The Food Thread

[SkinBasket]

Oil the chicken breasts with cooking spray on both sides,

Thats disgusting.

[Partial]

Singha Thai and EE Sane... best thai restaurants in MKE. Possibly in the world.

[Freak Out]

Singha Thai and EE Sane... best thai restaurants in MKE. Possibly in the world.

There is no fucking way the best Thai restaurant is in Milwaukee. Believe me it's in Thailand. It may not be as pretty, and there may be rats all over the place, but the food is better.

[Freak Out]

Plus you could get a blowjob at the table. Kind of disgusting but possible.

[GrnBay007]

LOL @ freak! U been there?

[Freak Out]

LOL @ freak! U been there?

Many times. I love Thailand. The Thai people are the nicest...even more so than you Midwesterner s.

[Partial]

Plus you could get a blowjob at the table. Kind of disgusting but possible.

Hahaha! That's incredible! I've had this happen at EE sane, though.

[easy cheesy]

Plus you could get a blowjob at the table. Kind of disgusting but possible.

Sounds like Thanksgiving at my house... only the "rat" in attendance was one of "Packer" persuasion....

[easy cheesy]

Chicken Cordon Bleu

6 boneless, skinless chicken breasts
1 lemon
1 tablespoon chopped parsley
1 teaspoon salt
1 teaspoon cayenne
1/4 cup olive oil
6 thick slices of Swiss cheese
6 ham slices
12 tablespoons bechamel or any other damn white sauce of choice really
1 teaspoon paprika

Squeeze the lemon over the chicken and let stand for 10 minutes. Rub the parsley, salt and cayenne into the chicken.

Heat the oil in a skillet. Preheat the oven to 300 degrees. Brown the chicken in the oil and drain on paper towels. Place the chicken in a broiler pan with a rack and cover first with the cheese and then the ham. Spoon 2 tablespoons of the "white sauce of choice" over each. Sprinkle with paprika. Place in the oven and bake for 10 minutes. Easy as hell and tasty too! (without all the fancy, time consuming fileting, stuffing etc.)

[Iron Mike]

Sounds like Thanksgiving at my house... only the "rat" in attendance was one of "Packer" persuasion....

[easy cheesy]

Shrimp Creole Recipe



2 lbs. Peeled and Deveined Shrimp, save shells to make Shrimp Stock
2 Tbsp Butter
1 Tbsp Vegetable Oil
1 Large Onion, finely chopped
2 Ribs Celery, finely chopped
1 small Green Pepper, finely Chopped
2 Tbsp Creole Seasoning
2 Tbsp Tomato Paste
2-1/2 Cups Very Ripe Fresh Tomatoes, Diced
1/2 Cup Dry White Wine
2 Cups Shrimp Stock- recipe below
2 Tbsp Garlic, minced
2 Bay leaves
Cayenne to taste
Kosher Salt to taste
1 tsp Black Pepper
1 tsp White Pepper
1 bunch Fresh Thyme
2 Tbsp Tabasco
1 Tbsp Worcestershire
1/2 Cup Green Onions, green tops thinly sliced, white part sliced into 1/4″ thickness
1/8 Cup Flat Leaf Parsley, minced
1 Recipe Creole Boiled Rices

Melt the butter in a large sauce pan with the vegetable oil over medium high heat. When the butter begins to froth add 1/2 cup of the onions. Cook, stirring occasionally, until the onions are golden brown. Add the remaining onions, celery, and bell pepper, reduce the heat to medium and season with 1 Tbsp Creole Seasoning and a healthy pinch of salt. Sweat the vegetables until soft.

Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, then add the fresh tomatoes and another healthy pinch of Kosher salt, this will help the tomatoes break down. Stir well.

When the tomatoes start to break down into liquid add the white wine, and turn the heat to high until most of the alcohol burns off. Add the Shrimp Stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and Thyme. Bring to a boil then reduce to a low simmer. Simmer for 30-45 minutes.
(If necessary at this point thicken the sauce with 1 Tbsp Cornstarch/ 2Tbsp water. Bring to a boil to maximize the thickening power of the cornstarch.)

Add the hot sauce, Worcestershire, and season to taste with Kosher salt. Last chance to re-season your sauce, remember that good cooking is all about proper seasoning. Make your Boiled Rice, and season your shrimp with 1 Tbsp Kosher salt and a pinch of Cayenne.
Bring the sauce to a boil, reduce the heat to low and add the shrimp. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through.
Serve with boiled rice and garnish with the remaining green onions and parsley.

Serve immediately.
Serves 4.

Shrimp Stock Recipe
The Shells and tails from 2 lb. of Shrimp
1/2 Cup chopped Onion
1/4 Cup chopped Celery
2 Garlic Cloves
1 Lemon sliced
2 Fresh Bay Leaves
3 Sprigs Fresh Thyme
1 tsp. Black Peppercorns

Add all ingredients to a dutch oven or a moderate sized stock pot. Cover this with cold water, it should be about 6-8 Cups Cups. Bring almost to a boil, reduce the heat to a low simmer. Skim off any scum that rises to the surface. Simmer for about 45 minutes to an hour. Strain through a fine mesh strainer or chinois.
Stock freezes very well. I always break it up into one use batches by putting it into those plastic ziploc containers. Just remember to leave about 1 inch of headroom as it will expand when it freezes.

[easy cheesy]

Purdue Boilermaker Chili

Ingredients

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

Directions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Sounds pretty good except no chili is made in my house that does not include Habaneros and Jalapenos... PERIOD... and I would lose the Italian Sausage... I mean really.. WTF?

[MJZiggy]

I bought a crepe pan today. My favorite breakfast out is black cherry crepes. Hmmm....

[3irty1]

One of my culinary gigs involved cooking crepes to order in the dining room of a large hotel restaurant. I'd pipe the batter, saute some fruit of your choosing, flambe with some liquor for some showmanship, and serve with chocolate ganache and whipped cream. I hated that job but there is no denying that the skills I built making crepes that way have left me as the uncontested champion of Valentine's day.

[MJZiggy]

One of my culinary gigs involved cooking crepes to order in the dining room of a large hotel restaurant. I'd pipe the batter, saute some fruit of your choosing, flambe with some liquor for some showmanship, and serve with chocolate ganache and whipped cream. I hated that job but there is no denying that the skills I built making crepes that way have left me as the uncontested champion of Valentine's day.

Did you ever do black cherries? What did you saute them with?