Allegiance Cooking School (ACS)?

Non-Allegiance related. High probability of spam. Pruned regularly.
Post Reply
Mryddlin
Posts: 185
Joined: Sat Mar 13, 2004 8:00 am
Location: Ottawa, Canada
Contact:

Post by Mryddlin »

Hey,

not sure if anyone else here enjoys cooking, I love it and do most of it in my house (it's a tradition in my family, my Grandfather was an awesome cook, my Dad not so much :) ).

Here it is, the Deconstructed Chicken Salad Sandwich:

- Fresh loaf of french bread (or italian)
- Minced Garlic
- Butter
- Mayo (real not miracle whip, that stuff is gross)
- Mozzarella or Provolone
- Provincial herbs or Fresh Parsley
- Salt and Pepper
- 2 chicken legs (I buy the cook grocery store deli counter ones, but you could roast the legs yourself)
- Celery

So what I did was this:

- Made garlic butter and cut the loaf into thick slices (basically make Garlic bread), wrapped it up in foil and threw it in the oven @ 300
- Stripped the chicken and made the chicken salad (salt , pepper, chopped celery and mayo)
- Once the loaf is ready, pull it out and add chicken salad to each piece and leave open faced
- Set the oven to Broil
- Shred the mozza or lay the provolone on top of the chicken, sprinkle a little herbs (if using dried provincial)
- put the bread with chicken and cheese can in to brown the cheese a bit, maybe 2-4 mins
- if using Fresh chopped parsley it goes on right before serving.

The chicken salad mixes with the garlic butter and produces the most wonderful flavour for a Chicken Salad sandwich that I have ever tasted.

Serve it with a nice salad (I recommend this one: Corn and Bacon Salad

or fresh fries (ie. make them yourself, frozen fries are a frickin' sin against humanity :) )


Cheers!
Last edited by Mryddlin on Sat Jan 09, 2010 12:02 am, edited 1 time in total.
Hyro wrote:QUOTE (Hyro @ Feb 22 2010, 01:08 PM) You grasp subtlety like a quadriplegic grasps his dick. Never or with grudging help.
Death3D
Posts: 2288
Joined: Sun Nov 12, 2006 5:49 pm
Location: Panama City, Panama

Post by Death3D »

That sounds good, despite the fact that I don't like dark meat but I see your use here.

I thoroughly encourage you for more of these threads... or maybe one thread where you keep posting?

Welcome, Mry, you are pretty good addition to the community in my book, though I have yet to see you play (I can't comp too old :P )
One short sleep past, we wake eternally and Death shalt be no more; Death, thou shalt die! Image
Mryddlin
Posts: 185
Joined: Sat Mar 13, 2004 8:00 am
Location: Ottawa, Canada
Contact:

Post by Mryddlin »

Thanks man!

Easy solution, sub in white meat :) it's almost as good (dark has more fat content so is softer and had more flavour but that doesn't really matter for chicken salad, plus legs are super cheap. Oh and to finish it.... crumble some bacon on top before putting it in to broil...SOOO GOOOOOD :)

I am enjoying being back, I am a good pilot when it comes to dogfighting (not with ints, need to get my skill back up to par, never was an int lover and sooooo happy it's no longer ints only aka DN 4 era)

The other side is that this community has REALLY matured, ya we still have drama but not nearly to the same level as it used to be :D (this observation comes from reading the old threads as well, the CC core thread was a good example, it got a little heated but everyone was pretty good about not getting personal... which is super hard to do when it's some many peoples 'baby' :)
Last edited by Mryddlin on Sun Jan 03, 2010 1:33 pm, edited 1 time in total.
Hyro wrote:QUOTE (Hyro @ Feb 22 2010, 01:08 PM) You grasp subtlety like a quadriplegic grasps his dick. Never or with grudging help.
Adept
Posts: 8660
Joined: Thu Sep 27, 2007 12:53 pm
Location: Turku, Finland

Post by Adept »

Sounds incredibly tasty. I think I need to try that out.
ImageImageImageImageImage
<bp|> Maybe when I grow up I can be a troll like PsycH
<bp|> or an obsessive compulsive paladin of law like Adept
Mryddlin
Posts: 185
Joined: Sat Mar 13, 2004 8:00 am
Location: Ottawa, Canada
Contact:

Post by Mryddlin »

Adept wrote:QUOTE (Adept @ Jan 3 2010, 09:09 AM) Sounds incredibly tasty. I think I need to try that out.
What I really liked about it was it took maybe 15-20mins to prepare and some of that is just waiting for teh bread to cook.

Quick, easy and tasty.

Next project: Homemade Ketchup, I have Jamie Olivers Jamie @ Home which has a godo recipe, if you have never tasted *real* ketchup... WOW, the moment you do you will understand WHY it's the #1 condiment

The downside is that store bought ketchup will then just taste of sugar.. :(

note: I am not an organic freak, I just like whole foods and if i can make it myself I do :) , pizza dough is a good example of that. I can make a pizza for about 3-4$ if I make the dough myself and compare to frozen, there is no comparing the two.

Plus it's dirt easy to make!
Hyro wrote:QUOTE (Hyro @ Feb 22 2010, 01:08 PM) You grasp subtlety like a quadriplegic grasps his dick. Never or with grudging help.
BlackViper
Posts: 6993
Joined: Thu Aug 07, 2003 7:00 am
Location: Green Bay, WI

Post by BlackViper »

Need to get Inkster in here too. I know he likes to cook as much as I do. The chicken salad looks interesting for a quick meal.

Last nights menu (in English) was:

From scratch, French onion soup to start with. (3 hours to prep)
Filet Mignon, pan fried in clarified butter.
Mother brown sauce (from my own stock), shallots and portabella mushrooms, minced and cooked with the sauce for two hours. (Roux was prepped with the shallots & minced mushrooms).
Browned baby portabellas served over the steak.
Shrimp Scampi as a side dish for me.

Mind you we don't eat like this all the time. The steaks were part of a gift box from my employer. I do 90% of the cooking here. (When we first met, she was a line chef in a resort in California.) I would like to see a place for some of us to swap ideas and recipes. Especially some of the guys/gals from around the world.
Always in the Shadows...
TeeJ
Posts: 1243
Joined: Sun Nov 04, 2007 3:30 am
Location: Ur mom's room.
Contact:

Post by TeeJ »

Only true cooks know what Roux is.
madpeople
Posts: 4787
Joined: Tue Dec 16, 2003 8:00 am
Location: England

Post by madpeople »

TeeJ wrote:QUOTE (TeeJ @ Jan 3 2010, 04:57 PM) Only true cooks know what Roux is.
I'm a student and I made a roux twice, but I'm not a good cook except for those two occasions where I made an effort to do something fancy (it was leek in goats cheese in serrano ham in chicken in serrano ham with a roux sauce - I used australian chardonay the first time and it was really good, the second time I told my dad to get some white wine for a roux [since he's very much into wine] and it wasn't so good, seems you need to use fancier wine not basic for it to work)
Mryddlin
Posts: 185
Joined: Sat Mar 13, 2004 8:00 am
Location: Ottawa, Canada
Contact:

Post by Mryddlin »

BlackViper wrote:QUOTE (BlackViper @ Jan 3 2010, 11:26 AM) Need to get Inkster in here too. I know he likes to cook as much as I do. The chicken salad looks interesting for a quick meal.

Last nights menu (in English) was:

From scratch, French onion soup to start with. (3 hours to prep)
Filet Mignon, pan fried in clarified butter.
Mother brown sauce (from my own stock), shallots and portabella mushrooms, minced and cooked with the sauce for two hours. (Roux was prepped with the shallots & minced mushrooms).
Browned baby portabellas served over the steak.
Shrimp Scampi as a side dish for me.

Mind you we don't eat like this all the time. The steaks were part of a gift box from my employer. I do 90% of the cooking here. (When we first met, she was a line chef in a resort in California.) I would like to see a place for some of us to swap ideas and recipes. Especially some of the guys/gals from around the world.

OH GOD, FOOD PORN!!

That sounds like a wonderful meal. French Onion soup made from scratch is soooo good, there is no comparison to the packaged stuff (homemade food is what the book is compared to the movie, the book is almost always better than the movie).
Hyro wrote:QUOTE (Hyro @ Feb 22 2010, 01:08 PM) You grasp subtlety like a quadriplegic grasps his dick. Never or with grudging help.
Mryddlin
Posts: 185
Joined: Sat Mar 13, 2004 8:00 am
Location: Ottawa, Canada
Contact:

Post by Mryddlin »

TeeJ wrote:QUOTE (TeeJ @ Jan 3 2010, 11:57 AM) Only true cooks know what Roux is.
lol you know that is the first time I have seen it in print.

I make a roux all the time for my white sauce, but some times I don't both and just get whipping cream and reduce it (roux can help here of course).

I had been making one for years for a family recipe for xmas/thanksgiving, without knowing what I was making :)

- standard white sauce (equal parts butter and flower, brown the butter a bit and then add the creme)
- cube a rutabaga and boil it
- once cooked, add the rutabaga to a oven safe dish (ceramic or something that you can back in). Poor the white sauce over and sprinkle a little nutmeg over it.
- bake in the over for a little bit, usually on 300 (it's more to keep it warm, don't want to over cook the cream sauce).

I introduced that to my wifes family and now I have to make it all the time for them :) dirt easy to make really, the hardest part of the recipe is not screwing up the sauce.

Ahh the secret to French cooking:
- butter
- Butter
- BUTTER!!!

Margarine is for socialist eco nuts :) If I am going to eat something that blows gas out of my ass it better be TASTY :)

p.s. love the Quebecers for not allowing margarine to be colored the same as butter, it's gross sh*t
Hyro wrote:QUOTE (Hyro @ Feb 22 2010, 01:08 PM) You grasp subtlety like a quadriplegic grasps his dick. Never or with grudging help.
Post Reply