Post your kickass recipes here!

[BillyG]

Damn, sub that hot dog for the chicken and Ed might be onto something!

[Ed Hocken]

The booth I went to had chicken, beef, or fish. Fish didn't work out too well because it had no taste.

[Shit Dickface]

I kind of want a hot dog now

[Nathan]

I can't find big red smokeys anywhere. This makes me sad.

[Ed Hocken]

I can't find big red smokeys anywhere. This makes me sad.

Is that code for freebase?

[Shit Dickface]

no it's code for cock

[IggytheBorg]

Is that code for freebase?

HEY! Where's the Golf Clap Emoticon?!

[Nathan]

no it's code for cock

[Martin]

No Nathan.

Cock.

[Nathan]

Oh, well in that case:


wait a sec........

[V]

Just gave this recipe to a friend... and since you guys are friends, I'll give it to you as well.

Sauce Bolognese

INGREDIENTS:
1/4 cup olive oil
1 1/2 cups minced yellow onions
1/2 cup diced carrot
1/2 cup diced celery
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 pound ground beef (preferably ground chuck)
1/2 pound ground veal
1/2 pound ground pork
1/4 pound chicken livers, finely chopped
2 cups tomato sauce
1 3/4 cups beef stock
1 cup dry white wine
freshly grated nutmeg to taste

DIRECTIONS:
1. Heat olive oil over moderate heat in large saucepan. Add onions, stir, and cover. Cook, stirring occasionally, for about 20 minutes, until onions are wilted and light golden. Uncover and continue cooking for another 15 minutes, until onions are golden and lightly caramelized. (Watch carefully, so the onions don't burn.) Add carrot, celery, kosher salt, and pepper, and cook for 5 minutes.

2. Add ground beef, veal, and pork and crumble with the back of a wooden spoon. Cook until meat is no longer pink, and add chicken livers. Cook another 5 minutes, stirring occasionally.

3. Add tomato sauce, 1 cup beef stock, and white wine. Stir well and simmer, uncovered, over low heat for 1 1/2 hours. (The sauce should barely bubble.) Add remaining beef stock, stir, and continue simmering for another 1 1/2 hours. Add nutmeg, and adjust seasoning.

Serve over any pasta that blows your skirt up.

[V]

Vichyssoise

2 leeks, chopped
1 onion, chopped
2 tablespoons unsalted butter
3/4 cup thinly sliced potatoes
2 1/3 cups chicken stock
salt to taste
ground black pepper to taste
1 1/8 cups heavy whipping cream

Directions:

1: Gently sweat the chopped leeks and the chopped onion in butter until soft, about 8 minutes. Do NOT let them brown.

2: Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overcook them! Bring to the boil, and simmer very gently for 30 minutes.

3: Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

4: Nom.

[V]

Jake...this one is for you. Ask her out and fucking use it!

Chicken Tikka Masala


1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

Directions:

1: In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in the chicken, cover, and refrigerate for 1 hour.

2: Preheat a grill for high heat.

3: Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

4: Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream.

5: Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.

6: Transfer to a serving platter, and garnish with fresh cilantro.

7: Rejoice in her moist, sticky accolades...

I've done all I can for you...

[Abraham Smashington]

fuuuuck

[Nathan]

Wow. Slightly skeered to make that but I would certainly like to try it.