Some Recipes........

[Hard2Believe]

I will post some recipes for anyone interested. Let me know if any of you have anything specific you want.

For those of you that like BBQ sauce, this is a little twist on one. It is pretty good.

Apricot- Ancho Barbecue Sauce

6oz/wt- Bacon, diced
6oz/wt- Onion, diced
1 each- garlic clove, minced
1/4 lb- dried apricots
3/4 cup- ketchup
1/4 cup- malt vinegar
1/4 cup- orange juice
6 oz/wt- dark brown sugar
2 each- anchos, diced
1 tsp- paprika
1 tsp- dry mustard
1 tsp- Tabasco sauce
1 tsp- cayenne pepper

Method:
Saute bacon until crisp add onions and saute until browned. Add the garlic and saute another minute or two. Add the remaining ingredients, cook low until apricots are soft, don not boil this. Puree it in a blender and reheat and season with salt and pepper. Cover and store in refrig.

[Abuela]

Soupssssssss please!

[*~Eleni~*]

soups would be great I agree..its chilly out there and we love the soups!

[Hard2Believe]

Originally posted by *~Eleni~*
soups would be great I agree..its chilly out there and we love the soups!

OK no problem. I got lots of those. One of my favorite things to make.:D

Cream of Cauliflower

Yield: 1 Gallon

2 lbs - Cauliflower, trimmed and roughly chopped
3/4 lb - Potatoes, large dice
6 oz - Onions, chopped
6 oz - Leeks, chopped
4 oz - Celery, chopped
2 qts - Chicken Stock
1 each - Sachet d'Epices(you take cheese cloth and put some parsley stems, black peppercorns, and Bay Leaves)
1 pint - Heavy Cream, boiling
1/2 tsp - Salt, tot taste
1/4 tsp - Pepper, to taste
1 lb - Cauliflower florets, blanched(for garnish on top of soup)

Method:

1. In large pot melt butter until it starts to bubble. Add Onions, Celery and Leeks and sweat until translucent. Add Cauliflower and cook for a minute or two. Add stock and Sachet and cook until vegetables are tender and cooked through. Puree the soup as is until all vegetables are consistent texture.(You should have a smooth puree no chunks) Begin to heat and add heated heavy cream.(At this point you could also add 10-12 ounces of grated cheddar cheese to make a Cheddar-Cauliflower soup) Season with salt and pepper to taste. Garnish with Cauliflower florets.

You can also use this same method and substitute Broccoli for Caulifower and have Cream of Broccoli.

[*~Eleni~*]

By the way..what is your recipe for chili? Curious because I make it and wanted to see what a professional chef would do..

[just jess]

forget the recepies...just cook for me!!! :flickTong

[Hard2Believe]

Chili is such a huge thing because so many people have their own recipes. OUr school actually had a huge Chili Contest not that long ago. Very hard to get into, only 10 teams allowed and about 100 apply. A big thing that is stressed is DO NOT use beans. They are considered filler and add no flavor to CHili. If you even have beans in your recipe they won't consider you for the contest.

Here is the last recipe I used to use.

I use Gound Beef, and Ground Veal and maybe some finely chopped steak. First start off by Sweating Onions, Green Peppers, Red Peppers, Maybe some Poblano peppers and jalapenos and Garlic in Olive Oil. When these veg have been sweated you add Tomato paste, this is called "Pincage" and you want it to start to turn dark for that deep rich taste. When it starts to stick to the bottom of the pan I add a dark beer like Honey Brown or even Guiness to deglaze the pot. Deglazing is when you add a liquid or high acid liquid like wine and it removes all the flavor off the bottom of the pan, pan must be hot and cooking for the liquid to break up the fond that is at the bottom. Lots of flavor there. After you add the beer you should add some beef stock, not too much but a little and cook it for a few minutes making sure you stir and get all fond off the bottom, turn off and put to the side. In a large saute pan saute the meats till cooked and deglaze this as well with some red wine, not much just enough to get that fond(flavor) off bottom of saute pan, then add the meats to the already cooking chili. Mix it all together and bring to a simmer. During this process you want to start adding your spices. Bay Leaves, Chili Powder, Cumin, Coriander, Cayenne Pepper, Black Pepper, Salt, Oregano and anything else you wanna try. Experiment as much as possible. Chili Powder is main thing though. Taste as much as possible. Finally jsut let it cook for a while to develop the flavors and you should be good.:D

[sosti]

Originally posted by mzzzjess
forget the recepies...just cook for me!!! :flickTong

:werdsign

[Hard2Believe]

What else?????? I need to put some more soups.

Carrot Soup

Yields 10 portions

1 1/2 lbs - Carrots, sliced
2 1/2 oz - Butter
3 1/2 oz - Onion, sliced
1 sprig - Thyme
Pinch - Sugar
to taste - Salt
6 Cups - Chicken Stock
4 1/2 oz - Potato, diced
to taste - White Pepper

Method:

1.Sweat Carrots together with Butter, onion, thyme, sugar, and salt
2.Add Chicken Stock and potato
3.Bring to a boil and allow to simmer gently until cooked
4.Puree or pu through food mill if anyone knows what that is. too complicated to explain. Adjust consistency with CHicken Stock.
5.Pour through a strainer to get unwanted lumps out.

Garnish:

Ginger Whipped Cream
(Grate fresh ginger into lightly whipped Cream)

[marksf]

What else?????? I need to put some more soups.

Carrot Soup

Yields 10 portions

1 1/2 lbs - Carrots, sliced
2 1/2 oz - Butter
3 1/2 oz - Onion, sliced
1 sprig - Thyme
Pinch - Sugar
to taste - Salt
6 Cups - Chicken Stock
4 1/2 oz - Potato, diced
to taste - White Pepper

Method:

1.Sweat Carrots together with Butter, onion, thyme, sugar, and salt
2.Add Chicken Stock and potato
3.Bring to a boil and allow to simmer gently until cooked
4.Puree or pu through food mill if anyone knows what that is. too complicated to explain. Adjust consistency with CHicken Stock.
5.Pour through a strainer to get unwanted lumps out.

Garnish:

Ginger Whipped Cream
(Grate fresh ginger into lightly whipped Cream)
what does it mean to sweat the veggies?

[xXdReaXx]

what does it mean to sweat the veggies?

when you sweat onions for instance, thts whata hppens when you sautee them and they begin to lose their liquid and begin to cook...

when it gets hot out, you "sweat", same process with the vegetables...

[SunRise95]

Mmmmmmm Chili! :hungry :eat :toilet :sun

[BULLET PROOF]

how about a nice seafood dish using sea bass or halibut?
perhaps something with a nice sauce over it.