Cheffie's kitchen come one come all IACOJ..

[superchef]

Attention all members of the IACOJ... the kitchen is open...


Breakfast
Soft scrambled eggs with tomato and cheese and mint

Roasted Red Pepper Strata
A fluffy oven baked omelet filled with roasted red peppers, sauteed garlic, mushrooms, herbs, and freshly grated parmesan cheese.

An assortment of scones...warm cheddar, hazelnut, chocolate-chocolate chip.

Banana Cream Pancakes
Homemade banana pancakes fluffy and golden served with a whipped banana cream puree.

Fresh Cherry Compote

[hfd66truck]

Now thats what I'm talkin' about!

[NJFFSA16]

Originally posted by superchef

Banana Cream Pancakes
Homemade banana pancakes fluffy and golden served with a whipped banana cream puree.

Shizzzzammmm! Wait'l Andy hears about this...Aunt Bea, Aunt Bea, go get Opie, we're having big fluffy banana pancakes....Otis, you want some? Barney...easy on the syrup. Yeah Floyd...you heard right...REAL bananas...yes sirree! Hey, where's Goober...he might be hungry too.

Umm Good!

Cheffie...where are the Mayberry Muffins?

[superchef]

I'm happy to see that you enjoyed breakfast! :D

NJ-What kind of muffins would you like? I make great mixed berry, blueberry, chocolate chip, apple cinammon (made with carmelized sauteed apples. yummmm). All warm and fresh from the oven.

Any other flavors?

[SPIPER]

What, no grits?!

[superchef]

What, no grits?!

:D :D Anything for you. Grits it is. I'm here to keep the crew happy and the kitchen full of warmth and great food. ;)



Chief Reason , there will always be a fresh pot of homemade ChiefReason's Spicy Hot Chili for you.

[Bones42]

Got a nice, fresh, 120lb Mako shark Sunday that is being grilled tonight.

[Ohiovolffemtp]

She is slender as a deer, moving through her kitchen with the grace of a deer running through the forest.

Her hair is red, like the sunset.

Her eyes are brown, like the deepening twilight beneath the trees.

The touch of her hands as she works is as light as an evening breeze.

The aromas wafting from the stove prime your senses for the wonders to come: the garlic, the shallots, the mushrooms, the spices.

And then, it comes: a meal that belongs in a 5 star restaurant. The presentation: an artfully prepared chicken breast laying on a bed of fresh spinach, surrounded by sauted mushrooms and other things too numerous to mention.

The conversation is stimulating and wide-ranging. Here is an artist skilled in her trade and in touch with the world. Her love of firefighters and her knowledge of her heroes are immense.

Cheffie - thank you. You are a goddess come to earth.

[superchef]

Ohio

{a very blushing Cheffie's face}

Thank you. I am left without words. Thanks also for the t-shirt. It has a place of honour as my new nightshirt.

However,I really think you liked my red leather alligator print ankle boots more than anything else. ;)

Do me a favor though, clean out your PM box! I have been trying to send you a PM but your box is full.

[Ohiovolffemtp]

Cheffie,
What can I say - the compliments are more than deserved.

The honor of you sleeping in my shirt - to know that something of mine is with you when you are most at peace.

The boots are exciting - the lady above them even more so..:rolleyes:

Blushing - I'll take that as an unmistakeable sign of appreciation.:D

Just cleaned out the inbox. It's like a closet, you don't know how full it really is until you can't stuff anything more in there.

If I get to SF again, I won't stop drooling until I've had another one of your fine meals.

Ohio - notice how the "O"'s are even rounder????

[FireLt1951]

Geeze superchef, you're killing me here. The damn doctor already has me on lipator, you'll have me on life support but I still love your recipes:)..Originally posted by superchef
Attention all members of the IACOJ... the kitchen is open...


Breakfast
Soft scrambled eggs with tomato and cheese and mint

Roasted Red Pepper Strata
A fluffy oven baked omelet filled with roasted red peppers, sauteed garlic, mushrooms, herbs, and freshly grated parmesan cheese.

An assortment of scones...warm cheddar, hazelnut, chocolate-chocolate chip.

Banana Cream Pancakes
Homemade banana pancakes fluffy and golden served with a whipped banana cream puree.

Fresh Cherry Compote

[UAF]

So, Cheffie, when are we going to see you on PBS and learn to make some of this wonderful stuff ourselves?

Do you ever go to the "Fiddler's Green" on Columbus? Best fish & chips in the U.S., first class lamb stew, too.

[Steamer]

Hey, Ohio..... I may be coming to Clermont County in the next couple of weeks. We've gotta talk, soon, my friend!! ;)

[Temptaker]

Ohio

So you did find yourself you own personal "Woman of the Tundra" We gave Cheffie honourary status ;)

Cheffie

Very nice ;) I have one of those sleep shirts too, not from Ohio though :)

[Ohiovolffemtp]

Tempie,

Your designation is highly appropriate: Cheffie is worthy of great honor, and - San Francisco was pretty near tundra like. 50 degrees, cold wind, more fog than during most overhauls.

You want another sleep shirt - just follow Cheffie's lead.


(Ouch, ouch, ouch....Cheffie, PLEASE, put DOWN the knives .... I know you're the finest!!!)

[superchef]

Bones

Did you catch that shark? How long is a 120 lb shark? Hope your grilling turned out great. And yes, I take requests.

Ohio

Thank you again. I read your post again and I am still blushing. I am happy that you enjoyed your visit to SF even if it was a bit chilly. But I seem to remember you liked the fact that the wind was blowing and you had to protect me from the forces of nature.

Firelt

The great thing about kitchens is that they are always warm and filled with the aroma of great foods. And of course great company. I’d be happy to come up with some ideas for you. I have never put anyone on life support yet.

UAF
I’ve never been to the Fiddlers Green. As for PBS, not sure. I think I’d be better at just starting at one end of the forums and going to all of your stations and cooking for all of you.

Tempie

It does make a rather nice night shirt.
;)


Ohio

I thought I was special and you go back to Ohio and start passing shirts out left and right.


Now I have to go work on the next dinner. Any requests?

:D ;)

[Ohiovolffemtp]

Cheffie,
I arranged the wind and fog specially - just to make sure you needed someone to keep you warm. I think that the part of you that isn't Irish is teddy bear - you cuddle so well.:D

Not only were you special, you still are. You're the only lady of the tundra sleeping in my shirt.:rolleyes:

Just offering some of these other less fortunate ladies a chance to see how lucky you are. :) Please don't be jealous - your eyes are much prettier brown than green. Besides, I'll never again smell shallots and garlic together without thinking of you.;)

[StayBack500FT]

***Stayback enters the kitchen and immediately falls to the ground, unconscious from the most wonderous aroma...abound within***

Wwwwwhat?? Where am I? Wha-what's that delicious smell?? I have never smelled a more intoxicating essence.

***looks out the window to see Sam and the elephants (from another thread) charging toward the glorious aromas wafting from the kitchen.*** Uh-oh....

***Scrambles out the door, tries to fight off the elephants....gets scooped up by a massive trunk***

AAAAACKKKKK!!!! FRIGGIN' ELEPHAAAAAAAAAAANT!!!!!!! PUT......ME......DDDDDDDOOOOOO OWWWWNNNNN!!!!!!!!!

***Elephant flails trunk wildly***

NNNNUUURRRPPPPPPHHHHH........Y YYYYOU..........MUTHAFAARRRRRR RRGGGGHHH..........SONOFAGAAAA AAACK.....LEAVE ME BE........ACKDAMMIT!!!

***Elephant shoves him face first into the shrubery, then tosses him ***

SSSSSSPPPPUUUUHHHHHHH!!! **spits out pine needles** Friggin' elephants!

[superchef]

Stayback
I have never had a man fall unconscious from the aromas from my kitchen. If you ever head this way, I promise to keep you fully conscious, well fed and no elephants.

;)

[Ohiovolffemtp]

Stayback,
I promise you, there are no elephants at Cheffie's. There were several rhino's staggering around about a block away though. Oh, those were wino's, not rhino's.

No pine needles either - though I heard mention of pine nuts in salads.

Did I mention that a full first alarm assignment was waiting when I arrived? There was even a tiller - Seagrave I think. Guess Steamer was trying to sneak in. (Sorry, guy, there weren't any leftovers.) The engines were Pierce's though, almost like real fire trucks.

My suggestion: invite Motown and Steamer and have them play dueling banjoes on their bagpipes. That should scare the elephants (and the rhino/wino's) away.

Just remember - I got there FIRST and she's wearing MY shirt!!!

[superchef]

Penne Pasta served with a mushroom marinara sauce
Garlic, basil, fresh heirloom tomatoes, an assortment of mushrooms, simmered slowly to bring out the full flavors.. served with freshly grated Parmigian Reggiano

Freshly baked crusty sourdough bread, served with garlic herb butter

Salad of mixed baby greens, red and orange bell peppers, cucumbers, baby carrots..served with a sherry balsamic vinaigrette

A trio of sorbets..raspberry, peach and plum served with chocolate almond biscotti

[superchef]

Ohio,
Motown, Steamer, Puffy (can't forget my favorite Irishman!)Stayback, any and all are always welcome. And you can come back anytime Ohio.
I just have to figure out how to get that first full alarm back here. ;)

[Ohiovolffemtp]

And I thought the 1st alarm assignment was there because your dryer was broken and you were hanging your black lacy unmentionables from the balcony to dry.:D

[Steamer]

Ohio, my brother Buckeye-
I'm just tryin' to be in the right place at the right time! It's not the first time I've employed the use of a ladder in my social life. I've always been a Truckie at heart.

Cheffie-
I'm not sure about Stayback or Ohio, but there's quite a bit of Irish blood between Puffy, Motown, and myself. Are you sure you're ready for that?? I really don't think you know what you're setting yourself up for.

[mtnfyre21]

you said you take request so here it is

how about a nice steak, big baked patato, salad and ice cream

or douphin fish (typo) in butter sauce and backed patato

cant yyou come down to the land of cotton know as dixie???
thanks
2197 10-8

[Halligan]

Well I wasn't hungrey till I came in here.:D Now my stomach is killin me:eek: :rolleyes: :D

[superchef]

Steamer
I can handle three gorgeous Irish lads without any problems.
:D

ff21
I'll get right on your request for dinner. As for coming down to dixie..I've never been there. What's it like?

Halligan
This is the kitchen so you're in the right place if you're hungry or just want to hang out recovering from the bar.

Ohio
Actually the lacey things are red. ;)

[mtnfyre21]

my part of it is pretty beyond compare or discraption

it has to be cause all the yankees and floridaidoits want to come here and change it
well we have a saying for that

WE DONT CARE HOW ITS DONE UP NORTH YOU LOVE IT SO MUCH WHY NOT GO BACK

sorry cheffie
yankees telling me what to do gets my southern spirt up

come on down you will love it

western nc that is

[Temptaker]

Ohio,

Thank you. I do accept any and all shirt offers, got my own little collection going here. I would wear it, just not to sleep in.;) That is something that is 'reserved'.

Cheffie

It is nice to have one to sleep in isn't it ;) Gives ya all those nice warm fuzzies. :)

[SPIPER]

Breakfast

4 eggs, fried hard
greasy hashbrowns
toast extra butter
side of biscuits and gravy
grits

Lunch
double bacon cheeseburger
chili cheese fries
beer

supper
t-bone steak, grilled over charcoal, no gas!
baked potato, extra butter and salt
beer

heart attack, but who cares, it was good!

[superchef]

SPIPER
You keep eating like that and I will have to do CPR training.
I don't want anyone keeling over here.
:D

ff21

Are we talking city, countryside, small town? Mountains, ocean? Give me a little bit more of a description here lad. I'm rather partial to green and trees and the ocean and cities (fog and all! I still love it):D

[SPIPER]

Originally posted by superchef
SPIPER
You keep eating like that and I will have to do CPR training.
I don't want anyone keeling over here.


But Cheffie its sooooo good! I garontee! I promise I'll have a salad too.:rolleyes:

[superchef]

SPIPER

I'll better get my CPR training updated just in case. If you ever head West, I'll make sure you know what real food tastes like.
Take care. :D

[SPIPER]

I may just take you up on that. I have an old Army buddy that lives in S.F. although I havent been out there since the Pesidio was still open. But if you ever come this way I'll have Grandma teach you some good ole fashioned Southern cooking. Fried chicken to die for. :D

[MOTOWN88]

ff21,

I had a few run ins with the Southern folk that share your "WE DON’T CARE...." beliefs whilst visiting a friend in NC.

I will tell you what I told them. I am from Ireland, in Ireland along with most of the rest of Europe refers to Americans as "YANKS" and yes, that is YANKEE for short. IF you study American history you will find a little tid bit about a few large boats filled with people from Europe who landed "UP NORTH" commonly referred to as "THE FIRST AMERICANS". So I ask you this, if southern folks weren’t on these boats that landed and settled "UP NORTH" just where did they come from????

BACK TO THE TOPIC AT HAND........ON WITH THE COOKING CHEFFIE!!!!!!!

[superchef]

Motown

My fine Irish lad, what would you like me to make for your dinner?
Besides Guinness of course. :D

[MOTOWN88]

CHEFIE,

What can you do with fish and lamb??? Perhaps Something with a malt vinegar sauce??? And for dessert a gallon or so of GUINNESS!!!!!

[superchef]

And for dessert a gallon or so of GUINNESS!!!!!

Only a gallon?
I'll work on your dinner and whip something up for you shortly.
:D ;)

[EastKyFF]

"Let's Cook Some Food"

We've been really tryin', Cheffie
Tryin' to hold out on supper for so long
And if you feel like I feel, Cheffie
Then come on, oh come on
Let's cook some food, oh baby
Let's cook some food
Let's bake, baby
Let's cook some food
Cheffie, let's cook some food

We're all carnivorous people
With such empty guts
Understand me, Cheffie
Since we got to eat
Let's pig
I love food

There's nothing wrong with me
Lovin' food, Cheffie no no
And cookin' your stuff for me could never be wrong
If the food is good, oh Cheffie

Don't you know how sweet and wonderful
Dessert can be
I'm asking you Cheffie
To cook some food for me

I ain't wantin' curry
I ain't gonna fry
I won't fry it Cheffie
So come on, come on, come on, come on, come on Cheffie
Start thawin' out the fish

Let's cook some food
Let's cook some food
You know what I'm talkin' about
Come on Cheffie, hey hey
Let the flavor come out
If you believe in basil
Let's cook some food
Let's cook some food, Cheffie
This minute, oh yeah
Let's cook some food
Please cook some food

So come on, come on, come on, come on, come on Cheffie
Stop beatin' spuds to mush

Gonna cook some food
I wanna cook some food
You don't have to worry that it's rich
If the blender stirs it
Just don't burn it... good

Let your scallions come down
Cook some food, come on Cheffie

[superchef]

Eastky
Thank you for the song! I am working on dinner as I type. :D

Motown
Fish it is lad.
:D

[SPIPER]

Cheffie, if you ever pass through these parts, I'll give you one of my cows to do with as you please. I'll kill it for you first though.

[superchef]

SPIPER
You made me laugh with that post. I'm not sure I could let you kill one of your cows though. We may have to do it the old fashioned way and go to the grocery.
The Fort Mason area is one of my favorite places to go. I took Ohio there when he was here. It is a great place to walk and the view is awesome. I belive you said you knew the Predidio area. You're welcome anytime. Now I have to get dinner posted. ;)

[SPIPER]

That's what my cows are for! They are beef cattle, not dairy cows. They are born to be steaks. I did enjoy my brief stay in SF. Although I had just came from Korea in August, I bout froze to death! :D

[superchef]

Sauteed Halibut with a Portobello Red-Wine Sauce
Fresh halibut steaks, sauteed, served with a roasted portobello mushroom-red wine sauce on a bed of grits with carmelized red onion.

Romaine and Gorgonzola Cheese Salad with Roasted Garlic Dressing
Romaine leaves tossed with crumbled gorgonzola cheese served with a roasted garlic-dijon dressing and topped with spiced toasted pecans.

Lemon-Lime Souffle Tart
A lemon-lime souffle fills an almond crust topped with Lemon curd and served with a lemon-ginger sauce.

[superchef]

for those nights when you just can't get any sleep, I'll treat you....

Waffles fresh and warm served with maple glazed bananas

Roasted Pinapple
Caramelized, roasted fresh pineapple slices topped with pink peppercorns and passion fruit sorbet.

Chocolate brownie cookies, expresso shortbread

enjoy :D :D ;)

[SPIPER]

Great, its zero dark thirty, and you two got me starving! I'm gonna have to go to the closest truck stop for some heart attack food!

[superchef]

SPIPER

I'm just trying to keep everyone happy here. :D
Just don't eat too much of the heart attack food. I'm too far away to respond.
You could always come here. It is more like winter here than summer. Take care have a great night! :D

[FlyingKiwi]

Chefie

You ever come to New Zealand, we are going to give you the best damn seafood cook up BBQ of your life.

Of course, you will have to come out on the harbour with us and help catch dinner. :D

PS for Mowtown, marinade your stewing steak in Guinness before cooking the stew. OUTSTANDING.:p

[superchef]

Kiwi

Thank you. New Zeland has always been one of those places that I would love to visit. As for helping you catch dinner, sounds like fun! Should you ever be in SF, you'll get a great dinner.

:D ;)

[Reyalsnomed]

I hate to sound stupid, but I'm going to ask anyway.

Exactly what does I.A.C.O.J. stand for ?

I see it refered to all the time and don't have a clue what they're talking about.

[CaptainGonzo]

International Association of Crusty Old Jakes!

[CaptainGonzo]

Originally posted by Flying Kiwi



PS for Mowtown, marinade your stewing steak in Guinness before cooking the stew. OUTSTANDING.:p

I use Guinness in preparing Yankee Pot Roast...slow cooked for hours....damn, I'm hungry!

[superchef]

Pan-seared Sirloin Steaks served with a Rosemary-dijon sauce
Sirloin steaks marinated in a balsamic-herb marinade, served with a fresh rosemary-dijon sauce

Garlic Mashed Potatoes
Potatoes whipped with fresh roasted garlic cloves, served with freshly ground pepper and chopped chives

Steamed baby carrots, sugar snap peas, fresh roasted corn kernels, roasted baby tomatoes

Individual fruit pies

Cinnamon-Peach Streusel, Apple, Cherry, Bosenberry

Hope I made everyone hungry!:D

[Halligan]

Damn stomach groweling again:eek: :(

[superchef]

Halligan
I'll take that as a compliment. Now if you weren't so far away, I could take care of the stomach growling problem. ;)

[Halligan]

Originally posted by superchef
Halligan
I'll take that as a compliment. Now if you weren't so far away, I could take care of the stomach growling problem. ;)

Can you e-mail me something to eat?:D :rolleyes:

[superchef]

Can you e-mail me something to eat

I tried but AOL is just not quite up to the task.:(

How about you just email yourself here to SF and I'll make you dinner? ;)

[Halligan]

Halligan thinking to himself: Okay let me see if I can remember how to this, http:/www.meintoemail....nothat ain't right, http:/emailmetosanfran...no :confused: :rolleyes:

Nevermind chefie, I think I'll just walk over to McDonalds :D (no offense):D ;)

[pwc606]

Cheffie I am working my way to the shore. I came a long way from the Carribean to get some of your cooking. I am quite sure it will be worth it. Cook on. I can't wait.

Matt:D

[superchef]

I think I'll just walk over to McDonalds
Halligan, my heart is broken at the thought that such a fine firefighter as yourself should have to eat at Mac's. Should you ever find yourself in SF, I guarantee you, I will not let you near a Mac's.

Meanwhile, she is waiting for Matt's raft to drift into SF Bay. Matt, I will make sure you have a meal worthy of your trip. ;)

[superchef]

Roast New York Strip Loin with a garlic-herb crust
New York beef loin roast, covered in a garlic herb paste and roasted to give it that delectable crust and tender succulent meat inside

Potato and Mushrrom Gratin
Yukon Gold potatoes layered with portabello mushrooms, and fresh herbs

Baby Carrots glazed with balsamic vinegar

Chocolate-Whisky Souffle Tarts
Individual Chocolate Tarts with a Chocolate-Irish Whisky Mousse Filling

:D ;) enjoy

[Halligan]

Originally posted by superchef

Halligan, my heart is broken at the thought that such a fine firefighter as yourself should have to eat at Mac's.

Unfortunetly cheffie, there is a McD's in the hospital I work in (and it shows) (__|__) :eek: :rolleyes:

[superchef]

Halligan
You work in a children's hospital. What that shows to me is a man with a heart of gold. If I could email you the dinner I posted I would Halligan. ;)

[SPIPER]

Stuffed Possum

1 Dressed Possum
1 Cup Salt
1 tbs. Butter
1 Large Onion
1 Cup Bread Crumbs
Red Pepper, Diced
Worcestershire Sauce
1 Hard Boiled Egg, Chopped

To Dress Possum, remove entrails, head and tail. Wash thoroughly inside and out. Save the liver. Cover with cold salted water (1 cup salt). Let stand overnight. Drain off slated water and rinse well with boiling water.

To make stuffing: Melt butter and add shopped onion. When onion begins to brown add chopped liver. Cook until is well gone. Add bread crumbs, red pepper, and dash of Worcestershire sauce. Mix in boiled egg, salt and add water to moisten. Stuff possum with mix and sew end closed. Roast possum until tender, baste with fat from poasting pan.


Rattlesnake & Beans
Yield: 6 servings

3 lb Dry kidney or pinto beans cooked
30 oz Stewed tomatoes; undrained
4 oz Canned diced jalapenos more or less to taste
1 lg Red onion cut in large chunks
1 Garlic clove; smashed
1 ds Salt
1 lb Ground beef browned and drained
1/2 lb Rattlesnake meat in bitesized pieces browned
Broken tortilla chips

Put cooked beans into large pot, add tomatoes, jalapenos, onion, salt, garlic, ground beef and rattlesnake (or other) meat. Simmer 10 minutes to heat thoroughly. For chili pie put some broken tortilla chips in bottom of bowl and spoon beans over chips.

[SPIPER]

Yuck

[superchef]

Spiper
You certainly made me laugh this morning! :D
Although I am happy to know that your tastes do not actually run towards snake and possum. :D

[SPIPER]

Just one more...

Coon is kind of like cooking goat. You have to go at this a bit indirectly.

Older coons are good for feeding coonhounds - they're tough and strong. The younger, but grown ones, however are delicious on the BBQ.

Ingredients:

1-2 Raccoons – cleaned and cut into pieces

Sauce:

1-cup ketchup

½ cup cooking oil or butter

¼ cup brown sugar

1 Tbsp. Worcestershire sauce

1 Tbsp. garlic powder (or to taste)

1 Tbsp. onion powder (or to taste)

1 Tbsp. salt

¼ cup lemon juice

1 tsp. pepper

First, make sure when you were dressing these critters, you have removed the "kernels" (scent glands) from under the arms and legs. They leave a distinct flavor if you don't. Cut up the carcass and simmer in slightly salted water until almost done (depends on your altitude and the size of the pieces). Remove from the water and place on a grill over coals. Coat with the following sauce like you would ribs or chicken and cook over medium heat until done and tender. Fried or mashed potatoes, coleslaw, green salad, and toasted French bread compliment this dish well.

[superchef]

Bruschetta with Goat Cheese, Roasted Pepper and Basil
Fresh thick slices of sourdough bread grilled with cheese and roasted bell peppers and fresh basil.

Baked Sea Bass with a Lemon Dill Sauce
Sea bass fillets, coated with herbs and breadcrumbs broiled till the crust is golden, served on a bed of angel hair pasta with a lemon dill sauce.

Steamed sugar snap peas and baby carrots

Endive and Grilled Scallop Salad served with a Champagne Vinaigrette

Individual Dark Chocolate Souffles with Bittersweet Chocolate Sauce
Decadent deep chocolate souffles topped with a bittersweet chocolate sauce and served with a fresh raspberry puree.



Breakfast

Baked French Toast Stuffed with sauteed pears and cinnamon
Thick slices of challah filled with pears and cinnamon and baked till golden. served with a fresh blueberry puree.

Smoked Salmon Rolls with a Basil-Creme Fraiche Sauce
Smoked salmon rolled with fresh basil-creme fraiche sauce. Topped with fresh grated pepper and fresh basil.

:D ;)

[FlyingKiwi]

Cheffie. had to replace the damn keyboard, all that dribbling wrecked the last one.

You are a gem. I think we need a serious discussion about a new tv show, how about "Flame Grilled Firehouse" for a title.

We are off for the big fish in around 4 hours, will let you know what we caught in 48 hours or so.

Thanks for the feed.

[superchef]

Kiwi

Thank you. You made me blush. Let me know what you catch . Have a great time! ;)

[FlyingKiwi]

Cheffie,

get the grill fired up, we have snapper, lots of snapper, from 4 to14 pound in weight, 6 of them, take your pick and we start the cooking. The trip was outstanding. Calm as a mill pond for 2 days, I have seen spa pools with bigger waves than that sea.

[superchef]

Kiwi

The grill is fired up. The sea must be pretty incredible there. I'm glad you had a great time. Here is something for you.

8 garlic cloves
1/2 cup chopped cilantro
salt and white pepper to taste
2 tbsp extra virgin olive oil

In a mini food processor, combine garlic, cilantro and salt and pepper until finely chopped. Slowly add oil and process to a paste.

Make crosswise slashes in fish and spread paste in slashes and cavity. spread any extra over skin. Refrigerate for 1 hour. Grill away!

Let me see what else I can come up with for you. Enjoy.


:D

[mtnfyre21]

i am in the mountains if nc near asheville.
it is gree up here
if you ever xome this way haller and i will show you around
Bradley

[superchef]

Sauteed Snapper with a Red Wine Sauce

Fresh snapper sauteed, served with a red-wine sauce on a bed of caramelized red onions, roasted red bell peppers and grits.

Salad of Fresh Baby Spinach , Broiled Pink Grapefruit
Baby spinach topped with broiled pink grapefuit slices, feta cheese, dressed with a riesling dressing.


Orange and Kiwi-Fruit Compote
Slices of orange and kiwi-fruit topped with a cinnamon vanilla sauce and toasted almonds.



ff21

Thanks for the offer. Two of my favorite things, an Irishman and green mountains!


Kiwi

Just how long is a 14 lb snapper? That must have been a great catch. :D

[Halligan]

Hey cheffie, my wife is going to try some of the recipes that you have posted. We'll see how they come out:rolleyes: . Wish her luck

[superchef]

Halligan
I'm sure she will do a great job. If you have any questions, you can always email me or leave me a PM. Good luck to her (although I'm sure she does not need it!) Enjoy!!!:D

[Halligan]

:D Believe me cheffie, she need's it.:rolleyes: :p :D

[FlyingKiwi]

Cheffie, a shade over 2 feet. An awful lot of fish to catch and fillet.

We were using 30 pound break strain line and 80 pound traces, and getting bust off all over the place, we lost fish that were heading for over 20 pounds in weight all day. Next time we go to that spot we are rigging steel traces and 40 pound line on a couple of rods to get the big fish.

Another crew fishing 50 feet away took a 25 pounder, very nice fish.

We have a boat limit here of 9 snapper per person per day, and a minimum length of 27 cm (just on 1 foot) we make our boat limit 32 cm as this gives the fish a few more years of breeding, and you get a good meal from them.

[superchef]

Kiwi, Thanks for the information. It sounds like a great time.

[FlyingKiwi]

Cheffie
While we have the grill going, and the drinks are flowing, I have posted a couple of my fishing jokes for you in the message area of the IACOJ board. ;)

[superchef]

Kiwi
I bruised myself when I fell off the chair laughing. Thanks. I will think about you enjoying the fresh snapper and Guinness. :D

[superchef]

I thought I should bake some cookies for my favorite firhouse. Now if I could just figure how to post the cookies so you could eat them... (hmmmm.let me work on it).

Chocolate-chip - warm straight from the oven with the chunks of chocolate still soft and melted.

Peanut butter- chunky with peanuts also great warm and soft from the oven.

Lemon- Apricot Bars-Tangy lemon, sweet apricot, on a hazelnut crust.

Deep dark fudgy brownies-awesome warm from the oven, they melt in your mouth.

That should give you an afternoon snack.

;)

[superchef]

I just finished reading the thread with all of your incredible careers. Some I have read before but seeing them all in one place. I am so deeply honoured to be included in your illustrious group.
It would certainly be an honour for me to make any and all of you dinner should you ever be in SF. I hope this will suffice till then.


Wild Mushroom "Consomme"
Rich, earthy, full of wild mushrooms,herbs, garlic, served with fresh sourdough croutons.

Roasted Cornish Game Hens with a Balsamic-Orange Glaze

Roasted with a balsamic vinegar-orange glaze served on abed of orzo tossed with garlic, greens and toasted pine nuts.

Individual Carrot-Ginger Souffles


Wine-Baked Stuffed Apples

Golden apples stuffed with cinnamon, crushed Amaretti cookies,cranberries and then coveredin Chenin Blanc and baked till the warm aroma of cinnamon and amaretti fills the whole kitchen.

[SPIPER]

Is this your microwave?

[superchef]

I'm not sure what made me laugh harder your avatar or the microwave. But I can't toast my penguin in the micro, I wouldn't have anyone to keep me warm at night.

:D ;)

[Engine101]

I'm hungry from just reading this thread what a feast, I guess us I.A.C.O.J Explorers better get started on cleaning the dishes and the kicthen

That is one big pile of dishes, Cheffie will you be inspecting the dishes after we clean them?

[MalahatTwo7]

We just finished a chicken breast, baked potato and corn on the cob dinner.

The chicken was marinated in a homemade concoction of "stuff" that turned out pretty awesome.

Marinade: (mix into a large bowl)

- approx 1 tbl spoon of olive oil
- approx 1 tbl spoon of tabasco sauce
- approx 1 tbl spoon soya sauce
- liberal dose of regular BBQ sauce
- liberal dose of Sundried Tomato Oregano salad dressing
- approx 1 teaspoon of fresh ground black pepper
- approx 1 tbl spoon of Montreal Chicken spice
- approx 1 tbl spoon of cajun spice
- approx 1-1/2 tbl spoon of garlic salt
- 2 cloves fresh chopped garlic
- 3 medium sized oranges (squeeze the juice from all 3 into the mix - I don't have a juicer, so I just 1/4rd them and squeezed for all I could get out)
- approx 1 tbl spoon of Real Lemon juice
- add 6 pieces of breast/bone in chicken

Cook the potatoes on the BBQ without wrapping in foil (that boils them more than baking). Marinate the chicken until the potatoes are 1/2 cooked, should be about 30 to 45 mins. Low heat the BBQ and this is where I used two BBQ's - one for potatoes and the other for the chicken. I basted the chicken with the remainder of the marinade until I ran out. The whole process took about 1-1/2 hrs to complete, but it was worth every second of the time. The lemon and orange made a very nice combination of citric flavour with a little fire from the spices. The only thing that I would have done differently is to have marinated the chicken for longer, but even the 45 min or so was great.

I have been instructed by Pfire to say, "It was faaaannnnntttaaaassttiiiccccc." :D

Editors Note: the measurements used are exactly as they read - "approximate" - which means I didn't actually take a measure of how much, so the whole thing was more by luck than skill.

[Steamer]

originally posted by Malahat Two-7:
I have been instructed by Pfire to say, "It was faaaannnnntttaaaassttiiiccccc." How can you type with both arms twisted behind your back like that?! Youch!! :eek:

[superchef]

Engine 101
Yes, I will be inspecting the dishes. They better be squeaky clean. :D


27
Yummmm. That sounds so good!!!!

[MalahatTwo7]

Steamer, let's just say:

"I can breathe through me ears...."

Makes for slow typing but it works, when your hands are ummmm .... full....

[dfdNo9]

Chefie,

Thought you could use a new apron !

[superchef]

dfd

Thank you. I needed a new apron ( aprons being my "kilt", this one looks like it will work just fine).

:D ;)

Now I have to go check on dinner for the IACOJ crew for tonight. I believe the menu will be French.

[SPIPER]

Whatcha got for a hangover?

[superchef]

Spiper

You have the funniest avatar's. I never get hangover's but perhaps a bottle of Advil and a pint of Guinness would do the trick. :D

You could always come untie my apron. That may help.;)

[SPIPER]

Originally posted by superchef

You could always come untie my apron. That may help.;)

I feel better already!

[superchef]

Spiper, should I keep the hat on? ;)

I'm glad I made you feel better. Your little icon certainly made me feel better (and blush). ;) :D

[SPIPER]

JUST THE HAT!

[LadyCapn]

Wow, that would make a hell of a song wouldn't it? :p

[superchef]

Spiper

OK. Just the hat. ;) :D :p

[SPIPER]

All I can say is

[SPIPER]

This is for you Cheffie,

[superchef]

Spiper I think you just put a permanent blush on my face. Thank you. You are too sweet. ;)

[SPIPER]

Thank you very much. I do try.

[superchef]

Spiper
I think it comes natural to you. Now after all those sweet little icons I am going to have to make you dinner and breakfast. ;)

I am off see what I can create with one of your cows (for dinner) no cows for breakfast. Be back shortly.:D

[SPIPER]

No cows for breakfast? Don't you have steak and eggs for breakfast in California?:eek:

[superchef]

Spiper
I was thinking of something a little bit more exciting than steak and eggs for breakfast. ;)

As promised I have made dinner for you.

Pan Seared Rib Eye Steaks
Marinated in sherry wine vinegar, garlic, rosemary,oregano and served with a sun-dried tomato roasted garlic sauce.

Pan Roasted Baby Potatoes served with freshly minced dill

Steamed Baby Carrots

Mixed Berry (raspberry, blackberry, blueberry) Cobbler
Served with vanilla sorbet



Breakfast

Fresh and warm from the oven Homemade banana-apple bread

Soft scrambled eggs with herbs and smoked salmon

Skillet roasted potatoes and wild mushrooms


enjoy :D

[SPIPER]

Thanks, Printed, and I better have it tommorrow, or else!

She is a red head by the way.:rolleyes:

[superchef]

Spiper, you have two red heads now! ;) Take care. I'll email your dinner to you. :D

[SPIPER]

You are still my favorite!

[superchef]

{insert a blushing Cheffie here} Thank you.

[SPIPER]

I may just come out there sometime and BUY you dinner, so you dont have to cook.

[superchef]

Spiper

You are such a charming man. ;) :D

[SPIPER]

Breakfast

Fresh and warm from the oven Homemade banana-apple bread

Soft scrambled eggs with herbs and smoked salmon

Skillet roasted potatoes and wild mushrooms

I sort of had this, cept it was store bought bananna bread, substituted catfish for salmon, and store bought mushrooms. Although I suffered through skillet scorched potatoes.
:D

[superchef]

I'll have to make you some real banana bread sometime. I saute the apples first before adding them with the bananas. (it caramelizes them and caramelized apples and bananas take banana bread to a whole new level.
Sounds like you had a tasty breakfast though. :D

[SPIPER]

It was ok, I just ate it with a smile. I guess practice will make perfect, at my palates expense.:rolleyes:

[superchef]

I am sure you will soon be enjoying your own fine culinary creations Spiper. If I can ever help let me know. Drop me a PM or an email. If you do not have one, buy a pepper mill. Freshly ground pepper makes a huge difference in flavor ( and I have a sea salt mill too, so I use both).

Take care. ;) :D

[SPIPER]

I dont cook, unless I can just poke it the microwave. My girlfriend is the one who trys to cook.

She actually thought I was gonna run off to SF. LOL:D

[superchef]

Spiper, she is more than welcome to ask me for help if she wants to. I'd be more than happy to help.
As for SF, there is nothing quite like being able to see the sun coming up over the bay on a clear morning (two in a row with no fog!).

She is one lucky lady.

[SPIPER]

Originally posted by superchef

She is one lucky lady.

Damn right she is! Better not ever forget it either! (as I get smacked upside the head):D

[superchef]

Spiper

I may just come out there sometime and BUY you dinner, so you dont have to cook.

I'm looking forward to it. I' make dinner the second night. ;)

[superchef]

To the memory of those who have fallen, I salute you.

You will always be remembered in my heart, my thoughts and my prayers. To the families and brothers and sisters, my thoughts and prayers are with you today as we remember and honour your fallen brothers.

[Ohiovolffemtp]

Amen

[SPIPER]

I'm staaaaaaaaaarrrrrrrrvin'

[superchef]

Mini Belgian Waffles
served with fresh blueberry sauce

Fluffy Omelet with Roasted Bell Pepper, Mushrooms, Herbs


Served with a smile and just the hat just for you Spiper. :D

Will that hold you over for a few hours? ;)

[SPIPER]

MMMMMMMMMMHHHHMMMMMMMMMMMM

[dfdNo9]

thought maybe these guys could help around the kitchen?

[superchef]

Send them my way. :D :D :D Can I keep all of them? ;)

You certainly know how to brighten a girl's day. Three gorgeous men. :D

[superchef]

Chicken Stirfry with Endive and Orange
(this will serve 2)

2 boneless skinless chicken breasts (cut into chunks)
6 oz curly endive (chopped)
2-3 cloves garlic (minced)
1/4 tsp crushed coriander seed
1/4 cup broth (or water)
1/2 cup orange juice (preferably fresh squeezed)
1 tbsp white wine vinegar
1 tbsp butter
2 tbsp parsley (chopped)
2 tbsp walnuts chopped (toast them for more flavor)

Heat 1 tbsp oil in pan. Add endive, saute till dark green but still crisp (about 90 seconds). Transfer to bowl. Add tbsp of oil to pan.

Add chicken, saute 3-5 minutes till done. Transfer to bowl of endive. Add tsp of oil to pan and saute garic, coriander. Add water, OJ, vinegar. Simmer 2-3 minutes till thickened. Add butter.

Toss with chicken and endive and serve with chopped parsley and walnuts. Serve with rice or couscous.


Shrimp would also be good in this recipe.

[SPIPER]

AAAARRRRGGGHHHH! I spent a year and a half in Korea, you wanna know how they fertilize rice paddies? That picture comes to mind everytime I think about Asian food. How about a nice K.C. strip steak and a baked potato soaked in butter and salt? I suppose something green too.:D

[superchef]

Spiper
My sweet friend, when are you going to come visit? I promise the best sirloin or New York Steak dinner for you. If you want something green, I'll wear a green apron. (unless you want a salad).
:D

ps. I will also take my refresher course in CPR.

[SPIPER]

You can believe my dear Cheffie someday I'm comin' out there. You won't need to worry about any cpr, I'm in pretty darn good shape. Although I probably would be opposed to a little rescue breathing. hehe :D

I'm gonna be in trouble for that.:eek:

[superchef]

Spiper, If you keep eating all those potatoes covered in butter, you may need it. Since you're already in trouble, a little rescue breathing could be in order. ;)

[SPIPER]

Oh boy! :eek:

[superchef]

Spiper my friend, you are welcome here anytime. ;)

[superchef]

Mini Chocolate Eclairs

Baby Cream Puffs filled with vanilla-almond whipped cream

Mini fruit tarts-blueberry, peach, apple, raspberry

Pear -Ginger Strudel with a ginger custard sauce

Warm banana cakes with chocoate sauce

White chocolate creme brulee tarts

Mini Praline cakes

[StayBack500FT]

Cheffie,

We have 17 people coming to our house for thanksgiving this year (Gee wonder if we'll get toned out?). I need some good side dish ideas...and a fall soup for an appetizer. Thanks!

[superchef]

Stayback

No problem. I have already started pulling out ideas. I'll get some posted this weekend. I am more than happy to help.:D
I'd fly there and help if I could.

[superchef]

Kiwi, To thank you for the awesome lessons in fire tactics (altough I still have to go to the sites you mentioned so I can figure out what I just learned) this one is for you (of course all of the IACOJ is also invited) :D

Caramelized Onion, Apple and Brie Tartlets
Puff Pastry topped with caramelized onions, green apples and warm melted brie

Grilled Portobello and Pear Salad
Grilled portobello mushrooms and pears served ona bed of romaine with a balsamic-garlic vinaigrette

Creamy Rice with Lemon, Herbs and Parmesan
Chicken Saute with a Sherry Vinegar sauce
Chicken, plum tomatoes garlic sauted in sherry wine sauce

Warm Banana Cakes with Chocolate Sauce

[dfdNo9]

Hey could I get some vanilla ice cream with that
banana cake?:D Please!

[superchef]

dfd I'm still waiting for those firefighters to show up here (the pic you posted!).

How many scoops? Fresh homemade vanilla ice cream right out of the churn just for you. :D

[dfdNo9]

There cant get away from there dept.

Its tuff to find great chefs (such as yourself).

two scoops please!

Thank You:)

[Halligan]

Recipe for Philly Cheesesteak:

Take 16oz. of thinly sliced top sirloin. Fry it in a pan (or grill) until well done.

Place cheese on the steak, and let simmer till cheese has melted (type of cheese: American, Provolone, or Whiz your choice)

Add fried onions.

Place on a long Amoroso (it's a Philly thing) roll. And serve.:D

It's not the healthiest meal :rolleyes: But it is how I got my fine Physique :eek: :D :rolleyes:

[superchef]

But it is how I got my fine Physique

So do I get to see a picture of this fine physique? :D

[Halligan]

Well Chefie, I do this from work (God I love my job) so I don't have a scanner. However an old partner of mine has been promising to put a couple pictures of me on a disk, I just have to find the time to get over and see him :rolleyes:

[FlyingKiwi]

BUUURP.

Excuse me, just finished dinner at Cheffies place, wow.

Thanks Cheffie.

[superchef]

Kiwi

You are very welcome.It was a pleasure to have you for dinner.
:D ;)

[SPIPER]

Lizard Tongues on Crackers

1 cup lizard tongues
1 cup grated cheese
1/4 cup red caviar
1/4 cup parsley
Tobasco sauce
Worchestershire sauce
Ritz crackers


Spread the crackers on a greased baking dish. top with cheese and lizard tongues. Sprinkle a litte parsley on top and a drop or two of Tobasco and Worchestershire. Bake for 10 minutes at 325 degrees. Remove from oven and top with red caviar.

[superchef]

You do make me laugh Spiper. :D

[SPIPER]

CROCODILE SCHNITZELS

250 gm Crocodile Fillets sliced thinly
1/2 cup Minced Walnuts
1 cup Breadcrumbs
1 cup Flour
1 cup Milk
1 Egg

Dust with flour. Dip in egg wash (one egg beaten with 1 cup milk). Blend walnuts and breadcrumbs and coat crocodile with this mixture. Fry in preheated mixture of oil and butter. Serve with Tropical Fruit Sauce.

TROPICAL FRUlT SAUCE

1 large Mango diced
1 Pawpaw -- diced
3 tbsps Brown Sugar
3 tbsps Butter
3 tbsps chopped Walnuts
15 ml Rum, Brandy or Whiskey (optional)
1 cup Water

Melt butter in pan and saute walnuts. Add sugar and stir for 2 minutes. Add mango and pawpaw and mash. Add water and stiroccasionally until mixture boils. Stir in spirits, reduce heat and simmer for 15 minutes.

[superchef]

Trout with Red onion and Orange Relish
(serves 4)

2 medium oranges
6 tbsp chopped fresh mint
4 tbsp olive oil
1 1/3 cups chopped red onion
4 tbsp white wine vinegar

yellow cornmeal

Grate 2 tsp peel from orange. Remove remaining peel and pith. Cut oranges into 1/2" pieces. Mix orange pieces, peel and mint in small bowl. Heat 1 tbsp olive oil in heavy skillet over medium heat. Add onion, then vinegar. Toss until just heated through, about 1 minute. Add onion mixture to orange mixture. Season with salt and pepper. Sprinkle fish with salt and pepper. Sprinkle on all sides with cornmeal. Heat remaining oil in same pan (do not clean pan beforehand)
Add fish, Saute till crisp outside and just opaque inside, about 4 minutes per side. Transfer to plates. Top with relish.

Some roasted baby potatoes for a side and butterscotch brownies for dessert. :D

I'll see what else I have.

[superchef]

Pear and Ricotta Crepes with a Spiced Maple Butter Sauce
Fresh warm crepes wrapped around a filling of sauteed pears and ricotta cheese served with a spicy maple syrup.

Fluffy Scrambled Eggs with Roasted Peppers and Basil
Whipped eggs scrambled softly with roasted red bell peppers and fresh basil

Pepper Grilled Rib Eye Steaks
(just for you Spiper!):D

Sir Reason's Spicy Hot Chili
(Since I know you love your chili Chief!):D

An Assortment of Mini muffins
chocolate, apple, blueberry, raspberry, banana-pecan.

[superchef]

It certainly does a wonderful job of keeping me warm and toasty. How about some breakfast?

Warm Fruit Compote
Peaches, plums, cherries, served with a warm raspberry sauce

Sweet Pepper, Garlic and Mushroom Omelet

Pan Roasted Baby Potatoes

Giant banana-chocolate chip muffins :D

[superchef]

I just tried to post dinner for you in the IACOJ site but I can't get in.:( So here it is. It is still wonderful.


Sauteed Scallops with Arugula and Grapefruit Sauce

Scallops sauteed and served on a bed of arugula with a warm grapefruit sauce.


Pepper Roasted Snapper on Angel Hair with a Lemon-Garlic Sauce
Fresh snapper marinated in wine and pepper, grilled and served on a bed of angel hair pasta with a creamy lemon-garlic sauce.


Baked Baby Cherry Tomatoes with Parmesan

Roasted Banana-Coconut Bavarian Cream Filled Puffs with Milk Chocolate

Bittersweet Chocolate Cream Cream Filled Puffs


;) :D

[superchef]

Seafood with Linguine in a White Wine Sauce

Scallops and shrimp in a white wine, tomato, garlic sauce served over linguine

Mixed Baby Greens with sauteed mushrooms

An assortment of fresh wild mushrooms sauteed with garlic and shallots served on a bed of mixed baby greens, tossed with a balsamic-dijon vinaigrette

Cinnamon Poached Pears in a White Wine Sauce


UAF I'll post the recipes and a few more ideas for you in the recipe thread.

[SPIPER]

Cheffie, I need some venison recipies. Bambi killin' time is almost upon us. :D

[RspctFrmCalgary]

:eek: noooooooo don't kill Bambi!!! noooooooo!!! :(

What can I say? I grew up in a National Park LOL

[superchef]

Oh Spiper, Bambi? Let me see what I can come up with for you.
Perhaps we should use a different word other than Bambi though.

I really can't see a "Dijon-Herb Crusted Bambi Loin Roast" accompanied by baked potatoes served with fresh dill and sour cream.
Followed by a Deep Dish Apple Pie with a streusel topping and vanilla sorbet.


:D I'll work on it. By the way what does venison taste like? I have never eaten it.

[SPIPER]

"How can you kill Bambi? :( " That's what Kelly says. Really, I don't shoot fawns.

By the way what does venison taste like?

Well, venison tastes like venison, I can't really think of anything to compare it too, I guess it is similar to beef.

[superchef]

Spiper-You could probably marinate it in Guinness! Some freshly minced garlic cloves. Let it marinate a few hours (use a glass or ceramic dish to marinate in). I will see what I can come up with for you.

I know you would not shoot fawns. ;)

[UAF]

Just what the doctor ordered (almost literally!).

[superchef]

UAF- You are very welcome. I have more for you which I will try to get posted over the next few days. I keep running out of hours in the day. Perhpas you could find a way to give me an extra 5 hours or so.
:D

[Ladder8]

Any time dearie....:p

[dfdNo9]

With Octoberfest time here I was wondering if you
have any Bratwust Recipies.

There use to be a place down town that made them
on a kiazer rool pan fried with some kind of brown gravy
any Ideas?


Thanks

[Ohiovolffemtp]

First, an old joke: "What does Santa call a reindeer who won't fly?", "venison".

Seriously, ground venison is excellent in chili, spaghetti, and especially lasagna. If butchered properly, it's extremely lean. It adds an interesting tang to the meat, but no gamey taste.

Since it's so lean, it's tough to cook venison steaks or chops. They tend to dry out. Roasts and stews work well, especially if they're marinated. I've used teriyaki sauce or italian dressing.

In my last department, I had a deal with the township police. They'd call me for road kill that the driver didn't want. I'd get the deer and they'd get some of the meat. Used to do 3-4 a year. It's a day's worth of work to butcher a dear. Unfortunately, I don't think my wife would look kindly on a deer hanging in the garage. Sigh...

[firemangeorge]

Best way to cook deer chops is the same way all good germans cook pork chops, slowly, in a big roasting pan filled with sauer kraut.
Gotta be fresh kraut too, not that canned stuff. While I'm on the subject, I can't think of anything that doesn't go well with sauer kraut...mmmmmm! Can never get enough. When its my day to cook, the boys know at least one meal will revolve around the kraut!

[NJFFSA16]

Originally posted by superchef
I just tried to post dinner for you in the IACOJ site but I can't get in.:( So here it is. It is still wonderful.


THAT was one amazing meal! The dessert..nothing short of exquisite!

Cheffie....E pa'a puliki mai, 'ane'ane ko'u maka i ka poniuniu.

(Hold me...I am feeling faint!)

[LadyCapn]

fireman george,

Never developed a taste for it myself, but would certainly hate to be the only one in the station not eating it!!

(insert smiley holding his nose and turning green here):D

[UAF]

We use Guinness or Murphy's to marinate beef, and as the broth for both lamb and beef stews. I'm sure it would work well with venison (which, by the way, is very good in chili). For those of you who remember the preconversion Galloping Gourmet, of course the broth only "works" if the Guinness is divided: half for the pot, half for the cook.

[superchef]

NJ
(Hold me...I am feeling faint!)
With pleasure. Glad you enjoyed the meal.
Dfd
I'll see what I can find for you.

:D ;)

[follyla]

I can't sind the tread or the person to contact to join I.A.C.O.J. Lots of crust built up since 1966. Love to join, need some of that meal. By the way if you never had Mako, thats the meal to have.
help me out, email fire67@comcast.net
LMF

[superchef]

If I did this right here is the thread.

http://www.firehouse.com/forums2/showthread.php?s=&threadid=35976

CaptGonzo is our esteemed President. :D

[dfdNo9]

I was out shopping and saw these.:eek:

[superchef]

dfd
I like the aprons.:D But you can get closer than 200 feet, except for maybe the aliens that have recently been spoted by Stayback. ;)

[superchef]

mdffemt Just for you ;)

Roasted Mushrooms stuffed with feta
Portobello mushrooms roasted and stuffed with feta and fresh herbs

Crab-Apple-Sage Glazed Oven Roasted Chicken
Roasted till golden brown, glazed with a crab-apple sage sauce and served with the white wine crab-apple sauce.

Wild rice Pilaf served with minced green onions

Warm Chocolate Ganache Cakes
Individual chocolate cakes, served warm from the oven with a deep chocolate center.

:D did I make you smile ;)

[mdffemt]

My my Cheffie, I don't know what to say that sounds so good I can literally taste it :) . I will have to come in person to San Fran ;)

[superchef]

I just got a new magazine and this one calls out to the Irish lads.

Gingerbread Layer Cake with Cream Cheese Frosting and Candies Pistachios
10 servings

Cake

1 cup Guinness
1 cup mild flavored molasses
1 1/2 tsp baking soda

2 cups all purpose flour
2 tbsp ground ginger
1 1/2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp gound nutmeg
1/8 tsp ground cardamon
3 large eggs
1/2 cup sugar
1/2 cup (packed) dark brown sugar
3/4 cup vegetable oil
1 tbsp minced peeled fresh ginger

Candied Pistachios

1 cup finely chopped pistachios
1 tbsp light corn syrup
2 tbsp sugar

Cream Cheese Frosting

2 8 ounce packages cream cheese-room temperature
1/2 cup (1 stick) unsalted butter-room temperature
3/4 tsp finely grated orage peel
2 cups powdered sugar

For Cake--Preheat oven to 350F. Butter and flour 3 8" diameter cake pans. Bring Guinness and molasses to boil in heavy saucepan over high heat. Remove from heat, stir in baking soda. Let stand 1 hour to cool completely.

Whisk flour and next 6 ingredients in large bowl to blend. Whisk eggs and both sugars in medium bowl to blend. Whisk in oil, then stout mixture. Gradually whisk stout-egg mixture into flour mixture. Stir in fresh ginger.

Divide batter among prepared pans. Bake until tester inserted into centers of cakes comes out clean, about 25 minutes. Cool cakes in pans 15 minutes. Invert onto racks and cool completely.

For Pistachios--

Preheat oven to 325F. Line large baking sheet with foil. Mix pistachios and corn syrup in bowl. Add sugar and toss to coat. workjing quickly so sugar doesn't melt spread pistachios on prepared baking sheet. Bake until pistachios are pale golden brown about 8 minutes.

Cream Cheese Frosting--
Beat cream chese, butter and orange peel with electric mixxer until fluffy. Gradually beat in powdered sugar. Chill frosting 30 minutes.

Place one layer rounded side up on platter. Spread with frosting. Top with second layer, rounded side up and top with frosting. Top with third layer flat side up. Frost top and sides. Sprinkle top with candied pistachios.

Sometimes you just need something sweet and comforting.

[superchef]

As you rally in Central Park, as you remember and honor the FDNY, I will be standing beside you in spirit. My thoughts and prayers are with all of you this weekend.

I will always remember the FDNY 343 in my heart and my thoughts and prayers. Please stay safe everyone.

[MalahatTwo7]

I got this through an alternate source, so "don't shoot the messenger"....

Food Choice

A dietitian was once addressing a large audience in Chicago. "The material we put into our stomachs is enough to have killed most of us sitting here, years ago.

"Red meat is awful. Soft drinks erode your stomach lining. Chinese food is loaded with MSG.

Vegetables can be disastrous, and none of us realizes the long term harm caused by the germs in our drinking water. But there is one thing that is the most dangerous of all and we all have, or will, eat it."

"Can anyone here tell me what food it is that causes the most grief and suffering for years after eating it?"

A 75-year-old man in the front row stood up and said, "Wedding cake."

[superchef]

27 I'm more likely to kiss the messenger. Thanks for the laugh to start my day.:D

[MalahatTwo7]

**bowing head in modesty** Your welcome Cheffie. ;)

[dfdNo9]

I know how busy you are, but was wondering if you
were able to come up with any recipes for bratwursh
for me?

Oktoberfest this weekend at my place.:eek:

HEEELLLLPPPPP ! ! ! ! ! ! ! ! :)


Thanks

Joe:cool:

[superchef]

Joe
I am so sorry. I promise I did not forget about you. I'll see what I can find when I get home tonight. I'll post it and if need be send you a PM to make sure you get it.

I'm bad. I am so sorry. I have been looking but have not found anything yet. and I do have a commitment to help all of you.:(

forgive me please. I know I have to have something. I will let you know one way or another I PROMISE.

[dfdNo9]

No need to ask for forgiveness I know how many
mouths their are to feed.

I do appreciate you help!


Joe :cool:

[superchef]

Joe

Thanks. You are a sweetheart. I have never eaten or cooked brawurst. I hunted everywhere and did find a few ideas for you. I hope this helps. I think you should just get everyone really drunk first, then they won't notice anything.:D

I am assuming you are talking about fresh bratwurst. This is one method I found.

10 brats
2 12 ounce bottles beer
1 large onion, sliced
1 green pepper chopped
2 14 ounce cans stewed or diced tomatoes
1 tbsp brown sugar.

Mix ingredients and bring to a simmer. You can use this as a "holding sauce" for the grilled brats. Do not let the sauce boil. MAke sure the brats are well grilled and cooked before adding to the sauce. Serve on buns . From what I read traditional condiments are brown mustard, ketchup pickle and fresh chopped onion.

Another way to do it is to simmer them first in beer with an onion (although I might just add bell pepper to give more flavor. Simmer the brats and 2 cans of beer, the onion. Do not let it boil. Simmer the brats 20 minutes. When the grill is ready grill the brats 7-9" above coals for about 10-15 minutes (if you have pre-simmered them).
Turn them often, keep grill covered between turns. If you have not pre-simmered them they will need to cook 20-25 minutes.

I wish I could have found more but I hope this helps some.

Happy Ocktoberfest





:D

[dfdNo9]

Cheffie,
I will have to change this recipe a little bit.
It goes something like this.

One Cup Beer for pan, One Cup Beer for cook,
Two Cups beer for pan, One - Two Cups Beer for cook.

Thanks for all your help. I will take your advise
and keep plenty of suds on hand.

I let you know how it comes out. ;)

[superchef]

Spiper Where are you hiding? Can I tempt you with dinner? ;)

Salad of baby spinach, radicccho, grilled pears, toasted walnuts, feta cheese served with a raspberry vinairgrette

Sauteed Rib Eye steaks with caramelized shallots and garlic with a red bell pepper sauce

Pan Roasted Red and White Baby Potatoes tossed with Rosemary -butter

Deep Dish Caramel Apple Pie served with Vanilla and Cinnamon Sorbets

:D You better come eat before someone gets here.

[superchef]

Chief- my apologies for the latenss of your birthday dinner.

Snacks to start with--Candied Curried Pecans
Sweet and spicy nuts toasted with garlic, cayenne, and curry and honey

Creamy Roasted Mushroom Soup
Roasted portobello and wild mushrooms with fresh herbs and Maderia for a thick creamy soup

Herb Crusted Beef Tenderloin
Marinated in Cabernet Sauvignon then covered with fresh herbs and garlic and slow roasted in the wine

Steamed baby carrots, red and white baby potatoes, sugar snap peas

Chief Reason's Super Spicy Hot Chili
And you thought I forgot you want chili at every meal!


Individual Warm Milk Chocolate Souffles

served with homemade vanilla ice cream and caramel sauce

[superchef]

Crostini with Mushrooms and blue cheese
Thick slices of french bread, grilled and topped with sauteed mushrooms and blue cheese.

Wild rice and roasted vegetable salad tossed with a sherry-thyme vinaigrette

Chicken roasted with lemon, sage and garlic

Wine poached pears served with cinammon ice cream

[superchef]

Watercress salad with blood oranges and toasted pecans
Watercress tossed with oranges, jicama, pimentos, pecans. Served with a citrus-red wine vinairgette

Baked Salmon with a Cranberry-Thyme Crust
Salmon fillets, coated with a breadcrumb, cranberry-thyme crust baked till golden and flaky.

Steamed baby peas and carrots

Wild Rice Pilaf

Cherry-Pecan Tart with an Orange Almond Sauce

[superchef]

Italian anyone? :D

Linguine with a spicy shrimp sundried tomato sauce
Sauteed shrimp, shallots, garlic in a sun-dried tomato sauce. The spicy aromas of garlic, red pepper, basil, and tomatoes in a thick sauce. Served with crumbled fet cheese ( or if you prefer, parmesano)

Salad of mixed baby greens, mushrooms, roated bell peppers
Tossed with a sherry-wine vinaigrette

Fresh Ravioli with a Sage Cream Sauce

Hot Crusty Freshly Baked French Bread- with roasted garlic butter

Green Apple Sorbet served with a splash of Calvados and whipped creme fraiche

should I make some deep dark bittersweet chocolate melt in your mouth brownies to go with this or is everyone full?

:D enjoy

[mdffemt]

Brownies, that sounds good to me cheffie. Boy making room for those things will be fun. :D

[superchef]

mdff- Brownies will not help you pass your CPAT!:D

[superchef]

Lemon Sage Garlic Roast Chicken

4 servings

4 chicken breast halved with skin and bones
8 very thin lemon slices, seeded
12 fresh sage leaves
olive oil
4 tsp fresh lemon juice
2 large garlic cloves, coarsely chopped(I love garlic and would use more but everyone does not like lots of garlic. use what you want!)
1 cup chicken stock (or if using canned low salt broth)

Preheat oven to 450F. Slide fingertips under chicken skin to loosen.
Arrange 2 lemon sliced and 3 sage leaves under skin on each breast. smooth skin over to enclose. Place chicken on rimmed baking sheet. brush with oil. Drizzle 1 teaspoon lemon juice over each breast. sprinkle with garlic salt and pepper. Pour 1/2 cup stock onto sheet around chicken.

Roast chicken until brown and cooked through, basting once or twice with pan juices., about 25 minutes. Transfer to plate.

Place baking sheet directly over 2 burners. Add remaining broth. Using fork mash any garlic on sheet into juices. Boil over high heat till reduced to almost a glaze, scrapping up browned bits, about 4 minutes. Spoon sauce over chicken.

[superchef]

Beef Stroganoff with Tomatoes
6 servings

1 1/2 lbs sirloin steak, halved lengthwise cut crosseise into 1/4" thick sices
1 tsp dried thyme
4 Tbsp olive oil

1 large onion thinly sliced
1 pound mushrooms,, sliced
3 garlic cloves,, chopped
2 Tbsp all purpose flour
1 14 1/2 ounce can diced tomatoes in juice drained
1/2 cup beef stock
large pinch of cayenne pepper

egg noodles or pasta noodles freshly cooked
chopped fresh parsley

Sprinkle meat with thyme and salt and pepper. Heat 2 tbsp oil in heavy deep skillet over high heat. Add 1/3 of meat and stir just until meat is no longer pink about 1 1/2 minutes. Using slotted spoon transfer meat to bowl. repeat with reamining batches of meat.

Heat 1 tbsp oil in same pan. Add onion and saute over medium high heat till brown, about 8 minutes. Using slotted spoon transfer to bowl with meat. Add remaining oil and then mushrooms and garlic. Cover and cook until mushrooms are tender, stirring occasionally about 4 minutes. Uncover and cook until liquid evaporates, about 3 minutes. Sprinkle mushrooms with 2 tbsp flour stir 1 minute. Return meat and onions with accumulated juices to skillet. Add tomatoes broth and cayenne. Bring to boil. Reduce heat to medium low. Simmer uncovered until meat is tender about 5 minutes.

Serve over noodles. Sprinkle with parsley.

[superchef]

In honour of the return of Mongo dinner is served (that is if he really is back) ;)

Pear Argula and Endive Salad with Toasted Walnuts
served with a sherry-dijon vinaigrette

Crispy Shrimp with a citrus glaze

Balsamic glazed baby carrots

Crown Roast of Lamb with Rosemary and Oregano
Wild Mushroom Gratin

Ginger Cake with Crystallized Ginger Frosting
:D Oh Mongo?

[superchef]

Salad of mixed baby greens,, mushrooms, cucumbers, served with a balsamic-garlic vinaigrette

Spiced Chicken Couscous with Cinnamon Onions
Chicken breasts sauted then simmered in a spicy tomato sauce served over fresh couscous with caramelized cinnamon onions.

Butterscotch Baked Pears served with homemade vanilla ice cream

Hope I made a few of you drool anyway. :D take care all. stay safe.

[jaybird210]

Cheffie-

Please help out us uncooth midwestern hicks:

What the hell is a "couscous"?!?!?!

[superchef]

Jay-

Couscous is actually a type of pasta. The best way to describe it is it is a type of Moroccan pasta, very small grains, it cooks quickly(5 minutes). The best thing about it is you can add almost anything to it as it has really no flavor on its own. It makes for a great substitute for rice ( and is far quicker to use). You would find it in the packaged section in the grocery ( by rices or the natual foods section).

And BTW- You are not "uncouth Midwestern hicks". I think rather the opposite is true. ;)

[superchef]

Filet Mignons with Bleu Cheese, Rosemary, & Pine Nut Sauce
(serves 2)
1 Tbsp extra virgin olive oil
2 filets mignon. lightly pounded and seasoned with salt and fresh ground black pepper
1 Tbsp unsalted butter
2 shallots, minced
3/4 cup Cabernet Sauvignon
3/4 cup chicken stock
1 Tbsp fresh rosemary chopped
2 Tbsp crumbled bleu cheese
2 Tbsp pine nuts, toasted and chopped

In medium nonreactive skillet, heat oil over high heat. Whwen oil is hot, sear the meat on both sides until well browned, about 3 minutes per side for medium rare. Transfer the meat to a platter and tent it with foil to keep warm. Pour out the excess oil from the pan, making dsure to keep the cooked on juices and browned bits. reduce the heat to medium high and add butter. When butter is melted, add shallots and saute until softened, about 1 minute. Add wine and cook at a vigorous simmer, scraping up the browned bits and reducing until the liquid is very syrupy. Add stock and rosemary, continue boiling until the liquid is reduced by half. Remove from heat. Stir in bleu cheese alsong with any juices that have run off the meat., the cheese should melt just slightly. Spoon sauce over meat and garnish with nuts.

If you cannot use wine, use more stock, add a few tablespoons of good quality balsamic vinegar or sherry vinegar (to taste).

[superchef]

Chocolate Banana Bread

1 1/4 cups all purpose flour
1 tsp baking soda
1/4 cup alkalized cocoa powder (Droste or Hersey's european Style)
1/2 cup unsalted butter, room temperature
1 cup granulated sugar (superfine if you can get it)
2 large eggs
3 ripe bananas
1 tsp vanilla extract
1/2 cup sour cream
6 ounces 70% bittersweet chocolate, finely chopped

Position rack in center of oven and preheat to 350F. Butter or use cooking spray on bottom and sides of 9" x 5" loaf pan.

Sift flour, baking soda and cocoa powder together in bowl. Stir to combine.

In another bowl, beat butter and sugar at medium high speed until ligh, about 2 minutes. beat in eggs, one at a time, beating well after each addition and scraping down sides as necessary. Add bananas and vanilla at low speed, mixing until combined. Add flour mixture in 3 additions, alternating with sour cream in 2. Add chocolate and blend just for a few seconds. Scrape batter into pan. Bake 55-60 minutes until toothpick inserted in center comes out clean (except for any bits of melted chocolate that may be on it).
Cool in pan 15 minutes, then remove and let cool on rack.

[superchef]

Penne with Chicken, Mushrooms in a Spicy Tomato Sauce
4 servings

6 small portobello mushrooms,(dark gills removed, caps sliced)
4 scallions (green onions) thinly sliced
5 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 tsp oregano
1 28 ounce can diced tomatoes (organic if possible)
1/2 cup chopped fresh basil
3 tbsp olive oil
3/4 lb chicken tenders, halved lengthwise, then halved crosswise
1 cup freshly grated Parmesan
12 ounces penne pasta

Cook pasta until tender but still firm to bite. Drain and let stand in colander.

Heat 1 tbsp oil in same pot over medium high heat. Add chicken and saute till brown and cooked through, about 5 minutes. Transfer to bowl.

Add remaining oil to pot. Add mushrooms,saute about 5 minutes then add
scallions, garlic, pepper, oregano and saute about 5 minutes, till garlic is soft then add canned tomatoes. Simmmer about 3 or 4 minutes. Return chicken to sauce. Add basil. Simmer about 1 or 2 minutes to heat through. Add pasta and cheese and toss.

Serve season to taste with freshly ground pepper.

[superchef]

Rigatoni with Red and Orange Peppers
6 servings (approx)

3/4 pound rigatoni

2 tbsp unsalted butter
2 tbsp extra virgin olive oil
4 large garlic cloves, lightly mashed
2 large red bell peppers
1 large orange bell pepper-- core, seed and cut all 3 into 2" pieces

2/3 cup warm water

salt
3/4 cup coursely chopped basil

freshly grated parmesan
freshly gorund black pepper

Cook rigatoni until barely al dente, about 10 minutes. Reserve 1 1/4 cups of cooking water.

In large deep skillet, melt butter in oil. Add garlic and peppers, cover and cook over moderately high heat until fragrant, about 2 minutes. Add the warm water and a pinch of salt, cover and simmmer over low heat until peppers are tender, about 10 minutes.

Add rigatoni and the reserved cooking water to the peppers. Cover and cook over moderately low heat, stirring a few times, until pasta is al dente and the sauce has thickened slightly, about 5 minutes longer. Disgard garlic. Stir in basil and season to taste with salt and pepper. Serve.

[superchef]

Warm Mushroom Salad
6 servings

3 pounds assorted mushrooms (white, cremari, whatever is good and fresh)

3 tbsp fresh lemon juice
2 tbsp unsalted butter
2 tbsp + 1 tsp extra virgin olive oil

1 tbsp soy sauce
3 tbsp extra virgin olive oil
3 tbsp sherry wine vinegar
2 tbsp Marsala
2 teaspoons tomato paste
2 large garlic cloves minced
3 large shallots, thinly sliced
6 cups coarsely shredded Romaine lettace
2 cups coarsely shredded Boston lettace

Toss mushrooms with lemon juice. Preheat oven to 300F. In large skillet over moderately high heat, melt butter in 2 tablespoons of oil. when butter starts to brown, add mushrooms , season with salt and pepper. Cover and cook until mushrooms release their liquid, about 3 minutes. Uncover and continue to cook stirring occasionally until liquid has evaporated and mushrooms are deeply browned about 8 minutes. Add soy sauce and cook for 2 minutes , stirring. Transfer mushrooms to rimmed baking sheet and keep warm in oven.

In small bowl, whisk 3 tbsp olive oil, with the sherry vinegar, Marsala,tomato paste and minced garlic. Season to taste with salt and pepper.

Add remaining teaspoon of olive oil to skillet. Add shallots, cover and cook over moderate heat until softened, about 3 minutes. Uncover and cook stirring until lightly browned. Stir in sherry vinaigrett and remove from heat.

Toss lettaces in a bowl. Add mushrooms and shallots and toss well.
Divide on plates. Serve with freshly ground black pepper.

[superchef]

Pasta with Mushroom, Basil, Tomato Sauce

4 tbsp extra virgin olive oil
1 large shallot, minced
4 garlic cloves, minced
4 ounces ****take mushrooms, stemmed, caps thinly sliced
4 ounces oyster mushrooms, thinly sliced
4 baby portobello mushrooms, stemmed, gills removed, caps thinly sliced
4 ounces button mushrooms, thinly sliced

2 tsp freshly chopped oregano
1/2 cup chopped fresh basil
2 14 1/2 ounce cans diced tomatoes with juice
2 tbsp balsamic vinegar
2 tbsp tomato paste
12 ounces rigatoni


Heat 2 tbsp olive oil in heavy skillet over medium heat. Add minced shallot and minced garlic cloves, saute till tender about 5 minutes. Increase heat to high, add mushrooms and saute about 5 minutes, just till tender. Transfer to bowl.

Add diced tomatoes to pan with juices,tomato paste, vinegar, and simmer for about 10 minutes, Stir in oregano, 1/4 cup of basil and mushrooms. Simmer for about 5 minutes more. Season to taste with salt and fresh ground black pepper.


Serve over fresh pasta with basil, freshly grated pepper and freshly grated Parmesan.

Lots of hot crusty french bread, a salad of mixed baby greens,baby carrots, cucumbers,(and whatever else may be fresh at present) tossed with a sherry-balsamic vinaigrette and you have a nice quick dinner.


:D trying to do her best to keep everyone fed and happy;)

[superchef]

Lemon and Rosemary Roasted Chicken
4 servings

1 3 1/2 pound chicken
salt and fresh ground black pepper
8 thyme sprigs plus 1/2 tsp thyme leaves
1 small lemon, quartered

1 large head of garlic cloves separated
1/2 tsp oregano
1/2 tsp rosemary
6 bay leaves
1/2 cup water

1 pound assorted baby potatoes
1 pound peeled baby carrots (usually in fresh produce section)
2 medium size red onions, peeled, cut into 1/2" pieces

Preheat oven to 425F. Generously season cavity of chicken with salt and pepper. Add the lemon and thyme sprigs to the cavity. Season outside of chicken with salt and pepper.

In large roasting pan, arrange the vegetables in a single layer. Scatter the garlic cloves, thyme, bay leaves and rosemary and oregano over the vegetables and season with salt and pepper. Set chicken on top of vegetables. Pour 1/2 cup water into pan.

Roast for about 1 hour and 15 minutes, or until juices run clear from the chicken cavity and vegetables are tender. Rotate pan once or twice for even cooking and if vegetables seem dry, add a little more water.

[superchef]

Citrus Steamed Halibut with vegetables
4 servings

3 tbsp champagne wine vinegar or white balsamic vinegar
1 tbsp minced garlic
1 tbsp chopped fresh oregano
1 tbsp chopped fresh rosemary
1/4 cup extra virgin olive oil


4 5-6 ounce halibut fillets

3 garlic cloves minced
3 cups peeled, thinly sliced red onions
2 tbsp olive oil
3 large oranges, peeled and the membranes peeled away from the fruit
1 lemon, very thinly sliced
2 14 1/2 ounce cans diced tomatoes with juice
freshly minced chives

Combine first five ingredients in a glass or plastic dish. Add halibut fillets and turn a few times to coat. let marinate for 30 minutes.

Heat skillet over medium high heat and add 2 tbsp olive oil to pan. Saute garlic and onions till soft, about 7-8 minutes.

Add tomatoes and juice and bring to boil then lower heat too simmer.
Put halibut fillets over the vegeatables,brush with a little of the marinade, add orange sections and lemon slices. Cover and let simmer for about 12 minutes, till halibut is opaque in center and done. Season to taste with salt and fresh ground black pepper.

Serve over hot steaming rice with fresh chives.

[superchef]

Thought I should feed my crew ;)


Salad of baby spinach, blood oranges, toasted pecans, bleu cheese...tossed with a citrus vinaigrette

Pan-Seared Tuna Filets, served on a fresh herb salad with caramelized red onions
Marinated in sherry wine, garlic, cayenne, scallions then pan seared and served on a bed of freshly minced herbs.

Chanterelle Mushroom, Potato, Parmegiano Galette
Chanterelle mushrooms, layered with potatoes, parmegiano and baked till golden brown.

Mixed Baby Vegetables, Pan Roasted and served with a balsamic vinaigrette

Warm Chocolate Pudding Souffle served with a Banana Caramel Sauce
Individual pudding souffles, pure chocolate bliss, served warm from the oven with a banana caramel sauce.



;) Stay safe all. Take care;)

[MikeF25]

Cheffie,

Being I am newly appointed to the IACOJ, I feel I must inform you what you have on the menu looks excellant. The only question is what are you feeding everyone else?;)

[NJFFSA16]

Umm...Cheffie, er, uh..what ingredients have you added...that are causing all these male, um...members (of these forums) to er, um.....
stay up all night? :p :rolleyes: :p

[superchef]

It's a secret NJ!

Mike, welcome sir to the IACOJ. :D :D

I do try and do my part to keep all the lads happy here. ;)

[SPIPER]

Sherry, I don't think I've told you lately just how much I love you!;)

[superchef]

(A very blushing Sherry). Thank you Steve. You just made my day. I love you too my friend.

[NJFFSA16]

Originally posted by superchef
I do try and do my part to keep all the lads happy here. ;)

You do more than that....!! You keep me up ALL night!:rolleyes:

[SPIPER]

Kelly tried to make those dinner rolls outta those cardboard tubes last night, and I was in the living room and smelled smoke. The dogs were happy with them. LOL :D

[superchef]

Mushroom Bread Pudding
A savory, aromatic, "pudding" made with shiitake, oyster and chantrelle mushrooms. The aromas of garlic, sauteed mushrooms, lemon, thyme fill the kitchen as it bakes to a deep golden brown.

Mixed Winter Fruit Compote
Apples, pears,cranberries simmmered with cinnamon, cloves,allspice and lemon juice...

Red Bell Pepper, Garlic, Herb Frittata
Roasted bell peppers, garlic, fresh oregano, basil, rosemary, sun-dried tomatoes, baby red potatoes in a fluffy "oven omelet"

Muffins.. :D
Mini blueberry, banana, pecan, raspberry, peach, chocolate..muffins. One bite size. :D

[SPIPER]

You know I'm always hungry if you're cookin'!:D

[superchef]

Chief Reason's Spicy Hot Four Bean Chili
The aroma of garlic being sauteed with the beef, the kitchen is filled with the aromas of garlic, chili powder, cayenne, as the chili simmmers on the stove. Thick with chunks of tomato,beans, beef.....

Salad of Mixed Baby Greens, Blood Oranges, Toasted Pecans Tossed with a balsamic vinaigrette

Hot Fresh Crusty Sourdough baugettes, with Roasted Garlic-Sun Dried Tomato Butter

Stay Safe Take Care All:) ;)

[MikeF25]

Well, I hope this chili has some kick to it.
The only chili I get has no spice.

I want it to burn the hair off my....legs

[superchef]

Absolutely Mike. A 5-alarm kick enough to burn the hair? :D

[superchef]

Sweet Corn and Lobster Chowder
Served steaming hot, chunks of fresh lobster, sweeet corn, red onion, garlic and the aroma of bay leaves fill the kitchen.

Baked Sea Bass with a Walnut-Breadcrumb Crust served with a Lemon Dill Sauce
Fresh sea bass fillets, coated with Dijon, Parmesan, walnuts, fresh ground black pepper, fresh breadcrumbs then baked till golden and served with a lemon-dill sauce.

Grilled Beef Tenderloin served with a roasted red onion vinaigrette
Beef tenderloin,, marinated in a garlic-balsamic marinade then grilled to perfection and served sliced thinly with a roasted red onion vinaigrette drizzled over the top.

Steamed Baby Red and White Potatoes with fresh dill
Steamed Baby Carrots

Caramelized Apple-Pear- Pecan Strudel
Caramelized apples and pears, cinnamon, wrapped in phyllo and served hot with maple-ginger ice cream

Chocolate Pudding Souffle with Banana- Hazelnut Sauce
Warm from the oven, the deep dark chocolate, bananas and hazlenut

Please stay safe and take care

[MikeF25]

I will have to quit reading this thread. I am going to get fat..ter just thinking about it.:)

[superchef]

Visions of "The Jetsons" come to mind. :D Thought I would make breakfast for everyone. :D

Portobello Pizzas
Portobello mushrooms grilled, then topped with fresh spinach, red bell peppers, sun-dried tomatoes, and mozzarella.. broiled till the cheese is melted, then grate some fresh pepper on top, sprinkle with red pepper flakes.

Fluffy Omelets with freshly minced dill, fresh chives, smoked salmon, served with caramelized shallots

Mustard Roasted Baby Potatoes
Baby potatoes dipped in dijon mustard then roasted till crisp and crusty on the outside and creamy inside.

Assorted Fresh Fruit Smoothies...

Take care Stay safe everyone. :) ;)

[superchef]

To all the bravest in the UK, you are in my thoughts and prayers. Stay safe and take care. Since I can't hop on a plane and come make all of you dinner, this is plan B.:D

Wild Mushroom Consomme with Herb Croutons

Sauteed Scallops served on a bed of Fresh Herbs with Caramelized Shallots and Apples

Garlic-Peppered Beef Tenderloin
Beef tenderloin filled with slivers of garlic, then freshly gorund black pepper and then grilled to perfection. Served with a dijon-sherry vingaigrette.

Salad of Hearts of Romaine, Toasted Pecans, Grilled Grapefruit, Crumbled Bleu Cheese served with a creamy garlic vinaigrette

Chocolate Souffle Tarts served with Bittersweet Chocolate Sorbet, Milk Chocolate Ice Cream

[superchef]

Deep Cocoa Brownies
Mini chocolate chips, bittersweet chocolate, dark chocolate... the bliss of a thick warm brownie or two...

Bittersweet Chocolate-Walnut Brownies
More pure deep chocolate bliss this time with a crunchy walnut topping.

Double Fudge Frosted Brownies
Moist, chocolaty, topped with a satiny chocolate frosting, one will not be enough.

Individual Chocolate Bundt Cakes
A mini bundt cake all yours. Deep dark chocolate, served with a chocolate sauce and caramel sauce.

Bailey's Chocolate Souffle
Individual rich dark chocolate souffles, generously spkiked with Bailey's, served with a bittersweet chocolate sauce.

Perhaps some Chocolate Raspberry Sorbet to go with all of this.

enjoy the chocolate rush everyone. stay safe. take care.:D

[superchef]

Grace Neill's is listed in the Guinness Book of Records as the oldest bar in Ireland. It opened in 1611 as the King's Arms and was renamed in the 19th century. Trivia, chocolate and Guinness.. just what you need on a Saturday night. :D

Grace Neill's Chocolate and Guinness Brownies

4 large eggs
3/4 cup superfine sugar
8 ounces bittersweet chocolate, chopped
4 ounces white chocolate, chopped
6 tbsp unsalted butter, cut into tablespoons
3/4 cup all purpose flour
3/4 cup cocoa powder
1 1/4 cups Guinness stout

Position rack in center of oven and preheat to 375F. Butter 8" square pan( or spray with cooking spray).

In an electric mixer,combine eggs and sugar. Beat till light and
fluffy.

Melt together bittersweet chocolate, white chocolate and butter in top of double boiler over over hot, not boiling water. Remove from heat and beat into egg mixture.

Sift together flour and cocoa powder and beat into chocolate mixture. Whisk in Guinness.

Scrape batter into pan and bake for 20-25 minutes, or until a skewer inserted into center