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Cuisine Corner

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May 6, 2009
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usedtobefast said:
do we eat to ride? or, do we ride to eat?...:D
and LA can stuff it. i like emoticons.
I have to say it's the latter. I love a good old fashioned steak with fries, and a glass of Belgium beer. What could go wrong?
 
Mar 16, 2009
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Susan Westemeyer said:
Yup. that's why I need recipes......

Susan
I'll dig out some old cookbooks and my notes from when I was catering.
Do you like thick or thin? sweet,hot,vinegary? For Pork, Beef, Chicken, All purpose?
 
Mar 16, 2009
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Susan Westemeyer said:
Pork and chicken, nothing too heavy. Rather a light marinade than thick goopy tomato sauce. Spicy is good.

We also like to do catfish filets in foil, with a little olive oil and a lot of Cajun seasoning.

Susan
For Chicken I use

Dry White Vermouth (It's what I use for all my cooking calling for dry white wine) or dry white wine
Soy Sauce
little oil
chopped garlic
chopped parsley
salt
pepper
if you want a little hot some crushed red pepper

marinate chicken 1/2 hr to 2 hr
I find marinating chicken much over 2 hrs that the meat gets a slimey texture.
This marinade also works great for bbq'ing a beef tri-tip roast
 
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Anonymous

Guest
Susan Westemeyer said:
That soup looks fantastic.

Anybody have any good barbecue sauce recipes?

Susan
Sounds like you might like it hot? I would suggest a book, "Eat The Heat" by Jonas Borssen (1998) I think you can get it used from amazon UK. He is the chef who (almost) single handedly introduced the chile pepper to Sweden. It is hard to imagine a table of Swedes eating Chipotle-peanut butter BBQ sauce or chicken with passila plum mole but there it is.

bon appetite, as we say in the states
 
Mar 10, 2009
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Susan Westemeyer said:
Yup. that's why I need recipes......

Susan
BBQ sauce

onions, chopped, glazed
ketchup
molasses
worcestershire sauce
chipotle powder
red wine vinegar
tarragon

all tossed together and heat it.
 
May 6, 2009
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Anybody here good at making Cannelloni? I'm going to give it a go at making this dish sometime in the next week, is it an easy thing to make?
 
Mar 10, 2009
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craig1985 said:
Anybody here good at making Cannelloni? I'm going to give it a go at making this dish sometime in the next week, is it an easy thing to make?
pretty straightforward. From the top of my head, there is a mixture with spinach, eggs, salt pepper, and ricotta cheese, pecorino and parmigiano. Stuff them with the mixture, put in oven tray, cover with cheese and bake.

You can also use a basic Bolognese stuffing (crushed tomatoes (from a can), chopped carrots, celery, onion(s), garlic, ground beef, optional red wine --> cook/simmer for at least 1hr), stuff, add remaining sauce over/around cannelloni in an oven tray, cover with some cheese if you like and bake.

pre-cook cannelloni according to instructions.
 
I generally make a bolognese sauce, perhaps with extra meat. I stuff the noodles, strew around the extra sauce and pop them in the oven.

I do NOT precook the noodles.

Nor do I precook lasagne noodles. I can't imagine doing so. In fact, I don't think you can even buy lasagne noodles here that have to be pre-cooked.

We are having catfish tonight, sauteed in a little olive oil and seasoned with a lot of Cajun seasoning.

Susan
 
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Anonymous

Guest
krebs303 said:
Chile Verde, Rice, Beans

eh senior krebs.... do you use as much lard as most "authenic" South of The Border cooking does? That's always held me back.
 

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