8thcivic Cooking Thread - Page 5

.jrmyrmx · 01-09-2008, 06:12 PM

SLUSH!

SUPPLIES:
1 can of frozen juice (the concentrate that you mix with water)
ice
blender

DIRECTIONS:
put the juice concentrate in blender, and put enough ice in it to fill the blender about 3/4. blend the ice and juice together and you have a great tasting slushie. try different amounts of ice for different sweetnesses.

OPTIONAL:
put a maraschino cherry or orange slice with a little plastic sword or umbrella on to for added effect. also you can add a few shots of rum and a bit of lemon juice in it if your in the mood

GOOD JUICE TYPES:
Apple Passion Mango
Guava Strawberry
any combo with guava, passion fruit or mango
the more natural ones seem to taste better.

**dentrecords** · 01-09-2008, 06:56 PM

My latest favourite way to cook a steak:

Required:
Cast Iron Skillet
Oven - make sure you've got excellent ventilation as this has the potential to create a huge amount of smoke
Steak (Sirloin, Rib Eye, etc - approx 1.25-1.5" thick)
Salt
Fresh Ground Pepper
Garlic Powder
Onion Powder
Cayenne Powder (optional if you don't like spicy stuff)
Montreal Steak Spice

Get a cast iron skillet and place it in an oven, under maximum temperature from the broiler. Leave the skillet there for at least 15 minutes to soak up the heat, the longer the better. While this is warming up, you can season your steak, which should be completely thawed and close to room temperature. My personal suggestion is to mix some salt, fresh ground pepper, cayenne pepper powder, garlic powder, and onion powder in a mixing bowl and place the steak in there, pressing it down lightly on all sides to coat it. I also use Montreal Steak Spice in my rub, if you have any available in your area, pick some up and add it in to the mix. Rub the seasoning onto the steak to form a light coating, any excess should be rubbed off.

With an oven mitt, remove the skillet from the oven, and put it directly onto a pre-heated burner on maximum. Turn your oven temperature down to 400. Drizzle olive oil into the skillet and it should immediately begin to get very viscous and be easy to swish around, to coat the whole cooking surface in oil. Place the steak down and let it sear for 2 minutes without touching it. With a pair of tongs, flip the steak over, and with your oven mitts, put the skillet back in the oven. The flipped side should have a nice browned colour to it, but not black, and will have formed a nice crust. It shouldn't take more than about 5-6 minutes to get your steak to medium rare in the oven now and you can check it by touching the steak to feel for doneness. Be sure to use your oven mitts always when handling the hot skillet or you'll be on the receiving end of a harsh sear too!

Grilling: Determine the doneness of a steak

It is very important that once you've acheived your doneness, you take the steak off, put it on a clean plate, and tent it with some aluminium foil for 5-6 minutes, to let the meat relax and get all nice and juicy.

Be sure not to use any soap or detergents when washing your cast iron skillet off or you'll remove the seasoning that makes it naturally non-stick.

**J-Ro** · 01-09-2008, 10:19 PM

^ I love that hand test! So simple yet effective....

truflip · 01-10-2008, 12:10 AM

Yea that is cool! I've never done it or knew about that. But COOL!

.jrmyrmx · 01-12-2008, 04:49 PM

i made sli(ks Chicken with Boursin Wrapped in Prosciutto but i let it cool and cut into slices and put it on small toast squares with more boursin, it was amazing.

Sleepy · 01-23-2008, 09:49 AM

I should have stayed away from this thread, I am now starving. Can someone come to Vancouver and cook me a few menu items from the list.

I will go home today and add some of my own food items.

**J-Ro** · 01-23-2008, 05:42 PM

Quote:

Originally Posted by .jrmyrmx

SLUSH!

...

GOOD JUICE TYPES:
Apple Passion Mango
Guava Strawberry
any combo with guava, passion fruit or mango
the more natural ones seem to taste better.

Don't make this with lime... I tried it with some peach schnapps. Waaaaaaaay too sweet.

I should have listened and stuck to the more natural ones

.jrmyrmx · 01-23-2008, 08:20 PM

peach shnapps is pretty sweet by itself isnt it...yeah the shush is hella sweet unless you use a lot if ice...i would use plain alcohol, when i did it i used everclear

haha, i bet rum would be good

SRT4toCivicSi · 01-24-2008, 12:19 AM

2 cans tuna...and 2 tablespoons bbq sauce... stir and enjoy

4 eggs scrambled up, add bbq sauce and enjoy...

**blueroadster** · 02-06-2008, 05:35 PM

Just seeing this thread for the first time. I was never into cooking until my best friend went to culinary school. We later became roommates where he taught me to cook by taste and to merely look at recipes for thoughts or ideas only.

I learned a lot since then and don't like going out to eat as much (unless it is at a local grill, bistro, cafe, etc.). Today, I do all of the cooking in the house. My wife is a good cook, but she decided to relinquish that responsibility after a few meals that I made at home.

As mentioned, I prefer to cook by taste rather than recipes. With that being said, here is a good one.

Jambalaya

Start with 3 meats – Spicy sausage (hot Italian or Chorizo), chicken and shrimp.

Meat preparation:

Slice sausage into bite sized slices and sauté until cooked through – pour off grease and set cooked sausage aside.
Cut chicken into bite sized pieces and season with something flavorful and spicy (jambalaya spiced powder, pepper mix, caribbean jerk seasoning, etc. (use one or all)) and a sweet hot sauce (like Frank's Red Hot). Put into a ziploc and set aside in fridge.
Peel and de-vein shrimp and sprinkle with something flavorful and spicy as with the chicken, but no hot sauce (it could over cook the shrimp while marinating).

Veggie Preparation:

Cut three colors of peppers (i.e., 1 red, 1 yellow, 1 orange) into bite sized chunks.
Cut 2 large sweet onions into bite sized chunks.
Combine the above with something flavorful and spicy (jambalaya spiced powder, pepper mix, caribbean jerk seasoning, etc. (use one or all)) and a sweet hot sauce (like Frank's Red Hot). Put into a ziploc and set aside in fridge.

1 box of Zaterains jambalaya mix

The proportions that I use are 1 box of mix with 1 lb. of each meat, 3 peppers and 2 onions. This makes a 6 quart crock pot that is mostly meat and veggies with some rice to hold it all together.

In the largest pot I have I begin the rice mix preparation as stated on the box. Once I get to the point that I need to cover and simmer it, I add the sausage, chicken and veggies. I also add any additional spices – hot sauce to taste, I like a Caribbean one that is sweet and spicy and any other ‘hot’ spices that I have on hand or really like. Cover and simmer as instructed on the box. Add the shrimp during the last 10 minutes of cooking. Remove from heat and let sit for 10 minutes to set up.

***Zeuceone*** · 02-06-2008, 05:38 PM

any steak recipes..?

***Zeuceone*** · 02-06-2008, 05:40 PM

Quote:

Originally Posted by dentrecords

My latest favourite way to cook a steak:

Required:
Cast Iron Skillet
Oven - make sure you've got excellent ventilation as this has the potential to create a huge amount of smoke
Steak (Sirloin, Rib Eye, etc - approx 1.25-1.5" thick)
Salt
Fresh Ground Pepper
Garlic Powder
Onion Powder
Cayenne Powder (optional if you don't like spicy stuff)
Montreal Steak Spice

Get a cast iron skillet and place it in an oven, under maximum temperature from the broiler. Leave the skillet there for at least 15 minutes to soak up the heat, the longer the better. While this is warming up, you can season your steak, which should be completely thawed and close to room temperature. My personal suggestion is to mix some salt, fresh ground pepper, cayenne pepper powder, garlic powder, and onion powder in a mixing bowl and place the steak in there, pressing it down lightly on all sides to coat it. I also use Montreal Steak Spice in my rub, if you have any available in your area, pick some up and add it in to the mix. Rub the seasoning onto the steak to form a light coating, any excess should be rubbed off.

With an oven mitt, remove the skillet from the oven, and put it directly onto a pre-heated burner on maximum. Turn your oven temperature down to 400. Drizzle olive oil into the skillet and it should immediately begin to get very viscous and be easy to swish around, to coat the whole cooking surface in oil. Place the steak down and let it sear for 2 minutes without touching it. With a pair of tongs, flip the steak over, and with your oven mitts, put the skillet back in the oven. The flipped side should have a nice browned colour to it, but not black, and will have formed a nice crust. It shouldn't take more than about 5-6 minutes to get your steak to medium rare in the oven now and you can check it by touching the steak to feel for doneness. Be sure to use your oven mitts always when handling the hot skillet or you'll be on the receiving end of a harsh sear too!

Grilling: Determine the doneness of a steak

It is very important that once you've acheived your doneness, you take the steak off, put it on a clean plate, and tent it with some aluminium foil for 5-6 minutes, to let the meat relax and get all nice and juicy.

Be sure not to use any soap or detergents when washing your cast iron skillet off or you'll remove the seasoning that makes it naturally non-stick.

nice.

**blueroadster** · 02-06-2008, 06:20 PM

Quote:

Originally Posted by Zeuceone

any steak recipes..?

Quite a few. What kind of steak are you looking to cook?

Skirt (aka hangar) steak is hard to find since many restaurants snatch that cut first (sometimes you can find it at Safeway or if not, your local butcher). It is very similar to flank steak in the way you cook and slice/serve.

Other common steaks include T-bone, delmonico, top sirloin, new york strip, etc. Cooking methods depend, but preparation is mostly the same. Let the meat get to room temperature before cooking. While the meat is getting to room temperature, that is a great time to marinate. A reduced red wine sauce works wonders for red meat. Salting is really important as well, but be sure to let the salt work before cooking the meat. Salt works as a tenderizer much like vinegar in many cases. For meats, it is best to salt and season at the same time. The salt will pull the moisture out of the meat and when left standing, the meat will reabsorb the moisture pulled after about 5-10 minutes. When you have other seasonings on the meat, the moisture being pulled back in will flavorize the meat throughout. After that, toss the meat on the grill under high heat to sear. Flip only once to sear both sides. Once seared, lower the heat to cook to the desired doneness or remove and place in the oven on a low heat (around 250 or so) to finish cooking to the desired doneness.

Many places cook steak on a grill to sear the outside and then remove the meat to finish cooking in the oven. At that point, they typically put clarified butter on the top to help the meat retain moisture, add a little flavor, and appear juicy when served on your plate. I typically skip the butter part though as it is a cheap way to mask the flavor of meat particularly when the meat has been overcooked.

**blueroadster** · 02-06-2008, 06:38 PM

Also, don't shy away from less appealing cuts of meat. Some just need to be cooked at a lower temperature longer for the fibers to loosen and the fat to dissolve. For example, if you cooked beef stew meat on the grill it will come out tough. If you cook it under a lower heat over time (like in a slow cooker) the fibers and fat will have more time to break down to make the meat really tender.

Other than cooking at a low temperature, you can also tenderize the meat with a salt based rub or using vinegar. A chimichurri sauce with a lot of vinegar mixed in helps to tenderize meat very well if you let it marinate overnight and want to cut into cubes to grill on the grill.

Fishstix · 02-12-2008, 02:49 PM

Live Uni:
1. Put a plastic glove on.
2. Cut the beak out and crack the urchin in half with scissors.
3. Scoop out the roe with a spoon and place in a bowl of cold water.
4. Clean off the veins and other impurities, then serve as you wish and enjoy!

***Zeuceone*** · 02-12-2008, 02:54 PM

what does it taste like?

Fishstix · 02-12-2008, 02:56 PM

Quote:

Originally Posted by Zeuceone

what does it taste like?

Tastes like uni. The best way I can describe it is... it is the foie gras of the sea.

But to be more specific, it has sweet accent to it.

***07BlakBlak*** · 02-15-2008, 12:06 PM

Carne Asada Fajitas

Prep time: 30 minutes
Grilling time: 18 to 23 minutes

Guacamole
2 ripe Hass avocados
1 tablespoon finely chopped fresh cilantro
2 teaspoons fresh lime juice
1 teaspoon minced garlic
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Rub
1 teaspoon paprika
½ teaspoon dark brown sugar
½ teaspoon pure chile powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cumin

1 flank steak, about 1 pound and 3/4 inch thick, trimmed of any surface fat
Extra virgin olive oil
1 medium red onion, sliced crosswise into 1/3-inch slices
2 medium red or green bell peppers, seeded and cut into flat sections
4 flour tortillas (10 inches)
Tabasco® sauce

1. Scoop the avocado flesh into a medium bowl. Add the remaining guacamole ingredients and stir with a fork until thoroughly combined. Cover the surface with plastic wrap until ready to use.

2. In a small bowl combine the rub ingredients. Lightly brush or spray the flank steak on both sides with oil and then season evenly with the rub. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.

3. Lightly brush or spray the onion and bell peppers on both sides with oil. Grill over direct medium heat (350°F to 450°F) until tender, turning once. The onion will take 8 to 10 minutes and the bell peppers will take 6 to 8 minutes. Cut the onion and bell peppers into bite-sized pieces. Grill the flank steak over direct medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Wrap the tortillas in a foil package. Grill the package over direct medium heat to warm the tortillas, about 2 to 3 minutes, turning once.

4. To serve, cut the flank steak against the grain into 1/4 inch slices. Place the warm tortillas, sliced meat, onions, peppers, and guacamole in separate serving dishes. Let each person make their own fajita by placing the fillings down the center of each tortilla and adding Tabasco® sauce to taste. Wrap and serve warm.

Makes 4 servings

Grilling Tip:
Score the avocado flesh in a diamond pattern so that when you scoop it out, it is already in pieces.

***0720Steve*** · 02-15-2008, 01:15 PM

subscribed

01-09-2008, 06:12 PM	#81 (permalink)
.jrmyrmx Senior Member Join Date: Jan 2008 Location: Grand Junction, CO (moving to Denver for college) Posts: 679 Photography/Photoshop Geek iTrader: 0 / 0%	SLUSH! SUPPLIES: 1 can of frozen juice (the concentrate that you mix with water) ice blender DIRECTIONS: put the juice concentrate in blender, and put enough ice in it to fill the blender about 3/4. blend the ice and juice together and you have a great tasting slushie. try different amounts of ice for different sweetnesses. OPTIONAL: put a maraschino cherry or orange slice with a little plastic sword or umbrella on to for added effect. also you can add a few shots of rum and a bit of lemon juice in it if your in the mood GOOD JUICE TYPES: Apple Passion Mango Guava Strawberry any combo with guava, passion fruit or mango the more natural ones seem to taste better. Last edited by .jrmyrmx; 01-09-2008 at 06:19 PM.

02-06-2008, 05:35 PM	#90 (permalink)
blueroadster Moderator Join Date: Aug 2006 Location: Maryland Posts: 3,243 iTrader: 7 / 100%	Just seeing this thread for the first time. I was never into cooking until my best friend went to culinary school. We later became roommates where he taught me to cook by taste and to merely look at recipes for thoughts or ideas only. I learned a lot since then and don't like going out to eat as much (unless it is at a local grill, bistro, cafe, etc.). Today, I do all of the cooking in the house. My wife is a good cook, but she decided to relinquish that responsibility after a few meals that I made at home. As mentioned, I prefer to cook by taste rather than recipes. With that being said, here is a good one. Jambalaya Start with 3 meats – Spicy sausage (hot Italian or Chorizo), chicken and shrimp. Meat preparation: Slice sausage into bite sized slices and sauté until cooked through – pour off grease and set cooked sausage aside. Cut chicken into bite sized pieces and season with something flavorful and spicy (jambalaya spiced powder, pepper mix, caribbean jerk seasoning, etc. (use one or all)) and a sweet hot sauce (like Frank's Red Hot). Put into a ziploc and set aside in fridge. Peel and de-vein shrimp and sprinkle with something flavorful and spicy as with the chicken, but no hot sauce (it could over cook the shrimp while marinating). Veggie Preparation: Cut three colors of peppers (i.e., 1 red, 1 yellow, 1 orange) into bite sized chunks. Cut 2 large sweet onions into bite sized chunks. Combine the above with something flavorful and spicy (jambalaya spiced powder, pepper mix, caribbean jerk seasoning, etc. (use one or all)) and a sweet hot sauce (like Frank's Red Hot). Put into a ziploc and set aside in fridge. 1 box of Zaterains jambalaya mix The proportions that I use are 1 box of mix with 1 lb. of each meat, 3 peppers and 2 onions. This makes a 6 quart crock pot that is mostly meat and veggies with some rice to hold it all together. In the largest pot I have I begin the rice mix preparation as stated on the box. Once I get to the point that I need to cover and simmer it, I add the sausage, chicken and veggies. I also add any additional spices – hot sauce to taste, I like a Caribbean one that is sweet and spicy and any other ‘hot’ spices that I have on hand or really like. Cover and simmer as instructed on the box. Add the shrimp during the last 10 minutes of cooking. Remove from heat and let sit for 10 minutes to set up.

02-15-2008, 01:15 PM	#99 (permalink)
*0720Steve* TWFA5FTMFW Join Date: Feb 2007 Location: San Diego Age: 25 Posts: 21,474 Resident Si Sedan Hater Hater iTrader: 8 / 100%	subscribed __________________ The OFFICIAL TWFA5 Crew 0720Steve's Mini City

01-10-2008, 12:10 AM	#84 (permalink)
truflip Senior Member Join Date: Dec 2006 Location: Ottawa, ON Age: 22 Posts: 6,723 iTrader: 11 / 100%	Yea that is cool! I've never done it or knew about that. But COOL!

01-12-2008, 04:49 PM	#85 (permalink)
.jrmyrmx Senior Member Join Date: Jan 2008 Location: Grand Junction, CO (moving to Denver for college) Posts: 679 Photography/Photoshop Geek iTrader: 0 / 0%	i made sli(ks Chicken with Boursin Wrapped in Prosciutto but i let it cool and cut into slices and put it on small toast squares with more boursin, it was amazing.

01-23-2008, 09:49 AM	#86 (permalink)
Sleepy Senior Member Join Date: Jan 2006 Location: REPLESS IN POOKSVILLE Age: 32 Posts: 6,400 2 Lesbians and the devil dog. iTrader: 2 / 100%	I should have stayed away from this thread, I am now starving. Can someone come to Vancouver and cook me a few menu items from the list. I will go home today and add some of my own food items.

01-23-2008, 08:20 PM	#88 (permalink)
.jrmyrmx Senior Member Join Date: Jan 2008 Location: Grand Junction, CO (moving to Denver for college) Posts: 679 Photography/Photoshop Geek iTrader: 0 / 0%	peach shnapps is pretty sweet by itself isnt it...yeah the shush is hella sweet unless you use a lot if ice...i would use plain alcohol, when i did it i used everclear haha, i bet rum would be good

01-24-2008, 12:19 AM	#89 (permalink)
SRT4toCivicSi Senior Member Join Date: Dec 2006 Location: just f*** for a buck, do somethin strange for change, maybe holla for a dolla! -D12 Posts: 3,121 Kendrick A. Hanson iTrader: 0 / 0%	2 cans tuna...and 2 tablespoons bbq sauce... stir and enjoy 4 eggs scrambled up, add bbq sauce and enjoy...

02-06-2008, 06:38 PM	#94 (permalink)
blueroadster Moderator Join Date: Aug 2006 Location: Maryland Posts: 3,243 iTrader: 7 / 100%	Also, don't shy away from less appealing cuts of meat. Some just need to be cooked at a lower temperature longer for the fibers to loosen and the fat to dissolve. For example, if you cooked beef stew meat on the grill it will come out tough. If you cook it under a lower heat over time (like in a slow cooker) the fibers and fat will have more time to break down to make the meat really tender. Other than cooking at a low temperature, you can also tenderize the meat with a salt based rub or using vinegar. A chimichurri sauce with a lot of vinegar mixed in helps to tenderize meat very well if you let it marinate overnight and want to cut into cubes to grill on the grill.

02-12-2008, 02:49 PM	#95 (permalink)
Fishstix Senior Member Join Date: Jan 2008 Location: NJ Age: 19 Posts: 376 Jesse iTrader: 0 / 0%	Live Uni: 1. Put a plastic glove on. 2. Cut the beak out and crack the urchin in half with scissors. 3. Scoop out the roe with a spoon and place in a bowl of cold water. 4. Clean off the veins and other impurities, then serve as you wish and enjoy!

02-15-2008, 12:06 PM	#98 (permalink)
*07BlakBlak* Throwin Down on Ur Posts Join Date: Jun 2007 Location: MD Posts: 1,376 iTrader: 0 / 0%	Carne Asada Fajitas Prep time: 30 minutes Grilling time: 18 to 23 minutes Guacamole 2 ripe Hass avocados 1 tablespoon finely chopped fresh cilantro 2 teaspoons fresh lime juice 1 teaspoon minced garlic ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Rub 1 teaspoon paprika ½ teaspoon dark brown sugar ½ teaspoon pure chile powder ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ teaspoon ground cumin 1 flank steak, about 1 pound and 3/4 inch thick, trimmed of any surface fat Extra virgin olive oil 1 medium red onion, sliced crosswise into 1/3-inch slices 2 medium red or green bell peppers, seeded and cut into flat sections 4 flour tortillas (10 inches) Tabasco® sauce 1. Scoop the avocado flesh into a medium bowl. Add the remaining guacamole ingredients and stir with a fork until thoroughly combined. Cover the surface with plastic wrap until ready to use. 2. In a small bowl combine the rub ingredients. Lightly brush or spray the flank steak on both sides with oil and then season evenly with the rub. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling. 3. Lightly brush or spray the onion and bell peppers on both sides with oil. Grill over direct medium heat (350°F to 450°F) until tender, turning once. The onion will take 8 to 10 minutes and the bell peppers will take 6 to 8 minutes. Cut the onion and bell peppers into bite-sized pieces. Grill the flank steak over direct medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Wrap the tortillas in a foil package. Grill the package over direct medium heat to warm the tortillas, about 2 to 3 minutes, turning once. 4. To serve, cut the flank steak against the grain into 1/4 inch slices. Place the warm tortillas, sliced meat, onions, peppers, and guacamole in separate serving dishes. Let each person make their own fajita by placing the fillings down the center of each tortilla and adding Tabasco® sauce to taste. Wrap and serve warm. Makes 4 servings Grilling Tip: Score the avocado flesh in a diamond pattern so that when you scoop it out, it is already in pieces.