The BDSM Kitchen
- Thread starter catalina_francisco
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James G 5
Holding Lit together
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Re: Re: A note from James
Real life has kept me very busy
My busiest season at work
plus just taking a little time away with some of the things going on here at Lit
But I am back, and here's what I cooked last night
Cognac-Glazed Roast Pork & Green Beans
Pork Loin (I used 2lbs cut in to equal sections, you can pick an amount)
1-2 cups dry red wine (I used Bonny Doon Heart of Darkness Madiran, you need enough to cover the pork about 1/2 in the roasting pan)
Various herbs & spices
Fresh green beans
Basamati rice (or similar aromatic rice)
3/4 cup Cognac
Brown sugar
Flour
Place pork loin in small deep roasting pan
Cover whole surface well with Herbs de Provence, All Purpose Greek Spices, and Cracked pepper mix (or spices to taste)
Snip ends off green beans, wash, and place around pork in dish
Add red wine to cover pork at least 1/3 to 1/2 way
Cover dish & roast in 350 degree oven...time depends on your oven & amount of meat involved. Pork is done when internal temp is around 175 degress (don't EVEN ask for Celcius conversions). For the amount I made, this was about 45-50 minutes. I overcooked a bit, and while the marinade kept the pork moist, the beans suffered a bit. If the beans are looking rough, remove them early & place them in a covered dish to keep them warm.
While the pork is roasting, prepare Basamati (or similar) rice according to package directions. We steamed about a cup in Pouty's steamer.
After about 30 minutes cooking time, use a ladle to remove about 3/4's of a cup of the combined juices and wine from the roasting dish
Take a small sauce pan, and add about half of the juice/wine mix & an equal amount of Cognac
Apply medium heat to the mix, and add a sprinkle of brown sugar (don't ask me how much exactly, I literally took a pinch out of the bag & sprinkled it in)
Add one level teaspoon flour, stirring constantly with a whisk to avoid the flour clumping
As the mixture starts to thicken, gradually add the remaining Cognac and wine/juices mix.
The important thing is to maintain a consistent thickness, you should have a consistency roughly that of syrup. If it's too thick, add a bit of Cognac & wine/juice to think it out & decrease the heat. If it's too thin, add a bit more flour (upping the heat might reduce how much you have by too large of a degree)
When glaze is at the right consistency, remove from heat & place in a dish
When pork, beans, and rice are done, place layer of rice on a plate. Slice pork in to medallions, and place 3-5 on rice bed. Spoon Cognac glaze on the pork medallions, and add green beans to the plate
Serve with a nice wine, we used a New Zealand Pinot Noir & it went beautifully
That's it, PM me or ask in the thread any questions I didn't answer
Sorry some of it's not super-clear, but I made it up as I went along LOL
catalina_francisco said:LOL...thanks. Only mentioned about 5 minutes ago James had not been around lately, and yesterday thought we needed to resurrect this kitchen to working order despite all our dieting woes. Great reminder and I for one look forward to this recipe which the thought of is going to give me pleasant dreams tonight I'm sure.
Catalina
Real life has kept me very busy
My busiest season at work
plus just taking a little time away with some of the things going on here at Lit
But I am back, and here's what I cooked last night
Cognac-Glazed Roast Pork & Green Beans
Pork Loin (I used 2lbs cut in to equal sections, you can pick an amount)
1-2 cups dry red wine (I used Bonny Doon Heart of Darkness Madiran, you need enough to cover the pork about 1/2 in the roasting pan)
Various herbs & spices
Fresh green beans
Basamati rice (or similar aromatic rice)
3/4 cup Cognac
Brown sugar
Flour
Place pork loin in small deep roasting pan
Cover whole surface well with Herbs de Provence, All Purpose Greek Spices, and Cracked pepper mix (or spices to taste)
Snip ends off green beans, wash, and place around pork in dish
Add red wine to cover pork at least 1/3 to 1/2 way
Cover dish & roast in 350 degree oven...time depends on your oven & amount of meat involved. Pork is done when internal temp is around 175 degress (don't EVEN ask for Celcius conversions). For the amount I made, this was about 45-50 minutes. I overcooked a bit, and while the marinade kept the pork moist, the beans suffered a bit. If the beans are looking rough, remove them early & place them in a covered dish to keep them warm.
While the pork is roasting, prepare Basamati (or similar) rice according to package directions. We steamed about a cup in Pouty's steamer.
After about 30 minutes cooking time, use a ladle to remove about 3/4's of a cup of the combined juices and wine from the roasting dish
Take a small sauce pan, and add about half of the juice/wine mix & an equal amount of Cognac
Apply medium heat to the mix, and add a sprinkle of brown sugar (don't ask me how much exactly, I literally took a pinch out of the bag & sprinkled it in)
Add one level teaspoon flour, stirring constantly with a whisk to avoid the flour clumping
As the mixture starts to thicken, gradually add the remaining Cognac and wine/juices mix.
The important thing is to maintain a consistent thickness, you should have a consistency roughly that of syrup. If it's too thick, add a bit of Cognac & wine/juice to think it out & decrease the heat. If it's too thin, add a bit more flour (upping the heat might reduce how much you have by too large of a degree)
When glaze is at the right consistency, remove from heat & place in a dish
When pork, beans, and rice are done, place layer of rice on a plate. Slice pork in to medallions, and place 3-5 on rice bed. Spoon Cognac glaze on the pork medallions, and add green beans to the plate
Serve with a nice wine, we used a New Zealand Pinot Noir & it went beautifully
That's it, PM me or ask in the thread any questions I didn't answer
Sorry some of it's not super-clear, but I made it up as I went along LOL
Luna_Wolf72
CinnaWolf circa 2023
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Re: Re: A note from James
*takes a bow*
I do try sometimes you know
James G 5 said:She's so good about following orders
*takes a bow*
I do try sometimes you know
hurtme
Really Really Experienced
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For the record, I dont use recipies (ok, very rarely) I am one of those lets look in the cupboard and see what we have oh I have never tried this and this before lets mix them together and see what happens kind of chef...but I have found a couple recipies that are really easy, and ppl love them...especially the ex, he use ot BEG me to make them...but all the amounts are approx...
Lemon pepper chicken
2 or three boneless skinless chicken breasts, washed, trimmed of excess fat.
1 whole lemon...not the kind that comes in a plastic cup of lemon juice, you need the whole thing...
fresh ground pepper...if you dont have a pepper mill, a morter and pestle will work as well, as for the amount...it depends on how much you like pepper
I use maybe a tbsp of oil just to make sure the frying pan is heating up, and then I throw the chicken in there...on medium heat with the top on for five minutes...after five minutes, I cut the lemon in half, and squeeze the entire half over the top of the chicken, if the seeds etc fall out, all the better, it doesn't matter, because then with a knife or spoon, I dig the pulp out and let it sit in the pan as well...then I take the pepper and coat it nicely, keep in mind that some of it will fall off in the flipping process. then I turn it onto medium low heat, and with the top on let it sit for another 10 minutes or so....then I flip the breast, and repeat the process, and continue to flip about every five minutes until it is done...
Something about the pepper or the lemon, I dont know which, seems to keep te meat quite moist...
Lemon pepper chicken
2 or three boneless skinless chicken breasts, washed, trimmed of excess fat.
1 whole lemon...not the kind that comes in a plastic cup of lemon juice, you need the whole thing...
fresh ground pepper...if you dont have a pepper mill, a morter and pestle will work as well, as for the amount...it depends on how much you like pepper
I use maybe a tbsp of oil just to make sure the frying pan is heating up, and then I throw the chicken in there...on medium heat with the top on for five minutes...after five minutes, I cut the lemon in half, and squeeze the entire half over the top of the chicken, if the seeds etc fall out, all the better, it doesn't matter, because then with a knife or spoon, I dig the pulp out and let it sit in the pan as well...then I take the pepper and coat it nicely, keep in mind that some of it will fall off in the flipping process. then I turn it onto medium low heat, and with the top on let it sit for another 10 minutes or so....then I flip the breast, and repeat the process, and continue to flip about every five minutes until it is done...
Something about the pepper or the lemon, I dont know which, seems to keep te meat quite moist...
James G 5
Holding Lit together
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BUMP Gods Dammit!
Ok, here're a few I got from my boss Shayne
Not only is he an excellent cook, he's even more in to wine than *I* am so these all have suggested wine pairings
Crab cakes w/ Beurre blanc
1 large onion, finely chopped
1 large red bell pepper, finely chopped
1 lb. lump crab meat
4 tbsp. Butter
1.5 cups bread crumbs
2 eggs
2 tbsp. Dijon mustard
1/2 cup chopped parsley
Beurre blanc
1/2 cup dry white wine
2 small shallots, finely chopped
juice of 1 lemon or 2 limes
2 sticks of butter, sliced
salt and pepper
Crab cakes...sauté onion and pepper in butter till soft. Place in a large mixing bowl and add crab, bread crumbs, eggs, mustard and parsley. Mix well, by hand. Form cakes from mixture, and chill.
Brown cakes in equal parts butter and olive oil, and serve with Beurre blanc
Beurre blanc...boil wine and shallots till wine dissolves, add lemon juice, and reduce heat to medium. Add butter pieces a few at a time, letting them melt and blend into the sauce. Serve a.s.a.p.
Crab has such richness that it tends to need full bodied white wines with personality, and acidity. Alsace Riesling meets these requirements, and this is a match made in heaven.
Ok, here're a few I got from my boss Shayne
Not only is he an excellent cook, he's even more in to wine than *I* am so these all have suggested wine pairings
Crab cakes w/ Beurre blanc
1 large onion, finely chopped
1 large red bell pepper, finely chopped
1 lb. lump crab meat
4 tbsp. Butter
1.5 cups bread crumbs
2 eggs
2 tbsp. Dijon mustard
1/2 cup chopped parsley
Beurre blanc
1/2 cup dry white wine
2 small shallots, finely chopped
juice of 1 lemon or 2 limes
2 sticks of butter, sliced
salt and pepper
Crab cakes...sauté onion and pepper in butter till soft. Place in a large mixing bowl and add crab, bread crumbs, eggs, mustard and parsley. Mix well, by hand. Form cakes from mixture, and chill.
Brown cakes in equal parts butter and olive oil, and serve with Beurre blanc
Beurre blanc...boil wine and shallots till wine dissolves, add lemon juice, and reduce heat to medium. Add butter pieces a few at a time, letting them melt and blend into the sauce. Serve a.s.a.p.
Crab has such richness that it tends to need full bodied white wines with personality, and acidity. Alsace Riesling meets these requirements, and this is a match made in heaven.
James G 5
Holding Lit together
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Risotto
2 tbsp butter
2 tbsp
1 onion
2 cloves garlic
1.5 cups rice
1 cup dry white wine
7-8 cups of stock (chicken, beef, veggie) fresh is best, bouillon works
Heat butter and olive oil in a large sauce pan
Sauté finely chopped onion until transparent
Add cloves chopped garlic, cook 1-2 minutes more
Add Arborio or Carneroli rice (Risotto rice), mix well
Add dry white wine, bring to a high simmer, and reduce
Add stock 1 cup at a time, and let it absorb
Cooking time for the risotto is 20-22 minutes, no more, no less
You should stir the rice continuously, while adding stock
You can add diced green peppers, but add them early
Mushrooms are a must in this dish, pre-sauté them, and add them with the last stock.
Fresh herbs can be added with the last stock also
Keep an eye on the timer
Risotto is a wonderful dish best served with big Italian red wines, and the mushrooms bring out the earthy quality in wines like Barolo, Barbaresco and super-Tuscans
2 tbsp butter
2 tbsp
1 onion
2 cloves garlic
1.5 cups rice
1 cup dry white wine
7-8 cups of stock (chicken, beef, veggie) fresh is best, bouillon works
Heat butter and olive oil in a large sauce pan
Sauté finely chopped onion until transparent
Add cloves chopped garlic, cook 1-2 minutes more
Add Arborio or Carneroli rice (Risotto rice), mix well
Add dry white wine, bring to a high simmer, and reduce
Add stock 1 cup at a time, and let it absorb
Cooking time for the risotto is 20-22 minutes, no more, no less
You should stir the rice continuously, while adding stock
You can add diced green peppers, but add them early
Mushrooms are a must in this dish, pre-sauté them, and add them with the last stock.
Fresh herbs can be added with the last stock also
Keep an eye on the timer
Risotto is a wonderful dish best served with big Italian red wines, and the mushrooms bring out the earthy quality in wines like Barolo, Barbaresco and super-Tuscans
James G 5
Holding Lit together
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Bruschetta
1 pint grape or cherry tomatoes, quartered
1 large yellow pepper, finely chopped (no seeds)
8 tbsp. Olive oil
6 cloves fresh garlic
10 fresh basil leaves, chopped
fresh ground black pepper
4-5 tbsp. Grated PARMIGIANO
2 loaves baguette bread, diagonally cut into 1/2 inch thick slices
In a bowl, combine tomatoes, yellow pepper, half the oil, 2 cloves of the garlic (minced), basil and fresh ground pepper. Mix well, chill for 1 hour minimum.
Broil, grill or toast the bread slices, browning evenly on both sides. Rub the toast with the remaining garlic, coat with the remaining oil, top with tomato mixture, top with cheese and serve with Italian red wines, especially Chianti and Dolcetto.
1 pint grape or cherry tomatoes, quartered
1 large yellow pepper, finely chopped (no seeds)
8 tbsp. Olive oil
6 cloves fresh garlic
10 fresh basil leaves, chopped
fresh ground black pepper
4-5 tbsp. Grated PARMIGIANO
2 loaves baguette bread, diagonally cut into 1/2 inch thick slices
In a bowl, combine tomatoes, yellow pepper, half the oil, 2 cloves of the garlic (minced), basil and fresh ground pepper. Mix well, chill for 1 hour minimum.
Broil, grill or toast the bread slices, browning evenly on both sides. Rub the toast with the remaining garlic, coat with the remaining oil, top with tomato mixture, top with cheese and serve with Italian red wines, especially Chianti and Dolcetto.
James G 5
Holding Lit together
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Chevre Cheese w/ marinated red peppers.
Serve with Sauvignon Blanc
1 package chevre (goats milk cheese)- chilled
1 jar of krinos roasted red peppers or 1 can of mancini roasted red peppers
2 garlic cloves- finely chopped
10 fresh basil leaves- tear into pieces
olive oil
Drain and rinse peppers well, dry and Julien cut. Add olive oil, basil, garlic and fresh cracked pepper. Chill and serve over chevre with toast points.
Makes a great match for Sancerre, Pouilly-Fume, white Bordeaux and New Zealand sauvignon blanc.
Ok, I am going to go work on updating my recipes page
I will probably repost the URL later
Serve with Sauvignon Blanc
1 package chevre (goats milk cheese)- chilled
1 jar of krinos roasted red peppers or 1 can of mancini roasted red peppers
2 garlic cloves- finely chopped
10 fresh basil leaves- tear into pieces
olive oil
Drain and rinse peppers well, dry and Julien cut. Add olive oil, basil, garlic and fresh cracked pepper. Chill and serve over chevre with toast points.
Makes a great match for Sancerre, Pouilly-Fume, white Bordeaux and New Zealand sauvignon blanc.
Ok, I am going to go work on updating my recipes page
I will probably repost the URL later
catalina_francisco
Happily insatiable always
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LOL, thanks James. It has crossed my mind a few times of late to get rattling pots and pans again, but time has not been there....or do I just need some more egg slide discipline?!!
Catalina
Catalina
James G 5
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catalina_francisco said:LOL, thanks James. It has crossed my mind a few times of late to get rattling pots and pans again, but time has not been there....or do I just need some more egg slide discipline?!!
Catalina
Well, after reading your abrasion posts, I was thinking more like taking the cheese grater to you
catalina_francisco
Happily insatiable always
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James G 5 said:Well, after reading your abrasion posts, I was thinking more like taking the cheese grater to you
LOL, a few weeks back we came a cross a small flat metal grater which I suggested buying as an addition to the tool kit. He made me put it back on the shelf.
Catalina
catalina_francisco
Happily insatiable always
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Damn, and I could already feel those prickly bits on my butt as he spanked me with it....talk about an anti climax!!James G 5 said:Masochist
Catalina
James G 5
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From CelticFrog, generously shared:
Shrimp Bonaparte
16 large shrimp, peeled & deveined (although I generally use a full pound of medium)
2 TBSP olive oil
1/4 c brandy
1/3 c white wine, dry
1 lime, juiced
1 TBSP fresh parsley, chopped (I personally think that's optional)
Pepper to taste
Yellow rice or pilaf
Butter to taste (2-4 TBSP)
Heat oil in saute pan and saute shrimp until almost done (few minutes only).
Add brandy and flame. Allow flame to burn out.
Remove shrimp to warm plate.
To saute pan add wine, pepper and lime juice. Reduce a bit.
Swirl in butter a little at a time. Do NOT boil.
Return shrimp to pan to warm if necessary. Serve over rice/pilaf.
Shrimp Bonaparte
16 large shrimp, peeled & deveined (although I generally use a full pound of medium)
2 TBSP olive oil
1/4 c brandy
1/3 c white wine, dry
1 lime, juiced
1 TBSP fresh parsley, chopped (I personally think that's optional)
Pepper to taste
Yellow rice or pilaf
Butter to taste (2-4 TBSP)
Heat oil in saute pan and saute shrimp until almost done (few minutes only).
Add brandy and flame. Allow flame to burn out.
Remove shrimp to warm plate.
To saute pan add wine, pepper and lime juice. Reduce a bit.
Swirl in butter a little at a time. Do NOT boil.
Return shrimp to pan to warm if necessary. Serve over rice/pilaf.
catalina_francisco
Happily insatiable always
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Aberdeen Sausage
500 gr. steak mince
3-4 bacon rashers
1 egg
1/2 cup soft breadcrumbs
2 tablespoons plain flour
1/2 cup dry breadcrumbs
1 teaspoon salt
2 pinches pepper
1 tablespoon sauce
1. Place steak mince in a bowl.
2. Add minced bacon, soft breadcrumbs, flour, salt, pepper.
3. Add beaten egg and sauce and mix well together.
4. Form into a sausage and roll in flour.
5. Roll up in a floured cloth and tie ends securely.
6. Place in boiling salted water and boil for 2 hours.
7. Remove cloth carefully and roll in dry breadcrumbs.
8. Allow to become quite cold.
9. Cut into thin slices and serve with salad.
Catalina
500 gr. steak mince
3-4 bacon rashers
1 egg
1/2 cup soft breadcrumbs
2 tablespoons plain flour
1/2 cup dry breadcrumbs
1 teaspoon salt
2 pinches pepper
1 tablespoon sauce
1. Place steak mince in a bowl.
2. Add minced bacon, soft breadcrumbs, flour, salt, pepper.
3. Add beaten egg and sauce and mix well together.
4. Form into a sausage and roll in flour.
5. Roll up in a floured cloth and tie ends securely.
6. Place in boiling salted water and boil for 2 hours.
7. Remove cloth carefully and roll in dry breadcrumbs.
8. Allow to become quite cold.
9. Cut into thin slices and serve with salad.
Catalina
catalina_francisco
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redelicious
Bedroom Bottom
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It's sorta unfair to have this thread alongside the wieght loss challenge thread.
(So I'll try real hard not to look here when I am actually more of a participant on that other thread)
(So I'll try real hard not to look here when I am actually more of a participant on that other thread)
catalina_francisco
Happily insatiable always
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redelicious said:It's sorta unfair to have this thread alongside the wieght loss challenge thread.
(So I'll try real hard not to look here when I am actually more of a participant on that other thread)
Sorry, maybe I need to include some of my Low Fat recipes? Have just not gotten around to it but will...promise.
Catalina
Pouty Kitten
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Last edited:
Shadowsdream
Dream Maker
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Elephant Stew
1 elephant
1 very large canned gravy
2 rabbits
Dice elephant into bite sized pieces. This takes approximately 2 months. Do not discard tusks. They can be useful in stirring. Put in a LARGE skillet and cover with gravy. Simmer over low heat for about 4 weeks, or until tender, whichever comes first.
NOTE: This makes about 3,800 portions. If more people are expected, add the rabbits. However, only add them if absolutely necessary as most people do not like hare in their stew. Should elephant not be available at your local store, you may substitute hippopotamus.
1 elephant
1 very large canned gravy
2 rabbits
Dice elephant into bite sized pieces. This takes approximately 2 months. Do not discard tusks. They can be useful in stirring. Put in a LARGE skillet and cover with gravy. Simmer over low heat for about 4 weeks, or until tender, whichever comes first.
NOTE: This makes about 3,800 portions. If more people are expected, add the rabbits. However, only add them if absolutely necessary as most people do not like hare in their stew. Should elephant not be available at your local store, you may substitute hippopotamus.
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