ASK THE CHEF Part DEAUX (Page 37 of 39)
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Originally Posted By HeyCoach:
Hey Chef, thanks for the picks on foods to dip in my comeback sauce. Do you have a good mayo-based coleslaw recipe? Chefs45ranch |
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Originally Posted By douglasmorris99:
On the fly and dont have exact measurements..i use gasp, miracle whip. Swert and lo/sugar and..apple cider vinegar ....i also like an Asian slaw made with rice vinegar sugar and sesame oil. Chefs45ranch Originally Posted By douglasmorris99:
Originally Posted By HeyCoach:
Hey Chef, thanks for the picks on foods to dip in my comeback sauce. Do you have a good mayo-based coleslaw recipe? Chefs45ranch |
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Originally Posted By Javak:
Hello Chef, How do you sharpen your knives? What angle? Sorry, no freaking idea... |
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Attached File This guy was cooked in butter. |
Not all who are lost wonder
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Originally Posted By billyhill:
https://www.AR15.Com/media/mediaFiles/105091/20190708_213030_jpg-1009415.JPG This guy was cooked in butter. |
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Originally Posted By TacticalGarand44:
Chef, sorry I missed your response! That’s a pile of great information. To boil it all down, if you were to stock only 2 cooking oils, which would they be? Not counting butter and lard. Olive and Sunflower..and coconut oil for popcorn.. 
Chef.. |
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Originally Posted By TacticalGarand44:
Thank you. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
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Hey Chef, still digging on that comeback sauce. We make it once a week or so. I’m trying to get a keto pizza recipe together using comeback sauce instead of pizza sauce. Anyways, I have a new recipe request. Do you know of a sugar free Yum Yum sauce like the pink sauce you get at a hibachi restaurant for chicken and vegetables? |
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Originally Posted By HeyCoach:
Hey Chef, still digging on that comeback sauce. We make it once a week or so. I’m trying to get a keto pizza recipe together using comeback sauce instead of pizza sauce. Anyways, I have a new recipe request. Do you know of a sugar free Yum Yum sauce like the pink sauce you get at a hibachi restaurant for chicken and vegetables? 1 head cauliflower, broken into florets 1 egg 1/2 cup finely shredded mozzarella cheese 1/2 teaspoon oregano 1 pinch salt Preheat oven to 400 degrees F Line a baking sheet with parchment paper. Place cauliflower florets in a food processor; pulse until chopped into grains the size of rice. Fill a large pot with about 1 inch of water; bring to a boil. Add cauliflower "rice"; cook until softened, 4 to 5 minutes. Drain in a fine sieve and cool under running water. Pour cauliflower onto a clean dish towel; roll up and twist edges. Wring out as much water as possible. Transfer cauliflower to a large bowl. Add egg, mozzarella cheese, oregano, and salt; mix well. Spread on the lined baking sheet to about 1/2-inch thickness. Bake in the preheated oven until firm to the touch and light golden brown in color, about 35 minutes. yum yum sauce.. 1 teaspoon tomato paste 1 tablespoon melted butter 1/2 teaspoon garlic powder 1/4 teaspoon paprika 1 1/4 cups mayonnaise 3/4 tsp honey or agave nectar or a pinch of Stevia and adjust for taste. 1 pinch cayenne pepper whisk and store in refer. thin if needed with up to 1/4 cup cold water keto... off to have my 2 fried eggs in a tsp of butter, bacon and some cheese..aged cheddar, Vermont, Jasper Hill's Cabot Clothbound..... then it's pear harvest time at Chefs 45 Ranch.. enjoy... good question, thanks.. |
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Originally Posted By douglasmorris99:
First, Keto pizza I'd assume a cauliflower crust? 1 head cauliflower, broken into florets 1 egg 1/2 cup finely shredded mozzarella cheese 1/2 teaspoon oregano 1 pinch salt Preheat oven to 400 degrees F Line a baking sheet with parchment paper. Place cauliflower florets in a food processor; pulse until chopped into grains the size of rice. Fill a large pot with about 1 inch of water; bring to a boil. Add cauliflower "rice"; cook until softened, 4 to 5 minutes. Drain in a fine sieve and cool under running water. Pour cauliflower onto a clean dish towel; roll up and twist edges. Wring out as much water as possible. Transfer cauliflower to a large bowl. Add egg, mozzarella cheese, oregano, and salt; mix well. Spread on the lined baking sheet to about 1/2-inch thickness. Bake in the preheated oven until firm to the touch and light golden brown in color, about 35 minutes. yum yum sauce.. 1 teaspoon tomato paste 1 tablespoon melted butter 1/2 teaspoon garlic powder 1/4 teaspoon paprika 1 1/4 cups mayonnaise 3/4 tsp honey or agave nectar or a pinch of Stevia and adjust for taste. 1 pinch cayenne pepper whisk and store in refer. thin if needed with up to 1/4 cup cold water keto... off to have my 2 fried eggs in a tsp of butter, bacon and some cheese..aged cheddar, Vermont, Jasper Hill's Cabot Clothbound..... then it's pear harvest time at Chefs 45 Ranch.. enjoy... good question, thanks.. Originally Posted By douglasmorris99:
Originally Posted By HeyCoach:
Hey Chef, still digging on that comeback sauce. We make it once a week or so. I’m trying to get a keto pizza recipe together using comeback sauce instead of pizza sauce. Anyways, I have a new recipe request. Do you know of a sugar free Yum Yum sauce like the pink sauce you get at a hibachi restaurant for chicken and vegetables? 1 head cauliflower, broken into florets 1 egg 1/2 cup finely shredded mozzarella cheese 1/2 teaspoon oregano 1 pinch salt Preheat oven to 400 degrees F Line a baking sheet with parchment paper. Place cauliflower florets in a food processor; pulse until chopped into grains the size of rice. Fill a large pot with about 1 inch of water; bring to a boil. Add cauliflower "rice"; cook until softened, 4 to 5 minutes. Drain in a fine sieve and cool under running water. Pour cauliflower onto a clean dish towel; roll up and twist edges. Wring out as much water as possible. Transfer cauliflower to a large bowl. Add egg, mozzarella cheese, oregano, and salt; mix well. Spread on the lined baking sheet to about 1/2-inch thickness. Bake in the preheated oven until firm to the touch and light golden brown in color, about 35 minutes. yum yum sauce.. 1 teaspoon tomato paste 1 tablespoon melted butter 1/2 teaspoon garlic powder 1/4 teaspoon paprika 1 1/4 cups mayonnaise 3/4 tsp honey or agave nectar or a pinch of Stevia and adjust for taste. 1 pinch cayenne pepper whisk and store in refer. thin if needed with up to 1/4 cup cold water keto... off to have my 2 fried eggs in a tsp of butter, bacon and some cheese..aged cheddar, Vermont, Jasper Hill's Cabot Clothbound..... then it's pear harvest time at Chefs 45 Ranch.. enjoy... good question, thanks.. I made an Alabama white bbq sauce today for our dinner and will be making this Yum Yum sauce next time we have chicken. |
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Originally Posted By HeyCoach: Ah, thank you good sir. I’ve made cauliflower, chicken, fathead, and spaghetti squash pizza crusts. I made an Alabama white bbq sauce today for our dinner and will be making this Yum Yum sauce next time we have chicken. I know Memphis, Tejas, New Mexico Barbacoa, South Carolina,,,and that crap in New England the call "BBQ" |
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Originally Posted By Trumpet:
Howzabout a recipe for Thai peanut chicken lettuce wraps? Found a bunch online, but not sure which is good vs. crap. Ingredients 1 large chicken breast diced 8 to 10 oz 1 med zucchini diced 1 med yellow squash diced 1 small red bell pepper diced 1 small sweet onion diced 1 head romaine lettuce 1 Tbs olive oil 2 Tbs minced garlic Red chili pepper flakes to taste 1 tsp sesame oil Peanut Sauce 3 Tbs Peanut butter creamy 2/3 cup Teriyaki sauce 2 tsp Ginger paste 4 tsp Honey 1 Tbs Garlic up to 2Tbs if you REALLY Like garlic. optional sides, Peanuts, chive stems and Chow mien noodles cube the chicken and vegetables, separate and wash then pat dry lettuce leaves and leave in refer till service time combine peanut sauce set aside at room temp Heat the wok Add olive oil, start to saute garlic until light browning stir in chicken, cook 3-4 minutes (about 3/4 cooked).. Add fresh vegetables, cook them al dente Drain contents of excess liquid in colander set aside Add sesame oil and chili pepper flakes and toss liberally allowing 1 to 2 min for pepper flake to combine with the sesame oil and ad your chicken and veg back in Whisk in the peanut sauce. Cover, let simmer about 3 minutes Serve immediately in washed Romaine lettuce leaves with peanuts, chives and chow mien noodles on the side |
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Originally Posted By douglasmorris99:
what pray tell is Alabama white BBQ? I know Memphis, Tejas, New Mexico Barbacoa, South Carolina,,,and that crap in New England the call "BBQ" Originally Posted By douglasmorris99:
Originally Posted By HeyCoach: Ah, thank you good sir. I’ve made cauliflower, chicken, fathead, and spaghetti squash pizza crusts. I made an Alabama white bbq sauce today for our dinner and will be making this Yum Yum sauce next time we have chicken. I know Memphis, Tejas, New Mexico Barbacoa, South Carolina,,,and that crap in New England the call "BBQ" Alabama white bbq sauce is a mayo based sauce that usually has some apple cider vinegar, lemon juice, salt, black pepper, cayenne pepper, and some horseradish. It has a twang from the vinegar and spice on the back end from the cayenne and horseradish. It is used on chicken and poultry, but it is mostly found in northwest Alabama. The inventor was Big Bob Gibson in the Decatur/Muscle Shoals area.  BBQ Smoked Chicken With Alabama White Sauce | BBQ&A | Southern Living |
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Originally Posted By HeyCoach: @douglasmorris99 Alabama white bbq sauce is a mayo based sauce that usually has some apple cider vinegar, lemon juice, salt, black pepper, cayenne pepper, and some horseradish. It has a twang from the vinegar and spice on the back end from the cayenne and horseradish. It is used on chicken and poultry, but it is mostly found in northwest Alabama. The inventor was Big Bob Gibson in the Decatur/Muscle Shoals area.  https://www.youtube.com/watch?v=n-4wcs9i5lk |
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Originally Posted By TacticalGarand44:
https://www.AR15.Com/media/mediaFiles/417972/810FB28B-09CA-4A7A-BAA6-6C0C8CEBF175-1051107.jpg Pizza night at the TG44 farm last night. Pepperoni, feta, and home grown basil. |
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Originally Posted By billyhill:
Got a big batch of lemon grass growing in the back yard. Got any recipes? oh did you want some??? how about some IceCream.. 2 cups light cream 1 1/2 cups fat free sweetened condensed milk 3 stalks chopped lemon grass 2 egg yolks Heat cream, condensed milk, lemon grass in a saucepan over medium heat until mixture steams. Remove from heat before the mixture boils and allow to steep for at least 30 minutes, up to 1 hour and 30 minutes. Reheat the cream mixture over medium heat until it begins to steam. Whisk egg yolks in a small bowl. Temper the egg yolks by pouring a small amount of the hot mixture in while whisking constantly to avoid scrambling the eggs. Pour the warm egg mixture into the cream mixture. Continue to cook and stir until the mixture is able to coat the back of a spoon. Strain mixture through a sieve to remove the bits of lemon grass. Refrigerate until cold. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight. Curry 2 tablespoons vegetable oil 1 lemon grass, minced 1 (3 pound) whole chicken, cut into pieces ⅔ cup water 1 tablespoon fish sauce 1 ½ tablespoons curry powder 1 tablespoon cornstarch 1 tablespoon chopped cilantro Heat the vegetable oil in a skillet over medium heat. Stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. Place the chicken into the skillet. Cook and stir the chicken until no longer pink in the center and the skin is browned, about 10 minutes. Stir in the water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Mix cornstarch and 2 tablespoons of the curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving. Lemon Grass Chicken 4 lemongrass stalks, tough outer layers removed, chopped 1 medium shallot, chopped 2 garlic cloves, chopped ¼ cup fresh lime juice 2 teaspoons fish sauce 2 teaspoons light brown sugar ½ teaspoon crushed red pepper flakes 4 6-ounce skinless, boneless chicken breasts, pounded to ½-inch thickness Kosher salt, freshly ground pepper 2 tablespoons vegetable oil Lime wedges Process lemongrass, shallot, garlic, lime juice, fish sauce, brown sugar, and red pepper flakes in a food processor to a fine paste. Season chicken with salt and pepper and place in a resealable plastic bag. Add lemongrass mixture; chill at least 30 minutes. Heat oil in a large skillet over medium-high. Remove chicken from marinade, scraping off excess, and cook until golden brown, 6–8 minutes; turn and cook until cooked through, about 2 minutes longer. Serve chicken with lime wedges and served over rice or noodles |
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Originally Posted By billyhill:
Yep, the ice cream is getting done. Labor day is coming .
I am always game for curry.
Thanks  
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Originally Posted By burnka871:
Love the thread chef. I was trying to see your thoughts on white wines for cooking, but the index keeps dumping me on this page. Anyone remember where I could find this? white wines, tend to pretty much leave the same results in cooking while reds can and do offer flavor varities. NEVER US "COOKING WINE" it is made from the tears of culinary failures and whiney liberal snowflakes. |
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Hey chef, hope y’all had a good Christmas and New Years. The wife and I went to New Orleans and ate our weight in local delicacies, gumbo, jambalaya, beignets, and eggs Benedict. My question is what types of sauces can one put on an eggs Benedict? My two favorite examples weren’t standard fare, both on biscuits one with fried chicken and a pork tasso cream and the other had pork debris as the meat. |
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Originally Posted By HeyCoach:
Hey chef, hope y’all had a good Christmas and New Years. The wife and I went to New Orleans and ate our weight in local delicacies, gumbo, jambalaya, beignets, and eggs Benedict. My question is what types of sauces can one put on an eggs Benedict? My two favorite examples weren’t standard fare, both on biscuits one with fried chicken and a pork tasso cream and the other had pork debris as the meat. topped with something is now referred to as such..but I'm a classic dick...so there's taht. I did one years ago when turkey was becoming a more staple diet in America and it got me started with some changes from there.. all were based on hollandaise sauce but exceptions such as using cranberry in lieu of lemon as the acid for above mentioned turkey version, or adding chopped bacon, and chives, using chicken, sausage patties, using varieties of breads, etc 1. Eggs Florentine Substitute spinach for the Canadian bacon for a pleasing pop of color and fewer calories. Some versions may also include a slice of fresh tomato. 2. Southwestern Style Include a spicy flare by substituting chili con queso or salsa for the hollandaise. Add a smoked poblano pepper in place of the Canadian bacon. Another option is to add cilantro hollandaise, black beans, and guacamole. 3. Steak Benedict Substitute filet mignon for the ham. A classic French Béarnaise sauce is the perfect accompaniment for this variation of Eggs Benedict. 4. Salmon Benedict Smoked salmon is another excellent choice to use instead of Canadian bacon. 5. Crab Benedict Use savory crab paired with a hot sauce-spiked hollandaise. Try it over a crisp and creamy polenta cake instead of an English muffin. 6. Greek Benedict How about trying gyro meat with egg, feta, onion, tomato, and hollandaise. 7. Lobster Benedict Decadent and delicious with corn salsa and tarragon hollandaise. It is fabulous with the addition of asparagus, too. 8. Country Benedict Replace the English muffin, ham, and hollandaise sauce with a biscuit, sausage patties, and country gravy. 9. Irish Benedict Hearty corned beef and cabbage hash on Irish soda bread. 10. Caprese Benedict Use thick slices of fresh mozzarella and tomatoes instead of the usual Canadian bacon. 11. Waffle or Pancake Benedict A crispy herbed waffle or pancake becomes the base; top with bacon, arugula, and egg and drizzle with an herb and garlic hollandaise sauce. 12. Spicy Benedict Spice things up with a Sriracha hollandaise sauce. Try using a crunchy baguette instead of the English muffin so it doesn’t get soggy. 13. Southern Benedict A fluffy biscuit base with pulled pork topped with a generous helping of creamy hollandaise. 14. Portobello Benedict Substitute sautéed slices of Portobello mushroom for the meat and use a whole-wheat English muffin. Vegetarians will love this. 15. Brisket Benedict Slow-roasted Angus beef, shredded in spicy tomato broth, with poached eggs on a toasted baguette. a few ideas.. |
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Chef, one of my favorite meals is a whole roasted chicken. But as I am single, it’s too much for one meal, and I have a hard time figuring out to use the leftovers. Any suggestions? Ideally I would prepare the leftovers immediately after carving my first meal off the bird. Thank you. |
Who is John Galt?
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Originally Posted By TacticalGarand44:
Chef, one of my favorite meals is a whole roasted chicken. But as I am single, it’s too much for one meal, and I have a hard time figuring out to use the leftovers. Any suggestions? Ideally I would prepare the leftovers immediately after carving my first meal off the bird. Thank you. slicked chicken and avocado and tomato sammich's shred the chicken and toss it into your soup..if you don't make your own, add it to canned or dry soup mix once hot, allow a few min for the chicken to com to temp while your chicken is roasting, make your dumpling "gravy" and as you're cleaning up your meal toss chunks of remaining roasted chicken into your gravy and your next reheat meal is ready slice up the breast meat or pull that dark from the bone,,store for another day and saute some bell pepper, onion, chili powder, garlic, when onion begins go come "clear" as it cooks, then toss in your chicken into that, bring it to temp, lay it out on some warm tortillas and you're having fajitas pulled chicken, tossed with just about anything hot or cold will gather some of the tastes you're adding to it.. OK it's 4am...and doing this on the fly..but basically, get your sauce, gravy, saute pan ingredients hot and toss in your chicken, allow a few minutes for meat to come to temp and mange' or hell, I like just cold roasted chicken for dinner with some cold salads as sides, coleslaw, pot or mac salad, or a simple garden salad with chunks of pulled chicken tossed in.. |
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Originally Posted By TacticalGarand44:
Thank you! |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
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Originally Posted By TacticalGarand44:
Thank you! |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
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Hey Chef, can you help me decipher this recipe?
3 cups dried pinto beans 3 quarts water 6 slices (about 8 ounces) uncooked bacon, coarsly chopped 1/2cup diced onion 1 tablespoon chopped garlic 1/2 jalapeno, stemmed, seeded and chopped 1 tablespoon chili powder 2 teaspoons ground cumin 1 tablespoon salt In a stockpot, soak the beans overnight in the water (to cover). The next day, cook the bacon in a skillet over a medium-high heat until crisp, about 6-8 minutes. Add the onion, garlic, and jalapeno and cook for 5 minuets. Stir the chili powder and cumin and cook for 1 minute more. Add 1 cup of the soaking water from the beans while stirring and scraping the bottom of the skillet to loosen all the brown bits adhered to the pan. Add the beans and remaining water, and bring to a rapid boil. Decrease the heat to medium-low, and simmer for 1 ½ to 2 hours, or until the beans are soft. When the beans are cooked through, add the salt, and cook 1 to 2 minutes. Keep warm until ready to serve, or cool, cover and refrigerate for up to 3 days My question is about the water. Is the soaking water, the same as the cooking water? 3Q to 3c beans is a lot of liquid. Add the remaining water... This one is confusing to me. Any clarity would be appreciated. |
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Originally Posted By 4xDawn:
Hey Chef, can you help me decipher this recipe? 3 cups dried pinto beans 3 quarts water 6 slices (about 8 ounces) uncooked bacon, coarsly chopped 1/2cup diced onion 1 tablespoon chopped garlic 1/2 jalapeno, stemmed, seeded and chopped 1 tablespoon chili powder 2 teaspoons ground cumin 1 tablespoon salt In a stockpot, soak the beans overnight in the water (to cover). The next day, cook the bacon in a skillet over a medium-high heat until crisp, about 6-8 minutes. Add the onion, garlic, and jalapeno and cook for 5 minuets. Stir the chili powder and cumin and cook for 1 minute more. Add 1 cup of the soaking water from the beans while stirring and scraping the bottom of the skillet to loosen all the brown bits adhered to the pan. Add the beans and remaining water, and bring to a rapid boil. Decrease the heat to medium-low, and simmer for 1 ½ to 2 hours, or until the beans are soft. When the beans are cooked through, add the salt, and cook 1 to 2 minutes. Keep warm until ready to serve, or cool, cover and refrigerate for up to 3 days My question is about the water. Is the soaking water, the same as the cooking water? 3Q to 3c beans is a lot of liquid. Add the remaining water... This one is confusing to me. Any clarity would be appreciated. and continue rest of recipe..3 cups of beans can triple or quadruple over night. |
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| I made it, followed your direction, and the recipe to the best of my ability. The beans weren't as soft as I would have liked at the end, and I added in a few hours of simmering while I was at work. Also. not as saucy as I would have liked. probably because of the extra simmer (reduce) time. Beans aren't something I work with often, this might be my second time ever. Taste was there, but i can tell some method errors too. |
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Originally Posted By 4xDawn:
I made it, followed your direction, and the recipe to the best of my ability. The beans weren't as soft as I would have liked at the end, and I added in a few hours of simmering while I was at work. Also. not as saucy as I would have liked. probably because of the extra simmer (reduce) time. Beans aren't something I work with often, this might be my second time ever. Taste was there, but i can tell some method errors too. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
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Originally Posted By douglasmorris99:
Beans...water absorption varies as do cook times...dI'd you salt after cooking?. |
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Originally Posted By Dawgfan28:
Chef, . Anything for couscous? I have regular and Israeli Israeli style 2 teaspoons butter 1 cup pearl (Israeli) couscous 2 cups chicken broth 1/2 cup heavy cream 1/4 cup diced pimientos 1 pinch cayenne pepper, or more to taste 3 ounces shredded sharp Cheddar cheese 1 tablespoon chopped fresh chives salt and freshly ground black pepper to taste Melt butter in a large skillet over medium heat. Cook and stir couscous in the melted butter until slightly toasted, 2 to 3 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until most of the stock is absorbed and the couscous have plumped, 6 to 7 minutes. Stir heavy cream and pimientos into couscous; add cayenne pepper and cook until couscous is tender, 2 to 3 minutes. Add more broth if needed. Remove from heat and stir in Cheddar cheese until melted; add chives and stir to combine. Season with salt, black pepper, and cayenne pepper to taste. Moroccan 1 1/4 teaspoons ground cumin 1/2 teaspoon ground ginge r1/4 teaspoon ground cloves 1/8 teaspoon ground cayenne pepper 1/2 teaspoon ground cardamon 1/4 teaspoon ground coriander 1/4 teaspoon ground allspice 1 tablespoon olive oil 1 red onion, cut in half and thinly sliced 1 red, green, or yellow bell pepper, cut into 1" pieces 2 zucchinis, halved lengthwise and cut into 3/4 inch pieces 1/2 cup golden raisins 1 teaspoon kosher salt grated zest of one orange 1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained1 1/2 cups chicken broth 1/2 cup orange juice 1 1/2 cups couscous 3 tablespoons chopped fresh mint Directions Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint. Lemon CousCous 1 cup chicken broth 2 tablespoons fresh lemon juice 1 tablespoon lemon zest 1 tablespoon butter 1/4 teaspoon sal 2/3 cup couscous 2 ounce sliced pimento peppers, drained 2 tablespoons toasted pine nuts 2 tablespoons chopped fresh parsley Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes. Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous. serve with fresh lemon slices.. good start? |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Originally Posted By douglasmorris99: sure,, Israeli style 2 teaspoons butter 1 cup pearl (Israeli) couscous 2 cups chicken broth 1/2 cup heavy cream 1/4 cup diced pimientos 1 pinch cayenne pepper, or more to taste 3 ounces shredded sharp Cheddar cheese 1 tablespoon chopped fresh chives salt and freshly ground black pepper to taste Melt butter in a large skillet over medium heat. Cook and stir couscous in the melted butter until slightly toasted, 2 to 3 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until most of the stock is absorbed and the couscous have plumped, 6 to 7 minutes. Stir heavy cream and pimientos into couscous; add cayenne pepper and cook until couscous is tender, 2 to 3 minutes. Add more broth if needed. Remove from heat and stir in Cheddar cheese until melted; add chives and stir to combine. Season with salt, black pepper, and cayenne pepper to taste. Moroccan 1 1/4 teaspoons ground cumin 1/2 teaspoon ground ginge r1/4 teaspoon ground cloves 1/8 teaspoon ground cayenne pepper 1/2 teaspoon ground cardamon 1/4 teaspoon ground coriander 1/4 teaspoon ground allspice 1 tablespoon olive oil 1 red onion, cut in half and thinly sliced 1 red, green, or yellow bell pepper, cut into 1" pieces 2 zucchinis, halved lengthwise and cut into 3/4 inch pieces 1/2 cup golden raisins 1 teaspoon kosher salt grated zest of one orange 1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained1 1/2 cups chicken broth 1/2 cup orange juice 1 1/2 cups couscous 3 tablespoons chopped fresh mint Directions Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint. Lemon CousCous 1 cup chicken broth 2 tablespoons fresh lemon juice 1 tablespoon lemon zest 1 tablespoon butter 1/4 teaspoon sal 2/3 cup couscous 2 ounce sliced pimento peppers, drained 2 tablespoons toasted pine nuts 2 tablespoons chopped fresh parsley Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes. Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous. serve with fresh lemon slices.. good start? |
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@douglasmorris99 Hey Chef, how are y’all holding up during this shitstorm? The Publix meat counter guy directed my attention to their “stew meat” which he said they’re using cubed ends of the filet mignon at a steep discount compared to their tenderloin medallions. What do I do with these? I have a pound and a half of these tenderloin tips and haven’t cooked filet before. I was thinking of making a beef tips and cauliflower rice dish. Would they work in this situation? |
Women should always wear tight clothes, and men should carry powerful handguns.
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Originally Posted By HeyCoach: @douglasmorris99 Hey Chef, how are y’all holding up during this shitstorm? The Publix meat counter guy directed my attention to their “stew meat” which he said they’re using cubed ends of the filet mignon at a steep discount compared to their tenderloin medallions. What do I do with these? I have a pound and a half of these tenderloin tips and haven’t cooked filet before. I was thinking of making a beef tips and cauliflower rice dish. Would they work in this situation? absolutely.. we are well, life is normal for me,,,I am still working part time and living life, just a bit safer than the norm..40 years of food service I am good at washing my hands and face regurally and keeping my distance from "YOU PEOPLE" I hope all Is well with you and yours as well..along with all the other thread friends and followers. Tenderloin tips are GREAT for any cubed beef dish,,of course the nicest part is you don't have to cook them to near tastlessness to make them chewable saute them with some shallots, mushrooms, black pepper and a splash of red wine and whole butter and allow to sit for 5 min allowing that butter to melt and serve over anything you want.. beef burgundy beef and ale beef tips with tarragon.. sauted and flamed with brandy.. think pan sauces, light cooking, and combining flavors go crazy but DO NOT over cook them, treat them kindly and they're going to repay you with flavor of Tenderloin steak with far less the cost.. CHEF |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
ASK THE CHEF Part DEAUX (Page 37 of 39)
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