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1 cup broccoli florets (150g/5oz)
3 large carrots, scrubbed and diced
3 sticks celery, diced
A pinch of sea salt
3 cups cooked brown rice (350-450g/12oz-1lb)
½ cucumber quartered and sliced
2 tablespoons finely chopped sauerkraut
2-3 tablespoons toasted sesame oil
1-2 tablespoons brown rice vinegar
½-1 tablespoon shoyu
1 tablespoon finely chopped parsley
1. Cook broccoli, carrots and celery in boiling water with a pinch of salt for 2-3 minutes, refresh under cold water and drain well.
2. Fluff up the cooked rice in a bowl and mix in the vegetables, cucumber and sauerkraut. Mix the oil, vinegar and shoyu together and stir into the salad. Garnish with parsley and serve.
As this is a veggie dish I'll post something a little meatier next time - maybe barbecued human, swimmer sushi - what do you think?
1 cup broccoli florets (150g/5oz)
3 large carrots, scrubbed and diced
3 sticks celery, diced
A pinch of sea salt
3 cups cooked brown rice (350-450g/12oz-1lb)
½ cucumber quartered and sliced
2 tablespoons finely chopped sauerkraut
2-3 tablespoons toasted sesame oil
1-2 tablespoons brown rice vinegar
½-1 tablespoon shoyu
1 tablespoon finely chopped parsley
1. Cook broccoli, carrots and celery in boiling water with a pinch of salt for 2-3 minutes, refresh under cold water and drain well.
2. Fluff up the cooked rice in a bowl and mix in the vegetables, cucumber and sauerkraut. Mix the oil, vinegar and shoyu together and stir into the salad. Garnish with parsley and serve.
As this is a veggie dish I'll post something a little meatier next time - maybe barbecued human, swimmer sushi - what do you think?
Sounds good Jaws.
Maybe I should put my mayo recipe in this thread too, huh.
I made some homemade mayonnaise today and it was awesome.
Making homemade mayonnaise is actually pretty easy, but it tastes way better than the store bought stuff. It is something that I think everyone should try.
To make it, you'll need the following components (This is a non-specific list.)
You'll need a water type liquid (It's good to be acidic.
You'll need an egg yolk for the emulsifier.
You'll need mustard powder. Well, you could do without it, but it also has an emulsifier in it (Actually the same one) and it adds good flavour.
You'll need an oil. (Most of the oil should be neutral flavored.
In the mayo I made today, I used lemon juice (2tsps) and rice vinegre (1tbsp) for the acidic liquid.
I used two teaspoons of sesame seed oil and add the neutral flavored oil (I used peanut oil) till the two oils combine for a full cup.
You will also need 1/2 tsp mustard powder and 1/2 tsp fine salt. (To make the fine salt, I used my coffee grinder to grind kosher salt.)
I added about half of the acidic liquid to an egg yolk in a glass bowl with the salt and mustard powder. I also added a big fat manly pinch of sugar.
I then whipped the eggs and everything in the bowl into a thick froth. This is important as it gets the emulsification started.
The next step is to add the oil. I use a turkey baster. It allows for you to control how much you put in at once. Initially, you will need to add it in very slowly while wisking very quickly. Don't add more than a few drops at once. As you add more and more, the color will get lighter and lighter and it will thicken up. When around half of the oil is gone, it will look like mayonnaise and as it thickens, you can add the oil faster even in a steady stream. When you get about half of the oil in, the oil that is suspended in between the acidic liquid will get closer together. There will be a risk of it pooling together. That's why when you are about half way done, you can add the rest of your acidic liquid. You can then keep wisking in the rest of the oil.
The sesame seed oil is pungent and it makes the mayo all yummy and smokey tasting. When I made mine today, I added chilli powder at the end and some cayenne pepper and some garlic powder and some coriander and some black pepper corns. It tastes very good. I didn't measure the spices so I can't tell you how much I added. Just a bit of each until it tasted right to me.
Oh, mayonnaise is actually pretty versatile. You can add a lot of stuff to it and it will taste good. You can use different acidic liquids and different flavoured oils. (Actually, only use a bit of the different flavoured oils. They overpower a lot more than you'd imagine.)
Go unto the world my children and make mayonnaise. Be creative and impress your friends!!!!
I didn't really write this post in pretty recipe style, but I did include the general theory behind making mayos, so you could explore making your own.
300- 400 grams of pork mince
500 grams of short cut rindless bacon
300- 400 grams of pork stirfry style strips
2- onions
1- 250 gram canned whole tomatoes
1- 300 gram tub of sundried tomato and bacon pasta sauce
1- 300 gram packet of pasta (any is good.. i like the curly ones... as they are fun to eat...)
1- 300 gram packet of bacon and mushroom raviolli
1- 200 gram tub of sour cream
salt
pepper
virgin olive oil
chilli flakes
2 garlic cloves
200 grams of colby cheese
200 grams of mozzarella cheese
200 grams of parmesan cheese
firstly preheat a HUGE saucepan...
proceed to "orgams" the onions... which involves softening up and semi browning the 2 whole deiced onions in olive oil, salt, peper, garlic and chilli flakes...
once golden and sesual to the senses... cook roughly sliced bacon in with the onions...
once cooked and semi crispy... place the pork meats into the saucepan... firstly the strips, then once half cooked.. the pork mince...
*this is when there is a tendency of a unavoidable build up of meat juice at the bottom... so remove the meat juice by using paper towel as an absorbant...*
while the meat is cooking...
place the pasta in boiling water... and once half cooked... add the raviolli...
once all the meats are nicely cooked and sexual to all the senses...
place the tomato sauce and whole tomatoes in with the meats...
once comes to a simmer...
turn off and allow for sensual flavours to settle...
preheat the oven to 180 C degrees...
once pasta is cooked...
place pasta... in a very large heat proof deep dish...
then place the meats and the sauce miracle over the pasta...
lightly stir to allow optimum flavour infusion...
and cover the top with all the shreaded cheeses...
place in oven and wait untill the cheese becomes golden brown...
remove from heat...
and serve....
and i know this can feed roughly 5 to 10 people...
but thats how many people i normaly cook for if i cook...
I actually saw something similar to this on a morning show this last weekend. I tried a variation, and it turned out great!
Chicken Breasts- I use 4, but you can use however many you want.
Olive Oil
Apple Cider Vinegar
Oregeno
Basil
Garlic Cloves
2 med onions, roughly chopped. If you can make rings, that'd be good.
Cayenne Pepper
Black Pepper
Salt
Take a big bowl. Place chicken in it. Fill until chicken is covered. Put in enough salt to make a good salt water. I use the salt right out of the Mortons Blue can, and sprinkle across the bowl, back and forth, 3 or 4 times.
Let chicken soak for no more than 2 hours.
Drain water out of bowl, but dont rinse chicken. Take olive oil and liberally coat chicken. I swirled the jar about 3 times around the outside of the bowl.
Splash Apple Cider vinegar over chicken. About 3 or 4 "glugs" should do it. You can use less if you want less of a tangy flavor.
Toss onion (you can use really any kind you want. White, purple, yellow) into bowl. Take spices and liberally cover chicken breasts with it. I use only a little cayanne pepper, to give it a little bite with the tang.
Take a big spoon or spatula and turn over chicken a couple of times, making sure its all coated.
Marinate for a least 30 minutes...but the longer you marinate, the better the flavor.
Heat the grill and cook! You can take the onions out with a large spoon and toss them into a pan if you want, and cook them. They go great on top!
(Soory about the inaccurate amounts. I really dont measure stuff when I cook. I just eyeball it. As long as you have some liquid on the bottom of the bowl that the chicken can rest in, its all good.)
If you want, you can also spread some BBQ sauce (perhaps dog's famous BBQ sauce) on top!
I served this with green beans, steamed and sprayed with spray butter and a little salt.
sigpic Adopted by: Peanut
"You find ways to win and certainly you can find ways to lose...it's not just dumb luck."
-Sean Payton
Vegetable oil, for deep frying
4 large russet potatoes
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 large egg, lightly beaten
1 (12-ounce) can soda water
1/2 cup rice flour, for dredging
2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
Malt vinegar, for serving
Tartar Sauce, recipe follows
Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
Crank the oil temperature up to 375 degrees F.
In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
How about some dessert? I made this last year from a modifed cake recipie that I also like:
Banana split! (kinda...)
4 -6l arge bananas
1 large can of crushed pineapple
1 lb of strawberries, sliced
1 large box of instant vanilla pudding
1 cup of cold milk
1 square of cream cheese
2 tubs of cool-whip.
Make pudding accordnig to directions. Before whipping, add block of cream cheese. Whip these together until thick. Put in fridge to chill and set.
Take a large glass serving bowl, or even a 9x13 Pyrex. Slice bananas. Put on bottom of dish. Layer as such: bananas, pudding, stawberries, cool-whip, layer of pineapple,bananas. pudding, bananas, cool-whip....ya get the idea....til the top. Top with cool-whip and decorate with fruit, or if you want, coconut shreads.
Last year I made this in (of all things) a Turkey pan! I decorated the top with strawberries and blueberries to look like an american flag.
Really, you can use whatever mixture of fruit you want. You can go total tropical, use mangos, oranges, passion fruit. The best part is the pudding/cream cheese mixture. It makes the pudding ultra thick, and combined with the fruit is the best!
Enjoy the dessert!
sigpic Adopted by: Peanut
"You find ways to win and certainly you can find ways to lose...it's not just dumb luck."
-Sean Payton
This is one of my favorite recipes... it's one we found when my stepdad was trying to lower his cholesterol, too... so it must be at least kinda healthy... but don't hold that against me.
8 ounces (225 gram) spaghetti
3 teaspoons light olive oil with a dask of toasted sesame oil
4 ounces (115 gram) Canadian Bacon, diced
1/8 cup pine nuts
2 eggs, lightly beaten
1/8 teaspoon freshly ground sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1/4 cup freshly grated Parmesan cheese
3 sun-dried tomato halves, ground to yield 1 tablespoon
In a large pot of boiling water, cook the spaghetti according to package directions for al dente, or just tender, about 10 minutes. Drain in a colander set over a large serving bowl. Pour the cooking water out of the bowl, leaving it nicely heated. While the spaghetti is cooking, heat 1 teaspoon of the oil in a large skillet over medium-high heat and cook the Canadian bacon and pine nuts until lightly browned, about 5 minutes. Use a slotted spoon to transfer the mixture to the heated serving bowl, mentioned above. Pour the remaining oil into the same skillet, scrape the residue off the bottom of the pan, then pour it into the heated serving bowl. Pour the eggs, salt, pepper, parsley, chives, cheese, and ground sun-dried tomatoes into the serving bowl. Add the cooked spaghetti and toss until the spaghetti is well covered. The eggs will be cooked by the spaghetti's heat. Season with additional salt and pepper to taste.
I lost it and had my sister send me the recipe... so I haven't tried this at all yet... but it's also a recipe that I imagine you could alter fairly easy if you think it seems too bland (though I don't). Maybe add some chicken... Mmmmm....
The dolphin and I fancy trying this recipe sometime over the next week or two.
How many people does this serve? We need to make enough for five. (+we are greedy eaters too!)
Ground Hog Recipe
Interesting Notes
This recipe came from the Mountin Makin's in the Smokies Cookbook. The note above the recipe states that this recipe was recieved from someone's mother-in-law.
Preparation Instructions
Dress and cut it up. Put in pot, then bring to boil. Break up spicewood branches and put in pot with meat. Boil until meat is tender. Remove; then salt and pepper; then roll in flour; put in 1/2 cup shortening, preferably bacon grease. Then put in oven and bake until it is brown.
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