I love to cook when I'm home from work as camp life doesn't allow me much time to do any cooking. There is a lot of meals I have no idea how to make, and a lot of little things elude me, but gosh darn it if I don't try.
Anyways, I'm always looking for new recipes to try and meals to prepare, and I love to share my knowledge.
Prosciutto wrapped Tequila chicken.
Spoiler!
(There are no measurements for this recipe, really, nor do I ever really use measurements...)
-Chicken breast(s)
-Prosciutto
-Tequila
-Limes
-Paprika
-Dijon Mustard
-Your favorite hot sauce (I prefer Ebesse Zozo - Red Hot from Nelson)
-Extra Virgin Olive Oil
First, marinade the chicken breasts in the tequila, limes, olive oil, and hot sauce overnight. When using the limes, I quarter them, juice them, then place the rinds in the bag. Place the bag in a dish to prevent leaking and leave it overnight for that rich spicy tequila-lime flavour. If you find tequila has a strong and pungent flavour, you can simply marinade for a few hours.
Pre-heat a skillet on high heat, and pre-heat your oven to 350 degrees.
While everything is preheating, get you prosciutto and dijon mustard ready. Take a pinch or two of paprika and mix it in with the mustard.
Quickly sear the breasts on all sides to seal in those tasty juices, then smear the breasts with your dijon-paprika mix and wrap with prosciutto. I prefer to place the chicken on parchment paper, but that's your call. Give the chicken about 15-20 minutes to cook, depending on how well you sear. Pull it out and enjoy. Recommended with lemon spice asparagus and saffron rice.
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Seemingly Unnamed Pulled Pork
Spoiler!
-Pork Shoulder/Butt (3-5kg usually but that feeds a lot of people...)
I prefer the butt.
-6 to 12 dark/red beer
-Garlic cloves
-Orange juice
-Your favorite hot sauce
-Basil/Oregano/Thyme
-Cinnamon
-Brown sugar
-Paprika
First, find a big ol' pot. Biggest you can get to fit the shoulder and fit in your fridge. Next you'll have to cut the garlic into thin slices, then cut into your pork all over the surface to slide the garlic slices into. Next, place the pork shoulder in the big ol' pot, then fill it up with your beer, orange juice (use about 2 cups or so, your call I guess), hot sauce, and your Italian herbs. Allow that to marinade overnight. Try to get your marinade going earlier in the day as you want about a 24hr marinade. You can add water to fill up the pot to ensure maximum coverage if you don't have enough booze.
Next day, you're going to pre-heat the oven to about 250 degrees, then mix your cinnamon, brown sugar, paprika, spices, as well as some more hot sauce together as a rub.
Place the pork shoulder in a large oven friendly tray with the fatty side up.
Pull out your meat and smear the dry rub all over it. You can even slice into the cut and get your rub in there as well. I like doing this to get as much delicious rub on it as possible.
Leave it to cook for several hours. Depending on the size of the cut it can range from 5 to 12 hours. When the rub turns a crispy dark brown/black, the pork should be cooked through. Use a meat thermometer to check internal temperature which should 145 degrees.
Once the pork is out, use two forks and slowly pull the meat apart. Salt, pepper, and serve on a lightly toasted bun smeared with dijon mayo or cole/broccoli slaw.
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I would love it if some of you guys could share you're killer recipes.
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1ish cup blueberries
8-10 mid sized strawberries
1 mid sized carrot
1 half banana
15-20 almonds
1 apple (I prefer Macs for this myself)
2 oz spinach (about a fist sized pile when condensed loosely)
500 ML water give or take depending how thick you want it
2/3 cup pomegranate juice
Put it all in the blender for about 2 minutes.
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1ish cup blueberries
8-10 mid sized strawberries
1 mid sized carrot
1 half banana
15-20 almonds
1 apple (I prefer Macs for this myself)
2 oz spinach (about a fist sized pile when condensed loosely)
500 ML water give or take depending how thick you want it
2/3 cup pomegranate juice
Put it all in the blender for about 2 minutes.
I often make a similar smoothie, but sub kale in for spinach. I love spinach but even in smoothie form it leaves a film on my teeth. I also use a chia/hemp heart/goji berry mix instead of almonds, but I think I'm going to have to add some in. I never thought of pomegranate juice either. I often use coconut milk. Hmm I'm going to have a smoothie soon I think.
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I'll try to get the specifics ASAP, but he bakes the fillets with cracked pepper.
Mix the mayo, sriracha, and lime juice together for the sauce. Add as much of any ingredient you wish for your preferred flavour. Slice the avocado into medium widths.
Prep the mango salsa:
-Tomatoes
-Sliced banana peppers in a jar
-White onions
-Cilanto
-Mangoes
-Limes/juice
Dice the mangoes, tomatoes, banana peppers, and onions, then chop the cilantro. Add a few spritzes of lime juice, as well as a bit of the liquid from the banana pepper jar. The last part is essential for a full flavour.
Lightly toast the tortillas, smear the sriracha mayo, place your ingredients, fold, ingest.
As far as the broccoli slaw, he usually just gets a slaw-in-a-bag or 10 at the local grocer. One bag will do for a small family of 3-4 depending on your take on slaw.
Also, as mentioned before, you can also use tilapia. I prefer not to use tilapia as sources of wild tilapia are very scarcr, and they are often farmed with sewage or other contaminated water sources. While basa are still a type of catfish like tilapia and are bottomfeeders, basa are harder to keep alive in poor conditions, unlike tilapia which can survive in pretty much any environment. Basa is chunkier and will fall apart, whereas tilapia is finer and will stay together after cooking better.
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Last edited by Trailer Fire; 04-23-2015 at 07:06 PM.
Reason: All I had to do was ask my wife apparently.
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I'm looking for a killer fish taco recipe. Any ideas?
Fish tacos are great and part of what makes them so good is the countless variations you can put together. Most recipes call for Basa or tillapia, I prefer tillapia as they are a finer, thinner fillet and tend to fit in the little corn tortillas better. And you willcertainly find some tortillas are far better then others. Down here we can go to,teh Mexican Mennonite stores and get fresh homemade tortillas and they are great. If you can find a good tortilla you will be off to a good start.
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If anyone here has a good recipe for T.V.P that would he greatly appreciated. I heard how packed it is with nutrients and such so I had the wife pick some up. I now realize I don't know how to use it properly.
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I bought some curry and don't know what to do with it?
suggestions?
My brother left some Guinness in my fridge at xmas, and I don't think I will drink them, so I was thinking more like cooking with them. I was thinking of crock pot with shredded pork, but that's about it.
I'm looking for a killer fish taco recipe. Any ideas?
I've had good experiences with this honey-cumin/chipotle mayo recipe. I've tweaked it to remove some things that I don't like, but the base recipe is a crowd pleaser.
Russic, I highly endorse that one. Just made it, but halved the chipotle and removed the cayenne, because it looked like way too much spice, and I think I was right, at least for my taste.
Sort of similar to whitewater's chipotle crema... just sour cream, half & half and adobo sauce. Simple, delicious topping for fish tacos.
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Yes, I am that guy who actually uses a bread machine all the time. I do understand bread has fallen out of favour, but a fantastic recipe that I love and always gets rave reviews.
Spoiler!
whisk liquids:
1/2 cup water
1/2 cup milk
1 large egg
2 tbsp olive oil
3 tbsp honey
Add dry:
2 cups white flour
1 cup whole wheat flour
2 tbsp black chia
2 tbsp flax
1 1/4 tsp salt
2 1/4 tsp quick rise yeast.
1.5 pound basic bread setting
Can substitute flours and seeds/grains as desired - but might have to adjust accordingly (adding a tbsp or two more liquid - even up to 1/4 cup more liquid as you add more dry goodies).
The great CP Recipe Exchange
