Topic: Post your favorite recipes here.

[Karyn]

This sounds so good. 


Probably works with peppers too.

We actually tried that out this weekend.  It was pretty good.  We used red onion, but it probably came out about the same.  there was a little room in the top, so James drenched it in Cholula and declared it exquisite.  It certainly made cooking the eggs a lot easier, but it takes a lot longer to get everything to cook all the way through than just tossing an egg in butter and frying the shit out of it.

[David E.]

Yeah I have used the trick of poaching eggs in seasoned plastic wrap and that rocks.  The Cholula sounds yum.

Speaking of Red Onions.  http://www.epicurious.com/recipes/food/views/Red-Onion-Marmalade-3071

I think it works better with Balsamic or Red Wine Vinegar though, Apple Cider is too strong.

Add the marmalade to a steak and mmmm. 

[Karyn]

Oh yeah, we've decided to banish the apple cider vinegar from the house.  James has been trying out various incarnations of home made pepper sauce, and that stuff ruined an entire batch.  We go with the milder rice vinegar for non-italian dishes these days.

[Chew]

The latest issue of Cook's Illustrated taste tested hot sauces. Sriracha ranked at the top. No surprise there.

[stonesean]

The latest issue of Cook's Illustrated taste tested hot sauces. Sriracha ranked at the top. No surprise there.

My wife has a subscription to Bon Apetit magazine.  I find it alternates between being insufferably snooty, and quite fun.

In an issue a couple years back they mentioned that Sriracha is a "trendy, new condiment".   

I suppose it's "trendy" and "new" to people who don't have the good sense to have been patronizing Vietnamese restaurants for the last 20 years or so....

In other Sriracha related news, David Tran (owner of Huy Fong Foods, maker of "Tương Ớt Sriracha") is an American citizen!  Take that, world!  We're #1! We're #1!

[Chew]

Fuck yeah! It's about fucking time someone wrote an article about this! I've read so many bullshit recipes. "After the chicken has nicely browned on the bottom, about 3 minutes..." Fucking bullshit!

How to cook onions: Why recipe writers lie and lie about how long they take to caramelize. - Slate Magazine

Browning onions is a matter of patience. My own patience ran out earlier this year while leafing through the New York Times food section. There, in the newspaper of record, was a recipe for savory scones with onions, currants, and caraway. Though I wasn't particularly interested in making savory scones, one passage caught my eye:

"Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer."

Soft, dark brown onions in five minutes. That is a lie. Fully caramelized onions in five minutes more. Also a lie.

[Karyn]

Fuck yeah! It's about fucking time someone wrote an article about this! I've read so many bullshit recipes. "After the chicken has nicely browned on the bottom, about 3 minutes..." Fucking bullshit!

How to cook onions: Why recipe writers lie and lie about how long they take to caramelize. - Slate Magazine

Browning onions is a matter of patience. My own patience ran out earlier this year while leafing through the New York Times food section. There, in the newspaper of record, was a recipe for savory scones with onions, currants, and caraway. Though I wasn't particularly interested in making savory scones, one passage caught my eye:

"Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer."

Soft, dark brown onions in five minutes. That is a lie. Fully caramelized onions in five minutes more. Also a lie.

Caramelized onions on pizza is heaven.  I don't think I've ever noticed someone telling me it only takes 10 minutes to caramelize onions, but I usually don't read the instructions associated with recipes.  I don't remember where I even learned to caramelize onions, but I was never under the impression it took any less than 45 minutes to do it properly.

[DoctorOHM]

This sounds so good. 


Probably works with peppers too.

We actually tried that out this weekend.  It was pretty good.  We used red onion, but it probably came out about the same.  there was a little room in the top, so James drenched it in Cholula and declared it exquisite.  It certainly made cooking the eggs a lot easier, but it takes a lot longer to get everything to cook all the way through than just tossing an egg in butter and frying the shit out of it.

 Oh, now i know what to make for breakfast tomorrow! Yeah!

[Halleyscomet/Wakefield]

I recently made the following sandwich with a few twists:
www.saveur.com/article/Recipes/Tomato-Sandwich

I used one of those sinfully ugly heirloom tomatoes for the sandwich. I toasted the bread in a pan with some butter, and added leaves of fresh basil. I think it would be divine with a few slices of pan fried salami. My wife wants to try it with goat cheese in place of the mayonnaise.

The bread I used was a three cheese bread:
http://www.kingarthurflour.com/recipes/triple-cheese-bread-recipe

When I made it I fused it with a sourdough recipe to make a sourdough cheese bread, but it wasn't very sour. I fear I may have left my sourdough culture in the fridge for too long.

On the topic of heirloom tomatoes:
http://www.amateurgourmet.com/2012/08/heirloom-tomatoes-for-dinner.html

I've been enjoying the coyly named blog "Lick my Spoon" for recipe ideas. It was this site that linked me to the tomato sandwich:
http://lickmyspoon.com/weekly-meal-plan/high-five-fridays-weekly-meal-plan-8-10-12/

[HighPockets]

That king Arthur Flour link reminded me that I have one of these in my kitchen drawer and always forget to use it.
http://www.kingarthurflour.com/shop/items/dough-whisk
but when I do, it's kind of magical in how it can pull a pizza dough together.

Also I second the use of goat cheese on tomatoes in any application, but a quick spot under the broiler to melt and brown it, perfection.

[Halleyscomet/Wakefield]

That king Arthur Flour link reminded me that I have one of these in my kitchen drawer and always forget to use it.
http://www.kingarthurflour.com/shop/items/dough-whisk
but when I do, it's kind of magical in how it can pull a pizza dough together.

Also I second the use of goat cheese on tomatoes in any application, but a quick spot under the broiler to melt and brown it, perfection.

I like that idea. I'll give it a shot in the near future.

[Mproper]

Lime Cilantro Chicken

6 chicken breast tenders
1 bell pepper
1/2 of an onion
1 bunch of cilantro
1 1/2 - tsp of chopped garlic
1 1/2 - tsp of chopped ginger
3 tbsp of lime juice
1 tsp of soy sauce
1 or 2 tsp of green curry paste
1 can coconut milk.

Cut the bell pepper and onion into skinny strips, cut the chicken into bite size pieces, chop up the cilantro
Heat some olive oil to medium and put the ingredients you just chopped into the pan.
Add the garlic, ginger and curry paste,
Cook for around 5 minutes or until chicken is almost done.
Pour in coconut milk, lime juice and soy sauce.
Simmer for 10 minutes.

[Mproper]

Pineapple Chicken Curry

6 chicken breast tenders
1 bell pepper
1 1/2 - tsp of chopped garlic
1 1/2 - tsp of chopped ginger
1 can of chopped pineapple
1 or 2 tsp of red curry paste
1 can coconut milk.

Cut the bell pepper into square pieces and cut the chicken into bite size pieces
Heat some olive oil to medium and put the ingredients you just chopped into the pan.
Add the garlic, ginger and curry paste,
Cook for around 5 minutes or until chicken is almost done.
Pour in coconut milk and pineapple chunks.
Simmer for 10 minutes.

[Cognoscento]

Great side dish, and extremely healthy! -Also makes great leftovers.

Quinoa Mango Salad
2 cups of water
1 cup of uncooked quinoa
2 cups of cubed, peeled mangoes
1/2 cup sliced green onions
1/2 cup dried cranberries
2 tablespoons of chopped parsley
1/4 cup of olive oil
1 tablespoon + 1 1/2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper

1. Combine water and quinoa in medium saucepan. Bring to a boil. Reduce heat; simmer, covered, 10 to 12 min until all water is absorbed. Stir; let stand, covered, 15 minutes. Transfer to large bowl; cover and refrigerate at least 1 hour.
2. Add mango, green onions, cranberries, and parsley to quinoa; mix well.
3. Combine oil, vinegar, mustard, salt and pepper in small bowl; whisk until blended. Pour over quinoa mixture; mix until well blended.

Allow to stand at room temp. for at least 30 min before serving. This stuff is like crack cocaine. One taste, and you'll be licking the bowl clean in about 30 seconds LOL

[Mproper]

Great side dish, and extremely healthy! -Also makes great leftovers.

Quinoa Mango Salad
2 cups of water
1 cup of uncooked quinoa
2 cups of cubed, peeled mangoes
1/2 cup sliced green onions
1/2 cup dried cranberries
2 tablespoons of chopped parsley
1/4 cup of olive oil
1 tablespoon + 1 1/2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper

1. Combine water and quinoa in medium saucepan. Bring to a boil. Reduce heat; simmer, covered, 10 to 12 min until all water is absorbed. Stir; let stand, covered, 15 minutes. Transfer to large bowl; cover and refrigerate at least 1 hour.
2. Add mango, green onions, cranberries, and parsley to quinoa; mix well.
3. Combine oil, vinegar, mustard, salt and pepper in small bowl; whisk until blended. Pour over quinoa mixture; mix until well blended.

Allow to stand at room temp. for at least 30 min before serving. This stuff is like crack cocaine. One taste, and you'll be licking the bowl clean in about 30 seconds LOL

This sounds really good.  I'll definitely try it.