Kangaroo meat:
And let's throw another shrimp on the barbie:
And let's throw another shrimp on the barbie:
Coquito
Ingredients
2 - 3 cinnamon sticks
2 c. water
12 oz. evaporated milk
14 oz. condensed milk
4 egg yolks
15 oz. cream of coconut
4 c. white rum (Bacardi, Don Q. etc) (Adjust to taste)
Directions
Start by boiling the cinnamon sticks in the 2 cups of water.
When the water turns yellow and has the smell and you can taste the cinnamon, take the sticks out.
Now add the evaporated milk, condensed milk and egg yolks and cook at a very low temperature. Make sure to stir while it is cooking to avoid it sticking to your pan. (If it does, see hint below.)
After it has boiled for a few minutes, stir in the cream of coconut and then the rum. Stir it very well and take off the stove.
Let it cool, chill and enjoy it .
Tips
*Baptized coquito is coquito with rum. Un-baptized, (you guessed it) has no rum. If you "can't" drink rum, add rum flavoring.
If you “accidentally” (because you were drinking the rum and not minding the pot, NOT Mary Jane either) got brown yucky stuff on the bottom of the pan, add bleach and a little water and boil. Clean up is easy now.
“When not in use”, keep it in the refrigerator and it will last (ha ha) for a very long time. If you keep it out, it will go faster.
Email me the extra rum, he he he.
http://www.ricanrecipes.com/recipes/det … &id=50
Morcilla
Ingredients
3 cups rice
2 1/2 cups pork blood
1 tsp. salt
2 tsp. cilantro or recao
2 chili peppers (chopped)
2 garlic cloves (a pilonazos)
2 yds. pork tripe (intestines or sausage casings)
Directions
Make a pot of white rice a lo Rican, but omit the oil.
Add the pork blood, salt, cilantro, chili peppers, and garlic.
Mix everything well.
Stuff the sausage casing by inserting a funnel but do not squeeze the stuffing or the sausage casings.
The casings should be a little loose and not tight.
Boil the morcilla in salted water for about 25-30 minutes.
After 25-30 minutes, drain the water from the sausage. (Morcilla)
Now you can either fry it or you can freeze it after it cools down for later use.
When you are ready to eat the morcilla, cut it in small pieces and fry it in vegetable oil on moderate heat setting until golden.
Drain the morcilla on paper towels and let it cool before you bite into it.
¡¡¡Ay que ricas!!!
Tips
Serve with green boiled bananas or tostones.
http://www.ricanrecipes.com/recipes/det … &id=28
Arañitas (lil spiders)
Ingredients
2-3 green plantain bananas
Garlic salt
Plenty of vegetable oil
Directions
Cut off each end of the plantain, run the knife along the entire outside curve making sure you cut into the thickness of the peel.
Peel the plantain and cut in half.
Heat the vegetable oil in a frying pan on medium high.
Shred the bananas, place them in a bowl of garlic salted water and let them soak in the flavor of the garlic.
Drain the shredded bananas through a pasta colander and then place on a paper towel to drain the excess water.
Fry the shredded bananas in 1 tbsp. clumps for 4-5 minutes or until it turns bright yellow. Turn with tongs (not thongs sweetie). DO NOT OVER FRY or they will burn.
Drain on paper towels and add salt or more garlic salt to taste.
Tips
Serve as appetizers or as a side dish.
Dip in my mojito sauce, yum, yum!!
http://www.ricanrecipes.com/recipes/det … &id=82
Ingredients
2 - 3 cinnamon sticks
2 c. water
12 oz. evaporated milk
14 oz. condensed milk
4 egg yolks
15 oz. cream of coconut
4 c. white rum (Bacardi, Don Q. etc) (Adjust to taste)
Directions
Start by boiling the cinnamon sticks in the 2 cups of water.
When the water turns yellow and has the smell and you can taste the cinnamon, take the sticks out.
Now add the evaporated milk, condensed milk and egg yolks and cook at a very low temperature. Make sure to stir while it is cooking to avoid it sticking to your pan. (If it does, see hint below.)
After it has boiled for a few minutes, stir in the cream of coconut and then the rum. Stir it very well and take off the stove.
Let it cool, chill and enjoy it .
Tips
*Baptized coquito is coquito with rum. Un-baptized, (you guessed it) has no rum. If you "can't" drink rum, add rum flavoring.
If you “accidentally” (because you were drinking the rum and not minding the pot, NOT Mary Jane either) got brown yucky stuff on the bottom of the pan, add bleach and a little water and boil. Clean up is easy now.
“When not in use”, keep it in the refrigerator and it will last (ha ha) for a very long time. If you keep it out, it will go faster.
Email me the extra rum, he he he.
http://www.ricanrecipes.com/recipes/det … &id=50
Morcilla
Ingredients
3 cups rice
2 1/2 cups pork blood
1 tsp. salt
2 tsp. cilantro or recao
2 chili peppers (chopped)
2 garlic cloves (a pilonazos)
2 yds. pork tripe (intestines or sausage casings)
Directions
Make a pot of white rice a lo Rican, but omit the oil.
Add the pork blood, salt, cilantro, chili peppers, and garlic.
Mix everything well.
Stuff the sausage casing by inserting a funnel but do not squeeze the stuffing or the sausage casings.
The casings should be a little loose and not tight.
Boil the morcilla in salted water for about 25-30 minutes.
After 25-30 minutes, drain the water from the sausage. (Morcilla)
Now you can either fry it or you can freeze it after it cools down for later use.
When you are ready to eat the morcilla, cut it in small pieces and fry it in vegetable oil on moderate heat setting until golden.
Drain the morcilla on paper towels and let it cool before you bite into it.
¡¡¡Ay que ricas!!!
Tips
Serve with green boiled bananas or tostones.
http://www.ricanrecipes.com/recipes/det … &id=28
Arañitas (lil spiders)
Ingredients
2-3 green plantain bananas
Garlic salt
Plenty of vegetable oil
Directions
Cut off each end of the plantain, run the knife along the entire outside curve making sure you cut into the thickness of the peel.
Peel the plantain and cut in half.
Heat the vegetable oil in a frying pan on medium high.
Shred the bananas, place them in a bowl of garlic salted water and let them soak in the flavor of the garlic.
Drain the shredded bananas through a pasta colander and then place on a paper towel to drain the excess water.
Fry the shredded bananas in 1 tbsp. clumps for 4-5 minutes or until it turns bright yellow. Turn with tongs (not thongs sweetie). DO NOT OVER FRY or they will burn.
Drain on paper towels and add salt or more garlic salt to taste.
Tips
Serve as appetizers or as a side dish.
Dip in my mojito sauce, yum, yum!!
http://www.ricanrecipes.com/recipes/det … &id=82
I love food
So do I ....Gooners wrote:
I love food
But Belgium doesn't really have anything special, just mussels and fries, fries with w/e and chocolate....
Here's one I learned from my dad:
Washington State Contractor's Slurry
Ingredients:
* 1 old aspirin bottle with a cocktail of Extra-Strength Excedrin, Fisherman's Friend cough drops and chewable orange vitamin C, apply lid
* 1 mason jar of hot coffee (age applies only if you don't want to drink mildew) with enough cream to cool, apply lid
* 1 mason jar of orange juice, add milk and shake if you want more dairy, apply lid
* 3 or 4 slices of sandwich bread, any type; substitute with cooked or uncooked English muffins if desired
* The last bruised and beaten banana out of a bunch
* Optional - contents of string cheese packets, trail mix, Tiger's Milk energy bar, contents of yogurt cups
Steps:
1) Throw into plastic grocery sack.
2) Out the door at 2AM-6AM.
3) Drop sack on passenger seat.
4) Start engine, pull out of driveway.
5) Forget about and allow contents to cook under automobile heater for six hours.
6) Optional - Allow contents to shake and stir while automobile is upon any stretch of washboarded I-5 freeway.
7) Enjoy once all contents are room temperature. A good way to tell is if the string cheese in the packets are soft and sweaty.
Washington State Contractor's Slurry
Ingredients:
* 1 old aspirin bottle with a cocktail of Extra-Strength Excedrin, Fisherman's Friend cough drops and chewable orange vitamin C, apply lid
* 1 mason jar of hot coffee (age applies only if you don't want to drink mildew) with enough cream to cool, apply lid
* 1 mason jar of orange juice, add milk and shake if you want more dairy, apply lid
* 3 or 4 slices of sandwich bread, any type; substitute with cooked or uncooked English muffins if desired
* The last bruised and beaten banana out of a bunch
* Optional - contents of string cheese packets, trail mix, Tiger's Milk energy bar, contents of yogurt cups
Steps:
1) Throw into plastic grocery sack.
2) Out the door at 2AM-6AM.
3) Drop sack on passenger seat.
4) Start engine, pull out of driveway.
5) Forget about and allow contents to cook under automobile heater for six hours.
6) Optional - Allow contents to shake and stir while automobile is upon any stretch of washboarded I-5 freeway.
7) Enjoy once all contents are room temperature. A good way to tell is if the string cheese in the packets are soft and sweaty.
Last edited by unnamednewbie13 (2008-12-18 15:54:34)
No batter? What's the point of frying something with no batter?SirSchloppy wrote:
Deep Fried Mars Bars.
One Mars Bar. One deep fat fryer. Oil.
Very complicated. Clams, and garlic butter. Cookem till they open and eat.
The end.
Xbone Stormsurgezz
roasted lamb!
Spicy Steamed Shrimp
with Chesapeake Bay Spices
This method of cooking shrimp ensures finger-licking results-the shrimp must be peeled at the table, and the seasoning gets all over your fingers. Vary the steaming liquid according your mood. Many commercial seasoning blends are available, but I prefer to make my own, which is less salty than the supermarket versions. If necessary, grind whole spices in an electric coffee grinder. Use the seasoning in coatings for fried chicken and fish fillets, or in any steamed food, or-my favorite-sprinkled on buttered popcorn.
Makes 6 servings
2 cups water, flat beer, or dry white wine
3 pounds medium shrimp
3 tablespoons Chesapeake Bay Seasoning (recipe follows)
Place a collapsible steamer basket in the bottom of a large pot. Add enough of the liquid to almost reach the bottom of the steamer. Bring to a boil over high heat. Add the shrimp in layers, sprinkling each layer with the seasoning. Cover tightly and cook until the shrimps turn pink and firm, about 3 minutes. Serve immediately.
Chesapeake Bay Seasoning
Mix 2 teaspoons salt, 1 teaspoon each cayenne, ground celery seed, sweet Hungarian paprika, dry mustard, ground black pepper, ground bay leaf, and 1/4 teaspoon each ground allspice, ground ginger, grated nutmeg, ground cardamom, and ground cinnamon. Makes about 1/4 cup. (The seasoning will keep indefinitely in a tightly covered container, stored at room temperature in a cool, dark place.)
Chesapeake bay seasoning is awesome on a lot of different foods...
with Chesapeake Bay Spices
This method of cooking shrimp ensures finger-licking results-the shrimp must be peeled at the table, and the seasoning gets all over your fingers. Vary the steaming liquid according your mood. Many commercial seasoning blends are available, but I prefer to make my own, which is less salty than the supermarket versions. If necessary, grind whole spices in an electric coffee grinder. Use the seasoning in coatings for fried chicken and fish fillets, or in any steamed food, or-my favorite-sprinkled on buttered popcorn.
Makes 6 servings
2 cups water, flat beer, or dry white wine
3 pounds medium shrimp
3 tablespoons Chesapeake Bay Seasoning (recipe follows)
Place a collapsible steamer basket in the bottom of a large pot. Add enough of the liquid to almost reach the bottom of the steamer. Bring to a boil over high heat. Add the shrimp in layers, sprinkling each layer with the seasoning. Cover tightly and cook until the shrimps turn pink and firm, about 3 minutes. Serve immediately.
Chesapeake Bay Seasoning
Mix 2 teaspoons salt, 1 teaspoon each cayenne, ground celery seed, sweet Hungarian paprika, dry mustard, ground black pepper, ground bay leaf, and 1/4 teaspoon each ground allspice, ground ginger, grated nutmeg, ground cardamom, and ground cinnamon. Makes about 1/4 cup. (The seasoning will keep indefinitely in a tightly covered container, stored at room temperature in a cool, dark place.)
Chesapeake bay seasoning is awesome on a lot of different foods...
Last edited by [TUF]Catbox (2009-01-02 23:10:05)
Love is the answer
steak cooked on the grill mmmmmm
This chick knows her shit.Kimmmmmmmmmmmm wrote:
steak cooked on the grill mmmmmm
http://www.silvercreekfd.com/images/Grilled_Steak.jpg
And because she's a chick she can probably cook it too.
