View Full Version : The Cooking Thread
FIFARay007
18 Feb 2006, 10:17 AM
Alrighty, I'll try and put the loss behind me for the moment by discussing my other passion, cooking....
It helps me calm myself, so you can bet I'll be doing some cooking today.
I don't know really where else to go with this thread other than throw some recipies in.
Here's one for kickass cajun blackened chicken.
Ray's Kickass Blackened Chicken
2 teaspoons garlic salt
2 teaspoons black pepper
1.5 teaspoons ground cumin
1.5 teaspoons paprika
1 teaspoon cayenne (you can up this to 1.5 or 2 if you like it more spicy, I do, but some some people don't, 1 tsp is average spiceiness)
Mix all the spices together. Melt butter and spread it on the chicken pieces (i usually stick to wings, but any piece will do), then pour the spice mix onto the chicken, be generous. Repeat on the other side of the chicken. Grill for 15-20 mins turning once. Eat and enjoy.
I sometimes make corn on the cob with this, using the same procedure, but using less spice mix. Also grill it for a bit longer, 30-45 mins, not directly over the heat.
This is a staple at my tailgates and everyone loves it. I'll post another kickass recipe after United win their next match... so next Sunday :D
phishy
18 Feb 2006, 04:41 PM
1.5 teaspoons ground cumin
wha???? lol
and for the record, ill try it out.
FIFARay007
18 Feb 2006, 04:53 PM
wha???? lol
and for the record, ill try it out.
Cumin's the bomb diggety. When I make the spice mix, I usually make 4-5 times more than I need so I can keep it handy for quick dinners. :)
Sapphire
18 Feb 2006, 05:09 PM
Cumin's the bomb diggety. When I make the spice mix, I usually make 4-5 times more than I need so I can keep it handy for quick dinners. :)I put cumin on anything that will stand still, particularly black beans and rice.
The chicken sounds good Ray; I don't have a grill so I can't "blacken", but it should be good pan-seared so I'll try that. With LOTS of cayenne -- caliente!! :D
HardHatMike
18 Feb 2006, 07:07 PM
Damned Yank's recipe of the day:
(Even though I'm a professional :cool: , you should definately try this at home!)
Love Poke
Appetizer serving 2
4 oz Raw Ahi (Yellowfin) Tuna, 1/8 inch Cubes
2 tbsp Dark Soy Sauce (Tamari works best)
1 1/2 tsp Sesame Oil
2 tsp Sirachi Chili Paste
2 tsp Toasted Sesame Seeds
1/2 of a Ripe Avocado, 1/8 inch cubes
Combine all ingredients in a medium sized bowl. Chill for 1 hour. Serve with Pickled Ginger. This is a great appetizer that I serve when making other Japanese Cuisine for guests that enjoy sushi. For people that have never had sushi, this is a great introduction due to the tuna's mild flavor when raw.
(Warning: Make sure to get your tuna from a good fish shop or supermarket. It should have no fishy odor at all and should be a medium to dark red color. When in doubt, ask if it is sashimi grade.)
jayro75
19 Feb 2006, 03:03 PM
I made this on Valentines day for the Fiance .. It was awesome..
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32988,00.html
MtP07
19 Feb 2006, 03:19 PM
I made this on Valentines day for the Fiance .. It was awesome..
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32988,00.html
The real question is...did it get you laid? :p ;)
Sapphire
19 Feb 2006, 04:31 PM
I made this on Valentines day for the Fiance .. It was awesome..
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32988,00.htmlI really don't like veal. Do you think this recipe would be tasty with other meats -- or does it seem like veal or nothing?
jayro75
19 Feb 2006, 10:30 PM
I really don't like veal. Do you think this recipe would be tasty with other meats -- or does it seem like veal or nothing?
Seen it made with chicken and also seen it made with soft shelled crabs...
Try it with the chicken I guarantee you'll love it...
jayro75
19 Feb 2006, 10:31 PM
The real question is...did it get you laid?
I'm engaged.... What do you think....:confused:
Yeah we went to sleeep right after dinner...:o
Sapphire
19 Feb 2006, 11:21 PM
Any bakers interested in pie recipes?? I have a couple of really good ones.
Motterman
20 Feb 2006, 09:58 AM
Motterman's Famous Key Lime Surprise
1 Lime
1 Can of Whipped Cream
Spray whipped cream into a small custard dish.
Cut lime in half and squeeze out juice from both halves on top of whipped cream.
Enjoy. :D
johno
20 Feb 2006, 11:55 AM
I put cumin on anything that will stand still, particularly black beans and rice.
The chicken sounds good Ray; I don't have a grill so I can't "blacken", but it should be good pan-seared so I'll try that. With LOTS of cayenne -- caliente!! :D
You'll probably enjoy alot of Caribbean cooking in general but especially Trinidadian receipes. We make a lot of spicy food and Cumin is one of the usual suspects.
Motterman
20 Feb 2006, 11:57 AM
You'll probably enjoy alot of Caribbean cooking in general but especially Trinidadian receipes. We make a lot of spicy food and Cumin is one of the usual suspects.
I'm mad for "Jerk". :)
johno
20 Feb 2006, 11:59 AM
I'm mad for "Jerk". :)
I had some last week. Not great Jerk and it wasn't legit Jerk. They just used Jerk seasoning, rather than the proper method of preperation which involves smoking the meat and is much spicier, but still, I enjoyed it.
FIFARay007
20 Feb 2006, 01:43 PM
Ah Jerk. Jerk Chicken was like searching for the Holy Grail for me. I LOVE it so much, and had been trying (unsuccessfully) for about 2 years to create the perfect recipe. I looked online, in cookbooks, asked Jamacian friends of mine. Nothing was right. Then after combining and adjusting recipies, I hit the jackpot! Now I have a recipe that I'm truly happy with, as well as most people I cook it for (unfortunately some people don't like "hot" dishes, and I like my jerk chick HOT).
This is not a recipe that I will just give out for no reason tho. This one i'll provide once United win the Carling Cup next week. Trust me, it will be well worth it!
johno
20 Feb 2006, 01:49 PM
uhhh.. unless you are cooking it outside on a real fire then its not really Jerk :) hate to dissapoint you. I'm not saying it doesn't taste great though.
FIFARay007
20 Feb 2006, 01:52 PM
uhhh.. unless you are cooking it outside on a real fire then its not really Jerk :) hate to dissapoint you. I'm not saying it doesn't taste great though.
Hell yes on a big fire! T'would be a sin to do anything but. :D
What I really want to get is a big smoker thing, that way i can adjust the temperature better when i cook it slow.
phishy
20 Feb 2006, 01:58 PM
Motterman's Famous Key Lime Surprise
1 Lime
1 Can of Whipped Cream
Spray whipped cream into a small custard dish.
Cut lime in half and squeeze out juice from both halves on top of whipped cream.
Enjoy. :D
You must spread some Reputation around before giving it to Motterman again.
this cracked me up ian... lol~:D
Sapphire
27 Feb 2006, 10:27 AM
Carling Cup celebratory recipe:
Orange Juice Chicken
3 pounds chicken parts (I always use breasts), or whole chicken
½ cup finely chopped onions
4 teaspoons dijon mustard
2 Tablespoons butter, cut into bits
salt and pepper, to taste
1 and 1/2 cups orange juice
¼ cup firmly packed dark brown sugar
Preheat Oven to 375.
Rinse chicken and pat dry.
Smear the skin with dijon mustard.
Arrange chicken skin side down in shallow roasting pan or baking dish, just large enough to hold it in a single layer.
Sprinkle the pieces with onions, butter, and salt and black pepper.
Pour orange juice around the chicken.
Bake chicken for 30 minutes, basting once.
Turn the chicken skin side up, and sprinkle with brown sugar.
Bake until chicken is golden, 15 to 20 minutes more. Add more orange juice if your pan seems dry. Remove the chicken to a serving platter.
Pour the juice into a small saucepan and boil over high heat until syrupy. Spoon the sauce over the chicken and serve.
Serves 4.