Food Threads - Supraforums cookbook!

[Rivard]

All right, here is what I cooked yesterday.

It's a pretty common dish called "Paté Chinois" I guess it could be translated to Chinese Pie ? I don't know if it's well known in the usa or it's a Quebec thing. It's really simple and pretty good.

Anyway, you're going to need:
Potatoes
Ground beef
1 oignon
corn and cream corn
cheese

1st you need to make shashed potatoes (the way you like them)



Then you cook the ground beef with the oignon cut in small pieces in a pan



After that, you put the ground beef, the corn and the smashed potatoes together in a pyrex base



You cook it at 375 for maybe 30 minutes (until the center is hot and the border start to go brown)

You take it out of the over, put cheese on it and broil it for 2 minutes.
I like it with ketchup and betts.

[yamichi]

That doesn't look even the littlest bit chinese but it looks tasty.

[Rivard]

^ Yeah It's not chinese dish at all. I looked in wikipedia why it's called like that and there are many versions. It could be because of the city named South China in the state of Maine (USA) or because of the workers on the canadian railroads (many chinese)

[yamichi]

not a criticism at all. Looks quite simple and yummy.
Whose boobs are in that third pic?

[Rivard]

not a criticism at all. Looks quite simple and yummy.
Whose boobs are in that third pic?

I didn't take it as criticism

my wife. I don't actually cook, I tell her what to do (kidding)

[Lethal z]

Reminds me of shepherds pie, except we dont mash the taters. just slice em

[Lethal z]

Rotisserie part 2

This is an easy southwest style beef roast.

Beef Dry Rub:
• 2 tablespoons kosher or coarse salt
• 2 teaspoons black pepper, ground
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon oregano leaves, dried
• 1 teaspoon granulated garlic
• 1/2 teaspoon ground cumin

Mix all these ingredients very well before applying to your cut of meat. I personally inserted a few cut garlic cloves into the meat to add a lil more flavor. Apply dry rub generously all over your meat and let it sit in the refrigerator overnight. At minimum 4hrs in the fridge to allow seasonings to penetrate the meat. WRAP IN SARAN WRAP!!! After an overnight party in the fridge your meat should look like this the next day:




Roast for 100 mins or 1hr 40mins. Mine is cooking right now. Will post pics soon of end result.

[Lethal z]

end result:




looks darn good. I made kale greens and boiled corn to go with it.

[martel317]

Rotisserie part 2

This is an easy southwest style beef roast.

Beef Dry Rub:
• 2 tablespoons kosher or coarse salt
• 2 teaspoons black pepper, ground
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon oregano leaves, dried
• 1 teaspoon granulated garlic
• 1/2 teaspoon ground cumin

homemade?

[gdiman]

that roast does look good. Get some pictures of it sliced and plated.

[TurboZ]

I have quite a few specialties I make that I'll start posting. My favorite is the following dinner. It's relatively healthy, with the only bad parts being some added sugars and butter to the very low cal, high protein/fiber/complex carb base meat and potato. It's also pretty easy to do, but does require some forethought and preparation.


Simple and easy amazing Pork Tenderloin marinade, probably also great with other meats:

10 tablespoons low-sodium soy sauce
4 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon honey
4 teaspoons brown sugar
2 teaspoon ground ginger (highly suggest grated ginger root instead of the preground)
2 teaspoon coarsely ground pepper
2 pounds of pork tenderloin

I usually marinade it for at least a few hours, then Bake, uncovered, for 25 minutes at 375. This should get it to a slightly pink doneness, so add time if you like it more done. I usually pour reserved marinade over the meat about halfway through the baking process as well. I also mix a little of the juices afterward with ketchup and some worchestire to make a nice complimenting sauce. Results in a very tender meat with a lot of flavor. I also usually serve this with the following:


Sweet potato casserole:

Casserole:

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup evaporated milk
1 teaspoon vanilla extract
1teaspoon cinnamon

Coated pecan topping:

1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
1 teaspoon cinnamon

Can scale this as necessary. This amount serves about 6-8 people. First off, bake the sweet potatoes for an hour @ 400. They should be tender at this point, if not, cook slightly longer. Then peel (wouldn't really call it peel, just need to get a starting bit cut so you can "unwrap" the skin off of the potatoes) the potatoes and cut them up some and measure out your needed amount. Typically, from what I remember, a large sweet potato yields a little over a cup.

Next, mix all of the first ingredients in a bowl thoroughly, until smooth. Then transfer to a baking dish, I try to use a dish of a size where it spread to about 1-1.5 inches maximum.

Next, mix the second ingredients together in another bowl. Start by mixing the flour and sugar, then add in softened butter bit by bit. Then stir in the pecans. It can sometimes be difficult to work with and you end up with a glob resembling chunky peanut butter, but after it's mixed youll want to sprinkle the mixture over the casserole. Bake the completed casserole for 25 minutes at 375 or until lightly browned.

These two work very well together because the baking temp and time is almost exactly the same. Very creamy, delicious casserole (well worth a try even if you dislike sweet potatoes), and a nice, tender, flavorful tenderloin. Add some veges or bread and you've got an amazing dinner.

[Lethal z]

that roast does look good. Get some pictures of it sliced and plated.

sorry i didnt see this before we tore into it. but here is what it looked like sliced, and partially devoured lol




garlic clove dead center. my digi cam broke so i am using my cell phone

[Supracerxtreme]

Ingredients:

Quantity is up to you!!!!!

1/4 head of Lettuce (Chopped)
1 Tomato (sliced and diced)
3-4 Mushrooms
1 small onion
1/2 lb Shrimp
2 Cloves of Garlic
1/2 to 1 tbsp Margarine or Butter
Salt (to taste)
Pepper (to taste)
Seasoned Salt (to taste)
A little bit of Cilantro
Swiss Cheese or cheese of your choice
Hommus Spread
I prefer flat bread but my wife bought pita ...

First Chop, cut, mince, dice your vegetables/fruits products while you thaw out your frozen shrimp.

As you can see.... I've skipped some of the picture illustrations cause I was being rushed to cook lolz

Onions chopped and cilantro minced, so was the garlic


Cut up some shrooms


Diced my tomato and peeled my shrimps


Most of the ingredients together


I know I'm missing some illustrations but it is time to start cooking!!!

First heat up a pan/pot whatever you could find in the kitchen cause I was not home while doing all this...

Put in your 1/2 to 1 tbsp of Margarine


Stir until melted


Now saute your garlic... don't worry if everything else wants to get sauteed at the same time :P


Put in your onions, stir it around....


Add a little salt and pepper


When your onions are soft, put in your shrooms..

[Supracerxtreme]

Watch that steam do its dance, smells great too!!!!!!


Stir it around some...


When your Shrooms have shrunken some, add in your shrimp


Stir it around some and watch your shrimp turn pinkish


Add some Seasoned Salt to taste


Stir it around some then add your diced tomatoes


Almost lastly, add your cilantro stir it around some for another couple minutes


When all is said and done, put it in a bowl next to your chopped tAmateЯs,lettuce, sliced cucumbers and other stuff...


Here's how you make your meal.... wished I had flat bread

Take your pita bread and spread some Hommus spread on it


Put on some lettuce and tomatoes.... I could have sworn I took a different pic than this...


Put on the shrimp you just made and some cheese


Fold it up and start NOM NOM NOMING!!!!!!!!


Thanks for lookin!

[Vilhelm]

Thanks for lookin!

DAMN that looks good!!

[Supra GTR]

Thanks for lookin!

Thanks for cookin!

Will have to try that.

[yamichi]

zomg that looks awesome.
"Time to start nom nom noming" hehehehehe

[NDBoost]

Anyone have any good recipes for carribean jerk chicken?

My uncle used to make this jerk chicken that was kind of spicey, and he skewered the chicken and let it marinade over night.. He doesnt recall the recipe, but i figured id try out some of your guy's recipes for jerk chicken if you have any.

[yamichi]

I'm reviving this thread because I'm super hungry and this thing was a lifesaver.

ND- did you ever find that jerk recipe?
Anybody make home-made hummus? I'm addicted to the stuff and I'm sure there is a better way to get it.

[Fairlady]

another one of my families own

I'm a big fan of cooking, however I don't like cooking books but I love cooking new things based on recommendation. Today I'm going to share a quick apetizer that will leave your guests bug eyed when they taste it, and of course make you look like a superstar!

Post your recommendations!

This recipe has no name in english that I know off, but we will call it Deniz-Peppers,

You will need:
-3 Peppers (any color, however if you are doing it to entretain, for lets say the eurocup final, you wanna use red and yellow to make Spain's flag colors pop out )
-1 lime
-4 Garlic cloves
-Salt
-Olive Oil
-Italian parsely

Directions
-Pre Heat oven to 400 degrees clean the 3 Peppers by rinsing them with water.
-Stick the peppers in the oven preferibly on top of aluminum foil, or any flat surface, and rotate them every 5-7 min. after 20 min they should be done. They should have a wrinckled apperance in the outside and be extremely soft.
- take them out wait for them to cool downa bit and you can start peeling them. This has to be done by hand.
-Also cut the stem and clean the seeds and insides of the pepper.
- Once peeled and seed free cut them in small strips about 1/3 of an inch thick.
-Put on a bowl.
-Depending how strong of a garlic taste you want use 1 or 2 garlic cloves. Smash them in a mortir and put the lime juice from the lime in it with about 1 cup of oil (enough to fill the mortir)
-Pour over the grenn peppers and mix them all up, then just put some more olive oil until all the peppers are a bit damped in the liquid. Taste and add salt accordingly. (remember taste will change in the first 2-3 hours because of lime and garlic needed to be absorved by the peppers)
-Stick in the fridge and eat cold with crackers, bread, etc. It can also be served as part of a meal with potatoes and some fish.

EDIT add some small cut parsely over it or you can crush it together with the garlic

Cheers!

[Verge]

I don't get the funny ?

[MadMonkey]

I don't get the funny ?

You wouldn't.

[Tska]

All right, here is what I cooked yesterday.

It's a pretty common dish called "Paté Chinois" I guess it could be translated to Chinese Pie ? I don't know if it's well known in the usa or it's a Quebec thing. It's really simple and pretty good.

Anyway, you're going to need:
Potatoes
Ground beef
1 oignon
corn and cream corn
cheese

1st you need to make shashed potatoes (the way you like them)



Then you cook the ground beef with the oignon cut in small pieces in a pan



After that, you put the ground beef, the corn and the smashed potatoes together in a pyrex base



You cook it at 375 for maybe 30 minutes (until the center is hot and the border start to go brown)

You take it out of the over, put cheese on it and broil it for 2 minutes.
I like it with ketchup and betts.

Reminds me of shepherds pie, except we dont mash the taters. just slice em

I've always made shepherd's pie with mashed potatoes - that's what I'd call that. Guy I work with made it with peas (in addition to the usual corn, onions, etc) - I love peas and it was an interesting addition.

My double cheeseburgers + french fries from McD's didn't quite cut it for dinner tonight

[big twinn]

SFOT just upped the level of awsomeness!!!

[yamichi]

I am so going to make some variation of that stuff for dinner tonight... mmmmmmmm


But I won't let my wife take cleavage shots of me while I cook.