Planespotting From United States of America, joined Apr 2004, 3547 posts, RR: 4 Posted (11 years 1 week 1 day 7 hours ago) and read 2395 times:
Well at around 11pm tonite (sunday) i got the cooking bug and went out to my kitchen to see what we had. here is what i found that i used in what i made:
Colby Jack Cheese
When i was a little kid my mom used to make this thing that she called "Ham Macaroni and Peas". so i had the ingredients, but i wanted to spice it up and make it into "cuisine". So i put the linguine in a pot and started boiling it, then started getting the sauce ready. I poured some milk in a saucepan (i never measure unless im making someone elses recipe for the first time), and then threw in some of the margarine, velveeta, and the colby jack. Then i put in some garlic powder, oregano, and a few other things. I stirred it up and let it simmer on 3 (out of like 10). I then cut up the ham after letting the sauce boil down and threw two packages of Oscar Myer deli ham in, and let it all simmer. Then i boiled up the peas and threw them in with the pasta. So finally when it was all ready i had this lovely (albeit thin...heavy cream would have been much better) sauce and linguine pasta with peas. The peas added great color to the dish and the sauce was excellent. by itself it was a bit salty, but thrown on top of the pasta it was a perfect match to the sweet of the peas and the pasta. I must say it was very good, and i had no problem enlisting the roommates to help me clean up the leftovers...but not before setting a little bit aside for myself for tomorrow. I feel pumpt about my mad kitchen skillz, which is the reason for the post. But i've never seen a "cooking" thread here so i thought i'd make one.
Add your own recipes or summarys of awesome culinary achievements and maybe we can make an airliners.net cookbook....haha
ANCFlyer From , joined Dec 1969, posts, RR:
Reply 4, posted (11 years 1 week 1 day 6 hours ago) and read 2381 times:
I LOVE to cook . . . I have a couple hundred recipes. . . I'm trying to get this cookbook published . . . of course, everyone has a cookbook. . . so it's hard.
Name your poison I have recipe for it . . .
As an example . . . tonights dinner at my abode:
Peppercorn Crusted Halibut over Asian Stir Fry Vegatables with Ginger Butter.
Ask me for a main ingredient; I'll give up a recipe . . . easier that way
So, here's one of my very favorite Halibut Recipes:
Prosciutto Halibut with Tomato Caper Butter Sauce
6 Eight Ounce Halibut Filets
Sea Salt and Fresh Ground Black Pepper
2 Tablespoons Prepared Dijon Mustard
18 Thin Slices Prosciutto Ham
2 Large Eggs
1 ½ Tablespoons Chives, Chopped
3/8 Cup Shallots, Minced Fine
1 ½ Cups Dry White Wine
½ Cup Heavy Cream
2 ¼ Sticks Butter, Chilled, Cut into Chunks
¾ Teaspoon Hot Sauce
¾ Teaspoon Worcestershire Sauce
3 Tablespoons Shallots, Chopped Fine
3/8 Cup Capers
2 Cups Tomatoes, Seeded, Diced
Ground Cayenne Pepper
For the Halibut . . .
Preheat the oven to 350 degrees F.
Season the fillets with salt and pepper. Rub 1 teaspoon of the mustard over each fillet, covering completely. Wrap each fillet with 3 pieces of the ham, cover as much of the filet as possible.
In a large bowl, crack the eggs and add two teaspoons of water. Whisk until foaming.
In a large, oven-proof sauté pan, heat the oil. Using the egg wash, coat the filets.
When the oil is hot, carefully lay the fillets in the hot oil. Pan-fry for 2 to 3 minutes on the first side, or until the crust is golden.
Flip the filets over and place the pan in the oven. Cook for 4 to 6 minutes.
Remove from the oven. Sprinkle with Chives.
To serve, spoon the sauce in the center of each plate. Place the crusted fillets in the center of the sauce.
For the Caper and Tomato Butter Sauce
In a saucepan, over medium heat, combine the shallots and wine. Season with salt and cayenne pepper. Bring the mixture to a boil.
Reduce the heat to medium low immediately and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and slowly whisk in the butter, a couple of pieces at a time.
Season with the salt, cayenne, hot sauce and Worcestershire. Add the shallots, capers and tomatoes. Heat through.
Stir well and keep warm until served.
Prep Time: 0:30 min Cooking Time: 0:20 Recipe Serves: 6
Very rich sauce, awesome flavor, must have halibut . . . and don't use that sleezy east coast 1/2inch thick $18US a pound crap . . . get real halibut . . .
Tbar220 From United States of America, joined Feb 2000, 7013 posts, RR: 23
Reply 6, posted (11 years 1 week 1 day 4 hours ago) and read 2365 times:
I had fun for breakfast. Took two pieces of whole wheat bread, cut out holes in the inside, and in a pan cracked eggs in the middle. Flipped over, cook a little longer, and a little salt and pepper and it was delicious. I added a bit of hot sauce, cause I always have some with my eggs.
The curse of my life is that I am a trained chef so my wife never cooks for me as I am so fussy. Such is life. I am not so sure about your velvetine cheese though - then again whatever floats your boat.
ANCFlyer From , joined Dec 1969, posts, RR:
Reply 19, posted (11 years 1 week 21 hours ago) and read 2276 times:
Quoting GlobeTrekker (Reply 8): Well I recently tried a few noodle dishes and they turned out quite well if I do say so myself.
Put a recipe on here - they look great! I'd give them a shot!
Quoting ORFflyer (Reply 12): I'm a meat-n-taters type of guy, and can grill a mouth-watering marinated london broil.
I'm doing a London Broil tonight . . . nothing fancy . . . grilled to medium rare, and topped - when served - with this Bourbon Sauce . . . Jack Daniels Bourbon of course
1 ½ Tablespoons Vegetable Oil
1 ¼ Cup Bourbon Whiskey
½ Cup Chilled, Unsalted Butter, Cut in Pieces
¼ Cup Finely Chopped Shallot
1 Cup Beef Broth
Heat bourbon in a saucepan over medium heat until warm. Remove from heat and carefully ignite the bourbon. Let burn for 30 second and cover to extinguish.
Add 1 piece of butter and the shallots to the drippings in the pan. Sauté 2 minutes. Add beef stock and bourbon and boil until reduced by half. Remove from heat. Add remaining 5 tablespoons of butter one at a time. Whisking slowly until just melted. Spoon over meat when served.
Where did you learn to cook? Man that sounds good!
Just sort of picked it up . . . being single most of the time, that is sans wife not necessarily girlfriend, it became almost necessary if I didn't want to eat food out of a freezer tray or box for the rest of my life.
I will confess to not being able to bake anything resembling a cake however - be it a cake, a biscuit, a roll etc . . . if it goes in the oven and is based on a bread dough, I'll screw it up . . .
Logan22L From , joined Dec 1969, posts, RR:
Reply 22, posted (11 years 1 week 21 hours ago) and read 2263 times:
Quoting ANCFlyer (Reply 21): I will confess to not being able to bake anything resembling a cake however - be it a cake, a biscuit, a roll etc . . . if it goes in the oven and is based on a bread dough, I'll screw it up . . .
I hear, ya, ANC.
I've cooked for years, and I never deal with cakes or that sort of thing. Bread is OK, but I just don't care for baking cakes, pies, etc. I think it stems from the need for precise measurement. As an organic chemist for over 7 years in the 1980s and early 1990s, I had to follow strict "recipies" (let's face it, that's what organic chemistry is), so when cooking dinner I always just used what looked like the right amount. I almost never follow a recipe now, although I'll admit that there are times I look at cook books for ideas. Baking, however, requires fairly strict adherence to a recipe, and that's just not my thing.
ANCFlyer From , joined Dec 1969, posts, RR:
Reply 23, posted (11 years 1 week 21 hours ago) and read 2261 times:
I really like light, fluffy biscuits - would eat them every day if I could . . . a few years ago I got ahold of every kind of biscuit recipe I could . . . and having a Southern Alabama bloodline, I got ahold of aunts and other family. . . trying to bake a biscuit. I spent a weekend working on that, had flour and baking powder and crap all over the kitchen . . . looked like a bad re-run of I Love Lucy or something . . . never did bake a decent biscuit.
I asked one aunt - Dorothy in Tuscaloosa, AL - how she did her biscuits - she laughed and replied with that southern belle voice "Son, I been making biscuits for forty years, I don't know how much of anything I put in them, I just know when the dough looks and feels right". She laughs at me about that today.
Needless to say - I still have not mastered the simple biscuit . . . . dangit.
JGPH1A From , joined Dec 1969, posts, RR:
Reply 24, posted (11 years 1 week 21 hours ago) and read 2261 times:
I am reasonably competent in the kitchen, when feeling inspired. I refuse to surrender to the dreaded microwave meal - I always look at them in the supermarket and think "Well I can make THAT, that's easy !". And I do. Nothing hugely elaborate (I love Asian food, but have yet to progress beyond the humble fling-it-all-in-the-wok style stir-fry). I tend towards pasta dishes, because they are very varied and reasonably foolproof, and I can bake, from scratch. Baking is easy but as Logan says, you HAVE to stick to the recipe - you can't wing it. I've not made bread before though - I'm keen to try, when I get a decent oven.
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: I can cook and do, when I have to. Mainly basic meals as the kids won't eat fancy stuff. But I do like a nice chillie (?) or curry now and then. I als
: Thanks ANC!! I'll try this recipe soon, although I'll use a real Kentucky bourbon - Jim Beam. I don't really like the Tennessee whiskey.... Chip
: Nobody on a fat or sodium restricted diet should come near most of my culinary creations. Fortuantely for my own health they are limited to special oc