The Hungry Maggot Thread

I remember some recipes getting thrown up months back and I got some great ideas (rideit's siveche for example) so let's fire it up again.

What's your signature dish?

What I'm making right now:

Veal Osso Buco:

Gear needed: Frying pan, large french oven (you can use a roasting pan for chickens/turkeys also), tongs, knife & other standard kitchen items.

6 Carrots, chopped
4 Stalks Celery, chopped
1 small package Baby Bella mushrooms, chopped into quarters
1 Vidalia Onion, diced finely
8 Cloves Garlic, chopped roughly
1 16 oz. can chopped tomatos
1 Tablespoon tomato paste
1.5 Cups decent red wine (cabernet/bordeaux/malbec works great)
1 Cup beef stock (you can buy this in most stores now)
1.5 Cups Demi Glaze (available either frozen or in small little cups in a gelatenous form that you have to mix with hot water)
1/2 Cup Brandy
Chopped Rosemary, Sage, Thyme
2 Bay leaves, whole
Ground Peppar
Salt
Olive Oil
2 medium/large veal shanks

1) Saute carrots, celery, onions, garlic with olive oil in french oven/roasting pan for 5 mintues.
2) Add wine, beef stock, demi glaze, brandy, herbs, salt, peppar, mushrooms, tomatos & paste and simmer on medium heat for 10 minutes
3) Meanwhile brown veal shanks in seperate pan in olive oil over medium/high heat. Make sure you heat the pan till the oil starts to bubble before adding the meat. Turn so all sides are browned with tongs. This should only take about 4-5 minutes.
4) Add shanks to french oven/roasting pan. Only an inch or so of the meat should stick above teh liquid. If there is more, you just have to turn the meat more often.
5) Cook covered in oven at 350 for 2.5-3 hours, turning meat every 30-45 minutes depending on submersion level.
6) Remove veal shanks and veggies, reduce remaining liquid for 10 minutes in pan on stove-toop till liquid is thicker like gravy and add back veggies.
7) Serve veal shanks with mash potatos/polenta/pasta and cover with veggies & sauce mixture and have a lot of red wine on hand.

Last night I made a signature sauce for pork ribs, I am calling it "young Thai hottie takes a lil' trip to Texas, via Japan and St. Louis, with a stopover in Syracuse."
Recipe:

season three-four full racks of baby back ribs (or whatever)with:
Tony's Creole seasoning
salt
pepper
garlic powder
onion powder

Bake off for a few hours until 80% done (120 degrees interior or so)
Let cool for a day or howver long you need.

Put back in oven at 325 for 20-30 minutes or until thouroughly warmed through.
slather with this marinade: (blend to suit)
Thai sweet chili garlic dipping sauce
http://ec1.images-amazon.com/images/...092414810_.jpg
Terriyaki sauce
soy sauce
Dinosaur BBQ Honey-garlic BBQ sauce (or your favorite)
powdered ginger
crushed garlic
honey
vinegar

take well slathered ribs and put on med-hot grill.
Grill until the sugars start to caramelize, and the glaze just begins to char.
Let sit for a few minutes.
cut into two-three rib portions, and slather the exposed portions with more BBQ juice.
SERVE!

Kraft Macaroni and Cheese:

Gear needed: medium sauce pan, strainer, spoon, butter, milk, box of Kraft Macaroni and Cheese, stove

1. fill saucepan about 2/3 with water and bring to a boil
2. add mac 'n' cheese and set timer for 7 minutes (unless you have Flinstones, Rugrats, Scooby Doo or Spongebob mac 'n' cheese in which case its 12 minutes)
3. stir occasionally and test near the end to make sure its just right (you may take it off early if you prefer it al dente or leave it on longer if you like it softer)
4. strain and put back in sauce pan
5. add a bit of butter and milk (the directions say 2 tbsp of butter but i probably only use 1/2 tbsp), and add cheese sauce powder
6. mix and serve
7. ENJOY MOTHERFUCKER!

Quote:

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Originally Posted by birdman829

Kraft Macaroni and Cheese:


7. ENJOY MOTHERFUCKER!

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I am guessing you don't have much game with the ladies...don't worry, your dick will eventually teach you how to cook. Listen to your dick!

i just bought a pressure cooker after attempting a bean salad at 7200ft above sea level: took 6 hours and the beans were still uncooked. best thing is that farts disperse much quicker at dry/high altitude climates.

my favourite recipe is the undergrad chili we used to make: brown some onions and beef, then throw with kidney beans, tomatoes (diced is fine), corn and whatever vegetables you may like: celery, sauerkraut, whatever you want in a big pot. as much chili powder as you can stand. cook for 4 hours (more if you're higher above sea level) until it gets thick enough that it starts making a mess around the pot.

the secret ingredient is the beer consumed while waiting for it to cook.

Camping Steak

Thin sliced Brekfast steaks
brekfast sausage
green onions
jalepenos
garlic
salt
pepper
.25 shot whiskey

mix sausage with garlic, jalipenoes green onions, and half the whiskey
wrap the sausage with the steak toothpick together glaze with the rest of the whisky season with salt and pepper. Grill over fire or wrap in tinfoil and place in coals

you have to make up your mind AKPM, is it "jalepenos" or "jalipenoes"?

there's 300000 Scoville units in between, you know.

What is a 'breakfast steak'?


and hey, what is a few scoville's among friends, anyhoo. I have a bee in my scotch bonnet.

i licked the cut of a scotch bonnet once. on a dare.

no amount of "jalipenoes" can match the heat!

Huli Huli Chicken (or sweet shoyu chicken)

I emulated this recipe from my favorite Corvallis restaurant, Local Boyz Hawaiian. Go Beavs:

- Some chicken breasts, maybe thighs too since they have better fattier meat
- Some broth
- a shitload of soy sauce
- grated ginger root
- black pepper
- Lea & Perrins
- some garlic
- shitload of white and brown sugar
- maybe a shot of teriyaki

I'm too lazy to list exact quantities, but PM me if you want the recipe. You combine all this shit into a crockpot and let it go for 2-3 hrs, pull the chicken and shred it, reintroduce it to the reactor core and let it simmer for 3 more hours. Add some more ginger about an hour before eating it, since the super gingery flavor kinda wanes after it's been cooked for a while.

Serve on white rice and macaroni salad, just like the Hawaiians. Add some sriracha and douse it with the juice from the pot.

Since Dantheman does almost all the cooking in the house, here are two that I LOVE and you must try.

Chicken in Vinegar

Chicken:
2 chicken breasts
S & P
Canola oil
1/6 cup water
1/6 cup red wine vinegar

Sauce:
3 garlic cloves, minced
1/3 cup good red wine vinegar
1 tbs tomato paste
2-3 tbs butter

Salt and pepper the chicken. Brown the breasts in the oil over med-high heat. Add the 1/6 cup water and 1/6 cup vinegar. Reduce heat to med-low, cover and cook 8-10 minutes depending on the size of the breasts.

When chicken is cooked, remove from the pan and set aside. Increase heat to med-high. Add the garlic and cook in the remaining cooking liquid until it has reduced au sec. Add the tomato paste and cook 30 seconds. Add the vinegar, bring to a simmer and cook about a minute to get some of the acidity and rawness out of the vinegar. Remove from the heat and wisk in the butter. Salt and pepper to taste, the sauce can be thinned with a little water or chicken broth if needed.

Slice the breasts about 1/2 an inch thick on the bias. Plate the sliced chicken and spoon on the sauce. Finish with chopped fresh basil or parsely.

Caramelized pears with Blue Cheese and Black Pepper Caramel Sauce

Any type of pear can be used, as long as it's firm

1/3 c. water
2/3 c sugar
3 ripe, but firm pears. Halved and cored
2/3 c heavy cream
salt
1/4 t course black pepper
3 ounces blue cheese (Stilton is good)

Place water and sugar in nonstick skillet, making sure the crystals do not adhere to the sides of the pan. Bring to a boil over high heat-covered, stirring occasionally until sugar is fully disolved and the mixture is bubbling wildly. Add the pears to the skillet, cut side down, cover, reduce the heat to med-high, cook until the pears are nearly tender.

Uncover, reduce the heat to medium and cook until the sauce is golden brown and the cut sides of the pears are partly caramalized, 3-5 minutes. Pour the cream around the pears and cook, shaking the pan back and forth till the sauce is smooth, deep caramel color and the cut sides of the pears are golden, about 3-5 minutes.

Remove pan from heat. Carefully remove pears and place cut side up on wire rack. Season the sauce left in the pan with salt to taste and black pepper.

Put pears on plates and drizzle the caramel sauce over them. Serve with some yummy blue cheese!

I'm sorry Altachic, +1 for the Chicken in Vinegar, but -1 for the Pears with Blue Cheese. :rolleyes2

Pears are for Bath and Bodyworks scents.

Quote:

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Originally Posted by rideit

Last night I made a signature sauce for pork ribs, I am calling it "young Thai hottie takes a lil' trip to Texas, via Japan and St. Louis, with a stopover in Syracuse."

Dinosaur BBQ Honey-garlic BBQ sauce (or your favorite)

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...


MMMM Dinosaur BBQ..

We'd go at least once a month to eat there when I was in school. I used to love that place.

Quote:

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Originally Posted by bio-smear

I'm sorry Altachic, +1 for the Chicken in Vinegar, but -1 for the Pears with Blue Cheese. :rolleyes2

Pears are for Bath and Bodyworks scents.

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Ohhhh, you are SO wrong my friend.

Good Sandwhich

What you'll need:
Every cheese you have
Every meat you have
Tomatoes
Jalapenos
Lettuce
Mustard
Wheat Bread

Really good!

Quote:

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Originally Posted by rideit

I am guessing you don't have much game with the ladies...don't worry, your dick will eventually teach you how to cook. Listen to your dick!

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Pfffffffff! I just have the ladies cook for me :rolleyes2. Seriously though, I'm not much of a cook. I'm in college what can I say? I'll learn to cook someday.

Quote:

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Originally Posted by rideit

What is a 'breakfast steak'?


and hey, what is a few scoville's among friends, anyhoo. I have a bee in my scotch bonnet.

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the uber thin sliced ones that are cheap and get chicken fried for brekfast

Aunt Jemima Waffle Mix

Waffle Maker

Fresh Fruit + whipped cream or alternatively fresh fruit + vanilla ice cream or butter + maple syrup

Quote:

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Originally Posted by birdman829

Pfffffffff! I just have the ladies cook for me :rolleyes2. Seriously though, I'm not much of a cook. I'm in college what can I say? I'll learn to cook someday.

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Two observations...
1. you GET the ladies by cooking for them.

(Great meal and a properly done backrub, you get morning service)

2. Only VERY special ladies have the cooking steeze. I don't know why, but I have found it to be true. The ones who do are extra-awesome. You will see.

Indeed. I'M in college, and I can cook. Cop out. My ex girlfriend loved when I cooked her breakfast.

Use pepperidge farm "hot and crispy" twin french bread for french toast. Shit is $$$$. Make sure to apply powdered sugar to the top portion about 45 seconds before it's done so as to melt the sugar.


Tonight's experiment (and success): Tony's red beans and rice, a cajun classic.

This is easily enough food for 4.

INGREDIENTS
0. Tony Chachere's red beans and rice mix. 2 packets.
1. Hot italian sausage (uncooked) from costco. I used ~ 1 lb, but I love sausage. The recipe calls for a half pound. This is a judgment call.
2. Sliced pork loin from costco. Or smoked ham. Or some other type of pork. Go wild. I used just a couple slices, heavily favoring sausage for the meat.
3. Minced garlic
4. Olive oil
5. Salt and Pepper
6. Tony Chachere's SPICY VERSION (extra cayenne, I think)
7. Butter
8. A shot of some milk product, depending on your desired thickness. I love my red beans thick and hearty, so my preference is whole milk.
9. Chopped onions if you like. We didn't use them, but we didn't have them. I would have liked to.

PROCEDURE
1. Coat your favorite pan in enough olive oil. Add some salt and pepper and a fair amount of spicy Tony's. Let sit and heat on medium for a few seconds.
2. Add sausage links and sear the outside until they are firm enough to slice.
2b. During this time, you can be adding your red bean mix and water to a fairly large pot. 3 1/2 cups water for each packet of red beans (the packet says 3 3/4, but that's too much, IMO).
3. Slice sausage into portions about 1 cm wide, and toss into the pan, flipping and irritating almost constantly. Add some chopped onion and minced garlic (quantity is a judgment call) to the same pan. Sautee and irritate.
4. When the sausage is done, dump it and the onions in the pot, and bring it to a boil. This is a lot of food, so high heat works best. After the pot reaches a rolling boil, cover it and let it simmer and "burble".
5. Add a little sprinkle of spicy tony's and a squirt of tobasco if you like. The mix itself isn't very spicy, but the sausage we used was $$$ for spice.
6. Stir up every 5 minutes or so. Not sure how long this took, but my estimate was an hour. Paying attention is recommended.
7. At about the halfway thickness point, add a "shot" of milk, little squares of the pork loin (as much as you want) and about 1/2 inch of butter (not sure how much this is in cups).
8. Allow to simmer until it thickens up.
9. Turn off the heat and leave covered for 10-15 minutes for more thickening.
10. FEAST.
11. Extol your new cajun cooking wisdom to all your friends.

any recipe posted here longer than 5 lines on a 1600x1200 monitor is automatically null and void.

all you swedish chefs should go to emeril's show to show off.

Emeril is a two bit HACK.

Kaiserschmarrn

Ingredients:
5 eggs
1/2 cup milk
4 tbsp white sugar
1 1/2 cups plain flour
Raisins/sultanas/currants/etc soaked overnight in dark rum
Butter
Salt
Icing sugar

Procedure:
Separate egg whites and beat until stiff (I use a Magimix - easy). Mix flour, yolks, sugar, pinch of salt in another bowl. Fold in the egg whites. Melt some butter in a cast iron pan. Cook like an omelette. Flip if you can (I can't and I put it under a grill for a minute or so to do the top). Once it's hard enough, break it up with a spatula into bite sized pieces and sprinkle with icing sugar. Good for breakfast or dessert.

Addict's famous lamb roast.
-Get 1 deboned lamb loin (or other suitable cut) to roast. Nice and flat.
-mix worchester sauce, olive oil, chopped fresh chilli, chopped bacon, rosemary, feta, spring onions in a bowl. You work out the amounts, it's easy
-fill lamb with mixture and roll, drizzle excess mixture on top.
-roast for appropriate amount of time.

Too easy and amazingly good, accompany with some roasted potato and sweet potato (boil for 10 mins before roasting for max crispiness) and your choice of greens. Maybe stack it all on top of each other so it looks all fancy for the ladies.

Quote:

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Originally Posted by Deep Days

Indeed. I'M in college, and I can cook. Cop out. My ex girlfriend loved when I cooked her breakfast.

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Oh, I CAN cook. I'm not bad on the grill, and can do breakfast. I just don't have any special recipes to offer. Besides, macaroni and cheese is delicious and nutri...oh wait its not so nutritious :(