Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby the wicked child on Thu Apr 08, 2010 7:31 am

Chefpatrick871 wrote:Those quesadillas look amazing TWC


They're really good. :thumb:

I took a couple recipes and lifted my favorite elements of them and added my own twists. I never would have thought to even buy ancho chili powder, let alone sprinkle it on the tortillas... I never even really thought of grilling quesadillas for that matter.

Grilling the veggies takes them to an entirely different level than simply sauteeing them... in particular I <3 how it brings out the sweetness in the yellow peppers. I forgot to buy Portobellos this time so it was just a medley of peppers and red onion, but still awesome.
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Re: Where my fellow cooks at???

Postby canaan on Thu Apr 08, 2010 7:51 am

mac5155 wrote:is cilantro something i can get at walmart? never bought it before.

i buy it from giant eagle a lot so you shouldn't have any problem finding it.

make sure you buy stuff to make margaritas too. :thumb:
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Re: Where my fellow cooks at???

Postby count2infinity on Thu Apr 08, 2010 8:26 am

the wicked child wrote:I took a couple recipes and lifted my favorite elements of them and added my own twists.


that's my favorite part about cooking. i normally look at a recipe, see what all is in it and then just go from there and make it so i like it. none of this measuring out stuff, just go with your gut. that's where the food's going anyways.
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Re: Where my fellow cooks at???

Postby the wicked child on Sun Apr 18, 2010 11:16 pm

Tonight, I made 'ritz chicken', home fries and glazed carrots.

The chicken is breaded with a mix of ritz crackers, parmesan, garlic (fresh please), salt + pepper. I always season the chicken with Emeril's essence before breading. eggs get a bit of essence as well. Some melted butter on top and as long as you don't overcook the chicken, it turns out phenomenal.

Pens responded with a win, making it that much sweeter. :thumb:
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Re: Where my fellow cooks at???

Postby Tybrus on Sun Apr 18, 2010 11:32 pm

Love to cook myself. I am vegan though so most of my cooking concoctions probably hold no interest to anyone on the board.
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Re: Where my fellow cooks at???

Postby count2infinity on Mon Apr 19, 2010 8:17 am

last night had a roast that was in a roaster then in an electric oven. took it out, let it cool in the cooking liquid, and then whatever liquid was left over, i threw into a big pot, threw in some more beef broth, some carrots, celery, and onion. boiled the crap out of the veggies and then strained out the solids, made some homemade egg noodles, boiled them up in the broth quick, made some mashed potatoes and had a feast.
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Mon Apr 19, 2010 3:17 pm

count2infinity wrote:last night had a roast that was in a roaster then in an electric oven. took it out, let it cool in the cooking liquid, and then whatever liquid was left over, i threw into a big pot, threw in some more beef broth, some carrots, celery, and onion. boiled the crap out of the veggies and then strained out the solids, made some homemade egg noodles, boiled them up in the broth quick, made some mashed potatoes and had a feast.


You may be in the wrong profession, Im impressed w/ what I see here lol.
:scared:
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Re: Where my fellow cooks at???

Postby count2infinity on Mon Apr 19, 2010 3:19 pm

Chefpatrick871 wrote:
count2infinity wrote:last night had a roast that was in a roaster then in an electric oven. took it out, let it cool in the cooking liquid, and then whatever liquid was left over, i threw into a big pot, threw in some more beef broth, some carrots, celery, and onion. boiled the crap out of the veggies and then strained out the solids, made some homemade egg noodles, boiled them up in the broth quick, made some mashed potatoes and had a feast.


You may be in the wrong profession, Im impressed w/ what I see here lol.
:scared:

oh i already knew i was meant to cook for a living. :lol: i just spent too much money not to be a teacher.
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Re: Where my fellow cooks at???

Postby shmenguin on Mon Apr 19, 2010 3:28 pm

this recipe is pure gold. don't get scared off by it being indian food. it's not that curry-ish, and not too spicy. whoever you serve it to will be in your debt.

http://www.grouprecipes.com/37802/chick ... asala.html

*drools all over keyboard*
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Re: Where my fellow cooks at???

Postby count2infinity on Mon Apr 19, 2010 3:32 pm

i've made similar to that shmenguin. i hate indian food when i go out, but when i cook it at home, i like it. i guess it's just that comfort of knowing exactly what's in it.
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Re: Where my fellow cooks at???

Postby rasbatch on Mon Apr 19, 2010 3:58 pm

shmenguin wrote:this recipe is pure gold. don't get scared off by it being indian food. it's not that curry-ish, and not too spicy. whoever you serve it to will be in your debt.

http://www.grouprecipes.com/37802/chick ... asala.html

*drools all over keyboard*

I love chicken tikka masala, it's what I always get at the indian restaurant.
also krogers sells the premade sauce in a jar that's pretty darn good, and easy
to make with some chicken, and basmati rice.
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Re: Where my fellow cooks at???

Postby shmenguin on Tue Apr 20, 2010 7:21 am

rasbatch wrote:
shmenguin wrote:this recipe is pure gold. don't get scared off by it being indian food. it's not that curry-ish, and not too spicy. whoever you serve it to will be in your debt.

http://www.grouprecipes.com/37802/chick ... asala.html

*drools all over keyboard*

I love chicken tikka masala, it's what I always get at the indian restaurant.
also krogers sells the premade sauce in a jar that's pretty darn good, and easy
to make with some chicken, and basmati rice.


i've had the jarred stuff, too. it's pretty good. this recipe makes it look like crud, though. dipping the chicken in yogurt/spices, and then broiling it was shockingly amazing.
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Re: Where my fellow cooks at???

Postby the wicked child on Sun May 23, 2010 5:26 pm

Alright, time for a couple of my favorite recipes. Pretty easy to make, but really good.

Ritz Chicken
2c Ritz crackers, smashed into crumbs
3/4c parmesan cheese
1/4c parsley
1.5-2 cloves garlic, diced (use fresh if possible)
1t salt
1/4 tsp pepper

boneless, skinless chicken breasts
1/2-1 stick butter, melted.

(optional step, but I generally season the chicken with Emeril's Essence before breading)

Mix the first set of ingredients together to make the breading. Set up a breading station (1 bowl seasoned flour [once again I mix in some Essence], a couple eggs lightly beaten and your breading). Dip the chicken in the flour, then the eggs, and then the breading. Make sure the chicken is well coated, but not overdone at each step. Place the breaded chicken in a greased baking dish and repeat until all chicken is breaded. Melt the butter and pour it on and around the chicken lightly, so as to not wash off any of the breadcrumbs. Bake about 25 mins or so @ 350, or until the chicken reaches 165 degrees. Make sure you don't overcook it, or it will dry out. Cooking time may be longer if you have other items in the oven at the same time.

Hashbrown Casserole
Bag Ore Ida frozen country style hashbrowns (thawed)
1 can cream of chicken soup
8oz. shredded colby jack
1/2 c (1 stick) melted butter
1 small onion, minced
1t salt
1/2 t pepper

Mix all ingredients together and place in a greased baking dish. Bake 35-40 mins at 350 degrees. If it has not started to brown around the edges, you may want to leave it in longer... the edges are the best part, IMO. I sometimes 'kick things up' a bit by also adding some diced bell peppers (usually a bit of red, green and yellow), and once in awhile a bit of bacon. This particular time I didn't have colby jack, so I used some sharp cheddar.

I've also seen an alternate recipe which uses the other style of Ore Ida hashbrowns, and includes a bit of sour cream in the mix. Additionally, it is topped with a mix of butter and crushed corn flakes (they sell this as a breading, or used to anyway). Also solid, but the above recipe is the best, IMHO.
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Re: Where my fellow cooks at???

Postby the wicked child on Sun May 23, 2010 5:44 pm

What would this thread be without pics...

Image

Image
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Sun May 23, 2010 6:00 pm

For anyone who watches Psych, I am going to attempt this week to recreate the Fries Quarto Queso Dos Fritos. Doubled fried/battered cheese injected fries with bacon and a chipolte sour cream. Will post pics and instructions if it works.
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Re: Where my fellow cooks at???

Postby neophool on Mon May 24, 2010 3:24 pm

thread is worthless without magically conjured samples that pop out of my monitor and onto a waiting plate on my desk.
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Re: Where my fellow cooks at???

Postby Shyster on Mon May 24, 2010 5:23 pm

Chefpatrick871 wrote:For anyone who watches Psych, I am going to attempt this week to recreate the Fries Quarto Queso Dos Fritos. Doubled fried/battered cheese injected fries with bacon and a chipolte sour cream. Will post pics and instructions if it works.

I think that crosses the line between “food” and “porn.”
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Thu May 27, 2010 11:14 pm

Shyster wrote:
Chefpatrick871 wrote:For anyone who watches Psych, I am going to attempt this week to recreate the Fries Quarto Queso Dos Fritos. Doubled fried/battered cheese injected fries with bacon and a chipolte sour cream. Will post pics and instructions if it works.

I think that crosses the line between “food” and “porn.”


This is more of a task that I've planned on it being. Still working on it.
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Re: Where my fellow cooks at???

Postby BadHands71 on Thu May 27, 2010 11:18 pm

Chefpatrick871 wrote:
Shyster wrote:
Chefpatrick871 wrote:For anyone who watches Psych, I am going to attempt this week to recreate the Fries Quarto Queso Dos Fritos. Doubled fried/battered cheese injected fries with bacon and a chipolte sour cream. Will post pics and instructions if it works.

I think that crosses the line between “food” and “porn.”


This is more of a task that I've planned on it being. Still working on it.


It still sounds amazing. *drools*
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Re: Where my fellow cooks at???

Postby the wicked child on Tue Jun 01, 2010 7:54 pm

Doesn't qualify as "cooking", but I love a good fruit salad. My favorite to make is strawberries, red grapes and white peaches. I add a touch of lemon juice to keep the white peaches from turning brown, and then add a bit of sugar. Aside from sweetening it slightly, it helps draw the juices out from the strawberries. Fantastic.
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Re: Where my fellow cooks at???

Postby mac5155 on Mon Jun 14, 2010 10:46 am

I am attempting to copy Max and Erma's Tortilla soup using this recipe:

http://www.recipezaar.com/recipe/Max-Er ... oup-148807

minus the salsa.
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Tue Jun 15, 2010 3:59 pm

mac5155 wrote:I am attempting to copy Max and Erma's Tortilla soup using this recipe:

http://www.recipezaar.com/recipe/Max-Er ... oup-148807

minus the salsa.


No, no, and no. =D

Any recipe that starts out 2 (10 1/2 ounce) cans cream of mushroom soup

2 (10 1/2 ounce) cans cream of chicken soup
2 (10 1/2 ounce) cans cream of celery soup
2 (10 1/2 ounce) cans cheddar cheese soup

4 premade soups!!!!! Come on mac, you're better than that!!!!!

http://www.foodnetwork.com/recipes/emer ... index.html

minus the home made tortilla because thats just a PITA.(store bought ftw)
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Re: Where my fellow cooks at???

Postby mac5155 on Tue Jun 15, 2010 8:30 pm

Yeah I didn't use that recipe..

Used one with milk, cheddar cheese soup, flour, butter, and chicken broth. It turned out pretty good.. Put some chiles and diced tomato in with chicken and of course just tostitos..matter of fact they make a strip like chip now so I used those
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Re: Where my fellow cooks at???

Postby count2infinity on Tue Jun 15, 2010 8:36 pm

4 canned soups in one dish? i think i might have high blood pressure just thinking about it.
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Re: Where my fellow cooks at???

Postby the wicked child on Tue Jun 15, 2010 8:43 pm

That recipe just sounds like bad news.

That said, I have nothing against using canned soups in a casserole. Sorry, but I'm not gonna spend time making an awesome soup unless it's the main event.
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