Registered User
Posts: 3792
(3/30/04 10:42 am) Reply
Re: A Rogue's Recipe Guide
Here's a tip for Gnmish's Garlic Smashed Potatoes, or, How To Roast Some Garlic.
A little safer than putting a shotglass in the oven, especially if it is not made of Pyrex (and thus under high temperatures could shatter pretty easily, regardless of gloves), is to roast some garlic.
Take an entire bulb of garlic and cut the top off, just so the cloves are slightly exposed. Wrap loosely in aluminum foil (you want steam to escape), and bake in the oven at around 350F for about 15-30 minutes, or until garlic is soft. Your house will smell so yummy while you do this.
To use, just pull off and squeeze a clove out of its little white wrapper. Refrigerate unused portions.
EXCELLENT in mashed potatoes, spread on bread, eaten as is... very nutty flavor, none of the harshness associated with raw garlic
Also, a good rule of thumb when making potatoes - for each person, 2 medium-large potatoes should be good. For small potatoes, you can go by the rule of 2 handfuls of potatoes per person.
Edited by: Dragynphyre at: 3/30/04 10:43 am
Re: A Rogue's Recipe Guide
Yea, you got a point DP. First time we did it all we had was a shotglass. The second time I used aluminum foil because I didn't have a shotglass available. Just because we weren't riddled with glass shrapnel the first time we did it doesn't reduce the chances of it happening though.
Registered User
Posts: 3794
(3/30/04 12:12 pm) Reply
Re: A Rogue's Recipe Guide
Gnmish: DON'T CROSS THE STREAMS! I've seen even Pyrex shatter under high heat, in a laboratory situation when we were heating sulphur in Pyrex test tubes - you think that cutting onions makes you cry?
Hey, good segue...
Here's some Tips for Cutting Onions
Use a very sharp blade
Cut near sink, with water running
Do not rub eyes with hands (also important when working with chilis)
My favorite way to eat onions is to slice them thick put in a grill basket, and grill on high heat until they're a little charred on the surface.
This works especially well with large sweet Bermuda or Vidalia onions - Walla Walla not being terribly available in my area.
Lets out all of the natural sugars, and calms strong onion flavor while retaining a bit of crunch.
Save the onion skins - you can use them to make an yellow-orange Easter Egg dye... I'll scrounge up the recipe and post it here too.
Re: A Rogue's Recipe Guide
BULB omg I was drawing a complete blank when I posted that, I knew there was a word for it though...editing now.
for roasting garlic I highly recomend you get a roaster. its a ceramic base with a dome lid and a glazed lining inside, put in the garlic after you cut the top off the bulb and drizzle some olive oil directly on the garlic, not alot mabe a couple spoonfuls.
for even more delicious stuff to do with olive oil here a short list.
get some wine, drink wine, clean out wine bottle and dry. (I use clear wine bottles for this and get somone else to drink it.)
now heres a list of flavored oils you can make at home.
crushed red pepper olive oil.
1/4 cup (more a bit more) crushed red peppers in wine bottle, fil with olive oil, let sit for a week or 2, oil will turn a nice red, use to add some zip to just about anything, I use it alot when making eggs/potatoes/vegies all mixed together. its good to toss in a hot bean dip (or even a cold one). Note this stuff is hot, I use about 2 spoonfuls in a quart of beans and it adds plenty of heat.
Garlic olive oil.
1/4 cup or more dried diced garlic in wine bottle.
fill with olive oil and let sit for a week or 2.
its olive oil and garlic you figure out what NOT to put it on, the list is shorter that way.
Sundried tomato olive oil.
get some dried (not in oil) Julienne cut sundried tomatos. put a bunch in the bottle (the juleinne cut fit in easier if you have halves just chop them up. it takes more of these to add the flavor you want so I put in close to a full cup. maybe even more. (its not like youre going to ruin the flavor, hell put in the whole bag.)
my favorite use for this is to pour on the garlic I am about to roast mmmm goodness. I make it for my mom and she usess it on salads in place of whatever oil is called for. Edited by: Diabalein Avidyia at: 3/30/04 4:04 pm
Re: A Rogue's Recipe Guide
Honey Mustard mm mm good.
take some honey, you will be adding about even amounts of mustard to this but it keeps well in the fridge. microwave honey for 10-20 seconds, til its runny but not smokin hot. you just want it liquid instead of the thick state its usually in.
add some expensive stone ground (coarse ground) mustard, I use inglehoffer stone ground. what you are looking for is a fairly dark mustard with lots of whole seeds in it, not that american crap you see at bbq's
add about as much mustard as you have honey, sample now and then til you like the balance.
put on chicken, sandwiches, salads, dip vegies/fries in it. so easy, so good, I busted this out at a bbq over the weekend and everyone who tried it loved it.
Registered User
Posts: 3798
(3/31/04 6:36 am) Reply
Re: A Rogue's Recipe Guide
Spanish Garlic Shrimp
1 pound peeled, deveined, raw shrimp - I tend to like the ones that are just bitesize when cooked - forget what count # those are.
5 large cloves garlic, crushed & minced
5 tbs annato oil
pinch dry hot red pepper flakes
salt to taste
saute garlic & red pepper flakes in pan for a minute, and then add shrimp. Season with salt. Cook until shrimp are pink and cooked through.
It's an oily dish, but don't throw away the oil - olive oil is good for you! Sop that garlicy goodness up with some Portuguese bread.
To make annato oil - soak annato seeds (aka achiote - available in your supermarket's ethnic foods aisle - usually Goya or Badia brand - they look kinda like red mini chocolate chips) in olive oil (virgin is ok for this, heats better - use your extra virgin for salads and other cold dishes) for a few days at least - about 1 part seeds to 2 parts oil.
Gaav Registered User
Posts: 388
(4/3/04 10:56 pm) Reply
Re: A Rogue's Recipe Guide
Man you suck, all Single EQ Guys know that Ramen can be eaten in its crunchy form, then you take a swig of water and let the noodles marinate in your mouth till their chewy!
9 cups of water
6-8 shitake mushrooms (or any kind of mushrooms), cut into slices (add more if you're a mushroom nut)
1/2 tub of firm tofu
1 stick of wakame, broken into 1/2" - 1" pieces (can be omitted if you really hate the smell of seafood, you may substitute with spinach or bok choy)
3 table spoons of miso (I used red, but it also comes in brown and white, with white being the least saltiest)
Soak the shitake mushrooms in a large bowl for a few hours until they've fully expanded, then cut them into slices. (Shitake mushrooms usually comes dried.)
Boil the 9 cups of water in a large sauce pan.
Once water is boiling, add in the wakame, tofu, mushrooms and bring to a boil. Once boiling, add in the miso, stir, and mush the miso so it dissolves in the soup. Once all of the miso is dissolved, bring to a very brief boil, and the soup is ready to serve.
(Be sure to not cook the miso too long as doing so negates its nutritional values.)
* Wakame expands a lot...I mean A LOT. Initially I had so much in the pot of water that it stunk like a 4 week old fish tank. I had to fish most of the wakame out and start all over again, adding very little at a time.
* It'd be a good idea to have some boiling water on the side and dissolve the miso in it in a seperate bowl first before adding it to the soup. It makes it a lot easier to see and dissolve.
Registered User
Posts: 3858
(4/7/04 12:30 pm) Reply
Re: A Rogue's Recipe Guide
Good idea is to soak a few inches of wakame first, then just add as much as you want.
If you soaked too much, make a salad too! I'm approximating on how much I use, because I usually make this by just tossing stuff together and tasting until it tastes 'right' to me.
Wakame (about 1 cup pre-soaked, soak and cut into strips)
Bonito flakes (handful - lovely smoky fish flavor)
toasted white or black sesame seeds, about 2 tbs
Make a vinagrette with soy sauce, sesame oil, and rice wine vinegar - about 1-2 tbs of each
You can also make this with spinach, or add the Japanese crab sticks (singly wrapped, frozen) that fall apart when you defrost and roll them between your fingers... danged if I can think of the Japanese name for them.
* 1 tbsp butter per serving
* 1/2 cup half and half per serving (could use whole cream if desired)
* 1/2 cup parmesean cheese per serving
* one clove of garlic per serving, depending on tolerance.
* 1/2 tbsp cream cheese per serving
* pinch of nutmeg at the end.
Melt the butter in a good pan. When butter is melted, add the half and half (or whole cream). When half and half is bubbly, add the parmesean, garlic and cream chese. Mix with whisk until it is creamy (with some parmesean cheeses it might still be kinda mealy looking, but trust me, even with that cheap Kraft crap it tastes great). Add the pinch of nutmeg.
This is so much better than that crappy alfredo you get in the stores.
You can cook this while your noodles are boiling. And, it is idiot proof. It isn't hard, so as long as you don't burn anything you are golden.
Edited by: Kinare at: 4/10/04 6:09 am
Re: A Rogue's Recipe Guide
Fast and easy chicken parmesean:
* one chicken breast per serving
* One can of diced tomatoes per serving
* italian seasoning and garlic powder (more garlic if desired!)
* Slices of white cheese
Cook chicken enough on each side until browned, then add the diced tomatoes, seasoning and garlic powder. Cover and put heat on medium. Cook for about 20 mintues. Cut with a knife to test doneness. If done, put a slice of cheese on each breast.
* One chicken breast per serving (best if soaked in teriyaki sauce for 20 mins)
* one cup of frozen chinese veggies per serving
* forkfull of corn starch
* spicy red pepper seasoning (not chili seasoning)
* Garlic powder
* 1/4 cup Amaretto (the liquor)
* 1/4 cup water
* soy sauce to taste
Slice chicken, cook until nearly done. Make a circle in the middle of the pan and add the veggies. Cook until hot. Make another circle in the pan to pour the remaining ingredients into.
Mix the last 6 together. Pour into center. Cook until thick. Mix thoroughly.
Edited by: Kinare at: 4/10/04 6:16 am
LisyCat Registered User
Posts: 7
(4/10/04 7:58 am) Reply
Re: A Rogue's Recipe Guide
If you like food made with beer, this beef stew recipe is pretty good for how extremely easy it is. Recipe uses canned veggies; I usually use chopped up fresh veggies instead, but the canned taste fine (& much faster obviously). Anytime you make any beef stew you should quickly brown the meat first- keeps it more tender. Throw it in a pan with some cooking spray or oil and brown each side for a few seconds.You don't have to, but sometimes the meat can get tough if you don't.
Throw it all in a crockpot and leave on low all day, or you can throw it in a pot in the oven (375ish) for like 2-3 hours. If you can, wait to put the peas and mushrooms in until 30min-hour before serving, so they don't get too mushy.
*1 pound of stew meat, cut into small chunks + browned
*1 bottle of beer (I suggest something decent- if you use cheap beer you can tell the difference. I usually use Fat Tire but thats kind of a local thing...)
*1 can of tomato soup
*1 can of corn, drained
*1 can of sliced new potatoes, drained
*1 can of sliced carrots, drained
*1 small can of sweet peas, drained
*1 can of sliced mushrooms, drained
Makes 4 large servings. I serve with a good crusty bread. Great leftover too, just microwave for a few minutes.
I've also tried the same recipe with beef stock instead of beer and tomato sauce instead of the tomato soup - very good as well. So you can play with it some
Re: A Rogue's Recipe Guide
The Colon is Evil and Must Die Chili
----------------------------------------------------------------
1/2 lb Ground Beef
3 Tablespoons Chili Powder
1 Can Diced Tomatoes
3 teaspoons Cayenne Pepper
1/2 Jar Sliced Jalepenos
Habernero Tabasco Sauce
Tony Chaceries Seasoning
Crushed Red Peppers
Shredded Chedder Cheese
In a deep skillet, brown the Ground Beef, lightly sprinkle Tony's on the beef. Once browned, do not drain, rather keep the greasy goodness and add all the remaining ingredients. Be sure to pour a good portion of the juice from the jar of Jalepenos into the Mix. Cook Over Medium heat for about 5 to 8 minutes. Pour into Bowl, and top with Shredded Cheese.
Follow up the meal with "The Liver is Evil and Must Die" Beer of your choice.
** Edit ** I Spelll Gud
Edited by: Daton Everon at: 4/10/04 8:48 am
I've seen even Pyrex shatter under high heat, in a laboratory situation when we were heating sulphur in Pyrex test tubes - you think that cutting onions makes you cry? 
mmmm goodness. I make it for my mom and she usess it on salads in place of whatever oil is called for.
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