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 Favorite Eater Recipes

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Dorothy
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PostPosted: Wed May 30, 2012 12:53 pm Reply with quoteBack to top

At the request of some of our members (and because I like reading new recipes more than movies) - we now have an official Eater recipe sticky!

-Thread is for discussion of, and sharing of recipes only. If it turns into a PWT, it will be de-stickied.
-Please respect all copyrights. In other words, no copying of recipes from cookbooks or websites and attempting to pass them off as your own.

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PostPosted: Wed May 30, 2012 1:00 pm Reply with quoteBack to top

GUINNESS (STOUT) CHOCOLATE CAKE

1 Cup Guinness Stout
10 teaspoons unsalted butter (softened)
6 teaspoons unsweetened cocoa
2 Cups granulated sugar
2 large eggs
6 tablespoons sour cream
1 teaspoons vanilla extract
2 Cups all purpose flour
2-1/2 teaspoon baking soda

Preheat oven to 350 deg F.
Butter a 9 inch springform pan and line with parchment paper

Heat Guinness and butter in a large saucepan over medium-low heat until butter melts. Remove from heat; whisk in cocoa and sugar

Combine sour cream, eggs and vanilla, whisk into cocoa mixture. Whisk in flour and baking soda.

Pour batter into pan.

Bake 40 – 45 mins or until cake is firm. Remove to wire rack. Cool completely.

Remove from pan and spread frosting on top.

FROSTING

Beat 8 oz softened cream cheese until smooth.
Gradually add 1-1/4 cups powdered sugar, beating at low speed just until blended.
Gradually add ½ cup cream. Beat until blended.

Guinness Stout becomes food!

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Pastor Frank
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PostPosted: Wed May 30, 2012 1:24 pm Reply with quoteBack to top

I made this one up over Memorial Day weekend with leftovers. I know it is a mix of many cultures, but it was all I had on hand at the cabin. The possibilities are endless, I wish I had some cilantro for the relish. Also notice that there are no measurements, that's because I don't measure. It turned out damn good.

Chicken Breast with Sweet Corn Relish served on a bed of Curry Quinoa ™

You need:

Some leftover grilled skinless chicken breast
Corn on the cob
Sweet pepper
Onion
Tomato
Garlic
Quinoa
Olive Oil or other oil of choice, Sesame would be good.
Vinegar of choice, I used some sweet Balsamic.
Curry paste or powder of choice
Salt, Pepper and whatever other flavorings you like.

1. Make relish

Take the corn and slice the kernels off. Heat in a pan with oil and work them for a few minutes until they start to caramelize. Add diced onion, garlic, and sweet pepper. Cook that for a bit and then add the tomatoes. Cook until everything is tender and most of the liquid from the tomatoes is gone. Remove and toss with a light vinaigrette you made with the balsamic and oil, I think I also added a little sugar and dried dill to the vinaigrette. (toasted pine nuts would also work well in here but I didn't have any) Toss in the icebox and chill.

2. Time to eat.

Make Quinoa per instructions but add the curry and whatever hot stuff you like pre-boil. I also added some Sambal Oelek (my favorite stuff on earth) and shredded Parmesan cheese when it was done and mixed it in.

Slice the leftover chicken thin and warm in a pan with a bit of water to keep it moist.

3. Plate

Blob some Quiona in the middle of the plate.
Place chicken over it.
Top with the relish.

Eat

Quinoa is also a great Scrabble word if you have Q&U and a bunch of vowels. Place that bitch on a triple word score, with something connecting, and bask in the sun.

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BattleHawk77
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PostPosted: Wed May 30, 2012 2:25 pm Reply with quoteBack to top

Wow, PF, a recipe and Scrabble tips. Two for the risky-free price of one! Smile

I do have a contribution, too...
Quote:
Dad's Not Hot But Very Tasty and Filling Chili

1 packet McCormick mild chili mix
1 packet McCormick regular chili mix
2 lbs ground beef
1 3lb 5oz can Regular Bush's baked beans
2 cans Hunt's Chili spiced diced tomatos
1 can Hunt's tomato sauce
3 tbsp sweet pickle relish

Brown ground beef, drain
Add all other ingredients, mix, heat and serve
Stovetop heating: Cook on low heat (barely bubbling) for two hours, stir occasionally
Crock pot heating: low heat for at least six hours, stir occasionally

As you can guess, this is a very hearty dish, and it has become a staple at work pot-lucks, with my boss one time even sponsoring two crock pots of it.

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PostPosted: Wed May 30, 2012 4:29 pm Reply with quoteBack to top

This one was made in my family in the 70's and is still going strong.

Ranch Style Salad:

1 Large can Ranch Style Beans

1 Head Lettuce shredded

1/2 pound Cheddar cheese grated

2 medium Tomatoes diced

1 bunch Green Onion diced

1 Bag Plain Fritos

1 Bottle French Dressing

Optional: 2 of your favorite chillies (screw you spell checker...I looked it up in the Oxford dictionary.) Diced

Combine all and eat. It sounds strange, but is delicious. I like it even better the next day.

Edit: Thanks Dorothy!

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PostPosted: Thu May 31, 2012 12:26 am Reply with quoteBack to top

Pastor Frank, could you please post up that radish recipe that you slice thin and can use on sandwiches. I cannot find it now. Please! Pretty please!

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PostPosted: Thu May 31, 2012 1:29 am Reply with quoteBack to top

^ Oy, I just made it up when I made them, I had a ton of radishes and didn't know what to do with them. They were refrigerator "pickles" if I remember correctly, I didn't process them.

From what I remember, it was a standard brine, white vinegar, sugar and a bit of salt. I also added turmeric and cayenne pepper, brought to a boil.

I sliced the radishes thin and salted them in a colander for a few hours (to draw out the water) and rinsed them and patted them dry.

I packed them into a jar with onion slices and garlic, poured over the brine and put them in the icebox for a few days, weeks.

I should really write this stuff down.

Edit: I found the original recipe, my memory isn't as bad as I thought it was.

Quote:
@ TheFae, pretty basic refrigerator pickle recipe. Add, subtract, substitute and modify as you see fit.

The brine:

1C Vinegar
1C Water
1C Sugar
Turmeric and Cayenne to taste, I used about a 1/2 tablespoon of each.

Bring all to a boil and set aside to cool.

Slice Radishes into thin rounds, salt liberally, toss and set into a colander for about an hour or so to draw out excess water. Rinse well, pat dry and pack into a Mason jar with garlic, onion slices or whatever the hell else you please. Pour in brine and refrigerate for a few days.


http://forum.419eater.com/forum/viewtopic.php?t=205606&postdays=0&postorder=asc&start=25

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PostPosted: Thu May 31, 2012 1:46 am Reply with quoteBack to top

Justcold wrote:
This one was made in my family in the 70's and is still going strong.

Ranch Style Salad:

I have very similar one. You can use Taco or Nacho Cheese Doritos and kidney beans. We called it a taco salad. It is fantastic!

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PostPosted: Thu May 31, 2012 7:44 am Reply with quoteBack to top

Not really out there with Chocolate Guiness Cake but something I like especially at Crimbo is:

Skirlie

A basic stuffing from Scotland used mainly for roast chickens but easily adapted for other foul or as an addition to sandwiches.

Medium ground oatmeal
Suet or shredded beef dripping
Onion

Heat the Suet in a pan till it is liquid (don't use any light or fat free c**p as an alternative it just tastes rubbish), add the diced onion and cook till soft/ golden brown. Gradually add the oatmeal till you get a dry crumbly mixture.
Allow the mixture to cook through a bit to remove some of the floury taste, don't worry if its a bit on the dry side as it will absorb the juices of the bird as it cooks in the oven.
Stuff into the chest cavity of the bird (don't forget to remove the giblets) leave a bit of a gap to allow for expansion and cook the bird as normal.
The Skirlie will absorb the juices from the bird as it cooks giving the mixture a wonderfull taste and a lovely atery clogging texture.

Enjoy

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Pastor Frank
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PostPosted: Sun Jun 03, 2012 9:05 pm Reply with quoteBack to top

Trying to make some Char siu tonight. I combined the best of a bunch of recipes I found on the Internets, I'll report back.

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PostPosted: Sun Jun 03, 2012 10:42 pm Reply with quoteBack to top

PF Char siu. It turned out great!

You need a pork tenderloin, slice it onto strips, about 1" by 6 inches.

Marinade in soy sauce, chopped ginger, chopped chives, fresh garlic, Chinese 5 spice, honey, brown sugar, rice wine vinegar and a bit of red food coloring. (I know red dye #5 is bad for you, but there are plenty of other things that will kill me first.) Marinade for at least 3 hours.

Throw them on a HOT grill for 5 minutes a side, they should get a bit black on the outside. Some recipes call for them to be threaded on skewers, but I didn't have any.

Put on the top shelf and turn the heat way down and let them cook. Baste with a honey, soy sauce, ginger, sesame oil mixture for about 15-20 minutes until the pork is done to your liking.

Remove and let rest for 5 minutes. Slice thin and serve over good rice and chopped fresh chives over the top.

I know some purists will destroy me over this, but it was damn good.

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PostPosted: Mon Jun 04, 2012 1:07 pm Reply with quoteBack to top

^^^ sounds yummy. Must try it. There is a BIG debate at our place on whether a pork loin should be sliced or pulled.

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PostPosted: Mon Jun 04, 2012 2:12 pm Reply with quoteBack to top

@PF that sounds awesome. For your next trick maybe try char siu bao, steamed pork buns? Nearly 2 days work but totally worth it. I will find our recipe and edit this post.

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PostPosted: Thu Jun 07, 2012 9:57 pm Reply with quoteBack to top

Kid friendly

Tuna in lettuce leaf roll up.

4 cans of your favorite tuna in water

1 jar Kalamata olives pitted and chopped

1 medium white onion diced

1 clove garlic diced fine

1 tsp sugar

2 medium serranos diced fine

1 large head of lettuce cored and leaves intact:

Mix all ingredients together except the lettuce leaves

Let marinade for at least an hour

Fill lettuce leaves with mixture and enjoy on a hot day.

(a little tzatziki on the side never hurt anyone either.)

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PostPosted: Thu Jun 07, 2012 11:49 pm Reply with quoteBack to top

Where is that Radish Man a/k/a Pastor Frank?

I found a recipe today to roast radishes. We are having this weekend. It is basically the same way I roast rutabagas except without the Balsmic Vinegar.

Cut radishes in 1/2
Pour melted butter and seasonings.
415 degree F oven
Roast 25 mins.

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PostPosted: Fri Jun 08, 2012 12:02 am Reply with quoteBack to top

^I'm here. I've cooked nothing interesting in the last few days. I like any root vegetable roasted that way, A squeeze of lemon over the top just before serving really adds.

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PostPosted: Mon Jun 18, 2012 11:48 am Reply with quoteBack to top

Garlic & cheese bread, based on my aunt's recipe and refined to my personal likings:

You need:
100g (3.52739619oz) of butter
250g (8.81849049) of grated cheese*
10-15 cloves of garlic (pressed)
1-2 handful (handfuls?) of chives (cut to pieces about 1-2cm or 0.393700787-0.787401575in long)
7-8 buns

This serves about 4-5 persons as a side dish.

What to do with that stuff:
Preheat oven to 180°C (356 F).
Wash hands.
Put butter & cheese in bowl, mash with one hand until everything is smooth & slightly gooey.
Wash hands.
Add garlic and chives, mash some more.
Wash hands.
Cut buns in half.
Put gooey mass on bun halves.
Bake in middle of oven until top is golden brown.
Enjoy!

These things go great with all things BBQ, or just as a small snack for the very hungry. Just make sure your SO eats one too, because when both stink of garlic it bothers neither.


* The choice and quality of cheese is the most important part of the recipe. An aromatic semi-firm cheese is a good choice. Being a Swiss, I use a blend of Emmenthal, Appenzell and/or Gruyère depending on availability. If it comes in a can, especially a spray can, it's not cheese!

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PostPosted: Mon Jun 18, 2012 3:52 pm Reply with quoteBack to top

For those that like lamb

Garlic/rosemary and marmalade roast leg of lamb (also suitable for other lamb cuts)

1 leg of lamb, by preference I prefer NZ lamb, followed by Irish, but whatever. Also suitable for that stringy dry American lamb as well Wink

Slice garlic cloves, as many as you like, and using paring knife pierce lamb deeply and insert sliced garlic with a rosemary sprig all over lamb

Smear marmalade, preferably a tart style marmalade, without too much sugar all over lamb. I use home made grapefruit and ginger marmalade, again, whatever turns you on

You do need a good coating though

Place in roasting bag, seal end and bake in med hot 180*C oven for 1 1/2 hours depending on size of lamb leg, it may be shorter for small legs.

Do not have oven too hot, you want a rich brown from the marmalade, not a black burnt crust.

Use juices from bag to make gravy, serve with roasted potatoes, roasted beetroot and some green stuff.

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PostPosted: Mon Jun 18, 2012 5:32 pm Reply with quoteBack to top

^^^ That sounds yummy. We like leg of lamb. Although we are in the US, we only buy NZ or Austrialian.

And I have some homemade cumquat marmalade that is just crying to be used in this recipe.

Thanks.

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PostPosted: Mon Jun 18, 2012 6:10 pm Reply with quoteBack to top

A quick steak marinade I used on Fathers Day, about 6 hours before grilling. Surprisingly close to irishemigrants mix.

Crushed fresh garlic (about 4 cloves)
Olive oil
A squeeze of lemon or lime
Lemon or lime zest
Soy Sauce
Rosemary
Fresh ground black pepper

No salt needed as the soy sauce adds enough, wisk together and add to the steaks in a Zip-Lock bag. place in the icebox for several hours. Remove and let the steaks warm up a bit before grilling (45 minutes to an hour).

Grill to your liking, medium rare here please.

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PostPosted: Mon Jun 18, 2012 7:18 pm Reply with quoteBack to top

I posted this earlier, but it really belongs in this thread. Wink

TheDane's Famous Meatballs
Danish: "Frikadeller"

Ingredients (serves 4 people):

2 pounds of minced pork (not too lean, as the meatballs will become dry - preferably 10-12 percent fat). Do not use veal, beef or lamb, nor mixed mince. Not that anything is wrong with other meats, but it's gotta be pork, if it has to be genuine. Wink
1 whole egg
1 big onion
Enough wheat flour
Milk
A dash of Cayenne pepper
Salt & Pepper, so it suits your taste
Butter or margarine

Mix the mince, the egg, and the spices in a bowl. Shred the onion and add it (this is important - when shredded, the onion juices will mix better with the meat dough and make your meatballs taste better than if it's merely chopped). Add 3-4 cups of milk and stir.
Add flour a little by little, while stirring the meat dough, until your arm starts to slightly cramp, or you can take a spoonful of dough and turn it upside down, without it coming off the spoon.
Fry in a pan, medium heat, until they are dark golden-brown. Do NOT use oil, as the higher temperatures of oil will screw up your meatballs and make them stick to the pan. Use butter or margarine, and don't be afraid to use enough of it.

Serve with potatoes and gravy, cabbage stew, dark bread, red cabbage and cucumber salad, or a nice, cold potato salad.

Bon apetit!

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PostPosted: Tue Jun 19, 2012 3:52 am Reply with quoteBack to top

Tropical Pancakes (the hubby loves these)

1 1/4 cup flour
4 teaspoons baking powder
1 can coconut milk
1/4 teaspoon vanilla extract
2 bananas (mashed)
5 tablespoons butter or margarine
Honey

Combine dry ingredients in a mixing bowl. Add coconut milk and vanilla extract. Mix thoroughly. Add bananas and butter. Whisk until lumps are gone. Cook in an ungreased pan on medium heat, each side for about 3-5 minutes until golden brown. Stack and drizzle with honey.

Best eaten on the sandy beaches of your private island.

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PostPosted: Thu Jun 21, 2012 3:50 am Reply with quoteBack to top

Black Bean Soup

I can black beans rinsed and drained
I cup cooked and shredded chicken breast
2 cans chicken broth
1 cup cooked rice
8 oz salsa
Sauted onion and celery
1 tablespoon lime juice
1 teaspoon cumin

Heat it up! Much better the next few days and I love to put fritoes in it. Very Happy

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PostPosted: Thu Jun 21, 2012 12:51 pm Reply with quoteBack to top

^^ I have all ingredients on hand. Must try. And I just made 2 qts of fresh salsa. We be in business.

To satisfy Mr. M L F, I will have to put some "hot" peppers in though.

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PostPosted: Mon Jun 25, 2012 2:12 am Reply with quoteBack to top

^^^Did you and the Mr. like?

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