culinary geniuses

Discussion in 'Bad Dog Cafe' started by megafiddle, Dec 17, 2011.

  1. megafiddle

    megafiddle Former Member

    Posts:
    610
    Joined:
    Feb 27, 2011
    Location:
    VA
    For this one, I would say I am culinary technician:

    Potatoes, sliced up in a big baking pan. A couple bell peppers sliced up on top of that.
    And a sweet onion sliced up on top of that. Then, pieces of sweet saugage placed on
    top of that whole thing. Salt, pepper, and some olive oil drizzled over it all and baked.

    And it was delicious.

    This one is a modification of a chinese restaurant type food. It's a step in trying to make
    something like the chinese restaurants make, but I can't find an "authentic" recipe. So I
    made this intermediate one (shrimp with lobster sauce):

    2 cans chicken broth (has to be College Inn)
    2 pounds shrimp
    2 pounds ground pork, cooked and crumbled
    2-1/2 teaspoons suger
    salt
    water
    arrowroot powdwer to thicken
    rice to put it on top of

    And it is also delicious!

    Now this one I will claim genius for, and I just made a batch, but I have to wait for the results:

    One big jar of cherry peppers with the cherry peppers missing (peppers were removed to another container)
    Sliced up bell peppers placed in the jar of cherry pepper juice
    2 weeks of waiting

    I will sample them before two weeks, but if I remember right from last time, it took about
    two weeks to reach peak flavor.

    These are good because they are not so hot that you can't taste the pepper itself. You get some
    cherry pepper flavor and some bell pepper.
     
  2. DrumBob

    DrumBob -------------------------

    Posts:
    3,311
    Joined:
    Jul 23, 2009
    Location:
    Highland Lakes, NJ
    Here's one of my favorite Italian dishes, Chicken Giambotta (sounds like jahm-bought).

    4 skinned and trimmed chicken breasts
    6 pieces hot Italian sausage, pre-boiled to remove fat
    5 Idaho potatoes cut in chunks
    2 large onions sliced
    1 small container sliced mushrooms washed
    2 carrots peeled and sliced (optional)
    10-12 hot cherry peppers, cut up, seeds and stems removed
    2 tbsp Gravy Master
    salt & pepper
    a few shakes of oregano and crushed red pepper
    1/2 to 3/4 cup juice from the jar of peppers

    Place all ingredients in a Corning Ware dish and coat with Gravy Master, chicken on top salt & pepper and pepper juice. Cover and bake in a 400 degree oven for about an hour, stirring occasionally. Remove and let cool for a few minutes and serve with a tossed salad and good Italian bread. Use sweet peppers if the hot ones aren't your thing. You can also leave out the sausage if desired and just use chicken.
     
  3. DrumBob

    DrumBob -------------------------

    Posts:
    3,311
    Joined:
    Jul 23, 2009
    Location:
    Highland Lakes, NJ
    Here's one of my favorite Italian dishes, Chicken Giambotta (sounds like jahm-boughta).

    4-6 skinned and trimmed chicken breasts
    4-6 pieces hot Italian sausage, pre-boiled to remove fat
    4 Idaho potatoes cut in chunks
    2 large onions sliced
    1 small container sliced mushrooms, washed
    3 carrots peeled and sliced (optional)
    10-12 hot cherry peppers, cut up, seeds and stems removed
    2 tbsp Gravy Master
    salt & pepper
    a few shakes of oregano and crushed red pepper
    1/2 to 3/4 cup juice from the jar of peppers

    Place all ingredients in a Corning Ware dish, coat with Gravy Master and stir, chicken on top, add salt & pepper and pepper juice. Cover and bake in a 400 degree oven for an hour, stirring occasionally. Remove and let cool for a few minutes and serve with a tossed salad and good Italian bread. Use sweet peppers if the hot ones aren't your thing. You can also leave out the sausage if desired and just use chicken.
     
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