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Jim Garten View Drop Down
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Points: 14693 		Direct Link To This Post Posted: October 24 2008 at 07:44
Originally posted by NaturalScience NaturalScience wrote:

In any event, chili rules.  TongueLove meat and beans in mine, and for me it has to be chipotle peppers.


Ah but which chili pepper???

A friend of ours grows dozens of varieties from the mild & flavourful to the terrifying Dorset Naga; debatably the hottest pepper in the world & advised that if you want to use it to cook with, you don't chop it, just pierce the skin & put it into the dish you're cooking... then make sure you remove it before serving (unless you actually want your guests to explode).

You may ask why you'd use such a pepper ion the first place, but they evidently have a fantastic flavour all their own when used appropriately.

He gave me a couple & they're still in the freezer - I've not had the nerve to try to use one yet

Jon Lord 1941 - 2012
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Points: 65800 		Direct Link To This Post Posted: October 24 2008 at 02:29
 ^ occasionally I make a fried rice from leftover stir fry, I throw an egg in sometimes

tonight I had what I call a 'sloppy Greek' Big smileEmbarrassed ...  a mix of ground lamb, ground beef, purple and yellow onions, tomato paste, chipotle, a dash of Worcestershire, sauteed together and stuffed in Pita bread with cucumber slices on the side
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Points: 2614 		Direct Link To This Post Posted: October 23 2008 at 00:45
Here's my super-secret fried rice recipe.....no stealsies.  Use in good conscience and enjoy to maximum extent!

Ingredients:

1/2 Granny Smith apple.
2 Cups Jasmine Rice
1 big thing of broccoli
3 carrots
1/2 green, red, or yellow pepper
pinch salt
pinch pepper
pinch sugar
Sesame oil
Szechwan sauce
Teriyaki sauce


step 1:
cook the freaking rice.
step 2:
While rice is cooking, prepare the veggies.  Peel carrots, and then cut them into small bits or better yet small stick-like things.  like they do at your favorite chinese restaurant.  Cut broccoli heads into small heads and off the stems.  Cut pepper of choice into small bits (i usually go for small squares).  
Cut the 1/2 of apple into really small bits like dicing an onion or garlic.  No big chunks! 
step 3: 
after preparing the veggies and 1/2 of a fruit, through that sh*t into a wok.  put some sesame oil on it (not TOO much).  Then dump the Szechwan sauce on it.  Broccoli soaks it up pretty good, but the sauce is usually pretty thick so be somewhat generous, but not extravagant with that stuff.  Plus this is supposed to be spicy.  Don't be a sissy.
step 4:
turn the heat up under that wok.  Stir the stuff up, let it get a big soft, but don't over do it as the rice will be coming soon for some cooking and you don't want your veggies burnt.  Put the pinches of salt, pepper, and sugar on them veggies and stir.  You really don't need much of the salt or pepper, and especially not the sugar. So be careful with your "pinch" determination factor.
step 5:
is the rice done yet? Good, throw it in the wok with the veggies.  Dump the teriyaki sauce on the rice, and stir in between dumps as you want the rice evenly covered by the sauce, but not drowned.  You'll probably have some left over szechwan sauce in the wok already so be mindful of that.  Stir, and pour more teriyaki if needed.  Fry the stuff like a mutha, but don't burn it.  I trust you know how to cook so don't efF up.

The result should be delicious.  The apple is great because it is sweet and sour and gives an extra texture to the rice, but is not overwhelming as you may or may not think.  The szechwan kicks the heat up, while the teriyaki keeps you on the ground.  And the vegetables just taste great.  

So eat it and worship my freaking awesome recipe.  You can send me a royalty check in the mail.  I accept money transfers too.  
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Points: 13244 		Direct Link To This Post Posted: October 22 2008 at 10:07
Originally posted by Dean Dean wrote:

^ yes. I've just made the mistake of putting 'puttan esca' through the Google translator - doesn't actually encourage anyone to eat it... Pinch


LOLDean, you are hereby guilty of something you've accused others of on certain occasions. There's tea spatters all over my screen....
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Points: 10738 		Direct Link To This Post Posted: October 22 2008 at 08:25


In Texas there are a lot of people who think chili is just meat (ground beef), spices and a little bit of sauce.

As far as recipes go, they are just suggestions, I have an aversion to measuring things, I don't know why.

Edited by Easy Money - October 23 2008 at 00:19
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Points: 7028 		Direct Link To This Post Posted: October 22 2008 at 03:27
Originally posted by NaturalScience NaturalScience wrote:

Originally posted by Atavachron Atavachron wrote:

Originally posted by Ghost Rider Ghost Rider wrote:

I have an extensive collection of cookbooks and recipes, but I never follow them slavishly, and I find this is the best method for me. Recipes for me are a sort of starting point from which I can create my own version of the dish, though there are times when I do invent altogether.

As regards chilli, I like it a lot, and so does Micky, but lately I have had to avoid beans and the like, so when I finally get to the US I'll try some of the bean-less varieties. My favourite Tex-Mex dish, however, are fajitas, especially if made with chicken... DeliciousHeart!


y'know Raff, traditional Southwestern chili has no beans, it's more a sauce of chili peppers, tomatoes and spices.. so a beanless kind would be quite authentic (in fact in some regions even meat is not part of what is considered chili, though Chili con Carne is the most well known)




In any event, chili rules.  Tongue
Love meat and beans in mine, and for me it has to be chipotle peppers.
 
Chili indeed rules!!! Can't often eat any food without it. I just wish I could find the really hot variety here in NZ. Back in the UK they seemed to have some of the most lethal chili varietiesCry
 
I remember once tryinga chili sause from the USA called " insanity", guaranteed to scrape paint off drainpipes. Thankfully I had just a teaspoon so my paintwork was intact..lol. truly insane.
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Points: 37575 		Direct Link To This Post Posted: October 22 2008 at 02:55
^ yes. I've just made the mistake of putting 'puttan esca' through the Google translator - doesn't actually encourage anyone to eat it... Pinch
What?
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Points: 24439 		Direct Link To This Post Posted: October 22 2008 at 02:21
You know, Pat, I'd be delighted to teach cooking at your home, though I'm sure you don't need any instructionSmile.... Of course, you and your family will always be welcome at our own home in Alexandria, should you ever wish to travel that way!

As regards beans, I do like them a lot (though my favourite pulses are lentils, which are traditional on New Year's Eve in Italy - each lentil represents a coinLOL), but lately they seem to disagree with me even more than normal, as do a number of other foods. Unfortunately, stress has a habit of doing that to peopleUnhappy.

The original 'puttanesca' (whore's styleLOL) sauce is generally made without anchovies, but they certainly won't do it any harm if you add them. The origins of the name are debated - some say it's called like that because of its strong taste, suited to the cooking of a loose woman; others instead maintain that it is such a quick dish that can be made between customers, so to say.
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Points: 31169 		Direct Link To This Post Posted: October 21 2008 at 22:40
Originally posted by Atavachron Atavachron wrote:

Originally posted by Ghost Rider Ghost Rider wrote:

I have an extensive collection of cookbooks and recipes, but I never follow them slavishly, and I find this is the best method for me. Recipes for me are a sort of starting point from which I can create my own version of the dish, though there are times when I do invent altogether.

As regards chilli, I like it a lot, and so does Micky, but lately I have had to avoid beans and the like, so when I finally get to the US I'll try some of the bean-less varieties. My favourite Tex-Mex dish, however, are fajitas, especially if made with chicken... DeliciousHeart!


y'know Raff, traditional Southwestern chili has no beans, it's more a sauce of chili peppers, tomatoes and spices.. so a beanless kind would be quite authentic (in fact in some regions even meat is not part of what is considered chili, though Chili con Carne is the most well known)




In any event, chili rules.  Tongue
Love meat and beans in mine, and for me it has to be chipotle peppers.
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markosherrera View Drop Down
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Points: 3252 		Direct Link To This Post Posted: October 21 2008 at 22:37

Spaghetti Alla Putanesca (Spaghetti with Olives and Anchovi Ingredients

4 Garlic cloves, minced 4 Flat anchovy fillets,
1/2 ts Dried hot red pepper flakes 6 Mediterranean-style
1/4 c Olive oil 2 ts Drained bottled capers
1/3 c Minced fresh parsley leaves 1/2 lb Spaghetti
4Drained canned Italian 2 tb Freshly grated Romano or
1 c The juice

Instructions for Spaghetti Alla Putanesca (Spaghetti with Olives and Anchovi

In a skillet cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring, for 20 seconds, stir in the parsley, and cook the mixture for 10 seconds. Add the tomatoes with the juice and cook the mixture over moderate heat for 1 minute. Add the anchovies, the olives, and the capers and cook the sauce, stirring, for 2 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente, drain it, and in a bowl toss it with the sauce. Sprinkle the pasta with the Romano. Serves 2 to 4. Start timing when ingredients begin to sizzle. I use a cleaver to mince ingredients; I mince the anchovies and olives together. I chop the capers if they are large (approx .75mm) and leave them whole if they are small. If I use bottled capers it is very important to drain (I squeeze them) the capers, else they overpower everything; if I use salt packed capers I soak them in a strainer suspended in water to remove much of the salt. 1 tablespoon of garlic (minced) seems to do the trick "OK".







Edited by markosherrera - October 21 2008 at 22:38
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Points: 65800 		Direct Link To This Post Posted: October 21 2008 at 22:33
Originally posted by Ghost Rider Ghost Rider wrote:

I have an extensive collection of cookbooks and recipes, but I never follow them slavishly, and I find this is the best method for me. Recipes for me are a sort of starting point from which I can create my own version of the dish, though there are times when I do invent altogether.

As regards chilli, I like it a lot, and so does Micky, but lately I have had to avoid beans and the like, so when I finally get to the US I'll try some of the bean-less varieties. My favourite Tex-Mex dish, however, are fajitas, especially if made with chicken... DeliciousHeart!


y'know Raff, traditional Southwestern chili has no beans, it's more a sauce of chili peppers, tomatoes and spices.. so a beanless kind would be quite authentic (in fact in some regions even meat is not part of what is considered chili, though Chili con Carne is the most well known)
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Points: 3252 		Direct Link To This Post Posted: October 21 2008 at 22:28
Pascualina is one of my faves ,my grand mother was from Uruguay that is similar of Argentina in food
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Points: 31169 		Direct Link To This Post Posted: October 21 2008 at 22:28
Originally posted by Ghost Rider Ghost Rider wrote:

Torta Pasqualina (this is how it is spelled in Italian) is an Easter speciality from the north-western Italian region of Liguria. It is traditionally made with spinach or swiss chard (bietole), ricotta and eggs, and layers of very thin puff pastry. I am sure I have a recipe or two for it somewhere, but I'd have to think about it... I'm getting my stuff ready to be shipped to the US now, and can't do too much researchWink.


I think they neglected to mention that a condition of your visa is that you have to teach a cooking class.  In Pennsylvania.  Curiously, the feds alerted me that it would actually be in my home, what are the odds?

Wink
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Points: 4309 		Direct Link To This Post Posted: October 21 2008 at 22:21
Originally posted by markosherrera markosherrera wrote:

 

 



Pascualina recipe: preparing it

For the dough of this pascualina you will need the following ingredients: 3 cups of flour, 80 grams of butter or margarine, 3 teaspoons baking powder, some salt (about 1 teaspoon), and water.

Preparing the dough: Mix the flour with the baking powder, the salt and the butter or margarine, first with a spoon and then with your hands, until is as mixed as possible. Then add some water and continue mixing until it is uniform and soft. Let it rest in a fresh place (can be the fridge) for about half an hour.

For the filling of this pascualina you will need: 2 packs of chard, 1 sweet belly pepper, 2 onions, 1 clove of garlic, oil, 5 eggs, 100 grams grated cheese, and salt.

Preparing the filling: Wash the chards thoroughly and cut them in pieces. Chop the garlic, sweet belly pepper, and onion in small pieces and put them in a big saucepan with oil, cooking this until the onion starts looking transparent. Then add the chards and some salt, and continue cooking with the fire set to low and mixing every now and then, until the chard is almost tender.

Put the mixture with the chards in a recipient, discarding any liquid. Add one beaten egg and the grated cheese and mix. Then, stretch half of the dough until it has he right size to cover the baking pan (ideally a round shaped baking pan) in such a way that the dough comes up by the borders. Put the dough over the baking pan (the pan should have a bit of oil). Add the chards mixture over it, making four holes towards the border, and adding the content of one egg (unbeaten) on each hole. Then stretch the rest of the dough and cover the chards with it, sealing the borders with the other half of the dough. Cook in the oven with the fire set to medium until it shows a golden color

  

 

 

 

 
Other recipe

 

Some people say it is special for Pascuas (Easter) and that's the name. You can call it Spinach pie or Spinach quiche but I always knew this as Torta Pascualina.

 

 

Ingredients:

*1 large onion
*1 TB olive oil
*1 bag frozen spinach squeezed dry (or fresh)
*4 TB grated Parmesan cheese
* Fresh ground black pepper
*1/4 tsp nutmeg
*1 egg
Directions

Heat the oven at 350F. Meanwhile, heat the oil and cook the onion until tender. In a medium container, mix all the ingredients.

In a 9 x 12 x 2 inch baking pan place one of the rolls. Spread the mixture at the bottom of it pressing a little bit to make it firm.

Cover it with the second roll closing the borders with the fingers.

Bake it at 350F for about 40 minutes or until golden.

Serves: 6


Not a chef myself, but I just wanted to take part in this forum to say: PASCUALINA ROCKS!! Clap Tongue Follow the instructions of markosherrera, you won't be disappointed.
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Points: 7910 		Direct Link To This Post Posted: October 21 2008 at 22:17
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Points: 3252 		Direct Link To This Post Posted: October 21 2008 at 21:54
 

Venezuelan Pan de Jamón

Makes 3 loaves


Dough:
¾ cup water, about 110-115 degrees
2 ½ teaspoons dry yeast
1 teaspoon sugar
4 ½ ounces unsalted butter
4 ¼ cups warm milk
2-3 pounds all purpose flour (about 12 cups)
½ teaspoon sea salt

Filling:
4 ½ ounces unsalted butter, softened
1 ½ pounds sliced black forest ham
½ pound smoked bacon
4 ounces olives, pitted
4 ounces raisins
1 egg, beaten lighly to glaze the top

1. Combine the water and the sugar in a small bowl, add the yeast and let stand for 15 minutes until foamy.

2. Add the butter and the salt to the warm milk. Pour the milk onto the flour, mix, then add the yeast mixture and combine to form a dough. Knead until smooth, about 10-15 minutes by hand. Place in a large bowl, cover, and allow to rise about 1 hour at room temperature, or overnight in the refrigerator.

3. Punch down the dough and divide into 3 pieces. Roll each piece of dough with a rolling pin into a rectangle about 1 inch thick. Spread each piece with softened butter and arrange the ham, bacon, olives and raisins on top, leaving a small strip bare at the top. Brush the strip with egg and roll up gently. Place each loaf on a parchment-lined baking sheet, cover, and allow to rise for about 15 minutes.

4. Brush each loaf with egg and bake in a preheated 375º oven until well-browned and firm, about 45 minutes. Slice and serve warm.

 














Edited by markosherrera - October 21 2008 at 22:09
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Points: 24439 		Direct Link To This Post Posted: October 20 2008 at 09:04
I have an extensive collection of cookbooks and recipes, but I never follow them slavishly, and I find this is the best method for me. Recipes for me are a sort of starting point from which I can create my own version of the dish, though there are times when I do invent altogether.

As regards chilli, I like it a lot, and so does Micky, but lately I have had to avoid beans and the like, so when I finally get to the US I'll try some of the bean-less varieties. My favourite Tex-Mex dish, however, are fajitas, especially if made with chicken... DeliciousHeart!
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Points: 10738 		Direct Link To This Post Posted: October 20 2008 at 08:56
Originally posted by Atavachron Atavachron wrote:


Originally posted by Easy Money Easy Money wrote:

Nice recipes Mark, I like the vegetarian style.
Tonight was chilli with peppers from the garden (bell, bannana and anaheim), onions, black beans from a can, frozen corn, cumin powder, garlic salt, paprika, lime juice and cajun hot sauce served with buttered whole grain bread.
wow that's different, I'd never think to put those things together into something really tasty...though I'd probably want to add some good smoked ham to that  Embarrassed


It's a southwestern US style chilli (semi Tex-Mex). I'm not sure where I picked it up. I cook without recipes usually, just tasting as I go and adjusting stuff.
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Points: 29630 		Direct Link To This Post Posted: October 20 2008 at 03:57
Originally posted by Easy Money Easy Money wrote:

Nice recipes Mark, I like the vegetarian style.
Tonight was chilli with peppers from the garden (bell, bannana and anaheim), onions, black beans from a can, frozen corn, cumin powder, garlic salt, paprika, lime juice and cajun hot sauce served with buttered whole grain bread.

Chili peppers are one of the easier things to grow, black beans from a can, not so much Tongue
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Points: 13244 		Direct Link To This Post Posted: October 20 2008 at 03:21
Markos.... that's great stuff, you've changed your style recently?  Wink

Edited by Angelo - October 20 2008 at 03:21
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