Any Chefs Around?

Iceman · Post by **Iceman** » Thu Sep 15, 2005 6:27 pm

When my girls are away visiting my absolute favorite past-time is cooking. I started around a year ago with this subscription to recipezaar.com and have tried several recipes there. I have also added some of my own ... if interested I will share.

Anyhow tonight I am experimenting with

Angel Hair Pasta with Portabello Mushrooms, Leeks, and Balsamic Vinagrette

and

Sour Cream and Onion Cornbread

Anyone in the Huntsville area can come on over and eat

woodchip · Post by **woodchip** » Thu Sep 15, 2005 6:47 pm

I could tell you about a killer glaze I learned to make from one of my stir fry cookbooks. Goes great on any kind of fowl. Soy sauce, wine, honey, ginger, brown sugar (BROWN SUGAR! oops...sorry, heh)and a few others I can't remember.

TheCope · Post by **TheCope** » Thu Sep 15, 2005 6:50 pm

http://www.gbsfood.com/

dissent · Post by **dissent** » Thu Sep 15, 2005 7:06 pm

Sounds yummy. In my imagination I am enjoying it with a nice chianti.

De Rigueur · Post by **De Rigueur** » Thu Sep 15, 2005 7:16 pm

Sounds good. I've been eating a lot of MRE's lately. Beef enchilada's my favorite.

Pun · Post by **Pun** » Thu Sep 15, 2005 7:40 pm

I dont cook as much as I used to, but I do love to cook. Most of my recipes are in my head. I have some great Italian recipes I could share. I'm a pretty damn good Mexican cook as well.

Iceman · Post by **Iceman** » Thu Sep 15, 2005 8:00 pm

Well I bought everything I needed at Publix but left the damned leek at the store. So ... I did the cornbread only and man it was incredible. Try that recipe, it is the best I have ever had.

[edit]
I posted 5 photographs of it @ http://www.recipezaar.com/recipe/gallery.php?rid=18947

Iceman · Post by **Iceman** » Fri Sep 16, 2005 8:19 am

Pun I am way into italian recipes ... what do you have to share?

fhqwgads · Post by **fhqwgads** » Fri Sep 16, 2005 8:39 am

huntsville??!
what state?!

WarAdvocat · Post by **WarAdvocat** » Fri Sep 16, 2005 9:28 am

Nice Cornbread! The pix look awesome!

I saw this in the recipe: For a little variation, add one or more of the following: a can of chopped green chiles, 1 cup of cheddar cheese, 1 cup of pepperjack cheese, 1/2 cup chopped fresh cilantro

Would it be good with jalapenos?

OMG I'm hungry now.

Pun cooking=Uber
Pun recipes=the best

I have one for Chinese Pan-fried dumplings that I can share if you're interested. Our ethnic Chinese friends give it their seal of approval.

Iceman · Post by **Iceman** » Fri Sep 16, 2005 9:47 am

I think that Japapeno's would be an excellent addition. Also, instead of the extra cheese, I think I will try some sour cream next time. That would give it an excellent bite.

Yes, post that recipe.

Mobius · Post by **Mobius** » Fri Sep 16, 2005 1:32 pm

Iceman wrote:When my girls are away visiting my absolute favorite past-time(sic) is cooking.

You mean "pass time" I assume. Past-time would be yesterday.

Try this recipe - it is SUPERB: http://www.newitalianrecipes.com/seafood-risotto.html

Pun · Post by **Pun** » Fri Sep 16, 2005 1:41 pm

well, Ice, I can make just about anything italian. If you really want to do it up right, I suggest you start by making your own pasta. It's really quite easy and the equipment is cheap. Once you've mastered that, I can give you dozens of ways to do pasta.

A real simple one is a recipe from the Amalfi coast. It's linguine Amalfitano. very simple, but the entire dish depends on super fresh, high quality ingredients.

Basically, if you're making the dish for two you would need the following:

4 small vine ripened tomatos. Plum tomatos work good, but they cant be real tart, must be nice and ripe

bout 8 oz of fresh mozzarella ( you can make your own or buy from an italian import store, or some grocery stores carry it. this is nothing like the mozzarella you put on pizza, it's little balls packed in water.

fresh basil

fresh garlic

some high quality extra virgin olive oil.

little bit of dry white wine, (pinot grigio or frascati works well)

salt and pepper

In a saute pan put in some olive oil. over very low heat, sweat out about 6-8 nice sized cloves of chopped garlic. make sure you're sweating them, keep stirring and do not let them get brown at all. very low heat and constant action is the key. if they brown, you've ruined it, start over. sweat them for about 8 minutes or so. add a splash of white wine, maybe 1/4 cup. let it reduce a small amount. by now your kitchen should be smelling like heaven. toss the tomatos that you've already blanched, peeled and diced. if you need more liquid, add a tiny bit more wine. salt and pepper well.

cook your pasta just shy of al dente. drain it well and then add it to your pan. mix it up for 20 secs or so, that should finish off the pasta. turn off the heat and add the fresh basil ( torn up a bit ) and pieces of the fresh mozzarella. The heat of the pasta will slightly melt it. when you plate it add some good strong cheese. I recommend peccorino romano.

serve with a nice salad and a loaf of crusty bread, and the rest of that bottle of frascati.

buon appetito!

Iceman · Post by **Iceman** » Fri Sep 16, 2005 1:45 pm

punisher wrote:make sure you're sweating them

...

sweat them for about 8 minutes or so

Splane plz?

Pun · Post by **Pun** » Fri Sep 16, 2005 1:54 pm

some cooking website wrote:Tip: Definition of Sweating
Sweating is a technique in which vegetables are cooked in a small
amount of fat over very low heat. Vegetables should not become browned during this process.

but in this case, you'd use more than a small amount, since the olive oil is the base of your entire sauce.

Nexus_One · Post by **Nexus_One** » Fri Sep 16, 2005 3:41 pm

I'm a chef, what do yo need to know?

De Rigueur · Post by **De Rigueur** » Sat Sep 17, 2005 7:17 am

Nexus_One wrote:I'm a chef, what do yo need to know?

I'm curious. How do you do that trick where you break and empty an egg with one hand?

roid · Post by **roid** » Sat Sep 17, 2005 7:54 am

edit: it's too hard to explain.

Iceman · Post by **Iceman** » Sat Sep 17, 2005 12:31 pm

Its actually quite simple ... takes a little practice to master though. I use a thin stainless steel bowl. Put the egg in the palm of your hand and pop it on the edge of the bowl just enough to penetrate about 1/4" inches into the egg. Then squeeze and twist by rolling your last three fingers (including pinky) in the opposite direction of your index finger and thumb. The shell will come right apart into two pieces.

I bet you can master this by practicing on 4 or 5 eggs.

Pun: Thanks for the "sweating" technique. I made the angel hair recipe last night for my girlfriend and we both loved it. I tried it again this morning with onions instead of the garlic and used it in an egg-white omelet and man it rocked. Great addition to my tool box ... Also, I lost the link to that pasta maker, could you post it here? THX!

Pun · Post by **Pun** » Sat Sep 17, 2005 2:35 pm

cheap one for 40 bucks made in Italy.

remember ice, durham semolina.

Iceman · Post by **Iceman** » Sat Sep 17, 2005 3:20 pm

Awesome, thx Bro!

Any Chefs Around?

Any Chefs Around?

Re: Any Chefs Around?