The Cooking Thread

[FIFARay007]

I'm a man true to my word, and while I still have yet to watch the game (tomorrow they're replaying it on Setanta) I will provide my Jerk Chicken recipe for all to enjoy.

1 chicken, cut up (note you can also just go with legs and thighs if you like)

2/3 cup veg oil
1/2 cup white vinegar
4 tbsp lime juice (use 1-2 limes, so the pulp gets in there too :) )
2-3 tbsp ground allspice
4 tsp salt
4 tsp pepper
2 tbsp finely chopped ginger (Don't use the powder stuff)
2 tsp brown sugar
1 tsp cinnamon
6 sprigs of thyme
10 green onions (finely chopped)
4 large garlic cloves (finely chopped)
1-2 scotch bonnet or habanero peppers (finely chopped) ***This is where the wholesome goodness really comes from, if you catch my drift. I've gone so far as to put 3 in, but only when I'm cooking for the boys. 1 is a safe bet, not too hot, but hot enough.

Combine all ingredients (except the chicken, duh). The way I prefer is to put them all (excpet the onions) in a food processor and get them good and blended. Then finely chop the onions yourself and add them to the mix. Add the chicken and massage the mixture into the chicken (I make cuts on the thicker cuts of chicken so the flavor really gets in there.) WEAR GLOVES WHEN DOING THIS!!! An easier way is to put the chicken and mix into a gallon size heavy duty ziploc bag and then massage it thru the bag. Marinate 5-6 hours or overnight.

Prepare grill for indirect cooking. Cook indirectly for 20 mins or so, then finish over direct heat. Baste with the remaining marinade during this.

I prefer to eat this with the following rice & peas dish:

1 19-24 oz can of pigeon peas (it'll be in the ethnic section of the supermarket, and size of can is always different)
2 cups coconut milk
2 green onions (chopped)
1 scotch bonnet or habanero pepper (whole)
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
2 cups rice
1 tbsp margarine

Combine liquid from peas with the coconut milk. Add water if you have less than 3 1/2 cups, or remove pea liquid if more. Put everything except rice and mararine in a pot. Bring to a rolling boil for a few min, add rice and margarine and lower heat, cover, and simmer for 20-30 mins. Stir every now and then, but don't burst the pepper. Rice is done when it's tender, discard pepper.

Crack open a Red Stripe, pile on some Jerk Chicken and rice, throw on some Bob Marley, and you will be enjoying your own carribbean dinner.

[Father Ted]

Ted's Chili:

1 (19 ounce) can hot chili beans
1 (15 ounce) can tomato soup
1 (28 ounce) can whole tomatoes or crushed tomatoes
2 medium green peppers, chopped
1 large onion, chopped
4 cloves garlic, chopped
2 lbs ground turkey
1/2 teaspoon celery seeds
4 tablespoons chili powder
2 teaspoons cumin
1/8 teaspoon basil
1 teaspoon cayenne pepper
1 small bay leaf
1 teaspoon salt
1 teaspoon pepper

In small skillet, saute onion, garlic and peppers.
In big skillet, brown ground turkey.
Drain fat.
Add all ingredients to a crockpot.
Cook on medium for 8 hours.


I will admit I stole this from recipezaar.com but I have modified it a little. I've made it 3 times now and tweak it a little each time. Great stuff and pretty easy to make. The best part is that we can freeze the leftovers.

[StrikerCW]

How many alarms would you say?

[Father Ted]

Maybe 3-ish. Do you know of a web-site that shows alarm measurements?

[StrikerCW]

Maybe 3-ish. Do you know of a web-site that shows alarm measurements?
No can't say I do, I've always wondered how they decide that on the boxes.

[Vermont Red]

For those who are interested in the levels of spiciness (for food):

http://en.wikipedia.org/wiki/Scoville_scale

[StrikerCW]

Interesting, doesn't really explain the alarm system that companies use though.

[MtP07]

BTTT

Anyone know of a good marinade for steaks and/or chicken?? Bought a new grill today and going to fire it up for the 4th.

[Numquam Moribimur]

Montreal ! it comes in a rub and marinade ...get it ...yummmy

[FIFARay007]

BTTT

Anyone know of a good marinade for steaks and/or chicken?? Bought a new grill today and going to fire it up for the 4th.

Try my cajun chicken and jerk chicken, both are real good. The cajun one is real easy tho. Both are listed above. Enjoy!

[StrikerCW]

Any advice/recipes for bratwurst?

[HardHatMike]

Any advice/recipes for bratwurst?
simmer in beer until they're cooked though, then grill to crisp casing. Top with some caramelized onions and peppers and a nice spicy brown mustard.

[listen_up_fergie]

LUF's Stir-fried Fettucini with Italian Sausage, Sun-dried Tomatoes and Scotch Bonnets

I tried this at home a couple of weeks ago, and it turned out alright. I'm not sure about the exact amounts of ingredients I used, but it was sort of like:

Ingredients
1 pkt Fettucini
1 Italian sausage
1/2 Scotch Bonnet
100g sun-dried tomatoes
1/4 cup tomato juice (or V8)
2 tsp lemon juice
2 tsp olive oil
1/2 tsp oregano
1/2 tsp cilantro (dried)
a pinch of turmeric powder
a pinch of cayenne powder
a pinch of garlic powder
Salt/pepper to taste

(1) Boil Fettucini but make sure not to overcook it. Strain and sprinkle with oregano and olive oil.
(2) Slice the Italian sausage as you would a carrot. Fry in pan on high heat for around 5-7 mins.
(3) Add in a pinch of dried turmeric powder and stir fry till the turmeric browns. Sprinkle in some garlic powder and cayenne powder (go easy, as the scotch bonnets are still to come). Lower heat and fry for 1-2 minutes more.
(4) Add in the sliced scotch bonnet (make sure you remove the seeds first!). You might want to use a 1/4 instead of 1/2 if you can't take spicy food. Stir fry till the sausage looks well-cooked.
(5) Add in your sliced sun-dried tomatoes and cilantro, and stir fry for 1 minute before adding in the lemon and tomato juice. (V8 would work just fine)
(6) Allow the juice to simmer a bit, before adding in the fettucini seasoned with olive oil and oregano. Stir it up, and cook on low heat for a couple of minutes.
(7) Once it's done, allow cover the pan and allow it to sit for a few minutes before serving with your favourite red wine. Bon appetit.

[prymetyme]

Any advice/recipes for bratwurst?


as a german who eats wurst a few times a week, its really the quality of the meat that makes it the best. go to a real sausage kitchen you'll be glad you did. The best sausage's in my opinion are made in either Thuringia or small sauseges from Nürnberg. also dont cook it on a gas grill *gasp*. charcoal is the way to go, sort of like this
http://i16.photobucket.com/albums/b47/sammyallen049/P1010032.jpg
dont pay attention to the things in tin foil on the outside, those are potatos. lol, good things to have on the side are roasted onions, potatos, hard rolls, or you can make a curry wurst which is made with hot mustard and ketchup. just dont forget the beer.

[StrikerCW]

Oh.. well we just ended up pouring a few beers (:() into the pot with some water and then boiling them, then sticking them on a level surface rigged george forman. Topped with caramalized onions.. PERFECTO.

[listen_up_fergie]

Made some ribs the other day for the first time.

Made the dry rub using finely chopped garlic, garlic-ginger paste, brown sugar, black pepper, cayenne pepper, some chilli flakes, a few pinches of salt, a hint of nutmeg powder, and finally some good old ketchup. I combined all the ingredients and controlled the texture of the paste with the amount of ginger-garlic paste.
I made some cuts in the meat to allow the flavour to seep through, and lathered both sides with the dry rub (about 3/4ths of a cup in total). I popped it in the fridge and left it overnight.
The next day I placed some baby carrots and chopped onions at the bottom of a roaster and then placed the ribs over them. I preheated the oven to 325 degrees, placed the cover on the roaster then allowed it to cook for 45 minutes. I then turned the ribs over and allowed it to cook for another 40-45 minutes, and the ribs were ready to serve with mashed potatoes!

[FIFARay007]

Gonna try and resurrect this thread a bit. I made some grilled shrimp last night, using a recipe from the most essential cookbook, "The Joy of Cooking".

1-2 pounds shrimp

Marinate for an hour or so in:
2 tbsp soy sauce
1 tbsp dry white wine

Light a grill and grill for a minute or so, then turn and brush with hoisin sauce, grill for a few mins, flip, brush, and grill for another few mins.

Eat and enjoy.

[Sapphire]

the most essential cookbook, "The Joy of Cooking".Your future mother-in-law (whoever she may be) is just going to love you!!

Here's one from me:
Easy Homemade Bread.
This recipe ends up making 3 small loaves of a very crusty, very thin bread. As bread recipes go, it's super-easy.

In a large bowl, add 2 cups flour, 1 teaspoon salt, and 1/2 packet yeast. Add warm water (warm, not hot) and mix by hand (really, use your hand). If there's alot of loose flour on the bottom of the bowl, add a splash of water. The dough should be a little sticky.

Cover the bowl with a damp dishtowel and wait 45 minutes.

Preheat oven to 325. Spread a little cornmeal on the bottom of a large cookie sheet or pan. Divide your dough into 3 sections, and spread each one into a thin loaf on the bottom of the pan (You can put a little flour on your fingers so they don't stick to the dough). I spread them as thin as possible.

Bake for 30 minutes, or until the loafs make a hollow sound when you thump them with your fingers. Practice this recipe a few times before you whip it out on a big date; it's easy, but bread's never easy.

[Bluto11]

chicken curry recipe from a thread i had on the food forum. http://www.bigsoccer.com/forum/showpost.php?p=9061348&postcount=2

Here's what you need:
1 large onion (I prefer white)
1 lb of chicken breast
1 can of diced tomatoes (undrained)
curry paste (easier to use than power; mild or hot depending on taste)
1 cup of water (less if you like)

Chop up the onion and saute in a little oil over medium heat until tender.

Cube the chicken and add to onions. Cook until chicken is white throughout.

Stir in about three heaping tablespoons of curry paste. More or less if your like. Simmer for about a minute.

Add tomatoes and water. Stir well. Let simmer on medium heat for 20 minutes or so. Stir occasionally.

Serve over basmati rice with green peas on the side.

[Republic of Mancunia]

chicken curry recipe from a thread i had on the food forum. http://www.bigsoccer.com/forum/showpost.php?p=9061348&postcount=2

Good stuff, that's pretty much exactly how I do my beef madras, substituting the chicken for beef obviously. :)

Apart from that, it's specific madras curry paste instead of general curry paste. I like it hot so that means 5-6 tablespoons instead of the reccomended 2-3 and half a can of coconut milk instead of the water.