Recipe Thread

[Aulirophile]

Since someone suggested a whole forum for recipes/cooking, thought I'd start a thread for people to share recipes in. So, anyone have any good recipes? I have one I really like I got from an episode of Good Eats, season 4, "In the Bulb of the Night." I changed the seasoning around, personal preference.

Chicken and 40 cloves

Broiler/Fryer chicken carved up into breasts/legs/thighs/wings
Olive Oil (not extra virgin, the heat will kill the delicate flavors you get extra virgin for)
40 cloves of Garlic
Dried Rosemary (GE recipe is fresh thyme IIRC)
Kosher salt(It really does make a difference btw, my food is a lot more flavorful since I started using different salts.)
Pepper, freshly ground preferred.
Bread, preferably country or french loaf, something with a lot of gluten, sliced.

Pre-heat oven to 350 F

Rub down the chicken pieces with a tablespooon or so of Olive Oil and salt. Place in large heavy pan that has been pre-heated and brown on all sides. This pan will need a lid, preferably one with those little nubs on the underside of the lid. I always use cast iron for this.

Remove from heat, sprinkle the garlic cloves around everywhere, some dried rosemary, a lot of black pepper (to taste I suppose, but I use a lot) pour about a half cup of olive oil into the pan (I do it so that it comes 1/4-1/2 up the sides of the chicken pieces), lid it, and put it in the oven for ~1 hour, sometimes longer.

Remove, put the bread on a cookie sheet and turn on your broiler. Use a brush or a turkey baster to get the oil out of the pan and put it on the bread. Toast the bread under the broiler. While that is going on, fish out all the garlic cloves and put them in a bowl. What you do is spread the garlic cloves on the bread like butter.

Serve.

Mind, you can just use four chicken breasts instead of cutting up a whole chicken. I know it sounds complicated, but really the only annoying part is peeling the cloves and you can get them pre-peeled if that bothers you. Very simple, good recipe.

Incidentally, most of the recipes I end up sharing will be from Good Eats, so if you really like any of them I'd encourage you to watch the show.

[MrGraham]

Does anyone have any suggestions on BURRITO RICE?

We've been trying to recreate a Chipotle style burrito. We've got the meat pretty well (we want it to stay pretty healthy so we use less oil etc than they probably do, but we use more meat so it tastes as good). Guacomole and salsa are perfect. The only thing we can't get right is the rice. We use various combinations of lime juice, cilantro, salt, Adobo, and just can't get it to be that BURRITO RICE (hard to describe, but anyone who has eaten burritos regularly would know). We boil the rice with a tiny bit more water than uncooked rice, we leave the lid on for a long time to keep the moisture in, we put the lime juice on right away so it kinda evaporates with the rice, but something is still off.

[Aulirophile]

Originally Posted by MrGraham

Does anyone have any suggestions on BURRITO RICE?

We've been trying to recreate a Chipotle style burrito. We've got the meat pretty well (we want it to stay pretty healthy so we use less oil etc than they probably do, but we use more meat so it tastes as good). Guacomole and salsa are perfect. The only thing we can't get right is the rice. We use various combinations of lime juice, cilantro, salt, Adobo, and just can't get it to be that BURRITO RICE (hard to describe, but anyone who has eaten burritos regularly would know). We boil the rice with a tiny bit more water than uncooked rice, we leave the lid on for a long time to keep the moisture in, we put the lime juice on right away so it kinda evaporates with the rice, but something is still off.

Use a little coconut milk in the rice.

[Menoz]

I'm a cook at the local Cracker Barrel. If anyone wants any recipes, I can at least point you in the right direction. Especially if you want to make 48 servings of hashbrown casserole.

[Tuco]

If you post a recipe, try to include a picture of the product of said recipe.

And if it's a pot pie, put a hi-liter in it.

[Tea on tuesday]

Originally Posted by Aulirophile

Baked Chiken

Baked chicken is a really easy way to make some great chicken, and that recipe is a really good starting recipe.

I like to use a white wine instead of olive oil for a healthier dish.

Oven on 350
3 Chicken Breasts
Fresh ground black peppercorn to taste
Kosher salt to taste
Just a pinch of oregano
Basil Leaves
Mint
Fill pan half way up with a decent, cheap white wine. I like Sauvignon Blanc with chicken...especially in the summer.

And a really easy recipe that's good for a few days of sandwiches.

3 chicken Breasts
Salt and pepper to taste
Teriyaki

Same as above. You'll get some intense teriyaki chicken that's perfectly fine to fridge and reheat in a microwave.



Baking times will vary depending on your oven, but I find 45-50 minutes is usually enough. I also don't use a cover. You really only need to use a cover if you're cooking with a small amount of liquid. The nice thing about chicken is that it's either done or it's not, so you haven't hurt anything if you take it out a little early, just stick it back in.

Originally Posted by MrGraham

Does anyone have any suggestions on BURRITO RICE?

We've been trying to recreate a Chipotle style burrito. We've got the meat pretty well (we want it to stay pretty healthy so we use less oil etc than they probably do, but we use more meat so it tastes as good). Guacomole and salsa are perfect. The only thing we can't get right is the rice. We use various combinations of lime juice, cilantro, salt, Adobo, and just can't get it to be that BURRITO RICE (hard to describe, but anyone who has eaten burritos regularly would know). We boil the rice with a tiny bit more water than uncooked rice, we leave the lid on for a long time to keep the moisture in, we put the lime juice on right away so it kinda evaporates with the rice, but something is still off.

I had the same request from my lady, and I think I've come up with a pretty good facsimile.

Melt some butter or margarine in a pan. Add 1 cup of basmati rice (this is key). Stir in about 3 tablespoons of lime juice, about a teaspoon of salt, and 2? (I don't usually measure things) teaspoons of cilantro. Then add about 1 1/2 cups water. Cover. Simmer for about 20-25 minutes.

Things to keep in mind.

Rinse you rice. Wash your rice until the water runs clear. This will really cut down on the clumping and make for better rice.
Use Basmati rice.
Basmati is a long grain rice, so you need more water than you would for regular white rice.
While I usually don't measure things, measuring rice and water is something I always do. Rice is actually pretty easy to fuckup.
Add the lime juice in at the beginning.

edit: Now that I think about it, I'm not sure how much water I use for chipolte rice. It's definitely either 1 1/2 cup or 1 1/3. I'm going with 1 1/2 because that's closer to a traditional long grain rice ratio of 1 to 1 3/4.

[spronk]

google is your friend

Chipotle Rice Recipe

1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.

[bahs-MAH-tee]
Basmati is a long-grained rice, with a fine texture. It can be found in Middle Eastern and India markets, as well as some supermarkets.

The source of this recipe is attributed to Chipolte's Executive Chef (and CEO), Steve Ellis.

I use jasmine rice and a little less water than normal when making it (rice cooker), refrigerate it overnight. Then next day you can sautee the rice with a little bit of oil for a few minutes to give it a drier, still sticky, pre-fried rice taste.

Good chicken recipe, will have to try it out. For anyone who has a slow cooker, I love this ez recipe. Get 3lbs of boneless pork chops, 1 can of beef broth, and 1 container of BBQ sauce (8 oz is fine, 10oz is good too). cook for 4 hours in a crock-pot on high. remove from crock pot, shred pork with a fork. put into a dutch oven pot, cast iron pan, etc, slather in all the BBQ sauce, and stick it in a 350' oven for 30 minutes. Sautee some mushrooms/onions and serve over bread, tastes like sloppy joes+ribs, mmm mm. Can use rice instead of bread too.

[Littles]

A friend turned me on to this recipe and I have to admit its the best soup I have had, been having it once a week since I learned of it, super easy to make and damn tasty.(makes enough for two people to eat throughout the day)

SPICY CHICKEN SOUP

Foster Farms : Recipes

2 pounds Boneless Skinless Chicken Breast (approximately 4 fillets), cut in 1” cubes
8 cups water
1 cup long grain rice
1 14 ounce can white hominy
1/2 cup diced red bell pepper
1/2 cup diced yellow onion
1/2 cup diced celery
1/2 cup corn
1/2 cup peas
1/4 cup red hot sauce
1 1-ounce package taco seasoning
1 tablespoon chili powder
1 tablespoon vegetable oil
1 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon salt
2 cubes beef bouillon
1 cube chicken bouillon

COOKING DIRECTIONS

Note: This dish is extremely spicy, cut chili powder by half to reduce heat. Best served with fresh corn or flour tortillas.

1. In a large saucepan combine olive oil, red bell pepper, and yellow onion over medium heat.

2. Sauté until tender, approximately 5 minutes.

3. Add cubed chicken and dry spices (taco seasoning, chili powder, garlic powder, white pepper, and salt) to coat chicken. Continue cooking and stirring until chicken is cooked through.

4. Add the rest of the ingredients and continue stirring until soup comes to a boil.

5. Reduce heat to simmer and simmer uncovered for 1 hour.

[tikkus]

Someone have a good recipe for 5-7 layered salad?

[Kugbok_Fennin]

Chipotle Rice

Its actually pretty easy. Make rice the same way you normally do. I would obviously look for a good long grain Mexican brand if your going for that feel. Cook the rice no different then you always have with two exceptions.

1. They add Oregano or Parsley to the rice during the cooking process. (A Teaspoon of either will go along way, so don't use much)

2. This is the secret. After the rice is cooked, they put it in a bowl and mix in Lime Juice. Just Lime Juice. How much, I'm not sure, but with a little trial and error you could get it pretty close.

Reading the whole thread before I post helps.

[Jabberwhacky]

Originally Posted by MrGraham

Does anyone have any suggestions on BURRITO RICE?

We've been trying to recreate a Chipotle style burrito. We've got the meat pretty well (we want it to stay pretty healthy so we use less oil etc than they probably do, but we use more meat so it tastes as good). Guacomole and salsa are perfect. The only thing we can't get right is the rice. We use various combinations of lime juice, cilantro, salt, Adobo, and just can't get it to be that BURRITO RICE (hard to describe, but anyone who has eaten burritos regularly would know). We boil the rice with a tiny bit more water than uncooked rice, we leave the lid on for a long time to keep the moisture in, we put the lime juice on right away so it kinda evaporates with the rice, but something is still off.

You don't have the recipe for their hot salsa, do you? That stuff does me right, so bad. I like it so much I made the mistake of having nothing in one day except a Chipotle Burrito consisting of Chicken/Black Beans/Rice/Lettuce/Cheese/2 scoops of hot salsa for lunch, and the same for dinner. Needless to say, my asshole has never recovered.

With that in mind, if you have that recipe, me love you long time.

[Angerz]

Making Flavored Cream Cheese spreads is good clean fun.

Soften an 8 Oz package to room temp then add honey and chopped nuts (walnuts, pecans are best) to taste and texture you like for a good breakfest bagel spread.

8oz package + 1/2 pack of vegetable soup mix makes pretty good veggie style, you can even add chopped and seeded red pepper for extra texture, good on a cracker or a bagel or club bread.

8oz Package + some garlic powder + finely chopped and seeded jalepeno is good for crackers as well. Let that one sit over night and it gets a little more punch.

8oz Package + Onion powder, fresh chive and dill is really good on cucumbers.

Spreadables are wonderful.

[Ravvenn]

Irish Daffodil Cake with Lemon Sauce
(Served @ Elmwood Inn, Ireland)

Yellow batter:
3/4 cups sifted cake flour
3/4 teaspoon baking powder
6 egg yolks
2 1/2 tablespoons lemon juice
1 tablespoon cold water
1/2 cup granulated sugar

Sift cake flour and baking powder together six times. Beat the egg yolks with lemon juice and water until thick, about 5 minutes. Gradually beat in the granulated sugar. Sift a fourth of the flour mixture at a time over the egg mixture; fold in.

White batter:
1/2 cup sifted cake flour
1/2 cup sifted powdered sugar
6 egg whites at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
1/8 teaspoon salt
1/2 cup granulated sugar

*powdered sugar (*optional, for decorating purpose)

Sift cake flour and powdered sugar together six times. Beat egg whites until frothy. Add cream of tartar, vanilla, and salt. Beat until soft peaks form. Gradually beat in the granulated sugar. Sift a fourth of the flour mixture at a time over the egg mixture; fold in.

Alternately spoon yellow and white mixtures into an ungreased 9 or 10 inch tube pan. Bake at 170C for 35 to 40 minutes. Invert and cool. *Dust the cake with powdered sugar (*optional)and serve with lemon sauce.

Lemon Sauce:
1/2 cup granulated sugar
1 tablespoon corn starch
1 cup boiling water
1/2 cup fresh lemon juice
1 teaspoon lemon zest
2 tablespoons unsalted butter
few grains salt (optional)

In a medium saucepan, mix together sugar and corn starch. Gradually add boiling water. Boil five minutes. Remove from heat and add fresh lemon juice, zest, butter, and salt.

[Ravvenn]

Originally Posted by tikkus

Someone have a good recipe for 5-7 layered salad?

Did you mean the real 7 layer salad (aka 24 hour salad) or did you mean the dip? I have both, let me know. I also have a bitchin' recipe for Cobb Salad Dressing but it's packed somewhere so I have to dig it up.

[tikkus]

Real 7 layer salad.

My mom used to make it all the time and I really miss it.