• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

NART - (Not Another Recipe Thread) :D

S

Smaulz

Senior member
LOL Sorry, had to do it... Actually, I'm in the middle of my World Famous Pork Green Chili. It's one of those recipes that involves an incredible amount of work and time, (takes three days to cook correctly). I made the mistake of making it for some friends, and now I have to make it about once a month. It's gotten to the point I have to make three 18qt Crock Pots full of the stuff to appease everyone that wants some. The stuff is truly incredible... I'll post the recipe if anyone wants it. 🙂


Anyways, the point of the thread was I was just wondering if anyone had any other incredibly difficult, time consuming recipes for stuff that they won't mind sharing. Anything "traditional", "old family recipes" ... that kind of thing...

 


<< Okay, perhaps it was a mistake to ask computer geeks for recipes... lol 😀 >>


lol.

perhaps. i think the main problem is so many of us, like me-- are just college students. The extent of my cooking goes as far as macaroni and cheese and chef boyardi ravioli. I can really cook those good though.
If they ever did an Iron Chef episode with mac and cheese at the theme ingrediant, i'd win hands down.

my mom is a really cook.. 🙂
 
This is blatantly ripped from the Cook's Illustrated web site, but I've made it a few times and it is amazing. The trick is to find quality Hungarian paprika (the sweet kind, not the hot kind). Cheers!🙂

CHICKEN PAPRIKASH
Serves 4

The stew can be made in advance through step 2. To keep the sour cream from separating from the sauce, it?s best added to the reheated stew just before serving. Rice or mashed potatoes are good accompaniments, but buttered egg noodles were tasters? favorite. If you want to try them, cook 8 ounces of egg noodles, then drain and toss them with 2 tablespoons butter.

8 bone-in chicken thighs (about 3 pounds), trimmed of excess skin and fat
Salt and ground black pepper
1 teaspoon vegetable oil
1 large onion, halved and sliced thin
1 large red bell pepper, stemmed, seeded, halved widthwise, and cut into 1/4-inch strips
1 large green bell pepper, stemmed, seeded, halved widthwise, and cut into 1/4-inch strips
3 1/2 tablespoons sweet paprika
1/4 teaspoon dried marjoram
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes, drained
1/3 cup sour cream
2 tablespoons chopped fresh parsley leaves

1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Season both sides of chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add 4 chicken thighs, skin-side down, and cook without moving them until skin is crisp and well-browned, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate. Repeat with remaining chicken thighs and transfer to plate; set aside. When chicken has cooled, remove and discard skin. Discard all but 1 tablespoon fat from pan.

2. Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until softened, about 5 minutes. Add red and green peppers and cook, stirring occasionally, until onions are browned and peppers are softened, about 3 minutes. Stir in 3 tablespoons paprika, marjoram, and flour; cook, stirring constantly, until fragrant, about 1 minute. Add wine, scraping pot bottom with wooden spoon to loosen browned bits; stir in tomatoes and 1 teaspoon salt. Add chicken pieces and accumulated juices, submerging them in vegetables; bring to a simmer, then cover and place pot in oven. Cook until chicken is no longer pink when cut into with paring knife, about 30 minutes. Remove pot from oven. (At this point, stew can be cooled to room temperature, transferred to an airtight container, and refrigerated for up to 3 days. Bring to simmer over medium-low heat before proceeding.)

3. Combine sour cream and remaining 1/2 tablespoon paprika in small bowl. Place chicken on individual plates. Stir a few tablespoons of hot sauce into sour cream, then stir mixture back into sauce in pot. Spoon enriched sauce and peppers over chicken, sprinkle with parsley, and serve immediately.
 
Fausto, that looks awesome! Thanks for that one... and rallispec, yeah, you're probably right, but I know there's a few old timers on here that maybe have a few minutes a day away from the puter that might be into cooking... lol

Jzero, here ya go... keep in mind that to get the right flavor, you really need to cook this around three days, and the setup is EXTREMELY time consuming. 🙂
I'll try to cut down the proportion, but keep in mind, it's definitely better to make a ton of this stuff and freeze it if you have to. It's best eaten on a warm, homemade
tortilla with a little sour cream and some extremely sharp cheddar. (Cabot's Vermont White is the best in the world!!!)

Panamanian Pork Green Chili (I got it from a lady that had JUST moved here from Panama, so it's definitely traditional... with a few modifications ... 🙂 )

10qt Stock Pot, Crock Pot, or Electric Roasting Pan (It's best to use a crock pot or roasting pan, it just makes it easier on ya.)
8 - 10lbs Pork
(I use trimmed pork tenderloin tips, they're cheaper than the tenderloin, but still an incredible cut of meat.)
6 - 7lbs Chili Peppers
(New Mexico Peppers are the best, but you can also use Jalapenos, Anaheims, or something similar. The Anaheims are a last resort if you can't find anything else)
2 White or Yellow Onions
2 - 3 Med Size Tomatoes
Cilantro (Finely Chopped)
Chicken Stock
(Do NOT use boulion (sp?) or something like that. Try to find Kitchen Basics or Imagine Natural Free Range Chicken Stock. It's got a lower salt content, and a ton of flavor)
1/4 to 1/2 Cup Rendered Bacon Fat
Blender

First thing, trim all the silverskin and fat off the pork, and chop into 1.5" - 2" pieces. Set aside.
Lightly rinse and fire-roast the peppers. (Grill is the best way, but you can also use a butane torch to evenly burn the skin. If you don't have either of those use the broiler in your oven. Just keep an eye on 'em. The idea is to sear and bubble the skin without cooking the peppers too much.)
Immediately place peppers in a large freezer bag. Leave 'em on the counter for 10-15 minutes to sweat the skin off.
Remove from the bag and peel as much of the skin off as you can. Do NOT rinse them again, they'll lose all their flavor!
Follow the same procedure with the tomatoes.
Toss a handful of peppers at a time into a blender or food processor. Do NOT remove the seeds, they add flavor! 🙂 Blend them into a soupy consistency with no discernable chunks left. Add the raw, peeled onions and tomatoes. (The fewer tomatoes the better, they're mostly to calm the heat down a bit)
Set the mixure aside.
Grab a large cast iron skillet and bring to about med to medhigh temp on the stove. Add a Tablespoon of the bacon fat to the skillet. When it's up to temp, start searing the pork. You DON'T want to cook it, just give it some nice color on the outside. You'll have to do multiple batches. Do NOT add too much to the skillet at once or it'll just steam. Add more bacon fat as needed. (Don't worry, it doesn't add much fat to the finished product, just gives it a little flavor)
When that's all finished, remove the last of the pork from the skillet and dump in about 1/4 cup of Chicken Stock while the pan's still hot to deglaze it. You don't want to leave all those bits of pork behind. They're the best part. 🙂 After the stock pulls all the bits off the skillet, dump it all into the crockpot or roasting pan.
Add the pork, the Chili mixture and cilantro. Stir and add just enough stock to make it slightly soupy. Turn the pan on low - medlow and let simmer for around three days. (Yes, you can take it off at night, just start again the next morning) You'll have to keep an eye on it and add chicken stock as it continues to cook down. The idea is to keep cooking it down and concentrating the flavors as it cooks. When it's about ready, don't add more stock, you want it relatively dry and thick. Remove and serve with warm tortillas, homemade pico di gallo, salsa, shredded sharp cheddar, sour cream, homemade guacamole, homemade black beans, etc. etc.


Cooking it so long removes most of the heat but leaves behind an AMAZING taste. Not to mention the pork has pretty much completely shredded itself by that time. It's without a doubt, my most favorite meal in the world. Plus, it's nice having the leftovers so you can throw together a burrito or whatever whenever you want. 🙂 Just don't make the same mistake I did and tell anyone about it... you'll be making this stuff for the rest of your life!

 
I actually cook pretty often. Just the other day i made creme brulee 🙂 When I finish with my BA paper (today) i'll celebrate with puff pastries. Heh, guess I'll share recipes when I'm done.

For the moment, here's a dessert I like.

Panna Cotta: put 4 cups of any combination of heavy cream/buttermilk/half and half (I usually opt for 2 cups heavy cream, 2 cups buttermilk) on stove over water (i.e. put a little pot with cream inside a big pot with water so the cream doesn't burn. make sure there's no water getting into your cream) Add about 1/2 cup sugar. Add about 1 tsp vanilla. Stir whenever you feel like it until the sugar's dissolved.

At the same time, fill a bowl with 3 tbsp cold water. Add 1 package unflavored gelatin to the water. Do not stir. Let it sit for five minutes, until it's good and gelatinized.

When the cream is good and simmering, turn off the heat and add the gelatin/water mixture. Turn the stove back on, and let it get back up to heat; no more than 3 minutes. Stir until the gelatin is dissolved. Pour it into bowls, and chill for a couple hours. Serve with fruit, or chocolate sauce (recipe to follow).

Chocolate: over the same double boiler (i.e. a pot within a pot) heat up about 8 oz semisweet chocolate. Add 1/4 cup corn syrup, and 1/3 cup warm water (don't be a slave to ratios; just add as much as you think you need). Stir until it's smooth and glossy. After the panna cotta is chilled, pour a little chocolate on top and you will have made some friends.

I don't suppose anybody would want a cooking tutorial (simple college stuff) along the lines of photoshop tutorials . . . if you would, either reply or PM me and I'll see what I can do. I don't claim to be an expert, but I always fancied myself pretty good with your basic ingredients, etc.

 
My sister taught me this recipe which worked wonders for my friends and I back in college:

Poor mans Pad Thai:
1 package Ramen noodles per person
1/2 can of SPAM or whatever other meat you want per person
1/2 of a cut up onion
Soy Sauce
Peppers to spice things up

Boil some water
Slice your meat thinly
Put the Ramen noodles in the boiling water, throw away the flavor packet
cook until noodles are to your level of consistancy
While the ramen is boiling, pan fry your SPAM or meat along with the cut up onions
When the Ramen is done, drain the water from it.
Add the noodles to the pan containing your cooked meat and onions.
Turn up the heat on the stove to med-hi or hi
toss the noodles and meat, adding soy sauce to your level of desired saltiness/color
If you make it too salty, I've found that adding sugar tones it down and adds an extra flavor in the mix
Voila! You are done. Enjoy your cheap meal, tastes great with a cheap beer or soda of your choice.

EDIT: you can add the peppers (cayenne or whatever) after you're done. You can also add other vegetables like brocoli or snow peas if you want to get fancy. Also you can use the Szchewan Stir Fry sauce you can find at your local grocery store in place of some of the soy sauce.
 
that chili recipe looks damned good.......i'm gonna have to try it for my x's birthday next week, maybe i can convince her to come back 😀
thanks
jason
 
Novgrod, I LOVE panna cotta!! And creme brulee is one of my favorites! When my wife and i were in Nantucket, we got a batch of cranberries fresh off the bog and made a KILLER cranberry brulee. It was AWESOME!!

Amigaman, anything with ramen noodles is good... 🙂 Those friggin things got me through school!

masterxfob, it'll either bring her back or drive her away for good! lol
 
Yeah panna cotta is downright great 🙂

I've just recently started with desserts. I have real problems with measuring cups, in that I'll eyeball everything after the first or second time I make anything. This helps with your meats and veggies, not so much with your breads and cakes 🙂

 
Hey, quick little tip I forgot in case someone decides to make that chili recipe I posted... when you're peeling and blending the peppers and onions... for heaven's sake... WEAR GOGGLES!!!! Jehosephat... it's like gettin a face full of mace.... it hurts soooo bad.... lol Oh, and don't forget to open a few windows.... you'd think as many times as I've made this I'd remember that.... *sigh*... dumbass....

😀
 


<< I posted my chili recipe once but I can't find the thread and I am too lazy to type it again right now. >>

More than one word reply!? HOLY SHIZNITS BATMAN!

nik (😉)
 
EASIEST APPLE PIE IN THE WORLD:

Danish Apple Pie (no comments from the danes please 😉)

1 1/2 Cup Flour
1 cup sugar
1/2 cup butter
2 eggs
buncha apples (3#'s?)

bread crumbs
1/8 cup lemon juice (est.)
cinnamon
raisins (if desired)

Mix the flour, sugar, butter, and eggs into a dough. Divide dough in 1/2. Roll 1 ball flat and round and then place in pie tin for crust. Peel and cut apples into slices, put into a bowl with lemon juice (to tart-en and to keep apples from browning), mix with some tablespoons of sugar, sprinkle with cinnamon. Add raisins if desired. Heck add carrots if desired its your pie! And don't measure things perfectly, thats for women.

Sprinkle a tablespoon or two of bread crumbs on the bottom of the crust to absord water from apples.

Put apples on crust in pie tin

Roll out second 1/2 of dough, cut into strips to and lay out on top of apples to make it look like a criss-cross pattern - it looks real pro that way. Pinch the edges of the top dough strips with the edge of the pie tin crust to stick it together. Use a fork to put lines in the criss cross dough - it looks good that way.

Put in the oven for about 45 minutes, until golden brown, but watch it and don't trust my timing, I may have forgotten.


Its really awesome, enjoy! 🙂

 
Hey, that apple pie sounds kinda good... 🙂

Well, the chilli is on its second day. I've had two different neighbors stop by wondering what the smell is. 🙂 You can seriously smell this stuff down the street. lol But anyways, I figured I'd post the rest of the meal in case anyone gets a hair up their butt and decides to try this.

Homemade Guacamole (EASY)
5 - 8 Large RIPE Avacados (Stick 'em in a paper bag with an apple for a day or so to ripen 'em up)
1 - 2 Limes
Salt
Couple Handfuls of Pico de Gallo (See Below)

Peel, pit, and scoop the avacados into a mixing bowl. (Chef's Trick = Slice Avacado in half vertically, twist to pull apart, (like an oreo). Holding the side with the pit in one hand and the knife in the other (SHARP KNIFE) "chop" into the pit with a single firm stroke, enough to embed the blade. (CAREFULLY) Twist the knife/pit to loosen it from the avacado and gently pull out. Then just scoop the avacado meat out with a large spoon in a single, large piece)
With a mixer on a med speed, blend avacado to desired consistency. (The smoother the better, but you may prefer a few chunks left over.)
Add the pico and stir gently with a wooden spoon. (You just want to mix it in)
Add salt to taste and then squeeze the juice of one or two limes. (It adds a little flavor, but mostly keeps it from turning brown instantly)


Homemade Pico De Gallo
4 - 5 Ripe Tomatoes (If you can, use Roma/Plum tomatoes and increase to 7 - 8)
1 Red Onion
3 - 4 Ripe Jalepenos
Finely Chopped Cilantro
1 - 2 Limes
Salt

Dice all the tomatoes and onion into 1/4" pieces. (Keep them uniform so it looks nice)
Mince the Jalapeno
Combine all in bowl, (gently, you want to keep the pieces intact)
Add Cilantro, salt to taste, and juice from the limes.

Homemade Refried Black Beans
Bag Black Beans (Dried)
1/4 - 1/2 Cup rendered bacon fat
Minced onion

Soak beans in cold, salted water overnight. (Tblspn salt) Next day, Place the beans in a pan with just enough
cold water to cover them by an inch or so. Boil until tender. Drain liquid into bowl, (you'll use it later). In a cast large cast
iron skillet, place a few tablespoons of the bacon fat and bring to temp. Add a few spoonfulls of beans, mashing them slightly.
(it's okay if you leave some chunks, it adds texture) Keep adding beans and mashing them until they're all done. Add about
1/2 - 3/4 cup minced white onion, and the rest of the bacon fat and simmer for a little while. Use the left over liquid from the beans to add moisture as the
beans dry out while cooking. When they've simmered awhile, and the onions are softened slightly, remove from heat and serve
topped with more onions and shredded white chedder. (Again, Cabot's Vermont White is the best in the world!!!)

That's enough for now. Let me dig up my tortilla recipe and I'll post that later. Enjoy! 🙂
 


<< Did I read correctly? 6-7 POUNDS of peppers? Holy fiery crap Batman! -geoff >>



LOL yeah, the pureed peppers make up the bulk of the dish. However, cooking it so long removes 80 - 90% of the heat, but leaves a KILLER flavor. 🙂 Don't worry, it's not as bad as it sounds. But I WOULD recommend having ice cream for dessert. You're gonna need something to chase it with on the way out. If'n ya know what I mean. lol

😀
 
Here's another good one, lots of chopping and prep but completely worth the trouble. I've gotten nothing but rave reviews from those I've made this for.


FISH SOUP WITH AIOLI CROUTONS

3/4 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
2 garlic cloves, minced
3/4 teaspoon hot pepper sauce
6 tablespoons olive oil

4 leeks (white and pale green parts only), sliced
2 carrots, cut into 1/2-inch pieces
1 fennel bulb, cut into 1/2-inch pieces
2 shallots, chopped
6 large garlic cloves, chopped
2 plum tomatoes, coarsely chopped
2 tablespoons tomato paste
1/2 teaspoon dried thyme
1/4 teaspoon saffron threads
1 1/2 cups dry white wine
5 cups (or more) chicken stock or canned low-salt chicken broth
3 pounds assorted fish fillets (such as sea bass, snapper, and orange roughy), cut into 2-inch pieces

1 French bread baguette, cut into 1/3-inch-thick slices, toasted
Chopped fresh parsley

Whisk first 5 ingredients and 3 tablespoons oil in small bowl to blend. Season to taste with salt and pepper. (Aioli can be made 1 day ahead. Cover and refrigerate.)

Heat remaining 3 tablespoons oil in heavy large pot over medium heat. Add leeks, carrots, fennel, and shallots; saut&eacute; until golden brown, about 15 minutes. Add garlic and saut&eacute; 2 minutes. Mix in tomatoes, tomato paste, thyme, and saffron. Add wine and boil 5 minutes. Add 5 cups stock and bring to boil. Reduce heat and simmer 15 minutes to blend flavors. Add fish and simmer until fish is cooked through, about 5 minutes. Cool slightly.

Working in batches, puree soup in blender. Working in batches, strain soup through coarse sieve set over large bowl, pressing firmly to force as much of solids as possible through sieve. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Spread enough aioli over each toast to cover. Bring soup to simmer, thinning with more stock, if desired. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with parsley and serve.

Makes 6 to 8 servings.

One note: pureeing the fish and then straining it wastes a ton of perfectly good meat. I prefer to carefully debone the fish while it's still raw and then toss it in the soup. Once it's cooked, I just puree it in batches and toss it back in the soup. Doing it this way means 2lbs of fish is plenty (nice since good fish is $10 or more per pound)

You can also use 50/50 dry vermouth and white wine if you want a slightly richer soup.

Fausto
 
Hey guys, good recipes here 🙂

I was messing around with Asian cuisine last week and came up with this (note, you will need a wok for this to taste right, regular pans don't do justice to the flavors)

It's a meaty dish so you vegans can just keep eating those salads. 😉 😀

Marinade:

Soy sauce
Salt
Pickled ginger
Brown sugar
sesame oil
cilantro

umm, I don't really have measurements, it just has to "taste right" and it depends on the meat and the amount.

as a rough guide,

3/4 cup liquid for every pound meat. (so add soy accordingly)
about 1 tablespoon suger per pound
and just about 1/2 tablespoon salt (varies with taste)
ginger to taste
1.5 tablespoons oil
if cilantro is fresh, use about 1/4 cup

now for the meat, I used regular sholder cut pork, and I used 2 pounds. It was fairly lean.

Marinade for 12 hours (overnight)

then cook the meat in sesame oil, clove garlic, and some ginger for flavor.

I also made some long grain rice to go along with it and after the meat was done, used that stock along with some chile sauce (or tomato paste with desired spices) to fry up veggies. My veggie list had:

1 celery stalk
remaining cilantro
cup of mushrooms
bit of wasabi
those little corn dealies
baby string beans
a few baby carrots for color


Serve with rice as base, add some pieces of meat, and top off with sauce and vegetables. After the veggies are stir-fried, the sauce can be reduced if you want it thicker.

Oh and one last note, I did use dark soy sauce, it's thicker so it works better.

It tastes really really good. 🙂

Cheers ! 🙂
 
I love oriental cooking! Gonna have to try that one. Sounds like something the wife would flip over. 🙂
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top