Allegiance Cooking School (ACS)?

[Tigereye]

"Taco Pie" - great for "after gardening"

Ingredients8-10 TortillasTaco-style Ground-beef mixture (Ground beef, diced jalepenos, diced onions, diced garlic, herbs, spices, hotsauce, more spicy things, diced habaneros, diced scotch bonnets, Sriracha sauce, etc)Home-made guacamole (2-3 Avacados, 2 diced cloves of Garlic, 5-6 diced jalepenos, 1 diced tomato, juice from 1 lime, diced cilantro. Maybe some onion if you're into it)Homemade refried beans (Strain 1 can of blackbeans, then cook over heat. Mash repeatedly with potato masher until it turns into a paste. Optionally try to remove the layer of bean-carcasses that coalesce onto the bottom of the pan. You only really need the insides of the beans)Homemade salsa (Diced tomatos, jalapenos, onions, cilantro, habaneros, whatever else you like in your salsa)LettuceCilantroShredded cheese (chedder, or whatever cheese you like best)Sour cream

Instructions:Grab one of those separable cake pans... the kind that have the round flat cake-bottom-pan thing, with the ring that "snaps" on and off to turn the pan into a bowl-like structureRip a tortilla or two and cover the sides with the tortilla pieces, making sure to overlap the bottom of the pan. (Picture a bunch of L shapes all around, where the bottom of the L is on the bottom of the pan, but the majority of the tortilla makes the vertical part of the L )
There should be extra tortilla hanging over the sides at the top of the pan.Place one tortilla on bottom of cake-pan, covering the little bits of overlap from the side-tortillas.Assemble pie by placing alternating layers of toppings: Meat, guac, salsa, cheese, lettuce, cilantro, sourcream. Throw in a few tortillas inbetween some layers as desired.Cover with one tortillaFold over the side "flaps" of tortillas onto the top tortilla. Use water to moisten the area inbetween these flaps-and-top-tortilla to make them stick to the top. The pie should remain intact. If it doesn't stick, use refried beans or guac as "glue" to hold the sideflaps onto the top.Place completed pie into oven at 350F for 20-30mins or until outer tortilla *starts* to become hard. You don't want it so hard that it cracks, but it should no longer be soft.Remove from heat and let it cool to serving temperature - This step must *NOT* be skipped! If you attempt to cut pie while it's still too hot it *WILL* disassemble itself during the cutting procedure! Catastrophe!After pie has cooled (30mins or so) and is warm-enough-to-eat but not hot-enough-to-disassemble, *THEN* remove cakepan snapthing and slice some pie-shaped pieces. Serve with pie-serving-tool-thing.PROTIP: Use a *sharp* breadknife (wavy/soft serrated edge) with a lot of back/forth motions to ensure you cut each tortilla on the way through the pie. Triple-check that you've successfully cut through the bottom tortilla and the edges. Using a knife with sharp serrated edges will shear the pie apart, and using a blunt knife will do the same.

This recipe brought to you by people who were very hungry when we came up with the recipe.
I have pics but they're at home. I'll post them when I get them.

--TE

[Duckwarrior]

Make your mashed potatoes by scooping the flesh from baked potatoes rather than boiling them.

Less water = better.

[Icky]

There's 2 other ways to make mashed, which are pretty good. I got these both from America's Test Kitchen, which is a magazine/tv show where they try hundreds of different ways to make EVERYTHING.

1 - Boil whole potatoes with the skin on. This keeps them from getting too starchy/gluey. Peel hot by poking a fork in the end and taking the skin off with a paring knife. Alternatively, put them through a ricer and the skin will be left in the bowl of the ricer.

2 - Cut up like normal, but put them in a collander over boiling water to steam them. Same idea as above, it keeps starch from getting to gluey. Also with this method its good to cool them off halfway through under cold running water, then back in the steamer.

Also TE, I think you are referring to a springform pan in your recipe.

[Ozricosis]

QUOTE (Shizoku @ Jan 13 2010, 12:50 AM) I want to make beer can chicken, preferably with a bbq. Has anyone done this before? Good beers for the job? Good bbq sauces/glazes to go with?

I use a red beer for this. Anything works honestly. If you're feeling brave, try orange soda. It's the best.

Everyone has a different recipe for beer ass chicken. Google it. They are all basically the same.

Now, since I am a chef... lol

I just made some excellent comfort food.


Boeuf Bourguignon by Julia Child

6-ounce chunk of bacon

9- to 10-inch fireproof casserole, 3 inches deep

1 tablespoon olive oil or cooking oil

Slotted spoon

3 pounds lean stewing beef cut into 2-inch cubes

1 sliced carrot

1 sliced onion

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons flour

3 cups of a full-bodied young red wine, or a Chianti

2 to 3 cups brown beef stock or canned beef bouillon

1 tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon thyme

Crumbled bay leaf

Blanched bacon rind

18 to 24 small white onions, brown-braised in stock.

1 pound fresh mushrooms, quartered, sautéed in butter

Parsley sprigs

Remove rind, and cut bacon into lardoons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 cups of water. Drain and dry.

Preheat oven to 450 degrees.

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in the middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole and turn oven down to 325 degrees.

Stir in the wine and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If it is too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for the seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole or arrange the stew on a platter surrounded with potatoes, noodles or rice and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Serves 6.

[Icky]

I just made that recipe a couple of weeks ago Oz. It kicks ASS!

[Broodwich]

QUOTE (neotoxin @ Jan 6 2010, 07:06 AM) Veggie Chili for College Students

2 cans tomato sauce
1 can tomato paste
2 cans black beans
1 can corn
2 cans diced tomatoes (preferably with diced onion and pepper, look in Mexican food aisle)
1 can sliced jalapeños
1.5 packets of chili seasoning
Big ass pot.

Combine in a pot, bring to a rolling boil. Keep it at that boil for at least 20-30 minutes, then let sit overnight. Come back the next day, enjoy. Add a pound of ground beef or shredded chicken breast for extra flavor, eat with Fritos and shredded cheese for some bangin good times. Simple to make, costs less than $10 and can feed you for about a week.

i made this tonight, had to fudge some ingrediants like 2 small cans of diced jalapenos and only 1 big packet of chili seasoning. But it turned out awesome, especially with sour cream and cheddar cheese. Definitely needs meat in it though. will use that next time

[Shizoku]

I prefer frozen to canned corn. Less tinny aftertaste.

[Broodwich]

honestly when its all in a giant pot and cooked with lots of jalapenos it hardly matters :P
i have a few things i could put up, i just need to find where i wrote them down

[Raveen]

Squad Leader's Coronation Chicken - Approved of by SLs of RT and SF (and some plebs but they hardly count do they?)

I fancied making Coronation chicken but there's about a million different recipes on the web so I made up my own as I went along.

600g Chicken breast cut into small cubes (think 1/2" cubed or smaller)
300g ish Mayo
1 Onion finely diced
2 cloves garlic
1 tbsp Mild Curry powder (possibly more)
1 tbsp Tikka marinade powder
Apricot Jam (yes, honestly)
Fresh Parsley

Dice the chicken and put in a bowl to marinade with the Tikka stuff and some oil. I only marinaded for an hour or so but I'd leave it over night ideally.
Cook the chicken on a griddle.
Chop the onion and fry seperately until soft.
Add the crushed garlic.
Stir in the curry powder.
Add the cooked chicken and mix well together. Then leave the whole thing to cool.

In a mixing bowl mix the Mayo with 2-4 tsps Apricot Jam. I know this sounds weird but it's a lot less faff than adding chopped fresh apricot. Basically add jam to taste and really really don't overdo it.

Add the cold chicken to the mayo and stir in. You may need to add more mayo to get a good consistency and more jam to taste.

You can now set this aside whilst your guests drive down from Manchester about 4 hours later than intended.

Cook some basmati rice with a healthy pinch of saffron in the water and allow to cool once cooked.

Just before serving chop a good tbsp of fresh parsley and add to the chicken. Serve with the rice.

[Raveen]

QUOTE (djrbk @ Jan 14 2010, 08:22 AM) Didn't read past this - but - shepard's pie (or "patte chinois").

With beef it's cottage pie, shepherds pie is made with lamb mince (which makes sense even if cottage pie menas nothing).