Good Cooking

[roni]

There has been the occasional mention by playainfo folks of good food they have prepared. Let's share it. The thought occured to me with James' mention of the dill/parsely salmon pasta dish he made.

I have put tonight's on the grill. Small Weber, 14 briquets, wood chips soaked for a couple of hours on one side of the grill, a big salmon fillet on the other side so that it is not over the charcoal--rubbed with garlic and other seasonings. Two to three hours of smoking, some lime-maple syrup brushed on about 1/2 hour before it is done and it goes way beyond edible.

How about you guys? Put some good food preperation tips here. Don't forget to have a glass or three of wine while doing the cooking

[Softy57]

That just sounds soooo good! Some of my specialties are baked stuffed clams, seafood chowder, baked stuffed pasta shells...I will write some down if people want, I tend to cook on the fly,hardly ever make the same thing exactly the same way twice.
Let the sun shine.

[roni]

Originally Posted by Softy57

That just sounds soooo good! Some of my specialties are baked stuffed clams, seafood chowder, baked stuffed pasta shells...I will write some down if people want, I tend to cook on the fly,hardly ever make the same thing exactly the same way twice.
Let the sun shine.

It all sounds good. I see you are from MA. Fish story. I was in Boston for a week earlier this year. The first two nights I stayed with a friend in Brookline, and we got together with another friend so that they could show me the town. I cooked for them that evening. We went to a near little fish shop near --oh, it was something Crossing, near the light rail line. The fish they chose--Oregon salmon. Here I had flown across the country from Oregon and....

Anyway, made a salmon veracruzana that night.--salsa, tomato sauce, white wine, garlic, onion, red and orange bell peppers, capers, some salt and probably other ingredients I do not remember now, but those are the essential ones. Dressed with a bit of chopped, fresh cilantro, it will hold its own at the table.

[Jesus]

Damm you guys! you make me hungry, Or is it angry?
Will have to stop surfing to go to the kitchen......

[mckinzie]

Originally Posted by roni

It all sounds good. I see you are from MA. Fish story. I was in Boston for a week earlier this year. The first two nights I stayed with a friend in Brookline, and we got together with another friend so that they could show me the town. I cooked for them that evening. We went to a near little fish shop near --oh, it was something Crossing, near the light rail line. The fish they chose--Oregon salmon. Here I had flown across the country from Oregon and....

Anyway, made a salmon veracruzana that night.--salsa, tomato sauce, white wine, garlic, onion, red and orange bell peppers, capers, some salt and probably other ingredients I do not remember now, but those are the essential ones. Dressed with a bit of chopped, fresh cilantro, it will hold its own at the table.

Okay Roni,
do we have another Iron Chef on our hands

[Michele]

I make a mean White Chili. My family loves it, even the babies!!! Here's the recipe...

2 cups chopped yellow onion
1 stick unsalted butter
4 cloves fresh garlic, minced
1.5 tbsp. chili powder
2.5 tsp. ground cumin
1 tsp. cayenne pepper
pinch of ground clove
6 tbsp. all-purpose flour
32 oz chicken broth, heated
3 lbs. boneless chicken breast, cubed
4 cans white beans, drained , rinsed
2 cans green chilis
2 cups plain yogurt
2 tsp. kosher salt

Over medium high heat cook onion and butter in a large stockpot until onion is soft. Add garlic, cook an additional 2 minutes. Lower heat, Add chili powder, cayenne, cumin, clove and flour. Cook, stirring for 5 min. Turn heat up and slowly add warm chicken broth, stirring. Bring to a boil and simmer 3 min. Add raw chicken cubes and cook thoroughly, about 7 min. Lower heat, Add green chilis, salt, beans and yogurt. Simmer 5 min. Remove from heat, cover, allow to rest 15 min. Add salt and pepper to taste. Serve it up!!! Yummy.

[sctx]

JULIO SHRIMP MARGARITA

A shrimp cocktail with a kinda spicy Mexican initial taste that melts away fast

1 Cup Roma tomatoes - diced fairly well
¼ cup Cilantro – fine shredded
¾ cup chopped onion – chopped fine
2 pinches Jalepenos – chopped fine
¾ cup Ketchup
1 tbs. Red Tabasco
1 tbp Chipolte sauce
1 tbs green sauce (Emeril’s Kick It Up rocks)
1/3 cup water
splash of Worcestershire sauce
1 tbs fresh Lime juice
1-2 shots (or more) Don Julio Tequila or other fine Tequila

Mix ingredients together and chill

Spoon over boiled/peeled shrimp and throw some avacodo wedges on top.
Should cover 1 – 1 ½ lbs.

[roni]

Michele, that sounds so good. We make white bean chili occasionally, and chili season is coming up. We will try your recipe the next time we make it.

Scott--that cocktail sauce--definitely have to try that also. It just sounds so good my mouth is watering as I type this.

Ron,

[roni]

Originally Posted by mckinzie

Okay Roni,
do we have another Iron Chef on our hands

Iron chef, I don't think so. I am just a simple man who likes to eat good food. I think this is how that happened. In college I once had a young woman over for dinner. I wanted to impress her, so I talked to my boss, a bar owner who was helping to start an Italian restaurant. He gave me a recipe. I made it. We had a good meal with some cheap wine, followed by wonderful sex. Been hooked on cooking good food ever since

[Michele]

Originally Posted by roni

In college I once had a young woman over for dinner. I wanted to impress her, so I talked to my boss, a bar owner who was helping to start an Italian restaurant. He gave me a recipe. I made it. We had a good meal with some cheap wine, followed by wonderful sex. Been hooked on cooking good food ever since.

Bravo, Roni! That's exactly how it should be!

[TAPPY]

Hubby does all the cooking in our house, you name it, he can cook it !!!
That is the french cajun in him !!
(Everything is Kicked Up A Notch !!!!)
But he never write's anything down, so no recipes...its a little of this, a dash of that (take a sip of wine), add some of this (take another sip of wine)....

[SunKneeMarie]

Originally Posted by roni

Iron chef, I don't think so. I am just a simple man who likes to eat good food. I think this is how that happened. In college I once had a young woman over for dinner. I wanted to impress her, so I talked to my boss, a bar owner who was helping to start an Italian restaurant. He gave me a recipe. I made it. We had a good meal with some cheap wine, followed by wonderful sex. Been hooked on cooking good food ever since

Works for me!!

[Critter]

That's the way it is supposed to be, all male endeavors should be followed by good sex.

[mckinzie]

Originally Posted by roni

Iron chef, I don't think so. I am just a simple man who likes to eat good food. I think this is how that happened. In college I once had a young woman over for dinner. I wanted to impress her, so I talked to my boss, a bar owner who was helping to start an Italian restaurant. He gave me a recipe. I made it. We had a good meal with some cheap wine, followed by wonderful sex. Been hooked on cooking good food ever since

Good tactic Ron

[david479]

Originally Posted by roni

It all sounds good. I see you are from MA. Fish story. I was in Boston for a week earlier this year. The first two nights I stayed with a friend in Brookline, and we got together with another friend so that they could show me the town. I cooked for them that evening. We went to a near little fish shop near --oh, it was something Crossing, near the light rail line. The fish they chose--Oregon salmon. Here I had flown across the country from Oregon and....

Anyway, made a salmon veracruzana that night.--salsa, tomato sauce, white wine, garlic, onion, red and orange bell peppers, capers, some salt and probably other ingredients I do not remember now, but those are the essential ones. Dressed with a bit of chopped, fresh cilantro, it will hold its own at the table.

Try this recipe.It doesn't suck!!Got it from the Casino in Reno Nv.comes out great!!You can add stuff to it or do whatever you want to make it more to your taste.