HMT's Official CHUD Recipe Thread

This is a great recipe:

Ingredients

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1/2 pound thick-sliced bacon, diced
• 1 cup chopped onions
• 1/2 cup chopped leek
• 1/2 cup chopped celery
• 2 teaspoons minced garlic
• 1/4 cup all-purpose flour
• 2 bottles clam juice
• 8 ounces chopped clams
• Salt and black pepper
• 1 cup heavy cream

Preparation instructions:
In a large soup pot heat butter and oil over medium heat. Add bacon and cook 3 minutes. Add onions, leek, celery and garlic and continue to cook until tender, about 5 minutes. Slowly sprinkle flour over bacon-vegetable mixture, stirring, until flour begins to turn golden, thereby making a roux(cooking term for a thickening agent). Stir in clam juice and 4 cups water or stock(chicken or preferably fish stock) and bring to a boil. Lower heat to simmering and cook 30 minutes. Add clams and adjust seasoning to taste with salt and pepper, depending on saltiness of clams. Simmer 5 minutes more, stir in cream and heat just until warmed through.

Best when served in a bowl of hollowed-out sourdough bread.




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-KRONOS AN ARMY OF ONE

I punched that recipe up a bit too. It really is better if you use fish stock. I don't like using plain water.

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-KRONOS AN ARMY OF ONE

I shouldn't be reading this so early in the morning. I'm getting the urge for a very non-traditional breakfast. I'll be looking forward to the deviled egg recipe.

U2Shark's Re-Animated Pancakes

2 cups flour
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/4 cup oil
2 cups of good orange juice

Mix eggs, oil and beat. Add dry ingredients alternately with orange juice until well blended. Griddle.

These wil be the BEST pancakes you have ever eaten, I promise you!

Pancakes with Orange Juice! Cool.
Satanic Eggs, excellent.

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-KRONOS AN ARMY OF ONE

I cook like a chef. That is, a recipie is only a guideline, and I often change ingredients, so this is rough guideline for
MORGANTI BROWNIES (9x13 pan)

One Penguin


Nonono, start again.

Preheat oven to 350.
Grease 9x13 pan. (Reccomended: butter-flavoured pam, or somesuch)
Mix Ghiradelli Chocolate Chunk Brownie Mix to specifications, using minimun amount of reccomended eggs. If possible, go to Costco where they have the 4 pack, and use two of them, per box reccomendations.
Shoo cat away.
Add to proportion (I don't measure, I just add what feels like the proper amount. Apologies to people who can't do that yet...cook some more, it'll come to you):
Hershey's Dark Chcolate Syrup
Cocco (the baker's kind, not the instant)
A dash of Amaretto additive used in coffee
A large splash of vanilla (VERY IMPORTANT, as it rounds out the chocolate. Use natural vanilla if you can afford it)
Mix.
Add a large splash of Godiva Chocolate Liquor (or Godiva Cappacino).
Mix.
Add a large splash of Captain Morgan's Spiced Rum.
Mix and pour.
Bake approx 25 mins.
Lick bowl.
Let cool. Reccomend refridgeration.

Watch friends melt. Watch chocoholics scramble for a cigarette, afterwards. Watch friends do things like help you move or bury a dead body, just for a brownie.

The spiced rum accenuates the flavor...it doesn't taste like rum balls. SPICED rum is the key. And make sure, if you don't get Ghiradelli with chunks, that you use a box of whatever brand...but it's got chunks.

Woo hoo! HMT made the pancakes, I'm glad you liked them. I guess they are a thinner cake than most other pancake recipes, I never noticed it because they are the only kind I make, but I'm glad you liked them! I'm going to try the cuke sause this weekend.

Week-end potatoes (Breakfast)

3 large spuds. Wash em and cut em up into small cubes. Leave em in water until you are ready to cook em.

You will need 3 cloves of garlic chopped up fine. 1 bunch of scallions chopped fine.
Parsley (Italian is best of course) chopped fine) about half as much volume as the scallions.

Enough canola oil to cover about the bottome half of the potatoes, when very hot drop in the potatoes and fry. (Add a stick of butter, not margaine) if you don't care about your arteries)

Place potatoes on paper towels and dry them well. Dump them in the hot oil.

Fry till light brown.

Drain off oil and return small cubed potatoes to pan. Reheat on high until potatoes start to get a little darker.

Turn off heat and toss in scallions, garlic and parsley. Toss everything together taking liberal breaths of fragrance of paradise.
Salt and pepper to taste.
Serve with ketchup and/or hotsause and fried or poached eggs over the potatoes.

Serves three normal people, two if they've tasted these before.

They say this dish will kill you, but they won't tell us when!

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Racking up the old post total

http://www.homeownersrights.com Are you owed money?



[This message has been edited by Will (edited 07-04-2001).]

D'oh! I like that Hummus one ...

I'll post a couple of my favorites from home later today ...

When I cook, I tend to go gourmet.

Okay! For all you potatoe lovers. This is Ol' Will's ultimate potatoe dish, which is guaranteed to win you praise and lots of good loving when you make this.

you will need:

4 largish "Yukon Gold Potatoes" Special order them if you have to, they are worth it.
Do not try and use Russett or some other type of potatoe. It won't work!

1/4th cup of heavy cream, I use a tiny bit more. WTF!

1/3 cup of "good" white truffle oil. You can buy good italian white truffle oil at gormet shops or on line. Its about 6 dollars for about a third of a cup. (Remember, YOU are worth it! Besides, you make your girl this dish and you are in like Flynn.) You can find large bottles of a decent white truffle oil for about six dllars at COSTCO if you have those where you live. Also I get mine at Whole Foods.

1/2 cup grated "Parmigiano-Reggiano" (Don't use Kraft parmasian or other cheap assed parmasian.)

2 tablesppons chopped chives, okay you can use scallions (green onions) if you don't have chives!

Salt and pepper

Optional, but if you can, please do. One white Alba Truffle.

Read the note on white Alba Truffle at the end of receipe.

Pre-heat oven to 375 degree that's "F" cause I am an American so if you live elsewhere you convert it.

Rinse the potoatoes well under cold water. Place on a cookie sheet and bake for 45 minutes to one hour, depending on your oven. Potatoes should just be soft.

Remove from oven and allow to cool completely.

Hold potatoe as it normally rests, where it looks like a football laying on its side, not stood on end. Cut the top almost one-third off,l from one pointy end to the other pointy end and discard.

Scoop out the insides, but make sure you leave about a quarter of an inch of potatoe meat clinging to the skin. This keeps it firm.

Take the scooped out potatoes and put it in a mixing bowl with cream, the chopped chives and about 4 tablespoons of the white truffle oil. Mix in the parmesan with the other ingredients. DO NOT MASH! Leave fairly medium sized chunks of the potatoe intact.

Add salt and pepper to taste. Fill potatoes skins back up loosely with mixture. The mixture should be above the edge of the skin of the potatoe.

Place potatoes back on the baking sheet and bake them at 350 degrees for another 20 minutes. Top of mixture should just be turning golden brown.

Put a potatoe on each plate and drizzle the remaining truffle oil over the potatoes, always making sure you pour more on yours than anybody elses. If you have white alba truffles, shave them using a truffle shaver and arrange them on top of the potatoes.

For a wine, if you're nuts like me, then you want a Pure Marsanne Wine, but only buy one that is young and fresh. This is not a wine you want to get when it is old.

For a great inexpensive wine, obtain some of Louis Latour's 1998 Chardony at less than $10.00 a bottle it will fry your mind with its smoothness, finish and flavor. Get it good and cold before you uncork it by placing it in the freezer for about 30 minutes before you serve it.

* note of White Albas Truffles.

Good white Alba truffles are God's way of saying I love you, a lot and I will still respect you in the morning!

You do not have to use the actual truffles to ejoy this ambrosial dish, but if you can, you really owe it to yourself to try it. If not the first time, then later in life when you are rich, OKAY?

Eating these potatoes without the actual White Alba truffle pieces on them is akin to having sex, but never actually getting around to the penitration part. You know?

It can be a lot of fun, but sooner or later you need to experience the "real" joy of cooking, if you get my drift.

You will notice these potatoes require NO butter and therefore are at least somewhat better for you than when they are smoothered in butter. The heavy cream is one thing, but it isn't as bad as butter. (DAMN! I love butter!)

Next is ol Will's garlic mashed potatoes.
I know! I seem in a potatoe rut don't I????

It must be because I am Irish.
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Racking up the old post total

http://www.homeownersrights.com Are you owed money?




[This message has been edited by Will (edited 07-05-2001).]

Will, you fly me out to California, and we cook together, okay? You have to try the two recipes that I'll post later today -- a salmon treat, and a tenderloin special.

Blofeld's Salmon Fillets on a bed of Wild Mushrooms, Wrapped in Phyllo with a Ginger Shallot Cream Sauce

3 TB pine nuts
3 TB olive oil, divided, plus additional for brushing phyllo
3 TB finely chopped shallots
1/2 tsp minced garlic
6 oz fresh wild mushrooms (shiitake, portobello and crimini, trimmed and coarsely chopped)
1/4 tsp dried thyme
2 TB snipped fresh chives
1 TB chopped fresh basil
1/8 tsp cayenne
salt and freshly ground black pepper
2 TB freshly grated Parmesan cheese
1 16-oz package phyllo pastry sheets, thawed if frozen
1 lemon, halved
6 4-5 oz salmon fillets, skinned and boned

Preheat oven to 400 degrees. In large skillet, combine pine nuts and 1 TB of olive oil over medium heat. Cook until nuts are slightly browned. Remove with slotted spoon and set aside. Place remaining olive oil in same skillet. Add shallots and garlic and cook until shallots are soft, about 5 minutes. Add mushrooms, thyme, chives, basil, and cayenne. Season with salt and pepper to taste. Cook until mushrooms give up their juice. Remove from heat and cool. Stir in Parmesan and set aside.

Remove phyllo from package and cover with plastic wrap and damp towel. Squeeze juice of lemon over salmon and season with salt and pepper to taste. Trim phyllo to 12x8-inch rectangles. Brush 1 sheet with olive oil and cover with another sheet, brush with olive oil. Repeat a third time. Place 2 heaping TB of the mushroom mixture on the phyllo and top with 1 salmon fillet. Fold in sides and bottom and fold over top, tucking top into the bottom to form an envelope-style packet.

Place on baking sheet. Repeat to form 6 packets. (May be prepared up to 3-hours in advance. Cover and chill.) Brush tops with olive oil. Bake 25 minutes or until golden brown. Serve with Ginger Shallot Cream Sauce.

Ginger Shallot Cream Sauce

1/2 cp dry white wine
1/2 cp rice wine vinegar
3 TB minced shallots
1 2-inch piece fresh ginger root, peeled and thinly sliced
1/2 cp whipping cream
3-5 TB cold butter, cut into pieces

In heavy saucepan, combine wine, vinegar, shallots, and ginger over medium-high heat and heat to boiling. Cook until reduced by half, about 15 minutes (will be the consistency of a glaze). Stir in cream and cook until reduced by half, about 10 minutes. Strain into clean saucepan. (May be prepared to this point up to 3-hours in advance and chilled.) Return to low heat. Whisk in butter, 1 piece at a time. Serve immediately over salmon.

Now, when Blofeld makes this he doubles the mushroom and cream sauce recipes.

Italian Blue Fillets

2 TB vegetable oil
4 beef tenderloin fillets (about 2 inches thick), at room temperature
2 TB butter
1 TB minced shallots
1/4 cp chopped pistachio nuts
1/2 cp red wine
4 oz Gorgonzola cheese, crumbled
1/4 p chicken broth

In large skillet, heat oil over high heat. Add fillets and brown 1-2 minutes per side. Season with salt and pepper to taste. Reduce heat to low and cook 8-10 minutes per side for medium-rare. Remove to platter and cover loosely with foil to keep warm. Discard drippings.

In same skillet, melt butter over medium heat. Add shallots and cook until soft and just golden brown, about 3 minutes. Add pistachios and wine. Stir, loosening any brown bits from skillet. Continue cooking, stirring occasionally, until liquid is almost evaporated, about 10 minutes. Remove from heat, add cheese, and stir until melted. Return to medium heat, add broth and cook, stirring constantly, until thick and creamy, about 2 minutes. Place beef on individual serving plates and top with sauce.

linnifer:

Thanks for letting me know that I offended you. I never appologize for my sexist jokes, but I am as much the consumate gentleman in person that you will ever meet. On these boards and in my mind, I am one nasty mean old bastard. I will tell you that in real life women young and old like me a lot, (Not in a sexual way, well maybe!) but because I never bullshit them.

As to making you drool. Here we go.
This will serve four whimpy people, but I can easily eat all of these myself so make it according to the size and capacity of those you are cooking for and I promise they will wish you had made more.

These are bar-none the silkiest, smoothest, best tasting potatoes anywhere. There is not a lump in a carload. You will however, never enjoy anybody else's mashed potatoes again, after you have eaten these potatoes, the Old Will way.

Come to think of it there are a few things that are just never as good, once you've had them the Old Will way. Hmmmmmmm

WARNING: If a health nut is coming for dinner, don't tell them what you used to make these. In other words, lie your ass off. If you eat this more than three times a year you will die in whithering agony.

You will need.
1/4 cup or about 8 LARGE peeled garlic cloves.

1/4 a cup of heavy cream.
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1 pound or about 4 medium russett potatoes (Make sure they are russett. Peel them and cut them into quarters.

1/4 cup of heavy cream. (YES! Another 1/4 cup of cream.)

2 sticks or about 1/2 a pound of butter, unsalted and softened to room temperature.

I know! I know! there is half the amount of butter that there is potatoes, but come on. Do you want to live forever? Starting the next day you can live on dirt and grass or some such crap, but for this meal, just enjoy yourself!

Salt and pepper to taste.

You are going to need a large drum ricer. Stop bitching and just go buy one. You will use it enough to get your money's worth and you'll love the way it does potatoes. They are not that expensive and they are worth every penny of what they cost. Just do it.
You can use a mallet and a sieve, but you will probably just give up and quit and with the ricer you can do the same thing in about thirty seconds that it would take twenty back breaking minutes to do with a fine sieve.

For the Galic sauce. Place the galic in a medium heavy saucepan. Cover with about 3 inches of water. Bring water to a boil, then drain and rinse with cold water. Cover again with three inches of water and bring to a boil and then drain. Then do this one more time. (By the way, please peel the garlic BEFORE you boil it!)
After you rinse the garlic in cold water, the last time, coarsely chop it up and put it back in the same saucepan. Cover with one of the quarter cups of cream. Bring to a boil, then reduce heat to a gentle simmer until it is reduced by half. It will be a thick saucelike consitency. Stir it sometimes while you are simmering it.
(You can cover this and keep it at room temerature if you want, while you finish preparing the potatoes.

For the Spuds. Put them in a heavy medium pot. Cover with cold water, salted, and bring it to a boil. Reduce heat and simmer for about 20 minutes or until tender. Drain the potatoes and take them out of the pan. Put the ricer over the same pan and start running the potatoes through the ricer into the same pan you boiled the potatoes in.


Add the 1/4 cup of heavy cream to the galic mixture and heat it until it is warm, while you stir it.

Then put the pan with the potatoes over medium high heat and stir them with a wooden spoon or spatula to dry them out a bit. Once they are warm and dry, stir in the half a pound of butter, which you should have chopped up. Add a few pieces at a time until they are blended in. Then while pouring the cream/garlic mixture in a stream, continue to stir. Add a bit then stir. Add a bit then stir. Add salt and pepper to taste.

Be prepared for all of these incredible potatoes to disappear and for people to ask "if you have a touch more of those incredible potatoes."

Next time make more.

"Willnote:" If you have the desire you can experiment with adding even a higher percentage of butter to the potatoes. Half butter to the amount of potatoes is usually good, but one chef I know uses 50/50 butter and potatoes. Yummy!

Select your wine to match with your main course. These potatoes go with all good reds and with whites as well. They are a bit rich, so don't serve sweet wines with these, stay with something a bit more dry.

Sorry Dylan! Ripple just won't hit the mark with these, nor will MD 20/20.

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Just out of curiosity, exactly how much body hair do you have to have before it is socially acceptable to throw feces?

http://www.homeownersrights.com Are you owed money?

[This message has been edited by Will (edited 07-06-2001).]

I was going to plead ignorance as to what a drum ricer is, but the I remembered the little Amazon search box in the top right corner. This is what I found: Ricer
Looks cool, but what else can I use it for besides potatoes? Regardless, I think I'm going to add that to my kitchen. Your potatoes recipe rocks and I'm going to have to make those next time I have company.

So tonight I'm having my favorite, and CHEAP saucy and spicy meal ...

Take some red beans and rice (here in Denver we have "Mahatma" pre-mixed packages) and add some Canjun brand sausage ... cut it in 1-inch pieces ... and then add your favorite hot sauce.

MMMMMMMMMMMmmmmmmmmmmmmmmmmmmmm!

Will, the salmon and Italian Blue Fillet recipes are in here.

Have you tried Emeril's Red Pepper Sauce? It doesn't have that aged flavor that Tabasco does and it's a bit saltier than Tabasco or Crystal, but it has a great flavor.



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-KRONOS AN ARMY OF ONE

Try this one: The next time you make a sandwich with any kind of deli meat, throw a few tortilla chips in the sandwaich (the old round-style Tostitos were the subjects of my first attempts, but any other brand should do nicely). This adds a pleasant crunch to the sandwich.

Also, I would love to get the recipe for the three-ham omlet that killed Mr. Tickles from these "brilliant hamologists" pictured below:

Blo: Thamks! I found them here and then remembered, I had cut and pasted them before. I will let you know!

It ALL sounds soooooo good!

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http://www.homeownersrights.com Are you owed money?

Ok, here goes. My ultimate dinner special!!!

Go out to your local supermarket and be prepared for a SUPER GIANT LIST!!!

...

...

...
...
get ramen... pick any flavor you like... then, take it home and cook it... using the three simple steps on the back of the package. Enjoy...

Find a really good old-fashioned Kosher Deli...you won't be disappointed.



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-KRONOS AN ARMY OF ONE

Anybody have a good Chicken and Dumplings recipe they are willing to share?

I don't have like an old family recipe. I just use Tyler Florence's ultimate recipe.

http://www.foodnetwork.com/recipes/t...pe2/index.html

You can use canned broth instead of home-made stock and a grocery store roasted chicken.