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Dinner tonite?
Old 24th January 2009
  #1
Lives for gear
 
alexp's Avatar
 
🎧 10 years
Dinner tonite?

I know a lot of us like to cook on here. I thought it would be a fun thing to do, to post up various recipes and we can all give them a shot.

I can go first. This is a nice light salad, that tastes fantastic, and looks amazing.


Shrimp and Papaya Salad.

What you need.

1 Papaya peeled.

12 oz large cooked shrimp (make sure their shelled.)

As for the dressing...

4 scallions chopped finely

2 fresh red chillies seeded and chopped finely (for more of a kick leave the seeds in!)

1 tsp fish sauce

1 tbsp vegetable or peanut oil

The juice of 1 lime (get a real lime, dont skimp on the plastic stuff)

1 tsp of jaggery or you can use a light brown sugar.

A bunch of watercress.

Scoop the seeds out of the papaya and slice it thinly. GENTLY stir it together with the shrimp.

Mix the scallions chillies, fish sauce, oil, lime juice and sugar together.

Arrange the watercress either in a bowl, or on a plate (I tend to just use a couple of stems per plate), and top with the papaya and shrimp. Pour the dressing over and serve it at once.


Its great on a warm summer day, or even as a mid afternoon snack.

Whos up next? I wanna try some new stuff!


alexP
Old 25th January 2009
  #2
Lives for gear
 
Jay-'s Avatar
 
1 Review written
🎧 10 years
~Hummus~ at the store, REALLY $$$$ at home, its 1/8th the price!

I always obviously soak real beans so its CHEAP. Im into CHEAP and HIGH QUALITY. Canned food sux but real beans will kill your blender so use a food processor.

2 cans (15 to 19 ounces each) garbanzo beans (chick peas),
drained and 1/3 cup liquid reserved
3 garlic cloves, minced
1/4 cup fresh lemon juice (juice of 2 to 3 lemons)
3 tablespoons olive oil
1/2 teaspoons salt
1 teaspoon ground cumin
4 red peppers Roasted! Roast your own! Dont pay canned prices!
Tahini sesame paste. (try 1/4 cup) you dont want it to taste like peanut butter!

Combine all the ingredients in a food processor. Process until the mixture is smooth and creamy and no lumps remain, scraping down the sides of the bowl as needed. Serve immediately or cover and refrigerate until ready to use.

NOTE: The traditional name for this is hummus, and you can make yours truly Middle Eastern by adding tahini (ground sesame seeds), or, if you want an Italian-style hummus, add 1 teaspoon dried basil.
Old 26th January 2009 | Show parent
  #3
Lives for gear
 
alexp's Avatar
 
🎧 10 years
That sounds good. Im going to have to try that.

Thanks!

alexP
Old 27th January 2009
  #4
Lives for gear
 
alexp's Avatar
 
🎧 10 years
Really? Nobody else???


alexP
Old 27th January 2009 | Show parent
  #5
Lives for gear
 
d1rtynyc's Avatar
 
🎧 10 years
I will post my Kafta reciept tonight. I forgot the exact details.
It is a excellent combo with Jay's Hummus
Old 27th January 2009 | Show parent
  #6
Lives for gear
 
Jay-'s Avatar
 
1 Review written
🎧 10 years
Portobello Mushroom Burgers

4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling

Old 28th January 2009 | Show parent
  #7
Lives for gear
 
d1rtynyc's Avatar
 
🎧 10 years
Kafta
2lbs Ground Beef
1 medium onion chopped up
1 bunch parsley leaves chopped up
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon
1/8 teaspoon all spice
1/8 teaspoon ground cloves
Keep meat out of fridge for 20-30 miniutes to let it warm up then mix up all ingredients in a bowl & make some patties.

Cook em' like you would a burger. Grill em', fry em', broil em'.
Enjoy.
Old 28th January 2009 | Show parent
  #8
Lives for gear
 
LoopQuantum's Avatar
 
🎧 10 years
It's lowbrow bar food, but I recently posted about 20 deepfry ideas over on harmony central that I love to do.


What should I deep fry? - Page 4 - Harmony Central Musician Community Forums

Posts 65, 71, and 74.
Old 28th January 2009 | Show parent
  #9
Lives for gear
 
Jay-'s Avatar
 
1 Review written
🎧 10 years
hay LoopQuantum, us drunks got to eat also!
Old 28th January 2009 | Show parent
  #10
Lives for gear
 
alexp's Avatar
 
🎧 10 years
Deepfrying stuff is fantastic if its done right!


Im going to have to try some of these out!


alexP
Old 29th January 2009
  #11
Gear Nut
 
Haskell Brooks's Avatar
 
🎧 15 years
sesame paste

Try this:

3 parts peanut butter
1 part vinegar
1 part soy sauce
1 part sugar
1/2 part toasted sesame oil
1/2 part hot oil or chii paste
enough water to make a thick salad dressing consistency

a) Great on cold plain spaghetti (and there's some great whole grain/protein added stuff), with some thin strips of cucumber.

b) Really great as the dressing on Asian coleslaw- red and green cabbage, carrots, cut slaw style, mix it all together and leave it in the fridge for a day or two, then serve with fresh mint (very important) and chopped peanuts.

c) works well for a chicken marinade, baked or grilled.

I have served all three together and nobody had a clue that it was the same basic recipe. I've also slowly reduced it on the stovetop and made a killer dipping sauce. I got the recipe off a bottle of hot oil 20 years ago.
Old 5th February 2009 | Show parent
  #12
Lives for gear
 
alexp's Avatar
 
🎧 10 years
Haskell, I have chicken out for tonight...


Im going to give that a shot!

Thanks man!

alexP
Old 6th February 2009 | Show parent
  #13
Lives for gear
 
Lute's Avatar
 
🎧 10 years
Mulligatawny Soup

Ingredients
1 onion
1 cooking apple
4 pints chicken stock or vegetable stock
4 tablespoons butter
1 teaspoon curry powder
3 tablespoons single cream
salt and pepper
1 carrot
2 heaped tablespoons flour


Method
- Prepare the vegetables and chop very finely.
- Fry them gently in the butter and stir in the flour and curry powder.
- Add the finely chopped apple, the stock and the seasoning.
- Simmer gently for 1 hour.
- Blend if a smooth soup is required

Awesome

Hell, if you screw it up and make it too thick you can use it as a mild curry sauce. Versatile
Old 6th February 2009 | Show parent
  #14
Gear Addict
 
🎧 15 years
ROAST CHICKEN IN THE OVEN, WITH CURRY AND APPLES.

One whole chicken, cleaned, keep gizzards.
(If you want to cut down on fat, skin the bird before use.)
Don't forget to check the weight of the chicken before you throw out the plastic.

Good fresh curry powder (important). If you at all can, get it from an Indian or other ethnic food store, instead of the preserved stuff in a glass.

1-2 apples (Delicious is good) sliced.
1 big onion, chopped roughly
6 cloves of garlic, chopped more finely.
1-2 sticks celery, sliced finely.
2-3 medium potatoes, cubed finely (as many as will fit comfortably in your oven tray.)
1-2 big tomatoes, chopped roughly (as with potatoes, what fits.)
Coarse salt, freshly ground pepper.
Olive oil.
Chicken stock cubes.

Rub chicken with curry powder outside and inside, to taste (hotness.)
You will find that because of the surrounding veggies, the heat of the curry gets evened out more than if you were to, say, just spice a chicken breast and cook it, so a little extra doesn't hurt.

Put olive oil in oven tray (lightly coated.)
Place bird in oiled oven tray with gizzards.
Rub chicken with coarse salt inside and out. Grind pepper over it.

Mix some of celery, onion, garlic and apples and stuff the cavity of the bird with it (not full, like a Thanksgiving turkey, just some inside for flavor.)

Place potatoes, celery, onion, garlic, tomato and sliced apples around bird. Salt and pepper.

Dissolve a stock cube in about 2/3rds of a cup of water and pour it on the bird and the veggies. It shouldn't be soaking, just moisturizing everything until the bird can start giving juices from the cooking.

Sprinkle more curry powder on the surrounding veggies.

Pre-heat oven to 450, and put 'er in.

20mins per pound of meat is about standard. Run the bird at 450 for about 30mins, turning once at the halfway mark and basting, then drop oven to 350 for the rest of the cooking. Baste frequently. Spoon veggies around to prevent them sticking to tray and if necessary, add a bit of water to keep things 'loose'.

If you wish to have rice with this, just skip the potatoes, keep the rest and cook a nice pot of rice on the side.

You can in fact also substitute oranges for the apples for a different flavor if you wish. The rest remains the same.
I have had good success with this several times, it is a hearty dish that re-heats well without drying out.

Enjoy
Old 7th February 2009 | Show parent
  #15
Gear Nut
 
Haskell Brooks's Avatar
 
🎧 15 years
Quote:
Originally Posted by alexp ➑️
Haskell, I have chicken out for tonight...


Im going to give that a shot!

Thanks man!

alexP
How did it work out?
Old 20th February 2009 | Show parent
  #16
Lives for gear
 
seaneldon's Avatar
 
🎧 15 years
Dinner tonight at the Eldon-Ranch:

- Bacon-wrapped pork chops seasoned with celery salt, and a little cayan.
- Garlic mashed potatoes
- Green beans with chopped red peppers
- Guinness a-plenty
Old 20th February 2009 | Show parent
  #17
Lives for gear
 
David R.'s Avatar
 
🎧 15 years
We still have some ground deer meat in the freezer, so I will probably saute an onion, throw in the deer, some cumin and paprica, crushed tomatoes, basil, garlic, boil up some linguini.

My wife's brother shot a deer last year with a bow and arrow and we got about 10 lbs of it in our freezer.

Good stuff.
Old 20th February 2009 | Show parent
  #18
Lives for gear
 
seaneldon's Avatar
 
🎧 15 years
Quote:
Originally Posted by David R. ➑️
My wife's brother shot a deer last year with a bow and arrow and we got about 10 lbs of it in our freezer.
Sounds awesome. Howsabout donating a half pound of center cut? FedEx/dry ice/insulated cooler...

I've seen deer up here but I don't think I'm legally allowed to hit them with an arrow.
Old 20th February 2009 | Show parent
  #19
Lives for gear
 
drmmrboy's Avatar
 
🎧 15 years
Hey Jay, the Hummus sounds great. I may try it this weekend.

I'm making chicken noodle soup tonight. I have it down to my own personal perfection, and I make enough for a couple of days. I'll have to write it down as I go tonight. There's a lot of "pinch of this, dash of that, season to taste".

With a loaf of fresh bread, it's great on a cold winter night.
Old 20th February 2009 | Show parent
  #20
Lives for gear
 
David R.'s Avatar
 
🎧 15 years
Sean, one time I was driving back to Boston from Maine when a couple of deer jumped in front of our car. Tried to avoid it, but we hit the fawn. We felt horrible.

Called animal controll, a guy in a pickup showed up about a half an hour later. Really slow, he said, "well, I gotta aske you. You want him?"

As a college student, I was not quite prepared to handle that. heh

Next time that happens, I'll ask to ship the carcas to you.
Old 20th February 2009 | Show parent
  #21
Lives for gear
 
seaneldon's Avatar
 
🎧 15 years
I don't think I've ever been excited for someone to hit a deer with their car...

Now I am.

Thanks for putting that on my conscience.
Old 20th February 2009 | Show parent
  #22
Lives for gear
 
David R.'s Avatar
 
🎧 15 years
heh
Old 21st February 2009 | Show parent
  #23
Lives for gear
 
Infernal Device's Avatar
 
🎧 15 years
Really good idea! Actually I was just thinking of starting a thread asking you guys to help me out.

I am always stuck in the studio, but I want to cook for my wife at least once a week.

Problem is, I make records better than I cook.

I have a wok, if that helps.

Post here to help me, or PM me??

Have a great weekend everyone!
Old 21st February 2009 | Show parent
  #24
Lives for gear
 
alexp's Avatar
 
🎧 10 years
Quote:
Originally Posted by Infernal Device ➑️
Really good idea! Actually I was just thinking of starting a thread asking you guys to help me out.

I am always stuck in the studio, but I want to cook for my wife at least once a week.

Problem is, I make records better than I cook.

I have a wok, if that helps.

Post here to help me, or PM me??

Have a great weekend everyone!
I do asian food a ton......

You want something quick and tasty? And you have a wok...

Stirfry man!!!

Quick hot and sour stirfry...... Takes all of 20 minutes to chop, and cook, and she will love you for it!!!

You need....

a bit of peanut oil (vegie works good as well) say a tablespoon..

some chili oil.(maybe a teaspoon)
2 sliced onions
2 sliced carrots
a couple sliced zuchinnis
some mushrooms....
a couple tablespoons of brown sugar
a couple tablespoons of Thai soy sauce (any soy that is fairly hot will do the trick)
a tablespoon of rice vinegar...

Heat the 2 oils in your wok and stirfry the onions for a couple minutes, until they start to soften...
Add the carrots and zuchinnis and stir fry for 2 or 3 mins....
add the mushrooms, brown sugar, thai soy sauce, and rice vinegar and stir fry for a couple minutes......

And thats it baby! Your done! Its super good.

And Haskell it was fantastic!!! Such a nutty flavour.... Thanks for that!

alexP
Old 24th February 2009 | Show parent
  #25
Lives for gear
 
hey_mavis's Avatar
 
🎧 10 years
Kick ass spagettie sauce

This sauce does not take long to make and tastes much better than the canned stuff.

Ragu Quick Pizza Sauce

Tomato Paste

Canned Whole tomatos

Whole Tomatoes

black pepper

Orgeano

Garlic

onion

green peppers

seasoning peppers

mushrooms


(cheese if desired)


Put in half a bottle of the quick pizza into a pan, mix with tomato paste, whole tomatoes, and everything else on the list....let simmer for like 15 mins or so

I also like to make a version with minced meat in it, I just start with the minced meat (hamburger meat) and let it cook a bit and then add the rest in with it.

tell me if you try it! (PM me or post here, whatever floats your boat)
Old 24th February 2009 | Show parent
  #26
Lives for gear
 
seaneldon's Avatar
 
🎧 15 years
Just got my meat delivery (no good butchers unless I go into Boston...ugh). Dinner tonight for myself and a woman:

"Filet Of Awesome"

2 filet mignons, these cuts are VERY nice. 8oz.
1/4tsp salt
1/4tsp freshly ground pepper
2Tbsp butter
1tsp dijon mustard
2Tbsp minced shallots
...awwwww hell, another Tbsp of butter
1Tbsp lemon juice
1tsp Worcestershire sauce
1Tbsp minced chives
1Tbsp brandy
1Tbsp minced parsley

----

Evenly distribute salt and pepper on both sides of the steak while melting first two tablespoons of butter in a heavy skillet. Add mustard and shallots just as the butter has liquified.

Saute over medium heat for a minute or so.

Add steaks and cook as desired...in the case of these cuts, I'm thinking no more than 4 minutes on each side for a perfect medium-rare.

Move steaks to serving plate.

Do this next bit fast, you don't want your steaks to cool down too much.

Add the next tablespoon of butter, lemon juice, Worcestershire sauce, and chives to the pan drippings. Heat for two or three minutes while stirring very lightly and continuously.

Add the brandy, pour this wonderful drip over the steaks. Dash the parsley atop your meat for a fine finish.

SIDES: Fettuccine Alfredo for starch, small side salads for greenery. My Fettuccine is a *special* family recipe.

[edit: I'll probably substitute regular salt for celery salt because that's just what I've been doing lately]
Old 26th February 2009 | Show parent
  #27
Lives for gear
 
David R.'s Avatar
 
🎧 15 years
Sean, you left out the most important thing. Julia Childs would never cook with you.

One for the chicken, one for me. OK, two shots for me.

Important part of cooking is getting the cook marinated as well.
Old 26th February 2009 | Show parent
  #28
Lives for gear
 
seaneldon's Avatar
 
🎧 15 years
Quote:
Originally Posted by David R. ➑️
Sean, you left out the most important thing. Julia Childs would never cook with you.
'Cos she's dead, right? Didn't she die?

Quote:
One for the chicken, one for me. OK, two shots for me.

Important part of cooking is getting the cook marinated as well.
I started cooking with Guinness about a year ago...but very little actually makes it into the dish.
Old 26th February 2009 | Show parent
  #29
Lives for gear
 
David R.'s Avatar
 
🎧 15 years
From Wikipedia:

On August 13, 2004, Child died of kidney failure at her assisted-living home in Montecito, two days shy of her 92nd birthday.[9] Her final meal was French onion soup.[10]



I think I need a bowl of French onion soup. And a Guiness.
Old 27th February 2009 | Show parent
  #30
Lives for gear
 
alexp's Avatar
 
🎧 10 years
Quote:
Originally Posted by David R. ➑️
From Wikipedia:

On August 13, 2004, Child died of kidney failure at her assisted-living home in Montecito, two days shy of her 92nd birthday.[9] Her final meal was French onion soup.[10]



I think I need a bowl of French onion soup. And a Guiness.
Amen to that brother!!!!

(I just poured a Guiness! )

alexP
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