Prog Chefs Unite!!!

FALAFEL

Ingredients:

• 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• 3 tablespoons of fresh parsley, chopped
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 tablespoons flour
• Salt
• Pepper
• Oil for frying

Preparation:

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.


Edited by markosherrera - June 21 2010 at 20:26

Slartibartfast wrote: Not sure what we should do with it.

eat it

I believe I'll do a country chicken this week, French-style with vegetables, apples, bacon, and white wine

E-Dub wrote: Need to revisit my thread a bit more often. Wife and daughter are in Wisconsin visiting family, so I'm cooking for 1 tonight. Thinking of shrimp tacos with a spicy mango salsa. E

You know, I once thought the idea of a fruit salsa icky, but my wife made a mango salsa that was rather good.  We grow our own chilies and tomatoes and various herbs.  Just tried a tomatillo this season.  Got one so far.  Not sure what we should do with it.

I am cooking spicy Italian sausage in a skillet with green peppers and onions.  Yum.

Jim Garten wrote: Dean wrote: Going to christen it over the weekend by roast-smoking a piece of pulled pork shoulder. Alex made a cracking bbq sauce over the Easter break and that will go a treat with pulled-pork Showing my ignorance here, but 'pulled pork shoulder'? Whassat?

wow, next time you cross the pond come find me in Philly and I'll take you to a BBQ joint.  you have seriously been missing out!


Edited by Padraic - May 26 2010 at 09:45

Hi,

Tequeños

ngredients

• 1 kg flour
• 1 cup vegetable oil
• 1 egg
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 kg white cheese (farmer's cheese tends to work, also)

Directions

1. 1

   Combine the flour, oil, egg, salt and sugar in a bowl.

2. 2

   While kneading, add a tablespoon or two of water.

3. 3

   At first it just makes a mess, but as you knead it it starts to take shape.

4. 4

   Keep kneading until it does not stick to your hands.

5. 5

   If you need to, take the dough out of the bowl and knead it on a floured cupboard, adding flour until the dough does not stick to your hands.

6. 6

   Let the dough rest for 1-2 hours .

7. 7

   While the dough is resting, cut the cheese into strips into a finger-like shape.

8. 8

   They should be maybe 1/2" by 1/2" by 3".

9. 9

   Don't make the"fingers" too long, or they will be more difficult to use later.

10. 10

    After the dough has rested, shape it into balls slightly larger than your fist.

11. 11

    Roll them out until they are 1/4-0.125 inch thick.

12. 12

    Cut the rolled-out dough into long strips that are 3/4" wide.

13. 13

    Wrap the cheese"fingers" with the dough strips.

14. 14

    Make sure you cover all the cheese and seal the dough, because otherwise the cheese will leak out of the dough when you are frying it.

15. 15

    After you have wrapped the cheese in dough, dust the uncooked"tequeños" with flour and fry them in oil.

16. 16

    These are (obviously) fattening, but they are delicious!

When I was in the air force one of my technicians ate his own excrement out of a dare in the junior ranks mess. Not bad. Probably would have gone down better with some horse raddish. He must have washed it down with a pint of Foster's or XXX.

^ Angina in a bun

Jim Garten wrote: Dean wrote: Going to christen it over the weekend by roast-smoking a piece of pulled pork shoulder. Alex made a cracking bbq sauce over the Easter break and that will go a treat with pulled-pork Showing my ignorance here, but 'pulled pork shoulder'? Whassat?