Pho' recipe

6lb rib bones
1lb beef gravy
2 sliced onions
1 thumb sized piece of ginger
1 cinnamon stick
1 t whole black peppercorn
salt
1 lb rice noodles
1 lb bean sprouts
6 spring onions
4 firm ripe tomatoes
2 white onions
1 lb rump steak
fish sauce
lemon wedges
fresh chillies
cilantro

Raisin Wine-Could be interesting

Here is a nice recipe that can be made with some grocery store ingredients. This recipe will make a 1 gallon batch.


* 2 lb raisins
* 1 gal warm water
* 2 lbs sugar
* 1/2 tsp yeast nutrient
* 4 tsps acid blend
* 1 campden tablet
* wine yeast


starting specific gravity should be 1.090-1.095,acid .60%

Chop raisins.

Mix all ingredients except yeast in primary fermentor.

When cool(70-75 deg F) add yeast.

Cover and stir daily for 5 to 6 days.

Remove raisins and press.

Pour into secondary fermentor ,rack in 3 weeks. Make sure container is topped up.

Rack again in 3 months.

Age 6 months

Crock Pot Chicken Vindaloo

1 medium onion, cut into 1/2 inch wedges through the root end
3/4 lb potatoes, peeled, cut into 1-inch cubes
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1/2 teaspoon salt
1 1/2 cups reduced-sodium chicken broth
1-3 teaspoon Thai red curry paste, can use green
1 1/2 teaspoons curry powder
1 (16 ounce) bag frozen broccoli carrots cauliflower mix
1/2 cup reduced-fat coconut milk

Not the one? See other Crock Pot Chicken Vindaloo (Ww 5 Pts. Per Serving) Recipes

* Indian One-Dish Meal
* Chicken Breasts One-Dish Meal
* Crock Pot One-Dish Meal
* Potluck One-Dish Meal

1. In single layers, place onion, potatoes and chicken in a 5-6 quart slow cooker.
2. Sprinkle with salt.
3. Combine the broth, curry paste, and curry powder in a medium bowl; pour over the chicken and vegetables.
4. Cover and cook until the chicken and potatoes are fork tender, 4-5 hours on high or 8-10 hours on low.
5. About 35 minutes before cooking is done, stir the broccoli, cauliflower, carrots, and coconut milk into the slow cooker.
6. Cover and cook on high until vegetables are crisp tender, about 30 minutes.

Bread Machine Pizza Dough

3 T Oil
2/4 C Water
1.5 t Sugar
3/4 t Salt
2 C Bread Flour
2 t active dry yeast
Spices/Herbs to taste

Greek Yogurt

Yogurt Cheese

Ingredients:

1 quart fresh plain yogurt (I use fat free)

Cheese salt (optional)

Herbs (optional)

½ packet of Splenda (this is a modification I’ve added to curb the bitterness)


Directions:

Let the yogurt come to room temperature (this actually makes a difference, when I’ve done it with cold yogurt, it doesn’t seem to taste as good).
Pour the yogurt into a colander lined with butter muslin. Tie the corners of the muslin into knot and let the bag drain for 12-24 hours, or until the yogurt has stopped dripping and reached the desired consistency.
Remove the cheese from the bag. Add the salt and/or herbs to taste, if desired. I also add a little sugar/Splenda at this point.
Store in a covered container in the refrigerator for up to 2 weeks.


Yield:

About 8 ounces

Paella Recipe

Since it varies a lot with my mood, I’m going to give you the flexible recipe:

2 C of Arborio rice (short grain)
3 C of water +/-
3 C of stock
Saffron to taste (you don’t need much)
Veggies (and or beans)
Meats
Olive oil

Process:
Cook the meats you have selected and set aside.
Heat the olive oil in a pan, then add the raw rice. Stir the rice constantly until it becomes opaque.
Add the stock and vegetables, and cook uncovered adding water as necessary.
Before adding the last cup of water add the meat back in.
It is finished when 1) the rice is no longer crunchy, and 2) a little bit of the rice is getting browned to the bottom of the pan.

Variations:
Rice: in Telluride, I used the prepackaged “Saffron Rice” that they sell in the grocery store. The disadvantage is that the long grain rice was hard to cook all the way through.

Stock: I usually use chicken stock if I am cooking meat and seafood stock if I’m cooking seafood. I also like to add “tomato stock” which you can find in the Mexican food isle.

Meats: This is where the variety really begins. I’ve added meat balls, chicken bits, shrimp, muscles, calamari, lamb, chicken wings, etc.

The traditional Spanish meat balls have pine nuts in them. I like to make Italian meatballs w/Italian seasonings and garlic or Greek with mint and oregano.

If you add seafood, it will taste terrible the next day, so you shouldn’t make too much.

Veggies: I add peppers, artichoke hearts, onions, lima beans, butter beans and green beans.

Ginger Ice Cream

2/4 C Sugar
3 egg yolks
1.5 C milk
1 T finely grated fresh ginger root including juice
pinch of salt
1.5 C heavy whipping cream

Directions
Combine the cream, milk, ginger and salt in a heaving pan and simmer for 20 minutes.

Beat sugar and egg yolks until pale yellow. Slowly whisk about 1 C of the hot cream mix into the egg yolk mix, then pour all the egge mixture in the pan and stir. Cook over low heat, stirring constantly until mixture thickens, about 5-10 minutes. Remove from heat.

Strain into a large bowl, pushing against the sides to extract the liquid from the ginger and isolate any fibrous pieces.

Pour into covered container and refrigerate until well chilled (overnight).

Process according to ice cream makers instructions.

Green Tea Ice Cream Recipe

2/4 C Sugar
3 egg yolks
1 C milk
2.5 T powdered green tea
1/4 C hot water
1.5 C heavy whipping cream
1t vanilla extract

Directions
Beat sugar and egg yolks until pale yellow. Set aside.

Bring milk to a slow boil in a medium sized heavy saucepan, turn off heat. Slowly whisk a cup of hot milk into the egg yolk mix, then pour the entire mix into the saucepan. Cook over low yeat, stirring constantly until mixture thickens, about 5-10 minutes. Remove from heat.

In a small bowl, furiously whisk the powdered green tea into the hot water, being sure to blend all lumps. Add to the ice cream base, stirring well. Stir in the cream and vanilla extract.

Pour into covered container and refrigerate until well chilled (overnight).

Process according to ice cream makers instructions.

Cowboy's Spaghetti and Meatballs Recipe

Spaghetti Sauce
1 12 oz can of tomato sauce
1 12 oz can of diced tomatoes
1-2 cups of red wine
2-3 T Olive oil
salt
pepper
oregano
basil
cayenne pepper
red pepper
and shit loads of garlic (5-6 cloves)
Simmer 1.5 hours

Meat balls
1 LB Ground beef
equal volume of bread innards soaked in milk
onions chopped
1 T Oregano
1 T Mint

Squeeze the milk out of the bread innards and mix with everything else. Fry in lots of olive oil.

Mix with noodles and eat.

Herb Combinations

Fines Herbes:
Thyme
Rosemary
Basil
Marjoram
Tarragon
Chervil

Herbes de Provence:
Thyme
Rosemary
Basil
Marjoram
Savory
Hyssop
(Lavender)
(Bay Leaf)

Italian Seasoning:
Thyme
Rosemary
Basil
Marjoram
Savory
Oregano
Sage

Scarborough Fair Seasoning
Parsley
Sage
Rosemary
Thyme

How to make Greek Yoghurt--the video

Link

Gumbo Recipe

Make Roux: 3T Oil, 3T Flour Brown Slowly
Add Shrimp/Sausage Cook Til Pink
Add Chopped Onion 1 Med
1/4 tsp garlic salt
Chopped Green Pepper
Bay Leaf
Chopped Celery
Parsley
Sautee 5 minutes
Add 1 can Tomato Sauce
5 minutes
Add 1 1/2 C water
Simmer 40 Minutes
Add Crab Meat and Oysters at 20 minutes

Cook Frozen Okra Saute until edges brown.

Roast Lamb and Potatoes

I visited my friend, Ari, in St. Louis. He's ex was Greek so he's learned to make some great food.

He made the dish captioned above this weekend and I got the recipe by osmosis:

Ingredients:
1 Leg of lamb
3-4 potatoes peeled, sliced
mustard
olive oil
spice rub: rosemary, thyme, salt, pepper, garlic mixed with oil and lemon

Take the potatoes and mix them with mustard and olive oil. Ari bathed them in olive oil, but I think enough to coat them would suffice.

Prepare the spice rub and... well rub it on the lamb.

Put the potatoes in with the lamb on top. Roast in the oven at about 350 degrees F for about an hour or an hour and a half. If you care about how cooked it is, you might get a meat thermometer. If not... wing it.

Last step... eat up.

Chipotle @ Home

I'm a big Chipotle fan. Love the stuff. So the other day, I decided to try my hand at making a burrito bowl at home. I had all of the ingredients except the fresh cilantro and pico de gallo.

What I made was good, but tasted nothing like Chipotle. After some research, I found the recipe on google answers. Check it out:

CHIPOLTE'S MARINADE
-------------------

 1 (2 ounce) package dried ancho chiles
 1 teaspoon black pepper
 2 teaspoons cumin powder
 2 tablespoons fresh oregano, chopped
 6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
 4 chicken breasts or small steaks (6 ounces each)

Soak dry chilies overnight in water, until soft. Remove seeds. Add all
ingredients except meat in food processor. Puree until smooth.

Spread mixture over chicken, or other meats and refrigerate at least
one hour, up to 24 hours.

After marinading, heat grill to about 400 degrees F, or if cooking
inside, heat small amount of oil in skillet or grill pan over high
heat. Salt meat to taste (optional), and grill lightly, turning only
once, until done. 4 minutes per side for chicken, 8-10 minutes per
side for 3/4" thick steak.

CHIPOLTE'S BASMATI RICE
-----------------------

 1 teaspoon vegetable oil or butter
 2 tsp. fresh cilantro
2/3 cup white basmati rice
 1 cup water
1/2 teaspoon salt
 1 Lime

In a 2-quart heavy saucepan, heat oil or butter over low heat,
stirring occasionally until melted. Add rice and lime juice, stir for
1 minute. Add water and salt, bring to a full rolling boil. At
boiling, cover, turn down to simmer over low heat until rice is tender
and the water is absorbed, about 25 minutes. Fluff rice with a fork.