Angry's Blog of Doom (or idiocy....take your pick)

[momma]

Methinks a recipe section is now needed I could probably fill up a few pages with recipes I've 'tweaked' over the years. Was a cook for about 13 years or so in varrying qualities of restaurants covering many nationalities. The wife always tells me I should have gone into product developement for some of the big food companies. Would have to say my fave foods would be Japanese and Cajun.

 

Who does most of the cooking in your humble abode momma?

 

I do most of the cooking, but AG makes an amazing spaghetti sauce that mine can't ever touch.

[red930]

Cajun. mmmmmmm

 

@Momma: I know you all prefer the mild side of cooking, but do you ever step over into the spicy side of things? Cooking, that is.

[Angry_Games]

Travis: do you play CS:S? If yes, how do you feel about a CS:S server for DFI-Street members?

I LOVE Day of Defeat Source

 

that is the only game I have played in the last couple of weeks I think on PC

[Lesaonar]

Chicken/Shrimp Creole (just for Ace! )

 

You can use this recipe to make Chicken Creole by substituting a 3 - 4 pound chicken, cut up (or 2 - 3 pounds of chicken breasts), seasoned and browned, and using chicken stock instead of shrimp stock.

 

* 1/4 cup olive oil (or use 2 tablespoons butter and 2 tablespoons oil for slightly more richness)

* 3 medium brown onions, small dice

* 3 medium red onions, small dice

* 1 green bell pepper, small dice

* 1 red bell pepper, small dice

* 1 yellow bell pepper, small dice

* 2 poblano chiles, small dice

* 6 ribs celery

* 8 cloves garlic, minced

* 2 quarts shrimp or chicken stock

* 6 cups crushed tomatoes (if using fresh tomatoes, run them through a food mill)

* 3 6-ounce cans tomato paste

* 1 quart ketchup

* 1/2 teaspoon white pepper

* 1/2 teaspoon freshly ground black pepper

* 2 tablespoons Creole seasoning or Tony Chachere's seasoning

* 3 tablespoons Tiger Sauce (optional)

* 3 tablespoons Cajun Power Garlic Sauce (optional; substitute several cloves of roasted garlic)

* 1/2 teaspoon white sugar

* 1/2 teaspoon brown sugar

* 1/2 teaspoon Steen's cane syrup or light corn syrup

* 1/2 teaspoon molasses

* 2 teaspoon hot sauce (Tabasco or Crystal)

* 3 tablespoons Worcestershire sauce

* 1 teaspoon salt

* 6 teaspoons chopped fresh thyme (or 1-1/2 teaspoons dried thyme)

* 3 bay leaves

* 1/4 cup fresh squeezed lemon juice

* 3 pounds medium shrimp, peeled and deveined

* About 15 cups cooked long-grain or converted rice (about 5 cups raw)

 

To make a simple, quickie shrimp stock, reserve the shells and heads from the peeled shrimp, add to 2 quarts cold water, bring to a boil, lower heat and simmer for 30 minutes. Strain thoroughly.

 

Sweat the onion, celery, bell pepper and garlic in oil and/or butter in a large covered pot until tender, about 15 minutes.

 

Add all of the remaining ingredients except the shrimp. Bring to a boil, then reduce heat to a simmer. Simmer the sauce for 30 minutes.

 

Add the shrimp. Simmer an additional 15 minutes.

 

To serve, heap about 1 cup of rice in the center of the plate, and ladle a generous amount of the sauce around it. Garnish with fresh chopped parsley.

 

Serves 15 regular people, or about 7 Cajuns.

 

This can freeze pretty well if you make the full recipe and only have a household of 1-2 people, otherwise cut ingredients in half for a 3-4 people feed

[Lesaonar]

And my fave japanese recipe. Karaage chicken, or fried chicken japanese style

 

Chicken karaage

 

* 2-4 boneless chicken thighs, depending on how big they are

* A piece of fresh ginger about the size of your thumb, grated

* 3 Tbs soy sauce

* 1 Tbs sake or sherry

* cornstarch

* peanut oil for deep frying (you can use another kind of oil; I just prefer peanut oil)

 

Cut up the chicken thighs into bite-sized pieces. You can take off the skin if you like, though it does make the chicken crispier.

 

Put the chicken pieces in a bowl. Add the grated ginger, soy sauce and sake, and mix well. Let marinate for a minimum of 1/2 hour, and up to about 1 hour (not too long or the salt in the soy sauce will toughen up the chicken.)

 

Heat the oil. Toss in enough cornstarch into the marinated chicken so that each piece is completely coated. Fry the chicken pieces a few at a time until a deep golden brown.

 

Drain well, and eat with a squeeze of lemon juice.

[momma]

Cajun. mmmmmmm

 

@Momma: I know you all prefer the mild side of cooking, but do you ever step over into the spicy side of things? Cooking, that is.

 

I acutally am getting more adventerous with my spicyness. I made this the other night and it was awesome:

 

Pasta Jambalaya

 

Vegetable cooking spray

1/2 pound rope-style smoked turkey sausage, cut into 1/4-inch slices

2 cups chopped green pepper

1/2 cup chopped onion

1 clove garlic, minced

1 27 1/2-ounce jar Ragú Light Pasta Sauce — Garden Harvest

2 tablespoons Worcestershire sauce

1 tablespoon red wine vinegar

1/2 teaspoon dried thyme leaves

Ground cayenne pepper, to taste

8 ounces linguini, uncooked

 

1. Spray large nonstick saucepan with vegetable cooking spray. Add sausage; cook over medium heat until lightly browned, stirring frequently.

 

2. Add green pepper, onion and garlic; cook 5 minutes, stirring frequently, or until tender.

 

3. Stir in pasta sauce and remaining ingredients except pasta. Heat to boiling; reduce heat. Cook 10 minutes.

 

4. Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta.

 

I think i would like to incorporate a little more heat in my menu, not a ton, but I am not as scared about it like i used to be.

[Lesaonar]

The wife makes this every month or 2 and it has to be the best thing to use on chicken wings! Not sure where she got the recipe from though. I do my chicken wings restaurant style as well so the skin is nice and crispy. Bake the wings at 350 for about 20-30 mins on a jelly roll pan then deepfry until crisp and brown. Toss the cooked and drained wings into a frying pan with the jelly and toss until completely coated in nummy sticky goodness

 

RED PEPPER JELLY

 

3 3/4 c. sugar

1 c. minced sweet red pepper

3/4 c. white vinegar (5% acidity)

1 1/2 tsp. hot sauce

1 (3 oz.) pkg. liquid pectin

 

Combine first 4 ingredients in a deep 2 1/2-quart casserole. Microwave at HIGH 8 minutes, stirring after 6 minutes. Stir in pectin; microwave at HIGH 2 to 2 1/2 minutes. Skim off foam with a metal spoon.

 

Pour mixture into jelly jars. Cover with lids; invert 1 to 1 1/2 hours to disperse minced pepper. Freeze jelly up to 1 year or refrigerate for no longer than 3 weeks. Allow jelly to come to room temperature before serving. Makes 4 cups.

 

Going to try momma's jambalya recipe tomorrow. Making soft chicken tacos as I type this..hehe

[Reinvented]

I LOVE Day of Defeat Source

 

that is the only game I have played in the last couple of weeks I think on PC

 

So no CS for Mr. Angry?!?! :sad: :sad:

[Angry_Games]

So no CS for Mr. Angry?!?! :sad: :sad:

my personal opinion of Counter-Strike cannot be printed here in public because I can only think of immature, vulgar, curse-laden terms to describe how much I dislike it...

 

Day of Defeat on the other hand...is fantastic

[Alex**]

@ Angry what time is it where u are inthe States and do u ever sleep?

[Angry_Games]

2AM at the moment

 

I do sleep

 

I need my 6-8 hours of sleep every night so I can wake up fresh and ready to learn more skating/hockey!

[Alex**]

so ur 7 hrs behind me ok cool