Great recipes!

[tubenit]

One of my favorite hobbies is cooking. I've tried making Chile Rellenos a couple of times but haven't been satisfied with them.  So I tried another approach and it was DEE-LISH-OUS!!!  Took a little effort to make but was superb tasting if you like Southwestern type cuisine & like "hot/spicy" foods. I have some great recipes and this one was one of my own creations.

Southwest Chicken Poblanos

Get four medium to large poblano peppers and put them on the BBQ grill til the “skin” bubbles and blackens. You will remove that charred skin and wash the peppers to a smooth fresh surface.  
BBQ  grill one marinated chicken breast for 4 poblano peppers. I use Dale’s Seasoning with fajita seasoning for the chicken. After cooking cut the chicken up in dices or strips.
 
In a frying pan, grill frozen corn (off the cob) and a diced half onion. Sautee the onion with a little olive oil until it begins to become clear with edges browning. Then add in the frozen corn kernals and brown some edges (only) on those corn kernals.  Set those aside when finished. (occasionally a corn kernel will pop ….. so watch out).
I used about equal amounts of onion and corn.  Sorry, but I seldom measure anything.

Split the peppers vertically and stuff with a mixture of diced grilled chicken with grilled corn and onions. REMOVE the seeds.   Toothpick the split closed.  Then mix 50% Italian bread crumbs, 25% Japanese bread crumbs and 25% grated parmesean together.  Dip the peppers in egg batter & then into the bread crumb and parmesean mixture.

Fry the stuffed poblano peppers quickly in a skillet with a small amount of very hot olive oil.  I had maybe a ¼” in the skillet. The peppers should brown on the side within a minute or less.   Cook to a golden brown on all sides. Don’t overcook the peppers. They should still be fairly firm after cooking.

Serve with a bed of brown and white rice with a cold fruit such as cantaloupe or melon to cut the heat of the peppers.  Another option would be to melt some cheddar cheese and drizzle a small amount on one side of the peppers for flavoring.  I also can envision some marinara sauce modestly drizzled over one of the peppers (instead of cheddar cheese).     (OR serve like an appetizer along  side of a chicken Caesar salad with a cold beer.)

With respect, Tubenit

[EL34]

Oh man, That sounds great.
I am really hungry now!

[tubenit]

OK, another really unique and excellent recipe.  

This is Sweet & Sour Chicken and the recipe came from the head chef at the Grand Hotel in Taipei, Taiwan back in the early 60's when I lived there.

Get 3 chicken breasts and cube the meat into 1" squares. Mix corn starch and water into a liquidy paste. Dip the chicken in that corn starch paste and then into a bowl of corn starch coating on all sides.  Fry in olive oil til lightly golden brown.  (Note: corn starch does not get real golden brown like flour does). When removing the chicken place on a plate covered with paper towels. It should look crispy whitish to crispy golden brownish.

Next take a half of a vidalia onion and half of a orange or red bell pepper and cut into strips or squares. Sautee in a couple of table spoons of olive oil until the onion becomes clear and the bell pepper strips are started to brown on the edges.  You can also add carrots or zucchini strips if you like.

The sweet and sour sauce:  2 tablespoons of basalmic vinegar, 2 tablespoons of regular or apple cider vinegar,  4 tablespoons of sugar, 2 tablespoons of hot water, 2 tablespoons of worchestshire, 4 tablespoons of catsup, two teaspoons of corn starch .................. and my secret ingredient is about a tablespoon or so of chiptole BBQ sauce or
one tablespoon of spicy schezuan sauce (the appearance of this sauce looks like BBQ sauce and it's pretty hot).

Add the sauce to the vegetables until it starts to bubble. Then add the cooked chicken turning frequently til the sweet and sour sauce glazes the meat really well.    Serve with white rice.  

This is better than any sweet and sour meal I've had at any Chinese restaurant ever. It doesn't take long to fix.

Tubenit

[tubenit]

Cajun BBQ shrimp:

2-3 dozen large shrimp washed but leave the shell on (unpeeled)  about 1.5 lbs

sauce:
1/2 cup of unsalted butter    1 tablespoon of olive oil   1/2 teaspoon of salt
1 teaspoon of cayenne pepper    1/3 cup of worcestershire sauce
1/2 teaspoon of fresh ground pepper     1/2 teaspoon of thyme
1/2 teaspoon of rosemary     1/2 teaspoon of oregano     2 fresh garlic cloves crushed
2 lemons (juice only)   1 teaspoon of  Chef Prudhomme's blackened redfish seasoning

cut 1/2 vidalia or sweet onion up and add

Melt the butter in the microwave and mix all ingredients.  Place the shrimp (still in shell) & onion into a glass baking rectangular pan and cover with sauce.  Bake at 400 degrees for 15-20 minutes.  Don't overcook the shrimp!!  I usually will take one shrimp out around 15 minutes and check to see how they're done. By the way, you remove the shell before eating them.

Serve in the baking dish with french bread for dipping into the sauce.  Serve with white rice and fruit for a salad.  Goes great with a frosty mug of Shiner Bock.

Just takes a few minutes to prepare.

With respect, Tubenit

[Frankenamp]

Gonna try the S/S chikken yummm!

[DummyLoad]

damn! when are you going to move back to texas and open a restaurant?  :)

[thermion]

and for dessert: cuppa cuppa cuppa country cobbler

1 can of your favorite fruit pie filling
1 cup sugar (try turbinado)
1 cup whole milk
1 cup flour
1/2 stick of sweet cream butter
dash of vanilla, a little cimmamon, whatever.

preheat oven to 375. in a 9x9" pyrex casserole dish melt the butter. mix all ingredients except fruit into a smooth batter and pour into the buttered dish. pour can of fruit into the center of the batter and spread out a little with a spoon. bake for 25-35 minutes until top and sides brown up and the batter mostly covers up the fruit.
serves hot out of the oven with a scoop of blue bell natural vanilla bean ice cream.

[supro66]

Sorry guys I am Scotish what all I have is

HAGGIS



 cleaned sheep or lamb's stomach bag
2 lbs. dry oatmeal
1 lb. chopped mutton suet
1 lb. lamb or venison liver, boiled and minced
2 cups stock
sheep heart and lights, boiled and minced
1 large chopped onion
1/2 tsp. cayenne pepper
1/2 tsp. allspice
1/2 tsp. salt
1/2 tsp. pepper
 
 

This is the most traditional of all Scottish dishes, eaten on Burns Night (January 25th, the birthday of Scotland's national poet, Robert Burns, 1759-1796) and at Hogmanay (New Year's Eve). It is really a large round sausage; the skin being a sheep's paunch. The finest haggis of all is made with deer liver, served to the skirl of the pipes, cut open with a traditional 'sgian dubh' (black stocking knife) and accompanied by small glasses of neat Scotch whisky. This recipes dates from 1856.

Toast oatmeal slowly until crisp. Mix all ingredients (except stomach bag) together. Add stock. Fill bag to just over half full, press out air, and sew up securely. Have ready a large pot of boiling water. Prick the haggis all over with a large pin so it doesn't burst. Boil slowly for 4-5 hours. Serve with clapshot.
 

[thermion]

haggis is kinda like scrapple, right?
could I use corn flakes instead of oatmeal?

[PRR]

> could I use corn flakes instead of oatmeal?

IN A SCOTTISH DISH?? No, lad.

Oats in Scotland go back to the beginning of the world. A sack of oats, and a Scot can go anywhere.

OATS. Not that 1-minute starch-flake crap.

Maize (corn) was unknown in ancestral Scotland.

> kinda like scrapple

Yes, if you can eat scrapple, you can eat haggis.... same scraps from a different land. Scots did not have grass or corn so they did not have pigs; they had oats and they could steal sheep and deer. Sunday you have roasts and chops.... by Friday you are trying to figure out what to do with the nasty-bits. Chop small, hide in oatmeal, boil all day. Or cut small, hide in cornmeal, fry until dead (scrapple).

[supro66]

> could I use corn flakes instead of oatmeal?

IN A SCOTTISH DISH?? No, lad.

Oats in Scotland go back to the beginning of the world. A sack of oats, and a Scot can go anywhere.

OATS. Not that 1-minute starch-flake crap.

Maize (corn) was unknown in ancestral Scotland.

> kinda like scrapple

Yes, if you can eat scrapple, you can eat haggis.... same scraps from a different land. Scots did not have grass or corn so they did not have pigs; they had oats and they could steal sheep and deer. Sunday you have roasts and chops.... by Friday you are trying to figure out what to do with the nasty-bits. Chop small, hide in oatmeal, boil all day. Or cut small, hide in cornmeal, fry until dead (scrapple).

Now you done it

You got my KILT in a knot 

A Scotch man would never steal a sheep he would just borrow it awhile
Just for safe keeping, get it out of the rain

[rob440]

Tough decision but I think I would rather eat at Tubenits house!

[tubenit]

Chicken Kiev

Take a chicken breast and flatten it with a mallet.  In the center of the chicken breast place some Asiago cheese (decent sized slice), an onion slice and a small pad of butter.  Roll up the chicken breast around those ingredients and use 2 or 3 round toothpicks to hold it in place.  Dip in melted butter and then dip in a 50/50% mixture of crushed Ritz crackers and parmesean cheese.  It should be nicely and evenly coated.

Bake in a dish at 375 degree for 25 - 35 min depending on oven and size of chicken breast. The breading some be a nice golden brown color to it. The chicken should be cooked all the way thru and not have any pink showing at all.   Serve with rice or asparagus.

I get alot of compliments on this dish and tend to use it with guests who may not have as adventurous of a palate.

With respct, Tubenit

[mackie2]

PRR--

Say something nice about food of Scotland!! After all they have the Loc Nes Monster (he may eat good), and good Scotch Whiskey--Scotch Broth at that latitude to warm the soul!! I'm Scoch-Irish.

Mackie2

[jerryjg]

 Jerrys batchelor Gin Chicken

1) 1/5  of Gilbys London Dry Gin
2) 1 whole  Stewing Chicken Chicken,quartered
3) Two cans of Tomatoe  sauce a
4) Twp  Whole carrots and a whole Onion.
5)  One Clove Garlic,  several Sprigs fresh basil and  1/2 teaspoon Organo
 

Put Chicken in a large pot and season with 1 whole clove of garlic, several sprigs of fresh parsley and basil.
Add 1/2 cup of gin
 Simmer chicken on medium
 Drink rest of 1/5 of Gin.
 Turn  stove  off and pass out.

[PRR]

> Say something nice about food of Scotland!!

It was (maybe) because of the Food Of Scotland that my g-g-great-grandfather came to America. That was nice.

All that tartan crap is for tourists. Fact is, weathy Irish and Scotch became Englishmen, and drove poor scots and irish off the land because sheep paid better rent. There were many decades of very poor living. And decades when it was a crime to wear the tartan or speak the tongue. The current "tartans" are mostly made-up. The tongue survived well into the 20th century, but radio and TV are killing ALL the local languages throughout the world.

And yes: highland Scots steal cattle. When they were free men, it was great fun and a good excuse for a fight. When we were driven off the land so sheep could graze, it was simple justice.

(OTOH, my uncle believes g-g-g-g-father was found in bed with another man's woman, and had to change his name and get far-far away. The complete lack of genology past the dock IS curious.)

I'm a big fan of oats. And I have such a deep love of the whiskey that I had to either drown in it or give it up.

Recipes? Lay a $25 bill on the right table and get this:

[Megachunk]

We Glendinnings were notorious horse thieves throughout Scotland. Glendonwyn (Our namesake -Part of the Douglas Clan) is an actual place there and I have a pictish stone carving tattooed on me back taken from a stone on the road leading there.

[tubenit]

BlueCheese, Cognac & Pepper Burgers

OK, I made these burgers tonight and they're honestly the best burger I've ever made.

Get two pounds of hamburger (I used 93/7 lean).  You'll add 4 tablespoons of cognac to the hamburger & work it well into the meat. Make eight 1/4 lb thin patties. Grind some fresh pepper on to one side of the burgers.

Mix 2 oz of cream cheese with 2oz of BlueCheese. Sandwich that mix between two 1/4 lb patties AND fold the edges over so it looks like one pattie. In other words the bluecheese mix is in the middle of the burger. Now you have a 1/2 lb pattie with bluecheese inside. Do this to make four 1/2 lb burgers.  

Sautee large portabello mushrooms with garlic poweder (not garlic salt) using olive oil or butter. Cook some pepper bacon.

Grill the burgers medium well. The bluecheese mix now has melted inside the burger and soaked more into the beef patties. Very moist and flavorful.

Toast some buns.  Build the burger with mushrooms and the bacon on top. I added a tiny bit of mayonnaise on the bun. I sprinkled a little bit of sharp white chedder on the top of the burger (probably wasn't needed).

It was great!!  And even better than my Chiptole bacon burger. My dinner guests thought it was outstanding!

With respect, Tubenit

[tubenit]

Tonight's meal: for two people

Fried Green Tomatoes:  3 medium size green (not ripened red) tomatoes cut into 3/8" slices. Dip in buttermilk.Then dip in a 50/50 mixture of cornmeal and flour with seasonings of your choice. I used Chef Prudhomme's Redfish seasoning & McCormick Salad Herbs seasoning & garlic powder. The combined mix of flour and cornmeal makes up about 3/4 cup & you'll throw away about a 1/3 or it or more (but you need that much to cover the tomatoes).     Fry in about 1/4" of olive oil about 3-4 min on each side til golden brown. Serve with Buttermilk Ranch dressing (or blooming onion sauce).

Baked flounder: Get about 3/4 lb of fresh flounder filet. Dip in melted butter. Dip in a 75/25 mix of crushed Ritz crackers and Italian bread crumbs. Cut a section of a vidalia onion into small pieces and lay on top. Bake at 350 degrees til flakey. I start checking in about 20 min. Do NOT overcook fish. Take a fork and see if the thickest part of the fish flakes easily with the fork.  You can use Tilapia but it isn't as sweet or tender as flounder.

Iceberg lettuce salad:  Simply cut an iceberg lettuce head into a mix of thick and leafy green pieces. Add shredded parmasean cheese and Feta cheese. Use dressing of your choosing. I like Caesar for this. A little blue cheese dressing isn't too bad either.

I added one light beer to drink and a small piece of toasted 9 grain fresh bread (fresh baked loaf).

These flavors mix quite well.   Enjoy!

Tubenit

[Dynaflow]

Meat sauce with Sausage

I use 4 can's of diced tomatoes (I use low sodium due to the heart issues for my wife and I) I put it in a blender, if you like a more rustic sauce you could put them in as is. Or use fresh if you like, if they're sweet you can probably delete the sugar below.

At least a tablespoon of Italian seasoning, use fresh herbs if you wish, this is rather a quick sauce I throw together without hours of simmering. Add to blender

I put maybe a teaspoon of salt total, put that in the blender. This will get adjusted at the end when you taste before re-seasoning.

I use a bit of sugar to taste just to sweeten up the sauce a bit, if thats not your thing leave it out. Pulse the blender mix a few times.

Two cloves of garlic sliced (I generally will whack it with the fat blade of the knife to get the skin off and cut off the end that attaches the garlic to the plant).

Dice onions into whatever size you prefer. I usually will use a whole onion depends on how much your making obviously.

Put the onions and garlic in a large skillet with some olive oil. Wilt the onions and garlic a bit.

Add a pound of Italian sausage (the heat is your choice, these days I use mild, but hot is great too) to the skillet. Drain excess oil.

Pour blender mixture into pan  Add a cup of red wine and simmer to get some of the water out of it until you have a sauce of your preferred thickness. Taste and re-season to taste


(Optional) Throw in some links of Italian sauce (whole) and let them cook as it all simmers.

 Serve over pasta shape of your preference. We often will use Whole wheat as its what we're suppose to have, but there is some like that Ronzoni that tastes like white pasta but has additional fiber.

A word on cheese, do yourself a favor and get a wedge of REAL Parmesiano Regiano cheese. That stuff in the green can's, sprinkle it over the oil spots on your driveway. Truly the difference is amazing.

Regards,

Dyna

[stingray_65]

OK, I made these burgers tonight and they're honestly the best burger I've ever made.

Get two pounds of hamburger (I used 93/7 lean).  You'll add 4 tablespoons of cognac to the hamburger & work it well into the meat. Make eight 1/4 lb thin patties. Grind some fresh pepper on to one side of the burgers.

Mix 2 oz of cream cheese with 2oz of BlueCheese. Sandwich that mix between two 1/4 lb patties AND fold the edges over so it looks like one pattie. In other words the bluecheese mix is in the middle of the burger. Now you have a 1/2 lb pattie with bluecheese inside. Do this to make four 1/2 lb burgers.  

Sautee large portabello mushrooms with garlic poweder (not garlic salt) using olive oil or butter. Cook some pepper bacon.

Grill the burgers medium well. The bluecheese mix now has melted inside the burger and soaked more into the beef patties. Very moist and flavorful.

Toast some buns.  Build the burger with mushrooms and the bacon on top. I added a tiny bit of mayonnaise on the bun. I sprinkled a little bit of sharp white chedder on the top of the burger (probably wasn't needed).

It was great!!  And even better than my Chiptole bacon burger. My dinner guests thought it was outstanding!

With respect, Tubenit

My GOD Man!

This is sheer GENIUS!

[tubenit]

Shrimp, scallops angel hair pasta    This only took about 30 min to prepare

BEST pasta dish I have ever made!

1/3 onion sliced into 1" slivers        1/3 yellow,orange or red bell pepper sliced into 1" slivers
4-5 medium mushrooms sliced    4 strips of bacon

1 lb of medium shrimp  4 medium scallops  Use good seafood here.

Skillet fry the four strips of bacon crispy, remove the bacon and add the onion and bell pepper slices into bacon grease. (I ground some fresh pepper on my bacon 1st).  Onion should become somewhat clear and edges of onion and pepper browned from cooking. Then remove onion and pepper. Wipe skillet clean. Now saute mushrooms in butter and add garlic powder to your liking.  Break the bacon into bits.  Set all of this aside on a dish with paper towel (to drain grease) to be used later.

Boil shrimp for about 3-4 minutes and add Bay seasoning or some type of seafood seasoning to the boiling water. The shrimp will be slightly undercooked. They will start to float when ready to remove. Rinse them with cool water to prevent further cooking. They are almost cooked but very slightly undercooked. Peel the shrimp.

Start cooking angel hair pasta (for 2-3 people according to box instructions). Usually 4-5 minutes or so.

Add a little tiny bit of butter to the skillet where you sauteed the mushrooms without cleaning the skillet after cooking the mushrooms. Skillet sautee/fry the scallops until they are sort of reddish brown on some of the edges & sides. The scallops will be 75- 85% white still. This may take 3 minutes on each side?

At around the same time the pasta is about ready, add the shrimp to the skillet with the scallops. In 1-2 minutes the shrimp will be reddish browned on some edges/sides & this finishes cooking them and adds flavor. Remove the shrimp and scallops from the skillet and place in a bowl.

Add the already cooked mushrooms, onion, bacon and peppers back into the skillet. Add about a tablespoon of butter, about a tablespoon of olive oil and about a 1/2 cup of white wine. I used a white merlot. The wine will evaporate very quickly. The veggies and bacon are in the oil/butter/wine mix.

Pour the angel hair into large eating bowls. Pour veggies, bacon bits and some of the oil/butter/wine into the angel hair pasta and turn ingredients to mix up. I probably put about a tablespoon and a half of the oil/butter/wine sauce on a serving.  Set the shrimp and scallops on top of the pasta.

The pasta has just enough oil/butter on it to not stick and add a little bit of moisture and flavor. This is a very light coating on the pasta, shrimp and other ingredients.  Would make a nice light summer meal.

Serve with Italian bread or a good wheat bread & a salad of your choosing. This probably could serve 3 people just fine.

With respect, Tubenit

[thermion]

From the mexican food place down the street: pollo sabrosa
cut strips of chicken breast about the size of a jalapeno pepper. take some actual jalapenos, cut off the tops, de-seed, and stuff a piece of colby jack inside. wrap the chicken and the stuffed pepper together inside a strip of thin sliced bacon and bbq (al carbon). served with slices of fresh tomato, rice and beans.
slammin!

[tubenit]

Baked Halibut

This equals or exceeds any halibut I've had at any restaurant & it was EASY to fix. Bought it at grocery store. You could probably use grouper or maybe red snapper?

I used two 3.5" squares of 1" halibut fillet. Soak them for 20-30 min in a 50/50 mix of white wine and water. While soaking keep them in the refrigerator.

Remove the fillets & pat dry with paper towel then dip in melted butter. Then dipped in Italian bread crumbs & Ritz cracker breading. Put about 3 tablespoons of olive oil in a skillet and on medium high pan sear or saute' the halibut fillets until golden (NOT brown). Some of the breading will come off and that's OK.

Remove  fillets and put in a glass baking dish with slivers of onion and red bell pepper on top. Melt about a 1/3 stick of butter and add about a 1/2 teaspoon of garlic powder, about a teaspoon of Chef Prudhomme's redfish seasoning and about a teaspoon of Italian seasoning (McCormick). Stir into melted butter.  And then put about a tablespoon of that drizzled on top of each piece of fish.

Bake about 12-15min on 350 degrees. Remember the fillet is a little bit cooked already from the pan searing.
Check with a fork in the center of the largest fillet to make sure it is a white (cooked thru) and flakey. Add a few sparse drops of lemon juice on top.

This was one of the tenderist, moistest,  most flavorful fish meals I've ever had.  And I love fish and order it often if eating out.  We served this with a half baked potatoe with stuff we like on the baked potatoes. Served with a white Merlot from Calif.

For an appetizer. I took an Idaho baked potatoe and used a bread saw to slice 1/8"-3/16" potatoe slices. Put skillet on high with 1/8' of olive oil and browned the potatoe chips. They were brown on edge and golden/brown in middle. You got to cook them enough to have them crispy. Remove from oil and skillet and drain on paper towel. Shred some white cheddar cheese over the potatoe chips while they're still hot and then sprinkle some Feta cheese on top.  Ummmmm yum!

With respect, Tubenit

[PRR]

grilled moose steak

2 large moose steaks, any cut
3 fingers coltsfoot salt
2 large wild onions
2 fingers porcupine fat

Place the moose steaks on a flat clean rock. Pound the steaks with another stone until all the fibers have been broken down. Sprinkle a little coltsfoot salt over the steaks. Cut the wild onions in half and, on the cut side, rub the salt into the meat. Repeat on the other side. Drop the fat on the stone griddle and let it float out over the stone so that you have a well greased spot large enough to place the steaks on. Cook for 15 to 20 minutes on each side. If you have plenty of wild onion, slice the onion thinly and fry it with the steaks.

Not tested by me; my porcupine won't cooperate.

[Shrapnel]

HAPPY THANKSGIVING ALL!!!!

Trying out that stuffed jalapeño recipe today (substituting pepper jack though.) Will let ya know what I think.  :)   Honestly this looks to be a variant on jalapeño poppers... and probably even tastier. YUMMMMM!!!

[darkbluemurder]

I am also one who doesn't just let the amps cook 

Indian Veal Curry

For 2 Persons

400g veal suited to roast (alternative: beef or chicken)
Indian spices (cucurma/turmeric, cardamom, cumin, clove, ginger, chillies and fenugreek)
Some vegetables (carrots, potatoes, okra)
Yoghurt (can be substituted with cream or cocoanut milk)
1-2 onions
Garlic
Rapeseed oil (alternative: ghee)
Instant veal broth (alternative: get some veal/beef knuckles and prepare your own broth)

Cut onion, garlic and ginger in small cubes. Roast everything in a frying pan until the ingredients have a glassy look.
Cut veal in cubes of a half inch length. Roast in a frying pan until the cubes are evenly brown on all sides.
Add onion, garlic and ginger (and vegetables).
Add broth and Indian spices.
Add yoghurt.
Season to taste.
Let it cook for at least one hour.
Best served with basmati rice.

Cheers Stephan

[simonallaway]

That sounds delicious! you have to have naan bread though...Indian food is nothing without naan bread 

[tubenit]

HONEY WALNUT SHRIMP

1 cup of water  &  2/3 cup of sugar  &  ½ cup of walnuts

4 egg whites whipped & then  2/3 cup of corn starch added

¼ cup of mayonnaise, 2 TBL or honey,  1 TBL canned sweetened  condensed milk  
(if you want some heat add maybe a teaspoon of chipolte seasoning or try teaspoon of Chinese mustard)
                                                                                                
Boil water with sugar.  After boiling,  add walnuts for 2 min. then remove walnuts.  This softens and sweetens them

Remove shrimp from shells &  Dip shrimp in batter for frying & fry in olive oil  

After frying shrimp, coat with sauce and add walnuts.

Serve with rice & a Shiner Bock beer.

Tubenit