GFF Meat '10

I know recipe threads tend to be frown upon, but as it's a given that any of us who would post recipes in here is not bull-shit copying from other sources on the internet as proven throughout the Meet week, I think this was appropriate to start a thread that contains ALL the fabulously delicious recipes that our cooks shared with us during the GFF MEAT this year. (Big thank you to all the cooks, chefs, clean-up helpers and dish-washers; you know who you are <333333333)

Anyhow, since this was one of the successful entrees I've done at the meet, here's my Teri-stew chicken:

Shorty's Pseudo-Teriyaki Chicken Wings
Ingredients (by order of usage):
- 1 pack of Party Wings, or chicken wings (whatever is available)
- Salt
- Pepper
- Ginger (fresh is preferred)
- Garlic
- Crushed Red Chili Pepper (or flakes, whatever you got)
- Oil (I used olive oil at the meet, vegetable oil would do fine too)
- Sesame Seed Oil (yes, you do need this)
- Sake
- Mirin (Sweet Cooking Wine)
- Soy Sauce

Directions:

1. Take the chicken, rinse, and pat dry with paper towels.
2. Season the chicken lightly with salt and pepper, sprinkle a little bit of red pepper if you wish.
3. Grate or chop about a teaspoon and a half of both garlic and ginger. If you're lazy like I am or incompetent with a knife, it is totally acceptable to use store-bought minced/sliced/crushed/grated/pasted ginger or garlic in a jar/tube/powder ...you get the idea. About 1.5 tsp each or so should do.
4. Heat your pan up to a good high heat (not scalding hot, but hot enough), and add about a tablespoon or two of vegetable/olive oil, and about a third of that amount of sesame seed oil.
5. Toss the garlic and ginger in the oil/pan, and swish around with a wooden spoon/chopsticks.
6. Before the garlic and ginger starts turning color, place the chicken down in the pan with the pretty skin side down.
7. Turn down the heat to about medium-high and continue browning one side of the chicken (about 3~5 minutes should do).
8. Flip the wings over with tongs or chopsticks and brown the other side(s) for another 3 or so minutes. It's quite important that the outside gets crispy.
9. Once all sides are evenly seared, turn down the heat to medium, and add about 1/4 cup~1/3 cup of sake, 2 Tbsp of Mirin, and about 1.5Tbsp of soy sauce.*
10. Stew for about 5 minutes each on both sides.
11. At this point, if you wish to thicken the sauce, you may with a little bit of corn starch, but once the chicken sucks up the caramelized color of the soy sauce and you're confident it's not raw near the bone, it's pretty much done.
12. plate, sprinkle some sesame seeds and scallions if you wish, and serve.

*Note: Sake and Mirin, if not available, are totally replaceable. I've used some sweet white wine/Riesling for substitution of Sake before. Also at the meet, I ran out of Mirin the second time I cooked these so I used sugar in place of Mirin.

All of these ingredients are relatively easy to find at any large supermarket. I found them in Scarborough, ME.

For picture instructions, see here.

Jam it back in, in the dark.

Super fluffy pancakes
Ingredients for 3~4 servings:
1 1/2 cups flour
3 tsp baking powder
1 tsp salt
1 Tbsp sugar
1 egg
1 1/4 cups milk
3 Tbsp melted butter

Directions:

1. Sift the dry ingredients into a bowl.
2. Wisk the egg and milk together in another smaller bowl.
3. Combine 1 and 2.
4. Add teh butter.
5. Mix together well
6. Heat a pan/griddle and grease liberally with oil/butter.
7. spoon about 3-inch diameter disk onto pan/griddle.
8. Heat should be about in between medium high to high. If it's too high, it'll burn the outside of the pancakes to black crispies and raw on the insides...
9. I generally look at the bubbles forming on the top to gauge when to flip. About 45 seconds on the first side usually seems to work, although it's different each time you add more cake batter into the pan.

Once you learn how to do this, it's like 1/5 of the cost of buying store-bought pancake mix. The most expensive ingredient per serving is the egg.

There's nowhere I can't reach.

Here's the Cheesecake I made at the Meet
Ingredients: (for 2 cakes)
- 3 blocks of 8 oz packages of Philadelphia Cream Cheese
- 6 eggs
- 2/3 cups Sugar
- 16 oz. tub of sour cream
- 1 1/2 Tbsp sugar
- some butter
- some flour

Directions:

1. Pre-heat the oven to 350F degrees. Coat two cake pans with a nice thin shmear of butter. Sprinkle some flour evenly and lightly pat. This will help the cake batter from sticking to the pan.
2. Take the cream cheese and mash with a fork. Toss it in the blender with the eggs and 2/3-3/4 cups of sugar (depending on how sweet you wanted, I went with a lighter dose of sugar).
3. Blend 'til smooth. You can always substitute for a hand or stand mixer. I was lazy and saw the blender. Go me.*
4. Take the cake pans and distribute cake batter into them.
5. Place cake pans in oven at 350F degrees for 30-35 minutes.
6. Take sour cream and sugar in a bowl and combine with a wisk.
7. Once the cake is done baking (stick a knife, fork or toothpick in the middle, if it comes out clean, it's done), take out of the oven, pour the sour cream mixture on top, and put back in the oven for another 10 minutes or so until the cream sets.**
8. Take out of the oven after 10 minutes, set out to cool.
9. Once cool, chill in the fridge. Serve cold.

Notes: *You may add a drop or two of vanilla extract to either the cake batter or sour cream mixture if you like. I just didn't have any available.
**I added lime zest and sprinkled that once I laid the sour cream down and smoothed it out with a knife (I couldn't find a spatula).

I like this cheesecake as an alternative to the kind you make with a spring-form pan since it takes considerably less time and is 1) heap of less butter and 2) lower calories than the other kind of cheesecake. Once chilled, it's only like 1/2 an inch thick so it's not as thick/rich or decadent, but it tastes just as yummy.

Mo0 said it's the first cheesecake he'd ever liked. <3

This thing is sticky, and I don't like it. I don't appreciate it.

Originally Posted by J-122

I don't think I could make the cheesecake, because I wouldn't be able to share it with anybody.

SO good. ~!!!

That's why the recipe is for 2 cakes, darling. One for yourself and one for everyone else.

Anyhow... Next item~
Vegetarian Miso Soup
Ingredients:
- 1 sheet of dry kombu (see "Dashi" on link)
- 1 cup of shiitake mushrooms
- 1/2 packet of soy bean sprouts
- Roughly 3 Tbsp of soy bean paste (aka Miso paste)

Directions:

1. Fill a pot about 2/3 with cold water.
2. Put the kombu (and dry shiitake if you have some) in, and boil.
3. Once it's boiled, take out the kombu and discard.
4. If there's any bubbly/foamy sudsy stuff floating on top, spoon it out and discard.
5. Add fresh ingredients (in this case, mushroom and sprouts) and let it cook for about 15 mintues.
6. Scoop and discard sudsy foamy stuff again, if there is any.
7. Once the veggies have cooked through, spoon the amount of miso you need and add it into the soup.*
8. Add scallions/ chopped green onions.
9. DO NOT LET THE SOUP BOIL OVER after the miso has been added. It will destroy the flavor. Serve hot.

*Note: Miso paste can be added to soup a couple different ways. I add it directly in using a sieve or a mesh strainer with a long handle. Hito noted that he makes a slurry with a little bit of the soup water first, and adds it back into the soup. Either way works good, since miso is such a thick paste that if you did add directly without straining it through, you'd just have a clump of miso paste swimming around for a while.

I am a dolphin, do you want me on your body?

Sass, I do just that. With this chicken, I do like a simple salad (cucumber+tomato tossed in a lemon-vinagrette sounds good right about this season), and some broccoli or fresh greenbeans and some rice. I usually blanche the greenbeans/broccoli (flash boil in boiling hot water w/ little salt for a minute then shock it in ice water) because I like the texture of the veggies better that way. If I'm lazy, I nuke it in the microwave for 40 seconds and toss it in ice water. =P

It's one of my favorite meals Mom used to do when she had $5 to feed us dinner. Thank goodness chicken was dirt cheap back then. =P

I was speaking idiomatically.

Glad you enjoyed, Danielle. ^_^ <3

What kind of toxic man-thing is happening now?