SF Chefs Unite!
Posted Tue May 27, 2008 09:36 PM
List the food, it's main ingrediant, if it's for a special occasion or person when you make it, and anything else you want to add! Heck we can swap recipes if it goes that far!
I'll go first, this is a simple one, but it's really amazingly awesome.
The Dish: Garlic Buttered Stir-Fry Shrimp.
First off, make some steamed rice.
Next get a stir fry pan out, and soak it with butter.
Chop up your favorite veggies (I love green bell peppers, and snow peas for this one, red bell peppers too.)
Get as much shrimp as you think you need (I often like to cook a lot of shrimp at a time, but it's like $30 a round, so I don't make this too often. ) and get it pealed and ready.
Dice up some garlic and toss it in your medium-high heat pan to get it cookin', then add some salt and whatever other spices you like (I go salt, and lemon pepper.)
Once the garlic is dark brown (not burnt) add your shrimp, cook the shrimp on medium, to medium-high for about 7~ minutes (until pink/white all the way through.)
Set the shrimp off to the side and use the leftover buttery shrimpy saucy goodness in the pan and fry your stirfry veggies (I don't cook them long, as I like 'fresh' veggies, I just get them hot but not soft.)
Lay out your plate(s) and drop a nice serving of steamed rice on each, along with a slice or two of butter to melt, and some salt. Then lay your now hot veggies on, and top with yummy shrimp.
Serve, and don't fight over the last few shrimp because you didn't buy enough!
Posted Tue May 27, 2008 11:20 PM
Then add a lil lime & orange juice with a lil salt-n-pepper . Close bag & place in the fridge overnight (at least 12 hours) , then take the chicken 7 put then on the grill pineapple included & brush on a mixture of orange juice & honey as they grill (Italian dressing can be used as well) flip-n-baste every 5 minutes or so .
Serve over green salad or rice as preffered >:]
Posted Wed May 28, 2008 12:08 AM
Hey, isn't it BBQ season? Might be time to get out the ol' prongs and get some steaks!
Pepper jack chicken, mmmm. So take your chicken breasts and get em 95% cooked (BBQ!), and lay a nice slice (or two!) of pepper jack cheese on top and let it melt.
Posted Tue Jun 03, 2008 08:37 PM
Posted Wed Jun 04, 2008 12:39 AM
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (10-12 mushrooms)
2 tablespoons butter
salt and pepper
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
Combine mustard, honey, oil and lemon juice in small bowl. Whip mixture for about 30 seconds. Pour about 2/3 of marinade over the chicken breasts and marinate them in the refrigerator, for about two hours, but overnight is better. Chill remaining marinade until later. After the chicken has marinated, preheat oven to 375 F and heat up an ovenproof frying pan (large enough to hold all four breasts) with 1 teaspoon of oil over medium heat. Sear chicken in pan for 3-4 minutes per side or until golden brown. Remove the pan from heat, but keep the chicken in the pan. As the chicken is cooking, saute the sliced mushrooms in butter in a small frying pan. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save a little extra to serve as a side. Season chicken with salt, pepper, and a dash of paprika to taste. Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar. Bake the pan of chicken for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving. Place extra marinade in small bowl to serve on the side.
I usually serve this dish with garlic mashed potatoes and sauteed asparagus in better, garlic and white wine.
Posted Wed Jun 04, 2008 03:44 AM
Sole Fillets with Butter Sauce
700 g Sole fillets, skinned
3 Table spoons of Lemon juice
50 g or 1/2 cup Seasoned flour (flour with salt and pepper to taste)
125 g or 8 Tbs Butter
1 Large lemon, thinly sliced
6 Parsley sprigs
1.Sprinkle the fillets with 2 tablespoons of the lemon juice and set aside for 5minutes. Pat dry with kitchen towels. Dip the fillets in the seasoned flour, shaking off any excess.
2. Then melt 75 g (6 tablespoons) of the butter in a large frying-pan. Add the fillets, a few at a time, and cook them for 4 to 6 minutes on each side, or until the flesh flakes easily. Arrange the fillets in a warmed, shallow serving dish.
3. Wipe the pan clean and add the remaining juice and butter. Place over low heat and simmer until the butter melts, stirring constantly.
4. Remove from the heat and pour the butter over the fillets. Garnish with lemon slices and parsley.
then the dish is ready to serve i made this for my parents as cooking is one of my favourite hobbies. or instead of the butter you can have the dover sole garnished with muscles and shrimps, hope this recipe helps.
Posted Thu Jun 05, 2008 11:59 AM