RECIPES....

Hey gang,
For those that know me, I love to cook....and drink! I thought I'd share some all time quick recipes that ALWAYS work when people drop in unannonced!
Step 1- ALWAYS have beverages ready to go in fridge, I keep at all times 2 bottles of Rose`, 2 bottles of Champers, 2 bottles of Sauvignon Blanc and 1 of Chardonnay and 1 of Riesling, plus beers. Vodka and Gin live happily in the freezer next to the ice...make sure you have ice! Red wines and spirits kept at room temperature! Serve Campari or Aperol with orange slices, and Pimms with cucumber, makes a big difference.
Step 2- I always keep an assortment of smallgoods, cheeses, olives, marinated/chargrilled vegies, crackers and spread on hand to tide everyone over till the main food is ready.
Step 3- Tuna pasta always goes down well..Fry some onion, garlic and chilli in a pan until golden, add chopped tomatoes/ peeled whole canned tomatoes/ tomato puree or combination of wahatever you have in and cook on a low heat till thickened, 5 minutes befre you serve with your choice of pasta, add olives, parley and tuna, taste and season accordingily. No tomatoes? Easy, add tuna, green olives to heat through and impart flavour. Shaved parmesan and a squeeze of lemon before serving. Drink beer or white wine.
Step 4- Quickly marinate steaks with red wine, splash of balsamic vinegar, garlic, onion, parsley or mixed herbs, olive oil, pepper and a touch of salt. Crank bbq/pan onto high. In a pan pour red wine, balsamic viegar and a toch of sugar, simmer slowly to make a reduction, add orange marmalade/orange juice/red currant jelly/cranberry to lift flavour if ya wanna experiment. Have bread and condiments ready to make steak sandwhiches and cook meat quickily. Key thing is to be organized so as soon as meat is cooked, you slice it and toss it with reduction, so as it seeps in. I usually use sourdough bread/boccancini/cherry tomatoes/rocket salad mix. A big Red is best with this.
Step 5- Fennel sliced finely with olive oil, salt, pepper, balsamic vinegar and fresh sliced chilli makes a great salad. Fennel, orange slices, olive oil and cinnamen is good too. Easy salad vinegarette is garlic, olive oil, seeded mustard, red wine vinegar, salt and pepper, shake in a small container and add to salad, topped with shaved parmesan cheese and semi dried tomatoes.
Step 6- Marinate pork spare ribs with vegetable oil, white vinegar and galic. Cook at low heat, will take a bit of time, so have a drink or 2. Mix HP Sauce, Cajun spices and a squeeze of lemon to use as a baste. Apply once ribs ARE COOKED, not before you start or it will burn. Baste one side of ribs and turn, wait a couple of minutes and turn, baste and turn, wait a couple of minutes and take off grill. Serve straight away with beer.

Any recipes from any one else? Ask me for any more if ya like, it's my job!
Happy eating and drinkin, Pete.

For my independent study project in college, my professor had me organize and setup a TON of recipes for a cookbook to be published by the professor/department.

They are mostly healthy cooking recipes, and I spent a good few weeks organizing, formatting, and just getting these recipes in line to be printed and published.

I don't think my professor has taken the next step and gotten the book published, but I am hoping she does, just so I can snag a copy and see my work.


Anywhoo, if anyone would like recipes, I can get you nearly any category and any idea.

But unfortunately, I am currently on a diet that limits me to about 5 different foods, so, if I send you a recipe, you will probably have to deal with my cravings of a doughnut or ice cream and I will make sure you know that what you are making is going to be a lot better tasting that what I am going to eat....


Ok, time to go eat lettuce.

snap

bk

Hey johnnykool327,
Nice ta meet ya! All these recies are pretty healthy I guess cause they dont use refined foods or fried foods.
5 different things! Man I would go nuts!
Step 7- Use raw vegioes instead of crackers for dips. The stalk oi brocolli is really good, just peel and slice. Yellow squash and zucchini as well.

You know Pete I was really impressed with your recipies until you mentioned yellow squash.. ewwwwwww!


Kid.

Hey Kid,
Well if ya ever come to Adelaide, I WON'T cook for ya!! hahaah!
I had pork buns yesterday at a chinese resteraunt for part of yum cha!
Cheers Pete.

Chinese pork buns aren't the same as polynesian pork buns.. polynesian pork buns are just like pork, in this really nice sorta gravy/sauce type thing (sometimes onions are in them as well), in a bun that is steamed for an hour or so.. where as chinese pork buns have like an egg at the bottom, then some noodles and pork.. yeah, different.. I like the polynesian one better


Kid.

Hey Kid,
These were just bbq pork and a sort of sweetish gravy. If ya come ta Adelaide, I'll bring ya to the BEST Asian bakery that makes pork buns, spring onion buns, sweet red bean buns and curry puffs ever!
There's a pretty good band playing in Feb, down this way.
Cheers Pete.

Hey pete
I was checkin out your recipes (now I can call the time i spend here "work related reserch") what is HP sauce? Is that something common where you live? or am I just missing the obvious?

Jon

alka-setzer wrote:

Hey pete
I was checkin out your recipes (now I can call the time i spend here "work related reserch") what is HP sauce? Is that something common where you live? or am I just missing the obvious?

Jon

It's steak sauce, you usually find it by the A-1

Pete its ashame you live in Australia or I would be dropping by unannounced. Your food sounds de-lish!

I love to cook but can't think of any recipes off hand to mention. Let me sleep on it.

Hey Amity,
It's not THAT far... even the Cats are swinging past in Feb, good time of the year to visit!
Hey PPK and alka,
HP sauce is a sauce we use in Oz and UK, kinda like a mix between tomato/ketcup and worstershire. We use it on steak/eggs and bacon/oysters kilpatrick etc.
Step 8- Make a thick paste of seeded mustard, olive oil and dijon mustard, spread on a piece of scotch fillet/veal that has been stabbed and had garlic slivers inserted, and wrap tightly in alfoil. Cook in a dry pan, turning occasionily. Make a spread with tuna, whole egg mayo and fresh herbs. When meat is cooked to your liking, take off and let it rest to room temperature, unwrap and slice finely and arrange on a plate. Spread the tuna paste on and sprinkle capers, very finely chopped celery and carrot on top and eat. Serve a Pinot or Rose`.
Step 9- Arrange fresh oysters on a plate and spoon a little smoked salmon, sour cream and fish roe into each one, garnish with lemon zest. Make fresh sour cream by blending a little cream and squeeze of lemon. Serve with a Bubbly. Arrange fresh oysters on a plate, sqeeze lemon and lime juice over, splash Vodka over and fresh cracked pepper. Serve with ice cold Vodka shots.
Cheers Pete

I would love to visit....one of these days.

Pinkpiratekitty wrote:

alka-setzer wrote:

Hey pete
I was checkin out your recipes (now I can call the time i spend here "work related reserch") what is HP sauce? Is that something common where you live? or am I just missing the obvious?

Jon

It's steak sauce, you usually find it by the A-1

Not to be confused with Henderson sauce which kicks the ass of all other sauces and condiments !



http://www.hendersons-relish.co.uk/

http://www.hendersons-relish.co.uk/[/quote]
Now that's my territory!

Henderson's is a bit like worcestershire / soy sauce mix, but to a secret special recipe which will die with the last Henderson (Jo, i think is the current MD/CEO). It's only ever been available in Sheffield and some surrounding area's. There's also a cool new sauce in Sheffield called MOJO! It's made, believe it or not in the inventors home kitchen. It's spicy!!! Since this is a non-Setzer area, why not discuss recipes and sauces. Does anyone else have any secret sauces only available in their town?

Love
Mikey getfreshjuice.com

Pete Mate
I hate flying, BUT I'm considering coming from the UK for dinner.
No kidding, those recipes sound great.
I also love cooking and eating and drinking.
Keep the recipes coming,Iv'e put on 5 pounds just reading them (only Kidding)
Take Care Pete (keep on cookin)
Carbon Cat UK

Hey carboncat,
How goes? Well, I thought about it and this is what I consider a failproof dinner party plan that I've used many times before to great success. Enjoy!
As soon as all the people have arrived, I put oysters out on a platter that has crushed ice on the bottom, this helps the oysters not tip over and stay cold. Leave this to the last minute because you want the oysters cold and to have that "crunch". I prefer them natural with just lemon and cracked pepper, it pays to buy fresh and in season. See recipes else where, hot grilled variations I do are Kilpatrick (shaved bacon, topped with a mix of HP and lemon juice), and Florentine (spinach, parmessan, garlic, TOUCH of cream and bread crumbs, blended together to make a paste to coat the top of the oyster). Don't onercook. Serve these on a platter that has rock salt on it, again to stop the oysters from tipping over. Serve Champers or a Dark Ale
I have salted water boiling to cook pasta ready, as I add pasta I start to fry off some garlic, finely chopped onion and touch of chilli. Add pinenuts, tuna and heat through. As you strain pasta, add baby English spinach and then add pasta, toss together with fresh lemon zest and juice. Serve up in warm bowls with fresh shaved parmesan and cracked pepper. Serve a dry, crisp white, but not overpowering because the food has a nice delicate fresh taste. Corona would be a good choice for beer because it isn't overpowering and the lime ties the dish in.
To keep with the seafood theme, I cool Salmon steaks that have been wrapped in pancetta on a non stick pan. Don't over cook them as they'll keep cooking after you take them off the heat. Big mistake in cooking seafood is to overcook it, you're looking for a slightly transluscent layer in the middle. To serve the dish I accompany it with a lentil and spinach dahl and yoghurt and mint raita. Serve a nice full white as the yoghurt and salmon are quite rich and robust.
Desert.... easy! Really good lemon gelati that I drizzle Martini Extra Dry Vermouth that I've seeped with some lemon zest. Serve a fizzy white. Followed by a good coffee, cigar and liquor or Cognac.
If ya enjoy your meat, let me know I've got a really good Prosciutto, Mushroom and Scotch fillet roll roast recipe. When ya coming over for dinner?
Cheers Pete.

PICKIN' PETE wrote:

Hey gang,
For those that know me, I love to cook.....

Next time i'm in Aus! I'm heading for Pete's place.... it sounds like the ONLY place to eat!

Mikey x

Hey Mikey,
You bring the beers, I'll do the cooking....and drinking!

PICKIN' PETE wrote:

Hey Mikey,
You bring the beers, I'll do the cooking....and drinking!

Pete

You got yourself a deal. you can have the beers, we'll share the Chianti but the single Malt is mine I tell you... mine all mine.... well.... you could have a glass if you like, in return for all that gorgeous food you just prepared and fed me dude!

It's a crying shame that virtual everythig works, except virtual eating and drinking!!!

Mikey Glenlivet x

Mikey,
You like Glenlivet? I knews I liked for ALL the right reasons!

Pete
You really have a passion for good food.
There is only one problem (we are too far away from one another)but I will be honest,everything you have wrote about so far sounds absolutely YUMMY!!!
As I said before,KEEP ON COOKING.
Take Care Mate
Youve made me feel hungry,Im gonna have Fish n Chips for supper.(After my beers)
Carbon Cat UK

Mikey wrote:

http://www.hendersons-relish.co.uk/

Now that's my territory!

Henderson's is a bit like worcestershire / soy sauce mix, but to a secret special recipe which will die with the last Henderson (Jo, i think is the current MD/CEO). It's only ever been available in Sheffield and some surrounding area's. There's also a cool new sauce in Sheffield called MOJO! It's made, believe it or not in the inventors home kitchen. It's spicy!!! Since this is a non-Setzer area, why not discuss recipes and sauces. Does anyone else have any secret sauces only available in their town?

Love
Mikey getfreshjuice.com[/quote]



Hey Mikey......did you know that they're making Hendo flavoured crisps now too ?

http://yorkshirecrisps.co.uk/product_info.php?cPath=33&products_id=85

I'll deffo be trying to check them out next time I'm back in Blighty!

a favorite of my son and myself is suicide sauce. the base is usually 50/50 ketchup/mustard and then start thru the chilled condiments,finely chopped vegetables,spice rack etc.. topping it off with some sort of habenaro sauce as much as we can dare each other. Anchovies and oyester innards also add great flavor flucuations.

ORTEGA CHILE CASSEROLE

6 eggs XL
1 can CARNATION evaporated milk
2 sm cans DICED Ortega chilies (mild)
1 bag shredded cheddar cheese
1 bag shredded Jack cheese
Salt and pepper to taste


MIX ALL INGREDIENTS TOGETHER IN A BOWL
BEAT THE EGGS AND THE EVAPORATED MILK TOGETHER FIRST THEN MIX IN THE CHILES AND CHEESES

Preheat oven to 350 degrees and cook for 45 mins. in a 8x8 greased pan.


Use Mild salsa as a condiment.

I bring this into work for Potlucks.
Gordon

[quote="SoCalGG"]ORTEGA CHILE CASSEROLE

Since 16 August 2008 in Glasgow Scotland,

Peanut Butter Sandwich

2 Slices of Bread
2 tble spoons peanut butter
1/2 banana
2 tble spoons butter

Mash banana with fork
Coat bread with banana + peanut butter
melt butter in Frying Pan
Fry til' Golden Brown both Sides

enjoy
Rockabillyriot