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Post by tehlung on May 2, 2009 22:42:46 GMT
Ok I need some new recipies to cook up. Getting bored of cooking the same old shit. To get started, I'll post one of my best! (Please keep Yankee foods to a minimum)
Dr. Tehlung's Momma's Roast (as perfected by Dr. Tehlung)
1. The biggest Eye of Round roast you can get 2. 1 tsp B-V Concentrate 3. Lea and Perrins 4. Pickapeppa Sauce 5. Liquid Smoke 6. Chopped Bell Peppers 7. Chopped Onions 8. 1 garlic clove 9. Paul Prudhomme's Magic Seasoning 10. Salt & Pepper 11. Mrs Dash Seasoning
Separate garlic and cut in half lengthwise. Stuff deep within the roast. Liberally season roast with all powder seasoning. Sear outside of roast to seal in juices. Once seared, mix all liquid seasonings and inject into roast using a meat injector. Put in a crock pot, and pour a little more of the liquid seasonings on top to get your gravy started. Put in Chopped onions/peppers and cook on low for 3-4 hours. Leave on warm overnight and all morning. Will be ready by lunchtime, but for best results, leave on warm through the afternoon.
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Post by Blackened on May 3, 2009 21:36:55 GMT
I'm particular on Indian food as of late. I'm quite fond of this recipe.
Chicken Korma
Ingredients:
1 (2 1/2 pound) cut-up chicken 2 cups yogurt 3 cloves garlic 2 medium onions, chopped 1 tsp paprika 2 tsp fresh ginger, chopped 2 tsp peanut or sunflower oil 2 tsp ground coriander 1/2 tsp ground chili (I use fresh) 1 tsp cumin Seeds of 2 peeled cardamom pod 1 tsp poppy seed 1 tsp turmeric 1 bay leaf 2 tbsp fresh coriander, chopped
Preparation:
* Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours. * Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside. * Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade. * Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.
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Post by Blackened on May 3, 2009 21:40:56 GMT
My flatmate was going on about a banana curry, so I'm interested in trying this:
Ingredients
1. 2 large bananas, cut into pieces 2. 2 tablespoons curry powder 3. 2 teaspoons ground coriander (dry coriander is rubbish, I'll use fresh) 4. 1 teaspoon dry mustard 5. 3 tablespoons butter 6. Grated zest of 1 lime 7. 4 teaspoons lime juice 8. 1 1/4 teaspoons salt 9. 1/2 teaspoon fresh-ground black pepper 10. 3/4 cup water, more if needed 11. 4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed
Preparation: 1. Heat the oven to 450°F. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water. 2. Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes. 3. Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.
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Post by Blackened on May 3, 2009 21:50:58 GMT
Then there's the British National Dish: Chicken Tikka Masala
Ingredients:
(you can also make it more the British method, which is just skip the grilling bit and cook the chicken in the sauce).
3-4 boneless chicken breasts, skins removed and cut into bite-sized pieces 250g thick natural yogurt 1 tablespoon fresh ginger, minced 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 teaspoon chili powder 2 teaspoon fresh cracked pepper Salt
Skewers, If using wooden skewers completely submerge them in water for approx. 30 minutes. This will hinder them from catching fire while grilling.
Tomato Gravy:
250g canned cocktail tomatoes 250g heavy cream 2 garlic cloves, minced 2 red chilies, finely chopped 2 teaspoons ground cumin 2 teaspoons paprika powder 1 tablespoon ghee or clarified butter Handful of coriander leaves/cilantro, chopped Salt and pepper
Method:
Mix all of the ingredients for the marination in a large bowl. Thoroughly mix until the chicken is nicely coated. Cover and refrigerate overnight.
On the next day, either prepare your charcoal grill or heat up the grill function of your oven to high.
Thread the chicken pieces onto the skewers, discarding the marinade. Grill the chicken evenly on all sides, until juices run clear - approx. 5-6 minutes.
To prepare the gravy, heat a large skillet to medium and melt the ghee/clarified butter. Sauté the garlic and chopped chilies until fragrant. Sprinkle the ground cumin, paprika powder and a pinch of salt. Sauté for a further minute or two until the mixture turns into a paste-like texture.
Pour in the canned tomatoes, scraping the bottom of the skillet to deglaze it and to release any bits stuck to the pan. Simmer uncovered for approx. 10-15 minutes on low heat until the sauces begins to thicken, then add the grilled chicken pieces and cream. Simmer for a further 10 minutes, thickening the sauce further and to heat the chicken and cream through.
Serve sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and pickles.
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Post by Pillar on May 4, 2009 15:33:58 GMT
that tomato gravy looks awesome... gonna have the woman mix me up a batch.
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Post by tehlung on May 4, 2009 22:29:35 GMT
that tomato gravy looks awesome... gonna have the woman mix me up a batch. I was thinking the same thing. I'm not big on tomato gravies on chicken though How would it do as a spaghetti-type dish with gr beef or meatballs?
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Post by Blackened on May 5, 2009 4:52:31 GMT
Try it with the chicken, specifically legs, bone in. Much better flavour than chicken breast. Make sure it's proper red chilli. I also prefer fresh roti instead of naan.
Works pretty well with meatballs. My flatmate makes a (non-spicy) version with them. The chilli version is much better.
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ExE
Bonebreaker
Posts: 63
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Post by ExE on Dec 29, 2009 10:50:01 GMT
ExE's Venison Jerky
2/3 Cup Soy Sauce (not the lite stuff) 2/3 Cup Worchestshire sauce (lea&perrins) 1 Teaspoon Garlic Powder 1 Teaspoon Onion Powder 2 Teaspoons Lawry's seasoning salt
Mix all that together in a bowl and add your sliced venison. Let that sit overnight in the fridge.
Take the meat out and lay on some paper towels for a couple of minutes to sop up the excess juice.
Put the meat in your handy dandy dehydrator overnight....don't let it get too dry, it won't be as good.
Enjoy!
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Post by CalviN on Dec 30, 2009 18:49:44 GMT
What if ya don't have a handy dandy dehydrator? Will an oven on keep warm for several hours have the same effect? Anyone have a clue?
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ExE
Bonebreaker
Posts: 63
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Post by ExE on Dec 31, 2009 19:30:33 GMT
Yes! An oven will work fine, just put it on it's LOWEST setting and keep the door cracked open, works great. Works even better if you spear the strips of meat with a toothpick and hang them from the rack.
You can also use beef if you don't have venison.
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Post by CalviN on Jan 2, 2010 14:28:19 GMT
Oh, I have venison... and I LOVE venison jerky, and my favorite kinds have been heavy on the soy sauce/worchestershashashire sauce mix... The only thing that scares me is, my RV only has a microwave/convection oven... and it doesn't heat with the door open. I'll have to read the manual and see if there's anything in there about making jerky. Space in a fifth wheel travel trailer is at a premium (even with a 40foot monster like I have), so buying a dehydrator isn't really an option. It'd be nice if I can figure out a way to make it work.
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