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 Harry_Ba11sach
cannoisseur
Registered: 04/20/08
Posts: 11,753
Loc: Nepal 
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 Re: Recipes for the growery. (moved)  [Re: Triptonic]
#340600 - 01/05/10 12:44 AM (15 years, 3 months ago) |
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on that note, here's one I did for the shroomery a long time ago
Quote:
Well, we got the Elk steaks from my roommates Dad, who is apparently a scary person with a bow and arrow. they've been marinating for about 6 hours in a tasty little mix. I don't really know the quantities, but eyeball it until you think it's delicious.
http://www.newbelgium.com/beers_fz.php
-Chopped mint leaves
-cilantro
-Rosemary
-thyme
-parsley
 Next it was time to start the cranberry apple glaze.
- 1 cup cooking sherry
- 3/4 stick of butter
- 1/2 cup Craisins
- 1/2 Brayburn apple
- brown sugar to taste (about 1/2 cup for us)
We're gonna let that simmer and start chopping up vegetables for the roasting pan.
Carrots, Asparagus, potato, sweet yellow onion, and a little fresh cilantro.
We laid everything out on a bed of nice fresh asparagus, and sprinkled with the other diced veggies and then ladled the cranberry/apple/sherry glaze over the top of it all. Add some salt and pepper, roast for 30 minutes @ 350
Finished product, with garlic mashed potatoes (and a Caesar salad I ate before pictures  )
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 chucklehead
Super Villian
Registered: 01/04/09
Posts: 170
Loc: The Hall of Doom
Last seen: 9 years, 7 months
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Re: Recipes for the growery. (moved) [Re: Harry_Ba11sach]
#347912 - 01/14/10 07:55 PM (15 years, 2 months ago) |
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Quote:
J A Henkel blades. My favorite. I have the classic series. I bought two extra sets of the steak knives. I want the 18 inch Chef knife but my block won't hold it. That thing makes Rambo look like he's holding a paring knife.
chucklehead's Black Bean Chicken Recipe
I made this tonight
5 frozen boneless skinless chicken breasts (each about the size of your hand roughly)
1 sweet onion diced large
2 cloves garlic diced small
1/4 stick of butter
1/4 cup olive oil
1/4 cup lime juice (optional)
1/4 cup of salsa ( I use chi-chi's or what ever I have )
1/2 - 1 cup canned jalepenos
1 can of sweet corn (salted)
1 can of black beans
1/4 tsp cayanne pepper
1 tbsp ground cummin
5 twists on the black pepper grinder
Sour Cream
Fancy Shredded Cheese
Rice (optional)
Take the frozen chicken breasts and place them in a pyrex baking pan. Place pan in the oven. Turn oven to 350. Bake one hour. Pull the baked breasts out of the oven. Set aside. Dice your onion large. Put in a frying pan . Dice two cloves of garlic finely. Place in the same frying pan. Add 1/4 cup olive oil. Turn on medium heat. While that is cooking take your chicken breast and cube it to about 3/4 inch chunks. Add to the now semi cooked onions and garlic. Add your spices starting with cayanne pepper, then cummin then black pepper and then salt. Add the salsa. Mix all of that up. I sometimes add a little more olive oil at this point if it's looking dry. If you have lime juice it really adds something. 1/4 cup or less of that will give it a zing. Anyhow drain your black beens and rinse them. Then add them to the pan. Drain the corn but don't rinse. Add the corn to the frying pan. Add the canned jalepenos. Cut the butter up into 4 pieces. Add to the pan. Cover the pan and turn the heat down to medium low. Let cook for about 20 minutes stir occasionally.
Plate it up. Add some shredded cheese on top and some sour cream. I've used cheddar mozerrella and parm cheese before. That's really to taste. Put a few spoon fulls of sour cream on top. Put rice on the side if you like. It's good in a tortilla wrap too.
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