Foodbox (Food & Recipes)

**Frownland** · 11-23-2014, 03:24 PM

Thanks man! I'll give it a shot.

GuD · 11-23-2014, 08:14 PM

Quote:

Originally Posted by Frownland

I'm open to any recs on how to make my recipe better.

honestly sounds a little bland as is. I'd recommend throwing what's called a mirepoix in with the chicken while it's marinating in the buttermilk as suggested by CB. Mirepoix is just fancyfrench talk for the trinity of onions (usually white, leaks work well too), carrot, and celery. I'd throw some chiliflakes, a good amount of black pepper, and some herbs in the marinade too. Rosemary, thyme, cumin... whatever. The longer it sits the more it's gonna soak up those flavors. You could even throw some chicken broth in the marinade, just make sure it's dried well before you try and fry it or that oil's gonna be spittin at'chya.

Chula Vista · 12-02-2014, 02:53 PM

This thread needs a bump.

This one is a bit involved but tastes AMAZING! I lifted this from a recipe cookbook from this place:

Brasserie Les Halles - Wikipedia, the free encyclopedia

rôti de cochon avec le lait - (roast of pig with milk)

2-3 lbs. pork tenderloin
2 tbsp olive oil
1 tbsp butter
1 tbsp flour
2 cups whole milk

1 large carrot diced fine
1 medium onion diced fine
1 leek diced fine (white stalk part only – not the green leaves)
1 clove garlic minced fine

1 bay leaf
1 sprig of fresh parsley
2 sprigs fresh thyme
Course salt and fresh ground pepper

Prep your veggies so they are ready to go. Remove any excess fat from the pork and cut the tenderloins into 3-4 pieces so they are easier to work with. Lightly salt and pepper the pork and then set aside.

Heat the oil on high in a large dutch over. Once hot, add the butter and melt it down. Add the pork and sear it on all sides – about 8-10 minutes total. Remove the pork and set it on a large serving platter to collect any juices.

Add the veggies to the oil/butter and sweat em down for about 10 minutes stirring often. Then sprinkle in the flour and continue cooking for another 2 minutes.

Add the 2 cups of milk, the bay leaf, parsley, and thyme and bring to a boil cooking about 5 minutes stirring often. DO NOT walk away cause if it boils over it will make a total mess of your stove top.

Reduce the heat, add the pork and any juices from the plate back into the dutch oven, cover and slowly simmer for one hour. Turn the meat often to make sure it cooks evenly through and doesn’t stick.

Remove the pork (shake off any excess veggies or herbs) to the cleaned serving platter, cover with foil, and let rest for at least 15 minutes.

Finely strain the milk mixture into a sauce pan. You’ll need to use a wooden spoon in the strainer to squeeze all of the liquids out of the mush. Discard the entire contents of the strainer (veggies and herbs).

Bring the sauce to a boil while whisking often to thicken the sauce slightly. Add salt and pepper to the sauce to taste. Slice the pork into thin pieces, spread them out on a plate and drizzle the sauce on top.

~~Cuthbert~~ · 12-04-2014, 08:58 AM

Looks quality that mate, as always. I've got a pork shoulder in the freezer cos I bought two when I did carnitas and froze one. Any ideas what I could do with it?

I tried some stilton today, I was intimidated at first but it is actually delicious, definitely getting some port and having some stilton over Christmas.

& I'm doing a cottage pie tomorrow with ale. Shepherd Neame 1698 but I got the double stout instead of the ale by mistake but it's going in there anyway.

Chula Vista · 12-04-2014, 09:38 AM

Quote:

Originally Posted by Christian Benteke

I've got a pork shoulder in the freezer cos I bought two when I did carnitas and froze one. Any ideas what I could do with it?

Pulled pork mate.

Sear it on all sides in an oiled hot frypan. Then season it generously with salt, pepper, garlic and onion powder, cumin, and paprika. Pour about 1 cup of OJ in a crock pot, add the shoulder, set it on low, and walk away for about 10 hours.

Shred it up and mix it with some BBQ sauce. Yummy!

DwnWthVwls · 12-04-2014, 12:10 PM

OJ is Chula's secret sauce

ribbons · 12-04-2014, 03:26 PM

I make these only occasionally because they're a bit labor intensive and require scattering about 50 small plastic plates all over the kitchen and house -- but it's actually one of our favorite things to eat: Panella sandwiches, a traditional Sicilian street food which are basically very thin fritters made from chickpea flour. I ultimately elevate these into Panella "special" sandwiches by topping off the fritters with fresh ricotta cheese and rough gratings of Parmagiana cheese before putting the lid on the (fresh!) sesame seeded gumdrop roll and quickly running under the broiler. Delizioso!

GuD · 12-04-2014, 05:03 PM

^I'm gonna have to try those, never had em and they look delicious.

ribbons · 12-04-2014, 06:13 PM

Hope you enjoy them, WD. Panella are very mild, which is why I recommend making the Panella “special” sandwiches by adding dollops of ricotta and grated Parmigiana. It is also important to have very fresh sesame rolls, so they don’t get too hard when run under the broiler and overwhelm the delicate texture and taste of the fritters. I have only ever found Panella made in two restaurants, one of which closed down, so I started making them myself. It took practice, though. Watch out for those lumps while stirring and Mangiare in buona salute!

GuD · 12-05-2014, 11:47 PM

^Still waiting to try that. I've gotta find a good place to get some propers sesame buns first.

Eh Eh. Checkit:

My soups almost always are made the same way but with some different seasonings and featured vegetables. Anyways... I came up with a decent one the other night with some extra veggies that were just lying around and approaching spoilage. Which, for me, always translates to soup time!

Cauliflower, Corn, Peppers, and Kale Soup!

One small onion
One small parsnip (a carrot would be fine but I didn't have one)
5 cloves of garlic
One red bell pepper
One small head of cauliflower
One small ear of corn
Two leaves kale (there's a billion varities, I get those huge ones with the tough stems)
Vegetable Broth
Salt, Pepper, Cumin, Cayenne... (there were some other seasonings in there but I was drinking wine from the bottle at the time so the deets are fuzzy at best).

So we're gonna start by heating some oil in a big soup pot at medium. The onion is diced, the pepper is diced, the corn is trimmed and ready to go, the parsnip or carrot is diced up, the kale stems are trimmed and cut into small bite-sized pieces and the cauliflower is cut up into slightly bigger bite sized pieces. The leafy bits of the kale are set aside and coarsely chopped. Onions, peppers, corn, and carrot/parsnip are in the oil and sweated for about 4-5 minutes. Then your garlic, mashed up of course, is stirred in there briefly(!) for like 30seconds. POW! Kale STEMS and cauliflower chunks in there too. Season that ****, bitch. You're gonna be sauteeing that **** nice n' good till s'all purdy n' golden brown n' yumtasticy. So it's all nice n' good and purdy and golden brown and yumtasticy now, right? Good. Add in your veggie broth (just some water will work if you wanna be a ****ing boring twatfart) to cover e'rrythang in thurr. That's gonna come up to a simmer. When it's simmered, throw in the coarsely chopped kale and leave it in there until it's basically blanched and looks bright green. Ain't gonna take long. When it's bright green, pull that **** off the heat and get ready to serve. I topped mine with some gruyerre and finished the chardonnay off. It was nice. If you're going dairy free, skip the cheese and thrown in almond slivers toasted with nutritional yeast for a kinda similar flavor.

I should start a youtube channel where I get drunk and try to host a cooking show. That would be so awesome. I'd be famous in like a day or two.

11-23-2014, 03:24 PM	#641 (permalink)
Frownland SOPHIE FOREVER Join Date: Aug 2011 Location: East of the Southern North American West Posts: 35,548	Thanks man! I'll give it a shot. __________________ Studies show that when a given norm is changed in the face of the unchanging, the remaining contradictions will parallel the truth. d e a f b o x

12-02-2014, 02:53 PM	#643 (permalink)
Chula Vista Toasted Poster Join Date: Oct 2014 Location: SoCal by way of Boston Posts: 11,332	This thread needs a bump. This one is a bit involved but tastes AMAZING! I lifted this from a recipe cookbook from this place: Brasserie Les Halles - Wikipedia, the free encyclopedia rôti de cochon avec le lait - (roast of pig with milk) 2-3 lbs. pork tenderloin 2 tbsp olive oil 1 tbsp butter 1 tbsp flour 2 cups whole milk 1 large carrot diced fine 1 medium onion diced fine 1 leek diced fine (white stalk part only – not the green leaves) 1 clove garlic minced fine 1 bay leaf 1 sprig of fresh parsley 2 sprigs fresh thyme Course salt and fresh ground pepper Prep your veggies so they are ready to go. Remove any excess fat from the pork and cut the tenderloins into 3-4 pieces so they are easier to work with. Lightly salt and pepper the pork and then set aside. Heat the oil on high in a large dutch over. Once hot, add the butter and melt it down. Add the pork and sear it on all sides – about 8-10 minutes total. Remove the pork and set it on a large serving platter to collect any juices. Add the veggies to the oil/butter and sweat em down for about 10 minutes stirring often. Then sprinkle in the flour and continue cooking for another 2 minutes. Add the 2 cups of milk, the bay leaf, parsley, and thyme and bring to a boil cooking about 5 minutes stirring often. DO NOT walk away cause if it boils over it will make a total mess of your stove top. Reduce the heat, add the pork and any juices from the plate back into the dutch oven, cover and slowly simmer for one hour. Turn the meat often to make sure it cooks evenly through and doesn’t stick. Remove the pork (shake off any excess veggies or herbs) to the cleaned serving platter, cover with foil, and let rest for at least 15 minutes. Finely strain the milk mixture into a sauce pan. You’ll need to use a wooden spoon in the strainer to squeeze all of the liquids out of the mush. Discard the entire contents of the strainer (veggies and herbs). Bring the sauce to a boil while whisking often to thicken the sauce slightly. Add salt and pepper to the sauce to taste. Slice the pork into thin pieces, spread them out on a plate and drizzle the sauce on top. __________________ “The fact that we live at the bottom of a deep gravity well, on the surface of a gas covered planet going around a nuclear fireball 90 million miles away and think this to be normal is obviously some indication of how skewed our perspective tends to be.”

12-04-2014, 05:03 PM	#648 (permalink)
GuD Dude... What? Join Date: Oct 2013 Posts: 1,322	^I'm gonna have to try those, never had em and they look delicious. __________________ I spit bullets in my feet Every time I speak So I write instead And still people want me dead ~msc

12-05-2014, 11:47 PM	#650 (permalink)
GuD Dude... What? Join Date: Oct 2013 Posts: 1,322	^Still waiting to try that. I've gotta find a good place to get some propers sesame buns first. Eh Eh. Checkit: My soups almost always are made the same way but with some different seasonings and featured vegetables. Anyways... I came up with a decent one the other night with some extra veggies that were just lying around and approaching spoilage. Which, for me, always translates to soup time! Cauliflower, Corn, Peppers, and Kale Soup! One small onion One small parsnip (a carrot would be fine but I didn't have one) 5 cloves of garlic One red bell pepper One small head of cauliflower One small ear of corn Two leaves kale (there's a billion varities, I get those huge ones with the tough stems) Vegetable Broth Salt, Pepper, Cumin, Cayenne... (there were some other seasonings in there but I was drinking wine from the bottle at the time so the deets are fuzzy at best). So we're gonna start by heating some oil in a big soup pot at medium. The onion is diced, the pepper is diced, the corn is trimmed and ready to go, the parsnip or carrot is diced up, the kale stems are trimmed and cut into small bite-sized pieces and the cauliflower is cut up into slightly bigger bite sized pieces. The leafy bits of the kale are set aside and coarsely chopped. Onions, peppers, corn, and carrot/parsnip are in the oil and sweated for about 4-5 minutes. Then your garlic, mashed up of course, is stirred in there briefly(!) for like 30seconds. POW! Kale STEMS and cauliflower chunks in there too. Season that **, bitch. You're gonna be sauteeing that nice n' good till s'all purdy n' golden brown n' yumtasticy. So it's all nice n' good and purdy and golden brown and yumtasticy now, right? Good. Add in your veggie broth (just some water will work if you wanna be a ing boring twatfart) to cover e'rrythang in thurr. That's gonna come up to a simmer. When it's simmered, throw in the coarsely chopped kale and leave it in there until it's basically blanched and looks bright green. Ain't gonna take long. When it's bright green, pull that ** off the heat and get ready to serve. I topped mine with some gruyerre and finished the chardonnay off. It was nice. If you're going dairy free, skip the cheese and thrown in almond slivers toasted with nutritional yeast for a kinda similar flavor. I should start a youtube channel where I get drunk and try to host a cooking show. That would be so awesome. I'd be famous in like a day or two. __________________ I spit bullets in my feet Every time I speak So I write instead And still people want me dead ~msc

12-04-2014, 08:58 AM	#644 (permalink)
~~Cuthbert~~ Account Disabled Join Date: Nov 2012 Location: The Black Country Posts: 8,827	Looks quality that mate, as always. I've got a pork shoulder in the freezer cos I bought two when I did carnitas and froze one. Any ideas what I could do with it? I tried some stilton today, I was intimidated at first but it is actually delicious, definitely getting some port and having some stilton over Christmas. & I'm doing a cottage pie tomorrow with ale. Shepherd Neame 1698 but I got the double stout instead of the ale by mistake but it's going in there anyway.

12-04-2014, 03:26 PM	#647 (permalink)
ribbons Music Addict Join Date: Oct 2009 Posts: 1,265	I make these only occasionally because they're a bit labor intensive and require scattering about 50 small plastic plates all over the kitchen and house -- but it's actually one of our favorite things to eat: Panella sandwiches, a traditional Sicilian street food which are basically very thin fritters made from chickpea flour. I ultimately elevate these into Panella "special" sandwiches by topping off the fritters with fresh ricotta cheese and rough gratings of Parmagiana cheese before putting the lid on the (fresh!) sesame seeded gumdrop roll and quickly running under the broiler. Delizioso!

12-04-2014, 06:13 PM	#649 (permalink)
ribbons Music Addict Join Date: Oct 2009 Posts: 1,265	Hope you enjoy them, WD. Panella are very mild, which is why I recommend making the Panella “special” sandwiches by adding dollops of ricotta and grated Parmigiana. It is also important to have very fresh sesame rolls, so they don’t get too hard when run under the broiler and overwhelm the delicate texture and taste of the fritters. I have only ever found Panella made in two restaurants, one of which closed down, so I started making them myself. It took practice, though. Watch out for those lumps while stirring and Mangiare in buona salute!