Okay, this is the most recent Recipe Thread

[plthijinx]

Originally Posted by zippyt

Sounds YuMMMMY !!

but Ditch the Jalapenos and add some Onions for Me ( yeah I Know yer roomie is ANTI Onion )

yeah very much so or i woulda.

didn't get to finish the pics of it. had to go help my neighbor move a couple refrigerators so i turned the cooking duties over to paul. i will say this....the meat fell off the bone! damn good supper.

[zippyt]

We found Nadia G one Late drunken Nite on the Cooking Channel ,
Here she does V day

[plthijinx]

yesterday our neighbor brought us a cut of venison back strap. so i marinated it in milk, to get rid of the game flavor works well on fish too btw, seasoned it with sea salt fresh ground pepper made slices in the meat to put whole garlic cloves in it and then diced up cloves to sprinkle on top. let it sit overnight in the fridge. cooked on the pit with low heat. o m g. it was scrumptious!

[zippyt]

Dude SCREW Engineering !!!
You my Friend Need to Open a restaurant !!!
Plthijinx Phine Dining !!!

[plthijinx]

Originally Posted by zippyt

Dude SCREW Engineering !!!
You my Friend Need to Open a restaurant !!!
Plthijinx Phine Dining !!!

hahaha! i have thought about it.

oh and when doing chile rellenos, from what i have heard, i personally have never cooked them, you either blanch them in boiling water or stick em in a really hot stove for not too long. apparently just long enough to be able to peel the outer skin off? anyone? anyone? beuller? beuller? and also, why do that anyway? what;s the benefit?

[zippyt]

tamales are not nasty! they are yum.

I couldnt agree More Cloud !!!
Glatt just hasnt had Good Tamales

But Xmas ONLY !!????

Poor You !!!

Originally Posted by Urbane Guerrilla

Since there didn't seem to be a recipe thread per se, I'll lead off with The Frugal Gourmet's recipe for Bubble-And-Squeak, with some comments. By popular demand among the Cellar's potato fiends...


BUBBLE-AND-SQUEAK

3 unpeeled potatoes, boiled
4 cups cabbage, chopped, blanched
1/2 med yellow onion, peeled, chopped
1 zucchini, grated or julienned
1 carrot, grated or julienned, optional
3 or more slices bacon, browned, chopped; reserve the fat
1/4 cup diced ham or Spam
fresh coarse-ground black pepper, to taste; salt ditto
English-y cheeses to top, optional

Fry the bacon and boil the potatoes, which may be cut up into thirds if you like; blanch the chopped cabbage in the potato water. Mash the potatoes into rough lumps with hands or the bent-wire type of potato masher. Just break them up some, don't reduce them to paste. Add everything else but the reserved bacon fat and stir together in a mixing bowl.

Heat a frying pan of any size that suits; nonstick ones are okay too. Put the bacon fat in the pan and press the potato mixture into the pan after it with a basting spoon or a spatula. Fry the resulting pressed layer of potato mixture until the bottom is golden brown, over medium-low to medium heat. The Froog says half an hour, but this depends on how thick you've loaded the pan. A too-heavy smell of frying potatoes says you're starting to burn it. Loosen it in the pan with the spatula, around the edges and underneath, clap an inverted plate on top of the frying pan and upend the whole thing so the bubble-and-squeak falls out on the plate. Top with a cheese you like, if desired; crumbled, grated, or sliced thin.

* * * *

I've tried things like adding red pepper, Italian seasoning, or minced garlic, and I'm not convinced they do anything for the dish. Seems like garlic should work; curry powder definitely doesn't. I've added mushrooms this time around -- maybe I need more mushrooms. As for Italian seasoning, perhaps the way to go is with some single green herb rather than a mixture. I suppose anything you like with ham might be considered, but the main seasoning it seems to really need is plenty of black pepper. I haven't tried any radical vegetarian revisions, though olive oil would suggest itself as working with the cabbage. I suppose bacon flavor TVP would make it.

The quantities given are really starting points; this stuff can be made by eye and if you've an extra for dinner you can toss in a little more of everything. Four cups of cabbage is about half a cabbage head. Once the ingredients are prepped, this is a mix-and-heat recipe.

Hi fellow that's the nice one recipe and thanks for sharing that one with all the member's of the forum, keep sharing more one's that in your knowledge and best from healthy point of view.........

[Clodfobble]

But... it's just the same ingredients as all other Mexican food, plus a poblano pepper. If you don't like poblanos, try it stuffed inside a red bell pepper instead.

[busterb]

" why do that anyway? what;s the benefit?"
I suspect it's so the batter will stick. WAG.

[Aliantha]

Most likely it's because the skin will be tough and the flesh will be soft after cooking, so when you bite into them, there'll be crispy batter then soft flesh, but you can't bite through the skin without giving it a yank, which will make it just not quite so attractive to eat and may even make a mess.

[kerosene]

Originally Posted by Aliantha

Most likely it's because the skin will be tough and the flesh will be soft after cooking, so when you bite into them, there'll be crispy batter then soft flesh, but you can't bite through the skin without giving it a yank, which will make it just not quite so attractive to eat and may even make a mess.

What she said. I made some stuffed peppers once where I had to broil them briefly.

I made some really good lettuce wraps the other night. I have to get going, but I will post my ingredients later.

[glatt]

Originally Posted by kerosene

I made some really good lettuce wraps the other night.

[kerosene]

Okay, here is what I used:

- 1.5 lbs of chicken breast chopped up in little cubes
- 1 onion chopped up
- 1 red bell pepper chopped up
- 1/2 cup crushed tamari almonds
- 3 cloves of garlic chopped up finely
- some olive oil
- some roasted sesame oil
- some soy sauce
- some white wine vinegar
- some fish sauce (this I think was the profound ingredient for this recipe)
- some romaine lettuce leaves

I cooked the chicken in some olive and sesame oil for a while until it was close to being done. I then, added the onions, pepper and garlic. After everything was cooked sufficiently, I dumped the cooked mixture into a bowl where I had mixed the soy sauce, vinegar, fish sauce and some more of the sesame oil. I also added the crushed almonds and mixed it all together. When we ate it, we scooped a little bit of the filling in the lettuce leaves and rolled it up and ate it. Yum!

Sorry I don't have exact measurements. I usually cook like this, where I just add the amount I like.

[Urbane Guerrilla]

Glatt, sounds like you've never had any decent Mexican in your entire life. Amble on down to SoCal sometime for the good stuff. Usually any restaurant with "taqueria" in its name somewhere, for those tasty-hole-in-the-wall kind of places. The biggest hole in the wall in Oxnard is La Gloria, a grocery-and-general sort of place, with an eatery-cum-bakery. No pretensions, just food made by people who understand the cuisine. Just south of the bus and train station downtown.

I commend to your attention a nice dish of Caldo Tlalpeño, an easy soup to get right. It's really chicken soup with both fresh and chipotle chilis, a bit of potato and some chickpeas. Peppery Mexican Jewish penicillin about describes this. Cures what ails ya on a cold day, and makes ya lively too. Definitely wants the chipotle for the proper flavor, so be sure to have that -- canned is just fine and is the usual way anyway. I particularly like half an avocado sliced up served in it.

[glatt]

Originally Posted by Urbane Guerrilla

Glatt, sounds like you've never had any decent Mexican in your entire life.

You missed the part where I said that I love most Mexican food.

Chile Rellenos are cooked peppers, which I generally don't like in large quantities.