The swedish chef(aka. who the fuck is kyosho? ) cooking corner..

Quote:

Originally posted by SpyroX

thnx trust1 ill try it tomorrow ... (i promise ) because its midnight here

i need to start from some simple stuff dont you think

same time here, and i keep my lady killers for later too ..

maybe we should meet. i dont like cooking but i´m pretty good at eating.
i´d love to try your receipts

Quote:

Originally posted by Pophai

maybe we should meet. i dont like cooking but i´m pretty good at eating.
i´d love to try your receipts

lazy boy ...i like to eat too, but if i woudnt cook.. who do?

thats why i have a GF... and for some other things

nice thread here's a very simple one as a side dish!
TZATZIKI SALAD
500gr. of yogurt
a small cup of olive oil
scrapings (hope it's the right word ) of a medium cucumber
scrapings () of one garlic (or more for the bold ones )
salt

preparation:
put everything in the yogurt and stir it well !

serving suggestion:
cool it for a while in the fridge and then add on top a bit of olive oil and some olives

i know it's not dinner, but tastes really good!

IM HUNGRY NOW

i was hungry too...what i did against

pasta with octopus

a few small octopus, washed..
half a onion
garlic
a handful basil
oliveoil, about 5-6 spoons
one glass white wine
one can tomatoes in pieces
salt, pepper, chilli
and off course pasta

cook the pasta, during, make the sauce...
cut the octopus, onions, garlic and basil in small pieces.. put the oliveoil in a pan, a hot one..put the onions and the garlic in, after 1-2 min, the octopus too.. after 5 min, put the wine in.. let it cook about 5 min, then put the tomatoes and the basil in.salt, pepper, chilli as much as you want, i like it hot 5-6 min later, its ready....give it over the pasta, some parmesan cheese over it, a glas wine and a piece baguette....hmmmmmmm

now im hungry again dude

Quote:

Originally posted by DevilHair[DK

]
now im hungry again dude

too late, all gone...but, tomorrow i make

what's that, it looks good....?

Swedish Meatballs

Meat: (the main ingredient)
2 pounds ground lean meat: use beef, pork or veal
(may use some textured vegetable protein ground beef substitute)
Filler: (to give the meatballs the right consistency)
2 eggs
1 cup milk, cream, meat broth or water
1/2 cup all-purpose flour OR 1/2 cup fine bread crumbs OR 1 cup torn bread OR 1 cup mashed potatoes
Salt and Pepper:
Salt to taste (1 1/2 teaspoons suggested)
Pepper to taste (white or black pepper - 1/2 teaspoon suggested)
More Flavor:
Option 1:
1 minced onion
1/4 tsp dry mustard or 1/4 teaspoon allspice
Option 2:
1/4 tsp dry mustard
1/8 tsp ground nutmeg

By hand or on medium speed with an electric mixture, thoroughly blend the ground meat, filler, salt and pepper, and other flavorings. Beat until very well mixed. Form into balls about 3/4"-1 1/2" in diameter: do this by hand, or use a tablespoon-sized cookie scoop, or a melon baller. Makes 30-150 meatballs depending on how large they are. Serves 6-8, more on the smörgåsbord.

Cooking methods:

Pan-fried: Heat a skillet with 2-3 tablespooons of cooking oil to medium-high heat. Fill the skillet about half full with the meatballs, and fry them for about 10 minutes. Shake the skillet gently during cooking to keep the meatballs turning and to cook them evenly, about 10-15 minutes depending on size. You may need a spatula to encourage some of the more stubborn meatballs to turn over properly. As soon as meatballs are browned, take them out of the pan, let them cool and drain a bit, and keep them warm (try using an oven-proof dish in a barely-warm oven) until ready to add sauce and serve.

Oven-fried: Use ungreased baking sheets -- the kind with rims on all four sides. Separate the meatballs slightly, bake at 450F for 10-15 minutes. Remove carefully from the baking sheets..

For most sauces, you'll stir the meatballs into the sauce then transfer them to the serving dish. Meatballs can be prepared ahead, and refrigerated in a covered container for 2-3 days or frozen in airtight containers for several months. You can freeze cooled meatballs spread out on a clean, cool baking sheet, then transfer them to airtight containers, if you want to be able to make a large quantity of meatballs and remove just enough at one time. Thawed or refrigerated meatballs should be heated in a single layer on an ungreased rimmed baking sheet for 10-15 minutes at 375F.
Serv with potatoe or spagetti.

Fish in Wine Sauce Recipe

10 oz white fish fillets, such as sea perch, porgy, snapper, sole, orange roughy

For Marinade:
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 egg white
2 teaspoons cornstarch
2 tablespoons wood ear fungus (wun yee) (available at Chinese stores), soaked for 20 minutes in warm water, rinsed and drained

For Seasonings:
3 tablespoons Shaoxing rice wine or dry sherry
2 teaspoons sugar
1/4 teaspoon salt
3/4 cup Family Chicken Broth
1 tablespoon cornstarch
1/4 cup peanut oil
Cilantro sprig, for garnish

RECIPE METHOD

Cut the fish fillets into 2-inch square pieces. Combine the fish marinade ingredients, add the fish pieces and set aside to marinate for 15 minutes.

Simmer the wood ear fungus in the chicken broth for 1 minute. Drain and set aside.

Mix the seasonings ingredients together.

Coat a skillet with the peanut oil and heat to moderately hot but not smoking. Pan-fry the fish pieces for 2 minutes on each side; the fish should be removed before any browning. Remove with a slotted spoon and set aside.

Pour off the excess oil from the pan. Add the seasonings mixture and bring to a boil, stirring until thickened. Return the fish pieces to the pan and gently simmer for 2 minutes.

Serve on a heated dish, surrounded by the wood ear fungus and garnished with the cilantro.

Quote:

Originally posted by VicVega

what's that, it looks good....?

schweinebraten und knödel roast pork with dumplings..



yummie

Penne Pasta Pesto One order
Amount

Unit

Ingredient
1 Oz. olive oil
4 Tbsp. Pesto
2 Oz. Broccoli, florets
1 Oz. Carrots, julienne
2 Oz. Zucchini, half-moon slices
1 Oz. Mushrooms, quarterd
2 Oz. Yellow Squash
1 Tbsp. Parmesan cheese, grated
1 Tsp. Parsley, chopped
7 Oz. Penne, cooked
In a sauté pan, heat olive oil. Add the vegetables and allow to cook until vegetables are tender and hot. Add the pesto and stir or toss. Then add pre-cooked and pre-portioned penne and toss together. Sauté until heated thoroughly. Place in a large bowl and top with grated parmesan. Sprinkle only the rim of bowl with chopped parsley.




Pasta Preparation Yield = 10 – 7 oz. servings
Amount

Unit

Ingredient
2 gallons Water, hot
2 Tbsp. Salt
2 Lbs. Penne pasta
2 Oz. Vegetable oil
In a suitable size stock pot, bring water and salt to a boil over high heat. When the water comes to a boil, add the penne pasta, stirring gently as it softens to keep it from sticking together and to the bottom. Continue to boil for about 7 to 9 minutes, stirring a few times. Test the pasta to ensure that it is al dente before removing from heat. Drain immediately in a colander, and rinse with cold, running water until the pasta is completely cooled. Toss gently with oil to keep pasta from sticking, and portion into 8 oz. servings. Place portions in portion bags. Place bags in 1/3 pan, label, date, and place in walk-in.




Pesto sauce
Amount

Unit

Ingredient
2 Cups Fresh Basil Leaves -- Rinsed
1 Cup Fresh Oregano -- Rinsed
1 Cup Fresh Parsley -- Rinsed
3/4 Cup Olive Oil -- Blended
1 Oz. Walnuts -- Roasted
1 1/2 Tsp. Fresh Garlic
3 Oz. Parmesan Cheese
Salt and black pepper -- to taste

1. Combine the basil, oregano, parsley, olive oil, walnuts, and garlic in a blender or food processor. Puree until it reaches a paste. Add the parmesan cheese and combine.
2. Adjust the seasoning with the salt and black pepper.

Paneer Tika Masala

BBQ Cottage Cheese in Sauce

Cuisine : North Indian


A soft BBQ flavored Cottage Cheese cooked in authentic North Indian Tandoori Spices. An accompaniment with Steamed Rice or Indian Bread

Panner - 1Lb Cut into 1inch cubes

Yogurt - 1Cup

Grated Ginger - 2 TBS

Grated Garlic - 2 TBS

Tandoori Masala - 4 TBS

Fresh Green Chilies - To Taste

Salt - 1 TSP or To taste

Cooking Oil - 2 TSP

Coriander /Cilantro - Garnish Serves 4 . Cooking Time 30 minutes



Beat the Yoghurt and mix all the ingredients to make the marinade.

Marinade the paneer cubes for atleast 2 hours

Using skewers lightly grill the panner pieces until paneer pieces start turning slightly golden

In a pan heat up oil and pour the left over marinade.

Cook on high flame , keep stirring for about 5 to 7 minutes or until sauce like consistency

Stir in paneer pieces and simmer for 5 minutes

Garnish with coriander and serve

Accompaniment with Indian Bread or Rice

damn dudes, i'm not even hungry right now, but you made me crave for some more delicious food....















and beer of course !

(B)

here is some more recepies


http://www.whatboyswant.com/forum_read/602414/

to kyosho, you are a pro, i`m only a hobby cook

agreed, kyosho is a pro