OT: All things related to cooking

[kanadalainen]

Does pizza taste better on the the barbecue compared to the oven?

It does in my opinion... its certainly different.

 

[imec]

A fun “copycat” recipe… Crunchwraps

 

[SSCBLUEJET]

I cook a bit of everything. Here's a couple o' me recent pies...View attachment 655948

Whoa ho ho! Thatsa nice !

 

[Hunter368]

A fun “copycat” recipe… CrunchwrapsView attachment 656070View attachment 656071

Interesting looking, whats in there?

 

[Channelcat]

Wonderful fruity hot sauce recipe. Although personally I skip the apple juice and sugar as I like a less sweet sauce.

 

[Hunter368]

I've been looking for a good book for smoothies, more fruit based smoothies. Seen some on Amazon, but they are either all health crazy eat grass smoothies or no pictures and I look pictures to see what it should look like before I make something

 

[imec]

Interesting looking, whats in there?

Pretty much just taco meat, cheese, lettuce, tomato, a tostada shell wrapped in a flour tortilla and grilled.

 

[SensibleGuy]

Talking about it made me crave it! Lol

Really more Goulache than Chilli. I tossed some corn in too. Super tasty!

 

[SUX2BU]

Winnipeg Winter Steak a la Kanadalainen's youngest offspring

~ 4cm Tenderloin steaks over high natural gas flame, outside at -18*C. Buy 'em, and fork them over to youngest offspring.

- Brush snow off BBQ. Flame on. Relinquish all control to the kid line.

- Heat grill hard for 10 min.

- Prep meat by seasoning with whatever you've got


Sear, then give about 4 min per side for a medium rare. 45 min prior, cook some other stuff high in carbohydrates to go with all this saturated fat and delicious semi-denatured protein. Potatoes work, mashed. Some green stuff is also a good plan.

- eat, while watching the Rangers get smashed and slowly ground to dust. 80 inch smart TV is recommended, so that you can see the tears coursing down Shesterkin's face, and watch Gallant stare agast/dumbfounded/in befuddlement with each Jets' goal.

(6 hours prior to eating, ingest something to control liver-borne HMG Co-A reductase to modulate yer plasma LDL conc).

The End

Up next - cabbage rolls a la somebody's Grandma.

We need more recipes; yours sounds good

There’s only three so far and the rest is how to make pizza without a recipe

Looks like they’re striking up a committee on how to make a crust

And I’m still waiting on my Springsteen tickets by the way…….

 

[imec]

We need more recipes;

ok, well here’s one…

Does anyone remember Amici/Bombolini on Broadway? One of my favourite pastas there was this one which I guessed at the recipe and believe it’s pretty close. Let me know if you try it.

Linguine Gamberetti

2 T Butter

2/3 cup sliced mushrooms

2 T chopped red onion

1 chopped scallion

1 sliced jalapeno - seeds and pulp removed

2 t minced garlic

2 t minced ginger

2 t curry powder

1/2 cup chopped tomato or drained canned diced tomato

1/2 cup frozen peas

8-12 oz peeled and deveined raw shrimp (I like the 16-20 size)

2 cups whipping cream

1/2 cup freshly grated Regianno plus more for serving

Saute the mushrooms in the butter in a large skillet until soft and starting to brown.

Add the red onion and jalapeno and saute over medium high heat for a minute.

Add the garlic and ginger and saute for another minute.

Add the curry powder and continue to saute for a minute,

Add the peas and tomatoes and saute for a minute.

Add the shrimp and saute and toss until they are coated in the spice and just beginning to turn pink.

Remove pan from heat and with tongs remove the shrimp to a cold plate leaving everything else in the pan.

Add the cream and bring to a good simmer.

In the meantime, cook 12oz to a pound of linguine until al dente and drain - save a cup of the cooking water.

Add the linguine, shrimp and 1/2 cup of Regianno to the pan and toss until thoroughly mixed and heated through. While tossing and heating, add hot cooking water (or more cream) a tablespoon at a time ONLY if sauce is too thick.

Serve garnished with a little chopped fresh grape tomato, chopped cilantro, grated Regianno and fresh ground pepper. Allow guests to add more Regianno at the table as they wish

 

[AlphaLackey]

My first Latam-Spanish cuisine recipe was Camarones con Queso -- fry up onions, garlic to season, then fry some shrimp, then put them on top of a bed of black beans, cover with oaxaca queso, cook for N minutes.

I'd cook that 24/7 if it got Sergio Castillo back to the Bombers >.<

 

[RabidOne]

ok, well here’s one…

Does anyone remember Amici/Bombolini on Broadway? One of my favourite pastas there was this one which I guessed at the recipe and believe it’s pretty close. Let me know if you try it.

Linguine Gamberetti

2 T Butter

2/3 cup sliced mushrooms

2 T chopped red onion

1 chopped scallion

1 sliced jalapeno - seeds and pulp removed

2 t minced garlic

2 t minced ginger

2 t curry powder

1/2 cup chopped tomato or drained canned diced tomato

1/2 cup frozen peas

8-12 oz peeled and deveined raw shrimp (I like the 16-20 size)

2 cups whipping cream

1/2 cup freshly grated Regianno plus more for serving

Saute the mushrooms in the butter in a large skillet until soft and starting to brown.

Add the red onion and jalapeno and saute over medium high heat for a minute.

Add the garlic and ginger and saute for another minute.

Add the curry powder and continue to saute for a minute,

Add the peas and tomatoes and saute for a minute.

Add the shrimp and saute and toss until they are coated in the spice and just beginning to turn pink.

Remove pan from heat and with tongs remove the shrimp to a cold plate leaving everything else in the pan.

Add the cream and bring to a good simmer.

In the meantime, cook 12oz to a pound of linguine until al dente and drain - save a cup of the cooking water.

Add the linguine, shrimp and 1/2 cup of Regianno to the pan and toss until thoroughly mixed and heated through. While tossing and heating, add hot cooking water (or more cream) a tablespoon at a time ONLY if sauce is too thick.

Serve garnished with a little chopped fresh grape tomato, chopped cilantro, grated Regianno and fresh ground pepper. Allow guests to add more Regianno at the table as they wishView attachment 658207

Loved Bombolini’s.

 

[kanadalainen]

I made Chicken Doria last night for the family.

Doria is a ramekin, a true Japanese fusion concoction - eg, Yoshoku (Western inspired). It was the first trial and everyone liked it. The cooking is in three parts: 1. Dicing and folding in shiitake mushrooms and onions while frying the chicken 2. making the sauce and simmering the chicken in that, and then 3. Broil the entire thing, au gratin.

If I can do this anyone can.

You can sub in almost any protein for the chicken. Shrimp, beef, fish. However the chicken turned out great.

***Major change to keep it simple: Sub out the Dashi for Chicken Stock.

Other notes: Japanese hot mustard = Wasabi (any grocery store has this).
I used Sushi rice.
Tonkatsu sauce - picked this up at the Korean market on pembina highway.
Shiitake mushrooms - see Tonkastsu sauce.
I broiled the concoction in a pyrex cassarole dish for 7 min @ 500*F.

The final result is kind of like a Chicken pizza, Japanese style - really tasty.

Methodology:

Enjoy, its lovely stuff.

 

[imec]

Pizza Buns.

mix 550 grams strong white (bread) flour with 3t ID yeast, 1t salt, 370ml luke warm water in a stand mixer with dough hook for about 3 minutes. Cover and let the dough rise in a warm place until double (about an hour). Dump dough out onto a well floured surface and roll out to a 10"X20" rectangle. Brush with your favourite pizza sauce. Sprinkle with grated mozzarella, brick, jack, provolone... whatever white cheese you have on hand (cup and a half t two cups at most). Roll into a 20" long cylinder, cut into 12 pieces, and place on a parchment lined sheet pan. Cover with a tea towell and let rise i a warm place for 30 mins or so - they should increase in size by about 50%. Remove tea towel, brush with a little sauce and sprinkle with a little cheese and some thinly sliced grape tomato. Place on the middle shelf in a 400 degree F oven (I keep a pan on the bottom of my oven and pour in a half cup of boiling water to create steam after placing the buns in). Bake for about 17-20 mins or until an instant read thermometer inserted into the middle of a bun reads above 205F. Let cool on a rack.

I use this basic recipe and approach and vary the filling/topping.

Sauerkraut, Swiss Cheese, Bacon

Cheddar/Jalapeno, Cheese/Herbs Garlic... use your imagination

 

[kanadalainen]

Pizza Buns.

View attachment 666702

mix 550 grams strong white (bread) flour with 3t ID yeast, 1t salt, 370ml luke warm water in a stand mixer with dough hook for about 3 minutes. Cover and let the dough rise in a warm place until double (about an hour). Dump dough out onto a well floured surface and roll out to a 10"X20" rectangle. Brush with your favourite pizza sauce. Sprinkle with grated mozzarella, brick, jack, provolone... whatever white cheese you have on hand (cup and a half t two cups at most). Roll into a 20" long cylinder, cut into 12 pieces, and place on a parchment lined sheet pan. Cover with a tea towell and let rise i a warm place for 30 mins or so - they should increase in size by about 50%. Remove tea towel, brush with a little sauce and sprinkle with a little cheese and some thinly sliced grape tomato. Place on the middle shelf in a 400 degree F oven (I keep a pan on the bottom of my oven and pour in a half cup of boiling water to create steam after placing the buns in). Bake for about 17-20 mins or until an instant read thermometer inserted into the middle of a bun reads above 205F. Let cool on a rack.

I use this basic recipe and approach and vary the filling/topping.

Sauerkraut, Swiss Cheese, Bacon

View attachment 666703

Cheddar/Jalapeno, Cheese/Herbs Garlic... use your imagination

View attachment 666704

yum!

 

[SSCBLUEJET]

Way back there was a little convenience store on the corner of Oakview Ave. and Brazier St. in E.K. It made some killer Corned Beef. The store has been gone for ages but I'd love to get that recipe. If anyone knows please share it with me.
Thanks.

 

[Hunter368]

Made brownies, optional toppings are vanilla ice cream, blueberries and whipping cream.

Supper tonight is Brussel sprouts, rice, onions and seasoned chicken.

 

[kanadalainen]

Made some Sask Pie today.. 3 hours later its still warm.

 

[SSCBLUEJET]

View attachment 667298

Made some Sask Pie today.. 3 hours later its still warm.

Ah, a taste of summer. Well done.

 

[Hunter368]

View attachment 667298

Made some Sask Pie today.. 3 hours later it’s still warm.

Wow I haven’t had that is many years.

 

[imec]

Quesabirria Tacos last night for me son’s birthday.

 

[kanadalainen]

Wow I haven’t had that is many years.

I still have a slice left, you're welcome to it.

Quesabirria Tacos last night for me son’s birthday.View attachment 668291View attachment 668292View attachment 668293

Wow!

 

[surixon]

How did I not notice this thread before. I'll have to post some stuff I've made recently when I have time.

 

[Hobble]

Planning to air fry a pork tenderloin, and I'm looking for some of the tastiest homemade rubs or marinades/sauces. Any recommendations?

 

[Hunter368]

Planning to air fry a pork tenderloin, and I'm looking for some of the tastiest homemade rubs or marinades/sauces. Any recommendations?

I have a new air fryer but haven't tried it since I got a couple months ago. I'm curious how it is