Schiffra Sauce
This is my first true
grad-student recipe. It was handed down to me as a Senior at Rutgers by one of the grads, Karen, who in turn
had received it from one of her compatriots, Schiffra.
I recommend serving it over a thin-noodle pasta so
you can sop up lots of the creamy, chunky, fatty goodness.
3 cloves garlic
2 shallots
1 medium onion
2-3 tbsp olive oil
half’n’half
2 cans crushed tomatoes
½ cup fresh chopped basil
Eye-talian Spices vel sim
red wine
Chop the garlic, shallot, and onion finely, sautee
in the olive oil until translucent (2-3 minutes).
Add to crushed tomatoes. Add enough half’n’half
until pink. Add basil.
bring to boil then simmer, stir occasionally. Add
Eye-talian Spices, salt’n’pepa
and red wine to taste. I usually give it 45mns-2 hours to reduce, though
it’s palatable after 15 or so.
Freezes well, good cold for breakfast at your desk out of your tupperware. (Who am I kidding – GladWare
if you’re fancy, plastic bag if you’re not).
Serves: prospectus committee
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Nubby Chicken
I’m not sure where I
picked this up. The chicken winds up being so tasty, works so well cold and
as a snack, it’s tough to keep enough around.
Ingredients:
1 lb chicken breast
¾ jar french mustard
1 ½ cups bread crumbs
Preheat oven to 375.
Cut chicken breast into 1” cubes. put mustard
in a bowl, put breadcrumbs in a second bowl.
Roll chicken cubes in mustard then roll in breadcrumbs. Coat thoroughly. Put
on a cookie sheet.
Bake chickenmustardbreadcubes 15 minutes.
Breadcrumbs shoud be golden brown, but it
doesn’t hurt to check to make sure they are cooked all the way through.
If you get Salmonella it’s your own damn fault, ok?
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Chef BoyarDel
Chili
Ingredients:
1 lb ground beef
1 onion
couple cloves of garlic
1 or 2 cans crushed tomatoes
1 can PBR*
2 cans red beans
cayenne pepper, garlic salt, pepper, tabasco,
oregano, y’know, chili spices
brown beef with onion and garlic. drain fat
add to tomatoes and beans, boil then simmer
Add beer and spices to taste
simmer 30 minutes
* I’ve found this recipe works well with either really really cheap beer (PBR, Miller Lite,
Bud) or stout (Gunness). Everything in the middle
makes it too sweet and (heaven forfend) fruity.
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Johanna Quouffle
This was submitted by one of the
hands-down sweetest people I’ve ever had the pleasure to call my
friend, Johanna. She describes the recipe as follows:
this is one adapted from the
great cookbook "in a monastary kitchen."
It is sort of quiche and sort of a souffle, so i ended up calling it a quouffle
(pronounced koo-flay)
in a big saucepan, melt 6 T. butter. stir in 6 T. flour. add 3 c. of
milk. add some salt, pepper, cinnamon, and nutmeg (i like to use a lot of
nutmeg). whisk and warm. do
not boil.
take the pot off the stove. beat
4 eggs in a bowl. whisk them into the
milk mixture. stir in 2-3 c. chopped bread (stale
bread works very well),
and lots of spinach (maybe a 1/2 lb. or more -- it will cook down a lot).
butter/oil a 9x13 inch baking dish. pour in the mixture. top with
cherry
tomatoes or regular tomatoes, sliced. slice some
sharp cheddar. put that
on top.
bake at 400 for about an hour, or until the
top is bubbly and brown and
eggs aren't runny.
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Pink Vodka Penne
I know a lot of you healthy
types will look at the ingredients for this recipe and imagine the effects of
arteriosclerosis. To that, I say BAH. This recipe was given to me by my Great
Aunt Grace, who’s in her upper 80’s, smokes 2 packs of
Chesterfields a day, drinks, and runs Atlantic City ragged every other week.
She also eats stuff like this regularly. In the immortal words of Seneca the
Elder, “So there, Ha!”
I happen to love this recipe
because it’s fast. When I add the pasta to the boiling water I start
the sauce, and when the penne’s done the sauce is done.
1 stick butter
3/4 cup vodka
1 can crushed tomatoes
1 pt heavy cream
2/3 cup shredded Italian cheese
1 lb penne
Boil butter in vodka for 2 mns.
Add tomatoes, cream, and cheese. Simmer, baby, simmer for 4-5 minutes, until
the cheese is melted.
Add to 1 lb boiled, drained penne. Stir.
I recommend waiting 10 minutes or
so for the sauce to cool and…um…congeal a bit. Otherwise, serve
in a bowl.
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Bleucheese Pasta
I got this recipe from
Caroline Dexter who used to be head of the Honors Department when I taught
there. She described it as the perfect dish for when unexpected company shows
up - it tastes fancy & takes no effort.
1 lb pasta
1/3 lb bleu cheese
cook pasta, drain
crumble cheese on top & stir
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Jenna Pasta
This was submitted by
everyone’s favorite vegan, Jenna. She would like you to know: “variations
can be made with sun-dried tomatoes instead of regular and I like to use
eggplant.”
1 package pasta (penne or
rigatoni work best)
1 Tablespoon Olive oil
2 Tomatoes (chopped)
1 Onion (chopped obviously)
Broccoli
Parsley
2 garlic cloves (more for those Italians out there)
1 Teaspoon basil
1 Teaspoon oregano
1/8 teaspoon salt and pepper
Heat oil low with garlic and
onions, then add broccoli, Steam a little then add pre cooked pasta (can be
made with left over pasta), tomatoes and seasonings.
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Jenna Eggplant
1 whole eggplant chopped in
medium sized squares
Fresh rosemary (to taste)
Salt (to taste)
and lots of butter (margarine to make it vegan)
sauté butter with rosemary for short while add
eggplant, salt and more butter and rosemary. Will vary by preference. I made
this one in Italy it was a big hit.
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Burritosh*t
A simple savory staple at the
Del household. It’s meaty enough to
serve the boyz for a night of Halo (trust me
– give it an hour and your lethality will be increased 10fold. Have
fans handy), and reheats like a dream.
1 lb ground beef
1 large onion, chopped
2 cloves garlic, chopped
2 cans black beans, drained
2 bottles salsa
Garlic salt, pepper, cayenne, etc.
Tortillas
Cheez
Brown ground beef with onion and
garlic. Drain that delicious fat.
Add beans, salsa, and spices. Simmer, baby, simmer, until hot.
Add to warm tortillas, top w/cheez.
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Artichoke
Honey Mustard Beef
I created this because I misremembered
a recipe I had at a great restaurant (who the hell uses hollandaise,
anyway?). I like this better, probably because I can’t remember what
the other one tastes like.
1 lb steak, cut into thin
medallions
Olive oil
Red wine
1 jar Dijon mustard
1 small jar artichoke hearts
1-2 tbsp honey
Salt
Sautee the steak in the oil and
wine until done, keep warm in oven.
In a bowl combine mustard and artichoke hearts. Slowly add honey until barely
sweet, and salt until barely salty.
Put the goo on the beef, homes.
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Sunana Pasta
This was submitted by Sunana, a woman who has much subtler tastes than I do. I
aspire to have her discernment. The train should go thusly: Ph.D. ->
Professoriate -> money -> morals -> good taste. She notes that this
works best with a small pasta, like a fusilli.
So you boil your pasta as you
normally would. Then, once its done, in a skillet, you chop up into fine
cuts, a grilled chicken breat, frozen peas,
carrots, 1/2 a small sweet onion. (don't use onion if its not the sweet kind,
it will overpower the light taste of everything else) - and
really whatever you're willing to spend time cutting, you could add green
onions, parsley, cilantro - there's no hard rules. Anyhow in your skillet saute all these things with 2 tablespoons butter, or if
you're averse to butter I guess you could use olive oil, but it too has a
strong flavor, so I think a little butter is best, along with garlic. you can
use powder if you want, but don't use garlic salt, and again, whatever spices
you like, some italian herbs, black pepper, salt or
if you like "adobe" - this mexican spice
that's is quite nice, add that. so you have
everything in the skillet & once its sauteed,
its ready to eat. it stores easy & heats up easy
& it sounds like nothing, but really its quite a nice dish when prepared
like this.
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Poor Man's Huevos
I was tempted to call these
Stib's Balls, but then I wouldn't know how to denote the serving size
("hyperbole or hypertrophy? You decide."). My roomie Master Stib,
aka Steve, host of the rad blog www.mentalspigot.com,
sent this on.
Ingredients:
2 eggs
1 can black beans
3 corn tortillas
1-2 ozs. of cheese
Garlic powder
Pepper
Cumin
Cayenne Pepper
Oregano
Optional:
1 tbsp. butter
1/4 cup chicken broth
To prepare:
Open the can of black beans. If you have the chicken broth, drain
them. Dump them into a pot. Add chicken broth and the butter if you
have them. Turn on medium heat and stir until butter is dissolved. Add
a couple shakes of pepper, garlic powder, cayenne, and two pinches of
cumin, stir. Turn down heat and simmer uncovered while you get out a
pan. Heat the pan and give it a little coating of butter. Crack the
two eggs and cook as you like them, Shakespeare, but I prefer them
fried. When the eggs are done, grab your tortillas and using a spatula
lift up those eggs and slide the tortillas underneath. Leave them
there for about thirty seconds, then flip the tortillas. Let them sit
for about ten to fifteen seconds. Slide them onto a plate so the
tortillas cover most of the plate. Put the eggs on top (if they didn't
come with the tortillas). Then cover with the beans and turn off the
heat on the rest of the beans. Grate some cheese on top (or, for a
real treat, crumble some feta or queso fresco on there) and give it a
couple of shakes of oregano. Then chow down.
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Creamy Bean & Tomato
Versatilium (Vegan)
Rad Grad and Vegan Lisl sent
this on. It looks so good, I might forego my habit of rubbing bacon on all my
spoons before eating it!
Prep time: 20 minutes
Equipment: saucepan, spoon, blender
2 Tbsp. Olive oil
1 large onion, coarsely chopped
4 nodules garlic, coarsely chopped (roughly 3-5 Tbsp.)
1 cup V8
1 1/2 cups vegetable stock
1 can pinto beans, drained and rinsed thoroughly
1 can red kidney beans, drained and rinsed thoroughly
1-2 tsp. chili powder (to taste)
2 tsp. herbes de provence (or a pinch or two of basil, rosemary, thyme, and
oregano, to taste)
salt and pepper, to taste
Take a large saucepan, and put
the heat on medium. Throw in the olive oil, then the onion. When the onion
starts to sizzle, turn the heat down to low, and stir occasionally for 5
minutes or so, until the onion seems a little clearer and softer. Add the
garlic, chili powder, and herbes de provence, stirring constantly for a
minute or so. Then add the V8 (call you mother to tell her you're eating
vegetables) and the vegetable stock, followed by the two cans of beans (trust
me - make sure they are well-rinsed first). Turn the heat up to make it boil,
then reduce the heat and simmer for 5 - 20 minutes (depending on how long
you'd like to procrastinate). Take the mixture off the heat and throw it into
a blender/food processor (make sure your blender/food processor is dishwasher
safe so you won't melt it). Start on a low speed, and work up to a purree,
holding it there for a good 1-2 minutes. Add salt (probably a good teaspoon
or more) and pepper to taste, pour into small plastic
containers, and you're done!
This soup can be served hot or
chilled, or frozen for later use. As is, serve with hot toasted french
baguette, Italian bread, or tapenade, or with a salad on the side. Or, change
it up - use more stock/V8 for a thinner soup/noodle broth, or use less for a
tomato cream sauce on pasta, and even less for a hummus-like chip/veggie dip.
Add steamed veggies or chick peas after the puree for some crunch. Try
substituting the V8 with steamed asparagus or broccoli and more broth for a
creamy asparagus or broccoli soup. For vegan chili, add more chili powder at
the beginning (or a couple finely-chopped serrano peppers), some molasses or
brown sugar, and another can of kidney beans or some soy crumbles after the
puree. Have fun experimenting!
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5 Star Lobster
1 Person Who Loves You A Lot
1 Good Lobster Restaurant
Take Person Who Loves You A Lot.
Convince them to take you to the Good Lobster Restaurant. Repeat.
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Stuffed Artichokes alla Grandma
This and the next recipe was
sent to me by my lovely and talented older cousin, Heather. She's only 3
months older than me, but I have a feeling that it would take me more than
three months to catch up to her. Congrats on the new job, Heather! and Thanks
for the recipes! She claims this first one is from our Grandma.
1 Wash artichokes. Cut the stem
off. Keep a little bit of the stems for filling. Part closest to the choke.
2 Turn artichokes upside down and
hit the counter so leaves spread out.
3 Dampen white bread in water.
4 Chop garlic, parsley, olive
oil, bread crumbs, stems
5 Stuff arties
6 Arrange arties in pot fill with
water (about half way up)
7 Sprinkle with olive oil
8 at low flame lid tight 1.5 to 2
hours checking the whole time to make sure water does not evaporate
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Chili Pork Chops
ibid
1 medium tomato -- seeded and cubed
1 16 ounces wh kernel corn
15 ounces black beans -- rinsed and drained
1 tablespoon fresh cilantro -- chopped
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1 teaspoon salt
1 tablespoon flour
1 tablespoon chili powder
4 small pork chops -- 1/2 inch thick
1 tablespoon margarine
cilanto or parsley for garnish
1. In a large bowl combine
tomato, corn, black beans, cilantro, lime juice,
sugar and 1/2 tsp salt; set aside.
2. On waxed paper, combine flour,
chili powder and 1/2 tsp salt. Coat pork
chops with chili powder mixture.
3. In nonstick 12 inch skillet,
heat margarine over medium heat; add pork
chops and cook about 8 minutes or until tender and pork just loses its pink
color.
4. Serve pork chops with corn
salad.
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Lindsey
Soup
Lindsay's one of the best
and brightest to come out of SC in the last few years, and, even though
she is indeed one of the coolest folks I've ever met, she's never
"Hipper Than Thou." And she can pull off wearing SpiceGirl
boots. She describes herself thusly:
"A former roofie-wielding
grammarian, now using her degree to wait tables, schlepping posh cuisine
she still can't afford. A living, breathing cautionary tale exemplifying
the pitfalls of the summa cum laude."
I appreciate her saying
that, especially since I never got those kinds of grades...
and here's how she decribes the recipe:
I don't know how great my soup recipe is; it's pretty
simple. Throughout my USC days, vegetables at the 32nd Street market
were irrationally cheap (which leads me to avoid asking many questions).
So basically the recipe is something along these lines:
Several carrots, an onion,
one potato (all cubed or diced)
One head of brocolli, cut
One can of peas, one of garbanzo beans, one of stewed tomatoes
1 cup of rice
A few teaspoons of olive oil
Lawry's Seasoning Salt, Black Pepper and Italian Seasoning to taste
Saute the onion, potato and
carrots and a little seasoning in the olive oil in a skillet until
browned. Transfer to a sauce pan, add the other ingredients (except
brocolli and peas), cover with H2O, and boil everything until the
rice is nearly cooked. Add the peas and brocolli for 5+ minutes. Voile.
Vegetarian, with your full daily allowance of of protein and lots
of vitamins. Add spinach for iron (even though it tastes like dirt)
if you'd like -- to be added with the peas and brocolli. Should make
8 servings or so, me thinks. I always cooked with small amounts of
water, and then stored it in tupperware, and just added water and
a little salt throughout the week every time I heated a serving. A
week's worth of lunches for under $5.
Pretty much just plain ol'
vegetable soup. But tasty, low fat, easy.
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Quick Thai Peanut Sauce
One of the big brains of our department
is Eleanor, and she has an encyclopedic knowledge of food. She’s
so good, she can even tell you what an arbute fruit is! She submitted
two recipes, the following and Appetizers: Bean Salad. She writes:
Here are some can-based, grad-approved
recipes for your website! Most of the ingredients can be found at Trader
Joe’s. Yarr!
Since she’s a vegetarian but approves
of can-based recipes, I think I shall call her Eleanor the Canable!
At least until she reads this and makes me take it down!
Quoth she:
A very easy version of a classic Thai
sauce. Most of the ingredients can last in your fridge or cupboard for
a long time, so once you’ve got them, you can whip this out anytime!
While you’re making the sauce, cook some nice things to go under
it. I especially like a combo of baked tofu, steamed spinach, and cool
cucumber. This recipe makes enough for 4 generous servings, and tastes
good as a cold veggie dip, too.
Ingredients:
1 can Coconut milk (Trader Joe’s sometimes has cans of lite coconut
milk)
1 T thai chili paste (I use red curry paste from a jar)
1 t tamarind concentrate (or the juice of 1 lime)
1 to 2 T soy sauce
½ c. peanut butter
chopped peanuts for garnish
Method:
- heat 1/3 of the can of coconut milk in a small saucepan. Add paste
and stir until mixed and aromatic
-add tamarind (if using), soy sauce, and remaining coconut milk. heat
to bubbling.
-Stir in peanut butter, and cook until it’s smooth and creamy.
Add lime juice towards the end if you’re using it instead of tamarind.
-spoon over Nice Things and top with peanuts for crunch.
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Peperoni
imbottiti
One of the more interesting folks I met last academic year is Adele,
an Italian woman who came to an American university to study Slavic
languages despite having a doctorate in the same from Moscow U (Go Fighting
Combines!). Wacky though she may be, she’s plenty cool, and the
best bet to find in the office on a Satyrday like me. She submitted
two recipes (the second can be found at Dessert: Cannoli alla siciliana).
Here’s what she has to say about them:
Ok, I have selected just two very very
fat recipes (after reading them I went jogging on the Vesuvio with my
uncle under the pressure of a panic attack....). The real problem is
that you do not use kg and gr in America. Well, take a look!
Since she submitted them in Italian,
I’ve decided to try out the translation engine on Altavista, if
for no other reason than to prove that you still need specialists like
me to do effective and limpid translations. Ok, maybe not like me, but
someone very much like me, but knows languages. So below I’ve
included the original followed by the xlationbot version. Of course,
if you can’t tell that already, mayhaps you ought back away from
that stove there, homes.
ingredienti: Peperoni grandi 12, melanzane kg. 1, olive nere gr. 100,
capperi gr. 50, pane tostato grossolanamente schiacciato o pane raffermo
tagliato a dadini e soffritto gr. 250, alici salate 5 o 6, aglio 4 spicchi,
prezzemolo, olio gr. 200 oltre l'olio per friggere, pepe e sale secondo
il proprio desiderio.
Come si preparano: lavate le melanzane; tagliatele a dadi e friggetele
in abbondante olio. Fiammeggiate i peperoni fino a che la pelle sia
bruciata, spellateli facendo attenzione a non romperli e privateli delicatamente
del torsolo (it's the back part). In una padella appena unta d'olio
fate soffriggere il pane, le olive snocciolate, i capperi dissalati,
le acciughe tagliate a pezzi e private della spina, l'aglio tritato.
Spegnete ed unitevi prezzemolo trito e pepe. Aggiungete poi a questi
intingolo (the mixture) le melanzane che avete precedentemente fritte,
ed imbottite con questo miscuglio i peperoni dalla parte terminale,
dove avere tolto il torsolo. Disponeteli quindi uno ad uno in un solo
strato in una pirofila unta, cospargendoli del rimanente olio e di poco
sale. Passate al forno caldo per 40 minuti circa a calore medio.
Xlation
1) Capsicum imbottiti ingredients: Capsicum large 12, black eggplants
kg. 1, olives gr. 100, capers gr. 50, roughly toasted bread crushed
or bread I confirm cut dadini and soffritto gr. 250, salate alici 5
or 6, garlic 4 segments, prezzemolo, oil gr. 200 beyond the oil in order
to fry, pepper and knows them according to just desire. As they are
prepared: the eggplants washed; it cuts them to dice and friggetele
in abundant oil to you. Fiammeggiate the capsicum until that the skin
is burnt, spella you making them attention not to break off them and
delicately deprives them to you of the torsolo (it' s the back part).
In a frying pan as soon as greased of oil fairies to soffriggere the
bread, the snocciolate olives, the capers dissala you, the anchovies
cut to private pieces and of the thorn, the tritato garlic. You extinguish
and joined to you prezzemolo trito and pepper. You then add to these
intingolo (the mixture) the eggplants that you have previously fried,
and imbottite with this concoction the capsicum from the part they finishes,
where to have removed the torsolo. Disponeteli therefore one by one
in a single layer in a pirofila greased, cospargendoli of the remaining
oil and little knows them. Passages to the warm furnace for 40 minuteren
approximately to medium heat.
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Christine's
I-Was-A-Greek-In-A-Former-Life Chicken
I met Christine many years
ago when she went from being a friend of a friend who needed a night
on the town to a well mannered houseguest. Since that time a half decade
ago I’ve nicknamed her “Heisenberg”, since I’m
never sure where she is or where she’s going – she travels
as much as I claim to, and that’s a lot. Here’s a recipe
she sent on, and I think it demonstrates well she gets the point of
the site.
Open a gallon ziplock bag and
place inside, freshly crushed rosemary, tarragon, oregano, thyme, margoram
and freshly-ground black (or white, if you prefer) pepper. Add for or
five squirts of balsamic vinegar, the juice from about half of a lemon,
and about three and a half cups of warm, but not hot, saltwater. Insert
chicken pieces, preferrably boned and skinned - I can and have done
this, albeit with great injury, drunk. Trust me, you can do it too.
That's it, be a good boy.
Squeeze out excess air, ensuring that chicken is covered by spiced liquid.
Squish around for a while, ostensibly to mix, but really, it's just
fun to dance around your kitchen in socks. Let the bag (with contents
safely shut inside) ruminate for about two hours or so. Longer if you
can do that.
Meanwhile, crumble about half of a block (1x2x2") of Feta cheese,
cube one medium vine-ripe tomato, slice a medium onion, and slice three
cloves of garlic (don't put them through the press - they will cook
too fast, burn and then you have burnt-garlic smell in your apartment
for at least two days. Yuck.). If it is to your taste, slice several
of the world's most perfect fruit, the olive! I like mine for this dish
pitted nad stuffed with pimento. Always opt for queen olives if you
have a choice; they are bigger, which means less slicing, they are firmer,
which lets them hold their shape well, and by golly, you can toss a
couple of them in your pre-dinner martini, of course!
When you're ready to cook the chicken, put the onions in a pan big enough
to hold all of the pieces of chicken. Cook just the onion in olive oil
until clear. Turn down the heat and add the garlic. Cook just until
the garlic starts to brown. Turn the heat up to about medium-medium-high
and add the chicken pieces, putting the onions and garlic on top of
the chicken. Add just a bit (maybe half of a cup) of the marinade to
the pan (you may need to add more if it really boils off, which is also
an indication that your heat is too high - the liquid should simmer,
but not full-on boil), and put the lid on the pan. Let the gooeyness
begin! When it is time to turn the chicken, scrape off the onions and
garlic, turn the piecse, and replace the onions and garlic. Lid goes
back on. When the chicken is done and the water is almost completely
gone, turn the heat to low, put feta crumbles and olive slices ont he
chicken pieces and ! let the cheese melt. Once melted, turn off the
heat, and put on a plate with steamed vegetables and rice or couscous.
Sprinkle the tomato (yes, room temperature) on the chicken, and if you
like, on the rice as well. Serve, and your guests will feel like you've
been slaving for hours. Pitiful, insignificant fools!!!
Really easy, really tasty. Just the way I like it!
Avast, ye scurvy dogs! That shut your cake-hole, now didn't it??!!!
Christine
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Toddchops
(Pork Chops, Tomatoes and Rice)
Todd’s my bestest freakin’
buddy in the whole goddamned world. Part of the reason I love him so
much (in that viking way, that is) is I can not see him or hear from
him for 6 months, and we can pick up right where we left off, sometimes
mid-joke. He and I have been friends for longer than most of you have
been alive! So there, ha! He’s sent his world-famous recipe for
pork chops. If only he could send me the one for the orgasmo-chicken…mmmmm….orgasmochicken….
3-4 (1-1.5lbs) pork loin chops with the bones
left in
1 large onion
1 #8 (the biggest one) can of whole peeled tomatoes or 1 box of Pomi
crushed tomatoes
1 cup rice (about four servings)
1-2 Tbsp Olive Oil
Salt and pepper to taste
[Optional] White wine, aromatic bitters, ground ginger, mustard flour,
cardemom, tabasco, whatever
In a large skillet or saute pan (not cast
iron), put the pork chops in
the oil to brown on one side. While they are browning, peel the onion
and slice into 1/4 inch slices across the axis to form rings. Once the
chops are brown on one side, flip them over to brown on the other side
and drop at least half the onion in by rings until the pan is pretty
full. Add salt and pepper to taste, you can always add more later. Stir,
flip, or otherwise agitate until the onion rings are soft and brown
and
the chops are brown on both sides. Optionally deglaze the pan with white
wine, vermouth or other suitable liquid (broth, beer, whatever). Add
the
tomatoes and if whole, mash with spoon or spatula. Simmer for about
20
minutes while the rice cooks (just make it however you normally make
it). Optionally add any kind of spices or seasonings you have lying
around, just be sparing and creative. The optional list at top is the
way I like it.
Serve by putting a serving of rice and a
pork chop on a plate, then
cover both rice and chop with the tomato/onion/juices mixture. Make
sure
you get some juice into the rice as this is the best part of the dish.
I
like to cut up the chop at the table and slice up the onions and mix
it
all into a hash-like item before eating it in front of South Park DVDs.
Finish everything off with a green salad and a chardonnay and you have
a
great meal that takes about 30 minutes to make.
Leftovers keep for about a week, frozen for
a lot longer. I keep the
rice and the pork chop, tomato, and onion mixture separately. Combine
on
a plate, cover with plastic wrap, and microwave on medium 2-4 minutes
and load up the DVD player/connect to battle.net/open up
dissertation.doc (haha, just kidding). It needs more salt when it's
leftover, usually.
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Patrice's Carne Asada
Tiffany’s cool because she helps me prove that men and women
can actually be friends and equals. Not to deflate the sweetness of
the moment, but I feel it’s also important to say consequently,
“Fuck you, Pat Robertson.” Anyway, here’s a carne
asada recipe I suspect she doesn’t want to take credit for, so
she calls it “Patrice’s Carne Asada”. Here’re
her tips:
Here you go. I made it in
the broiler and it didn't turn out very
well, so I highly recommend sticking with the grill.....
1 package of flank steak (about 1 pound)
seasoned salt (Lawry's / similar)
1 bunch of green onions (washed and trimmed)
1 bottle dark Mexican beer (we used Negro Modelo)
1. Season the meat with the
seasoned salt on both sides
2. Lay 1/2 of the green onions on the bottom of Tupperware
3. Put the flank steak on top of the green onions
4. Layer the second 1/2 of the green onions on top of the meat
5. Cover the whole thing with the entire bottle of beer
6. Marinate for at least overnight, shaking the mixture around 1/2
through the marinating flipping it upside down a couple of times in
the Tupperware
7. Grill
More hints:
-Use Tupperware long enough to lay the meat flat and so it doesn't
overlap for best results
-If you get the green onions with the big bulbs, they grill very
nicely and are tasty. The smaller ones are good as well, but tough to
grill without burning.
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Bachelor Stew
One of our new bigbrains (knowing how
bright he is, I ought to say BigBrains) submitted this recipe. He’s
as modest as he is smart and asked to remain nameless. Regardless of
this curious behavior I’m rather happy to present this recipe.
I tried it for the first time about three weeks ago, and it’s
now a staple. Simple, savory, cheap, reheats well (if there’s
anything left), this is the perfect ItChef recipe, even if it is vegetarian.
Thank you, Masked Helleno-Arabist!
1 onion
1 can sliced tomatos
1 can beans
1 c instant brown rice
1 c water
Chop onion. In a stew-pot sautee onion in
olive oil. Add tomatos, beans, rice, water. Maybe add some spices like
pepper, salt, oregano, hot sauce if you have that kind of time. Cover
and simmer for 10 minutes. Eat with a big ol’ spoon.
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Almond Peach Chicken
Salad
My beloved cousin Heather sent this one
on. She’s making me feel like a slacker since she nearly has as
many recipes here as I do! Curse you, Successina! Of it she writes:
I think this is one Faith [our niece]
would like. Its sweet and includes "gapes" one of her favorite
foods
Ingredients
2 c chicken cut in small pieces (can also
be store bought breaded chicken)
bread crumbs
1 c green grapes
1/2 c sliced almonds
2tbs mayo
peaches cut into bite size pieces
pepper
salt
Instructions
Mix grapes, peaches, almonds, salt and pepper.
If using raw chicken fry it and when it is about done toss in bread
crumbs. Fry until crispy.
Add chicken to fruit mixture.
Toss with mayo.
Refrigerate.
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Pecan Patties
And while on this vegetarian tip, here’s one from Casie, the
hottie opera singer. (I wonder if the other operateers/operatinas don’t
trust her for that reason. That and being a Nats fan.) She wanted me
to let y’all know that it’s massively fun to squish the
patties into shape, and that it’s her favorite recipe and tastes
great despite the ingredients list. And of it she writes:
you should try them- they really are
so so good. i know it might not be web site worthy because they're not
easy in that the ingredients are rarely around the house but they are
fabulous.
okay its:
1 cup of oat meal
1 cup of shredded chedder
1 cup of cottage cheese
half cup chopped white onion
minced onion to taste
salt and pepper to taste
garlic to taste (usually very little)
1/2 cup of crushed pecan
1 egg
mix together and form into patties and pan fry for...
however long it takes for them to look done
then top with a mixture of cream of mushroom
soup, plain yogurt and buttermilk- whisked.
those ingredients are eye balled. does your web
site allow 'eyeball'?
I think 'eyeball' might be too precise
for this site, but thanks for asking! and thanks for the recipe Casie!
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