Hooboy Cuisine

[Guest ncm2169]

Sorry guys, this one is serious and hopefully fun too. :o

 

I'm guessing that there are a lot of good cooks out there who have special recipes to share. :9 (I know I do ;-) ). Everyone knows that guys are the best cooks. :7

 

Anyone else interested in something here about cooking? We could all contribute a recipe and Hooboy could sell the cookbook to help support the site - LOL.

 

If it got really big, we could have our own Forum. }(

 

Any thoughts? :+

[+ BenjaminNicholas]

Will this 'cookbook' simply pertain to food-items?

 

I'm just waiting for someone to concoct a homemade formula for Eros Lube... The real stuff sells, expensively, in those little bottles that just pour too quickly

 

*hampster-wheel in head begins to turn*

 

One part Karo Syrup to three parts Bertoli Olive Oil? No, too dark. I guess it's back to the drawing board.

 

Warmest,

 

 

Benjamin Nicholas

[+ deej]

Here's a cheesecake pie that pays ENORMOUS dividends for something so simple:

 

[pre]

Buy or have on hand:

 

1 pre-made graham cracker crust

4 x 3 oz. packages cream cheese

2 large eggs

3 x 8 oz. containers sour cream

1 cup sugar

Triple Sec (I think Grand Marnier might also work)

vanilla extract

 

 

Let cream cheese rise to room temperature.

Heat oven to 350.

Mix cream cheese and 3/4 cup of sugar until fluffy.

Add 2 eggs and 1 tablespoon Triple Sec, beat mixture until smooth.

Pour filling into crust and bake for 35 minutes.

 

Meanwhile make topping:

Mix sour cream, 1/4 cup sugar and 1 teaspoon vanilla extract

until smooth. When filling has cooked, apply topping and cook

for 10 more minutes. Allow to cool and then chill thoroughly.

[/pre]

[Rick Munroe]

>Here's a cheesecake pie that pays ENORMOUS dividends

 

What, lovehandles?

[bluenix]

>We

>could all contribute a recipe and Hooboy could sell the

>cookbook to help support the site - LOL.

 

A little too ladies auxillary for me, but I'll gladly recommend a favorite cookbook: Biba Caggiano's Trattoria Cooking.

 

My hands down favorite is Cassoela, a Milanese stew of short ribs, sausage and cabbage. Yeah, the fat content is through the roof, but when you tuck into a bowl of this stuff you will tell yourself a heart attack is worth the trouble.

 

Other favorites include Pollo alla Cacciatora (Hunter's Chicken) cooked Bologna style, and Stracotto di Manzo alla Piemontese, beef braised in a Chianti Classico.

 

[Edit: Gee, so we really can edit our posts?]

[bluenix]

For the record, the edit function doesn't work. My changes were not incorporated into the post, though the red lettering seems to indicate otherwise.

[Guest ncm2169]

Read above, Benj:

 

< this one is serious >

 

Nothing needed here about cum cocktails either. x(

 

Maybe you have something in a good fajita recipe? :9

[Rick Munroe]

>For the record, the edit function doesn't work.

 

Damn; I got all excited for no reason.

[Guest ncm2169]

OK, here's something I've tried to perfect over the years:

 

Grilled Shrimp

 

Note: This is a recipe for charcoal grilling - I make no representations about the flavor (or absence thereof) from gas grills. It will serve 2-3 people; it’s easily doubled, etc.

 

2 lb. raw large shrimp, peeled, deveined, tails removed

Marinade

Wooden skewers, soaked in water for over an hour

 

Marinade ingredients:

 

1/2 cup vegetable oil

¼ cup (one-half stick) butter

6 large garlic cloves, minced

3 or 4 green onions (scallions), minced

2 tbsp. lemon juice

2 tbsp. dry vermouth

1 tbsp. dried oregano leaves (not ground)

¼ tsp. salt

¼ tsp. black pepper

¼ tsp. cayenne pepper

 

Mix marinade ingredients in a sauce pan and heat over medium heat, stirring to soften veggies, for about 5 minutes; set aside to cool to lukewarm.

 

Arrange raw shrimp in a shallow layer in a glass (or other non-reactive) shallow dish/casserole; pour warm marinade over and cover with plastic wrap. Refrigerate from 2 to several hours (stir the longer you marinade).

 

Uncover marinated shrimp – you may have to spoon away the marinade from the individual shrimp – and carefully thread shrimp on soaked wooden skewers, leaving a good 2 inches on both ends to facilitate flipping on the grill; reserve marinade and heat to warm.

 

Prepare a charcoal fire; oil grill rack.

 

Place shrimp kabobs on oiled grill rack, brush lightly with marinade, cover and cook for about 3 minutes; turn, brush again lightly with marinade, and cook covered for about 2 minutes more – DO NOT OVER COOK (note - charcoal may flare up while brushing with the marinade – be careful, but it adds to the wonderful flavor). Slide shrimp off skewers onto plate; can either discard marinade or pour remainder over shrimp (YUM).

 

I serve it over angel hair pasta with an oil/garlic/parsley sauce. Add a salad, some fresh bread, and a good wine - TO DIE FOR.

 

It’s also a great appetizer – serve with toothpicks.

[Guest ncm2169]

Sounds awesome! :9 I'll definitely try it and let you know. }(

[jackhammer91406]

I would pay real money for a decent southern down home recipe for Gumbo (and a hot cajun boy to come over to cook it). I am serious about the Gumbo tho (ok and the boy too). I think this is a great idea. The cheesecake sounds great and the shrimp does too.

[Flower]

What ARE the RED letters at the top of your post? and why are they on some posts and not others--huh??:*

[Guest Utopia]

Isn't cooking ummm kind of Gay? I prefer the sweet taste of an In and Out Burger or Gia's pizza. No pans in my kitchen

 

tesing the edit adding this line.

 

removed the word "by"

 

WOW it does work, thank you Daddy!

 

But I still am not cooking!

[FrancoDiSantisxxx]

Prada

 

Idiot Proof Cooking:

 

Left Over Turkey Chili

 

one half pound cooked and somewhat shreaded dark turkey meat

four cups filtered water

two cups low sodium, organic free range chicken broth

two cups soaked, cleaned, rinsed and drained black beans

one cup soaked, cleaned, rinsed and drained kidney beans

one can (28 oz) organic tomatos, whole peeled

two cups chopped sweet yellow onions

8 garlic cloves, minced

one quarter cup tomato paste

 

olive oil

sea salt (or kosher salt)

cumin

basil

chili powder

cayenne

white pepper

 

 

Brings the beans to a boil in the water, lower to simmer, partially cover and cook until tender (approximately 60 - 90 minutes)

 

Add chicken broth slowly as the water level goes down; if necessary, its perfectly fine to add more filtered water under the beans are tender

 

In a seperate pan, saute the onions in only enough olive oil to cover the bottom of the pan; once the onions turn translucent, add the garlic

 

After a few minutes, add the the tomatoes and tomato sauce and bring to a simmer (about 15 minutes)

 

Add about 2 tablespoons of chili powder and one teaspoon of cayenne. Add beans, continue to simmer (about 5 minutes)

 

Add turkey meat, then add salt, white pepper and more cayenne to taste (between 10 and 20 minutes)

 

Add tomato paste and continue to stir, adding about 1 to 2 tablespoons of basil at the end (about 5 more minutes)

 

I just made this recipe with some leftover roast turkey I made on New Years Day. Obviously, chicken can be substituted, and bulgar or tempah can be substituted for a meatless chili

 

I add several kinds of chili powders and some chili paste, but I have these ingredients on hand for when I make curry sauces and other recipes that call for them. It is perfectly easy to make this with just one chili. I also often add tumeric and some other spices, but again, this recipe is perfectly fine.

 

This is a great recipe to make while you watch a football game, read the Sunday paper or otherwise want to relax and not stress in the kitchen. The trick with this (as with most other cooking) is to have everything cut up and ready to put in before you start!

 

Buon appetito!

[trilingual]

RE: Bahian Dish

 

One of the greatest (and most typical) Brazilian dishes from Bahia is one of my favorites, MOQUECA DE PEIXE (pron. Moh-KEH-kah duh PEI-sheh). Simple, delicious and always good! Precede (or serve accompanied by) a simple salad of bibb/butter lettuce and palmito (sliced hearts of palm) dressed in a vinaigrette made with lemon juice instead of vinegar. Accompany by very good ice-cold beer. Dessert could be a very good coconut ice cream or a cheesecake (see earlier posting) flavored with passion fruit juice. (Just replace about a third of the sour cream in that recipe with passion fruit juice concentrate, which can be bought at Brazilian markets or online).

 

For the Moqueca you will need:

 

Lemon juice

Salt/Pepper/Garlic Powder

8 oz. boneless fish filets per person (any flaky, mild white fish will do)

3 tomatoes

1 onion

1 bunch cilantro (fresh coriander)

1 bell pepper

Brazilian malagueta pepper to taste (it's VERY strong)

Salt to taste

Dendê (West African/Brazilian red palm oil)

1 can coconut milk (shake well before opening)

Rice

 

In a big flat pyrex dish, put in enough lemon juice to cover the fish. Sprinkle with salt, pepper and garlic powder and mix. Put the filets (which you've double-checked for bones) into the marinade for about half-an-hour. Turn once if necessary for both sides to come into contact with the lemon juice. Don't marinate for more than an hour or so, because you want the fish to just begin "cooking" in the lemon juice. If it stays in too long, it will pickle and taste sour, which you don't want. By the way, this is a great way to tone down the flavor of any fish that you find too "fishy" or strong before cooking it in any other manner.

 

Start your Coconut Rice (see below).

 

In a food processor, chop the tomatoes, onion, bell pepper (seeded), one or two malagueta peppers, cilantro and salt (start with a half-teaspoon; this dish shouldn't be very salty) into a coarse salsa resembling Mexican pico de gallo. In a large non-stick sauté pan, sauté the mixture over high heat until it's cooked through and dries a bit. If the bottom of the pan is visible when you stir it, it's ready. Add one-half can of coconut milk to the pan and stir well. Remove the fish from the marinade (which you will discard) and add it to the pan, being sure it's covered by the sauce. Cook for another five minutes or so, just long enough for the fish to be cooked through. Turn off the flame and add two or three tablespoons of dendê oil, and stir until it's mixed fairly well into the dish. Serve with Coconut Rice and Farofa (recipes follow).

 

(The amount of sauce made by this recipe will serve up to six people. For larger quantities, you'll need to increase the amount of the basic salsa you use and add some more coconut milk. The fish will release a lot of water into the sauce as it cooks, which adds to the quantity.)

 

Variations: Adding shrimp along with the fish makes it a Moqueca Mixta (pron. MEESH-tah). You can also make this just with shrimp, in which case it becomes a Moqueca de Camarão (pron. kah-mah-RAUN). It's not really necessary to marinate the shrimp in lemon juice, but you can. It needs a bit less time than the fish filets.

 

About Special Ingredients: Malagueta pepper is indispensable, because it has a unique, smoky flavor. Bring some back with you from Brazil (you can buy it bottled in any supermarket), get some at a local Brazilian shop in your hometown, or order online (Google to find sources). In a pinch, I suspect you could use a couple of canned Mexican chipotle chilis instead. They also have a kind of smoky flavor, although it's not quite the same.

 

Dendê is sold in Brazilian supermarkets, and in shops selling Brazilian or West African cooking ingredients abroad (in West Africa it's called red palm oil). You can also look for it on-line using both terms. If you can't find it, but there's a Latin American community where you live, a substitute is annatto oil (sometimes called colorau). It's not as flavorful as dendê, but it will give the dish the right color and consistency.

 

COCONUT RICE:

 

Cook the quantity of rice you'll need for your dinner in a large pot with LOTS of unsalted water. When the rice is done (about 20 minutes of cooking time for parboiled rice, once the water boils) drain the rice in a colander. Put the drained rice back in the pan and add the other half-can of coconut milk. Cook uncovered over a low flame for another five minutes or so, stirring occasionally, to let the rice absorb the coconut milk and dry up a bit. Serve alongside the Moqueca.

 

FAROFA:

 

A ubiquitous accompaniment to Brazilian food. I think it's a bit like flavored sawdust, but it's VERY authentic. It gets eaten as a side dish, or sprinkled (like Parmesan cheese) over the main dish, like the Moqueca, where it helps absorb the juices and thicken the dish. This version is Farofa Amarela (Yellow Farofa). To make:

 

1 cup ground manioc meal (farofa)

2 tablespoons dendê

Minced onion (optional)

 

In a skillet, heat the dendê and, if using, saute the onion in it until the onion is transparent. Add the manioc flour, stir until it's thoroughly mixed with the dendê and the mixture is very yellow, sauté until it's all heated through, and serve as an accompaniment.

 

You can buy farofa in Brazilian markets, or order online. An acceptable substitute is cream of wheat!!!

 

Bom appetit!

[Guest ncm2169]

"Killer Garlic Dip"

 

If you like garlic, get ready for an orgy. }( It's simple, easy and WONDERFUL! :9

 

1 8 oz. package cream cheese, warmed to room temp

2-3 tbsp. milk, cream, or half-and-half

3-4 cloves garlic, peeled and pressed through a garlic press

 

Place cream cheese into a deep bowl; add 2 tbsp milk or other choice of liquid. Using electric mixer, blend until the cream cheese is "creamy", adding more liquid if necessary, to obtain a consistency good for dipping.

 

Press garlic cloves into cream cheese, scraping the press to extract all the juices, and beat with the blender until flavors are well mixed. Cover bowl and let sit in fridge for 2 hours or more to set flavors.

 

BEWARE: Severe garlic breath can result. :+ Probably not the best thing to have before an escort session. ;-)

 

Obvious tip: you can vary the amount of garlic according to your tastes. :*

[foxy]

The easiest and best tasting chicken you'll ever make.

 

Roast Chicken with Lemons

 

3-4 lb chicken (buy a good one)

kosher salt

black pepper, fresh ground

2 small lemons

 

1. Preheat oven to 350 degrees

2. Wash chicken in cold water, inside and out and let it drain for 10 minutes. Dry it off with cloth or paper towels.

3. Sprinkle inside and out with a generous amount of salt and pepper. Rub it in with your fingers.

4. Wash and dry lemons. Roll around counter to soften. Puncture about 20 times with toothpick or sharp fork.

5. Place lemons in in birds's cavity. Close up with trussing needles and string.

6. Put chicken in roasting pan breast facing down. Bird is self basting. Place in upper third of preheated oven. After 30 minutes turn chicken over, breast face up. Try not to pucture skin.

7. Cook for another 30 to 35 minutes. Turn oven up to 400 degrees and cook for another 20 minutes. Figure about 20 to 25 minutes total cooking time for each pound.

8. Carve at table leaving lemons inside. Spoon juices over sliced chicken.

[Guest Ant415]

I love good Gumbo as well. While cannot give a good recipe or help with a cajun boy, teh best gumbo I've had is from Heaven on Seven restaurant in Chicago (7th floor of an office bldg on Wabash). I've tried some places in New Orleans, and still liked the Hon7's. I believe the owners have opened one or more other locations in Chicago. It's been 7-8 years since I've eaten there, but still see references in local guides.

 

Sorry, but will not be hot cajun boys to serve you. The owners are two brothers from Berwyn, IL. ... kinda lacks versimilitude (sp), n'est-ce pas !!!

[Guest Ant415]

I don't know the name of this tasty cassarolet recipe I hooched the last time I holidayed in Pigeon Forge, TN.

 

1 lb. bacon drippings

12 oz pkg of Saltines (Don't get the low salt ones)

2 16 oz cans of Spam, save the gelatine

15 slices of white bread (cut in half as needed)

1 8 oz can of green peas, drained

1 12 ox pkg of Velvetta Cheese, sliced

1 8 oz can of Campbell's cream of mushroom soup (or cream of potato)

 

Preheat oven to 350.

Lavishly coat a 9x13 glass baking pan with bacon drippings.

Arrange halves of white bread as a layer in the pan.

Arrange a layer of Spam, then layer of Velvetta, then layer of Saltines.

 

Repeat the layers, so you finish with two sets.

Spread the can of soup over the top.

Whimsickly sprinkle the green peas on top.

 

Bake for 47 mins.

 

This goes nicely a vegetable like canned okra or creamed corn.

 

To drink, suggest either Tang or red pop (red soda).

 

 

 

 

 

For a dessert:

 

2 1 oz bowls of CoolWhip

1 2 oz jar of color cake sprinkles (from spice jar section)

21 Pop Tarts, assorted flavors

 

Fold in full jar of cake sprinkles into the CoolWhip. Softly and gently stir so the sprinkles are evenly distributed.

 

Cook the PopTarts according to package label (usually is placing in a toaster until the PopTarts jump up after a few mins). Cut in half but kitty-cornerly, thus the resultant two pieces are trianglular in form.

 

Dallop the CoolWhip mix onto each individual triangle, as to resemble Boursin or Brie cheese upon toast points

[bluenix]

God help me, but I'd like to taste that casserole. I mean, what's not to like here?

[+ deej]

LOL! Gotta love any recipe that starts with bacon grease.

 

Actually, it sounds like something from "Ruby Ann's Down Home Trailer Park Cookbook" which is a hoot to read and actually has some very gratifying recipes. With things like "Eula's String Bean Delight" and "Cornflakes Tuna Pie" what's not to like? ;-)

[bluenix]

>LOL! Gotta love any recipe that starts with bacon grease.

>

>Actually, it sounds like something from "Ruby Ann's Down Home

>Trailer Park Cookbook" which is a hoot to read and actually

>has some very gratifying recipes. With things like "Eula's

>String Bean Delight" and "Cornflakes Tuna Pie" what's not to

>like? ;-)

 

I know! The ones I thought of were from my mom's Better Homes & Gardens Cookbook, like "Company Casserole" and "Tuna Surprise." The latter called for a couple of cans of tuna, a can of Campbell's Cream of Mushroom Soup, sliced black olives and, to top it off, a layering of potato chips. I get a craving for salt just thinking about it.

[+ deej]

>I know! The ones I thought of were from my mom's Better Homes

>& Gardens Cookbook, like "Company Casserole" and "Tuna

>Surprise." The latter called for a couple of cans of tuna, a

>can of Campbell's Cream of Mushroom Soup, sliced black olives

>and, to top it off, a layering of potato chips. I get a

>craving for salt just thinking about it.

 

I think my mom had the same cookbook.

 

Let's not forget the green bean casserole topped with the ubiquitous can (not bag) of french-fried onion rings. (Boston Market actually offers a passable version of this.)

 

It's a wonder any of us who grew up in "those" years survived. ;-)

 

And I'll admit that there are several cans of Campbell's cream of whatever soup in my kitchen. Once in a while, one of those casseroles is just the right thing.

[Guest ncm2169]

The "other white meat" can be especially delicious when not overcooked:

 

Herbed Roast Pork Loin; serves 4-5

 

1 6 lb. bone-in pork loin roast; have butcher remove the back/"chine" bone to facilitate carving later, but have it tied back on for the flavor it brings while roasting.

 

1 tbsp. coarse kosher salt

1 tbsp. chopped fresh rosemary, or 1 tsp. dried

1 tbsp. black peppercorns

1 tsp. thyme

5 garlic cloves, crushed through a press

1/8 cup lemon juice

1/8 cup olive oil

 

1. Wipe roast dry. Place bones down into a roasting pan.

2. In a spice grinder, food processor or mortal and pestle, combine salt, rosemary, peppercorns, and thyme. Process until peppercorns are coarsely ground. In a small bowl, mix together the seasoned salt with the garlic, lemon juice and olive oil. Smear this paste all over the pork loins. Set aside at room temp for 3 to 4 hours.

3. Preheat oven to 425 degrees. Roast the pork for 15 minutes. Reduce oven temp to 325 and roast for 1.5 hours (more or less) or until pork registers 155 on a good meat thermometer. Let stand, covered, for about 10 minutes before carving.

 

Mustard Sauce

 

Pan drippings from pork

1 cup white wine

1/3 cup white wine vineger

1 cup heavy cream

1 tbsp. plus 1 tsp. dijon mustard

1 tbsp. dissolved cornstarch in 1/4 cup water

salt & pepper

4 tbsp. butter, cut into tbsp's

 

1. Pour fat out of roasting pan and put into pan over moderately high heat. Add the white wine and vinegar and bring to a boil, scraping up brown bits. Boil until liquid is reduced by half. Add 1/2 cup water and boil for 2 minutes.

2. Whisk together the cream and mustard until blended. Gradually whisk into the liquid in the pan. Boil for 2 minutes. Stir in dissolved corn starch and boil, stirring, until thickened. Season with S & P. Remove from heat and serve.

[TedLinden]

I recently was brewing chicken stock when I had an in call. The client asked if I cooked and I said that yes, at one point I was cooking professionally. He's since hired me to do some private chef work for him.