Cooking With SkinBasket

[pasquale]

anyone know that coriander and cilantro are the same thing? it's true folks, you heard it here!

[Scott Campbell]

anyone know that coriander and cilantro are the same thing? it's true folks, you heard it here!

Why 2 names?

[pasquale]

Cilantro is the Spanish name for coriander and the plant was brought over here by Spanish and British settlers from Asia and Africa.

I guess the name just stuck over here, the rest of the world doesn't call it that. So coriander seeds are just cilantro seeds.

[SkinBasket]

I needed this, but cant search for it anymore, so I'm bumping it you fuckers.

[Freak Out]

Motherlicker.

[Iron Mike]

Cocksucker Motherfucker Chili Chowder Stew

1. Get three cans




2. Open and pour together into saucepan

3. Heat and eat, cocksucker motherfucker!!!

*stolen from mid-seventies National Lampoon*

[easy cheesy]

Cocksucker Motherfucker Chili Chowder Stew

1. Get three cans




2. Open and pour together into saucepan

3. Heat and eat, cocksucker motherfucker!!!

*stolen from mid-seventies National Lampoon*

You missed the "key ingredient".... They all three have to be #10 cans BUT you have to wear the same pair of underwear for one week, then submerge said underwear into the chili, chowder, stew mix... then you simmer until the underwear gets stiff and "stands up" on its own in the pot.... THEN you have

Cock Sucker, Mother Fucker, Chili, Chowder Stew!

That's from the "Gourmet Magazine Parody" Issue of National Lampoon.... good stuff! (oh, and you gotta have the beans in the chili... gotta! )

[easy cheesy]

SkinBasket's Full Moon Stuffed Mushrooms

1 Package Large Mushrooms
1 Can White Crab Meat or Fresh Claw Meat
1/4 Cup Cheddar Cheese
1/4 Cup Feta Cheese
1/4 Cup Blue Cheese
1/4 Cup Mozzarella Cheese
2 strips bacon
Green Onions
Salt
Garlic
2 Tbsp Butter


Wash shrooms and remove caps. Place caps in baking pan.

Melt butter in pot, add crab and garlic. Cook until heated through. Add cheddar, blue, and feta cheese and chopped green onion and remove from heat. Salt to taste.

Cook bacon, chop into small bits and add to mix at some point.

Fill caps with crab mix. Top with mozzarella cheese.

Bake at 375 for 12 minutes or until mushrooms are soft and cheese is browned.


+Bonus: Add sour cream to mixture to moisten and make "saucier."

++Bonus: When you eat the "saucier" mushrooms, let sauce run down your chin suggestively. Watch your shirt, however, as sauce may stain.

mmmm... those mushrooms sound like they're delish! I bet if you subbed out cream cheese for the sour cream that would be nom, nom, nom too! The sauce may not run as quickly and suggestively down your chin however...

[3irty1]

Loved this thread, glad its back.

[Little Whiskey]

I'm excepting salmon recipes. got a fav? unless they resemble the above chilli....then forget it.

[easy cheesy]

I'm excepting salmon recipes. got a fav? unless they resemble the above chilli....then forget it.

This recipe from Food and Wine for Miso Salmon is a good one....


Ingredients

1. 1/4 cup red miso paste (see Note)
2. 1 tablespoon canola oil
3. 1 tablespoon Asian sesame oil
4. 1 tablespoon honey
5. 1 tablespoon rice vinegar
6. 1 tablespoon soy sauce
7. Eight 5-ounce skinless salmon fillets
8. 1 tablespoon sesame seeds
9. 2 large scallions, thinly sliced

Directions

1. In a small bowl, whisk the miso paste with the canola and sesame oils, honey, vinegar and soy sauce. In a large, shallow glass or ceramic dish, pour the miso marinade over the salmon fillets and turn to coat completely. Cover with plastic wrap and refrigerate for at least 30 minutes or for up to 1 hour.
2. Light a grill and lightly brush it with oil. Lift the salmon fillets from the glaze and sprinkle both sides with the sesame seeds. Grill over a moderately hot fire for about 3 minutes per side, or until lightly charred and just cooked through. Transfer the salmon to a platter, sprinkle with the scallions and serve.

Notes

Red miso paste is available at Asian groceries and health-food stores.

[Iron Mike]

I'm excepting salmon recipes. got a fav? unless they resemble the above chilli....then forget it.

http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/cedar-plank-salmon-recipe/index.html

Ingredients
1 cedar plank (6 by 14 inches)
2 salmon fillets (1 1/2 pounds total)
Salt and freshly ground black pepper
6 tablespoons Dijon mustard
6 tablespoons brown sugar
Directions
Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

[Little Whiskey]

thanks cheesy and mike. I'll have to give then both a try. they sound good.

[Little Whiskey]

I'm hoping the weather cooperates again this weekend and I'm able to go out fishing again. (I also hope the fish cooperate and decide to bit like they did last weekend too!)

[SkinBasket]

LW, here's the recipe we use, from Paula. Using a blender on the pistachios works best, and we leave out the lemon zest, since it has enough flavor without it. Also, you'll probably want to use 4 4 ounce fillets or you'll still be hungry. Keeping the cuts smaller makes the crusting and flipping easier:

* 1/4 cup finely chopped pistachios, plus more for garnish
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2 (4-ounce) fresh salmon fillets
* 2 tablespoons extra-virgin olive oil
* 1 teaspoon minced garlic
* Lemon Cream Sauce, recipe follows

Directions

In a shallow dish, combine the pistachios, salt, and pepper. Dredge the salmon in the pistachio mixture, pressing gently to coat.

In a small skillet, heat the oil and garlic over medium heat. Add the salmon and cook until browned, about 2 to 3 minutes. Reduce the heat to medium; turn the salmon and cook until salmon flakes easily with fork, about 2 or 3 minutes more. Transfer the fillets to serving plates. Serve with Lemon Cream Sauce, and garnish with chopped pistachios, if desired.
Lemon Cream Sauce:

* 1 tablespoon butter
* 1 tablespoon all-purpose flour
* 1/2 cup chicken broth
* 1/4 cup heavy whipping cream
* 2 teaspoons lemon zest
* 1/8 teaspoon fresh lemon juice
* 1/2 teaspoon salt
* 1/8 teaspoon ground white pepper

In a small saucepan, melt the butter over medium-high heat. Add the flour, whisking to combine and cook for 2 minutes. Reduce the heat to medium; stir in the broth and cream and simmer until thickened, whisking frequently, about 3 minutes. Add the lemon zest, lemon juice, salt, and pepper, whisking to combine. Cook for 2 minutes, whisking constantly. Pour into a serving dish and serve with the salmon.