delta recipes

[antongarou]

I'm going to try and copy a page from the XKCD food forum's page: everyone that has a recipe they want to share are invited to do that on this thread. The idea is to concentrate all the noms in one place so someone looking for ideas can browse through this topic.

My 3 contributions to date:

Tamarind syrup: put 1-1.5 liters of water in a pot and heat to gentle boil on smallish-medium flame.Dissolve 2 large tablespoons of tamarind paste and about 400g sugar in the water while it is on the fire. remove from the fire and let cool: keep refrigerated and dilute to taste before drinking(my recommended ratio is 1:4 -1:6 depending on how tart you like your tamarind drink)

Dark meat in wine and onions:
materials
1kg dark meat(deboned leg of turkey or any beef cut suited for long cooking) cut into smallish cubes
1-2 large onions
1 teaspoon minced garlic
1 tablespoon date syrup or honey
1 teaspoon minced fresh ginger
1 cup red wine
soy sauce

1.dice the onions

2. heat oil in a large pot and fry the onions

3. when the onions look dark and most of the pieces started browning, add the meat

4.when the meat has changed color throw in the ginger and garlic and stir vigorously for about 10 seconds

5. add the wine, date syrup and a generous amount of soy sauce, lower to a small flame and simmer for 4-5 hours

6. nom with rice

Malaysian Dark meat:
 materials:
1kg dark meat(deboned leg of turkey or any beef cut suited for long cooking) cut into smallish cubes
1-2 large onions
1 can coconut cream
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 tablespoon tamarind paste
1-1.5 tablespoons peanut butter
1-2 tablespoons green curry  paste

1.dice the onions

2. heat oil in a large pot and fry the onions

3. when the onions look dark and most of the pieces started browning, add the meat

4.when the meat has changed color throw in about half of the curry paste, the ginger and the garlic and stir vigorously for about 10 seconds

5. pour in the coconut cream and let the pot reheat a bit

6. add the tamarind paste

7. add the peanut butter  and stir until it has melted in

8. stir in the rest of the curry paste, lower the flame and let simmer for 4-5 hours

9. nom with rice

[antongarou]

a new recipe:

Shrimps in lime and white wine

materials:
500 gr frozen boiled and peeled shrimp(which translates to 400 gr after the ice thawed out)
400 gr frozen brocoli
2 medium limes(I don't *think* lemon will work here, but you can try)
some dry or semi-dry white wine
2 big onions
3 cloves of garlic
tom-yum paste
pan big enough to hold everything

process:
1.cut the onion into smallish cubes

2. heat a bit of olive oil in a pan over medium fire and throw the onions in to fry when it's hot enough

3. while the onions are frying make preparations:

     3.1 thaw the broccoli and the shrimps, in as cold water as your tap has so you won't heat them too much before they hit the pan

    3.2 mince the garlic and put it in a small saucer or dish

    3.3 juice the limes into a small saucer

4. when all the preparations are done the onion is probably starting to become translucent: heat the fire to a high burn and stir constantly.

5.When the onion starts to brown ad a bit of white wine and continue to stir.

6. when most of the onion had turned brown, add the garlic and stir vigorously for 10 seconds

7. add about 1/4 teaspoon tom-yum paste, stir vigorously for 5 seconds

8. lower the flame to medium and add the broccoli and a bit more white wine, stir a bit for 1-2 minutes

9. add the shrimps, stir a bit and then add the lime juice and, if you think that you want more fluids, a bit more white wine

10. continue stirring for 1-2 minutes then turn the flame off and cover, wait for about 5 minutes and eat with your favourite carbs

[Mattador]

WALT WHITMAN BURGERS

(They contain multitudes).

Mix together:

1 lb. ground beef
1/2 white onion, finely minced
4 cloves garlic, finely minced
6 strips crisp, freshly cooked bacon, finely minced
1 egg, beaten
2 Tbsp. breadcrumbs
1 Tbsp. parmesan cheese
1 Tbsp. ketchup
1 Tbsp. A-1 steak sauce
2 tsp. smoky horseradish
2 tsp. Worcestershire sauce

Divide into 4-6 patties.  Fry on medium high in a skillet (preferably the same one you fried the bacon in) with  olive oil and worcestershire sauce until done to your satisfaction.  Best served on whole wheat buns with colby jack cheese, baby spinach, fresh-sliced roma tomato, ketchup, and bacon ranch dressing.