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Thread: Recipe contest-cool prize

  1. #21
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    Beef or Chicken bulgogi

    Beef(or chicken) Korean Bulgogi lettuce wraps.


    OK, cant decide between the two so I'm going with both! chicken or beef whichever you prefer.

    Ingredients:
    1.5 lbs, Rib eye or eye of round(fattier cuts any will do.)
    or 4 chicken breast

    4 tbl sp, soy sauce(light colored soy)

    peanut oil(required for cooking)

    1 tbl sp, sesame oil

    2 limes

    1 tbl sp, 2 tea sp brown sugar

    1 tbl sp, garlic, minced

    2 tea sp, ginger minced

    1 tbl sp, sake(or white wine if you prefer)

    salt to taste

    Sides:
    Jasmine rice, maybe 2 cups?

    Bibb lettuce

    Kimchi if you want

    1. Trim exterior fat from beef(Or get all the blood spots off the chicken) slice of VERY thin strips on a bias of the protiene you chose.
    2. Pat the brown sugar onto the beef(or chicken) let sit in the fridge for 20 minutes.
    3. mix together soy sauce, sesame oil, garlic, ginger, sake, limes and as much salt as you prefer.
    4. drain the liquid from the beef(or chicken) and add to the Marinate made in step 3, don't worry about the sugar on the beef just yet. let marinate for 20 minutes. When you add the beef kind of massage it in a little so it all gets homogenized etc...
    5. dry off as much as the marinate as you can, if need be use a tiny bit of water, if you leave too much of the marinate on they will char because of the high sugar content.
    6. Flip over your favorite cast iron skillet and scrub it till its clean as a whistle. place it on the burner upside down and let it get screaming hot. get a paper town and brush on peanut oil an add the protein 3-4 at a time, they cook in about 15 seconds per side tops(remember they are super thin). Also scrub the crap out of your skillet in between the raw and cooked Bulgogi because it will pick up the char from the previous session.
    7. once all is made serve with jasmine rice and bibb lettuce, also if you want(I know you said not a lot of spicy) you can serve with kimchi as well, its spicy fermented nappa cabbage, sounds nasty but its delicious. you may have to go to a korean market for it.


    Well, this is my entry, healthy Korean wraps. I doubt its too complicated for you! If you got any questions just PM me.

  2. #22
    Ok I'll offer this, despite the fact that I kinda hate recipes:

    Burgers!

    This is a favorite at my house. We serve them with French Fried Russets(friend twice, of course, in corn oil), and Apple Cider.

    -------------------------------------------------

    Chuck Eye Steaks, whole
    Buns--My favorite is an onion bun, but any bun you like will do, just don't get the Mrs. Bairds stuff that turns to glue in your mouth.
    celery
    red onion
    McClure's pickles
    a little cilantro
    mushroom salt(my local grocer carries bulk porcini salt, but it's whatever)
    condiment(s).

    1. Finely chop up tomato, pickle, red onion, cilantro and celery. Scoop into a bowl, keep it in the fridge.
    1. Let the meat reach room temp on the counter, in the package. Do not be afraid. If you are bold enough to leave it open in the fridge for 2 days to age, more power to you.
    2. Slice the chuck steaks as thin as you possible can. Then cut them into strips as thin as you possibly can. Then chop them as thin as you possibly can. Then mince the meat, on the board with your knife. Do not trim off fat, connective tissue, etc.
    3. You don't want to smash the patties! But by mincing the beef, you won't be able to, so you can kinda treat them normally, and be rougher than I usually advocate.
    4. Get a skillet going, preferably cast iron, about 6 out of ten. Not ripping hot, but not medium.
    5. While holding the burger patty in one hand, sprinkle mushroom salt on the patty at the very last second.
    6. slap it on the griddle. Don't smash, move, or touch it. Do the others that fit.
    7. When it's browned about 3/4 of the way up and looks stable to flip, sprinkle salt on that uncooked side, and flip gently. Now is time for cheese, if you like. Aged Cheddar.
    8. When they are done, put them on a plate to rest in the oven, just to avoid drafts. They are resting, not cooling.
    9. Toast the buns in the skillet the burgers were in(after draining the fat, of course), put your mustard or whatever you like on the bun to keep moisture out. Patty on bottom, then the relish, then the top bun.

  3. #23
    Senior Member
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    Apr 2011
    Location
    Singapore
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    How about some thai food?

    My recipe for Pad Thai:

    The sauce:

    Thai Tamarind Paste 200 gm
    Water 700 ml
    Palm Sugar 225 gm
    White Sugar 135 gm
    Thai Fish Sauce (Nam Pla) 90 gm
    Oil

    1. Boil 1/2 of the the water and put the tamarind paste into the water. Remove from heat.
    2. Stir and make sure the tamarind paste is completely dissolved, leaving only the seeds.
    3. Strain and discard the seeds.
    4. Add the palm sugar to the tamarind water. You can microwave the palm sugar slightly to make it softer and easier to dissolve.
    5. Add the remaining ingredients and the water to cool the mixture down.
    This is the sauce that you can use to fry your pad thai. Will keep for a week in an airtight container in the refrigerator.

    For serving:

    Flat rice noodles
    Crushed peanuts
    Chinese Chives
    Coriander
    Chilli Flakes
    Eggs
    Oil
    Lime

    1. Soak the flat rice noodles till they become opaque.
    2. In a hot pan/wok add some oil and crack in 2 eggs, stirring quickly to break them up.
    3. Without lowering the heat, add the rice noodles. ( Your pan/wok has to be hot or else the noodles WILL stick to it)
    4. Tossing it around, add about 50 ml of the sauce that you have prepared. Make sure the noodles are well coated with the sauce and have absorbed it, becoming brownish in colour.
    5. Add the Chinese chives, crushed peanuts, chilli flakes.
    6. Serve, Garnished with coriander, more crushed peanuts, chilli flakes, 1/2 a lime (to squeeze onto into the noodle before eating) and some sugar.
    ~Time taken to fry the pad thai should not exceed 2-3 mins flat.
    ~Heat is always on high.
    ~Amount of sauce added is a rough estimate and should be adjusted according to taste and amount of noodles frying.
    ~Best if a wok is used.
    ~Chinese Chives can be replaced with the green part of scallions/spring onions
    ~Noodles should be soaked in room temperature water (about 30 Celsius)
    ~Some brands of palm sugar, especially those sold in plastic tubs, usually have a layer of wax on to which have to be scrapped off.
    ~All of the ingredients can be found in an Asian Supermarket.
    ~The above recipe is based on ingredients that I am using here in Singapore. Some ingredients may differ in taste/texture etc and can/should be adjusted to suit your palate.
    ~For any further questions, please feel free to PM me.

    Cheers!!

  4. #24
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    How many entries are there gunna be?

  5. #25
    Alright, here is a staff meal favorite of mine scaled down.

    For the Chicken:
    4ea Chicken thighs
    2C white onion large dice
    2ea Carrots, large dice
    8ea Cloves of garlic, root end clipped off
    1/2C picholine olives, pitted and chopped
    1C White Wine
    1TB Dijon Mustard
    1/2C Chicken Stock
    3ea Sprig of Thyme
    1/2ts Crushed Red pepper
    1TB whole butter

    Method:
    1. Season chicken with a little salt.
    2.In a dutch oven or high sided skillet brown the chicken. Reserve the fat.
    3.Add whole butter to pan and saute garlic and onion, and carrot for about 2 minutes.
    4.Add wine, olives, mustard and crushed red pepper, reduce wine until almost dry.
    5.Return chicken to pan, add stock, and thyme making sure to bury the chicken under veggies. Cover and place in a 325 oven for one hour.

    For the Rice:

    1C white rice
    1C chicken stock
    2ts salt(optional dependent on the stock)
    1TB onion small dice

    1. In the reserved fat from the chicken saute the onion in a small sauce pan
    2. Add rice and toast for about 2 minutes stirring constantly
    3.add stock and salt
    4. bring to a boil, stir once, cover tightly, turn off heat and walk away
    In an hour when the chicken is done the rice will be done take a fork and fluff it
    Eat and enjoy.

  6. #26
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    Spent half an hour on my phone painfully entering in a recipe only to lose internet connection when I hit the post button. FML

  7. #27
    Delbert Ealy's Avatar
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    Quote Originally Posted by obtuse View Post
    Spent half an hour on my phone painfully entering in a recipe only to lose internet connection when I hit the post button. FML
    Man that really sucks, I had that happen once here on the computer only it was a power outage, just a flicker. Now I save any long posts as files copy and paste.

    Hermes7792,
    I am planning to leave this open for a couple of weeks at least, and after discussing this with my wife we have decided to allow up to 3 entries per person.
    Thanks,
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  8. #28
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    Hey del,

    Do you do raw food? I made some killer ceveche today I may submit I can link a pic of it if you want, its a semi spicy tangy marinate.

  9. #29
    Delbert Ealy's Avatar
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    Quote Originally Posted by Hermes7792 View Post
    Hey del,

    Do you do raw food? I made some killer ceveche today I may submit I can link a pic of it if you want, its a semi spicy tangy marinate.
    I like it,but the wife does not, she orders everything well done

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  10. #30
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    Quote Originally Posted by Delbert Ealy View Post
    she orders everything well done

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