Post your kickass recipes here!

[V]

Italian Stir-Fry

2 large carrots, sliced in half then cut ¼in thick
2 celery sticks sliced in half then cut ¼in thick
2 bulbs fennel, finely sliced
1 can cherry tomatoes, drained
1lb shrimp, peeled and uncooked
handful parsley, chopped
¼ glass white wine
4 tbsp Italian olive oil
2 dried red chilis
large bag of arugula
5oz croutons

1. In a large wok heat the olive oil.
2. Immediately put all the vegetables in and allow to gently fry for approximately 2 minutes.
3. Add the chilis and then the shrimp with a pinch of salt.
4. Flavor with the white wine and allow to simmer.
5. Add the cherry tomatoes, season with salt, sprinkle with parsley and take off the heat.
6. Stir in the croutons and immediately serve on a bed of cold arugula.
7. Nom.

[V]

Before you ask, yes... I'm on a Stilton kick. I realize that it may not be available to all of you, so you can replace it in this recipe with Gorgonzola... which is almost as good.

Steak Surprise

1 tbsp olive oil
1 6oz sirloin steak
salt and freshly ground black pepper
1oz Stilton, sliced (or Gorgonzola)
1 tbsp clear honey

1. Preheat the oven to 400F.
2. Rub the oil all over the steak using your hands, then season, to taste, with salt and freshly ground black pepper.
3. Heat a chargrill pan until hot and fry the steak for one minute on each side, or until golden-brown on both sides. Transfer to a baking tray, place the Stilton (or Gorgonzola ) slices on top of the steak and drizzle over the honey. Bake in the oven for 4-5 minutes (for medium), or until the steak is cooked to your liking, and the cheese is bubbling and golden-brown. Remove from the oven and set the steak aside on a warm plate to rest for 10 minutes. Once rested, slice into three pieces.

Now... here's the surprise.

While the steak is cooking, take 6 to 8 Brussels sprouts and boil them until just tender. Remove them and place in a bowl with 1/2 tsp of chili powder and a pinch of salt and black pepper.

Mash them thoroughly with a potato masher or similar instrument, then transfer to a plate. Serve the sliced steak on top of them.

I know what you're thinking. Just try it. If it was not good, I would not share the recipe with you...

[Matt]

sounds REALLY easy and REALLY tasty...and yeah, I'm also one of the few people that I know that actually likes brussels sprouts. I'll definitely be trying this one out.

[Shit Dickface]

MASHED brussels sprouts? I love them, but I never thought to mash them shits. I usually just cut them in half and toss them with olive oil, sea salt, cracked pepper, minced garlic, and lemon juice and roast them in the oven with a bit of shaved parmigiano reggiano on top right before they're done roasting.

[V]

That's how I got my kids to eat them...

Mash them up, and they look like something else. Wait until they've cleaned their plates, then hit them with the reveal.

"YOU JUST ATE BRUSSELS SPROUTS, YOUNG FOOLS!", then give the evil laugh.

To which they replied...

"Well... make them again tomorrow night. They were good."

[Shit Dickface]

Originally Posted by V

That's how I got my kids to eat them...

Mash them up, and they look like something else. Wait until they've cleaned their plates, then hit them with the reveal.

"YOU JUST ATE BRUSSELS SPROUTS, YOUNG FOOLS!", then give the evil laugh.

To which they replied...

"Well... make them again tomorrow night. They were good."

lol

"HA! TRICKED YOU!"
"...Okay, cool."

[Ed Hocken]

That is one of those awesome kid moments. Reminds me of that great thread in the other place...

[BillyG]

Vin, my woman (whom I send all your recipes) has demanded a recipe for Charlotte Russe.

[Martin]

Fuck Brussel sprouts. Along with broccolli and cauliflower.

You nearly got me Vin. Nearly.

[V]

Originally Posted by BillyG

Vin, my woman (whom I send all your recipes) has demanded a recipe for Charlotte Russe.

Very well...

Keep in mind that this is a two-step recipe; first you make the coffee/cognac gelatin. Then once it has cooled, you mix it in a bowl of freshly-whipped heavy cream and pour it into a spring pan lined with lady fingers and chill until serving time.


1 tsp. powdered expresso coffee
2 packets of unflavored gelatin
1 cup of sugar
3 cups of whole milk
1/8 cup of cognac
1 tsp. vanilla
1 pint of heavy whipping cream
2 packets of ladyfingers (Often, stores don’t carry ladyfingers but instead their bakery department can sell them to you. They only buy them to make their cakes. So if you can’t find ladyfingers... just ask the bakery department!)


1: In a heavy pot... heat milk, expresso, gelatin, and sugar until sugar and gelatin are melted (just before the boil). Stir often. When mixture is melted, take mixture off of the burner, and add the cognac. Cool for ½ hour. Place in refrigerator for 2 hours (approx).

2: Using parchment or wax paper, trace the bottom of the spring pan, cut and place. Then do the same for the sides of the spring pan. This is done so you can easily separate the spring pan from the charlotte. Split the ladyfingers and place it around the sides. Do the same for the bottom of the pan using torn pieces to cover any holes.

3: On the high setting of your mixer, whip the cream and vanilla until the whipped cream can hold up a spoon. Add gelatin mixture and mix until it is blended. Pour into the spring pan. Decorate with powdered cocoa or semi-sweet chocolate shavings. At serving time, open the spring pan, and remove the paper around the sides.

[Nathan]

Originally Posted by Martin

Fuck Brussel sprouts.

Agreed. Instant retching.

[V]

Originally Posted by Martin

Fuck Brussel sprouts. Along with broccolli and cauliflower.

You nearly got me Vin. Nearly.

Fine... deny yourself a new experience. Who am I to judge you?

Originally Posted by Nathan

Agreed. Instant retching.

As previously stated... eat what you will. I will not force you.

[Shit Dickface]

Originally Posted by Martin

Fuck Brussel sprouts. Along with broccolli and cauliflower.

nnnnnnnnnnoooooooooooooooooooooo

[I_Cassini]

I will take broccoli, cauliflower, and brussel sprouts! I love em! Just no beets.

[Matt]

and I LOVE beets. hell yes.

[Martin]

Beets FTW!

[Matt]

damn...totally in the mood for a good, heaping bowl of borscht right now.

[V]

Borscht... My Fucking Way!


2 pounds medium beets, peeled and quartered
11 cups water
1/4 cup plus 1 tablespoon sugar
1/4 cup fresh lemon juice
2 tablespoons cider vinegar
Salt and freshly ground pepper
1 medium Yukon Gold potato, peeled and cut into 1/2-inch cubes
1 pound small cucumbers, peeled, seeded and cut into 1/2-inch cubes
1 cup finely diced radishes
4 scallions, thinly sliced
3 large hard-cooked eggs, peeled and coarsely chopped
1/4 cup coarsely chopped dill
1/4 cup coarsely chopped flat-leaf parsley
Sour cream or crème fraîche, for serving

In a large pot, cover the quartered beets with the water and bring to a boil. Simmer over moderately low heat until the beets are tender when pierced with a fork, about 30 minutes. Using a slotted spoon, transfer the beets to a plate.

Coarsely shred the beets in a food processor. Return them to the pot and add the sugar, lemon juice and cider vinegar; season with salt and pepper. Refrigerate the soup until chilled, for at least 4 hours or preferably overnight.

Meanwhile, bring a small saucepan of salted water to a boil. Add the potato cubes and cook until tender, about 7 minutes. Drain and cool under cold water. Pat dry and transfer to a medium bowl. Add the cucumbers, radishes, scallions, eggs, dill and parsley.

Ladle the chilled borscht into bowls. Garnish with the vegetable and chopped egg mixture, top with a generous dollop of sour cream and serve.

Don't like it?

DON'T MAKE IT!

[Matt]

oh hell yes. hell yes.

[Martin]

Didn't have a Borsch recipe before. Nice!