[Quote]
Yes, I'll do fine with that.

casimira, I assumed you knew what cretons were, but my comments were addressed to all on the board.
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hwinpp
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Re: Requested recipes
« Reply #84 on Jan 4, 2012, 5:07am »		[Quote]
I know what cretins are... see them here occasionally.

Here in Cambodia, not here on the board, of course!

;D
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bixaorellana
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Re: Requested recipes
« Reply #85 on Jan 4, 2012, 6:14am »		[Quote]
;D ;D ;D, HW!

I thought she meant cretonne ~~
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Re: Requested recipes
« Reply #86 on Jan 4, 2012, 11:57am »		[Quote]
;D ;D ;D ;D ;D ;D ;D I love that "peerless style"!!!!! Too funny!!!!!
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lagatta
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Re: Requested recipes
« Reply #87 on Jan 4, 2012, 12:07pm »		[Quote]
Hwinpp, the presence of cretins is pretty much universal.

In Italian one says "La madre del cretino è sempre incinta".
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Re: Requested recipes
« Reply #88 on Jan 4, 2012, 5:52pm »		[Quote]
Snorcha!
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Don Cuevas
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Re: Requested recipes
« Reply #89 on Jan 5, 2012, 1:54pm »		[Quote]
"I'll add a bit of the duck stock, which will become un "fond de canard" as it cooks down."

A base canard, eh? ;)
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Panza llena, corazón contento.
http://mexkitchen.blogspot.com/
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