Any Culinary Artists?

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Originally Posted by adina

I believe "blasphamy" was the word they used.

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They are correct.. Any non-pork attempt at bacon is blasphemous! AND as PJ mentioned above, is NOT bacon at all. :P

Coq au vin.....

I was part of a three man kitchen for a french restaurant in Napa about 7 years ago. When done right, you can store the chicken in the sauce for about 5 days.

What do you need? For 8 people

20 Pearl Onions
1/2 lbs Bacon (country style)
1-2 cups Red wine -
5-10 cups Beef stock
4 Whole Chickens quartered
2 basil leafs

Prep:
Mark the pearl onions on top and both by making cross cut on the onion. The onion should be whole, but the marks on the bottom and top will give it room to expand.
Julienne the bacon into 2 inch by 1/4 strips of bacon.

First sear the chicken until brown.... set aside.
Cook bacon until fat has been rendered off....drain the fat and remove the bacon

Using a large pot, place the beef stock and the wine and set heat to boil. Once the broth begins to boil reduce the heat to medium. The amount of stock and wine is by feel. You should have more beef stock than wine, imho and enough to cover all of the chicken.

Place chicken, onions, bacon, and the basil leaf and cover. The chicken will be done when the meat is almost coming off the bone. Roughly 20-30 minutes.

To prepare for dinner.... get frying pan hot with some bacon grease or olive oil. Warm chicken and then remove. Add broth from the pot until it gets hot and stir in a small amount of cornstarch. This will thicken the sauce.

We served the coq au vin...with the chicken being placed on a bed of rice, garnished with the sauce, pearl onions, and some bacon.

Enjoy...
Loren

Sounds good Loren. I'll have to try this one!

This weekend I think I'm going to smoke a tri tip roast or two and try whipping up an oyster pan roast. I had the oyster dish last weekend in Vegas (if any of you ever find yourself at the Orleans, you must go to Big Al's Oyster Bar and try their pan roasts) and I've been craving it ever since.

Have a great weekend everyone!

By the way,

Marinating chicken in raspberry vinagrette doesn't work.

Hey Steve!

I finally set a piece of chicken in a brining solution tonight :)

I'll give you a report tomorrow night!

<img src="http://forums.photographyreview.com/attachment.php?attachmentid=29508&stc=1&d=11526762 15">

We just had quiche, which is always enjoyable. I have a photo, and I'll post the recipe.

We also had pulled pork in the crock pot (no photo) and dirt cake (no photo).

Over the next week, it's a roast in the crock pot, and ribs at some point. We make them with a sherry glaze.

I'll get some new ones on here this week. I've been in a cooking mood.

By the way.....the crock pot ROCKS! It doesn't heat up the entire kitchen, which is nice when it's 90 and humid. And I can start it in the morning when I feel like cooking, and when I'm lazy and don't want to do it, it's already done. Hurray!

Many many times we've ordered in because no one feels like getting up to cook.

I don't like crock pots. Not because I've ever used one. I just hated everything that came out of ours when my mom used to use it.

I have been out of the kitchen for a few weeks. Just getting back in this week. I made that deelicious mojito marinade (recipe somewhere in this thread) two nights ago and tonight....

Brining!
I think I did something wrong with the brining, Steve. My chicken tasted really salty. I kinda went a little crazy with the salt and sugar thinking the chicken couldn't possibly absorb it all. I guess it did. I used 2 cups of water and 2 tbs each salt and sugar.

I read a recipe on epicurious this evening that uses water and brown sugar. Might give that a try some day...

By the way. Has anyone else tried anyone's recipes from up here?! Just me?

Rick

We used to call my mom's the crap pot. Now she laughs at me because I use it.

My oldest explained it best. Gramma's is a crap pot, mom's is a crock pot, they are two different things.



ps...all the ones I've posted I've made, so yes, someone else has tried these recipes

Bacon and Tomato Soup

4 slices bacon (real bacon, not turkey, you need the residue in the pan)
1 small onion
1 tbsp butter
2 tbsp flour
1 15oz can of diced tomatoes
1 bay leaf
2 cups milk
salt and pepper

Cook bacon in medium sized pot, when bacon is done, drain grease leaving residue. Peel and chop onion into small pieces. Melt butter in pot, add onions and cook until soft, stirring occasionally. Add flour, stir until fully absorbed. Add tomatoes and their liquid, black pepper, salt and bay leaf. Cook uncovered for 2 minutes, add milk and heat until hot. Break up cooked bacon and stir in, remove bay leaf.

Quote:

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Originally Posted by adina

ps...all the ones I've posted I've made, so yes, someone else has tried these recipes

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I can see the technical proficiency of my language is going to have to increase in order dance around your stunning wit.

Have you made... anyone else's recipes yet?

I'm going to have a contest to see which recipe I should make next. I'm having a hard time choosing (this thread got really huge.) I wonder if it's time for a new thread?

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I wonder how many generations back the "crap pot" name goes? I'll bet more than two :D

I used to call ours something similar, actually. Too funny. "Poop pot" or something to that effect :D

Green Pea Picnic Salad

1 lb frozen peas
3/4 cup cucumber, chopped
2 cloves fresh garlic
1 cup red bell pepper, chopped
1/2 cup onion, chopped
2/3 cup light sour cream
1/3 cup light mayo
juice from 1/2 lemon
1/2 tsp salt
1/4 tsp pepper

Place peas in colander and run cool water over them to thaw, set aside to drain. Mix cucumber, garlic, red pepper, and onion in bowl. Add sour cream, mayo, lemon, salt and pepper to bowl. Stir will. Add peas, toss to coat and mix well.

If you do a new thread, I think you should have to post a photo with your recipe

Great idea!

Resurrected!

I am having a hard time choosing my next recipe to try. I haven't been cooking as much as I'd like, but tonight I finally tried a <A href="http://www.epicurious.com/recipes/recipe_views/views/108244">Moroccan Chicken</a> recipe from Epicurious and it was great. Ate it so fast I forgot to take a picture :) Since there are soo many recipes in this thread, I was wondering...

If you only had *one* recipe to recommend to someone, which would it be?!

That should help me narrow it down. Thanks all!

Oh, yeah. MY favorite is the <A href="http://www.epicurious.com/recipes/recipe_views/views/105576">Mojito Chicken</a> recipe from Epicurious! Deeelice!

taco soup. It's kinda like chili, but a little different.

I even eat it in the summer.

Oh, yeah. And post a recipe :D