OT: Iron Chef HFNYR (Recipes/Game Meal or Snack Pics)
- Thread starter Megustaelhockey
- Start date
Riche16
McCready guitar god
1 can coconut milk
1 jalapeno
1-3 cloves garlic (ur preference)
1 piece fresh ginger (size ur preference) peeled
4-6 ears corn
1 lime
2-3 scallions sliced
cilantro ( 1/2 cup chopped)
1 tbs butter
salt pepper to taste
Pour can of coconut milk in a pot, set heat for med low/low (careful not to scald or over boil) and peel the garlic clove(s) and ginger and steep in milk for an hour.
Shuck and clean the ears of corn... completely dry and rub with butter, dash of salt and pepper and grill on high heat so the kernels are slightly charred (my grill gets very hot so I watch them constantly and don't close lid).
Remove from heat until you can handle them. With knife shave the kernels off and then use the back of knife (dull edge of blade) to scrape the pulp out of the cob.
Fish out the ginger from the milk (and the garlic if you desire, I leave it). Add the corn and pulp to the milk and stir every few mins. The pulp should help thicken the mixture but if needed you can use a roux or slurry to get to desired consistency.
Clean and chop the cilantro and set aside. (I don't use the stems, just leaves... pain in the arse lol)
" the scallion
" Jalapeno (if you remove the seeds and veins its not as hot, leaving either will give it some kick)
Slice the lime into wedges
After reaching desired consistency (if too thick you can add butter, milk whatever to thin a bit) add the scallion, jalapeno and cilantro. Serve with lime wedge.
If you have guests they can add the ingredients themselves to customize to each desire.
Bon Appetite!
Riche16
McCready guitar god
Gardner McKay
RIP, Jimmy.
It is if you don't saute it first. I always add a bit extra and let it mellow in some oil for a little while to really get it fragrant. But then again, I absolutely love ginger.
Riche16
McCready guitar god
I do too but I don't expect everyone to feel that way LOL
Same with cilantro... my sis absolutely can't stand it and I LOVE IT
Gardner McKay
RIP, Jimmy.
Cilantro is a bit different. Some people are genetically pre-dispositioned to dislike cilantro. To them it tastes like soap.
But yeah, I do love spicy. And when I say spicy, I don't mean your local bar Hot Wings. I mean real spice.
Riche16
McCready guitar god
Yeah, I've read they think it has gene ties like "The asparagus" smell lol
aufheben
#Norris4Fox
Made rice & beans for dinner, got lazy with the seasoning and just dumped cayenne, Sriracha, and tabasco on it.
On. Point.
On. Point.
Pan Seared Wild King Salmon, medium rare.
Yes, I used a paper plate.
Yes, I used a paper plate.
I didn't realize this thread existed, so I didn't have pics, but this afternoon, I put some knockwursts in a crockpot with sauerkraut and some garlic and then dinner came and mmmmmm
Feels good knowing my ***** X-Wife doesn’t get to enjoy my cooking anymore.
Haha.. SAME!
Damn, don't really have pics, but I have been using the Instant Pot for nearly everything. It's amazing. I wish I had this during undergrad. I love to buy salmon (fresh or frozen) and it cooks in 5 minutes. Barely any mess and easy to wash one pot.
I shouldn't be sharing my secrets with you dirty hamsters lol but try this Salmon recipe.
You can thank me later
This isn't for a pressure cooker!
Panko-Crusted Salmon
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges
Buon Appetito!
You can thank me later
This isn't for a pressure cooker!
Panko-Crusted Salmon
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges
Buon Appetito!
Last edited:
aufheben
#Norris4Fox
Joey Bones
***** 2k16
Kaapo di tutti capi
Registered User
Here's a good one for an instant pot, Chicken Pozole:
Ingredients:
2 lb. (1 kg) boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
2 Tbs. extra-virgin olive oil
1 yellow onion, diced
4 garlic cloves, thinly sliced
1-2 jalapeños, seeded and finely chopped
1 tsp. dried oregano
1 tsp. ground cumin
1 can (25 oz./780 g) hominy, drained and rinsed
4 cups (32 fl. oz./1 l) chicken broth
6 tomatillos, husks removed, rinsed and coarsely chopped
Juice of 1 lime
Add the onion to the pot and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the garlic, chile, oregano, cumin, 1 tsp. salt and 1/2 tsp. pepper and cook, stirring, until fragrant, about 1 minute. Add the hominy, broth and tomatillos to the pot and stir to combine. Return the chicken to the pot.
Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 20 minutes.
When the pressure cooking is complete, turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid and transfer the chicken to a large bowl. Use 2 forks to shred the chicken into bite-size pieces. Return the chicken to the pot, add the lime juice and stir to mix. Season with salt and pepper.
Serve in bowls with tortillas on the side. Garnish with any or all of chopped cilantro, sliced avocado, sliced radishes, and lime wedges
Gardner McKay
RIP, Jimmy.
Gardner McKay
RIP, Jimmy.
Oh here are some other things - Red curry, Italian style hot peppers with sausage, homemade ramen and a low country boil we did at my house.
The ramen (surprisingly) was one of the more difficult things I have attempted. Especially the seasoned egg.
The ramen (surprisingly) was one of the more difficult things I have attempted. Especially the seasoned egg.
Attachments
$19.99 lb at whole foods. If I eat Salmon I go for Wild King Salmon instead of farmed Salmon. It's a day/night difference.
Expensive AF though.
