bobbyperu's Profile
Rattlesnake meat for sale in Hollywood?
Well I'm in Hollywood, and I'm willing to drive, but hopefully not too far. Anyone know of any stores that carry this exotic meat? I've found it for sale online, usually sent frozen from Texas, but was hoping to find a local source.
Thanks!
Celebrity--not "celebrity chef"--cookbooks
I found Vincent's on ebay for $45 dollars because my mother wouldn't let me take hers. I watched many copies soar over $100. It has the best recipe of Paella I've ever made, and also a section on the restaurant "Chavez Ravine" - in other words, Dodger Stadium in LA (hot dogs of course)!
Whatever happened to Green Goddess Dressing? [moved from General Topics]
Parsley and Tarragon supply the green - all others are imitators....
Burnt Habanero and Crema Salsa
There's a restaurant in Los Angeles, Malo, that serves this stuff, and it's truly amazing. Spicy, creamy, a little fruity and sweet...
I've looked everywhere I can think of and can't find a recipe for anything even remotely similar - anyone have any ideas of how to recreate this fantastic salsa?
Just noticed this was addressed once before:
http://www.chowhound.com/topics/284945#1524713
But the poster never got back to us with his results!
lettuce wraps and vegetarian lettuce wraps?
The PF Chang's vegetarian wraps are really good. I know they use firm tofu, seasoned with 5 spice powder, then baked to get rid of the moisture and dry it out. that's how it gets such a great texture.there's red onion, green onion, cilantro, mint, lime, diced water chestnuts, and some kind of vegetarian oyster sauce. probably a little sesame oil too. as to proportions, I don't know - I've been planning on trying to recreate this one. Oh, and it's served over fried vermicilli noodles.
Baby Boomers RETRO Dinner Party
Make an astro weenie ball!!
http://www.charlesphoenix.com/2005-07-07/
Recipes for homemade bitters and Grenadine?
I make my own grenadine, as the commercial stuff is usually more artificial than pomegranate.
You need two parts pomegranate juice to one part superfine sugar (I usually use 16 oz juice to 8 oz sugar).
Bring the juice to a simmer over medium and reduce by 1/2.
reduce heat, add sugar and stir it until it's dissolved.
bring to room temperature, then chill. It should last fine for a while if you keep it in the fridge.
Makes a tasty planter's punch!
As for bitters, I usually leave that to the professionals - they're often secret recipes, require aging, etc. Still, here's a link to Orange Bitters, which I was going to make 'cause I thought the product was discontinued. Then I discovered the Fee Brothers sell it, along with Falernum and a number of other cocktail oddities from the golden age of cocktails:
http://www.drinksmixer.com/drink5684.html
Flaming dessert suggestion?
There's a great crepe restaurant in SF who's dessert I've copied many times - take a large crepe, spread with chantilly creme and sprinkle with a little shredded coconut, fold in half (or quarters if you've got a nice big one, top with a scoop of vanilla bean ice cream and a little more of the coconut, then flambe with rum. Delicious!
Freezing Chicken Pot Pie?
good point - I usually don't, but the one time I did - disaster.
Freezing Chicken Pot Pie?
To freeze it, assemble the whole thing, (I never use a bottom crust anyway, just a top) wrap it in foil, then again in plastic wrap. Foil prevents freezer burn, plastic keeps the odors out.
You can bake it frozen - just go for a lower temperature for most of the time, and crank it up a little to brown the crust (if it needs it) at the end.
I do this all the time - I've got 2 turkey pot pies in the freezer right now (thanks, thanksgiving!)
Cilantro Lime Vinaigrette?
Thanks, HillJ - similar to mine, 'cept they up the acid to oil ratio, and the pinch of cumin sounds like a nice twist.
Any ideas what to do with tri-tip?
Cook it Santa Maria BBQ style - always a crowd pleaser!
1 tablespoon salt
1 tablespoon chopped garlic
1 teaspoon peppercorns, coarsely crushed
1/4 cup olive oil
mix all these together.
do not trim the fat off the tri-tip, but score it in a criss-cross pattern, cutting through the fat, but not the meat.
Put the seasonings and tri-tip in a big zip-loc bag and massage the marinade all over the meat. pop it in the fridge for 3-4 hours.
get half of your grill really hot (but leave another side for indirect heat after) and place the tri-tip fat side down over the hot side for 4 minutes. Flip it and go 3-4 more minutes. You're going to get some flame-up and char here - you want this. Some char and a bit of flaming tri-tip os good here. At this point, people at my cook out always freak out, but you just have to say "trust me."
now put it onto the indirect heat side, fat side up (blow out any flames you might have on the meat).
close the lid, and cook for 15-20 minutes for medium rare (I just use an instant read thermometer, and look for 130 degrees, the rare side of medium-rare) Time can vary widely, so after 10 minutes, start checking every few.
let it rest 5 minutes then slice thinly and serve with the accumulated juices poured over.
Cilantro Lime Vinaigrette?
Here's one I use:
1/2 cup of lime juice
1/4 cup of white vinegar
1 bunch of cilantro (de-stemmed)
2 tablespoons of honey
2 tablespoons of brown sugar
1/2 teaspoon salt
1-2 teaspoons of garlic, minced (depending on your taste)
1 1/2 tablespoons of dijon mustard
1 1/2 cups of vegtable oil (I use peanut, but any would do)
sometimes I throw in 1/2 a seeded jalapeno
Use a food processor to puree the lime juice, vinegar and cilantro (throw the jalapeno in here too if using). Add everything else but the oil, and mix well. Slowly drizzle the oil in, so you get a nice emulsion (I think this is where the creamy comes in, if you do it carefully).
What kid of a salad did the restaurant serve it on?
Makes around 2 cups
OK, it's turkey/chicken leftover time! What's your favorite recipé?
anyone have any good recipes for leftovers other than Turkey?
I've got a ton of mashed potatoes and creamed corn I made left over. First ideas were turning the creamed corn into a corn chowder, and making mashed potato pancakes. Any ideas (or suggestions on how to make the chowder transformation)?
OK, it's turkey/chicken leftover time! What's your favorite recipé?
Turkey Gumbo -
Made it last night, and it was a huge hit!
1 1/2 c. flour
1 1/2 c. olive oil
2 onions, finely chopped
4 stalks celery, finely chopped (I do the last two together in the food processor)
1 green pepper, diced
3 andouille sausages, split lengthwise and then sliced
4 cloves garlic, minced
2 quarts turkey stock if you've got it, or chicken if you don't
1 package frozen okra
cayenne pepper to taste
cajun seasoning to taste
salt to taste
3 cups of shredded turkey (dark is good here)
Put the oil and flour in a large pot over medium heat, stirring pretty regularly, 'til it looks like milk chocolate - takes about 20-30 minutes.
add the onions, celery and peppers - cook for 5 more minutes.
add garlic and sausage and cook for another 5 minutes.
add the stock and mix thoroughly - a wisk comes in handy here.
add okra, and season with salt, cayenne and cajun seasoning to taste.
bring to a boil then put on low and simmer for about 45 minutes with the lid on.
add your turkey and simmer for about 15 minutes more.
serve over hot rice - you can sprinkle some file on at this point, but it should already be nicely thickened and doesn't need much.
Mmmm - I want to go home and have leftover Gumbo now!
Best Philly Cheesesteak in Los Angeles Area???
The Shack in Santa Monica (Wilshire and 26th) has a pretty darn good one - the restaurant/bar is owned by a guy from Philly, and seems to handle that kind of stuff really well. They also have a good annual trip to the Dodgers/Phillys game each year...
ATK The Best 30-Minute Recipe
Is this a new one? Sounds promising - The Best Recipe has taken my Joy of Cooking's spot as first go-to book
Hosting an outdoor grilling for about 10 people, trying to decide what to throw on the fire...
I work and don't get home until seven, but it's not until tomorrow night, so I can prep and get things marinating tonight. I figure I'll have an hour to put things together tomorrow before they'll be clamoring for food. No picky eaters coming; all have a taste for the interesting and exotic. Any suggestions? (I did a Santa Maria style tri-tip last weekend, so I don't want to do anything too similar to that). Compatable side dish suggestions welcome too!
Guacamole recipe as requested
Two tricks for you - to make a good chunky guac, (if you're using 3 avocados for example) mash two of them with the chili/garlic/salt and dice the third one. Stir it in with the lime/cilantro/etc at the end, being careful not to mash that one up. Blended flavor, nice chunks! Also, a 1/2 teaspoon of cumin adds a great flavor to guacamole (again assuming 3 avocados - my usual). Diced-small seeded tomato can be a nice optional ingredient too.
Ethnic Cooking - Finland
Wow - I was just researching this exact topic yesterday, to see what I could find. I had taken a fancy to making Graavi lohi (freshly salted salmon) and decided to see what else was out there from Finland. If you find anything interesting, post away - I'd love to discover some good Finnish recipes!
Chicken Pot Pie
It's a small detail, but a nice amount of fresh thyme in the sauce makes a world of difference - everyone who's tried mine raves about note it adds. Also, shredding the chicken as opposed to dicing it makes it really nice and saucy.
Sourdough - where to find the real thing in LA?
Why oh why can't we have acme or metropolis baking down here? La Brea bakery doesn't hold a candle to them, and charges almost twice as much!
Halloween Party Cocktail?
It's completely safe - a lot of liquor stores sell it too. All that's happening is it's turning directly from a solid to a gas (a safe one). Doesn't affect the drink at all. Occasionally you have to poke it a little though to get it going, 'cause it tends to develop a layer of frosen punch on the outside of the blocks. You can even put little chips of it in people's drinks!
Halloween Party Cocktail?
You use Bla Vod - a brand of black vodka that won't turn your mouth black
What to do with coconut vinegar?
I had a Vietnamese friend that used it all the time - usually as a finishing touch in soups. One of my favorites she made included beef, tofu and cherry tomatoes.
French Toast recipe: Does this sound good?
Stale is better - buy it the day before, and let it air overnight. Hence the french "Pain Perdu" - lost bread.
Anyone have yummy Baked Ziti recipes?
That's a good recipe above - as an alternative, use meatballs cut in half instead of the Italian sausage.
What’s your favourite combination for a grilled sandwich?
My favorite for leftover roast leg of lamb (sliced): Mix Mango chutney with grated apple and chopped toasted pecans. Spread a little softened butter the outside of two halves of a panini roll, and spread this on the inside of the bottom. Add sliced lamb, crumbled blue cheese (I like gorgonzola) spread a little of the chutney mixture on the top half and close it up. Then you press away on your grill!
French Toast recipe: Does this sound good?
Challah makes great french toast, but your ingredients and method look like it would be good for baking, as noted above. I tend do make something more akin to a pancake batter - reduce the eggs to 1 or 2 (if you're serving 2 or 4 people, increase the milk, and add some flour to the mixture. soak for about 30 seconds a side (challah about 3/4" thick), then fry it up. It gets a nice bit of crispness, deliciously custardy inside, and you can taste the bread, flavoring (I use orange zest or vanilla) and it doesn't just taste like eggs.
