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Recipes and anything food related-post your favorites here

Discussion in 'Off-topic Zone' started by jobberone, Jan 22, 2014.

  1. jobberone

    jobberone Right turn Clyde Staff Member

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    Put your favorite recipes here, ask for recipes, or get help with improving one or anything cooking related like grills, knives that are just kitchen related, ect.

    Feel free to bump this thread at any time just like the movie and book thread.

    If you wish you can put the type of cuisine or equipment it is in the title.

    I think there have been some great threads and posts and I know I'd like to be able to see them in one place for easy access.
  2. jobberone

    jobberone Right turn Clyde Staff Member

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    Chinese-

    Xiang Gu Gi


    My wife is Chinese so we eat a lot of authentic Chinese cuisine. Most of it is Shandong province although we like Hunan, Sichuan, and Shanghai/Southern China dishes, too.

    Xiang Gu Gi: Gu is mushroom and Xiang Gu is a fragrant and good tasting mushroom. It is commonly called ****ake in Japan and in America is known by several names such as sawtooth mushroom, black forest or black mushroom, golden or golden oak mushroom. It commonly grows on logs and trees. There are actually many types and ****ake mushrooms aren't normally what a Chinese person would call Xiang Gu. You can buy this fresh from an Asian store or in dried form. The dry mushrooms are often the better mushrooms and generally are a little more expensive. The dried mushrooms keep for a long time. They can be prepared by soaking in water and then draining the water (squeeze them some) and air drying some although you can use them straight from the water by squeezing the water out and cutting.

    Enough about mushrooms. This is an easy recipe and you need Xiang Gu, Gi (chicken), sweet soy sauce, starch and yuan cong (white onion) with la jiao (hot pepper), salt, ginger, garlic and spring onions. I use thighs as the dark meat goes better with the soy sauce and mushrooms IMO. This feeds two easily.

    1-2 chicken thighs
    sweet soy sauce
    Ginger
    red pepper
    salt
    spring onion
    1-2 cloves garlic
    1 medium to large white onion
    starch-I use tapioca
    6-10 xiang gu mushrooms


    Cut two or three thin slices of ginger, mince one or two medium garlic cloves, mince 1/2 to 1 dry red asian pepper, and mince one green or spring onion without leaf for your spices. Cut chicken in finger thick inch long pieces to allow fast cooking and still be tender inside. One or two thighs is enough for two hearty appetites. The Chinese cut their meat smaller but this toughens it IMO. I actually cut mine a little larger than I said as I don't like meat cooked too much. Cut one medium to large white American onion in half then cut them in pole to pole pieces about an inch or so wide so not too thin and fairly large. The pieces need not be separated as they will come apart in the pan. I use Sweet Soy Sauce as it is already sweet but also is not as salty as most soy sauces particularly Asian ones. You can add sugar or Splenda to any soy sauce but avoid the more salty and pungent ones.

    I use a cheap wok for this as it is thin and heats quickly. I used to get them for less than $6 at Walmart but now I'm seeing thin steel woks aluminized for about $19 and they work about the same.

    Heat the wok on high and add a small amount of canola when hot. Don't know why you must do it this way but my brother in law says the sudden heat changes the oil properly once the pan is hot. Add in ginger and other spices. Once you get the smell strong then add in onions and add salt not too much. When translucent add in the mushrooms and quickly add in the soy sauce liberally then your meat. Once the meat is done as you like then add in the starch water to get your gravy. I do all this on high and it goes quickly but you have to be careful not to burn the soy sauce. If you get behind and the food gets too hot simply add a touch of water to cool it some. Try not to add too much water until your mushrooms absorb the taste of your herbs and spices and the soy sauce if you can. Once the mushrooms are flavored then you can add water and starch since they are already saturated with water.

    I serve this on one platter and give her a rice bowl of sticky rice. We generally eat this with Tang Cu Bei Cai which is sweet and sour
    Chinese or NAPA cabbage which I'll throw up later. If you are more traditional then you'll need one or two more dishes to serve but this works well for us.
    ologan likes this.
  3. Phoenix

    Phoenix Well-Known Member

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    I'd love to chime in for the "ask for" part...

    I have a medium-sized crock pot. Never used. (About a year old)

    Simple, delicious crock pot recipe for a single guy who is proud of himself for occasionally just accidentally cooking an egg right...? :)
    jobberone likes this.
  4. jobberone

    jobberone Right turn Clyde Staff Member

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    As I'm sure you know and are making fun of its not a place to advertise just to make sure everyone knows that. But you can put your crock post recipe under Crock Pot or Easy Recipes of whatever and give it to us. I'd like to see a chili one and some grill stuff. Someone put their Green egg thread up awhile back and a shorty needs to go here.
  5. speedkilz88

    speedkilz88 Well-Known Member

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    I believe he's asking you if you have a simple/easy crock pot recipe. Doesn't sound like he's much of a cook. (I would add that I've seen advertisements of little crock pot pouches that you add to meat - My mom tried one and liked it)

    I also make a similar type recipe that you showed, just no mushrooms or red peppers. It's a spicy/ginger chicken recipe (chicken cut up). I just don't use a wok. Simmer a sauce (glaze) and make it thick and poor over the cooked chicken pieces and put on rice. I was trying to copy a chinese buffet.
    jobberone likes this.
  6. MichaelWinicki

    MichaelWinicki "You want some?" Staff Member

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    Here's a great crock-pot recipe... That we've been enjoying for a couple decades.

    The best part is that it tastes great! The second best part is that you can get around with using a less-expensive cut of meat (because cooking it so long in the crockpot will just about fall-apart...

    1 to 1 1/2lb round steak -- Thin.
    1 can cream of mushroom soup (don't get the low salt stuff).
    1 package French-onion soup mix (these come in a box... usually 2 or 3 packets per box).

    Cut the meat into 4oz chunks. Lay in the bottom of the crock pot.

    Pour on the package of French-onion soup mix.

    Pour on the can of cream of mushroom soup (more like scoop out and dollop on!).

    Cook on low about 8 hours.

    It's that simple.

    The meat has a terrific flavor and will fall apart. The gravy mixture is wonderful.
    jobberone likes this.
  7. jobberone

    jobberone Right turn Clyde Staff Member

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    I couldn't tell if he needed a recipe or was selling the pot so my bad.

    Your recipe sounds good. The red pepper should be cut into very small pieces in this recipe to just get the hot out of it. You probably wouldn't notice them by sight only taste.
    This sounds great and no trouble. My crock pot is in moth balls but I'll drag it out.
    theSHOW likes this.
  8. 5Stars

    5Stars Here comes the Sun...

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    I would like to find a great recipe, or a different recipe, for a good crock pot of pinto beans.
  9. Phoenix

    Phoenix Well-Known Member

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    Thanks! Yep, I'm just a really bad cook, and just looking at that crock pot intimidates me. It mocks me. It yells at me USE ME! USE ME! I DARE YA! BWAAAAA HA HA HA!

    And all can do is sit and heave sighs, yes, the crock pot has won. I can't even do a simple cooking right in a freaking crock pot.

    But maybe now, I can. Finally.

    Thanks.
  10. DallasCowpoke

    DallasCowpoke Fierce Allegiance

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    Really simple and foolproof baked brown rice.
    This is a really easy, no-fuss side-dish, that I use quite often. It goes well with just about anything, grilled, smoked or whatnot and is actually pretty good for ya.

    Hope y'all enjoy.
    ========================

    1 1/2 cups brown rice, medium or short grain
    1 cup water
    1 1/2 cups chicken broth or stock (use the boxed or canned stuff, not the salt-laden cubes)
    1 pkg Lipton Onion Soup Mix (or generic equivalent)
    1 tablespoon unsalted butter
    1 teaspoon ground pepper

    Preheat the oven to 375 degrees F.
    Place the rice into an 8-inch square glass baking dish.
    Bring the water/stock, butter and soup mix, just to a boil in a microwave or covered saucepan.
    Once the water boils, pour it over the rice, add pepper and stir to combine.
    Cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
    After 1 hour, remove and let sit for 15-20 minutes. DO NOT REMOVE THE COVER! I promise, it's still in there.
    At serving, fluff the rice with a fork.

    This dish will stay warm for 1-2 hours, especially if you leave it covered after taking it out of the oven.
    jobberone likes this.
  11. DallasCowpoke

    DallasCowpoke Fierce Allegiance

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    STUFFED CORNBREAD

    Ingredients
    1/2 pound bacon, chopped
    1 1/2 cups fresh corn kernels
    1 cup heavy cream
    1/4 teaspoon salt, plus 1/2 teaspoon
    2 teaspoons unsalted butter
    3 tablespoons water
    1 1/2 cups yellow cornmeal
    1/2 cup all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon cayenne
    2 eggs, lightly beaten
    1 1/2 cups buttermilk
    3 tablespoons melted unsalted butter
    2 jalapeno peppers, seeded and finely chopped
    1 3/4 cups grated sharp cheddar cheese

    Directions
    Preheat the oven to 375 degrees F.
    Place a 10-inch cast iron skillet in the oven to get hot.
    In a large skillet, fry the bacon over medium-high heat until brown, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Drain all the fat but 2 teaspoons. Return to medium-high heat and add the corn. Cook, stirring, until golden and tender, about 5 minutes. Add the cream, butter, 1/4 teaspoon salt, and water, and cook until thick and creamy, about 10 minutes. Remove from the heat and mash with a potato masher to crush some of the corn. Let cool.
    In a large bowl, combine the cornmeal, flour, baking powder, baking soda, remaining salt, and cayenne. Stir to combine.
    In a separate bowl, combine the eggs, buttermilk, and 2 tablespoons of the melted butter. Add the buttermilk mixture to the dry ingredients and mix well. In a separate bowl, combine the cooled cream corn, bacon, jalapenos, and 1 1/2 cups of the cheese, and mix well.
    Remove the skillet from the oven and add the remaining tablespoon of melted butter, tilting the skillet to coat the bottom and sides. Pour half of the batter into the bottom of the skillet. Top with the corn-cheese mixture, then top with the remaining half of the batter. Bake until golden brown and set, about 30 minutes.
    Remove from the oven and sprinkle with the remaining 1/4 cup of cheese. Serve hot.
    jobberone likes this.
  12. DallasCowpoke

    DallasCowpoke Fierce Allegiance

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    These are GREAT with a cold one.
    --------------------------------------------------------
    The Union Square Cafe's Bar Nuts

    Ingredients
    2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
    2 tablespoons coarsely chopped fresh rosemary leaves
    1/2 teaspoon cayenne pepper
    2 teaspoons dark brown sugar
    2 teaspoons Maldon or other sea salt
    1 tablespoon unsalted butter, melted

    Directions
    Preheat the oven to 350 degrees F.
    Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes. Watch carefully and toss a couple of times so they don't burn.
    In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
    Thoroughly toss the toasted nuts in the spiced butter and serve warm.
    jobberone likes this.
  13. Kristen82

    Kristen82 Benched

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    What if you're trying to, you know, avoid a heart attack? And a few bachelors in here I see :p...
  14. diehard2294

    diehard2294 America's Team

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    My wife does something similar with pot roast and ads carrots ...very yummy
  15. DallasCowpoke

    DallasCowpoke Fierce Allegiance

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    I am, you lookin'? ;)
  16. jobberone

    jobberone Right turn Clyde Staff Member

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    Google is your friend! :)
  17. jobberone

    jobberone Right turn Clyde Staff Member

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    All that fat. Gotta taste good!
  18. DallasCowpoke

    DallasCowpoke Fierce Allegiance

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    ONE POT WONDER TOMATO BASIL PASTA

    Serves 4 to 6 as an entree

    12 ounces linguine pasta
    1 can (15 ounces) diced tomatoes with liquid
    1 medium sweet onion, cut in 1/4 inch julienne strips
    4 cloves garlic, very thinly sliced
    1/4 teaspoon red pepper flakes
    2 teaspoons dried oregano leaves
    4 1/2 cups vegetable broth (use boxed broth, not the sodium packed cubes)
    2 tablespoons extra virgin olive oil
    1 bunch (about 10 to 12 leaves) basil, diced
    Parmesan cheese for garnish

    Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
    Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
    Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.
    jobberone likes this.
  19. DallasCowpoke

    DallasCowpoke Fierce Allegiance

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    Yea, but nuts are good fat and occasionally I sub half the butter for 1 T Worcestershire sauce.
  20. MichaelWinicki

    MichaelWinicki "You want some?" Staff Member

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    [IMG]

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