"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 06-06-2005, 06:09 AM   #11
Sous Chef
 
IcyMist's Avatar
 
Join Date: May 2005
Location: Florida
Posts: 682
Rob the cream of tomato/zucchini soup sounds very interesting. Even though I am its got to be chilly outside before I will eat soup people, I would love to have that recipe. Hint, hint, subtle hint. :)
__________________

__________________
IcyMist is offline   Reply With Quote
Old 06-06-2005, 02:27 PM   #12
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
This recipe, because it was one of the first that I ever wrote and it actually got published. The format is different from what I usually use because the recipe program that I had to use converted it.


Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce
Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
Prep Time: approx. 20 Minutes.
Cook Time: approx. 15 Minutes.
Ready in: approx. 35 Minutes.
Makes 6 Servings (6 servings).


3 shallots, minced
2 tablespoons minced fresh ginger root
1 lemon, juiced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup unsalted butter, chilled
and cut into small cubes
3 tablespoons soy sauce
6-8 shiso leaves
coarse kosher salt
ground white pepper
2 tablespoons canola oil
6 (6 ounce) mahi mahi fillets
4 tablespoons sesame seeds
4 tablespoons black sesame seeds

Directions

1 In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
2 Preheat oven to 425 degrees F (220 degrees C).
3 Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oilsplatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes until finished. Serve immediately with the sauce.
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 06-06-2005, 03:08 PM   #13
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
Wow, ironchef, I wish I had that recipe last year. We went deep sea fishing and my bil caught a dolphin fish. We ended up frying it, it was good though. Lots of snapper too.
__________________
texasgirl is offline   Reply With Quote
Old 06-06-2005, 03:12 PM   #14
Sous Chef
 
IcyMist's Avatar
 
Join Date: May 2005
Location: Florida
Posts: 682
That sounds absolutely wonderful Ironchef, ty very much.
__________________
IcyMist is offline   Reply With Quote
Old 06-06-2005, 09:44 PM   #15
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
There are so many recipes, so little time. But my favorite is the classic garlic lemon roasted chicken. Take a lemon, pierce. Take an entire head of garlic, just break up (don't need to clean every clove). Stuff all in the cavity of a bird (half lemons in game hens, two in a turkey, one in a regular chicken). If the bird doesn't look moist (sometimes free range ones can be a bit lean), rub the bird with olive oil. S&P. Roast according to instructions in any cookbook. It is wonderful served with couscous and a cuke/yogurt salad. The garlic cloves should be retrieved as is and served next to a really great baguette. You'll get credit for a really exotic French North African kind of meal, when in reality it's easier than your average stuffed bird dinner.
__________________
Claire is offline   Reply With Quote
Old 06-06-2005, 10:24 PM   #16
Master Chef
 
SierraCook's Avatar
 
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
This is one of my favorites. I have also halved the recipe using a 9x9 inch pan and had great results. The only ingredient I did not have was the cheese. The cheesier the better.

Garth’s Enchilada Casserole


2 lbs. ground beef
2 – 14 ½ oz. cans diced tomatoes
1 cup water
2 tablespoon chili powder
1 medium green pepper, chopped
1 large onion, chopped
2 cups shredded cheddar cheese
2 packages 6” corn tortillas (20)


Combine beef, tomatoes, water, chili powder, green pepper, and onion in large sauce pan. Bring to boil. Cover and simmer for 20 minutes. Line a 13”x9”x2” pan with a third of the tortillas. Top with third of meat sauce and third of the cheese. Repeat layers, reserving the remaining third of the cheese. Bake covered in a 350º oven for 45 minutes. Sprinkle the remaining cheese on top of casserole.
__________________
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Old 06-06-2005, 11:26 PM   #17
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
Terriyaki Pork

For the terriyaki;

Equal Parts Soy Sauce (we like Kikkoman) and brown sugar
Garlic Salt to taste (we like a lot!)

We always always always use Boneless country style ribs, they have been the best for absorbing flavor. We try to marinate for about an hour in the fridge, and then grill on a charcoal fire.

Cook time is super quick, usually 2-3 mins or less per side, and they are so tasty!
__________________
college_cook is offline   Reply With Quote
Old 06-06-2005, 11:59 PM   #18
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
A sunday favorite.

Pork Milanese
1/3-c a/p flour for dipping pork
2-lg.eggs, beaten, for dipping pork
1-1/2-c. plain bread crumbs
2/3-c.parmesan cheese, grated
2-tea. dried basil or marjoram...I use marjoram..mom used basil
1-tea.thyme
4- 8oz. pork loin chops...bout an inch thick
salt- to taste
freshly ground black pepper-to taste
2-3 tab. butter
1/3 c. veggie oil
1-lemon, cut in wedges
place flour in wide, shallow bowl. Place eggs in another...Mis bread crumbs, parmesan, marjoram or basil,and thyme in a third bowl.
pound the pork chops til about 1/4 inch thick. Sprinkle the chops with salt and pepper. Working with one chop at a time, dip first into flour and lightly coat then dip into the eggs, allow excess egg to drip off. then dip into the breadcrumb mixture. Lay on parchment paper or foil and press lightly to adhere the crumbs. Set the chops in a single layer on a baking sheet.. Line another baking sheet with a rack. Preheat a large heavy saute pan with the oil til
hot. I then add the butter, but lift the pan from the heat til it melts. Put back on heat and place two cutlets in the oil mixture and saute til golden brown. Transfer to the baking sheet with rack and keep warm in oven til all are cooked...
serve with lemon wedges...
Most of the time my kids will get a nice soft roll, put mayo on one side and smash avocado on the other, then put a slice of tomato, some sweet onion slices,lettuce and then the cutlet squeeze the lemon on, make a sammie and eat it...along with potato salad..
enjoy,
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 06-07-2005, 02:00 AM   #19
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
kads, that sound absolutely delicious. i'm writing that down (the printer is of black ink, grrr), and if i can get to the store, i'll make it tomorrow.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 06-07-2005, 03:40 AM   #20
Sous Chef
 
IcyMist's Avatar
 
Join Date: May 2005
Location: Florida
Posts: 682
TY all for the fantastic recipes. :) See I do have a brain, I am sneaky but have got some wonderful new recipes. :) :) :)
__________________

__________________
IcyMist is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:00 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.