Foodbox (Food & Recipes)

~~Cuthbert~~ · 09-22-2014, 03:02 PM

Pete that looks excellent.

Pretty simple this one. Man like Sanjeev >>>

Chicken Bhuna Fry - YouTube

LoathsomePete · 10-18-2014, 09:01 PM

I made French Onion soup tonight for the first time and it turned out really well. Here's the recipe:

5 yellow onions
2 gloves of garlic
1/2 cup of butter (1 stick)
1 glass of cheap Chardonnay
4 cups of beef stock
Worcester sauce
Sourdough toast
Swiss cheese

Preheat oven to 400 degrees Fahrenheit

Start by slicing your onions in half, then length wise. You want them thin, but not too thin.

Start melting butter in heavy soup pot or Dutch oven and add the onions (medium-low heat). Mix the onions around making sure the butter covers them all, then put a lid on and stir occasionally (once every 6-8 minutes) for 20 minutes. Put the soup pot in the oven with the lid slightly ajar and leave for 1 hour, stirring at the 30 minute mark. After thoroughly browned, take the pot out of the oven and put it back on the stove to the same heat setting and stir occasionally for 5 minutes, then add your wine (I used a Chardonnay, but I can imagine it would be just as good with a red wine). Cook for another couple of minutes allowing for the wine to reduce. Add your beef stock, Worcester sauce, and garlic and reduce heat to low and let simmer with the lead on for 30-45 minutes.

Now these last few steps are optional, but if you have ceramic bowls that can go in the oven, add the soup to it, toast and butter some bread, add on top of the bowl and cover with cheese, then broil for 1-2 minutes.

Enjoy the ensuing foodgasm.

Chula Vista · 10-18-2014, 09:28 PM

This is so freaking good. Kinda like a chicken carnita.

3 large boneless, skinless chicken breasts
1 large sweet onion
1 large orange
1/4 cup orange juice
2 tblsp olive oil
2 tsp oregano
1 tsp cumin
1 tsp garlic powder
1 tsp dried ginger

- rinse the breasts and pat dry. coat both sides liberally with salt and pepper
- pour the orange juice into a crock pot
- cut the onion into course slices and add about 1/2 to the crock pot
- make a slurry with the oil and spices and then rub all over the chicken
- lay the chicken on top of the onions in the pot
- cut the orange into four wedges then squeeze the juice over top of the chicken
- lay the 4 wedges rind side down on top of the chicken
- add the rest of the onion
- cover and cook on low for about 6-7 hours
- remove the meat and shred it into a bowl
- strain the juices from the crock pot and mix them up with the meat
- add a couple of turns of oil to a large frying pan and heat it up nice and hot
- add the meat and cook on high until you develop a nice crust

Warm up some tortillas and serve with your topping of choice. We used cabbage, salsa, sour cream, and cilantro. Really good and excellent as leftovers.

Chula Vista · 10-19-2014, 01:32 PM

Dill, bacon, and cream cheese stuffed chicken over brown sugar carrots and paprika potatoes. Gonna cook low and slow in the crock pot.

skyline · 10-26-2014, 10:22 AM

Does anyone have any experience with roo meat? Particularly with wet/hybrid cooking methods

Aldi had a selection of game and I grabbed some kangaroo leg steaks thinking they'd be tough cuts (more connective tissue). Apparently they're not and they dry out rather quickly. I was planning on braising them with celaric and fennel, now I'm not so sure they can stand up to it. To make it worse, it's advised you don't go over medium rare, yet the pack warns you against anything but well done which leads me to believe their meat wasn't handled with the best care.

GuD · 10-26-2014, 10:09 PM

^Cool to see you back around, man. Alas, I have no idea how to help you dude. Maybe you could work with their texture and go for something like pulled pork instead? From your description it seems like it might work well for that. I'm not a meat guy so I'm just shootin the breeze.

Tonight I made a pretty awesome coconut curry veg soup. Not traditional by any means but I think it came out well. Gotta work with what ya got.

You'll need:

Some kinda oil. I used sesame because it seemed fitting, coconut oil or vegetable oil would work just as well. Olive oil could be a little much.

Seasoning Blend: Salt, Pepper, Brown Sugar, Nutmeg, Ground Cloves, Chili Powder, Curry Powder- each to taste
~I used about equal amounts Salt and Sugar, a little less pepper, and just a shake or two of everything else.

1 Small white onion, diced
About a quarter cup of corn, a little less really
3 Cloves of garlic, chopped
1 Orange bell pepper, diced
2 Thai chilis, sliced
About twice as much diced ginger as you have garlic
1 small tomato, diced
about twice as much Chinese eggplant as you have tomatoes, cut into bite sized chunks
about as much sweet potatoes as you have eggplant, peeled and cut into smaller bite sized chunks
about as much white mushrooms as you have eggplant and potatoes, quartered
Curry paste
Vegetable broth to preference- it's more about texture. I like it thick so I don't use much. Use more if you like it thinner.
2 limes, ready to be juiced
1 small head of Bok Choy, separated, washed, and cut into bite sized bits.
Mint leaves to taste
Scallions and cilantro to taste and for garnish
1-2 cans of coconut milk- same deal, all about preference

THE PROCESS!

You're pretty much gonna be on medium the whole way through.

Phase 1: Gonna start with heatin the oil and just sauteing the Corn first till it get kinda goldish brown. Then the Onions, Peppers, Chilis till the onions are translucent and absorb some of the color from the peppers and chilis. Now the Tomatoes, until the juice is evaporated. Garlic and Ginger in, don't let that shit brown motherfucker. 30 seconds tops. Potatoes, Mushrooms, and Eggplant in, just to get some color on there like 3-4 minutes. Throw in the Curry Paste and Seasoning Blend to taste, mix that **** around for like 30 seconds. Gonna juice one of the Limes in the pot to sort of deglaze everything and bring some acidity. Keep stirring everything or shit's gonna burn and that's lousy so don't not do the stirring of the stuff.

Phase 2: Now the Veg Broth, pretty much just barely enough to cover everything (I did a little less). Gonna get that on a simmer until the potatoes are fork tender or cooked to your liking, I prefer um a little undercooked with some bite. In with the Coconut Milk, back to a simmer. Toss in the Bok Choy and Mint. Juice from the other Lime in. Stirred around for barely a minute. In go the Scallions and chopped Cilantro to your liking and you're pretty much good to go.

Phase 3 (optional): Like I said I really prefer my soups thick and chunky so I pureed just under a quarter of the finished product and ran that threw a sieve (sifter) over the pot. Came out awesome- super thick, creamy, starchy base with a good bite on the potatoes and softer textures from the veggies. Little spicy, little sweet. Awesome.

I had mine with a side of jasmine rice and edamame seasoned with cloves, ginger, and anise. It worked well.

DwnWthVwls · 10-26-2014, 10:18 PM

Do you just use the bokchoy leaves? The "stalk" part of it is even bigger than romaine and super meaty. I've never cooked with it before.

GuD · 10-26-2014, 10:22 PM

I use all of it. Be sure to separate all the leaves and wash um, too. They're like leaks in that they tend to have a ton of dirt around the base of um. The Bok Choy I'm used to getting is really small, about the size of like... a large apple I guess? It definitely gets a lot bigger, something I didn't think about. I tend put about 1/3 greens to other non-liquids in a soup. Does that make sense?

Edit: Also this makes quite a few servings. Being a bachelor/etteish and all stuff like this tends to last a couple days, heh. But, it's cheap to make. Hit up your local Asian market and I bet you could make this for under 20$- not bad for a few days of food and you're gonna have some leftover trims to make some stock with.

DwnWthVwls · 10-26-2014, 10:26 PM

O jesus. Yeh the one's we get in are the size of large heads of Romaine. Yes, that makes more sense, thanks.

GuD · 10-26-2014, 10:48 PM

yeah... using a whole one of those would be... inadvisable lol.

ALSO.

Don't use those lame ass 2$ buillone cube things. Treat yourself and make your own stocks and broths. Or, for a buck or two more get yourself the good premade stuff. Doubtfully has as much sodium and fukknows what else, maybe even has some extra vits and mins. It's a win win. Plus, if I find out you used those damnable cube thingies in one of my recipes I'll also find out where you live and toilet paper your house or something. So really, it's a win win win. It tastes better. It's healthier. AND there's no toilet paper all over your place of residence. Joy!

10-18-2014, 09:01 PM	#612 (permalink)
LoathsomePete Cardboard Box Realtor Join Date: Feb 2009 Location: Hobb's End Posts: 7,648	I made French Onion soup tonight for the first time and it turned out really well. Here's the recipe: 5 yellow onions 2 gloves of garlic 1/2 cup of butter (1 stick) 1 glass of cheap Chardonnay 4 cups of beef stock Worcester sauce Sourdough toast Swiss cheese Preheat oven to 400 degrees Fahrenheit Start by slicing your onions in half, then length wise. You want them thin, but not too thin. Start melting butter in heavy soup pot or Dutch oven and add the onions (medium-low heat). Mix the onions around making sure the butter covers them all, then put a lid on and stir occasionally (once every 6-8 minutes) for 20 minutes. Put the soup pot in the oven with the lid slightly ajar and leave for 1 hour, stirring at the 30 minute mark. After thoroughly browned, take the pot out of the oven and put it back on the stove to the same heat setting and stir occasionally for 5 minutes, then add your wine (I used a Chardonnay, but I can imagine it would be just as good with a red wine). Cook for another couple of minutes allowing for the wine to reduce. Add your beef stock, Worcester sauce, and garlic and reduce heat to low and let simmer with the lead on for 30-45 minutes. Now these last few steps are optional, but if you have ceramic bowls that can go in the oven, add the soup to it, toast and butter some bread, add on top of the bowl and cover with cheese, then broil for 1-2 minutes. Enjoy the ensuing foodgasm. __________________ Last.FM 101 Albums That May Not Change Your Life, But I Really Like And You Might Too

10-18-2014, 09:28 PM	#613 (permalink)
Chula Vista Toasted Poster Join Date: Oct 2014 Location: SoCal by way of Boston Posts: 11,332	This is so freaking good. Kinda like a chicken carnita. 3 large boneless, skinless chicken breasts 1 large sweet onion 1 large orange 1/4 cup orange juice 2 tblsp olive oil 2 tsp oregano 1 tsp cumin 1 tsp garlic powder 1 tsp dried ginger - rinse the breasts and pat dry. coat both sides liberally with salt and pepper - pour the orange juice into a crock pot - cut the onion into course slices and add about 1/2 to the crock pot - make a slurry with the oil and spices and then rub all over the chicken - lay the chicken on top of the onions in the pot - cut the orange into four wedges then squeeze the juice over top of the chicken - lay the 4 wedges rind side down on top of the chicken - add the rest of the onion - cover and cook on low for about 6-7 hours - remove the meat and shred it into a bowl - strain the juices from the crock pot and mix them up with the meat - add a couple of turns of oil to a large frying pan and heat it up nice and hot - add the meat and cook on high until you develop a nice crust Warm up some tortillas and serve with your topping of choice. We used cabbage, salsa, sour cream, and cilantro. Really good and excellent as leftovers. __________________ “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.”

10-19-2014, 01:32 PM	#614 (permalink)
Chula Vista Toasted Poster Join Date: Oct 2014 Location: SoCal by way of Boston Posts: 11,332	Dill, bacon, and cream cheese stuffed chicken over brown sugar carrots and paprika potatoes. Gonna cook low and slow in the crock pot. __________________ “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.”

10-26-2014, 10:09 PM	#616 (permalink)
GuD Dude... What? Join Date: Oct 2013 Posts: 1,322	^Cool to see you back around, man. Alas, I have no idea how to help you dude. Maybe you could work with their texture and go for something like pulled pork instead? From your description it seems like it might work well for that. I'm not a meat guy so I'm just shootin the breeze. Tonight I made a pretty awesome coconut curry veg soup. Not traditional by any means but I think it came out well. Gotta work with what ya got. You'll need: Some kinda oil. I used sesame because it seemed fitting, coconut oil or vegetable oil would work just as well. Olive oil could be a little much. Seasoning Blend: Salt, Pepper, Brown Sugar, Nutmeg, Ground Cloves, Chili Powder, Curry Powder- each to taste ~I used about equal amounts Salt and Sugar, a little less pepper, and just a shake or two of everything else. 1 Small white onion, diced About a quarter cup of corn, a little less really 3 Cloves of garlic, chopped 1 Orange bell pepper, diced 2 Thai chilis, sliced About twice as much diced ginger as you have garlic 1 small tomato, diced about twice as much Chinese eggplant as you have tomatoes, cut into bite sized chunks about as much sweet potatoes as you have eggplant, peeled and cut into smaller bite sized chunks about as much white mushrooms as you have eggplant and potatoes, quartered Curry paste Vegetable broth to preference- it's more about texture. I like it thick so I don't use much. Use more if you like it thinner. 2 limes, ready to be juiced 1 small head of Bok Choy, separated, washed, and cut into bite sized bits. Mint leaves to taste Scallions and cilantro to taste and for garnish 1-2 cans of coconut milk- same deal, all about preference THE PROCESS! You're pretty much gonna be on medium the whole way through. Phase 1: Gonna start with heatin the oil and just sauteing the Corn first till it get kinda goldish brown. Then the Onions, Peppers, Chilis till the onions are translucent and absorb some of the color from the peppers and chilis. Now the Tomatoes, until the juice is evaporated. Garlic and Ginger in, don't let that shit brown motherfucker. 30 seconds tops. Potatoes, Mushrooms, and Eggplant in, just to get some color on there like 3-4 minutes. Throw in the Curry Paste and Seasoning Blend to taste, mix that **** around for like 30 seconds. Gonna juice one of the Limes in the pot to sort of deglaze everything and bring some acidity. Keep stirring everything or shit's gonna burn and that's lousy so don't not do the stirring of the stuff. Phase 2: Now the Veg Broth, pretty much just barely enough to cover everything (I did a little less). Gonna get that on a simmer until the potatoes are fork tender or cooked to your liking, I prefer um a little undercooked with some bite. In with the Coconut Milk, back to a simmer. Toss in the Bok Choy and Mint. Juice from the other Lime in. Stirred around for barely a minute. In go the Scallions and chopped Cilantro to your liking and you're pretty much good to go. Phase 3 (optional): Like I said I really prefer my soups thick and chunky so I pureed just under a quarter of the finished product and ran that threw a sieve (sifter) over the pot. Came out awesome- super thick, creamy, starchy base with a good bite on the potatoes and softer textures from the veggies. Little spicy, little sweet. Awesome. I had mine with a side of jasmine rice and edamame seasoned with cloves, ginger, and anise. It worked well. __________________ I spit bullets in my feet Every time I speak So I write instead And still people want me dead ~msc Last edited by GuD; 10-26-2014 at 11:16 PM.

10-26-2014, 10:22 PM	#618 (permalink)
GuD Dude... What? Join Date: Oct 2013 Posts: 1,322	I use all of it. Be sure to separate all the leaves and wash um, too. They're like leaks in that they tend to have a ton of dirt around the base of um. The Bok Choy I'm used to getting is really small, about the size of like... a large apple I guess? It definitely gets a lot bigger, something I didn't think about. I tend put about 1/3 greens to other non-liquids in a soup. Does that make sense? Edit: Also this makes quite a few servings. Being a bachelor/etteish and all stuff like this tends to last a couple days, heh. But, it's cheap to make. Hit up your local Asian market and I bet you could make this for under 20$- not bad for a few days of food and you're gonna have some leftover trims to make some stock with. __________________ I spit bullets in my feet Every time I speak So I write instead And still people want me dead ~msc Last edited by GuD; 10-26-2014 at 10:49 PM.

09-22-2014, 03:02 PM	#611 (permalink)
~~Cuthbert~~ Account Disabled Join Date: Nov 2012 Location: The Black Country Posts: 8,827	Pete that looks excellent. Pretty simple this one. Man like Sanjeev >>> Chicken Bhuna Fry - YouTube

10-26-2014, 10:22 AM	#615 (permalink)
skyline Music Addict Join Date: Jul 2014 Posts: 78	Does anyone have any experience with roo meat? Particularly with wet/hybrid cooking methods Aldi had a selection of game and I grabbed some kangaroo leg steaks thinking they'd be tough cuts (more connective tissue). Apparently they're not and they dry out rather quickly. I was planning on braising them with celaric and fennel, now I'm not so sure they can stand up to it. To make it worse, it's advised you don't go over medium rare, yet the pack warns you against anything but well done which leads me to believe their meat wasn't handled with the best care.

10-26-2014, 10:48 PM	#620 (permalink)
GuD Dude... What? Join Date: Oct 2013 Posts: 1,322	yeah... using a whole one of those would be... inadvisable lol. ALSO. Don't use those lame ass 2$ buillone cube things. Treat yourself and make your own stocks and broths. Or, for a buck or two more get yourself the good premade stuff. Doubtfully has as much sodium and fukknows what else, maybe even has some extra vits and mins. It's a win win. Plus, if I find out you used those damnable cube thingies in one of my recipes I'll also find out where you live and toilet paper your house or something. So really, it's a win win win. It tastes better. It's healthier. AND there's no toilet paper all over your place of residence. Joy! __________________ I spit bullets in my feet Every time I speak So I write instead And still people want me dead ~msc Last edited by GuD; 10-26-2014 at 11:06 PM.