Official Recipe Thread

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  • free_

    I know alot of us are foodies. Lets start sharing recipes of our own creation or just some of our favorites.

    Here's a great jerk chicken recipe:

    Ingredients
    * 1/2 cup vegetable oil
    * 1 onion, coarsely chopped
    * 2 scallion, coarsely chopped
    * 1 large Scotch bonnet pepper, stem and seeds removed
    * 1 tablespoon fresh ginger, grated
    * 3 cloves garlic, coarsely chopped
    * 1 tablespoon finely chopped fresh thyme
    * 2 tablespoons red wine vinegar
    * 1 tablespoon light brown sugar
    * 1/4 teaspoon ground cinnamon
    * 1/4 teaspoon freshly ground nutmeg
    * Pinch ground cloves
    * 1 teaspoon ground allspice
    * 1/2 teaspoon salt
    * 1/4 teaspoon freshly ground black pepper
    * 1 teaspoon fresh lime juice
    * 4 chicken thighs, skin on, bone in
    * 4 drumsticks, skin on

    To prepare the jerk chicken:
    Directions

    Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.

    * MANGO-CILANTRO RELISH
    * 2 mangoes, peeled and diced
    * 1/4 cup finely chopped red onion
    * 2 tablespoons chopped cilantro
    * 3 tablespoons lime juice
    * 3 tablespoons fresh orange juice
    * Salt and freshly ground pepper

    Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

  • ninjasavant0

    My quick bachelor dinner:

    Pasta n peas
    Cook some medium shells
    Cook some frozen peas

    Mix cooked shells and peas together with some butter and bacon bits.
    Apply liberal amounts of shaky cheese.

    dinner.

  • elahon0

    Best potato salad:

    • 1 pack of new red potatoes (small ones in the little mesh bag)
    • juice from 1/2 lemon
    • olive oil
    • red onion, minced
    • celery heart (the really yellow innards with the leafy greens, minced
    • 2-3 TB capers
    • sea salt & fresh ground pepper

    (have everything measured and prepped before the potatoes are done you can slap it all together)

    - Par-boil the potatoes;
    - drain and slice any large potatoes, place in bowl;
    - pour in lemon juice, stir. Pour in olive oil, stir;
    - mix in onions, celery and capers.
    - season with S&P;
    - SERVE WHILE WARM!!!

  • CALLES0

    Grilled Provoleta & Chimichurri

    ngredients
    1/2 pound provolone, in 1 whole round slice
    2 tablespoons olive oil
    2 teaspoons dried oregano
    1 teaspoon red chili flakes
    Bread slices
    Chimichurri, recipe follows
    Directions
    Heat grill to 400 degrees F.

    Drizzle cheese with a touch of olive oil. Place cheese on the grill for 45 seconds. Flip the cheese and grill for another 45 seconds. Transfer cheese to a small round baking dish. Sprinkle with oregano and crushed red pepper. Serve immediately, using small knives to spread the cheese mixture onto bread slices. Drizzle Chimichurri sauce over.

    Chimichurri:
    4 cloves garlic

    1 tablespoon aji molido (Argentine ground pepper), or ground sweet pepper

    1/2 cup chopped Italian parsley leaves

    1 teaspoon red chili flakes

    Pinch coarse sea salt

    1/4 cup malt vinegar, or white vinegar

    1 cup canola/olive oil blend

    Place garlic, aji molido, parsley, chili flakes, and salt in the bowl of a food processor and puree until well ground. With the machine running, add vinegar and slowly pour in oil; process until emulsified. Transfer to a deep jar. The sauce can be kept, covered, for up to 3 months in the refrigerator.

  • stem0

    Chorizo Stew

    Ingredients
    2 Red Onions
    2 Red Peppers
    100g Chorizo
    1 Tin (400g) Chopped Tomatoes
    1 Tin (400g) Butter Beans
    1 tsp Sugar
    1 tsp Smoked Paprika
    1 tsp Wholegrain Mustard
    400 ml water

    Instructions
    1. Chop chorizo and lightly fry in large saucepan with a glug of olive oil. Fry until fat runs out of chorizo and oil changes colour.
    2. Chop onions and peppers and add to saucepan, sweat on low heat for 10 to 15 mins, stirring occasionally.
    3. Add rest of ingredients to pan and cook on low heat for about 1 hour.
    4. Serve with crusty bread.

    • Wow. I am so trying that.TheBlueOne
    • Do you really need to add that much oil to the chorizo?TheBlueOne
    • You can start out with a tablespoon of oil. I know "glug" is a bit vague! - whatever you fancy reallystem
    • Chorizo is the shit!stem
  • stem0

    This isn't a meal as such, but is an essential starting point for anyone learning to cook. All you need is a few ingredients and you have got a really useful and versatile sauce which you use with pasta, spread on bruschetta or pizza bases.

    You can also blitz it up, add some veg stock a have as a tomato soup. It’s also a good starting point for any stew or curry.

    The ideas is to make this sauce up to 24 hours in advance (keep it covered in the fridge and rewarm as needed), because the flavors improve with time.

    ...and it's cheap to make!

    Ingredients
    1 tin (400g) Chopped Tomatoes
    2 tbsp Olive Oil
    2 Garlic Cloves
    1 tsp Fish Sauce
    1 tbsp Hendersons Relish

    Instructions
    1. Heat the oil in a large pan and gently fry the grated garlic until slightly browned.

    2. Pour in the tomatoes and add the Hendersons and Fish Sauce. Stir and cook gently for about 30 minutes, until reduced to a thick sauce.

    3. Season with salt & pepper. – If you are feeling posh, you can toss in a few basil leaves!!!

  • 2cents0
  • TheBlueOne0

    Brian's Pasta

    Ingredients
    * Your favorite sausage (I prefer a spicy chicken sausage)
    * Pasta of choice (works best with Ziti or Rigatoni
    * sliced garlic
    * EV Olive Oil
    * String Beans
    * small cherry tomatoes on the vine
    * Chopped fresh Basil
    * Chopped Parsley
    * Sea Salt, crushed black pepper, freshly ground hot pepper
    * bit of wine

    OK, bring the pasta to a boil. You can do that, right? Salt in the water, no oil. Meanwhile, slice the sausage and sautee that in a pan with a bit of olive oil. Just brown them a bit on both sides. Remove and place aside. add some more olive oil and throw in the sliced garlic, chopped basil, cook for a bit, but before it browns (golden or otherwise) throw in the string beans (I usually chop them so they're about 1 inch in length). stir until the garlic gets goldeny brown and the string beans get a bit translucent. A few minutes. Remove this from the pan. Now place the cherry tomatoes, on the vine into the pan, drizzle a wee (and I mean wee) bit of olive oil on them and sea salt and let them just cook up up in the pan there for a few. Don't even turn them. Nothing. When they start to split just a bit they're ready and you can put the whole thing together.

    So, plate the pasta with the sauasage, garlic, basil & string beans, apply sea salt, bit of black pepper and a general application of the hot pepper flakes (I like mine hot). Top with the now pan roasted cherry tomatoes, garnish with a touch of chopped parsley, drizzle just a bit of fresh olive oil on the top to get that good EV olive oil flava and serve with wine of choice.

    Delicious, easy, quick and nutritious.

  • rusty_ace0

    Mal just posted this in the chipotle thread

    " one day you will thank me for this

    1/2 cup mayonnaise
    2 chipotle chilies in adobo sauce
    1 tablespoon adobo sauce from chipotle peppers

    In a food processor, combine the mayonnaise, chipotle chilies, and adobo sauce. Pulse until smooth and well blended. "

  • Shaney0

    cake mix from supermarket, add stuff to taste
    cannabutter

    cook & eat

  • flashbender0

    I hate the word "foodie". Almost as much as I hate "convo".

    • god damn it!! this thread is making me really hungry....pango
    • but foodie is an actual term while convo is just an abbreviation...I'm proud to be a foodiemonospaced
  • Mal0

    Sliders with chipotle mayo great for parties

    Chipotle Mayonnaise:

    * 1 cup mayonnaise
    * 2 chipotles in adobo sauce
    * 1 tablespoon adobo sauce
    * 1/2 lime, juice
    * Salt and freshly ground black pepper

    Sliders:

    * 1 to 1 1/2 pounds ground chuck, 80/20
    * Salt and freshly ground black pepper
    * Cheese slices, your choice
    * Mini burger buns

    Burger Bar (if desired):

    * Chipotle Mayonnaise
    * Pickles
    * Red onion slices

    Chipotle Mayonnaise:
    Directions

    Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.
    Sliders:

    Preheat grill over medium-high heat.

    Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.

    Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.

    Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.

  • JackRyan0

    A little bit of me and a whole lot of you
    Add a dash of starlight and a dozen roses, too
    Then let it rise for a hundred years or two
    And that's the recipe for making love

    It doesn't need sugar cause its already sweet
    It doesn't need an oven cause its got a lot of heat
    Just add a dash of kisses to make it all complete
    And that's the recipe for making love

    And if you've made it right you'll know it
    Its not like anything you've made before
    And if you've made it wrong you'll know it
    cause it wont keep you coming back for more

    I didn't get it from my grandma's book upon the shelf
    I didn't get it from a magical and culinary elf
    No, a little birdie told me you cant make it by yourself
    And that's the recipe for making love

  • JazX0

    Mediterranean Roasted Chicken Wrap
    http://www.kitchendaily.com/2010…
    By incorporating his homemade hummus and tzatziki, Curtis creates a fresh and filling chicken wrap that's full of authentic Mediterranean spices and flavor.

  • JazX0
  • JazX0

    Provolone & Olive Stuffed Chicken Breasts
    http://www.kitchendaily.com/reci…

  • monospaced0

    What was wrong with the actual official thread?
    http://www.qbn.com/topics/411769…