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Guest Paracelsus

Calling All Cooks!!!

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Sorry to change the topic but I have a question and I thought you might be the ones to ask. I am looking for a recipe for hot wings that will make you sweat when you eat them. Does anyone have a recipe they would like to share?

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rolanaj ............... www.buffalowings.com ... home of the original buffalo hot wings ..

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Guest Paracelsus

Hi Rolanaj...I don't have a recipe, per se, since I never doing anything the same way twice. But I did some searching on sites I frequent... and the following should have at least one you can adapt to your preferences.I like my wings on the dry side, with a hot rub, rather than doused with Tabasco or sauces.Food NetworkCopy KatRecipe Gold MineBrian's BellyHappy Hunting B)PS - Good Find!!, Dale

Edited by Paracelsus

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Here's a dry and a wet maridade that I have used to do chook wings in...Peri Peri Dry Rub5-6 fresh Birds Eye chillies (Jalapeno and Poblano are just as good), chopped4 tablespoons lemon juice or lime juice (or cider vinegar)4 tablespoons oil1 tablespoon cayenne pepper or one tablespoon dried chillie flakes (optional)1 teaspoon minced garlic (or garlic powder)1 tablespoon paprikaI tablespoon oregano (optional)1 teaspoon saltCombine all ingredients. Grind and mix the ingredients into a smooth paste. Adjust the mix of cayenne pepper and paprika to taste. Rub marinade onto meat and allow to marinate in a glass bowl for at least thirty minutes (or overnight if possible) before cooking. This marinade works well on chicken, beef, or other meat. "Aging" the marinade by storing it in a frige for a few days allows the flavour to develop.If you want it hotter put more chillies in it. :bounce: Zimbabwe Peri Peri Brew 1 can / jar Chipotle chillies2 fresh Jalapeno chillies½ cup hot water 6 cloves garlic, minced ½ cup cider vineger 4 tablespoons lemon juice (about 2 lemons) 2 tablespoons Worcestershire sauce 1 teaspoon salt Slice the dried and fresh chillies in half and remove the stems, put ½ cup of hot water, the chillies and garlic in a blender container. Cover the blender and let stream and soak for 5 minutes to soften. Puree for 1 minute or untill smooth. Open the lid and add the viniger, lemon juice, Worcestershire, salt' and hot pepper sauce (if desired). Blend for 30 seconds and adjust the seasoning to taste. Put the wings in and marinate over night.If you want it hotter put more chillies in it. ;) I have used the dry rub to do the wings and then use the Peri Peri Brew for dippin' the wings in B)

Edited by Plukaduk

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Wow thanks for the help guys I will try these out and let you know how it goes.

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Today (February 01) here in Queensland the Barramundi fishing season opens after a 3 month closure. Here's two Barramundi recipe's that I like. Any fish can be used though... :) Barramundi with Macadamia Nuts. Serves 4.2 plate-size Barramundi cleaned.6 slices white bread.2 tablespoons lime juice.100g chopped roasted macadamia nuts.¼ teaspoon nutmeg.Salt & pepper to taste. Grated rind of one lime. 150g butter. Toothpicks.With clean hands combine bread, lime juice, macadamia nuts, nutmeg and salt & pepper until the mixture forms a firm paste. Lightly fill Barramundi and close opening with toothpicks. Heat small amount of butter in pan and fry Barramundi 3 minutes each side or until fish flakes when tested with a fork. Combine remaining butter and lime rind and spread on top of Barramundi. Serve with grilled Mediterranean vegetables, or a salad. Barramundi with Lime, Ginger, and S**take MushroomsServes: 4 as a main mealPreparation time: 20 minutes4 X 180g barramundi fillets (scored if thick fillets)100g fresh s**take mushrooms, sliced 3 teaspoons ginger, grated3 tablespoons light soy sauce3 tablespoons lime juice1 tablespoon sesame oil1 teaspoon sesame seeds, toasted⅓ cup coriander, finely choppedPartially fill a wok or saucepan with water (the base of the steamer should not touch the water) and bring to the boil.Place a plate in the steamer or line with baking paper. Arrange the mushrooms in the steamer and place the barramundi fillets on top of the mushrooms.Combine the ginger, soy, lime juice, sesame oil and sesame seeds in a bowl.Place the steamer on top of the wok or saucepan, spoon the sauce over the fish, sprinkle fish with coriander and cover with lid.Steam for 10-12 minutes until the fish is opaque or flakes easily with a fork.Remove steamer and serve barramundi fillets and mushrooms, spooning any remaining sauce over the fillets.Serve with steamed rice or noodles. :D Recipe's Courtesy Of Sydney Fish MarketThe forum swearword censor is stopping me from putting in the name for the mushrooms, replace ** with IT :w00t:

Edited by Plukaduk

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:ph34r: :o ............Talk about a change of life ..........
Most barramundi begin their lives as males and change to females as they become much larger. The maximum legal size limit is in place to protect these females.
:thumbsup:

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:o  :lol: ............Talk about a change of life .......... :thumbsup:
Getting the best of both worlds... :ph34r:

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Here's some marinade recipes I had laying around. They are as is and might need some editing. :"> Seafood Teriyaki MarinadeCombine:1/2 cup soy sauce1 tablespoon sugar2 teaspoons lemon juice2 teaspoons minced fresh ginger1 clove garlic, minced2 tablespoons dry sherryEasy Fish MarinadeCombine:1/4 cup salad oil1/4 cup dry sherry2 tablespoons soy sauce1 teaspoon Worcestershire sauce1 teaspoon garlic powder1/8 teaspoon pepperSeafood Herb-Wine Marinade1 cup dry white wine1/4 cup lemon juice2 tablespoons white wine vinegar2 cloves garlic, minced1 teaspoon tarragon leaves2 tablespoons melted butter or margarineIn a small pan, combine all ingredients. Heat to simmering, remove from heat, cover, and let stand for 1 hour.Orange-Soy MarinadeCombine:1/2 cup soy sauce1/2 cup orange juice1/4 cup catsup1/4 cup finely chopped parsley2 cloves garlic, minced2 tablespoons lemon juice1/4 teaspoon pepperItalian-style MarinadeCombine: 3/4 cup olive oil or salad oil1/4 cup white wine vinegar1 clove garlic, minced1/2 teaspoon oregano leavesSeafood Butter BasteCombine:1/4 cup melted butter or margarine1/4 cup lemon juice or dry sherry1/4 teaspoon dry rosemary1/4 teaspoon dry thyme leavesGinger Oriental Marinade1/3 cup vegetable oil3 tablespoons white vinegar2 teaspoons sugar1 1/2 teaspoons salt1 teaspoon soy sauce1/2 teaspoon ground ginger1/8 teaspoon pepperIn medium bowl, combine all marinade ingredients. Blend well.Lemon-Sesame Baste1/2 cup vegetable oil1/2 cup sesame seeds1/2 cup lemon juice1 teaspoon saltDash of pepperCombine all ingredients, stirring well.Lime-Orange Marinade1/4 cup lime juice1/4 cup orange juice1 tablespoon olive oil2 tablespoons minced shallots or scallions2 tablespoons fresh tarragon1/8 teaspoon ground nutmeg1 lime, cut into 1/2-inch slices1 orange, cut into 1/2-inch slicesIn a shallow bowl, combine lime juice, orange juice, oil, shallots or scallions, tarragon and nutmeg. Use as a marinade and baste for grilled fish fillets or steaks.Place lime and orange slices on grill and baste lightly with marinade. Turn once and serve with the grilled fish. A great combination for any mild white fish, tuna or salmon.Margarita Marinade1/4 cup tequila1 tablespoon finely chopped fresh parsley2 tablespoons lime juice2 tablespoons oil1 tablespoon honey1 teaspoon grated orange peel1/4 teaspoon hot pepper sauceIn large non-metal bowl, combine all marinade ingredients; blend well.Satay Marinade1 cup coconut milk1 tablespoon brown sugar1 tablespoon Japanese soy sauce1 tablespoon fresh lime juice1 teaspoon salt1/2 teaspoon cayenne pepper1/8 teaspoon ground gingerCombine all ingredients in a small bowl. A great marinade for prawns.Mango-Lime Marinade1/4 mango2 tablespoons lime juice1 tablespoon minced fresh cilantro or 1 teaspoon dried parsley flakes1 small fresh chilli pepper, minced1/2 tablespoon olive oilIn a bowl, mash mango with a fork. Add lime juice, cilantro or parsley, chilli peppers, garlic and oil. Stir briskly with a fork to blend.

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Doesn't anybody eat baked beans on toast any more?1 can baked beans1 tablespoon chili sauceToast and butter.Mix sauce with beans, heat and chuck on toast.

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Doesn't anybody eat baked beans on toast any more?1 can baked beans1 tablespoon chili sauceToast and butter.Mix sauce with beans, heat and chuck on toast.

Do you live near Warnie? :">

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Guest Paracelsus
Doesn't anybody eat baked beans on toast any more?

Not in the States. Here... it's "Beans & Franks". A staple of harried Mothers with hungry Kids, all over the US. And it was quite economical, when one was trying to feed eight kids, like my folks were. Good thing I never seemed to tire of it, as we had it frequently :thumbsup:Another staple was "Creamed Chipped Beef on Toast". But I never did develop a taste for that. :)

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Guest Paracelsus

It is with great sorrow that I must report that today, at approximately 11:45am CST...I consumed the last bowl of the 20qts of Vegetable Beef Stew I concocted last November. :'(I've been having it for lunch everyday at work since then... and I have to say that the last bowl was every bit as delicious as the first. I can hardly wait for this November :)

Edited by Paracelsus

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Guest Paracelsus

A lot of it was in the freezer at any one time. :thumbsup:But with all the Garlic, Onions, and Herbs in it...I doubt it would gone bad even if I'd just kept it in the fridge. :P

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???????????????????????//................... :P :thumbsup: :D Why do you have to wait till November ,,, stew can be made in March tooooo....

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Guest Paracelsus

That's very true, Dale. But north Texas starts heating up beginning this time of year. I usually need to start using my AC in April. And living in a small 1BR apt., the place heats up pretty quick when the oven or stove is on. So I don't do much "real" cooking between about May to October.But I have some other goodies I whipped up over the winter, portioned out, in my freeze. :thumbsup:Starting about this time of year, I go into "cold mode". Sandwiches... raw fruits & veggies... and things you can nuke.

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:D :D :D B) ...oh no ....I can see it now .. Paracelsus... aka top ramen .. mega salad (I can make killer salads (HUGE))and micro wave pizzas .......... :P :) :thumbsup: :D Edited by longgone

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And living in a small 1BR apt., the place heats up pretty quick when the oven or stove is on. 

In the hotter weather when I feel like a stew or curried casserole type meal, I use a electric crockpot or slow cooker. Not as much heat generated. The only drawback is that I only manage to get two or three meals out of the one I have. A much bigger one is on the too buy list. :unsure: Edited by Plukaduk

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Guest Paracelsus

Good Idea!! :thumbsup:I must say that I've never really even considered a Crock-Pot. But it does seem like an ideal tool for someone who likes to cook but doesn't want the doubly high electric bills in the Summer.Which is the other thing that s--ks about apartments. The kitchen is all electric. :thumbsdown:My electric bill goes from ~40USD from late Autumn to early Spring... to ~140USD during AC season.

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:unsure: ;) Crock pots ,,, B) .. great .. have two, 4qt and 5.5qt .. can do a killer stew ,,, or an excellent shrimp creole ,, amongst ,, pot roasts both beef and pork ... not to mention you can also make desserts in them ... Edited by longgone

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How about a recipe and a question?The recipe:Mushroom Soup Scrambled EggsThoroughly mix a tablespoon or so of condensed cream of mushroom soup and a tablespoon or so of water with a couple of eggs. Scramble.The question:Can I freeze condensed mushroom soup? I rarely eat it as soup - I usually use it as an additive to other things. After I open the can can I put a few tablespoon sized chunks on some waxed paper and freeze them (eventually transferring the frozen chunks to a ziplock bag)?

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Yes you can freeze stuff like that. I use ice block containers for liquid or almost liquid food, they come in all different sizes, I just put plastic wrap over the top.

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Spicy Tropical Fish Cakes Ingredients (makes 10 fish cakes)500 grams fish fillets 1 onion, finely chopped ½ bunch coriander, finely chopped 2 cloves garlic, finely chopped 3 small red chillies, finely chopped 1 tablespoon red curry paste 2 tablespoons fish sauce Juice from ½ lemon Salt and pepper to taste PreparationBlend fish fillet to coarse paste in a kitchen blender or finely chop with a knife. Add the rest of ingredients and mix evenly. Mould mixture into patties (50 g size).Fry in hot oil until cooked.Serve with steamed rice and soy/chilli dressing with fresh lime juice. >_<

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