Posted: Sun Aug 04, 2013 9:46 pm Post subject:
Post your Recipes
Subject description: Yummy Yummy Food Om Nom Nom
So...figured this could be interesting here after posting stuff in my Hot Sauce topic.
So like the topic title states...post your recipes.
I'll start with the one I just made...and yes it's another hot sauce.
some 4 pepper blend hot sauce...( don't have a name for it. lol)
Ingredients:
-5 Jalapeno Peppers
-5 Serrano Peppers
-5 Cayenne Peppers
-1 Bhut Jolokia Pepper
-5 cloves of garlic
-2 cups vinegar
-1 cup water
-2 cups sugar
-1/2 cup brown sugar
-corn starch/water mix for thickness of sauce. Use 1 tablespoon corn starch to 6 tablespoons of water and stir together (can be omitted if you want a thinner sauce or want to add something else that acts as a thickening agent)
*no exact amount on following ingredients as it was done to taste...*
-salt
-lemon juice
-honey (i know...this is kinda vital to have a measurement for it considering it could drastically influence the flavor...but I didn't measure it when adding it since it was an after thought on how I could reduce the overall heat from the Jolokia)
Directions:
-Stem, seed, and dice the peppers. (will want to wear gloves at the very least for the Jolokia pepper...) Put into pot
-Mince or crush the garlic...add it into the pot.
-briefly cook the peppers in the pot with some oil for a minute or two
-add in the vinegar and water and bring to a boil
-once boiling add in sugars, salt, lemon juice, and honey. continue boiling for ~3 minutes.
-Turn heat off and add in the corn starch mixture and stir.
-Let the sauce cool, probably ought to stir occasionally.
-Once cooled put into a blender and puree it to your desired smoothness. (cause remember we only diced the peppers to this point so it's pretty chunky)
-Taste...if it's too hot for you, you can add more sugar or honey...or other things you can think of that might reduce the spiciness of the sauce.
Needless to say the Jolokia in this sauce makes it pretty hot. However, this recipe which I randomly threw together while making it...no joke...turned out pretty well. You get a pretty good sweet flavor before a growing heat hits you. IMO it's not over powering spicy at least not in the first couple of bites but if you pour it over top of food then it could probably become over powering as the heat grows but also lingers for awhile as well. It's one of my favorite hot sauce recipes i've made thus far.
Of course this batch needs to sit for at least a few days to see how the flavors truly mix together...but the first impression was really good with what a considerable bite of heat on it.
Here's my end result for this one:
oh and here's the peppers I had to choose from (didn't use all of them though of course)
In that picture there's 1 Bhut Jolokia, 1 Trinidad Moruga Scorpion, 29 Cayenne peppers, 11 Jalapeno peppers, and 6 Serrano peppers _________________ Kalistia Crestland (2)
In Soviet Russia, grass grows on tiberium! QUICK_EDIT
I'll let Ixith handle the hot department...the sweet stuff are mine
Crimson Cheese Cake is not a lie!
Note: You need to prepare this on the day before serving as it needs to spend overnight in the fridge.
Ingredients
Bottom:
200 g oat biscuits
100-150 g melted butter
Filling:
400-600 g cream cheese (I prefer Philadelphia)
250 g quark or 2 dl (1 cup) whipped cream
1 dl (½ cups) sugar (add more to make it sweeter)
2 teaspoons vanilla sugar. If unavailable, think of a replacement or just leave it out.
3-5 eggs
2 teaspoons (or up to ½ lemon) lemon juice
1 dl (½ cups) potato starch
Top:
Fill with various berries (I use mostly strawberry, raspberry and currants) and add some sugar
Directions
Melt the butter. Crumble the biscuits and mix them with the molten butter.
Line a baking pan with baking paper or butter. Pat the crumbles on the pan. Set your oven at 175 °C (345 °F).
Stir the cheese and quark/cream. Add sugar, starch and lemon juice.
Stir in the eggs, one by one. Pour the filling on the pan, on top the crumbled bottom. Add berries and sugar on top.
Bake on the bottom layer in your oven for 50 min. Let the cake stay in afterheat for 30-40 min.
Let the cake cool down. Keep in fridge for overnight and serve on the next day!
Definitely not my picture, but gives you the idea.
Now I just hope I translated everything correctly _________________ Last edited by Crimsonum on Tue Aug 06, 2013 8:34 am; edited 3 times in total QUICK_EDIT
Joined: 19 Aug 2009 Location: Moscow State University
Posted: Tue Aug 06, 2013 7:18 am Post subject:
Chinese name: 红烧排骨 (hóng shāo pái gǔ)
Characteristics: Braised Spare Ribs are salty, fresh and fragrant. The meat is crispy and tender, bathed in an attractive golden red color.
Braised Spare Ribs have been well-known dish in China for a long time. What makes them a temptation are their bright color and fragrant scent. Spare ribs can not only provide human body with protein, fat and vitamins which are necessary for physiological activities, but they also contain a large amount of calcium phosphate and collagen. They are especially rich in calcium which can maintain bone health and enrich the blood.
Ingredients:
spare ribs, 500 g
Preparation: cut the spare ribs into sections, and place into a plate. (You may also ask your butcher to cut it for you in advance.)
Seasonings:
cooking wine
ginger slices
green onion sections
prickly ash seeds (or Sichuan pepper, if you can't find them in a store, you may use fennel seeds instead)
dry chili peppers
cinnamons sticks
bay leaves
cardamom pods
star anises
white sugar
salt
pepper powder
Note: the amount of the seasonings listed above can be appropriately used according to one's personal taste. Meanwhile, most of the seasonings used whole above can't be ate, but just used as spices, including cinnamon, bay leaf, star anise, cardamom, dried pimiento, prickly ash seeds.
Step 1: Fill a wok with 6 bowls of water and turn on the heat. Slowly add the spare rib sections, and cover them. Once the water is boiling, add in the cooking wine. Boil for 2-3 minutes until they turn yellowish white. Remove them to a colander, and place on a plate.
Step 2: Pour out the water in the wok, and place it over high heat until hot. Add some cooking oil, and add in the white sugar and stir-fry for about 30-40 seconds until it turns reddish-brown and bubbles. Put in the boiled spare rib sections carefully, and stir-fry them for 1 minute until well mixed.
Step 3: Add some water to the wok until the spare rib sections are completely immersed. Add in the star anises, dry chili peppers, prickly ash seeds, bay leaves, cardamoms, cinnamons, green onion sections, and ginger slices. Cover and boil it for 3-6 minutes over high heat until fragrant, then change to medium heat, and stew for 30-40 minutes more.
Step 4: Remove the cover, and add in the salt and pepper powder, and boil for another 2-3 minutes over low heat until the juice is almost absorbed by the spare rib sections.
If there are more nice recipes, we should have a special subforum. Due to the international members of PPM, it would be awesome to have recipes from around the globe of everyones favorite meal, sweet, spice/sauce etc. _________________ SHP Artist of Twisted Insurrection: Nod buildings
I think this works as a topic for the moment.
But I like what I see so far. I shall be attempting both the cheesecake and these delicious sounding Chinese ribs at some point soon... QUICK_EDIT
A food board is actualy a good idea, LKO. Could we do that, and break it down into region? One post is a recipe and comments on it rather than a huge thread of recipes? I mean, if somebody finds something they want on page... 8... and this thread gets to page 35?
Going to be a bitch to find. _________________ Victory! QUICK_EDIT
I'm no fan of cheesecake usually...but damn that looks and sounds like it could be a winner.
Anyways....time for another hot sauce...I will say that the final results on this hot sauce are not in yet...but will also state that this one is not for anyone who only likes a little spicy.
Pineapple Scorpion Hot Sauce...
Ingredients used:
-5 Trinidad Moruga Scorpion Peppers
-3 Bhut Jolokia Peppers
-5 Serrano Peppers
-1 20oz can crushed pineapple with pineapple juice (none of that syrupy high fructose corn juice filling)
- 1 cup vinegar
- ~4 cups sugar (you may want to add more in hopes of reducing the spicyness of this though I felt that was A LOT of sugar...)
-4 cloves garlic (or more or less if not to your liking...)
-salt *
-cinnamon*
-lemon juice*
-lime juice*
*no exact measurement taken on these...just added until I saw fit.
So here's what I did...
Stemmed, seeded, and diced peppers. (WEAR GLOVES...and DO NOT TAKE THEM OFF UNTIL YOU ARE DONE WITH THIS RECIPE...no seriously...i wore gloves while chopping the peppers...then took them off later...bad bad bad idea...)
Oh...and you may want to wear a mask as well....and make sure you do this in a well ventilated area...
Put the diced peppers in a pot, cook a bit with some oil if you like. Then add vinegar, garlic, lemon and lime juices, as much pineapple juice as you can get, and half of the actual pineapple. Bring it to a boil
While it's boiling add in your salt and cinnamon to your liking. Also be sure to add in the sugar at this point and make sure you stir it in well since there's a good bit of sugar going in this one.
After it's boiled for roughly 3 minutes, remove it from the heat and let cool...once cooled pour into a blender and puree it to your desired smoothness. Then pour into a jar and put away for use. Like all hot sauces and many other things...you may wish to wait a few days to let the flavors blend together.
Again...this is a VERY spicy hot sauce...I tried to tone down the heat a lot...but was not very successful...probably the best way to do this would be to remove the Jolokia peppers completely and cut down on the amount of Trinidad peppers used in the recipe as these are 2 of the hottest peppers in the world. (and in fact the Trinidad Moruga Scorpion is the record holder currently IIRC)
Should look something like this when done...
save in mind the horrible picture quality...lighting was piss poor and my phone camera isn't the best.
Hopefully next weekend I'll have some actual stuffed jalapeno recipe to give you guys. We've got some big jalapenos that are ready to be picked just about so it'll be good for that. _________________ Kalistia Crestland (2)
In Soviet Russia, grass grows on tiberium! QUICK_EDIT
Apricot Habanero Jam
....kinda taken from the interwebz but I tried it...and it was good IMO and thus I'm sharing.
Ingredients:
-1/3 cup dried apricots
-3/4 cup white vinegar
-1/4 cup diced habanero
-1/4 cup diced sweet red pepper
-1/4 cup diced red onion
-3 cups sugar
-2 teaspoons pectin (online recipe called for 1 'pouch' of liquid pectin)
Start by cutting and dicing the dried apricots into small bits....throw them into a sauce pan and pour in the vinegar. Let sit for 4 hours...this is to rehydrate the apricots.
Seed and dice the habaneros and sweet red pepper. dice the red onion as well. Once it's been 4 hours, add the peppers and onion into the apricots and vinegar. Then add the sugar and stir it in really well. Put on the stove/heat and bring to a boil for ~1 minute then take off the heat and add pectin and make sure to mix it in well. Pour the hot jelly into the jars and seal the lids. As it cools and solidifies you may wish to try to get the solid chunks that are left to sink or raise within the jam for a more aesthetically pleasing look.
At this time you have a choice...to either A) treat it like freezer jam...B ) go the whole route of the canning process. Or C) Just leave it if you know you're going to savagely consume it within a short time.
I personally left 1 jar just sit and froze the other two jars after leaving them out to sit over night to set up. I tasted it today and it was pretty good. You get a hit of heat but nothing too serious since it's overpowered by sugar.
and now my horrible quality pic
_________________ Kalistia Crestland (2)
In Soviet Russia, grass grows on tiberium! QUICK_EDIT
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Post your Recipes
