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30 April 2006 @ 06:01 pm
This week, there's two:

1. Morel season is coming on here in the Northwest. We have a friend who might be able to supply us with some at a discounted rate, but I don't have any good recipes to make with them. What do you like to do with your morel mushrooms?

2. I want to make some blackened salmon on the grill, but don't have a good cajun spice recipe. When you make blackened meat on the grill, what do you use? Do you make your own rub or do you purchase a cajun mixture from the store?
 
 
23 April 2006 @ 09:18 am
My wife and I are planning on making some cous-cous with chicken curry for dinner tonight, but we've run into a slight snag -- neither of us remembers how to make the actual curry *sauce*. I've found a few recipes online that suggest things like coconut milk or chicken stock as a base.

So: what do you use as the base for your curry sauce?

(x-posted)
 
 
02 February 2006 @ 01:28 pm
When cooking chunks or strips of chicken to be tossed with a pasta or the like, how do you usually cook it? I tried over the stove in butter, but it wasn't tender enough.
 
 
05 December 2005 @ 12:23 am
Asian Dijon Salmon

Mix:
3 TB - Dijon mustard
3 TB - Soy Sauce
2 TB - Olive Oil
1/8 to 1/4 tsp - ground pepper (depending on preference)
1 crushed and chopped clove of garlic.

Pour mixture over raw salmon steaks cut no wider than 2-1/2 in. Place on tin foil crimped around the steaks (so as to keep run off around the steaks). Bake @ 450 degrees for about 8 min, then broil for 1 min until garlic is lightly caramelized.


* * * *

Eggplant Parmigiana Open Faced Sandwich

Slice eggplant into 1/4-1/2 in. slices; sweat with salt for 5-10 min. Rinse and dry. Dip slices into beaten egg and coat with seasoned breadcrumbs (I think the Italian Seasoned breadcrumbs worked nicely). Lightly fry slice for a few minutes per side for a slight crust. Put eggplant on a slice of buttered french bread, sprinkle grated Parmesan cheese on it. Put a slice of tomato on this and more Parmesan cheese. Broil for a few minutes (to melt the cheese) and sprinkle with just a touch of olive oil before serving.
 
 
03 December 2005 @ 11:40 pm
My friend made this for me and it was excellent with salmon - unfortunately, I don't have the exact proportions for the spices:

Make a spice mix from:
"Grill Mates" steak seasoning
Johnny's Seasoning Salt
Ground Porcini Mushrooms
Dill

Sprinkle lemon juice on salmon, rub spices into it, grill. Sprinkle lemon juice on it again before serving.
 
 
 
07 November 2005 @ 06:12 pm
Hi, I am looking for a good homemade recipe for the following three:

Thai Chicken Curry
Pho
Thai Cashew Chicken

Anyone have a good recipe floating around out there?

Thx!

AM
 
 
05 November 2005 @ 08:34 am
Hi y'all...

Luckly I get paid to be bored at work, and today it benefits us all! I found this site. It's one of those recipe sites that tell you how to make famous recipies, from A-1 sauce to Z Tejas' Chile Fudge Pie.

Let us know if you try something!


http://www.thecookingschool.com/?id_category=19


Misty
 
 
11 September 2005 @ 09:14 pm
One of my favorite super-easy salmon recipes.

Salmon with Dill
2 servings (1 ½ lbs Salmon filet)

INGREDIENTS:
1 lb Salmon filet
¼ tsp Salt
½ tsp Black Pepper
1 tsp Onion Powder
1 tsp dried Dill Weed
5 tsp Butter

DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Rinse salmon filet and place skin side down in a baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place the teaspoons of butter evenly down the center of the filet.
3. Bake for 25-30 minutes; longer for bigger salmon. Salmon is done when it flakes easily with a fork.

FROM: World Wide Recipes (Daily recipe e-mail I absolutely adore)
 
 
23 August 2005 @ 07:37 pm
Hi all!

I'm new to the com, and winter_in_asia suggested I add this to the com. I got the idea from eDiets, and modified it some.

Ingredients:
1/2 tsp. curry powder
1/2 small apple
1/4 cup apple juice
4 oz. boneless chicken breast
2 green onions
4 oz. fresh mushrooms
1/3 tbsp. fresh lemon juice
1/4 cup low fat or nonfat, plain or sugar-free yogurt
1/4 cup sliced almonds or walnuts

Directions:
Prepare rice according to recipe provided. Wipe mushrooms with a damp paper towel and slice thin. Rinse and pat dry chicken breast; cut into cubes on a separate cutting board. Peel, core and dice apple and chop green onion. Spray a nonstick skillet lightly with cooking spray and sauté chicken until no longer pink, about 8 to 10 minutes. Add the apple, onion, mushrooms, lemon juice and apple juice and bring to a boil. Lower heat, add curry powder and yogurt and gently heat through, about 2-3 minutes. Serve over rice. Yeilds one serving.

Misty's Commentary:
I added way more curry, because curry is good, and omitted the onions since I am alergic. I got the idea to add walnuts since it needed something... extra. This was a GREAT meal, and quick, too. The only thing that took a while was defrosting the chicken (last minute meal) and slicing up the apples. I made a double batch, and used 1/2 cup red delicious and 1/2 cup granny smith for color. The great thing about this recipe is that, more than likely, you already have 3/4 of the ingredients on hand, and it keeps pretty well. If you are particularly on-the-go, you can get the 90 second microwave-in-the-bag rice. Though I'd be happy to find something other than rice to put this on. Any ideas?
 
 
11 August 2005 @ 10:32 am
2 eggs
1/2 cup cooked black or red kidney beans
5 T fresh salsa
5-10 black olives, coarsely chopped or torn
3 T sun-dried tomatoes in olive oil
3 handfuls corn chips
1 T olive oil
1oz sharp cheddar cheese, chopped or grated (optional)
optional spices: ground cumin, fresh rosemary, dried oregano, dried basil, fresh-ground black pepper, sea salt
Tools you'll need: a large skillet with a lid, forks for ingredients, bowl for beating eggs, spatula


In a bowl or cup, beat the eggs slightly, adding the spices if desired. Drain and rinse the beans, if necessary. Heat the beans and sun-dried tomatoes in a skillet over medium-high heat, keeping them grouped together in the hottest part of the skillet (3-4 minutes). Pour the olive oil over the beans and tomatoes. Add the olives and stir, heat through (1-2 minutes). Without adding too much of the juice, add the fresh salsa on top. Coarsely crush the corn chips and put them on top. Pour the beaten egg mixture over everything. Fold the skillet contents until the eggs are done to your satisfaction. Turn the heat off, but leave the skillet on the element. Top the migas with cheese, if you wanna, and cover with the lid until the cheese is melted.

Good sides: avocado slices, orange segments, a strong cup of coffee and a clear day ahead.