FSU Chefs Unite (Recipes Thread Part II)

Discussion in 'Off The Beaten Track' started by mkats, Feb 26, 2012.

  1. mkats

    mkats New Member

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    (Forgive me if I missed it - but it doesn't look like anyone started another thread after the original one closed)

    I've gotten addicted to Pinterest recently... such a great source of recipes and crafts! Some of my favorites as of late:

    French Onion Soup - Made this for dinner last night, had enough left over for breakfast, and it was :swoon:. I ended up committing the cardinal sin of not reading the recipe all the way through before starting, so when I got to the part that required 90 minutes of cooking :eek: I skimped and only let it cook for about 43 minutes (or the length of your average Desperate Housewives episode). Still fantastic!

    Bloomin' Onion Bread - one of my best friends' favorite restaurant is Outback Steakhouse, so when I saw this recipe I thought it would be perfect to make for our get-together. I swapped out the monterey jack for fresh mozzarella based on popular vote, and the hardest part of making it was not eating all the cheese before the bread went into the oven!

    Creamy Chicken Marsala Pasta - just oodles of goodness. :)

    I bought an eggplant today and am dying to try this for dinner.

    I've also been doing a lot of composting all winter with all of my vegetable scraps, so I should have a good load ready for spring (the eggplants and basil seedlings are sitting in a sunny windowsill as I speak). Normally I freeze the scraps so they break down faster, but I noticed that everything needed watering today, so I boiled them all down, used that water to water all of my plants, and then dumped the scraps into the compost pile. Might as well get everything out of it :lol:

    What is everyone else cooking up?
     
  2. BigB08822

    BigB08822 Well-Known Member

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    OMG, I am a Pinterest freak. I want to make EVERYTHING! I have a collection that is growing larger every day of things I want to make. I am really into baking recently so most of them are baking recipes but not all.
     
  3. DAngel

    DAngel Active Member

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    Can somebody post a link to that one? Thanks :)

    I wish I didn't look it up... That's the kind of site I can spend hours and hours on :yikes:
     
  4. mkats

    mkats New Member

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  5. Buzz

    Buzz Well-Known Member

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    Anyone have a nice Thai Mango salad recipe?
     
  6. Angelskates

    Angelskates Well-Known Member

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  7. BigB08822

    BigB08822 Well-Known Member

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    I marinated some pork chops in buttermilk over night and I am about to cook them. Can I just throw them on the heat if they still have buttermilk on them or does it need to be almost rinsed off?
     
  8. Cupid

    Cupid Well-Known Member

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    I would just pat them dry with paper towels. Let us know how the chops turn out!
     
  9. DAngel

    DAngel Active Member

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    Thanks :)

    If people have simple, quick, no hassle, few ingredients and yet, delicious and nutritionally balanced one pot recipes, please post :lol:
     
  10. mkats

    mkats New Member

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    Oh Angelskates I saw that and I'm super excited to try it too!

    I really want to make this at some point: Mozzarella, Basil, Avocado and Tomato salad

    On a random kitchen note, Boyfriend LOVES to bake and was horrified to find that I don't own a rubber spatula (I don't bake). I told him to use his finger. We argued about this briefly, and then I found a rubber spatula shaped like a finger at Sur la Table (the most awesome shop ever, by the way) and bought it for him for Valentine's Day. :p
     
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  11. Buzz

    Buzz Well-Known Member

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  12. Jenny

    Jenny From the Bloc

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    We're just back from Jamaica and now determined to make proper Rice and Peas ourselves. I have several recipes, but if anyone has their own - particularly a family favourite of anyone of Caribbean descent - I'd be most grateful.

    We've also made jerk seasoning before, and there are some decent bottled brands around, but we'd like to try it again from scratch. Again, lots of recipes are available, but if anyone is willing to share their family :sekret: I'd love to hear it!
     
  13. Buzz

    Buzz Well-Known Member

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    I'm from Trinidad and never heard of Jerk Chicken until I came to Canada. But I can help you with a recipe for rice and peas.

    RICE & PEAS
    1. Brown rice
    2. Crushed garlic
    3. Diced onions
    4. Diced carrots
    5. Cooked pigeon peas ( green peas or red beans will do just as nicely )
    6. Coconut milk diluted in tap water
    7. Cilantro or parsley finely chopped
    8. Jalapeño peppers - diced with seeds removed
    9. 1.5 tsp brown sugar
    10. 2 tbsp of oil

    Heat oil in large saucepan using moderate heat. Keep a steady eye on he oil and put sugar in the oil to carmelise. Dilute coconut milk in enough water to steam the amount of rice you want. I find it useful if the mixture is boiling hot already and just waiting to be used. When sugar is dark brown (NOT BLACKENED!) thrown in washed rice and sauté. Toss in other dry ingredients and mix, let cook for about a minute. Then add the hot coconut milk and hot water. Try not to stir the rice mixture too much. Let cook under low to moderate heat until the rice s cooked aldente style and liquid is absorbed. The secret is in not over cooking the rice, or burning the sugar too much, so it helps if you are use to steaming rice on the stove top. There is a version of this using chicken. Just put in meat in first and let cook a while in it's own juices then add the rice etc. GOOD LUCK!:p
     
    Last edited: Feb 29, 2012
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  14. Jenny

    Jenny From the Bloc

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    This recipe sounds delicious, and I love that it's with brown rice! Will definitely try this version - thanks also for the detailed tips.
     
  15. Angelskates

    Angelskates Well-Known Member

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    Thanks Buzz, I love new vegetarian dishes (since I'm vegetarian :lol:) and this one sounds yum!
     
  16. Stefanie

    Stefanie Well-Known Member

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    I made "Broccoli Slaw" for a work potluck luncheon today and it was delicious! It's vegetarian and I think you'd like it. :) Let me know if you'd like me to post/link to the recipe.
     
  17. Angelskates

    Angelskates Well-Known Member

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    Yes, please!
     
  18. Artemis@BC

    Artemis@BC Well-Known Member

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    As a matter of fact, I do! I eat this a lot when mangoes are cheap and plentiful. Reminds me though ... I need to make some more vegetarian "fish" sauce.

    Thai Mango Salad

    2 limes
    1 tbsp (15 mL) soy sauce or fish sauce
    1 tbsp (15 mL) granulated sugar
    1 small jalapeño pepper, seeded and minced OR 1/2 tsp (2 mL) hot red chili flakes
    2 tbsp (30 mL) peanut oil
    Salt to taste
    2 ripe but firm mangoes
    2 sweet peppers, preferably 1 red and 1 yellow
    1 medium carrot, coarsely grated
    2 green onions
    1/2 cup (125 mL) chopped fresh mint or coriander
    8 cups (2 L) mixed lettuce, torn into bite-size pieces if necessary
    1/3 cup (75 mL) toasted peanuts, coarsely chopped

    Finely grate peel from 1 lime and place in a measuring cup along with 1/4 cup (50 mL) lime juice. Whisk in soy sauce, sugar, and jalapeño pepper until sugar is dissolved. Gradually whisk in peanut oil until blended. Add salt to taste. Set aside. Peel mango, then cut away chunks of fruit from pit. Cut into thin strips and place in a bowl. Seed peppers and cut into thin strips and add to mango. Coarsely grate carrot and thinly slice onions and add to bowl along with mint. Toss gently until combined. Place lettuce and mango mixture in a large bowl. Toss with dressing until mixed. Serve on a platter or in a large salad bowl. Sprinkle with nuts.

    Makes 8-10 servings.
     
  19. Holley Calmes

    Holley Calmes Well-Known Member

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    Chicken Enchiladas with “Tractor Tire Sauce”

    This recipe came to us from our friends in Santa Fe, NM. The “Tractor Tire Sauce” is named such because you could put this stuff on a tractor tire and it’s so good you’d eat it!

    Ingredients:

    THE SAUCE:
    4 tablespoons butter
    ¼ cup of flour
    2 cups of heated chicken stock
    Salt and white pepper to taste
    ½ cup of diced green chilies
    1 cup of sour cream

    THE ENCHILADAS:
    12 medium sized corn enchiladas (taste better than flour!)
    1 package of skinless boneless chicken thighs or 3 large breasts
    Cumin, salt and white pepper
    1 cup of chopped green chilies
    2 cups of shredded Monterey Jack Cheese
    Olive oil

    Make the sauce: It can be made in advance and kept in the fridge. First melt the butter in a saucepan and add flour-make a roux. Add salt, white pepper, and when the roux is ready, pour in the chilies and chicken stock. Stir to thicken. Once thick, remove from heat and add 1 cup of sour cream. Stir in and put aside or in fridge.

    Bake the chicken at 350 until done, covered with a dusting of cumin, salt and white pepper to taste. Cool and debone, chopping the meat into small pieces.

    Combine the chopped chicken with 1 and ¾ cups of the cheese and the cup of chopped green chilies.

    Heat enough oil in a pan to cover the bottom but not too much. Spray Pam or other brands do not work for this. Use real oil! Heat the oil to very hot. Take each tortilla and cook for about 5 seconds on each side. This makes the tortillas easier to roll. Return to a plate and put about 1/8 to ¼ cup of filling down the center and roll up. Please in a greased casserole dish. Repeat until your filling is used up or the dish is full.

    Spread sauce on top, cover with remaining cheese (you can always add more cheese) and bake at 350 for 30 minutes. Save any left-over sauce you don’t use for another time. Freeze it and use later on chicken breasts, fish, veggies, etc.
     
  20. Buzz

    Buzz Well-Known Member

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    Thank you so much Artemis! :cheer2:
     
  21. mkats

    mkats New Member

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    Artemis, would you be willing to post the recipe for your vegetarian fish sauce? I'd love to try it!

    It's almost asparagus season - what are y'all's favorite ways of cooking asparagus? I only really do it one way - cut into inch-long pieces and blanched, then sauteed with a little garlic and salt and pepper over brown rice. SO good. :swoon: although I'm thinking about doing an asparagus pizza one of these days, since it's so cheap right now. My favorite little local grocery store had fresh bunches for $1.87 a pound the other day!

    I love asparagus - it's probably my favorite vegetable along with brussels sprouts. Those I like to slice in half and put sliced side down with just enough oil to cover the bottom of the pan. When they're all nicely browned on the bottom, then I add about half a cm of water/chicken broth, cover, and let them steam :)
     
  22. Artemis@BC

    Artemis@BC Well-Known Member

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    ^ Sure thing. Kinda thought someone would ask for it once I mentioned it. ;)

    Can't remember where I got this recipe originally, but I think it was one of the vegetarian sites (VegWeb perhaps). It really is invaluable for Thai & Vietnamese vegetarian cooking.

    Vegetarian "Fish" Sauce

    1 1/2 cup shredded dried seaweed
    4 cups water
    3 very large cloves garlic, smashed but not peeled
    1 1/2 tbsp. black peppercorns
    1/2 cup dark Chinese-style soy sauce
    extra boiling water as needed

    Place the seaweed in a pot and add 4 cups of water. Bring to a boil, then turn down the heat to keep it bubbling along. Cook for 20 minutes.

    Add the rest of the ingredients and enough water to make about 6 cups total in the pot. Bring back to a boil, then boil fairly high for at least 1/2 hour. At that point, begin to taste (just a little, though--it's very strong). When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready. Strain through fine mesh or a coffee filter and allow to cool.

    Store in fridge. Will last pretty much forever.
     
  23. Angelskates

    Angelskates Well-Known Member

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    Mmmm, I love asparagus sautéed with a little salt and paper, on toast with a poached or sunny side up egg :swoon:

    I also like it will risotta and it salad. Tastes great with a balsamic vinegar-based dressing.

    Artemis, I'm also interested in the vegetarian fish sauce recipe. ETA: thanks!
     
    Last edited: Mar 2, 2012
  24. BigB08822

    BigB08822 Well-Known Member

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    I like to simply roast asparagus in the oven on high heat for about 10 minutes. I usually do them on 500 for 10 minutes but last night I did them on 400 for about 15 minutes and they were the best. Kept more of the crunch yet got more of a roast at the same time. I just drizzle them very very lightly with oil and sprinkle with salt and pepper.
     
  25. acraven

    acraven Active Member

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  26. Jenny

    Jenny From the Bloc

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    So envious of those that already have fresh spring veggies in their markets! We're still on last fall's root vegetables, with just about everything else imported from Mexico.

    This sounds a lot like a long time favourite of ours from Taste of Home - Chili Chicken Enchiladas.

    Awesome! I don't mind fish sauce, and even my strictly vegan friend is willing to have a tiny bit of it in a dipping sauce, but it's always fun to try and make things like this on your own. I've clipped and saved it for the next time we go to the Asian market so I can pick up seaweed.
     
  27. Aimless

    Aimless New Member

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    I made this Spicy Eggplant and it was just outstanding! Wow. I'll add this to my regular rotation. Thank you very much Mkats. I love eggplant but have had limited success cooking it. One thing I changed was the salting routine--I don't find eggplant bitter and this turned out delicious without salting. It wasn't too hot either, even with the chili/garlic and the jalapeno. Nice balance, and very delicious.
     
  28. Stefanie

    Stefanie Well-Known Member

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    Broccoli Slaw Recipe (adapted from Paula Deen)

    Ingredients

    2 (3 oz.) bags of Ramen noodles
    1/2 cup butter
    2 (12 oz.) bags of broccoli cole slaw (found near the bagged salads; Angelskates, I'm not sure if you'll be able to find this)
    1/2 cup sunflower seeds
    chopped green onions

    Dressing:

    3/4 cup canola oil
    1/4 cup brown sugar
    1/4 cup apple cider vinegar
    1/2 teaspoon Italian seasoning (I used basil and garlic)
    1 seasoning packet from Ramen noodles

    Crush the ramen noodles in a plastic bag using a rolling pin. Melt butter in a large skillet and and saute the crushed noodles at medium/low heat.
    Meanwhile, whisk together the ingredients for the dressing.
    Place shredded broccoli and sunflower seeds in a bowl and toss with the noodles. Pour dressing over salad and garnish with green onions.
     
  29. Rex

    Rex Well-Known Member

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    The base had their annual Coast Guard Black History lunch and the theme was West Indian/Caribbean. There was curried goat and chicken, jerk chicken, Jamaican peas and rice and spinach with groundnut. I liked the spinach with groundnut more than I expected.
     
  30. Buzz

    Buzz Well-Known Member

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    Darn now you made me feel hungry! :lol: