Author Topic: Your Recipes (Read 2112 times)

BennyBoomers · « **on:** February 08, 2008, 10:39:19 pm »

So I found out tonight that I have an interview for a chef position at Todd English\'s restaurant, Tuscany. I have to present 4 original dishes to a few of the restaurants chefs (no, I don\'t think Todd English will be there but who knows) I consider myself pretty handy and creative in the kitchen, and have 3 years cooking experience.

Although my creative side comes up with some pretty interesting dishes, it always helps my creative spark when I get suggestions from people, and I can build off those.

I have one of the dishes picked out already. I\'m gonna make Spicy Shrimp Ceviche Cups for my 2nd course.

Does anyone else here cook? (and you can keep the mac&cheese and microwave popcorn recipes to yourself

) If so, what are your favorite recipes? I\'d love everyones input, even novice chefs. Thanks!!

Overexjoesure · « **Reply #1 on:** February 08, 2008, 10:54:27 pm »

Good luck.... But I got nothing but hetty tour recipes.

Lexington · « **Reply #2 on:** February 09, 2008, 01:05:57 am »

I love to bake things. I can\'t really cook that well, but I would love to learn.
good luck that sounds like fun.

-sallyalli

Klout · « **Reply #3 on:** February 09, 2008, 08:29:07 am »

what type of dishes you looking for?

BennyBoomers · « **Reply #4 on:** February 09, 2008, 09:55:49 am »

Really anything you wanna put out there, probably a main course and a dessert.

Just need some inspiration.

FreeSpirit · « **Reply #5 on:** February 09, 2008, 10:53:05 am »

I just made "healthy" raw chocolate brownies this a.m., though they take about 10 hours to make

- here\'s the recipe:

1.5 c. macadamia nuts, soaked for 4 hours
1 c. soft dates, soaked for 4 hours
1/4 c. water
3/4 c. chocolate powder
1 tsp. vanilla
1/3 c. agave nectar

mix in food processor, dehydrate for about 8-12 hrs. For the chocolate topping, melt some raw chocolate over a bowl of hot water. Spoon the chocolate over the brownie and let it run a little down the sides. Chill for about half an hour and then serve.

I know it won\'t help you, but for anyone willing to try these, they\'re yummy! Good luck!

ChiefBennyhaha · « **Reply #6 on:** February 09, 2008, 04:29:57 pm »

Filet mignon with a cabernet reduction, it\'s awesome and simple. I usually do garlic chedder mashed potatoes and french green beans. It\'s always been a winner with my friends. I\'ve been around a kitchen in my time.

Gfunk · « **Reply #7 on:** February 09, 2008, 04:43:16 pm »

Quote from: ChiefBennyhaha;179291

Filet mignon with a cabernet reduction, it\'s awesome and simple. I usually do garlic chedder mashed potatoes and french green beans. It\'s always been a winner with my friends. I\'ve been around a kitchen in my time.

:drool:

FrankZappa · « **Reply #8 on:** February 09, 2008, 06:55:34 pm »

fitzy and adrian are both really great chefs. Next show you\'re at a show corner adrian and you should have more than enough to motivate you.

good luck man!

Me! · « **Reply #9 on:** February 10, 2008, 05:37:22 pm »

Not sure if this is what you want, but I love this recipe. I make a big pot of chili and it makes me a weeks worth of lunches, and a little bit for the weekend. I got part of the recipe online and part from my old man. It\'s a nice thick chili, good for a winter\'s day. Also good to freeze it, and reheat. This makes a lot, you may want to half it. It was originally called skillet chili, but I use a dutch oven, because of the amount.

Quote

Thick Chili
INGREDIENTS
•   3 pounds lean ground beef
•   2 onion, finely diced
•   2 green bell pepper chopped
•   3-4 garlic cloves
•   2 (15 ounce) can tomato sauce
•   2 six ounce cans tomato paste
•   2 (16 ounce) cans beans(red kidney), drained
•   4 tablespoon chili powder (adjust for taste)
•   2 teaspoon hot pepper sauce(adjust for taste)
•   1 teaspoon seasoning salt
•   2 teaspoon ground cayenne pepper(adjust for taste)
•   2 teaspoons Oregano
•    1 ¼ teaspoon Cumin

DIRECTIONS
1.Cook peppers and onions w/ a little olive oil, until onions are translucent. Set aside.
2.Brown meat, once brown add seasoning cook for an additional 5-10 min.
3.Stir in tomato sauce, tomato paste, onions, and peppers.
4.Cook over low heat, stirring occasionally, until desired consistency (at least 1 hour for best flavor).
5. Add beans at the end.

My dad uses beef shin or chuck roast, and he doesn\'t use tomato paste making it a little thinner. He serves his over rice, I usually do mine with tortilla chips and cheese.

Todd · « **Reply #10 on:** February 10, 2008, 11:36:43 pm »

Quote from: Me!;179365

I make a big pot of chili and it makes me a weeks worth of lunches, and a little bit for the weekend.

This is why you always smell so aniiice.

Quote from: Me!;179365

but I use a dutch oven

When she\'s around...:duck:

derickw · « **Reply #11 on:** February 11, 2008, 08:35:31 am »

Alfredo Lasagna
Stuffed Chicken

recipiesdownunder.com
http://www.thebreakfast.info/forum/showthread.php?t=5320&highlight=cooking

tyzack · « **Reply #12 on:** February 12, 2008, 07:27:57 am »

I make a mean "pan fried" chicken, but I don\'t have the recipe on me.

jocelyn · « **Reply #13 on:** February 12, 2008, 03:35:18 pm »

Quote from: Me!;179365

Not sure if this is what you want, but I love this recipe. I make a big pot of chili and it makes me a weeks worth of lunches, and a little bit for the weekend. I got part of the recipe online and part from my old man. It\'s a nice thick chili, good for a winter\'s day. Also good to freeze it, and reheat. This makes a lot, you may want to half it. It was originally called skillet chili, but I use a dutch oven, because of the amount.

Quote
Thick Chili
INGREDIENTS
?   3 pounds lean ground beef
?   2 onion, finely diced
?   2 green bell pepper chopped
?   3-4 garlic cloves
?   2 (15 ounce) can tomato sauce
?   2 six ounce cans tomato paste
?   2 (16 ounce) cans beans(red kidney), drained
?   4 tablespoon chili powder (adjust for taste)
?   2 teaspoon hot pepper sauce(adjust for taste)
?   1 teaspoon seasoning salt
?   2 teaspoon ground cayenne pepper(adjust for taste)
?   2 teaspoons Oregano
?    1 ? teaspoon Cumin

DIRECTIONS
1.Cook peppers and onions w/ a little olive oil, until onions are translucent. Set aside.
2.Brown meat, once brown add seasoning cook for an additional 5-10 min.
3.Stir in tomato sauce, tomato paste, onions, and peppers.
4.Cook over low heat, stirring occasionally, until desired consistency (at least 1 hour for best flavor).
5. Add beans at the end.

My dad uses beef shin or chuck roast, and he doesn\'t use tomato paste making it a little thinner. He serves his over rice, I usually do mine with tortilla chips and cheese.

Two things that are also excellent in chili, and make it a bit more interesting:

Beer
Chocolate

Me! · « **Reply #14 on:** February 12, 2008, 11:21:54 pm »

^^actually that\'s one thing my dad adds in too. Chocolate that is. He adds in ~1/2teaspoon cocoa powder at the end.