The BDSM Kitchen

Seafood

Mmmmmmm.....

The mention of sea food reminded me. AN old friend of mine used to prepare the large prawns (the really huge ones)on his grill in the summer.

Not a recipe as such but a basic idea.

Take the largest prawns you can get .

Remove the back vein.

Deepen the cut as needed.

Into the cut place a whisker strip of Halapeno (hmmm thats spelled wrong, I think, too early to care)

Also place a strip of Moterey Jack cheese.

Wrap assembly in bacon

Grill over coals till prawn is done.

(he used to prenuke the bacon to reduce the cooking time)

Re: Seafood

Damn that sounds so good. I had prawns in Perth years ago that were the size of my hand.

EKVITKAR said:

Mmmmmmm.....

The mention of sea food reminded me. AN old friend of mine used to prepare the large prawns (the really huge ones)on his grill in the summer.

Not a recipe as such but a basic idea.

Take the largest prawns you can get .

Remove the back vein.

Deepen the cut as needed.

Into the cut place a whisker strip of Halapeno (hmmm thats spelled wrong, I think, too early to care)

Also place a strip of Moterey Jack cheese.

Wrap assembly in bacon

Grill over coals till prawn is done.

(he used to prenuke the bacon to reduce the cooking time)

Click to expand...

catalina_francisco said:

More seafood....http://www.techhelpers.net/e4u/animal/649.gif

Curried Seafod Salad (Serves 6)

Ingredients:
1 1/2 cups long grain rice
500 gr. (1 lb) prawns
500 gr. (1 lb) scallops
60 gr. (2 oz) butter
2 sticks celery
2 tablespoons chopped parsley
3 shallots
1 small red pepper
1/2 cup french dressing
2 teaspoons curry powder
1 teaspoon turmeric
2 teaspoons lemon juice
salt, pepper
1/4 teaspoon sugar

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Thanks for providing the metric translations for us Yanks Catalina, but what the hell is a "prawn"

James G 5 said:

Thanks for providing the metric translations for us Yanks Catalina, but what the hell is a "prawn"

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Now are you trying to come the raw prawn with me....LOL.

Catalina

catalina_francisco said:

Now are you trying to come the raw prawn with me....LOL.

Catalina

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Ok, you really DID lose me there LOL

James G 5 said:

Ok, you really DID lose me there LOL

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Stone the crows, you need a vacation in the outback!! Fair suck of the sav, here I've been slaving for days (literally!!) and now you need translations!! LOL....'come the raw prawn' = seek to deceive. And you thought we spoke english in Oz? No way, we have our own lingo, mate.

Catalina

Porcupines (not the real ones...LOL)

Ingredients :
500 gr. steak mince
2 tablespoons flour
1 teaspoon salt
pepper
1 small can tomato soup with water
1/2 cup rice
1 small onion
1 egg

Method :
1. Place mince, grated onion, flour, cooked rice, salt and pepper in a bowl.

2. Add beaten egg and mix well together.

3. With floured hands form into balls.

4. Mix soup with 2 cans of water and heat to boiling point.

5. Place meat balls in the saucepan making only one layer.

6. Simmer gently for an hour. (May also be cooked in a casserole dish in the oven)

7. Serve with hot vegetables.

catalina_francisco said:

Porcupines (not the real ones...LOL)

Ingredients :
500 gr. steak mince

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which is how much in non-kangaroo math?

James G 5 said:

which is how much in non-kangaroo math?

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LOL.....A tad over 1 pound, about 1 lb 2 oz I think.

Catalina

catalina_francisco said:

LOL.....A tad over 1 pound, about 1 lb 2 oz I think.

Catalina

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Thanks

James G 5 said:

which is how much in non-kangaroo math?

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Oi! That's not fair... all of Europe and Asia and so on use Metric. the US is one of the only backward thirld-world countries still using imperial.

I have found it very deceptive here when shopping for food. In Oz everything was advertised as price per kilogram. Not so here....some things have a big sign with a price on it and in small print, per 100 gr, or per 150 or 250 gr, or per 500 gr, or per kilo (though this one is rare). Makes shopping a long and arduous task on top of all the other variations, and sometimes more expensive than you expect.

Catalina http://www.smilies4you.de/content/haushalt/a3.gif

FungiUg said:

Oi! That's not fair... all of Europe and Asia and so on use Metric. the US is one of the only backward thirld-world countries still using imperial.

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"third world" huh?

Mmmmmm...all the cooks left the kitchen? Starving lifestylers? LOL. I am getting so bad I had a dream about a beautiful big juicy steak a few nights ago. Oh well dreaming is better than nothing I guess.

Quick 'n Easy Nasi Goreng

2 cups long grain rice
500gr. frozen or fresh diced mixed vegetables
650gr. pork
3 large onions
125 gr. butter
3 tablespoons soy sauce
1 1/2 teaspoons curry powder
salt and pepper.

1. Cook the rice in boiling saltd water for 12 minutes. Drain and rinse under cold water. Drain again.

2. Cook mixed vegetables in boiling salted water. Drain well.

3. Cut the pork into cubes and slice the onione in rings.

4. Heat half the butter in a large pan and fry the onions and pork for about 20 minutes over a medium heat. Turn from time to time.

5. Add the remaining butter, the rice, mixed vegetables, soy sauce, curry powder, and seasoning.

6. Mix well and heat until piping hot, then serve.

I have this "thing" about curry powder. Refuse to use it! I will by spice mixes for making things like Indian or Thai, but I won't use the English "curry powder" mixes.

Too much curried eggs or curried sausages as a kid, I think! *shudder*

That's not to say I haven't had dishes with it in that I enjoy (a flatmate used to make rissoles that had curry powder in them, for example.) But when I cook, I tend to reach for the chilli and paprika and so on, rather than actually using curry powder.

FungiUg said:

I have this "thing" about curry powder. Refuse to use it! I will by spice mixes for making things like Indian or Thai, but I won't use the English "curry powder" mixes.

Too much curried eggs or curried sausages as a kid, I think! *shudder*

That's not to say I haven't had dishes with it in that I enjoy (a flatmate used to make rissoles that had curry powder in them, for example.) But when I cook, I tend to reach for the chilli and paprika and so on, rather than actually using curry powder.

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LOL...can relate to that. Mind you these days I am limited in what I can buy....think I will be sending a big list home to be filled and shipped our way. Now if only I could work out a way some of my mother's home cooking could survive the trip I would be in heaven.

Catalina http://www.smilies4you.de/content/sonstige/gabel.gif

Isn't that always the way? My lover sends regular "care packages" to my sister in Sydney of things she misses from New Zealand (chocolate bikkies, junk food, etc.) I'm sure when my brother in law is over from Denmark, he will miss his chocolate slices for sandwiches. Erk.

James G 5 said:

sprinkle insides of loins with cracked black peppercorns and garlic powder

layer inside of loins with spinach leaves and extra sharp provolone cheese (or similar cheese)

Fold loins shut, pinning with a few toothpicks

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Y'know, James, suddenly I'm relieved you live so far away.

I usually am the sous-chef in the kitchen, but here is a tasty recipe.

Potato Latkes

2 pounds russet (baking) or Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including the green part
1 large egg beaten
Salt and pepper to taste
Vegetable oil for frying

Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them in a 350- degree oven at a later time.

Courtesy of the Food Network Web Site :-d But the best I have ever tried

Welcome to the kitchen Nemo Alia and astralkiss.

Catalina

Recipes I love and He does too are the traditional Lithuanian recipes I sometimes make



So here are a few..they are yummy...

This one is super-good if you have patience..

Juoda rugine duona
Black Rye Bread

Ingredients:
3 k (6 lbs) coarsely ground rye flour
1 l (1 quart) water
starter, salt


Starter
1/2 k (1 lb) rye flour
50 g (2 oz) fresh yeast
1 l (1 quart) warm water

Starter is used to leaven black rye bread. Starter is usually a leftover of dough from the last bread baking. Just before baking, the saved piece of dough is dissolved in warm water and is added to the newly mixed dough. Should there be no starter a new starter is prepared before mixing new dough. Mix all starter ingredients, keep in a warm spot to ensure maximum fermentation. This starter should be ready in 24 hours. Starter gives bread an agreeable, pleasant sour taste. Every starter has its own particular taste. Some homemakers add sour milk in place of water.

To make dough, heat water to 100-110F/40-45C, pour half of the flour, starter and mix well. Sprinkle dough with flour and set in a warm spot to ferment. During fermentation the volume of dough will almost triple. Fermentation is complete after about 14 hours. Then beat dough, add remaining flour, salt and knead well. Smooth top of dough, dampen with wet hands, cover and set in warm spot to rise for about 3 hours.

Prepare baking pans by lining them with maple or cabbage leaves or dust with flour.

Form oblong loaves, smooth tops with damp hands. Bake in preheated oven at 400F/200C, for about 2-3 hours. Bread is done when it gives off a solid sound. Dampen tops of loaves with cold water, cover loaves with a light linen cloth and let cool at room temperature. Do not place freshly baked loaves in a cold place for that will cause the crust to separate.

Black rye bread remains fresh for up to 2 weeks when refrigerated.

This is one of the best comfort foods in the world to me. Gives me a foodgasm.

Kugelis (Baked potato pudding)
Ingredients:
2 kg potatoes,
0,5 kg bacon flitch,
cup of milk,
2 onions,
2 eggs,
ground black pepper,
2 bay leaves,
2 teaspoons of herbs of marjoram (Majorana hortensis)(optional), salt.

Grate peeled potatoes. Flitch cut to small pieces and roast, then add to grated potatoes. Also add hot milk and mix up. Put eggs and chopped onions, add pepper, broken bay leaf, marjoram, salt. Mix up once again. Add the mixture to a greased baking dish that layer's thickness would be about 5-6 cm. Bake in oven for 1-2 hours. When finished cut to quadrangular pieces and eat with sour cream.

astralkiss said:

This is one of the best comfort foods in the world to me. Gives me a foodgasm.

Kugelis (Baked potato pudding)

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LOL...I can see how that could happen.

Catalina

A good dessert, a bit odd, but I still love Lithuanian desserts


Vysniu saltsriube (Sweet cherry soup)
Ingredients:
3 cups of pitted sour cherries
1/2 cup of sugar
4 tbs. sour cream or yogurt
1 tbs. potato flour
1 small piece cinnamon
8 cups of water

- melt potato flour in 1 cup of water,
- add sugar to the remaining water and cinnamon stick and bring to a boil,
- add cherries to the boiling syrup and while stirring add the starch and bring to a gentle boil again. The liquid will have thickened slightly.
- chill the soup and serve in individual bowls, garnished with a dollop of sour cream or yogurt.

And another

Spanguoliu kisielius (Cranberry pudding)


Ingredients:
1lb. fresh cranberries
8 cups warm water
4 cups sugar
several sticks cinnamon
5 whole cloves
potato flour as starch

- cover the cranberries with the warm water and bring to a gentle boil. That will be the time when the cranberries begin to break open.
- put the berries through a food mill; when all the cranberries have been crushed, wash the food mill with the boiling liquid.
- measure the liquid plus fruit pure, this will determine the amount of potato starch needed to thicken the juice to pudding consistency.
- for each 8 oz./ 1 cup of fruit pure and juice mixture, use 1 tsp. starch. Set aside 1 cup of juice to dissolve the starch.
-add sugar to taste; for a medium sweet pudding, use 1/2 cup of sugar for 2 cups of fruit and juice mix.
- add cinnamon, cloves and sugar to the juice mix and bring to a gentle boil. Gentle heat is required to maintain the deep garnet color of the pudding.
- add, with vigorous stirring, the starch solution and continue at a gentle boil. Stirring constantly the starch will change from a cloudy solution to a clear, deep garnet. As soon as the pudding has thickened and become clear, remove from the heat and let it cool.
- the pudding can be served from a large bowl, or can be poured into individual serving dishes.

Commercially available cranberry juice can also be used to make this pudding. Same proportion of starch, but sugar amount will have to be reduced as commercially available cranberry juice is quite sweet. Also addition of cinnamon and cloves will enhance the cranberry flavor.

OK...this I have renamed the BDSM cake....darkly mysterious, sweet and spicy, with a wicked twist that makes people go 'eeew' when you tell them....and keeps them coming back for more!! LOL.

BDSM Cake

1 x 455 gr. can of tomato soup
2 1/4 cups plain flour
1 1/3 cups castor sugar
4 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 1/2 teaspoons allspice
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ginger
1/3 cup cocoa
125 gr. butter
2 eggs
1/4 cup water

Whipped cream


1. Preheat oven to 180C. Grease 2 x 20 cm. cake pans.

2. Sift dry ingredients into a large bowl, add soup and butter. Beat at low speed for 2 minutes.

3. Add eggs, water, and beat a further 2 minutes.

4. Pour into prepared cake pans and bake for 35 - 40 minutes. Allow to stand 10 minutes before removing cakes from pans.

5. When cold, join together with whipped cream and either ice with chocolate icing, or top with more whipped cream.