Recipe Box for the World

Ingredients:
Allantic cod fillet
Seasonings to taste

For the Ratatouille:
1 green zucchini
1 yellow zucchini
1 red onion
1 eggplant
1 red bell pepper
1 yellow bell pepper
1 spoon of garlic paste
1 thyme
1 rosmary
Tomato juice

Instructions:

Pan fried all the ingredients together, and add some tomato juice after 10 min of cooking,

Let cook for some minutes more. rectify the seasoning.

The fish is just seasoned with salt and white pepper and pan fried.

Wing sauce so hot it requires a waiver!
A Chicago tavern said on Thursday it will begin selling chicken wings coated in one of the world's hottest peppers -- a dish so hot that patrons first have to sign a waiver agreeing not to sue for injuries.

Jake Melnick's Corner Tap said the wings made with Red Savina pepper will be served with an alarm bell for patrons to summon waiters with sour cream, milk sugar and white bread if things get out of hand.

Levy Restaurants, which owns the tavern, said its chef d'Cuisine Robin Rosenberg had been working on the concept for years but was never sure he'd be able to serve it.

"This isn't the right sauce for everyone, but for someone out there, this is going to be absolute heaven. Of course, for a handful of people, it's going to be hell," he said.

And some info on the pepper from wiki:



Samples of Red Savina have been measured as high as 580,000 Scoville units. For comparison, this is twice as hot as a regular habanero pepper (100,000–350,000 Scoville units), and 65 times as hot as a jalapeño pepper. A cayenne pepper rates only 30,000–50,000 Scoville units.

I am sure everyone by now has seen or heard of the Chuck Norris facts. (If you haven't, from wiki: In late 2005, Norris became the object of an internet phenomenon known as Chuck Norris Facts, which document fictional, often absurdly heroic feats and characteristics about Norris himself.)




Thirty Things You Should Know About Alton Brown

#1. Alton Brown grinds his own peppercorns. With his teeth.

#2. Alton Brown's chili cheese fries are healthier than raw carrots. Even after he adds the bacon and lard.

#3. Alton Brown brushes his teeth with wasabi and gargles with pickle brine. But still his breath smells like lemon merengue.

#4. Alton Brown can boil a three-minute egg in thirty-seven seconds.

#5. When Alton Brown was born, he collected the hospital slop they'd left for his mother and made it into an zesty, appetizing goulash. The dish fed the entire maternity ward for a week.

#6. In the first, as-yet-unaired episode of Iron Chef America , Alton Brown single-handedly defeated an all-star team of Bobby Flay, Cat Cora, and Hiroyuki Sakai. The secret ingredient was 'whimsy'.

#7. Alton Brown doesn't reduce sauces. He demoralizes sauces.

#8. Alton Brown prepares his fugu blindfolded, with one chopstick and a plastic spork. Alton Brown ain't afraid of no chump neurotoxin.

#9. Alton Brown's blender has four speeds: 'stir', 'mix', 'frappe', and 'plasmify'.

#10. Alton Brown can split a pineapple in half using only his pinkies. For coconuts, though, he has to use his thumbs.

#11. Alton Brown knows where capers come from. And he grows his own, on a Chia pet in the pantry.

#12. On Rachel Ray's show, she shows people where to eat for less than forty dollars a day. When Alton Brown eats, people pay him.

#13. Alton Brown slices ham so thin, it can only be seen using an electron microscope.

#14. Some knives can slice through a tin can and still cut a tomato. Alton Brown's knives can slice through a Pontiac, and still cut a tin can.

#15. Grown men have been known to weep for joy in the mere presence of Alton Brown's vinagrette. His hollandaise sauce can kill a man from sheer ecstasy at forty paces.

#16. Alton Brown can eat just one Lay's potato chip. If he ever bothered to eat food he didn't make himself, that is.

#17. Alton Brown once got carried away slicing carrots, and julienned his cutting board. Undaunted, he sauteed the splinters in olive oil and spices -- and they were delicious.

#18. Every Burger King Alton Brown has walked into has immediately closed forever -- try as they might, they simply can't 'do it his way'.

#19. Alton Brown can pair a wine with any food -- including hot dogs, ice cream, raw eggs, Alpo, sawdust, and soylent green. It's people!

#20. Alton Brown's cakes don't rise. They ascend.

#21. Some meats are so tender, they seem to melt in your mouth. Alton Brown's meats are so tender, he's had entire turkeys vanish into thin air.

#22. Alton Brown's no saint. But if his chicken Kiev cures one more kid's leprosy, the church will reconsider the evidence.

#23. Alton Brown doesn't whip potatoes. Alton Brown's potatoes whip themselves, if they know what's good for them.

#24. Alton Brown's other car is the Wienermobile.

#25. Alton Brown's show is called 'Good Eats', because 'Multiple Shuddering Mouthgasms' didn't play with the network's target demographic.

#26. Alton Brown's freezer operates at minus-twenty-seven degrees. Kelvin.

#27. Alton Brown once prepared shrimp gumbo for a cooking competition, using only salt, water, canned Spam, and a packet of Arby's 'Horsey Sauce'. He took second place. He would have won, but one of the judges was allergic to shellfish.

#28. Alton Brown can fit three hundred and forty-two cookies on a standard-sized baking sheet. Without any touching.

#29. When Alton Brown slices onions, the onions cry.

#30. Alton Brown was once asked to participate in a blind orange juice taste test. He was the only person able to successfully identify the brand, style, vintage, temperature, pH level, distance to the orchard, age of the grove trees, and the names of the workers picking the fruit. Including the one who needs to start washing after bathroom breaks.

So, not really a recipe.

1 - 12 oz mug.
1 - packet instant cocoa with marshmallows. MUST HAVE MARSHMALLOWS!
2 - dark chocolate hershey's kisses
1 shot espresso

Put cocoa and hershey's kisses in mug. Add espresso. Add hot water. Stir until kisses dissolve. Drink.

Wait for the sugar/caffeine buzz to hit. If you're me, start talking in gibberish because your 33rpm brain just got kicked to 78rpm.

I hate the taste of coffee. I needed the caffeine today. This is what came out. Y'know that fuzzy feeling you get on your teeth after eating any of the sugar frosted cereals? Yeah. Same thing.

-T

Crossposted from my regular journal

Gluten free Zucchini pizza crust

3 c. raw grated zucchini (I totally cheated and steamed it for a few minutes and then threw it on the food processor to make a mashed-potato textured glop)
Salt (this was originally to help dry the zucchini, so I took it out and just used a little garlic salt in with the herbs)
2 eggs (neighbor used just egg whites, I used whole eggs)
"A shitload" of parmesan or mozzarella cheese (I used Sam's Club three cheese blend with romano, parmesan, and asiago, because it's what I had in the house)
Herbs to taste (I used garlic salt, black pepper, oregano, basil, marjoram, a small pinch rosemary)

Here's how the recipe says to do it:
Preheat oven to 375
Mix grated zucchini, sprinkled liberally with salt, and put in a colander to drain for half an hour.
Rinse under cold water, drain a second time, transfer to cheesecloth or paper towels and dry for a bit.
Dump in bowl, mix in eggs, cheese, and spices until it's pasty.
Pour into a baking sheet with sides and press to edges - the size of the baking sheet depends on how thick you want your crust, but a medium sized cookie sheet works well.
Bake 12-15 minutes until edges are golden and top is light brown.
Remove from oven, put pizza toppings/sauce on it, bake an additional 10-15 minutes.

Here's how I did it:
Chunk up zucchini, toss it in rice steamer, steam for 15 minutes or until squooshy.
Toss in food processor until it's the consistency of mashed potatoes.
Scoop into a colander lined with a floursack towel (or many layers of cheesecloth).
Squeeze water out, then leave alone to drain for about half an hour, squeeze again.
You want as much liquid out of the glop as possible.
Mix zucchini glop with eggs, cheese and spices.
I pressed mine into two 9" round pans, because I intended to freeze one of them. I also parchment paper line the bottoms of all my pans, so you may want to spray-stick them.
Bake for about 11 minutes at 375 until light brown. Remove, pull out of pans, allow to cool on rack.

One got wrapped and frozen, the other got eaten immediately with tomato/garlic sauce, mozzarella/muenster cheese blend, and sliced green peppers, and it was very yum.

The leftover dough got rolled with more cheese and more garlic salt and baked as biscuits. Verrrrry yummy.

It was also a nice recipe, because I didn't have to babysit it. I could do the various parts of it as I was passing through the kitchen unpacking.
-T

Hey fellow food lovers, I recently started getting bonappetitrss on my friends page and I am really enjoying it. Today there is an amusing article on the "French Culinary Fauz Pas". Anyway, I thought I'd let you all know it was out there.

Conte's
Westport, CT

Yesterday was my birthday so we went out to dinner. I gave my honey very specific instructions that I wanted to go somewhere we had never been before and then rattled off 4 names to him as suggestions. He did some online research and chose Conte's.

Conte's used to be a John Harvards. I was a little concerned that I wouldn't feel like I was somewhere new. Conte's also has a fish market attached to it, so I was a little worried that the ambiance would be more casual than I really wanted. I was wrong on both accounts. The restaurant and the fish market are completely separate so there was no door opening between the two with the smell of dead fish wafting in. Good. And other than the shape of the dining room there was no reminders of the John Harvards that came before. They even replaced windows. The coolest thing they did for ambiance was a light that made it look like water rippling on the walls. I also liked the fish mobile the had hanging in the center of the room. I would only think I could say about the atmosphere is the room was too cold.

The food I would say was average seafood restaurant food. First we got the hot appetizer sampler. It came with calamari, popcorn shrimp and lobster spring rolls. The calamari was excellant. The shrimp was a little greasy, but I would rather that than having bits of rock hard breading mixed in with the shrimp. The shrimp themselves were a good size for popcorn shrimp. I really liked the lobster spring rolls and J didn't, though I would have preferred a butter sauce with them instead of duck sauce.

For dinner we decided to share our plated because we were about to order the same exact thing. We both wanted the simpley seared tuna with lemon garlic sauce and parmesean fries. So we got that and the simply seared mahi-mahi with ginger sesame sauce and sauted green beans. J made a mistake ordering and the tuna, though prepared as ordered was overcooked to our taste. The mahi-mahi was excellent. It was a shame dipping it in the sauce that came on the side. So I used the sauce on the tuna. I loved the fries. J thought they were too parmeseany. The green beans were green beans. Nothing special but still very good.

For dessert J got the lemon sorbet and I got the whisky chocolate mousse cake. The cake was only ok. It was a layer of cake, a layer of mousse and fresh whipped cream on top. The actual cake was too dry. The mousse was good. The whipped cream was my favorite part.

Conte's also has a raw bar. That is not our thing but the list looked impressive. They also had entrees that were not the mix and match of the simply seared section of the menu. There was one chicken and one steak choice for the non-seafood lovers.

Overall we had a great time but next time I want seafood close to home I think I want to check out the Red Barn (also in Westport). Conte's was only average for the price of the meals (I can't give you a total for what we spent because J wouldn't let me see the bill). I would reccomend it but not highly.

Has anyone else seen the Food Network's new show "Throwdown with Bobby Flay"

At first I didn't want to watch it because I'm not a big Flay fan, but now I've found I watch it to see him LOOSE! The premise of the show is that he finds someone that has been named the best for a specific dish, such a chowder, pizza or ice cream. He then practices making that food and suprises the people and challenges them to a Throwdown which is judged by an impartial party in a blind taste test.

To me, it seems sort of rude and egotistical of him to think that he can master any culinary subject and beat someone considered a master and local hero. I wonder what the pitch meeting was like?

Everytime he looses he gets this little look on his face like he's going to cry and puch a wall... but then he quickly sucks it up and congratulates the champ!

I have decided that my favorite episode is the ice cream episode when the person he was challenging didn't know who Bobby was and kept calling him Bobby Faye.

I have gone through the trouble of zipping up all the PDF recipe cards Janine has made an I uploaded them to yousendit for people to grab

The link is http://download.yousendit.com/2578… but you'll need to sign into yousendit.com which is free...

The link is good for 100 downloads. The PDFs will print onto Avery 8386 "post cards" which are 2 to a sheet. Each PDF only has one recipe on it so you can print half of the PDFs, spin them 180 degrees and print on the other half.

Lots of good stuff in there and most of it is healthy. If an ingredient lists sugar we probably make it with granulated splenda. If an ingreedient lists butter, we almost assuredly use smart balance instead.

Enjoy.

I have a friend who is a vegetarian but misses meat. On her LJ she wrote "If anybody figures out a way to get fried chicken breading on tofu, please call me."

So does anyone know how to make chicken fried tofu?