Recipes

[2tallbill]

OK, here is a simple one Taco Salad
For 4 people and I can sling this together in 20 minutes
start to finish. (Not counting clean up time) 

I bag of Dorito's corn chips.
1 pound of Monterey Jack Cheese
1 pound of ground beef or turkey
3 avocados
small can of tomato sauce
1 lime
Salsa
2 tomato's
1 Head of lettuce
1 bunch of green onions (chopped)
1 can of Black olives diced

Spices, salt, garlic powder, pepper, chili powder,

Saute ground meat with some of the green onions (the white part) garlic,
salt, pepper. Then when the meat is brown, add the can of tomato sauce and
lots of chili powder (maybe a teaspoon) cook until nearly all the liquid of the
tomato sauce is gone.

One four plates arrange corn chips, lettuce, tomato's, avocados and green onions
green onions Put 1/4 of the cooked meat on each plate, grate the cheese over each
plate. Squeeze some lime over the entire dish. Then sprinkle the black olives over the rest.

I let people put on their own Salsa and sour cream to match their tastes.

It tastes much better than it sounds, always put lime first then a little salt on the avocado. It
tastes a thousands times better and the lime helps keep the color. If ever make too much
guacamole to eat in one meal squeeze a lime over the bowl, cover and refrigerate It will help the
whole mess keep from turning black.

Udachi (good luck)

Bill

Note I tried to spell check this but it wasn't working for some reason.

Q ..  Why don't blondes double recipes?
A .. The oven doesn't go to 700 degrees.

[dneid]

OK, a simple, but good recioe for pico de gallo.  No measures given, just set the ratios to the way you like it.

Tomatoes - I prefer plum tomatoes
Onion - I love a Texas 1015 when they are in season.  Vadalia works well too.
Cilantro
Jalapeno - to reduce the heat, core the meat and seeds out and throw them away
Line Juice
Salt

Chop the tomatoes finely
Chop onion finely
Chop Cilantro
Chop up jalapenos

Mixed it all up in a bowl.  Add salt to taste.  Once all is mixed, add fresh queezed line juice (about 1/2 lime for a small batch, more for larger batches).  Toss everything again and refrigerate until ready to serve.

Like I said, simple, but most folks enjoy this.

[SANDRO43]

Like I said, simple, but most folks enjoy this.

Provided one knows what the hell Texas 1015 onions, Cilantro, Vadalia and Line Juice may be .

[dneid]

Well, Hey, Sandro,
Don't you know that Gallileo was wrong?  The universe orbits Texas!  Seriously, Texas 1015 onions are an onion developed at Texas A&M whose optimal harvest date is Oct15.  They are very sweet.

Now, cilantro?  Hmmmm, a leafy herb similar to parsley in looks but with a distinct flavor.  Now, Lime juice.... just pick and squeeze.

[2tallbill]

Provided one knows what the hell Texas 1015 onions, Cilantro, Vadalia and Line Juice may be .

Well, Hey, Sandro,
Don't you know that Gallileo was wrong?  The universe orbits Texas!  Seriously, Texas 1015 onions are an onion developed at Texas A&M whose optimal harvest date is Oct15.  They are very sweet.

Now, cilantro?  Hmmmm, a leafy herb similar to parsley in looks but with a distinct flavor.  Now, Lime juice.... just pick and squeeze.

I am 99% sure that Sandro was doing a little leg pulling* here. I am sure they have different varieties (but similar) of onions in Italy.
I doubt they import many Walla Walla sweets into Italy.
 
Cilantro is an American name for what many Europeans call coriander  (http://en.wikipedia.org/wiki/Coriander)

dneind spelled Lime juice as line juice. Everyone knows that Juice of the LINE is what Americans employ to keep people from cutting in line but
not found in many other places in the world.

*Pulling my leg: I have a story about this phrase but it could be an urban legend. I didn't research it. The story goes as follows:
In old England men were hung (from a tree) for nearly everything including pick pockets etc. Often times a mans neck was not
broken and he suffered quite a bit choking to death. If he was lucky a friend would grab his leg and pull it breaking his neck and
ending his suffering. So came the phrase Hey! you are "pulling my leg"

Take care,

Bill

[SANDRO43]

I am 99% sure that Sandro was doing a little leg pulling* here. I am sure they have different varieties (but similar) of onions in Italy. I doubt they import many Walla Walla sweets into Italy.

As well as trying to make Dneid aware that the RWD membership is NOT entirely from the USA. And Walla Walla sounds rather Australian, at that .

Cilantro is an American name for what many Europeans call coriander  (http://en.wikipedia.org/wiki/Coriander)

Thanks, now I know what THAT means.

*Pulling my leg: I have a story about this phrase but it could be an urban legend. I didn't research it. The story goes as follows: In old England men were hung (from a tree) for nearly everything including pick pockets etc. Often times a mans neck was not broken and he suffered quite a bit choking to death. If he was lucky a friend would grab his leg and pull it breaking his neck and ending his suffering.

Not an urban legend, but not entirely correct, either. Since hangings were rather approximate affairs, it was rather commonplace to slip a few shillings/pence to friends, or to the executioner himself, to ensure a less uncomfortable passage to the other side, particularly at Tyburn (located about where now Marble Arch stands), London's execution grounds, where these shows were always well attended and people would go picknicking to enjoy the event.

[AnastassiaAsh]

I made these for breakfast today. :-) They are very good and I promise you will ask for more.  5 stars.

Pecan Apple Pancakes

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1/2 teaspoon ground cloves
2 eggs
1-3/4 cups buttermilk
3 tablespoons vegetable oil
1-3/4 cups shredded peeled apples
1/2 cup chopped pecans

In a large bowl, combine the first nine ingredients. In another bowl, combine the
eggs, buttermilk and oil; stir into dry ingredients just until blended. Stir in
apples and pecans. Pour batter by 1/4 cupfuls onto a greased griddle over
medium-low heat. Turn when bubbles form on top; cook until second side is golden
brown.

[KenC]

Anyone have a good recipe for shashlik?
KenC

[Gator]

Anastassia,

Your presentation is superb!!! Or, is your photo scanned from recipe book?  Presentation means so much to me.  Somehow it makes everything better.

Have you become so Westernized that you no longer make thin blini?  Not being critical, just observing.  My fiancee's kids prefer American pancakes over blini.  The maple syrup gets them every time.

[Gator]

KenC,

Shaslik!  Love it.  I have been grilling what Americans call kebabs for most of my life.   And Russians refer to grilled ground meat as "kebab".  Nevertheless, I learned a little from watching the Georgian masters.

Most important factors:  the marinade, the technique and the meat.


Good meat (I assume beef - use NY strip, tenderloin has less taste, others too tough or too fatty) (thick, 1 ½ inch cubes)

Marinade (most important step)  (Thousands of recipes.  For beef I like a "sour," slightly spicy mixture using  lemon or lime juice, red wine vinegar, dark beer or red wine, crushed garlic, sliced onions, dried mustard, black pepper, and worcestershire sauce.   There are other spices used by Georgians, and for lamb or pork one should be a little more exotic with cumin, coriander and tumeric, maybe even using pomegranate juice.  If you like a little salt, use soy sauce.  Sorry, I never measure.  Mix together to resemble vinaigrette Italian salad dressing which is a quick substitute.  Add a little olive oil to avoid meat sticking to grill, but just a little to avoid flaming). 

Marinate (30 minutes max, in refrigerator, preferably in Ziploc bag.  This is the largest difference with shashlik because Russians and Georgians will marinate for 12-24 hours, yet I like red center and long marinating period prevents that.   All-day marination is good for pork and fish)

Charcoal (made from solid wood, avoid those packaged with lighter fluid, optional - add a few water soaked mesquite chips during grilling)

Skewers - long and flat

Grilling (high heat, avoid flame-ups - hence no fatty meat, baste with marinade - some people worry about bacteria, however) (if you have a covered grill, sear on both sides then cover)

Serve with or without your favorite sauce.  (In my personal opinion, lots of sauce is overkill if you use a good marinade, but I see nothing wrong with a little A-1 or WhatsThisHere over the red center).

Grill vegetables separately (if skewered between meat cubes, whole onions are undercooked and tomatoes overcooked)(marianate them longer)

Don't consume a lot of alcohol beforehand and do not party while grilling as you will screw up even this simple task (probably overcooking, and then say at the table, "This is the way we like it.")

[Gator]

Cilantro is an American name for what many Europeans call coriander 

There is a difference.  Cilantro refers to the leaf of the plant and coriander the seed. 

Fresh chopped cilantro is exquisite and strong - mix with chopped tomatoes and cucumber and some lime juice, soy and chili powder it makes a delicious and low-cal salad (very low-cal because the cilantro obviates the need for oil).  Quick too.  It will impress your women except for your RW who will ask, "Why no MAYONNAISE?"

Why do RW use so much mayonnaise and smetana (sour cream)?

[Blues Fairy]

My babushka's bliny:

3 eggs, 1/2 liter of milk, 1 spoon sugar, pinch of salt, 1 spoon of olive oil, flour - beat up in a sourcream-like mass.  Add a little boiling water and milk, stir well.  Butter a pan and pour the bliny real thin, fry on both sides.  The trick is to flip them over without scrambling - the first one will always come out scrambled!   

My babushka made bliny on 3 pans at a time, flipping them over in the air and tossing then onto a flat dish like a true juggler.  Somehow this image of her is always invoked in my mind when I watch Ella F. perform her awesome jazz scats:

[youtube=425,350]http://youtube.com/watch?v=l-RLphgSRYs&feature=related[/youtube]

[KenC]

Blues Fairy,
No flour?
KenC

[Serebro]

men discussing recipes...
lovely

[BC]

men discussing recipes...
lovely

The true way to a man's heart is via his stomach..  That's why I married a chef!  I take care of the grill and 'American brunch' on Sunday's and that's about it.. (except for shashlik).

I told my wife when we married that our greatest challenge as a couple (besides kids) will be the menu... -and it is quite so... 

[Gator]

Serebro,

men discussing recipes...lovely 

   Many of us are bachelors and became interested in cooking partly out of necessity: not wishing to eat crap, we learned how to cook.  I do very well with some dishes.   And it has helped me woo a few women. 

My fiancee claims that I can cook better than she can.  She does not own an oven. 

Interesting, I admit that she is a more skillful driver than me, but not safer.

[KenC]

men discussing recipes...
lovely

Well, now that was one hell of a contribution here from a woman!
 
KenC

[AnastassiaAsh]

Anastassia,

Your presentation is superb!!! Or, is your photo scanned from recipe book?  Presentation means so much to me.  Somehow it makes everything better.

Have you become so Westernized that you no longer make thin blini?  Not being critical, just observing.  My fiancee's kids prefer American pancakes over blini.  The maple syrup gets them every time.

No, Gator, I am afraid I will dissapoint you here but will be honest.  The picture was from a website. But my presentation I hope is not far behind.

Yes, I love Russian blini, they call them blintz or crepes here, here is another great recepie for you:

Strawberry Banana Crepes

1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1-1/2 cups milk
2 eggs
1 to 2 tablespoons butter
FILLING:
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup confectioners' sugar
TOPPING:
2 cups sliced fresh strawberries
2 medium firm bananas, sliced
1/4 cup sugar, optional


In a large bowl, combine the flour, sugar, cinnamon, milk and eggs.
Cover and refrigerate for 1 hour. In an 8-in. nonstick skillet,
melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into
the center of skillet. Lift and tilt pan to evenly coat bottom. Cook
until top appears dry; turn and cook 15-20 seconds longer. Remove to
a wire rack. Repeat with remaining batter, add butter to a skillet
as needed. When cool, stack crepes with waxed paper on paper towels
in between. In a large mixing bowl, beat the filling ingredients
until smooth. Spread 2 rounded tablespoonfuls on each crepe; roll up.
In a large bowl, combine topping ingredients; spoon with crepes.

[55North]

My fiancee claims that I can cook better than she can.  She does not own an oven. 

My experience as well, twice!  Well, they both had oven's but never used them except for storing junk pans and stuff not for oven use.   

I also found that she (and her Ukrainian predecessor) didn't know how to simply fry, say, crispy edged pre- parboiled potatoes (far superior to fries IMO).  Indeed hot fat wasn't in the vocabulary really.
 
I'm looking forward to resurrecting the full traditional British Sunday roast dinner, upon her arrival.
 
Meanwhile, here's an article about something far more important than life itself. 
 
BORSHCH!   

Words
http://lifeandhealth.guardian.co.uk/food/story/0,,2264726,00.html

Photos http://www.guardian.co.uk/lifeandhealth/gallery/2008/mar/15/foodanddrink?picture=332982542

[dneid]

men discussing recipes...
lovely

Serebro, I am sitting here just LMAO  over your response.  Too cute.  But, many men enjoy cooking.  I have since I was a kid and I am a fairly decent cook now.  I make dishes from many cuisines.  I cook Italian, Mexican, Tex Mex, Chinese, German, and good old American dishes.  My sons prefer my cooking over their mom's as all she serves is Hamburger Helper.  I like to cook from scratch whenever I can and with a little forsight and planning I can put a great meal on the table within an hour and everything is prepared at home from basically scratch.
So, yes, men will discuss recipes.  We are not all complete ogres (even Ken can not be counted in that category !!!)

[dneid]

Anastasia,
My kids loved the Apple Pecan Pancakes!!!!  I made them this morning and I could not keep them out of the kitchen.  My 8 yr old is laying on the floor as I write this in the middle of an Apple Pecan Pancake stupor.  He is stuffed as he had not 2, nor 3, nor 4 helpings.  The little guy ate 5 helpings.
Thanks for the recipe.

[myrddin]

But, many men enjoy cooking.  I have since I was a kid and I am a fairly decent cook now.
So, yes, men will discuss recipes.  We are not all complete ogres (even Ken can not be counted in that category !!!)

If I only enjoy eating, not cooking, am I an ogre?  Been awhile since my swamp-dwelling, bone-crushing days 

[dneid]

If I only enjoy eating, not cooking, am I an ogre?  Been awhile since my swamp-dwelling, bone-crushing days 

Hey, Myrddin,
I guess I can agree to move you to the category of cretin.  Now, if you want to move up just a little.... can you at least make a can of soup and, oh let's see..... ice cubes.

[2tallbill]

If anyone has a good borsch recipe I would be interested. My first attempt was a disaster. Who new that I could destroy a kitchen so quickly. My Kitchen looked like I killed several pigs in it. Beets can make a mess that only several 5 year old kids can make.

My first attempt was virtually inedible. I consider myself a good cook but I was unable to duplicate this.

Bill

[55North]

http://lifeandhealth.guardian.co.uk/food/story/0,,2264726,00.html

Yulia's borshch had taken three hours to cook. First she makes the stock; half an hour's simmering in water of a mixture of pork bones and lean pork, with a potato and an onion. Then, ingredient by ingredient, she chops and fries the vegetables in oil and adds them to the stock. First the beetroots - "They have to be sweet, otherwise it won't be good" - then, after a little simmering, carrots, then cubed potatoes, then tomatoes or, in winter, pickled tomatoes or tomato paste; next white cabbage, chopped very finely; then a small measure of kvass. Towards the end, when the soup is bubbling strongly, Yulia adds a small amount of salo and onion, processed in a blender. The final touch is a handful of fried onions; and the sour cream, of course, which the diners add themselves at table. Borshch.