Discuss Cooking Receipt - Learning how to cook from home! http://www.dreamteammoney.com/index.php Fri, 20 Nov 2009 10:30:32 -0500 1440 http://www.dreamteammoney.com/index.php?showtopic=86725 I've tried many brine concoctions for my holiday birds, and I've settled on this one, at least for now. Give it a try and drop me a line to tell me what you think. This recipe works very well for both smoking and traditional roasting, and with Thanksgiving just days away, there's not really a better time to post it.
Ingredients
1 1/2 gal Ice water (lots of ice)
1/2 gal Hot tap water
2 cups Dark brown sugar
1 1/2 cups Kosher salt
1/4 cup Old Bay seasoning (available in most grocery stores)
1 tsp Chinese five spice (Asian section of most grocery stores -- I like the Sun Luck brand)
Juice of 2 lemons
Juice of 2 oranges
Extra ice as needed

Method
Get a clean food-safe five-gallon bucket, wash it, then sanitized it with a gallon of water and a capful of bleach.

Make the ice water in the bucket.

Bring the tap water to a boil in a stock pot or large pan.

Remove the pan from the heat and add the salt, sugar, citrus juice and all of the seasonings.

Let the seasoning mixture sit in the pan, stirring occasionally, until all of the salt and sugar are dissolved.

Add the water and seasoning mixture to the ice water in the bucket.

Gently submerge the turkey in the brine, breast-side-down. Oh, and make sure you've removed both pouches of innards.

Note: It must be completely submerged, so add more ice and water if necessary. If the turkey tends to float, you can seal a rock in a zip-top bag and stuff it in the cavity.

Set the bucket in the coldest place you can find (I put mine outside or in the garage), cover with foil, wrap with a sleeping bag or blankets, and let sit at least 12 and up to 24 hours.

Caution: It's critical that the brine be kept at or under 40º throughout the entire brining process, so check the ice and add more as needed.

An hour before you're ready to cook the turkey, lift it gently and slowly from the brine, allowing it to drain completely. I turn it over just to make sure.

Pat the turkey dry with paper towels.

Rub the skin with canola oil and roast or smoke as desired.

Enjoy!

Regards,]]> Fri, 20 Nov 2009 02:02:05 -0500 86725 http://www.dreamteammoney.com/index.php?showtopic=86475
Regards,]]> Mon, 16 Nov 2009 04:50:38 -0500 86475 http://www.dreamteammoney.com/index.php?showtopic=86310 Prawn Ambot Tik


This delicious Goan curry tastes great with plain steamed or boiled rice. It can also be made with fish or chicken if you so prefer.
Ingredients:

* 1 kg large prawns shelled and deveined
* 8-10 dry red chillies
* 6 peppercorns
* 1/2 tsp tumeric powder
* 1 tsp cumin seeds
* 8 cloves garlic
* 1"piece of ginger
* Golf ball-sized lump of tamarind
* 2 medium onions sliced thinly
* 3 tbsps vegetable/ canola/ sunflower cooking oil
* Salt to taste

Preparation:

* Soak the tamarind in half a cup of hot water. Keep aside.
* Heat a griddle or flat pan on a medium flame and gently roast (stirring often) the cumin seeds, peppercorns and dry red chillies till they begin to darken and release a faint aroma. Remove from fire and cool.
* Heat the oil in a pan on a medium flame and add the onions. Fry till soft and slightly golden.
* Remove from the fire and mix with the other ingredients (except prawns and tamarind) and grind to a smooth paste in a food processor.
* Squeeze the soaked tamarind (in the water) with your hand to release the softened pulp. Do this till you have released all the pulp. Strain and keep the juice aside.
* Put the onion-spice paste back into the pan in which you fried the onions. Fry for 1 minute and add 1 1/2 cups warm water and the tamarind juice. Bring to a boil on a medium flame. Simmer the flame.
* Add the prawns and cook till done (they will turn from pink to opaque). Do not overcook as they will become rubbery. Season with salt.
* Serve piping hot with steamed or plain boiled rice or Sannas (steamed Goan rice cakes).

Regards.

Veena ]]> Fri, 13 Nov 2009 05:09:54 -0500 86310 http://www.dreamteammoney.com/index.php?showtopic=86098
Best Regards,]]> Tue, 10 Nov 2009 01:48:16 -0500 86098 http://www.dreamteammoney.com/index.php?showtopic=86088

Ingredients

1 fish weight 400-500 grams (or fish fillets)

3 cloves garlic, sliced into thin pieces

3 scallions, finely sliced

3 chinese celery, chopped

a small knob of fresh ginger , peeled and finely sliced

2-4 red chilies, sliced

1/2 tablespoon sesame oil

2 tablespoons soy sauce

1 teaspoon sugar

1/2 cup chicken stock

Preparations
1. Clean and score the fish at an angle all the way to the bones on both sides (not necessary to score if you use fish fillets).

2. In a heat-proof plate, arrange the sliced garlic at the bottom of the plate and put cleaned fish over the garlic. Then add the scallion, chinese celery and ginger over the fish.

3. In a medium-sized bowl, add sesame oil, chicken stock, soy sauce, and sugar together. Stir until mixed well and pour over the fish.

4. Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes (whole fish takes longer time to cook than fish fillets).

5. Remove the steamed fish from the steamer, then garnish on top with sliced chilies. Serve immediately with hot steamed rice.


credit by : http://thaifood-guide.blogspot.com/]]> Mon, 09 Nov 2009 19:23:09 -0500 86088 http://www.dreamteammoney.com/index.php?showtopic=86087

Ingredients
350 grams prawns, cleaned, shelled, and deveined

1 cup babycorn, sliced

1 cup any fresh vegetables, cut into well pieces

1/2 cup sweet basil leaves

4 cups vegetable stock or water

Ingredients : Spice Mixture
12 pepper corns

12 shallots

1 tablespoon shrimp paste

1/2 cup dried shrimp

2 tablespoon fish sauce

Preparations
1. Grind all spice mixture ingredients in a mortar and pound until mixed thoroughly (or using food processor).

2. Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.

3. When the soup boils again, add fish sauce. Wait for another 20 seconds, then add prawns, vegetables.

4. When vegetables are cooked thoroughly, taste and add fish sauce or salt as desired, then remove from heat.

5. Transfer to a serving bowl and serve immediately with hot steamed rice.


credit by : http://thaifood-guide.blogspot.com/]]> Mon, 09 Nov 2009 19:19:32 -0500 86087 http://www.dreamteammoney.com/index.php?showtopic=86086

Ingredients
200 grams pork liver (or beef liver)

1 tablespoon ground roasted sticky rice

1 tablespoon ground chili

2 tablespoons lime juice

1 tablespoon fish sauce

1 tablespoon chopped scallion

1/2 cup mint leaves

4 shallots, thinly sliced

Preparations
1. Wash the liver in clean water and sliced into well pieces.

2. Heat water in a pot. Then scald sliced liver until nearly cooked. Remove and drain.

3. In a medium-sized bowl, add liver, sugar, lime juice, fish sauce, chopped scallion, ground chili, ground roasted sticky rice and shallots. Stir until all ingredients mixed well.

4. Transfer to a serving plate. Garnish with mint leaves and serve immediately with fresh vegetable (cabbage, cucumber, etc.) and hot steamed rice (or sticky rice).


Credit and More info
http://thaifood-guide.blogspot.com/]]> Mon, 09 Nov 2009 19:15:59 -0500 86086 http://www.dreamteammoney.com/index.php?showtopic=85866
I prefer to use American recipes as they use cups which I find easier to remember and use. I'm trying to make a banana and walnut loaf and the recipe uses baking soda, another recipe I looked at used baking powder.

So is baking soda - bicarbonate of soda? and is baking powder what we call baking powder? HELP! lol

Best Regards,]]> Fri, 06 Nov 2009 02:17:01 -0500 85866 http://www.dreamteammoney.com/index.php?showtopic=85776
1/2 cup chopped, slightly toasted walnuts
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
1 sweet apple, cored and chopped
3 Tbsp mayonnaise
1 Tbsp fresh lemon juice
Salt
Pepper
Lettuce

In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

Best Regards,
]]> Wed, 04 Nov 2009 05:56:08 -0500 85776 http://www.dreamteammoney.com/index.php?showtopic=85363
4 cups milk
2 cups rice
4 cups sugar
1 Tablespoon vanilla
½ teaspoon ground cinnamon
½ teaspoon ground cloves or 6 whole cloves
½ teaspoon grated fresh nutmeg
4 oz butter
1 cup raisins
Cook rice uncovered in 8 cups of water for 45 minutes. Stir in other ingredients and simmer for 1/2 hour on low heat. Stir occationally so it doesn't get hard on the bottom or clump.
Serve warm, or refrigerate four hours to serve cold.

Regards,
]]> Thu, 29 Oct 2009 01:42:10 -0400 85363