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johnny rebel

BEST RECIPES

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Check out FoodNetwork.com they have all kinds of recipes. Also look up the websites of brand names like Campbells, Kraft, etc.

 

One of these days I am going to write a cookbook call "Po Cooking" eating good on a small budget.

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Guest WebsterUno

*believe*

 

*Drinks for the homies*

 

Ghetto Juice:

1 Cup sugar

1 pack Kool-Aid

1 Pitcher of clean water (2 quarts)

 

Fill pitcher with clean water. pour in sugar.

Stir-in Kool-Aid, mix well. Serve in large

tumblers, loaded with Ice. Aw shit you

got some ghetto juice for the homies.

The shit goes down real good after a long

hot summer day of painting.

 

*Snacks*

Gaspacho:

2 Soft/Hard Mangos

2 Cucumber

2 Oranges

1 Lemon/Lime

1 Bottle Tapatio

1 Salt shaker

First Peel cucumber and Mango. Then slice

cucumbers into rounds, and mangos into large

slices into a bowl. Peel oranges, and pull off each

individual slice. Throw everything into the bowl.

Sprinkle a few dashes of salt over fruit/veggies.

Next splash a little bit of Tapatio over fruits/vegs.

Squeeze lemon/lime juice over the whole thing.

Stab a few toothpicks in that mug, enjoy.

 

You know how we do!

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Well what kind of food do you like??

 

I love cooking, especially for the homies. Man I am going to make such a wonderful wife! :)

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Guest MR BOJANGLES

BEER:

1. buy/steal/beg a friend for BEER

2.open BEER

3.enjoy

4. repeat as many times as needed

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here's an easy one,

 

bulgoki (korean beef bar-b-q)

 

COMBINE SOME GARLIC, SOY SAUCE, SUGAR, AND A FEW TSPS. SESAME OIL AND THIN SLICED RIB EYE (1/4 IN. WILL DO), OR OUTER PART FROM END OF CHUCK ROAST WHICH IS NEAREST THE ASS. MARINATE AT LEAST OVERNIGHT. SERVE WITH LETTUCE AND CALROSE RICE (YOU DON'T HAVE TO WASH IT!) OR OTHER SMALL GRAINED RICE. DON'T ADD TOO MUCH SUGAR OR GARLIC, YUCKY. SORRY I DON'T HAVE A RECIPE. YOU CAN ADD SAKE, MIRIN, RICE VINEGAR, AS WELL, BUT CUT BACK ON THE SWEETNESS A BIT. DRAIN REAL WELL BEFORE COOKING OVER MED FLAME OR ELSE YOU GET BLACK PAN SYNDROME.

 

 

 

here's some from the vault people. . .

 

two of my personal fave chefs,

 

 

SIMPLE CHIPOTLE CHILAQUILES (TORTILLA "CASSEROLE")

Recipe courtesy Rick Bayless, Frontera Grill, Chicago, IL

 

12 medium-thick (10 ounces) corn tortillas, cut into sixths, fried to make chips or 8

ounces (8 to 12 loosely packed cups, depending on thickness) thick, homemade-style

tortilla chips (such as the ones you buy at a Mexican grocery)

1 (28-ounce can good quality whole tomatoes in juice, drained or 1 1/2 pounds (about

3 round, or 9 to 12 plum) ripe tomatoes

2 to 3 canned chipotle en adobo or 2 to 3 dried chipolte chiles, stemmed

1 1/2 tablespoons vegetable or olive oil

1 large white onion, sliced 1/4-inch thick

3 garlic cloves, peeled and finely chopped

2 1/2 cups chicken stock, vegetable broth or water, plus a little extra if needed

Salt, about 1/2 teaspoon (less if you're using salted chips and/or salted broth)

About 1/3 cup homemade crema, creme fraiche or store bought sour cream thinned

with a little milk

1 1/2 cups coarsely shredded cooked chicken (optional)

1/4 cup finely crumbled Mexican queso anejo or other dry grating cheese like Romano

or Parmesan

3 tablespoons roughly chopped fresh epazote or 1/2 cup chopped cilantro

 

Make the chips or measure out the store bought chips.

For the sauce. If using drained canned tomatoes, place them in a blender jar. If using fresh tomatoes, spread the onto a baking sheet and place them 4 inches below a very hot broiler. When they are darkly roasted (they'll be blackened in spots), about 6 minutes, flip them over and roast the other side-5 to 6 minutes more will give you splotchy-black and blistered tomatoes that are soft and cooked through. Cool. Working over your baking sheet, pull off and discard the blackened skins, and for round tomatoes, cut out the hard cores where the stems were attached. Transfer to a blender, along with all the juices on the baking sheet. If using canned chipotles, add them to the blender, seeds and all, If using dried chipotles, toast them in a dry skillet over medium heat for a couple of minutes, turning frequently until very aromatic. Place in a small bowl, cover with hot tap water and let rehydrate 30 minutes. Drain and add to the blender. Blend the tomatoes and chiles to a puree, but one that still retains a little texture. You should have 2 1/4 cups puree. Over medium heat, set a medium-large wide pot (like a 4-quart Dutch oven of Mexican cazuela) or a deep, large (12-inch) saute pan-you'll need a lid for whatever vessel you choose. Measure the oil, add half of the onion and cook, stirring regularly, until richly golden, about 7 minutes. Add the garlic and stir for another minute, then raise the heat to medium-high. Add the tomato puree and stir nearly constantly for 4 to 5 minutes, until the mixture thickens somewhat. Stir in the broth or water and season with salt. The sauce needs to be seasoned highly with salt, but watch out if your chips or broth is already salted. Cover the pot if not continuing with step 2 right away. You should have 4 1/2 cups broth mixture. To cook and serve the chilaquiles. Set out the crema, chicken and cheese. Put the pot over medium high heat until the broth mixture boils. Stir in the epazote (if you're using cilantro, set it aside to add later) and the tortilla chips, coating all the chips well. Let return to a rolling boil, cover tightly and turn off the heat. Let stand 5 minutes (no longer). Immediately uncover and very carefully stir to coat the chips evenly with the sauce and to check that the chips have softened nicely-they should be a little chewy, not mushy. (If they are too chewy, stir in a little more broth, cover and set over medium heat for 3 or 4 more minutes). Sprinkle with the cilantro, if that is the herb you're using.

Either spoon onto warm individual plates in the kitchen or serve directly from the vessel it was made in. Whichever you choose, drizzle the chilaquiles with the crema (or one of its stand-ins), strew with the remaining sliced onion and the optional shredded chicken, and dust generously with the finely crumbled cheese.

 

 

 

 

ESCOVEITCHED SNAPPER

 

Recipe Courtesy Cheryl Smith, Executive Chef, Sol, Brooklyn, NYC

 

6 to 8 pieces (1 pound) snappers, scaled, cleaned, and gutted

Salt

Fresh ground pepper

Juice of 2 limes

1/2 cup flour

Oil for frying

4 medium onions

1 to 2 bonnet peppers, julienned

1 to 2 red peppers, julienned

1 cup water

1 cup white vinegar

1 tablespoon sugar

 

Rinse the fish with water and lime juice, and pat dry. Then, score the fish on both sides with a sharp knife. Salt and pepper the fish inside and outside. Lightly dust the fish with flour. Heat 1/2 inch of oil in a skillet. Fry the fish in one layer in batches until golden and crisp. Do not crowd the skillet. When all the fish are done, set aside. Pour off some of the oil leaving just enough to saute the onions until softened. Then add the bonnet and red peppers, and saute 1 minute more. Turn the onion mixture out over the fish. In the same skillet heat water, vinegar, and sugar and bring to a boil, then pour over the fish and onions. Let cool and refrigerate.

 

Yield: 4 to 6 servings

 

 

 

 

. . .caught my eye as up your alley.

Lazy Man's (or Lazy Mom's Lasagna)

Recipe courtesy Ann Hodgman

1 pound lean ground beef

1/2 cup minced onion, optional

1 garlic clove, minced, optional

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper, to taste

12 ounces frozen (not thawed) cheese ravioli

1 (14-ounce jar) spaghetti sauce

8-ounces provolone, sliced

1/2 cup grated Parmesan cheese (about 2 ounces)

Preheat the oven to 350 degrees F.

Brown the beef with the optional onion, optional garlic, herbs, and salt and pepper in a large, ovenproof skillet (I use one that’s made of castiron). When the meat is thoroughly cooked - it will take 8 to 10 minutes - drain off any fat and take everything out of the pan. Now put the still-frozen ravioli into the pan, breaking them up if they are clumped. Spread the ground beef mixture evenly over the ravioli, and ladle the spaghetti sauce evenly over the ground beef mixture. Over medium heat, without stirring, cook until the ravioli is heated through and beginning to brown on the bottom - about 10 minutes.

Take the skillet off the heat, lay the provolone slices over the ground beef mixture, and sprinkle the whole thing with the Parmesan. Bake for 10 minutes, or until the cheese is melted. Serve hot.

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

 

 

 

 

and for yo vegans, one from the creole queen herself:

SMOTHERED GREENS

 

Recipe Courtesy of Susan Spicer

 

2 tablespoons olive oil or butter

1 cup chopped onion

1 tablespoon minced garlic

8 cups chopped and washed greens, such as collards,

turnips, mustards, red chard, or preferably, a blend

of several

2 tablespoons apple cider vinegar

Salt and pepper

 

Heat oil or butter in a wide braising pan or casserole.

Add onion and garlic and cook over medium heat for 3

to 5 minutes, stirring and being careful not to get too

much color on the onions. Add the greens (be sure to

wash carefully as they have a tendency to be gritty)

and stir. Cover for about 5 minutes to wilt, then cook

over medium low heat for at least 15 to 20 minutes,

or until greens are tender and not bitter. Sprinkle

with the vinegar, season with salt and pepper, stir,

and remove from heat. Serve warm.

 

Prep Time: 20 minutes

Cooking Time: 30 minutes

Difficulty: Easy

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