DrAwkward wrote:

yaledelay wrote:

DrAwkward wrote:

yaledelay wrote:on the Indian food thing, someone (one of her freinds) took her out for Indian food, and I have no clue what she ordered but she is now convinced that there is evil cilantro in all Indian food...

I've tried to eat Indian food on two separate occasions and i found it vile both times. My roommate and our friends who accompanied us love the stuff, but i couldn't deal. We decided it's because i'm racist.

you ghandi-fearing bastard...

Dude, Ghandi didn't eat Indian food either (or any food, for that matter). I'm with him!

I guess you are correct... there is a joke there somewhere but I can't find it...

Panzanella

1 large round loaf peasant bread, cut into 1-inch cubes, about 4 cups
1 shallot, finely chopped
1 clove garlic, smashed to a paste
2 teaspoons grated lemon rind
1/4 cup balsamic vinegar
Salt and freshly ground black pepper
1/2 cup extra virgin olive oil
5 ripe plum tomatoes, seeded and chopped
1 green bell pepper, seeded and chopped
1 yellow, orange or red bell pepper, seeded and chopped
1 cucumber, peeled, seeded and chopped
1 medium bulb fennel, trimmed and chopped with feathery greens (fronds) reserved
1/2 cup Nicoise olives, pitted and halved
12 basil leaves, shredded

Spread the bread cubes out on a baking sheet and leave out, uncovered, to dry for 24 hours. Alternatively, bake the cubes in a 300 degree F. oven for 10 to 20 minutes until dried out but not toasted.
In a large bowl whisk together the shallots, garlic, lemon rind and balsamic vinegar. Season with salt and pepper. Add the olive oil in a stream, whisking constantly until well combined. Add the tomatoes, bell peppers, fennel and olives, tossing to combine. Adjust seasoning with salt and pepper. Thirty minutes before serving the salad add the reserved fennel greens, basil and bread cubes, tossing to coat, and let the salad stand at room temperature for 30 minutes.

--
This is a good thing to do. No need to cube hand-torn adds to the rustic flavorings. proly good with a fish of some sort. Use the fresh herbs.


For soup--most could soup--gaspacho/vissiesous(sp) are robocoup-ed and impress. Invest in this piece of equipment. And the portabella--she a gift from the goddes. Marinate or saute.

Eat hearty.

wwittman wrote:...Tuna Au Poivre.

Hey, hey, hey! Buddy! Now you're speaking my language!

wwittman wrote:zest a few lemons and oranges.
chop the zest finely.
mix it with Panko bread crumbs and a pinch or two of Ancho chili powder.

Take a nice sized piece of shashimi grade tuna.
Brush the tuna with Dijon or Creole mustard to make it sticky.
Press the tuna into the zest, panko mixture until it's coated.

Grill for about 30 secs to 1 minute on each side to crisp up the crust, but keep the tuna rare inside.

Take about 1 cup of Limoncello and add some more lemon zest and reduce it until it's thick and syrupy.
Add about 1/2 cup of vegetable stock and reduce further until a sauce consistency.
Mount with butter (off the heat).

Pour the sauce over the citrus crusted tuna.

I like to serve it with Horseradish mashed potatoes.

it's delicious, flavourful and not at all fishy OR meaty.

A version of this is my favorite dish. I use toasted sesame seeds on my sashimi grade tuna in place of the panko mixture, quickly sear the tuna in a pan, and then use that same pan for making the sauce. I think I use orange juice in the sauce, but I'd have to check. Everything else looks the same. I like the toasted sesame seed taste with the other flavors. Butter-sauteed red peppers are another excellent side dish.

you can also do a similar thing with black pepper and tuna and a red wine reduction.
sort of Tuna Au Poivre.

Another nice variation is tuna steak (some salt, a bunch of pepper) with a balsamic vinegar reduction. (It's better than it sounds.) Lightly sauteed spinach is a great side dish for this one.

Cranius wrote:Sole Veronique is one of my favourite fish dishes at the moment. It's pretty rich, due to the double cream, so maybe it's a dish that you might only want to cook occasionally (and perhaps absolutely useless as a recipe for anyone worried about blood-pressure). I've been using a Rick Stein recipe, but ignoring the puff-pastry serving suggestion. Just adjust the ingredient amounts accordingly.

Sole Veronique

Serves 4

8 x 75g/3oz Dover sole fillets, skinned
600ml/1 pint good quality fish or chicken stock
85ml/3fl oz dry vermouth
300ml/10fl oz double cream
squeeze of lemon juice
25-30 seedless green grapes, preferably Muscat, halved
salt
freshly ground black pepper

Method

1. Season the sole fillets lightly on both sides then fold then fold them in half, skin side inwards. Place side by side in a buttered shallow ovenproof dish.
2. Pour over the stock, cover with foil and bake for 20 minutes
3. Remove the fish from the dish and put on a warmed serving plate. Cover with foil and keep warm.
4. Pour the cooking liquor into a pan, add the vermouth, then bring to the boil and boil vigorously until reduced to about six tablespoons.
5. Add the cream and a squeeze of lemon juice and simmer until it has thickened to a coating consistency. Add the grapes to the sauce and warm through gently then season to taste.
6. Pour the sauce over the fish

And it's good to serve with braised lettuce and peas, which is super-easy to prepare and supposedly an authentic french accompaniment for fish:

Ingredients
4 shallots
50g/1¾oz butter
3 Little Gem lettuce hearts
100g/3½oz frozen peas
100g/3½oz chicken stock
2 small knobs of butter
small bunch of flatleaf parsley or mint
salt and freshly ground black pepper

Method
1.To make the lettuce and peas, slice the shallots and sauté gently in the butter. When soft, add the Little Gem lettuces cut side down. Allow to gently brown and soften.
2. Now add the peas and the stock. Cover the pan and simmer for 10 mins until the peas and lettuce are cooked.
3. Take the pan off the heat and stir in the remaining butter. Add the parsley/mint and season.

Cook this for anyone and it's no exaggertion to say that they'll love you for ever.

Apologies for the double-cream.

am I ok to sub veggy stock for chicken stock on that one?

If you are interested I got another stock. A Dashi is good(more fish,but not) I cant deal with fishy either. Try getting some dried baby tuna, and shave off thin layers into water, to taste, add kelp and let boil. strain mixture after five to eight minutes. Delicious for sauces and soups, (like miso) and as a sub for chicken broth.It really does not end up tasting too fishy rather something else...think miso soup with no miso.

Quote:

am I ok to sub veggy stock for chicken stock on that one?

you can take your stock and freeze it in ice cube trays and you can call your fish stock something respectable like "FRED"


--SORRY--Crazy punk rocker -ktchen guy here. We used to label are things that went in the walk-in. One guy I worked for used to tell me to " give it a name and stick it in the box". I once labed an employee meal STAFF CHOW. And I'd tell the waitrons to "eat it now before we tun it into a soup."[/quote]

Lazybones wrote:

wwittman wrote:...Tuna Au Poivre.

Hey, hey, hey! Buddy! Now you're speaking my language!

Actually I think he's speaking Sly Bug's language.

-A

I posted this in the "recipes for retards" thread a few months ago.
With new notes.

Thai Basil Shrimp (or chicken).
Dumbed down version. The only "weird" ingredient is fish sauce, and most grocery stores have it if they have an Asian section. It's cheap.

-OIL in a heavy pan - 2 Tbl. Spoons. Peanut if you have it, but whatever.
-A dash of SESAME OIL if you have that as well.
-Fry 1 lb. SHRIMP (peeled) or very thinly sliced CHICKEN strips until opaque.
-Add 1 tsp. SUGAR.
-Turn the stove's hood fan on "hi" because you're going to...
-...add 1/4 cup of thai FISH SAUCE, then back up, because your kitchen will smell like a drummer's ass for a few minutes (a drummer that's just come off of a 2 month tour). It tastes great. Trust me.
-Add diced HOT PEPPERS of your choice. Thai peppers if you can get them. Serranos are fine.
-Add 2 cups of chopped BASIL. Sounds like a lot, but it's not.
-Stir until wilted. Don't over cook.

Serve over rice. Jasmine is best, but any white rice will do. Dump handfuls of fresh MUNG BEAN SPROUTS, chopped CILANTRO and PEANUTS (dry roasted, from the jar) over the top to make it taste even better and to impress your girlfriend.

Don't be a putz. Serve it on a nice plate. If you don't have any, go buy two.

Dead simple. Delicious. Takes about 10 minutes, other than the rice cooking time.

If you have the option, add some finely minced LEMON GRASS when you cook the shrimp. Very finely minced.

A variation-
Serve coconut rice:
The basic recipe for rice is to put 1 part rice in 2 parts water. Bring to a boil. Stir. Put a tight lid on it and drop the stove to the lowest setting. If you have an electric stove, take if off the burner until the temperature drops, then put it back on. Give it 10 minutes.
Turn off the heat.
Let it sit for 10 more minutes.
Don't - Ever - Remove - The - Lid - During -This - Process - Or - You - Will - Have - Fucked - Up
Capice?
Remove lid after the full 20 minutes. Fluff. Serve.
To make it coconut rice, sub. half the water for COCONUT MILK.
That's it.
If the coconut rice has some brown bits in it, that's just the caramelized bits. Tastes great.

Serve the Basil Shrimp over this. Make sure you're wearing clean boxers because you will be bearing them later.

-A

Redline wrote:

I think that's the Milwaukee's Best talkin...

You drank cleaning solvent?