The only recipe I know I got from the anarchists' cookbook. Roll the skins (not shells) of a fistful of peanuts, light, then smoke. Never tried it, but, if anyone does, let me know how that works out for you.
brown 1 package ground turkey with 1 medium onion & some mushrooms (how ever many you like) you can also add green peppers, but personally i don't like those. use a little olive oil if you want.
add
2 cans of beans (whatever kind you like - i use kidney beans)
1 large can crushed tomatoes
1 large can chopped tomatoes
add chili powder to taste (i end up using 4+ tablespoons) and salt/pepper
simmer for 20 minutes.
when done, top it off with some cheese.
quick to make & serves 5 people. or you can freeze it & eat it for lunch everyday :)
2 lb. large wild sea scallops. (bay scallops, not wild scallops are not good for this recipe)
butter
salt and pepper
1 pack fresh tarragon
1 lime
1/2 pack of angel hair pasta
1a. start boiling a large pot of water for the angel hair pasta.
1.divide the scallops onto 2 plates, and salt and pepper them on each side
2.use a large skillet and let it get really hot, then put in 3 pats of butter and sear 1 of the plates of scallops both sides.(about 2 min each side) then take them out and set aside.
3. do the same with the other plate of scallops.
4. boil angel hair pasta for 3 min., drain it.
5. put 1/2 the scallops back into the hot pan. add 6 pats of butter and a bunch of tarragon, and squeeze the lime in.
6. toss in the angel hair pasta, and the other plate of scallops.
Pot Pie:
* 1 tsp. black peppercorns
* 1 whole nutmeg
* 4 sticks cinnamon
* 1 tsp. coriander
* 1 handful stone dates
* 1 handful dried figs
* 1 handful shelled almonds
* 1 handful peanuts
* 1 Large Handful of Cannibis Sativa ("picked and dried as soon as it has gone to seed and while the plant is still green")
* 1 cup sugar
* 1 large pat of butter
Grind the pepper, nutmeg, cinnamon, and coriander in a mortar. Chop and mix the dates, figs, almonds, and peanuts. Grind the cannabis and mix it with the spices; dust this mixture over the fruits and nuts. Mix the sugar with the butter and knead this together with the fruits, nuts, spices, and cannabis. Eat with care - two pieces are quite sufficient.
- a pattern (ie. Design Vision)
- one batch of gingerbread dough
- four to five batches icing glue
- cookie sheets
- aluminium foil
- room temperature butter
- flour
- rolling pin
- knives
- spatula
- cooling racks
- a base on which to put the house
- six unopened pop cans (to hold up the roof while icing dries)
- pastry bags and tips (if you don't have them, use a knife and spread the icing)
- lots of candies (lifesavers make good stained glass windows; ginger snaps make great shingles)
4 medium idoho potatoes (quarter them if you are in a hurry) boiled and peeled.
3/4 cup *warmed real 1/2 & 1/2
1/2 cup real butter
salt to taste
combine and mash. yum. specially good with steak.
get an a4 sized sheet of tinfoil and fold into an envelope, sealing the corners well.
inside put a piece of fish
chuck in:
crushed clove of garlic
a chunk of butter
chopped capsicum, onion, spring onion
very thinly sliced root veges
lots of whatever herbs take your fancy (dill or chives are good)
salt and pepper
seal up the tinfoil parcel nice and tight at the edges
put in a hot oven and cook for 15-25min
2 pints teeny weeny tomatoes, cut in half
5 oz. Shitake Mushrooms, sliced
1/2 sweet red onion, sliced
2 handfuls Arugola or Spinach
1/2 handful of kalamata olives, pitted and cut in half
6 oz. Chicken Broth
3 oz. Butter (2/3 stick)
4 oz. Pecorino Romano Cheese, grated
2 Garlic cloves, finely chopped
12 oz. (3/4 lb.) Penne Pasta, cooked and strained
Salt, Pepper, and chopped Fresh Basil to taste
Lightly saute garlic and onions until translucent. Add mushrooms and cook 1 minute. Add teeny weeny tomatoes, salt, pepper, and cook 30 seconds. Finish by adding chicken broth, butter, arugola, basil, and olives. Stir until heated, toss with cooked pasta and added cheese.
known as "scott zucchini" among my friends and family:
thinly slice (1/8") zucchini into small strips
spread on cookie sheet
douse lightly with olive oil
add salt, pepper, garlic powder to taste
cover fully with thin layer of fresh parmesan cheese
broil until top is crispy golden brown
sometimes its called 'son of a dog' (?), in eastern mediterrannian.
4-5 skinny long eggplants, diced to 3/4" pieces (triangulated) put in a bowls with water and a lots of salt and set aside for an hour.
1 cup of olive oil
5-6 garlic cloves
3-4 medium tomatoes grated and skinned.
heat the pan (without oil),
add the oil to hot pan, add the garlic, drain eggplants and and add to pan, sautee until the edges of eggplants slightly burned (about 10 minutes), add the grated tomatoes and cook for 5 minutes (you can use crushed tomatoes as well), remove the mix into a nice summery dish and let it cool for an hour.
as a side dish, eat like a dog.
preheat oven to 350 or so,
put bread on baking sheet,
put beans on bread (careful of the amount of juice),
put sliced hot dogs on beans,
put in oven.
when bread and hot dogs are looking toasty, put cheese on.
when cheese is melted take out of oven.
repeat to your spouse or roommates:
"I am not responsible for the actions my ass will be taking tonight."
scrambled eggs with gr. peppers, onions, cheese in tortilla with Mrs. Renfro's green sauce (hot).
tea, not black but any other is OK, and cranberry juice (red or white) - mix in equal parts or to taste.
speghetti sandwich - butter one slice of toast, put speghetti and sauce in toast and fold over to make half sandwich. I don't eat speghetti any other way.
BRAIN SALAD
8 Servings
1 spring of parsley
2 tomatoes
4 lambs' brains
4 soup spoons olive oil
a few olives
the juice of one lemon
Soak the brains in cold, salted water for 20 minutes, then remove the membranes that cover them.
Place the brains in cold water to which vinegar and a little salt have been added. Boil for six minutes, counting from the time that small bubbles begin to appear. Let cool in the cooking water. Place the brains on a serving platter. Sprinkle with olive oil and lemon juice. Decorate with parsley and olives.
if an animal will be killed for your eating, waste not a single tissue.
'muhammad'
relatively simple indian lentil curry (known as dal):
1 brown onion chopped into small pieces
2 small or 1 large tomato finely cut
1 garlic clove, finely chopped or garlic paste
1 cup of lentil pressure-cooked or boiled until cooked on fire
mustard seeds
some cilantro leaves
2tsp oil
half green chill pepper
heat up the oil and throw the mustard seeds+garlic in it till they get roasted and start 'jumping'. add the chopped onion and fry till the onions get brown. now add the tomatos, reduce the fire to medium and cover the pan for a minute, in which the tomatoes will become soft.
Add the cooked lentils and the chilli peppers (more if you want spicy, less if you want less spicy). keep stirring for 3-4 minutes add salt to taste, and stir real well to that the salt gets mixed properly.
if the lentils are soft enough, turn off the fire, throw in the cilantro leaves, chopped if possible and cover the pan for a good 5-10 minutes before serving.
quite simple, extremely healthy and full of protein!
(affectionately known by my friends as the "Evening Ender" or the "Carry me home, IofA since you made me drink that stuff"....)
1/4 oz Bourbon (Jim Beam)
1/4 oz Tennessee whiskey (Jack Daniel's)
1/4 oz Scotch (Johnnie Walker Red)
1/4 oz Tequila (Jose Cuervo)
1/4 oz Bacardi 151 proof rum
splash of tobasco sauce
1 pound spicy ground sausage
1/4 cup finely chopped red pepper
1/4 cup finely chopped green pepper
1/2 medium onion, finely chopped
2 cloves garlic, minced
1-1/2 cups grated sharp Cheddar cheese
1-1/2 cups grated Monterey Jack cheese
1 cup ranch dressing -
(make as directed on Hidden Valley Package)
Vegetable oil spray
1 package wonton wrappers
Preheat oven to 450 degrees F.
In a heavy skillet, saute sausage, peppers, onion, and garlic, stirring often, until sausage is cooked through. Drain grease and let mixture cool to room temperature.
While sausage mixture cools, spray non-stick mini-muffin pans with vegetable oil. Place one wonton in each mini-muffin slot and spray with vegetable oil. Bake 5 minutes until golden brown. Remove baked wontons to a foil-lined baking sheet.
Combine cooled sausage mixture, Cheddar cheese, Monterey Jack cheese, and ranch dressing. Mix well.
Fill each wonton cup with sausage mixture. Bake filled wontons an additional 5 minutes until melted and bubbly. Serve warm.
Abracadabra, I am trying your 'son of a dog' thing right now.
it's great, especially with yogurt cucumber salad on a side.
mediteranean cucumber and yogurt salad:
chop the cucumber(s) finely, mix with one crushed garlic clove, 1 or 2 cups of yogurt, one spoon of sour cream, salt, and lemon juice.
Add a few leaves of fresh mint, chopped.
great for dips or side dishes.
8 chicken legs (drumsticks?)
Plain Yogurt (for marinade)-lowfat works if you prefer that
1.5 tbsp. Red chilli powder (less if you can't handle spice!)
1.5 tsp. Garam Masala (available at some supermarkets) or Curry powder will do
salt to taste
1 tbsp Garlic and Ginger paste
Mix yogurt (enough to drench all the chicken) with the remaining ingredients. marinate chicken in the yogurt mixture for 3-5 hrs (OR I usually refrigerate for abt 5 hrs)
post marination, grill in oven/ barbeque till chicken is done.
squeeze on some lemon and serve with indian style green chutney and freshly chopped red onions.
get on celery root and 2 leeks and an carrot.
1/4 cup of white rice
2/3cup of olive oil
1 1/2 table spoon tomato paste
1.5 water
salt to taste
shave the muddy part out of the root and dice it approx. 1/2" sq,
chop the leeks about 1/2" thick and wash it really well (leeks will have mud between layers wash carefully)
dice the carrot(s)
heat a deepish pan, add olive oil, add leeks and carrots and sautee for five minutes on a medium heat add tomato paste and celery roots and rice and water and salt bring to boil and turn the heat down to simmer and cover the pan ar small pot. cook about 20-25 minutes until most of the water is gone and celery roots are soft (they will look like diced potatoes but taste totally refreshing.
let it cool.to room temp. squeeze a little lemon and enjoy.
its like a balkan antipesto. put the leftover in the ref. and eat again next day.
(turkish)
SAUCE:
4 roma tomatoes
~8 oz. cherry tomatoes
2 oz. cooking wine
3 tbsp extra virgin olive oil
4 cloves garlic minced
2 tbsp chili paste (siracha works fine, though i prefer others)
1 tbsp basalmic vinegar
1 tsp sea salt
fresh ground pepper to taste
combine above (sauce ingredients) in med. saucepan and bring to soft boil. stir occasionally until cherry tomatoes are popped. (if everything is getting soft already, pop them with a little pressure from a wooden spoon or spatula)
1 lbs. fresh unfrozen peeled shrimp
2 tbsp chili pepper
1 tbsp lemon zest
juice from 1/2 a lemon (don't need all, just enough for flavor)
salt & fresh ground pepper to taste
4 cloves fresh minced/crushed garlic
handful of fresh chopped basil
3 tbsp extra virgin olive oil
Combine above in skillet EXCEPT shrimp and fry in olive oil until basil leaves are soft. then add shrimp and fry until shrimp is pink and crisp. do NOT overcook.
Combine shrimp and sauce, and serve over linguine or other favorite pasta.
I like to pair the dish with a viognier. Very tasty and summery.
Option: serve cold in the summer and add a little more chili paste to give it more kick for contrast.
to add some flavor to white rice. slice (to large cubes) peeled sweet potato into the rice before steaming. (works best w/ a rice cooker... haven't tried in a pot yet).
recepies by archinect readers
here is a red lentil soup.
1 cup of red lentils
3.5 cups of chicken, beef or vegetable broth
1/3 stick of butter
salt to taste
combine everything in a pot. boil and simmer for 20 minutes. squizee a little lemon if you like.
The only recipe I know I got from the anarchists' cookbook. Roll the skins (not shells) of a fistful of peanuts, light, then smoke. Never tried it, but, if anyone does, let me know how that works out for you.
take stickabuttah
drop in boiling oil
take it out very carefully
sugar to taste
enjoy.
good for you turkey chili:
brown 1 package ground turkey with 1 medium onion & some mushrooms (how ever many you like) you can also add green peppers, but personally i don't like those. use a little olive oil if you want.
add
2 cans of beans (whatever kind you like - i use kidney beans)
1 large can crushed tomatoes
1 large can chopped tomatoes
add chili powder to taste (i end up using 4+ tablespoons) and salt/pepper
simmer for 20 minutes.
when done, top it off with some cheese.
quick to make & serves 5 people. or you can freeze it & eat it for lunch everyday :)
design geek-girl
we didn't smoke the skins of peanuts but we did sample the delights of the Rivita Shakes.
Get one Rivita - http://www.wisechoiceuk.com/details.asp?prodid=200387&cat=43&path=43
Place in a dry place for two days.
Ingest the mould that grows on the surface.
Wait for 30 second spasmodic shakes.
Not recommended.
This is called a "Miss Lou" (drunk for I miss you)
3 parts red rum
1 part cranberry
1 pary ting
1 shot vodka
add ice
great fun for the summer
anyone have a good recipe for a chocolate martini? i like them, but have no idea how to make one..
scallops with lime and tarragon:
2 lb. large wild sea scallops. (bay scallops, not wild scallops are not good for this recipe)
butter
salt and pepper
1 pack fresh tarragon
1 lime
1/2 pack of angel hair pasta
1a. start boiling a large pot of water for the angel hair pasta.
1.divide the scallops onto 2 plates, and salt and pepper them on each side
2.use a large skillet and let it get really hot, then put in 3 pats of butter and sear 1 of the plates of scallops both sides.(about 2 min each side) then take them out and set aside.
3. do the same with the other plate of scallops.
4. boil angel hair pasta for 3 min., drain it.
5. put 1/2 the scallops back into the hot pan. add 6 pats of butter and a bunch of tarragon, and squeeze the lime in.
6. toss in the angel hair pasta, and the other plate of scallops.
Pot Pie:
* 1 tsp. black peppercorns
* 1 whole nutmeg
* 4 sticks cinnamon
* 1 tsp. coriander
* 1 handful stone dates
* 1 handful dried figs
* 1 handful shelled almonds
* 1 handful peanuts
* 1 Large Handful of Cannibis Sativa ("picked and dried as soon as it has gone to seed and while the plant is still green")
* 1 cup sugar
* 1 large pat of butter
Grind the pepper, nutmeg, cinnamon, and coriander in a mortar. Chop and mix the dates, figs, almonds, and peanuts. Grind the cannabis and mix it with the spices; dust this mixture over the fruits and nuts. Mix the sugar with the butter and knead this together with the fruits, nuts, spices, and cannabis. Eat with care - two pieces are quite sufficient.
Gingerbread house.
you will need:
- a pattern (ie. Design Vision)
- one batch of gingerbread dough
- four to five batches icing glue
- cookie sheets
- aluminium foil
- room temperature butter
- flour
- rolling pin
- knives
- spatula
- cooling racks
- a base on which to put the house
- six unopened pop cans (to hold up the roof while icing dries)
- pastry bags and tips (if you don't have them, use a knife and spread the icing)
- lots of candies (lifesavers make good stained glass windows; ginger snaps make great shingles)
make the dough, bake and build.
Kitty Litter Cake
http://www.fabulousfoods.com/recipes/dessert/cakes/kittylittercake.html
Thanks, MUm - mrrrrrowwwww! lOVE THAT!
get one pack of ramen noddles for 24cents.
now eat.
get one pack of ramen noddles for 24cents. when the noddles are soft enough, crack an egg into it. you are stylin.
now eat.
get stoned, go to jack in the box
mash potatoes;
4 medium idoho potatoes (quarter them if you are in a hurry) boiled and peeled.
3/4 cup *warmed real 1/2 & 1/2
1/2 cup real butter
salt to taste
combine and mash. yum. specially good with steak.
*secret trick.
eat raw food www.rawfood.com
call boyfriend. complain about projects/no time get food. food is brought. now eat.
raw meat.
Spinach and Feta Pie
dice an onion and a few cloves of garlic, brown
add fistful of pinenuts, brown
remove from heat
chop a mountain of fresh spinach
put in pan and cook most of the water out.
in a bowl mix three eggs, a good splash of milk, pepper and tablespoon of cornflour. (no salt, feta is already salty)
take big pie dish and line with sheets of filo pastry lightlybrushed with butter
put spinach in pie dish
put onion/nut mix in pie dish
crumble a block or two of feta into pie dish
pour milk/egg mix over and mix gently
put in 180deg oven for 40min or until firm and brown on top
eat and revel in goodness
this makes quite a bit.
Very Easy Fish
get an a4 sized sheet of tinfoil and fold into an envelope, sealing the corners well.
inside put a piece of fish
chuck in:
crushed clove of garlic
a chunk of butter
chopped capsicum, onion, spring onion
very thinly sliced root veges
lots of whatever herbs take your fancy (dill or chives are good)
salt and pepper
seal up the tinfoil parcel nice and tight at the edges
put in a hot oven and cook for 15-25min
open and eat with something green and leafy
even better than chips and salsa: oreos and nutella
PENNE BOSCIAOLA
2 pints teeny weeny tomatoes, cut in half
5 oz. Shitake Mushrooms, sliced
1/2 sweet red onion, sliced
2 handfuls Arugola or Spinach
1/2 handful of kalamata olives, pitted and cut in half
6 oz. Chicken Broth
3 oz. Butter (2/3 stick)
4 oz. Pecorino Romano Cheese, grated
2 Garlic cloves, finely chopped
12 oz. (3/4 lb.) Penne Pasta, cooked and strained
Salt, Pepper, and chopped Fresh Basil to taste
Lightly saute garlic and onions until translucent. Add mushrooms and cook 1 minute. Add teeny weeny tomatoes, salt, pepper, and cook 30 seconds. Finish by adding chicken broth, butter, arugola, basil, and olives. Stir until heated, toss with cooked pasta and added cheese.
Serves 4 - 6 people.
mmm, that sounds good.
Damn straight.
Add a nice bit of your favorite grilled meat and red wine and you're in frickin' heaven.
[Guys, this one's perfect for impressing the ladies!]
known as "scott zucchini" among my friends and family:
thinly slice (1/8") zucchini into small strips
spread on cookie sheet
douse lightly with olive oil
add salt, pepper, garlic powder to taste
cover fully with thin layer of fresh parmesan cheese
broil until top is crispy golden brown
eat before it cools off.
YUM!
sometimes its called 'son of a dog' (?), in eastern mediterrannian.
4-5 skinny long eggplants, diced to 3/4" pieces (triangulated) put in a bowls with water and a lots of salt and set aside for an hour.
1 cup of olive oil
5-6 garlic cloves
3-4 medium tomatoes grated and skinned.
heat the pan (without oil),
add the oil to hot pan, add the garlic, drain eggplants and and add to pan, sautee until the edges of eggplants slightly burned (about 10 minutes), add the grated tomatoes and cook for 5 minutes (you can use crushed tomatoes as well), remove the mix into a nice summery dish and let it cool for an hour.
as a side dish, eat like a dog.
slop
bread, pork and beans, hot dogs, and cheese.
preheat oven to 350 or so,
put bread on baking sheet,
put beans on bread (careful of the amount of juice),
put sliced hot dogs on beans,
put in oven.
when bread and hot dogs are looking toasty, put cheese on.
when cheese is melted take out of oven.
repeat to your spouse or roommates:
"I am not responsible for the actions my ass will be taking tonight."
enjoy.
momentum, that is a hazard to your health. (this hopefully, not)
for the summer, mojito!
2 oz light rum
1 Lime (the juice)
2 tsp Sugar
4 stems fresh mint
club soda
crush mint + sugar + lime juice together, top with rum + soda over crushed ice.
my staples, you might call them recipes:
nacho cheese doritos dunked in cottage cheese
espresso with "very vanilla" soy milk
scrambled eggs with gr. peppers, onions, cheese in tortilla with Mrs. Renfro's green sauce (hot).
tea, not black but any other is OK, and cranberry juice (red or white) - mix in equal parts or to taste.
speghetti sandwich - butter one slice of toast, put speghetti and sauce in toast and fold over to make half sandwich. I don't eat speghetti any other way.
put anything on a plate
add aforementioned Mrs Renfro's Green
mmmmmmmmmmmmmmmmmmmmmmmmmm
anotherquestion-
Make mine a Cuban!
God Bless Canadia.
BRAIN SALAD
8 Servings
1 spring of parsley
2 tomatoes
4 lambs' brains
4 soup spoons olive oil
a few olives
the juice of one lemon
Soak the brains in cold, salted water for 20 minutes, then remove the membranes that cover them.
Place the brains in cold water to which vinegar and a little salt have been added. Boil for six minutes, counting from the time that small bubbles begin to appear. Let cool in the cooking water. Place the brains on a serving platter. Sprinkle with olive oil and lemon juice. Decorate with parsley and olives.
if an animal will be killed for your eating, waste not a single tissue.
'muhammad'
relatively simple indian lentil curry (known as dal):
1 brown onion chopped into small pieces
2 small or 1 large tomato finely cut
1 garlic clove, finely chopped or garlic paste
1 cup of lentil pressure-cooked or boiled until cooked on fire
mustard seeds
some cilantro leaves
2tsp oil
half green chill pepper
heat up the oil and throw the mustard seeds+garlic in it till they get roasted and start 'jumping'. add the chopped onion and fry till the onions get brown. now add the tomatos, reduce the fire to medium and cover the pan for a minute, in which the tomatoes will become soft.
Add the cooked lentils and the chilli peppers (more if you want spicy, less if you want less spicy). keep stirring for 3-4 minutes add salt to taste, and stir real well to that the salt gets mixed properly.
if the lentils are soft enough, turn off the fire, throw in the cilantro leaves, chopped if possible and cover the pan for a good 5-10 minutes before serving.
quite simple, extremely healthy and full of protein!
(more complex indian recipies for later !)
mmmm...dal...good recipe.
Four Horsemen of the Apocolypse
(affectionately known by my friends as the "Evening Ender" or the "Carry me home, IofA since you made me drink that stuff"....)
1/4 oz Bourbon (Jim Beam)
1/4 oz Tennessee whiskey (Jack Daniel's)
1/4 oz Scotch (Johnnie Walker Red)
1/4 oz Tequila (Jose Cuervo)
1/4 oz Bacardi 151 proof rum
splash of tobasco sauce
Spicy Sausage Wonton Appetizers
1 pound spicy ground sausage
1/4 cup finely chopped red pepper
1/4 cup finely chopped green pepper
1/2 medium onion, finely chopped
2 cloves garlic, minced
1-1/2 cups grated sharp Cheddar cheese
1-1/2 cups grated Monterey Jack cheese
1 cup ranch dressing -
(make as directed on Hidden Valley Package)
Vegetable oil spray
1 package wonton wrappers
Preheat oven to 450 degrees F.
In a heavy skillet, saute sausage, peppers, onion, and garlic, stirring often, until sausage is cooked through. Drain grease and let mixture cool to room temperature.
While sausage mixture cools, spray non-stick mini-muffin pans with vegetable oil. Place one wonton in each mini-muffin slot and spray with vegetable oil. Bake 5 minutes until golden brown. Remove baked wontons to a foil-lined baking sheet.
Combine cooled sausage mixture, Cheddar cheese, Monterey Jack cheese, and ranch dressing. Mix well.
Fill each wonton cup with sausage mixture. Bake filled wontons an additional 5 minutes until melted and bubbly. Serve warm.
Yield: 4 to 5 dozen
Abracadabra, I am trying your 'son of a dog' thing right now.
it's great, especially with yogurt cucumber salad on a side.
mediteranean cucumber and yogurt salad:
chop the cucumber(s) finely, mix with one crushed garlic clove, 1 or 2 cups of yogurt, one spoon of sour cream, salt, and lemon juice.
Add a few leaves of fresh mint, chopped.
great for dips or side dishes.
whoa. you picked the perfect pimp for son of a dog. enjoy you will.
yep, and the brain should be next as soon as I can get my hands on a lamb.
thanks for the Famous Turkish Cookery site, too
you are welcome. turkish food is really good and little known in this country, at least on west coast.
Tandoori Chicken
8 chicken legs (drumsticks?)
Plain Yogurt (for marinade)-lowfat works if you prefer that
1.5 tbsp. Red chilli powder (less if you can't handle spice!)
1.5 tsp. Garam Masala (available at some supermarkets) or Curry powder will do
salt to taste
1 tbsp Garlic and Ginger paste
Mix yogurt (enough to drench all the chicken) with the remaining ingredients. marinate chicken in the yogurt mixture for 3-5 hrs (OR I usually refrigerate for abt 5 hrs)
post marination, grill in oven/ barbeque till chicken is done.
squeeze on some lemon and serve with indian style green chutney and freshly chopped red onions.
celery root and leeks in olive oil (eat cold)
and 2 leeks 
and an carrot.
get on celery root
1/4 cup of white rice
2/3cup of olive oil
1 1/2 table spoon tomato paste
1.5 water
salt to taste
shave the muddy part out of the root and dice it approx. 1/2" sq,
chop the leeks about 1/2" thick and wash it really well (leeks will have mud between layers wash carefully)
dice the carrot(s)
heat a deepish pan, add olive oil, add leeks and carrots and sautee for five minutes on a medium heat add tomato paste and celery roots and rice and water and salt bring to boil and turn the heat down to simmer and cover the pan ar small pot. cook about 20-25 minutes until most of the water is gone and celery roots are soft (they will look like diced potatoes but taste totally refreshing.
let it cool.to room temp. squeeze a little lemon and enjoy.
its like a balkan antipesto. put the leftover in the ref. and eat again next day.
(turkish)
its a tough root so be careful with knife.
i forgat garnishing with little fresh dill weed.
orhan this is so good for a super hot summer day in LA mmmmm...gotta try it this weekend.
EHHHHH I could'a tell ya' Mama Libutti's recipe fa meataballs, but then Ida haff ta kill yaz.
One pack Mentos mixed in a two liter bottle of Diet Coke.
nice try hassellhoff..u sadist !
( dont do it guys ..some chemical reaction and the coke bottle explodes ! )
this is a wicked thread, i'm drooling all over my keyboard.
Spicy Shrimp Pasta
SAUCE:
4 roma tomatoes
~8 oz. cherry tomatoes
2 oz. cooking wine
3 tbsp extra virgin olive oil
4 cloves garlic minced
2 tbsp chili paste (siracha works fine, though i prefer others)
1 tbsp basalmic vinegar
1 tsp sea salt
fresh ground pepper to taste
combine above (sauce ingredients) in med. saucepan and bring to soft boil. stir occasionally until cherry tomatoes are popped. (if everything is getting soft already, pop them with a little pressure from a wooden spoon or spatula)
1 lbs. fresh unfrozen peeled shrimp
2 tbsp chili pepper
1 tbsp lemon zest
juice from 1/2 a lemon (don't need all, just enough for flavor)
salt & fresh ground pepper to taste
4 cloves fresh minced/crushed garlic
handful of fresh chopped basil
3 tbsp extra virgin olive oil
Combine above in skillet EXCEPT shrimp and fry in olive oil until basil leaves are soft. then add shrimp and fry until shrimp is pink and crisp. do NOT overcook.
Combine shrimp and sauce, and serve over linguine or other favorite pasta.
I like to pair the dish with a viognier. Very tasty and summery.
Option: serve cold in the summer and add a little more chili paste to give it more kick for contrast.
gold bars
crust:
1 box duncan hines yellow cake mix (mithout pudding)
1 stick margarine, softened, (I prefer butter)
1 egg
mix and pat into ungreased 12-1/4" x 8-1/4" x 1-1/4" aluminum redi-pan or ez foil pan.
filling:
8 oz cream cheese, softened
3 eggs
1 box (1 lb.) powdered sugar
mix. pour into crust. bake at 325 degrees for 45-50 minutes ubtil brown and firm. cool completely.
watch the waist grow before your eyes.
to add some flavor to white rice. slice (to large cubes) peeled sweet potato into the rice before steaming. (works best w/ a rice cooker... haven't tried in a pot yet).
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Archinect
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