toneekay
Rubbin on yo booty
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I know this post was back in '09, but I wanted to say CONGRATS!
This thread sort of lost itself a while back...
Official Chef's Corner Thread.
- Thread starter jdmspivic
- Start date
This thread sort of lost itself a while back...
BBQ like a boss here
I like to cook my own rendition of General Tso's Chicken. Cut up a few chicken breasts and cook them in a large pan with a little olive oil. Add some black pepper, cayenne pepper and garlic powder to taste. Cook some rice and add it to the pan once the chicken is nearly done. I like to let the rice cook in the pan with the chicken so it dries up a little and gets a little crispy, make sure you mix often so the rice doesnt stick to the pan. Eventually it will begin to stick regardless of how much you mix it up - a good sign that it is done. I put it all on a plate and drizzle some "Iron Chef" General Tso sauce that I got from the grocery store. Top it with a nice dusting of sesame seeds. Enjoy!
I work as a cook now at my current job. I'm pretty new to the cooking part of the culinary field (worked in a kitchen at a party house years ago but just as helper with food prep, no actual cooking) but I fking love it.
I picked up a culinary textbook a co-worker recommended so I'm slowly working my way through it, learning terminology, cooking methods, etc. Gotta start somewhere right?
I've made a couple very basic side items... Blanching and shocking green beans, seasoning in basting oil with salt/pepper, seasoning brussesls sprouts in basting oil/salt/pepper and roasting in the oven, pan frying marinated chicken, seasoning salmon with lemon/shallots/salt/pepper and pan frying. Very basic things but it's at least getting my foot in the door.
I picked up a culinary textbook a co-worker recommended so I'm slowly working my way through it, learning terminology, cooking methods, etc. Gotta start somewhere right?
I've made a couple very basic side items... Blanching and shocking green beans, seasoning in basting oil with salt/pepper, seasoning brussesls sprouts in basting oil/salt/pepper and roasting in the oven, pan frying marinated chicken, seasoning salmon with lemon/shallots/salt/pepper and pan frying. Very basic things but it's at least getting my foot in the door.
Heres a delicious appetizer. Get some thawed out jumbo shrimp and rip the tails off. Then get some bacon and rip it in half the long way and wrap the shrimp. When you finish wrapping stick a tooth pick in it and set in italian or thousand island dressing. Let merinate over night. Preheat oven to...say 350 pending on how well it looks and cook till the shrimp splits. For the southerners bacon wrapped shrimp 'n grits. Same ordeal just no marinating and remove toothpicks when cooked. Add the bacon shrimp to the grits 5-10 before the grits are done. Add cheese. Enjoy!
Nice recipes! Glad to see there are some cooks on the site! I've worked as a cook for almost four years at a BBQ restaurant. I've just recently been promoted to night manager so I've got a lot more control over food quality and I'm still doing a great deal of cooking. I've got a couple of cooking technique books that I read up on every now and then. (Jacques Pepin's complete techniques. Great read.) I'm planning on buying a lot more cookware and some knives so I can get more serious with my cooking at home. I'm restricted to the same foods each and every day. We don't have a very wide variety. Our entire menu fits on one piece of paper. So anyways, that's why I bumped this thread. I'll be posting in here a lot more soon.
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MY MEMPHIS STYLE RUB
(should dust at least one good size rack)
2 tablespoons smoked papikra
1 tablespoon brown sugar
2 teaspoons cayanne pepper
2 teaspoons of garlic and onion power
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon black pepper
Thick rub first and I let it sit for a couple hours, every two hours I re-dust, then finally one last dusting before serving. Also great on wings if you substitute 1 teaspoon or lemon pepper instead of the 1 tablespoon of brown suagar.
(should dust at least one good size rack)
2 tablespoons smoked papikra
1 tablespoon brown sugar
2 teaspoons cayanne pepper
2 teaspoons of garlic and onion power
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon black pepper
Thick rub first and I let it sit for a couple hours, every two hours I re-dust, then finally one last dusting before serving. Also great on wings if you substitute 1 teaspoon or lemon pepper instead of the 1 tablespoon of brown suagar.