Tell Uncrate: What's Your Favorite Recipe?

R(k)

Meat + hot coals

matt

reservations

Adam Hopkinson

It has to be spaghetti bolognese with some easy chilis and rosemary, or lincolnshire sausages & mash with onion gravy. As for the spaghetti bolognese, 200 grams of lean beef mince per person, chopped onions, chopped garlic, rosemary, sugocasa tomatoes, chestnut mushrooms & carrots. And of course the actual spaghetti.

Stu W.

Dal Soup

I was brought up on spicy foods, and Indian foods are now a staple at home. Dal (lentil) is a popular dish that comes in many forms, the recipe below being the favorite. It's great to make a double batch, then freeze most of it to have as a snack or accompaniment to almost any meal. It goes well with saltine crackers, corn chips or Papadum.

Ingredients:
1 cup red lentils
1 cup yellow lentils
2 tsp turmeric
1 tsp salt
4 tbsp canola oil
6 cloves garlic
1 #10 can Petite chopped tomatoes
2 tbsp grated fresh ginger
½ tsp red pepper flakes
3 tsp garum masala
2 tbsp cumin seeds
chicken broth

Instructions:
Sort and wash the lentils until the water runs clear. Place lentils in soup pot and add water to cover by about 2 inches. Add the turmeric and 1 tsp salt, bring to a boil, then reduce heat and simmer for about 30 minutes, until the lentils are soft and beginning to fall apart. Add more water(or chicken broth) if it is too thick.

Heat oil in frying pan. Mince the garlic, pepper flakes and ginger to the oil along with the cumin seeds, garum masala and salt. Saute’ for a few minutes, until the garlic begins to brown. Add this mixture to the lentils along with tomatoes. Mix well and simmer for another 20 minutes or so to blend all the flavors. Adjust salt if desired. Top with cilantro for garnish if so desired.

Dominic

As this is a guy oriented site, I'm suggesting a recipe that is REALLY easy to make and really tasy to eat.

Get a package of water chestnuts and a pack of your favorite bacon. Cut the bacon into small horozontal pieces that wrap around a water chestnut completely. Cover all of them with bacon, and put them in the oven on very high heat (Broil would be good if you have that setting). Eyeball it for when the bacon is cooked enough to your liking (I enjoy mine a little crispier than most).

Throw some toothpicks in them and put them on a plate. The result is a really crunchy awesome snack that can be used for a little more sophisticated party.

Andrew

About the only thing Brady Teeters can make is short posts on every blog in the damn galaxy spamming his Store-Of-Ugly-Assed-Crap.

Gosh, Brady only knows how to BBQ? Well, dagnabbit, that inspired me to buy a statue of a dead pirate drinking.

Ass.

Jeremiah

Slow Roasted Shredded Pork Sandwiches -

Pork Roast (the one with the string/twine on it - get 1/2 lb per person)
1/2 diced yellow onion
1/2 clove garlic (sliced into medium slices)
1/4 cup water
Salt and Coarse Ground Black Pepper

Salt and pepper entire roast, put in slow cooker (aka Crock Pot)
Add water and onions.
Shove garlic into every place on meat that you can possibly put it. Put the rest of the garlic and onions on top of meat.
Cover and cook for 4 - 6 hours on high (8-10 on low if you need to leave it to go to work).

Meat is ready when you can touch it with a fork and it immediately falls apart. (Will have a white color that gets slightly darker the deeper you get into the meat. ie: completely cooked but not overcooked)

Empty contents into strainer/colander over pot. DO NOT THROW OUT THE BROTH!!!!! Pull meat apart by hand, seperating the meat from the fat and twine. Use the strained broth to keep the meat slightly moist till ready to eat. (a splash or two of the broth stirred in will keep the meat moist).

Add your favorite BBQ sauce(Sweet Baby Rays for me), diced red onions, sliced jalapeno's on a bun and enjoy with a good beer.

Mike

I love to cook and it's a good thing because my wife can't cook a lick. I make a mean lasagna, baked chicken with onions, roasted whole salmon with lemon and dill, and other such fancypants dishes but since this site claims to be a manly site the only type of cooking that should be permitted in discussion is barbeque. I live in Washington DC and as such I have become a huge fan of Carolina style BBQ - no thick red sauces, only vinegar and spice, lots of spice. When it comes to real BBQ, I don't think it gets better than PULLED PORK. Lots of pork, lots of hickory smoke, and tons of charcoal. Not only is pulled pork delicious and super manly, but it gives you an excuse to use a BBQ mop and an oppotunity to use Bad Byron's BUTT RUB(http://www.buttrub.com/catalog.html). I mean, who wouldn't enjoy using a little butt rub now and again?

Droow

20 Chilli Chicken (from the world famous Bbcb!)

This Indian dish is hot, damn hot!! In addition to being a great snack, it makes a great starter to a dinner party. It is quite possibly one of the hottest dishes I have come across, but it is wonderful. The heat of the chillies is accentuated by the lemon juice to give a sharp, dry heat. If you cannot stand the heat, use a mild variety of chilli with just a few hot ones

Ingredients
20 large hot red chillies, soaked in warm water
1 tspn cumin
1/2 tspn fennel
2 tbslpn coriander seed
3 - 4gr fresh ginger, peeled and pulped
Juice of 1 lemon
Salt to taste
1lb chicken breast cubed
Vegetable oil for deep frying.
Lemon wedges to garnish.

Method
1. Dry roast the cummin, fennel and coriander together and then grind with the drained chillies
2. Mix spice with ginger, lemon juice and salt in a bowl.
3. Chop chicken into bite size pieces
4. Add chicken to bowl and mix in marinade thoroughly. Cover and leave in fridge overnight or for 3 hours minimum.
5. Heat oil on steep sided pan or wok. You’ll need at least 1 inch of oil in bottom of pan.
6. Fry chicken pieces (covered in marinade) a few at a time, do not overcrowd. Chicken should take only a few minutes to cook and will be dark golden brown on outside, white and juicy on the inside. Allow each batch to drain on kitchen paper and allow oil to re-heat before next batch. You can keep chicken warm in a low oven until all is ready.
7. Serve with lemon wedges.

DRINK COBRA COPIOUSLY!! ;)

rob

At the moment, mustard & herb-encrusted pork tenderloin. I uploaded the recipe to myrecipe.org (you can find it under the "pork" tab - that's rather weird to type, btw).

And speaking of which, myrecipe.org's IA and workflow is abysmal, so if someone else has a better site for sharing recipes, I'd be interested.

Doug

Little gem of a site that I have been working on (and also contributing to) has many amazing recipes I urge you to try out, www.snacksby.com

One of my faves is
Asparagus Risotto

Ted

Right now my fiance and I both love this Parmesan Chicken recipe I found. Its easy to make, cooks up quick, and leaves your kitchen smelling great.

Spencer

Since I was very low on money until recently, I'm currently attached to ramen delicacies.
Slightly undercook 1 or 2 packs of ramen, adding chopped broccoli near the end (leave it on the floating ramen pad so it steams)
Mix in seasoning packet(s)
Fry 1 or 2 eggs, use pepper, garlic, etc. to your taste
Drain liquid from ramen, then put noodles & broccoli on a plate
Top with fried egg!

Also, risotto is damn good so thanks for that link Doug, sounds interesting.

TNash

I love to cook. My favorite things to make at the moment are soups. I make a good Potato and Leek soup and Chicken Tortilla Soup. For the Potato and Leek I use a recipe from an old NY Times cookbook. For the Tortilla Soup I use a heavily modified Emeril recipe with more chilis, cheese, and extra spices.

Anthony

A couple summers ago I donated my mad cooking skillz (along with a gift certificate to an Italian grocery) to a charity auction. The blog linked as my URL above has a pictorial on making my version of Braciole - or braised (in this case, stewed out of necessity) beef rolls in tomato sauce.

Stephanie

My husband came up with this and it's super simple and absolutely yummy. Chicken parmesan, but instead of breading it with breadcrumbs, use and egg wash and actual grated parmesan (or the grated cheese mix you can get now) before frying it up and serving over pasta with traditional tomato sauce.

Eric

Butternut Squash Pasta with pine nuts. One of my favorites.

logan

Anthony's not kidding about his braciole. I followed his pictorial, adapted slightly, and that's some seriously good dinner.

My favorite recipe right now though is one I invented yesterday under time constraints: a sandwich of crisp bacon and sauteed onions on lightly toasted homemade sundried tomato bread.

Money

For those times when eating healthy is not even an option... Chile Rellenos.

Sean

i can make a killer macaroni and cheese, with extra sharp cabot cheddar cheese and breadcrumbs. Makes kraft look like shit.

Richard Swelling

Take them to the next work function!

http://applesoft.com/brownies/

yummy! and fun!

Armchair Athlete

If you're a guy and can't make Prime Rib, you may as well put on a dress. Here's my favorite, easy recipe:

Prime Rib with Garlic-Horseradish Herb Crust

1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/4 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth

Preheat the oven to 365 degrees F.

Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 120 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.

Pour off some of the pan drippings and place pan on stovetop over medium-high heat.

Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

hi

for an awesome snack, grab an Izze and some Brussels. its not exactly the healthiest snack ever, but you won't regret your decision.

Brad

I've adapted a simple tomato and basil pasta sauce that is so easy.

Bring to boil:
16 oz can of tomato sauce
6 tbs white wine

Add:
2/3 cup cream
1/4 tsp cayenne pepper (or less to taste)
season with salt and pepper to taste
reduce to a simmer for 5-10 mins and your done!

pour over favorite stuffed pasta and serve topped with generous amount of shredded fresh basil and top off with grated parm.

brad eshbach

canned tomatos
extra virgin olive oil
onion
garlic
salt
sugar
pepper

a little bit of cheese

pasta

that is all you need.

Jono

Dead easy and healthy (plus chicks dig a guy who can cook)....

Stuffed Chicken Breast

- A couple of chicken breasts (i buy them on the bone and strip them and then use the bone for stock but you can just buy the breast.)

- In a mixing bowl combine chopped spinach, minced olives, garlic, feta, some salt and pepper and some dried chili peppers. Drizzle with a bit of olive oil.

- Butterfly the breasts (cut one side open so the breast opens up) and tenderize slightly.

- Stuff breasts with filling.

At this point you can go any number of ways from using twine to close up the chicken for BBQ or grilling or roll it up in plastic wrap for steaming. I prefer gilling.

Toss into oven and bake on a tray with a pan under it. Every few minutes bast the chicken with either a nice cyder or a sparkling wine or just a white (note: Red wine not such a good idea).

Once the chicken is done collect the drippings off the bottom and add in a little onion and garlic and a little bit more liquid for a great demi for your dish.

Cheers!

JK

Chris Coyier

Yellow Rice
Black Beans
Green Tabasco

I can't get enough.

Glen

Death By Chocolate Cookies!

You need only five ingredients and no special hardware:

Pre-packaged Devil's Food cake mix (any common brand)
2 eggs
1/3 cup vegetable oil
1 tsp vanilla extract
1/2 cup miniature semi-sweet chocolate morsels

Mix it all together. Roll into little balls of dough. Bake them at 375 F for 6 minutes. Prepare to die a chocolate death.

Cap'n Jack

Whiskey Kielbasa:

kielbasa - turkey works best for this recipe, but any kind will do
2 jars of tomato sauce
chopped onion or onion powder
crushed garlic or garlic powder
dashes of red pepper and black pepper
3/4 cup of whiskey - Jack Daniels tastes best but any kind will do

Mix all of this in the crock pot before you go out to work, and set it on low heat for the whole day. When you get home, the whole place will smell great. Serve the kielbasa with pasta or rice, or simply serve with rolls and chips for the best kielbasa sandwich you've ever had!!

FYI, for those of you that don't drink, the alchohol will cook off during the day, but the flavor will remain.

Blaine

Well being a college student I normally rely on fast food when I have the money, but when I don't I always go for the Ramen noodles. Add a little pepper and cayenne into the chicken flavor and you could eat for five years on like $150.

spoddle

Bacon rapped scallops with sauteed asparaguses and pasta on the side.

6 large scallops
center cut bacon
extra virgin olive oil
esparigus
pasta (any pasta will do)
tooth picks
Salt & Pepper

Set your oven to broil and boil a pot of water for the pasta. While your oven is heating up rap each scallop with bacon and secure the bacon with a tooth pick. Once all of your scallops are rapped cover them with EVO and add salt & pepper. Once your ready to cook place them on either a cooking sheet or a raised rack in the oven.

While the scallops are cooking (they should take roughly 5 - 10 minutes) prepare and cook your asparagus. Cut the ends off the asparagus, lightly butter a pan on medium heat and coat the asparagus in EVO. Cook the asparagus until it is lightly browned (or to your liking) add salt & pepper.

While this is happening the water should come to a boil. Add the pasta and a pinch of salt.

While your preparing the asparagus you should be checking on the scallops. It's really a judgment call on when they are actually done. I wait until the bacon is sizzling and crispy. You may want to flip the scallops about half way through cooking as well.

Once you feel the scallops are done remove them from the oven and let them stand for one or two minutes.

Serve on a plate with the pasta lightly buttered & the sauteed asparagus.

LC - Uncrate

Comments closed. Thanks for all the great responses!