Share your best recipes here

[satindesire]

Foodies unite! Since we have such a wonderful cultural variety here, and since I'm a hopeless addict to learning new things, I'd love it if you all would come in and share your yummiest hit recipes on my thread, so we all can print them out, take them into the kitchen and report back for more!

Appetizers, pastries, cocktails, dinner entrees, you name it, I want to learn it!

Please keep in mind that some people have allergies (*cough cough me cough*) so I won't be able to personally eat EVERYTHING you guys teach me about, but I can make it for my family, and I'm sure we'll have a lot of hungry people other than me wanting to try your stuff out too!

I'll also share my exploration into domesticity, by sharing MY favorite recipes. Let's get together and make something delicious happen!

Tortilla Fried Chicken:

Hardware:

Spring loaded tongs
Large nonstick pan
Large shallow dish
Whisk
Large dinner plate
Probe thermometer
Your favorite frying oil
Ziploc bag (preferably gallon size)
Rolling pin
Sheet pan or cookie sheet and cooling rack that fits over sheet pan
(or)
5-6 layers of paper towel



Software:

Boneless, skinless chicken breast
White corn totrilla chips
1 Egg
Black pepper



Technique:

Cover the bottom of the pan with frying oil until it reaches up about 1/3 of an inch up the side of the pan. Heat the oil over medium-high heat until it's at least 350 degrees.

In the meantime, crack your single egg into a wide, shallow bowl or dish and scramble with whisk until fully integrated.

Take several handfuls of white corn tortilla chips and place them inside a zip-top baggie. Seal thoroughly. Place the bag flat on your counter, then crush the chips into small pieces with the rolling pin by smoothly and firmly rolling it over the baggie. Pour these out into the large dinner plate, and season with black pepper to your taste.

Unwrap your chicken, and using your tongs, dip and roll the chicken breast into the egg until fully covered. Then, place the egged chicken onto the plate of tortilla chips and roll the breast until fully covered.

Once all chicken breasts are breaded, wash your tongs and then carefully place each chicken breast in the pan with the hot oil, without any chicken touching. If your pan is too small to accommodate all pieces, you can fry in batches.

Carefully observe your oil and do not let it get hotter than 375 degrees, or the oil will begin to break down and make the meat taste rancid. It the oil gets too hot, turn the heat down until it subsides, then back up once it gets close to 350.

Fry gently for 2-3 minutes on one side, then turn. After 2 minutes, check the temperature on the largest breast. It's done once it reaches an internal temperature of 165 degrees.

Remove chicken from oil and drain on cooling rack over sheet pan, or pad of paper towels. Serve with your choice of lunch or dinner accompaniments!

 

[00Syd]

Awesome! I love this idea

There are a lot of great recipes that have been handed down in my family, but my favorite is our Pumpkin Pie recipe, which, as legend has it, was copied from a Condensed Milk ad in the back of a copy of Good Housekeeping by my Bubbie during the 50s.
And it's easy!


Best Pumpkin Pie Ever

Ingredients

1 Cup of sugar
1.5 Teaspoon Cinnamon
.5 Teaspoon Cloves
.5 Teaspoon Allspice
.5 Teaspoon Nutmeg
.5 Teaspoon Ginger
.5 Teaspoon Salt
2 eggs
1.5 Cups cooked pumpkin (canned is fine)
1 and 2/3rds cups (1 tall can) evaporated milk.
9 inch graham cracker pie shell

Blend the sugar, spices, and salt together. Beat the eggs with the evaporated milk and combine with sugar, spice mixture and the pumpkin. Stir until smooth and pour into the pie shell. Bake at 425 degrees for 15 minutes, and then reduce to 350 degrees and continue baking for about 40 minutes, or until knife inserted comes out clean.

This recipe invariably has more mixture than can fit into the crust, so I suggest putting the extra filling into Pyrex cups and baking them along with the pie. They become little Pumpkin Puddings, and can be served early to anyone who can't wait until the pie itself is done (kids, etc.)

 

[satindesire]

*Snip*

This recipe invariably has more mixture than can fit into the crust, so I suggest putting the extra filling into Pyrex cups and baking them along with the pie. They become little Pumpkin Puddings, and can be served early to anyone who can't wait until the pie itself is done (kids, etc.)

THAT....sounds amazing. Little tiny pumpkin puddings! I might do THAT instead of pie this year for Thanksgiving!

 

[Homburg]

Somewhere I have my pseudo recipe for the cheap-ass quickie mole that I did a while back. No clue where it is. I'm not one for recipes when I cook. I sort of just cook. It makes for things that, while tasty, are seriously difficult to repeat.

This is actually a useful trait when we do our home version of "Chopped" a la Food Network. The three of us draw straws to see who gets what course, then we hit the grocer. The other two buy the secret ingredients for the third on each course, and then we head home. Whoever has appetizer gets the first reveal and 30 minutes. Then entree, and so forth. It's a lot of fun, though there have been more than a few WTF?!? moments when the ingredients were revealed.

 

[rosco rathbone]

trini-style chicken roti in green sauce

You need access to west indian and indian ingredients to make this right, but there are substitutions. I make it with thighs because they have more flavor, you can use breasts if you are afraid of dark meat. Make sure to remove any skin and fat first.

marinade
1 sm. onion
2 lg garlics
2 scallions whites only
2 Tbs parsley minced
2 Tbs culantro/recao/shado beni (subs. cilantro)
1 leaf spanish thyme (optional-hard to find)
1 Tbs fresh thyme
1 scotch bonnet pepper (subs. any hot pepper)
1/2 tsp ground ginger
1/2 tsp salt
black pepper

chicken
1 package boneless skinless chicken thighs
5 tbs peanut oil
3 garlics smashed with flat of knife
1 heaping Tbs hot curry powder (Chief or Lalah's brand is best)
1/2 tsp salt
1/2 tsp roasted, ground cumin (roast it yourself)
1 tsp amchar masala (leave it out if you can't find it or make your own)


Blend all marinade ingredients in blender or food processor to smooth puree. Freeze chicken 45 min and slice crossways into thin strips. Marinate overnight.

Add oil and garlic cloves to skillet on med-high heat. As soon as garlic startes to sizzle and brown, add curry powder. Stir continuously for 10 sec, don't allow to burn. Add chicken and marinade immediately, reduce heat to medium, cook 3-4 min until all chicken pieces turn opaque.

Add 4 oz water, salt, cumin, amchar masala. Simmer uncovered on med-low heat about 5 min, stirring, until chicken cooked through and sauce thickens.

This has to be served with a hot flatbread, pepper sauce and, ideally, mango pickle. I also add high-fat Greek yogurt (almost like sour cream) and lime pickle.

You could use wraps or pita but it's best if you actually make your own fresh roti bread. I might post that recipe later.

 

[CutieMouse]

M&M's Kick Ass Tomato Bisque

1/2 onion diced
4 scallions
3 cloves garlic
2T olice oil

(saute until tender)

2 large cans crushed tomatoes
2c veggie broth
3T sugar
pepper to taste
1 large handful fresh basil
1c heavy cream
7oz parm/romano/asiago style shredded cheese

Dump tomatoes, sauteed veggies, broth, sugar, & pepper in a large crock pot, set on low for 6ish hours. (Or simmer on the stove on low for 2 hours.) Towards the end of cooking, use a stick blender, or process in small bathes in a food processor to create a smoother texture.

Chop basil, add to the pot; cook on low/simmer another hour. Add cream and cheese 30 minutes before serving.

Serves 8 + second helpings and a few lunches worth of leftovers; freezes pretty well.

 

[00Syd]

You need access to west indian and indian ingredients to make this right, but there are substitutions. I make it with thighs because they have more flavor, you can use breasts if you are afraid of dark meat. Make sure to remove any skin and fat first.

This sounds fucking awesome. Hooray for having access to indian ingredients! I'm adding this to my must-make list.

 

[rosco rathbone]

This sounds fucking awesome. Hooray for having access to indian ingredients! I'm adding this to my must-make list.

If you are going to make it, you have to make roti to wrap it in. This recipe is a lot simpler than it looks. The hardest part is getting the water/flour balance right. This stuff is addictive. I started making it every day and gained about 10 lbs.

Since you are in NY, you can get chapati/atta flour. Golden Temple is a popular brand. Get white for authenticity.

paratha roti
1-1/2 cup chapati flour
1 tsp salt (I like a lot of salt, you can put less)
1 tbs veg oil
about 1 cup warm water
ghee (or veg oil)

Mix flour and salt, add oil, mix with fingers til flour takes a pebbly consistency. Add warm water bit by bit until you have a dough that is just this side of sticky. It's easier to get it right if you add a little too much water and then add a little bit of flour to bring it back. Kneed for a couple minutes. Dough should be soft, warm, stretchy, not stiff at all-like pizza dough.

Let sit under damp cloth 30 min

Preheat a cast iron skillet on a high flame.

In Trinidad they'd make this with oil, but ghee tastes better in my opinion-richer and more buttery. Take a dough ball about 1.5 times the size of a golf ball and roll it out to a round about 6 inches across.

With the back of a spoon, smear ghee or oil all over the round, then fold it once in half so you have a shape that looks like this:

.....................................D

Then smear one side of the "D" with ghee and fold once in half again so that the shape looks like a triangle with a curved base.

Roll this shape out to about 1/8th inch thickness and smear one whole side with ghee or oil. Place oiled side down on skillet and immediately oil the side that's facing up.

As soon as bubble start to rise, flip it over with a spatula. Keep alternating back and forth about 30 sec a side until the dough is fully cooked and the whole thing has a golden color with darker spots.

Serve hot.

 

[00Syd]

If you are going to make it, you have to make roti to wrap it in. This recipe is a lot simpler than it looks. The hardest part is getting the water/flour balance right. This stuff is addictive. I started making it every day and gained about 10 lbs.

Since you are in NY, you can get chapati/atta flour. Golden Temple is a popular brand. Get white for authenticity.

paratha roti
1-1/2 cup chapati flour
1 tsp salt (I like a lot of salt, you can put less)
1 tbs veg oil
about 1 cup warm water
ghee (or veg oil)

Mix flour and salt, add oil, mix with fingers til flour takes a pebbly consistency. Add warm water bit by bit until you have a dough that is just this side of sticky. It's easier to get it right if you add a little too much water and then add a little bit of flour to bring it back. Kneed for a couple minutes. Dough should be soft, warm, stretchy, not stiff at all-like pizza dough.

Let sit under damp cloth 30 min

Preheat a cast iron skillet on a high flame.

In Trinidad they'd make this with oil, but ghee tastes better in my opinion-richer and more buttery. Take a dough ball about 1.5 times the size of a golf ball and roll it out to a round about 6 inches across.

With the back of a spoon, smear ghee or oil all over the round, then fold it once in half so you have a shape that looks like this:

.....................................D

Then smear one side of the "D" with ghee and fold once in half again so that the shape looks like a triangle with a curved base.

Roll this shape out to about 1/8th inch thickness and smear one whole side with ghee or oil. Place oiled side down on skillet and immediately oil the side that's facing up.

As soon as bubble start to rise, flip it over with a spatula. Keep alternating back and forth about 30 sec a side until the dough is fully cooked and the whole thing has a golden color with darker spots.

Serve hot.

Sweet, thanks!

 

[satindesire]

Homemade Soft Cheez Cookies For the Kitteh*!

Software:

3/4 cup white flour

3/4 cup shredded cheddar cheese

5 tablespoons grated parmesan cheese

1/4 cup plain yogurt or sour cream

1/4 cup cornmeal


Hardware:

Cookie sheet

Rolling Pin

Pam cooking spray or equivalent

Measuring cups

Cookie cutter, the shape is your preference as long as it's a one-inch cutter



Directions:

Preheat the oven to 350 degrees. Combine cheeses and yogurt. Add flour and cornmeal.

Knead dough into a ball and roll to 1/4 inch. Cut into one inch sized pieces and place on greased cookie sheet.

Bake for 25 minutes.



*Caution: the delicious smells emanating from your oven may convince you that these are, actually, not for the kitteh, which will in turn make the kitteh shank you while you sleep for eated his cookies.

For your protection, make two batches. One for you, and one for kitteh.

 

[rosco rathbone]

rosco's 2-minute curried shrimp

1 lb shrimp
3 garlic cloves minced
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne
1/2 tsp turmeric

5 tbs peanut oil
1/2 tsp salt (to taste)
1 tbs fresh lemon juice
1 scallion minced

(Grind your own spices). Peel shrimp, wash well, drain, marinate shrimp in first 5 ingredient for 30 min.

Heat oil medium high in wok or skillet or sautee pan. When hot, add shrimp and marinade and salt. Cook stirring constantly 2 minutes. Add lemon juice. Cook 30 seconds. Shrimp should be just cooked through.

Serve over white rice with scallion garnish.

 

[Homburg]

I'm a big fan of hibachi. Huge. Part of it comes from my upbringing. My grandma rarely cooked Japanese, but I loved it when she did. As an adult, I've taught myself how to cook with a wok (some men grill, I wok) and love going to Japanese, Korean, etc restaurants.

But for the longest time, hibachi-style fried rice has utterly eluded me. Japanese and Korean fried rice is a different animal from the heavy, oily stuff served at most American chinese places. It's a lot lighter in colour and texture, and has an almost nutty flavour that is missing from what you see at the King Buffet.

I dig that flavour, so I set about figuring out how to do it at home. I tried different rices, different spices, different heats, cooking it in a wok, on a griddle, etc. Nothing worked. Then one day, I was at a hibachi place, and it struck me what I was missing.

Grill-brick.

Grill-brick is a term that a short-order cook friend of mine used for the stuff they scrape off the grill regularly. It's burnt residue of food that has stuck to the grill. If you don't clean it off, everything will taste a little burnt. No thanks. Well, in some cases, this is actually beneficial. You want a little bit of it on cast-iron cookware and woks as well. An unseasoned wok is one that has not been properly prepared for cooking, and it will NOT cook right. A hibachi grill is nothing more than a big metal plate that has been seasoned like a wok.

How could I get this to happen? Well, I could season it, and my wok was already seasoned, right? Sure, but the heat characteristics of the wok weren't quite right. Hibachis are flat-bottomed and so I should go for flat. As I'd found, an electric griddle just did not work, so a pan was the next best choice.

I grabbed a 12-14" flat bottomed stainless steel NOT no-stick pan and went to work. Stainless does not season, so that was out, and it meant that I had to look for other methods. I reasoned that the rice had to stick juuuust enough to get that nutty grill-bricky flavour, so that meant NOT using a lot of oil or butter. And it meant letting the rice sit there and cook. Hibachi chefs actually do just that. The steak and such are all kept moving to prevent burning, but the rice is piled up and left on the side.

So flat-bottomed pan, minimal lubricants, and leave it alone. Oddly enough, it worked. I don't have a recipe, but I'll describe it best I can.

5-6 cups white rice, steamed is preferably
1/2 white onion, finely chopped.
3 large eggs, scrambled
Clove or so of fresh garlic
Good soy sauce
Fresh milled black pepper
Butter
Wok oil (olive oil can sub in)

Heat the pan on med-high until it is solidly warm and drop in a coupla pats of butter. Mix the eggs up with a fork and hard scramble them. I don't add any seasoning to the eggs as they will get seasoned later. Put them off to the side.

Scrape the bottom of the pan but do not remove the leftover egg residue. All you are doing is breaking it off the bottom of the pan. This is why you should not use a non-stick pan. You want it to stick, and the scraping you will do will maul a non-stick surface. I use a steel spatula for this with a sharp edge.

Toss in some wok oil, just enough to lightly coat the bottom of the pan. And I mean lightly! Add in the fine chopped onions and then the garlic. You can chop or press or whatever, but I prefer pressed. Stir these fairly well, as they will burn. Toss in some soy sauce now, as well as a little black pepper.

Once the onions and garlic have sweat a bit and are getting soft, add the eggs back in, some more soy sauce, and more black pepper. In each case, we're talking a dash or two for flavour and colour, not enough to make a sauce. You want the pan more towards dry. Stir the eggs, onions, etc to allow them to heat, but not burn.

Add in the rice. 5-6 cups will mostly fill a large pan, but that's okay. Stir thoroughly to get the onions etc mixed in with the rice. I tend to turn the spatula edge down, stick it in, and sort of pull the mix towards me. Then I fill in the hole and repeat. If you just stir circularly, you will make a mess. I've found it helps if you press the rice down a bit with the flat of the spatula after stirring.

Once mixed, let it sit. Yeah, just let it sit. You want the bottom layer of rice to get crisped and a little stuck to the pan. I can't tell you how long it'll take (maybe 30 seconds?) but you don't want to let it burn. It's better to stir it up too early than too late. This stage takes between 6-10 minutes I'd guess, but don't quote me on that. I cook until its' done.

Continue with the pattern of stir, let it sit, stir let it sit pattern and add in soy sauce for colour and black pepper to taste. Keep it up until you reach the right taste and texture. It should be mostly soft rice with bits of crunchy mixed in with just that hint of nuttiness from the almost burnt pieces.

Sesame seeds are a lovely garnish towards the end if you have them. Other good things to add are bacon pieces, chopped green onions (when you add the white onion early on), small amounts of fresh veggies such as small chopped carrots, green beans etc. Rice like this is a base and all sorts of things can be added to it.

As I said, not much of a recipe, more of a technique. It'll probably take some doing to get right, but it is literally the single most popular thing that I cook.

 

[satindesire]

Mmm! I LOVE rice hommie! Thank you SO MUCH!

 

[Homburg]

Mmm! I LOVE rice hommie! Thank you SO MUCH!

You're welcome, darlin.

--

As a side note, the egg does not do anything integral to the recipe. It's just my way of putting protein into the dish. It is perfectly easy to ditch it and substitute other proteins (tofu or TVP for the vegetarians for example), or simply leave it out.

 

[satindesire]

Having fried rice with no egg would just be weird.

That's like sausage and potato soup with no cheese!

 

[Homburg]

Just trying to be inclusive of the veggies around here.

 

[zarngash]

I've used a large griddle, the kind used to make pancakes, when preparing fried rice for a friends (a favorite of the geeky PnP D&D crowd).

My favorite rice to use is jasmine rice. While you can get it at your regular grocery store, the big discount stores (sams) sell 25lb bags for around the same amount as 2 or 3 2lb bags. I don't get the problem people have with cooking rice. Pour what you want in a pot. Fill with water, stir until cloudy, and pour of water to remove excess starch (repeat 2-3 times). Fill again with water until the water covers the rice, up to the joint on your thumb or a little over (not the knuckle). Put on heat and bring to a boil. Reduce to simmer and cover for 20 mins. Remove from heat and let sit 5-10 mins. Fluff and serve. While the rice is cooking you make your other food. Simple.

To keep the rice from sticking together in a big mass when making fried rice, I think it is essential to cook the rice the day before and have it chilled in the fridge overnight. Of course, when I am cooking the family favorite, chicken broccoli, I always make plenty of extra rice for this very purpose. Which brings me to one other item. . .

I follow Homburgs basic recipe, but with one major change is, my secret weapon (okay its not a secret nor should it be) oyster sauce. In my opinion, oyster sauce is the nectar of the gods when it comes to making fried rice and a handful of Chinese style dishes. It definitely adds a richness of flavor. Unami, perhaps.

I like a little heat too. For chili sauce you can never go wrong with Sriracha sauce. That red sauce with green cap and a clear bottle with a cock on it. Or its brother, from the same company - Huy Fong Foods, Chili Garlic.

Yumm! Eat well!

I'm a big fan of hibachi. [snip...]
5-6 cups white rice, steamed is preferably
1/2 white onion, finely chopped.
3 large eggs, scrambled
Clove or so of fresh garlic
Good soy sauce
Fresh milled black pepper
Butter
Wok oil (olive oil can sub in)

Heat the pan on med-high until it is solidly warm and drop in a coupla pats of butter. Mix the eggs up with a fork and hard scramble them. I don't add any seasoning to the eggs as they will get seasoned later. Put them off to the side.

Scrape the bottom of the pan but do not remove the leftover egg residue. All you are doing is breaking it off the bottom of the pan. This is why you should not use a non-stick pan. You want it to stick, and the scraping you will do will maul a non-stick surface. I use a steel spatula for this with a sharp edge.

Toss in some wok oil, just enough to lightly coat the bottom of the pan. And I mean lightly! Add in the fine chopped onions and then the garlic. You can chop or press or whatever, but I prefer pressed. Stir these fairly well, as they will burn. Toss in some soy sauce now, as well as a little black pepper.

Once the onions and garlic have sweat a bit and are getting soft, add the eggs back in, some more soy sauce, and more black pepper. In each case, we're talking a dash or two for flavour and colour, not enough to make a sauce. You want the pan more towards dry. Stir the eggs, onions, etc to allow them to heat, but not burn.

Add in the rice. 5-6 cups will mostly fill a large pan, but that's okay. Stir thoroughly to get the onions etc mixed in with the rice. I tend to turn the spatula edge down, stick it in, and sort of pull the mix towards me. Then I fill in the hole and repeat. If you just stir circularly, you will make a mess. I've found it helps if you press the rice down a bit with the flat of the spatula after stirring.

Once mixed, let it sit. Yeah, just let it sit. You want the bottom layer of rice to get crisped and a little stuck to the pan. I can't tell you how long it'll take (maybe 30 seconds?) but you don't want to let it burn. It's better to stir it up too early than too late. This stage takes between 6-10 minutes I'd guess, but don't quote me on that. I cook until its' done.

Continue with the pattern of stir, let it sit, stir let it sit pattern and add in soy sauce for colour and black pepper to taste. Keep it up until you reach the right taste and texture. It should be mostly soft rice with bits of crunchy mixed in with just that hint of nuttiness from the almost burnt pieces.

Sesame seeds are a lovely garnish towards the end if you have them. Other good things to add are bacon pieces, chopped green onions (when you add the white onion early on), small amounts of fresh veggies such as small chopped carrots, green beans etc. Rice like this is a base and all sorts of things can be added to it.

As I said, not much of a recipe, more of a technique. It'll probably take some doing to get right, but it is literally the single most popular thing that I cook.

 

[zarngash]

Having fried rice with no egg would just be weird.

That's like sausage and potato soup with no cheese!

I agree with the egg thing, but what is sausage and potato soup?

I'll have to look that up-

 

[satindesire]

I agree with the egg thing, but what is sausage and potato soup?

I'll have to look that up-

I can give you my version here. It's delicious!

 

[midwestyankee]

This can be a tad rich but it's a great dessert for a crowd.

Chocolate Bombe (the name says it all!)

2 packages (3 oz. each) ladyfingers
½ cup Grand Marnier (substitute dark rum or crème de cacao)
3 packages (12 oz. each) semisweet chocolate bits
2 cups (1 pound) butter at room temperature
4 cups sifted confectioners’ sugar
16 large egg yolks
1-1/2 tablespoons vanilla extract

Glaze:
1 package (12 oz.) semisweet chocolate bits
2 tablespoons unsalted butter

1. Line a 2-quart mixing bowl with plastic wrap. Brush the pre-split sides of each ladyfinger with the liqueur. Line the bowl with the ladyfingers, reserving the remainder for the top.
2. Melt the chocolate, stirring constantly, in the top of a double boiler over simmering water until smooth. Beat the butter, sugar, and egg yolks in a large mixing bowl at high speed until fluffy. At low speed, gradually beat in the melted chocolate and the vanilla extract.
3. Pour the chocolate mixture into the ladyfinger-lined bowl. Cover the top completely with the reserved ladyfingers. Refrigerate the bombe overnight to set.
4. The following day, invert the bombe onto a serving plate. Prepare the glaze: Melt the chocolate and butter in a small saucepan, stirring constantly over low heat until smooth. Spread the glaze completely over the bombe.
5. Serve the bombe slightly chilled in thin wedges.

Makes 20 to 24 servings.

 

[Homburg]

I've used a large griddle, the kind used to make pancakes, when preparing fried rice for a friends (a favorite of the geeky PnP D&D crowd).

If I had one of those cool griddle plates that you put on the stovetop over burners that would work. The one we have sucks though. It's small, unstable, and has twitchy heat controls. Maybe one of these days I'll find a cast iron griddle plate.

My favorite rice to use is jasmine rice. While you can get it at your regular grocery store, the big discount stores (sams) sell 25lb bags for around the same amount as 2 or 3 2lb bags. I don't get the problem people have with cooking rice. Pour what you want in a pot. Fill with water, stir until cloudy, and pour of water to remove excess starch (repeat 2-3 times). Fill again with water until the water covers the rice, up to the joint on your thumb or a little over (not the knuckle). Put on heat and bring to a boil. Reduce to simmer and cover for 20 mins. Remove from heat and let sit 5-10 mins. Fluff and serve. While the rice is cooking you make your other food. Simple.

I use a rice steamer. We just picked up a new one as Target had em on sale. It's this cute little thing that takes up minimal space and still handles like 6 cups.

I follow Homburgs basic recipe, but with one major change is, my secret weapon (okay its not a secret nor should it be) oyster sauce. In my opinion, oyster sauce is the nectar of the gods when it comes to making fried rice and a handful of Chinese style dishes. It definitely adds a richness of flavor. Unami, perhaps.

I like a little heat too. For chili sauce you can never go wrong with Sriracha sauce. That red sauce with green cap and a clear bottle with a cock on it. Or its brother, from the same company - Huy Fong Foods, Chili Garlic.

Yumm! Eat well!

I've used some really good chili garlic sauces. Not sure which companies as I know what they label looks like and buyt hat label. It's such a good mix of flavours.

I've never tried oyster sauce simply because I don't like oysters. I did recently foray into hoisin sauce and, great googly moogly, that was some good shit.

 

[satindesire]

Cheesy Sausage and Potato Soup



Software:


Three smoked sausages, cut into 1/2 inch pieces on the bias.

Two large potatoes, peeled and cut into 1/2 inch cubes

10-14 oz. Grated Cheddar cheese

6 tablespoons of flour

6 tablespoons of butter

3 cups whole milk

2 tablespoons dried Italian seasoning

Salt and Black Pepper

Pam cooking spray or equivalent

Garlic and Onion Powder


Hardware:


Large non-stick skillet

Large heavy pot

Pad of paper towels

Whisk

Large wooden spoon

Potato masher

Spring-loaded tongs


Method:


Spray skillet with cooking spray and place over medium high heat. Using tongs, place pieces of sausage in flat side down for browning. Flip to brown other side, then drain on paper towels and set aside.

Slice potatoes into small bite-size cubes. The smaller the pieces, the quicker they'll cook, so take this into consideration if you're in a hurry. Set aside.

In the large cooking pot, take the butter and flour and make a thick roux. Cook until golden and you smell a 'nutty' aroma. Do NOT take roux into red or brick stage.

Slowly add 3 cups of whole milk, whisking quickly and thoroughly to avoid clumping. Simmer, stirring OFTEN until thick. When the bechamel sauce is fully thickened, add salt, pepper, and spices to taste.

Add potato chunks. Let cook until soft, about 10-20 minutes depending on size of pieces. This is optional, but you can thicken the soup further by taking the potato masher and mashing SOME of the potatoes into the soup.

When the potato chunks are done, add the sausage and gently simmer, stirring frequently, until sausage is hot. When everything is hot, turn the heat down to low and begin adding SMALL handfuls of grated cheddar once the simmering has slowed to bubbles barely breaking the surface. Wait until cheese had fulled melted into the sauce before adding more.

When all the cheese has integrated into the sauce, taste for additional seasoning and serve.