Allegiance Cooking School (ACS)?

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Kumquat
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Post by Kumquat »

Reply #100 \o/
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fuzzylunkin1

Post by fuzzylunkin1 »

I'm going to be going through this topic now that I've got my own place :cool: .
Bard
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Post by Bard »

I highly recommend the recipe Raveen posted on the RT wiki for a simple introduction to Indian food:

Chicken in a Red Sweet Pepper Sauce (posted by Raveen)

Ingredients
Chicken pieces - 1 Kg (2.25 lb)
Onions, peeled and coarsly chopped - 100g (4 oz)
Fresh Ginger, coarsely chopped - 2.5cm (1") cube
Garlic - 3 cloves
Almonds, blanched an slivered - 25g (1 oz)
Red Sweet Peppers, sedded and chopped - 350g (12 oz)
Ground Cumin - 1 tbsp
Ground Coriander - 2 tsp
Turmeric - 0.5 tsp
Cayenne Pepper - 0.125 - 0.5 tsp (I used a bit more, closer to 1 tsp)
Salt - 2 tsp
Vegetable Oil - 7 tbsp
Water - 250ml (8 fl oz)
Lemon Juice - 2 tbsp
Black Pepper (coarsely ground) - 0.5 tsp

Method
Skin all chicken pieces. If you have legs, divide drumsticks from thighs. Cut breasts into 4.

Put onions, ginger, garlic, almonds, red peppers, cumin, coriander, turmeric, cayenne and salt into a blender and blend until you have a paste.

Put the oil into a large, wide, non-stick pan and set over a medium heat. When hot pour in the paste. Stir and fry for 10-12 mins or until you see the oil forming tiny bubbles around it (this never happened for me).

Put in the chicken, water, lemon juice and black pepper. Stir to mix and bring to a biol. Cover, turn heat to low and simmer gently for 25 mins or until chicken is tender. Stir a few times.

Serving
Serve with rice. Particularly good with AromaticYellowRice, nan bread and mango chutney.


Aromatic Yellow Rice

Ingredients
Long grain or basmati rice - Measured to 450ml (15 fl oz) in a measuring jug
Water - 1.2l (2 pints) and 600ml (1 pint)
Salt - 1.25 tsp
Turmeric - 0.75 tsp
Cloves - 3-4
Cinnamon Stick - 2.5cm (1")
Bay Leaves - 3
Unsalted Butter - 3 tbsp cut into small pats

Method
Wash the rice in several changes of water. Drain and then put in the 1.2l of water and soak for 30 mins. Drain in a sieve.

Put the rice in the 600ml water with all the other ingredients except the butter and bring to the boil. Cover with a tight fitting lid and turn heat to very low and cook for 20 mins. Let pan rest for 10 mins

Remove the whole spices. Add the butter and mix in gently with a fork
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Bard
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Post by Bard »

All-Purpose Basic Simple Curry Sauce:

One medium onion chopped fine
3 tbsp minced garlic or equivalent in fresh cloves
2 tbsp fresh ground ginger or 1tbsp dry ginger
1/2 tsp turmeric powder
1/2 tsp ground cumin
1/2 tbsp Paprika
1/2 tsp ground coriander
3 tbsp vegetable oil/ghee/butter (DO NOT USE OLIVE OIL, IT WILL SCORCH)
5 tbsp tomato sauce
1/2 cup water
Hot peppers to taste

put turmeric, onions, oil, garlic, ginger, paprika, cumin, and coriander into pot and heat over medium-high for 5 minutes stirring nearly constantly - be very careful that the spices do not overcook - you want to warm them up, not burn them. If in doubt- turn down the heat.

Reduce heat to low and add in the other ingredients.

Cook for 30 minutes stirring occasionally uncovered. Add more water if it gets too dry.

Place ingredients in blender and frappé until smooth.

Use as marinade or serve with meat or veggies.

Makes about two portions when fully simmered down - can benefit from other ingredients to transform it into a vindaloo, a tikka masala, or a balti. You can also add more water and hot peppers and leave out the tomato sauce to lean it towards a Massamun.
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Shizoku
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Post by Shizoku »

Butter burns faster than olive oil, probably shouldn't use it.
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BlackViper
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Post by BlackViper »

Clarify the butter. Even a DSM squad leader could do it. :biggrin:

Melt a couple of sticks of butter slowly in a small sauce pan.
Remove from heat when melted, don't jostle the pan.
Move to the sink, use a big spoon, have the hot water running at the same time.
Skim off ALL of the fat off the top of the butter. Each use of the spoon, rinse under hot water, shake off and repeat skimming.
Paper toweling can be used to blot off the final bits.

NOTE the fat particles on the bottom of the pan!

SLOWLY pour the CLEAR butter out of the pan, without getting the bottom particles, into a container to store in the fridge. A gravy separator will work great!

You now have clarified butter that will take a much higher heat and not burn. Use it for any normal frying in place of olive oil.
Always in the Shadows...
Duckwarrior
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Post by Duckwarrior »

Seafood like lobster & prawns is great when tossed in clarified butter with clove of garlic crushed into it as well.

I pour off the clear butter and use the milky residue for tomato or chicken soup.
Last edited by Duckwarrior on Sat Apr 03, 2010 8:16 am, edited 1 time in total.
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French_Touch
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Location: France -> BC, Canada

Post by French_Touch »

okay I'm going to give a chicken recipe that will garrantee dessert in bed!

Vietnamese grilled chicken

- 1 chicken cut into 6 pieces (for you cheap bastards you can buy 6 drumsticks). Make 1 or 2 slashes in each piece
- In a bowl mix 3 tablespoon of vegetable oil, 2 tablespoon of soy sauce, 3 tablespoon of minced ginger, 2 tablespoon of minced garlic, 2 tablespoon of sugar, 2 teaspoon of turmeric, 1 teaspoon chinese five-spice powder, 1/2 tablespoon sea salt.
don't worry about all these spices, you can find them all at your regular grocery store; if once at the store, you're lost, just ask an old lady!

- Mix it all together and then add the chicken pieces. Coat them evenly.
- Let it marinate in the fridge for at least 4 hours if you have time you can leave it there overnight. (so this means you gonna have time to shower and change the sheets)
- Turn your oven on to the broil mode (usually next to the highest temp listed), you put your chicken skin side up on a broiler pan and then put it in the oven on the top rack.

At this point, this chicken is like a woman :iluv: if you don't pay attention to it, you can forget about dessert :mad: ...it can burn easily so you need to stay in the kitchen to check it.

- Cook for 10 minutes then turn over and cook for 10 more minutes. When you stick a fork in it, if the juices run clear that is if you see no blood, then it's ready!!!

have it with rice, or a salad, serve with some soya sauce on the side...as for dessert well hopefully she basically brought it with her :P
Bard
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Post by Bard »

Bangkok Noodle Cart Pad Thai

This is how Pad Thai is prepared on Bangkok Street Noodle Carts. Note that it is not the red oily stuff that most western thai restaurants serve.

1 pkg (14oz/400g) rice noodles
2 eggs
1 lime, sliced (optional)
1 1/2 cup chopped green chives, cut (optional)
4 T crushed or ground peanuts (optional - I prefer ground)
2/3 cup extra firm tofu, carefully squeezed and toweled off so as to remove all liquid, cut into matchstick-sized pieces(optional)
2 1/2 cups bean sprouts half reserved for serving fresh (optional)
Meat (pre-cooked) or fish (pre-cooked)/shellfish of choice (optional)

6 cloves garlic crushed/smashed/minced/asyouplease
2 minced shallots or mild onion equivalent (half if it's a bitey onion)
5 t sugar
5 t tamarind paste (can substitute rice vinegar if tamarind is unavailable)
2 t vegetable oil (NOT OLIVE OIL) (sauce) + 2 t oil (pan)
1 or 2 drops sesame oil (optional)
ground white pepper - oddly enough, pre-ground is best
ground dried chili pepper
fish sauce (to taste - the lighter it is, the more you can use. 4 t for clear, 1 t for light-to-caramel, 1/2 t or less for darker - can substitute light colored soy or tamari for vegetarian)

Soak dry noodles in lukewarm-to-warm (NOT BOILING) water until flexible and solid (between 5 and 10 minutes depending on noodle type and water temperature) but not completely soft. It is best to undersoak - you can always add water while cooking.

In large pot or wok heat oil on medium-high to high (lower if your pot is teflon coated)

If using crushed peanuts, fry until toasted and remove. (if using ground, add with sauce)

Add shallot/onion, garlic (and tofu if using) and stir them until they start to brown
Drain Noodles and add them
Add everything except the egg, lime, bean sprouts (and meat/fish/shellfish)

If the noodles are still too firm and wok is dry, add water a bit at a time. Heat should remain high so that mixture is not soupy.

Push noodles to the side and crack eggs into the open space, scrambling until almost cooked.

(If using, Add shrimp/shellfish/meat/fish at this time)

Fold everything together and stir a bit longer until noodles are soft (and shrimp/shellfish is cooked)

Serve with optional lime garnish.
In Thailand, this would also be served with a slice of banana flower, but I have yet to see any fresh banana flowers for sale in Minnesota.
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Broodwich
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Post by Broodwich »

well uh, this totally is like authentic... uhh sandwichese

HONEY MUSTARD DIP
1 part mayo
1 part yellow mustard
1 part honey

mix it up, BAM. goes awesome on sandwiches, bread, meat, whateva. More of a dip since its a little bit runny to put into the sandwich itself
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Drizzo: i only have sex whilst in the missionary position[/quote] Fas est et ab hoste doceri - Ovid
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