Korean Scallion Pancakes

2 cups flour
2 eggs, beaten
1 1/2 cups water
1 large bunch of scallions, 1 stalk reserved for dipping sauce
1/4 cup of julienned carrot, about 1 small to medium carrot
1 teaspoon kosher salt
vegetable oil for cooking

Cut Scallions lengthwise in half, and then cut into 2 to 3 inch lengths; lightly rinse in a colander or soak scallions in a bowl of cold water to remove any dirt or sand. Drain and set aside.

In medium bowl beat eggs with whisk. Add in flour and water, and whisk to combine. Stir in scallions and carrots. Let batter rest for 10 minutes so the flour can fully absorb the water and thicken slightly; the batter won’t be as thick as American pancake batter. While the batter is resting, prepare the dipping sauce.

Heat an 8″ or 10″ non-stick sauté pan over medium heat with a thin layer of oil. I highly recommend using non-stick pans for these; I tried cooking them with my cast-iron skillet, and had to use more oil, and the results weren’t as good.

Pour batter into pan (1/3 of batter for an 8″ or 1/2 of batter for a 10″ pan), and evenly spread around the pan just to the edges. Cook for 3-4 minutes until set and lightly golden brown on the bottom. Flip over and cook for an additional 1-2 minutes until browned on the bottom, adding a little more oil if needed. Cut as desired and serve with dipping sauce (see above entry).

Scallion Dipping Sauce

Ingredients:

1/3 cup soy sauce
1/3 cup rice wine vinegar
1 Tbsp sesame oil
1 Tbsp chili pepper flakes (kochukaru)
1 Tbsp scallions, thinly sliced

1 Tbsp honey
1 tsp finely chopped garlic

Preparation:
Mix all ingredients together and use as a dipping sauce for dumplings, scallion pancakes, mung bean pancakes, and tempura dishes.

*Can make in large batches and store in refrigerator for a couple weeks.

**If you don't have Korean chili pepper flakes (kochukaru), you can use cayenne pepper or sriracha sauce in the mix.

Frijoles a la Charra

Ingredients

1 pound dry pinto beans

5 cloves garlic, chopped

1 teaspoon salt

1/2 pound bacon, diced

1 onion, chopped

2 fresh tomatoes, diced

1 (3.5 ounce) can sliced jalapeno peppers

1 (12 fluid ounce) can beer

1/3 cup chopped fresh cilantro

Directions

Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.

Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.

Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

Andouille Macaroni and Cheese

Ingredients:

7 to 8 ounces wagon wheels or other small pasta shapes
1 to 2 teaspoons vegetable oil
12 to 16 ounces andouille sausage, thinly sliced
1/2 green bell pepper, chopped
6 to 8 green onions, thinly sliced
2 cloves garlic, finely minced
4 tablespoons butter
1/4 cup flour
1 teaspoon Cajun seasoning
1/8 teaspoon ground black pepper
2 1/3 cups milk
3 cups shredded sharp Cheddar cheese, divided

Preparation:
Heat the oven to 350°. Lightly grease a 2-quart baking dish.

Cook the pasta following package directions. Drain well in a colander and rinse with hot water. Set aside.

In a skillet over medium heat with just enough oil to coat the bottom, cook the sausage with bell pepper until lightly browned and bell pepper is softened. Add green onion and garlic and cook for about 2 minutes longer.

Remove sausage mixture to a plate or bowl. Add the butter to the same pan and heat over medium heat until melted and frothy. Add the flour and stir until smooth. Add Cajun seasoning and pepper. Gradually stir in the milk and cook, stirring, until thickened and bubbly. Stir in 2 cups of the cheese and cook, stirring, until melted. Spoon into the prepared baking dish. Top with the remaining cheese and bake for 20 to 25 minutes, until bubbly and cheese is melted.

Macaroni and Cheese with Bacon

Ingredients:

2 cups uncooked elbow macaroni
1/4 pound bacon
2 tablespoons butter
3 tablespoons flour
1 cup evaporated milk
salt and pepper to taste
1 teaspoon Worcestershire sauce
2 tablespoons grated onion
1 1/2 cups, about 6 ounces, shredded sharp Cheddar cheese

Preparation:
Cook macaroni in boiling salted water as package directs. Drain the cooking liquid into a 2 cup measure. If necessary, add more water to make 2 cups.

Fry bacon; remove to paper towels to drain. Drain off all but 1 tablespoon of bacon fat; add 2 tablespoons butter. Stir in flour. Slowly stir in evaporated milk and 2 cups water. Stirring constantly, bring mixture to the boiling point; season with salt, pepper, Worcestershire sauce, and onion.

Add cheese and continue to heat over low heat until cheese is melted. Add cooked macaroni; mix well. Serve with crumbled bacon on top.

Jack Daniel's Glazed Ham

Ingredients:

4 to 6 pound boneless fully cooked smoked ham half
1/3 cup light brown sugar, firmly packed
1/3 cup Jack Daniel's Tennessee Whiskey
1 tablespoon finely grated orange peel
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
orange slices, thinly sliced
curly endive, for garnish

Preparation:
Preheat oven to 325°.

On a rack in a roasting pan, roast ham, uncovered, for about 20 minutes per pound, or until a meat thermometer reads 140° F.

Before ham is done, simmer a mixture of the brown sugar, Jack Daniel's whiskey, orange peel, cloves, and allspice over medium low heat for about 15 minutes, or until slightly thickened.

Brush the glaze over the ham about 20 minutes before done.

Serve the ham garnished with orange slices and endive, if desired.

Ingredients

2 eggs
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 pounds cube steak, cut into individual steaks
1 cup all-purpose flour
1/2 cup cornstarch
Vegetable oil, for frying
Diced Potato Gravy, recipe follows

Directions

In a medium bowl, whisk the eggs, cumin, cayenne pepper, and salt and pepper, to taste. Add the steaks, stir to coat, and let sit 10 minutes. In a paper bag, combine the flour, cornstarch, a few pinches of salt and freshly ground black pepper. Remove the steaks from egg mixture and put into the paper bag. Roll the top of the bag to close, and shake until the steaks are evenly coated. This may be done in batches. Let the coated steak rest on a sheet tray lined with a rack for 10 minutes.

In a deep, heavy-bottomed skillet add enough oil to reach 1/2-inch up the sides. Heat the oil over medium heat to 370 degrees F. (When a wooden spoon inserted into the oil creates tiny bubbles, the oil is ready.) Fry the steaks, in batches if necessary, flipping only once when color is golden and a poke releases no red juices, about 2 to 3 minutes on each side. Remove to a serving platter and serve with Diced Potato Gravy.

Diced Potato Gravy:

3 tablespoons unsalted butter, divided
1/2 red onion, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1 bay leaf
2 1/2 cups beef broth
1 large russet potato, diced into 1/4-inch cubes
Kosher salt and freshly ground black pepper
1/4 cup roughly chopped parsley, for garnish

In a large straight-sided skillet heat 2 tablespoons butter over medium heat. Add the onions and garlic and saute until tender, about 3 minutes. Whisk in the flour, stirring to combine with the butter. Add the bay leaf and broth and bring to a simmer. Cook until slightly thickened, then add the potatoes. Cook until the potatoes are tender and the gravy has thickened, about 8 to 10 minutes. Season with salt and pepper, to taste. Stir in remaining 1 tablespoon of butter and the parsley (or cilantro).

French Fries On Stovetop

This takes a bit of time, since it's a 2-step process, but you can do the first step the night before.

Cut yr spuds to the width ya like (I like thick wedges, more creaminess inside, less dry).

Get a deep pot (it's good to have one that you use only for this, haunt the thrift stores)w/ a lid that fits (minimize spillage, right?).

Pour 3 or 4 inches of Peanut Oil into the pot, since it doesn't smoke at the high temperatures you'll be using.

Once the oil gets hot enough (try putting a drop of water into the oil- if it hisses it's probably the right temp.) carefully put in yr fries (don't overfill). Let them cook for about 3-to-4 minutes, then take them out and place them on a plate covered w/ 2 paper towels.You'll have to do this in about 3 batches (remember to let the oil come back up to temp. after cooking each batch).

Transfer to a container and put in fridge overnight.

Next day, fire up the oil again and put in cold fries. Cook until they float. Round 'em up and enjoy.

P.S If ya want to take the starch out of yr potatoes (not everyone does) before alla this, you can put yr cut fries into an ice-water bath for a few minutes, and the excess starch will sift to the bottom of the container.

In my hometown there was a Mexican guy who had the dab hand with Chicken Wings. He swore all he did was toss 'em in butter and Tabasco, then deep-fry 'em. No one else's wing sauce ever comes close, but this sounds good.

Oh. My. God.   

Dr. Pepper Gravy (Gotta be made by a Texan/Southerner)

1 roast, cut up in bite size
1 can of Dr. Pepper
3 lg. potatoes, diced
1 lg. onion, diced up fine
1 tsp. salt
2 cans of mushroom soup

Cook in crock pot on low. Cook roast, Dr. Pepper, onions, salt in crock pot on low for 8 hours. Then add potatoes and mushroom soup and cook until tender, approximately 3 hours. Makes delicious roast, potato and gravy meal. Serves about 4.

dave said:

Potato Gravy

Ingredients:
• 3 Potatoes
• 1/4 Cup chickpea flour (chana dal)
• 2 Onions
• 6 Green chillies
• 1/2 tsp Chilli powder
• Turmeric (a pinch)
• 3 tsp Olive Oil
• Salt

How to make Potato Gravy:

• Wash potatoes, peel and cut into small pieces, boil in pot 'til soft.
• Cut onions and green chillies into small pieces.
• In a pan, heat oil, add onions and green chillies and fry until the onions turn light brown.
• Now add potato pieces and fry for 2 minutes.
• Add turmeric, salt and chilli powder.
• Now make a thick paste of chickpea flour using water.
• Open the pan lid, add the paste in it and mix well.
• Now your Potato Gravy is ready.

Potato Gravy

Ingredients:
• 3 Potatoes
• 1/4 Cup chickpea flour (chana dal)
• 2 Onions
• 6 Green chillies
• 1/2 tsp Chilli powder
• Turmeric (a pinch)
• 3 tsp Olive Oil
• Salt

How to make Potato Gravy:

• Wash potatoes, peel and cut into small pieces, boil in pot 'til soft.
• Cut onions and green chillies into small pieces.
• In a pan, heat oil, add onions and green chillies and fry until the onions turn light brown.
• Now add potato pieces and fry for 2 minutes.
• Add turmeric, salt and chilli powder.
• Now make a thick paste of chickpea flour using water.
• Open the pan lid, add the paste in it and mix well.
• Now your Potato Gravy is ready.

Egg with potato gravy

An interesting take on brekkie.

Ingredients

egg-4,potatoes-cooked&peeled
onion-1-sliced
tomato-1-make as paste
ginger garlic paste-1tsp
chilly powder-1/2 tsp
coriender powder 1/2 tsp
turmeric powder -a pinch

How to make it

Hot boil the eggs
Make small slits on the eggs without making it into pieces
in a pan...add the chopped onion,cook till golden brown
Add the chilly powder,coriender powder,turmeric powder
Add the ginger garlic paste and fry it well
Add the tomato paste and cook well
Add the boiled eggs&potatoes
cook until it becomes thick gravy.

Mashed Potatoes

3 large russet potatoes, peeled and cut in half lengthwise

1/4 cup butter

1/2 cup whole milk

salt and ground black pepper to taste

diced garlic (optional)

Directions

Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.

Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.

*******************

OR, Creamy Yukon Mashed Potatoes

3 pounds Yukon Gold potatoes, cubed

1/2 cup butter

8 ounces goat cheese

3 tablespoons chopped fresh dill

3 tablespoons chopped fresh chives

1/2 cup milk

Directions

Place the potatoes into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until tender enough to easily pierce with a fork, about 10 minutes. Drain and mash partially, then add the butter and milk. Continue to mash until smooth. Stir in the goat cheese, chives and dill.

P.S Feel free to add crumbled bacon, and 'shrooms & onions cooked in the bacon fat (pour off most of it and save in fridge for basting eggs).

Peruvian Potatoes with Spicy Cream Sauce 

Ingredients
4 medium Russett potatoes
8 ounces feta cheese, crumbled (about 2 cups)
1/3 cup evaporated milk
1/2 cup vegetable oil
1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero
1 garlic clove, finely minced
1/2 lime, juiced
Salt
4 large lettuce leaves (such as Bibb or romaine)
3 hard-boiled eggs, peeled and sliced
10 black olives pitted and sliced (Kalamata or Botija Peruvian olives)
2 tablespoons freshly chopped flat-leaf parsley

Directions
Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.

Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.

Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.

Cumin Potatoes (Jeera Aloo)

Forever Thanks to Spite Classic for this guy's site, you rule!

From Cooking For Assholes

The Drink of Northern Aggression

Japanese Salad Dressing

• 1 cup olive oil

• 1/4 cup soy sauce

• 1 lemon, juiced

• 3 cloves garlic, minced

• 3 tablespoons minced fresh ginger root

• 1 teaspoon prepared Dijon-style mustard

• 2 teaspoons honey

• ground black pepper to taste

Directions

Lee's Salad Dressing

3 cloves garlic

1-inch piece of ginger

2 Tbsp lemon juice

2 Tbsp soy sauce

oil

Puree.

Is there any theme or any subject that you like or interests you?

you have a logo or image that represents you?

I can try to draw something for you ...

Depends on how much time you give me?

let me know!

Ciao! 

Stefano Sick Soul

NARCO STATES said:

Are you serious? your work is great. Unfortunately our record release is over and the label isn't fronting anymore money so we are broke again :( If you ever want to design something for us though we could send you a free 7". If not, just keep up the good work.

 

Sehr gut

Turnip Treat (Britain)

1 turnip, peeled and chopped

Heat the oven to 375°F/190°C/Gas 5

1 Boil the turnip and the carrots with the onion in enough liquid to cover, until they are soft. Drain, and keep the liquid. Boil the potatoes in the liquid until soft, and then drain and set aside, keeping a little of the cooking liquid.

2 Place the turnip, carrots and onion in a blender (or mash with a potato masher), adding some of the cooking liquid as required. Flavor with the turmeric, and salt and pepper. Turn out onto a shallow oven-proof dish.

3 Now mash the potatoes with the garlic, coriander, chives and half the parsley, adding a little of the retained cooking water as required.

4 Spoon the potato on top of the turnip mixture, and smooth the top with a fork. Drizzle a little cooking oil on top to help it brown. Bake for 15 minutes or so and scatter on the remaining parsley before serving.

Cumin Potatoes (Jeera Aloo)

Peruvian Potatoes with Spicy Cream Sauce 

Ingredients
4 medium Russett potatoes
8 ounces feta cheese, crumbled (about 2 cups)
1/3 cup evaporated milk
1/2 cup vegetable oil
1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero
1 garlic clove, finely minced
1/2 lime, juiced
Salt
4 large lettuce leaves (such as Bibb or romaine)
3 hard-boiled eggs, peeled and sliced
10 black olives pitted and sliced (Kalamata or Botija Peruvian olives)
2 tablespoons freshly chopped flat-leaf parsley

Directions
Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.

Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.

Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.

Cumin Potatoes (Jeera Aloo)