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Cooking with Maintankadin

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Re: Cooking with Maintankadin

Postby Fivelives » Tue Jun 05, 2012 10:01 pm

Onion chili bhajis:

1 cup all-purpose flour
3/4 cup apple cider vinegar
1 medium yellow onion, rough chopped
1 hot pepper (from jalapenos to ghost chilis, however much heat you like), seeded, peeled* and minced
1/4 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp curry powder
2 cloves fresh garlic, minced

Directions:

Combine the ingredients to form a loose dough. Roll 2oz portions into a ball and deep fry at 375 degrees for 2-3 minutes until cooked. Careful, the dough will be EXTREMELY sticky - if you have problems with it sticking to your hands, moisten them with vinegar water before rolling it into balls and dropping it in the fryer. Serve with garlic chili sauce or hot mustard.

When done, it should look something like this:

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* To peel a pepper, roast it whole (preferably over an open fire, but broilers work for this too) until the outer membrane chars and flakes off easily. You could also make a small x-shaped cut into the flesh of the pepper, then blanch it in boiling water for a minute or so and shock it into an ice bath. This'll make the membrane contract and pull away from the cut, and you can peel it off from there.
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Re: Cooking with Maintankadin

Postby fuzzygeek » Wed Jun 06, 2012 7:33 am

Simple Tomato Cream Sauce
This is absurdly simple for how delicious it is.

  • 3 cans diced tomatoes, drained
  • 3 tblsp butter
  • 1 med onion, diced
  • a few cloves of garlic, minced
  • a tablespoon of fresh basil, julienned
  • 1/2 cup heavy cream
  • pasta of your choice

While the pasta is cooking:

Saute the onion and garlic in the butter until onion begins to brown. Add tomatoes and cook until tomatoes have broken down into a chunky sauce and a fair amount of the liquid has cooked off. There shouldn't be discrete tomato cubes. This may take 10-15 minutes or so. As any fan of Chopped is well aware, canned tomatoes need to be cooked for a while to get rid of the canny taste.

Once the tomatoes have broken down, add 1/2 cup heavy cream and fresh basil. Stir to combine, then fold in pasta. Use some of the pasta cooking water to thin sauce if necessary.

Finish with grated parm if desired, and you should because it is incredible.

This is absolutely ridiculously simple to make, and is one of the new house favorites. This works well with spaghetti and rigatoni variants.

You can also dice some bacon and render that down first, remove the bacon and saute the onion in bacon fat and butter, and add the bacon back in. Or, stir in julienned prosciutto along with the tomatoes.

And a tip: recipes almost invariably lie when they talk about browning onions. "It'll take five minutes!" they claim. Fucking liars. Caramelizing onions takes time, even if you go with the high heat + water (or stock) deglaze method. I've taken to just caramelizing the shit out of several pounds of onion (takes about an hour and a half on a Sunday afternoon), and individually quick freezing 1/2 cup portions in ziplock bags.
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Re: Cooking with Maintankadin

Postby bldavis » Wed Jun 06, 2012 8:21 am

Ruex wrote:Why did I read this thread when I was hungry? dumb dumb idea.

and getting hungrier

also, where is LB with his recipe?
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Re: Cooking with Maintankadin

Postby Fivelives » Wed Jun 06, 2012 5:44 pm

fuzzygeek wrote:a tablespoon of fresh basil, julienned


I'd chiffonade that. It's quicker and way easier than julienning things, since (especially with herbs) you have to do those one piece at a time. I hate hand-cutting julienned anything, so if I can't use either my combination peeler/julienne tool or the julienne blades on my mandolin, I look for other ways to do it.

To chiffonade, stack the leaves, then roll them into a long narrow tube, being careful not to bruise them. Once they're rolled, cut across the "tube" with 1/8" parallel cuts, then let them unroll on the cutting board.

Edit to add: also, since it's just going to be used as an ingredient in the sauce, might as well just rough chop what you need for that and save the fancy "harder" knife cuts for garnishes. Nothing in a sauce has to look pretty, as long as it smells good and is presented as a whole with a sense of proportion and taste on the plate.
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Re: Cooking with Maintankadin

Postby Fivelives » Wed Jun 06, 2012 6:11 pm

Quick and easy stew:

Yeah, yeah, most people say you have to cook stew for hours to get that "stew taste" to it. To that, I say, BULLSHIT!

Take:
1 1/2 pounds of beef, cubed (pre-cubed by the butcher is fine, but I usually use a whole skirt or flank steak and cube it myself for better quality)
1 pound red potatoes, large diced
1 medium yellow or white onion, chopped fine
1 pound carrots, diced or cut into 1/4" rounds (you can substitute parsnips for part or all of the carrots, whichever you prefer. Just note that they have a longer cooking time than carrots, since the woody center takes longer to break down)
1 pound frozen peas
3 large leeks, chopped
5-7 thick slices of center cut bacon
4oz vegetable oil or melted butter
4oz (by weight) flour
6 cloves garlic, rough chopped
1lb pearl onions, peeled
1 quart beef stock
1 bottle of "table quality" red wine (if you're not a wine connoseiur, just look for something in the $12-$15 range. Never cook with something you wouldn't drink)

Directions (takes about 2 hours from start to finish):
Melt the butter in the "stew pot" (anything in the 6-8 quart range should work), then add all of the vegetables except for the pearl onions and potatoes (so leeks, yellow onion, carrots/parsnips) and sweat them until they're soft. Once they start to go, add the garlic - it burns easily, and doesn't stand up to long cook times over direct heat.
Render the bacon fat out of the bacon in a large saute pan. Remove the bacon and reserve.
Brown the cubed beef in the bacon fat, then remove and reserve.
Once the vegetables in the pot are soft, add the beef, bacon, and bacon fat to the stew pot along with the beef stock and half of the bottle of wine.
Bring to boil and reduce to simmer for 30 minutes.
After it's been simmering for 30 minutes, add the potatoes and onions. Bring back to a boil, then reduce to a simmer for 30 minutes.
Bring the flour and vegetable oil (or melted butter) together and form a white roux*. Add the roux and frozen peas, along with "finishing" spices (I prefer 1-2 sprigs each of fresh chopped rosemary and thyme leaves along with 1tsp chopped fresh oregano). Bring to boil and reduce to a simmer for a final 30 minutes.
After 30 minutes, remove the stew pot from the heat and let it rest until the gravy thickens. If it's not thickening, add a teaspoon or so of filé powder and let it sit for 10 minutes. Filé powder is strong stuff and will thicken damn near ANYTHING, although it has a strong taste, so use just a little bit and give it time to work.

Serve with a dollop of sour cream and a garnish of fresh chopped chives.
Check on the level of liquid at each stage - you might need to add more beef stock and wine (2:1 stock to wine ratio) if it reduces faster due to altitude. Yeah, that happens - water boils at a lower temp the higher altitude you are. Just, keep an eye on it.

* To make a roux:
Add the oil to a hot pan until it's warmed - you should see it start to shimmer on the surface and if you drop a pinch of flour in it should separate and bubble away.
Slowly stir in the flour. Keep whisking until all of the flour is incorporated into a sort of "slurry". Then immediately remove from the heat; white roux is best for thickening, but if you keep cooking it it'll get darker and darker and start to become more of a flavorant than thickener.
- I'm not Jesus, but I can turn water into Kool-Aid.
- A Sergeant in motion outranks an officer who doesn't know what the hell is going on.
- A demolitions specialist at a flat run outranks everybody.
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Re: Cooking with Maintankadin

Postby Skye1013 » Wed Jun 06, 2012 6:16 pm

Hm... must be nearing lunch time *drools*
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Re: Cooking with Maintankadin

Postby Fivelives » Wed Jun 06, 2012 6:25 pm

Every time someone tells me they're hungry, I tell them what I made for dinner. End result - people stopped bitching to me about being hungry.

Win/win!
- I'm not Jesus, but I can turn water into Kool-Aid.
- A Sergeant in motion outranks an officer who doesn't know what the hell is going on.
- A demolitions specialist at a flat run outranks everybody.
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Re: Cooking with Maintankadin

Postby Skye1013 » Wed Jun 06, 2012 6:28 pm

Eh, you can tell me all you want, doesn't really affect my hunger. OTOH, if I can SMELL it...
"me no gay, me friends gay, me no like you call me gay, you dumb dumb" -bldavis
"Here are the values that I stand for: I stand for honesty, equality, kindness, compassion, treating people the way you wanna be treated, and helping those in need. To me, those are traditional values. That’s what I stand for." -Ellen Degeneres
"I'm not going to censor myself to comfort your ignorance." -Jon Stewart
Horde: Clopin Dylon Sharkbait Xiaman Metria Metapriest
Alliance: Schatze Aleks Deegee Baileyi Sotanaht Danfer Shazta Rawrsalot Roobyroo
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Re: Cooking with Maintankadin

Postby Fivelives » Wed Jun 06, 2012 6:44 pm

I'm really really good at describing my food.
- I'm not Jesus, but I can turn water into Kool-Aid.
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Re: Cooking with Maintankadin

Postby Gracerath » Wed Jun 06, 2012 6:44 pm

That "stew flavor" isn't really a flavor at all if you ask me but more of an unctuousness, that lips smacking goodness we know and love from things such as good bbq ribs. That does indeed take time and controlled heat to break the connective tissues down into collagen. It actually doesn't take that long to do though and an hour or two simmering should do the trick with smaller pieces of meat. Your stew will be "done" in 2-3 hours and cooking it longer wont really do much for the flavor/texture. It is a convenience thing though. You can start it early in the day and basically let it simmer all day with no ill effects until everyone is ready for dinner.
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Re: Cooking with Maintankadin

Postby Lightbeard » Wed Jun 06, 2012 7:43 pm

bldavis wrote:
Ruex wrote:Why did I read this thread when I was hungry? dumb dumb idea.

and getting hungrier

also, where is LB with his recipe?


Here we go.

Sweet and Spicy Grilled Shrimp Skewers

Some notes. When it comes to seasoning, I don't use set measurements as I prefer to eyeball it. With seasonings I usually just try to get a decent coat on all shrimp then stir them around after every seasoning before applying the next one.

Ingredients/Things You Need:
-Uncooked shrimp (can be frozen or fresh), stay away from the pre-cooked frozen ones.
-Skewers
-Crab Seasoning, can be spicy or mild
-Garlic Powder
-Cayenne Pepper
-Onion Powder (optional doesn't add much I just like to use it)
-Lemon Juice (fresh or bottled)
-Butter
-Hot Sauce
-Black Pepper
-Honey

1. Peel and devein the shrimps, wash them off, etc. I like to let them soak in warm water for a bit before I start. Place them in a large pot, something where you can stir them around easily.

2. Start seasoning with black pepper, crab seasoning, garlic powder, and onion powder. As I said, I tend to eyeball seasonings. Chances are if you go "this is too much" it is. It is always better to underseason than overseason. Just try to make sure each shrimp has a good amount on it.

3. Now comes the fun part. The Cayenne pepper. It has a very strong and hot taste so try to not add too much. If you add too much it'll overpower the honey too much and you'll just end up with very spicy shrimp. I always tend to underplay this one as you'll be adding hot sauce later anyway.

4. Now for the wet ingredients. A lot of this stuff (combined with the seasonings in the pot will make up your sauce). First pour a little bit of lemon juice on the shrimp.

5. Next add the butter. Depending on how many shrimp I have in the pot, I'll do 2 scoops for about 16ish shrimp and 3 for more than 20. All personal preference.

6. Stir, stir, stir just make sure all the ingredients are mixed together good. Next add the hot sauce, again it's better to be under than over with this.

7. Last is the most important ingredient, the honey. This is what I'd personally call the secret to the final flavor you're aiming for. I personally like to do a good amount just to help overpower the heat from the pepper and hot sauce.

Now you're done with the seasoning, just make sure everything is mixed together in the pot/pan. It'll look kind of bad but it all comes together once everything melts and cooks together, it comes out amazing.

Now there are two ways I cook it.

1. The Oven and
2. The Grill.

I cooked it in the oven for a while, but recently got a small George Foreman type grill and it is 100 times better than the oven.

If you're doing the oven. Preheat around 350 while mixing the ingredients. Throw the pan in. After 3-4 minutes, take it out, stir it up again and throw it back in. You have to keep an eye on them at all times as shrimp overcook easily. You just want that orange and opaque white coloring. A good way to also tell when they're done is touching them with a utensil to make sure they're firm and not underdone. I try not to cook longer than 9 minutes personally. After at least 7 minutes I'd eat one to see if they're done.

Now the grill can be a bit messier in the setup.

8. Have two paper towels or whatever you want to sit the skewers on. Just pop the shrimp on the skewers, due to all the ingredients this gets very messy but I prefer to have them already seasoned before adding them on the skewers.

9. Have your grill preheated to whatever you like then just pop 1 or 2 skewers on.

10. My small grill cooks them in a little under 2 minutes so keep an eye on them. Just make sure you flip until both sides look done.

11. Enjoy. Very simple and easy recipe to do. My first time writing a recipe so apologizes if any instructions are confusing or hard to follow. Just season, skewer, pop em on, and enjoy.

If seasoned properly you should get a decent amount of spicyness combined with a very rewarding sweetness to balance it out. I'll post a picture next time I cook some.
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Re: Cooking with Maintankadin

Postby bldavis » Wed Jun 06, 2012 8:10 pm

Fivelives wrote:my combination peeler/julienne tool

when i read this, the opening scene from aladdin popped in my head

combination hooka and coffee maker! also makes fries!
will not break! will not...it broke ...

LB, that recipe sounds delic!
ill def be giving it a shot when i can!
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Amirya:Why yes, your penis is longer than his because you hit 30k dps in the first 10 seconds. But guess what? That raid boss has a dick bigger than your ego.
Flex:I don't make mistakes. I execute carefully planned strategic group wipes.
Levie:(in /g) It's weird, I have a collar and I dont know where I got it from, Worgen are kinky!
Levie:Drunk Lev goes and does what he pleases just to annoy sober Lev.
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Re: Cooking with Maintankadin

Postby Lightbeard » Wed Jun 06, 2012 11:14 pm

bldavis wrote:
Fivelives wrote:my combination peeler/julienne tool

when i read this, the opening scene from aladdin popped in my head

combination hooka and coffee maker! also makes fries!
will not break! will not...it broke ...

LB, that recipe sounds delic!
ill def be giving it a shot when i can!


Tell me what you think if you do it. Oh two more points for if you're grilling.

1. The honey should create a great caramlization effect on the shrimp which adds a lot to the look.

2. Since you're taking the shrimp out of the mixture when grilling, you could melt down the rest of the ingredients in the oven to make a sauce to cover the shrimp in. They'll already be cooking in the marinade though.
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Re: Cooking with Maintankadin

Postby Fivelives » Thu Jun 07, 2012 1:44 am

Cayenne peppers come in between 30,000 and 190,000 scoville units. For reference, tabasco sauce tops out at around 5000, and most whole jalapenos are in the neighborhood of 3000 to 8000. So if you'd normally use a teaspoon of tabasco, switch that to 1/6th of a teaspoon of cayenne pepper. It's that hot, and drying it concentrates the capsaicin, making it even hotter.

LB, have you tried making your own seasoning mix instead of using "crab seasoning"? I season my crab (not to mention most other seafoods) with this mix:

Celery seed
Smoked paprika
Fresh ground black pepper
Fresh ground pink peppercorns
Chili powder
Ground mustard seed
Ground ginger
Allspice
Mix this all with about 60/40 fine ground sea salt (60% seasonings, 40% salt)

Try that, and play around with the ratios until you get something you like. I find that most of the off the shelf seasoning mixes don't come near the taste that I can make on my own using my spice cupboard.

And for reference, this (clicky) is what I use when I want to julienne something. If it's bigger than a carrot, say a potato or something, I whip out my mandolin (clicky). Granted, I don't julienne very often - if it's an ingredient in something else, I don't mind settling for running it over a box grater, and if it's a garnish then it's likely a leafy herb like basil or something else that you'd want to chiffonade instead.
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- A Sergeant in motion outranks an officer who doesn't know what the hell is going on.
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Re: Cooking with Maintankadin

Postby Fenrìr » Thu Jun 07, 2012 1:50 am

Not to be nick picky, but 'hot' in terms of peppers is a very relative term. I don't find Cayenne Pepper to be that bad tbh. I recently just found a 7.1 million scoville extract. I know it's not a pepper, but damned if it wasn't tasty.
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