OK, I travel a LOT more than I would care to, but, as I grow older, I find that, as infrequently as I am able, I do enjoy cooking and preparing meals for myself and others. So, I find myself wondering what others do when they too run into a bit of time to cook a good, and thoroghly enjoyable meal? Trust me, it isn't hard to beat a military MRE, but a really good meal ... is worth the effort. Currently, I have two: http://www.foodnetwork.com/recipes/anne-burrell/pasta-bolognese-recipe/index.html That one obviously takes a bit, but it will literally knock your socks off. Every time I have made it, everyone has loved it. The first time I made it, the dog kept walking up and sniffing the stove and eventually staked it out to make sure no one messed with it. So, all manner of beasts and men like that one. http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2/index.html That one is also quite good, only I use cubed steak instead of lamb and Yukon Gold potatos rather than russet (russet works, but Yukon Gold comes out creamier and smoother). So those are my favorites, and just wondering what others like out there?
I could name about 100 recipes I really enjoy, but since it's deer season in Ohio I'll go with this one http://www.food.com/recipe/Sweet-Bacon-Wrapped-Venison-Tenderloin-139664
Well.... at a restaurant on the West Coast.. you got a slicer and I could thin shave red onions. I got knife skills but a sliicer is better. One place.. we had good Sourdough rolls, tuna,and a lot of lump crab .. plus some cheddar and a big flat-top grill. I would do me a Seafood melt.. an upscaled Tuna Melt with Crab. REAL nice. Another place I was.. had a "upscale" menu and I could have my "staff dinner" to go. Sunday nights.... the "Go To" was the Fillet Mignon. Only available Sun Nite (they'd be closed Mon + Tue) This was Iowa Corn fed Angus...the TOP stuff. On Sun I'd bring a red onion to shave on the Slicer.... I'd get me a couple fresh Ciabatta rolls from the store a half block away...and a 1/2 lb of mushrooms, a cube of butter. I'd probably get home about midnight . I didn't have much $ but I'd watch the late movies eating a PERFECT Steak Sandwich. Pan fry in butter, with shrooms,toast the roll.. add shaved onion.... got THE BEST steak san you can imagine....Carson also let me but a split of Mouton Cadet at his cost. Another "to go" was the Veal. Milk fed Rib Eye. I had ponded it thin, breaded it in crumbs from the leftover croisannts. You can saute that with butter or olive oil, white wine, marsala, madeira. Green onions or mushrooms or garlic. Either way.. YUMMY. Over a few years I'd cooked with Mexicans,Italians,Cajuns,Chinese, Fillipinos,Koreans. I should have learned more but I learned something. I worked with 3 Chinese cooks in Santa Cruz and we all did a road trip to Chinatown San Francisco...and it's hard to beat that. I seldom do a recipe... I cook what I got based on how I feel. Now I'm trying to figure Thai/Viet....
I love twice baked potatoes. Heavenly but fattening. Ingredients: 4 large russet potatoes About 4 tbsp butter (or margarine if you prefer - melt about 1 tbs of that to brush the potato tops) About 1/3 c sour cream (I probably use a little more - I like lots of sour cream in mine) 1 large scallion - minced About 1/3 c shredded cheddar cheese (shred it when it's cold for best results) 3 or 4 slices of bacon - cooked until crispy and broken up into small pieces like bacon bits 1 tsp nutmeg 2 tsp salt 1 tsp pepper Directions: Preheat oven to 400 degrees. Cook potatoes for 30 minutes. Poke holes into potatoes with fork (very important step if you don't want your taters to explode ) Cook potatoes for 30 more minutes. Remove potatoes from oven and reduce heat to 375 degrees F. Carefully cut off tops with a sharp knife (I find a thin serrated knife works best) and set aside. Carefully remove insides of potato with a small spoon and set skins aside (be careful not to rip the potato skins!). Mash potatoes with butter. Add cheese and stir to melt. Add sour cream, nutmeg, salt, pepper, scallion, and bacon and mix well. Fill potato skins with potato mixture and top with more shredded cheddar cheese. Brush reserved potato tops with melted butter and put salt and pepper on them generously. Put potatoes and tops on shallow baking pan and bake at 375 degrees F for about 20-30 minutes. Eat! (Hope I didn't forget anything!)
Just discovered this thread, hope you don't mind. I love this recipe, and we're having it tonight, as a matter of fact. Carolina style BBQd Chicken. Marinade: 1 tbsp salt 2 cups white vinegar 1 tbsp prepared mustard 3 tbsp ketchup 1 tbsp black pepper 6 tbsp lemon juice BBQ sauce: 4 tbsp sugar 1 tbsp salt 1 stick butter, melted 3 tbsp prepared mustard 1 tbsp black pepper 2 tbsp Worcestershire sauce Clean and prepare chicken parts, removing fat and leaving on skin. Place in freezer bag with marinade. Refrigerate Allow to soak for at least 4 hours. Do not exceed 12 hours. Start Grill, Set to medium-low heat, turning sparingly. Brush with marinade until ¾ done. Then, apply BBQ sauce, and turn up grill to med high. Serve with leftover BBQ sauce.
I love pasta, and one of my favorite is the Pesto pasta. http://www.deliciousmagazine.co.uk/recipes/warm-pasta-with-pesto-and-crispy-bacon/
Paella. http://www.drkarenslee.com/quick-seafood-paella-recipe-for-instant-pot/ eh https://cookingthroughmycookbooks.wordpress.com/2012/12/23/cookbook-79-paella-paella/ Moreso authentic. It has everything in it. http://www.kitchenproject.com/history/Paella/
I'm probably going to make this tomorrow night: Moraccan Chicken with couscous Ingredients: Olive oil 1 Yellow onion 1 TBS Minced garlic 1.5-2 lbs Bones chicken breast, diced 1 tsp salt 3/4 tsp ground cumin 3/4 tsp ground cinamon 1/4 tsp cayenne pepper 2 1/2 cups chicken broth 2, 10 oz boxes couscous (mediteranian curry flavor) 1, 14.5 oz can petit diced tomatoes (drained) 1 15 oz can chickpeas, drained and rinsed 1 small can, sliced black olives In a large, heavy pot, over medium heat, heat oil, and suete' onions, then add chicken, cook untill chicken is browned, add garlic,salt, cumin, spice pack, cinamon, and cayenne. Cook for another minute. Add broth, tomatoes and chickpes. Simmer for another five to seven minutes. Add couscous, remove from heat and allow to stand for five minutes. Fluff with fork and serve with pita bread.
Bacon, 1 egg, 2 egg yolks, grated pecorino-cheese and spaghetti is all you need to make a mean carbonara. And if you are a peasant like me, you add some cream and make the Italians go 'vaffanculo'.
My favorite recipe: "Leave in container, microwave on high for 5 minutes. Let sit two minutes. Caution: contents will be hot. Open carefully and enjoy."
Sounds delicious except I would probably leave out the chickpeas and substitute white rice for the couscous and leave out the olives completely. (those are the only 3 ingredients I don't care for in this recipe).
I just had twice baked potatoes with steak for dinner last night. Potatoes just might be my very favorite food.
I'm having baked potatoes (we call 'em 'jacket potatoes') tonight as it happens. I always slice one lengthwise (to make sure there's nothing manky in it?); wash off the starch under the tap and dry; drizzle olive oil over the cut side and sprinkle salt and pepper; turn both onto their flat sides on a sheet of foil; when cooked, I'll spread 3 rashers of bacon over them: meanwhile I have a small tin of baked beans on the hob into which I've added chopped sun-dried tomatoes. I remove the pots, leaving the bacon to get a bit crispy, and mash into them (the pots) flaked cheddar cheese. And last but not least, a fried egg sunny side up. Party in the mouth!
You start by putting the spaghetti boiling, be generous with the salt, make that water like the Mediterranean - pasta should have a salty taste! Slice the bacon into pieces and start frying it. Mix the egg and egg yolks together with the cheese into a nice creamy goo, add a little touch of cream and black pepper. Throw the spaghetti into the frying pan throw in the egg n cheese mix, stir it around and you are done. Meassurments and timeframes are for losers; use your "fingerspitzgeful" or your instincts and you cannot fail. I am most likely the most awful cook of us all, so trust me when I say you can't fail this. Top it off with some more pecorino. Parmesana? No, you savage! Carbonara is a Roman dish and tnerefore require Roman cheese. However, using a combo of parmesana and pecorino is actually quite nice. Although I am sure it is considered cheating. Not as much blasphemy as the cream though. Seems cool although I don't really like couscous and would probably just have some rice with that or perhaps bulgur.
Is it just me or is pork the least preferable of meats? It holds a very strong taste of...well...pig and that taste is very hard to kill. Beef, lamb and chicken, all have a much more tasty flavour. Only way to make pork tasty is if you kill the taste of pig with alot of spices or by smoking it - smoked hams and bacon are all exceptions because they are smoked. Pork chops are fine, I guess. But only if you kill the taste with garlic and cream lol.
Champagne Shrimp in a white butter-cream sauce. It is made with a champagne reduction and is soooooooooo OMG good. I make this for the ladies and it is always a huge hit.
Step 1. Fill a pot with water. Step 2. Boil water. Step 3. Throw in anything you may have in fridge and pantry. Step 4. Let it boil. BAM. You have soup.
A fantastic beef marinade that I use for shish kabobs. In the past I always BBQd kabobs. But cook them in the oven covered with foil until the last few minutes and OMG!!! With all the juices and liquid preserved, it is Christmas morning in your mouth. Spicey and pungent. Just mix all the ingredients and marinate overnight in the fridge. 1 can beer 1/4 c. orange marmalade 1/4 c. teriyaki sauce Dash of Tabasco 2 to 5 tsp. sugar 1/4 c. apple vinegar 4 to 7 cloves minced garlic 4 to 5 scallions Dash each of white & black pepper 1 to 3 tsp. ginger powder 1 to 3 tsp. mustard powder