Recipes...
- Thread starter Pecker
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nudeyorker
Legendary Member
Oh OK thank you. I worked as a chef for a caterer when I was in law school... making dinner for 150 people has it's advantages and disadvantages. I also help out a friend now who has a catering business during busy seasons (if I have time) I'm afraid afraid devoting the time necessary to operate a successful restaurant would really put a damper on surfing etc...If I could do anything with it I would like to do a television cooking-talk show (but I would want it to be based in Honolulu) So... as my grandmother used to say..."We'll see what we see, when we see it." But Thank you again.
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nudeyorker
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Oh Thank you again. I would love to copy the format of the old Dinah's Place from the 70's! (you are too young to know about this but do a youtube search of Dinah Shore/Frank Sinatra)
Cooking, singing a little diddy and chit chat with my first guest... naked at home with George Clooney! (maybe I could get an audience)
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You know how to win over the men and women! George Clooney ... yes sir!
nudeyorker
Legendary Member
I make the following with apples
- fritters
- coffee cake
- pie
- applesauce
- butter
- strudel
- a baked apple (once in a blue moon)
- tart
- apple german pancake
- caramel apples (again once in a blue moon)
Apples sure that's an easy recipe find but ones that uses apples that are already fried...they may be known also as cinnamon apples.
well I know what fried cinnamon apples are and how to make them. I have some that were stored and I want recipes that uses them. Something outside the norm like: pies, empanadas, putting them over ice cream, pancakes, and cakes.
nudeyorker
Legendary Member
Today we are having Seafood Chowder for dinner.
Broth
1/4 cup olive oil
1 Jalapeno Pepper (seeded and minced)
6 shallots (peeled and thinly sliced)
4 garlic cloves (peeled and thinly sliced)
12 small clams (scrubbed)
12 mussels (debearded and scrubbed)
1 star anise
1 TBL cracked black pepper
3 cups freshly squeezed orange juice
2 tsp saffron threads
4 cups heavy cream
1 cup coconut milk (fresh if available otherwise canned or frozen)
Vegetables
6 new white potatoes (about a pound peeled and sliced and diced)
1/3 cup olive oil
1/2 cup smoked slab bacon (diced)
4 cloves of garlic (peeled and thinly sliced)
1 poplano chili (minced)
2/3 cup fresh corn kernels
1/2 red onion (peeled and diced)
2 large carrots (peeled and sliced)
1/2 fennel bulb (cored and diced)
2 celery stalks (sliced and diced)
1 red bell pepper (seeded and diced)
1/4 cup coarsely chopped cilantro
2 bay leaves (broken into pieces)
Salt and Pepper
Scallops
24 large sea scallops
Salt and pepper
1/4 cup flour
2 cups panko bread crumbs
2 large eggs lightly beaten
1 1/2 TBL Half & Half
3/4 cup peanut oil
To prepare the broth heat the oil in a heavy bottom saucepan over medium heat and saute the pepper, shallots and garlic, add the clams, mussels and star anise and pepper and orange juice. Stir and cover, when the shell fish start to open transfer to a colander and set a bowl underneath to catch the liquid. (Always discard any shell fish that do not open after 10 minutes)Return the liquid to the pan and reduce until only a cup remains, then add the saffron, cream and coconut milk. Bring to a boil and stir until the mixture coats the spoon. (15 minutes or so) Remove from heat and strain into a bowl. Discard the solids and set aside. Remove the clam and mussel meat from the shells and set aside.
Now bring a saucepan of lightly salted water to a boil and add the potaotes and simmer until slightly underdone. (8 minutes) Strain and set aside.. In a 6-8 quart flameproof casserole heat the oil and saute the bacon until half cooked. Add the garlic, chili and stir. Add the carrots, corn, onion, fennel,celery and bell pepper and stir. Add the cilantro, bay leaves and salt and pepper to taste. Stir until the vegetables are tender (about 7-8 minutes) Add the potatoes, saffron cream and clam and mussel meat and refrigerate as soon as possible. (I make this the day before) When ready to serve, heat until steaming. Do not boil.
For the scallops season to taste with salt and pepper. Place the flour and panko on separate plates. Whisk the eggs and half & half in a bowl. Dredge the scallops in the flour, then the egg mixture then the panko. Set aside on a large platter. Heat the oil in a large skillet over med/high heat Working in batches of 6 saute the scallops until nicely browned on both sides. Drain on paper towels.
Ladle the chowder into warm soup bowls and place three scallops in the center of each bowl. I serve it with hot dinner rolls.
Broth
1/4 cup olive oil
1 Jalapeno Pepper (seeded and minced)
6 shallots (peeled and thinly sliced)
4 garlic cloves (peeled and thinly sliced)
12 small clams (scrubbed)
12 mussels (debearded and scrubbed)
1 star anise
1 TBL cracked black pepper
3 cups freshly squeezed orange juice
2 tsp saffron threads
4 cups heavy cream
1 cup coconut milk (fresh if available otherwise canned or frozen)
Vegetables
6 new white potatoes (about a pound peeled and sliced and diced)
1/3 cup olive oil
1/2 cup smoked slab bacon (diced)
4 cloves of garlic (peeled and thinly sliced)
1 poplano chili (minced)
2/3 cup fresh corn kernels
1/2 red onion (peeled and diced)
2 large carrots (peeled and sliced)
1/2 fennel bulb (cored and diced)
2 celery stalks (sliced and diced)
1 red bell pepper (seeded and diced)
1/4 cup coarsely chopped cilantro
2 bay leaves (broken into pieces)
Salt and Pepper
Scallops
24 large sea scallops
Salt and pepper
1/4 cup flour
2 cups panko bread crumbs
2 large eggs lightly beaten
1 1/2 TBL Half & Half
3/4 cup peanut oil
To prepare the broth heat the oil in a heavy bottom saucepan over medium heat and saute the pepper, shallots and garlic, add the clams, mussels and star anise and pepper and orange juice. Stir and cover, when the shell fish start to open transfer to a colander and set a bowl underneath to catch the liquid. (Always discard any shell fish that do not open after 10 minutes)Return the liquid to the pan and reduce until only a cup remains, then add the saffron, cream and coconut milk. Bring to a boil and stir until the mixture coats the spoon. (15 minutes or so) Remove from heat and strain into a bowl. Discard the solids and set aside. Remove the clam and mussel meat from the shells and set aside.
Now bring a saucepan of lightly salted water to a boil and add the potaotes and simmer until slightly underdone. (8 minutes) Strain and set aside.. In a 6-8 quart flameproof casserole heat the oil and saute the bacon until half cooked. Add the garlic, chili and stir. Add the carrots, corn, onion, fennel,celery and bell pepper and stir. Add the cilantro, bay leaves and salt and pepper to taste. Stir until the vegetables are tender (about 7-8 minutes) Add the potatoes, saffron cream and clam and mussel meat and refrigerate as soon as possible. (I make this the day before) When ready to serve, heat until steaming. Do not boil.
For the scallops season to taste with salt and pepper. Place the flour and panko on separate plates. Whisk the eggs and half & half in a bowl. Dredge the scallops in the flour, then the egg mixture then the panko. Set aside on a large platter. Heat the oil in a large skillet over med/high heat Working in batches of 6 saute the scallops until nicely browned on both sides. Drain on paper towels.
Ladle the chowder into warm soup bowls and place three scallops in the center of each bowl. I serve it with hot dinner rolls.
Hey guys hope you've been up to making loads of delicious goodies.
Anyone get absolutely stuffed on pancakes this Tuesday gone?
I had like 5 different varieties culminating with a HUMONGOUS pancake with Nutella, cinnamon and whipped cream.
Hoping to whip up some nice cup cakes this weekend too.
Anyone get absolutely stuffed on pancakes this Tuesday gone?
I had like 5 different varieties culminating with a HUMONGOUS pancake with Nutella, cinnamon and whipped cream.
Hoping to whip up some nice cup cakes this weekend too.
nudeyorker
Legendary Member
I'm still alternating eating left over German Chocolate Cake, and Flourless Chocolate Torte and a surprise box of chocolate truffles delivered on 14 Feb! I think if I speed walk about 5000 miles I could burn off the extra calories I've consumed this week.