ALFA Recipie Exchange

[MorbidKate]

Finally bought myself a Weber gas BBQ and would dearly love to get my hands on a tried and tested recipe for slow cooked pork ribs that use a rub, mop and sauce of some kind.

Anyone backyard chiefs out there??

Ta,

Kate

[Mizbiz]

Basic Poached Chicken and Broth

Two 1/2 kg. (1 1/2 lb) chicken breasts; skinned, boned, halved.
Cold water
1 stalk celery, sliced
1 carrot, sliced
1 onion, sliced
5 grams chopped fresh parsely
2 grams salt (1/4 tsp)
2 grams dry thyme leaves (1/4 tsp)
1 gram gr. pepper (1/8 tsp I like more)
1 bay leaf (I use at least two, the Fiz loves the flavour of bay)
1 clove garlic, sliced. (again, I use more)

Place chicken breasts in large sauce pan. Add cold water to just cover chicken. Bring to a boil, reduce heat. Simmer partially covered for 10 minutes. Skim off any scum that rises to the surface. Add remaining ingredients. Simmer partially covered an additional 30 to 40 minutes, or until chicken is tender.

Remove chicken from broth, cool. Strain broth. Cool broth uncovered in refridgerator. Cut chicken into desired pieces, cover. Refrigerate or freeze until ready to use. (freezer bags are handy for this). After broth is completely cooled, cover and store in refigerator or freezer. Skim off any fat before using in a recipie.

Yield: 685 gr (3 cups) cut up cooked chicken, and 946 ml (4 cups) broth

[Misty]

For the holidays: Pecan Crack Cookies


1 cup butter
half cup granulated sugar


cream together thoroughly.


mix in a teaspoon of vanilla


then add:

2 cups pecans
2 cups flour


shape with hands into little balls, about one inch or 2 centimeters, place on cookie sheet. they don't expand, so you can put them pretty close together.

bake at 325 degrees for an hour.


roll in powdered sugar when hot, then again after completely cooled. eat.


tasty variation: mix cocoa powder with the powdered sugar.

[Rusty]

When do you add the crack?

[Misty]

powdered sugar


oh right.. also known as Confectioner's Sugar to some.

[Arkan Bladesinger]

Banana Chicken

You´ll need fried chicken for base ingredients. Filets would be the best part, but legs and wings serve as well.

You´ll need:
Chicken
Bacon
Blue Cheese
Flour
Cream
Bananas

Optional:
Tarragon
Garlic
Extra cheese
Other herbs you might fancy; basil ain´t bad

Anyway, mix the ingredients in the amounts you will, but the process how I´ve always made it will go like this for two persons:

2 chicken fillets
2 bananas
150 grams of bacon
2,5 dl of cream
One spoonful of flour
Half a slab of blue cheese

Frie the bacon to crisp while you chop the chicken and bananas into pieces. Save the grease from bacon.

Mix the cream with flour. 2 Desilitres of cream with one spoonful of flour is pretty enough, but if you want a thicker concoction you can experiment with it or if you wish it to be more watery you can add cream or even water. Anyway let the flour thicken a while with the liquid.

When you have them chopped, lay the chicken pieces first in an ovenproof pan. Then lay the bacon and grease over them to give them some moisture and lay the slabs of blue cheese over them both. Then lay the banana pieces over them. The order of how you do this is very important to how it will taste.

Add Tarragon and perhaps a bit of garlic on top of it depending on taste you have.

If you really want a fat dish, add some cheese on top of it to make it have a coating.

While you have layed the pieces satisfactorily, pour the concoction of flour and cream you made before over everything steadily and put the pan in the oven for approximately 30 mins in 200 decrees. The oventime willl depend if you wanna make a bigger amount, but this should be just cool for two persons.

Enjoy.

[Grand Fromage]

Simple Squid

You will need:

Squid, either pre-cleaned or not depending on how much work you want to do
Pasta of choice
Marinara sauce of choice
Egg
Flour
Garlic powder
Black pepper
Salt
Whatever other spices you want go here
Parmesan cheese
Oil for deep frying

No quantities because it depends how much you want, and your taste. Figure it out yourself.

Step 1: Clean the squid

Cleaning squid is kind of a pain in the ass, if you can get pre-cleaned ones that are still good I'd go for them.

First thing you'll need to do is turn the squid so the side of the mantle where the fins attach is facing up. Refer to this diagram:



Feel around under the mantle on that side and you'll find something stiff. Pull on it until it comes out--it looks and feels like a big piece of stiff, clear plastic. Discard. Stick a knife in there and run it all around the inside of the mantle, carefully. Once you have it severed in there you should be able to pull the mantle off, leaving you a pile of guts attached to the head (and with the ink sac intact; don't wear a white shirt). Cut off the tentacles below the eyes, throw out the head and guts. Make sure you pop out the beak, it's in the center of the tentacles. It should come right out without any cutting.

You'll want to remove the skin from the mantle. Slip your knife under there, the skin's not very tightly attached. Slit it all the way up one side and peel it off. You might need to cut under the fins to get it all off. When you're done the mantle should all be a pinkish color instead of mottled. Cut it into rings, set aside with the tentacles.

Next, batter the squid bits. Mix up a dredge of flour, garlic, black pepper, salt, and whatever else you're using. I like a little Tony Chachere's creole seasoning. Dip the squid in the egg and dredge, like any other battered fish. You should get your oil heating up at some point here.

Make your pasta. I'm not going to describe this because, if you can't handle pasta there's no hope for you anyway. I'm sure you can manage. I usually use penne.

Deep fry your squid once the oil's up to temperature. VERY IMPORTANT! Only fry it for about a minute and a half. If you go over two minutes or so your squid will turn into tire rubber and the meal is ruined. A minute and a half is plenty.

Combine and serve:


Also make sure you keep the squid hot, it's not very good if it gets cold.

[BaalShem]

If your name wasn't GrandFromage I would chastise you more for pairing cheese with seafood. The Italian in me winces a bit at that photo. But to each his own. And my own recipe for squid. Forgive me if I don't give amounts, it's all to taste.
Calamari Ripieni
bread crums, panko are the best off the shelf
golden raisins
pine nuts
lemon zest
squid, mantle and tentacles reserved
salt and pepper
pulse the tentacles, zest, pine nuts, raisins, and bread crumbs in a food processor, salt and pepper and olive oil to taste and consistency.
stuff the mantle of the squid with the stuffing you just made, and use a toothpick to hold closed. Roast the squid for about 25-30 minutes, it will start to carmelize a bit underneath the squid when it is ready. If you bought the squid whole with the ink sacks, save them. Use the ink for risotto; or, if you have time on your hands to make a pasta.

[Grand Fromage]

If your name wasn't GrandFromage I would chastise you more for pairing cheese with seafood.

There's a reason the cheese is on the pasta, not the squid. ;) You could use two plates, but then you have to wash two plates and who wants to do that?

[Burt]

Cheesy Beano

Ingredients:
Two slices of thick bread (brown is best)
One can of heinz baked beans (other brands will not suffice)
Some cheddar cheese.

Optional: Lea & Perrings Worcester Sauce, herbs

Step 1:

Insert bread into toaster for an average period of time - the toast should neither be burnt nor too pale.

Step 2:

While the bread toasts heat the beans (empty them out the can first) in a pot. If you're exceptionally lazy you can use the microwave.

Step 3: (the hard part)

When the bread is toasted remove from the toaster and place on baking tray. Pour the piping hot baked beans over the toast, being careful to avoid wastage of beans. Now sprinkle the grated cheese over the bean-laden toast. Insert into a medium heat grill for 3 minutes or until cheese is sufficiently melted.

Step 4:

Eat.

[Mizbiz]

Ratatoullie (sans rats)

2 large onions
4 green peppers
3 long eggplant/aubergine (or one large round type. If the large cut it into thrids the long way))
3 zucchini
3 c (725 ml) tomato sauce
1 tbs. (15 ml) basil
1 tbs (15 ml) oregano
3-4 cloves garlic, crushed. (I always go large)
2 bay leaves

Chop onions, cut green pepper into 1 inch (2.5 cm) pieces. Saute in 14/c (50 ml + a splash) of water for five minutes. Slice eggplant into 1/4 in. (about half a cm) slices. Cut zucchini down the middle the long way, and cut into 1/2 in (about 1 cm) slices. Add to onions and green pepper. Cook and stir a few minutes longer. Add tomato sauce, garlic, and spices. Cover and cook over low heat for at least one hour, until vegetables are well cooked.

Hints: This is good made ahead, cooled, and reheated like all stews, as it give the flavors more time to blend. May be made a day or two ahead, and it freezes well.

Serve with hot noodles, brown rice, or bulgar (my fave)

[Mizbiz]

Tilapia with Garlic

4-6 Tilapia fillets
1/4 c plus one tbls (75 ml) fresh lime juice
1 tsp (5 ml) olive oil
1 tbls (15 ml) unsalted butter
5 tbls (75 ml) thickly sliced garlic (or more, you know me and garlic)
3 tbls (45 ml) all-purpose flour
4 tbls (60 ml) freshly chopped cilantro or parsley
salt and freshly ground pepper

Rinse and pat fillet's dry. Place in a 2" (5 cm) deep glass or enamel coated dish. Sprinkle with lime juice. Cover with plastic wrap and refrigerate 1 hour. In heavy skillet, combine oil and butter and heat over medium heat. Add garlic and saute until lightly browned. Using a slotted spoon remove garlic and set aside. Remove fish (reserve lime juice), pat dry. Dust lightly with flour, shaking off the excess. Warm the skillet over medium-high heat, frying fish 2-3 minutes a side, until brown and crisp outside and just done inside. Remove fillets to a warming dish. Reheat garlic, stir in lime juice, cilantro, salt, and pepper. Heat just until cilantro begins to wilt. Pour over fish and serve.

Like all recipes, this can be halved, doubled, or whatever depending on how many you're feeding. This is a staple at Chez Biz. If you cannot get tilapia where you are, substitue any mild, firm fleshed white fish.

Enjoy!

[Mizbiz]

Applesauce Bread

3/4 c sugar (180 ml)
1/2 c butter, softened (1 stick, 120 ml)
2 eggs
1 c applesauce (240 ml)
1/3 c milk (80 ml)
1 tsp vanilla (5 mil)
2 c flour (480 ml)
1/2 c (120 ml) chopped nuts, if desired
1 tsp ground cinnamon (5 ml)
1 tsp baking soda (5 ml)
1/2 tsp salt (2.5 ml)

Heat oven to 350f (175 c). Grease bottom only of a 8x4 in (20x10 cm) loaf pan. In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs. Blend in applesauce, milk and vanilla. In a small bowl combine flour, nuts, cinnamon, baking soda, and salt. Mix well. Add to creamed mixture, stirring just until dry ingredients are moistened. Pour into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan on wire rack for five minutes. Turn loaf out of pan, and cool completely on rack. Wrap and store in refrigerator.

Yum.

[Mizbiz]

Candied Apple Cheesecake

1 c (240 ml) crisp gingersnap cookies, crushed (I use a food processor)
1/4 c (60 ml) melted butter
1/2 c (120 ml) plus 2 Tbsp (30 ml) sugar, divided
2 pkgs. 8 oz each (~450 g) cream cheese, softened
2 tsp (10 ml) vanilla
1/2 c (120 ml) sour cream
2 eggs
1 c (240 ml) apple pie filling, divided
1/2 c (120 ml) walnut pieces, divided (if desired)
1/2 c (120 ml) toffee bits, divided.

Heat oven to 325 f (165 c). Mix butter, crumbs, and sugar; press into bottom and up sides of a nine inch (23 cm) pie plate.

Beat cream cheese, remaining sugar, and vanilla until blended. Add sour cream, mix well. Add eggs, one at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts, and toffee. Pour into crust.

Bake 35 minutes, or until center is almost set. Cool. Refrigerate four hours. Top with remaining pie filling, nuts, toffee, or caramel topping as desired.

[zicada]

zic's Ragu A la Bolognese (european measurments)

This is a pretty classic epic italian bolognese meat sauce. It is excellent with tagliatelle and some parmesan on top, or even better, in a lasagna. Lasagna recipe using this sauce to come. This recipe yeilds quite alot, as it takes quite some time to make, and it freezes well.

400g minced pork
400g minced beef
100g pancetta (italian bacon, can be skipped, but adds nice flavor)
3-5 cloves garlic
2 carrots
2 sticks(?) of cellery
1 large (or two smaller) yellow onion(s)
3 cans of roughly chopped plum tomatos. Go with a nice brand here, italian or spanish.
2 dl wine (either red of white is fine, but red gives a nice dark color)
2 dl milk
extra virgin olive oil
nutmeg
sugar
salt/pepper

Use a large deep casserole, with the thickest bottom you can find, ceramic is great.
Heat a healthy dose of olive oil with some butter.
Finely chop the vegetables and press the garlic.
Add the onion and garlic. Let it simmer on medium heat for about 10 minutes until soft.
Stir in a pinch of sugar.
Add the chopped carrots and cellery and turn up the heat.
Once you're at max heat, add all the meat.
The trick here is to let it fasten to the bottom of the pan a bit. Spend time until everything is nicely browned,- it shouldn't be too hard if your meat is decent quality (not too much water) and the pan is really thick so it holds heat well.
Once everything is nicely dark,- just at the point where it would burn, add the wine.
Use a wooden utensil to scoop off every last bit of meat and vegetable that has fastened in the pan.
Reduce until all the liquid as evaporated, turn heat down to medium.
Add the milk, and let it reduce the same way you did the wine.
Grate nutmeg, about 1/2 tsp, and add (or use powder if you cant get fresh)
Taste with salt/pepper.
Once the liquid has yet again evaporated, add the tomatos.
Get it to boil, add more salt/pepper/nutmeg if required, and then lower the heat down to very low. You only want the occational bubble.
Put on the lid but leave a little space, and leave to simmer for about 4 hours.
Stir every 30 minutes.

Serving with Tagliatelle:
Cook the tagliatelle al dente
Stir in some extra virgin olive oil, and a couple tablespoons of the sauce.
Place back on the heat and stir for a minute or so.
Serve on hot plate, add more sauce on top of the tagliatelle, and grate some parmesan over.
Add a bit of fresh basil on top.

Serve with a nice strong red wine.

Enjoy