Recipes--Your Specialty

[Sparkle Motion]

We had dirty steaks and Brussels sprouts with chicken stock and balsamic vinegar finished with local butter for dinner tonight. The family said they were the best Brussels yet.

[deleted account]

dirty?  do you dump olive juice on 'em?

[Sparkle Motion]

No. Cooked straight on the coals. 4 minutes per side and then rested in a 200 degree oven for 10 or so minutes. Burned on the outside and warm and red on the inside.  Fucking money.

[ez]

Driving back from Paris yesterday I stopped in the Bourgogne area for lunch and planned on picking up some goose foie gras for Xmas dinner. Ended up getting about a kilo of raw foie gras. Made some tonight just to be sure I got the recipe right (never prepared the raw stuff before), and it turned out awesome.

[RAGER]

Nice presentation.

[mortlock]

seriously, put some parsley on that or something..

[ez]

I can't be bothered when cooking for myself.

[RAGER]

Not even a little a pan sauce?  Beurre blanc?

[ez]

On Xmas there was onion confit.

and parsley drizzeled over it for presentation's sake.

[deleted account]

Q:  why is parsley like pubic hair?

[RAGER]

Why?

[deleted account]

A:  cuz you just push it aside and keep on eating!

[MadJohnShaft]

Class

[RAGER]

I only use eyetalian parsley.

[black]

As my ability to hold down solid food seems to progress, I will once again request actual recipes to go with all the visual food porn stuff.

Thanks!

[RAGER]

Absosmurfly my man.

[MadJohnShaft]

I made this mushroom dish from 52 and it's disappointing. I would have made it less stew and more ragout or whatever that word is.

http://food52.com/recipes/19536-deb-perelman-s-mushroom-bourguignon

[deleted account]

the hell you tryin' to make that shit for, Shafty?  even their picture looks half-assed.  did ABC cancel some more mediocre programming unexpectedly?

[MadJohnShaft]

I get a bag of mixed mushrooms from the indoor farmers market for $10 and need to find new ways to eat mushrooms.

[RAGER]

Little dollop of sour cream would liven that shroom dish up

[JemDooM]

I also made a mushroom (and veggie steak) Bourguignon lately which was pretty disappointing, I decided that bourguignon is just not that good...

Mushrooms are amazing fried in olive oil with sea salt, loads of black pepper and generous amounts of sage, thyme, parsley, basil, bay and oregano, just that alone is amazing, I use dried Italian herb mix, you can add to that cream, white wine, shallots, garlic, and serve with rice or in pancakes...

Or try mushroom pakora, make up the batter mix using chickpea flour with Indian spices, fresh green chillies and fresh coriander, dip the mushrooms and fry..

Or cut out the stems and stuff them with pesto, garlic, cream cheese/goats cheese, crushed walnuts and breadcrumbs...

I like mushrooms

[RacerX]

Here's one of my wife's favorite recipes I cook:

Polynesian Fried Tofu

Items Needed:

Wok
Sharp knife
Slotted metal spatula
2 Large bowls
Cheesecloth or plain paper towels
Eye Protection
Apron
Spatter screen

Ingredients:

One 14-16 oz. pkg. extra firm tofu
1/3-cup high temperature oil (safflower, peanut, canola)
1 bunch scallions, chopped
5 cloves garlic, crushed/chopped
½ tsp. chopped ginger root, peeled/chopped
One 8 oz. can crushed pineapple
4 tbsp. plum sauce
1 cup dry jasmine rice (prepared)

Directions:

1)   Drain tofu, pat dry. Cut block in half lengthwise. Cut into 1/2'" cubes.
2)   Using cheesecloth/paper towels, line bottom of first bowl, place tofu squares on lining in a single layer. Top with more cheesecloth/paper towels.
3)   Repeat step #2 until all tofu in bowl.
4)   Place second bowl on top of contents of bowl #1. Let sit for 1/2 hour (minimum).
5)   Drain pineapple, set aside. Save juice.
6)   Heat oil in wok to 350 degrees F.
7)   Inspect tofu cubes. They should be dry to the touch & not shiny. If not dry, repeat step #2.
   Gently add dry tofu squares to oil using slotted spatula.

WARNING: WEAR EYE PROTECTION/APRON!! TOFU MUST BE DRY BEFORE ADDING TO OIL!! WATER & HOT OIL CAN POP & SPATTER, CAUSING INJURY!!

9)   Place spatter cover on top. Cook 5 minutes, gently agitating contents of wok to avoid sticking.
10)   Flip tofu squares using spatula until golden brown w/ leathery texture. Remove from wok, cover & set aside.
11)   Reduce oil heat to 300 degrees F; add garlic, ginger & scallions, stir-fry 2 minutes.
12)   Add pineapple, fry 2 minutes, remove wok from heat (or turn off if electric).
13)   Add plum sauce & pineapple juice to wok contents, stir.
14)   Add tofu squares to mixture, stir.
15)   Serve over jasmine rice.

[black]

That sounds completely delicious.

[RacerX]

Thanks!

Strange that # 9 turned into a shades-wearing smiley, tho...

[deleted account]

smiley eye protection