Culinary Thread

[Hasbinbad]

Do any of you cook? I love to, but haven't had a lot of time.. Now that p99 is down.. YOU SHOULD!!

Tonight's French Onion Soup

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Very soon after serving, the once mostly full pot looked thus:

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I hesitate to share the recipe here, as I really would like to just see what you people eat. PM me for info or start a recipe thread.. Are you p99'rs amateur chefs or do you always eat ramen? Pictures >>>> words!!!

[mirko]

Hasbin's mom made that for him. She just called him up from the basement to come eat dinner.

[Shannacore]

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EVERYDAY! My folder with all my food photography got lost. All I have left is this sad stuffed mushroom, a lonesome cupcake, and my gear.

[Hasbinbad]

Originally Posted by Shannacore [You must be logged in to view images. Log in or Register.]

EVERYDAY! My folder with all my food photography got lost. All I have left is this sad stuffed mushroom, a lonesome cupcake, and my gear.

Gawd I wish I had your camera and/or skills! :P

[Shmeeggeggy]

Hmm I'll have some stuff up here soon perhaps. I am planning a couple parties which I'll be catering for graduation.

In the mean time, I need a spring board people! Get to posting good yummies on here!

[President]

Here are some more recipe's ive written up...

Stuffed Pork Chops(Bone-In) or Stuffed Beef Roast (round bottom, round top, etc.). At our grocery store here I regularly find these in the "extra discount" section when they are due to expire.

The Stuffing:
Maple Link Breakfast Sausage (Or Italian.. but I realllllly like the maple).
Green Onions
Onions (Red or White or both doesn't matter)
Dried Fruit (cherries or whatever else sounds good)
Garlic (Chopped up cloves)
Peppers (anything from Serrano's if you want spicy, to yellow/green bell peppers)
Nuts (Sliced Almonds works great)
Nutmeg, Cinnamon, Salt, Garlic Powder, Pepper.

The maple sausage we get comes in links, so you will need to either cut long way down the side with a knife and peel off the skin, or just squeeze and push it out the ends. Put it in a bowl and kinda mash it together so its more mushy instead of in link-form (or else it stays in really big chunks when u cook it.) Start out with getting some olive oil hot and toss in the sausage. Once the sausage is mostly cooked you can start tossing in everything else. Start with the onions, garlic, and peppers until the onions start to become see through. Add in the Nuts and Dried Fruit last just for a few minutes on lower heat, add in a couple pinches of nutmeg, a couple pinches of cinnamon, and enough salt/pepper/garlic powder for regular seasoning for however much stuffing you added. Pull it off the heat and let it cool down.

For the Pork Chops, take a knife and look at the outside fatty part(on the side of the chop opposite from bone). Try to cut into the Pork chop where the fat is the thickest so it will stay together easier. You want to cut a small hole, probably only as big as the knife. (just enough so your finger can fit in and stuffing can fit in). Then push your finger into the hole and move it around to separate the meat inside and create a pocket for the stuffing. Once the stuffing has cooled - stuff the pork chops!!

After this we are going to sear each side of the pork chop to give the outside a little crust. You will want to get out some flour and any spices you want to mix in. The spices you add the flower don't seem to add much flavor, but adding a little bit can help(red pepper, cumin, italian seasoning, whatever sounds good).

Mix the flour and spices on a plate and slap both sides of the pork chops well into the flour and put them back on a separate plate. Start another clean pan with olive oil and let the oil get pretty hot before putting the chops on. You only want sear them in the olive oil for long enough to get a brownish crust on the outside (if its hot enough.. 3-5 minutes each side, maybe less).

Take the chops off, throw them in a pan, and into the oven @ 350. I don't remember the exact pork temperature, but you will want to "overcook" just a little bit. Chris said with stuffing in it, and since you have separated the meat, it is already going to help the tenderness, and the temperature you measure may be a bit off due to the stuffing. I think it might be 170 degrees, so say when you measure 175, its ready to pull out and let rest (5+ minutes).


For the Beef Roast. (before you start, put 4+ wooden toothpics in water to start soaking). Chris called how you need to cut the roast a butterfly cut. here is a video that I could find, but for the roast you will do it a LITTLE different. http://www.expertvillage.com/video/2...-butterfly.htm Make sure the fatty side if on top. When you do it to the roast, start lower on it (the roast will be 4-5" tall compared to the video where its only 1-2" tall) So say 1" up from the bottom of the roast, cut into the roast until you can fold the larger part over. Then you will do the same thing again to the larger part, from the same direction you folded it over. Just make sure not to cut it too thin, you want to keep it all around the same thickness for cooking if you can. Once you have done this, throw all the stuffing in the middle, then fold over the roast and make a crease(fatty side on top), putting the soaked toothpics in to hold it. After this, you will want to put some kind of rub on the outside. The stuffing is going to add most of the flavor to the meat, but a rub is always good. Even if its just some salt/pepper, that will be enough (but add in some cumin/red pepper/italian seasoning/garlic powder if you can, and some brown sugar on top). Chris told me to sear the crease in a pan before putting it in, but this was kinda difficult for me to it trying to fall apart.. and I don't think really necessary. So toss that roast into the oven with the fatty side on top. Cook at 350 until it reaches a temperature of about 135 degrees. (You can check online the right temp for beef, just do the same as with the chops and don't risk undercooking it!) Pull out, let rest for 5+ minutes. I cut this into strips close to an inch thick, so the stuffing would somewhat stay inside when served. THIS CAME OUT REALLLLLY well when I did it.


Stuffed Bell Peppers:

This is really easy and you can stuff practically anything in it. For stuffed bell peppers I have done two kinds of stuffing so far.

#1 Stuffing) Take burger meat beef, chopped peppers, onions, garlic, mushrooms/whatever other veggies you want(also mix in some chedder cheese once u pull it off the heat).. Cook it all in a pan.. let cool.. then stuff the peppers(you want to drain most of the grease/fat that the burger meat creates, but some juice in the pepper is helpful) . I just cut around the top stem, pull it off, then use a spoon to scrape out all the white stuff on the sides.

#2 Stuffing) This stuffing is harder to get because I used leftover whole chickens... So ill tell you how to cook the whole chickens first!!!

Go get some whole young chickens from the store and if you have an organic fresh herbs section, find the little container that says its a Poultry mix. Put the chickens on a pan and with your hand, slide under the skin on the breasts. You will need to do this carefully and if you tear the skin a little, use some wet toothpics to hold it back together. You should be able to slide your hand under the skin and use your fingers to separate it from the meat. Also you will need to pull out all the insides, make sure you clean it out in there well - once you pull all that out fill it with cheap carrots/celery). Once you have done this... Grab some butter (not really sure how much but you can't really go overboard, you will probably use half a stick or more per chicken) put the butter in a bowl, and put in the microwave for 15 seconds, or just enough to take off the fridge cold. You will then chop up some of each of the herbs you got in your Poultry blend pack(chop up fine), and put this with the butter. Using your hands mix the herb blend in with the butter, then spread the mix under the chickens skin onto the breasts. Try to eaven it out under all the skin.. Then put a rub on the outside (salt, pepper, cumin, red pepper, italian seasoning, brown sugar). Roast in the over @ 350 until the temperature has been reached... check online for correct temp... If you have a lot of hungry people it can be fun to use a serrated knife and cut straight down the middle then give each person half a young chicken (so each person gets a breast/leg/wing).

This ALWAYS leaves us with leftovers because no one can finish an entire half of a chicken.. but it works out well because the buttery delicious meat stays great in the fridge and works well getting mixed in with other stuff...

SOOO.. Onto the stuffing...

Cook a bunch of rice, chop some peppers(mushrooms etc. whatever u want), and pull apart the chicken into smaller pieces. Once the rice is cooked, mix in the chopped peppers, chicken, and whatever else you had. If you add in mushrooms, i would suggest cooking them and the peppers in some garlic butter so they get a little more tender and tasty.

Stuff the mix into the peppers!!



Throw the peppers into the oven @ 350.. Let them cook for about 10 minutes, then slide them out and add cheese on top and put back in. Let the cheese cook as long as you want (i preffer to wait till it gets a little crusty) and pull out.... You can't really overcook these. These alone have been enough to fill even the hungriest people at our house up as long as you use a big pepper.

[Otto]

Originally Posted by Shannacore [You must be logged in to view images. Log in or Register.]

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This picture made me decide to upload my own from my shitty camera phone again.

This is my favorite dish my gf and I make... made it tonight.

Peppers, onions, garlic, chicken, angel hair pasta, lots of olive oil.

Frying and seasoning etc.

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edit: guess which plate is mine and which is the GFs

[Droxx]

The ribs have been on the grill for about an hour and a half. Here's some before pics.
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Ribs are being cooked indirectly at ~275 degrees. I used a medium-heavy coating of Dizzy Pig Dizzy Dust for a rub along with some extra virgin olive oil to help it stick. They come off in another hour and a half for some foiling.

[Droxx]

Ready for foil.
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Ready for sauce.
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[Droxx]

And ready to eat.
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Sorry for the terrible pictures. Awesome 5 year old camera phone.