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Your favorite recipe
My favorite dish I often enjoy is nabe [nah'-beh]: Japanese for "soup" or "stew". It's so easy & versitile. I don't really have a recipe; I just throw things together. So feel free to experiment with this; changing it according to your tastes or the volume you need.
#First I start the rice. The Japanese prefer the white short-grained variety. If you don't have rice cooker, cook it a double-boiler system for 20 minutes. Or if you prefer, prepare noodles (ramen, soben, udon, etc.). That's good too.
#In a large pan, I saute' garlic, onions, & bell pepper in olive oil over medium heat. Other vegetables can be added; such as broccholi, mushrooms, bamboo shoot, mung bean sprouts, cabbage, green bean, zucchini, or whatever else you enjoy. Then I add diced chicken, beef, or pork. You vegetarians can leave this part out. If you prefer seafood, such as shrimp or scallops, add these during the last 10 minutes of cooking. Next, I add a mixture of equal parts lemon juice & soy sauce; usually 1 tbs each, but you can increase these if cooking for more than 2 people. I add about a half tsp each of ground ginger & red pepper flakes or black pepper. Add more if you like it really spicey. After stirring this thoroughly, I cover the pan & let simmer on low for 20 minutes.
#In a bowl, I scoop a helping of rice or noodle, then spoon the nabe over it. Sake or green tea go well with it.
--Polydemic--
Fresh Absolut Mandrin Orange Eastern Shore Maryland Soft-Shell Crab
4 LARGE, LIVE SOFT SHELL CRABS
( HOTEL OR WHALE SIZE CRABS)
( TO CLEAN: CUT OFF THE FACE AND THE TAIL;
CUT OFF THE DEAD MAN FINGERS, AND MAKE SURE THE OVARIES AND TESTACLES ARE ALSO REMOVED...ESPECIALLY IF YOU HAVE THE STORE CLEAN THE CRABS FOR YOU INSTEAD)
COMBINE AND SET ASIDE:
1/4 C OF ABSOLUT MANDRIN VODKA
(1 T SUGAR OPTIONAL)
2-4 T FRESH MANDRIN ORANGE JUICE ( TO TASTE)
MIX THE FOLLOWING SPICES TOGETHER ON A PLATE:
1/4 CUP OF SEASONED FLOUR
1TSP OF FINELY GRATED FRESH MANDARIN ORANGE ZEST
2TSP LEMON PEPPER
1 TSP OLD BAY CRAB SEASONING
1/2 TSP OF FRESH CRUSHED CORIANDER SEED
PINCH OF SUGAR
ADDITIONAL SALT AND PEPPER TO TASTE
DREDGE THE CRABS IN SEASONED FLOUR AND SET ASIDE...
PLACE IN HOT SKILLET:
2 -3 TB OF HOT SUNFLOWER OIL
1 T HOT MONGOLIAN FIRE OIL
1 T BUTTER
THE SEASONED CRABS
.... SLOWLY ADD SCANT AMOUNTS OF THE MANDARIN VODKA
1/4 CUP OF ABSOLUT MANDARIN TO KEEP THE CRABS HOT AND MOIST...COVER LIGHTLY WITH A SCREEN TO PROTECT FROM HOT SPATTERS....FRY UNTIL THE CLAWS AND BODY ARE REALLY CRISP....
THIS MANDRIN ABSOLUT VODKA IS GREAT WITH SHRIMP AND SHRIMP JAMBALAYA DISHES.........
Right, you wanted a recipe..Here's the best cookie recipe in the world
Posted by MessyONE
Sift:
1Cup flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup of the darkest cocoa you can find. Hershey's Extra Dark will do if you can't get Callebaut.
Cream together until fluffy:
2/3 cup butter (NOT margarine, NOT shortening)
1 1/2 cups lightly packed brown sugar
1 tsp vanilla (or liqueur)
Mix in dry ingredients alternately with 1/2 cup buttermilk or sour milk. Cake method.
Add a bag (11 1/2 oz.)of Ghirardelli (sp?) 60% bittersweet chocolate chips.
These are drop cookies, the size is up to you, but bake in a 350 degree oven for 10-15 minutes depending on the size of the cookies. Even if you use a nonstick baking sheet, they can stick. I butter and flour the pans, then loosen cookies while they're still pretty warm - within 10 minutes of coming out of the oven. Beware, they can spread.
Now, these are more of a chocolate caramel thing than anything else. If you wanted to serve them with ice cream as part of a desert, I would make them small and press a few large salt crystals into the tops while they're still warm. They're lovely with a cinnamon sorbetto, too.
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| Started By | Thread Subject | Replies | Last Post | |
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| TheDenverSousChef | All about food (page: 1 2 3 4 5 ... last page) | 122 | Aug 13 2008, 2:06 PM EDT by MessyONE | |
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Thread started: Nov 28 2007, 10:31 PM EST
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That's right, this spot is all about the food. Your food, your wife's food, even the food your mama cooks. Once a month I'll post one of my favorite dishes that I cook at work that you can do at home. I'll even throw in my very own personal recipes that I've picked up from people who were close to me. So what are you wiating for? What's your favorite dish?
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| DIAMONDDANCER | FRESH ABSOLUT MANDRIN ORANGE EASTERN SHORE MARYLAND SOFT-SHELL CRAB | 1 | Jun 18 2008, 11:30 AM EDT by CindyHenderson3 | |
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Thread started: Feb 27 2008, 10:09 AM EST
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4 LARGE, LIVE SOFT SHELL CRABS
( HOTEL OR WHALE SIZE CRABS) ( TO CLEAN: CUT OFF THE FACE AND THE TAIL; CUT OFF THE DEAD MAN FINGERS, AND MAKE SURE THE OVARIES AND TESTACLES ARE ALSO REMOVED...ESPECIALLY IF YOU HAVE THE STORE CLEAN THE CRABS FOR YOU INSTEAD) COMBINE AND SET ASIDE: 1/4 C OF ABSOLUT MANDRIN VODKA (1 T SUGAR OPTIONAL) 2-4 T FRESH MANDRIN ORANGE JUICE ( TO TASTE) MIX THE FOLLOWING SPICES TOGETHER ON A PLATE: 1/4 CUP OF SEASONED FLOUR 1TSP OF FINELY GRATED FRESH MANDARIN ORANGE ZEST 2TSP LEMON PEPPER 1 TSP OLD BAY CRAB SEASONING 1/2 TSP OF FRESH CRUSHED CORIANDER SEED PINCH OF SUGAR ADDITIONAL SALT AND PEPPER TO TASTE DREDGE THE CRABS IN SEASONED FLOUR AND SET ASIDE... PLACE IN HOT SKILLET: 2 -3 TB OF HOT SUNFLOWER OIL 1 T HOT MONGOLIAN FIRE OIL 1 T BUTTER THE SEASONED CRABS .... SLOWLY ADD SCANT AMOUNTS OF THE MANDARIN VODKA 1/4 CUP OF ABSOLUT MANDARIN TO KEEP THE CRABS HOT AND MOIST...COVER LIGHTLY WITH A SCREEN TO PROTECT FROM HOT SPATTERS....FRY UNTIL THE CLAWS AND BODY ARE REALLY CRISP.... THIS MANDRIN ABSOLUT VODKA IS GREAT WITH SHRIMP AND SHRIMP JAMBALAYA DISHES......... |
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| taobaby | chicharrones, Filipino style | 0 | Dec 3 2007, 11:19 PM EST by taobaby | |
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Thread started: Dec 3 2007, 11:19 PM EST
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You haven't appreciated Chicharrones the way they were intended by God, in the Phillipines: dipped in "SaoSao": half soy sauce, half cider vinegar, equal to that smashed garlic cloves ; let sit days (hours if you can't wait); as taught by Pinoi ex-husband: can't eat just one!!
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