Davey Boy 2.0 Posted November 16, 2006 Report Share Posted November 16, 2006 that sounds awesome MOBE, cheers Link to comment Share on other sites More sharing options...
bouche Posted November 16, 2006 Report Share Posted November 16, 2006 I'm should split these recipes into their own threads. They'll be easier to find I think. Link to comment Share on other sites More sharing options...
M.O.B.E Posted November 16, 2006 Author Report Share Posted November 16, 2006 I'm should split these recipes into their own threads. They'll be easier to find I think. Im going to be moving my cooking journal to be online Bouche. So if you can hang on with that idea I can just link them all back to my journal and post them there with a link. Link to comment Share on other sites More sharing options...
bONES Posted November 16, 2006 Report Share Posted November 16, 2006 Well this week, the weather is shitty and Im feeling shitty so Im going to do a comfort food day. This is also what Im making for dinner tonite. Anyone who is hungry drop by dinner is at 6.Chicken or Turkey Manicotti.1lb of ground turkey or chicken1 onion- dicedFresh BasilOlive OilOlivieri Fresh Lasagna Sheets.750 ml tomato sauce.2 cups of Ricotta Cheese.2 tbsp Parmesean cheese.Salt and Pepper to taste *** You can also substitute ground veal for the meat. 1. In a large hot skillet add the onion and olive oil. Saute the onions until the are clear.2. Add the chicken or turkey and brown. Add the Basil and season with Salt and Pepper. When the chicken is cooked remove from heat.3. Stir in Ricotta Cheese and Parmesan.4. Place 2-3 Tbsp of chicken mixute into the pasta sheet and roll it up. Place all the pasta rolls into an oven proof baking dish and cover with the tomato sauce5. Place in a 375 preheated oven and bake for 10 minutes.6. Enjoy.Creme Brulee1 tsp vanilla extract or 1 vanilla bean4 cups 35% cream6 egg yolks1/2 cup of sugarBrown Sugar for the top1. preheat over to 3002. In a saucepan bring the cream to just a boil over meduim heat.3. In a bowl, whisk the egg yolks and sugar together.4. Slowly whisk the hot cream into the eggs.5. Divide the mixture into ramekins or a baking dish. Place the ramekins into a roasting pan and place in the oven. Fill around the ramekins with boiling water. Bake for 30 minutesi'm hungry NOW..do you deliver to East York? Link to comment Share on other sites More sharing options...
M.O.B.E Posted November 16, 2006 Author Report Share Posted November 16, 2006 No but your invite is always open. You gotta make it out one night brother! Link to comment Share on other sites More sharing options...
M.O.B.E Posted January 19, 2007 Author Report Share Posted January 19, 2007 this week was my first week back and I had one of the best classes Ive had to date. Here's the recipes for everyone. If you have any questions feel free to ask!Ginger and Carrot Soup4 large peeled diced carrots 1/2 onion diced2 tsp of fresh chopped ginger1-2 Bay leaves1 liter of vegetable broth**salt and pepper to taste1. In a large sauce pan, saute the carrot and the onion and half ginger, until soft.2. Add the stock and bring to a boil.3. Reduce the heat and simmer for 15-20 minutes.4. Puree in a blender and or with a hand blender and add the rest of the ginger. 5. Serve hot. A small spoonful of unsweetened whip cream may be added to the soup when its served to smooth the flavour and texture.** Chicken broth can also be substituted.Steve's BBQ Pork Tenderloin with Potato RostiiBBQ Pork2 pork tenderloin6 strips of bacon1/2 an onion diced2 cloves of garlic chopped5 tbsp malt vinegar4 tbsp of brown sugar1/2 bottle of ketchup1/2 cup of water2 tsp of ground corriander2 tsp of ground cuminsalt and pepper to taste1. Ready a hot saute pan and preheat oven to 400 degrees.2. Season the pork with 1 tsp each of corriander and cumin and salt and pepper. Wrap with 3 slices of bacon.3. Sear the pork on all sides in the hot pan. Remove the pork and place on a baking and put into the hot oven for 15-18 minutes or until the pork reaches 165 degrees F internal temperature. 4. While the pork is cooking add the onion and garlic back into the saute pan and slowly brown in the bacon fat. 5. Add in the brown sugar and let it melt into the pan.6. Stir in the ketchup and add the vinegar and leftover spices. Season with salt and pepper. Allow to simmer until the pork is finished.7. Slice the pork and serve smothered in the BBQ sauce.Potatoe Rostii6-8 large boiled and cooled potatoes any variety1/2 an onion, juliennesalt and pepperoil to cook1. Peel and preboil 6-8 large potatoes. Cool under cold water and grate on a box grater.2. In a large bowl mix the potatoes and onions, and season with salt and pepper.3. In a hot skillet add a handfull of the potatoe mix and press flat with a spatula. Don't turn until golden brown and repeat the same for the other side. Once golden brown on both sides they are ready to serve. Link to comment Share on other sites More sharing options...
meggo Posted January 21, 2007 Report Share Posted January 21, 2007 those sound goooood. Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted January 21, 2007 Report Share Posted January 21, 2007 Oh man do I love Carrot Ginger soup. A restaraunt I worked in about 12 years ago served that once a week and I ate bowls and bowls and cups and cups of it. MMmmm I'm craving it now! Link to comment Share on other sites More sharing options...
M.O.B.E Posted April 10, 2007 Author Report Share Posted April 10, 2007 This is the early word on whats happening in my class next Thursday. Im getting pumped for BBQ season and for farmers market season! Id also reccomend and nice dark or bitter beer to go with the steak. And for dessert and nice cold sparkling white wine/ champagne or wine sprizter.[color:blue]NY Strip loin Steak topped with Goat Cheese and Cashews, Baked Sweet Potato and Grilled Red Peppers. An entire dinner from the BBQ and with very little mess or preparation.1. After washing, wrap whole Sweet Potato in foil, drizzle with Olive oil and season with Salt and Pepper. Place on the top rack of the BBQ and let them bake on high heat for approx 45 minutes depending on the size. It is done when the Sweet Potato is soft when squeezed.NY Strip loin 2-3 tbsp of Goat Cheese per steak and 2-3 tbsp of chopped cashews.For Marinade; marinade the steak for at least 1 hr. Reserve 1/4 of marinade for the peppers. 1 garlic clove1 tsp of thyme, rosemary, 1 tsp Worchester Sauce1/2 tsp of cracked black pepper1/2 tsp of dried mustard or Dijon mustard.4 TBSP Balsamic Vinegar1/4 cup Olive OilSalt to taste1. Marinade the steak for at least 1 hr. Reserve 1/4 of marinade for the peppers. 2. After marinating the steak(s), season with Salt and grill to your desired doneness.3. Allow the steak top rest at least 2-3 minutes before serving. 4. At serving time, top with Goat Cheese and Cashews.Peppers Cut the peppers into large pieces and place into the reserved marinade. This can be done just before grilling. Start the peppers at the same time as the steak and they will be done as the steak finishes or when they reach the most vibrant red depending on how you like your steak cooked.For DessertGrilled Rosemary Skewered Strawberry's over Vanilla Frozen Yogurt and Balsamic Syrup.1 bunch of Fresh Rosemary1 pint of strawberries2-3 scoops of Vanilla Frozen Yogurt1/2 cup of balsamic, reduced to syrup.Clean and wash Strawberries. Trim all the leaves off a sprig of fresh Rosemary and use the stem to skewer the berries. Grill lightly and be very gentle with the berries, they will get soft. Place the warm skewer of berries on top of the frozen yogurt and drizzle with the Balsamic syrup. ENJOY! Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted April 10, 2007 Report Share Posted April 10, 2007 *drool* Link to comment Share on other sites More sharing options...
AD Posted April 10, 2007 Report Share Posted April 10, 2007 i just wet myself with drool Link to comment Share on other sites More sharing options...
M.O.B.E Posted April 11, 2007 Author Report Share Posted April 11, 2007 I should see if I can arrange a class at the Ottawa Loblaws.Mulvee if you are out there and reading this you should try to drop by Loblaws next thursday at 1pm. Link to comment Share on other sites More sharing options...
bouche Posted April 11, 2007 Report Share Posted April 11, 2007 i'll do that very soon too!where's the step that tells people to allow your steak to reach room temperature BEFORE grilling? That's important to get a seriously nice rare center without over cooking. Link to comment Share on other sites More sharing options...
M.O.B.E Posted April 11, 2007 Author Report Share Posted April 11, 2007 i'll do that very soon too!where's the step that tells people to allow your steak to reach room temperature BEFORE grilling? That's important to get a seriously nice rare center without over cooking.We dont tell people that because of the rules for holding food hot or cold. Room temperature is generally "in the danger zone". Its also against the law to serve a truely rare steak as meat must be cooked to a minimum internal temperature of 140 degrees F. Your typical rare steak is around 125-130 degrees F. I eat mine at 120 which is Blue Rare. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted April 11, 2007 Report Share Posted April 11, 2007 that doesn't mean you can't tell us though, MOBE Link to comment Share on other sites More sharing options...
bouche Posted April 12, 2007 Report Share Posted April 12, 2007 laws schmlaws Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted April 13, 2007 Report Share Posted April 13, 2007 I like my beef still mooing, with a texture like a cold, slippery leech on my tongue, blood dripping from my mouth. Oh god. YES!!!!!! Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted April 13, 2007 Report Share Posted April 13, 2007 no wonder you're marrying bouche Link to comment Share on other sites More sharing options...
M.O.B.E Posted April 13, 2007 Author Report Share Posted April 13, 2007 I like my beef still mooing, with a texture like a cold, slippery leech on my tongue, blood dripping from my mouth.Oh god. YES!!!!!! and here's where my good friend Denis Leary comes in handy Just bring me a live cow over to the table. I'll saw off what I want and ride the rest home Link to comment Share on other sites More sharing options...
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