C&F Recipe exchange

[Coffee]

// Here is a simple yet tasty recipe I concocted just a few minutes ago. Haven't given it a name yet, so I'm using "King Seer" as a placeholder.

King Seer
Parts list:

500g ground beef //80% lean; could go leaner, but it wouldn't taste as good
1 Medium onion //minced
2 stalks of celery //include leaves
200g sweet potato //peeled and cubed to roughly .5 centimeter Feel free to substitute carrot if you don't care for sweet potato in this application
500g potato //also cubed, but not peeled
3 large cloves of garlic //minced
//The amounts of the following ingredients will vary to taste
Salt
Pepper
Cumin
Soy Sauce
Hot sauce

1 Very big frying pan //I like stainless or cast iron for this kind of thing.

Procedures:

1 Take the block o' beef outta the fridge, salt the top, and set aside.
2 Set frying pan to heat over medium-high (not high) heat
3 Assemble and prepare all the veggies (especially the aromatics) and set them aside.
4 Set beef into pan salted side down and salt the exposed side.
5 Let beef sit for roughly two minutes, or until sufficient Maillard reaction has occurred.
6 Flip block of beef and use a spatula to peel off the (now) top layer. Set that aside and salt the new top.
7 Repeat steps 5 and six until all the beef has been seered and subsequently removed from the pan.
8 While stirring add onion, celery, and sweet potato to the pan with some salt. //moisture from the veggies should de-glaze the pan somewhat, making a sort of sauce. Might want to reduce heat at this point, depending on your stove. Also note I'm basically using sweet potato in place of carrot here. I find treating it like carrot actually works pretty well.
9 After about a minute add the garlic //I waited till this point because burnt garlic is positively dreadful. I wanted the onion et. al to absorb some of the thermal energy from the pan before adding the garlic
10 Add potato
11 Re-add beef
12 Stir for a few more minutes
13 Reduce heat to low
14 Cover
15 Let simmer for approx 15 to 20 minutes
16 Remove lid
17 Stir
18 Grab a spoon and give 'er a taste
19 Add soy sauce, pepper, cumin, and hot sauce to taste
// As with many stew type recipes this one may benefit from prolonged simmering.

[chrisoff]

You have a strange and labourious way of cooking mince, aside from that it sounds quite good!

[Caroluna]

5 Let beef sit for roughly two minutes, or until sufficient Maillard reaction has occurred.

The what?


Mmm! Sounds good! Except for the duck part.


I'm not much of a cook, but here's my contribution.
Pot Luck Supper Bananas and OJ

dilute one can of frozen orange juice with one can of water
stir to get the lumps out
cut two bunches of bananas into round slices
add banana slices to the orange juice mix
allow to sit for a few hours so the banana flavor blends with the juice

watch as 20 teenagers walk by, poke it with the serving spoon, say to each other "what is this stuff?!" cautiously spoon out a few tablespoons, then come back for seconds saying "Hey, that stuff wasn't bad...oh! it's all gone"

[CHasR]

Tapenade for the masses:

put equal portions (like about 1/3 cup) of each into a food processor;

*pitted sliced black olives
*pimento stuffed green olives

then add to processor:

*10-12 pitted oil-cured olives
*1 tsp minced garlic ( about 1 1/2 fresh cloves of garlic, if you must)
*1 tsp capers, drained.

process until minced, add olive oil on top to taste.
consistency should be much thicker than relish.
refrigerate covered, last 10-12 days. to freshen, simply add olive oil& stir.

try on tuna, pizza with chopped spinach & feta, peas, salad.

[dwest]

I have a set of Maillard 700 high flange hubs, I never thought about cooking them, interesting.

[SteveShaw]

Dammit, I just posted my stuffed spuds recipe in Devondancer's thread and only then did I see this. I'll leave it shall I?

[I.D.10-t]

Ocha-zuke “Rice and green tea soup”.

When we make rice* for another meal, I take the left over rice and make little patties out of them and toast them in the toaster oven (or skillet) and refrigerate them for later.

Form the patties by dipping your hands in cold water and picking up 1/4 C to 1/2 C of rice and patting them into pucks. (Smaller pieces thaw faster). Toast until browned on tinfoil. The rice is cooked, so high heat is used. The little pucks can be refrigerated for a short time or frozen. If stored for too long, a quick re-toasting helps.

Later in the week, we wet wasabi powder to make the paste, take out the toasted rice patties, set up a pot of water with green tea. When the tea is just at the boiling point, we take it off the burner to rest. I then break up whatever kind of fish** we have for the meal into bite sized pieces.

Put the rice patties in the bowl, add the fish, pour tea over the top, throw on some nori strips, add a little shoyu (soy sauce) and wasabi if needed and serve usually with tea. Fish to rice is usually about 1:4.

*Usually ~1 1/2 Tbls. Mixed grains (flax, millet, rolled barley, quinoa) per cup Japanese white rice 1:1 with water, but last time we used Japanese brown rice, cooked 1:1 with water.

**We used smoked salmon last time, but in the past we have broiled fish while the tea was steeping.

The recipe is a combination of the ones in Washoku and Japanese food and cooking and has morphed over time.

[djm]

<A TARGET="NEW" HREF="http://chiffboard.mati.ca/viewtopic.php ... f752f0">My corn recipe</A>

djm

[Wanderer]

5 Let beef sit for roughly two minutes, or until sufficient Maillard reaction has occurred.

The what?

The Maillard reaction is a chemical reaction between meat and sugars requiring heat. It's what gives seared beef it's awesome taste.

[Coffee]

5 Let beef sit for roughly two minutes, or until sufficient Maillard reaction has occurred.

The what?

The Maillard reaction is a chemical reaction between meat and sugars requiring heat. It's what gives seared beef it's awesome taste.

Indeed. That's why in mine I strive for as much seer as possible.

Thanks for posting the recipes!

[Berti66]

salmon spread:

one tin of salmon, about 10 oz, drained and bones fished out
two tablespoons mayo (or a bit more, depending on fish dryness)
1 tablespoon ketchup (or a bit more, depending on fish dryness)
LOTS of freshly milled black pepper
good glug of whiskey (bushmills 10 years old malt very nice)

mix.
spread on anything you think will be tasteful.
I recommend crackers but also good on a sandwich.

berti

[Berti66]

berti's magic choco mousse

per person you need:

200 ml cream (the kind you can whip) well chilled
50 grams dark chocolate (72%) (55% cocoasolids also work but I am a snob;) )

break choco in little chunks and put in bowl.
hang bowl in pan ABOVE simmering water until choco is melted.
take bowl out of pan and let cool while whipping the cream.

whip cream to medium peaks.
add one third of whipped cream to choco and mix well, spatuling through.
then add everything to the rest of the whipped cream.
using spatula, mix well, don't stir (air will escape).
mix until no white or brown specs are visible.
put in fridge four hours.
wolf down.

this is an house favorite and the simplest mousse ever.
it is a bit stiffer than the other mousse as this is only choco and cream but for real choco lovers (or anyone needing comfort therapy/ better sex/ inspiration for your next book) it is highly recommended.

oh and some liqueur added or whiskey won't hurt it.
cognac nice too.
few tablespoons plenty.

enjoy.
berti

[dwest]

During the late summer I roast peppers, a lot of peppers. Pablanos, Anaheims, (New Mexican, when I can bribe family to part with some). I then freeze them for later use. Our favourite use is New Mexico Green Chile Stew.
For eight servings(I rarely make such a small amount)

1 ½ lbs beef stew meat, I only use bison but I suspect beef would work.
2 medium onions, Vidalias if you can get ‘em
4-6 garlic cloves, peeled and minced
4 Russet potatoes well scrubbed and diced
5 cups chicken broth
3-4 cups of roasted green chiles
1 roasted and peeled red bell pepper
Cilantro!

In a Dutch oven cook the meat over medium to low heat until it browns and most of the liquid is evaporated. If the meat is lean low heat should be used. Add onions and cook until they are translucent. Add garlic and cook just until it is fragrant, a few seconds. Add broth, potatoes, and a pinch of salt, bring to a boil. Reduce heat and simmer for an hour, uncovered.
Add all peppers and cook for an additional hour to hour and a half.
Mince cilantro and add to individual servings, I serve this with grilled polenta wedges.

[jsluder]

Bacon

Buy it, fry it, eat it.

[dwest]

Bacon

Buy it, fry it, eat it.

Ah! but what kind? I have five different ones in the fridge. Apple smoke, Hickory smoke, Maple smoke, sugar cured, salt cured, salt and pepper, tenderlion bacon, belly bacon.....there's just too many choices!