Brothas that cook
- Thread starter xselent
- Start date
[FLASH]http://www.youtube.com/v/T-fv48UgdQA&hl=en&fs=1" type="application/x-shockwave-flash[/FLASH]
[FLASH]http://www.youtube.com/v/khxOiIN_6Ng&hl=en&fs=1" type="application/x-shockwave-flash[/FLASH]
[FLASH]http://www.youtube.com/v/whHyhPBj0j8&hl=en&fs=1" type="application/x-shockwave-flash[/FLASH]
[FLASH]http://www.youtube.com/v/1IvlMDUSHYo&hl=en&fs=1" type="application/x-shockwave-flash[/FLASH]
[FLASH]http://www.youtube.com/v/Q64InPVlCA8&hl=en&fs=1" type="application/x-shockwave-flash[/FLASH]
[FLASH]http://www.youtube.com/v/khxOiIN_6Ng&hl=en&fs=1" type="application/x-shockwave-flash[/FLASH]
[FLASH]http://www.youtube.com/v/whHyhPBj0j8&hl=en&fs=1" type="application/x-shockwave-flash[/FLASH]
[FLASH]http://www.youtube.com/v/1IvlMDUSHYo&hl=en&fs=1" type="application/x-shockwave-flash[/FLASH]
[FLASH]http://www.youtube.com/v/Q64InPVlCA8&hl=en&fs=1" type="application/x-shockwave-flash[/FLASH]
I got an old ass Recipe from the the Slaves(found by historians) that cooked for President Thomas Jefferson when he was in the White House, the Recipe is for Sweet Potato Biscuits.
I also love to do a 6 to 8lb Leg Of Lamb at least 2 or 3 times per year.
I also try to do a Standing Rib Roast(Bone in)during the Cold Weather Months when I can find Rib Roast on sale.
Around Thanksgiving I have a Favorite Homemade Dry Rub that I like to do on my Thanksgiving Turkey, and when I serve it I also do a Sausage-Cornbread Dressing.
I don't have one favorite, it all depends on the weather, Time-of-Year, and the occassion.
Anyway, I made a really good vegan meatloaf. But people like my vegan chili.
here's a quickie:
8 oz. frozen spinach thawed. remove excess water with paper toweling.
3 medium sized cloves of fresh garlic.
about three tablespoons of grapeseed oil.
sizzle the garlic into oil until garlic bronzes. throw in spinach.
remove from heat for a couple of minutes to sprinkle in black pepper, sage, basil, cilantro, thyme, etc. (all dried stuff).
place skillet back onto fire for about five minutes.
delicious.
8 oz. frozen spinach thawed. remove excess water with paper toweling.
3 medium sized cloves of fresh garlic.
about three tablespoons of grapeseed oil.
sizzle the garlic into oil until garlic bronzes. throw in spinach.
remove from heat for a couple of minutes to sprinkle in black pepper, sage, basil, cilantro, thyme, etc. (all dried stuff).
place skillet back onto fire for about five minutes.
delicious.
WTF, you missing out big time
Favorite recipes =
- Baked chicken with various types of toppings/flavorings
- Scalloped potatoes done to HFunktual perfection
- Homemade chili with cornbread or biscuits
- Baked fish w/ various types of sides
- Pineapple upside-down cake
- Homemade banana-walnut or banana-pecan bread. I make it quite often at work and it's a fan-fave
- Pumpkin bread
- Baked chicken with various types of toppings/flavorings
- Scalloped potatoes done to HFunktual perfection
- Homemade chili with cornbread or biscuits
- Baked fish w/ various types of sides
- Pineapple upside-down cake
- Homemade banana-walnut or banana-pecan bread. I make it quite often at work and it's a fan-fave
- Pumpkin bread
I make a mean manicotti dish (stuffed pasta rolls stuffed with ricotta and 6 other cheeses). Hell, I cook Italian food better than I cook soul food and I am Black.
I am going from the head since my desktop died with my recipe on it.
Godofwine's Manicotti
1 lb. of ricotta cheese
1 bag of 5 cheese blend (either store version or Sorrento, it doesn't matter)
1 can of olives diced
1 pg. portabello mushrooms diced
1 onion diced(I prefer sweet or red)
1 pg. of italian sausage diced
2-3 jars of Prego sauce
1 clove of garlic
garlic powder, onion powder, italian seasoning, salt, pepper
1 pg. of manicotti shells
olive oil
The problem when you get manicotti at a restaurant is they rarely season their cheese. This takes away from the taste. So start by putting the ricotta cheese in a bowl and seasoning the cheese with garlic powder, onion powder, italian seasoning, salt & pepper, just lightly. Mix in a bag of 5 or six cheese blend Italian cheese (make sure these are white cheeses as yellow cheeses are too oily)
I usually do my garlic like Goodfellas (slice it up real fine with a razor. You don't need to do that. Pour a thin layer of olive oil in a pan and sprinkle garlic powder in it. It gives you close to the same taste. When the oil is hot, put onions adn olives in the pan for a few minutes then add the mushrooms last. When they are done add 80% of them to the ricotta cheese.
Pour pasta sauce in a bowl and season to taste. i know it is Prego, but still I add my seasonings AND about 1/4 cup of sugar to remove the tang. Add the remaining vegetables to the sauce.
Cook the italian sausage by putting a 1/8 inch layer of water in the pan (it helps them fully cook). After the water cooks out then add olive oil & a little italian seasoning and brown the sausage. Once the sausage is complete peel the skin off the sausage and toss the skin. Dice the sausage up so that it is small enough to fit inside the ricotta shell. Add the diced sausage to the cheese as well as a bit of the sausage greese to give the cheese some flavor (not to much. The cheese shouldn't be swimming in greese. You just want to add sausage flavor). Mix the sausage, mushrooms, onions, olives & cheese really well and set aside.
Boil a pot of water then add the a little olive oil then the ricotta shells. Remove the shells from the water once the shell is pliable, but not too soft. Too soft will make the shell too difficult to hold and stuff. Get a large ziplock bag and put the cheese in it. Cut about a 1/2-3/4 inch hole in the corner and you can use it to fill the manicotti shells. Place a layer of sauce on the bottom of the pan then place the filled shells on top. Cover the manicotti shells with a layer of sauce and sprinkle shredded cheese on top. Cover with foil and bake at 350 for 30 minutes or so and serve.
I am going from the head since my desktop died with my recipe on it.
Godofwine's Manicotti
1 lb. of ricotta cheese
1 bag of 5 cheese blend (either store version or Sorrento, it doesn't matter)
1 can of olives diced
1 pg. portabello mushrooms diced
1 onion diced(I prefer sweet or red)
1 pg. of italian sausage diced
2-3 jars of Prego sauce
1 clove of garlic
garlic powder, onion powder, italian seasoning, salt, pepper
1 pg. of manicotti shells
olive oil
The problem when you get manicotti at a restaurant is they rarely season their cheese. This takes away from the taste. So start by putting the ricotta cheese in a bowl and seasoning the cheese with garlic powder, onion powder, italian seasoning, salt & pepper, just lightly. Mix in a bag of 5 or six cheese blend Italian cheese (make sure these are white cheeses as yellow cheeses are too oily)
I usually do my garlic like Goodfellas (slice it up real fine with a razor. You don't need to do that. Pour a thin layer of olive oil in a pan and sprinkle garlic powder in it. It gives you close to the same taste. When the oil is hot, put onions adn olives in the pan for a few minutes then add the mushrooms last. When they are done add 80% of them to the ricotta cheese.
Pour pasta sauce in a bowl and season to taste. i know it is Prego, but still I add my seasonings AND about 1/4 cup of sugar to remove the tang. Add the remaining vegetables to the sauce.
Cook the italian sausage by putting a 1/8 inch layer of water in the pan (it helps them fully cook). After the water cooks out then add olive oil & a little italian seasoning and brown the sausage. Once the sausage is complete peel the skin off the sausage and toss the skin. Dice the sausage up so that it is small enough to fit inside the ricotta shell. Add the diced sausage to the cheese as well as a bit of the sausage greese to give the cheese some flavor (not to much. The cheese shouldn't be swimming in greese. You just want to add sausage flavor). Mix the sausage, mushrooms, onions, olives & cheese really well and set aside.
Boil a pot of water then add the a little olive oil then the ricotta shells. Remove the shells from the water once the shell is pliable, but not too soft. Too soft will make the shell too difficult to hold and stuff. Get a large ziplock bag and put the cheese in it. Cut about a 1/2-3/4 inch hole in the corner and you can use it to fill the manicotti shells. Place a layer of sauce on the bottom of the pan then place the filled shells on top. Cover the manicotti shells with a layer of sauce and sprinkle shredded cheese on top. Cover with foil and bake at 350 for 30 minutes or so and serve.
First off, do you know how to make regular stuffing? I'm asking because that'll determine how I answer you.
I have a 3 cheese macaroni that kills...contains Gorgonzola,Parm and Fontina.
nah not really just stove top lol. my mama makes some ridiculous dressing though. probably the same shit you make cuz hers got crab in it too.
Easy Turkey "Steak" recipe:
Turkey Cutlets
All you need:
Pound TURKEY BREAST CUTLETS
lemon pepper seasonings
freshly squeezed lemon juice
Worcestershire sauce
Dijon mustard
Season both sides of turkey cutlets with lemon pepper. Place turkey in hot skillet with little oil and saute for 3 to 5 minutes on each side until golden.
Mix 2parts worcesterchire to 1part dijon mustard and juice of half lemon. Add to pan with cutlets and simmer on low for a few minutes.
---------
Up these recipes fellas:
"Homemade banana-walnut or banana-pecan bread. I make it quite often at work and it's a fan-fave"
"Sweet Potato Biscuits"
Turkey Cutlets
All you need:
Pound TURKEY BREAST CUTLETS
lemon pepper seasonings
freshly squeezed lemon juice
Worcestershire sauce
Dijon mustard
Season both sides of turkey cutlets with lemon pepper. Place turkey in hot skillet with little oil and saute for 3 to 5 minutes on each side until golden.
Mix 2parts worcesterchire to 1part dijon mustard and juice of half lemon. Add to pan with cutlets and simmer on low for a few minutes.
---------
Up these recipes fellas:
"Homemade banana-walnut or banana-pecan bread. I make it quite often at work and it's a fan-fave"
"Sweet Potato Biscuits"
you need to up that sweet potato biscuit recipe, man...
I made a sweet potato cake once and what I did was puree some sweet potato and added to the flour mixture..
I tried doing that with pinapple, but it came out soggy...
I think I should have baked it for a while then poured the pinaaple juice and poked holes...like a pineapple upside down or something...
I'd take a peak at that recipe too ATL Fan...
Crab meat, smoke oysters, Cajun seasoning, and a little clam stock. Here's a VERY simple stuffing:
Melt some butter in a non stick pan, crumble about 25 Ritz crackers into the pan, 2 tbl spoons olive oil, 2 tbl spoons sesame oil, and a little chili oil. Add chopped onions, chopped mushrooms, finely chopped smoked clams, crab meat, 1/4 cup of clam stock, garlic, and Cajun seasoning. Stir the mixture until you get a stuffing like consistency. This is the stuffing I make when I'm stuffing filets like chicken breast, pork chops, eye of round, and fish. When I'm stuffing a bird or making a side dish, then I do the traditional dressing.
Sticky!?!!?!
I have not perfected it yet, but I've made this thick "Seafood Soup" a few times when it got cold.
Scallops 8-10 (half dollar size)
Shrimp (however many you like and the variety is up to you)
Clams (I think the variety varies by region, but grab a can from your grocers)
1/2 lb Whiting
1 cup of heavy whipping cream
1 clove of garlic
1 onion mince or julienned
2 tbs unsalted butter
Extra virgin olive oil (you decide)
Old bay season to taste
2 tbs flour
Sea salt
Cayenne Pepper
Corn nibblets
Red potatoes
Cilantro for dressing
1. Quick boil on the red potatoes until they get fork tender; pull from heat and let sit. They will go in before the shrimp to continue cooking before the final step.
2. Prepare the scallops by cleaning and drying the excess water if they were frozen; otherwise season with salt and fresh pepper.
-Sear them in garlic butter (about half the clove) until nicely browned.
-Add the remaining garlic and onions in the butter and olive oil until they soften and brown.
3. The scallops take the longest to cook, so just begin seasoning the shrimp, fish and clams. After the scallops have cooked, remove them from the heat, add the flour, and start a quick roux using the heavy cream. Add the potatoes back to the heat. Next, add the clams, then fish and finally the shrimp. Adding the shrimp last will prevent them from overcooking. The result should be a creamy sauce.
4. Garnish with cilantro serve hot.
Total cooking time 40 minutes. I hope this sounds right to ya’ll, I really don't measure shit. Should remind you of a heavy chowder with kick. Enjoy Fam!
Scallops 8-10 (half dollar size)
Shrimp (however many you like and the variety is up to you)
Clams (I think the variety varies by region, but grab a can from your grocers)
1/2 lb Whiting
1 cup of heavy whipping cream
1 clove of garlic
1 onion mince or julienned
2 tbs unsalted butter
Extra virgin olive oil (you decide)
Old bay season to taste
2 tbs flour
Sea salt
Cayenne Pepper
Corn nibblets
Red potatoes
Cilantro for dressing
1. Quick boil on the red potatoes until they get fork tender; pull from heat and let sit. They will go in before the shrimp to continue cooking before the final step.
2. Prepare the scallops by cleaning and drying the excess water if they were frozen; otherwise season with salt and fresh pepper.
-Sear them in garlic butter (about half the clove) until nicely browned.
-Add the remaining garlic and onions in the butter and olive oil until they soften and brown.
3. The scallops take the longest to cook, so just begin seasoning the shrimp, fish and clams. After the scallops have cooked, remove them from the heat, add the flour, and start a quick roux using the heavy cream. Add the potatoes back to the heat. Next, add the clams, then fish and finally the shrimp. Adding the shrimp last will prevent them from overcooking. The result should be a creamy sauce.
4. Garnish with cilantro serve hot.
Total cooking time 40 minutes. I hope this sounds right to ya’ll, I really don't measure shit. Should remind you of a heavy chowder with kick. Enjoy Fam!
I made one last night at work around 9pm. I don't recall the EXACT recipe off-hand ... but basically you do the following:
It's UNHEALTHY as hell, but tastes great -
Google up the recipe ... I do mine in a cake baking dish (with the hole in the middle). Comes out great. Looks like a cool-ass DONUT
