The Food Thread

[easy cheesy]

Forty Clove Garlic Chicken-

(Recipe from the Gilroy Garlic Festival circa 1980- NOM!)

1 Frying Chicken cut into pieces
40 cloves of fresh garlic
1/2 cup dry white wine
1/2 cup dry vermouth
1/2 cup olive oil
4 stalks celery cut into one inch pieces
1 tsp oregano
2 tsp dry basil
6 sprigs minced parsley
pinch of crushed red peppers
1 lemons
salt and pepper to taste

Place chicken pieces into shallow baking pan, skin side up.
Sprinkly all ingredients evenly over top of chicken.
Squeeze juice from lemon and pour over the top.
Cut remaining lemon rind into pieces and arrange throughout chicken
Cover with foil and baked @ 375 degrees for 40 minutes.
Remove foil and bake additional 15 minutes.

Serve with:

[easy cheesy]

3irty1- you started this thread.... get to contributing.....

[easy cheesy]

Since 3rty1 is like a Honey Badger and don't give a shit... I'm keeping this thread going.... ***hrummmph***... following is a recipe I ripped off from some Gordon Ramsay site...

Fillet of Beef with Mushroom Gratin

This recipe is from Gordon Ramsay’s F Word. Gordon Ramsay says:

Fillet of Beef has to be the ultimate indulgence. When you bite into it, it actually melts on your tongue like butter. The flavor is phenomenal! Yes it’s sumptuous, yes it’s expensive, but boy is it worth it!

Gordon Ramsay goes really fast on this recipe like always and gives no measurements. I’ve estimated everything. This recipe should be very close to the one cooked on The F Word. Feel free to make adjustments and let me know if I’ve missed anything. Enjoy!
Ingredients:

• 1 large Fillet Mignon
• olive oil
• 2 shallots (sliced)
• 3 cloves garlic (smashed with peels on)
• 1/4 lb. chestnut mushrooms (quartered)
• 1/4 lb. Shitake Mushrooms (quartered)
• 1/8 lb. Oyster Mushrooms (quartered)
• 1/2 cup Cream (eyeball it)
• 2 Egg Yolk
• Chives (eyeball it)
• Salt & Pepper to taste

Directions:

Mushroom Gratin:

Heat Olive Oil in a large heavy skillet. Add the sliced shallots, and crushed garlic. Simmer for a minute or two and add the mushrooms. Sweat down a bit and remove the garlic. Pour the mixture into a bowl and set aside.
Add cream to a separate bowl and whisk until fluffy. Add egg yolks and whisk together. Add chives and mushroom mix and whisk until well mixed.
That’s it for the Gratin.
Fillet of Steak:

Heat olive oil in a hot heavy skillet. Season Fillet with salt and pepper on all sides. Add Fillet to hot oil and brown on all sides. Be careful not to cook the steak at this point or you’ll dry it out.
Spoon the Mushroom Gratin over the top of the Fillet and top with Parmesan. Place Fillet in a hot oven (450-500 degrees f) for 7 minutes. As Gordon Ramsay said on the F-Word, Fillet of Steak with Mushroom Gratin – DONE!
He also said he wishes he could “die and F**k off to heaven with his Fillet of Steak”! LOL

[easy cheesy]

Veal Chops with Cream and Calvados

Serves 4

6-8 small onions
1/2 pound mushrooms
4 veal chops
salt to taste
freshly ground black pepper to taste
flour for dredging
2 tablespoons butter
1/4 cup Calvados
4 tablespoons Creme Fraiche or heavy whipping cream

Peel the onions. Plunge them into boiling water for 5 minutes and drain. Clean and slice mushrooms.

Salt, pepper and flour the veal chops. In a very large skillet, brown them lightly on both sides in hot butter- then add onions and mushrooms. Simmer about 20 minutes- cover halfway through the cooking process.

At the end of the cooking, add the Calvados. Flame it over the heat. Remove the meat. Pour the cream into the cooking juices left in the pan. Simmer a few seconds, stirring constantly. Add salt and pepper to taste. Pour over the chops and serve with potatoes, pasta or plain rice- all of which would compliment the cream sauce.

[easy cheesy]

Brulee d'Orange et sa Julienne (or just fricking Burnt Orange Cream)

12 ounces double cream
4 egg yolks
2 ounces caster sugar
1 vanilla pod
4 ounces orange segments
3/4 ounces caremelized orange julienne
1 1/2 ounces Grand Marnier
1 ounce icing sugar

Mix the cream, egg yolks and caster sugar together and pass through a fine sieve. Remove the seeds from the vanilla pod and stir into the cream mixture.

Divide the orange segments between four ramekins and scatter the caramelized orange julienne on top.

Add the Grand Marnier and divide the cream mixture between the ramekins.

Cook at 300 degrees in a bain-Marie for about 40 minutes until lightly set. Leave to cool.

Dust with the icing sugar and glaze under a hot grill to give a golden bown caramelized top.

I ripped off this recipe from the Savoy Hotel and it RAWKS!

[Iron Mike]

Longhunter's Bear Roast


Ingredients:


3 -4 lbs bear roast or 3 -4 lbs rump roast, thin fat to 1/2 inch

1 1/2 cloves garlic

salt and pepper

2 small onions, chopped

1/2 stalk celery & leaves

1/2 teaspoon sage

3 tablespoons flour

1/4 teaspoon thyme

1/4 teaspoon savory

2 cups beef stock

1 teaspoon Worcestershire sauce


Directions:
1Preheat oven to 500 degrees.
2Cut deep slits in top of roast and insert garlic slices.
3Salt and pepper the meat well.
4Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns.
5Turn the heat down to 300-325 degrees and roast about 2 1/2 hours.
6When done, remove roast and the fat cracklings to a hot pan or platter.
7Gravy: Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery.
8Stir in the flour and herbs.
9Stir on a low flame until thickens, stir in the herbs.
10Add Worcestershire sauce.
11Cry about how much Cutler sucks.....

Read more: http://www.food.com/recipe/longhunte...#ixzz1YY8RYjm7

[easy cheesy]

Chicken Fried Steak with Spicy Gravy (this is the basic, country, old school, simple shit right here... no frills!)

Six- 8 ounce steaks, about 1/2 inch thick
1 1/2 teaspoons of salt
1/2 teaspoon black pepper
flour
milk
shortening

Spicy Gravy
pan drippings from the steak
3 cups milk
6 tablespoons butter
1/2 teaspoon cayenne- (I add more "balls" to this than just a half of a teaspoon but that's just me)
1/4 teaspoon hot red pepper sauce (the aforementioned also applies here)
1 1/2 teaspoons salt (I cut back on salt and sub a hint of garlic as my extra addition of "heat" generally eradicates the need for additional sodium)
1/2 cup flour

Score the steaks crosswise on both sides with a sharp knife. Pound with mallet until they are about 1/4 inch thick.

Dust the steaks with the salt and pepper, then dredge each steak in the flour. Dip the coated steaks in the milk and then dredge again in the flour.

Melt the shrotening in a skillet over medium heat. Add the steaks and fry for 3 minutes (less for rarer meat) on each side, pressing down on the steaks in the skillet from time to time. Remove the steaks when done and keep warm.

To make the spicy gravy, heat the milk in a large saucepan over very low heat. Don't let the milk boil or form a skin.

Reduce the heat under the skillet with the steak drippings. Add the butter, cayenne, red pepper sauce and salt- (see comments above)

Stir for one minute. Slowly blend in the flour until the mixture is smooth. Slowly pour the mixture into the heated milk, stirring constantly so it blends evenly (whisking is the best).

Simmer (do not let it boil) until it thickens to taste. Serve in a gravy boat with the steaks...

[easy cheesy]

Beef Filet Grilled with Pink Peppercorns

1 or 2 tablespoons pink peppercorns (freeze dried)
1 cup dry white wine
1/2 cup Creme Fraiche
1/4 teaspoon cornstarch
salt to taste

4 beef filets- six to eight ounces
oil

Pink Peppercorn Sauce
Place the peppercorns and wine in a small saucepan. Cover and simmer slowly to rehydrate the peppercorns.

In a bowl, mix the Creme Fraiche with cornstarch and salt. When the pepper and wine have been reduced by a good half, stir in the cream, over heat. Cook for a few moments until the sauce is light but smooth. Keep warm

Steaks
Lightly oil both sides of the filets. Place them on a very hot grill. Cook a minute or two, according to taste and thickness. (I actually prefer a Rib Eye because of the marbling which provides extra flavor in my opinion)

Arrange on warm plate and pour peppercorn sauce over... serve... nom, nom, nom

[easy cheesy]

So simple and soooo frickin' good....

Scallops in Butter and Brandy Sauce

2 pounds sea scallops
1 teaspoon salt
1 cup butter- (oooohhhhh yeahhhhh)
4 tablespoons of brandy
1 tablespoon chopped parsley

Wash the scallps and put them into saucepan with the salt and enough water to cover. Bring to a simmer and gently cook the scallops for about three minutes. Drain well in strainer.

While scallops are draining, melt the butter in a large skillet over medium high heat. Add scallops and cook, stirring gently, until the butter turns light brown.

In a small saucepan, heat the brandy until it sizzles. Carefully ignite the brandy and pour it over the scallops. When the flame dies out, transfer the scallops to a serving bowl, garnish with parsely and serve.

[Freak Out]

Nice stuff....I make my own cheese btw...including creme fraiche.

[easy cheesy]

Nice stuff....I make my own cheese btw...including creme fraiche.

I'm swooning as we "speak"... I have made creme fraiche but the "cheesemaker" abilities in my DNA makeup stop there... I hope that you elaborate at some point and share some of your "artisan skills" with us!!!

[easy cheesy]

Beer and Horseradish Mustard

From Bon Appetit, October 2009

Ingredients

1 cup lager beer, divided
2/3 cup malt vinegar or red wine vinegar
1/3 cup whole brown mustard seeds
2 tablespoons dry mustard (such as Colman's)
1/4 cup prepared white horseradish
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon honey
1/4 teaspoon caraway seeds, finely ground in mortar with pestle or in spice mill
2 teaspoons cornstarch mixed with 1 tablespoon water

Preparation

Whisk 1/2 cup beer, malt vinegar, mustard seeds, and dry mustard to blend in small bowl. Let mixture stand at room temperature 3 hours.
Transfer beer-and-mustard-seed mixture to blender; add remaining 1/2 cup beer, horseradish, 1 teaspoon coarse salt, 1 teaspoon pepper, honey, and ground caraway seeds; blend until coarse puree forms.

Transfer mixture to medium metal bowl. Set bowl over saucepan of simmering water and whisk often until mixture thickens slightly, about 15 minutes (mixture will be thinner and more sauce-like than store-bought mustard). Transfer mustard to small saucepan and add cornstarch mixed with 1 tablespoon water; whisk over medium-high heat until mustard thickens and boils, about 2 minutes. Transfer mustard to airtight container. Cover and chill until cold. DO AHEAD: Can be made 1 week ahead. Keep chilled.

[easy cheesy]

Veal Scallps with Tarragon and Cream

4 veal scallops
2 tablespoons butter
1/2 cup dry white wine
4 sprigs fresh tarragon
3 tablespoons Creme Fraiche
salt and pepper to taste

Brown the veal in a skillet in the hot butter, 3-4 minutes on each side. Add the wine and stems from the fresh tarragon. (The leaves will be added later)

Cover and cook over low heat for about 10 minutes.

Place the cooked veal on a platter and keep warm. Leave the cooking juices in the skillet. Stir in one to two tablespoons of water. Boil one minute. Remove the tarragon stems. Add the Creme Fraiche and minced tarragon leaves. Salt and pepper to taste. Simmer one more minute and pour over meat.

Serve with peeled, unsweetened baked apples, or quartered apples rapidly sauteed in the skillet with a little a butter along with, or just before, the veal.

I prefer veal chops but to each his own.

[Partial]

Blackened chicken recipe. Making this now. Just made the rub in a 30x portion. I would recommend doing a 12-15x if making it in bulk, otherwise it fills two empty spice containers.

One of my favorite fat kid meals is this on a sesame kaiser hard roll with baked curly french fries. Soooo good! Since I'm dieting, I ditch the fries and roll. I eat this straight up. Sometimes I put sriracha on, but that gets to be a bit much with the heat.

I use ~1 lbs of chicken per one recipe of this rub. Typically this is 4 boneless skinless breasts instead of two.

http://allrecipes.com/Recipe/blackened-chicken/detail.aspx

1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

[Partial]

My friends and I have a rotating chili party for Packer games. I'm going to try making a white turkey chili for the next time I'm up. Probably not this exact one, but the recipe looks interesting. I've never had a white chili before.

http://www.closetcooking.com/2007/12/turkey-white-chili.html