La♔De♔Da♔Brigadier Graham- This sound nice
LR's Asian style surf and turf
Rummaging through the fridge, I came across some pork loin and frozen shrimp. Nummy. I scrounged up something, it's fairly easy to make, and (I think) pretty delicious.
-Sweet and Sour sauce
-pork loin (how much depending on how many people you intend to cook for)
-Any vegetables you have (I used snow peas and broccoli)
1. Boil water for rice, since this takes the longest
2.. Preheat frying pan with some vegatable oil so pork wont stick
3. Mix soy sauce, ginger paste and sweet and sour sauce together. Only use a little ginger, since it's fairly strong.
4. Pour the combined sauces over pork and shrimp and shake up a little to get the sauce all over.
5. Put the pork in the frying pan, hold off on shrimp since that cooks quickly.
6. If you're pressed for time or just impatient, after cooking the pork for a little bit, slice it up then throw back on the pan.
7. Add vegetables to the boiling rice (after rice has been boiling for about 6-8 minutes)
8. Add shrimp.
9. Once the pork is browned, it should be ready.
10. You can serve the vegetable/rice mix separately or mix it with the meat (that way, the sauce mixes with the rice and vegetables), either way, it's good.
all together, this shouldn't take more than 15-20 minutes.
Last edited by Last Roman; October 14, 2010 at 12:56 PM.
house of Rububula, under the patronage of Nihil, patron of Hotspur, David Deas, Freddie, Askthepizzaguy and Ketchfoop
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My almost Christmas almost cake
I never thought of it as a cake, to be precise, but as a cross between German Gluhwein and Christmas pudding. It is immensely successful and not least because of the alcoholic variety side-effects.
Here we go:
I didn't know we had a recipe thread!
Nikos' tropical Coconut shrimp.
- 20 shrimp(any size will do, I like Large myself, Jumbo and extra large are too big IMO), peeled and deveined
- 1 bottle Pina colada mix
- 1 can of pineapple
- 1 Bottle Capt. Morgan spiced Rum
- Panko Bread crumbs
- shredded coconut
- Peanut oil
Start by mixing together a cup of the Pina colada mix and a quarter cup of the spiced Rum. After, mix together a cup of the Panko bread crumbs, a cup of the shredded coconut and a 1/4 cup of cornstarch. Also make a bowl of pure corn starch. Heat up your peanut oil to 350 degrees (or when a drop of water causes it to sizzle), and when it reaches temperature start breading the shrimp. First, dip the shrimp into the cornstarch, then into the Rum/Pina colada mixture and finally into the bread crumb/ shredded coconut mixture. Fry until Golden brown and enjoy! Now, for the dipping sauce! Pour about a cup of the Pina Colada mixture into a medium sauce pan and heat over medium heat(stirring constantly), cut up some canned pineapple and throw it in. You can also add some powdered sugar if you like. When the mixture thickens, pour into ramekins and let cool in the fridge. The sauce can be made the night before so it will be ready. Serve the shrimp hot along with the cool sauce and prepare for the deliciousness.
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In Patronicum sub Celsius
Made some mustard pork chops for dinner.
4 pork chops
salt and peeper
1/2 cup Dijon mustard
1 teaspoon mustard powder
1 teaspoon dried french thyme
1 teaspoon crushed garlic
1 tablespoon coconut oil
Preheat oven to 425°F. Season pork chops lightly with salt and pepper. In a small bowl, combine mustard, mustard powder, French thyme, and garlic; mix well and spread evenly over both sides of the chops. Heat the oil in a large skillet over medium-high. Add the chops and brown for 2 minutes per side. Transfer your skillet to the oven and cook for an additional 5-8 minutes, until no longer pink and cooked through.
Roast Beef, Rocket and Parmesan Baguette/Sandwich
Made this when out of any cooking ingredients
1. Take Roast Beef and if thick slice/cut into more reasonable pieces
2. Grab a handful of Rocket
3. Take a baguette or bread and dash some basil oil in there
4. Cut some parmesan slices, nice and then
5. Stick the Parmesan on the bottom, beef and then rocket
Works best with fresh baguette or sourdough, don't use rye or brown bread if you can
Romanos' Simple Chocolate Pie
Last edited by Romanos IV; July 11, 2011 at 04:48 PM.
Under the noble patronage of Jimkatalanos
Being a chef of almost 10 years and with a nudge I figure I should contribute some of my personal recipes. Ill start off with one of my favorites.
Mis en place:
8 - 10 oz chops, boneless. Trimmed.
Crumbs 2 C
Garlic dried 1/4 C
Parmesan. 1 C
Mozzarella shredded. 2 C
Pepperoni or salami. 1/2
Garlic & salt & pepper to taste
Touch of Oregano
Basil fresh chopped. 1/4 C
Pepperoncini juice to braise (this is key) Pepperoncinis to garnish as well if you wish.
What you want to do is take a small boning knife and cut an incision in the chops on the short side. Cut close to the edge to create a pocket. Stuff the stuffing mixture in. As a note I usually use pepperoni but salami works too. Ive not used other types of meat but im sure sausage may work. Once you have them well stuffed set them aside. You dont want many tears cause the cheese will ooze out and ruin your presentation. Next oil them down ( egg wash works too) and bread them thouroghly with your breading mixture. (Make sure the breading is fine, if its panko you want to run it through a processor.
Once you have the chops made you want to sear them off to get a nice golden brown color. You can skip this step if you want.
To cook you want a large saute pan or a shallow hotel pan and place the chops in with space in between. Fill up to about half way up the chops with pepperoncini juice. Place in 450 degree oven for 20-25 minutes. Flip them half way. Make sure its done at 155 degees F in the middle.
Once done you can glaze the leftover juice and make some nice veggies with it if you wish.
You will definitely enjoy. I won the Iron challenge in culinary school with this and have been using it as a special ever since. With good results. One of the better dishes ive come up with.
Here is something that would go great as an entree for the above,
I am making it for my wife when she gets home tonight
Green Mango Salad
1. 2 medium sized rock hard mango - shredded thinly. You can use a shredder but for best aesthetics and mouthfeel, use a sharp knife to slice thinly (about 2 - 3mm thick) and then cut into thin strips.
2. Torch ginger flowers (Bunga kantan) - you just need a few petals, slice really thinly, about 1 mm wide and 10 mm long.
3. Half a lemon grass - cut the lemon grass length wise and slice really thinly.
4. 3-4 stalks of coriander leaves, only use the leaves.
5. 3 - 4 chili padi (small fiery hot chilies)
6. 2 tbsp roasted crushed peanuts (optional)
7. 3 tbsp roasted whole cashew nuts (optional)
1. 4 shallots, thinly sliced
2. 3 cloves of garlic, thinly sliced
3. 1 tbsp of fish sauce
4. 2 tsp of organic cane sugar
5. 1 tsp of sea salt
6. 2 tbsp of cooking oil (groundnut oil is the best)
7. Juice of 2 kalamansi lime (limau kasturi)
8. Dried shrimps (1 tbsp) - soaked before using.
1. Prepare all the ingredients in PART A and mix together (except for roasted peanuts, cashew nuts and coriander leaves) in a big bowl.
2. Heat the cooking oil in pan before adding the shallots and garlic. Fry till golden, add the dried shrimps and fry for another 1 minute. Add the rest of the PART B ingrediets (mix them in a bowl first before adding to the wok) and heat for about 1 minute. Turn off the fire and dish out the sauce, mix into the big bowl with all the PART A ingredients.
3. Stir the salad evenly, and transfer to a plate. Garnish with coriander leaves and dried cuttle fish. If you like peanuts, sprinkle with roasted crushed peanuts and whole roasted cashew nuts. You can also use roasted crushed almonds or pistachios instead of peanuts and cashew nuts.
I use roasted shallots or onions in double abundance as I prefer it and the putrid little shrimp are hard to find
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Mis en place:
Lasagna shells. (As much as you want to make)
Ricotta. 1 lb (primary ingredient)
Mozzarella. 5 oz
Parmesan. 2 oz
Chicken. 2 breasts
Spinach. 3 oz chopped
Basil. 1 oz chopped
Sundried tomatoes. 6 tbls Finely chopped, hydrated
Garlic. 1 tbls. Minced
Salt and pepper 1 tbls
Salt and pepper
Or you can use marinara as the sauce.
Ok. Cannellonis can take a bit of work if you want to do the right. But its worth it. To start off you want to create your cheese mix. First, cook the chicken till its slightly under done then dice them. Second, you want to hydrate the tomatoes. I do this in a processor with oil, making a pesto. Combine all the ingredients. It should come out pinkish. Set mix aside.
Now you want to cook off your pasta shells. Cook them pre al dente. Lay them out and place your mixture in a line and roll them up. Like a burrito with open sides. You dont want them too big. Maybe a 6 oz scoop each.
Now that you have them rolled up place them side by side in a shallow hotel pan or sheet pan (cookie tray). Bake them at 400 degrees for 10 minutes.
Now for the sauce. You can use a marinara but I use a cream sauce. It simple. Take a tbls of oil a tbls of garlic and some salt and pepper. Then place some more of your hydrated tomatoes and cook them off a bit. Then pour in some heavy cream and reduce untill the bubbles pop. Then finish with parmesan. (You make alfredo the same way minus the tomatoes).
Apply sauce on top of finished cannellonis and youre done.
Last edited by Seleukos; August 19, 2012 at 05:58 PM.
Tried that recipe, the result was delicious but I'm not sure if it was "Cannelloni" as much as it was "Mess".
It can be a challenge to keep them together in a roll. The cheese kinda just runs. And going a bit light on the cream in the sauce helps it get thicker so it holds better. When I run that special I usually have them in an oval bowl or platter. It helps with presentation. Its definitely delicious but in the business you have to make sure it looks good. At home cooking though you dont have to worry about that much. But ive gotten good enough at it that I can set them up on each other.
Rule #2: People eat with their eyes.
I will take pictures whenever I make them again.
Poached Salmon with a Champagne Buerre Blanc
Mise n place:
1/4 lb butter unsalted.
1/4 C champagne
1/2 C white balsamic vinegar
2 tbs chopped sage
2 shallots fine chopped
1 tsp lemon juice
Salt and pepper
Tgis one is very simple and is the most amazing salmon dish. I got the idea from a previous restaurant Ive work at bit changed a few things to male it better. Including the cooking style.
First you want a pot of water woth a splash of vinegar for poaching. Bring it to a simmer. Cook the salmon in that. It should be a very light whitish pink color. Temp at 145 degrees F.
Secong make your sauce. You want a large saute pan. Place the champagne, white balsamic, shallots, and sage in. Reduce 90%. That is correct, you only want a little liquid left. And shallots should be translucent. Next you want to cut the butter into cubes. Using no heat, just friction, rub the butter into the pan, picking up the flavor off the pan. Add the lemon and salt and pepper. The finished product should be a very smooth, half melted butter sauce. It sounds difficult but really isnt.
Next I cook off a good handfull of spinach with salt and pepper and a touch of oil or butter and place it on the plate as a bed. Depending on how much you want be generous, spinach reduces a lot. Next place the poached salmon on top of the spinach. Then put a dollop, maybe 2-3 ounces of the sauce on the salmon.
And enjoy. Its amazing. Sometimes I make roasted potatoes as well. Its a good starch to compliment.
Mis en place: makes 3
Shrimp: 20 deveined, peeled and detailed
Pancetta: 3 oz
Garlic: 1 tsp minced
Thyme: 1 tsp minced
Chili flake: pinch
Basil: 1/2 oz chopped
Tomato: 1/2 diced fresh
White wine: 1 C
Chicken stock: 2 C
Butter: 1 tbls
First you want to render the pancetta in a saute pan. Once thats done you want to start the linguini. That will take 8 minutes. While thats cooking take the saute pan with pancetta and start making the sauce. First place in the garlic, thyme, salt and pepper and chili flakes. After the garlic gets browned you want to deglaze the pan with the white wine, reduce then apply the chicken stock, shrimp, tomatoes, and basil. Once thats simmering and the shrimps are pink, take off the heat and put in the butter. The sauce should be brothy. Serve the sauce with the pasta and there you go. Very simple and delicious.
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