Recipe for the Day

[SouthPaw]

Made a batch of EXTRA spicey pickled eggs. Will know how they taste in a month or so! The broth was fire so I am sure the eggs will be delicious!

[Ah Pook]

Made a batch of EXTRA spicey pickled eggs. Will know how they taste in a month or so! The broth was fire so I am sure the eggs will be delicious!

I love spicy pickled eggs on a cobb salad...and with a beer...and...

[SouthPaw]

I love spicy pickled eggs on a cobb salad...and with a beer...and...

As requested, my recipe for these eggs. Mind you, I made almost all of it up as I went and nothing was really measured so to speak.

(2-3) cans of Embassa sliced jalapeños and carrots (do not drain)
(1 cup) of white vinegar
(1 cup) water
(1-2 tablespoons) of pickling seasoning
Couple tablespoons of crushed red peppers
(3-5) fresh jalapeños sliced
(1) whole red pepper sliced
(1) large onion sliced
(6) cloves of garlic

Mix all all together and bring to a boil. After that reduce heat and simmer for 30 minutes. Add eggs while broth is hot and refrigerate. Let marinate as long as you can and enjoy.

[Ah Pook]

As requested, my recipe for these eggs. Mind you, I made almost all of it up as I went and nothing was really measured so to speak.

(2-3) cans of Embassa sliced jalapeños and carrots (do not drain)
(1 cup) of white vinegar
(1 cup) water
(1-2 tablespoons) of pickling seasoning
Couple tablespoons of crushed red peppers
(3-5) fresh jalapeños sliced
(1) whole red pepper sliced
(1) large onion sliced
(6) cloves of garlic

Mix all all together and bring to a boil. After that reduce heat and simmer for 30 minutes. Add eggs while broth is hot and refrigerate. Let marinate as long as you can and enjoy.

Thanks for the recipe! I'll be giving it a try soon.





I do a Thai catfish soup that is similar. Red curry paste isn't that hot but adds a nice warmth. I use the squeeze tubes of lemon grass and ginger and freely admit it.

Glad to see this thread getting some attention. I need some winter food ideas.

[Irving]

Red curry paste isn't that hot but adds a nice warmth.

I've found this to be true. It gives the spice more of a body. I used the red curry paste in my latest pot of chili, and the spice is the difference between putting your hand on a hot stove for a second, and sitting close to a blazing fire for a few minutes. Very nice body to the heat.

[Irving]

Hey everyone, I was telling my friend about an app I wanted him to build, and of course a bunch of other people have long beat me to the punch. Thought I'd share this recipe generating site/s with you guys. I haven't tried them yet, but hope they turn out to be helpful.

http://supercook.com/#/recipes/All%2520recipes

http://www.recipematcher.com/

http://www.recipepuppy.com/

[Irving]

I made pressure cooker chili tonight. I used the pressure cooker to make the rice before hand (takes 8 minutes) as well. After the chili was done, I just added the rice I made, and some black beans out of a can to a bowl, heated for 2 minutes in the microwave, and poured the chili over it. Add sour cream and cheese and serve. This recipe made about 6, 2-cup bowls worth of chili. If you are going to store in the fridge, don't mix the rice and chili together, or the rice will suck up all your moisture. Also, you could pressure can the chili after you are done, and add the rice and beans later.

Video:


See the explanation here: http://foodwishes.blogspot.com/2010/...-pressure.html

Beef Chili Colorado Ingredients:
2 1/2 pounds beef chuck, cut in 1-inch cubes
salt and fresh ground black pepper to taste
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic chopped
2 tablespoon ancho chili powder
2 teaspoon Spanish paprika
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chipotle pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1 can (10.5-oz) diced tomatoes with green chilies
1 1/4 cup water
1 tablespoon ground corn chips, optional
cilantro and chopped green onions to garnish

[Irving]

We made Dutch Babies for breakfast this morning.



Blog post: http://foodwishes.blogspot.com/2014/...o-make-as.html

Ingredients for 4 small or 2 large portions:3 large room temperature eggs
2/3 cup room temperature milk
packed 1/2 cup flour (really pack the measuring cup firmly with flour)
1/4 tsp vanilla extract
1/4 tsp salt
3 tbsp clarified butter
- Bake at 425 F. 20-25 min
* garnish with melted butter, fresh lemon juice (Meyer if you can find it), and powdered sugar.

[Irving]

We also made this Spicy Chicken Thai Soup tonight. So far it has turned out great, despite me accidentally adding ALL (12-15) lemongrass stocks instead of just 3. Also, in the video, it warns you of how hot the curry paste is, but we've been disappointed on that front. We added over 3 tsp and can't even really taste it. Some jalapenos and cayenne powder will come to the rescue. Overall this recipe is a WIN. Has some expensive ingredients we usually wouldn't have though.

His picture looks better than the screen shot from the video.




Blog with ingredient amounts: http://foodwishes.blogspot.com/2007/...exploring.html

Ingredients:
2 1/2 pounds boneless skinless chicken thighs (about 10)
12 oz white mushrooms
1 red onion
3 tbl fish sauce
1/2 bunch cilantro
2 limes
2 14-oz cans coconut milk
2 tsp red curry paste (you’ve been warned)
4 clove garlic
4 inch piece ginger
3 stalks lemongrass (or lemon zest)
1 tbl vegetable oil

1 quart chicken stock

[MOD: What? No instruction?]

[Irving]

Tried my hand at Hollandaise sauce today. I actually got it my first time, except that I don't really know what hollandaise is supposed to taste like. I think it came out very lemony, but I was just impressed that I didn't screw it up. The full meal was a crab cake eggs benedict (they make one at The Egg and I and my wife loves it and won't shut up about it). Before today I've never poached an egg or even knew what hollandaise sauce was. I did NOT follow the directions of the recipe and use real crab. I used imitation crab, or as my wife coined the phrase "crab hotdog" and it came out as expected.

Here are the recipes.

Hollandaise: http://foodwishes.blogspot.com/2007/...lly-sense.html

1 1/2 stick of unsalted butter
2 egg yolks
1/2 lemon
salt to taste
cayenne or tabasco sauce to taste

Crab Cake: http://foodwishes.blogspot.com/2009/11/maryland-crab-cakes-good-news-is-theyre.html

1 pound fresh crabmeat, the lumpier the better, well drained
8 saltine crackers
1 egg beaten
2 tbsp mayonnaise
1/2 tsp mustard
1/4 tsp Worcestershire
1/2 tsp Old Bay seasoning
salt to taste
cayenne pepper, optional
butter for frying

Overall everything turned out okay. I can't make a meat "cake" of any kind without burning it and having it fall apart though.