What i like to eat

[Forrester~SPARTA~]

Damn all of you and your metric system!

I wondered more what he meant with gross black pepper....

[Durka-Durka~SPARTA~]

It's amazing what people will put in their mouth

[Rizzla~SPARTA~]

am definatly gonna try Shakshouka, just made me hungry and looks easy enough!! what a great thread!

[Athlon64~SPARTA~]

Hey man, its on the outher side of the measureing cup. LOL!

[Skaz~SPARTA~]

you should try brazilian barbecue.

 

first off, you need a grill, but it has to be open (no smoking) and coal should be used (no gas or wood please)

 

then go to a local butcher, and ask for a rump steak the whole piece, it should look like this,

 

To prepare to meat, Do not remove the big thick layer of fat on top!!!!

on the backside, remove any fat there or other undesired tissue.

 

Use rock salt and really throw rock salt all over the rump steak.

 

Make sure your grill is very hot and put the whole rump steak on the top shelf with the fat layer upwards. As time passes, the fat will slowly melt and enter the meat, giving it an extra soft touch and delicious flavor. Turn it round a couple of times, just so it cooks evenly. Then start cutting off the edges, remembering always that the tip of the rump steak is the prime meat.

 

 

this is how it should look like, always cut the rump this way.

 

If it gets too raw in the middle, cut it in thick slices such as 8cm or 3inches and put it back in the grill.

 

hope you guys try it out, cuz its really good

[Halli~SPARTA~]

Or get a large pot and fill with Au jus and if not cooked enough dip entire roast in boiling Au Jus till cooked to liked temp.

(Which takes seconds and not minutes)

[Halli~SPARTA~]

Ok as a fisherman I need to give one of my Trout Recipes.

 

Rye Stuffed Trout

 

4 slices rye bread

1/2 cup chopped celery

2 tablespoons chopped oniion

1 grated orange peel

1/2 cup butter

2 tablespoon orange juice

1/2 cup snipped parsley

4 small trout

 

Cut bread into 1/2" cubes and put on baking sheet

Broil till lightly browned then throw to side

 

Cook Butter,Celery,onion and orange peel till tender then add orange jucie.

Next add parsley and bread cubes...remove from heat

 

Stuff trout with the above sprinkle some butter on it and cook in oven (or wrapped in tin foil if camping) till done The flesh will flake(About 20 mins or less) then it's done ............. Smack Mama for not cooking this when you were younger.

 

A little Garlic is not bad with the onion and Lemon Is fine to replace Orange.

 

I cook this when I camp out (if Trout fishing)

 

 

[Elvis~SPARTA~]

Kav suggested opening a thread about greek food so i thought way not create one where members could write us about what they like to eat.

 

I'll start with israeli authentic food that i like the most:

 

Hummus with Broad beans,egg and pita on the side

Pita bread which i normally buy

 

THE RECIPE

Cup of Broad beans cooked(need to be soft i use tin can)

Cup cooked chickpeas(need to be very soft cooked for at least 3 hours i use ready Tin can)

1 / 2 cup prepared spicy tahini

Chopped fresh parsley

Fresh lemon juice

Olive oil

Cumin

Garlic

Salt

Paprika

Black pepper

Put the broad beans in magimix -without fluid(very short pulses ,you can add some of the beans water for Liquid texture).and put it aside.

Put the chickpeas in Magimix - without fluid

(Leaving aside a few berries for decoration)

Very short pulses so it wont be a completely mush.

I love ... feel partially crushing the berries.

Add seasoning:Pour over the spicy tahini, Cumin, garlic, a little olive oil, Paprika, pepper and salt, a little lemon

Taste and improve flavors. You can add a little water.

Pass to deep plate, pour the broad beans

Generously over olive oil, fresh parsley and paprika.

You can add hard-boiled egg quarters.

Enjoy.

 

Mmmmmm. I've never added the egg, but will give it a go sometime.

[Elvis~SPARTA~]

The best

 

brazilian barbecue

 

 

Here in the US they have "authentic" brazilain steak houses such as:

 

http://www.fogodechao.com/ where I've eaten in Atlanta, and http://www.tucanos.com/ in Provo. Warning, don't load up on the veggies they offer up front, because the meat is outstanding and keeps on coming, as much as you want.

 

Mmmmmmm.

 

 

[Denny]

Can't wiat for this dang winter to be over so I can get back out to my Webber grill.

Pork ribs with my famous sauce.

Denny

[KalXen~SPARTA~]

Here in the US they have "authentic" brazilain steak houses such as:

 

http://www.fogodechao.com/ where I've eaten in Atlanta, and http://www.tucanos.com/ in Provo. Warning, don't load up on the veggies they offer up front, because the meat is outstanding and keeps on coming, as much as you want.

 

Mmmmmmm.

 

In Dallas we have a fw of those places to enjoy down the road.. NOM NOM NOM.. soo good.

 

Fogo de Chao

Texas De Brazil

Boi Na Braza

 

[Zeno~SPARTA~]

This really is a great thread, but the images are having a pavlovian reaction on me.

[AlarmedBread]

This is a Man's breakfast.

 

 

[StevenADunn~SPARTA~]

Only one word can follow that!

 

cholesterol lol, but it sure does look tastey!

Edited February 18, 2010 by StevenADunn~SPARTA~

[AlarmedBread]

Some nice recipies in here I will have to try, I've not tried much middle eastern food, should be some nice new flavors for me! Here are some shots of various things.

 

Stuffed Peppers, mmmm summertime goodies from the garden

 

 

Stromboli, ham & olive

 

 

Cheesecake brownies

 

 

Porkchop with stuffing, corn bread

 

 

Snickerdoodles!

 

 

Nice rack of Lamb, yummmm

 

 

Lamb cake

 

 

Pulled BBQ pork & egg on a donut

 

 

Meatball sandwhich

 

 

Gumbo!

 

 

 

 

Creampuff swans

 

[StevenADunn~SPARTA~]

HAGGIS

 

 

Haggis Ingredients:

 

1 sheep's stomach bag

1 sheep's pluck - liver, lungs and heart

3 onions

250g beef Suet

150g oatmeal

salt and black pepper

a pinch of cayenne

150mls of stock/gravy

 

Haggis Cooking Directions:

 

1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out.

2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.

3. Mince the heart and lungs and grate half the liver.

4. Chop up the onions and suet.

5. Warm the oatmeal in the oven.

6. Mix all the above together and season with the salt and pepper. Then add the cayenne.

7. Pour over enough of the pluck boiled water to make the mixture watery.

8. Fill the bag with the mixture until it's half full.

9. Press out the air and sew the bag up.

10. Boil for 3 hours (you may need to prick the bag with a wee needle if it looks like blowing up!) without the lid on.

11. Serve with neeps and tatties.

 

[Rizzla~SPARTA~]

Wow just tried Shakshouka, really nice dish, really easy to make. went over the top with the chillies i think as the misses nearly lost her tongue. but i like it! thanks for the idea.

[IDAN]

Wow just tried Shakshouka, really nice dish, really easy to make. went over the top with the chillies i think as the misses nearly lost her tongue. but i like it! thanks for the idea.

Yep i also like it with chillies makes you appreciate the bread.

 

[IDAN]

Falafl

 

 

 

Ingredients to prepare falafel balls

 

1 kg of chickpeas, induce in water in the refrigerator a day and half, filtered and dried well.

1 large head of garlic, peeled separated teeth.

2 onions, peeled and cut into quarters.

1 bunch coriander leaves.

1 teaspoon baking soda.

1 tablespoon salt.

1 tablespoon cumin.

1 tablespoon sweet paprika.

1 tablespoon hot paprika.

Little black pepper.

Oil for frying.

 

Grind the chickpeas with all the ingredients.

Create small ball.

pass to hot oil, Fry until golden.

 

i prefer to put it in pita bread with tahini and salad.

 

Bon Appetit

Edited February 22, 2010 by IDAN~SPARTA~

[andrewman~SPARTA~]

The shakshouka looks delicious, poaching eggs in tomato sauce, what a fab idea - I am so up for that, with some fresh wholemeal bread. I will try this out, and report back

[Forrester~SPARTA~]

haggis eeuwww....lol

falafel we eat some times too.

PEANUT SOUP

 

2 cups milk

1 small minced onion

1/2 teaspoon celery salt

2 tablespoons flour

1/2 cup peanut butter

1/2 teaspoon Worcestershire sauce or soy sauce

1/4 teaspoon salt

2 tablespoons melted butter

 

Make a thin white sauce by melting butter, stirring in flour, then adding milk slowly.

Add onion and celery salt, then seasonings. Stir in peanut butter last, mixing well. Cool for 15 minutes.

 

Reheat and blend or puree before serving (use a blender, food processor or stick blender).

 

Takes only 8 minutes to prepare this soup. Ready in less than 30 minutes!

 

without the butter, little less milk and some added soy sauce (ketjap manis) and sambal brandis (I use a tablespoon, but thats for people who dare/know spicy foor) makes a good sauce to combine with sateh ( pieces of chickenbreast on a wooden stick grilled on bbq) serve with rice, prawn crisps (krupuk) and a cucumber salad. (boiled green beans, and a boiled egg make the meal complete)

 

[custard~SPARTA~]

I've got a dozen cook books for indian food and tried most of the Naan bread recipes and none of them are as good or simple as this one from the Panasonic breadmaker booklette.

 

1/2 tsp yeast (dried packet type)

250g Strong white flour

1 tsp sugar

1/2 tsp salt

1/2 tsp baking powder

1 tbsp Veg oil

2 tbsp Plain yoghurt

100ml water

1 tsp Black onion seeds (optional)

Ghee (clarified butter) for brushing onto naan before grilling

 

If you have a breadmaker put all ingredients in (except Ghee) use dough option on my machine takes 45min. No breadmaker mix ingredients and need for 5 to 10 min and leave in bowl in warm place for 30min.

 

Put grill on high

 

Split dough in two and roll out one piece untill its a bit thinner than a CD case (use lots of flour on rolling pin and on board to stop it sticking ), brush a bit of Ghee on top place under grill. Roll out next piece, watch naan under grill and as soon as it has started to rise take out turn over brush with Ghee place back under grill. Take out when starting to go light brown in places.

 

Put finished naan onto tin foil cook second naan place on first cover with tin foil crimp up edges of tin foil, will keep nice and warm for over an hour.

 

These might go very well with either of Idan's recipes.

 

[IDAN]

Made new dishes,first one

 

Pilaf

 

Ingredients:

1/2 cup olive oil for frying.

1 big chopped onion.

Chicken divided to chunks.

Head of garlic.

5 Carrots peeled and chopped to strips.

1 cup of sugar.

1 tspoon of pepper.

1.5 spoons of salt.

1/2 cup of dark raisins.

2 cups of rice soaked in water for an hour and then Filtered.

*you can also add 1/2 cup of roasted Pine nuts.

 

Preparation:

 

1.Heat the oil on a wide large pot,fry the onion until it's soft and clear,add the chunks of chicken and fry them from all sides until they are golden.

 

 

 

 

2.Add a cup of water and boil 5 minutes without rolling the chunks,add a head of garlic in.

 

 

 

 

3.Add the carrots sugar and pepper.

 

 

 

 

4.Mix the rice with the raisins and add them in.

5.Mix in a pitcher a cup of boiled water with the salt and then add two more cups of water (not boiled).

With a spoon make a few holes in the dish and add the water until it reaches 2cm over the rice .

 

6.Boil the dish cover it and then cook it on the smallest fire for 50 minutes or until the water Absorbed and the rice is dry and soft.

*When serving pour to a large plate and spread the pine nuts over.

 

Edited April 30, 2010 by IDAN~SPARTA~

[Forrester~SPARTA~]

pilaf thats a long time since I ate that..... I want to try the falafl too....

[Halli~SPARTA~]

I like to make a Tennessee version of Gumbo.

 

 

 

 

 

Start with lard a heavy pan and flour.

 

 

Next we must heat the oil to med-med high and add the flour.

 

Ya got ta Stir the mixture this means no letting the dog out, no running outside real quick, no phone stuff nothing but wathching the Roux cause if one bit of burnt flour shows Up you must discard then clean the pan and start all over.

 

Once I have the Roux looking good (deeper color than peanut butter) I toss in the Holy Trinity.

 

If you know about Gumbo the Trinity is Bell Pepper, Onion, and Celery (Diced).

 

Next I add a little Jalapeno no seeds, some smoked sausage (Turkey works if ya don't eat pork) and the okra and tonight I added Cauliflower cause I had it....

Every Gumbo is related on what is available at that time.

 

After cooking just before serving I add Lousiana Gulf Shrimp (Pre oiled...? ) Pre pulled Crab claw, and the local Big Store

(Krogers) had a small Lobster (cheap)so I have added it also.

 

 

 

Ok Reduce heat and lets boil some water for the white rice.

 

Put a layer of Rice on your plate and scoop ya a heaping of gumbo on the rice and there ya go

 

So good It'll make ya wan'ta to smack your mama.