Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby mac5155 on Tue Jun 15, 2010 9:49 pm

Someone hit me with a good chicken Marsala recipe
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Re: Where my fellow cooks at???

Postby the wicked child on Tue Jun 15, 2010 10:14 pm

Emeril's recipe is solid. Get some real marsala though.
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Re: Where my fellow cooks at???

Postby Letang Is The Truth on Wed Jun 16, 2010 2:51 pm

i want to make something quick and easy and yummerz for dinner tonight. what should i make
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Re: Where my fellow cooks at???

Postby Idoit40fans on Wed Jun 16, 2010 2:54 pm

Letang Is The Truth wrote:i want to make something quick and easy and yummerz for dinner tonight. what should i make


Grilled Cheese.
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Re: Where my fellow cooks at???

Postby Letang Is The Truth on Wed Jun 16, 2010 2:54 pm

Idoit40fans wrote:
Letang Is The Truth wrote:i want to make something quick and easy and yummerz for dinner tonight. what should i make


Grilled Cheese.


actually had it for lunch
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Re: Where my fellow cooks at???

Postby WHITEY1 on Wed Jun 16, 2010 2:55 pm

How about a Jalapeno and chedder stuffed burger?
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Re: Where my fellow cooks at???

Postby Idoit40fans on Wed Jun 16, 2010 2:56 pm

Letang Is The Truth wrote:
Idoit40fans wrote:
Letang Is The Truth wrote:i want to make something quick and easy and yummerz for dinner tonight. what should i make


Grilled Cheese.


actually had it for lunch


Grilled Ham and Cheese.
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Re: Where my fellow cooks at???

Postby Letang Is The Truth on Wed Jun 16, 2010 2:56 pm

that sounds yummerz
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Wed Jun 16, 2010 3:15 pm

Letang Is The Truth wrote:i want to make something quick and easy and yummerz for dinner tonight. what should i make


Pizza Hut and :pop:
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Wed Jun 16, 2010 3:23 pm

Ok, in all seriousness. Try this......

Barillia Three Cheese Tortilini's
1 Jar Preggo or some sort of Tomato Sauce
1 pt heavy cream
1 T Butter
1 t minced garlic
1/4 c Parm Cheese
2 T Franks Red Hot Sauce

1. Boil off Tortilini, rinse under cold water, add small amount of oil to pasta to prevent sticking, set aside.

2. Melt butter with garlic, saute for 15-25 seconds, add hot sauce and mix with dash of salt and pepper.

3. Add in 1/2 cup tomato sauce, and about 1/2 the pt of cream (more of each depending on # of diners) mix well

4. Bring to just under a boil (careful not to scortch) add in your pasta, toss with parm to thicken sauce, enjoy!

Goes great with a good crusty italian bread, and should be able to be made for around 10$
If you like a more spicy sauce, add in some crushed red pepper flakes.

If you've never seen the Torts in the store before this should help
Image
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Re: Where my fellow cooks at???

Postby Letang Is The Truth on Wed Jun 16, 2010 3:26 pm

mmm that does sound yummerz
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Wed Jun 16, 2010 4:50 pm

mac5155 wrote:Someone hit me with a good chicken Marsala recipe


I've made this one a time or two and it was really good.

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

A more simplistic way here from the many italian places I've worked at.

2 3-4 oz chicken breasts (pound with meat mallet to uniform thickness for even cooking keep chicken under plastic wrap while pounding to prevent chicken from tearing)
Handful of chopped mushroom of your choice
1/2 cup of flour, on a plate or in a baking dish, seasoned w/ salt and pepper
1/3 c good dry marsala wine (ask someone in a wine store what marsala is good for cooking, as a bad marsala ruins the dish)
1/2 c chicken STOCK! (boxed or boullion just dont get the boxed BROTH)
pinch of chopped garlic
1 tablespoon butter (i prefer unsalted)

1. heat a small amount of oil in a pan on the stove
2. dredge chicken in flour, shake off excess
3. Saute chicken for 2-3 min per side, depending on thickness, careful not to burn flour.
3a. Add mushrooms after you flip the chicken to cook the second side.
4. Dump off excess oil, and add garlic, stir for 10-15 seconds, careful not to burn garlic.
5. Add wine, away from open flame, return pan to stove and flambe the wine, swirling the pan for about 25 seconds, or until fire has gone out.
6. Add stock, bring to a boil, drop to simmer, let the sauce reduce and get slightly thicker, it pays to take your time with this part. (You want to be able to coat the back of a spoon with the sauce. (Add more stock if needed)
7. Place chicken on plate, then before dumping the sauce/shrooms over top, add in that tablespoon of butter, swirl around til melted, this will give the sauce a nice shine, and come on who doesnt love butter. Top the chicken with sauce, sprinkle with parsley and parm cheese, enjoy.

Goes good with pasta or mashed potatoes. booya.
(I know seven steps doesnt sound simple, but Im not a book author so I probably made extra steps to ensure clarity of what im trying to say lulz)
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Re: Where my fellow cooks at???

Postby the wicked child on Wed Jun 16, 2010 5:02 pm

That recipe looks not too far from the emeril one I referenced earlier though his involves seasoning the flour with essence and no sauteed garlic.

I cannot stress the importance of buying real marsala. That godawful "cooking" stuff sold in supermarkets is a crime against humanity.
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Wed Jun 16, 2010 5:55 pm

the wicked child wrote:That recipe looks not too far from the emeril one I referenced earlier though his involves seasoning the flour with essence and no sauteed garlic.

I cannot stress the importance of buying real marsala. That godawful "cooking" stuff sold in supermarkets is a crime against humanity.



Yes it is, I made that mistake one time when I had no other options..... should of made something different lol
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Re: Where my fellow cooks at???

Postby the wicked child on Wed Jun 16, 2010 6:01 pm

Chefpatrick871 wrote:Yes it is, I made that mistake one time when I had no other options..... should of made something different lol


Yep. "Cooking" wines are so salty that it is disgusting. Remember the golden rule of cooking with alcohol kids: don't cook with something you wouldn't be willing to drink.
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Wed Jun 16, 2010 6:10 pm

the wicked child wrote:
Chefpatrick871 wrote:Yes it is, I made that mistake one time when I had no other options..... should of made something different lol


Yep. "Cooking" wines are so salty that it is disgusting. Remember the golden rule of cooking with alcohol kids: don't cook with something you wouldn't be willing to drink.


That's not always the case, I use cheap Cab when I mix it in a Demi sauce, still tastes amazing. Plus, I'd *never* drink any type of Sherry, yuck. Sometimes the cheap dry stuff works, if its basic, most places (even fancy ones) use a cheap Chablis for any white wine sauce, or a cheap cab or merlot in a giant 5 gallon box with a tap, not at all kidding. Odds are if you've had a meal with a wine sauce (less Marsala) its probably been with inexpensive booze.

One of my fav chicken dishes was at this place I worked at, he got a 4 1 gallon jug case of cheap sherry for 12 bucks, but it was amazing.

The commonality of all the chefs I've worked for is; you can go cheap on almost all wines, just not marsala.
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Re: Where my fellow cooks at???

Postby the wicked child on Wed Jun 16, 2010 8:59 pm

fair enough. I suppose the point is not to use those cooking wines on the shelf at Giant Eagle. Doesn't mean you have to buy $100 wines for cooking, that would be equally asinine. But a cheap bottle of Chablis is going to make a dish infinitely better than that tripe they pawn off at the Bird.
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Re: Where my fellow cooks at???

Postby Idoit40fans on Wed Jun 16, 2010 9:00 pm

Grilled Peanut Butter & Jelly
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Re: Where my fellow cooks at???

Postby BadHands71 on Wed Jun 16, 2010 9:04 pm

Chefpatrick871 wrote:Ok, in all seriousness. Try this......

Barillia Three Cheese Tortilini's
1 Jar Preggo or some sort of Tomato Sauce
1 pt heavy cream
1 T Butter
1 t minced garlic
1/4 c Parm Cheese
2 T Franks Red Hot Sauce

1. Boil off Tortilini, rinse under cold water, add small amount of oil to pasta to prevent sticking, set aside.

2. Melt butter with garlic, saute for 15-25 seconds, add hot sauce and mix with dash of salt and pepper.

3. Add in 1/2 cup tomato sauce, and about 1/2 the pt of cream (more of each depending on # of diners) mix well

4. Bring to just under a boil (careful not to scortch) add in your pasta, toss with parm to thicken sauce, enjoy!

Goes great with a good crusty italian bread, and should be able to be made for around 10$
If you like a more spicy sauce, add in some crushed red pepper flakes.



DELICIOUS.... I want to make this now.
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Wed Jun 16, 2010 10:54 pm

Idoit40fans wrote:Grilled Peanut Butter & Jelly


2 parts bread

equal parts pb&j

1 iron.

:pop:
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Re: Where my fellow cooks at???

Postby Idoit40fans on Wed Jun 16, 2010 10:56 pm

Chefpatrick871 wrote:
Idoit40fans wrote:Grilled Peanut Butter & Jelly


2 parts bread

equal parts pb&j

1 iron.

:pop:


How did you get my recipe?
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Wed Jun 16, 2010 10:59 pm

Idoit40fans wrote:
Chefpatrick871 wrote:
Idoit40fans wrote:Grilled Peanut Butter & Jelly


2 parts bread

equal parts pb&j

1 iron.

:pop:


How did you get my recipe?



Abort mission!!!!!! :scared:
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Re: Where my fellow cooks at???

Postby Idoit40fans on Wed Jun 16, 2010 11:00 pm

I need A dult
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Re: Where my fellow cooks at???

Postby mac5155 on Wed Jun 16, 2010 11:19 pm

I've always wondered what the difference between chicken stock and broth is.
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Thu Jun 17, 2010 12:35 am

mac5155 wrote:I've always wondered what the difference between chicken stock and broth is.


Ok, Ill take a stab at this.

I busted out my culinary school book to get its take, my thinking was close.

"A stock may be defined as a clear, thin (that is, unthickened) liquid flavored by soluble substances extracted from meat, poultry, and fish, and their bones, and from vegetables and seasonings."

"Because of its cost meat is rarely used in stock making anymore (with the exception of chicken innards). Occasionally, a broth is produced as a result of simmering meat or poultry, as when meat is cooked for dishes like creamed chicken, or a pot roast"

Summary: Broth is quickly made with actual meat. Usually cooking for no more than 2-3 hrs.
Stock is a much longer extraction process using bones, vegetables and seasonings, cooking from 2-12 hours.

Both are easily found at the Iggle now a days, I prefer stock, mainly because the store made broths are cheaply made and have wayyyyy too powerful of a salt taste.

It is kind of fun to go all out and make your own stock, to save money just start throwing all your veg scraps in a freezer bag, onion paper, ends of carrots and celery, tomato tops. And beef bones are insanely cheap.
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