Custom recipes

[dragon wench]

Originally Posted by jopperm2

Ooh.. Post that! I'm always looking for chili recipies..

I tried one recently that has cinnamon in it. I didn't like it much.

I have a recipe at home that simulates the zuppa toscana from Olive Garden if anyone is a fan of that.

lol, okay Though this has both cinnamon and citrus juice in it, so it may not be to your tastes.

Black Tusk Black Bean Chilli

Ingredients

* 1 cup dried black beans
* 1 cup smoked, dried black beans (sometimes found in natural food stores)
* 1 tin tomatoes (try to get the oven roasted variety made by Eden, they have a nice smoky flavour)
* 1 bottle good dark beer such as a Guiness or Porter
* the juice of two freshly squeezed oranges
* the juice of one freshly squeezed lime
* 1 - 2 home roasted red or yellow bell peppers, chopped (if you don't know how to roast bell peppers let me know )
* 2 yellow onions, chopped
* cillantro, finely chopped (quantity to taste)
* 2 dried ancho chilli peppers and/or 1 tin of chipotles in adobo sauce (depending on the level of heat you prefer)
* 1 whole bud roasted garlic (roast it alongside the bell peppers)
* ground cumin (to taste)
* 1 tin hominy corn
* 1 cinnamon stick
* a few teaspoons Dutch cocoa powder
* a shot of feshly brewed espesso (a couple ounces of good regular coffee will work too, but espresso is better)
* One high quality chorizo sausage (optional)

garnish

* 1 red pepper, minced
* a small red onion, minced
* finely chopped cillantro
* corn tortillas
* sour cream


1. Prepare beans by soaking at least 8 hours.
2. roast garlic bud(takes about 45 minutes.....)
3. In a large pot, saute yellow onions until translucent, then add chopped red pepper. (if you didn't roast it)
4. Add all remaining ingredients (including the now roasted garlic and the cinnamon stick, but not the stuff for the garnish)
5. bring to a boil, and simmer for about 45 minutes (at least)


Before serving:

Saute tortillas (cut into strips) until crisp, arrange them in a spiral pattern on top of steaming bowls of chilli. In the centre of each bowl, place a dollop of sour cream, and artfully sprinkle minced vegetables and cillantro on top of the cream

bon appetit!

[Magrus]

Originally Posted by jopperm2

Oh yeah, almost forgot. Leave out the Sprite and Ice Cream too.

Well, if I do it the way I think I will, given some sort of monetary help with my friends of coures I'll have 3.5 liters of both rum and vodka. I'll be able to just do shots with .75 liters of each left over from those recipes.

The way to do vodka in shots, is to double fist two cups. One full of ice cold vodka, no ice, dilutes the booze. Second, half vodka and half cola. After 2-3 drinks from both cups, the buzz is on and you just refill as needed. Shot from the left hand, chase from the right hand. Double booze.

I don't plan on getting THAT wasted every night I'm there though. I figure I'll cut those recipes in half or quarters and parcel them out over 2-4 days drinking while I'm there. I can drink one of those recipes myself in a day. The girls though, a cup of a mix like that would get them good and drunk.

[jopperm2]

Wow! That sounds like a good chili DW! Complex though!

The one I did had like 3 Tbl of ground cinnamon. It was too much. I've never thought of coffee or OJ before.

[dragon wench]

Originally Posted by jopperm2

Wow! That sounds like a good chili DW! Complex though!

The one I did had like 3 Tbl of ground cinnamon. It was too much. I've never thought of coffee or OJ before.

Thanks The only thing really complex is the flavour. Though it looks like a lot of work, it actually comes together reasonably quickly.

[jopperm2]

It looks to have a real Mexican flavor, not your typical Texan.

[dragon wench]

Originally Posted by jopperm2

It looks to have a real Mexican flavor, not your typical Texan.

Well, I don't think I've ever really had authentic Texan Chilli, and the Mexican food I'm most familiar with is either TexMex or CoastyMex. So I'm not sure I can say
But it does have a nice combination of smoke, depth and citrus, and all the flavours balance one another out well.

[jopperm2]

In my experience, Cilantro goes very well with tomato and citrus. Also Chorizo is very Mexican. IIRC it's not used so much in TexMex.

[Cuchulain82]

Originally Posted by Magrus

Well, if I do it the way I think I will, given some sort of monetary help with my friends of coures I'll have 3.5 liters of both rum and vodka. I'll be able to just do shots with .75 liters of each left over from those recipes.

The way to do vodka in shots, is to double fist two cups. One full of ice cold vodka, no ice, dilutes the booze. Second, half vodka and half cola. After 2-3 drinks from both cups, the buzz is on and you just refill as needed. Shot from the left hand, chase from the right hand. Double booze.

I don't plan on getting THAT wasted every night I'm there though. I figure I'll cut those recipes in half or quarters and parcel them out over 2-4 days drinking while I'm there. I can drink one of those recipes myself in a day. The girls though, a cup of a mix like that would get them good and drunk.

I think almost everyone saw it already in the Coke v. Pepsi thread, but if you are interested in a drink that is easy and also impressively exotic, try a mojito.

Since I hinted at it, I will also put down the margarita recipe:

This is a special, personal recipe. It makes really good, albeit strong, drinks.

Ingredients:

-Juice from 10-15 limes
-Tequila
-Triple Sec
-Water

Instructions:

The trick to this recipe is the ratio- for every 1 part lime juice, you should add 1 part water, 2 parts tequila, and 1-2 parts triple sec to taste. Mix, and then serve it not frozen, but rather over ice.

Be cautioned, however, because the juice from 15 limes is usually about 175-200 mL. If you do the math, you will realize that if you follow this recipe you will add a bottle each of triple sec and tequila to and equal amount of the lime juice/water mix.

The drinks are not strong tasting however! The triple sec and kills the tequila taste, the water softens the lime juice so it isn't too strong, but the lime juice is strong enough to kill the triple sec sweetness. It really is an amazing recipe, especially if it is ice cold.

My only caution is against drinking them too quickly- if you drink more than 2 of these in a night, be ready for a bender. If you only have 1 or 2, the are great tasting and get you happy but not hammered. Give them a shot and give me some feedback.

[Magrus]

Originally Posted by Cuchulain82

I think almost everyone saw it already in the Coke v. Pepsi thread, but if you are interested in a drink that is easy and also impressively exotic, try a mojito.

Since I hinted at it, I will also put down the margarita recipe:

This is a special, personal recipe. It makes really good, albeit strong, drinks.

Ingredients:

-Juice from 10-15 limes
-Tequila
-Triple Sec
-Water

Instructions:

The trick to this recipe is the ratio- for every 1 part lime juice, you should add 1 part water, 2 parts tequila, and 1-2 parts triple sec to taste. Mix, and then serve it not frozen, but rather over ice.

Be cautioned, however, because the juice from 15 limes is usually about 175-200 mL. If you do the math, you will realize that if you follow this recipe you will add a bottle each of triple sec and tequila to and equal amount of the lime juice/water mix.

The drinks are not strong tasting however! The triple sec and kills the tequila taste, the water softens the lime juice so it isn't too strong, but the lime juice is strong enough to kill the triple sec sweetness. It really is an amazing recipe, especially if it is ice cold.

My only caution is against drinking them too quickly- if you drink more than 2 of these in a night, be ready for a bender. If you only have 1 or 2, the are great tasting and get you happy but not hammered. Give them a shot and give me some feedback.

Strong drinks are good for me. I'll have to try that. I'll get ahold of my friends with the two recipes you've provided and mine and vote on what we're doing at the week long party. Money would be an issue trying to afford all of them so democractic way has to come into play. A shame booze isn't free.

[jopperm2]

Here's a recipe for dirt cheap margueritas:

1/2 a Bottle of Tequila, I like Cuervo Gold.
Two tubes of frozen limade concentrate
One of those little containers of ReaLemon Lemon juice
a couple of trays of ice cubes.
A cup of sugar.
Blend and enjoy

These will get you trashed though so be careful.

[Magrus]

Originally Posted by jopperm2

Here's a recipe for dirt cheap margueritas:

1/2 a Bottle of Tequila, I like Cuervo Gold.
Two tubes of frozen limade concentrate
One of those little containers of ReaLemon Lemon juice
a couple of trays of ice cubes.
A cup of sugar.
Blend and enjoy

These will get you trashed though so be careful.

I love how my recipe thread about food turned into recipes about booze. I'll add that one to the list of choices. If we get a decent amount of people who can pitch in, it might turn out nice. If it's just my friend and I, well, the two of us will pick a recipe, get wasted and make fun of everyone who's sober.

[Erenor]

Originally Posted by Magrus

I love how my recipe thread about food turned into recipes about booze. I'll add that one to the list of choices. If we get a decent amount of people who can pitch in, it might turn out nice. If it's just my friend and I, well, the two of us will pick a recipe, get wasted and make fun of everyone who's sober.

Yeah, the food to booze thing I kinda expected. After a good filling meal you can put away a lot more booze, that's for sure, so why shouldn't the two go together? If anybody likes garlic mashed potatoes, I've got a decent recipe for them. They're pretty easy, but everyone likes to add their own thing. I put bacon in mine. Sometimes food just doesn't taste right without some type of meat in it, y'know? Talking about this stuff is making my mouth water. Time to go cook one of these marvelous recipes with one(which will turn into who knows how high of a number, ) of Magrus' smoothies!

[Magrus]

Originally Posted by Erenor

Yeah, the food to booze thing I kinda expected. After a good filling meal you can put away a lot more booze, that's for sure, so why shouldn't the two go together? If anybody likes garlic mashed potatoes, I've got a decent recipe for them. They're pretty easy, but everyone likes to add their own thing. I put bacon in mine. Sometimes food just doesn't taste right without some type of meat in it, y'know? Talking about this stuff is making my mouth water. Time to go cook one of these marvelous recipes with one(which will turn into who knows how high of a number, ) of Magrus' smoothies!

Good luck with that. If you make one, let me know how it turns out, I haven't tested those yet.

[giles337]

OK, Last night, I tried this recipie for "english syle spag-bog "(spaghetti bologneise) I was very pleased with the way it turned out, as well as the ease of cooking it. So here goes I used tinned, chopped tomatoes, and a beef stock cube for speed and ease of cooking, But you could chop a few tomatoes, and use half a cup of good beef stock if availibility allows. Bacon can also be ommited, I simply added for variation. (you're right erenor )

400g Lean minced Beef
4 Rashers, Rindless acon
1 Onion, chopped
1 Tin, Chopped Tomatoes
2-3 Cloves Garlic
2 Beef stock cubes
Chopped Mixed Herbs
1 Teaspoon, Sundried Tomatoe Purée
Salt/Pepper to taste
A generous splash of fortified red wine (port)

Fry bacon, onions and garlic in large, shallow pan (You won't need oil, stir constantly to start, until the bacon releases some of its juices, which will stop the food sticking/burning to the pan.). Before onions begin to brown, add the minced beef, and keep stirring, until the beef is browned. Add tomatoes and contiue to simmer. Then add the stock, purée, herbs, wine etc. Simmer for 5-10 minutes, In which time cook the pasta, and garlic bread (see below)

As an accompaniement, I made some simple garlic bread. You could add parmesan cheese, herbs, pepper, sundried tomato as you choose. Just finely chop/crush the garlic (and other ingredients) and mix into butter. Grill one side of whatever bread you are using, then turn the bread, partly grill the other side, then add the butter mix, and finish grilling.

I'm not so hot at communicating instructins, so If anything doesn't make sense, draw my attention to it, and I'll edit.

[Ned Flanders]

Two 28 oz. cans tomato puree'
8 oz. tomato paste
2 onions
2 green peppers
1 lb. lean ground beef
1 lb. Hot Italian sausage (links)
6 bulbs garlic
1 egg
1 cup bread crumbs
SPICES (all optional)
Oregano
onion powder
cayenne
black pepper
garlic salt

MEATBALLS
Beat the egg in a big bowl. Add two bulbs of the garlic diced fine. Add the beef. Mix together (I use my hands, which I wash beforehand!) adding spices of choice and bread crumbs progressively. Meat balls should be about golf ball sized (approximately 40) and cook in the oven at 350 degrees F for about 30 minutes.

ITALIAN SAUSAGE
Slice up the links and cook them in a pan (they can undercooked a little as they'll finish in the sauce)

THE SAUCE
Add the tomato products and mix them well in a crock pot (less maintenance) or a stock pot (have fun stirring this all day on the stove). Once the sauce is of an acceptable consistency, add spices of choice, diced onions, diced peppers, and remaining diced garlic bubls. Throw in all the sausage and meatballs and let it cook all day. After about four or five hours, it's great with pasta or served as a hoagie.

FIRST TIMERS
When first mixing the sauce, add the tomato puree' first and progressively add the tomato paste. If the sauce is too thick, it'll stick to yore innards for days and days.