Good cooking receipts
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- saturday
Got any links?
- scarabin0
*recipes
- moniker0
One of the easiest/best deserts I have in my bag of tricks. Women go nuts for it.
http://southernfood.about.com/od…
Just omit the base layer they use in this recipe and use 1.5 cups of graham cracker crumbs with 1/4 cup of melted butter then spread in the pan and bake @ 325 for 8 minutes. Let that cool before continuing to the other layers.
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alton brown is the man, really. i fuk with anything he deos.
- Continuity0
Funny, I just upped a recipe for the Serbian version of the humble hamburger on my FB profile as a photo album. I could post it here if you want.
- oh jesus, they look good. Pljeskavica or Chivapchichi? (Spot who's been Googling!)detritus
- Gurmanska pljeskavica. Stand by, it will be a looooooong post. :DContinuity
- Continuity0
So, to celebrate the first grill of the season yesterday evening, I figured gurmanska pljeskavica was the way to go.
WTF IS GURMANSKA PLJESKAVICA?
A pljeskavica (ply-èsk-AH-vitsah) is the Serbian/Croatian/Bosnian version of the hamburger. When you buy one from a grill house, it's made with beef mince from three different parts of the cow; but, at home, it's usually made with a mixture of beef and pork (or beef and lamb ... or beef, pork and lamb). There are three varieties: the regular pljeskavica, gurmanska (gourmet) pljeskavica and punjena (stuffed) pleskavica.
I opted for gurmanska, and here's how you make it:
400g beef mince (don't go for lean; the result will be too dry)
400g pork mince
150g (or so) diced smoked ham
1 onion, finely chopped*
2 cloves of garlic, finely minced*
1/2 cup fine bread crumbs (used as a binder, not to bulk the thing up)
1 tbsp paprika powder (if possible, strong Hungarian paprika is the way to go)
1/2 tbsp chili pepper flakes (or more if you like spicy)
A good pinch of salt
A good grinding of black pepper
Optional: 1 cube of vegetable bouillon (I didn't have any on me, so I left it out)*Garlic and onion powder will do fine, too. Go for 1 heaping tbsp apiece.
Step 1: Create the mixture
With your hands. Yes, your hands. Get in there and really mix this up good. Seriously. Keep mooshing and turning over and mixing until all of this is good and combined.
If you find the mixture is a touch dry, add a bit of water (half a shot or so); this will help the bread crumbs along.
Once mixed, let this sit in the fridge (covered) for _at least_ an hour for all the flavours to combine well. The longer it sits, the better it tastes.
Add a caption
Step 1: Create the mixture With your hands. Yes, your hands. Get in there and really mix this up good. Seriously. Keep mooshing and turning over and mixing until all of this is good and combined. If you find the mixture is a touch dry, add a bit of water (half a shot or so); this will help the bread crumbs along. Once mixed, let this sit in the fridge (covered) for _at least_ an hour for all the flavours to combine well. The longer it sits, the better it tastes.Step 2: Make a pljeskavica
Grab a handful of mixture, somewhere between the size of an orange and that of a grapefruit (200g to 300g for you exact types).
Roll it up into a good solid ball, then smoosh it out to burger shape. It _will_ be big. Don't be alarmed.
(Hot pro tip: doing this with wet hands helps. A lot.)
Step 3: Pop it on the grill.
Over good, hot coals.
Step 4: Flip it.
Duh!
Step 5: Serve
Once good and cooked thoroughly throughout, pop your bad boy onto a toasted bun.
Typically (in Serbia, anyway), pljeskavicas are garnished with all kinds of interesting things, including ajvar (yum!) and kajmak.
I gave mine the cheese, mayonnaise, Dijon mustard, ketchup and pickle treatment.
- I can't believe I just posted a recipe on QBN. ¬_¬Continuity
- Post more, that is excellent looking!DrBombay
- detritus0
Oh jesus, looks so good.
I'd never thought about mixing pork and beef to make a burger - stupid, really, as we do this all the time for meatballs.
You're right to emphasise using your hands - I've watched people trying to make burgers without any direct contact and it's just painful. Nothing quite like the feeling of refrigerated, minced meat warming in your hands as you squish and re/de-form it in to God's own image.
Christ, I'm hungry!
Thanks, Continuity!
- For the record, these make a damned fine hangover cure. :DContinuity
- shapeaspect0
That looks bloody tasty! Especially if you've just come from this thread: http://www.qbn.com/topics/422168…
- Continuity0
A pleasure, sir!
- detritus0
So, a couple of hangovers ago, I bought an instant potato breakfast from the supermarket, was somewhat disappointed by it (the cover image lied to me... it LIED!), so decided to reverse-engineer it.
A few generations later and I've come up with ..
"Bavarian Breakfast Potatoes"
One - two people
- -
Potatoes (ideally, Anya - anything small and with loads of skin (NOT NEW!!))
Quality Stock Cube (Chicken, Vegetable)
Onions (1)
Smoked Ham (3-4 slices)
Olive Oil (lots)
Finely chopped fresh Parsley and Thyme (enough to cover a plate when dusted)
Salt & Pepper to taste
Garlic clove- -
Cube Potatoes into 2cm blocks.
Heat two fingers worth of oil in un-coated saucepan
Before flashing, pour in potatoes, slightly reduce heat.Prepare stock (½ pint worth)
Prepare Ham, onions, garlic and fresh herbs.Ham - finely chopped - any fat, minced and kept aside
Onions - roughly chopped, ½ cm at max- -
Once potatoes are browning and looking tasty, carefully remove and leave in a bowl, to keep warm and not soak in own oil too much (No need to kitchen towel excess oil off, though a metal gauze might come in handy, to avoid pooling).
Store aside majority of oil for later use, leaving enough to shallow fry onions.
Ensure pan is at a medium, not high, heat.
Shallow fry onion. Once softening, add chopped garlic. If you have excess fat from smoked ham, add to pan.
Once onions are cooked - but before they brown or darken, stir in stock. The idea here is to use the stock to allow onions to cook to a soft, 'over-cooked' but not at all burnt, consistency.
Allow stock and onion mix to reduce to a thick, tasty gloop.
Scrape out gloop into bowl, add a little fresh oil to pan, shiggle around so there are no overly-encrusted areas. Bring heat back to medium.
Add smoked ham, allowing edges to darken, then add potatoes.
Allow potatoes to heat through, mix with ham, ensuring good distribution.
Add stocky onion gloop, again mix through.
Remove pan from heat and mix in parsley and thyme.
Salt and Pepper to taste.
- Oh, yes. Now we're talking.Continuity
- One day I'll share my reverse-engineered Pot Noodle 'recipes' :)detritus
- 'Cooking with QBN' :DContinuity
- six0
Lemon Drizzle Cake
its my birthday tomoz so gonna make this tried n tested recipe mmmm
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here - here http://tinyurl.com/pitchthatjune…
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- e-pill0
INGREDIENTS:
1 honey dew melon
1 cup of Midori melon liquor
some candle wax
2 Bic pens or equivalent
some duct tape (quack!)
1 pipe bowl
1 screen
a small carving knife or equivalent
lighter or matches
INSTRUCTIONS:
1. Cut a hole in the melon slightly larger than fist-sized (keep this "lid")
2. Reach in and scoop out any seeds and weird bits.
3. Drain half the juice
4. Pour the Midori in the hole
5. Carve a hole the width of a Bic pen in the melon 90degrees from where you carved the big hole
6. Remove excess parts from pen until you just have the tube
7. Stick the pen tube in this new hole and seal with wax (this will be your breathing hole so don't place the pen into the water mixture inside: just push it far enough to clear the melon skin)
8. Carve a hole the width of a Bic pen in the melon "lid" you removed in step 1
9. Remove excess parts from pen #2 until you have just the tube
10. Attach pipe bowl to the second pen using duct tape (quack!)
11. Place new screen into bowl
12. Stick pen/bowl contraption into the small hole within the melon "lid" (push it far enough to go into water mixture inside: this will provide proper suction)
13. Place melon "lid" back on big hole you carved in step 1
14. Seal this with wax
15. Pack bowl with your juiciest nugs
16. Smoke and enjoy!
HANDLING:
a. If the wax starts to crack, just seal again with a lighter/matches
b. After each use, keep refrigerated
c. This bong will stay "fresh" for a week (do not use after 7 days or you're asking for it)
d. When 7 days is up, remove all bong bits and cut the melon into slices (don't drink the juice!!!)
e. Since THC (the active ingredient in marijuana) is alcohol-soluble, some of the THC will have seeped into the alcohol bong water which will then have seeped into the melon. If you eat a slice, you will get hiiiiiiiiiiiiiiiiiiiiiiiiiiigh. Enjoy!
- DrBombay0
Pork ribs I did a couple of weeks back
Yaki Onigiri (riceball) last weekend
Yaki Udon last weekend (Chicken Udon Sesame seeds onions etc)
Tonkatsu and Negima (Panko pork chop and dark meat yakitori)
Sasami (White meat yakitori with wasabi) on a beautiful styrofoam plate :)
A million wings
Filet Mignon skewers on a spit
