Official Recipe Thread

[movie zombie]

what? you don't think men will come into the Ladies Forum to post recipes? they're already doing it! and I actually think it will get more traffic here instead of buried in with other forums. the other thing it accomplishes is it keeps posters from dropping back into OT communication mode. sorry but I think it should be kept here.....but, hey, it is not my website, is it? but i'm glad you thought it was a good idea, Ricky.

[JWHuey]

I cook for a living. Tagged for reference.

[movie zombie]

oh, you can't say that, JWHuey, and not drop a recipe/idea or two for us!

[JWHuey]

My little girl and the reject Nutella cupcakes that weren't pretty enough for my clients. I'll add the recipe when I get to my home computer.

[movie zombie]

while I don't like nutella in the least, my husband being from AU would offer to take those off her hands! they do look yummy!

[JWHuey]

How about yellowtail?
Water.


To the.


Plate.

[Off the Roster]

Oh, they definitely are!! When I make it just for me, and/or a few select friends that can handle it, I will add to the paste (during blending) some habanero, or ghost chiles! Bump up the heat!! Most don't like it that hot though.

ghosts!!!!

i bought the masa so i am one step closer to trying the recipe!


i'm not a prepper but making mead sounds great. i did lemoncello last year so now people expect things from me.

[Off the Roster]

How about yellowtail?

i bow to your exceptional plating skills!

[Off the Roster]

My little girl and the reject Nutella cupcakes that weren't pretty enough for my clients. I'll add the recipe when I get to my home computer.

oh no!!! 4 cupcakes and only 2 hands!!

[stilly]

Cooking/Recipe thread sounds like a good idea. Great way for calgunner's to show off their cooking skills and recipes.

I've just sent a message to the higher ups so waiting to hear back.

hehehe, LET me speed up their reply: This is a GUN site, not a FOOD site. What is wrong with posting your recipes in OT like everyone else? :P

Okay, I admit, I put the :P on myself...


Now for that chicken tikka...

PLEASE keep in mind that I made this recipe BEFORE I discovered poached chicken and how to NOT poach it, or poach it the proper way. Actually, I THINK this could work out with a slight variation.

Here is the variation: Turn on the crockpot and allow the ingredients to heat up to a boiling point (pour it all in, but leave out the chicken, check back in xx minutes depending on your crockpot) Once it is boiling/bubbling, turn it off and drop in your chicken (slowly) and mix it around. Turn the heat/crockpot back on and just let it sit for about a 10-15 minutes but if you see it start to boil, TURN IT OFF. Then let it sit for half hour or an hour or so. I have found that it also helps to cut the breasts into strips/filets or whatever pieces you use (boneless thigh/leg meat) make sure they are not THICK, cut them in half or filet them slightly, maybe like butterfly them. This will improve the cooking.

The reason for this variation is that I have found that by putting the crockpot on high or low for xx hours my crockpot seems to BOIL the meat after a while and THAT IS BAD for chicken. By boiling chicken you make it tough and dry it out. But by turning off the heat and just letting it simmer it should absorb and be very juicy. This is of course going to happen if you take the chicken out from the fridge and put it into the already boiling sauce, which will cool it down a bit and reduce the temp from boiling.

Now the recipe:

http://www.stillyvision.com/files/StillifiedCrockpotChickenTikkaMasala.pdf

Maybe next recipe I will post will be my apple pie moonshine or cherry watermelon moonshine...

[movie zombie]

dang, stilly, that sounds and looks good as well!
i'm going to have to figure out how to do this w/o a crockpot and in my 5-qt le creuset. think I've got an idea on how to do it.

[stilly]

If you get the sauce mixture heated up and get it to boil you can do it in a regular pot and then drop in the chicken and then just remove from heat and let it sit for about a half hour or more.

You will most likely have a burned layer on the bottom though.

Before I knew about this I was always letting it boil the chicken so the recipe did not pay much attention to that. Now I know to NEVER let your chicken boil and it comes out the best. Well, I have not revisited the recipe after the poaching method was learned, I will have to do that and then redo it. :\

[movie zombie]

no, the le creuset will no have a burn on the bottom. I've been cooking with it a while and "know it".........and I figured the chicken would cook well enough in the sauce w/o the burner being on. going to have to try it!

[daves100]

Maybe next recipe I will post will be my apple pie moonshine or cherry watermelon moonshine...

Please do would love to know how to make it

[stilly]

Cherry Watermelon Moonshine is so named after making Dave's Apple Pie Moonshine and his Peach Pie Moonshine. There are no stills to be used and it is eprfectly legal since really it is just a liquor...

For this recipe I actually grabbed a fresh watermelon and pureed it in my food processor, then strained out the pulp and kept the juice. I did this because I found no real WATERMELON juice in the stores... (is it even healthy?)

1 8lb or so watermelon makes plenty of juice for this recipe.

Stilly's Cherry-Watermelon Moonshine:

Mix in the following:
160z Watermelon juice
16oz Cherry juice (I used Juicy Juice)
1/2C white sugar
1/2C brown sugar
12oz Watermelon Pucker (schnapps I think)

BOIL IT ALL. Let it cook down for about 10 minutes.

Let it cool down to room temp and then pour in the following:

4oz EC190
2oz Cherry syrup (smart and final cherry snowcone syrup)
2oz Watermelon syrup (smart and final watermelon snowcone syrup)

Bottle it and let it sit for about two weeks...

Enjoy. Sorry, no PDF as of yet.