Post Your Recipes You Have Made
 

There are a lot of great cooks here so this thread is a dedicated spot for all things culinary, that you have made. Please add pics when you can and any special directions you think are important.

Chicken with plum habenero gravy
I used chicken leg/thigh quarters. Browned on both sides in a pan with a little oil. You could also use boneless breasts if cooking for a date, easier to dress up and make them look nice.

Heavy splash with some cheap, sweet riesling, scrape and reduce.

add:
3 ripe plums, rough chop
1 large yellow pepper, rough chop
1 habanero. I just cut down the sides

saute on high heat, then lower, add 1 cup chicken stock, some honey, some brown sugar.

simmer for 30 minutes, add a little butter.

pull chicken out, empty sauce (everything is cooked way down and very soft...could run through a processor) into a bowl, add to 1 cup yogurt stirring as you add.

You could also thicken with heavy cream or add a roux if you wanted as well. the yogurt gave it a nice tang which went well with the sweet & hot.

Thai-inspired Crab Cakes

about 14 ounces of lump crab
3-4 tablespoons of fresh mayonnaise
1 egg
half lime squeezed
teaspoon of dijon
2 tablespoons chopped fresh cilantro (I'd use up to double that, might even consider making a cilantro pesto day before and mix that in, or use is as a vinaigrette over the cakes)
1 tablespoon pickled ginger, chopped
salt and pepper
6 slices Pepperidge Farm original white bread, crusts cut off and processed into crumbs

Combine wet ingredients, S&P, cilantro, ginger and mix well. Add bread crumbs and crab and using your fingers, mix gingerly to keep the crab together in big chunks. Form into patties, let stand for 1 hour.

Saute in butter over medium heat, brown both sides, toss in the oven at 350 for 8 minutes

These were really good as crab cakes, that is the rich buttery flavor of the crab wasn't overpowered by any of the ingredients, one reason to use pickled ginger which is much softer on the palate. I would have like more cilantro flavor, which could have been my cilantro. After using most of a bunch in guacamole and some fish, the leftover core actually froze in the super cold meat drawer in the fridge. let it thaw well before using, but I think the few leaves I could pick out were dead. Visually, there was "the right amount" of cilantro in the mix.


Sriracha-ginger mayo

Fresh mayo with egg yolks and oil.
teaspoon of sriracha
teaspoon fresh ginger chopped
teaspoon of soy (I origially thought I put too much in, but it mellowed and was nice. could go either way...dash or teaspoon)
whatever I could get out of the lime (1/4 teaspoon?) a little more would have been nice

http://forums.pelicanparts.com/uploa...1260922018.jpg

too many to list. having braised ox-tail tonight...hope i remember the camera before shoveling.

ox-tail???? is that good????doesn't sound like it???? crab cakes look good, chicken looks good... I don't know about the ox-tails, LOL

Macaroni & Cheese The Kraft Way
 

Bring 2 Quarts of salted water to a boil

Open box of Kraft Macaroni and Cheese

Put Noodles in boiling water and let cook till aldenty

Drain Noodles and open packet of Kraft flavorings

Pour packet of Kraft flavoring onto the noodles along with a tablespoon of butter and mix..

Pour flavored noodle mixture into a bowl or put on a plate and enjoy the Kraft Mac & cheese goodness.

I do the same except with Costco's Rahmen noodles. While I am waiting usually get one of the ladies (who should be doing the cooking) to give me a BJ, then when everything is done we have dinner.

Every once and a while I make my grandads spam dish.....
2 cans of spam, slice about 1/2" thick.
Totally coat with mustard.
Dip heavily in corn flake crumbs (must be cornflake brand, off brands don't taste the same)
Place on cookie sheet
Drop a thick slice of pinapple on each piece.
Bake at 350-375 for about 40min, or until the pineapple are slightly "browned"....
Chow down, it's an old dish and although is spam, actually tastes good :D

1. peanutbutter
2. jelly
3. bread
4. done

Mac n cheese and spam, jeez.

Shaun, this thread has hit a new low and has started to dig. Not what you had in mind, I'm sure.

Revival attempt:

http://forums.pelicanparts.com/uploa...1270554756.jpg

Grilled Ham With Jack Daniels Moppin Sauce Recipe

Ingredients
• For the mopping sauce~
• 1 cup Jack Daniel's whiskey
• 1 cup firmly packed light brown sugar
• 1/4 cup Dijon mustard
• 1/4 dark corn syrup
• 1 bone-in smoked ham, 12-14 pounds
• 2 T crushed black peppercorns
• 2 T crushed mustard seeds

Directions
1. Allow the ham to stand at room temperature for about 1 hour before grilling
2. Place the ham in a heavy gauge foil baking pan
3. Score ham in diamond pattern by making shallow, diagonal cuts about 1 inch apart across the top surface
4. Rub the spices into the ham
5. Grill the ham over indirect-low heat until the internal temperature reaches 140 degrees F, for 3-4 hours
6. Baste with sauce using a mopping brush during the last 20-30 of grilling time
7. Remove from the grill and allow ham to rest for about 15 minutes before slicing