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Recipes??
- Thread starter jennrosefx
- Start date
cassandra
Got an equally large boa?
My favorite ethnic type meal that I can remember the recipes off the top of my head:
Chicken over bricks (from Steven Raichlen's book How To Grill)
Rub:
1 tbsp course sea salt
1 tbsp black pepper (freshly cracked if you are in the mood, from a jar if you're not)
1 tsp garlic powder (his recipe calls for minced garlic, but powder works just as well and is way easier)
1 tbsp dried rosemary
1 tsp (or more, up to you) dried red chili
Mix that up and rub into 2 large skinless boneless chicken breasts. Making more breasts, then make more rub. In a glass bowl or Pyrex like baking dish, put in 1/2 cup olive olive and juice of one lemon (I keep a big jar of lemon juice in the fridge cuz squeezing lemons sucks, so a couple of healthy squirts). After you've applied the rub to the chicken, place the chicken in dish and turn over once so that they are wet but that the rub hasn't been "washed" off. Cover with plastic wrap and refrigerate for an hour.
Soak some hickory woodchips, again for an hour.
After an hour, get the smoke going on the grill and then remove chix from fridge and grill at medium-high direct heat until done, maybe 3-6 minutes a side, depending on how thick they are.
Slice for munching with pita and hummus!
Hummus
2 cans low-sodium chick peas/garbonzo beans, slightly drained (buy a quality brand; off brands taste like...well, icky)
1/2 cup olive oil
1/2 cup tahini
couple cloves of garlic (I usually do 4 or 5ish), mashed or chopped a bit
1 tsp salt
1 tsp black pepper
juice of lemon (again, I do a couple squirts from my lemon juice bottle)
1 or more tsp cumin (can't - ever - have - too - much - CUMIN!)
1 or more tsp cayenne (really is to taste...start with less cuz you can always add more)
Throw all that in a food processor and blend until smooth. I retain the juice I drain from the beans in case I need to add a bit more back in - I like my hummus very smooth and creamy, but some folks like it drier, more paste like. Totally up to you.
Serve both with good whole wheat pita. Put as many as you plan on eatting on a place and microwave at 5 seconds each (4 pita = 20 seconds). Warm and nummy. Warning: Nuked bread is only good for one meal as it turns into concrete boards, so many nuke as you need.
I also put some good balsamic vinegar and olive oil in a bowl for dipping. SCRUMPTIOUS!
Chicken over bricks (from Steven Raichlen's book How To Grill)
Rub:
1 tbsp course sea salt
1 tbsp black pepper (freshly cracked if you are in the mood, from a jar if you're not)
1 tsp garlic powder (his recipe calls for minced garlic, but powder works just as well and is way easier)
1 tbsp dried rosemary
1 tsp (or more, up to you) dried red chili
Mix that up and rub into 2 large skinless boneless chicken breasts. Making more breasts, then make more rub. In a glass bowl or Pyrex like baking dish, put in 1/2 cup olive olive and juice of one lemon (I keep a big jar of lemon juice in the fridge cuz squeezing lemons sucks, so a couple of healthy squirts). After you've applied the rub to the chicken, place the chicken in dish and turn over once so that they are wet but that the rub hasn't been "washed" off. Cover with plastic wrap and refrigerate for an hour.
Soak some hickory woodchips, again for an hour.
After an hour, get the smoke going on the grill and then remove chix from fridge and grill at medium-high direct heat until done, maybe 3-6 minutes a side, depending on how thick they are.
Slice for munching with pita and hummus!
Hummus
2 cans low-sodium chick peas/garbonzo beans, slightly drained (buy a quality brand; off brands taste like...well, icky)
1/2 cup olive oil
1/2 cup tahini
couple cloves of garlic (I usually do 4 or 5ish), mashed or chopped a bit
1 tsp salt
1 tsp black pepper
juice of lemon (again, I do a couple squirts from my lemon juice bottle)
1 or more tsp cumin (can't - ever - have - too - much - CUMIN!)
1 or more tsp cayenne (really is to taste...start with less cuz you can always add more)
Throw all that in a food processor and blend until smooth. I retain the juice I drain from the beans in case I need to add a bit more back in - I like my hummus very smooth and creamy, but some folks like it drier, more paste like. Totally up to you.
Serve both with good whole wheat pita. Put as many as you plan on eatting on a place and microwave at 5 seconds each (4 pita = 20 seconds). Warm and nummy. Warning: Nuked bread is only good for one meal as it turns into concrete boards, so many nuke as you need.
I also put some good balsamic vinegar and olive oil in a bowl for dipping. SCRUMPTIOUS!
MerlinsPop
New member
Also on the Food Network is Alton Brown's show, "Good Eats." One of the cool things he does is explain why things happen when you cook or blend ingredients a certain way. He also has a couple of books that are outstanding in terms of explaining things. Some recipes, too, but mostly it answers all the "why" questions I've had about cooking.
My only advice to you is what my mother said to me when I first got out on my own. Get to know spices and seasonings and learn what they do to the flavor of foods and what combinations appeal to you. Play around with it and have fun. If you ruin something, so what? Domino's is only 30 minutes away. Don't fear the kitchen!
My only advice to you is what my mother said to me when I first got out on my own. Get to know spices and seasonings and learn what they do to the flavor of foods and what combinations appeal to you. Play around with it and have fun. If you ruin something, so what? Domino's is only 30 minutes away. Don't fear the kitchen!
tricksterpup
I has nuttin to Say.
I saw this on tv yesterday and it looks really yummy.
Get Yo' Man Chicken
Recipe courtesy The Neely's.
2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves
Heat the oil in a 12-inch skillet over medium-high heat.
Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.
Pour off all but 1 tablespoon of oil from the pan.
Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes.
Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.
Recipe Summary
Difficulty: Easy
Prep Time: 8 minutes
Cook Time: 55 minutes
Yield: 4 to 6 servings
User Rating: 4 Stars
Get Yo' Man Chicken
Recipe courtesy The Neely's.
2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves
Heat the oil in a 12-inch skillet over medium-high heat.
Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.
Pour off all but 1 tablespoon of oil from the pan.
Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes.
Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.
Recipe Summary
Difficulty: Easy
Prep Time: 8 minutes
Cook Time: 55 minutes
Yield: 4 to 6 servings
User Rating: 4 Stars
tricksterpup
I has nuttin to Say.
Memphis-Style Hickory-Smoked Beef and Pork Ribs
Recipe courtesy The Neelys
Neely's Dry Rub:
1 1/2 cups paprika
3/4 sugar
3 3/4 tablespoons onion powder
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
2 cups Neely's BBQ Dry Rub
Neely's BBQ Sauce, recipe follows
For the rub:
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
For the ribs:
Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
Preheat grill to 250 degrees F. using hickory and charcoal.
Use indirect heat (push the coals and chops to one side of the grill).
Place ribs meatier side down on the grill away from the flame. Cook beef 2 hours. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.
Neely's BBQ Sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours.
Yield: 3 1/2 cups
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 8 hours
Cook Time: 6 hours 15 minutes
Yield: 4 to 6 servings
Recipe courtesy The Neelys
Neely's Dry Rub:
1 1/2 cups paprika
3/4 sugar
3 3/4 tablespoons onion powder
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
2 cups Neely's BBQ Dry Rub
Neely's BBQ Sauce, recipe follows
For the rub:
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
For the ribs:
Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
Preheat grill to 250 degrees F. using hickory and charcoal.
Use indirect heat (push the coals and chops to one side of the grill).
Place ribs meatier side down on the grill away from the flame. Cook beef 2 hours. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.
Neely's BBQ Sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours.
Yield: 3 1/2 cups
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 8 hours
Cook Time: 6 hours 15 minutes
Yield: 4 to 6 servings