What are you known for?
1. Jambalaya
2. Smoked Brisket
3. Chicken Cordon Bleu
4. Jagerschnitzle
5. Lasagna
mmm... good stuff!
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The Ten Most Recent Comments By NinjaFluff
Charcoal Grill or Gas Grill
Gah, hit the wrong button...
Anyway, the Smokin' Pro is an outstanding charcoal grill. One of the perks I like so much about it is the cast-iron grates on it. Season them right, then you almost never have to touch them again. Had mine for a year, and I will get violent if anyone tries to take it from me :-)
Pair that with the hardwood lump charcoal, and you've got a combination that can't be beat!
$300 budget for dinner for 3! What should I make??
Wow, that's an insane amount of money for just a dinner... I'll second the decision to spend the money to drive and buy better ingredients! Some of the best meats will come practically straight from the farm. You're in the NY area, right? There is likely to be a place like that somewhere near you. Pair that with a nice red wine, and a few choice sides, and you're good to go.
Help for my bbq brisket!
Adding the broth and oven roasting for a bit should help, yeah.
One thing that I recently discovered that may help you next time: After the first half of cooking time, wrap the entire brisket in heavy duty aluminum foil, increase heat by 40 or so degrees, and finish cooking. Once it's done, let the brisket rest for at least 30 minutes. Don't worry, it'll still be PLENTY hot. After that, thin slices across the grain is the best way to go. Good luck!
Potluck theme: "Culinary Intoxication"
I can't believe nobody's mentioned tiramisu yet! I made this a couple of weeks ago, and it's AWESOME:
http://www.recipezaar.com/202785
Yeah, yeah... it cheats a bit, it doesn't actually use ladyfingers, but it's still very good.
What is your cooking level?
I'm an advanced home cook myself. Been coooking for 10 years, and that really picked up when I got married. I do all the cooking, because frankly, the idea of my wife in the kitchen scares me!
I say advanced because I can de-bone a chicken, fillet a fish, and have nearly mastered the art of the souffle... I am never afraid to try a new recipe, but budget constraints and the wife's taste does limit.
Never cooked professionally, and absolutely refuse to. I love to cook, but once it becomes my job, I'm afraid that I will no longer enjoy doing so.
Real jambalaya??
It took me forever to find a jambalaya recipe without tomatoes that I liked... finally found one that I do enjoy very much. I use shrimp, chicken, smoked sausage, tasso, and andouille. ohhh, man, so good... Ended up making this at work once, and they've begged me to make it again ever since.
Bland soup - can't figure out why
I always have a problem with my stock tasting bland, too... what I do with it is reduce the heck out of it. I usually take several hours to make the stock, reducing from 8 quarts to 4 or so. Makes it much better in the end!
Signature ingredient -- and is it a flaw or fav?
Garlic and black pepper. Even if the recipe doesn't call for it, it's always good!
Responses to Comments by NinjaFluff
What are you known for?
My synagogue's sisterhood has a bake sale every year and I'm always asked for my honey cake. It;s moist and loaded with dates, nuts and raisins. It's the one I've been using since the 60s when I got it from the Syracuse Hadassah cookbook. Also, my grandchildren and daughter-in-law are crazy over my baked macaroni & cheese. It's crusty, cheezy, buttery. And my grandchildren love my pancakes (I usually make up a large batch of mix from scratch and keep it on hand). Also, they demand my M&M cookes, which are really nutricious because they're just buttery oatmeal cookies with just 3 different color M&Ms on top.
What are you known for?
1) Soup - specifically, Arroz Caldo. I get requests even when it's 95 degrees w/ insane humidity outside.
2) Salsa, asian style (I add lime juice, fish sauce and the tiniest bit of sesame oil. Don't knock it till you try it!)
3) Shrimp Salad (I cook whole shrimp in a pot chockful of garlic, green onion, celery, bits of whatever vegies are sitting in my fridge, lots of black peppercorn, and salt. After peeling, I throw the shells/head back into the broth to reduce. The dressing is nothing more than a good mayo, lime juice, sambal olek, green onions, celery and a few tsps of that concentrated shrimp broth.)
4) Anchovy pasta. Recipe courtesy of the NYTimes. I guess I'm the only one in the family willing to suffer through the smell of anchovies sauteeing.
What are you known for?
1. Pastas - any kind, macaroni and cheese, lasagnas, baked ziti, you name it.
2. Carob chip, toffee and cherry cookies
3. Carrot Cupcakes
4. Party dips - Sweet Bell pepper with cream cheese and my Veggie dip
5. Hummus - very lemony and garlicky
Madelyn
KarmaFreeCooking
What are you known for?
@bisbee......I'm right here! You want I should bring a box of jello? Where's the party?
What are you known for?
@Brooke29: Sorry I didn't get back to you right away-actually had to do work at work-and I just started another semester. I LOVE Old Bay. It signifies seafood to me. I even put it on french fries. Mmmm. Anyway, I am stoked you said it works.
The Chilli is good, I'm not going to lie. I mix up ground sirloin (I like to get the 8% Fat variety), with some homemade sauce, a mix of spices (garlic powder, cumin, sea salt, fresh ground pepper, and cayanne pepper), sprinkle on some chilli powder, medium salsa, and some hot sauce (we prefer Franks), and add beans if you like. I can take 'em or leave 'em so it depends who I am making it for. Top with shredded Monteray Jack and Mozzarella (sour cream too if you want) and you have goodness.:)
What are you known for?
Breads and making up dessert recipes on the fly. And preparing meals for large groups, such as church socials.
What are you known for?
1. baba ghanoush (I use a lot of roasted garlic in it to make it mellow, and people seem to like that!)
2. my mom's tortellini soup recipe
3. grilling - my bf has perfected his steak-grilling method, and I like to cut up a ton of veggies, toss them in evoo+balsamic vinegar+some spices and toss those on the grill. great way to feed a bunch of people on short notice :)
I also have to get a few more of my mom's recipes (brownies, cobbler, cinnamon rolls) that will make this list as soon as I make them and feed others .....
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