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Post by Cybermortis on Mar 17, 2014 0:11:58 GMT
A spin off from the Smelliest Food thread in show ideas.
Do you have a (food) recipe you'd like to share with the world? Then feel free to post in here for all to see, try and blame you for any unwanted after-effects.
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Post by the light works on Mar 17, 2014 13:38:24 GMT
the key to great Salsa Fresca (fresh Mexican pepper dip): the internal pith and the seeds are the hottest part of the pepper. if you strip them out when you make your salsa, you get more flavor with less heat. also, if, like me, you can't stand tomatoes, use tomatillos for filler. if you have a very low tolerance for peppers, you still can't use the hottest peppers, but this allows you to push the upper boundary of your comfort zone, to get the flavors from the hotter peppers. the other key: surgical gloves. glove up before you start, rinse frequently, and do not scratch your nose. when you get done, remove the gloves without touching the outside with your bare skin, wash your hands twice, and you should be safe. Attachment DeletedAttachment Deletedfor people with a more delicate taste, you can make an excellent heatless salsa with sweet peppers, lime, and cilantro; with a sour cream base. (seen in the upper right) Addendum: for mild salsas, I also add a fresh fruit, usually an apple, but in this case, a nectarine, for flavor. for my hotter salsas, I may add a slice or two, but heat lovers usually can't pick up subtle flavors, anyway. |
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Post by Lex Of Sydney Australia on Mar 19, 2014 14:42:34 GMT
For those who are interested this is my friends Garum recipe:
Modern Recipe For Making Roman Garum:
(the measurement are in metric so don't use US teaspoon & tablespoon measurements or you'll get the recipe wrong)
560 g black olives, stoned
16 anchovy fillets, soaked in water for 1 hour and patted dry
1 hard-boiled egg yolk
90 g capers
1 clove garlic, finely chopped
1 teaspoon grainy mustard
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh marjoram, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon white pepper
60 ml olive oil
& for those who want to make an ‘authentic’ Roman Garum:
Use fatty fish, for example, sardines, and a well-sealed (pitched) container with a 26-35 quart capacity. Add dried, aromatic herbs possessing a strong flavour, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container; then put down a layer of fish (if small, leave them whole, if large, use pieces) and over this, add a layer of salt two fingers high. Repeat these layers until the container is filled. Let it rest for seven days in the sun. Then mix the sauce daily for 20 days. After that, it becomes a liquid. This is the Garum.
OR
Chop small fish into tiny pieces. Add fish eggs and the entrails of sardines and sprats (a type of small fish). Beat together until they become an even pulp. Set mixture in sun to ferment, beating occasionally. Wait six weeks or until evaporation has reduced the liquid content of the pulp. Hang reduced liquamen in a basket with fine holes in the bottom. Place storage jars under the basket. Let liquid slowly drain into the jars. Collect the liquid in the jars. This is the Garum.
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Post by the light works on Mar 19, 2014 14:46:44 GMT
For those who are interested this is my friends Garum recipe: Modern Recipe For Making Roman Garum:(the measurement are in metric so don't use US teaspoon & tablespoon measurements or you'll get the recipe wrong) 560 g black olives, stoned 16 anchovy fillets, soaked in water for 1 hour and patted dry 1 hard-boiled egg yolk 90 g capers 1 clove garlic, finely chopped 1 teaspoon grainy mustard 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh marjoram, finely chopped 1 tablespoon fresh rosemary, finely chopped 1 tablespoon fresh thyme, finely chopped 1 teaspoon white pepper 60 ml olive oil & for those who want to make an ‘authentic’ Roman Garum:Use fatty fish, for example, sardines, and a well-sealed (pitched) container with a 26-35 quart capacity. Add dried, aromatic herbs possessing a strong flavour, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container; then put down a layer of fish (if small, leave them whole, if large, use pieces) and over this, add a layer of salt two fingers high. Repeat these layers until the container is filled. Let it rest for seven days in the sun. Then mix the sauce daily for 20 days. After that, it becomes a liquid. This is the Garum. ORChop small fish into tiny pieces. Add fish eggs and the entrails of sardines and sprats (a type of small fish). Beat together until they become an even pulp. Set mixture in sun to ferment, beating occasionally. Wait six weeks or until evaporation has reduced the liquid content of the pulp. Hang reduced liquamen in a basket with fine holes in the bottom. Place storage jars under the basket. Let liquid slowly drain into the jars. Collect the liquid in the jars. This is the Garum. It doesn't say what to get the olives stoned on. |
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Post by Lex Of Sydney Australia on Mar 19, 2014 15:14:28 GMT
For those who are interested this is my friends Garum recipe: Modern Recipe For Making Roman Garum:(the measurement are in metric so don't use US teaspoon & tablespoon measurements or you'll get the recipe wrong) 560 g black olives, stoned 16 anchovy fillets, soaked in water for 1 hour and patted dry 1 hard-boiled egg yolk 90 g capers 1 clove garlic, finely chopped 1 teaspoon grainy mustard 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh marjoram, finely chopped 1 tablespoon fresh rosemary, finely chopped 1 tablespoon fresh thyme, finely chopped 1 teaspoon white pepper 60 ml olive oil & for those who want to make an ‘authentic’ Roman Garum:Use fatty fish, for example, sardines, and a well-sealed (pitched) container with a 26-35 quart capacity. Add dried, aromatic herbs possessing a strong flavour, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container; then put down a layer of fish (if small, leave them whole, if large, use pieces) and over this, add a layer of salt two fingers high. Repeat these layers until the container is filled. Let it rest for seven days in the sun. Then mix the sauce daily for 20 days. After that, it becomes a liquid. This is the Garum. ORChop small fish into tiny pieces. Add fish eggs and the entrails of sardines and sprats (a type of small fish). Beat together until they become an even pulp. Set mixture in sun to ferment, beating occasionally. Wait six weeks or until evaporation has reduced the liquid content of the pulp. Hang reduced liquamen in a basket with fine holes in the bottom. Place storage jars under the basket. Let liquid slowly drain into the jars. Collect the liquid in the jars. This is the Garum. It doesn't say what to get the olives stoned on. LOL!  |
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Post by craighudson on Mar 19, 2014 17:53:39 GMT
For the modern recipe, do you just mix the ingredients and use the result, or are they fermented a la the Romans (gulp)?
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Post by kharnynb on Mar 19, 2014 19:04:09 GMT
Karelian Stew 500 g Beef chuck 500 g pork shoulder enough salt to make the liquid taste like the sea, about 4-5 tsp 8 whole grains of allspice 10-15 peppercorns Water Cut the meat into cubes (4x4 cm). Set the meat, beef on bottom, pork on top in a casserole or a cooking pot, add pepper and allspice. Add enough water to almost cover the meat and salt the water till it tastes sea-like. Cook without a cover at a moderate temperature, 175 °C, for 1 hour, then at 125 for 3 more hours. Cover the pot during the second part of the cooking time. Serve with mash and vegetables of choice  |
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Post by Lex Of Sydney Australia on Mar 20, 2014 15:30:46 GMT
For the modern recipe, do you just mix the ingredients and use the result, or are they fermented a la the Romans (gulp)? I honestly don't know. My friend made the recipe the 'traditional' Roman way. The modern recipe is one he found online. You can try it as is or if your palates adventurous (& your health insurance is payed up) you can try the 'Roman method'. |
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Post by OziRiS on Mar 25, 2014 21:52:23 GMT
Anyone have any requests? Anyone look into their fridge or freezer lately and wonder what they could make from what's in there? I can post a couple of recipes for different stuff, but I won't bother if there are no takers. ADDENDUM: I just realized I actually have a recipe request of my own. My sister-in-law won half a pig at some bingo game a while back, took it to the butcher and wound up with about 18 lbs of ground pork. She didn't know what to do with all of that stuff, so she decided to be "charitable" and give half of it to us. Thing is, besides meatloaf and Swedish and Danish meatballs, we can't really think of anything to make from it. Any ideas? (You can keep the Garum-like recipes to yourselves. Keep in mind that this has to be served to people with working noses and taste buds  ) |
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Post by kharnynb on Mar 25, 2014 22:23:39 GMT
For ground pork, oven dishes are great, just slice potatoes thinly, layer potatoes, pre-fried mince, some basic spices and onions/garlic to taste.
Pour cream in, ram in the oven for an hour or 2 at medium heat(about 175C). serve with pickles on the side.
Another would be tomato based pasta sauce, instead of making meatballs, just fry some mince and add that.
Filled peppers, just fill with mince/rice mix, top with cheese and bake in oven.
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Post by kharnynb on Mar 25, 2014 22:28:47 GMT
Finnish treat:
5 dl (2 cups) cooked Macaroni
2 dl (0.8 cups) grated Cheese (preferably cheddar)
750 grams (1.6 pounds) Minced Meat
1 Onion
5 dl (2 cups) Milk
3 Eggs
Salt and Pepper
Oil for frying
1. Finely chop the onion, then fry, together with the minced meat in oil until meat changes color.
2. Oil an ovenproof tray, then add the cooked macaroni, onion and minced meat. Set your oven to 225 celsius or 437 fahrenheit.
3. Whisk together milk and eggs, add the nutmeg and half of the cheese. Pour the mixture over
the macaroni tray and finnish with the rest of the grated cheese.
4. Bake in the oven about 40 minutes, or until cheese is golden. Serve with ketchup.
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Post by kharnynb on Mar 25, 2014 22:36:02 GMT
Another good mince recipy would be cabbage rolls.
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Post by OziRiS on Mar 25, 2014 22:38:12 GMT
For ground pork, oven dishes are great, just slice potatoes thinly, layer potatoes, pre-fried mince, some basic spices and onions/garlic to taste. Pour cream in, ram in the oven for an hour or 2 at medium heat(about 175C). serve with pickles on the side. Another would be tomato based pasta sauce, instead of making meatballs, just fry some mince and add that. Filled peppers, just fill with mince/rice mix, top with cheese and bake in oven. I've actually made all three of those before. For me, pasta sauce is really more of a beef thing. I don't like it with pork. It just tastes funny to me. I love filled peppers, but it's not a hit with the rest of the family, so that's (sadly) not an option. I used to make them with corn, chopped jalapeños and freshly chopped basil in the mince. The first one I've tried a couple of times. It's pretty good. It's been a while since I made that, so that's an option. Your last recipe sounds good. How much nutmeg goes into it? That's definitely a spice you don't want to use too much of! |
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Post by OziRiS on Mar 25, 2014 22:39:21 GMT
Another good mince recipy would be cabbage rolls. YES!!! Good one! It's been YEARS since I've had those! Got a good recipe/link for that? |
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Post by wvengineer on Mar 25, 2014 23:23:10 GMT
Back on the old Discovery Mythbusters page, someone posted a casserole recipe that involved frozen burritos. I sounded real good, but i didn't get a chance to copy it before they shut down the page. I don't suppose that sounds familiar to anyone and they know what that recipe was?
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Post by OziRiS on Mar 25, 2014 23:57:35 GMT
I made something tonight that went over well with the GF and kid that I'd like to share. It's a side dish, so you can make it with pretty much any type of meat. It's for 2-3 people but can stratch further if you have some other greens or bread with it.
What you'll need:
A pack of egg noodles (about 200g/half a pound)
Half a red bell pepper
Frozen sweet peas (didn't weigh them, but it was about 4-5 tablespoons worth)
Canned corn (about 100g/quarter pound)
Milk 0.5% fat (about 100ml/3.5 fl. oz.)
Cooking oil (5-6 tablespoons)
Ketchup (1 teaspoon)
Chili sauce (half a teaspoon or to taste)
Sugar (1 teaspoon)
Paprika (1 teaspoon)
Curry (1 teaspoon)
Salt (2 teaspoons)
Chop the bell pepper. It needs to be very finely chopped.
Put the frozen peas into a sieve and run cold water over them for about a minute to thaw them a bit, but not completely.
Drain the water from the canned corn and mix it in with the peas in the sieve. Leave it there for a while.
Crush the dried noodles into smaller bits, put them in a pot of boiling water and boil them with a teaspoon of salt for the amount of time specified on the pack (usually 3-5 minutes).
Mix everything else except the milk in a small bowl so it turns into sort of a marinade.
When the noodles are boiled, pour them into the sieve with the peas and corn and mix around.
Heat a wok or deep skillet/frying pan to high temp and pour in the marinade and the bell pepper. Let the bell pepper cook for about a minute or two. The sugar is important here because it caramelizes a little and helps the marinade stick to the noodles.
With a pair of salad tongs or something similar, gradually put the noodles, peas and corn into the wok, stirring to get the marinade distributed every time you put a little in. This shouldn't take you much more than 2 minutes. When about half the noodle mix is in, pour in the milk and let it boil for a minute or two.
Pour the rest of the noodle mix in, stir around to distibute the sauce and cook for another 2-3 minutes. It's important that you don't overcook the peas and corn. They should have some crunch left.
Done. Serve with meat of your choise (we had chicken cordon bleu with ours) and possibly bread, vegetables or salad.
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Post by the light works on Mar 26, 2014 0:47:06 GMT
for the ground pork, I would be inclined to choose some sort of barbecue sauce and make a sloppy joe type sandwich filler.
(if you are unfamiliar with, a sloppy joe is basically hamburger cooked and mixed with a tomato based sauce. it is called that because it tends to be messy. normally served in hamburger buns.
I'd also think about using it in a stew, casserole, or similar dish in place of beef or poultry.
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Post by Cybermortis on Mar 26, 2014 0:47:23 GMT
Anyone have any requests? Anyone look into their fridge or freezer lately and wonder what they could make from what's in there? I can post a couple of recipes for different stuff, but I won't bother if there are no takers. ADDENDUM: I just realized I actually have a recipe request of my own. My sister-in-law won half a pig at some bingo game a while back, took it to the butcher and wound up with about 18 lbs of ground pork. She didn't know what to do with all of that stuff, so she decided to be "charitable" and give half of it to us. Thing is, besides meatloaf and Swedish and Danish meatballs, we can't really think of anything to make from it. Any ideas? (You can keep the Garum-like recipes to yourselves. Keep in mind that this has to be served to people with working noses and taste buds ) Make pork burgers? Just add a little seasoning as you are forming them. |
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Post by the light works on Mar 26, 2014 0:49:17 GMT
Anyone have any requests? Anyone look into their fridge or freezer lately and wonder what they could make from what's in there? I can post a couple of recipes for different stuff, but I won't bother if there are no takers. ADDENDUM: I just realized I actually have a recipe request of my own. My sister-in-law won half a pig at some bingo game a while back, took it to the butcher and wound up with about 18 lbs of ground pork. She didn't know what to do with all of that stuff, so she decided to be "charitable" and give half of it to us. Thing is, besides meatloaf and Swedish and Danish meatballs, we can't really think of anything to make from it. Any ideas? (You can keep the Garum-like recipes to yourselves. Keep in mind that this has to be served to people with working noses and taste buds ) Make pork burgers? Just add a little seasoning as you are forming them. or mix half and half with beef. |
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Post by mrfatso on Mar 26, 2014 10:36:19 GMT
How about a Shepherds Pie, but using Pork mince instead of Lamb, call it a Swineherds pie .
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