The one item that I can't eat is fish (allergic) (tuna is ok) so anything else is fine. I’m pretty open minded so if I can get my hands on it I'll try it. Unless its fish.

Please no nasty posts. Thank you.

• Rat poison.
  

Edit -

• Bleach.
  

Blackened fucked around with this message on 08-06-2006 at 02:47 PM.

Go get a great big, thick tuna steak.

Throw it on the grill, optionally with some mesquite smoking chips if you have them. Grill it until it's seared on the outside but still dark pink in the middle. Do not overcook it. Don't listen to this and then go "aw hells no I ain't eating no pink fish" and then cook your tuna all the way through and let it get all fucked up and stick to your grill and taste all bland and shit.

All you're doing is searing the outside, you are not cooking this tuna all the way through, so it should not take long at all. Just trust me on this one. If you can't tell for certain it's perfectly safe to err on the side of too raw.

Serve with buttersauce and a dash of lemon.

Consume; enter state of bliss.

This is one of those recipes that is flat out delicious, relatively cheap, and downright impressive to serve to a girl while still representing only about 15-20 minutes of work.

Maradon! fucked around with this message on 08-06-2006 at 02:55 PM.

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Maradon! had this to say about Reading Rainbow:
TUNA

Go get a great big, thick tuna steak.

Throw it on the grill, optionally with some mesquite smoking chips if you have them. Grill it until it's seared on the outside but still dark pink in the middle. Do not overcook it.

Serve with buttersauce and a dash of lemon.

Consume; enter state of bliss.

This is one of those recipes that is flat out delicious, relatively cheap, and downright impressive to serve to a girl while still representing only about 15-20 minutes of work.

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Is there a way to estimate cooking time or check the center without having the fish fall apart? Ill try this one on monday. Thanks!!!

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Peanut butter ass Shaq Almond booooze lime pole over bench lick:
Is there a way to estimate cooking time or check the center without having the fish fall apart? Ill try this one on monday. Thanks!!!

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Tuna steaks are shaped like a big fat U. I usually test the center right at the apex of the U where the tuna has a seam.

Really though, you can just grill it until the outer layer has entirely changed color and it should be fine from there. You do not want to start with frozen steaks, otherwise the center will still be frozen, so make sure you thaw them for abit ahead of time.

put it all together.

eat it.

Yellowfin tuna tends to have less oil and less fishy taste. But if you are like the Japanese and want a fishy taste, look for Bluefin tuna. Longfin and Albacore sit in the middle, as for Pacific species, never caught them so I wouldn’t know.

Seasoning:
1 pound Chicken breast
2 tb. spoon Yogurt
1 tb. spoon Vinegar
1 tb. spoon Oil
1 tea spoon Salt

1. Cut chicken into roughly one inch pieces.
2. In a bowl, mix all seasoning ingredients, then add chicken.
3. Refrigerate for at least four or five hours.

Sauce:
3 tb. spoon Tomato paste
1 tea spoon Ginger, peeled and grated
1 tea spoon Garam Masala (special spice mix, you find the recipe yourself neeneer)
1/2 tea spoon Salt
1/4 tea spoon Sugar
1/2 tea spoon Green pepper (hot, thinly sliced)
1/4 tea spoon Red pepper (hot, powdered)
1/4 tea spoon Black pepper
1 tb. spoon Coriander, thinly sliced
1 tea spoon Roast cumin, powdered
1/2 cup Water
1/2 cup Cream
2 tb. spoon Butter

1. Set oven to Broil and cook seasoned chicken for 15 to 20 minutes, or until ready.
2. While chicken is cooking, add, in a pan, the tomato paste, ginger, Garam Masala, salt, sugar, green pepper, red pepper, black pepper, coriander, cumin and water.
3. Heat the pan, stirring its contents.
4. Add cream and butter. Let contents simmer for about 5 minutes, stirring all along.
5. Add the cooked chicken, stir and cook for another 5 minutes.
6. You're done! DO THE DISHES, BITCH!

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Peanut butter ass Shaq Ja'Deth Issar Ka'bael booooze lime pole over bench lick:
Damn, Donnie...that sounds really good. I need to get my hands on a tuna steak...

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It IS good. I want one now too

Yes, tuna takes most beef seasonings well, but I vastly prefer it with just a little buttersauce and lemon.

Scaled tuna does hold together better, but I cannot stand eating fish scales and they're a bitch to remove, and all you're doing is searing the outside anyway so it generally doesn't have a chance to fall apart.

And--except for Almond--make sure you're buying sushi-grade fish if you're going to sear it instead of cooking it through. You can end up with some very nasty internal parasites if you don't.

Bloodsage fucked around with this message on 08-06-2006 at 06:26 PM.

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Channeling the spirit of Sherlock Holmes, Maradon! absently fondled Watson and proclaimed:
I may be describing this incorrectly.

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Actually, I'm sort of kidding with you. Some cuts are u-shaped, sort of. But only the smaller ones, that I've seen.

And--except for Almond--make sure you're buying sushi-grade fish if you're going to sear it instead of cooking it through.

Sigh I'll ignore the slight and ask how do I know the grade of the fish? Can I trust the market or is there some guide to selecting tuna? Since I'm allergic to most fish I never paid much attention to seafood.

Thanks.

OH please keep the recipes comming they sound great, I'll be trying them all next week. Except maybe the Tuna if I can't find a good source for it.

* 4 boneless chicken breast halves, without skin
* 3/4 cup flour
* 1 teaspoon salt
* 1/4 teaspoon coarsely ground pepper
* 3/4 teaspoon dried leaf tarragon
* 1/2 teaspoon dried leaf basil
* 3 eggs
* 1 tablespoon water
* 2 tablespoons olive oil, divided
* 2 tablespoons butter, divided
* 1 cup chicken broth
* 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio (I used white cooking wine.. Because the liquor store was closed...)
* juice of 1 small lemon, about 2 to 2 1/2 tablespoons
* 3 tablespoons freshly chopped parsley or chives, for garnish
* 1 tablespoon flour
* 1 tablespoon butter

PREPARATION:
Flatten chicken breasts; place plastic wrap over each chicken breast and gently pound with smooth side of a meat mallet until uniform thickness.

In a pie plate or wide shallow bowl, combine flour, salt, pepper, tarragon, and basil.

In another pie plate or shallow bowl, beat eggs with the water.

Melt 1 tablespoon butter and 1 tablespoon olive oil in a large skillet.

Dip chicken pieces into egg, coating well, then into the flour and herb mixture, turning several times. When chicken is well coated, place in hot butter and oil in the skillet. Brown chicken on both sides for about 3 minutes per side, or until juices run clear and chicken is brown. Remove to a plate.

Add mushrooms and remaining 1 tablespoon oil and 1 tablespoon butter to the skillet. Saute for about 4 to 5 minutes, until mushrooms are browned. Add the broth, wine, and lemon juice; simmer rapidly for about 3 minutes to reduce somewhat.

Combine 1 tablespoon flour with 1 tablespoon butter, stirring until smooth. Add to the broth and wine mixture, stirring and cooking for a minute, until thickened, then add chicken back to the skillet. Heat through. Serve garnished with fresh parsley or chives.
Serves 4.

Cook rice according to package directions; keep warm.

Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture.

Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.

Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice. Garnish, if desired.

2 cups instant corn flour
4 tablespoons all purpose flour
1/2 teaspoon salt
1 1/2 cups warm water
1 can refried beans
About 3 eggs
8-12oz. block of queso fresco (Translates to fresh cheese, but it's literally called Queso Fresco in stores)
lettuce
Salsa (Not the chunky kind)
1 small tub of sour cream

For the shells:
Mix the corn flour, normal flour, salt, and water to make a dough. Roll it into balls, a little larger than walnuts. Flatten 'em. You want them each roughly the thickness of a silver-dollar pancake, and about the same diameter. Throw these in a pan or one of those little indoor grills for pancakes and stuff for a couple minutes on each side. When they're done, crimp up the sides to make them into little bowls.

To fill it up:
Cook/heat the refried beans. Boil the eggs and slice them moderately thin. Chop the lettuce into thin pieces. Grate the cheese with the really tiny holes on your cheese grater; the one that makes it into little fluffy chunks moreso than strips.

Add a big spoonful of beans into the shell
Add a more or less equally big spoonful of salsa.
Drop two slices of egg on top of that.
Cover with a decent bed of lettuce.
Plop on a little bit of sour cream.
Top all that off with a fairly heavy sprinkling of cheese.
Devour ferociously.

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This one time, at Bloodsage camp:
Actually, I'm sort of kidding with you. Some cuts are u-shaped, sort of. But only the smaller ones, that I've seen.

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More than likely a tail section.
My old man sections off the steaks into triangular shapes, depending on fish size we will get steaks about the size of you hand, and a small tenderloin like piece

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Maradon!'s unholy Backstreet Boys obsession manifested in:

..
..Scaled tuna does hold together better, but I cannot stand eating fish scales and they're a bitch to remove, and all you're doing is searing the outside anyway so it generally doesn't have a chance to fall apart.

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I just cut it off, since you usually get some of that dark oily shit right next to the skin. Though how you end up eating scales is beyond me. I like butter sauce, lime and dill on Stripers or Mahei, also works well on Croakers. Though something like a flounder really needs to be beer dipped and fried.

If you are buying it fresh, sometimes it might be hard to tell how fresh the tuna is because they often brine the raw fish. One thing is though, if the fish look really slimy, probably been sitting for a bit. Also look for any darker spots; these are areas with a lot of oil and a strong fishy taste.

My suggestion is to find someone who tuna fishes because after one good trip they will have Tuna up to their eyeballs and would be happy to give it away.

Speaking of which, I am now having tuna for dinner tomorrow.

1 lb. Sausage
2 lb. Hamburger (Leaner the better)
2-4 stalks chopped celery (Not sure of the term, diced or whatever, peices should be 1cc in size)
1 medium yellow onion
1 egg

Chop celery and onion, throw in large bowl. Add the meat and egg, knead until well mixed. The egg will bind the ingredients together. Put in bread-loaf pans (The disposable tinfoil ones are best, but if you have metal ones, use tinfoil anyway, helps with cleanup immensely) and compact well. Push the edges down so as to create a channel and make the whole thing look like a "loaf".

Bake in a 400F oven for 1 hour or until 165-170F inside. Remove, slice and serve warm with ketchup or A-1 steak sauce. The smaller the chunks of onions/celery, the more "structural integrity" the loaf has when sliced. If left to cool in the fridge for the next morning, can slice extra thin and make awesome sandwiches with miracle whip (F U mayo. F. U.).

Sometimes I like to mix A-1 into the loaf itself. Makes it less bland. Serves ~3-4.

Not completely positive, though.

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Trent's account was hax0red to write:
2 pieces of wheat bread
bit of peanut butter
bit of mayo
some hamburger dill pickles

put it all together.

eat it.

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Lunch, today I tried this I didn’t have wheat and substituted pumpernickel. Also substituted some lime flavored dill pickle planks. Wasn’t bad added cheddar cheese slice and was better.

THANKS!!!

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Nina Model 2000 was programmed to say:
BUTTERCHICKEN

1 tea spoon Garam Masala (special spice mix, you find the recipe yourself neeneer)
!

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1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon green cardamom pods
1 teaspoon cloves
1 teaspoon black peppercorns
2 cinnamon sticks, approx 2 inches long
2 bay leaves
1/2 small nutmeg
4 black cardamom pods

WTH is a cardamom pod?

OK Couldn’t get any tuna I trusted so it will have to wait. Instead I made the pork thing that Melpominee suggested. (Didn’t feel like chicken tonight)

ok here is the stuff to make it.

the pork is ready to cook

Rice boiled over a bit, but its cooking and turned out excellent.

The pork cooks.

Fliped it over.

Vinegar broth reduction ready to go.

And the final result.

Verdict? I think its great!!! Pork was tender and moist likly would be acceptable at any place you would care to pay $10.00 a plate at.

Thanks

Almond fucked around with this message on 08-07-2006 at 06:46 PM.

I must find someplace around here to buy tuna steaks from....

Four, 4 to 5 oz. boneless skinless chicken breasts trimmed of any visible fat
1/2-cup fat free egg substitute or 3 egg whites mixed with 2 tablespoons water
1 recipe Seasoned Italian Bread Crumbs 3/4 cup
2 ounces procuitto Italian ham sliced into four 1/2 oz. slices
1/2 cup fresh goat cheese about 4 ounces
1/3 cup chopped fresh basil
2 green onions, minced
cooking spray

Method:
1. Prepare bread crumbs according to recipe and set aside in shallow bowl or plate.
2. Pour egg substitute or egg whites and water into a shallow bowl, beat lightly and set aside.
3. Preheat oven to 350º F. Spray a non stick or stick-resistant baking dish or baking sheet with cooking spray and set aside
4. Cover each chicken breast top and bottom with a sheet heavy plastic wrap. Using a meat mallet pound/shape each breast out as evenly as possible into a 1/4-inch thick square/rectangle.
5. Combine cheese together with, basil, green onions, a pinch salt and pepper together in a small bowl. Divide cheese mixture into 4 servings and top inside bottom half of each breast with cheese mixture. Top cheese mixture with procuitto and fold other half of breast over top of ham and cheese and fasten edges together with toothpicks.
6. Dip chicken breasts in egg, cover both sides in bread crumbs and place in prepared baking dish. Lightly spray top of breasts with cooking spray and bake for 25 to 30 minutes until chicken is fork tender and breading has browned. Try not to overcook.
7. Remove chicken from oven and place each breast on a plate, drizzle with Balsamic Glaze and garnish with a few fresh basil leave if desired.

Seasoned Italian Bread Crumbs Ingredients:
2 cups fat free garlic or herb croutons
2 teaspoons Molly McButter, Butter Buds, etc.
1/4 to 1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 clove fresh peeled garlic plus 1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme

Method:
Combine croutons in food processor with remaining ingredients and process until fine. Yield: 3/4 cup seasoned bread crumbs at approximately 229 calories; 6 grams total fat; 3 grams saturated fat; 14 milligrams cholesterol; 38 grams carbohydrate; 2 grams dietary fiber; 11 grams protein; 1273 milligrams sodium.s

Balsamic Glaze Ingredients:
1 cup balsamic vinegar

Method:
1. Bring balsamic vinegar to a boil over medium-high heat in an 8 to 12-inch skillet. Reduce heat to medium and simmer slowly until syrupy and reduced to about a 1/3 cup, about 15 to 20 minutes.

The stuff.

Ready to be flipped.

I decided to shave some aged Cheese on top and it turned out nice.

The final product.

I discovered my fresh veg was spoiled so I used canned. The meal was very good the goat chease added a bite to the chicken the fruity juice actualy complmented my meal.

Verdict? a good suggestion and the outcome was suitable for a $20.00 meal with proper plating which I didnt do.

Thanks Trent.

Ingredients:
Pork tenderloin
skewers
olive oil
fresh squeezed lemon juice
dried oregano
salt
pepper

Directions:
Cut the tenderloin into cubes, skewer them, and then set aside.
Mix up the olive oil and lemon juice 50/50 and add a fuckton of oregano. A fair helping of salt and pepper. But lots of oregano.

Marinate the pork skewers for a while (2-3 hours, or overnight), and then keep the marinade.

BBQ the skewers of pork, basting with the marinade leftovers, until they're as done as you like your pork. I like a little overdone myself, because the outside carmellizes a little.

Then, you can put the meat in a hotdog bun and top with chopped onions, diced tomatoes, and tzatziki. If you don't have tzatziki, use balkan style yogourt and diced cucumbers. Also can be served wrapped in a pita instead of the bun, or just eat the meat.

Three parts to this dish, the Cru d'été (Crudite), the cheeses, and the wine.

For the Cru d'été, you'll want an assortment of FRESH vegetables that are in season. Look for nice cucumbers, radishes, broccoli, red/jellow/orange/green peppers, tomatoes. It's just all of your favourite veggies.

Wash them well, but don't cut them until you're ready to eat. Veggies taste drastically better if you eat them 30 minutes after they've been cut, compared to 90 minutes. When you're good to go, chop them into bite sized pieces, and arrange on a platter.

For the Cheeses, you'll want an assortment of white and yellow cheeses. Go for a brie, a medium cheddar, a havarti, maybe a jarlsberg, camembert, roquefort, maybe some buffalo mozzarella. Find a few favourites and some new ones, and an assortment of harder and softer cheeses. To prepare them, cut into cubes, larger cubes for the less powerful cheeses (medium cheddar, mozza, brie, havarti, etc...) and smaller ones for the stronger cheeses (jarlsberg, roquefort, extra old cheddar, aciago). The flavour in cheese peaks at room temperature, and you're doing yourself a disservice to eat it fresh out of the fridge. Let it sit and warm for a little before you eat.

The wine should be a decent bottle of red, but if you really prefer white, go for it. Reds should be served at room temperature, whites ar about 50-55 degrees F. Let a red breathe for 10 minutes between opening the bottle and pouring a glass.

Eat with a fresh baguette, and if you must butter the bread, use unsalted butter.

It's a great summer feast, it's all incredibly fresh, and while it may seem simple, it's an expression of the california cuisine mentality, but in french style. This meal could cost anywhere from $10 at a cheaper restaurant, to over $100, and the difference would be huge. Better cheeses, fresher veggies, and a great bottle of wine. It's great food.

Chicken Cutlets with cheese ontop

1. Chicken breasts
2. eggs
3. breadcrumbs
4. montery jack

Put the breasts in the egg, then the breadcrumbs, then fry it, when its allmsot done throw some cheese on top, then eat it and be happy!

French Fries

1.potatoes
2.oil

Peel and dice a bunch of potoes, fill a frying pan with about a quarter inch of oil (olive oil if you have any laying around), cook with a medium flame, stir regularly for the first 2 minutes to stop sticking, then cover it for like 10 minutes, throw the fries onto a plate with papertowels on it and be happy

And nnow I get super ghetto!

Fettucini Alfredo with tuna

1.bag of instant fetucini alfredo or the closest facimile (creamy noodles with cheese and greatness)
2. a can of tuna

follow the instructions on the back of the bag, when your done throw it all into a giant bowl, add a can of tuna and be happy!

Or if you realy want to shake up your eating habits, just do waht I used to do, put marshmello fluff on EVERYTHING

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Ares attempted to be funny by writing:
eat my recipe. It's awesome.

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I will it's just I'm so tired of chicken, Trents had the Ham in it and so I did that one first. Im waiting on some spices I ordered so I can try the butter chicken one too.

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When the babel fish was in place, it was apparent Ares said:
eat my recipe. It's awesome.

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Pft, no one likes your recipe. They all love Sopes.

Except I've actually made similar to yours, and plan to make your variation at some point cus it sounds good and I'm obsessed with chicken.

Simple recipe.

Grab about 4 pork chops and slather some mustard over them, yellow is fine, but brown works better IMHO, dip them in flour, or plain bread crumbs

Fry (you can add oil in the pan, or if you are using non stick just drop them in) the chops till the outside is a nice golden brown. Now if you loaded the pan with oil drain it out.

Take about 1-2 cans of Cream of Mushroom condensed soup(Campbell’s for example) and pour over chops in pan, than let simmer covered at low heat for about a half an hour. You can also add at this point some extra mushrooms if you want; either drained canned button mushrooms or sliced fresh ones. Also if you can find it Cream of Mushroom with Roasted Garlic work well.

Goes really great with smashed taters, you use the soup as a gravy.