What's your favorite recipe?

[slinkerwink]

Mine would have to be this:

CHICKEN WITH GINGER-CILANTRO PESTO

Like a traditional basil pesto, this sauce can also be mixed with pasta, stirred into soup for a lively accent or spread over grilled fish.

1 cup chopped fresh cilantro
1/2 cup chopped green onions
1/3 cup salted roasted macadamia nuts (or chopped walnuts)
1/4 cup chopped peeled fresh ginger
1/4 teaspoon cayenne pepper
7 tablespoons vegetable oil

4 boneless chicken breast halves with skin

Combine first 5 ingredients in processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 6 minutes per side.

Transfer chicken breasts to plates. Top each with some pesto and serve.

Serves 4.

Bon Appétit
December 1997


I often substitute the macadamia nuts with chopped walnuts, and it comes out tasting great! I love to pair the main entree with roasted rosemary potatoes, or garlic mashed potatoes. I'd serve my spinach salad with blue cheese, chopped walnuts, mandarin oranges, and balsamic honey viniagrette dressing as the first course. Whenever my mom begs for a really classy meal, this is usually what I make.

[Zomby Woof]

1. Paella

There are so many ways to make a paella, but this one I have great success with:



Paella with Chicken, Artichoke, and Red Peppers

Serves four (ideal for a 13- or 14-inch paella pan).

3 cups chicken stock; more if necessary
Pinch of saffron threads, toasted and steeped in 1/2 cup hot stock
Salt to taste
1/4 cup extra-virgin olive oil
4 skinless chicken thighs, chopped in halves and seasoned with salt and pepper
1 red pepper, cored, seeded, and cut in 1-inch wide strips
1 small whole head garlic; plus 6 medium garlic cloves, peeled
2 artichokes
3 oz. green beans, trimmed
1/2 medium onion, grated on the largest holes of a box grater
1 ripe tomato, halved horizontally and grated on the largest holes of a box grater (discard the skin)
1 1/2 cups medium grain rice
1/4 cup cooked (or canned) garbanzo beans, rinsed and drained (optional)
1 lemon, cut in wedges for garnish
In a saucepan, bring the stock to a boil; lower to a simmer. Add the saffron-infused liquid. Taste; the stock should be well-seasoned, so add salt if necessary. Remove from heat until ready to add to the rice.

Set a paella pan (14-inch diameter) over medium high heat with the olive oil, noticing if the pan sits level. If not, choose another burner or try to create a level surface. When the oil is hot, sauté the chicken pieces until golden and cooked through, 10 to 15 min. Transfer the chicken to a platter and set aside.

Reduce the heat to medium low. In the paella pan, sauté the red pepper, head of garlic, and garlic cloves until the peppers are quite soft but not brown, 15 to 20 min. Meanwhile, prepare the artichokes. Slice off the upper two-thirds of the leaves and trim the stem. Pare away the tough outer leaves, scrape out the choke fibers and quarter the hearts.

Transfer the peppers and garlic cloves to a plate (the intact head always stays in the pan), cover with aluminum foil, and set aside to cool. Sauté the artichokes in the paella pan until they're tender, about 15 min. Transfer to a plate. Sauté the green beans in the pan until they're soft and wrinkly, 5 to 10 min. Meanwhile, finish preparing the red peppers. Peel them (discarding the skin), and set the garlic cloves apart from the peeled peppers. When the green beans are done, remove the pan from the heat and transfer green beans to a plate.

If there is more than 1 Tbs. of olive oil in the pan, pour out the excess. Increase the heat to medium and sauté the onion until soft, about 5 min. Add the tomato and the reserved garlic to the pan. Season well with salt, and sauté until the water from the tomato has cooked out and the mixture has darkened to a burgundy color and is a very thick purée, 10 to 15 min. If not cooking the rice immediately, remove the paella pan from the heat. (This tomato-onion-garlic mixture, called the sofrito, is the flavor base for the paella.) You may make the paella several hours ahead up to this point.

About a half hour before you're ready to eat, bring the stock back to a simmer and set the pan with the sofrito over your largest burner (or over two burners) on medium high heat. When the sofrito is hot, add the rice, stirring until it's translucent, 1 to 2 min.

Stir or shake the pan to evenly distribute the rice, push the head of garlic to the center, and pour in the simmering stock. As the stock comes to a boil, lay the peppers and green beans in the pan, star-fashion. Add the artichokes and chicken pieces, and distribute the garbanzo beans, if using, on top. Do not stir the rice once the water is boiling. Cook on medium high, rotating and moving the pan over one and two burners to distribute the heat and cook the rice as evenly as possible. When the rice begins to appear above the liquid, after 8 to 10 min., reduce the heat to medium low.

Continue to simmer, rotating the pan as necessary, until the liquid has been absorbed, about 10 min. more. Taste a grain just below the top layer of rice; it should be al dente, with a tiny white dot in the center. (If the rice is not done but all the liquid has been absorbed, add a bit more hot stock or water to the pan and cook a few minutes more.)

Cover the pan with aluminum foil and cook gently for another 2 min. to help ensure that the top layer of rice is evenly cooked. With the foil still in place, increase the heat to medium-high and, rotating the pan, cook for about 2 min., until the bottom layer of rice starts to caramelize, creating the socarrat. The rice may crackle somewhat, but if it starts burning, remove the pan from the heat immediately.

Let the paella rest off the heat, still covered, for 5 min. Sit everyone down at a round or square table. Remove the foil and invite people to eat directly from the pan, starting at the perimeter, working toward the center, and squeezing lemon over their section, if they want.

http://www.paellapans.com/recpaella.html#chicken

[slinkerwink]

2. my god, that sounds so good!

[Zomby Woof]

5. it is!

There are lots of steps, but 99% of the work is in getting the ingredients together, and it requires constant attention. But it's fun, and worth trying if you are curious.

I cook mine over a mesquite wood fire in my grill, and instead of covering the pan itself during that step, I just use the lid to the grill (I have one of those Weber kettle grills).

They are best in the summer, which right now seems pretty far away...

[MidwestMomma]

14. Ummm...paella

You don't live anywhere near Kansas City do you? Cause I think I'd have to invite myself over! My daughter is always trying to get me to make paella with her but I'm too intimidated. Thanks for the recipe. I'll make sure she sees it.

[flamingyouth]

20. I once ate paella cooked outside in Valencia, Spain

It was prepared over a fire pit on the grounds of a villa and small orange grove where we got to visit. I was there on a business trip, and our hosts used this as their summer place (it was VERY nice). I don't think I've ever had such an amazing meal. I took about three rolls of film there. It was an amazing experience, and I bought a paella pan to take home with me.

Oddly, the paella just doesn't taste the same cooked here on my range!!! :shrug:

[Zomby Woof]

22. sounds wonderful

I lived in Spain for 3 years, near Cadiz, on the SW Atlantic corner. Valencia (over on the Med side, for curious DUers) is practically the birthplace of paella, and I am jealous I never got to go there, lol.

That is why I use mesquite wood pieces in a grill, to come as close as I can to the authentic outdoor fire pit experience. If you can, try it! :-)

[Ilsa]

3. Hmmm. Too many.

I have a beef stew recipe that includes sausage along with the beef, poblano peppers, red and yellow bell pepper, garlic onions, jalapeno, pinto beans, zucchini, and a sauce made of red zinfandel, tomato paste, and about a dozen spices, including chili powder, cinnamon, allspice, cumin, thyme, coriander, oregano, etc. Serve with crusty thick french bread and a large glass of cabernet. Yummy.

I also love my chicken and dumplings recipe (no Bisquick, please) and homemade chicken pot pie, homemade pizza.

I also like simple stuff like julienned yellow squash, zucchini, yellow onions and red peppers baked with a spray of olive oil and savory herbs until almost dry, and then mixed with bowtie pasta.

There are alot of premade ingredients that are delicious, but for me, nothing takes the place of homemade goods.

[THUNDER HANDS]

4. toast

Bread + toaster = toast

:)

[slinkerwink]

6. lol, what about jam?

[T Roosevelt]

7. Oooh, a little spice to the recipe, huh?

Hope it's not too difficult...

[slinkerwink]

8. just spread on your favorite jam---mine is raspberry

[Cuban_Liberal]

9. Mine would have to be my Mom's chalupas, or chili rellenos.

Don't have either recipe handy, but both are to DIE for! *drool* :)

[slinkerwink]

10. those are really good! my mom makes the same!

[tigereye]

11. this is great - recipes for two of my favorite things

any kind of pesto and Paella. I love Paella. Thank you, guys.

[slinkerwink]

24. no problem!

[Sagan]

12. I've been making venison chili lately.

It's great!

[dae]

13. Crawfish Bisque! This is THE family favorite .

In October 2002, my wife, who had refused to touch a computer before then started to put together a cookbook. It included recipe's from both of our grandmother's, and mother's, and some of her's as well.
Anyway, some of the recipes had little stories with them and corny as it may be I decided to leave it for flavor. Lizzie was her Grandmother, Jake was her Grandfather, and Fred was her Father. She completed the book for Christmas that year, yes she is incredible.
If you can make a roux, it is an outstanding recipe.:)







CRAWFISH BISQUE
Maw Maw Lizzie’s

Start by making a roux gravy:
1 cup flour
1 cup cooking oil
1 chopped onion
1-2 cans tomato sauce
Begin by putting your flour and cooking oil in a large heavy pot. Turn fire to medium high to begin. Stir constantly. It will brown slowly. Get your roux to the point of a golden brown, and add onion. Cook until onions are a little wilted, about 5 minutes. Add cold water. Bring to a boil, and simmer for about 20 minutes. Add tomato sauce. Continue cooking gravy on simmer.
Ground approximately 2-3 pounds of crawfish tails. Put one block of butter and crawfish tails in large heavy pot. Cook crawfish about 15 minutes.
Add:
Chopped onion, celery, bell peppers, green onions, and parsley.
Season to taste, and let cook for about 5 more minutes.
Cook large cornbread with chopped onion, celery, bell peppers, green onions, and parley to taste. Once cornbread is done, crumble into large bowl or pot. Add more chopped onions, celery, bell peppers, green onions, and parsley, salt and pepper, to taste. Add cooked crawfish with butter. Mix well. Add one egg and a little flour (2-3 tablespoons) to help hold mixture together.
Stuff cleaned crawfish heads. Add to simmering gravy. Add about 3-4 pounds of crawfish tails with fat to gravy, also. Bring to a boil, and immediately turn back to simmer, and let cook for about 30 minutes. Tilt a lid on your pot. Enjoy!!!

***I definitely remember making this with Maw Maw Lizzie. Of course, it was nothing for she and I to go to the garden and pick the fresh veggies to go into this. It is a lot easier for us today. We can go to the grocery store and buy the crawfish, veggies, eggs, etc. I do however remember not only going with her to the garden, but also going craw-fishing and catching the little mudbugs, then coming home and cleaning them and scalding them, and finally peeling them!!! Maw Maw not only used fresh veggies, I would go to the hen house with her and gather the eggs!!! Oh, what memories!!! The last time I helped her make this was in 1985, just before Paw Paw Fred passed away. She and Papa Jake came up to the house in Lettsworth, and we spent the best part of the day cooking and reminiscing. We had a wonderful time. Papa Jake patiently watched us and never complained for a minute while we spent the entire day in the kitchen!!! I can still picture her using her little hand operated meat grinder, that she would attach to the cabinet to grind her crawfish. Today, I use an electric grinder. I guess you could call it cheating, but the results are the same!!! The main ingredient that goes into this dish is love!!! It’s not difficult, it’s just time consuming, so that’s why it takes that little extra ingredient!!!

[MidwestMomma]

15. That sounds really good

I love cilantro and anything....Can you buy macadamia nuts roasted or do you have to roast them? I've never cooked with them.

I like to take chicken breasts and put slices of lemon, a few sprigs of rosemary and a few cloves of garlic between the skin and the meat and bake. Love the flavor of that.

[ConcernedCanuk]

16. Aha - there you are - nope - I'm not talkin about food at the moment

.
.
.

was interested in your quadry regarding a sig line a few days back

and what follows is a few of the results.

the one wierd one I wasn't going to save at first,

as far as I was concerned it was a "booboo"

but on watching it, I thought it was interesting

here goes, laugh or criticize,
I don't care

It was good practice !

The "still"



Next, . .

The animated

- sorry about Dean's "wiggle"

not quite sure how to fix that -



and

last but not least

"The BooBoo" (might take a few seconds)



oh, and I made them the same height as your "superman" thingie

and my favorite recipe is my homemade spagetti sauce - always different

[GOPisEvil]

17. Crab cakes...

1 1/4 cups mayonnaise
4 tablespoons Dijon mustard
2 tablespoon crab boil seasoning (recommended: Old Bay)
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon freshly chopped parsley leaves
2 eggs, beaten
1 pound lump or backfin crabmeat
1 pound jumbo lump crabmeat
2 slices white bread, crusts removed and torn into small pieces
1/4 cup unsalted butter, as needed
Serving Suggestion: Tartar sauce


Whisk together the first 7 ingredients in a bowl and set aside.
Spread the crabmeat on a cookie sheet and carefully remove any bits of shell. Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over the crabmeat and gently fold until just combined. Allow the
mixture to rest in refrigerator for 10 minutes.

Shape the mixture into 12 even-sized cakes (approximately 4 ounces each). Chill the crab cakes for at least 30 minutes or up to overnight to firm up.

Heat the butter in a large skillet over medium-high heat. Working in batches, fry the crab cakes, turning once, until golden brown and heated through. (Alternatively, bake in a preheated 400 degree F. oven for 15 to 20 minutes.)

*Note* I bake mine - less fat. Healthy! :D

[ms_splash]

18. Tamale Pie

Polenta, beans, tomatoes.

Vegetarian and yummy!

[SOteric]

19. I've had 3 marriage proposals over my chicken marsala

with apricots. Seriously. I'd share the recipe but I think it would disturb the natural balance of the universe.

[latebloomer]

21. Aw, come on!

Pretty please?!?

[slinkerwink]

23. awww, not fair!

[Rocinante]

25. Ginger?

No thanks I will hide under the desk. I mean it.