Recipes to share

[Bluenose]

Hi guys,

Thought it might be fun to share some recipes.  No limits on what you put up, it can be an old family favourite, a recipe you made up yourself, whatever - the only criteria is that it must be delicious!

I will kick it off with one I made up when I was staying with a friend of mine who lives in the Australian Alps. 



High Country Lamb Shanks

Serves 4

Ingredients

4 Lamb Shanks
1 large Onion
4 medium potatoes peeled & cut into 2-3 cm (1 inch) cubes
2 large carrots, peeled and cut into thick diagonal slices.
3-4 cloves of Garlic
1 400g can Borlotti Beans, drained (400g is about 8 oz)
1 400g can Chick Peas, drained
2 400g cans of diced tomatoes
1 serve concentrated beef stock, or 1 crumbled stock cube
½ cup water
1 sprig each Rosemary & Thyme

Method

Slice the onion and brown in a large Dutch oven (or ovenproof casserole with a lid).  Reserve onion when browned.  Brown lamb shanks.  Crush the garlic with the flat of a large knife, peel and toss into pot.  Add remaining ingredients, including reserved onion.  Stir ingredients roughly together.  Bake at 180ºC (350ºF)for 2 hours.  Serve with broccoli or green beans.

[anthrobabe]

from veg-web but I make them all the time and they are goooooooood- I promise even you lovely carnivores will be happy.


any changes or ideas I have I put a * by

Recipe submitted by weaselshaman, 05/02/05

Fire Roasted Ancho Potato Tacos

Ingredients (use vegan versions):

    3 medium to large potatoes
    3 large Ancho chilis
    1 to 3 chipotle chilis(*try the ones in Adobo sauce)(*a chipotle is just a roasted jalapeno-but Oh what a fine thing it is)
    3 tablespoon olive oil
    1 large fire roasted onion, white(*I like red onions just don't burn or it will be too bitter)
    1/4 cup fire roasted tomato
    fresh corn tortillas
    sea salt
    radish (optional)(*my note slice very fine it is good on tacos)
    shredded lettuce (optional)(*my note we like shredded cabbage on ours-try it)
*chopped cilantro(gotta have cilantro on a taco)


Directions:

Dice potatoes 1/2 inch, steam or boil.(*bake them in the oven instead of boiling or steaming)

Roast onion, peel and finely chop.

Roast anchos on hot hot pan. Put in 2 inches water and let soak for ten minutes.  Remove from water, deseed, and chop finely.

Combine anchos, chipotles, oil, onion and tomato in blender. Blend till smooth. Add ancho water if needed.

Mix together potatoes, sauce, salt to taste, and serve on fresh corn tortillas (there's no reason to bother with packaged tortillas)(*gotta have those fresh hot tortillas de maize!!!!)

*if you have guests and want to blow their minds for breakfast make these and add some egg to a hot skillet and scramble them then add the potaoes and sauce and salt if wanted-- you will get kissed! My sister in law is from Guadalajara and she makes lots of stuff with potatoes- they are really a staple in mexican foods. she uses very little cheese.

Serves: 6

Preparation time: 20 min.

[anthrobabe]

Pico de Gallo
often when you get pico from a resturant you get the chopped onion,jalapeno,tomato and cilantro mixture- which is good but try this spin...

as near as I can tell Pico means almost anything that is cut up and seasoned spicy- much of my family are from mexico and they call lots of stuff Pico and here is one of our favorites...


mango pico
do not make this in a metal bowl
adjust amounts to fit your needs--less or more

5 or 6 fresh mangos,peeled,cut off the seed and diced
2 oranges, peeled,white pith removed and seperated into sections
1 medium jicama,peeled and diced
1 bunch of radishes, or 1 small bag, washed and dried and tops and  roots removed
2 cucumbers, washed and diced(you may peel if very waxy)
1/2 bunch of fresh cilantro,stems removed and discarded and leaves chopped well
fresh limes- to taste
Tajin seasoning or Tapatio hotsauce or chili-powder- to taste

mix the mango,orange,jicama,radish,cucumber and cilantro in a non-metal bowl. next halve the limes and squeeze the juice into the bowl-do this to taste, for a recipie this size I'll probably use 4 limes(to get the most juice from them wash the limes and dry them,then roll them firmly on the counter top,really press them and squeeze them but don't burst them then pierce them once on one side and put in the microwave for about 15 to 20 seconds-you'll be amazed at the juice), then sprinkle on the Tajin or chili-powder or Tapatio to taste also- we like hot stuff so add some and taste it then add more if you want. We make big bowls of this and just eat it for a snack-if you chop the food very small you can use it as a salsa. We made vats of this for my daughters quinceanera and it was gone at the end of the night.

[Sibling Chatty]

Pico do Gallo, literally, Beak of the Rooster, is anthing that's got a sharp "piquant" taste to it.

Mango pico is very possibly the tastiest thing on the planet. Thank you for a good, authentic recipe. (The only one I had was a fake one using jarred mango and a bunch of other prepared stuff.)

One of my new favorite Mexican food places has a 'pico bar' with 12 different kinds of pico on it. Mas bueno...

[Aggie]

Pico do Gallo, literally, Beak of the Rooster, is anthing that's got a sharp "piquant" taste to it.

Hmmm... what's the Chinese translation?  I think I had that at a dim sum restaurant one time...   


BTW, if anyone tries recipes posted here, please let us know how they turn out! 

[Vita Curator]

Two of my favorite things to eat are seafood (although I promise I never have nor ever will eat Toadfish!) and pasta, and this is one of my favorite recipes that combine both.

Angel Hair With Shrimp and Crabmeat

½ pound large shrimp (if I am cooking for a crowd I usually add a lot more shrimp, at least 1 pound.)
1 garlic clove (or as many as you like, the more the better!)
olive oil
salt
pepper
2 ½ pounds plum tomatoes, peeled, seeded, and chopped
¼ cup dry white wine
1 teaspoon sugar
½ teaspoon chicken-flavor instant bouillon
½ pound lump crabmeat
1 bunch watercress, chopped
1 bunch fresh spinach
1 package angel hair pasta

About One Hour Prior to Serving:

1.Butterfly shrimp:  Remove outer shells from shrimp.  With knife, cut each shrimp three-fourths of the way through along center back: spread each shrimp open.  Rinse with running cold water to remove the vein.  Pat shrimp dry with paper towels.  Mince garlic.

2.In 12-inch skillet over medium-high heat, in 3 tablespoons hot olive oil, cook shrimp, garlic, ¼ teaspoon salt and 1/8 teaspoon pepper, until shrimp are cooked through and lightly browned, 3-5 minutes.  With slotted spoon, remove shrimp to bowl.

3.To same skillet, add chopped tomatoes, wine, sugar, chicken bouillon, 1 teaspoon salt, ¼ teaspoon pepper, chopped spinach, and ½ cup water; over high heat, heat to boiling. Reduce heat to low; simmer 15 minutes to blend flavors.  (At the end of simmering if the mixture appears too thick, I add a little more dry white wine; the added wine gives it a nice flavor also).

4.Meanwhile, prepare angel-hair pasta as label directs.

5.Into tomato mixture in skillet, stir shrimp, crabmeat and watercress; heat through.

6.Drain angel-hair pasta; place on large deep platter.  Spoon seafood sauce over pasta.  Toss to serve.  Makes 6 main-dish servings.

[Aggie]

Chili con Carne

This makes an authentic Texas style chili. It even complies with Texas law (which prohibits making chili with beans, and it's a damned good thing). Beans are a side dish. IF you must have beans, have the decency to use pintos, or a small red bean, not those nasty kidney beans that people pretend are chilibeans. Some of the "championship chili" makers use tomato paste, tomato sauce or tomato something. This here one don', because they wasn't too much of that canned stuff around.

This is pretty much how chili was made before there was all the ground up, prepackaged powdered this and that and other crap. It's closer to the kind of chili that was served to cattle drovers and hands in the
days of the trail drives, one of the reputed places chili came from.

Servings:  6
Ingredients:

          3 lbs  boned beef chuck, or similar, coarse grind through a meat grinder You can use almost any meat. Venison's good, a combo of venison and wild javalina is very good. Improvise with what's available. Goat is OK, if you like the taste of goat.
          1 Tbsp bacon drippings
          6 or more dried ancho peppers, or can roast fresh ones
          2 cups cold water
          1 Tbsp oregano
          3 cups water
          1 Tbsp cumin seeds, crushed
          2 tsp  salt
          2 tsp  cayenne
          2      cloves garlic, peeled and crushed
          2 Tbsp masa harina (Mexican corn/hominy flour, not cornmeal)

Brown the meat in small batches in the bacon fat. (You can render suet if you want to, but bacon fat will do.) I use a cast iron skillet, fairly high heat. Transfer the cooked meat to a second large heavy skillet using a slotted spoon, and set aside.  Wash the peppers in cold water.  Discard the stems and seeds. Tear the peppers into small pieces, about 2" square.  Place the pieces in a small sauce pan with the first two cups of (cold) water, put the lid on and let it simmer for about half an hour.

Drain, reserving the cooking water, then peel the skin from the peppers.
If you're using fresh peppers, or can't get anchos and have to fake it-- the best advice is to end up with about 2 to 2 and1/2 cups of pepper mass. (Roast fresh anchos over an open flame, dunk into ice water and slip off the skin. Can do with any other peppers, adding jalapenos and/or habaneros as you see fit.) Here's the big decision. You can either use a food processor, or you can go the hard way and smash 'em up by hand. Me? My Mama raised a fool, but he don't live here. (Place the pepper mass in the work bowl of a food processor.  Add the reserved water. Puree with short pulses.)  Mix the pepper puree into the beef.  Add the second measure of water (3 cups).  Bring to a boil over high heat, then  reduce to a slow simmer.  Cover.  Simmer for 30 minutes.

Stir in all the remaining ingredients except the masa harina.  Cover.
Simmer 45 minutes.  Mix in the masa harina.  Cover.  Reduce heat to the
lowest possible.  Cook 30 minutes longer, stirring occasionally so that
the mixture doesn't stick.  If too thick, thin with small amounts of
boiling water. (The masa is a flour. You may need to save out a half cup of water to mix it in to make a paste to work into the chili, or else, you'll have tho sprinkle and stir, sprinkle and stir.)

Now, some folks use beer for part of the liquid, some us coffee for a part of it. (Some use both.) The pepper mass can be changable, depending on what peppers are available. Anchos make a smooth, flavorful chili, as they're a larger, tastier chili, and when dried properly have an almost smoky taste. BUT they aren't as hot as some chilis.

This is authentic. Later day chili makers use boullion, MSG, chili powder, basil, sage, and FSM knows what else.

Serve it with chopped onion, some grated cheese, pinto beans and cornbread. (Pintos are to be cooked with some diced onion, a hambone, a little bit of cilantro, some salt and pepper. No hambone, add a bit of finely chopped ham.)

Leftovers go over a bowl of Fritos with cheese and onions. IF you have leftovers.

Had to save this one!

[Sibling Chatty]

That recipe's been in the family well over 150 years, in one form or another. I did modernize it, and spell stuff a little better than the original.

It's good chili weather.

[anthrobabe]

It is very good chili weather today (wet,drizzle, rain) and I agree with Texas no bean law-- do you want bean salad or do you want chili?
speaking of bean salad:

yes this is from cans- but you can cook fresh beans and it would be very wonderful

Bean and Hominy "salad"
this recipie changes from time to time so feel free to play with it-- I often use shelled,cooked soybeans instead of the hominy.

*2 cans dark red kidney beans
*2 cans garbanzo beans(chick peas)
*2 cans hominy(White or yellow or one of each)
*a small bottle of your favorite Russian dressing
*a small bunch of clean cilantro(yes I put it in everything), stems removed, leaves chopped very fine
*a small onion, peeled and very finely chopped
*salt and pepper to taste
*1 generous teaspoonful Tapatio hotsauce(or your favorite brand)

mix everything except the salt, pepper and dressing in a bowl. Pour on dressing to taste, I don't like is swimming just coat it but you can use the whole bottle if you want. Lastly add salt and pepper and taste, adjust salt and pepper as needed.
This is both sweet and spicy.
It makes a good take along dish and is not terribly expensive so you can make larger amounts-- just add cans of beans and hominy and more dressing,cilantro and hotsauce.

Do y'all want the recipe for cornbread salad?

[Bluenose]

Made this one up last night, quick, simple and very yum.

Chicken with no name

Severs Serves 4

4-6 skinless chicken thigh fillets (quantity depends on size, you may need 8 if very small)
1 medium onion
1 tspn chinese five-spice
1/2 tblspn salt reduced soy sauce
1/2 tblspn ketchap manis (Indonesian/Malay sweet soy sauce)

Remove fat and gristly bits from chicken, cut into small bite sized pieces
Chop the onion and saute in a heavy pan until just starting to brown.  Add chicken and brown.  Add remaining ingredients and stir, turn down heat and cook slowly for about 15 mins until chicken is done.

Serve with rice, avocado. and salad.

[Bob in a quantum-state-of-faith]

Made this one up last night, simple and very yum.

Chicken with no name

Severs 4

Man! that must be SOME SPICY SAUCE, if it SEVERS 4!  Would that be 4 arms? Legs? LOL!

[Bluenose]

 

I'll fix it.  Just shows that I should use the spell check a bit more often...



Nick

[Aggie]

1/2 tblspn ketchap manis (Indonesian/Malay sweet soy sauce)

Oh!  That's a lovely base ingredient in many recipes, or even as a marinade with a little garlic added.  A must-have for the kitchen.  I prefer the medium-sweet (less sugar).

[Aggie]

Yelps!  What do I do with a dozen lbs of pumpkin??? 

I'm roasting about a third and stewing the rest, but not sure what I'll do with the results.  It's jack-o-lantern (uncarved - but bred for size, not sweetness) so probably not overly tasty.

[The Meromorph]

Tian de potiron
*This one is from Provence.*

From Debra F. Weber,
Your Guide to French Cuisine.


Pumpkin Tian

INGREDIENTS:
2 lbs pumpkin, peeled, seeded and diced (butternut squash makes a nice substitute)
3 TBS olive oil
1 onion minced
2/3 cups cooked rice
½ cup freshly grated swiss or Parmesan cheese
1 egg beaten
1 teas. salt
freshly ground pepper
2 TBS bread crumbs

PREPARATION:
Preheat oven to 375 degrees.
1. Heat oil in large frying pan and cook onion until tender - 8 to 10 minutes.

2. Add the pumpkin and cook for 10 minutes. Stirring occassionally. Remove from heat, allow to cool.

3. Blend cheese, rice, parsley, egg, salt, and pepper, and combine with pumpkin and onion.

4. Oil a shallow baking dish. Spread mixture into dish.

5. Sprinkle the bread crumbs over the top. Drizzle with 1 TBS olive oil.

6. Bake for 20 minutes and serve immediately.