FOODIES MEET HERE.

[Darth_Phobius47]

Wow this takes me back to Culinary School. Wish i was back in the Twin Cities again. Oh well.

I gotta find my recipe for Korean Beef Bulgogi! I know for sure my family would like this! Mmm I'll make some rice noodles & veggies mix to go with it! Though my bro wont eat it (he doesn't eat diversely like I do, but I'll eat almost anything once); still need to break in my wok.

Btw, I'm of hispanic origin and will most likely be posting more Latin American recipes here, but Asian is my #2 favorite style cuisine. I need to keep my edge sharp if you know what I mean! lol

[Big Boss]

...pulls out the list...puts BBoss back on it...

 

[Relan Tarel jedi kinght]

The only thing I would add to this is to simmer the sheimp heads and shells in enough watter to just  barrly cover  them with  one large bay leaf . Then use that liquid to deglaze the pan that the meat and vegies are cooking in (in the same way you would add wine)
With the addition of the broth reduce the amount  half and half or not use it atall ( half and half is half cream and half watter) .its also best to save final seasioning till just before sevace ( th longer you cook your spices like salt the more intence you will taste it)
On another note ilike the idea of the whole kernal corn, just add a can of chopped clams in juice( with the juice) and you've got a bang'an seafood chowder.

Again that's just my opinion


quote author=RevanChrist link=topic=10626.msg167040#msg167040 date=1354126812]
ok here is recipe for yall,
a Texas/Cajun twist on chowder

2 lbs crawfish tails
2 lbs shrimp (18 -20 count)
Peeled and deveined

1 stick of BUTTER dont use a substitute you will mess it up
1 each of the following
red
green
yellow bell pepper
1 medium onion
Coarsely chopped

3 gloves Garlic minced

1 quart of half and half
1 pint heavy whipping cream

salt
pepper
Tony Chacheres (google it)

Melt butter in stock pot over med heat
add onion and bell peppers
sautee until onion is translucent
season as needed
add crwfish and shrimp
cook until shrimp just begins to turn pink ( if you over cook it shrimp will be rubbery)
salt pepper and tonys to taste.
add half and half and whipping cream
heat through
keeping an eye on shrimp
when almost totally pink remove from heat
taste and reseason to taste
serve over rice or a slab of cornbread


** some have done this and added a can of cream style corn and a can of whole kernel corn. I personally dont like that in this dish. it takes away from the seafood IMO**


after eating
 get a couch and crash
I actually pulled this from a cookbook i bought when my frist wife was having surgery. Yeah turn me loose in a gift shop run by volunteers and cookbo0ok done  by blue haired church ladies,,thats a win.

[/quote]

[Master Rel]

Very nice recipe!

Chowders!

Nothing is more welcoming and warming than a thick flavorful soup/stew/chowder.

I have a go to quick chowder that I make at least once a month.


Corn Chowder

small bag of frozen corn
can of creamed corn
med onion, diced
2-3 toes of garlic, diced
can crushed tomatoes and chilies (Ro-tel)
large box of chicken stock
large potato, diced
potato flakes, a cup or so for final thickening


The onion and garlic in a tblspn olive oil, salt, pepper until soft and a touch of color...add the rest and bring up to a boil, reduce and simmer.

The potato flakes add a quick thickening aspect.

The protein...it is not needed, can eat as is but if desired add chicken tenders/strips/pieces once boiling.

I have made it with fish or shrimp, same way, and just as good.

[Master Rel]

How about an egg challenge?


Deviled Eggs perhaps?

[Relan Tarel jedi kinght]

I would love to show y'all the pics for some of my faveorite Dishes but im still having trouble posting any pics even threw photobucket. Like can anyone see my avatar it show i have one but i cant see it

[Master Rel]

I would love to show y'all the pics for some of my faveorite Dishes but im still having trouble posting any pics even threw photobucket. Like can anyone see my avatar it show i have one but i cant see it

If you make changes to your profile you must add the avatar pic again, before saving or it will default to blank again...glitch.

[Relan Tarel jedi kinght]

That's just It, I've tried that

[eerockk]

That's just It, I've tried that

It has to be the straight http:/ / and not the [ img] version. Burns me every time!

[Jev Moldara]

http://dudefoods.com/cheese-grilled-cheese-sandwich/

Ever since I went on a Wisconsin cheese tour last summer I’ve made it a point to try a larger variety of the many amazing cheeses that my home state offers. Recently I was at the grocery store and saw that Carr Valley Cheese Company produces something that they refer to as “Bread Cheese.”

Seeing this cheese really got me thinking. What if I were to make a grilled cheese sandwich that used this cheese in place of bread? A grilled cheese sandwich that was 100% cheese! I had no idea if it would even work, but right on the packaging Carr Valley actually recommends sautéing this cheese in a skillet. Plus, the cheese is already partially baked in an oven — hence the dark brown spots on it — so I figured it would be worth a shot.

I started off by heating up some oil in a pan and cutting the block of bread cheese in half. I added a couple slices of American cheese to the middle of my sandwich and sautéd it for a couple minutes on each side. It turned out way better than I even expected. The bread cheese softened up a bit, but completely kept its shape, while the American cheese melted perfectly in the middle. Long story short, the sandwich was delicious!

Seriously, if I didn’t have a heart attack after eating this 100% cheese grilled cheese sandwich I’m just going to have to assume that I’m invincible. I still made an extra trip to the gym the next day though just in case….

It's so... beautiful...

[eerockk]

Darth Gastronomous says, try the pickles! They're spicy!

[ThreadJack]

I have some chili peppers from my garden, destined to become homemade salsa! I will post the final recipe, and maybe some pics when I'm done.

[Master Rel]

Darth Gastronomous says, try the pickles! They're spicy!

Watch out there is a creature sneaking up behind you!

[Rina Ascura]

Hi, Ascura is here again! Today we shall talk about the wonderful, mighty Cheburek. It's a Tatar savory, meaty pastry popular in Russia and other post-Soviet countries.

You need meat (any red meat will do), onions, salt, pepper, flour and sunflower oil. From wheat, oil, salt and water we make a simple paste and roll it into a flat sheet. From meat, salt, pepper and onions we make ground meat, spiced to taste.  Then we cut 10-12 inch diameter circles from paste, put chunks of ground meat in the middle, fold the paste circles in two and close them into half-circles filled with meat.

Afterwards, we take a frying pan and fry those Chebureks to golden perfection. Usually they are eaten with hot meaty juice still in, but I like them dry.

[Master Rel]

Hi, Ascura is here again! Today we shall talk about the wonderful, mighty Cheburek. It's a Tatar savory, meaty pastry popular in Russia and other post-Soviet countries.

You need meat (any red meat will do), onions, salt, pepper, flour and sunflower oil. From wheat, oil, salt and water we make a simple paste and roll it into a flat sheet. From meat, salt, pepper and onions we make ground meat, spiced to taste.  Then we cut 10-12 inch diameter circles from paste, put chunks of ground meat in the middle, fold the paste circles in two and close them into half-circles filled with meat.

Afterwards, we take a frying pan and fry those Chebureks to golden perfection. Usually they are eaten with hot meaty juice still in, but I like them dry.

I have had Chiburekki while in New York, at Brighton Beach in Brooklyn New York...the Russian district.  I have had a related pie at a Turnkish place and many other related folded meat pies from dozens of other cuisines...Jamaican beef patties being my favorite.  Spicy, meaty, with onions and garlic.