Club 3G Recipes

[RULINGCHAOS]

I guess I will start off with some of my favorites. This might be a long one.. but it is so worth it.

ROASTED TURKEY

I serve my turkey juicy and tender, thus it has a slight pink hue along the outer edges of each slice. I certainly cannot and am not advising you to not follow the USDA's guidelines for safely serving poultry to your family. If you, of your own free will, choose to serve your turkey as I do be ready for someone at the table to be "freaked out" by the presence of pink around their turkey. My answer to this always is, "don't eat it, then." You may want to cook your bird a little longer to avoid all of this.

Ingredients
2 Large Yellow or White Onions
1 stalk of celery
4 Large carrots
4 Large Shallots
Olive Oil
½ bunch fresh thyme
½ bunch fresh sage
½ bunch fresh rosemary
Salt and Pepper
Oh yeah... and a turkey



To Make...

1. Make sure the bird is fully thawed by placing it in the refrigerator at least 3 full days before cooking. If, on the night before, it is not thawed, place the turkey in a room temperature bath until it thaws.

2. The night before roasting, clean the turkey by removing the neck and giblets enclosed in the bird. Use them for the gravy, or discard. (See my gravy recipe for more info)

3. Rinse the raw bird completely with cold water, using your hands to "massage" the bird as it is rinsed with the water. Do this all over, and inside the bird's cavity. MAKE SURE that everything you touch is thoroughly cleansed afterwards.

4. Drizzle olive oil into the cavity of the turkey, followed by generous amounts of salt and pepper. Rub the salt and pepper all over the inside wall of the turkey.

5. Drizzle olive oil all over the turkey's breasts, legs, back, etc, rubbing the oil in. Follow it with generous amounts of salt and pepper rubbed all over the bird. The seasonings not only bring out the bird's flavors, but also help to keep the meat tender.

6. Place the bird, breast side up, in his baking pan, preferably on a rack which allows the turkey's drippings to accumulate beneath it.

7. Chop the celery, onions, carrots, peeled shallots, and herbs and mix together in a bowl.

8. Stuff the chopped herbs and vegetables into the cavity of the turkey. This is done to flavor the bird, and will not be eaten.

9. Cover the turkey and keep refrigerated over night.

10. On the day of cooking, remove the bird from the fridge in plenty of time for it to reach room temperature.

11. Preheat oven to 500 degrees.

12. Place a fresh layer of olive oil along the outside of the turkey.

13. Place turkey, legs to the back, in the oven for 30 minutes.

14. Your turkey should be beginning to turn golden brown already. (if the bird is quite large, like say 20+ pounds, you may need to add an extra 15 minutes).

15. Reduce oven heat to 300 degrees.

16. Place a triangular piece of aluminum foil over the breast and continue cooking DO NOT OPEN THE OVEN CONTINUALLY. Just let the bird cook.

17. Despite common myths, there is no formula based on "minutes per pound" to figure out when your bird will be done. In my experience, an 18 pound turkey will need another 1 ½ to 2 ½ hours of cooking at this point, but you have to use some common sense. You want you turkey's legs to reach 175 degrees, and the breast meat to reach 155 degrees. At that point, you will remove the turkey from the oven, keep it covered and carve it 10 minutes later. I suggest checking your turkey after 1 hour of cooking at 300 degrees and determining at that point how well it's going. Given the choice you'd rather your turkey be done too soon, rather than too late.

[RULINGCHAOS]

TURKEY GRAVY

Great turkey gravy is so much easier than people think. This recipe assumes that you are cooking a whole turkey. Also, this recipe takes advantage of those packaged mixes available at any grocery store which is a hell of a lot easier (and the way I make it) tastier than using flour.


Ingredients
Raw whole turkey giblets and neck
Chicken bouillon cubes
3 packages turkey gravy mix (this assumes that each package calls for 1 cup of water to be added to each package)
water


To Make...

1. Clean the raw turkey and remove the neck and giblets.

2. Place the neck and giblets in a saucepan and cover them with water. Add 2 bouillon cubes and place on the stove on medium low heat.

3. About an hour later, check the water level. If it has dipped below the turkey parts at all, again cover with fresh water and add another bouillon cube. Repeat this as necessary, allowing the neck and giblets to cook a total of at least 3 hours, up to 4.

4. Strain the remaining liquid and discard the solids. You will now have between 2-3 cups of real, fresh turkey broth.

5. Follow the package directions for the gravy (which should be as simple as bringing the package powder and water to a boil) but instead of using water as the package says, use your turkey broth. If you have 2.5 cups of broth, use all 3 packages of gravy mix for thicker gravy, and only two for thinner gravy. You will wind up with a nice tan to brown gravy that tastes better than any turkey gravy you've had.

[RULINGCHAOS]

TURKEY STUFFING

Most dishes come with a little leeway. I often change things to match my own instincts. Some recipes, however, need to be followed. This dish works specifically because of the ingredients listed.

For example, using hot sausage taints the flavor and overruns the stuffing. Using margarine instead of butter changes the consistency and screws things up. Substitute at your own risk. So here are the ingredients for my stuffing recipe...


Ingredients
6 Italian Sausages
1 box seasoned stuffing
1 white onion, chopped
3 cloves of garlic, chopped
1 whole bunch of celery, cut in half (using only the top leafy half. Discard the bottom half. Chop coarsely the top half, including leaves)
28 ounces chicken broth
approx. 1 stick of butter
Olive oil



To Make...

1. Remove the casing (outer film) from the Italian sausage and chop into smaller than bite size pieces (about the size you see on pizzas)

2. Preheat the oven to 325 (see step 11 below for other alternatives)

3. In a large saucepan over medium heat, add approx 2 tablespoons of olive oil, then brown the sausages on medium low until still just pink inside. Be careful not to overcook. Discard oil and Reserve sausage.

4. In the saucepan, warm ½ stick of butter of medium heat. Add approx. 7 ounces of chicken broth

5. Add onion, celery and garlic and cook for 3 minutes over medium heat, stirring often.

6. Add remaining chicken broth and sausage and mix together

7. Place the stuffing mix in a large bowl and slowly and gently add the sausage/veggie mix. Do not over-mix or the stuffing will turn mushy. Add any seasoning packets that came with the stuffing mix at this time, again gently mixing it in. If, after all the ingredients are added, the stuffing seems dry, add more chicken broth, but do so very sparingly. Remember that more fat from the sausages will cook out and add some moisture to the mix.

8. Place the stuffing mix in a greased or Pam-sprayed baking pan, then cover with aluminum foil.

9. Bake for 45 minutes and check for doneness. If stuffing is still too moist, cook for up to an additional 15 minutes. If it's too dry, add some chicken broth and cook, checking frequently, for approx 5-15 more minutes.

10. Just before serving, pour 2 tablespoons of turkey drippings (from the roasting pan you made your turkey with) into the stuffing mix and stir. If you don't have any turkey drippings, skip this step.

11. If the oven is being used on thanksgiving day, for example, the stuffing can be baked earlier in the day (before the turkey goes in) and reheated for dinner in the microwave until warm. This is not ideal, but it will still produce a great stuffing.

[RULINGCHAOS]

PRIME RIB ROAST
(STANDING RIB ROAST)

If you like, you can use the reserved juices from this dish to make a brown gravy. A VERY easy way to do this is to use those gravy packets from the store. Rather than adding water as the packet recipes says, add the roast drippings instead. (In other words, if the gravy packet says to add 1 cup water to the seasoning packet, add 1 cup of drippings to the packet instead. If your gravy is too thick, add water then).

Ingredients
1 Seven Pound prime beef rib roast (figure about ¾ pound per person. This size should feed 10 people)
Olive oil
2 tablespoons fresh thyme leaves
Salt and Pepper
Roasting Pan



To Make...

1. Remove your meat from the refrigerator at least 1 hour before cooking it, so it reaches room temperature.

2. Preheat Oven to 475 degrees.

3. Put the roast, fat side up (rib side down) in your roasting pan on a wire rack which allows the drippings of the roast to catch in the bottom of your roasting pan.

4. Rub olive oil all over the roast.

5. Remove the thyme leaves from twigs and press the thyme leaves all over the roast to adhere the thyme directly to the meat.

6. Generously season the entire roast with salt and pepper.

7. Make sure that your meat is at room temperature before cooking it.

8. Roast the meat , uncovered, in the middle of the oven for 30 minutes (DO NOT OPEN THE OVEN DOOR DURING THIS TIME!!)

9. Reduce the oven heat to 300 degrees and roast for another 90 minutes. The "formula" is around 13 minutes per pound at this stage and this temperature. Check the meat with a meat thermometer. The roast is done when the thermometer reads 115 degrees.

10. Remove the meat from the oven and allow it to rest, covered with aluminum foil for at least 10 minutes and no more than 20. Carve the meat and serve your perfect roast.

[RULINGCHAOS]

CHILE VERDE

This Dish can be made with tomatoes to create a red sauce, but the green version using tomatillos is the authentic way. I hate Americanized Mexican food, so be warned that this is true, authentic Mexican food.

Ingredients
2 medium yellow or white onion, chopped
2.5 pounds pork shoulder, cut into 1-inch cubes
Flour
1 green bell pepper, cut into 1 inch cubes
2 Anaheim Chiles, cut into 1 inch cubes
1 pasilla pepper, cut into cubes
3 fresh jalapenos, finely chopped
3 garlic cloves, chopped
1 pound tomatillos, peeled and chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
2 bay leaves
1 bunch cilantro leaves, chopped
4 cups chicken stock


To Make..

1. Season the pork with a good amount of salt and pepper, then lightly flour each piece.

2. Heat a heavy skillet over medium high and brown the pork cubes in small batches, on all sides. Remove pork and place into a large saucepan.

3. In the skillet, saute the onions and peppers for about five minutes, then add the chiles. Cook for an additional 3 minutes while stirring occasionally.

4. Add the garlic and cook for an additional minute.

5. To the meat, add the sauteed vegetables, chopped tomatillos, herbs and cilantro. Cover with the chicken stock and bring to a boil.

6. Reduce heat to a simmer and cook uncovered for 2 hours until the pork is fork tender, stirring occasionally.

7. Serve with rice, beans and/or tortillas.

[RULINGCHAOS]

LASAGNA


Ingredients
9 unbroken lasagna noodles
2 cups ricotta cheese (low fat is great)
¼ cup grated parmesan cheese
½ pound sliced mozzarella
½ pound sliced provolone
1 egg
2-3 cups tomato sauce (with or without meat, your choice)



To Make...

1. Boil a large kettle of water and cook noodles slightly (still slightly firm).

2. Drain the noodles and rinse with cold water.

3. Preheat oven to 375.

4. Mix together the ricotta, parmesan cheese, egg, salt and pepper.

5. Very lightly oil (or pam spray) a glass baking pan and spread ½ cup of tomato sauce on bottom.

6. Lay three of the cooked noodles on the top of the sauce.

7. Spread 1/3 of the ricotta mixture on top of the noodles.

8. Top with 1/3 of the mozzarella and 1/3 of the provolone. .

9. Top with ½ cup of tomato sauce.

10. Place three more noodles on top of the sauce, and repeat steps 6-8.

11. Top with the final 3 lasagna noodles.

12. Spread the remaining ricotta mixture on the noodles.

13. Top with the sauce.

14. Add the remaining provolone and mozzarella to the top.

15. Sprinkle some freshly grated parmesan cheese on the very top.

16. Bake in the oven for 35-45 minutes until bubbling and lightly brown. MAKE SURE YOU LET IT COOL FOR AT LEAST 5 MINUTES BEFORE SERVING (otherwise it will fall apart when you cut and try to serve it).

[RULINGCHAOS]

STEAMED CRAB LEGS

I prefer King Crab legs, which are usually available at Costco and most grocery store fish markets. Don't worry whether they are fresh or previously frozen, it really makes little to no difference. You'll need a steamer (usually used for vegetables) to follow this recipe.


This is an incredibly simple dish which comes down to liking crab.


Ingredients
Crab legs, I usually plan 1 pound for each light eater, 2 for big eaters
Butter (specific recipes available on main recipes page)



To Make...

1. Crack the legs in half, so each portion is approximately 6 inches long.

2. Using very sharp scissors, cut a line along one side of the shell (do not cut into the meat). This will make the meat easier to get to after cooking.

3. Using a steamer, fill the pot approximately ½ full with water, making sure that if the water boils, it still will not touch the steaming basket.

4. Place cut crab legs into steamer basket. Do not place basket in steamer.

5. When water gets steaming hot (usually about 10 minutes, you want to see those little air bubbles starting to form in the water). Place basket in steamer and cover. Allow little to no steam to escape through lid.

6. Make your butter. (Simple way to do it - Melt a stick of butter in the microwave, then sprinkle about 2 teaspoons of either garlic salt or lemon pepper.)

7. Allow crabs to steam for 3-4 minutes per pound. Overcooked crab is horrible, as it gets tough. Undercooked crab is gross for obvious reasons, which is why you have to make sure the water is hot enough before adding the crab.

[RULINGCHAOS]

GRILLED, MARINATED TRI-TIP

This marinade guarantees your tri-tip will be flavorful and tender (unless you screw it up). I serve my tri-tip sliced and with a little marinade. This recipe will also work for sandwiches.

I prefer the trip-tip strips, although this same recipe works with tri-tip roasts.


Ingredients for the Marinade
2/3 cup olive oil
1/3 cup balsamic vinegar
2 tablespoons soy sauce
2 tablespoons Worcestershire
Mix together



To Make...

1. Pierce the tri-tip with a fork numerous times (or score with a knife).

2. Either place the tri-tip in a shallow glass dish or in a large Ziploc bag. Cover with marinade. Allow to marinate for at least an hour, and for up to 24 hours. (I usually do 4-8 hours).

3. Place tri-tip on center rack of heated BBQ Grill. Cook over medium-high heat until the center of you meat reaches 115 degrees (If you're using 1 inch thick strips, this will take 3-5 minutes per side). This will produce red/rare center meat and medium rare (pink) meat on the ends. (Quality instant-read meat thermometers are a must unless you are an experienced cooker and can test meat done-ness by feeling the cuts. NEVER cut the meat open to check done-ness, it will dry out the meat).

4. Slice and serve! Great with baked potatoes and a variety of green veggies including asparagus, broccoli, and Brussel sprouts.

[RULINGCHAOS]

PERFECTLY GRILLED STEAKS

There isn't a better cut of steak to grill than the rib-eye. We all have our prejudices for whatever reason towards different cuts, but a boneless rib-eye is bar none, the best steak to grill. This recipe will work with almost any cut, however

This recipe flies in the face of the absurd notion that you should only turn over a grilled steak once. Bullshit.

Additionally, do me the favor of never cooking a steak more than medium rare. If you're going to cook a steak more than that, eat jerky for Christ's sake.


Ingredients
Boneless Rib-Eye Steaks (1 pound each, each with similar thickness)
Pepper
Cayenne
Lawrys Seasoning Salt
Olive oil



To Make...

1. At least one hour prior to grilling (or up to 24 hours ahead of time), pierce the meat of the steaks with a fork or knife. Cover one side of the steaks in 2 tablespoons extra virgin olive oil each.

2. On top of the olive oil, sprinkle seasoning salt, cayenne and freshly ground pepper to taste (I use 1 tablespoon lawrys, 1 teaspoon cayenne, 1 teaspoon pepper per steak).

3. 15 minutes later, repeat on the other side of the steak.

4. Pre-heat Grill at least five minutes on high.

5. Place steaks on lowest shelf of grill, over med-high heat for 1 minute.

6. Turn steaks and cook on opposite side for an additional minute.

7. Turn steaks over again, and move to second shelf of grill. Cook for 3 minutes, then turn over again.

8. Cook steaks to an interior temperature of 115 degrees for a perfectly cooked rare steak.

[RULINGCHAOS]

PERFECTLY GRILLED
LOBSTER TAILS

I prefer large lobster tails to whole lobsters. The meat is more tender, easier to cook, and easier to eat. This recipe produces restaurant quality lobster fairly easily.


Ingredients
2 Lobster Tails, approximately 1 pound each
(Costco, believe it or not, has the best)
Butter



To Make...

(Note: Cooking times will vary slightly based on size of tails.)

1. Using very sharp scissors, cut the lobster tail down the middle of the meat side WITHOUT cutting the shell.

2. Using brute strength, push down on opposite sides of the tail, thus cracking open the tail (butterflying).

3. Pour about ½ cup of melted butter down the middle of each tail and let sit for at least 20 minutes.

4. Fire-up your grill. Allow to heat -up on high for at least 10 mintues.

5. Place lobster tails, meat side down, on lowest shelf of grill, directly over the fire. Lower heat to med-low and let grill for 6 minutes.

6. Turn the lobsters over and cook for an additional 7-8 minutes.

7. Turn lobsters back onto meat side for 30 seconds final cooking.

8. Serve with melted butter, recipes available on site for a variety of butters.



WATCH OUT FOR:

1. Don't let the meat get charred. Make sure the grilled is turned down to med-low and watch for flare-ups. If they occur, move lobsters away from direct heat, or to a higher shelf.

2. Don't overcook the meat. Lobster meat should be tender and bite back when you bite into it. There's nothing worse than overcooked lobster.

[RULINGCHAOS]

BALSAMIC CHICKEN


Ingredients
4 Boneless/Skinless Chicken Breasts
2 Tablespoons Chopped Garlic
2 Tablespoons Garlic Paste
All purpose flour (approx. 1 cup)
Extra Virgin Olive Oil
1 cup young, fruity red wine (suggest Merlot)
1 cup Beef Broth
3 Tablespoons Balsamic Vinegar
1 14 oz. can Chopped Tomatoes (juice drained)
Salt and Pepper
Onion Powder (or your favorite seasoning spice)
Couscous



To Make...

1. Season the chicken breasts with salt, pepper and onion powder. Let stand for 10 minutes, turn and season the opposite side.

2. Most chicken breasts have a natural separation point where part of the breast is and fill it with approximately 1/2 tablespoon of the garlic paste. (If there is no noticeable pocket, use a very sharp knife to create one. Make sure you don't cut all the way through the breast, just deep enough to create a little trough).

3. Fold the pockets back up and dredge each chicken breast in flour. Shake off any excess. You do not want the breast covered in flour, just a thin layer of white will do.

4. Heat a medium sauté pan over high heat with olive oil (just enough to cover the pan). Sauté the chopped garlic for approximately 30-60 seconds.

5. When the oil is quite warm, place each breast in the pan (don't let the oil splash onto you, it is hot!)

6. Allow the chicken to cook until it is golden brown on one side, then turn and do the same. It should take between 5-8 minutes for your chicken to be golden brown on all sides. When you have reached this point, remove the chickens.

7. In the same pan, add more olive oil (again, just enough to cover the pan). Sauté the chopped garlic for approximately 30-60 seconds.

8. Add to the pan the wine, beef broth and balsamic vinegar. Bring to a boil and let bubble for about 2 minutes, stirring occasionally.

9. Reduce heat to medium, add tomatoes. Place the chicken breasts back in the pan, making sure they get well coated by the sauce. Cover the pan and let cook for 5-10 minutes.

10. Begin couscous as directed on box (the entire couscous operation lasts less than 10 minutes).

11. After the chicken has cooked, cover for 5 minutes, add rosemary and stir into the sauce.

12. When the chicken breasts are cooked all the way through (you can check them with a meat thermometer if you like... they need to be 180 degrees in the middle) turn off heat.





TO SERVE

I suggest spooning a mound of the couscous on the side of everyone's plate. On the other side, place a spoonful of the chicken, then ladle some sauce over the chicken, allowing some to slowly make its way to the couscous. Don't feel like you have to use ALL of the sauce in the chicken pan. It's simply there to flavor the chicken, use only as much as you need to add a little liquid to the plate. (Use a slotted spoon to get all the tomatoes out and onto the plates)

Be warned; couscous gets very mushy very quickly. I do not recommend using the couscous as a bed for the entire dish, allowing sauce to cover it. It will be like chicken oatmeal.




RECOMMENDED SIDE DISHES

There's plenty on the plate already, but there are two great options you can add to this if you need a more balanced meal.

Sourdough/French Bread: Either Garlic style, or served plain and warm. This will allow guests to soak up any remaining liquid. The garlic bread will go nicely with the flavors of the meal.

Mixed Greens with Balsamic Vinaigrette: A great salad to serve with this. A simple handful of mixed greens for everyone, with the dressing already on the salad. To make this work, you HAVE to serve a balsamic dressing. Something like Ranch or Bleu Cheese will completely clash with the flavors of the main dish and ruin the whole thing.

To make balsamic is simple; Use excellent Extra virgin Olive Oil and Excellent Balsamic Vinegar. You want the dressing to barely cover all of the salad, as if it has just been rained on (no excess liquid in the bowl!) The right formula is 2 1/2 parts olive oil to 1 part balsamic.



RECOMMENDED BEVERAGES

Wine: Traditionally, you drink the same wine you cooked with, that way things match up perfectly. Remember, also, that you should never cook with a wine that isn't good enough to drink.

[RULINGCHAOS]

DEEP FRIED TURKEY


FOR THE SEASONING MIX:
1 cup salt
2 tablespoons cayenne pepper
2 tablespoons pepper
2 tablespoons onion powder
mixed together

FOR THE MARINADE:
3 Tablespoons Worcestershire sauce
¼ cup Cider vinegar
¼ cup molasses
½ cup honey
1 12 ounce bottle beer
¼ cup chicken broth
1 tablespoon salt
½ cup creole seasoning (now easily found in grocery stores spice racks, any brand will do)
½ teaspoon cayenne
1 tablespoon Italian seasoning
mixed together

FOR THE FRYING:
1 turkey, about 14 pounds
turkey fryer
Peanut oil (approx. 8-12 gallons)



1. Make sure the bird is fully thawed by placing it in the refrigerator at least 3 full days before cooking. If, on the night before, it is not thawed, place the turkey in a room temperature bath until it thaws.
2. The night before roasting, clean the turkey by removing the neck and giblets enclosed in the bird. Use them for the gravy, or discard.
3. Rinse the raw bird completely with cold water, using your hands to "massage" the bird as it is rinsed with the water. Do this all over, and inside the bird's cavity. MAKE SURE that everything you touch is thoroughly cleansed afterwards.
4. Drizzle olive oil into the cavity of the turkey, followed by generous amounts of the mixed together seasoning mix. Rub it all over the inside wall of the turkey.
5. Proceed to the outside of the bird, and rub generous amounts of seasoning mix all over the bird. (You are creating what is called a "dry-rub") The seasonings not only bring out the bird's flavors, but also help to keep the meat tender.
6. Using a large kitchen-use syringe, fill it numerous times with the marinade and injected the turkey. You'll want to lift the skin, and jam the needle directly into the meat of the bird. After doing each injection, gently press down on the area of the bird you injected to evenly disburse the marinade.
7. Fill your large pot approx. ¾ full with peanut oil and heat to 325 degrees. Carefully lower the bird into the oil as directed by the fryer's manufacturer.
8. Allow 3 minutes per pound before checking the turkey. To do so safely, have someone raise the turkey completely above the oil, allowing you to test the thigh and breasts area with a meat thermometer. The turkey is done when the thigh reaches 175 degrees and the breasts reach 155 degrees.
9. Place the done bird on a roasting pan which as been covered with brown paper bags. Let bird rest for 10 minutes, then carve.

[RULINGCHAOS]

SHRIMP WITH FETA CHEESE
AND COUSCOUS
(aka "Burned Hand casserole")


Ingredients
1 Large Yellow or White Onion
Olive Oil
3 large beefsteak tomatoes or 8 Plum tomatoes (plum preferred)
10 Leaves Basil
1 Tablespoon minced Garlic (more if you like it, I usually use 2-3 tablespoons)
Salt and Pepper
1 pound medium size shrimp, no tails and pre-cooked
12 ounces Feta cheese (the best kind is the Feta with Garlic and/or tomato & basil added)
1 box couscous (found usually right next to the rice, sometime in the health/natural aisle)
Cayenne pepper (if you like a little spiciness)



To Make...

1. Slice the onion into half rings, then slice again creating bite sized slices (like you get on a hamburger).

2. Chop the tomatoes into cubes, chop the basil.

3. In a sauté pan, add just enough olive oil to cover the surface in one thin layer, turn heat to medium/high.

4. Preheat the oven to 450 degrees.

5. Sauté the onions, stirring occasionally for approximately 3-5 minutes, until they are soft (don't let them brown! If they start to brown, turn the heat down).

6. Add the chopped tomatoes, chopped basil leaves, and garlic. Stir regularly for approximately 5 minutes.

7. Add salt, pepper and cayenne to suit your taste.

8. Add the shrimp and cook & stir for one minute.

9. Remove the mixture from the stove and transfer to a shallow baking dish.

10. Cover the top of the dish with the Feta cheese.

11. Place the baking dish on the center rack of the oven for 10 minutes.

12. Prepare the couscous on the stove top (should take less than 10 minutes total).

13. Serve the couscous in a separate bowl (otherwise it gets mushy quickly, although the two dishes are meant to be eaten simultaneously).

14. When you remove the baking dish, it's your call as to what to do with the juice that has formed. I usually serve the shrimp/feta mixture with a slotted spoon, as I find the liquid makes everything too wet.



RECOMMENCED SIDE DISHES

I usually serve this as is. However, a salad before or on the side would go great with this. I would recommend a simple mixed greens salad, with of course, some feta sprinkled over the top.



RECOMMENCED BEVERAGES

Wine: This is the perfect example of a dish that goes with any wine you enjoy. Because of the feta & shrimp flavors, a crisp, fruity chardonnay from Phelps or Meridian would be great. Thanks to the olive oil, cheese and overall consistency, a buttery Chardonnay from Rombauer or Grgich Hills would work well also. Or, because of the flavor of the couscous and toasty-ness of the garlic, you could go with a bigger, fuller, toasty flavored Chardonnay from Toasted Head or Pride.

If you prefer red wine, the tomatoes lend themselves nicely to a merlot from Niebaum-Coppola, or a young Caberent, perhaps from Meridian.

If you use the cayenne, the spiciness also makes Champaign a good choice.

Others: Good ol' beer is also great with this, because it cuts through the spiciness. Hell, even Ice-cold milk or Coca-Cola would be good with this

[RULINGCHAOS]

SPICY SAUSAGE
AND POTATO SOUP


Ingredients
1 Pound smoked spicy sausage (Hot links) sliced into rounds
2 Tablespoons chopped Garlic
2 Cups yellow onions, sliced
Extra Virgin Olive Oil
2 pounds white potatoes, diced into 1/8ths ( I don't peel mine, your choice)
8 cups Chicken stock/broth
1 Tablespoons fresh, chopped thyme (or 2 tablespoons thyme leaves from jar)
Salt and Pepper
2 Bay Leaves
Cayenne pepper

To Make...

1. In a large soup Pot, cover the bottom of the pan with a thin layer of olive oil and allow to heat briefly. Add the onions. Season with salt, pepper and cayenne pepper to taste. (If you are unsure of the spiciness you want, use only 1 teaspoon of cayenne at this point, you can always add more at the end). Sauté the onions, stirring, for about 2 minutes.

2. Add the sausage, stir, cook for 2 minutes.

3. Stir in the garlic, bay leaves and thyme.

4. Add the potatoes and broth and bring to a boil.

5. Turn the heat to medium low and simmer, uncovered, for about 20 minutes. Stir often.

6. Check the seasoning. Add salt, pepper and cayenne to suit your taste.

7. Remove the Bay Leaves and serve.



RECOMMENDED SIDE DISHES

The old standards remain true here. Salad and/or bread are great with this.

Because of the heartiness of the sausage and the potato, nothing else is necessary to fill you up.



RECOMMENCED BEVERAGES

Wine: Many will say that you shouldn't drink wine with soup. These people are dumb-asses. Because of the spice of the dish, a crisp white would do very well here. I would recommend a Fume-Blanc (my favorite is made by Ferrari-Carano and costs only $9 per bottle)

If you need more body to your white wine, a Chardonnay with a lot of citrus (Joseph Phelps) would be very good. I would avoid Chardonnays with a lot of butter and or toast flavors (Rombauer, Pride, etc.)

For red wine lovers, you want a full-bodied, spicy wine to stand up to the depth and spice of this soup. You'll need a big merlot (Ferrari Carano, Rombauer) or any good cabernet ready for the challenge. I recently had this soup with a bottle of 1994 Beringer Knights Valley Caberent.

Others: Good ol' beer is also great with this, because it cuts through the spiciness and the beer flavor goes great with the sausage.

[RULINGCHAOS]

SPAGHETTI CARBONARA


This Dish represents the only positive military contribution ever made to the World by the country of Italy. WWII soldiers used to eat this dish, loaded with pepper, to keep warm. Make it as spicy as you can handle for true authenticity

Ingredients
1 medium yellow or white onion, chopped
2 eggs
¼ cup grated romano
¼ cup grated parmesan
4 cloves garlic, chopped
4 slices of bacon, chopped into ¼ inch cubes
freshly ground black pepper
red pepper flakes to your taste
parmesan cheese
olive oil
¾ pound spaghetti boiled to al dente



To Make...

1. In a large Saute plan, warm 3 tablespoons of olive oil over medium heat and add onions and bacon and garlic.

2. Salt lightly and season with a generous amount of black pepper.

3. Cook until the bacon is done, but not crunchy.

4. Break the eggs into the bottom of a pasta serving bowl, then beat them lightly with a fork.

5. Add the cheeses to the eggs, along with some salt and pepper and mix thoroughly.

6. Add the drained, hot pasta to the bacon mixture, in the saute pan, now on med-low heat.

7. Crush the amount red pepper flakes appropriate to your taste. My wife and I live for super spicy food, so I use about a tablespoon of red pepper, which will make this dish quite hot, depending on how much black pepper you also used. If you don't like much spice, use only a few flakes…you can always add more later.

8. Add the pasta mix to the pasta bowl and toss rapidly. Serve with additional cheese on the side at the table.

[RULINGCHAOS]

GARLIC MASHED POTATOES

The biggest mistake people make when making mashed potatoes is the type of potatoes they use. Russett (baking) potaotes make AWFUL mashed potatoes. The best kinds to use are yukon gold, white or creamer potatoes, any of which can usually be found in a grocery store.

For more vitamins, but not as smooth, leave the skins on (that's how I make them).


Ingredients
2 pounds potatoes (serves 4)
1 stick butter
1 cup milk
salt
white pepper
8 shallots, peeled
2 large heads of garlic, papery skin removed
olive oil



To Make...

1. preheat oven to 425.

2. toss together the shallots, garlic, and 1 tablespoon olive oil and wrap tightly in foil.

3. Place in the oven and roast for 45 minutes.

4. Unwrap the foil carefully, and when the garlic and shallots have cooled, squeeze them each , extracting the cooked meat out of each clove.

5. Cut potatoes into quarters

6. Boil a large pot of salted water and place potato pieces in water.

7. Boil for 20-30 minutes, depending on size of potatoes (they should be fork tender when done with this step.

8. Drain water and return potatoes in pan to stove.

9. Over low heat, use a potato masher (or wooden spoon, or some similar object) to mash the potatoes by hand, adding the shallot and garlic meat and mashing it in.

10. Add salt and pepper to taste (don't be shy, salt and pepper are a vital part of great potatoes).

11. Using an electric mixer, blend in ½ of the milk and ½ of the butter.

12. Taste test a spoonful for salt and pepper and add more if necessary.

13. Decide if you like the consistency of your potatoes. If they are too creamy, allow them to cook for a few minutes. If they aren't creamy enough, continue blending in the remaining butter and milk until reaching the desired consistency.

[RULINGCHAOS]

PASTA WITH SPINACH & BACON IN A WINE SAUCE

Ingredients
1 pound fettuccine or similar pasta
4 ounces (about 5 slices) bacon
1 cup white wine
1 shallot, minced
1 tablespoon minced garlic
½ Red Onion, minced
2 Tablespoons olive oil
1 pound baby spinach leaves
¼ teaspoon red pepper flakes (more if you really like it spicy)
½ cup pine nuts, toasted ahead of time under broiler (this takes 5 minutes, place pine nuts in a fry pan, put under broiler. toss occasionally so they don't burn.)
Parmesan cheese, grated



To Make...

1. Boil water in a large pan for fettuccine, add pasta when water is ready.

2. In a large pan, saute bacon over medium high heat until barely crispy. Remove bacon from pan.

3. Add the wine, and cook for 1 minute.
4. Add the shallot and garlic, stir and cook for 2 minutes.

5. Add 1 tablespoon olive oil, then add the spinach. Saute for 30-35 seconds, as spinach begins to wilt.

6. Add red pepper.

7. Add drained pasta noodles and toss.

8. Add pine nuts and toss

9. Serve, topping with parmesan cheese.

[RULINGCHAOS]

ROASTED RED POTATOES

Ingredients
2 pounds RED potatoes (serves 4)
1 stick butter
Lawry's seasoned salt
Cayenne pepper


To Make...

1. Cut potatoes into quarters.

2. Over medium heat, melt butter in a large saucepan.

3. Add the potatoes and cook for 8 minutes, turning often, until browned on all sides.

4. Season with Lawrys salt and cayenne pepper to taste.

5. Cover and reduce heat to low, stirring occasionally.

6. Cook for 8-15 minutes longer. Potatoes are done when they reach desired doneness (fork tender is standard)

[RULINGCHAOS]

GRILLED SAUSAGE WITH WHITE BEANS

This Dish is MADE by the grilling of the sausages. I know it's a pain in the ass, but it vital to the flavor.

For you tree huggers of the world, you can always use Chicken Sausage, or I guess, even Soy Sausage to lower the fat…but don't blame me for the crappy taste.


Ingredients
2 cans white beans, drained
8 ounces hot/jalapeno polish sausage, cut into rounds
4 ounces spicy beef sausage link, cut into rounds
2 tablespoon minced garlic
1 bunch basil sliced
1 14.5 oz can diced tomatoes
parmesan cheese
olive oil



To Make...

1. Grill the sausages, either whole or after cutting into rounds. The point is to get the great charred flavor of the grill into the sausages. This should take less than 5 minutes.

2. In a large saute pan heat 2 tablespoons olive oil over medium high heat

3. Add the garlic cook stirring for about 1 minute

4. Add the beans, tomatoes and half the basil. Stir and cook for 1 minute

5. Add the grilled sausage, and Cook 1 minute

6. Add the remaining basil and stir constantly until well mixed and heated through

7. Serve, topping with parmesan cheese

[RULINGCHAOS]

GILLED CORN ON THE COB

I love corn on the cob. I have found that grilling it brings out the sweetness better than boiling or steaming it. For those of you that don't know, white corn is sweeter than yellow corn, so choose your favorite!


Ingredients
Ears of fresh corn
(the quantity doesn't affect the cooking time, so buy what you need)



To Make...

1. At least 20 minutes before grilling the corn, peel back the green husks of the corn (But don't remove them!) Remove the brown grassy wisps that are found inside the corn husk. Replace the husk and soak the ears in cold water.

2. Preheat the grill to medium high.

3. When the grill is hot, Place the corn directly on the bottom rack.

4. Rotate the corn ¼ turn every 5 minutes. Corn will be done in 17-20 minutes, depending on how charred you like it.

5. When the corn is done, you will then remove the husks (which will be very hot) immediately before serving. I use giant rubber gloves while doing this to avoid burns.

[RULINGCHAOS]

GRILLED ASPARAGUS

I love the charred flavor of perfectly grilled vegetables. This recipe is one of my favorites. It seem like a lot of work, but it really isn't. Cooking the asparagus this way guarantees you get perfectly grilled asparagus with the great char flavor. You'll need a vegetable steamer and a basket for your grill.

INGREDIENTS
1 pound asparagus


Steps 1-4 can be done up to an entire day before actually grilling the asparagus

1. Cut the bottoms of the asparagus enough so that the entire spears fit into your steamer basket.

2. Boil water in your steamer.

3. Once the water boils, add the basket filled with the asparagus. Cover.

4. Steam the asparagus for NO MORE than 2 minutes. Remove the asparagus from the steamer.

5. Drizzle the asparagus with olive oil, sprinkle the asparagus with salt and pepper to taste.

6. Pre-heat grill WITH basket on bottom rack of grill at high heat.

7. Once the grill is hot, dump asparagus in basket.

8. Using a pot holder, shake the basket every 15 seconds to mix up asparagus. After each shake, replace the lid to the barbeque. Asparagus should be done within 60-90 seconds. Each piece will have slight blackening on it and will be crunchy when bit into, but not undercooked

[RULINGCHAOS]

CLASSIC BALSAMIC VINAGRETTE SALAD


This is THE all-time most often served salad in restaurants across the world...more so than even the Caesar. It is VERY simple. The classic recipe is made with just greens and dressing, although I have listed some of my favorite additions as well.


Ingredients
1 pound mixed greens, cleaned and spun dry
balsamic vinegar
olive oil
salt & pepper



To Make...

1. In a large bowl, place the greens.

2. Over the top, sprinkle 3 parts olive oil for one part balsamic. How much you use depends on how wet you like your salad. For extra "zing," close the formula to 2 ½ parts oil to 1 vinegar.

3. Freshly grind pepper over the top, and sprinkle a teaspoon of salt, then mix the salad and serve.


GREAT ADDITIONS:
Roasted pine nuts
Chopped tomatoes
Feta cheese
Red onion

[RULINGCHAOS]

GREEN BEANS


Ingredients
1 pound green beans, tips trimmed off
3 strips of bacon, sliced
1 shallot, peeled and chopped
1 plum/roma tomato, chopped
pepper
Cayenne pepper
1 tablespoon butter


To Make...

1. Cook bacon to doneness.

2. Using a steamer, heat water to point of steaming.

3. Place green beans in steaming basket, and place over water (covered) for 3 minutes.

4. To the beans, add shallots, and a generous amount of ground black pepper.

5. Cook for an additional 3-5 minutes, until beans are done.

6. Add bacon, butter and tomatoes to beans, sprinkle with cayenne, stir and serve.

[RULINGCHAOS]

SPINACH SALAD WITH HOT BACON DRESSING

Ingredients
1 red onion, sliced
5 slices bacon, chopped
2 tablespoons minced shallot
½ cup cider vinegar
½ teaspoon sugar
1 teaspoon dijon mustard
1 pound fresh spinach leaves, cleaned and spun dry
1 tablespoon olive oil
salt and pepper

To Make...

1. In a large skillet, cook bacon until it is crisp, then place on a paper towel to drain.

2. In the bacon fat, cook the shallot and onion for one minute.

3. Add the vinegar, sugar, mustard, oil and salt and pepper to taste.

4. Bring to a boil, pour over the spinach and toss with the bacon

[RULINGCHAOS]

CLASSIC TOMATO BASIL PASTA

This is a classic Italian pasta dish that is amazingly simple, quick and great to eat. I make mine with the pine nuts and always with red pepper.


Ingredients
5 roma/plum tomatoes, chopped
1 bunch basil, chopped
1 pound spaghetti (or other pasta), boiled to al dente
olive oil
Parmesan cheese, served grated at the table
3 cloves garlic, chopped


Possible additions:
Toasted pine nuts
Shrimp
Red pepper flakes, for a spicy version
Italian sausage



To Make...

1. In a large skillet, heat 3 tablespoons over medium heat.

2. Add the garlic and saute until light brown.

3. Add the tomatoes and gently saute for no more than two minutes.

4. Add the basil.

5. Immediately add the hot, cooked pasta to the saute pan and mix well.

6. If you are adding any additional (already cooked) ingredients, do so now and serve immediately.

[RULINGCHAOS]

FETTUCINE ALFREDO

Attention all you health whackos... this dish is rich and delicious and loaded with fat, and it's supposed to be. The recipe below is NOT the traditional recipe for Alfredo, it's better, trust me. The old-style Italian way to serve this is simple, as listed below, but if you want to add vegetables, etc it will still work.


Ingredients
1 pound fettucine
¾ cup whipping cream
6 oz butter
¼ teaspoon salt
¼ teaspoon pepper
4 eggs YOLKS only, beaten
1 cup grated parmesan cheese (the real stuff, not the shit from the green can)



To Make...

1. Boil water in a large pan and add fettucine.

2. In a separate large saucepan, slowly melt the butter over medium heat.

3. When the butter begins to bubble, add the cream and bring to a slight boil.

4. Add salt & pepper, stir.

5. Remove pasta from water, drain, and add to butter/cream sauce.

6. Drizzle the egg yolks over the pasta and toss thoroughly.

7. Add the grated cheese and toss thoroughly, serve immediately.

[RULINGCHAOS]

RESTAURANT STYLE
GARLIC BUTTER
(Perfect for lobster, artichokes, crab, etc)


Ingredients
3 sticks butter
3 minced Garlic Cloves
2 Minced shallots



To Make...

1. Melt the butter sticks in the microwave (usually takes about 2 minutes) or a saucepan.

2. Stir in Garlic and shallots, let simmer on stove for about 3 minutes (Add to microwave and cook for 90 seconds).

3. Place butter mixture in a food processor (or a blender, if you must) and puree into a smooth butter sauce.

[RULINGCHAOS]

BASIC TOMATO SAUCE

Ingredients
1 medium/large red onion chopped
2 whole medium garlic bulbs, each clove chopped
4 cups diced fresh tomatoes
1 16 oz can diced tomatoes, pre-seasoned with basil & garlic
1 8 oz can tomato paste
1 cup chicken broth
½ cup white wine
5 sprigs fresh thyme
3 sprigs fresh rosemary
8 sprigs fresh oregano
½ stick butter
salt & pepper to taste
Ground red (Cayenne) pepper (if you like things spicy)

Add these ingredients to turn sauce into an entrée
Italian sausage (substitute turkey sausage for a healthier alternative, or eliminate)
The pasta of your choice



To Make....

1. Over medium high heat, sauté the red onion and garlic until translucent (approximately 5 minutes)

2. Season with salt and pepper

3. Add the fresh tomatoes and freshly chopped herbs, more salt and pepper, cook for 3 minutes.

4. Add the canned tomatoes, tomato paste, wine, and broth, more salt and pepper bring to a boil, stirring often.

5. Reduce heat to medium/low and simmer, stirring often for approximately 20 minutes.

6. Check taste. Adjust salt & pepper. Add 1 tablespoon dry Thyme leaves, 1 tablespoon dry oregano leaves. Cook for additional 15-25 minutes, stirring occasionally. Add Cayenne to taste, if desired.

7. Sauté Italian sausage in separate pan, until cooked through, add to sauce when done.

8. Add butter and stir sauce together.

9. Cook pasta in salted boiling water, serve all together and watch everyone's face light up.



Remember, Americans ALWAYS screw pasta dishes up in the following ways:

**Overcooked pasta. The pasta Should be aldente; meaning, cooked through, but it still "bites back" at you.

**Too Much Sauce. PLEASE. In traditional Italian cooking, the pasta is the star, not the damn sauce. Besides, A good sauce goes a long way. Generally, for every cup of pasta, you only need 2 tablespoons of sauce.

**Too Much Salt. The idea behind seasoning as you go is to make sure that each ingredient is properly seasoned. Also remember, you can always ADD salt and pepper at the end, better to be safe than sorry.


RECOMMENDED SIDE DISHES

Pasta, to me, is a meal unto itself. Always serve good Sourdough, French or Garlic Bread with the meal, and maybe a nice mixed green salad before hand.


RECOMMENDED BEVERAGES

Wine: Any good red goes well with a hearty pasta sauce like this.

Pinot Noir, Zinfandel, Merlot, Cabernet, Barolo, Chianti would all work.


Others: If you make it spicy, Milk and beer are great choices.

[RULINGCHAOS]

BARBEQUE SAUCE

Ingredients
1 medium/large red onion chopped
1 medium/large yellow onion chopped
2 whole medium garlic bulbs, each clove chopped
1 16 oz can diced tomatoes, pre-seasoned with basil & garlic
2 8 oz can tomato paste
1 14 oz can tomato sauce
1 cup chicken broth
1 cup chopped celery
1 cup cider vinegar
¾ cup tarragon white vinegar
1 ¾ cup ketchup
4 tablespoons Worcestershire sauce
1 tablespoon Louisiana Hot Sauce
1 tablespoon cayenne pepper
2 tablespoons chili powder
2 teaspoons paprika
2 teaspoons powdered mustard
3 teaspoons ground cumin
(If you like a thicker and/or sweeter bbq sauce you can also add 2-3 tablespoons of molasses OR 3-4 tablspoons brown sugar)



To Make....

1. Over medium high heat, sauté the onion, celery and garlic until translucent (approx 5 minutes)


2. Add all the remaining ingredients, and simmer sauce, uncovered, for 30 minutes, or until smooth. Puree sauce in a blender and it's ready!

[RULINGCHAOS]

DEEP FRIED TWINKIES


Ingredients for the Batter
1 1/4 cup all purpose flour
1 1/2 cup water
1 teaspoon "baking powder" (note: NOT baking soda)
1 tablespoon salt
1 tablespoon malt vinegar

To Make...

1. Mix ingredients together to the same consistency as pancake batter.

2. Roll twinkies in flour and dip them in the batter.

3. Drop in 375 degree canola oil and cook for approximatley 75 seconds, or until crust is golden and center is gooey.

4. Allow to cool.

5. Sprinkle with powdered sugar.



RECOMMENDED SIDE DISHES

A vile of insulin, in case your system goes into sugar-shock..


RECOMMENDED BEVERAGES

A tall ice cold glass of milk. If you are able to drink wine or liquor with this, more power to you.

[RULINGCHAOS]

DEEP FRIED CORN ON THE COB


Ingredients
Ears of Fresh Corn
1 ½ cups yellow corn meal
1 cup grated parmesan cheese
2/3 cup all purpose flour
2 tablespoons garlic salt
1 ½ cup milk
4 tablespoons olive oil
2 eggs



To Make...

1. Mix ingredients together in a large bowl. Stir well until the mixture takes on a pancake-batter consistency and consistent yellow color.

2. Crush handfuls of cornflakes into a separate bowl until you have created at least 2 cups of crushed cornflake crumbs. Pour crumbs in a thin layer onto a plate.

3. Cut the corn to fit your deep frier.

4. Heat enough Canola oil to submerge corn ears to 375 degrees.

5. Dip the corn ears into the cornmeal batter to coat, then roll in the cornflake crumbs.

6. Fry each ear in hot oil for about 2-3 minutes until golden brown.

7. Drain on paper towels, and serve.





RECOMMENDED SIDE DISHES

Any of your great American picnic items would be perfect. Hot dogs, hamburgers, steak, ribs. Any food item you would make for a summer cookout would be a perfect compliment.


RECOMMENDED BEVERAGES

A tall ice cold glass beer. A crisp, fruity Sauvignon Blanc if you are into wines.

[RULINGCHAOS]

BBQ TURKEY

Some important notes: Roasting a turkey on a BBQ grill produces the same effect as an oven roasted bird, but is jucier, more flavorful and easier in my opinion. It also allows the oven to be used for other dishes.

These directions are done using a gas grill with a temperature gauge. If you have neither, you will have to improvise

Finally, I serve my turkey juicy and tender, thus it has a slight pink hue along the outer edges of each slice. I certainly cannot and am not advising you to not follow the USDA's guidelines for safely serving poultry to your family. If you, of your own free will, choose to serve your turkey as I do be ready for someone at the table to be "freaked out" by the presence of pink around their turkey. My answer to this always is, "don't eat it, then." You may want to cook your bird a little longer to avoid all of this.


Ingredients for the Seasoning Mix
1 White Onion
1/2 stalk of celery
3 Large Shallots
Olive Oil
10 cups chicken broth
5 teaspoons garlic powder
5 teaspoons onion powder
3 teaspoons poultry seasoning
3 teaspoons paprika
Salt and Pepper
a turkey, no larger than 14 pounds, brined using my "turkey brining recipe"



To Make...

1. Make sure the bird is fully thawed by placing it in the refrigerator at least 3 full days before cooking. If, on the night before, it is not thawed, place the turkey in a room temperature bath until it thaws.

2. Brine the turkey for at least 6 and up 12 hours prior to cooking.

3. Place the bird, breast side up, in his baking pan, on a rack which allows the turkey's drippings to accumulate beneath it.

4. Drizzle olive oil into the cavity of the turkey, followed by generous amounts of salt and pepper. Rub the salt and pepper all over the inside wall of the turkey. Allow the excess oil to simply dribble into the pan under the turkey.

5. Drizzle olive oil all over the turkey's breasts, legs, back, etc, rubbing the oil in. Follow it with generous amounts of salt and pepper rubbed all over the bird. The seasonings not only bring out the bird's flavors, but also help to keep the meat tender.
6. Chop the celery, onions, peeled shallots, and mix together in a bowl.

7. Stuff the vegetables into the cavity of the turkey. This is done to flavor the bird, and will not be eaten.
8. Mix together the chicken broth and seasoning powders. Pour 3 cups of the broth mixture into the pan beneath the turkey.

9. Preheat grill to 500 degrees (usually takes 20 minutes).

10. Place a fresh layer of olive oil along the outside of the turkey.

11. Place turkey in the grill and cover for 40 minutes.

12. Your turkey should be beginning to turn golden brown already. Add 3 more cups of broth to the bottom of the pan which is probably bone dry now.

13. Reduce grill heat to 300 degrees.

14. DO NOT OPEN THE OVEN CONTINUALLY. Just let the bird cook.

15. Despite common myths, there is no formula based on "minutes per pound" to figure out when your bird will be done. In my experience, an 18 pound turkey will need another 1 ½ to 2 ½ hours of cooking at this point, but you have to use some common sense. You want you turkey's legs to reach 175 degrees, and the breast meat to reach 155 degrees. At that point, you will remove the turkey from the oven, keep it covered and carve it 10 minutes later. Add more broth as needed in the bottom of the pan. I suggest checking your turkey after 1 hour of cooking at 300 degrees and determining at that point how well it's going. You can always reduce the heat even more if it's cooking too quickly or turn it up if the opposite is true.

[RULINGCHAOS]

TURKEY BRINE

A brine is simple a seasoned salt-water bath that the turkey soaks in for 6-12 hours prior to cooking. The brine adds some flavor, but most importantly provides a chemical method to keep the meat tender and juicy while cooking.


Ingredients
Raw whole turkey
5-gallon bucket (like from Home Depot)
3-pound box of kosher salt
1 tablespoon of whole black peppercorns
2 gallons chicken broth (water mixed with bouillon cubes is fine
1-gallon ice water
1 whole bunch fresh thyme, torn roughly
1 whole bunch fresh oregano, torn roughly
1 whole bunch fresh sage leaves, torn roughly
1 whole bunch fresh marjoram, torn roughly


To Make...

1. Clean the raw turkey and remove the neck and giblets.
2. In the bucket, combine the cooled (room temperature) broth with the ice water, salt, pepper and fresh herbs and mix well.

3. Place the turkey in the bucket, breast side down and cover the bucket. Leave it sit somewhere cool, I usually use the garage (unless it's summer time obviously).

4. After at least 6 and no more than 12 hours, and prior to cooking your turkey, remove the bird and rinse it with cool water, then proceed with your cooking prep

[Glenn]

Here's a recipe for all of ya folks who think "tofu" is something that can never be tasty. In most of Asia, tofu is beloved for its softness and ability to soak up flavor.

"Mapo Tofu" (麻婆豆腐) is one of the most famous Chinese tofu dishes. Though the details of each recipe might differ from person to person, the dish is basically tofu, ground meat (usually beef), and pepper.


2 cloves of garlic, minced
1-3 teaspoons ginger, minced
1 scallion, chopped
1 tablespoon tapioca starch*
1-2 tablespoons spicy bean sauce*
1 tablespoon cooking oil
2 teaspoon sugar
12 ounces tofu, cut into 1/2-inch cubes
1/2 pound ground beef
1/8 cup rice wine
1/8 cup soy sauce
1/8 water
Chili peppers, chopped**

1. Mix spicy bean sauce with ground beef.
2. Mix rice wine, soy sauce, and sugar. Make sure the sugar dissolves.
3. Mix tapioca starch with cold water. The starch will likely set at the bottom after a while, so be sure to stir it again before use.
4. In a pan, heat oil. Turn to medium heat when hot.
5. Place minced garlic and ginger in pan.
6. If you want the dish to be more spicy, add chopped chili peppers to pan now.**
7. Wait 30 seconds, then add ground beef to pan. With a spatula, spread meat over entire pan.
8. Stir-fry for about a minute, then add tofu and scallion to pan.
9. Pour the soy sauce/rice wine mixture into pan.
10. Stir-fry for about two minutes, then turn to low heat.
11. Make sure the starch is not set at the bottom of your container, then pour the starch/water mixture into pan. Cook for another minute.
12. Serve over rice (or noodles).

*You will probably only be able to find these ingredients in Asian markets, while the rest should be easy to find.

**Optional, can also substitute with Asian chili sauce. Traditionally, this is a spicy dish. And while the "spicy bean sauce" is supposed to be spicy and has some chili peppers mixed in, most of the time it's quite mild. So add your own chili pepper for appropriate "heat level" to your own taste. You may wish to check how spicy it is without any of your own chili peppers to see if you'd like it to be more spicy.

[dr_lizzy]

Originally Posted by Glenn

"Mapo Tofu"

[TE]

Mac and Cheese:
One box kraft mac and cheese ( I prefer the spirals)
butter
milk
salt/ pepper
Crumbled bacon- CRUMBLED Hormel real bacon

Boil pasta until desired tenderness, then drain
Add 3 tbsp butter, 3 tbsp milk and cheese mix
Add dash of salt and pepper
add bacon
Stir

EAT

[RULINGCHAOS]

Originally Posted by ShineStreet3g

Dude im definitely coming to your house for a cookout, Chaos rocks. Thanks for the recipes bro.

Hey no problem... I didn't even know this gained sticky status. Cool!
Shelly... I would cook for ya anytime!
Glenn... that Tofu dish is fucking delicious!!! I added more garlic, though.

[RULINGCHAOS]

Osso Buco

Ingredients
4 lamb, veal or beef shanks
1 cup diced carrots
1 cup diced celery
1 cup copped white onion
1 cup sliced mushrooms
4 teaspoons chopped garlic
2 bay leaves
2 cups chopped fresh tomatoes
4 fresh sage leaves, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
4 cups beef stock
3 cups red wine
olive oil
salt, pepper
flour
2 cans white beans (cannellini beans)
1 red onion, chopped
2 tablespoons chopped garlic
another teaspoon chopped fresh rosemary



To Make...

1. Season the meat with a good amount of salt and pepper, then lightly flour each piece.

2. Preheat the oven to 375 degrees.

3. Over high heat on the stove, heat 3 tablespoons of olive oil in a large Dutch oven (oversized saucepan). When the oil is hot, place the meat in the oil and sear until well browned on each side, about 3-4 minutes per side.

4. Remove the meat from the pan and set aside, lower heat to medium.

5. To the fat in the pan, add the onion, carrot, celery, garlic and bay leaves. Season with salt and pepper and cook until golden, stirring often (about 5 minutes).

6. Add the red wine and cook for 2 minutes.

7. Add the beef stock and cook for 2 minutes.

8. Add the tomatoes, mushrooms, thyme, sage and rosemary and more salt and pepper. Cook for 2 minutes
9. Place the meat back in the pot.

10. Cover the pot with the lid and place it in the oven, cooking for 2 ½ hours.

11. 10 minutes before the meat is finished, heat a large saute pan with 2 tablespoons of olive oil.

12. saute the red onion and garlic for 3 minutes.

13. add the rosemary and white beans and stir often, cooking for 6 minutes.

14. Serve the Osso Buco as follows: A bed of white beans, with a shank on top, covered with enough sauce to coat the dish, but not drown the beans. This is an amazing old-world dish that will blow you away if done right.

[RULINGCHAOS]

MEATLOAF

Ingredients
2 pounds ground beef
olive oil
3 tablespoons minced garlic
8 ounces mushrooms, minced
1 large yellow or white onion, chopped
1 cup heavy cream
2 teaspoons dried or fresh oregano
2 teaspoons dried or fresh thyme
2 teaspoons sea or kosher salt
2 teaspoons ground black pepper
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 egg, lightly beaten
3 whole strips of bacon
4 strips of bacon, chopped into bits

For the glaze:
1 cup ketchup
1 ½ tablespoons ground cumin
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce



To Make...

1. in a large skillet over medium high heat, heat the olive oil and sauté the onion until translucent, about 5 minutes.

2. add the mushrooms, chopped bacon and garlic and cook for 3 minutes.

3. stir in the cream, oregano, thyme, salt, pepper, cayenne, and chili powder. Bring to a boil, then reduce heat and simmer for 3 minutes at low.

4. Transfer the mixture to a bowl and allow to cool. If necessary, place bowl in refrigerator for 20 minutes to bring down the temperature.

5. Preheat the oven to 400 and place a roasting pan in it while it heats.

6. To the bowl of cooled veggies, add the ground beef and egg. Stir and mix thoroughly.

7. Using a 9x5x3 loaf pan, line the bottom of the pan with the bacon slices.

8. Add the beef/veggie mixture to the pan, patting it down to make it smooth and even. Cover the pan with aluminum foil.

9. Bring a kettle (4 cups) of water to a boil.

10. Place loaf pan in the pre-heated roasting pan and pour the water in the center of the roasting pan to come halfway up the side of the loaf pan. Cover the roasting pan with aluminum foil.

11. Roast for 1 hour.

12. Combine the Kecthup, cumin, Worcestershire, and hot pepper sauce.

13. After the loaf has roasted for one hour, remove the foil and pour the glaze over the meat.

14. resume cooking until the loaf achieves 155 degrees in the middle (approx 30 minutes).

15. Allow the loaf to rest for 10 minutes before cutting it into slices.

[RULINGCHAOS]

SALISBURY STEAK

For you veggies of the world, this is a beef recipe you can love. Cube steaks are made from round steak, the leanest cut of beef.

For you fatties (like me) of the world, be warned…this is NOT like a Swanson's Hungry Man frozen dinner. The steaks are not mushy soft and gooey. Other than that, they're fantastic.

Ingredients
2 (.75 lb.) Cube steaks (flattened round steaks)
3 tablespoon minced garlic
1 sliced white onion
8 ounces sliced mushrooms
1 tablespoon Worcestershire sauce
½ tablespoon Dijon mustard
¾ cup red wine
¾ cup beef broth
Salt and pepper
3 tablespoons butter
Flour
olive oil



To Make...

1. Preheat the oven to 275 degrees.

2. season the steaks with salt and pepper to taste on both sides.

3. dredge the steaks in flour and shake off excess, so the steaks are lightly coated.

4. On the stove, To a large, hot ovenproof sauté pan, add 2 tablespoons of butter and 1 tablespoon of oil.

5. When the liquid stops bubbling, brown the cube steaks for 2 minutes per side then remove.

6. to the pan add the onions, mushrooms and garlic and sauté for 3 minutes, until lightly caramelized.

7. Pour in the wine and scrape any browned bits off of the pan bottom.

8. add in the Worcestershire sauce, mustard and stock and stir.

9. Return the steaks to the pan, cover and cook in the oven for 20 minutes.


This dish is best served with mashed potatoes using the pan sauce as the gravy

[RULINGCHAOS]

CHICKEN FRIED STEAK

Ingredients
2 (.66 - .75 lb.) Cube steaks (flattened round steaks)
½ cup chopped white onion
1 tablespoon Worcestershire sauce
½ cup chicken broth
2 eggs, beaten
1 cup milk
Tabasco sauce
2-3 cups corn flake bread crumbs (available in a box in a the grocery store with the bread crumbs)
Salt and pepper
½ teaspoon ground cumin
1 tablespoon cayenne pepper
Flour
vegetable oil

To Make...

1. Cut the cube steaks into strips and season with salt and pepper.

2. in a large, wide flat shallow bowl, place the flour.

3. in a separate wide shallow bow, place the eggs, beat in ¼ cup milk and 10 dashes Tabasco sauce.

4. in a separate wide shallow bowl, place the ground corn flake crumbs.

5. Heat a very large sauté pan over high heat with about ½ inch of oil in it.

6. Meanwhile, dip each steak strip in the flour, then the egg mixture, then the corn flake breading, making sure each strip is adhered with the flakes.

7. preheat oven to 200 degrees.

8. place steak strips in the pan (do it in batches if necessary).

9. fry strips in the hot oil for 1 ½ minutes, turn and cook for an additional 1 minute. Remove from fry pan and place strips on a paper towel lined baking pan in the 200 degree oven.

10. Pour off all but 2 tablespoons of the drippings in the pan. Place pan over medium high heat and add the onion. Cook for 1 minute, stirring.

11. Add 2 tablespoons of flour and cook, stirring, for 2 minutes.

12. add ¾ cup milk, chicken stock and cumin. Stir together until the sauce thickens, about 2 minutes.

13. Add Worcestershire sauce and cayenne. Check for taste and adjust seasonings as desired.

14. Serve the steak strips immediately covered with the gravy.

[RULINGCHAOS]

BEEF POT PIE

Ingredients
8 tablespoons butter
1 medium white onion, chopped
2 stalks celery, sliced
2 cups peeled, diced Idaho or red potatoes, boiled for 6 minutes in salted water
1 cup frozen carrot/peas vegetable mix, thawed to room temperature
1 cup frozen corn
1.5 pounds round steak, chopped into ½ inch pieces, seasoned with salt and pepper and sauteed until just pink
6 tablespoons all purpose flour
2 cups beef stock
1 cup prepared thick beef gravy (by two powdered gravy packets at the store and use them both, following the packet directions, but with only 1 cup of water…it will make a nice, thick gravy.)
2 frozen 9 inch deep dish pie crusts, available at any grocery freezer
salt and pepper
Olive oil



To Make...

1. Remove the pie crusts from the freezer. Allow one to thaw in its tray, while turning the other crust upside down onto wax paper. Leave alone for at least 20 minutes.
2. preheat oven to 400.

3. in a large sauté pan, heat 6 tablespoons butter over medium high heat.

4. Add the onions and celery, season with salt and pepper, and cook, stirring for 2 minutes.

5. Stir in the flour and cook, stirring for 2 minutes.

6. Stir in the beef broth/stock and bring the liquid to a boil. Reduce heat to medium/low and simmer for 5 minutes, stirring occasionally as sauce thickens.

7. Stir in the prepared gravy and continue to cook for an additional 2 minutes. Season again with salt and pepper.

8. Stir in the boiled potatoes, cooked beef, and thawed peas, corn and carrots. Season again with salt and pepper and mix together. Turn off heat.

9. Attend to the upside down pie crust by very gently making sure the crust is as flat as possible. Repair cracks in the crust by rubbing small dabs of water to bring the cracks together.

10. Pour the filling into the prepared pie crust pan. Fill to the rim and then some. You will probably have some extra filling, save it and eat it as leftover "Stew."

11. Place the second crust on top of the filling. Carefully tuck and crimp any overlapping edges. Seal up any cracks in the top crust as best you can.

12. Slice 5 vents into the top crust.

13. lather 2 tablespoons of melted butter over the top of the top crust.

14. Place on a baking sheet in the middle of the oven and Bake until crisp, about 25 minutes. Remove from oven and MAKE SURE YOU ALLOW THE PIE TO SIT FOR AT LEAST 5 MINUTES BEFORE SLICING.

[RULINGCHAOS]

BEEF STEW

Ingredients
1 ½ Pounds beef stew meat (shoulder, chuck)
olive oil
1 large yellow or white onion, chopped
3 cloves garlic, chopped
2 Tablespoons thyme
1 carrot, sliced into rounds (1 ½ cups)
1 stalk of celery, chopped (1 ½ cups)
2 tablespoons dried thyme leaves
1 tablespoon whole black peppercorns
3-5 dashes hot pepper sauce
1 bay leaf
1/3 bottle red wine
A 12 oz. can of V-8 juice
4 ears of corn, kernels cut off and ears discarded (use frozen if you have to - don't use canned corn unless you must)
1 cup beef broth
flour
salt & pepper



To Make...

1. In a plastic bag, combine enough flour to coat the meat and the meat slices.

2. In a large saucepan, heat 2-3 tablespoons olive oil and brown the meat on all sides.

3. Season with salt and pepper.

4. Add the onion, garlic, thyme, bay leaf, and peppercorns and stir.

5. Season with salt and pepper.

6. Add the beef broth, V-8, wine, and hot pepper sauce and bring to a boil.

7. Reduce heat to simmer and cook covered for 75 minutes.

8. Add the potatoes, celery, carrots and corn and stir.

9. Simmer covered for 45 minutes more, then serve.

[RULINGCHAOS]

THE BEST CHICKEN ENCHILADA RECIPE I HAVE EVER HAD

CHICKEN ENCHILADAS

Ingredients
2 boneless chicken breasts, seasoned with salt and pepper and grilled to medium rare, then cut/shredded into small pieces
1 fresh jalapeno pepper
3 cups chicken broth
1 large white onion, chopped
4 cups shredded/grated Mexican white cheese * (I usually 2 cups real Mexican cheese and 2 cups low fat pre-grated "Mexican" cheese mix in a bag)
12 small corn tortillas
2 tablespoons butter
3 tablespoons flour
3 tablespoons chili powder
½ cup olive oil
2 tablespoons white vinegar
1 teaspoon dried oregano
½ teaspoon ground cumin
2 cloves garlic, peeled and chopped
1 teaspoon of sugar
½ teaspoon black pepper

**(Most grocery stores now carry a brand called "El Mexicano" which has a cheese called Enchilado Queso Anejo, which is perfect for this dish. If you can't find it, the more mainstream "Mexican cheese in a bag" will work, but the dish will lack some Mexican zest and authenticity).



To Make...


1. For the filling, mix together the grilled chicken, ¾ of the onion and ½ of the cheese in a large bowl. Set aside.

2. Using a non-stick dry skillet, cook the whole pepper over medium high heat, turning often until mostly blackened (about 10 minutes).

3. In a blender or food processor, combine the remaining onion, the roasted jalapeno, broth, sugar, black pepper, garlic, cumin, vinegar, and oregano and puree until smooth. Strain.

4. Preheat oven to 400 degrees.

5. Using a large sauté pan, heat the butter to medium high.

6. stir in the flour and cook until the flour has browned slightly.

7. Add the chili powder and broth mixture and continue to cook and stir over low heat until thickened. Keep warm.

8. Pour a thin layer of the sauce onto the bottom of a
13x9 baking pan/casserole dish.

9. Using a medium sauté pan, heat the olive oil to hot, then lower to medium heat.

10. Fry the tortillas, one at a time, for about 8 - 15 seconds (or until toasted) per side. Tortillas should be wilted be wilted, not crisp. Allow excess oil to drip back into pan, then dip the fried tortilla into the sauce mix.

11. Place the tortilla in the baking dish and place a small scoop of the chicken filling in the exact center of the tortilla. Roll/fold the tortilla and place it, crease down in the baking pan.

12. Repeat this process with the remaining tortillas until the pan is full.

13. Pour the remaining sauce over the tortillas, then sprinkle the remaining cheese over the top.

14. Bake for 10 minutes and serve.

[RULINGCHAOS]

CHICKEN PICATTA

Ingredients
2 Boneless/Skinless Chicken Breasts
3 Teaspoons sliced Garlic rounds
All purpose flour (approx 1 cup)
Extra Virgin Olive Oil
1/2 cup dry sherry
3 tablespoons butter
½ white onion, sliced
1 bunch scallions, chopped
Juice of 1 large lemon
Salt and Pepper
Couscous



To Make...

1. Cut the chicken breasts in half, creating four large chicken chunks. Using a mallet, pound each to uniform thickness of about ¼ inch.

2. Season the chicken breasts with salt, pepper. And dredge in flour.

3. Heat a medium saute pan over high heat with olive oil and 2 tablespoons butter…when it stops sizzling, add the chicken and cook, turning once, until just brown on both sides (approx. 2 minutes per side).

4. Remove the chicken to a plate. Pour off excess grease from the pan and add the remaining tablespoon of butter.

5. Saute the chopped onion for approximately 3-5 minutes, until translucent. Pepper the onions
6. Add to the pan the garlic and scallions and sauté one minute more.

7. sprinkle one teaspoon of flour over the vegetables and toss.

8. Deglaze the pan with sherry and lemon juice. Return the chicken to the pan, cover and cook on low heat until chicken is done, approximately 4 minutes more.


This dish is great served with a bland, starchy accompaniment like stuffing, rice, bread or potatoes to offset the tangy flavor of the chicken. MY favorite is the couscous, which I simply serve on the side prepared to package directions.

[RULINGCHAOS]

CHICKEN POT PIE

Ingredients
8 tablespoons butter
1 medium white onion, chopped
2 stalks celery, sliced
2 cups peeled, diced Idaho potatoes, boiled for 6 minutes in salted water
2 cups frozen carrot/peas vegetable mix, thawed to room temperature
2 chicken breasts, chopped into ½ inch pieces and sauteed until just pink
6 tablespoons all purpose flour
2 cups chicken stock
1 cup half and half
2 frozen 9 inch deep dish pie crusts, available at any grocery freezer
salt and pepper
Olive oil

To Make...

1. Remove the pie crusts from the freezer. Allow one to thaw in its tray, while turning the other crust upside down onto wax paper. Leave alone for at least 20 minutes.

2. preheat oven to 400.

3. in a large sauté pan, heat 6 tablespoons butter over medium high heat.

4. Add the onions and celery, season with salt and pepper, and cook, stirring for 2 minutes.

5. Stir in the flour and cook, stirring for 2 minutes.

6. Stir in the chicken broth/stock and bring the liquid to a boil. Reduce heat to medium/low and simmer for 5 minutes, stirring occasionally as sauce thickens.

7. Stir in the half and half and continue to cook for an additional 2 minutes. Season again with salt and pepper.

8. Stir in the boiled potatoes, cooked chicken, and thawed peas and carrots. Season again with salt and pepper and mix together. Turn off heat.

9. Attend to the upside down pie crust by very gently making sure the crust is as flat as possible. Repair cracks in the crust by rubbing small dabs of water to bring the cracks together.

10. Pour the filling into the prepared pie crust pan. Fill to the rim and then some. You will probably have some extra filling, save it and eat it as leftover "Stew."

11. Place the second crust on top of the filling. Carefully tuck and crimp any overlapping edges. Seal up any cracks in the top crust as best you can.

12. Slice 5 vents into the top crust.

13. lather 2 tablespoons of melted butter over the top of the top crust.

14. Place on a baking sheet in the middle of the oven and Bake until crisp, about 25 minutes. Remove from oven and MAKE SURE YOU ALLOW THE PIE TO SIT FOR AT LEAST 5 MINUTES BEFORE SLICING.

[RULINGCHAOS]

LEMON CHICKEN CUTLETS (FRANCESE)


Ingredients
2 boneless, skinless chicken breasts
3 lemons cut into thin rounds, approx 12-18 slices
½ cup dry white wine
2 cups chicken broth
3 eggs, beaten
8 tablespoons finely chopped fresh parsley
Salt and Pepper
4 tablespoons butter
grated romano cheese
olive oil
flour, poured out on a shallow plate



To Make...

1. Cut each of the breasts into 3 equal sized pieces. Using a mallet, pound each until they're thin (about ¼ inch thick). Season each side with salt and pepper.

2. Place 5 heaping tablespoons of grated cheese in a shallow bowl with 4 tablespoons of parley. Add the beaten eggs and mix well.

3. Dip each of the chicken cutlets in the egg mixture, one by one. Then place each in the flour and coat lightly. Remove each cutlet from the flour and place on a platter.

4. In a sauté pan big enough for all of the chicken, warm ¼ cup olive oil until hot over medium high heat.

5. Saute the cutlets for 2 minutes per side, then remove to a platter.

6. Discard the oil in the pan and add white wine to pan. Reduce by half over high heat, then add the broth and lemon slices.

7. Boil for 5 minutes, then remove the lemon slices and any seeds from the sauce.

8. Lower heat to low and swirl in 2 tablespoons of butter until melted.

9. Add the chicken cutlets and turn, coating in sauce.

10. Sprinkle remaining parsley over the chicken, serve with sauce atop and sprinkle fresh romano over the top.

[RULINGCHAOS]

TURKEY CUTLETS

The growing popularity of turkey makes this dish easily accessible. Any grocery store worth its' salt carries packaged fresh turkey cutlets. Which are basically flattened thick breast slices. They work great here. If you have to, you can pound chicken breasts flat instead.


Ingredients
4 Turkey Cutlets
1 medium onion, chopped
3 slices of bacon, chopped
approx. 20 pearl onions
3 Garlic cloves, sliced into rounds
¼ cup dry sherry
½ cup chicken broth
2 teaspoons Worcestershire sauce
1 Teaspoon dried thyme
Salt and Pepper
butter



To Make...

1. Season the turkey breasts with salt and pepper.

2. In a saucepan of boiling salted water, boil the pearl onions five minutes. Transfer to a boil, drain, cool and then peel the skins off.

3. In a skillet, cook the bacon over medium high heat until crisp. Remove and drain.

4. In the skillet with the bacon fat removed, melt 2 tablespoons of butter over medium heat.

5. Add the chopped onion and garlic and sauté for approx 3 -5 minutes, until soft.

6. Add the broth, wine Worcestershire, thyme and salt and pepper to taste. Simmer for 3 minutes.

7. Add the turkey, bacon and pearl onions, cover the turkey with the liquid and simmer (liquid should be modestly bubbling at about med-low heat) with the pan covered for approx 7 minutes, until the turkey is cooked through but not overdone.

8. Serve with sauce and proper side dish (potatoes, stuffing, rice all are excellent)

[RULINGCHAOS]

SEAFOOD PASTA

Ingredients
½ pound fettuccine or similar pasta
1/3 pound fresh, uncooked shrimp
4 bay scallops, seasoned with Creole seasoning
1 lobster tail, approx ½ pound, removed from shell, uncooked and cut into 1 inch pieces
¾ cup white wine
½ cup shallot, minced
2 garlic cloves sliced into rounds
1 Anaheim Chile, sliced into ¼ inch rounds
1 cup plum tomatoes, chopped (usually two plum tomatoes produces 1 cup)
¼ cup chopped green onions
¼ cup chopped basil leaves
4 tablespoons butter
2 Tablespoons olive oil
Parmesan cheese, grated

Add 1 Tablespoon red pepper flakes to make this a dish with bite (The anaheim peppers are not very spicy, they add flavor and texture but not much heat)


To Make...

1. Boil water in a large pan for fettuccine, add pasta when water is ready.

2. In a small sauté pan, warm 2 tablespoons butter and heat to high. Add scallops and cook for 2 minutes per side. Set aside.

3. In a large sauté pan, over medium heat add olive oil. When hot, add the shallots and garlic, season with salt and pepper. Sauté for 1 minute.

4. Add the Chile and sauté for 30 seconds.

5. Add the lobster and sauté for 3 minutes.

6. Add the tomatoes, wine and remaining butter. Bring to a simmer.

7. Add the shrimp; season the dish with salt and pepper. Cover and cook for 2-4 minutes.

8. Add the green onions, scallops, basil and cooked pasta and stir together.

9. Serve, topping with Parmesan cheese.

[RULINGCHAOS]

CHILI WITH BEANS

Ingredients
1.5 pounds ground beef
2 medium white onions, chopped
1 cup diced celery
5 teaspoons chopped garlic
6 ounces tomato paste
1 14.5 ounce can chopped tomatoes
15 oz can tomato sauce
2 cups beef stock
2 cans red kidney beans
3 fresh jalapeno peppers, diced with seeds
1 bunch fresh basil leaves, chopped
salt, pepper
4 tablespoons chili powder
2 teaspoons cayenne pepper
½ teaspoon ground oregano
¼ teaspoon ground sage
¼ teaspoon ground thyme
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons ground cumin
½ teaspoon brown sugar

FOR MEDIUM LEVEL SPICINESS: Use only 1 jalapeno pepper, 1 tablespoon chili powder, 1 teaspoon cayenne.

To Make...

1. Heat 2 tablespoons of olive oil over medium high heat and brown the meat in a large saucepan. Season appropriately with salt and pepper.

2. Add the onions, garlic, celery and peppers and saute for 10 minutes. Add more salt and pepper to taste.
3. Add all of the spices, stir into mix and cook for 2 minutes.

4. Add all of the remaining ingredients, except the beans and stir in more salt and pepper.

5. Cover pot and cook on low heat, stirring occasionally for 1 hour.

6. Check the taste and add seasoning as necessary. Cook, uncovered for 45 minutes.

7. Add the kidney beans, stir in and cook for 15 minutes. Serve (I like it with white rice).

[RULINGCHAOS]

Hell yeah... I am all over those chicken enchiladas tonight.

[RULINGCHAOS]

POTATO AND SAUSAGE RAVIOLI

(Ravioli di Patate e Salsiccia)

Potato and Sausage Ravioli, or Ravioli di Patate e Salsiccia: One might be surprised to encounter potatoes in the filling of stuffed pasta, but they work very well and do an excellent job of supporting the ingredients that provide the flavor, which would simply be too strong by themselves. In this case, sausages. The recipe will serve 4:

INGREDIENTS:

* The Ravioli
* 3 potatoes -- The best kinds to use are yukon gold, white or creamer potatoes, any of which can usually be found in a grocery store.
* 6 ounces (150 g) mild Italian sausage
* 1 tablespoon freshly grated Parmigiano
* An egg
* A medium-sized onion, minced
* 1 tablespoon olive oil
* A small bunch parsley, minced
* A pinch each nutmeg and marjoram
* Salt and pepper to taste
* A sheet of pasta for making the ravioli (store-bought or home made)
* The Sauce can be Either
* The drippings from a roast or stew... thick beef bullion if nothing else
* Butter and sage, with freshly grated Parmigiano

PREPARATION:
Boil the potatoes until a skewer penetrates easily, peel them, and rice them, collecting the mashed potato in a large bowl. While the potatoes are boiling, remove the casings from the sausages and crumble the sausage meat into a skillet; add the olive oil, onion, and parsley, and cook, stirring, until the sausage meat has browned and the onion is golden (don't let it overbrown).

Stir the mixture into the potatoes, along with the Parmigiano, egg, and herbs. Mix well and check seasoning. Take your sheet of dough, dot half of it with heaping teaspoons of filling at 2-inch (5 cm) intervals, fold the other half of the sheet over the first, tamp down around the filling to join the sheets, and cut the ravioli free with a serrated pastry wheel. Cook them for a minute or two, until they rise to the surface and the pasta is al dente, in abundant salted water, and serve them with either melted butter and sage or with the drippings from a roast. And in either case grated Parmigiano.

[Steph]

Caribbean Spicy Chicken

Spice mixture:
3/4 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

4 Skinless, boneless chicken breasts
1 Tablespoon extra virgin olive oil (you can use cooking spray in place of)
1 red bell pepper, sliced
1/2 sweet onion, sliced
2 garlic cloves, sliced or mashed through a press (microplanes work just as well)
1 can of hunts diced tomatoes in Sweet Onion flavor
1/2 cup fresh parsley (optional)
salt and pepper to taste

How they do it:
Heat oven to 350
In a small bowl combine all spices
Season chicken with salt and pepper and coat with spice mixture
In a non-stick skillet, saute chicken in oil or Pam cooking spray over Med-Hi heat for 2 minutes on each side.
Add red pepper, onion and garlic. Cook, stirring for one minute.
Add can of tomatoes and parsley.
Transfer to an oven-safe pan or dish
Cover and bake for 30-35 minutes until chicken in cooked through.

How I do it (because I am impatient and hate cooking):

I cut the chicken up into bite sized pieces and saute it in Pam cooking spray.
I add the spice mixture to the chicken as it is cooking and mix it around the pan, trying to evenly coat everything.
After 5 minutes of cooking the chicken, I add the red pepper, onion, garlic, can of tomatoes. (I haven't put parsley in this yet.)
I cover the pan and let it cook on Medium-Low for 15 minutes, stirring often.
I serve it over brown rice, but whole wheat cous-cous is pretty good, too.

Makes FOUR servings
200 Calories, 28g protein, 9g carbohydrates, 6g fat, 2g fiber

I have never had a complaint and this dish smells incredible!

[Special_K]

Baked Salmon

2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
2 (6 ounce) fillets salmon

Directions
1 In a medium glass bowl, prepare marinade by mixing
garlic, light olive oil, basil, salt, pepper, lemon juice and
parsley. Place salmon fillets in a medium glass baking dish,
and cover with the marinade. Marinate in the refrigerator
about 1 hour, turning occasionally.
2 Preheat oven to 375 degrees F (190 degrees C).
3 Place fillets in aluminum foil, cover with marinade,
and seal. Place sealed salmon in the glass dish, and bake
35 to 45 minutes, until easily flaked with a fork.

[RAVEN]

CEVICHE (or seviche)

there are many variations of this appetizer but this seems to be the most common/basic. it consists of raw fish fillets that can be substituted by shrimp(pooched), or my favorite, shark fillets (from your local trader joes)

ingredients:

1 lb. fish fillet cut in cubes about 1/2 to 1".

1/4 cup chopped cilantro (fresh coriander leaves) or parsley.

1 white onion(red may be used) finely chopped.

2-3 med. sized diced tomatoes.

5-7 limes(preferred but may use lemons)

salt and pepper. also a bullion cube may be used to taste.

PREPARATION: rinse all your ingredients especially the seafood.

in a large bowl combine the raw fish cubes and the juice of 4-5 limes and refrigerate for about 2 hours or until the fish has turned white like chicken. add the rest of the ingredients plus 2 more limes and refrigerate again for about 4 hours. serve chilled in a cocktail glass with a slice of avocado if desired and some crackers, or on a tostada.

Worcestershire sauce, dried oregano or a serrano chile may be added if desired.

ceviche can be refrigerated for up to 3 days.

[RULINGCHAOS]

Jamaican Jerk Chicken

* 1 tablespoon Ground allspice
* 1 tablespoon Dried thyme
* 1 1/2 teaspoons Cayenne pepper
* 1 1/2 teaspoons Freshly ground black pepper
* 1 1/2 teaspoons Ground sage
* 3/4 teaspoon Ground nutmeg
* 3/4 teaspoon Ground cinnamon
* 2 tablespoons Garlic powder or fresh
* 1 tablespoon Sugar
* 1/4 cup Olive oil
* 1/4 cup Soy sauce
* 3/4 cup White Vinegar
* 1/2 cup Orange juice
* 1 Lime juice
* 1 Scotch bonnet pepper (habanero)
* 3 Green onions -- finely chopped
* 1 cup Onion -- finely chopped
* 4 to 6 chicken breasts

Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat.
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well.
Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.

Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.

[JnJAssociates]

I hope you guys don't mind me adding in a receipe or two...

Lemon/Lime Zest chicken

4-6 legs/thighs/breast meat
One whole lemon
One whole lime
Two garlic cloves
One egg white
1/2 cup of Panko (japanese) style bread crumbs
One table spoon of Olive oil
A sprinkle of chili powder
A sprinkle of dry ciliantro
A sprinkle of ginger powder

Skin and clean chicken.

Zest the lemon and lime after washing them. (If you do not have a zester, use the fine side of your grater)
Chop the garlic cloves very fine, mince them...
Mix together with the lemon/lime zest with the chili/ginger,dry ciliantro, bread crumbs and the olive oil.

Dip the chicken in the egg white and then in the zest mixture.

Set in a oven dish and bake for 45 minutes at 380 or until done.

This dish goes great with Bismati rice or Undo noodles.

Bryan

[wiltshp]

Healthier Chocolate Chip Cookies

1 cup apple sauce
1 cup splenda
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Mix all together

then add
3 cups oats
1 1/2 cups dark chocolate chips

oven = 350 degrees
10 - 12 mins

[RULINGCHAOS]

P.F. CHANG'S SOOTHING CHICKEN LETTUCE WRAPS
Servings: (recipe for ONE below, multiply as needed)

8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper
1 1/2 pounds boneless, skinless chicken
5 tbsp oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package

Cooking Sauce:
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch

Iceberg lettuce "cups" leaves ( I tried the Iceberg lettuce and did not like it so I changed it to a bibb or other leaf lettuce )

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.

Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so.

Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.

Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

I made these and LOVE THEM.
I wasn't sure about the chicken so I cut it up in small pieces after marinating it...turned out WONDERFUL.
I doubled the cooking sauce and used it for dipping
I am going to try it with Ground Chicken next time so it's closer to PF Changs consistency...but I give this one a 10 !!!

[RULINGCHAOS]

CHICKEN WITH ORANGE PEEL STIR FRY

1 (2-pound) fryer or 2 chicken breasts, boned and skinned, cut into 1-inch pieces
1/4 teaspoon salt or to taste
2 tablespoons dark soy sauce
1 tablespoon cornstarch
4 cups oil for deep frying
2 tablespoons sesame oil (I use the oriental dark sesame oil)
2 tablespoons preserved mandarin orange peel or fresh dried mandarine orange rind,* cut
into chunks
1 tablespoon scallion, chopped fine
1 tablespoon (I use Fresh) ginger, chopped fine
2 whole dried red chili peppers, cut into quarters (I use chinese hot sesame oil)
4 1/2 teaspoons sherry
1 teaspoon red wine vinegar (I use Balsamic vinegar because of the sweetness)
3/4 tablespoon sugar (I use brown sugar)

Sprinkle chicken with salt. Mix with 1 tablespoon of soy sauce and cornstarch.

Heat oil to boiling in wok. Deep fry chicken 1 minute. Drain. Remove chicken and oil.

Heat sesame oil in wok. Stir fry orange peel, scallion, ginger, and chili peppers 1 minute.

Add sherry, 1 tablespoon soy sauce, wine vinegar, and sugar. Then add chicken. Stir fry 2 minutes. Remove to platter. Serve hot over white rice.

Serves 4 to 6