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A food thread

MNFINFAN

MNFINFAN

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I know we have the lounge for this but it would get trashed and I wanted to start something up amongst my fellow friends here in Preemie.

There are so many different people here from different parts of the country and ethnicities that I thought we all might have some favourite recipes that we can share.

I am going to start this with one of my fave curries. It is a Coconut Red Curry with Bamboo Shoots. Nice thing is that this one has no peanuts if you have an allergy to them. I would love to hear about other people's recipes, dinners, snacks, tailgate or BBQ whatever pile it on and lets share some flavour.

Red Chicken Curry

4 cups Coconut Milk
2 tbsp Red curry paste (can be store bought or homemade)
1 1/2 lbs Chicken Breast Fillet cut into pieces
2tbsp Fish Sauce
1tbsp Brown sugar
8oz can of drained bamboo shoots
5 kaffir lime leaves (not essential if you cannot find them)
salt n peppa
Chopped Red Hot Peppers and kaffir lime leaves to garnish
Jasmine Rice (boiled ready to serve)

Pour half the coconut milk into a large pan or wok. Bring to a boil while stirring constantly until it has separated.

Add the curry paste and cook for 2-3 mins, stirring constantly to stop it sticking on the base of the pan. Add the chicken, fish sauce and sugar, stir well and cook 5-6 mins until chicken has changed from pink to a white colour, continue stirring.

Pour the remaining coconut milk into the pan, with the bamboo shoots and lime leaves, bring to a boil over a medium heat, continuing to stir cook for 1-2 mins more, add salt n peppa if necessary (I don't seem to need it as the fish sauce is very salty and the red curry paste can be fairly hot.

I sometimes add green beans with the bamboo shoots, but then cook them a little longer so they cook through.

Transfer the curry to a warmed serving bowl and garnish with the chopped pepper and lime leaves. Serve over the rice.

Enjoy!

Edit Serves 4-6, though closer to 4 is more my thinking.
 
MNFINFAN said:
I know we have the lounge for this but it would get trashed and I wanted to start something up amongst my fellow friends here in Preemie.

There are so many different people here from different parts of the country and ethnicities that I thought we all might have some favourite recipes that we can share.

I am going to start this with one of my fave curries. It is a Coconut Red Curry with Bamboo Shoots. Nice thing is that this one has no peanuts if you have an allergy to them. I would love to hear about other people's recipes, dinners, snacks, tailgate or BBQ whatever pile it on and lets share some flavour.

Red Chicken Curry

4 cups Coconut Milk
2 tbsp Red curry paste (can be store bought or homemade)
1 1/2 lbs Chicken Breast Fillet cut into pieces
2tbsp Fish Sauce
1tbsp Brown sugar
8oz can of drained bamboo shoots
5 kaffir lime leaves (not essential if you cannot find them)
salt n peppa
Chopped Red Hot Peppers and kaffir lime leaves to garnish
Jasmine Rice (boiled ready to serve)

In a large wok, pour half the coconut milk into a large pan or wok. Bring to a boil while stirring constantly until it has separated.

Add the curry paste and cook for 2-3 mins, stirring constantly to stop it sticking on the base of the pan. Add the chicken, fish sauce and sugar, stir well and cook 5-6 mins until chicken has changed from pink to a white colour, continue stirring.

Pour the remaining coconut milk into the pan, with the bamboo shoots and lime leaves, bring to a boil over a medium heat, continuing to stir cook for 1-2 mins more, add salt n peppa if necessary (I don't seem to need it as the fish sauce is very salty and the red curry paste can be fairly hot.

I sometimes add green beans with the bamboo shoots, but then cook them a little longer so they cook through.

Transfer the curry to a warmed serving bowl and garnish with the chopped pepper and lime leaves. Serve over the rice.

Enjoy!
Click to expand...

Oh now you did it, I just finsihed my second pint of Grolsch and was thinking about a snack, now I read this!!!:eek:
 
MNFINFAN said:
Grolsch, man back in the day that was our standard, though it was mainly for the bottle with the cap. Good stuff there, and it goes great with curry!
Click to expand...


I have the pint flip top right in front of me.

I'll have to think of one of my meals, I make a mean Tomato Tart!
 
MNFINFAN said:
looking forward to it! Bring it on, I love to cook, probably why I am so fat but hey, die happy!
Click to expand...

Will do over the weekend, tomorrow I have school from 9 to 11:40, the I have to coach a 7th grade girls travel basketball game, then off to the city to see Spam-a-Lot with the wife and also dinner.
 
MNFINFAN said:
I know we have the lounge for this but it would get trashed and I wanted to start something up amongst my fellow friends here in Preemie.

There are so many different people here from different parts of the country and ethnicities that I thought we all might have some favourite recipes that we can share.

I am going to start this with one of my fave curries. It is a Coconut Red Curry with Bamboo Shoots. Nice thing is that this one has no peanuts if you have an allergy to them. I would love to hear about other people's recipes, dinners, snacks, tailgate or BBQ whatever pile it on and lets share some flavour.

Red Chicken Curry

4 cups Coconut Milk
2 tbsp Red curry paste (can be store bought or homemade)
1 1/2 lbs Chicken Breast Fillet cut into pieces
2tbsp Fish Sauce
1tbsp Brown sugar
8oz can of drained bamboo shoots
5 kaffir lime leaves (not essential if you cannot find them)
salt n peppa
Chopped Red Hot Peppers and kaffir lime leaves to garnish
Jasmine Rice (boiled ready to serve)

Pour half the coconut milk into a large pan or wok. Bring to a boil while stirring constantly until it has separated.

Add the curry paste and cook for 2-3 mins, stirring constantly to stop it sticking on the base of the pan. Add the chicken, fish sauce and sugar, stir well and cook 5-6 mins until chicken has changed from pink to a white colour, continue stirring.

Pour the remaining coconut milk into the pan, with the bamboo shoots and lime leaves, bring to a boil over a medium heat, continuing to stir cook for 1-2 mins more, add salt n peppa if necessary (I don't seem to need it as the fish sauce is very salty and the red curry paste can be fairly hot.

I sometimes add green beans with the bamboo shoots, but then cook them a little longer so they cook through.

Transfer the curry to a warmed serving bowl and garnish with the chopped pepper and lime leaves. Serve over the rice.

Enjoy!

Edit Serves 4-6, though closer to 4 is more my thinking.
Click to expand...
If I can be British for a moment, Brilliant!
Great idea! I love to cook, and I will have to try this one out. I've never cooked curry, and I don't know if I've even eaten it much.
I'm just a simple Italian American, but I'll share one of my favorite recipes that I've put together. This is my wife's absolute favorite thing to eat.

It doesn't have a name, other than Joe's Tuna Pasta.

This turns out much better using a cast iron skillet (then again what doesn't). Much of the recipe isn't specific with weights and measurements, because I do too much by eye. I apologize in advance.
  • 4 Cans of tuna (VERY well drained) or equivalent weight in real tuna fillet (not necessary because this isn't a gourmet dish)
  • 1 package of sliced pepperoni (I don't remember the weight of the package, but if you're looking at two different packages choose the bigger one)
  • 1 pound farfalle (bow tie) pasta
  • 2 large sprigs fresh rosemary, chopped
  • approx. 1 cup of crumbled feta (or two packages from the dairy case)
  • 1/2 tsp black pepper
  • approx 1/4 olive oil
I drain the tuna by hand, squeezing as much moisture out as possible. I've used fresh tuna fillets before, but I'm a cheap *******, and the canned stuff works very well.

The pepperoni slices need to be halved. Easy to do with a good heavy knife.

Heat cast iron skillet to medium
Boil farfalle in salted water.

Add pepperoni to skillet. You're basically sauteing the pepperoni. Just sweating out most of the oils, and removing once they become just slightly crisp. Remove from skillet with slotted spatula, reserving oils in skillet.

Fry dried tuna in skillet to a nice crisp edge. This is why a cast iron skillet is so much better.

Combine all ingredients in large bowl and toss evenly. Add more olive oil if texture seems too dry.
 
finswin56 said:
If I can be British for a moment, Brilliant!
Great idea! I love to cook, and I will have to try this one out. I've never cooked curry, and I don't know if I've even eaten it much.
I'm just a simple Italian American, but I'll share one of my favorite recipes that I've put together. This is my wife's absolute favorite thing to eat.

It doesn't have a name, other than Joe's Tuna Pasta.

This turns out much better using a cast iron skillet (then again what doesn't). Much of the recipe isn't specific with weights and measurements, because I do too much by eye. I apologize in advance.
  • 4 Cans of tuna (VERY well drained) or equivalent weight in real tuna fillet (not necessary because this isn't a gourmet dish)
  • 1 package of sliced pepperoni (I don't remember the weight of the package, but if you're looking at two different packages choose the bigger one)
  • 1 pound farfalle (bow tie) pasta
  • 2 large sprigs fresh rosemary, chopped
  • approx. 1 cup of crumbled feta (or two packages from the dairy case)
  • 1/2 tsp black pepper
  • approx 1/4 olive oil
I drain the tuna by hand, squeezing as much moisture out as possible. I've used fresh tuna fillets before, but I'm a cheap *******, and the canned stuff works very well.

The pepperoni slices need to be halved. Easy to do with a good heavy knife.

Heat cast iron skillet to medium
Boil farfalle in salted water.

Add pepperoni to skillet. You're basically sauteing the pepperoni. Just sweating out most of the oils, and removing once they become just slightly crisp. Remove from skillet with slotted spatula, reserving oils in skillet.

Fry dried tuna in skillet to a nice crisp edge. This is why a cast iron skillet is so much better.

Combine all ingredients in large bowl and toss evenly. Add more olive oil if texture seems too dry.
Click to expand...
that sounds really good, I am going to try it both ways.
 
This is a holiday favorite appetizer

Sausage Stuffed Mushrooms

1 pound breakfast sausage.
1 pound large white button mushrooms
1 package of cream cheese
- Red pepper flakes (optional)
- Garlic powder
- Grated Parmesan cheese
1. Sautee 1 pound of breakfast sausage with 1 tsp of garlic powder and 1/4 tsp of red pepper flakes. Drain well to remove as much fat as possible.
2. While the sausage is still warm, mix in food processor with one package of cream cheese
3. Cover and refrigerate mixture for at least 3 hours.
4. Brush clean 1 pound of white button mushrooms. Remove stems to form a depression in the mushroom.
5. Preheat oven to 450 degrees
6. Spoon chilled mixture into the depression in the mushroom and place on a cookie sheet.
7. Sprinkle the top of each mushroom with Parmesan cheese
8. Bake mushrooms for 10 minutes at 450 degrees.
9. Remove mushrooms to a platter, eat, enjoy.
 
Celtkin said:
This is a holiday favorite appetizer

Sausage Stuffed Mushrooms

1 pound breakfast sausage.
1 pound large white button mushrooms
1 package of cream cheese
- Red pepper flakes (optional)
- Garlic powder
- Grated Parmesan cheese
1. Sautee 1 pound of breakfast sausage with 1 tsp of garlic powder and 1/4 tsp of red pepper flakes. Drain well to remove as much fat as possible.
2. While the sausage is still warm, mix in food processor with one package of cream cheese
3. Cover and refrigerate mixture for at least 3 hours.
4. Brush clean 1 pound of white button mushrooms. Remove stems to form a depression in the mushroom.
5. Preheat oven to 450 degrees
6. Spoon chilled mixture into the depression in the mushroom and place on a cookie sheet.
7. Sprinkle the top of each mushroom with Parmesan cheese
8. Bake mushrooms for 10 minutes at 450 degrees.
9. Remove mushrooms to a platter, eat, enjoy.
Click to expand...

Now that is perfect, I love stuffed Mushrooms, never thought to put sausage in there, I could probably change it up by putting Italian sausage or making a polish sausage stuffing to put in it.

Now this is what I was hoping for, a lot of different recipes coming out.
 
MNFINFAN said:
Now that is perfect, I love stuffed Mushrooms, never thought to put sausage in there, I could probably change it up by putting Italian sausage or making a polish sausage stuffing to put in it.

Now this is what I was hoping for, a lot of different recipes coming out.
Click to expand...

I love this thread. Wonderful idea, bro :up:
 
Maybe we should post our favorite appetizer recipes for super bowl parties? I need to find my chili recipe somewhere!
 
Jerusalem Chicken

# 6 skinless, boneless chicken breast halves
# 1 (10.75 ounce) can condensed cream of mushroom soup
# 1 (8 ounce) package cream cheese
# 1 (1 ounce) package dry Ranch-style dressing mix
# 1 1/4 cups white win

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts in a 9x13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix and wine. Blend until smooth, then pour over chicken.
3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.


awesome with mashed potatos.. put the sauce all over the mashed potatos..
not hispanic but one of my favorites.
 
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