Thread: How about -- favorite recipes

Someone was talking about halibut and I put a recipe in there for people to try out.... but why not make this its own thread?

Got any recipes that aren't family secrets locked away in a vault?

Here's one that always blows people away when I make it:

Cioppino Ingredients:
1/4 cup Extra Virgin Olive Oil
8-10 canned or bottled oil cured anchovies, chopped up
4-6 cloves garlic, sliced
2 bay leaves
1/2 cup diced celery
1 medium to large onion, diced
1 roasted red bell pepper, diced
1 cup good red wine
3 Tbs red wine vinegar
1 quart fish stock
1 quart homemade tomato sauce (my family makes our own)
1/2 cup fresh basil, chopped or 2-3 Tbs dried (add to seasoning mix if dried)
3-4 Dash of Tabasco Sauce
2 Tbs Worcestershire sauce
1/4 cup fresh Italian Parsley
2-3 T fresh lemon juice

Seasoning Mix:
1 Tbs salt
1 Tbs black or mixed whole pepper
2 Tbs dried oregano
1 Tbs fennel seeds
1 Tbs fresh or dried rosemary leaves

Seafood:
You can use any combination of seafood you like, but here's what works for me:
1/2 lb. medium shrimp
1/2 lb. scallops
24 fresh mussels
1 lb. firm white fish, chopped in 1 inch pieces (the halibut
topic is what made me think of the recipe - it would go well with this)
16 fresh clams
1/2 lb sliced squid (think calamari without the breading)

Prepare the Cioppino:
Heat olive oil to medium and add anchovies. Add garlic after the anchovies are broken down and cook until translucent.

Add bay leafs, onions, celery and bell pepper plus 1/2 of the seasoning mix. Sautee until vegetables are tender

Add wine, vinegar, Tabasco and Worcestershire and reduce by 1/2, then add tomato sauce, fish stock, basil and the rest of the seasoning mix. Bring back to a simmer and continue about 5 minutes then add the lemon juice.

Add the fish and shellfish, cover and cook about 7 more minutes. Remove any of the mussels and clams that don't open.

Sprinkle the completed Italian fish stew with parsley. Serve with fresh, Italian bread (butter and garlic on the bread is a plus).

The Cioppino recipie looks good. I'm gonna' have to try it.

Here's a really simple hot sauce for Buffalo Wings. I invented it one night when I had a lot of chicken wings and no Frank's hot sauce to put on 'em. For those of you not in the know, Frank's is supposed to be sauce used in the original recipie. I was never that damned impressed with it myself, so I started trying some home made stuff. Here's the formula I came up with. It's a secret, so I'm posting it here on this forum where no one else will see it and try to copy it.

There are only four ingredients. take equal parts salt and brown sugar. Than take about three or four parts ground cayanne pepper. Stir all the dry ingredients together, making sure to break up the clumps of brown sugar. Now start adding apple cider vinagar while stirring untill it gets to the consistancy of catsup.

You're done.

When you have the wings ready, just toss them with the sauce. A little goes a long way. It's pretty tasty, and plenty hot enough, too.

It's got nothing to do with halibut, but my favorite dessert recipe is as follows:

(all measurements are approximate, I've never actually used a measuring cup when making this)

Spicey pears.

Ingredients:
2 large fresh pears (no canned!!!)
1.5 cups brown sugar
2 sticks of butter
A bottle of your favorite white wine. Riesling works well
6 habanero*** peppers (yes, really)
Ground ginger


Seed the peppers and mince very finely. Discard seeds.

Melt one stick of butter in a sauce pan with the minced peppers. When the butter is fully melted, add 1cup of brown sugar, and 1/3 bottle of the wine, and somewhere in the neighborhood of 1/2 teaspoon of ginger.

Reduce volume by half to 2/3 over medium heat. This usually takes a very long time, maybe a couple hours. Stir occasionally. Once reduced, remove from heat and allow to cool completely. We'll use it at room temp or cooler, so you can even put it in the fridge if you want.

Peel, halve and core the pears. Using at least half a stick of butter, heavily coat the pears in butter. Place the pears cut side down in an oven safe dish. I usually use a cake pan. Cover the pears with the remaining half cup of brown sugar, and bake at 350 f until very tender. Every 5 minutes while baking, open the oven and spoon the melted butter/sugar mixture back over the pears.

Plate the pears straight out of the oven, and cover with the wine/habanero reduction sauce. Optionally, you could sere the whole thing over vanilla creme.



***Hananero peppers a.k.a. scotch bonnet peppers are EXTREMELY hot. This is a very spicy dish. Also, if you have sensitive skin, you probably want to wear rubber gloves when handling the raw peppers. In any event, be VERY careful not to touch your eyes, nose, mouth, or anything else sensitive after handling habaneros.

This is one I got from school...

* Exported from MasterCook *
Beef Short Ribs in Dark Ale
Recipe By :Chef Striffolino
Serving Size : 3 Preparation Time :0:30
Categories : Intro week 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces flour
1/2 teaspoon black pepper -- ground
1/2 tablespoon salt
1/2 teaspoon rosemary -- chopped fine
3 pounds short ribs -- beef

1 ounce vegetable oil

3 ounces onion -- diced small
3 ounces celery -- diced small
1 clove garlic -- diced small
2 ounces carrot -- diced small

12 ounces beer -- Dark Ale

14 ounces beef stock
1 sprig thyme

salt and pepper -- to taste
1/2 ounce butter
Dredge the ribs in seasoned flour mix.
In a pot, Brown ribs in oil, remove meat and reserve pot.
Add Onion, celery, garlic and carrot to pot, saute for 3 min's
Deglaze with beer, simmer for 3 mins.
Add stock and thyme to ale mix, bring to boil, add meat back to sauce. Put on a lid, Place in a 250 deg oven for up to 3 hours or till tender.
Remove meat and keep warm, reduce sauce to nape, skimming fat as it rises.
Monte au Burre as needed to thicken sauce.
Description:
"Braised Ribs in beer"
Source:
"AI Intro Class"
Start to Finish Time:
"2:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2034 Calories; 178g Fat (80.9% calories from fat); 69g Protein; 25g Carbohydrate; 3g Dietary Fiber; 355mg Cholesterol; 2527mg Sodium. Exchanges: 1 Grain(Starch); 9 Lean Meat; 1 Vegetable; 30 Fat.
NOTES : Fantastic and simple, Use full flavored beer, such as Arrogent Bastard Ale, if your stock is not rich.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Any one got a great Gooey Butter Cake recipe?????

Thanks,

Lynn

I came up with this when I was bored and it turned out to be really good.

If you have leftover hamburger, like a bunch of halves or whatnot, dice it up and throw it in a frying pan, add diced tomatoes, salt, black pepper, and some ketchup. Stir it around and add a little bit of water to keep it moist, but not wet.
Grab some bread, toast it, butter it and then put the concoction on top. The beauty of this is that you can tweak the crap out of it. Like using hot sauce instead of black pepper or what have you.

Originally Posted by VeeDubb65

***Hananero peppers a.k.a. scotch bonnet peppers are EXTREMELY hot. This is a very spicy dish. Also, if you have sensitive skin, you probably want to wear rubber gloves when handling the raw peppers. In any event, be VERY careful not to touch your eyes, nose, mouth, or anything else sensitive after handling habaneros.

I have a friend who turned me on to eating a Habanero without getting burned. It's not just the seeds that are hot, it's the whitish structure inside the pepper that the seeds are attached to. If you (carefully) remove that part and eat the rest, you'll find that the pepper itself is quite tasty, and pleasantly warm. If you leave it in, I think the heat of the capsicum overwhelms any flavor of the pepper.

I still get yelled at for taking bites out of Habs at work... seems to give the cooks the eebie jeebies

I like to make risotto, and when I do, I plan it so that there's plenty of leftover risotto to make arancini after a couple of days. First, I'll tell you MY recipie for risotto (there are as many ways to maki it as there are chili recipies, so if you have a favorite way to make it, you can probably make arancini with your's just as well. I only give this recipie for those who've never made Italian risotto):

Three cups rice (Purists will insist on arborio, but I have made due with calirose, the japonica cultivar that is grown in the Scaramento delta. It's found in the rice section of the supermarket, it's a hell of a lot cheaper than Arborio, and frankly, I doubt that you could tell the difference in the finished product)
2 slices bacon
2 tsp butter
enough olive oil (you'll see)
2 tbsp tomato paste
6 cups chicken broth
Half an onion, diced finely
Shallot, diced finely
3-4 toes of garlic, minced VERY finely
1/2 cup of mushrooms, diced pretty finely
1 cup finely grated provelone
1 cup grated mozzerella
Some oregano and basil, to taste (it's really up to you)
Salt and pepper too.


In a five quart or larger pot, drop the bacon in and start cooking it to render out some bacon fat. While that's cooking, put the butter in a skillet and saute the mushroom bits. Remove from the heat when they're cooked well, and take the bacon out of the pot and eat it if you want. In the bacon fat, drop the onions and shallots and start cooking them untill they're clear (you may need to add some olive oil if there's not enough bacon fat). Onced the onions are clear, sdd the garlic and cook for a little bit, then add all of the rice and stir it so that it's all coated with the oil.

Keep cooking it dry for a little to toast the outside a little bit (you need to stir a lot), then add the broth, just two or two and a half cups to start with. Add the mushrooms now, and the tomato paste and stir frequently untill the broth is absorbed and the the rice starts to stick on the bottom of the pot. Add more broth, a little at a time as you stir. Keep a close eye on it, you don't want it to get dry, but you dont want to dump all of the broth in at once.

Add the oregano, salt and whatever you want to as you're stirring and adding broth. Once all of the broth has been added and incorporated, taste the rice. It should be a little al dente but not crunchy. It will probably need more liquid. You can add water if you'd like, though some people use white wine or cream. You can adjust your seasoning here too. Add the cheese now and stir it in well. Remove from the heat and it's pretty much ready to serve. It's a great side dish, but I eat it by itself.

Phew! That was a lot of work, and the kitchen's a mess, but you have plenty left over, so put that in the 'fridge for a couple of days, and then we're gonna' make arancini.

Arancini (Finally)

Leftover risotto
Bread crumbs
A few eggs
oil and a pan to fry this in

Make a batter with the eggs, then dip your hands in cold water and start making balls of risotto bigger than a ping pong ball, but not as big as a golf ball. When I first had this dish in Firenze, they were bigger and they had a little cube of cheese in the middle. I haven't been able to do this without them falling apart though. You're welcome to try.

Roll the balls in the egg batter and then the bread crumbs, then drop them in the hot oil. turn them as they brown on each side. When they're nice and browned (they will look like little falaffles) take them out and set 'em on a paper towel to drip dry and cool. They are as hot as magma inside, so don't just bite into one untill they cool off

Born and raised in Shanty town.
This is the proper way to cook and eat a Shanty town hot-dog.
1.Take hot-dog from fridge.
2.Fill a 2qt. pot half full with water
3.throw number of hot dogs you are going to eat + one into pan.
4.Take one raw hot-dog and tease family dog with it.(SIT UP-SHAKE HANDS ,AND WALK ON HIND LEGS) before giving it to him.
5.Bring hot-dogs to a boil (caution! don't let them boil to long or will they will split.)
6.Take hot-dog from water and place on -bread-(shanty town never had buns except for special occasions,like weddings and such)
7. Put mustard ,catsup and anything else you can find to pile on top(relish and onions work best)
8.Take extra hot-dog from boiling water and throw on floor and watch family dog attack it ,trying to eat it without getting burnt.(Make sure dad isn't anywhere close when you do this, or you may be the one eating the hot-dog on the floor)
9.Now pick up your shanty town hot-dog with all the toppings and fold the bread around it(If you used really shanty town bread it should break in half on bottom of hot-dog.
10.Upon taking your first bite a real shanty town hot-dog will explode in your hand dropping mustard, catsup and all other toppings down your hands arms and onto your cloths.
11.This is where you will stop laughing at the dog and more than likely without being able to help your self--blurt out a cuss word!
12.THIS IS THE TIME YOU DRAW YOUR SHOULDERS UP TO YOUR EARS WAITING FOR THE SMACK UP SIDE THE HEAD FROM YOUR MOM WHO JUST HAPPENED TO BE BEHIND YOU TO HEAR YOU USE THAT FOUL WORD!
And to tell you to sit at the table when you are eating.

Well that's the secret to making and enjoying a Shanty Town hot-dog
I grew up on them and have the lumps to prove it!