Any cooks here?

Lounge
1

I’ve been known to dabble in the kitchen and can make a pretty mean Chicken Parmigiana. I also do a bit of Cajun, particularly gumbo and jambalaya. Well, actually, my own combo that I call “Gumbolaya”. Lately I’ve been dabbling with some Middle Eastern and Mediterranean recipes. In fact, I’m about to whip up some chicken kebobs and couscous tossed with veggies and hummus.

Anyone else here dabble in the culinary arts? Got any special recipes you’ve come up with?

EDITED TO ADD: Gee, I guess “dabble” is my word of the moment. :stuck_out_tongue:

-D4

2

My real talents lie with meat, mainly pork products, I can make a mean set of smoked Baby Back ribs. They are Memphis style dry rub and almost always fall off the bone tender.

But other types of cooking and baking are easy with the right equipment. Italian pastas, Mexican foods, and Cajun are all good, I am typically a little heavy with the spices, I still cannot copy Dad’s chili been eating it for 25 years, and it is still not something I can duplicate.

3

D4, I cook for a living and have done so for the past 14 years. I graduated from a culinary technical school, and work to create new dishes on a weekly basis. I have hundreds of recipes that I have either made up or used as an outline. Let me know what kind of meats you eat and I will post some. Oh, and are you just looking for middle eastern/Med dishes or others?

4

Now, is this a secret recipe, or one you could let slip for the sake of a fellow forum goer? :roll_eyes: V-day is coming up and i wouldn’t mind adding something to my arsenal of cooking.

5

I don’t know if this offer extends to everyone, but i would LOVE some advice on some impressive dishes. How about… baby back ribs, sunflower seed encrusted salmon, bacon wrapped scallops, mongolian BBQ skewers… that kinda thing. Or really anything else that you think sounds awesome and could be cooked by someone with intermediate skills. Thanks!

6

Hey, that’s great! I was actually just looking to make this a community thing, gender non-specific (though I understand the ladies really go for a guy who can cook… heh). Thinking perhaps we could trade recipes that really knocked the socks off of lady friends, and of course the other way around for the ladies. Anything you’d like to post, I’m sure plenty would be happy to read up on! Thanks!

BTW, I’m pretty much an all around guy when it comes to meats. My parents-- specifically mom-- instilled an appreciation and curiosity in me for different types of cuisine from just about everywhere. I’ve never been afraid to try new things. It’s funny, when people ask me if I’ve had such obscure foods as Borscht or Escargot, I can say “Yeah, both. The beet soup was a bit earthy for my taste, but OMG those snails were the shit!” Heh.

-D4

7

Hey guys, i wanted to bump this so some recipes got posted… :wink:

8

Chicken Parmigiana a la Data4

Ingredients:

4 boneless skinless chicken breasts
Italian Seasoned breadcrumbs (I use Progresso brand)
Grated Parmesan cheese (the spaghetti kind)
2-3 cups marinara sauce. I make my own but I couldn’t even begin to figure out how to write a recipe for that, as it’s based on taste. A good quality jarred brand will work in a pinch. When I go that route, I like Prego Garlic & Mushroom.
Shredded Mozzarella cheese to garnish.
Two eggs, beaten
3 tbs water.
Olive-oil based cooking spray

The amounts of parmesan cheese and breadcrumbs are left open, but what you want to do is mix equal amounts in a zip lock bag for coating the chicken pieces

Step 1.
Using a tenderizer mallet or suitable instrument, flatten the chicken breasts evenly. to about a half an inch. Depending on how thick they are, this doesn’t have to be exact. You basically want to get the pieces as even in thickness as possible for even cooking.

Step 2.
Mix the beaten eggs and water and pour into a bowl large enough for 1 chicken piece to lay completely flat on the bottom. Cut the pieces to adjust if necessary. Dredge the chicken on both sides in the egg, then plop into a large ziplock bag with about 1 cup each of the breadcrumbs and parmesan cheese. (Again, have enough to coat all the chicken pieces) Shake to evenly coat the chicken and place the coated pieces on a wax paper-lined cookie sheet. Once all the pieces are done, place the cookie sheet into the fridge for an hour or two to allow the meat to rest and the coating to firm up.

Step 3. Cooking time!
My number one tool in the kitchen is an 80 year old well-seasoned cast-iron skillet that was one of three handed down by my great-grandmother down the line until mom sent it to me when I was lamenting my lack of a decent skillet since moving to Washington. I know not everyone has one of these babies, so any heavy frying pan will work. Try to get one that’s oven-safe, or have an adequately-sized baking pan to fit everything.

Spray your frying pan evenly with the cooking spray, including the sides. Double the coat on the bottom. Cook the chicken until golden, and juices run clear when pierced with a fork. Be careful not to crowd the chicken, allowing an inch or two of space between each piece. Use tongs to flip the pieces, as a spatula or flipper can shear the coating off.

If not using an oven-safe frying pan, transfer the pieces to an oven pan and continue.

Pour the marinara sauce over the chicken pieces, making sure to cover each piece completely. Put in a preheated 375 oven for about 10-12 minutes During the last minute of baking, sprinkle shredded mozzerella over the pieces to allow it to melt.

This is good served with a Caesar Salad or green vegetable, such as asparagus or Broccolli and garlic bread. Add a nice Chianti or Chardonnay, and you’re all set!

Extra touches: Candles, Placido Domingo playing softly in the background, rose petals scattered on the tablecloth, and a box of condoms at the ready. <rimshot>

-D4

9

Italian roast beef-

1 packet of Good seasons Garlic herb Italian salad dressing mix
2 bottles of beer (dark beers such as Miller dark, or o’dules dark are best for cooking, but budlight or cheaper will work)
beef roast or roasts (shoulder, rump, etc, the cheaper the better)
Crockpot

put roast in crockpot on high, I go with fatter side up, sprinkle packet of seasoning over the top, I tend to add extra garlic, dry, ground or fresh will work about the same. pour beer over the top. add extra water as needed you want the roast 1/4 -1/2 covered,
if you are going to be around, watch the crock pot and turn it down to low when it gets up to a boil, else leave it on low and lengthen the cook time,
I go with 4-6 hours, until cooked, the meat should be fall apart tender.
allow to cool, refrigerate overnight to allow the fat to congeal. scoop off the solid fat, slice, pull or shred the meat as desired. reheat, and serve.

(works about the same way with pork roasts, but I use more straight garlic, and some onion, instead of the Italian seasoning packet.)

10

Heh… Borsht and Escargot appear on a fair number of the “standard” restaurants up here in WPG (Huge Ukranian immigrant population, and a huge french-canadian population).

I’ve got an awesome Shrimp Creole recipe… I’ll have to go home where I wrote it down - man it rocks.

Also to impress the ladies I make this very tasty Portobello Wellington dish… puff pastry rules. (I’ll post recipes later)

11

I do a bit of cooking data. Let me see what I can come up with that might be interesting.

12

Worked my way through college as a chef. Was an apprentice to a Cordon Blu master chef. Still a pretty good cook. Can’t wait to get home on Wednesdays to check out Top Chef on Bravo. They have some pretty good recipes.

13

Currently taking Culinary Arts :stuck_out_tongue: I’m still on my way to learning however, so I doubt I can offer anything too mindblowing ~

Cant wait to give the Parmigiana a try !

14

Anybody have a “To die for” rack o lamb recipie?

15

Here is one of my favorites. Stay tuned for what I call “The Meal” Four Courses to Intercourse

Italian Seafood Stew

olive oil enough to coat the bottom of your pan
2 cups diced onions
3/4 cup thinly sliced fennel
1/2 cup chopped red bell pepper
4 tablespoons minced garlic (real not jarred)
4 tablespoons tomato paste
3/4 cup red wine
3 cups tomato sauce
1 1/4 clam juice
2 tablespoons lemon, juice
1 cup water
2 bay leaves
1 tablespoon red chili flakes
2 teaspoon dried oregano
3 tablespoon fresh basil
2 tablespoons salt
1 tablespoon freshly cracked black pepper
splash Sambuca liqueur
1 pound peeled shrimp
1 pound littleneck clams
1 pound cod or halibut, cut into 2-inch pieces
1 pound sea scallops
1/2 cup coarsely chopped Italian parsley leaves

In a large pot over medium heat, add oil and saute onions, fennel, pepper and garlic until lightly browned. Add tomato paste and continue to cook until it browns. Add wine, tomato sauce, clam and lemon juices, water, bay leaves, red chili flakes, oregano, salt, pepper and liqueur to the sauteed vegetables and simmer for 1 hour. Add scallops to the sauce and let simmer for 5 minutes. Add clams and let simmer for 5 minutes, then add in halibut and cook 4 to 5 minutes. DO NOT STIR. To finish add, shrimp.
Let cook 3 to 4 minutes until shrimp turn pink. Stir in fresh parsley and basil. Make some Garlic bread for a side. Use it to sop up remaining broth.

Serves about 4

16

Fiesta Chicken Soup

16 oz refried beans
14 oz can chicken broth
11 oz can whole corn with liquid
1 cup chunky salsa
8 oz cooked chicken or half pound of ground turkey browned.
15 oz can black beans, rinsed & Drained
1/2 cup light cheddar cheese, grated

Mix all ingredients, except cheese, cut meat into bite sized pieces, and heat thoroughly. (crockpot works well, or on stove over medium heat)
Serve with cheese.

Cajun chicken soup-

1 lb Chicken, bone in breast, broiler/fryer, light meat, raw , with the bones in
4 1/2 cup chicken broth , or water (add extra soupbase)
14 1/2 oz Tomatoes, stewed, unsalted, canned , undrained and crushed
1 cup fresh chopped onion
1 cup fresh mushroom slices
3/4 cup fresh chopped celery (include the leaves)
1/2 cup Rice, brown, long grain, dry
2 tbsp chicken soupbase
2 tsp crushed garlic
1 1/2 tsp cajun seasoning
1 1/2 tsp ground thyme
1 cup Corn, sweet, frozen (or fresh)
1 cup fresh okra , sliced (or frozen)

1 Spray a 4-quart pot with nonstick cooking spray and heat over medium-high heat. Add the chicken breasts and brown for 2 minutes per side.
2 Add the water or broth, tomatoes, onions, mushrooms, celery, rice, bouillon granules, garlic, Cajun seasoning, and thyme to the pot and bring to a boil.
3 Reduce the heat to low, cover, and simmer for 25 minutes until the chicken is tender and cooked thoroughly.
4 Remove and set aside the chicken. Cook the soup for 20 minutes until the rice is nearly tender.
5 Add the corn and okra to the soup and cook for 10 minutes until the okra, corn, and rice are all tender.
6 Remove the chicken meat from the bones and tear it into bite-sized pieces. Add the chicken to the soup and simmer for 1-2 minutes.

My mother has been finding a bunch of good recipes on dLife - Diabetic Recipes
most use alternative ways to sweeten or flavor things that does not use sugar or salt.

17

Here are two of my favorites. #1 is my take of a classic(sort of) Easter lamb. I am a huge fan of pestos. The recipe is larger beacause i use it for dinner party"s. If you want to do just one rack, go to an online recipe converter and divide by 3. #2 is kind of different, but is a great spring or fall recipe. Oh, and I tend to have a heavy hand with garlic. If you are not as fond of it leave out one clove.

Rack of Lamb with Mint-Basil Pesto

1 1/2 cups fresh mint leaves (lightly packed)
3/4 cup fresh basil leaves (lightly packed)
1/2 cup walnuts, toasted
2 tablespoons fresh grated Parmesan
2 tablespoons fresh lemon juice
3 garlic cloves
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup plus 2 tablespoons extra-virgin olive oil
3 (1 1/2-pounds each) racks of lamb

First off, take lamb out of the fridge about 45min-an hour before cooking. You want it close to room temp.
Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
Preheat the oven to 400 degrees F. Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a large baking sheet. Repeat with the remaining 2 lamb racks.
Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop.

I recommend serving it along side mashed butternut squash. (I have recipe if you want it)

Mustard Crusted Rack of Lamb with Rosemary Jus

1/4 cup bread crumbs (unseasoned)
1 1/2 teaspoons chopped fresh basil leaves
1/2 teaspoon chopped fresh rosemary leaves
1/2 teaspoon chopped fresh thyme leaves
1 1/2 tablespoons olive oil
2 1/2 teaspoons Tony Chachere’s seasoning
1 rack of lamb
2 tablespoons whole-grain mustard

Combine the bread crumbs, basil, rosemary, thyme, oil, and 1 teaspoon of Tony Chachere’s seasoning the bowl, and mix well.
Season the rack on both sides with remaining Tony Chachere’s seasoning
Preheat the oven to 450 degrees F.
Heat a large skillet over medium-high heat for 1 minute. Add the lamb, fat side down, and sear for 1 minute on each side, including the ends (5 minutes total time). Remove and let cool for 10 minutes.
Completely coat the meat with the mustard. Dredge in the herbed bread crumb mixture to evenly coat, packing the crust onto the meat. Place the lamb, fat side up, back in the saute pan and roast for 20 to 25 minutes for medium-rare, or an internal temperature of 135 degrees F.
Remove from the oven and let rest for 5 minutes.
To serve, Spoon the jus onto each chop.

Rosemary Jus:

2 teaspoons olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups lamb stock,or reduced chicken stock

Heat the oil in a small saucepan over medium-high heat. Add the shallots, garlic, rosemary, salt, and pepper and cook, stirring, for 30 seconds. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer until reduced to 1 cup, 20 to 25 minutes. Remove from the heat and strain through a fine mesh strainer into a small saucepan.

I recommend serving it over a yukon gold country mashed potato(mashed with skins on and a littly lumpy)

Enjoy!

18

Yeah, I came up with a black bean/blueberry relish that goes very well with spicy (usually Carribean) food. It has to be made a few days in advance to let the flavors incorporate, and should be served chilled as a side with spicy rice and your main dish. It is awesome with spicy shrimp dishes.

It contains black beans, rinsed and save some of the juice from cooking; blueberries, cut in two; sweet onions, chopped, celery, small amount and chopped fine; one jar of your favorite chutney (I usually use apple or mango); apple, peeled and chopped fine; and the paste from ripe Tamarinds. Tamarinds are a bitch to clean, but well worth the effort for the unique flavor it gives the dish.

Diane

19

I Fkcing Love Tamarind based sauces… gonna have to try this out. We got some awesome Thai restaurants where I live and there is always something on the menu with that sauce

20

For the record the mustard crusted lamb was ooo so good and went well with 'tatos and asparagus.