Thread: How about -- favorite recipes

BTW: my fav recipe is Blackened Redfish from Paul Prudhomme's Louisiana cookbook.

At university I made it a couple of times. First time it set off all fire alarms. Second time round we made it for about 10 people. The amount of smoke generated resulted in a small crowd coming to our flat checking how we managed to create so much smoke without having set the appartments ablaze.

GREAT,EASY,grilled chicken.

Not really a recipe,more like a prep or marinade.
A disgruntled waitress once told us the secret to her restaurant's Teriyaki Chicken.
Simply thin skinless,boneless chicken breasts flatwise
Marinate overnight in Catalina dressing
Grill with a little salt and pepper.

We absolutely LOVE this and make it for nearly every barbecue.
Please try it,you'll love it

Sometimes its the simple things!
For example Polenta.

250 grams of fine grain corn
1000 ml water and/or milk
1 tbs salt
50 grams parmigiano, grated.

Boil water/milk and salt,
when it boils turn down to low and add the corn.
Stir well, let cook for 10 minutes
switch off the stove, add cheese, stir again
let sit for another ten minutes.

Super simple and goes with almost anything or nothing at all.
All kinds of modifications possible.

I'll second that. I love polenta with cheese. i like to add a bit of garlic and rosemary, then put it in a casserole dish with some thinly sliced provelone on top and bake it untill the cheese starts to brown. It's mighty tasty.

It's really simple and you can use it for a lot. I usually use it as a salad dressing (which it what it is) but then I also use it on sandwiches too.

1 cup sugar
1 cup cider vinegar
1 cup oil (I use canola or vegetable)
2 tps salt
1 tps black pepper
1 tsp orgeano
1 tsp celery seed
2 tsp garlic power

Mix is all together in a mason jar and shake it until it's mixed. Takes about 5 minutes to make.

Originally Posted by Kees

BTW: my fav recipe is Blackened Redfish from Paul Prudhomme's Louisiana cookbook.

At university I made it a couple of times. First time it set off all fire alarms. Second time round we made it for about 10 people. The amount of smoke generated resulted in a small crowd coming to our flat checking how we managed to create so much smoke without having set the appartments ablaze.

BEST TO BLACKEN OUTSIDE

Chef Paul Prudhomme's
TURDUCKEN

Many years ago, I went with my family to my aunt and uncle Cassie and Joe Luquet's place in Mandeville for Christmas Day dinner, as we usually do. When I got there, they said, "Hey, we've got a surprise for you!" They drew the hype out until the "surprise" was removed from the oven and placed before me. "A turkey," I said. "Big deal!" They smiled and shook their heads. On further examination, the turkey looked a little saggy, as if it didn't have a backbone. It didn't. In fact, there were no bones in it at all. In fact, it wasn't just a turkey at all; it was a Turducken -- a turkey, stuffed with a duck, stuffed with a chicken, with oyster dressing inside the chicken, andouille dressing between the chicken and the duck, and cornbread dressing between the duck and the turkey. RECIPE HERE