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Recipe swap (Read 89 times)
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Interfector Viris Spurii
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Recipe swap
Jun 3rd, 2021 at 10:18pm
 
I tend to make the same few recipes over and over again, but it would be nice to try some new things. Does anyone have any favorite recipes to share? Links to recipe sites or typing the recipe here are both fair game.

I'll start off by sharing one that I picked up a year ago or so and have made a few times since.

Chicken adobo

Ingredients:
  • chicken
  • soy sauce
  • vinegar
  • bay leaves
  • peppercorn
  • garlic


Instructions:
  1. Cut the chicken into somewhat manageable pieces. I like to do something the size of a golf ball or two roughly. It doesn't matter too much.
  2. Peel the garlic and crush it with the side of your knife.
  3. Put chicken, garlic, soy sauce, and vinegar in a bowl to marinate. I do a 2:1 ratio of soy sauce to vinegar, roughly a cup total. Just enough to cover the chicken.
  4. Let the chicken marinate. If I can, I put it going in the morning, but I'm not sure how critical the timing is. Even half hour might work, I'm not sure.
  5. Heat up a pot or a pan with a lid and fry the chicken a bit on each side. Or, if you're impatient like me, just dump the whole bowl of chicken and marinade into the pot and bring it to a boil. Add a few bay leaves and some peppercorn.
  6. Simmer it for about half an hour with a tight fitting lid.
  7. Take off the lid and cook for a while until the sauce gets a bit thicker. Turn the chicken and baste the pieces with the sauce to keep them from drying out if you're bored.
  8. Serve with rice.


This works equally well with pork.
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Rat Man
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Re: Recipe swap
Reply #1 - Jun 4th, 2021 at 1:50pm
 
    People have told me that this is the best thing that I cook and the best thing they've ever eaten.  It's a one pot seafood feast.  It's expensive to make but worth it.
You'll need:
A BIG pot.
Two dozen big Chowder Clams.
Two dozen Oysters.
Four dozen muscles.
Three dozen large shrimp.
Three dozen Sea Scallops
Two dozen Snow Crabs
Four dozen Crayfish (Crawdads) Get them live. The frozen ones don't taste as good.
Beer.
Butter.
A good hot sauce.

    This is a dish you might have to make a few times to get exactly right but when you do it's heaven on earth.  The trick is to add the various ingredients at the right time so they all finish cooking at once.  Empty four good beers (not Bud Light... LOL) 1/4 lb of butter, and a generous helping of hot sauce into the bottom of the pot. 
     Bring to a boil and add your big, fat clams.  Between adding the other ingredients keep a lid on the pot to keep the steam in  Next, in order add the Oysters.  Then the Snow Crabs, muscles, crawdads, shrimp, and scallops.  This dish is all about timing.  It is a mortal sin to overcook fresh seafood and rightfully so. 
    When the dish is finished you'll end up with a lot of liquid in the bottom of the pot.  Use this to  boil a pound of pasta for the best tasting spaghetti you'll have in your life.  You can also add or substitute Blue Claw Crabs, lobster, your fresh fish of choice, etc..  If you make this for a true seafood lover he/she will never forget it.
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