My presentation skills can suck sometimes. And forget about plating. I find cooking cathartic.
OT: Iron Chef HFNYR (Recipes/Game Meal or Snack Pics)
- Thread starter Megustaelhockey
- Start date
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LORDE
I am Lorde, YA YA YA
I made an awesome Guinness Choc cake w Bailey's Irish Cream Icing for xmas (topped the cake with icing so it looks like the top of a pint of Guinness).
Decadent
Decadent
Megustaelhockey
"I like hockey" in Spanish
- Apr 29, 2011
- 23,435
- 17,572
So one of my brothers once saw a complicated recipe of mine (carne deshebrada tacos with curtido, I believe) and asked, "Don't you guys ever just make CHICKEN or something?" 
So with that, I give you a great use for boneless skinless chicken breast: good ol' chicken with rice and veggies. I love this recipe because it uses the microwave for part of it and still tastes amazing.
[collapse=text]Chicken and Rice with Vegetables
Prep Time: 20 min | Cook Time: 30 min | Servings: 3-4 servings | Difficulty: Easy
Ingredients:
2 1/4 cups low-sodium chicken broth
1 cup long grain white rice
Salt and pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds) (see note)
3 tablespoons unsalted butter
2 small zucchini, halved lengthwise and sliced thin
1 cup corn kernels, fresh or frozen
3 scallions, sliced thin
Directions:
1. Combine 1 cup broth, rice, and 1 teaspoon salt in large bowl. Cover tightly with plastic wrap and microwave until broth is completely absorbed, about 8 minutes. Meanwhile, pat chicken dry with paper towels and season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Melt 2 tablespoons butter in large skillet over medium-high heat. Cook chicken until golden brown, about 4 minutes per side. Transfer to plate.
2. Melt remaining butter in now empty skillet. Cook zucchini and corn until browned, about 3 to 5 minutes. Transfer to medium bowl. Add parcooked rice and remaining broth to skillet and bring to boil. Return chicken, along with any accumulated juices, to skillet and cook, covered, over medium-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Stir vegetables and scallions into rice, cover, and let sit until heated through, about 5 minutes. Slice chicken and serve with rice.[/collapse]
So with that, I give you a great use for boneless skinless chicken breast: good ol' chicken with rice and veggies. I love this recipe because it uses the microwave for part of it and still tastes amazing.
[collapse=text]Chicken and Rice with Vegetables
Prep Time: 20 min | Cook Time: 30 min | Servings: 3-4 servings | Difficulty: Easy
Ingredients:
2 1/4 cups low-sodium chicken broth
1 cup long grain white rice
Salt and pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds) (see note)
3 tablespoons unsalted butter
2 small zucchini, halved lengthwise and sliced thin
1 cup corn kernels, fresh or frozen
3 scallions, sliced thin
Directions:
1. Combine 1 cup broth, rice, and 1 teaspoon salt in large bowl. Cover tightly with plastic wrap and microwave until broth is completely absorbed, about 8 minutes. Meanwhile, pat chicken dry with paper towels and season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Melt 2 tablespoons butter in large skillet over medium-high heat. Cook chicken until golden brown, about 4 minutes per side. Transfer to plate.
2. Melt remaining butter in now empty skillet. Cook zucchini and corn until browned, about 3 to 5 minutes. Transfer to medium bowl. Add parcooked rice and remaining broth to skillet and bring to boil. Return chicken, along with any accumulated juices, to skillet and cook, covered, over medium-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Stir vegetables and scallions into rice, cover, and let sit until heated through, about 5 minutes. Slice chicken and serve with rice.[/collapse]
nyrpassion
Vetted.
Started making my own bread. If you have a Dutch Oven..you're set. I had NO idea it was so easy. I'll post pics soon, hopefully tonight.
Megustaelhockey
"I like hockey" in Spanish
- Apr 29, 2011
- 23,435
- 17,572
A recipe that has gotten a little bit of a tweak but which is so complex and comforting and tastes like love. Italian sausages with grapes and vinegar.
[collapse=txt]Sausage with Grapes and Vinegar
Prep Time: 40 min | Cook Time: 40 min | Servings: 4 servings | Difficulty: Medium
Ingredients:
1 tablespoon vegetable oil
1 1/2 pounds sweet Italian sausage
1 pound seedless red grapes, halved lengthwise (about 3 cups)
1 onion, halved and sliced thin
1/4 cup water
1/2 teaspoon pepper
1 teaspoon salt
1/4 cup dry white wine
1 tablespoon chopped fresh oregano
2 teaspoons balsamic vinegar
2 tablespoons chopped fresh mint
Directions:
Heat oil in a 12-inch skillet over medium heat until shimmering.
Arrange sausages in pan and cook, turning once, until browned on two sides, about 5 minutes total.
Temporarily plate the sausages and remove excess fat with a paper towel before returning the meat to the pan.
Distribute the grapes and onion over and around the sausages. Add water and immediately cover.
Cook, turning the sausages once, until they register between 160 and 165 degrees and onions and grapes have softened, about 10 minutes.
Transfer the sausages to a paper towel-lined plate and tent with aluminum foil.
Return the skillet to medium-high heat and stir pepper and salt into the grape-onion mixture.
Spread the mixture in an even layer in the skillet and cook without stirring until browned, 3 to 5 minutes. It could be as long as 15 minutes, depending on how much liquid has come out of the onion and grapes.
Stir and continue to cook, stirring frequently, until the mixture is well browned and grapes are soft but still retain their shape, 3 to 5 minutes longer.
Reduce the heat to medium, stir in wine and oregano, and cook, scraping up any browned bits, until the wine is reduced by half, 30 to 60 seconds.
Remove the pan from the heat and stir in the vinegar.
Arrange the sausages on a serving platter or serve over polenta and spoon the grape-onion mixture over top. Sprinkle with mint and serve.[/collapse]
[collapse=txt]Sausage with Grapes and Vinegar
Prep Time: 40 min | Cook Time: 40 min | Servings: 4 servings | Difficulty: Medium
Ingredients:
1 tablespoon vegetable oil
1 1/2 pounds sweet Italian sausage
1 pound seedless red grapes, halved lengthwise (about 3 cups)
1 onion, halved and sliced thin
1/4 cup water
1/2 teaspoon pepper
1 teaspoon salt
1/4 cup dry white wine
1 tablespoon chopped fresh oregano
2 teaspoons balsamic vinegar
2 tablespoons chopped fresh mint
Directions:
Heat oil in a 12-inch skillet over medium heat until shimmering.
Arrange sausages in pan and cook, turning once, until browned on two sides, about 5 minutes total.
Temporarily plate the sausages and remove excess fat with a paper towel before returning the meat to the pan.
Distribute the grapes and onion over and around the sausages. Add water and immediately cover.
Cook, turning the sausages once, until they register between 160 and 165 degrees and onions and grapes have softened, about 10 minutes.
Transfer the sausages to a paper towel-lined plate and tent with aluminum foil.
Return the skillet to medium-high heat and stir pepper and salt into the grape-onion mixture.
Spread the mixture in an even layer in the skillet and cook without stirring until browned, 3 to 5 minutes. It could be as long as 15 minutes, depending on how much liquid has come out of the onion and grapes.
Stir and continue to cook, stirring frequently, until the mixture is well browned and grapes are soft but still retain their shape, 3 to 5 minutes longer.
Reduce the heat to medium, stir in wine and oregano, and cook, scraping up any browned bits, until the wine is reduced by half, 30 to 60 seconds.
Remove the pan from the heat and stir in the vinegar.
Arrange the sausages on a serving platter or serve over polenta and spoon the grape-onion mixture over top. Sprinkle with mint and serve.[/collapse]
nyrpassion
Vetted.
nyrpassion
Vetted.
Here are the promised bread pictures. This was the first attempt. I was lazy to leave the house, and all recipes called for 12 hour dough proof. I found this recipe, that was only 3 hours. Followed it verbatim. Overall was VERY VERY happy with what came out.
First Bread:
Crumb:
2nd:
3rd I tried with 1/3 rye flour:
First Bread:
Crumb:
2nd:
3rd I tried with 1/3 rye flour:
nyrpassion
Vetted.
A several few share worthy recent experiments:
Avocado Toast with a Poached Egg
Thai Chicken Lettuce Wraps (Cheesecake Factory inspired)
Seared Scallops with a Carrot Ginger Puree, Green Apple, Celery Slaw
This I tried today, just ****ed around with plating; Pan Seared Steak with roasted baby carrots, Brussels sprouts, caramelized onions, and a red wine balsamic reduction
Avocado Toast with a Poached Egg
Thai Chicken Lettuce Wraps (Cheesecake Factory inspired)
Seared Scallops with a Carrot Ginger Puree, Green Apple, Celery Slaw
This I tried today, just ****ed around with plating; Pan Seared Steak with roasted baby carrots, Brussels sprouts, caramelized onions, and a red wine balsamic reduction
aufheben
#Norris4Fox
nyrpassion
Vetted.
Boruto
.
- Jun 27, 2011
- 15,613
- 436
Balls. Lots of balls. I'm a fan of croquettes and pickled crunchy vegetables. Nice crunchy outside and a light textural filling. When I used to own a kitchen, I would mix root vegetable purees plus finely juliennes of the same root vegetable with pureed and also coarsely chopped black tiger prawns as a base. Adding a bit of dim sum tricks into a croquette. The prawns make the texture quite nice and adds a unique bite to them so it's not just a root vegetable puree bomb. Taro puree, taro julienne and tiger prawns with thai basil, red chilis, cilantro, a touch of mint and a lemon zest crumbing. purple yam + potato with tiger prawns with ginger, horseradish, chives, and bonito flakes. sweet potato + potato with tiger prawns ,grilled courgettes, pancetta, parsley, roasted garlic, lemon zest. Aioli on the side. Or go big with a mini bechamel balls with chopped smoked meat on the inside. Make the bechamel, onto a tray, chill it so it's solid and form the balls. egg wash and batter a few times, then deep fry for 4-5 minutes. Pickled carrots, daikons, cucumbers, radishes, and pineapples on the side.
and pls, Tim, don't shop at safeway chains. Not sure how they're in business with their overpriced grocery.
Gardner McKay
RIP, Jimmy.
I have saved close to 100 recipes on facebook for great appetizer/dinner options. I am thinking some of them a try such as the Jalapeno bacon corn dip or the spinach artichoke pull apart bread.
https://www.facebook.com/buzzfeedtasty/videos/1859695744283066/
https://www.buzzfeed.com/merleoneal...ll-apart-bread?utm_term=.ehWrE1Pn5#.obR9wWxE3
ponytrekker
Registered User
- Mar 28, 2013
- 1,316
- 293
ponytrekker
Registered User
- Mar 28, 2013
- 1,316
- 293
Jabroni
The People's Champ
- Jun 1, 2008
- 7,526
- 174
Boruto
.
- Jun 27, 2011
- 15,613
- 436
Basically this. Arancini, the GOAT food, and perfect for the Super Bowl. Also wings
Can't go wrong when you batter and deep fry something that's already good.
Megustaelhockey
"I like hockey" in Spanish
- Apr 29, 2011
- 23,435
- 17,572
Gardner McKay
RIP, Jimmy.
https://m.facebook.com/story.php?story_fbid=1324260407644422&id=1272480059489124
These are really simple, but good. I'm looking through my videos list for others.
https://m.facebook.com/story.php?story_fbid=1380921128645016&id=1272480059489124
Megustaelhockey
"I like hockey" in Spanish
- Apr 29, 2011
- 23,435
- 17,572
Worth it for a weekend and for amazing leftovers.
[collapse=pic]Restaurant-style Chicken with Broccoli
Prep Time: 40 min | Cook Time: 7 min | Servings: 4 servings | Difficulty: Medium
Ingredients:
1 pound chicken breast (about 2 large breasts), cut into bite sized cubes
6 scallions, whites thinly sliced on an angle and greens reserved for garnish
4 cloves garlic, minced and divided
2-inch piece peeled fresh ginger, minced (2 tbsp) and divided
4 tablespoons sugar
1 tablespoon plus 2 teaspoons cornstarch
2 tablespoons dry sherry
2 tablespoons plus 2 teaspoons sesame oil
4 tablespoons plus 2 tablespoons soy sauce
1 tablespoon peanut butter
1 tablespoon honey
1 tablespoon rice vinegar
1/4 teaspoon garlic powder
2 teaspoons Sriracha chili sauce
1/4 teaspoon plus 1/2 teaspoon black pepper
1/3 cup plus 2 tablespoons water
3 tablespoons vegetable oil
5 to 6 cups broccoli, stalks trimmed and sliced and florets made bite sized (keep the 2 cuts separate)
1 1/2 teaspoons salt
3/4 to 1 teaspoon red chili flakes, optional, leave it out if you don't want heat
Toasted sesame seeds, optional
Serving suggestion: Sticky rice with vinegar
Directions:
In a bowl, make a homemade hoisin sauce by stirring together 4 tablespoons of soy sauce, 2 teaspoons of sesame oil, the peanut butter, honey, rice vinegar, garlic powder, Sriracha, and 1/4 teaspoon of black pepper. Set aside.
In a large Ziploc bag, toss the chicken with the scallion whites, 2 cloves of the minced garlic, 1 tablespoon of the ginger, 2 tablespoons of soy sauce, sugar, 2 teaspoons of the cornstarch, 1 teaspoon of the salt, the sherry, and 2 tablespoons of the sesame oil. Marinate at room temperature for at least 15 but no longer than 30 minutes.
While the chicken sits in the sauce, create the seasoning mixture for the broccoli in a small bowl by combining the remaining 2 cloves of garlic, the remaining 1 tablespoon of ginger, 2 tablespoons of water, and 1/2 teaspoon each of salt and freshly ground black pepper.
In another small bowl, add 1/3 cup of water to the remaining 1 tablespoon of cornstarch.
When the marinade time is up, heat a 14-inch wok or very large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat until small wisps of smoke appear.
Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the broccoli seasoning mixture. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes more. Transfer the broccoli to a plate and set aside. Carefully wipe the pan out if necessary.
Get the skillet good and hot again, then heat 2 more tablespoons of vegetable oil. Add the chicken, the whole marinade from the bag, and the red pepper flakes if you are using them. Stand back as the sauce may splatter. Stir-fry until the chicken loses its raw color and gets a little brown, about 4 minutes.
Add the hoisin sauce to the pan, return the broccoli, and toss to heat through.
Stir the water and cornstarch mixture together until it is combined, milky, and there is nothing settled on the bottom. Add it to the pan, and bring just to a boil until thickened to your liking.
Taste for seasoning.
Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds and scallion greens; serve with sticky rice seasoned with vinegar.[/collapse]
Revel
Dark Sky Enthusiast
Resurrected!
I bought an electric skillet. The skillet is awesome. I love my skillet. I want to cook more stuff with it.
It is 12" x 12" x 2" deep. Temperature Range is 300F to 450F. There is also a "Warm" setting to keep food heated.
What would you cook with my skillet? I will use your recipes if they look tasty. Please...no crazy ingredients. Also, I cannot Deep Fry with it.
Picture of my skillet :
I bought an electric skillet. The skillet is awesome. I love my skillet. I want to cook more stuff with it.
It is 12" x 12" x 2" deep. Temperature Range is 300F to 450F. There is also a "Warm" setting to keep food heated.
What would you cook with my skillet? I will use your recipes if they look tasty. Please...no crazy ingredients. Also, I cannot Deep Fry with it.
Picture of my skillet :
Irishguy42
Mr. Preachy
Revel
Dark Sky Enthusiast
Yep. I've been cooking eggs in it every morning. Now I want to use it occasionally for other stuff. Looking for other suggestions.
P.S. - Homefries/Hash browns is a great idea!
Krams
Registered User
- Feb 13, 2012
- 8,042
- 1,982
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