LTEC!'s recipe thread. - Page 2

Saras · July 10, 2003, 02:21

If only our supermarkets were shipping the gadzillion different types of chillies required to perform this witchery.

Panag · July 10, 2003, 02:25

Quote:

Originally posted by Saras
If only our supermarkets were shipping the gadzillion different types of chillies required to perform this witchery.

hi ,

order them true the net , .....

have a nice day

LTEC! · July 10, 2003, 02:40

My new business niche will be restaurant consulting.

Panag · July 10, 2003, 03:08

Quote:

Originally posted by LTEC!
My new business niche will be restaurant consulting.

hi ,

write a cookbook , that seems to be in nowadays , .....

and if can get you some money out of it , ......

cooking is an art , but it takes an artist in order to appreciate it , .....

btw , LTEC! , we want pics

have a nice day

Dr. A. Cula · July 10, 2003, 03:20

Very interesting thread. I'll try some of those things as soon as move into my new apartment.

Meanwhile, here's something back. It's one of the few things I miss when travelling abroad.

Quote:

Grilled minced meat rolls/
Mititei

2 lbs/1 kg ground beef, 1/2 lb/250 g suet, 1/4 teaspoon baking soda, 2-3 garlic cloves, some ground pepper, juniper berries and caraway, 2-3 tablespoons meat broth, salt

Grind the meat together with the suet. Add salt, spices, chopped garlic, meat broth and baking soda and mix everything with your hands for 15 minutes, adding two tablespoons of water a little at a time. Keep the bowl with this mixture on ice for 5-6 hours. Just before grilling, take tablespoons of the mixture and with wet hands, shape the rolls (they are approx. 2-3 inches long and 1 inch thick). Before placing on the grill, grease them with oil and during grilling baste them with a mixture of meat broth and oil.

I used this once, but I got the spices all wrong. When I asked my mom later, she had a few observations: you can skipp suet if you mix equal quantities of pork and beef (and it tastes better, too!). And all spices should be ground and about 1 teaspoon of each. I added too little. And on the subject of grilling, having them weel done can kill the flavor. Also, they can be cooked in a frying pan, but it's just not the same.

And here is a link to other recipes.

LTEC! · July 10, 2003, 07:42

Quote:

Originally posted by loinburger
I've always wanted to cook spaghetti with a spicy cream sauce (an alfredo sauce or something along those lines), but I've never been able to figure out what spices go with cream sauces. When I use marinara I just toss in a bunch of onion and garlic and jalapenos and ceyenne pepper, but I'm leary about mixing jalapenos or ceyenne with alfredo.

I've done spicy cream pasta with chipotle, Which you can buy canned.
Lesseee:

Sauce:

1 Finely minced garlic tooth
1/12th finely chopped onion
2 tbsp butter
1/2 tbsp extra virgin olive oil
2 tbsp canned chipotle
1/2 cup heavy cream
1/4 cup tomato sauce
salt
pepper
about 1/2 cup chicken broth
pinch dry parsley

Melt butter with olive oil to lclarify, add onion and garlic in that order and stir until onion starts getting transparent.
Add tomato sauce, chipotle (if chiles come whole you might want to separate them and chop them, else puree in the blender, chicken broth to consistency, add salt/pepper/parsley, after it simmers add heavy cream. warm.
serve.

LTEC! · July 10, 2003, 07:48

Btw, there is Jalapeño/semolina pasta. looks kinda greenish and has an interesting kick. I'm sure it would be available online.

Jalapeño Pesto pasta sauce.

Ingredients

5 tablespoons shelled pumpkin seeds
2 green bell peppers
3 jalapeno peppers
1/4 cup chopped fresh cilantro
3 cloves garlic
1/4 cup olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt
freshly ground black pepper
1 pound linguini pasta
1 1/2 cups halved cherry tomatoes
1/2 lime, cut into wedges

Directions
1 Toast the pumpkin seeds in a preheated 350 degree F (175 degree C) oven for 6 to 8 minutes.
2 Raise the oven's temperature to 450 degrees F (230 degrees C).
3 Place the bell and jalapeno peppers on a baking sheet. Roast the peppers for 15 to 20 minutes; until the skin blisters. Let the peppers cool a bit then pull the skin away from the flesh; discard the skin.
4 In a food processor or blender combine 4 tablespoons of the pumpkin seeds, cilantro, garlic and the peppers. Blend until the contents are coarsely chopped. With the machine running, slowly add the oil and the lime juice. Blend in the salt and pepper
5 Bring a large pot of salted water to a boil. Cook the pasta, stirring occasionally until it is just tender. Drain and return the pasta to the pot.
6 Set the pot over medium heat, add the tomatoes and the pesto. Stir well. Add more salt and pepper, if you'd like. Spoon the pasta onto plates. Serve the pasta garnished with the remaining pumpkin seeds and lime wedges.

LTEC! · July 10, 2003, 08:13

Quote:

Originally posted by Saras
If only our supermarkets were shipping the gadzillion different types of chillies required to perform this witchery.

You can try growing your own chile plants, or get your chiles shipped.

http://www.melissas.com
http://www.chileplants.com
http://www.chillifarm.com

i've bought from
http://www.reimerseeds.com

gunkulator · July 10, 2003, 08:54

The only recipe I know. I believe it's a recipe for success.

1. Collect underwear
2. ???
3. Profit!

/South Park

geeslaka · July 10, 2003, 08:59

Quote:

1. Collect underwear

Whose?

gunkulator · July 10, 2003, 09:04

That's the beauty of the plan! Any underwear will do.

LTEC! · July 10, 2003, 09:58

Tsk tsk. thats called 'threadjacking' yanno.

gunkulator · July 10, 2003, 10:09

Hey, at least I actually posted a recipe.

LTEC! · July 10, 2003, 11:26

Post another one and leave your underwear at home.

gunkulator · July 10, 2003, 11:37

Okie dokie, LTEC!

Fruitcake recipe:

1. Start with 5 bags of industrial strength cement.
2. Add green bits.
3. Add red bits.
4. Mix with dull rusty spoon.
5. Moisten with water.
6. Add starch, 2 eggs, baking powder, baking soda, cream of wheat, and thyme.
7. Add molasses in January.
8. Continue stirring.
9. Mix up one part Elmer's glue to two parts paprika (for color).
10. Add this to mix until thick - like it can be shaped into large animals thick.
11. Place in the appropriate ceramic bowl.
12. Cook at 450 degrees Centigrade for 15 years.
13. Cool.
14. Top with scrapings from the bottom of oven.

Richelieu · July 10, 2003, 12:30

You forgot to add a dead mafiosi.

Solly · July 10, 2003, 13:30

Try this. Works on Atkins...

100g cream cheese
4 tablespoons on sugar/sugar alternative
1 teaspoon of cinnamon
1 egg

Warm the cream cheese for 25 seconds. Add sugar or the alternative. Stir. Add egg and cinnamon. Stir until consistent.

Put in microwave for 1min 45 secs. Well nice.

Ta.

LTEC! · July 10, 2003, 16:04

Bread Pudding with Mezcal Marinated Dried Fruits

1/2 cup dried apricots, diced
1/2 cup dried pineapple, diced
1/2 cup golden raisins, diced2 cups mezcal
1 cup water
1 quart milk
1 pint heavy cream
2 cups sugar6 eggs
1 teaspoon cardamom
1 teaspoon ground canela
1 loaf egg-based dough, like brioche or challah, diced

Begin in a small saucepot, add all the dried fruits and mezcal with water and cook for 20 minutes until all the fruit has absorbed the mezcal. Set aside. In another small saucepot, bring the milk, heavy cream and sugar to a scald about 15 minutes. Let cool. In a large mixing bowl whisk in the eggs with cardamom, canela until well beaten. Add the cooled milk mixture to the eggs and whisk further. In a buttered baking dish, scatter the diced bread and distribute the dried fruit evenly on top of the bread. Add the milk-egg mixture to the bread and fruit. Bake in 325-degree oven for 25 minutes until golden brown on the outside. Serve a slice of bread with a scoop of cinnamon ice cream.