Russ's Restaurant and Recipe Repository

[Lori_the_Hoosier]

Sticky Jamaica Ginger Cake with Ginger Caramel Sauce

Ingredients:
150 g Unsalted Butter
125 g Dark Brown Sugar
200 g Golden Syrup (place the saucepan on the scales, zero it in, then add the golden syrup and the molasses)
200 g Molasses (Black Treacle, for non-Americans, and not Blackstrap molasses, it’s too harsh)
2 tsp Ground Ginger
1 tsp Ground Cinnamon
250 ml Semi-Skimmed Milk
2 large Eggs
1 tsp bicarbonate of soda dissolved in 2 tbsp of warm water
300 g All Purpose flour (Plain flour in the UK and Australia)
2lb Loaf pan

Method:
Preheat the oven to 170C

In the saucepan melt the butter, sugar, golden syrup, black treacle and spices.

Once melted remove from the heat and add in the milk, eggs and dissolved bicarbonate of soda. Stir to completely combine all liquid ingredients.

In a large mixing bowl sieve in the flour.

Now pour in the liquid ingredients.

Beat the mixture on medium until thoroughly combined.

Pour half the batter into the loaf pan. (If you have another pan do the same. If not wait till 1 cooks then repeat filling and cooking again.)

Bake for 45minutes to 1hr until it's risen and firm. You want it to be sticky so better to test it at the 45 minute point, and if done, remove from the heat.

Set aside to cool and if needed make the 2nd gingerbread cake loaf.

Serve cold as a simple cake or as a hot dessert with Ginger Caramel Sauce, see recipe below

Hot Ginger Caramel Sauce

Ingredients:
250g Caster (confectioner) Sugar
1 large pinch powdered ginger
50g butter
142 ml Double Cream

Method:
Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved.

Add the ginger, and turn up the heat and bubble for 4-5 mins until you have golden caramel.

Take off the heat, then carefully stir in the cream and butter with a balloon whisk, don’t whip it in.

Leave the sauce to cool past boiling hot, then tip into a sauce boat.

Serve warm, over hot Jamaica Ginger cake, steamed puddings, or ice cream, or Sticky Toffee pudding, it’s superb!

 

[Lori_the_Hoosier]

NEW ORLEANS KING CAKE

NOTE! You may NOT prepare and serve this before Twelfth Night (Jan. 6) or after Mardi Gras Day!

Ingredients:
2 envelopes active dry yeast
1/2 cup granulated sugar
1-1/2 sticks (6 ounces) unsalted butter, melted
1 cup warm milk (about 110°F)
5 large egg yolks, at room temperature
4 1/2 cups bleached all-purpose flour
2 teaspoons salt
1 teaspoon freshly grated nutmeg
1 teaspoon grated lemon zest
1 teaspoon vegetable oil
1 pound cream cheese, at room temperature
4 cups confectioner's sugar
1 plastic king cake baby or a pecan half
5 tablespoons milk, at room temperature
3 tablespoons fresh lemon juice
Purple-, green-, and gold-tinted sugar sprinkles

Method:
Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk. Beat at low speed for 1 minute.

With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed.

Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated.

Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook. (If the dough is uncooperative in coming together, add a bit of warm water (110 degrees), a tablespoon at a time, until it does.)

Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.

Filling:
In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner's sugar. Blend by hand or with an electric mixer on low speed. Set aside.

Line a baking sheet with parchment paper.

Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide.

Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape the dough into a cylinder and place it on the prepared baking sheet seam side down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.

Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes.

Meanwhile, preheat the oven to 350°F.

Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool completely on a wire rack.

Make the icing.
Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioner's sugar in medium-size mixing bowl. Stir to blend well. With a rubber spatula, spread the icing evenly over the top of the cake. Sprinkle with the sugar crystals, alternating colors around the cake.

The cake is traditionally cut into 2-inch-thick slices with all the guests in attendance.

 

[Vintage_DM]

Catfish, the real deal

Yeah, river catfish can taste muddy. Then again, have you seen the river. And if you don't know who the river is you gotta problem and likely shouldn't be eattin catfish. Here's a trick for ya. Take your filet and freely coat it wid seasonings, then stick it in frozer and get it well chilled. Not frozen, chilled. Now ya gotta have a seriously super sharp knife, slice the filet into very thin slices. Toss the slices in seasoned corn meal and corn flour. Get ya oil hot in a large black iron frying pan. Toss the catfish in and cook for just briefest of moments. Take it out let drain on piece of newspaper then enjoy with lots of fresh lemon and tartar sauce as you count your blessings.

And don't forget --- eat more biscuits.

 

[Handley_Page]

Yeah, river catfish can taste muddy. Then again, have you seen the river. And if you don't know who the river is you gotta problem and likely shouldn't be eattin catfish. Here's a trick for ya. Take your filet and freely coat it wid seasonings, then stick it in frozer and get it well chilled. Not frozen, chilled. Now ya gotta have a seriously super sharp knife, slice the filet into very thin slices. Toss the slices in seasoned corn meal and corn flour. Get ya oil hot in a large black iron frying pan. Toss the catfish in and cook for just briefest of moments. Take it out let drain on piece of newspaper then enjoy with lots of fresh lemon and tartar sauce as you count your blessings.

And don't forget --- eat more biscuits.

So can fish caught in the local canals.
The trick to get rid of the muddy taste is to soak the fish in slightly salted water for 24 hours.

 

[Handley_Page]

The "Honkers Stew" (according to RAF 42 Squadron legend) (feeds 4 - 6)

2 tins Stewed Steak
1 large tin potatoes
1 tin Peas
1 tin Carrots
1 desert-spool of dried garlic
2 spoons-full Madras Curry powder
1 Teaspoon Dried Chilli flakes
1 desert-spoon Tomato paste
Salt & pepper, as desired
Lea & Perrins Worcestershire sauce or HP brown sauce (optional)

1 Mars Bar, chopped.

Add all the ingredients (not the Mars bar) to a pan and [moderate ]heat until piping hot, stirring frequently.
The Mars bar may be added and mixed in thoroughly.
This is an important step for 'bumpy trips').

 

[PersonalFavors]

Wow this thread is perma-linked I hope.
I know I will have a blast with some of these. Will be interesting to follow a recipe.
I don't bake as I don't eat sweets much more than chocolate. So it doesn't matter if something comes out the same way twice.
Whatever is most fresh at the produce rack seems to dictate what's for dinner.
Lately, I can't stop putting things on the smoker.

The latest was for spaghetti gravy. Can't get enough.
13 or 14 tomatoes - usually a mix of 7 heir loom 6 or 7 roma and 3 or vine.
green and or red pepper
2 or 3 onions I like the regular brown ones.
This time I did Beef Veal and Italian Sausage 1LB each ground
garlic
fresh basil oregano rosemary
salt pepper sugar
toothpaste size tube of tomato paste
Add pretty much anything you might like on pizza that will go in the gravy ok.

Slice tomatoes in half and put on a cookie sheet with sides so the juice cant run off.
Quarter one and a half or two onions discarding the hard outer layers that do not look like they will soften
The rest of the onion starts in the deep Le Creuset later.
Cut up the peppers in bite size pieces.
I keep for getting to put some artichoke hearts here to see how it goes.
This Friday night I forgot to drain black olives and smoke on there too.

I use a garlic infused olive oil generously sprinkling even all over the stuff on cookie sheet.
Copious amounts of chopped fresh bazil. Oregano. Rosemary.
Toss on as many garlic cloves as you want in the sauce.
While it is wet sprinkle with sugar. Even layer of what ever you consider salty salt. I have some pink salt on hand right now I think raises my blood pressure.

Smoke hot. As the tomatoes leak the liquid will start to bubble.
Ready to remove and let cool a bit as the skin on the tomatoes is cracked an broken. If the skin is loose from the tomato you can remove it. But I leave it for the flavor.

In a fry pan ok for your smoker [I use ceramic] do the meats.
break em up a few times as you go. The edges will dry and become smoky. Won't take long if you kept your smoker hot.

The chopped onions and more oil salt and pepper go in the pot.
Crush smoked garlic cloves into pot with onions.
Once the onions are glazed over and begin to soften dump in the meat.
I add more fresh basil salt pepper crushed pepper here so I don't forget.
Squeeze in a whole tube of tomato paste.

With a spatula move the tomatoes in. Peppers all of it. Crush them a bit.
Make a sauce of it. Do not boil but keep it hot for a while. If your gas won't go low you me need to go slow in the oven.

Smoked red gravy good. Stir it up with your favorite pasta and move to a plate.
If you made to much, it freezes. Or makes really good sauce for lasagna, the ultimate enabler of cheese.

 

[Lori_the_Hoosier]

Sounds lovely, whether as a sweet and chunky stirred-in sauce for pasta, maybe flaked generously with Parmesan or Peccarino, or as a smoky lasagna sauce, or maybe as a layer for a flaky pastry traybake with sliced tomatoes, roasted garlic, grilled eggplant, and seared baby onions, all liberally dusted with Parmesan cheese. Definitely going to try it!

 

[Lori_the_Hoosier]

Diablo Shrimp – Cajun Style

Ingredients:
¼ cup olive oil
1 shallot, finely minced
½ medium brown onion, finely diced
1 large green Bell pepper, cored, deseeded and diced
3 cloves garlic, minced
1 tablespoon red pepper flakes, or to taste
1 tablespoon Louisiana Hot Sauce or Tabasco sauce
4 Jalapeño chillies, finely sliced
1 (14.5 ounce) can diced tomatoes
3 tablespoons tomato paste
½ cup dry white wine (Optional)
½ cup chicken stock
1 ½ pounds large shrimp, peeled and deveined
1 tablespoon dried parsley
1 tablespoon Cajun Seasoning (see below)
½ tablespoon dried basil
1 large tablespoon chopped cilantro
¼ tablespoon salt
1 pinch ground black pepper to taste if required

Cajun Seasoning Spice mix:
2 tsp Salt
2 tsp Garlic powder
2 tsp Cayenne Pepper
3 tsp Paprika
1 tsp Ground Black Pepper
2 tsp Onion Powder
1 large tsp Dried Oregano
1 large tsp dried Thyme
1level tsp chilli powder
2 large tsp soft brown sugar

Step 1: make the sauce
Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onion and shallot in the hot oil until ‘sweated’ and translucent.

Add garlic and fry about 5 minutes.

Add the diced Bell pepper and ‘sweat’ for 2 minutes, then add the sliced Jalapeño’s and fry for 1 minute, making sure the chillies don’t burn.

Add red pepper flakes; cook and stir to release flavor, about 1 minute.

Stir the can of tomatoes, tomato paste, and Cajun Seasoning Spice into the mixture. Add the hot sauce and a dash of lime juice if desired.

Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes, adding chicken stock gradually if the sauce becomes too thick, and add salt to taste.

Step 2: Cook and serve
Reduce heat to medium-low. Add shrimp to the sauce; cook and stir until shrimp are pink and cooked through, adding more chicken stock if the sauce becomes too dry, about 5 minutes, stirring it through until the shrimp are thoroughly coated in the sauce. Stir in the parsley, basil, and black pepper, and serve hot.

Serve sprinkled with chopped Cilantro over boiled rice and beans, with corn tortillas, and shredded lettuce and finely sliced sweet onion with a dash of fresh lime juice.

 

[Lori_the_Hoosier]

Genuine Texas Chilli - No Beans!

Authentic Texas Chilli

Ingredients:
2 ounces dried, whole New Mexico (California), guajillo, or pasilla chillies, or a combination (6 to 8 chillies)
1½ teaspoons ground cumin seed
½ teaspoon freshly ground black pepper
Kosher or de-Iodized salt
5 tablespoons lard, vegetable oil, or rendered beef suet
2½ pounds boneless beef chuck (braising steak), well trimmed and cut into ¾-inch cubes (to yield 2 pounds after trimming)
⅓ cup finely chopped onion
3 large cloves garlic, crushed and minced
2 cups beef stock , or canned low-sodium beef broth, plus more as needed
2¼ cups water, plus more as needed
2 tablespoons masa harina (corn tortilla flour)
1 tablespoon firmly packed dark brown sugar, plus more as needed
1½ tablespoons distilled white vinegar, plus more as needed
Sour cream
Lime wedges

Method:
Step 1
Place the chillies in a straight-sided large skillet over medium-low heat and gently toast until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chillies in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.

Step 2
Drain the chillies; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chillies in a blender and add the cumin, black pepper, 1 tablespoon salt and ¼ cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly liquid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the resulting chilli paste aside.

Step 3
Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown the meat, turning occasionally to seal and caramelize all sides of the beef cubes, and reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Set the meat aside.

Step 4
Let the skillet cool slightly, don't wash or wipe it out, and place it over a medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally, letting the onion ‘sweat’ and turn translucent before adding the garlic.

Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chilli paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat.

Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1½ to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.

Step 5
Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, rich sauce.

Stir in additional stock or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes I like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.

Step 6
Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side. Serve cornbread or tacos on the side, and sprinkle with crushed corn chips, finely chopped onion, and thinly sliced pickled Jalapeños for a final garnish if preferred.

 

[Lori_the_Hoosier]

Sticky Toffee Date & Walnut Pudding

Ingredients:
175g (6¼ oz) dates (stoned and roughly chopped)
90g (3¼ oz) Walnuts (roughly chopped)
200g (7oz) Plain flour
1-1/2 Tsp Baking Powder
1 Tsp Bicarbonate of soda
300 ml (10fl oz) Boiling Water
175g (6¼ oz) Golden cane sugar (or Caster sugar)
2 Eggs (lightly beaten)
60g (2½ oz) Butter
1 Tsp Vanilla extract

For the Toffee Sauce:
175g (6¼ oz) Light or dark muscovado sugar (Don’t use Demerara, it’s not the right taste for this dessert)
125g (4½ oz) Butter
6 Tbsp Double Cream

Method:
Place the chopped dates in a bowl and pour the boiling water on top. Add the bicarbonate of soda and set aside for 25-30 minutes.

Sift together the flour and baking powder.

Beat the butter and sugar until light and fluffy. Add 1 egg at a time and continue to beat until blends well. Add the vanilla extract.

Stir in the flour and mix well until fully combined into a thick batter. To this add the dates along with the water. Mix well.

Transfer this mixture to a 9" x 9" square well-buttered dish. Bake in a pre heated oven at 180° C for 40 minutes. Make sure the oven is to temperature before putting the pudding in, if not, it will be flat and soggy.

When done, take out and let it cool a little. Make the toffee sauce.

Toffee Sauce:
Melt the butter in a pan and add the sugar and cream. Stir gently on a low heat for 3-4 minutes (until the sugar blends well). Be very careful to ensure it doesn’t catch or burn.

To Serve:
Cut equal squares of the pudding and place on a plate. Pour this lovely toffee sauce on the top, or poke the pudding with a fork all over the surface and drizzle all the sauce on top before cutting and serving.

 

[Lori_the_Hoosier]

Mohinga (chunky, spicy fish soup with noodles)

Ingredients: (to serve 4 - 6 people)

Cooking Ingredients:
2lbs fresh Mackerel or Herring (not Monkfish or Cod, the texture is too flaky and friable), or any other firm, oily fish
2 large onions
2oz fresh ginger, finely minced
4 cloves garlic, finely minced
2oz dried saltfish or dried prawns, finely minced or pounded with the garlic and ginger into a paste
1 tablespoon or a thin slice of blachen shrimp paste
1 1/2 teaspoons powdered turmeric
2 heaped Teaspoons red chilli powder
4 tablespoons Thai fish sauce
2 teaspoons sugar
2 cups yellow split lentils, boiled until they have broken down, then liquidised in a food processor to form a thick creamy stock, OR: 3 tablespoons gram (chick pea/Garbanzo bean) flour, mixed with enough water to make a thick runny paste as a thickening agent
1 thick stem lemongrass crushed and left whole
Juice of 1 lemon
3-4 pints water
Sunflower oil (not olive oil or groundnut oil, as these have distinctive flavours and aftertastes)
Large piece banana bark or stem (or lotus root, fresh is preferable, canned is ok, but in water, not salted)

Serving Ingredients:
2 packets rice noodles
Fresh Cilantro (Coriander), torn or roughly chopped
dried chilli flakes
1 large onion, finely chopped
Scallions, chopped along the stems into little green circles
6 large eggs, hard boiled and sliced into circles
2 lemons cut into wedges

Method:
Top and tail the fish, remove the scales and fins, de-bone, and cut into bite sized portions, or if they are small enough, fillet them off the backbone and leave the fillets whole.

Mash the shrimp paste in a cup with some boiling water, until mostly dissolved, and leave to one side.

Mix the gram flour with a little cold water in a cup until smooth and creamy.

Chop the onions finely, and put in a large stockpot on a medium heat, with enough oil to make them ‘sweat’.

While the onions are sweating, blend, pound or mince up the saltfish or prawns with the garlic and ginger into a fine paste, and add to the onions once they have become translucent and have stopped giving off steam.

Let these ingredients fry for a little while, until any water in them has boiled off and the aromas start to rise, then add the turmeric, let it fry for 30 seconds or so, then add in the chilli powder, and stir it in for another 30 seconds, keeping the mixture moving so that it doesn't start to catch on the bottom.

Now add in the fish sauce, the lemon juice and the sugar, then add in the dissolved shrimp paste, water and all, and let it boil/fry, using a wooden spoon to stir the ingredients around and break up any undissolved lumps of shrimp paste. When the water is nearly gone, and the ingredients start to fry again, stir some more then put the water in, about a pint at a time, until all the water has been added and the stock is a yellowish colour from the turmeric, with the red of the chilli swirling on the top.

Let the water warm up until not quite simmering, then stir in the gram flour paste or liquidised lentils. Note, the gram flour will try to collect in a lump in the middle of the pot if you stir it in in a circular motion, so add it in a little at a time, that way you won't end up with a lump of uncooked gram flour paste in the centre of the pot. Also, the gram will tend to collect into tiny globules, and float on the surface of the stock, this is normal, they will dissolve when the Mohinga is brought to the boil. This problem won't arise if you use the lentil base.

When the soup comes to the boil, drop in the lemongrass, leave it to infuse for a further 15 minutes, then take it out, and put in the fish, drop the heat to medium, and let the fish cook in the soup for about 15 minutes, or until cooked to taste. If required, salt can be added to taste, but remember the fish sauce and shrimp paste are made with salt, so don't add any additional salt unless really necessary. Chop the banana bark or lotus root into sections and put into the pot, leave them in until ready to serve and remove them before serving.
Remove from the heat, transfer to a large covered serving tureen and bring to table.

Serving:
While the Mohinga is cooking, prepare the accompaniments as follows:

In a large pan, bring 6 pints water to the boil, add a pinch of salt, and break the rice noodles into the water. Boil the noodles until cooked (the noodles will turn solid white, and should be no more than Al Dente, like pasta) then immediately drain and wash with cold water until completely cold, to prevent the noodles from continuing to cook under their own heat and becoming gluey.

Boil the eggs for at least 10 minutes, then let them stand in the water until ready to eat, peel and slice with a sharp knife or egg mandolin, and arrange in a bowl.

Pull apart or roughly chop half a bunch of fresh Coriander, stalks as well as leaves, and place in a small serving bowl.

Place the lemon wedges, sliced spring onions, chopped fresh onions and chilli flakes in serving bowls or dishes, and have a bowl or bottle of fish sauce available, to sprinkle on the food if necessary

Serve the Mohinga in a soup bowl over rice noodles, garnished with egg slices, fresh Coriander, chopped spring onion, fresh onion (if required) and sprinkled with chilli flakes, and a lemon wedge on the side. At this time fish sauce can also be added directly to each individual bowl, according to taste

Optional:
Some people like to eat Pya-djaw's with Mohinga. Pya-djaw’s are a kind of fried biscuit, like a Burmese Hush-Puppy, made from a batter of Gram (chick Pea) flour, onions, salt, masala spices or mild curry powder, turmeric, lemon juice and chopped green chillies.

To make Pya-djaw's, mix up 2 cups of gram flour into a thick creamy batter with cold water, then mix in one finely sliced or grated small white or brown onion, a large squeeze of lemon juice, a good sprinkle of salt, and 2 finely chopped large green chilli's, including the seeds, (or one teaspoon of chilli flakes), half teaspoon Garam Masala or mild Madras curry powder, and half a teaspoon of turmeric.

Heat up a frying pan or deep fryer, when the oil is smoking hot, drop one heaped serving spoon of the batter mixture into the hot oil for each Pya-djaw you want to make, fry until golden brown on each side, and remove from the oil, place in a dish lined with kitchen paper to absorb the oil. The Pya-djaw's can be eaten as an accompaniment to the Mohinga, or if made small enough, can be scattered onto the Mohinga at the table prior to serving as an additional garnish

 

[BelleCanzuto]

Bump, so Nylonian can find it, if they want to post their banana bread recipe

 

[Lori_the_Hoosier]

Louisiana Shrimp Creole​

Ingredients:

½ cup finely diced white onion
½ cup diced Green Bell pepper
½ cup chopped celery
2 cloves garlic finely minced
3 tbsp butter
2 tbsp Cornstarch
½ teaspoon sea salt (to taste)
1 can chopped tomatoes (not the herbed variety)
8oz can tomato paste
1 tbsp Worcestershire sauce
1 tsp chilli powder
Generous splash Louisiana Hot Sauce or hot pepper sauce
1 lb raw shrimp, peeled and deveined

Directions:

In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic.

Cook the ingredients until the onions are translucent and the vegetables are tender.

Mix the cornstarch with a little cold water to a smooth, runny consistency. In the saucepan, stir in the canned tomatoes, tomato sauce, Worcestershire sauce, chilli powder, and hot pepper sauce, and quickly whisk in the cornstarch to prevent any lumps forming. Sprinkle with the sea salt. Bring to a boil, stirring frequently, adding a little water if the mixture gets too thick and starts to stick. Do this until the tomato has broken down nicely, about 7-10 minutes, then ttir in the shrimp, and cook for a further 5 minutes.

Serve with crisp green chopped lettuce, finely chopped fresh Scallions, and sliced avocado over hot white rice.

 

[Lori_the_Hoosier]

Cajun Remoulade Relish​

Ingredients:

1/4 cup mustard, preferably Creole mustard, if you can’t get Creole mustard then use whole-grain Dijon mustard with a teaspoon of chilli flakes, a drop of Crystal or Tabasco hot sauce, a teaspoon of soft brown sugar dissolved in a splash of pickle juice or white spirit vinegar
1 ¼ cups mayo
2 teaspoons prepared fresh horseradish
1 ½ teaspoons pickle juice or vinegar
1 teaspoon hot sauce (Crystal, Tabasco, etc)
1 large garlic clove, minced and smashed
1 tablespoon sweet paprika
1 to 2 teaspoons Cajun seasoning

Method:
Mix all the ingredients in a bowl, cover with film, and chill for at least two hours. Use in place of mayonnaise in a sandwich, but especially in fried shrimp or fried oyster Po’Boy sandwiches.

 

[SimonDoom]

Lori, are these all recipes that you actually have cooked? I'm very impressed. I'm going to try the Diablo Shrimp, at the least.

Food recipes can be a kind of porn, in my opinion. They can be very arousing. It's one of the reasons I wrote a food/porn story a few years ago.

 

[Lori_the_Hoosier]

Lori, are these all recipes that you actually have cooked? I'm very impressed. I'm going to try the Diablo Shrimp, at the least.

Food recipes can be a kind of porn, in my opinion. They can be very arousing. It's one of the reasons I wrote a food/porn story a few years ago.

Yup, I don't post what I don't know, and I've cooked every single one of my recipes; that's why they're my recipes. Cooking is my escape from the increasing lunacy of my world, it's a welcome refuge and a heartfelt way of harking back to simpler times and better places.

 

[yowser]

Chilaquiles

Mexican breakfast or light supper. Sinus-clearing, lovely.


10 corn tortillas (or a large bag (approx. 12oz/320g) of tortilla chips)
1 lb (.5 kg) tomatillos
1 1/2 lb (.75 kg) ripe red tomatoes
2 onions, chopped coarsely
1 1/2 Tbs (22 mL) olive oil
3/4 c. (200ml) diced poblanos (or other peppers)
2-4 jalapeno or serrano chiles, seeded and chopped fine
2 Tbs (30 mL) chopped cilantro
1 lb (.5 k) grated cheese (cheddar, jack)
1/2 c (120 mL) milk
1/2 c (120 mL) sour cream

Cut and fry tortilla triangles in oil til crisp, add salt. (Or just use plain salted store-bought torilla chips)

Skin red tomatoes (plunge in boiling water for 1-2 minutes), core and peel off skins. Blend in blender.

Remove outer husks of tomatillos and wash. Boil for 7-8 minutes. Blend and add to red tomato puree.

Saute onions til golden, add peppers/chiles, then tomato/tomatillo mixture, 1 1/2 tsp salt, cilantro, a little mexican oregano, and simmer for 10 minutes. taste for salt and adjust.

Spoon a little mixture into a large baking pan, add 1/3 of tortilla chips, 1/3 cheese, 1/3 sauce and repeat until full. Mix milk and sour cream, pour over the chilaquiles (use a knife to cut into the mix to let some of the liquid seep in).

Bake, covered, in 375 F (190 C) oven 20-25 minutes, remove cover and 10 minutes more.

 

[Rustyoznail]

The "I know it's not traditional" risotto

3 fat butcher sausages - preferably flavoured
1 rasher good bacon, diced
½ can corn kernels, drained
1 can crushed tomatoes
½ small zucchini, diced
½ small capsicum, diced OR ½ onion, diced
2 tablespoons (tbs) Italian or mixed dry herbs
1 litre liquid chicken stock
100g Aborio rice
Butter (not margarine)
2 tbs Olive oil

Makes enough for two meals
Takes about an hour

Fry sausages over medium heat for about five minutes.
Increase heat and add bacon
Cook for another five minutes
Remove sausages and bacon, leaving fat in the pan
Add 1 tbs of butter and the olive oil, heat until butter is melted. Swirl pan to mix
Cook veg EXCEPT for tomatoes for about five minutes.
Add rice, slowly stir to coat with oil /butter
Add ½ cup stock, stir until adsorbed.
Add another ½ cup stock, stir.
Add tomatoes, rinse can with a bit of stock and stir in.
Add herbs
Slice sausages and add, with bacon, to pan. Stir in.
Turn down heat and slowly add remain stock ½ cup at a time. Gently and continuously stir.
When rice is not crunchy, keep stirring until all liquid is adsorbed and meal looks creamy.
Stir in a tbs butter, serve.

Variations
Add crumbled feta cheese instead of butter in the last step
Change the veg around. Eg use frozen peas or beans.
You can use beef stock for a more intense flavour.

 

[Handley_Page]

I have trouble with "Gently and continuously stir."
I think I need a tall stool next to the cooker. . . . .

And some folks reckon this is FUN ??

 

[Rustyoznail]

I have trouble with "Gently and continuously stir."
I think I need a tall stool next to the cooker. . . . .

And some folks reckon this is FUN ??

I watch Masterchef, Great British Bakeoff etc and shake my head. That isn't fun.

"Gently stir with a wooden spoon..." Geez, pedantic.

 

[Smuttyandfun]

Even People Who Don't Enjoy Curry Seem to Love This Soup

CURRIED CHICK PEA SOUP​

3 Tbsp. minced ginger (fresh or from a jar)

1 jalapeno pepper, seeded

1 sweet red pepper, stem and core removed

6 ripe Roma tomatoes, cores removed

2 Tbsp. vegetable oil

1 medium cooking onion, finely diced

10 cloves garlic, minced, (fresh or from a jar)

3 bay leaves

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1 tsp garam masala

¼ tsp black pepper

1/8 tsp turmeric

6 cups vegetable or chicken stock (can be made from cubes)

3 cups canned chickpeas, rinsed and drained

¼ cup mango chutney

1 - 14 oz. (398 ml) can unsweetened coconut milk

Salt and pepper

CURRIED CHICK PEA SOUP (Continued)​

Place ginger, jalapeno, red pepper and tomatoes in a food processor, pulse to a rough puree. Set aside.



Heat vegetable oil in a stockpot, add onion, and sauté until soft and golden. Add garlic, and sauté for 1 minute. Add bay leaves and spices to the onion mixture, and continue cooking for 1 minute. Deglaze the pot with 1 cup of stock, then add the remaining stock, vegetable puree, chickpeas and chutney. Simmer for 30 minutes.



Remove pot from heat, discard bay leaves, and carefully mash the chickpeas until the mixture is thickened. Stir in coconut milk, return pot to stove, and gently reheat, being careful not to boil the soup. Season with salt and pepper.



If desired garnish with fresh chopped cilantro.



Makes 16 cups

(I use an Immersion Blender instead of hand mashing everything)

 

[Smuttyandfun]

Well, the restaurant has been pottering along for nearly two years. I was thinking of compiling all the recipes up to the end of the year and publishing them as a non-erotic book. I’ll also have a PDF version that people can request an emailed copy of. Naturally, I’ll give credit to each contributor.

I’ll also add an index on my first post to help find recipes in the thread.

If you don’t want your recipe added to the compilation, please let me know.

Cheers

Hi Rusty
I'm just noticing this recipe collection now. What a great idea. Have you already compiled the cookbook?

 

[Rustyoznail]

I've got a spreadsheet with nearly every recipe listed. It's taking a while to copy /paste everything into a document.

Everybody keeps adding to it.

 

[Smuttyandfun]

Terrific idea, Russ. Never thought of looking for recipes on here. I'll have to keep checking back. Thanks for setting this up!

 

[Rustyoznail]

No worries. I just saw a need and started a post. There's about 180 different recipes here. Not bad for a smut site.

I have to thank the various contributors who've posted one or many recipes.