8thcivic Cooking Thread

[J-Ro]

^^ That sounds sexy...
I have a similar recipe that uses chicken, and also spicy tomato soup (the concentrate, not the prepared soup :)) but yours sounds like a good twist... I'll definitely have to try that.

[marc-o-lishuz]

Marc's Garlic Pork Chops

Ingredients:
Fast-fry pork chops (about 1cm thin max)
Garlic
100% pure virgin olive oil
Kikkoman Soy Sauce
Rock salt
Fresh-ground peppers (not the powdered pepper)
2 whole limes

Marinade:
Dice up the garlic (1 per pork chop is a good rule of thumb).
Coat each pork chop with olive oil and soy sauce (make sure they’re thoroughly coated so the garlic, salt, and peppers stick on the surface)
Sprinkle rock salt and peppers (around 1 tablespoon or each for 5 chops)
Mix in the garlic and the lime juice
Wrap with saran-wrap overnight in the fridge.

Cooking:
After about 8 hours in the marinade, you’re ready to cook the chops.
Use a non-stick Teflon pan with very little olive oil. Cook the chops two at a time, browning one side before flipping them over.
Each side should take around 3 minutes to brown on medium-high heat (8/10).
Don’t flip the chop back and forth; just lift up a corner to see if it’s cooked. Flip it over only once.
Once all the chops are cooked, pour the remaining marinade sauce into the pan, add 25% water, and bring to a simmer for 3 minutes.
You can use this sauce to add flavor to your pork chops.
Little tip: If you’re feeling adventurous, add 1 tablespoon of balsamic vinegar to your sauce before boiling it. This adds a bit of tanginess.

Let the chops sit for about 5 minutes in a plate before serving them.

[dentrecords]

BBQ Bonanza

Top Sirloin Steak (1 per person)
Baking Potato (1 per person)

(the following assumes you're cooking for 2-3 people)
1 Red Pepper
1 Green Pepper
1-2 Carrots
Head of Broccoli
3-4 Cloves of Fresh Garlic
1/2 Large Red Onion
Bok Choy
Grill Basket




First things first, a day before you're going to eat, get your steak and marinade it. I personally really like PC Memories of Kobe sauce or Club House Mesquite Marinade or Teriyaki Grilling Sauce, with fresh diced garlic. I like to tenderize the steak a little, with a fork on both sides. I rub the marinade in by hand working it into the holes you just poked in the steak. Let it sit for a day in the fridge and the flavour goes through the whole piece of meat. Insert your own sauce here. For the non red meat eaters, you can substitute chicken. Don't buy frozen stuff, get it fresh from the butcher.


Let's begin with the garlic. Remove the skin from the garlic and chop the bottom portion off. Dice your garlic into small cubes about 1/3 the size of a pencil eraser. Clean your baking potato and cut it in half. Insert dollop of margarine, teaspoon of diced garlic. Spread it out over the length of the potato. The majority of your garlic should still remain after loading the potatos. If necessary, dice some more (I use lots). Wrap in foil and place it directly on the BBQ grill over low/medium heat. Flip the potatos every 5-10 minutes. At this point, you can begin your prep work for the veggies. Wash all your veggies. I start by peeling the carrots and chopping them up into thin slices. Place these in your grilling basket. I like to cut them on an angle for presentation. Next, dice the onions into pieces a bit bigger than the size of a quarter. If you prefer, cut even larger pieces. Layer this on top of the carrots. Cut your peppers up into triangles, again just a bit larger than quarters. Place in grilling basket. Cut your bok choy up. Place in basket. Cut the stem of the broccoli off and pull the head apart by hand, into small bite sized pieces. Place on top. Place dollops of margarine on top of the whole basket, and sprinkle the garlic over top.

After this point, your potatoes should be well on their way to being fully cooked, so check them out for softness. I use a fork to probe them. Once they are pretty much done, add your veggie basket to the grill and your steaks off to the side. Stir the veggies after about 5 minutes, and flip your steaks. Cook to your preferred doneness, and enjoy.

[MBK]

i can cook a good chicken masala... but the recipie changes everytime... i also came up with my own peanut butter, its basically fresh ground peanuts, cocoa and honey; its good. i have a fairly organic approach to cooking...

[dentrecords]

bump for more recipes :)

[psyshack]

Wife has a degree in Home Ec. Im not kidding. She use to be a teacher. I haven't cooked a thing in years. Loaded a washer or dryer. Please! I might put a plate or glass in the dish washer. She's very old school. She believes there is mens work and womens work in the home.

Aint my life great.... :)

[Dessa_8837]

Bump for food, i'm hungry.

ShayneD.

[truflip]

3 Minute noodle

Serves 1
1 pack of noodles
2-3 cups of water

boil water
add noodles
add seasoning
stir for 3 minutes
serve in bowl

[Dessa_8837]

I swear to God, that is the greatest idea... I forgot I had noodles, i'll be back, thanks for the reminder!!!!!

ShayneD.

[Yodums]

Originally Posted by truflip

3 Minute noodle

Serves 1
1 pack of noodles
2-3 cups of water

boil water
add noodles
add seasoning
stir for 3 minutes
serve in bowl

LOL, best recipe for those late midnight runs I have. :) Korean ramen FTMFW!!!

[gadalla]

Popcorn

Ingredients:
Bag
Microwave
"Popcorn Button"

Procedure:
V-tec down to Vons
buy popcorn
unwrap
place in microwave
press "popcorn"
wait
wait
wait
eat

seriously...the only things i can cook are soup and chili

[ethlar]

heres a simple favorite of mine

Sausages and Peppers
2 12oz packages of Italian sausages, one hot and one sweet
1/2 a cup of beer, give or take Bud Light works well for this
2 Bell peppers, any combination of Green, Yellow and Red works fine
1 large Vidalia or other sweet onion
1 TBS fresh Oregano or 1 TSP dried
1 pound of pasta, usually pene

Fry the sausages in the pan until browned on all sides
while the sausages are cooking slice the onion in half and then into thin slices and cut the peppers into long slices.
Once the sausages have cooked remove them from the pan and deglaze the pan with the beer, using your spatula to get any burnt on pieces of sausage off the bottom.
Add the peppers and onions and sprinkle with oregano.
Cook for about 20-25 minutes until the onions and peppers are soft, stirring occasionally.
While they cook, cut up the sausages. Onions should be sorta golden in color.
Add the sausages back in and cook for an additional 10-15 min to heat them back up, serve over the pasta.

[J-Ro]

Time to give this thread a kick in the ass...

Here is the recipe for the bean salad to accompany the salmon, belated but as promised:

1 lb green beans, trimmed
1/2 lb yellow beans, trimmed
1 tbsp. olive oil
2 shallots, diced
1 red pepper, diced
1 clove garlic, minced

Glaze:
1/2 tsp. grated lemon rind
2 tbsp. lemon juice
1 tbsp. chopped fresh oregano
1 small clove garlic, minced
1 tsp. Dijon mustard
salt & pepper
1/4 c. olive oil
1/2 c. crumbled feta cheese
1/4 c. black olives

Cook beans in boiling water until tender, drain well and place in bowl. Heat oil in skillet on med. heat and sauté shallots, peppers and garlic until softened. Add to beans.
Whisk together the lemon rind, juice, oregano, garlic and mustard, season with salt and pepper. Drizzle in olive oil and whisk until combined. Pour over beans and toss to coat well. Sprinkle with feta cheese.

This recipe compliments the salmon (post #1) very well and can be served hot or cold.

[truflip]

i will bookmark this thread when I get home

[BATANG CITY JAIL]

kwek kwek

1. Boil a dozen quail eggs until hard. Peel and set aside.

2. Combine 1/4 cup cornstarch, 1/4 cup flour, 1 tsp. salt, 1 tsp. pepper, 1/4 tsp. baking powder and mix in 1 cup ice water. Pass through a sieve to remove lumps. Add yellow food coloring.

3. Heat oil in pan. Dip quail eggs in batter then fry until golden brown. Put on sticks and serve with thousand island dressing or vinegar.

[ameuba10]

maybe i can revive the thread?? well i cant give out any of my recipes (cause they are top secret) but i work in a rest. and i like to experiment with some of my own creations. i will tell you one of my little secrets though...when prepping a hamburger, put just a tad of maple syrup in the raw hamburger and mix it in. it gives a sweet taste. it is vital that you dont put too much, then it just tastes gross. i also put a dab of italian dressing in my scrabled eggs before i cook em. and again, if you put too much, it just tastes gross.

[J-Ro]

Sounds good! I also like to put a bit of maple syrup in when cooking bacon. And thanks for reviving this thread!

Later, I'll post a recipe I made for my dad for Father's Day. Another BBQ'd salmon recipe (I love salmon...) and for dessert I made a marbled angel food cake with chocolate whipped cream, his favourite!

[twistedframe]

subscribed for marbled angel food cake mmmmmmmmmmmmm...:drool:

[jasonandre]

Originally Posted by twistedframe

subscribed for marbled angel food cake mmmmmmmmmmmmm...:drool:

I'm trying to imagine Dave with an apron....

Yeah, ok.



Here's a favorite of mine:

Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce Recipe

Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 2 servings


Stuffing:
1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta
1/2 cup Gorgonzola
4 slices cooked bacon, crumbled
Kosher salt and freshly ground black pepper
1 large egg

Sauce:
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish

Chicken:
2 (8-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.

Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.

Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.

Transfer the chicken to a cutting board and let rest for 5 minutes.

Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.

Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.

Enjoy! :)

[J-Ro]

^ Holy crap that sounds good. My stomach is rumbling already and lunch is so far away

I think I'll try that this weekend. +rep!