Your favourite dish

Betonov · 05-28-11, 03:59 PM

I decided not to have a spam-fest for my 1000th post.
Rather a favourite dish thread. Everyone post your favourite dish with a recipee (or link to it). On can post more than one recipee, of corse

Grilled squid filled with ham and cheese

ingredients:

squid (or calamari), cleaned
cheese
ham
olive oil
parsley and garlic (for Trieste sauce)

You slice the cheese and ham into small cubes, mix them in a bowl with some olive oil and stuff the mix into the squids. Close them of with a toothpick. You then grill them on olive oil until they are nice and brown.
Serve with trieste sauce (choped parsley, choped garlic and olive oil). Bread or potato optional.

For even better experience, after you grilled them, place them in a bowl in which you sauted a generous amount of garlic and olive oil and then pour in some white wine, enough to cover it all and let it boil for an hour.

Bon Apetit

Jimbuna · 05-28-11, 04:07 PM

Beef Madras

800g Diced Lean Beef Steak

1 Cup/300ml Water or Beef Stock
2 Small white onions finely chopped
2 Teaspoons Ginger Puree
2 Teaspoons Garlic Puree
200g Butter Ghee
1 Teaspoon Turmeric Powder
4 Teaspoons Mild Curry Powder
2 Teaspoons Chilli Powder
2 Teaspoons Garam Masala Powder
1 Teaspoon whole Sizzling Seeds
2 Green Finger Chillies in thin slices including the seeds
1 Tin Chopped Tomatoes
2 Tablespoons Tomato Puree
300ml Pureed Onion
Roughly chopped fresh coriander leaves to garnish

In before Vendor

Gerald · 05-28-11, 04:44 PM

Quote:

Originally Posted by jimbuna

Beef Madras

800g Diced Lean Beef Steak

1 Cup/300ml Water or Beef Stock
2 Small white onions finely chopped
2 Teaspoons Ginger Puree
2 Teaspoons Garlic Puree
200g Butter Ghee
1 Teaspoon Turmeric Powder
4 Teaspoons Mild Curry Powder
2 Teaspoons Chilli Powder
2 Teaspoons Garam Masala Powder
1 Teaspoon whole Sizzling Seeds
2 Green Finger Chillies in thin slices including the seeds
1 Tin Chopped Tomatoes
2 Tablespoons Tomato Puree
300ml Pureed Onion
Roughly chopped fresh coriander leaves to garnish

In before Vendor

Curry why am I not surprised,

Matador.es · 05-28-11, 04:55 PM

This is a super dish! I can advise anyone to try. I personally make a chopped meet version ( chopped meat: minced meat). It's great!

Quote:

Originally Posted by Betonov

I decided not to have a spam-fest for my 1000th post.
Rather a favourite dish thread. Everyone post your favourite dish with a recipee (or link to it). On can post more than one recipee, of corse

Grilled squid filled with ham and cheese

ingredients:

squid (or calamari), cleaned
cheese
ham
olive oil
parsley and garlic (for Trieste sauce)

You slice the cheese and ham into small cubes, mix them in a bowl with some olive oil and stuff the mix into the squids. Close them of with a toothpick. You then grill them on olive oil until they are nice and brown.
Serve with trieste sauce (choped parsley, choped garlic and olive oil). Bread or potato optional.

For even better experience, after you grilled them, place them in a bowl in which you sauted a generous amount of garlic and olive oil and then pour in some white wine, enough to cover it all and let it boil for an hour.

Bon Apetit

frau kaleun · 05-28-11, 06:12 PM

Quote:

Originally Posted by Betonov

Everyone post your favourite dish

Wait, what?

(And if I had the recipe for that, I sure wouldn't be hanging around here talking about it.

)

Howard313 · 05-28-11, 06:26 PM

Tyson Crispy Chicken Strips

Ingredients:

One or more chickens
One Grocery Store
Money

Preparation:

Open your microwave and place however many strips you want
Set your microwave for about two and a half minutes
Add salt and pepper to your liking
(optional) Ketchup or BBQ sauce depending on your personal preferences

om nom nom

I'm a simple guy, and not much of a chef lol!

@Frau Kaleun: I always suspected you were female, and now I have my proof!

frau kaleun · 05-28-11, 06:32 PM

Quote:

Originally Posted by Howard313

@Frau Kaleun: I always suspected you were female, and now I have my proof!

I could be a gay man with a female avatar and nickname who appreciates fine Australian beef.

krashkart · 05-28-11, 08:11 PM

I would post the recipe for my homemade chili, but I never keep track of the ingredients. A pinch of this, a dash of that, don't forget the garlic, and go easy on the cayenne this time. Chili is straightforward to make anyway unless you're going all-out with fancy varieties of beans or peppers or what have ya. The only fancy ingredient I use is ground pork. I think it absorbs more flavor than beef does, and cooks up nice and tender with the slightest hint of chewiness.

Anyway, congrats on your 1000th post Betonov. May you bring us many more mouthwatering food pictures to whet our appetites. (I just might have to try that squid recipe sometime)

Sailor Steve · 05-28-11, 08:46 PM

Quote:

Originally Posted by krashkart

I would post the recipe for my homemade chili, but I never keep track of the ingredients. A pinch of this, a dash of that, don't forget the garlic, and go easy on the cayenne this time.

Sounds like my spaghetti sauce, but substitue sausage for the pork (in chili????

) and make sure it's got lots of mushrooms.

Actually my favorite dish?

Followed closely by spaghetti, chili and pizza.

Jimbuna · 05-29-11, 04:56 AM

Quote:

Originally Posted by krashkart

I would post the recipe for my homemade chili, but I never keep track of the ingredients. A pinch of this, a dash of that, don't forget the garlic, and go easy on the cayenne this time. Chili is straightforward to make anyway unless you're going all-out with fancy varieties of beans or peppers or what have ya. The only fancy ingredient I use is ground pork. I think it absorbs more flavor than beef does, and cooks up nice and tender with the slightest hint of chewiness.

Anyway, congrats on your 1000th post Betonov. May you bring us many more mouthwatering food pictures to whet our appetites. (I just might have to try that squid recipe sometime)

One of Mrs. Bunas favourite dishes is the old Chilli....nice served on a bed of white rice with an oven baked baguette that has had mixed herbs and butter spread between its inner halves.

Another of her great dishes is an Indian Bhuna curry (no relation to my forum name) LOL.

She generally splits the curry into two pans after cooking and prior to serving because I like to add extra cayenne pepper.

Howard313 · 05-28-11, 08:12 PM

Quote:

Originally Posted by frau kaleun

I could be a gay man with a female avatar and nickname who appreciates fine Australian beef.

That would have been my second guess.

Lord_magerius · 05-28-11, 08:36 PM

I'm not really one for measuring stuff out but I like a good chicken pasta bake in a garlic sauce.

Ingredients: (in whatever random order I remember them in

)
Pasta
garlic cloves
Onion
Chicken (I find that leftovers from a roast work really well, though fresh chicken breast is just as good)
parsley
Rosemary
flour
Butter
Oil
Milk
Cheese
Mushrooms
If you've had a roast with the chicken, the leftover fat that is stuck to the tray too

Prep:
Finely chop all of your main ingredients, i.e the garlic, onions, parsley and such. If you're using fresh chicken cut it up into small cubes, if you're using leftovers just shred it with a fork.
Might as well grate the cheese here too

Cooking:
Start gently simmering your pasta whilst adding a good chunk of butter into a pan, add oil to reduce the chance of your butter burning. Once it's sizzling, add your onion and then add 2 - 4 finely chopped cloves of garlic (depending on how strong you want it). Add your seasoning, then pour in the milk, probably about a pint, turn the heat down and let it simmer for a while. Then get another pan and (if you have the fat from the roast) add this to the pan on full heat. Add the chicken the rosemary and some of the parsley. Once the chicken starts to brown, add the mushrooms and then take it off the heat. If your sauce hasn't thickened enough yet, add your flower pinch by pinch making sure to whisk it in fully so you don't get lumps. Once it has thickened enough for your liking, add the parsley and take it off the heat. Drain the pasta which should be cooked by now and blanch it. Mix all of the ingredients together and then add to a pyrex dish or something of the like. Top with plenty of cheese and stick it in the oven for about 15 - 20 minutes. Stick under the grill if the cheese hasn't browned off enough

I'll add my fry up later with gammon, sausage, mushrooms, and potato cubes fried in beer

Kongo Otto · 11-05-11, 06:46 PM

Quote:

Originally Posted by Howard313

@Frau Kaleun: I always suspected you were female, and now I have my proof!

Quote:

Originally Posted by frau kaleun

I could be a gay man with a female avatar and nickname who appreciates fine Australian beef.

Thank you for destroying a gazillion Forum Members wet dreams tonight!!

tater · 11-05-11, 11:20 PM

New Mexico Green* (*fresh, roasted) Chile Stew (don't have recipe, make it on the fly)

~2-3 lbs Beef or pork, cubed on the small side for stew. (1-2 cm chunks)

Brown meat in small batches (I salt it first, and let it warm up from fridge for a while, first). I use a le cruset 7.25 Qt pot.

Reserve browned meat.

Add some oil in the same pot, and throw in roughly chopped onion (2 medium or so), and a few copped cloves of garlic (I use a 4-6 at least). Soften onions/garlic, don't brown them. At this point, add a bunch of cumin (2 teaspoons or so to taste), and some oregano. Cook on high heat a short while to volatilize the spices.

Deglaze the pan with a beer. I like a lighter beer for this than I normally drink (lagers work, or light ale). Put reserved meat back in pot.

Add ~25-32 oz chopped, roasted green chile. This is new mexico green chile. Anaheims are the same pepper, but are typically not as hot. I use mostly mild and medium, and adjust heat by adding HOT GC later. You want every bite to have chunks of yummy chile. Good roasted chile has that roasted taste (not dense, "smoked" like chipotle, but more like the smell of a nice fireplace), and is very flavorful. The chile is flavor first, heat as a plus.

Cube some potatoes and add in as well. Just cover with liquid (I like to mize water, and low salt chicken stock (so I can salt to taste). Cover and cook til meat is tender. Longer is better. I like to throw it in a ~300 degree oven for a few hours.

I test and season with salt and pepper to taste. This stew can be served as a thicker stew if reduced, but it is often served on the "soupy" side (not as thick as I make traditional beef stew).

Serve with warmed, flour tortillas.

Leftovers can be reheated, and if I am getting sick of the same ole same ole, I add corn, cilantro, or both to the leftovers to change it up.

It's good stuff.

If someone really far away ever wants to give it a go (chile can be had in most states), I might try and send them a care package of NM chiles (the rest being easy to come by) as an act of international good will

(winter is a good time for this as it is cold out, so it can likely travel a few days and stay frozen

)

I made beef stew tonight for friends, I can post that later. It's all about the sear. (and I prefer to use short ribs as the meat, then debone and clean off connective tissue before serving. I sear all 6 sides til crusted brown like a good steak).

Jimbuna · 11-06-11, 06:47 AM

The wife made this quick and simple dish last night....served on a bed of rice and a side plate of chips/fries....very tasty.

05-28-11, 03:59 PM	#1
Betonov Navy Seal Join Date: May 2009 Location: Slovenia Posts: 8,647 Downloads: 26 Uploads: 0	Your favourite dish I decided not to have a spam-fest for my 1000th post. Rather a favourite dish thread. Everyone post your favourite dish with a recipee (or link to it). On can post more than one recipee, of corse Grilled squid filled with ham and cheese ingredients: squid (or calamari), cleaned cheese ham olive oil parsley and garlic (for Trieste sauce) You slice the cheese and ham into small cubes, mix them in a bowl with some olive oil and stuff the mix into the squids. Close them of with a toothpick. You then grill them on olive oil until they are nice and brown. Serve with trieste sauce (choped parsley, choped garlic and olive oil). Bread or potato optional. For even better experience, after you grilled them, place them in a bowl in which you sauted a generous amount of garlic and olive oil and then pour in some white wine, enough to cover it all and let it boil for an hour. Bon Apetit

05-28-11, 04:07 PM	#2
Jimbuna Chief of the Boat Join Date: Feb 2006 Location: 250 metres below the surface Posts: 190,500 Downloads: 63 Uploads: 13	Beef Madras 800g Diced Lean Beef Steak 1 Cup/300ml Water or Beef Stock 2 Small white onions finely chopped 2 Teaspoons Ginger Puree 2 Teaspoons Garlic Puree 200g Butter Ghee 1 Teaspoon Turmeric Powder 4 Teaspoons Mild Curry Powder 2 Teaspoons Chilli Powder 2 Teaspoons Garam Masala Powder 1 Teaspoon whole Sizzling Seeds 2 Green Finger Chillies in thin slices including the seeds 1 Tin Chopped Tomatoes 2 Tablespoons Tomato Puree 300ml Pureed Onion Roughly chopped fresh coriander leaves to garnish In before Vendor __________________ Wise men speak because they have something to say; Fools because they have to say something. Oh my God, not again!!

05-28-11, 06:26 PM	#6
Howard313 Engineer Join Date: Mar 2011 Location: America Posts: 211 Downloads: 102 Uploads: 0	Tyson Crispy Chicken Strips Ingredients: One or more chickens One Grocery Store Money Preparation: Open your microwave and place however many strips you want Set your microwave for about two and a half minutes Add salt and pepper to your liking (optional) Ketchup or BBQ sauce depending on your personal preferences om nom nom I'm a simple guy, and not much of a chef lol! @Frau Kaleun: I always suspected you were female, and now I have my proof! __________________

05-28-11, 08:11 PM	#8
krashkart Navy Seal Join Date: Jan 2010 Posts: 5,292 Downloads: 100 Uploads: 0	I would post the recipe for my homemade chili, but I never keep track of the ingredients. A pinch of this, a dash of that, don't forget the garlic, and go easy on the cayenne this time. Chili is straightforward to make anyway unless you're going all-out with fancy varieties of beans or peppers or what have ya. The only fancy ingredient I use is ground pork. I think it absorbs more flavor than beef does, and cooks up nice and tender with the slightest hint of chewiness. Anyway, congrats on your 1000th post Betonov. May you bring us many more mouthwatering food pictures to whet our appetites. (I just might have to try that squid recipe sometime) __________________ sent from my fingertips using a cheap keyboard

05-28-11, 08:36 PM	#12
Lord_magerius Seasoned Skipper Join Date: Apr 2010 Location: Right by the hydrophone station Posts: 724 Downloads: 96 Uploads: 0	I'm not really one for measuring stuff out but I like a good chicken pasta bake in a garlic sauce. Ingredients: (in whatever random order I remember them in ) Pasta garlic cloves Onion Chicken (I find that leftovers from a roast work really well, though fresh chicken breast is just as good) parsley Rosemary flour Butter Oil Milk Cheese Mushrooms If you've had a roast with the chicken, the leftover fat that is stuck to the tray too Prep: Finely chop all of your main ingredients, i.e the garlic, onions, parsley and such. If you're using fresh chicken cut it up into small cubes, if you're using leftovers just shred it with a fork. Might as well grate the cheese here too Cooking: Start gently simmering your pasta whilst adding a good chunk of butter into a pan, add oil to reduce the chance of your butter burning. Once it's sizzling, add your onion and then add 2 - 4 finely chopped cloves of garlic (depending on how strong you want it). Add your seasoning, then pour in the milk, probably about a pint, turn the heat down and let it simmer for a while. Then get another pan and (if you have the fat from the roast) add this to the pan on full heat. Add the chicken the rosemary and some of the parsley. Once the chicken starts to brown, add the mushrooms and then take it off the heat. If your sauce hasn't thickened enough yet, add your flower pinch by pinch making sure to whisk it in fully so you don't get lumps. Once it has thickened enough for your liking, add the parsley and take it off the heat. Drain the pasta which should be cooked by now and blanch it. Mix all of the ingredients together and then add to a pyrex dish or something of the like. Top with plenty of cheese and stick it in the oven for about 15 - 20 minutes. Stick under the grill if the cheese hasn't browned off enough I'll add my fry up later with gammon, sausage, mushrooms, and potato cubes fried in beer __________________

11-05-11, 11:20 PM	#14
tater Navy Seal Join Date: Mar 2007 Location: New Mexico, USA Posts: 9,023 Downloads: 8 Uploads: 2	New Mexico Green* (fresh, roasted) Chile Stew (don't have recipe, make it on the fly) ~2-3 lbs Beef or pork, cubed on the small side for stew. (1-2 cm chunks) Brown meat in small batches (I salt it first, and let it warm up from fridge for a while, first). I use a le cruset 7.25 Qt pot. Reserve browned meat. Add some oil in the same pot, and throw in roughly chopped onion (2 medium or so), and a few copped cloves of garlic (I use a 4-6 at least). Soften onions/garlic, don't brown them. At this point, add a bunch of cumin (2 teaspoons or so to taste), and some oregano. Cook on high heat a short while to volatilize the spices. Deglaze the pan with a beer. I like a lighter beer for this than I normally drink (lagers work, or light ale). Put reserved meat back in pot. Add ~25-32 oz chopped, roasted green chile. This is new mexico green chile. Anaheims are the same pepper, but are typically not as hot. I use mostly mild and medium, and adjust heat by adding HOT GC later. You want every bite to have chunks of yummy chile. Good roasted chile has that roasted taste (not dense, "smoked" like chipotle, but more like the smell of a nice fireplace), and is very flavorful. The chile is flavor first, heat as a plus. Cube some potatoes and add in as well. Just cover with liquid (I like to mize water, and low salt chicken stock (so I can salt to taste). Cover and cook til meat is tender. Longer is better. I like to throw it in a ~300 degree oven for a few hours. I test and season with salt and pepper to taste. This stew can be served as a thicker stew if reduced, but it is often served on the "soupy" side (not as thick as I make traditional beef stew). Serve with warmed, flour tortillas. Leftovers can be reheated, and if I am getting sick of the same ole same ole, I add corn, cilantro, or both to the leftovers to change it up. It's good stuff. If someone really far away ever wants to give it a go (chile can be had in most states), I might try and send them a care package of NM chiles (the rest being easy to come by) as an act of international good will (winter is a good time for this as it is cold out, so it can likely travel a few days and stay frozen ) I made beef stew tonight for friends, I can post that later. It's all about the sear. (and I prefer to use short ribs as the meat, then debone and clean off connective tissue before serving. I sear all 6 sides til crusted brown like a good steak). __________________ "Government, even in its best state, is but a necessary evil; in its worst state, an intolerable one." — Thomas Paine Last edited by tater; 11-07-11 at 01:25 AM.*

11-06-11, 06:47 AM	#15
Jimbuna Chief of the Boat Join Date: Feb 2006 Location: 250 metres below the surface Posts: 190,500 Downloads: 63 Uploads: 13	The wife made this quick and simple dish last night....served on a bed of rice and a side plate of chips/fries....very tasty. __________________ Wise men speak because they have something to say; Fools because they have to say something. Oh my God, not again!!