Author Topic: Unlimited recipes  (Read 205 times)

0 Members and 1 Guest are viewing this topic.

Offline BRFFF

  • Administrator
  • Steelhead
  • *****
  • Posts: 706
  • Karma +2/-2
Unlimited recipes
« on: January 05, 2019, 21:08:52 PM »

Staggering Red Beans

Modified from Chef Paul Prudhomme's Staggering Red Beans
as found in his book Fiery Foods That I Love!

Notice that this recipe calls for only the bok choy leaves, not the stems. Save them to add to a mixed green salad or to use in another recipe that calls for only the stems. Don't forget to soak the beans overnight to shorten the cooking time.

1 lb dried red (kidney) beans, rinsed and picked over, soaked overnight

Seasoning Mix (this is HOT, add less if you're not sure)

t = teaspoon

2 t dry mustard
2 t salt
1.5 t cayenne
1 t garlic powder
1 t onion powder
1 t paprika
1 t black pepper
.5 t white pepper
.5 t ancho chili pepper*
.5 t chipolte chili pepper*

*optional


2 T vegetable oil/peanut oil
1 cup chopped onions
1 lb andouille sausage, sliced into rounds then quartered
1 cup lightly packed chopped fresh parsley
.25 cup tamari (or high quality soy sauce)
.5 cup rice wine (sake)
2 (12 oz.) bottles dark beer
6 cups chicken stock
4 cups chopped bok choy leaves
4 cups chopped kale

Day 1: soak the beans covered in water by 3 or 4 inches overnight in the fridge

Day 2: drain but do not rinse the beans

Combine the seasoning mix ingredients in a small bowl

Heat the oil in a 5 qt pot over high heat just until the oil smokes, about 4 minutes. Add the onions, sausage, parsley, tamari, and the seasoning mix. Cook, stirring once or twice, for 4 - 6 minutes. Then add th drained red beans. Cook, stirring occasionally for 5 - 6 minutes, then add the rice wine and 2 beers. Cook for 3 more minutes and then stir in 3 cups of the stock. Cover and bring to a boil, then reduce the heat to low and simmer for 20 minutes. Add the bok choy leaves and kale, stir and simmer, covered for 20 minutes. Stir in the remaining 3 cups of stock and simmer, covered, stirring occasionally, until the beans are tender, about 1.5 to 2 hours. Serve over hot white rice.

I cooked 3X the recipe for the AR Bake

Guests can't see images. Please login or login


Guests can't see images. Please login or login


Guests can't see images. Please login or login


Guests can't see images. Please login or login


Guests can't see images. Please login or login


Guests can't see images. Please login or login


Guests can't see images. Please login or login


Guests can't see images. Please login or login
[/quote]




Sent from my iPhone using Tapatalk


Offline itieuglyflies

  • Wild Rainbow
  • ***
  • Posts: 276
  • Karma +3/-5
Re: Unlimited recipes
« Reply #1 on: January 05, 2019, 21:14:30 PM »
Sounds like a good Shady Valley dish!

Offline BRFFF

  • Administrator
  • Steelhead
  • *****
  • Posts: 706
  • Karma +2/-2
Re: Unlimited recipes
« Reply #2 on: January 05, 2019, 21:18:21 PM »
Sounds like a good Shady Valley dish!


It has been served there -


Sent from my iPhone using Tapatalk

Offline BRFFF

  • Administrator
  • Steelhead
  • *****
  • Posts: 706
  • Karma +2/-2
Unlimited recipes
« Reply #3 on: January 05, 2019, 22:18:57 PM »
salmon pie

Guests can't see images. Please login or login


Guests can't see images. Please login or login


Guests can't see images. Please login or login


A staple food of the Russian officer cadre from 1952 until the fall of communism, this pie was instrumental in preventing Global Thermonuclear War on a number of occasions. In fact, historians point to this dish being a deciding factor in the signing of the Strategic Arms Limitation Treaty (SALT II) by Jimmy Carter and Leonid Brezhnev in 1979. Initially reluctant to give up the US advantage in long range strategic nuclear weapons, President Carter was swayed by the delicious, delicious pie. Most famously, after his third slice he was heard to exclaim "Godamn it Leonid, that's one mighty fine pie. Where's that damn pen?"

Unfortunately, since the breakup of the Soviet Union, this pie has had a much lesser role in International Politics. Russia's influence has become much more regionally based, and despite the Commonwealth of Independent states still possessing significant nuclear assets, Russian Pie does not have the same positive impact on the world stage.

And President Bush doesn't like Iraqi pie.

Ingredients


400g Salmon
1 Bunch Lemon Thyme
Paprika
1 glass white wine
100g Rice
5 Eggs
350g Mushrooms
4 shallots
Salt
Semolina
Pepper
Puff Pastry
Melted Butter

Right - the first part is fiddly, there's lots of stuff to do at once, but don't stress. Nothing is really timebound, you can do all these things one by one if you like.

1. Poach the Salmon in water with a glass of white wine, 3/4 of the lemon thyme, half a tablespoon of paprika, and some lemon juice. When it's about done, take it off the heat and let it cool in the cooking juices. Before serving flake it off into small chunks.

2. Hard boil 4 of the eggs, when they're ready slice them up lengthways.

3. Chop the mushrooms and shallots, lightly fry them in butter with some salt and pepper. DON'T be tempted to add garlic. I know you want to... but seriously, the recipe doesn't need it.

4. Cook the Semolina. It's cooked kinda like Cous Cous, and you really don't need that much.

5. Cook the rice. That part's easy.

Once everything is ready it's time to start assembling the pie. Grease your pie dish and get it ready with some puff pastry... now layer the ingredients in, one layer at a time. Rice first, then the flaked salmon. The mushrooms and shallots go next, followed by the semolina which you spread in a layer over the other ingredients. Finally, lay the hard boiled egg slices and cover the pie with another sheet of puff pastry. Beat the final egg and brush it over the whole pie. Make sure you use some excess pastry to decorate it!

Bake in the oven for 30-35 minutes at 230 degrees, and serve very hot and topped with melted butter. Make sure you save a slice for your NKVD minder!



Sent from my iPhone using Tapatalk
« Last Edit: January 05, 2019, 22:21:33 PM by BRFFF »

Online Woolly Bugger

  • Administrator
  • Steelhead
  • *****
  • Posts: 14660
  • Karma +17/-4
  • Gender: Male
  • Shutupandfish!
    • Brown Trout - White Church, Keith's Fly Fishing Logs
Re: Unlimited recipes
« Reply #4 on: January 07, 2019, 18:57:00 PM »
When I lived on Kwajalein there was a snack bar that served up some amazing food along with cheeseburgers and fries there was Chopped Steak Hawaiian


Chopped Steak Hawaiian

The one in the "Kwaj Cuisine" cookbook was submitted by Alice Buck and is:

1 lb. teriyaki steak,
1 c. onion (chopped)
1 c. celery (chopped)
one green pepper
2 c. cabbage (chopped)
1 c carrot strips
Shoyu
1 tsp. sugar
1/2 tsp. garlic salt
1 T. flour

Cut meat into thin strips and brown in fat. Add onion, celery, pepper, cabbage and carrot strips; cook for 3 minutes only. Add shoyu, sugar, garlic salt and flour and cook 1 minute more. Serve with rice and pineapple spears. Serves 6.

 [ You are not allowed to view attachments ]
« Last Edit: January 07, 2019, 19:02:52 PM by Woolly Bugger »

Offline The Dude

  • Premium Member
  • Steelhead
  • ********
  • Posts: 2285
  • Karma +9/-4
  • Gender: Male
  • CBCS
Re: Unlimited recipes
« Reply #5 on: January 10, 2019, 18:17:12 PM »



Sent from my iPhone using Tapatalk
I was born by the river in a little tent,
And just like the river I've been running ever since,
It's been a long, long time coming,
But I know change is gonna come.