What are you having for dinner? (wanna share your recipe?)

[Friday]

Was looking for a “shrimp soup”.

Come to find? Over 500 years of recipes for….

- Sear shrimp, remove.

- Onions
- Garlic
- Peppers (sweet & spicy)
- Tomatoes
- Olive oil

Simmered with chicken or seafood stock, for 1-3 hours. Add shrimp back on. Serve.

Regional variations?

- Spain & Portugal= Potatoes & Peas & Saffron
- Portugal = Spicy Garlicky Smokey Sasuaage
- Spain = Other seafood
- Caribbean = Soffrito
- Brazilian = Coconut Milk & Soffrito
- Mexico = Soffrito & Salsa & Avocado.

So Imma thinking about potatoes, peas, saffron, other seafood, sofrito, coconut milk, salsa, & avocado.

??? Is alluva the above too much? Or just damn right? Shall see.

??? Over rice, or bananas, or potatoes? Rice. For. Now.

 

[Lost in the Woods]

I’m lazy, a salami sandwich on rye with Swiss cheese and mayo, Best Foods of course. To complete the meal I had the remainder of some less than so so store bought macaroni salad, I probably should have checked the due date before eating it.

 

[PlainJane]

@Friday I need your accidental crow/raven crazy bread recipe. Please!

 

[parrotthepolly]

I haven't had this for so long but just remembered it was one of my favourite foods:

Salami and peanut butter on white bread. Sounds weird but very delicious!

 

[Friday]

@Friday I need your accidental crow/raven crazy bread recipe. Please!

LMFAO! I honestly don’t know it. As it was me glitching between 2 base recipes… nuggets/meatballs… with an entirely inedible (for people) end result. But???

Nuggets = 98% chicken, 2% seasonings, starch, etc.
Meatballs = 2/3s meat, 1/4 breading (i use panko), plus dashy/squirty herbs/spices/sauces (hoisin, pineapple teriyaki), and 2 Chinese spoons of “bobs redmill vegan egg replacer”

POSSIBLY with up to a solid cup of cashew cream, adding even more proteins/fats. (Very possibly, as crows go wild for cashews, peanuts, etc.).

Then shaped into nuggets, dunked in tempura & cornmeal batter to freeze, to fry.

So I’m suspecting it’s about 3/5s raw chicken, plus a helluva lotta pre-digested-super-simple-carbs. Plus a whole lotta complex fats. So it ended up like doughy-meat, or meaty bread?!? Absolutely ghastly stuff. But the crows were climbing into my lap to purr over it.

^^^
The “no work” version would just be to put pre-made nuggets & meatballs in a blender to whirl about, and smoosh into patties (optionally batter/dunk/fry/recoil) & throw to grateful crows.

 

[Lost in the Woods]

Bag of salad. First I cut the bag open and pour the contents into a bowl. Then I remove the bag containing the crotons, dressing, etc. I open that bag and remove the bag of crotons. I open the croton bag and pour them into the bowl. I repeat this process for each bag contained in the bag contained in the main salad bag with the dressing bag last. Then I toss the salad and consume it while I marvel at all the plastic waste I just created.

 

[PlainJane]

@Friday, fair enough. I am such a dork, and I am convinced I can create some sort of order at work. I will update in the wingbrained thread...

 

[Friday]

Chicken Taquitos/Flautas

Most basically? Taquitos use corn tortillas, & flautas use flour tortillas. I’m making both.

I… typically… stir together roughly equal parts of ground chicken, diced boneless/skinless chicken thighs (half freeze them for easy slicing/dicing), & homemade salsa, or 1/2 part tinned salsa. PLUS a dollop of cornstarch & chicken stock. Cream cheese? (Real or vegan) makes FLAUTAS amazing, and is totally unnecessary -bordering on weirdly icky- for taquitos.

I’m making both taquitos & flautas, because I’ve got a helluva lotta filling. 2/3s goes to taquitos. Add the (vegan) cream cheese, and voila! Flautas. In roughly equal quantity to the taquitos, after adding the cheese/cheeze.

1. Make the filling(s)
2. Stuff & roll the tortillas
3. Pan fry, seam side down, so the suckers stay together.
4. Freeze… to pan fry, deep fry, or bake… later.

Taqutio Filling = diced chicken, ground chicken, salsa, cornstarch, & bouillon.
Flauta filling = add cream cheese.

 

[LuckiLee]

Creamy Tuscan Chicken

1 lb. Boneless skinless Chicken breast or tenders. (I use tenders for quicker cooking.)
Salt
Pepper
Italian seasoning
3 - 4 cloves garlic
1/4 C. Chopped onion
1/2 C. Sun dried tomatoes (sliced thin)
2 C. Baby spinach
1 1/2 C. Heavy cream
1/4 C. Freshly grated parmesan cheese

Sprinkle chicken with S&P and Italian seasoning.
Cook chicken in 2 Tbls. Oil until lightly browned. Remove from pan.
Add onion and cook 2-3 minutes.
Add tomatoes and garlic. Cook until heated through. Add spinach. Cook until it starts to wilt. Add cream and cheese. Mix well. Add chicken and simmer until heated through. About 5- 7 minutes.

I serve over linguine noodles.
Thinking about using shrimp next time.

 

[Teasel]

Had this spring chicken stew. Very nice too, nice & light

Spring chicken in a pot

Casseroles aren't just for winter – this light, vibrant one-pot is packed with spring veg and herby pesto

www.bbcgoodfood.com

 

[Friday]

Apple Cidre Vinegar Pulled Pork

I usually make kahlua pork, which is just shoulder/butt scored deeply, rubbed with salt, & slow roasted/ground roasted/refried for carnitas…but? Was feeling festive.

- Pork shoulder/butt
- Coarse Salt
- Ceylon Cinnamon Stick
- About a cup or three of apple cider vinegar (depends on meat vs pot)
- Chicken stock (2:3 of the vinegar)
- Smoked Paprika (sweet or hot)
- Garlic cloves
- Apples (quartered & cored) or Apple sauce
- A couple bay leaves
- A handful of cloves
- Some sacrificed onions
- Olive Oil

Marinate overnight. Slow roast, around 200F/100C, for 3-5 hours tomorrow. Fork tender.

Absolutely amaaaaazing with bbq sauce in sandwiches. Very decent in any taco that includes chipotle. Works, in Asian. Stands up, standing alone.

It’s wicked good pork. Very versatile. Despite the western apple influence.

 

[Friday]

Beef Liver & Onions

***

I have a whooooooole lotta liver recipes I’m dying to try (both beef & poultry). The next 3.5 after this one?

2 versions of Portuguese Iscas com elas
- One with a quick marinade and a whole helluva lotta spices! >>> ISCAS / Iscas com elas / Iscas de figado
- One that marinates in white wine overnight >>>

Portuguese Marinated Liver – Iscas com Elas

Food52 Site.

food52.com

- 1 dairy free pâté (or mousse) with chicken livers… 1 half as written, 1 half plus a splash of Hennessy & maybe some cashew cream. Both with duck fat.

Chicken Liver Pâté (or Mousse) with Sausage Seasonings

Pâté with Sausage Seasonings is inspired by Alice Waters Simple Homemade Sausage recipe. I increased the spices, added plenty of lard, and mixed with love.

offallygoodcooking.com