8thcivic Cooking Thread

[Zeuceone]

yes it does.

[SRT4toCivicSi]

yes...yes it does... i have no idear... but i think my mom has some recipie's for Chicken ala king ill bust out.

[07BlakBlak]

Whole Striped Bass in Moroccan Marinade
Prep time: 15 minutes
Marinating time: 2 to 3 hours
Grilling time: 12 to 15 minutes

Marinade
3 large garlic cloves
1 large shallot, roughly chopped
1 one-inch section fresh ginger, peeled and roughly chopped
1/2 cup loosely packed fresh Italian parsley leaves and tender stems
1/2 cup loosely packed fresh basil leaves and tender stems
6 tablespoons extra virgin olive oil
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
1-1/2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

2 whole striped bass, each 1-1/2 to 2 pounds, scaled, cleaned, fins removed
Kosher salt
6 lemon wedges

1. In a food processor, mince the garlic, shallot, and ginger. Add the parsley and basil, and process until finely chopped. Add the remaining marinade ingredients. Process until smooth.

2. Cut 3 or 4 slashes about 1/2-inch deep on each side of the fish about 1 inch apart.

3. Spread the marinade over the fish, inside and out, working it well into the cuts. Place the fish on a baking sheet, cover with plastic wrap, and refrigerate for 2 to 3 hours.

4. Grill over direct medium heat (350°F to 450°F) until the flesh is opaque near the bone but still juicy, 12 to 15 minutes, carefully turning once. Keep the lid closed as much as possible during grilling. Transfer to a cutting board and cut off the heads and tails. Cut along the backbone of each fish and use the side of the knife to push the fillets off the bones. Season with salt to taste and serve warm with the lemon wedges.

Makes 4 to 6 servings

[07BlakBlak]

April's Barbecued Meat Loaf
Prep time: 20 minutes
Grilling time: 50 to 60 minutes

Meat loaf
1-1/4 pounds ground chuck (80% lean)
1-1/4 pounds ground pork
1 cup yellow onion, finely chopped
1 large egg
1 teaspoon Worcestershire sauce
2 cups panko bread crumbs
1 teaspoon granulated garlic
1 teaspoon dried tarragon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Sauce
1/2 cup bottled barbecue sauce
1/4 cup ketchup

1. In a large bowl combine the meat loaf ingredients. Using your hands, mix until thoroughly combined.

2. Divide the meat loaf mixture in half and form into 2 loaves, about 4 inches wide and 6 to 7 inches long. Place the loaves on a baking sheet.

3. In a small bowl mix the sauce ingredients. Top each meat loaf with 3 tablespoons of the sauce mixture and coat thoroughly.

4. Using a metal spatula (you may need two), gently pick up each loaf from the baking sheet and place them directly on the cooking grate. Grill the meat loaves over indirect medium-low heat (about 300°F), with the lid closed, until a thermometer inserted horizontally through the top of the loaf registers 155°F, 50 to 60 minutes. Remove the loaves from the grill and let rest 10 to 15 minutes (they will continue to cook, allowing them to reach the recommended 160°F for ground beef and pork). Slice the meat loaf into 1/2-inch slices and serve with the remaining sauce.

Makes 6 to 8 servings

[07BlakBlak]

Grilled Flat Bread with Three Toppings
Prep time: 15 minutes
Rising time: 1 -1/2 to 2 hours
Grilling time: 2 to 3 minutes

Flat bread
1-1/4 cups warm water (110°F to 115°F)
1/4 teaspoon sugar
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil
1-1/4 teaspoons active dry yeast
3 cups all-purpose flour plus 1 cup when rolling out the dough (to prevent sticking)

1. Combine the water, sugar, salt and oil in the bowl of an electric stand mixer. Sprinkle the yeast over the water (to avoid clumps) and let stand for 5 minutes or until the top surface has a thin, frothy layer (this indicates that the yeast is active). Add the flour. Fit the mixer with the dough hook and mix on low speed for about 2 minutes or until the dough begins to come together. Increase the speed to medium-high. Continue to mix until the dough is slightly moist, smooth, and elastic, about 6 minutes. Lightly oil your palms and form the dough into a ball and place in an oiled bowl. Turn it over to coat both sides and cover the bowl tightly with plastic wrap. Allow the dough to rise in a warm place until it has doubled in size, 1-1/2 to 2 hours.

2. Turn the dough out onto a lightly oiled surface and cut it into 12 equal portions, about 2 ounces each. Use the fingers and palms of your hands (oil them, too) to stretch the dough to a length of 8 to 10 inches. The first stretch will probably shrink back, but continue to pull and stretch using gentle pressure until you achieve the proper length. As needed, add more oil to the surface to keep the dough moist and pliable. Stack the flat bread between sheets of parchment paper.

3. Carefully lay the flat bread, a few at a time, over direct medium heat (350°F to 450°F). Within 1 to 2 minutes, the underside of the dough should crisp, darken, and harden, and the top will puff slightly. Turn them over and continue to cook until both sides are dark brown, about 6 minutes total, turning every minute. If desired, keep warm over indirect heat.

Makes 12 small, 2-ounce flat breads


Blue Cheese-Walnut Spread

Prep time: 10 minutes

4 ounces crumbled blue cheese, such as Maytag, Roquefort or Danish blue
4 tablespoons (2 ounces) unsalted butter, at room temperature
1 tablespoon fresh lemon juice
1/2 cup walnuts, lightly toasted and coarsely chopped, divided
1/4 cup minced shallot
1/4 teaspoon freshly ground black pepper
Finely chopped fresh Italian parsley

1. Using a fork or an electric stand mixer fitted with the paddle attachment on low speed, mix the blue cheese and butter to form a semi-smooth spread. It’s okay if there are some chunks of blue cheese. Fold in the lemon juice, 1/3 cup of the walnuts, the shallot, and the pepper. Place the spread in a bowl and garnish with the parsley and the remaining walnuts.

Makes 1 cup


Tomato Tapenade

Prep time: 10 minutes

1/2 cup pitted Kalamata olives, drained
1/2 cup oil-packed sun-dried tomatoes, drained
1 small garlic clove, or several roasted garlic cloves
3 to 4 tablespoons extra virgin olive oil
2 tablespoons capers, drained
1/4 cup loosely packed fresh basil leaves
2 teaspoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
Soft goat cheese, optional

1. In the bowl of a food processor, place the olives, sun-dried tomatoes, and garlic. Pulse several times to coarsely chop and combine. Add 3 tablespoons of the oil, the capers, basil, balsamic vinegar, and pepper. Continue to puree until the mixture is well combined. Add the remaining tablespoon of olive oil if it seems too chunky. Place the tapenade in a bowl and garnish with the goat cheese, if desired.

Makes 1 cup


White Bean Puree with Roasted Garlic and Sage

Prep time: 10 minutes
Grilling time: 45 minutes to 1 hour

1 small head garlic
Extra virgin olive oil
1 can (15 ounces) cannellini or navy beans, rinsed and drained
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/4 cup loosely packed fresh Italian parsley leaves
2 to 3 small fresh sage leaves
1/4 teaspoon freshly ground black pepper
Finely chopped fresh Italian parsley for garnish

1. Remove the loose, papery outer skin from a head of garlic and cut off the top to expose the cloves. Place the garlic on a large square of aluminum foil and drizzle 1 teaspoon of olive oil over the top of the cloves. Fold up the sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over indirect medium heat (350°F to 450°F) until the cloves are soft, 45 minutes to 1 hour. Set aside to cool.

2. In the bowl of a food processor, squeeze out the garlic cloves, being careful not to add any of the papery skin, then add and puree the beans, 2 tablespoons of olive oil, the lemon zest, lemon juice, and salt. Add the parsley and sage and process to give the puree a spreadable consistency that resembles the texture of hummus. If necessary, add additional olive oil to create a smoother consistency. Place the puree in a bowl and garnish with the parsley.

Makes 1-1/2 to 2 cups

[20strong]

I have one.

Chicken Enchiladas

1lb chicken breast
1 pkg tortilla
1 1/2lb motzarella
20oz Salsa (I like Pace Chunky)
1 Pint Half and Half
1 cup chedder
1/2 cup chopped green onion
1/2 cup chopped olives
1/4 cup chopped onion

Ok no lets cook them.
Boil the chicken, when it's done chop it into 1/2 cubes.
Pour the salsa into a mixing bowl and add all of the ingrediants (escept tortillas and chedder), including the cooked chicken. Mix it up good.
In a large pyrex baking dish fill the bottom about a 1/4 with half and half.
Dip a tortilla in the H&H then fill with the mix (dont over fill them)
Wrap it up and push it to the edge. As you run out of H&H add a little untill you are all done wrapping them up.
Add some more Half & Half after the dish is full of wraps (fill it about a 1/4 inch)
Sprinkle the chedder over the top of the enchiladas
Put it in a pre heated oven at 375 deg untill the top is nice and brown and it starts to thicken up.

[dtexan]

heres the one I use

Sour Cream Chicken Enchiladas
This dish is a good way to introduce a novice to Tex-Mex food, and so delicious that Tex-Mex veterans number it among their favorites. There's more flavor than heat, and the velvety texture of the sour cream sauce is completely seductive.
2 tablespoons olive or canola oil
1 cup finely chopped onion
3 cups cooked, shredded chicken
1/2 teaspoon salt
2 cups shredded Monterey Jack cheese


12 corn tortillas
1/2 cup shortening, oil or lard (optional)


1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups sour cream
1/2 cup (1 4-ounce can) chopped green chiles


2 tablespoons chopped cilantro
Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.

The Filling: Sauté the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and mix thoroughly.

The Tortillas: Soften the corn tortillas by
Wrapping tightly in plastic wrap and microwaving for 40 seconds,
Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or
Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper towels as they are cooked.
Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish.

The Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through.

Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F. Sprinkle with chopped cilantro, and serve hot. Makes four servings of three enchiladas each.


--------------------------------------------------------------------------------
Note: Of the three methods given for softening the tortillas, the heated oil method is by far the most satisfactory, from the standpoint of both taste and texture. Predictably, it is also more trouble (and more fattening) than the other two options, but you should be aware of the best way to prepare this dish.

[blackpearl06]

My favorite steak recipe (for two)-

Ingredients:

2 8oz filet mingon, wrapped in your favorite bacon.
1/2lb (or more to taste) mixed mushrooms. I use shitake, portabello and regular whites.
3-4 cloves (or more!) garlic roughly chopped.
1 shallot roughly chopped
1-2 sprigs rosemary
Fresh ground salt and black pepper.
extra virgin olive oil

Sauce: 1 tablespoon beef demi glace (only expensive ingredient here...)
1-2 cups red wine (to taste)
1 tablespoon butter

1) preheat oven to 350
2) salt and pepper both sides of the steaks
3) heat olive oil in a large oven-safe frying pan (medium high ish)
4) [carefully] place steaks in the hot oil and fry ONE side for about a minute until a crust forms.
5) flip the steaks over, dump in all the veggies and toss them until lightly coated in the oil.
6) place the frying pan in preheated oven for 10-12 minutes until steaks cooked to medium rare or rare (to preference).
7) remove pan from oven (carefully... cant tell you how many times ive touched the damn handle on the stove after it was in the oven haha.)
8) turn oven off, remove all the veggies (leave some small bits and pieces of garlic and shallot in the bottom) and put it all on an oven safe (ceramic maybe) plate, and put back into oven to keep warm while making the sauce.
9) with the remaining oil and juicy bits of goodness, make the sauce. pour the wine in the pan to begin deglazing. mix in the demi glace and butter, and reduce the mixture down to the consistency you like. there wont be a whole lot left compared to the amount of wine you used!

Serve!


I typically serve this dish with my favorite green beens recipe and some mashed potatoes (make extra sauce if you're doing mashed potatoes, its good on them!)

beans: 1lb fresh green beans (blanched; 4-5minutes in boiling water covered)
1 chopped shallot
2tbs butter
1/2 lemon juiced
2-3 cloves garlic chopped fine.
2-3 tbs pine nuts (if you like them, i usually leave out)

melt butter in frying pan (medium heat), put in garlic and shallot and heat until just before browning. place the beats in the pan and mix everything until coated. squeeze lemon over the beans, give them one more toss and make sure they're heated to your taste.


Enjoy~

[J-Ro]

One of these days I'll update the first post with links to every recipe... kudos to everyone for submitting all these wicked recipes :)

[07BlakBlak]

Mojo-Marinated Chicken Tacos
with Tomatillo Salsa
Prep time: 25 minutes
Marinating time: 2 hours
Grilling time: 16 to 20 minutes

Marinade
1/4 cup fresh orange juice
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped jalapeño chile pepper, including seeds
1 tablespoon minced garlic
3/4 teaspoon ground cumin
1/2 teaspoon kosher salt

4 boneless, skinless chicken breast halves (without tenders), about 8 ounces each

Salsa
1 medium yellow onion, cut into 1/2-inch slices
Extra virgin olive oil
10 medium tomatillos, about 1/2 pound total, husked and rinsed
1 small jalapeño chile pepper, stem removed
1/4 cup lightly packed fresh cilantro leaves and tender stems
1 medium garlic clove
1/2 teaspoon dark brown sugar
1/2 teaspoon kosher salt

12 flour tortillas (8 inches)
3/4 cup sour cream

1. In a medium bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag, and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 hours.

2. Lightly brush the onion slices on both sides with oil. Brush the cooking grate clean. Grill the onion slices, tomatillos, and jalapeño over direct high heat (450°F to 550°F), with the lid closed as much as possible, until lightly charred, 6 to 8 minutes, turning once or twice and swapping their positions as needed for even cooking. Be sure the tomatillos are completely soft as you remove them from the grill. Combine the onions slices, tomatillos, and jalapeño in the bowl of a food processor fitted with a metal blade, along with the remaining salsa ingredients. Process until fairly smooth. Taste and adjust the seasonings. Pour the salsa into a serving bowl.

3. Remove the chicken from the bag and discard the marinade. Separate the tortillas into 2 piles of 6 tortillas each. Wrap each pile in a sheet of aluminum foil. Grill the chicken over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the meat is firm to the touch and completely opaque in the center, 10 to 12 minutes, turning once or twice and swapping their positions as needed for even cooking. At the same time, grill each packet of tortillas over indirect medium heat until warm and soft, 3 to 5 minutes. Remove the chicken and tortillas from the grill. Keep the tortillas in the foil while you slice the chicken as thinly as possible.

4. To serve, put some sliced chicken in each warm tortilla. Pass the salsa and sour cream for toppings. Serve right away.

Makes 4 to 6 servings

[07BlakBlak]

Miso-Marinated Black Cod in Banana Leaves
Prep time: 25 minutes
Marinating time: 2 hours
Grilling time: 8 to 10 minutes

Marinade
1/3 cup white miso paste
1/4 cup unsweetened coconut milk, stirred
2 teaspoons minced garlic
2 teaspoons granulated sugar
1 teaspoon finely grated fresh ginger

6 skinless black cod fillets, each 5 to 6 ounces and about 1/2 inch thick
6 banana leaves, each about 12 inches square
6 scallions, thinly sliced
6 toothpicks
1-1/2 teaspoons low-sodium soy sauce

1. In a small bowl whisk the marinade ingredients into a smooth paste. Smear the paste all over the fillets. Cover with plastic wrap and refrigerate for about 2 hours.

2. Rinse the banana leaves under cool water or carefully wipe them clean with a soft, damp cloth (check out the grilling tip below).

3. Remove the excess marinade from the fillets, discard the marinade, and place each fillet on the center of a banana leaf. Place some scallions on top. Fold the leaf over to completely enclose the fillet and make a packet. Secure with a toothpick, being careful not to pierce the fish. Brush each packet on both sides with water.

4. Grill the packets over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the leaves are blackened in some parts, 8 to 10 minutes, turning once. (If the leaves begin to burn through, move the packet(s) over indirect medium heat). Remove one of the packets from the grill to check the fish for doneness. If it is opaque all the way through, the fish is done. If not, return to the grill for a few more minutes.

5. Carefully open each packet, remove any pin bones from the fillets, drizzle each fillet with 1/4 teaspoon of the soy sauce (or more to taste), and serve with coconut rice, if desired.

Makes 6 servings