Post your kickass recipes here!

[Abraham Smashington]

Yeah.

[Matt]

I have the perfect name for Vin's restaurant:

RYBACK'S

[Abraham Smashington]

AWESOME

[Abraham Smashington]

HARD TO GRILL

[V]

http://www.imdb.com/character/ch0010720/quotes

[Abraham Smashington]

I still fucking love the shit outta Under Siege.

[Matt]

HARD TO GRILL

YES

MARKED FOR RARE

[Lisa]

I still fucking love the shit outta Under Siege.

Me too!

And this thread is absolutely fabulous!

[Martin]

FIRE DOWN BELOW medium.

ON DEADLY GROUND MEAT

[BillyG]

Die Hard With A Vinaigrette

[V]

Red Pepper, Garlic, Egg and Herb Topping for Pasta


Ingredients:
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 large garlic cloves, thinly sliced
4 large eggs
coarse salt to taste
crushed hot red pepper flakes to taste
1/2 cup freshly grated Parmigiano-Reggiano plus additional as an accompaniment
1/4 cup minced fresh parsley
1 tablespoon minced fresh oregano or sage


Directions:
1. While the pasta for this dish is cooking, heat the olive oil and butter in a large skillet over moderate heat. Add the garlic and cook, stirring, for 2 minutes. Add the eggs and cook, sunny-side up, basting with a spoon, for 2 to 3 minutes without turning, or until the eggs are just done (the yolks must remain runny). Remove the pan from the heat and sprinkle eggs with coarse salt and hot red pepper flakes.

2. You must time this dish so that the pasta is ready as soon as the eggs are done... if you can't, then end your life because you have no reason being in a kitchen. Place the pasta on a serving platter and toss with the Parmigiano-Reggiano, additional red pepper flakes, and parsley. Pour the contents of the egg pan, including the oil, butter, and garlic, onto the pasta. Garnish pasta and eggs with oregano or sage and serve immediately. Pass the additional Parmigiano-Reggiano at the table.

3. Nom.

[V]

The cupboards are bare, and shopping on Easter Sunday is a fucking pain in my dick... which means I've got to make do with what I've got.

So... I give you this.

Pimiento, Anchovy and Scallion Sauce

Ingredients:
three 2-ounce tins of flat anchovies
2 cups of coarsely chopped pimientos
6 tablespoons finely minced scallions
6 tablespoons finely minced fresh parsley
1 teaspoon very finely minced garlic
3 tablespoons lemon juice
3 tablespoons liquid from pimiento jar
3 tablespoons oil from anchovy tins


Directions:
Mince anchovies. Combine with all other ingredients in a mixing bowl. Mix well with cooked pasta. Serve immediately.

[IggytheBorg]

RE: fleed -

His writing style can be annoying, but he's NEVER rude, he's ALWAYS enthusiastic, and he genuinely knows his shit regarding movies and sports. He may have questionable taste in movies, but that's his right. He NEVER gets pissy or abrasive with anyone...if someone goes after him, he brushes it off without any issue.

Call me crazy, but I like the guy.

Agreed. I also find him amusing, in an odd, autistic sort of way. I suppose I'm going to hell for that, but there it is.

[Ed Hocken]

Gonna try out Vin's Meatloaf recipe in just a few. Just making some adjustments.

[Matt]

I almost made Vin's mac and cheese recipe this weekend...my wife nixed it when she realized that the cost for all of the ingredients was going to be sky high. She couldn't justify me spending $30-40 on all of that stuff.