interesting, experimental recipes?

alafairnadia

I'd love to hear what y'all get up to. I'm a big fan of ... taking the essence of a recipe and making it my own. what do you guys do?

my story for tonight

I was watching nigella bites on my new DVR and she made this 'dip' that is basically olive oil, anchovies, garlic and butter. I ordered a bunch of fajita meat from fresh direct this weekend and it's sitting in my fridge, waiting for treatment and freezing (cause I'm trying to be all martha stewart). but ... I don't have anchovies. and ... I don't really believe in following recipes. soooooooo.

my marinade is
olive oil
minced, canned, cooked mussels
7 cloves of crushed garlic
butter
chili powder
red pepper flakes
cumin
chili oil
worcestershire sauce
soy sauce
fresh squeezed lime juice

I've stirred it fervently over a low flame, per nigella's direction, and it really has turned into this thick roux. I'm kinda ... impressed. can't wait to taste my beef whenever I thaw it and cook it.

oiseau

Subject: Re: interesting, experimental recipies?

alafairnadia wrote: can't wait to taste my beef whenever I thaw it and cook it.

your marinade would probably taste a lot better on fresh beef.

alafairnadia

Subject: Re: interesting, experimental recipes?

Oiseau wrote: [quote=alafairnadia]can't wait to taste my beef whenever I thaw it and cook it.

your marinade would probably taste a lot better on fresh beef.

probably it would. unfortunately for the single people of the universe who are also lazy shoppers, the freezer is a great place to marinade uncooked meat and store it until one is ready to eat it. so .... any good recipes?

whatchuwant

Grill it- serve with grilled veggies put over rice (jasmine- all others are inferior)

MOD

Adding a little spicy mustard to the marinade on grilled or roasted chicken does wonders. Trust me, you don't taste the mustard, only deliciousness. Also garlic and cumin goes into all my marinades.

alafairnadia

okay folks. I want YOUR experimental recipes. POST THEM NOW!!!!

oiseau

OK, you need a food processor or sorts for this one:

take a head of parsley
10 cloves of garlic
1 medium carrot

Stick in a food processor or chop it until minced then add

1/3 cup of white vinegar
1 cup olive oil
1/4 cup water
1/2 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes
1 tsp oregano

best all done in a food processor or you could just whisk it in.

This makes one of the best Chimichurri sauces I have ever tasted.

You don't marinate the meat, just cook it and put this stuff on it before you eat it.

YUMMY!

idlewild

I have a 8 pound butterflied leg of lamb soaking in four bottles of may wine, cinnamon, ground nutmeg and 1/2 a cup of cream sherry. For close to a week now actually. When I broil it I'm going to press ground smoked pepper and smoked salt into it then coat it with a nut oil. After that I'm going to make a cheese sauce with butter, garlic, garlic powder, Swiss gruyère, smoked goat cheese, milk, whole shucked oysters fresh from the shell) and dry sake.

And a Diet Pepsi to drink.

whatchuwant

My favorite (diet....kinda) marinade: good for any white fish or chicken:
Olive oil, miso paste, soy sauce, honey mustard, garlic, shallots/green onions.

Oh yea, I made this fucking AMAZING (if I do say so myself) turkey meatloaf:
1 lb turkey meat (from farmers market in Grand Army)
1 onion
garlic (to taste)
chopped sundried tomatoes in oil
1 package frozen spinach
salt/pepper
1 egg
1/4-1/2 cup bread crumbs (italian style)

saute garlic and onion in olive oil until soft, let cool.
combine all ingrediants (don't "overwork" meat), form into loaf, bake at 350 for hour/hour 15
SOOOOO yummy- I'm making it for Mother Day

lowres

Idlewild wrote: I have a 8 pound butterflied leg of lamb soaking in four bottles of may wine, cinnamon, ground nutmeg and 1/2 a cup of cream sherry. For close to a week now actually. When I broil it I'm going to press ground smoked pepper and smoked salt into it then coat it with a nut oil. After that I'm going to make a cheese sauce with butter, garlic, garlic powder, Swiss gruyère, smoked goat cheese, milk, whole shucked oysters fresh from the shell) and dry sake.

And a Diet Pepsi to drink.

Four bottles of wine on the lamb and drinking a diet pepsi? WTF?

<----waiting for the invite

whatchuwant

What's may wine????

erikka

http://www.nytimes.com/2007/05/09/dining/09kool.html?_r=1&ref=dining&oref=slogin
interesting enough for you

carnivore

erikka wrote: http://www.nytimes.com/2007/05/09/dining/09kool.html?_r=1&ref=dining&oref=slogin
interesting enough for you

Damn! I have to try that one!

carnivore

I absolutely loooovveeee this recipe, originally from Mario Batali's show "Molto Mario". I've made it many times, and it's always a winner. The only thing I really do differently is that I like to brown the veal first. I've also found it generally takes more than the 2 hours listed to cook and get that nice tender falling-off-the-bone consistency. You MUST NOT leave out the mint or jalepenos (although you could substitute in another moderately hot pepper). They are absolutely essential. The other herbs could be swapped out with whatever fresh herbs you have handy.

Mmmm, veal.... Cruelest of meats..... :twisted:


Braised Breast of Veal with Onions and Herbs: Petto di Vitello con Cipolline e Mentuccia
Recipe copyright 2000, Mario Batali. All rights reserved.
Show: Molto Mario
Episode: Pane Storico

Braised Breast of Veal with Onions and Herbs: Petto di Vitello con Cipolline e Mentuccia



5 to 6 pounds of veal breast, with bones in, fat trimmed
1 tablespoons extra-virgin olive oil, plus 1/2 cup extra-virgin olive oil
Salt and black pepper
1 tablespoon chopped thyme leaves
1 tablespoon chopped rosemary leaves
1 tablespoon chopped parsley leaves
1/2 pound cippolline, peeled, a cross cut in the base of each
1/2 cup red wine
1/2 cup fresh mint leaves
5 red jalapenos, split, seeded and cut into 1/4-inch half moons

Lightly oil a pot large enough for the breast to fit it, cutting the meat into 2 or 3 pieces if necessary. Pour in water to cover. Add the salt and pepper, the oil and the herbs and cover. Cook over medium-low heat until the water has evaporated and the meat has started to brown, about 2 hours. urn the meat and continue cooking until second side is deep golden brown adding more water if necessary. When very tender, remove to a serving platter.

Degrease the pan and add the cippolline. Saute over high heat until lightly browned. Return the meat to the pan and add the wine. Cover and simmer until the onions are cooked, about 10 to 15 minutes. Let the meat rest 5 minutes before slicing. Finish with mint leaves and chiles and serve.

erikka

Carnivore wrote: [quote=erikka]http://www.nytimes.com/2007/05/09/dining/09kool.html?_r=1&ref=dining&oref=slogin
interesting enough for you

Damn! I have to try that one!

I'm making some tonight, will let you know how they are a week from now. Trying to think of some creative mods to throw in there--gummy bears? Marshmallows? Eeek.

em26

This is something I make for dinner sometimes.

The specific rice for this recipe can be found at any Middle Eastern or Indian store. On Atlantic Avenue , there are lots of them.

Basmati rice ( Cooking instructions are on the sack)

1 pound of Boneless chicken cut into thin strips, or cubed.

1 cup of UNSALTED cashews ( halves) **edit** Forget the cashews , I made this last nite and pine nuts are way better. I bought a bag from a Middle Eastern market. I don't know if regular supermarkets sell pine nuts though.

1 Large onion

Can of corn

Cumin powder

Cinnamon powder

Olive oil

Margarine or butter

Salt , pepper , and garlic powder to taste.

Goya Sazon seasoning "Con Culantro Y Achiote" ( Coriander & Annatto) - 3 packets

Cooking instructions:

-Cook the rice , leave it in the pot and stir in a packet of the Goya sazon seasoning...put the lid back on so that it says warm.

- In a pan , add a nice amount of olive oil and let it warm up , then cook the diced onions and cashews in it , and stir in two packets of the Goya sazon when they are lightly browned..
Then set the burner to low so it simmers.

-Boil the canned corn , drain ,season them with butter and salt , and then add them to the onion and cashews mixture.Stir it all together.

-Season the chicken strips with , salt , pepper , and garlic powder.Melt two spoons of margarine in a seperate pan , and grill the chicken in it.

- When the chicken is done cooking , add it to the corn , onion and cashews mixture. Add a tablespoon of cumin and cinnamon powder, stir. Taste it , add more if you want more of that flavor.

- Transfer the rice onto a plate , and then top it with the corn , chicken , onions and cashews.

- Get a spoon and eat.