Author Topic: The Recipe Box  (Read 35154 times)

Sandy

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Re: The Recipe Box
« Reply #390 on: September 25, 2020, 06:41:45 PM »
You're not kidding about being a mad scientist, Antares! That chili recipe is epic! :))

I'll give it a go sometime.

Antares

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Re: The Recipe Box
« Reply #391 on: September 30, 2020, 06:00:12 PM »
Spaghetti Squash with a Pancetta, Prima Vera Pomodoro Sauce



1 large Spaghetti Squash (Cut into 1 inch rings and de-seeded)
6 medium Sweet Frying Peppers (1/2 inch slices)
5 small Onions (1/2 inch slices)
8 oz. Crimini Mushrooms (sliced)
1 medium Zucchini (1/2 inch slices)
1 small Eggplant (1/2 inch slices)
5 cloves Garlic (minced)
2 oz. Pancetta
1 qt. Pomodoro Sauce
3 oz. blend of Parmigiano, Romano & Asiago Cheese (grated)
1/4 cup Chili Sauce
1/2 cup Riesling Wine
Fresh Basil (Chiffonade cut)
Salt & Pepper

Pre-heat oven to 400°

Line a baking sheet with Parchment Paper and place Squash rings on top. Brush some Grapeseed Oil over each piece. Bake for 20 minutes, then flip each piece over and cook for an additional 20 minutes. If your Squash is very large, you may have to add another 5 minutes to both cooking times.

In a large saute pan, render the Pancetta until it is golden brown and sits in a pool of rendered fat. Add Onions, Peppers & Garlic and cook over medium heat until softened and slightly browned. Add Mushrooms and Riesling Wine and cook until Mushrooms soften a bit. Add Zucchini, Eggplant, Chili Sauce, Fresh Basil, Salt & Pepper to taste and cook over slightly lower than medium heat until everything is well incorporated and the Basil has wilted a bit.

When the Squash is cooked, let sit on the hot baking sheet for about 10 - 15 minutes. Squash holds heat very efficiently and if you skip this step, you'll burn your fingers. Take a fork and separate the Squash Strings from the skin. Place in a pile on a small plate and add a generous covering of the Cheese Blend. Top with your Pomodoro Sauce mixture and add more of the Cheese.
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Sandy

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Re: The Recipe Box
« Reply #392 on: October 01, 2020, 10:03:07 AM »
Yummy :)

I tend to eat low carb, so this one speaks to me. Also, I've been watching Gordon Ramsey on Masterclass, so now know what a Chiffonade cut is!

Antares

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Re: The Recipe Box
« Reply #393 on: October 03, 2020, 04:15:31 PM »
Chicken with a slightly spiced Sweet Pepper, Ginger Plum Sauce



12 oz. Chicken Breast (sliced very thin)
2 small Onions (chopped)
3 Sweet Frying Peppers (sliced thin)
1 small Zucchini (sliced julienne)
2½ inch piece of fresh Ginger (peeled & minced)
4 cloves Garlic (minced)
2 Red Plums (un-ripened and sliced in quarter inch, quarter moon slices)

Sauce Ingredients:
¼ cup White Grape Juice
¼ cup Chicken Stock
3 TBSP. Asian Plum Sauce
2 TBSP. Asian Sweet Chili Sauce
1½ TBSP. Asian Sweet Vinegar
1 TBSP. White Vinegar
1 TBSP. Asian Rice Wine
1 TBSP. Chili Sauce
½ TBSP. Hoisin Sauce
2 tsp. Brown Sugar
1 tsp. Soy Sauce
½ tsp. fresh ground Black Pepper
½ tsp. Nuoc Mam (Asian Fish Sauce)
2 dashes Habanero Sauce
Corn Starch & Water

In a bowl mix all the Sauce Ingredients and set aside.

Heat ¼ cup Peanut Oil in a wok up to the smoking point. Add Chicken, Garlic & Ginger and start stir frying very quickly. You’ve got to keep it moving so the Garlic doesn’t scorch. Once the Chicken is ¾‘s done remove everything from the wok with a slotted spoon and set aside in a bowl. There should still be enough Oil in the wok, so bring it back up to heat. Add Onions and Frying Peppers and cook until slightly browned. Add Zucchini and cook for 1 minute. Add Chicken mixture back into wok and cook for another minute. Add Plums and go another minute. Add Sauce Ingredients and bring up to a boil. Add enough Corn Starch and Water mix to thicken slightly.

Serve with White Rice.
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