Jun 17, 2009, 10:52 AM
finally! a food thread!
I, being a self proclaimed gourmet could fill this thread with everything from a simple rice and sausage recipe to... well... the sky is the limit.
Here's what I made last night:
Seafood Curry (these proportions should feed 2-4 people depending on your appetite)
6-8 U12 size shrimps. (the big mofos)
6 Scallops
1 medium sized squid (oh lawdy squiddies)
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
A decent handful of basil leaves. (don't use that dried shit either)
8-12 oz of your favorite noodle. (wheat linguine works good for us healthy types)
Peanut Oil (Olive Oil will "burn" at high heat)
Salt
Curry sauce to your taste (my mix is attached at the bottom)
Utensils:
Large Stock Pot
Wok
Food Manipulating Device of your choice. (I prefer the large spoons common in Chinese food joints for woking it up)
Everyone knows how to boil water but... LARGE pot filled with water, slapped on high and covered with a lid.
Chop all your veggies, and slice the squid into quarter inch rings.
Put your wok on the fire and get it screaming hot. (don't burn the house down though)
Once your water is raging, add salt to the water and drop the noodles.
Make sure your wok is hot and then CAREFULLY drop in the seafood.
Cook all your scrimps and squidos for about two minutes then add your vegetables, basil and curry sauce.
Saute for another 2 minutes (just enough to heat the veggies through)
Remove from heat, drain the noodles (assuming they are done), add to bowl, top with curry, eat with chopsticks.
Curry Sauce recipe (bold items I keep premixed and labeled for quicker prep)
2 tablespoons peanut oil
1 tablespoon butter
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 tomatoes, chopped
2 serrano chile peppers, seeded
1/2 cup fresh cilantro
1/2 cup yogurt, whisked until smooth
3 cups water
Heat medium saucepan to med/high.
Caramelize onions, not just saute. (should take around 10 min)
Add garlic and ginger and saute for and additional 2 min.
You can either drop this in a food processor or use a stick blender but puree the onion garlic ginger mixture.
Add spices. (coriander, cumin, etc)
Reduce the heat to med/low and let this simmer for about 6-7 minutes. It should thicken up a decent amount.
Add chopped tomatoes, chiles, and the cilantro.
Heat through for a few minutes then puree again.
While this is simmering slowly add the yogurt a spoonful at a time (so it doesn't curdle and go sour) and constantly stir.
Once it's decently mixed, cover and bring to a medium simmer.
This will stay good in an airtight container for about a week in the fridge.
Enjoy.
I, being a self proclaimed gourmet could fill this thread with everything from a simple rice and sausage recipe to... well... the sky is the limit.
Here's what I made last night:
Seafood Curry (these proportions should feed 2-4 people depending on your appetite)
6-8 U12 size shrimps. (the big mofos)
6 Scallops
1 medium sized squid (oh lawdy squiddies)
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
A decent handful of basil leaves. (don't use that dried shit either)
8-12 oz of your favorite noodle. (wheat linguine works good for us healthy types)
Peanut Oil (Olive Oil will "burn" at high heat)
Salt
Curry sauce to your taste (my mix is attached at the bottom)
Utensils:
Large Stock Pot
Wok
Food Manipulating Device of your choice. (I prefer the large spoons common in Chinese food joints for woking it up)
Everyone knows how to boil water but... LARGE pot filled with water, slapped on high and covered with a lid.
Chop all your veggies, and slice the squid into quarter inch rings.
Put your wok on the fire and get it screaming hot. (don't burn the house down though)
Once your water is raging, add salt to the water and drop the noodles.
Make sure your wok is hot and then CAREFULLY drop in the seafood.
Cook all your scrimps and squidos for about two minutes then add your vegetables, basil and curry sauce.
Saute for another 2 minutes (just enough to heat the veggies through)
Remove from heat, drain the noodles (assuming they are done), add to bowl, top with curry, eat with chopsticks.
Curry Sauce recipe (bold items I keep premixed and labeled for quicker prep)
2 tablespoons peanut oil
1 tablespoon butter
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 tomatoes, chopped
2 serrano chile peppers, seeded
1/2 cup fresh cilantro
1/2 cup yogurt, whisked until smooth
3 cups water
Heat medium saucepan to med/high.
Caramelize onions, not just saute. (should take around 10 min)
Add garlic and ginger and saute for and additional 2 min.
You can either drop this in a food processor or use a stick blender but puree the onion garlic ginger mixture.
Add spices. (coriander, cumin, etc)
Reduce the heat to med/low and let this simmer for about 6-7 minutes. It should thicken up a decent amount.
Add chopped tomatoes, chiles, and the cilantro.
Heat through for a few minutes then puree again.
While this is simmering slowly add the yogurt a spoonful at a time (so it doesn't curdle and go sour) and constantly stir.
Once it's decently mixed, cover and bring to a medium simmer.
This will stay good in an airtight container for about a week in the fridge.
Enjoy.