Chewer recipes ...

One of my favourite dishes. Quick and easy to make

"Chicken and Leek Stroganoff"

Ingredients

* 150g basmati rice
* a large leek
* handful of oyster mushrooms
* 2 chicken breasts
* olive oil
* knob of butter
* glass of white wine
* bunch of parsley
* 250ml cream
* 1 lemon
* salt and pepper

Directions
1. Cook rice as per instructions. I recommend letting it steam.
2. Slice leek, mushrooms and chicken breasts. Finely chop parsley.
3. Put a large frying pan on high, add a couple lugs olive oil, butter, leek, white wine, a pinch of salt and pepper and a small glass of water.
4. Let it cook for 5 minutes under a piece of foil.
5. Remove foil and add chicken strips, parsley, the cream and the mushrooms.
6. Bring to a boil, then turn down heat and let it simmer for about 10 minutes.
7. Before serving, squeeze the juice of 1/2 lemon into the stroganoff and stir.

That's it. Now just top the rice with the stroganoff and scatter with a bit of parsley.

I feel like there have been a dozen of these threads, but the search isn't coming up with any.

Google brought up these:

Recipe Thread

BBQ recipies

Also, Chewers really like Alton Brown recipies

God bless you guys.

Fettuccine with Garlicy Cashew Cream Sauce

Fettuccine pasta, enough for 2 people
¾ c. raw cashews
¼ c. raw pine nuts
...1 tbsp lemon juice
1 garlic clove
2 tsp nutritional yeast
½ tsp ground thyme
½ tsp salt
¾ tsp black pepper
¾ c. water

Boil pasta. Whilst pasta cooks, throw remaining ingredients into a blender/food processor and blend until smooth. Toss newly formed delectable sauce with now cooked and drained noodles.

This is super easy and ridiculously addictive, you have been warned.

No. I am genuinely grateful. I needed something to do in my new kitchen. This saves me the trouble of buying a cookbook. Keep 'em coming.

Nope. Just trying to save some great recipies that Chewers have already posted. I don't really cook, so can't add anything myself.

Whisky Steak.
Get a frying pan, throw a steak in. Throw whisky at it. Enjoy later.

Why didn't I think of that?

You Gauchos and your meat....

Spice-Rubbed Grilled Pork Tenderloin with Mango Butter Glaze
For Spice Rub:
1 tsp Kosher Salt
1 tsp Ground Black Pepper
1 tsp Paprika
1 tsp Adobo Seasoning
1 tsp Ginger
1 tsp Onion Power
1 tsp Ground Mustard
1 tsp Emeril's Original Essence
1/2 tsp Crushed Red Pepper
1/2 tsp Curry Powder

1 to 2 lb Pork Tenderloin, trimmed

1/2 cup Mango Butter (e.g. Rockahock Farms)

Directions:
1. Preheat grill to 425° F.

2. While grill is heating, combine ingredients for Spice Rub in a bowl, mixing with fork or by hand.

Note: This will likely make more than what is necessary for your tenderloin.

3. Trim any unwanted fat from tenderloin then pat dry with paper towel.

4. Sprinkle Spice Rub liberally over tenderloin, rubbing it into the meat as you turn to cover all sides. If desired, you can score the tenderloin before rubbing for better adhesion. Shake off excess Spice Rub.

5. When grill is at proper temperature, lightly spray tenderloin so it does not stick to grill plates and set at a 45° angle on grill. Cook for approximately 5 to 10 minutes than turn tenderloin and cook for another 5 to 10 minutes.

Note: Cooking times will vary based on grill and size of tenderloin.

6. Flip tenderloin, again placing it on grill at an angle and cook for 5 to 10 minutes before turning again.

7. With a silicon basting brush, apply Mango Butter. Continue over heat until Mango Butter no longer runs, flip and repeat for other side.

8. Pork should be ready with an internal temperate of no greater than 165° F.

9. Allow tenderloin to rest before slicing.


Note: Please forgive me if this is oversimplified, I wrote it for my oldest brother who does not cook. Also, pork should be find around 145° but not everyone likes it still pink.





And, Werewolf Girl, will you marry me?

YES PLEASE

Ahem.

I AM GOING TO SHARE WITH ALL OF YOU THE BEST DESSERT EVER.

IF YOU DO NOT CONSUME DAIRY PRODUCTS, USE A BUTTER SUBSTITUTE.

PEACH DUMP CAKE

1 entire stick of butter cut into spread-onto-bread sized slices
1 box of yellow cake mix (or prep your own! EXPERIMENT!)
1 29 oz can of peaches in heavy syrup (OR DO LIKE I DO... buy a bunch of peaches, peel them... cut em up... toss some sugar on them and LET THE MAGIC HAPPEN)
Cinnamon
Brown Sugar
Turbinado Sugar (or regular ole cane sugar... whatever... loser)


Oven to 350...ish!

Ok!

In a 9 x 13 baking pan (preferably Pyrex cause I'm a picky bastard), spread out evenly the peaches and syrup. Lightly dust the lot of it with some brown sugar. Next, evenly spread the cake mix over the top of all this. Dust the top with cinnamon until you feel satisfied it is cinnamony enough. Do a pretty darn generous coating of your preferred sugar. This is important for the caramelizing process.

Now, spread all of the butter slices (OR YOUR TERRIBLY INEFFECTIVE ALTERNATE) evenly over the top of the AWESOMENESS.

Place in oven... wait about a half hour or so... maybe longer... whatev. BAKE IT TILL IT IS DONE.

THEN EAT!!

Holy crap, that sounds like a delicious sugar coma. Must try! Earth Balance has buttery sticks that make a pretty good dairy sub, I'll use those.

I've got a bunch of Vegan friends, and as such I tend to try and look at every recipe to see if I can make it Vegan. A few months back I found this great, great, recipe for Peanut Butter Fudge. Tried the recipe a few times, but today I had a crack at making a Vegan alternative which worked out really well.

The original recipe can be found here:

http://www.bbc.co.uk/food/recipes/pe...terfudge_93630

I made the following changes, to the ingredients.

160g margarine. - This has to be fairly heavy, so I use stork. I also used about 160g grams, rather than the initial 125g to compensate for how 'light' it is
500g/1lb 2oz dark brown sugar
120ml - Soy Milk - To maintain some consistency I add 50g flaked almonds and 50ml cold water to the soy milk
250g/9oz crunchy peanut butter
1 vanilla pod, seeds only
300g/10½oz icing sugar

The recipe is ludicrously easy, and very quick and it makes masses of fudge. I don't eat sweet things, but I've been told this tastes great.

Here's a good side dish that goes with almost anything:

Curried Lentils

Ingredients:
1 cup red lentils
the equivalent of 2/3 of a jar of spaghetti sauce (make your own or buy/use what you like. Go vegan/vegetarian if you like)
curry powder
coconut milk.

- boil/rinse the red lentils according to instructions. Don't get 'em mushy if you can avoid it.
- add in the spaghetti sauce, stir it up. Let it mix for a while.
- add in curry powder to taste, stir it up.
- add in a little bit of coconut milk to cut the curry taste slightly.

Use what you want and refrigerate the rest. This goes great with chicken and pork chops.

Also, it's a half hour initially... but then crank up the heat to about 375, spin it around in any conventional oven and give it another 10 minutes or so.

Wow! It looks so bubbly!

The lentil and fudge recipes sound fantastic too, I'm getting some great ideas from this thread.

You know, looking back on my recipe... I said "Spread all the butter slices evenly... yada yada"

It's more like... lay the slices on top of everything else evenly. I just wanna say that so nobody goes along trying to spread the butter over the top of an unbaked dump cake.

That wouldn't work out so well and you'd get frustrated and come back in here and call me a big, fat liar.

Metric? Who the fuck are you kidding?

I keed. I keed.

I'd give a recipe, but I don't support cannibalism. Still, you might be surprised at the regenerative powers of Nick Nunziata's beard. Hmm lifeforce.

Pakastani Spiced Meat

My wife got this recipe from a Pakistani friend at work. It is now my go to dish for "what can I make you for your birthday." It is spicy, but you can adjust that and it has a great flavor.

2.5 lbs of ground beef or turkey
1 Package of Shan brand Seekh Habab BBQ mix
1/2 cup fried or chopped onions
1 tblsp ginger, paste or chopped
1 tblsp garlic, paste or chopped
1 tblsp green papaya, chopped (must be green)
1 bunch cilantro, roughly chopped
3-4 green chillies, chopped
1 medium onion, roughly chopped
1/2 cup plain yogurt

Mix all ingredients, cover with foil bake at 350 deg F for 1 hour or until done. Don't pack it in like a meat loaf. Remove foil for the last 10-15 minutes to brown the top. My wife will sometimes brown the meat prior to mixing to speed up cooking time.

Serve with paratha or other flat bread and eat as a finger food. Kind of like soft tacos. You can also serve it with yogurt or sour cream for folks who need to knock the heat back a bit.

As a bonus: We wanted to find a way to serve this to friends at a party, but it isn't really a good mingling food. We played around and found that if you fill wonton wrappers with the cooked recipe and then back them for 10-15 minutes you get a great party treat. The wontons crisp up around the meat doesn't dry up.

I'm all about Paleo, so this is me...

Over the past few weeks I've been simply doing:

9 lbs pork shoulder (bone-in)
4 tablespoons sea salt
1/2 cup liquid smoke

Trim the fat. Place the shoulder in a slow cooker and rub the salt/smoke all over. Cook on LOW for 24 hours.

Boom, 18 meals worth of probably the best pork you've ever tasted.

As a side:

1 yellow onion
1 cabbage
1/2 lb bacon
1 teaspoon sea salt
pepper to taste

Chop/rip up the cabbage.

Cook the bacon in a pan. Pour the bacon grease into a large pot. Saute the onions in the grease until soft (5 minutes). Add the cabbage, salt, and pepper. Cover with lid and let cook for 20 minutes, mixing 2-3 times.


----------------------------------------------------------------

Tomorrow I'm going to switch it up to my old regular for a week:

5 lbs of chicken (this could be a whole butchered chicken, a chicken you butcher yourself, breasts only, etc.) I use breasts only.

7 heads of garlic (yes, the ENTIRE head)

2 lb bacon

chicken broth

1 tsp sea salt

1 tsp black pepper

1 tsp dried thyme

Cut bacon into inch wide chunks. Brown in a pan. Set bacon aside. Put about 2 tbs of the bacon grease in the bottom of the crock pot.

Separate out all the cloves of garlic from the heads. Smash them with the flat side of your Chinese cleaver to easily remove the paper. Put all cloves in the bottom of the crock pot.

Pour in chicken stock to barely cover the garlic.

Sprinkle salt, pepper, and thyme over the garlic.

Put chicken on top of the garlic. Put bacon on top of chicken

Place a layer of Aluminum foil over the crock pot and THEN the lid. This will keep the steam from escaping and you from running out of liquid.

Cook for about 7-8 hours.


Once done, pull out chicken and bacon and set aside. Pour liquid and garlic into a blender (or use your stick blender) to puree into a delicious sauce. Pour over chicken and serve.

I'll eat my cabbage mix as a side with that as well.


Both of the above will give me 5 meals a day and last me about 3 days (I'll usually eat eggs or fish for another 2-3 meals out of the day). The pork comes out to maybe $40 for the whole thing, and the chicken is $55 or so (depending on where you get your meats). For those who eat the standard 3 meals a day either one of those should last about a week or so.

That sounds awesome. What yogurt works? Could I use regular plain or should I use the thicker greek kind?

Now I just need good a recipe for homemade naan to go with this.

I'm a huge fan of avocado's and all things spicy, and I just discovered this recipe on one of my favourite food blogs that blew my mind. I had to share!



Avocado Curry
Curry:
1/2 large avocado (or 1 small)
14 oz coconut milk
1/2 cup water
2-3 Tbs Green Curry Paste (3 is quite warm)
3 Tbs golden mountain sauce (or soy sauce)
1/2 lime, juiced
Stir Fry:
8 oz tempeh, cubed
2 cups green beans
1 carrot, cut into batons
1 zucchini, cubed
1 cup good sized basil leaves
1/2 large avocado (or another small one)

Combine the curry ingredients in a blender and blend until smooth. If it's too thick, add a little more water. Pour into a large sauce pan and bring to a boil, stirring occasionally. Add the tempeh, green beans and carrot and reduce heat to a simmer. Cover and cook for about 15 minutes, until the beans and carrot are well cooked. Remove the lid and stir in the zucchini, avocado and basil. Cook, until the basil is wilted. Serve over rice or noodles.

Note: I've tried this with Thai basil and it is best with a large leafed Genovese or other sweet basil.

4 Servings: 451 cal (36g fat, 25g carbs, 17g protein)

LINK

I'm going to make this this weekend as soon as I get all the ingredients together, I'm practically getting drool on the keyboard. Creamy avocado goodness mixed with more creamy spicy goodness served over noodles? Yes please!

OH MAN OH MAN I JUST GOT A FOOD PROCESSOR AND I HAVE BEEN GOING CRAZY WITH IT AND THIS IS PERFECT!

Tonight's dinner

BACON AND SALAMI SANDWICH

Ingredients
2 Slices of wheat bread. If needed, use the heels of the loaf
4 strips of bacon (or turkey bacon, if you're vegan)
4 slices of salami (or turkey bacon, if you're vegan)

1. Fry up 4 strips of bacon. When the grease splashes onto your hands and you scream "God Fucking Dammit" that means they're ready.
2. Alternate placing strips of bacon and salami on bread.
3. Eat the sandwich.
4. Surf the CHUD.com message boards.
5. See the Chewer recipes... thread bumped, and think to yourself "What if I put my sandwich recipe in the thread?"
6. Realize halfway through writing the post that it's not nearly as amusing as you'd thought it'd be.
7. Post it anyway.

This is something I tried and loved the other day. Impossible to mess up, tasty and quick.

1 kg of pork cut to bite size pieces. With some fat preferably but lean will do too.
A 330 ml can of lager.
Half an onion cut to small pieces.
A fresh tomato without the seeds cut into to small cubes.
Salt.
Black pepper.
Oregano.
A couple of leaves of laurel.
Olive oil.

Sautee the pork with the olive oil in a deep frying pan with as much heat as possible, until it gets nice and rosy. When it's ready turn the heat down and add the onion and the tomato. Before the onion turns brown add the beer, a good pinch of oregano, the laurel leaves and as much salt and pepper as you like. Cover and leave to simmer for 30 minutes. If the sauce in the end is still watery uncover for the last five minutes. You can serve with rice, kous kous or fries.

Plain yogurt works best in my opinion. The Greek kind tends to have a stronger flavor.

Mouth-watering Guinness Pot Roast

 

In a crock pot, pour 1/2 - 1 bottle of Guinness (depends on size of roast).

Add a dash of flour, a sprinkle of oil, and a pinch of seasoning. Stir.

Rub the outside of the roast with brown sugar.

Place roast in crock pot and surround with small potatoes and baby carrots.

Cook till it's friggin DELICIOUS.