Fine Food Recipes!

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Mark in Vancouver
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Joined: Wed Dec 28, 2005 12:41 pm
Location: British Columbia

Post by Mark in Vancouver » Thu Nov 12, 2009 7:40 pm

I made Koresht Ghaimeh last night for the first time, basically using an online recipe - thankfully Persian recipes abound.

Pick through 1 cup of dry split peas, simmer them for 20 minutes in 1 1/2 cups of water, rinse under tepid water and drain. Set aside.

Sautee two onions, then add your cubed (1" or 2cm cube) lean meat (beef is fine in the recipe - and lamb loses much of its flavour), til the meat is browned....

Add 2 Tbsp tomato paste, 3 or 4 dried limes, 1/2 tsp turmeric, 1 tsp salt, and pepper to taste. Mix this about and then add 1 1/2 cups of water. Cover and simmer for 45 minutes. Add the split peas, and continue to simmer for 30 minutes, or until they're just tender. If you can't find dried limes, add the juice of 1/2 lime just before serving and stir it in.

Slap it on some Persian rise (with tadigh), sprinkle fried shoe-string potatoes on top (or use "Hickory Sticks"). Serve with optional sumac and some pickled vegetables.


For traditional Persian rice:

Rinse good quality basmati in six changes of water - really get all the starch off.

Soak this in ample cold water (three inches more water than rice deep) with 1/2 Tbsp of sea salt. Let the rice soak for two hours.

Drain the rice in a sieve, and using the same pot, bring several cups of water to a full boil. Add 1 tsp of sea salt. When the water is very hot, add the rice and cook for 2 minutes, then drain it again through the sieve. Run tepid water over it to stop it cooking.

Rinse out the pot and dry it briefly. Add 1 Tbsp water and 1 Tbsp butter, and put it back over the heat. Carefully separate the bottom half of a piece of pita bread. Discard the top - you want a thin circle of bread. Put this down into the butter/water mixture and carefully pile the rice on top.

Wrap the pot lid in a tea towel, and cover the rice until steam builds up, then switch the heat to low and let it cook for 30 minutes. Serve the rice into bowls and plunge the pot into cold water. The pita bread layer should come unstuck - this is the tadigh. Break it into portions so that each guest gets a bit of it. It's crunchy and buttery, and delicious.

Serious Persian cooks will insist on adding some saffron-soaked rice to the top of the dish for colour and a hint of saffron flavour.
Your vantage point determines what you can see.

Mark in Vancouver
Posts: 14252
Joined: Wed Dec 28, 2005 12:41 pm
Location: British Columbia

Post by Mark in Vancouver » Mon Dec 21, 2009 11:05 pm

Thai Chicken with Cashews & Chiles

There's a local Thai restaurant chain here that makes fairly impressive food. Some independent Thai places make slop, so as in all things, I'm a bit fussy. I've been trying to master what I think is the local chain's best dish. Tonight I got very, very close, and it's easy:

Have everything prepared beside your wok, and have some rice timed to be ready at the same time. Make sure none of the ingredients are more than 1/2" (1cm) thick - not julienned, but sliced thinly.

6 garlic cloves, minced
2 chicken breasts, sliced
1 yellow pepper, sliced
1 small onion, sliced into thin wedges
4 celery sticks, cut on the diagonal
1 cup of cashews
6 bird chiles, stems removed
paper towel

Sauce:
1 Tbsp fish sauce
2 Tbsp oyster sauce
4 Tbsp chicken stock
1/2 tsp sugar

Make the sauce well in advance.

Once the rice is done, heat the wok over high heat. When it's very hot, add 2 Tbsp peanut oil. Toss in the cashews and chiles, and stir fry - keep them moving until the cashews have browned slightly. Don't let them burn. Remove the cashews and chiles to drain on paper towel.

Into the same hot oil, add the garlic, and toss to cover it. Add the chicken slices, and stir fry for about 3 minutes - until all the pieces are well coloured on the outside.

Add the celery to the wok and stir it in for 30 seconds. Then add the onion, bell pepper, and sauce. Stir fry until the onion is slightly translucent - don't let the veg go soft.

Add the fried cashews and chiles back, and stir fry for another 30 seconds, until the cashews are heated through.

Pour this beside (not over) the rice, and give the stir fried items a good grind of fresh black pepper. Serve immediately, and warn guests not to eat the chiles.

Serves 3.
Your vantage point determines what you can see.

Mark in Vancouver
Posts: 14252
Joined: Wed Dec 28, 2005 12:41 pm
Location: British Columbia

Post by Mark in Vancouver » Tue May 18, 2010 9:07 pm

What? No spam in that recipe?
Your vantage point determines what you can see.

Mark in Vancouver
Posts: 14252
Joined: Wed Dec 28, 2005 12:41 pm
Location: British Columbia

Post by Mark in Vancouver » Wed May 19, 2010 12:06 pm

Innovative uses for spam!
Your vantage point determines what you can see.

User avatar
Ken
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Location: Mifflin, Tennessee
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Post by Ken » Fri May 21, 2010 7:26 pm

Mark, I made your Thai Chicken with Cashews & Chiles for company last night and everyone was very happy with it.
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”

James Beard

Mark in Vancouver
Posts: 14252
Joined: Wed Dec 28, 2005 12:41 pm
Location: British Columbia

Post by Mark in Vancouver » Fri May 21, 2010 9:37 pm

Outstanding!
Your vantage point determines what you can see.

Seb1
Posts: 3
Joined: Fri Dec 10, 2010 7:05 am

Re: Fine Food Recipes!

Post by Seb1 » Mon Dec 13, 2010 5:20 am

The Thai Chicken with Cashews looks delicious! If its really that good i might try it out myself! I'm a lover for Thai food. especially spicey food! The Tom Kah Gai soup is one of my all time favorites! Whereby you could also make it with shrimp but then its called Tom Yum Goong.

Ingredients:
8 oz boneless and skinless chicken (breast or thighs, cut into strips)
20 canned straw mushrooms
1 1/2 cup coconut milk
1 cup water
1 stalk lemongrass (cut into 3-inch lengths and pounded)
6 kaffir lime leaves (lightly bruised to release the flavor)
6 slices galangal
8 bird’s eye chilies (lightly pounded)
3 tablespoon fish sauce
2 1/2 tablespoon lime juice (or to taste)
1 tablespoon chopped cilantro

Method:

Add coconut milk, water, lemongrass, galangal, chilies, kaffir lime leaves into a pot and bring it to boil. Add straw mushrooms and chicken and boil it on medium heat for a few minutes or until the chicken is cooked through. Add lime juice and fish sauce to taste. Add chopped cilantro before serving.

Enjoy! :)

Malia98653
Posts: 1
Joined: Wed Nov 20, 2013 12:22 am

Re: Fine Food Recipes!

Post by Malia98653 » Wed Nov 20, 2013 1:01 am

Thanks for sharing.

Tikobird
Posts: 9
Joined: Sat Aug 04, 2018 10:30 am

Re: Fine Food Recipes!

Post by Tikobird » Thu Jan 24, 2019 8:44 am

Mark in Vancouver wrote:
Sun Mar 16, 2008 12:40 pm
This seems necessary.

By all means, add to this sticky.
I don't understand why all these non-related topics like recipes are being posted on a website about loaches. Do you have any loaches or maybe you need a cooking website to comment on? I don't get it.

Perplexed

AdamZMA
Posts: 1
Joined: Wed Feb 20, 2019 12:37 am

Re: Fine Food Recipes!

Post by AdamZMA » Sun Feb 24, 2019 9:24 pm

Here one of my favourites:
Pecan Dijon Catfish

- Thaw if frozen and pat dry.

- Rub some dijon mustard on top of the fish, covering all over.

- Mix dry bread crumbs and finely chopped pecans 1:1, usually 1/2C of each is enough to top several decent sized fillets.

- Press dijon coated top of fillets into dry mix to coat.

- Bake on parchment or foil lined pan on 475 degrees until done.

Haley
Posts: 10
Joined: Mon Mar 25, 2019 8:13 pm

Re: Fine Food Recipes!

Post by Haley » Sun Apr 28, 2019 8:12 pm

You can, surely, choose the necessary for you food recipe and enjoy it further. But what if Edu Birdie did it for you so greatly, that you will have no need to make sure in every part? You are just adding the components and that's it. Interested?

SusanHuges
Posts: 14
Joined: Fri Mar 22, 2019 11:33 pm

Re: Fine Food Recipes!

Post by SusanHuges » Sun Jul 21, 2019 11:12 am

GJenkinsXoXo wrote:
Mon Aug 24, 2009 10:11 am
Mark in Vancouver wrote:This seems necessary.

By all means add to this sticky.
Anyone got a tasty recipe for caviar?

I had it for the first time recently and I want more more more :)
As for the caviar, I am with you. My favorite dishes include this fantastic ingredient. I can also eat Fishandcaviar one without any other ingredients. Like the sandwiches or anything like this.
There are several other variants connected to the eggs or pancakes with the caviar. Have you tried them?

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