The Cellar

The Cellar (http://cellar.org/index.php)
-   Food and Drink (http://cellar.org/forumdisplay.php?f=26)
-   -   Request for Recipes (http://cellar.org/showthread.php?t=31282)

bbro 09-29-2015 12:26 PM

Request for Recipes
 
Different than the Recipe Thread because I don't have one! I figured we needed a thread like this, though. Especially since I need it now :p:

I have had grouper a couple times at the coast and loved it. I've tried looking in all my cookbooks and there aren't many recipes that use it. Does anyone have a recipe that they like for grouper? Keeping in mind that I suck at cooking fish, so explicit instructions are welcome :blush:

Gravdigr 09-29-2015 03:29 PM

I've had it, but, never cooked it.

As usual, I'm no help.

Be sure to let us know how it goes, when you find a recipe.

bbro 10-06-2015 08:34 AM

I ended up being too broke to buy the fish, so I never made it. I did make turkey tenderloin for the first time, though. It was already in my freezer.

Now, I am trying to decide between making meatball parmesan or stuffed cheese shells.

Maybe I should have called this "bbro's weekly what to make struggle" - lol

Sundae 10-06-2015 08:42 AM

Sorry for not replying - I had to google grouper, and my guess is it cooks in a similar way to cod. If you get the wherewithal I'll happily post two recipes I have for white fish. One has a breaded top with herbs & cheese, the other a tomato & basil sauce. Tried & tested by me, so although I don't know the fish I am happy with the flavours I'm suggesting.
Also, they're both bang-in-the-oven recipes, which is my favourite way to cook anything.

Unless it can be cooked in a saucepan I mean.

Or ideally cooked for me.

richarddylan193 10-17-2015 07:19 AM

If you like alcohol then I'll give you the recipe of Alcohol/Wine with Red Fish

DanaC 10-17-2015 08:40 AM

Hallo richarddylan - welcome to the Cellar!

xoxoxoBruce 10-17-2015 12:10 PM

Sure, recipe away. If bbro doesn't use it, likely someone else will use it, modify it to their taste, use it to figure out how to use what's on hand, or get inspired by it. All recipes are welcome, and we sure have nothing against alcohol. :lol:

Griff 10-18-2015 08:58 AM

We had Korean Steak Tacos using this recipe last night. This is always a win.

Ease of use tricks:
Cook the tortillas on the glass top of the stove.
Use "sandwich" or sliced steak
Use Napa slaw
Reserve more like 1/2 a cup of the marinade cuz awesome

xoxoxoBruce 11-01-2015 08:19 PM

1 Attachment(s)
Here's a recipe I got in a AAA magazine. Haven't made it, not going to, but you can try it if you wish.

xoxoxoBruce 04-12-2016 09:00 AM

1 Attachment(s)
Yoda's healing stew. You know, the shit he fed Luke in the swamp.

bbro 05-03-2016 09:49 AM

I want wings, but my favorite recipe takes 4 hours in the oven. I don't want to eat at 9pm

Does anyone have any other oven-baked wing recipes that might take less time?

Undertoad 05-03-2016 11:05 AM

"Bowl of Meat"

Take several deboned chicken breasts and cube them into 1"

(chicken "tenders" will also serve this recipe... any boneless chicken really)

Put the cubes in a bowl of milk for a while

Take them out and coat them in bread crumbs, spread on tray or cookie sheet, try not to have them touching too much so they bake well. I use seasoned bread crumbs, I advise not using panko becuase it's too delicate and doesn't work

Bake at 400 for 20 minutes

Melt half stick butter, cup of hot sauce (Louisiana, Frank's, whatever), optionally some tobasco if you want it hotter; boil for 3 mins to get it melted and hot. (Optionally, thicken a little with cornstarch/water mix. This makes the sauce stick to the pieces better.)

Remove chicken pieces from oven and put into a big-ass bowl

Pour hot sauce mix over pieces; mix liberally until coated

Serve with blue cheese dressing

xoxoxoBruce 05-03-2016 08:37 PM

Hot Dog Party with a build it yourself bar...

Basics: For a party of 24
48 Frankfurters 48 Buns
Bring 6 quarts of water to a boil in one or more large pots.
Remove pots from heat, and put in frankfurters. Cover and let stand 7 minutes.
Frankfurters can be served right from the pot, or kept warm on a hot tray set on low.
They will last several hours in warm water.
Buns can be warmed in an electric bun warmer or an improvised version created by placing a basket in an electric frying pan or wok,
wrapping buns in a large napkin and covering.
DRESSINGS:
New Yorker
2 cups sauerkraut

Heat sauerkraut through and keep warm on hot tray; smother frankfurter.
German
1 cup applesauce

1 cup crab apples, sliced
Spoon applesauce over frankfurter, and garnish with crab apples.
Californian
1 pint cherry tomatoes, sliced

1 head of curly Spanish lettuce
1/2 cup Thousand Island dressing
Place lettuce under frankfurter which has been sliced lengthwise; stuff with tomato slices down the center and top with dressing.
Southern
2 cups frozen macaroni and cheese, baked according to package
1/2 pound. bacon, cut in half and fried lightly crisp

1 cup cheddar cheese
Spoon macaroni onto bun, put in frankfurter, cover with a little more macaroni, top with bacon and grated cheese, and melt in toaster oven.
Mexican
4 frying peppers, in rings

2 cups chili, without beans
1 cup onion, finely chopped
Heat chili through, and keep warm on hot tray. String peppers, 3 or 4, on to frankfurter, top with chili and onions.
Chinese
1/2 cup water chestnuts, sliced
1 cup canned sliced peaches
1/2 cup bamboo shoots, sliced
1/2 cup sweet and sour sauce
Cut frankfurter in short, diagonal slits, and stuff these with water chestnuts. Top with peaches, bamboo shoots, and sauce.
Middle Eastern
1 cup kumquats, peeled and quartered
1 large red onion, sliced in rings

1/2 cup mayonnaise
Slice frankfurter lengthwise and stuff with 3 or 4 kumquat quarters, alternating with red onion. Surround with mayonnaise.
Irish
2 cups pickle relish—Emerald style
1 small bunch watercress
Smother frankfurter in relish, and garnish with watercress “clovers.”
New Englander
2 cups baked beans

1 bunch curly parsley
Heat beans through, and keep warm on hot tray; spoon over frankfurter, and garnish with parsley.
Polynesian
1 cup pineapple rings, halved

1/2 cantaloupe, cubed

1/2 cup Major Grey’s Chutney (may substitute any mango chutney)
Place pineapple rings over frankfurter, garnish with cantaloupe, and top with chutney.
All American
1 cup brown mustard (or any favorite)
1/4 cup snipped chives
Smother frankfurter in traditional manner.
Italian
1 cup pizza sauce

1 cup grated mozzarella cheese

1 red bell pepper, in thin strips

1 green pepper, sliced in thin strips
12 fresh mushrooms, sliced
Keep pizza sauce warm on hot tray. Spoon over bun, put in frankfurter, and top with grated cheese, pepper strips, and mushrooms.
Put frankfurter in toaster oven to melt cheese.

NAG got from a book.

glatt 05-04-2016 07:58 AM

Quote:

Originally Posted by xoxoxoBruce (Post 959083)
New Englander
2 cups baked beans

1 bunch curly parsley
Heat beans through, and keep warm on hot tray; spoon over frankfurter, and garnish with parsley.

These portions seem a bit large. I'd expect that to be enough for about 4 people.

footfootfoot 05-04-2016 08:36 AM

Quote:

Originally Posted by Undertoad (Post 959053)

Melt half stick butter, cup of hot sauce (Louisiana, Frank's, whatever), optionally some tobasco if you want it hotter; boil for 3 mins to get it melted and hot. (Optionally, thicken a little with cornstarch/water mix. This makes the sauce stick to the pieces better.)

Serious PRO TIP (I learned it this winter at the ski area from the head cook)

2 sticks butter cut into Tbs sized pieces.
12 oz Frank's or whatever.

Heat the Frank's in a saucepan to about 145°f-165°f
Using a hand held mixer or immersion blender set on medium to high, slowly add the chunks of butter one or two at a time, allowing them to fully blend before adding more (a few seconds)

When all the butter is incorporated you will have a thick butter emulsion that will stay suspended and cling to the chicken. Don't let it boil; that will cause it the butter to separate and the emulsion will fail..

If you refrigerate it, it will become solid in which case you can spread it on toast, for the win! For wings, you can scoop it out cold, drop it onto the wings in a mixing bowl and slosh them around. The sauce will melt perfectly, no need to put it on the stove and risk separation.

NOTES:
If you are mixing in the saucepan make sure there is headroom. If mixing in a blender or kitchenaid use the higher temp as the mass of the bowl or blender carafe, if it is glass, will absorb some of the heat.

My personal hot mix: I love the flavor Frank's but it is way too salty for my BP, Tabasco has a nice heat, but I find it too vinegary, Sriracha is fermented and that gives it a complex and distinct flavor, it low in salt, and there's a rooster on the label, so, yeah.

I use part Frank's and part Sriracha and adjust the heat with Tabasco if needed.

Quick and simple.


All times are GMT -5. The time now is 03:08 AM.

Powered by: vBulletin Version 3.8.1
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.