Official Chef's Corner Thread.
- Thread starter jdmspivic
- Start date
OMG Yes!!!
Stuffed cornbread porks chops
Package of STOVE TOP CONRBREAD stuffing
Package of THICK COUNTRY PORK CHOPS
1 Medium Onion(yellow) Sliced and Diced
Salt and Pepper to taste
Canola Oil about 3 tablespoons.
Cook Stuffing and let sit. Butterfly cut the porkchops so that you can stuff them . Season with salt and pepper.
add oil to pan and caramalize the onions. Sear each side of the pork chops. Now stuff the chops and place in a pan inthe oven with your onions smothered over the chops. Let cook until tender and juicy. ENJOY DUDE!
Stuffed cornbread porks chops
Package of STOVE TOP CONRBREAD stuffing
Package of THICK COUNTRY PORK CHOPS
1 Medium Onion(yellow) Sliced and Diced
Salt and Pepper to taste
Canola Oil about 3 tablespoons.
Cook Stuffing and let sit. Butterfly cut the porkchops so that you can stuff them . Season with salt and pepper.
add oil to pan and caramalize the onions. Sear each side of the pork chops. Now stuff the chops and place in a pan inthe oven with your onions smothered over the chops. Let cook until tender and juicy. ENJOY DUDE!
i made some shrimp tacos on monday, as an appetizer for everyone waiting for the chicken to get off the grill....really easy recipe...
your gonna need:
- package of CORN tortiallas (i like them better than flour
)
- 1 pound (or more, if you have a big crowd) of pre-cooked medium shrimp (1 pound should be enough for 4 people)
- 1 large jar of salsa (i like chunky salsa)
- 1 tablespoon of olive oil
get a large non-stick skillet heated to medium - medium/high....
while thats warming up, start pulling all the tails off the shrimp (only takes a minute) and then sprink salt and pepper on the shrimp....once the skillet is hot, pour in the olive oil...at this point, the skillet should be hot enough so that the salsa "sizzles" AS SOON as it makes contact....add about HALF the jar of salsa (or more/less - depending on how much salsa you like)....
cook the salsa for about 5-7 minutes, just to let it thicken up a bit, stirring pretty regularly....once its reduced a bit, lower the heat back down to medium (or just a little below medium) and add the shrimp....now remember, the shrimp have already been cooked (and hopefully you let them thaw for a bit before starting this) so they arent gonna need to cook for a whole heck of a long time, your basically just trying to warm them back up....a few minutes per side....keep stirring, making sure each shrimp gets well coated in the salsa....
take your corn tortillas, and either heat them up over a skillet on the stove, or the easy way, place several (6 or so) between 2 damp paper towels, and microwave (your packaged SHOULD have heating directions on it)...
scoop the shrimp/salsa into a bowl for serving....scoop 3 or 4 shrimp + some of the cooked salsa onto your corn tortilla...i like to sprinkle grated cheese on mine...could add more salsa, or even guacamole if you had any available....
enjoy
your gonna need:
- package of CORN tortiallas (i like them better than flour
)- 1 pound (or more, if you have a big crowd) of pre-cooked medium shrimp (1 pound should be enough for 4 people)
- 1 large jar of salsa (i like chunky salsa)
- 1 tablespoon of olive oil
get a large non-stick skillet heated to medium - medium/high....
while thats warming up, start pulling all the tails off the shrimp (only takes a minute) and then sprink salt and pepper on the shrimp....once the skillet is hot, pour in the olive oil...at this point, the skillet should be hot enough so that the salsa "sizzles" AS SOON as it makes contact....add about HALF the jar of salsa (or more/less - depending on how much salsa you like)....
cook the salsa for about 5-7 minutes, just to let it thicken up a bit, stirring pretty regularly....once its reduced a bit, lower the heat back down to medium (or just a little below medium) and add the shrimp....now remember, the shrimp have already been cooked (and hopefully you let them thaw for a bit before starting this) so they arent gonna need to cook for a whole heck of a long time, your basically just trying to warm them back up....a few minutes per side....keep stirring, making sure each shrimp gets well coated in the salsa....
take your corn tortillas, and either heat them up over a skillet on the stove, or the easy way, place several (6 or so) between 2 damp paper towels, and microwave (your packaged SHOULD have heating directions on it)...
scoop the shrimp/salsa into a bowl for serving....scoop 3 or 4 shrimp + some of the cooked salsa onto your corn tortilla...i like to sprinkle grated cheese on mine...could add more salsa, or even guacamole if you had any available....
enjoy
BOMB!i made some shrimp tacos on monday, as an appetizer for everyone waiting for the chicken to get off the grill....really easy recipe...
your gonna need:
- package of CORN tortiallas (i like them better than flour
- 1 pound (or more, if you have a big crowd) of pre-cooked medium shrimp (1 pound should be enough for 4 people)
- 1 large jar of salsa (i like chunky salsa)
- 1 tablespoon of olive oil
get a large non-stick skillet heated to medium - medium/high....
while thats warming up, start pulling all the tails off the shrimp (only takes a minute) and then sprink salt and pepper on the shrimp....once the skillet is hot, pour in the olive oil...at this point, the skillet should be hot enough so that the salsa "sizzles" AS SOON as it makes contact....add about HALF the jar of salsa (or more/less - depending on how much salsa you like)....
cook the salsa for about 5-7 minutes, just to let it thicken up a bit, stirring pretty regularly....once its reduced a bit, lower the heat back down to medium (or just a little below medium) and add the shrimp....now remember, the shrimp have already been cooked (and hopefully you let them thaw for a bit before starting this) so they arent gonna need to cook for a whole heck of a long time, your basically just trying to warm them back up....a few minutes per side....keep stirring, making sure each shrimp gets well coated in the salsa....
take your corn tortillas, and either heat them up over a skillet on the stove, or the easy way, place several (6 or so) between 2 damp paper towels, and microwave (your packaged SHOULD have heating directions on it)...
scoop the shrimp/salsa into a bowl for serving....scoop 3 or 4 shrimp + some of the cooked salsa onto your corn tortilla...i like to sprinkle grated cheese on mine...could add more salsa, or even guacamole if you had any available....
enjoy
it was so good....i wish i would of bought more than just 1 pound of shrimp....i wasnt sure who all was gonna eat them, but everyone just attacked 
i only had 1 
im thinkin about making them for lunch tomorrow whtcivic93
www.mm-graphics.net
x2 overnight them bitches ftw
if your asking me, then im not sure, because its not my profession
although im SERIOUSLY thinking about taking culinary classes, should i ever get some free time....my wife is an awesome cook....about 2 or 3 months ago we got a new t.v. w/ a built in HD tuner....so every afternoon, i watch all these high def cooking shows on PBS i started watching BBQU, and that got me into grilling (which turned out to be REALLY fun)....then i started watching "Mexico: one plate at a time" hosted by Rick Bayless....probbly the best cooking show ive ever seen....since then ive been doing more and more, and really getting into it now everyone just teases me, but nobody complains when they are eating It was just a hobby i guess. I liked to cook for my friends and roomates back in cali and when i came back home to ny decided that regular school wasnt for me. So i researched some culinary schools and found one that i liked and decided to go . Now i love it and am happy i did it. Although i do miss working in the shop and messing with peoples cars.
Butter Chicken plz! ^_^ w/ a dazzle of Rosemary. thanks.