posted August 08, 2007 10:15 PM         

Got a recipe?

Here's mine, and it's not from my area, but they do it enough justice that I still love what I get locally.

From Wikipedia:
Mexican-style Al pastor meat is a dish similar to the Turkish döner kebab, Shawarma, or the Greek gyros. Usually pork, it is marinated with a blend of different spices and gravy, and then slowly cooked on a vertical rotisserie with a pineapple and onion on top. It developed in Mexico City, as a result of the adoption of the vertical rotisserie, used in the cuisine of Lebanese immigrants, by Mexican restaurants. When ready, the meat is then thinly sliced off the spit with a large knife. It can be served with small tortillas, onions, pineapple and cilantro. It is also a common ingredient in tacos, burritos, and tortas. Tacos al pastor, although less widely available than other styles in fusion Mexican cuisine, are one of the most popular in taquerias both in Mexico and US latino neighborhoods.

Recipe (I can't attest to this being a good recipe. I'm still dying to know how to prepare it myself.):

Recipe Ingredients:

10 Chiles Pasilla
10 Chiles Guajillo
1/2 Garlic bulb
1/4 tsp. Cumin
1/4 Lt White Vinegar
5 Cloves
2 lbs. Thin pork meat
1 Onion
1 Beer
2 Limes
Salt to taste
Pineapple (fresh or canned)
Fresh Cilantro (coriander)

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Recipe Instructions:

Cooking: In a taqueria they would roast the "top" of meat with pineapple on top of it so that the juice gives the meat some of its flavor. The meat would be rotated constantly as the cook cuts very small slices of meat and pineapple to be served in a taco. Chop the cilantro and onion. Without a rostisserie, our only choice is to cut the pork in small bits so that it can be eaten easily in a taco. Use a frying pan and cook the meat with small pieces of pineapple making sure the pork is fully cooked and just about to burn in some cases (well roasted). Cut the limes in quarters. Serve the tacos with chopped cilantro, onion,and the limes.

Enjoy this delicious tacos al pastor Mexican recipe! http://www.mexgrocer.com/531-tacos-al-pastor.html
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posted August 08, 2007 10:27 PM         

I will be back with some recipes!

posted August 08, 2007 10:47 PM         

GOBI MANCHURIAN
INGREDIENTS:
1 Medium Gobi/Cauliflower - cut into florets
1/2 cup Cornflour
1/2 cup All Purpose Flour/Maida
2 Tbsp Soy Chili Sauce
2 Tbsp Green Chili Sauce
1 tsp hot Red Chili Powder
3 Tbsp Tomato sauce
1/2 Capsicum- Sliced lengthwise
1 Big Onion -Sliced
1 tsp Butter -melted
4 Garlic Cloves- Chopped finely
1 Tbsp Ginger-Garlic-Green chili paste
2 Green chilies - Chopped finely
1/2 inch Ginger- Sliced into thin strips
Oil for deep frying

METHOD:

* Mix cornflour+ maida + Garlic-Green chili paste + melted hot butter+ salt( as per taste) along with little warm water to make a thick paste.
* Dip Cauliflower florets into this paste and deep fry them until golden brown and set them aside.
* Now in a kadai heat little oil and fry onions till transparent.
* To this add chopped garlic cloves and fry them until transparent.
* Now add green chilies and ginger and then add in capsicum and fry them for a min.Note that capsicum should still remain crispy.
* Now add soy sauce+ chili sauce+ tomato sauce+ red chili powder and saute it for a few secs.
* To this add about 3 tbsp of water and the above fried and cooled gobi bajias.( Tip: Bajias should not be hot here. This is to maintain the crispiness even after added to the sauce mixture)
* Garnish with fresh coriander leaves and serve hot.
* Enjoy!!!

posted August 08, 2007 11:11 PM         

You definately gave something for me to add on to my "Learn this recipie right now" list Lol! Living alone means one has to really lean how to cook from the get-go.

Here is one of my personal fav.

CHICKEN LASAGNA

5 lbs. breastless, boneless chicken.
1 white onion
1 4oz. can of diced chiles
1 4oz chopped black olives
1 large jar of Velveeta cheese
4 cans tomato soup
3 lbs shredded Monterey Jack cheese
3 dozen corn tortillas
1 21 oz.+ bottle of corn oil
1 head lettuce (optional)
sour cream (optional)

Begin by boiling the chicken in large pot. Add salt, pepper and some garlic salt to season the water. While the chicken boils, finely chop the onion.
Over low heat, simmer tomato soup and when well heated, add the Velveeta and diced chiles. Stir together well, keeping over low heat, so as not to scorch.

When chicken is very tender, remove from the broth and allow to cool, Then shred the meat finely, discarding the bones. Remove tomato soup from heat.

In a bowl, combine chicken, 3/4 of the chopped onion, chopped olives. In a small frying, heat oil. Always keep oil at least half full and very hot (not smoking) in the frying pan.

At this point you need to have your assembly line ready. Begin to heat oven at 350F degrees. Have a good sized lasagna pan or disposable aluminum pan near stove. Have the chicken bowl mixture and shredded cheese near the pan. Keep some snips or tongs handy to remove tortillas from the hot oil.

If you can, ask someone to help assemble while you fry the tortillas.

Begin frying the tortillas slightly, try not to crisp them too much.

They should fry for about 10 to 15 seconds if oil is very hot. After frying the tortilla, immediately pull with the snips and dip in the tomato soup for about 10 seconds. If you have help, let them remove it from soup and start covering the pan with them as if you were doing the actual lasagna pasta.

Slightly overlap them on the pan. When layer is complete, add some chicken and make sure it covers the tortillas layer. After chicken, add some shredded cheese and begin to add another layer of tortillas. When 2nd layer is complete, pour some soup (about 2 cups full) on top of the layer and spread evenly. Keep the procedure going until the top of the pan is reached. The top should have a layer of tortillas covered by a good amount of the tomato soup, then some cheese and some of the diced onions on top.

Cover pan tightly with some aluminum foil and cook for about 45 minutes. After 45 minutes, remove the aluminum foil and return to the oven for another 15 minutes. Remove from oven and cut.

Optional serving suggestion: shred lettuce; sprinkle lettuce and some sour cream on top of a serving of chicken lasagna and serve. Enjoy!!

posted August 08, 2007 11:40 PM         

I'm not a vegetarian at all, but Moonie's dish does sound good. Love all the spice.

posted August 09, 2007 01:39 AM         

The other dishes sound good too. I love Mexican food.

Sattvic, my husband would love your recipe. He loves anything with lots of spice and the hotter it is the better. He orders a hot spice from Lousiana called "Slap Ya Mama" that he puts on everything. When he starts running low he sends away for another shipment.

posted August 09, 2007 11:38 AM         

Add hot sauce

Use this recipe: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_11121,00.html

I don't like this recipe...(it uses turkey bacon) but it has a picture... and look at the calories!
http://www.eatturkey.com/recipe/recipe.cgi/1/10890

Authentic derby pie
Categories: None
Yield: 1 Servings
¼ cup Butter
1 cup Sugar
3 Eggs; beaten
1 ½ cup Chocolate chips
¾ cup Light corn syrup
¼ teaspoon Salt
1 teaspoon Vanilla
½ cup Chopped pecans
2 tablespoon Bourbon
1 Unbaked 9-inch pie shell

Derby Pie:

Cream butter. Add sugar gradually while beating. Add beaten eggs, corn syrup, salt and vanilla. Stir in chocolate chips, nuts and bourbon until well mixed. Pour into pie shell. Bake at 375 degrees for 40-50 minutes. Be careful not to overbake.

Mint Juleps:
http://www.kentuckyderby.com/2004/derby_experience/mint_julep.html

And here's a french toast recipe for your girlfriend, AG:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34285,00.html?rsrc=like

I only make this once in a while (a lot of steps) but it is worth it... it is good!

posted August 09, 2007 12:41 PM         

I think it's wonderful ( and this thread with you guys sharing recipes is so cute ) that all you guys know how to cook and that you even cook things that aren't frozen and go into a microwave.

I did teach my sons how to cook and they make somethings better than I do. But that was not the norm for my day. Cooking was strictly a woman thing and very few guys would admit they knew how to cook.

posted August 09, 2007 01:47 PM         

As I'm hopeless in the kitchen I'll refrain from posting recipes but keen to try the ones posted!

posted August 09, 2007 04:49 PM         

I'm looking for ways to spice up my diet, well to add variety I mean. If anyone has great, or even not so great vegetarian recipes, please share.

I'm kinda sick of eating stir-fry as my only break from plain veggies. It doesn't have to be healthy, as in low fat, it just needs to taste good. That is how I eat.

Thanks, once again.

To share something that tastes great.

I do not know what to call it. In Zulu we call it Izinkobe.

It is sweet corn and beans, usually sugar beans. Because we are all busy people, I will tell you of the short cut to this meal/soup/broth or whatever, because it takes hours to make from scratch.

Sweet Corn and Bean Soup?? can I call it that?

Anyway, the below resipe can serve two.

Ingredients:
1 can of sweet corn (not in a sauce but in salted/not salted water)
1 can of mixed beans/sugar beans (not in any sauce but in salted/unsalted water)
Butter or margarine
Some seasoning (herbs and spices of your choice (I use the Veggie Seasoning from Robertsons)

So, you just plonk the contents of both cans into a pot under a medium heat. Let it simmer together for 15 minutes to mix the corn and bean flavours together. When the water has reduced to a thicker (thin soup consistency), add the seasoning. Then let that mix in for 5 minutes. Then take the pot off the stove, add as much butter as you feel comfortable with, and now it should be looking a little creamy.

Serve in small bowls or even a mug, and snuggle up to this during a cold day.

You can drizzle olive oil if you are as addicted to the stuff as I am, but I seldom do with this dish because the butter is enough for me.

Oh, and add salt and black pepper to taste.

Another thing, you can add a little bit of noodles in there about the same time as you add the saesoning, if you desire more textures in there. Not too much though.

posted August 09, 2007 07:59 PM         

I would like to offer 2 pieces of advice that will lead to bettering your home food experience.

Bill Penzey offers a personal letter in each seasonal issue that tells you the state of affairs in the spice world [fascinating itself] along with his catalog that includes everything from several curry blends,[always personal, curry blends] to dried peppers from all over the globe, to dry rubs.
• Buy in the most whole form possible. If you love Cumin- buy the seeds whole, toast gently over low heat to release essential oils. Grind in a coffee mill set aside specifically for spices. The simple act of toasting and grinding your seeds will make you a better cook. ( you can do batches up to 1 month ahead.
• If already ground you can still gently toast the spice. The additional character might surprise you.
• Store your spices away from the stove. And never in the cabinet above it.
• Buy in 1/4 oz to 1 oz bags. Avoid the jars and store in your own containers. Saves huge$$$$$
• There is a difference in country of origin. For instance California basil is very different from Provance or Mediterranean Basil. Same for Greek Oregano etc.
• Shop local 'ethnic' or 'global' markets. They will carry items you are not familiar with. Talk to the shopkeeper! They want to share. Experiment.
• A simple mac-n-cheese out of the box can become delicious with a few simple additions.
• Also the finest reduction, glacé, or essence can become disposal fodder with the addition of a 'weak' or 'off' spice/herb.
• Any spice sitting in your cupboard for over a year is technically dead throw it out!

And equipment. Shop restaurant supply stores. Often you don't need a 'card'
• Retail stores carry sets, sets rarely work. While buying individually might cost more in the long run, they will often last longer than your marriage.
• Gage [composition] of the item.
• Knives- more people are injured from a dull blade than a sharp one.

posted August 13, 2007 11:59 AM         

ZUCCHINI CRAB CAKES

2 c. grated & peeled zucchini
1 tbsp. old bay seasoning
1 tbsp. mayo
1 beaten egg
1 c. bread crumbs

posted August 13, 2007 12:51 PM         

yummmmmmmmmmmmmmmm ..
.. am i HUNGRY all of a sudden !!
( shwarma was a definite favourite .. but none here :-((
( kebas don't quite seem to hit the spot

posted August 13, 2007 02:43 PM         

I was hoping more people would post. I'm feeling adventurous with my taste buds lately, and I'm open to trying different foods more than usual.

posted August 13, 2007 06:59 PM         

reading the above posts ..
now imagining a knowflake dinner party :-)
table / sitting arangement according to sun sign :-)
could be fun ..

i asked a chef for his 'peshwari naan' recipie ..
he said 'fine i'll write it down for you .. but it only works in large batches'
so not being the greedy type .. i never did get him to write it down ..
but now .. next time i speak to him .. i shall ask again ..
and if successful .. post the recipie hereabouts ..
'cause .. they are super yummy for one's tummy .. ;-)

i made a lamb chilli type dish this eve ..
too much of something methinks .. have mild stomach ache ..
feels like the chilli-mix .. but it didn't taste that 'hot' on the tongue ..
maybe ice cream will calm it down .. :-) .. usually works ..

posted August 13, 2007 10:10 PM         

There's a Gordon Biersch's Brewery in San Francisco and it's right by the baseball stadium. The stadium sells these fries during game time and they smell SO GOOD. The fries are covered in sauteed minced garlic, salt and chopped parsley.

Another restaurant I really like is Colibri. It's a Mexican restaurant in downtown San Francisco. They make fresh corn tortillas by hand and serve them piping hot in steaming white towels at your table with three different salsas.