Recipe What is the recipe you are known for?

i LOVE masaman!!!!! I need to learn to cook from my mom =\

 

electric. I have a cheap-o Brinkmann from Home Depot. It's simple, but gets the job done.

Turkey came out great, btw. Making chili with it tonight, as I ran out of time yesterday.

 

I don't know that a decent low-fat recipe for macaroni and cheese exists.

 

I like recreating a lot of recipes from restaurants we are too far from to visit regularly. My most requested one is the Jalapeno Ranch dip from Chuy's in Austin.

Ingredients:
2 bunches Cilantro
1 cup jalapenos (whole if you like it hot, seeded if you want it more like the original.
1 cup Salsa Verde
1/2 cup buttermilk
6 cloves Garlic
2 packages Ranch Flavoring (I use the Hidden Valley Kind)
2 cups whole fat sour cream
2 cups mayonnaise (Have used both Miracle Whip and Homemade with olive oil and egg yolks, Homemade is better)

Blend everything except the sour cream and mayo in a blender and then fold them in slowly. Let it set in the fridge for at least an hour to meld the flavors. The longer you leave it after that the hotter it will become.

 

Clam Chowder
large can of cream-of-"whatever's in the cupboard" soup
milk (twice the volume of cream-of-whatever soup)
2 cans chopped clams (I use smoked clams for more flavor and chop them myself)
enough sliced celery and diced potatoes to make the soup extra chunky

 

just my usual vice products I've been a bit slammed so I haven't had time to attempt this. I'm hoping it will happen soon though!

 

Penang Laksa (also known as Assam Laksa)

Although I am Australian, I am married to a Malaysian and have lived for many years in Malaysia. Along the way, I picked up a few recipes that have been a hit with Australians when I have prepared them. Here’s one (incidentally, it’s my favourite).

This recipe yields 4 to 6 servings; and takes about an hour to prepare. As it is an Asian dish, there is a lot of cutting so the actual cooking time is a little more than half an hour.

Ingredients:

The Soup

3 medium fresh mackerel or small tuna (about 600 grams or 1¼ lbs), cleaned and left whole. If mackerel or tuna is not available, choose another dark, oily fish to ensure that the soup has its’ characteristically fishy taste.
2 litres (8 cups) water
4 tablespoons tamarind pulp, soaked in 1 cup (250 ml) water, mashed and then strained for juice
2 wild ginger buds (bunga kantan), sliced
3 sprigs daun kesum leaves (called Asian Mint or Vietnamese Mint in Australia), washed and sliced
2 tablespoons sugar
500 grams (1 lb) fresh round rice noodles (Laksa noodles) or 250 grams (8 ozs) dried rice noodles

Spice Paste

2 stalks lemongrass, thick bottom third only, outer layers removed, inner part sliced
2½ centimetres (1 inch) fresh turmeric root, sliced or 2 teaspoons turmeric powder
5 dried red chillies, soaked in warm water and cut into lengths
7 fresh red chillies, sliced
10 shallots, peeled and halved
1 teaspoon belacan (prawn paste)

Garnishes

1 small cucumber, peeled, deseeded and sliced thinly
6 sprigs daun kesum, sliced
Few sprigs mint, torn
1 large red onion, sliced
3 red chillies, sliced
½ fresh small pineapple, peeled and sliced into small pieces
4-6 hard-boiled quail eggs, halved or 3 hard-boiled chicken eggs, peeled and quartered (optional)
I heaped teaspoon black prawn paste (hay koh), diluted in two tablespoons warm water. Use black prawn paste sparingly as it has a strong fishy taste that takes a little getting used to. Black prawn paste is also known as petis.

Method:

1. Simmer the cleaned fish in the water for five minutes until cooked. Remove the fish and set aside to cool. Strain the fish stock carefully and pour into a large pan with the tamarind juice, bunga kantan, daun kesum and sugar. When cool enough to handle, debone the fish and coarsely flake the fish with a fork.

2. Grind the spice paste ingredients to a paste in a mortar or blender adding a little oil if necessary to keep the blades turning. Add the spice paste to the pan with the fish stock. Add half of the flaked fish and simmer for 20 to 30 minutes’

3. Prepare the garnishes.

4. Blanch the noodles in boiling water to heat through and drain. If using dried noodles, boil them for about seven minutes and drain or follow packet instructions for preparation. Divide the noodles into six serving bowls and ladle the fish stock to almost fill each bowl. Garnish each bowl with the rest of the flaked fish and a helping of the various garnishes. Serve with a small bowl of the diluted black prawn paste on the side.

That's it. Enjoy!

chiron34

 

i tried this one out over thanksgiving.

angels wept and trumpets sounded to how fucking great this chili was. the refrigerate and reheat did add some intangable to my surprise. just the broth alone make me want to sell as much blood an semen as would be necessary to hire gordon ramsey to make a kiddie pool of it so that when i smelled it i could use my meters long erection as a pogo stick to pogo to the top of an adjacent building and then tie off my hands and feet and jump into the pool so that i could drown in/eat up all of the delicious chili and die in a truly enlightened sense of joy and contentment.

 

super brownies. normal brownie mix + 1lbs of dark chocolate mixed in.

 

I think I am going to try this.

Ive no idea how it will taste, I just like the name

...

What does "Italian spice" mean??? I have the other things in my spice rack I think, but I have no clue what that even is? Is it like the American name for Basil or something?

 

I'm known for selecting and cooking very good meat (beef, lamb, chicken).

Really want to wrap my head around cooking seafood nicely.

 

I recently, around Thanksgiving, found the recipe for some great lil rolls. THey are incredibly delicious and the kids love them.

You need a pack of the pilsbury crescent rolls, shredded cheddar, ranch dressing, diced green onions and real bacon bits.

First, roll out the crescent rolls, then coat them with ranch dressing. If you dont like ranch, its ok. YOu cant taste it anyway. Then cover it with shredded cheese, cut green onions, and real bacon bits. Roll the dough, cut it into thin pieces and cook for about 10 to 15 minutes. They are awesome and easy.

 

My chili. The secret to great chili is that it has to be raining when you make it. Must be the humidity...not sure.

 

just want you to know that i made it again over christmas... i'm addicted