Cool Recipes

[LoopyLou]

Baked Monkfish

Only just discovered this thread, amazing.
This one is very good, my kids love it and it's so easy & quick.

1 monkfish Tail
Pesto
Parma Ham

Remove bone from Monkfish tail (fish monger will do this if you ask)
Brush both pieces with pesto
Wrap in parma ham
Bake in oven (about 180 to 200) for about 20 mins depending on size of fish it may need a little more or less time.

Serve with veg and / or fresh geen salad.

[Brimful-Asha]

Jack Daniels Chicken

You Guys Know I love mY JD! So i thought id share a recipe that includes my fave man

Ingredients:
1 head garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup Kikkoman teriyaki sauce
1 tablespoon soy sauce
1-1/3 cups dark brown sugar
3 tablespoon lemon juice
3 tablespoon minced white onion
1 tablespoon Jack Daniels whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

Instructions:

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325ّ oven for 1 hour. Remove garlic and let it cool until you can handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.

3. Add remaining ingredients to pan and stir.

4. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine.

5. Let mixture simmer for 35-45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.

6.you can use it to top your favorite meat, but if you're grilling, be sure to use the sauce just before taking the meat off the flame, since it is very sweet and will quickly burn.

7. If You are baking, then just coat the meat with the glaze and cover in foil and bake in a roasting pan covered.

[vivi]

well ive tried the trout and i can tell you it needs to be tried by all- soooooo good- im going with monkfish tonight-like the idea of pesto and parma ham-maybe a little red pesto-i think

[jenni.p123]

OMG all these recipes sound DELICIOUS

[Teeodd28403]

Ok here is the infamous duck recipe

DUCK AND WILD MUSHROOM GUMBO

INGREDIENTS
FOR THE STOCK
1 whole duck about 6-7lbs (3kg)
4 celery stalks with leaves
2 each yellow onion and carrots unpeeled
4 cloves of garlic unpeeled
2 each thyme sprigs and bay leaves
FOR THE GUMBO
2 each yellow onions and green peppers
1/2cup(125ml) vegetable oil
1/2cup(75g) flour
3 cloves garlic minced
1/2 tsp cayenne pepper
1tsp fresh thyme leaves
2 bay leaves
3/4lb andouille sausage
1lb wild mushrooms (I used oyster and shitake but it doesn't matter)
Salt and pepper
2tbs file' (ground sassafrass leaves)
INSTRUCTIONS
FOR THE STOCK
Prick the skin of the duck(not puncturing the meat) and roast in the oven breast side down at 350(180) for 1.5 to 2hrs
When the duck is cooked through allow it to cool then remove all of the skin and fat and discard. Then remove all of the meat and shred into bite-sized pieces and place in a container in the fridge
Place the bones in a stock pot with the celery carrot onion and garlic (quartered) the bay leaves and thyme.
Add 4qts(4liters) of water and bring to boil over high heat then reduce the heat and allow to gently boil for six hours or until 2-2.5 quarts are left and reserve
FOR THE GUMBO
Bring the stock to a gentle boil
Chop the onions and seed and chop the green peppers and set aside
Heat a heavy sautee pan (preferably cast iron if you have it) and add the oil. When it just begins to smoke whisk in the flour and continue whisking until you have a dark roux(about the color of milk chocolate) and add the onions and peppers
Cook for about 4mins then add the garlic and cook an additional 2mins
Add the roux to the stock in spoonfuls stirring each time until it has all been incorporated. Add the cayenne, thyme and bay leaves and boil for 10mins
As it boils slice the sausage into 1/2" pieces and sautee over medium heat for 3-4mins remove the sausage and add to the gumbo then sautee the mushrooms (thickly sliced) in the oil left by the sausage for 2mins and add to the gumbo. Reduce heat and simmer for 30 mins
Add the shredded duck meat and season with salt and pepper and boil for 15 more mins
Turn the heat to low and add the file' and stir for 2mins (do not allow it to boil after you add the file' or it will become stringy)
Remove the bay leaves
Serve over steamed rice with diced green onions and extra hot sauce if you want

[vivi]

thanks teeodd preparations are underway

[Teeodd28403]

What do you know a chicken recipe for those who only eat chicken (hint hint)

CHICKEN INVOLTINI

INGREDIENTS
For the Chicken
4 6-8oz chicken breasts
1lb ground spicy italian sausage
16oz whole milk ricotta cheese
1/4cup pecorino romano cheese
20-24 fresh basil leaves
1/4cup chopped sun dried tomatoes
salt and pepper
1/4cup extra virgin olive oil
For the sauce
8oz cremini mushrooms (any mushrooms are alright)
1cup heavy cream
1/4cup pinot grigio or any good white wine
4 cloves garlic minced
1 medium shallot minced
1/4 cup of freshly grated parmigiano-reggiano
2tbs chopped italian flat leaf parsley
1tbs fresh basil
1tbs crushed red pepper (may be omitted if you do not like spicy food)
salt and pepper to taste
INSTRUCTIONS
Butterfly each chicken breast so that it is about 1/2" thick and season with salt and pepper(note: always use kosher salt or sea salt its much better)
In a sautee pan brown the sausage and break it up into small pieces then remove and drain as much fat away as possible and allow to cool for 10mins
In a bowl combine the sausage, both cheeses, basil and sundried tomatoes
Spoon about 1/2 cup of the filling onto on side of the split chicken breast and roll the chicken over the filling and secure with toothpicks
Heat 1/4 cup of olive oil in a sautee pan over medium high heat and add the chicken. Allow it to brown on all sides and remove and set aside
Add the garlic and shallot to the hot pan (note: if there is no oil left in the pan add 2-3tbs) and stir for 1min
Add the mushrooms and let them cook for about 3mins
Add the wine and using a wooden spoon or spatula scrape all the brown bits off of the bottom of the pan. Allow it to cook for about 1min
Add the cream and reduce the heat to medium to medium low
Add the cheese, parsley, basil and crushed red pepper and allow it to reduce by 1/3 to 1/2
Place the chicken on orzo pasta or any other pasta and pour the sauce over each piece

[Carmit]

a good resipe

Blueberry Pineapple Delight

u need 1 and a half cup of blue berrys
16 marshmellows
1 cup well draned cup of pineapple
1 cup of cream (wiped)

wash blueberrys and drane well. combine with 1 cup of berres with the finley cut marshmellows and pineapples. fold in chilled wiped cream.chill and serve in parfait glasses; decorate with remaining blue berrys.

[Brimful-Asha]

Well teeod hint taken and Im gonna try that recipe tonite and ill let u know how it goes

@carmit finally a good recipe! phew well done ill try making it too

[vivi]

carmit- what a star you are-after all this wonderful dinner food a pudding was just what we needed- you come on quickly from the ice cube stage bravo!!!

teeodd- if that doesnt get the girl- then the girls not worth getting!!

[Carmit]

i know desert

thanks guys by the way this 1 or this 1 ill send the resipe (they dont quite look the same and no egg things on top)

[Lilliputt]

I get tooo hungry in this thread

[school girl]

big or small picther

[Teeodd28403]

WARNING: The following recipes contain alcohol and should only be consumed by those of a legal drinking age in their specific location.

HinaHo

2parts Bacardi 151
1part Malibu coconut rum
1part Midori
1part pineapple juice

Shake all ingredients together with ice and strain into shooter glasses

Also White Sangria
1 bottle decent piot grigio (nothing terribly expensive)
16oz pineapple juice
16oz orange juice
2 oranges (blood oranges are best) sliced
1 pineapple peeled cored and sliced (or 1 can pineapple slices)

Add all ingredients into a large pitcher and add ice.
Allow to chill in the refrigerator for 1hr before service

[Brimful-Asha]

Amaretto Chicken

Since I had loads left from your recipe teeod i thought the rest who also tried ur recipe would have loads left,unless they r alcys like viv,
Ingredients-serves 8

5 boned chicken breasts
1 tablespoon vegetable oil
3 tablespoons flour
3 tablespoons butter
1 1/2 teaspoons salt
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons ground pepper
1 6 1/4 oz can frozen orange juice
2 teaspoons paprika
1 cup amaretto

Method
Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and sauté chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later
what i did was add a lil thyme and musshrooms and green peppers to it