The Amazing Cooking Thread!

[lance gt]

Pork Rib BBQ Sauce

(good for two racks of ribs)

I cup Premium quality ketchup
6 shakes of worchestershire sauce
1/3 cup pure light maple syrup
4 dashes of hot sauce
1 tsp. yellow mustard
1 tsp. ground black pepper

Mix well and let sit in fridge while ribs are boiling.
Baste meat side well and slow cook on BBQ for 10-15 minutes, until sauce is baked dry. Let sit 10 min. and serve.

Sweet n' Hot Rib Sauce

1/2 cup Golden liquid Honey
1/2 cup pure light Maple Syrup
2 tsps Cayenne pepper
2 tsps. minced garlic
1 tsp. Dijon mustard
1/2 tsp. malt vinegar
4 dashes hot sauce
chill and use same directions as above. Same yield as well.
__________________

 

[AuralFix]

Well THIS is cool!...I'm going to have to get grandma's German cookbook out and add to this...yummy! Thanks for the additions Lance, I'm already printing some out!

 

[lance gt]

Well THIS is cool!...I'm going to have to get grandma's German cookbook out and add to this...yummy! Thanks for the additions Lance, I'm already printing some out!

Definitely Aural, I love that so much etnicity is involved in Lit. I'm hoping someone has some Vietnamese Pho recipes.

 

[mwmnpa]

I think I saw Lance on a Food Network show the other day.

 

[JennyNo1]

I think I saw Lance on a Food Network show the other day.

Yes, on a new show called the Naked Literotic Chef?

 

[lance gt]

Yes, on a new show called the Naked Literotic Chef?

Och no, but I'll bend over a lot in ma' kilt.

 

[JennyNo1]

Och no, but I'll bend over a lot in ma' kilt.

*cocking head to the side thinking* Hm, that's okay - I'll still watch!

 

[ElegantlyElle]

I am really hungry now. Not meeting my fiance for another hour or so, but am getting a couple of good ideas about what to make for supper on Saturday. This thread should have been called "Fooderotica."

 

[Guest]

Fabulous thread... what about requests.. if we are looking for a recipe, may we post the request to see if anyone has it?

Yeah that'd be awesome!

 

[lance gt]

A nice one to warm up with on a cold day

Roasted Pepper Soup w/Parmesan Toast

Ingredients; 1 onion quartered, 4 cloves of garlic(unpeeled), 2 red Bell Peppers, seeded and quatrered, 2 tbsp. olive oil, grated rind and juice of 1 orange, 7oz. can chopped tomatoes, 2 1/2 cups cold water, salt and ground black pepper, 2 tbsp. chopped fresh chives for garnish.

Preparation; Place onion, garlic and pepper on rasting pan and drizzle with oil. Mix and coat well. Place pepper skin side up and roast at 400F for 25-30 mins.
Squeeze garlic out of skins into food processor or blender along with other roasted vegetables, orange rind and juice, tomatoes and water. process until smooth. To further smoothen the soup, press through a fine seive with a champigion or the back of a wooden spoon into a large bowl.

Parmesan Toast
Ingredients; 1 medium fresh baguette, 1/4 cup of butter and 6oz solid Parmesan cheese

Draw and half the baguette into four pieces. Spead with butter. Pare slices of Parmesan cheese (4oz.) over buttered bread and then grate
remainder on top. Place on baking sheet and set oven to broil. Toast tops until well browned. Let cool before serving.

This soup can be eaten cold or hot. Enjoy, bon appetite.

 

[lance gt]

White Chocolate Cappucino w/Frangelico

In a small saucepan, add 2 oz. white chocolate squares, 2 cups of milk and heat on low until chocolate melts. Add 1/2 cup 18% table cream and 1/2 cup fresh espresso coffee and blend, raising temp to medium to bring to a low boil. Avoid scalding milk. When steaming, pour into mugs and add 1 1/2 oz. of Frangelico and stir. A dollop of fresh whipping cream on top with white chocolate shavings covering that.
makes 2 servings

 

[lance gt]

Cornbread and Sausage Dressing with Apples and Pecans


Southern Cornbread

1 Tbsp. bacon drippings

¾ cup Martha White Self Rising White Corn Meal Mix, plus a little more to dust the pan

¼ cup Martha White Self Rising Flour

1 Tbsp sugar

1 cup Buttermilk

3 Tbsp. Crisco oil

1 Extra large egg, beaten

Heat oven to 450 F. Grease an 8 inch Cast Iron Skillet with bacon drippings and place in the oven to heat.

Combine corn meal mix, flour and sugar in a large mixing bowl; stir together until well mixed. Add buttermilk, oil, and egg all at once; blend well. Sprinkle a small amount of corn meal into hot skillet. Pour batter into the hot skillet and return to oven.

Bake 12 to 15 minutes until golden brown.

Prep time 10 minutes

Cooking time 12- 15 minutes

Six servings

~~~~~~~~~~~~~~


Martha White ‘Hot Rize’ Biscuits

Crisco No-stick Cooking Spray

2 cups Martha White Self Rising Flour

¼ Tsp. baking soda

¼ stick Crisco Shorting or ¼ cup Crisco Shortening stick

¾ cup plus 2 Tbsp. buttermilk

Heat oven to 450 f. Spray cookie sheet lightly with spray.

Place flour and baking soda in a large mixing bowl. Cut in shortening with a pastry blender or two knives until mixture resembles coarse crumbs. Add milk, stir with fork until a soft dough forms and mixture begins to pull away from the sides of bowl.

Turn out dough onto a lightly floured surface and knead just until smooth. Roll out dough to ½ inch thickness. Cut with floured 2 inch round cutter. Place biscuits with sides touching on prepared cookie sheet.

Bake 10 to 12 minutes or until golden brown.

Serve warm

Prep time 20 minutes

Cooking time 11 minutes

Servings 14 biscuits
~~~~~~~~~~~~~

For the dressing

5 cups of Southern Cornbread (prepared using above directions)

5 cups Martha White ‘Hot Rize’ Biscuits (prepared using above directions)

1 pound Jimmy Dean pork sausage

1 cup chopped onions

1 cup chopped celery

2 cups chopped unpeeled Granny Smith Apples

1 cup coarsely chopped pecans

½ cup chopped fresh parsley

2 Tsp. dried sage leaves

½ Tsp. dried thyme leaves

½ Tsp. pepper

4 cups chicken broth

Prepare cornbread and biscuits as directed. Cool for about 15 minutes. Crumble enough cornbread to make 5 cups; crumble enough biscuits to make 5 cups. Sit aside.

Heat oven to 375 F. Spray a 13 x 8 inch (3 quart) glass baking pan with Pam. Sit aside.

Cook sausage, onions, and celery in a large skillet over medium-high heat until sausage is browned and veggies are tender, stirring occasionally. If needed add two Tbsp. butter to pan.

Combine sausage and veggies with crumbled cornbread and biscuits in a large bow. Add remaining ingredients, mixing well. Spoon into prepared baking dish.

Bake for 45 to 50 minutes or until golden brown.

Prep time about 20 minutes

Cooking time 50 minutes

Servings 12

 

[lance gt]

Pumpkin Cookies

(yields 1 dozen)

3 cups dry cookie dough mix
1/2 cup Pumpkin puree
2 tsps. fresh ground nutmeg
1 tsp. Fresh ground cinnimon stick
2 tblsp. dark brown sugar (or Demera sugar)

Mix well in a bowl.
Place sheet of baking paper on baking sheet
Place tsp. spoon fulls of mix on sheet and space apart
for spreading of dough during baking
Cook at 400 for 15-20 minutes,
Cookies are ready to eat after 10 minutes of cooling time.

 

[60HzHum]

Wow! What a great start guys. I like to eat so this should be an ideal thread for folks like me. (I cook too.)

But Sadie, you may want to edit your first post with a strong warning to readers of this thread... DO NOT READ WHEN HUNGRY!

 

[Guest]

Wow! What a great start guys. I like to eat so this should be an ideal thread for folks like me. (I cook too.)

But Sadie, you may want to edit your first post with a strong warning to readers of this thread... DO NOT READ WHEN HUNGRY!

I guess I should have.

 

[koalabear]

I'm too lazy to c&p. there may be some dead links.

http://forum.literotica.com/showthread.php?t=532410

 

[60HzHum]

I guess I should have.

Do you have a recipie for Chile Relleno? Does anyone else?

 

[koalabear]

Do you have a recipie for Chile Relleno? Does anyone else?

1. Roast the chiles*
Roast and peel each chile and let them cool. *If fresh chiles are unavailable, use canned whole green chiles.

2. Remove the seeds
Insert a sharp knife into the top of the chile, just under the stem and slice downward about half way down the chile. Using a spoon or a knife, scrape the seeds and the white membrane out, without tearing the chiles flesh.

3. Stuff the chiles
Place a slice of cheese into the chile, but don't force it. If the cheese is too large, trim it down until it fits inside. Make sure the open edges of the chile still come together.

4. Prepare the chiles
This step is optional Place half of the flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set chiles aside. If you rinsed your chiles in water, this step is important for the batter to stick.

5. Prepare batter
For a simple batter, whip 3-6 egg whites until stiff. Slowly fold in yolks and a pinch of salt. Or use your favorite batter recipe.

6. Cook chiles
One at a time, dip the stuffed chiles into the batter and then into the hot oil. Cook until batter is a crisp golden brown.

7. Drain excess oil
Remove chiles from the oil and drain on paper towels.

Tips:

1. Use cold eggs for the batter.
2. Test the oil with a drop of batter before putting a whole chile in. If the drop of batter sizzles and floats to the top, it's the right temp. If it sinks, the oil is not hot enough.
3. The flour should be a very light coat. It helps the batter stick to the chile.
4. Monterey Jack and Queso Blanco work well for Chile Rellenos

What You Need:

* 6-12 large, roasted and peeled chiles (Anaheim, or Poblano work well)
* 3-6 large eggs (approx. 1 egg for 2 chiles)
* 1/4 cup flour (optional)
* Brick of cheese cut into 1/4 inch thick rectangles as long as the chile
* Deep fryer or a large pan with 2 inches of oil
* Pinch of salt
* Paper towels for draining



http://www.cooks.com/rec/search/0,1-0,chile_relleno,FF.html

 

[Kat73]

Damn Lance, and I thought I was a great cook!

Sundried Tomato Rice
2 cups rice
2 tbsp oil or butter
4 cups chicken stock
1/2 cup sliced sundried tomatoes in oil

Melt butter or heat oil in pan. Add uncooked rice and cook over medium heat until lightly browned. Add chicken stock and Bring to a boil, add tomatoes. Cook until rice is fluffy - about 20 minutes.

2 cups fresh spinach leaves
2 cups mushrooms
1 cup fresh basil
3 cloves garlic - pressed
Olive oil

Thinly slice basil, mushrooms and spinach. Just cover the bottom of a 12 inch pan with olive oil. Heat until oil shimmers. Add garlic, cook until browned. Add mushrooms, spinach and basil. Cook over medium heat until spinach is withered. Add cooked rice and toss. Serve with crumbled feta or grated romano cheese.

 

[60HzHum]

1. Roast the chiles*
Roast and peel each chile and let them cool. *If fresh chiles are unavailable, use canned whole green chiles.

http://www.cooks.com/rec/search/0,1-0,chile_relleno,FF.html

Thanks K-Bear. I hope to try it soon. I don't think I could EVER use canned chilies. That just sounds wrong. I have friends in New Mexico who have promised to bring me a sack of Hatch chilies when they are in season. That is very soon now.

I've tried to make them in the past with some success. I believe the secret is in the batter. And of course, quality chilies. I will let you know how it works out.

 

[italianGod]

Dry Pepper Chicken (Indian Style)

Ingredients

Group 1
½ kg Chicken

Group 2
2 tsp Coriander seed
2 T Black pepper

Group 3
1 " piece ginger
6 nos Garlic
2 tsp Fennel seed
5 nos Cloves
4 nos Elachi
1 no Cinnamon (1 inch small)

Group 4
10 nos Small onions

Method

Fry the onion (until it turns golden brown) in a kadai with 1 or 2 tsp oil .. grind it to a smooth paste ...
Fry the contents in group 3 a little and make it a smooth paste ...
Coarsely powder the contents of group 2 ....
Clean the chicken and add salt to taste ,turmeric powder and cook for 3 min (until 1/4 th cooked - add 1/2 tumbler of water while cooking) ...
Add 1 table spoon of oil in kadai , add contents of group 4 and 3 and fry a little ...
Now add the 1/4th cooked chicken and cook for another 5 minutes ...
Add the group 2 contents and cook until completely done ...
Garnish with coriander leaves ...

This is really spicy and tasty to the core. If you have good Vodka, then you are the king ! I love Indian style of cooking and if anyone needs more recipes, PM me.

 

[lance gt]

Here's a couple of Scone recipes, as you requested NewbieBabe.

These are from my British Farmhouse Cookery book

Brown Scone - prep time 15 min. cooking time 30 min.

pre-heat oven to 375F

Ingredients

6oz wholemeal flour
2oz all-purpose white flour
1 level tsp. cream of tartar
1/2 level tsp baking soda
1/2 tsp salt
1oz butter
7 fl.oz. milk

Combine dry ingredients in a bowl. Add butter with fingertips, until mixture looks like breadcrumbs. Gradually mix in enough milk to make a soft dough.
Place the dough on a greased baking pan and form it into a circle. Pat it down until it is 1/2" thick. Cut into segments using the back of a knife. Bake in the oven for 30 mins. giving the pan a 1/4 turn after 15 mins., to ensure even browning and cooking.
yields 6-8 scones

Potato Scones ( Scottish) prep time 15 mins. cooking time 20 mins. (approx)

Ingredients

3oz. self-raising flour
1/4 tsp. salt
2 level tsps. baking soda
1oz. butter
3oz. potatoes freshly cooked and mashed

Mix together dry ingredients and then add the butter, rubbing it in with the fingertips. When blended, add in the potato and mix well. Roll out lightly to 3/4" thick and cut into rounds 2" across (cup or mug will do) Place on a greased baking sheet and put in the oven for about 20 mins. or until golden-brown. Serve hot and buttered and as fresh as possible. Cover with a tea-towel to keep warm.
yields 6-8 scones

 

[italianGod]

Coq au Vin - Cock cooked in red wine, traditionally a cock from Bresse and a wine from Burgundy. The older the poultry is, the better your Coq au vin will be. I tasted it some time back and to be honest, loved it and after reaching home, tried it !

Coq au Vin Recipe

Ingredients

Ideally a rooster, or 1 or 2 chickens (1.5kg, 3.5 lb), cut into 8 pieces or more

1/2 bottle of full-body Burgundy red wine (or Cotes du Rhone)

6 bacon slices (5 oz), diced

2 carrots, peeled and quartered

0.5 lb (250g) button mushrooms

A dozen small white onions

2-3 cloves of garlic, mashed

Sunflower oil, unsalted butter

Salt and pepper as needed

Bouquet of herbs: 2 sprigs of thyme and 1 bay leaf, tied all together with string
Parsley

How to make:

Step 1: A day in advance, clean and cut the chicken in 8 pieces or more. Pour half a bottle of red Burgundy wine over.

Step 2: Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge.

Step 3: The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.

Step 4: Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes

Step 5: Put the chicken and the vegetables in a large sauce pan. Pour the wine and add salt and pepper

Step 6: Bring to a boil at moderate heat.

Step 7: Cover and cook at low heat for 1 or 2 hours (please check this....the time may differ based on the age of chicken)

Step 8: Heat bacon, onion and mushrooms in a skillet until brown (10 minutes)

Step 9: When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,

Step 10: Add parsley to the chicken when finish.

Prepare rice or potatoes to serve with Coq au vin.

Enjoy and let me know if you like this.

 

[lance gt]

Fish in Philadelphia Sauce
O.K. This one is a little tricky. Not because it’s difficult, you understand but because I don’t have any exact measurements and haven’t bothered to cook it often enough to come up with the “optimum”. However, it comes out great. The story goes like this.

In San Felipe, Baja California del Norte, there is a motel called the Pescador and in the Pescador Motel is the Baja Mar restaurant. The chef there is classically trained and I suspect that something like this recipe is original to him and that he probably made it up as his senior thesis or something. I’ve eaten it twice, once with grouper and once with white sea bass. The first is good, the latter will make your mouth think it has died and gone to Heaven. I watched it being made on Dale Pearson’s video Gone to Baja: Treasures in Gonzaga and tried to cobble it together myself. While this isn’t the exact “real thing” it’s damned good. Remember, the measurements are very approximate!


The Sauce
2 Tbs. olive oil
½ onion, chopped
½ green bell pepper, chopped
1/3 cup baby carrots, chopped
2 Tbs. each Italian parsley and cilantro
1 tomato, seeded and chopped
½ lb. sliced mushrooms
¼ cup dry sherry
¼ cup (more or less) water
2 Tbs. flour
1/3 cup heavy whipping cream
salt and pepper

The Fish
Cut the fillet of the fish into long strips about 2” wide.

Cut a slice off the end of a “cube” of Philadelphia cream Cheese and wrap the fillet around it, like a cinnamon roll.

Wrap a strip of partially cooked bacon around the roll and hole the whole thing together with a bamboo skewer.


In a preheated pan, pour the oil and heat until fragrant. Add all the onion, bell pepper, carrots, herbs, and tomato and stir until all the vegetables are mixed with the oil. Let it cook until the onions are just translucent then add the mushrooms and garlic. Stir for about 15 seconds then add the sherry. Cover and let cook for a bit. Sprinkle the flour over the whole thing and stir it in, then add the cream and the water stirring until you have a sauce that is the consistency you prefer. Put the fish wheels into the sauce, spoon the sauce over them, cover, reduce to simmer and cook for about 20 minutes or until the fish is properly cooked. Season to taste. Place the fish on dinner plates, spoon some of the sauce over the top and put the rest into a sauce or gravy boat. Serve with lots of steamed rice and pour the sauce over that. Accompany with a big green salad and either champagne or a slightly sweet white wine, Riesling or Gewürztraminer, perhaps.

 

[lance gt]

Mocha Crinkles

1 1/2 cups firmly packed light brown sugar
1/2 cup vegetable oil
1/4 cup sour cream
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons instant espresso or coffee granules
1 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup powdered sugar

Beat brown sugar and oil in medium bowl with electric mixer. Mix in sour cream, egg and vanilla. Set aside.

Mix flour, cocoa, espresso, baking soda, salt and pepper in another mixing bowl.

Add flour mixture to brown sugar mixture; mix well. Refrigerate dough until firm (about 3-4 hours).

Preheat oven to 350 degrees F. Pour powdered sugar into shallow bowl. Set aside. Cut dough into 1-inch pieces, roll into balls. Roll balls into powdered sugar.

Bake on ungreased cookie sheets 10 to 12 minutes or until tops of cookies are firm to touch. (Do not overbake.) Cool on wire racks.

Makes 3 dozen