Originally Posted by Franco Hamilton
Interesting. Then it's a direct match with the username. I didn't notice the teal-like stripes before. Any reason to choose that, other than it's an incredible color. Aquamarine, turqouise, cyan, teal etc.. the perfect combo of blue/green.
And Phar you know a thing or two about cooking correct? Share any poultry recipes if you've got the time ASAP. I need to learn how to cook some complicated ish by the end of this summer lol.
Um, I have a couple. We have a binder we put recipes in and it has a couple good ones in them. I'm sure a couple are on the 'net. I really don't have time to type them all out. I don't know if these are quite complicated, since I don't find recipes hard to understand unless it has to do with exotic animals. But, I love cooking, it's pretty relaxing unless you mess up a recipe( I forgot to add eggs to a cake once =/)
Here's a few that came off the top of my head:
This is a Turkey recipe. It's really good, you'll like it if you haven't tried it before. It makes about 5-6 servings, and It's quite healthy. Keeps you trim. But, there are two things about it that you shouldn't do. DO NOT use butter! Use margarine it's healthier and tastes better. Butter is disgusting. And you can put a tiny bit of the lemon skin in, but it's not necisscary. Just put the cut lemon in the microwave for about 6-7 seconds and sqeeze the lemon juice all over the scallopini when it's cooked. Don't add Wine and don't add Sherry, it will ruin the taste. I wish I could tell you about it in detail since most of the americanized recipes are wrong, but this is about as close as it gets. It's really easy though.
Chicken Enchiladas (or for crab, just substitute the chicken for crabmeat.) Fairly simple and I'm sure you know how to do it.
2 lbs. of tomattillos, chopped
5 cloves of garlic, chopped
5 jalapeno peppers, seeded and chopped
1 small onion, peeled and cut
8 cups of chicken stock or broth (Broth is the better choice)
1/4 cup of canola oil
1/2 cup of flour
4 roasted peppers, chopped
1 cup of fresh cilantro, chopped
3 tbs. oregano
1 tbs.ground cumin
1 shallot peeled and diced
1 lb. boneless, skinless chicken breasts, shredded
3 tbs butter (USE MARGARINE!)
1/2 cup of white wine
1/2 cup of heavy cream
8 flour or corn tortillias
In a pot combine tomatillos, garlic, jalapenos, onion, and chicken stock and bring it to a boil. Turn down the heat a bit, cover the pot and simmer for 10 minutes.In a small pan over medium heat, stir together oil and flour for 5 minutes. In the pot, add the roasted peppers, cilantro, oregano, and cumin. Whisk flour mixture into pot and simmer for about 10 minutes or so, then let cool. In a skillet, saute' shallot and chicken in butter (use margarine) for 5 minutes. Add wine and cook for 5 minutes. Add some heavy cream and cook for another five minutes. Divide the chicken mixture among heated tortillias. Place tortillas on some plates and cover with tomatallio sauce. This takes roughly about 10 minutes to actually cook, but about 45-50 for prep and cooling time.
Try those two. I'll try and look around for some lesser known dishes that I've attempted or tasted before. Beef is a lot easier to work with for me along with Sherry in recipes.
I was going to PM you this, but whatever. Didn't know if you had it or not.
If you've already tried these, just say so