Sexy Food for the Love Month (recipes included)

[WildFingers]

A good morning tweet to AmberCutie had brought about this topic I had asked her what she thought.

@AmberLynneGirl and I am considering pictures of sexy food for 14 days. Hmmm interested w/ recipes?

Amber responded with:

@WildFingers1 aha! You should start a thread on ACF for that and post a pic/recipe every day! I would love that.

Since Amber has entertained the masses over the past 3 plus years and hosts the awesome chat forum How could I refuse her. I have posted a few dishes that I have cooked to tease some of the people I have met on ACF and MFC. I would love to cook for Amber and Jawbs but that will never happen in real life so I guess :
I have enjoyed the virtual "cooking shows" of a few MFC models. So here is my thanks back to you models who entertain the perv masses.

FEBRUARY the month of Love so I will try to keep the recipes Tounge and Cheeky. (Yes tongue is spelled wrong inside joke in Amber's room :-D ).
I had observed my Great Grandmother who came from Italy when she was 14 to the US. She was a great cook and I thank her for sharing her cooking skills.

First up: Stuffed Artichoke

When buying Artichokes for stuffing the Artichoke must be on the larger side, firm, and the leaves must be tight. (Yes, just the way we like it . . tight). The Artichoke can be "Frost Kissed" which means it will have a few dark spots on it. If they are Frost kissed they should be offered at a discounted price, they do not taste any different.

First cut the stem off the bottom and rub the cut area with a lemon to prevent the Artichoke from turning black. Save that stem. (peel the fibrous outer covering and coat in lemon juice) Take a sharp knife (serated works but it will shred the edges) and cut off the top off the Artichoke. You also can peel a few of the outer leaves off too. Rub the cut area with the lemon and discard the top. Squeeze some lemon into the Artichoke. and set aside.

Stuffing/Filling:
1 cup of Italian bread crumbs (not the seasoned - you can if you wish but, I choose not to use them).
1/2 cup of finely grated Romano Pecorino Cheese not out of a can or jar. Buy a chunk and grate it yourself its good for the pecs which enhance sideboob
2 Tablespoons of finely chopped flat leaf parsley
4 Tablespoons of Butter
4-6 cloves of Fresh garlic pealed and minced (do not use the pre-peeled garlic out a jar please).
juice from one lemon
1/2 teaspoon ground black pepper to taste

In a sauce pan melt the butter with the minced garlic. Do not over cook and darken the garlic, you want the butter to melt and the garlic to infuse the butter. Pour the bread crumbs, cheese, and in a bowl. Then pour the melted garlic butter over the breadcrumbs then mix. Add the lemon juice. Mix . the ground black pepper consistency of the bread crumbs should be like damp sand. When you squeeze it together it should crumble apart with a light touch not stay together like play-doh.

Now take the Artichoke cut leaves side up and take your thumbs and rub them across the top of the Artichoke from the center out. Pulling on the leaves to expand the area for the bread crumb mixture to fill. After you have stretched the artichoke petals apart place the bread crumbs on top of the artichoke an rub into the petals. Add more bread crumbs. You are looking to fill each petal with the bread crumb mixture. Thus the reason it is called a Stuffed Artichoke.

In a pot/pan (that has a tight fitting lid) put about a 1/2 inch of water and a squeeze of lemon juice in the bottom of the pot/pan take the filled artichoke (stuffed side up) and place it the pot toss in the trimmed stem as well. Cover the pot/pan and bring the liquid to the boil and turn it down to a simmer. Simmer for 40 minutes to an hour making sure not to boil off all the liquid. (You can add water if needed)

For those who have never eaten an artichoke here is the How and why i thinke htis is a sexy food for February.

Peel a petal off the artichoke and while holding the artichoke petal inside down onto your tongue aply light pressure with your teeth and pull the petal across your lower teeth to scrape the meat off the petal. Repeat this petal by petal. When you get toward the center you will be able to eat the whole leaf. Then after you eat the outer leafs you will reach the inner leafs. Be careful there is a little thorn on the top of each petal. After those are eaten you will reach the choke. It will be like fur strings. Take a teaspoon and gently scrape and discard the choke, you will then be able to eat the tender artichoke cap.

 

[WildFingers]

This should be enough stuffing for at least 3 - 4 artichokes. This stuffing works well in stuffing baked squid as well. I made stuff squid for some friends and one of the wives said she had nightmares of being attacked by the penis looking stuffed squid. Good for her she is a not very nice anyway!

 

[WildFingers]

Day 2 Roasted Butternut Squash Soup

A Creamy smooth soup that can be made with or without cream. I suggest without and just add a dollop of sour cream to finish the soup

Peel clean and cube (try to keep everything about the same size)
2 Butternut squash, 6 Carrots, 4 stalks of Celery, i medium Spanish Onion, 2 Red Bell peppers,1 Parsnilp, 6 cloves of garlic (keep whole)

Toss in a couple tablespoons of olive oil with a table spoon of Rosemary and 2 teaspoons of ground black pepper.

Place veggies on baking sheets in a single layer Bake at 350 F for 30 minutes turn the veggies over and bake for another 30 minutes. Pull out 1 1/2 cups of the squash and retain for later plating.

Put the veggie into 1 gallon of chicken broth/stock ( if you are not making your own use the low sodium) add the veggies and bring to a boil. When the carrots have softened you then can strain out all of the veggies. Retaining all of the chicken stock.


Grate 3 Tablespoons of fresh ginger into the veggies. Then place the veggies that were removed from the stock in a blender and puree until smooth. You will need to add some of the stock to each batch you will not be able to do all the veggies at once. Pour the puree in a fine mesh sieve and press it through the sieve to insure a smooth soup. Add the remaining stock to the puree simmer the soup until warm. Add salt to taste.

(At this point you can add heavy cream to the soup around 3 cups if desired. with out the cream the calories for 8 ounces soup is around 90. It is your call. I did not add it to mine.)

Dice the retained Butternut squash to small 1/2" pieces.

To serve place some diced Butternut squash in the center of a bowl an ladle 8-12 ounces of soup around the squash. Add a dollop of sour cream on top of the squash pieces. you can sprinkle a little of cayenne pepper or sprinkle chives or finely chopped parsley for color.

(Sorry about the blurry picture damn iPhone doesn't have anti shakie)

 

[Rose]

Can you come cook for me? These recipes sound soooooo yummy!

 

[WildFingers]

These are really easy to make.

just give them a try :-D

 

[Rose]

If I could go in the kitchen right now without needing anti-nauseas I would. :? I'll settle for drooling over your food porn in the meantime.

 

[WildFingers]

Day 3 Mussels Pomedoro

There is nothing more sexy than eating a bowl full of mussels cooked in wine and topped off with diced tomatoes, garlic, parsley and basil. You can eat these alone or on top of a bed of linguini.

What makes eating a mussel sexy you ask? A cooked mussel will look like a little vagina. Hmmmm delicious. Here take a peak below.

When purchasing mussels they should not smell fishy or have an off smell. The should smell like the sea. If they are open you should be able to gently squeeze them closed and they will remain closed. Any mussel that after it has been cooked does not open, just discard it do not eat it.

Ok here is the how. (This serves 2 - 4 people or more if served with pasta.)

Clean 2 lbs. the mussels first by pulling the "beard" of the mussel off. The beard is a stringy thing that hangs from the opening of the mussel. It is what the mussel uses to attach itself to rocks, or in the case of farmed mussels the rope that the grow on. Just grab it and pull it off. Then take the mussel and with a green scrubby pad that you wash dishes with scrub the outer shell.

In a saute pan heat the pan and add 2 Tablespoons or extra virgin olive oil and about 4-6 cloves of garlic that have been sliced and a some crushed red chilli flakes (to taste). Get a little color on to the garlic so is Ivory to a very light tan then add a 15 oz can of diced tomatoes or you can dice a 15 oz can of San Marzano tomatoes. Simmer this mixture while you chop 7 or 8 fresh basil leaves along with a handful of Italian flat leaf parsley. Add the chopped herbs to the sauce, stir and keep the sauce on a very low simmer.

Take a pot with a tight fitting lid and placed the cleaned mussels in the pot. Pour some Pinot or Chablis or even a Chardonnay about a cup or so in the put. Place the lid on and begin to steam the mussels. You want to steam the mussels in the wine so keep an eye on them. After 5 minutes you can give the pit a stir to move the mussels around to make sure they have all opened.

If most of the mussels are opened pour the diced tomato mixture over the top of the mussels and put the lid back on for 3-5 minutes more to allow the mussels to open.

Pour out the mussels in a bowl over a bed of pasta.

Enjoy! This is one of my favorite seafood dishes.

 

[Kunra9]

Omg.

Mussels Pomedoro looks and sounds amazing.

I love this thread! Thank you so much for starting it.

 

[WildFingers]

Day 4 Hot Wings

What is more sexy than Superbowl Hot Wings? That GoDaddy commercial with Bar Rafaeli sucking face with that computer geek?. http://www.hulu.com/adzone/452369

Are you kidding me? (Apologies about the computer geek comment.)

Hot Wings of course. Since you are making them you can make them as hot as you want or as tame as you want.

Take a zip lock bag and place 1/2 cup of corn starch, 2 tablespoons each of Onion Powder and Garlic Powder, Cayenne pepper you make the call on that one. Like I said how hot do you want them. I added 1 teaspoon. Shake bag to homogenize the mixture.

Place your segmented wings into the bag close the shake away. Shake the excess mix off the wings and carefully place the wings in 375 F degree oil. Do not crowd the fryer and do not overfill the oil It is very dangerous over an open flame or the oil coming in contact with an electric stove tops cooking element. Cook from 8 - 10 minutes. Then toss in the sauce recipe below.

Take 4 tablespoons of melted butter and a 1.4 cup of your favorite hot sauce, and 1 tablespoon of honey. Nix together in a stainless steel bowl large enough to toss the cooked wings in. (Franks hot sauce is a lot milder than Louisiana Hot sauce and both are baby food compared to Dave's Insanity Hot sauce. I don't do Ghost Pepper sauces.)

 

[Rose]

I can vouche for the wings! My dad uses the exact same recipe for his (though he'll often substitute the cayenne pepper for chile and lime something or other) and they are always amazing. I'm pretty sure it's impossible not to lick your fingers clean after eating those. :drool:

 

[WildFingers]

Day 5 Tacos

Tacos are sexy right? Playboy many years back had a little article on how women are like tacos and men are like pickles. Also, at my wedding reception one of my third cousin's husband (in his early 70s') walked up to me and put his arm around my shoulder looks me in the eyes and said, "God would not have made it to look like a taco if he did not want you to eat it." God rest his soul, he always had a good dirty joke to tell.

I am dedicating this recipe to Amazing W_A_L_L_E even though when entering Amber's room he posts multiple taco emotes.

I was once invited to one of my bosses secretaries apartment for dinner I think? I was married and I only remember the tacos that she had made and a few Tequilas. I have been trying to recreate her recipe ever since. It was that good. Here is what i have settled on for the recipe but hers were so much better.

Reconstitute 1/2 cup of Raisins in a cup of beef broth in the microwave for 2 minutes and let then let rest for 10 minutes. (I know raisins? Yes I have stopped a few Hispanic women in the supermercado (not too creepy) and asked about the raisins and some have told me depending on what part of Mexico her family came form it is quite possible to have them in the tacos.)

In a dutch oven type pot brown 2 lbs of ground beef (I prefer the 90%) along with 1/2 cup of finely minced Onions, 3 tablespoon Chili Powder, 2 tablespoon Paprika, 2 tablespoons Onion Powder, 2 tablespoon Garlic Powder, 1 tablespoon Oregano, 1 teaspoon Cumin, 1 teaspoon Ground Black Pepper, and 1 teaspoon of salt. I use a hand potato masher to keep the ground beef in small pieces opposed to chunks.

Sprinkle 1 tablespoon of Wondra or a white flour into the ground meat, Stir and let cook for a coule of minutes more.

Pour the raisins and the beef stock into the meat and mix. Simmer until most of the broth has evaporated out. About 10 minutes.

You could purchase the hard shells or the fresh made CORN tortillas. I don't do flour tortillas for tacos.

You can assemble your tacos with any number of ingredients. I prefer to lay a base of refried beans then the meat then diced onions, diced tomatoes, shredded lettuce, sharp cheddar, and some hot taco sauce. You can put sour cream if you would like. I generally NEVER use it on a taco but for the picture I had added it.

Enjoy making these tacos in honor of Wally's Taco Tuesday which has become Taco Everyday to W_A_L_L_E (see I didn't forget the underscores) save any uneaten meat and refried means for tomorrow's Notyo Nacho.

 

[WildFingers]

Day 6 Notyo Nachos

I am pretty much a food snob. If I can I will try to make most everything I can. I would like to think that I try to stay away from highly processed food. There are a few exceptions. Here is one of them. Nacho Cheese Sauce. Everything in moderation, yea right.

Sorry Amber I know this is not helping your craving for Nachos but it did not help my carb count for the day either.

So, gather together some Taco meat, refried beans, diced tomatoes, diced onions, diced bell pepper, sour cream, and jalapeno slices.

Pre-heat your oven at 350F then warm your tortilla chips. I prefer Donkey chips, but any high quality like "home made" chip will do. Re heat your taco meat and refried beans, and heat your favorite nacho cheese.

Place a layer of chips in a bowl and layer taco meat, refried beans, diced tomatoes, diced onions, and diced bell pepper. Add a layer of chips. then add the taco meat, refried beans, diced tomatoes, diced onions, and diced bell pepper. (rinse and repeat)

When you get to the top layer generously coat the chips with the heated nacho cheese sliced jalapenos and a little of sour cream.

After tomorrow, I will get back to some healthier foods I promise.

 

[AmberCutie]

Please never put raisins in my food unless it is oatmeal or trail mix. kkthxbai.

:mrgreen:

 

[Mirra]

Please never put raisins in my food unless it is oatmeal or trail mix. kkthxbai.

:mrgreen:

I had some DELICIOUS broccoli salad that had golden raisins in it. Of course it also had crumbled up bacon, cheese, and some kind of creamy base.

But then again, I don't even like Oatmeal Raisin cookies. Go figure.

 

[WildFingers]

Day 7 Onion Rings and Potato Chips

Two of my wife's favorite munchies. So, I thought I would make them for her even though we have fallen off the good eating wagon since the Super bowl. Well there is always tomorrow ( I hope).

Get yourself a couple of Sweet Onions Slice them into 1/4 inch thick slices and separate the rings. Place the rings in a zip lock bag. Mix 1/2 cup of buttermilk with a 1 teaspoon of cayenne pepper and pour it into the zip lock bag and let marinate over night.

Wash a couple of Russet Potatoes and slice them thin. I used a cheap slicer to attain paper thin slices. Put the sliced potatoes in a bowl of water and toss. Pour out the water and repeat. Add fresh water and let sit in the refrigerator over night.

Heat your oil to 375F.

Drain the potatoes and lay them out on a towel in a single layer, Then put another towel on top of the layer of potatoes. push on the towel to dry the potatoes. Begin to fry the chips in small batches sprinkling salt on the chips as soon as they are taken out of the oil. You can use any type of salt, sea salt, seasoned salt what ever you like. I like to cook the chips on the darker side, they seem to be crispier.

The batter for rings is as follows 1 cup of corn flour not corn meal this is flour a finer grind (Bobs Red Mill or something was the brand that I had used). Add 1 teaspoon if sugar to the flour 2 Tablespoons of baking powder, 1 beaten whole egg, and the buttermilk that the onion rings have been marinating in. Mix until it is lump free. Using the buttermilk that the onions were in infuses more onion flavor into the batter.

Toss the onion rings in All purpose flour than dip them into the batter and fry them in small batches, Flip the onions over when you see that the edges have some color. Pull out of the oil and drain on paper towels or a cooling rack and salt them while they are hot. You could place the rings in a 170 degree oven to keep them warm until you have cooked all the rings.

You will l have enough rings and chips to feed 4 -6 people. Now back to healthier foods.

 

[WildFingers]

Day 8 Chicken Shrimp Ho U Wok no Run

Cook up some Brown Rice (Oh how I hate brown rice).

Dice up 1 bone less skinless chicken breast

Clean 10 Shrimp (remove the shell and de-vein)

Clean your veggies. You are cooking in a Wok whatever veggies you like.
one bunch of Scallions, 1/2 lb of peapods, slice 4 celery stalks on the bias, 1/2 lb of broccoli flowerettes, 1 medium bell pepper, and 1/4 lb of sliced mushrooms.
Grate some fresh Ginger about 3 tablespoons
Mince 4 cloves of garlic
3 Tablespoons of Sirracha Chilie sauce if you like it spicier add more
1 1/2 cup of chicken stock
Mix 2 Tablespoons of Cornstarch with the same amount of cold water
3 Tablespoons of Soy Sauce

Get the Wok screaming hot add 2 Tablespoons of canola oils add the garlic and stir around Remove the garlic when it gets some color to it ( I just put the cooked garlic in a bowl with the diced scallions)
Now brown the chicken in the wok. Then add the Bell pepper, and the celery.

Keep mixing the contents of the wok for 2 minutes then add the Shrimp, the mushrooms and the peapods. Cook for another minute.

Add the Sirracha and grated Ginger then mix. Add the chicken stock and scallions with the garlic, stir and when the stock starts to boil add the cornstarch slurry and soy sauce to the stock stir and turn the heat to simmer. Simmer for 2 minutes.

Serve over that brown rice (Yes I know its better for you but . . .) Serves 4

 

[WildFingers]

Day 9 Gene and Judes

The number 1 rated Hot dog in the country. How is this not sexy?

It comes in this bag.

Open the bag and unwrap this goodness.

This is their entire menu. Hot dogs, fries, tamales and coke products. No ketchup!

Now for the recipe. Drive here or get on a plane and fly in to Chicago O'Hare get in your favorite form of transportation and drive 5 mikes south east to 2720 River Road, River Grove, IL.

The even sexy part is I did not have to cook today!

 

[ThePioneer]

OMG Gene and Judes!!! :drool: :drool: :drool:

 

[Jupiter551]

You're a straight-up pimp for even posting this thread Fingers ccasion8:

 

[WildFingers]

You're a straight-up pimp for even posting this thread Fingers ccasion8:

Is that better than a Low Down Pimp?

Tonight I will post Honey or Balsamic Glazed Salmon right after I make it. I am still brainstorming ingredients. A work out at the gym and I will then come home and throw it all together. I wonder if I have any Raspberry Balsamic vinegar.

 

[WildFingers]

Day 10 Honey Balsamic Glazed Salmon

What today is the Chinese New Year? The Year of the Snake. No but I bet this Honey Balsamic Glaze would go quite nicely over snake. (No I have never had snake or eel. Eel remains on my bucket list I am not so sure that I want to eat snake, I may be persuaded though.)

Ok here are the details

Set oven to broil.

Take 2 Tablespoons of Honey, 1/4 cup of Balsamic vinegar, one finely minced Garlic clove place it in a small saucepan along with 3 Tablespoons of soy sauce 1/4 teaspoon of Chinese Five Spice. Reduce this down by at least half maybe slightly more Allow to slightly cool. Grate in 1 teaspoon of Fresh Ginger.

Place your fresh salmon Filet or steaks or filet portions on a cooking spray coated baking pan. Make sure you have dried the fish off to blot off any excess moisture.

Brush the flesh of the salmon with soy sauce. Now brush with one coat of the reduced Glaze.

Place fish under the broiler. Cook for about 3 minutes Then brush another coat of the glaze on the fish. Place back in the broiler to complete the cooking. Then give it a final coat of the glaze.

(Note: Cooking time will vary based on the thickness and the slice of the fish, Cook the fish untill it flakes)

 

[Rose]

(No I have never had snake or eel. Eel remains on my bucket list I am not so sure that I want to eat snake, I may be persuaded though.)

When bbq'ed, snake tastes about the same as bbq chicken. It's actually not very bad at all if you can get over the bone/vertebra. Picking those out are about on par with some fish in terms of ick-factor. :twocents-02cents:

Personally I prefer it grilled with some bbq so it doesn't taste gamey and is easier to chew.

 

[WildFingers]

Day 11 Gettin Me Some Tail Soup

Ox Tail Barley Soup that is.

Get a big pot and heat the pot add a little olive oil to coat the bottom of the pot. Dry off the 3-5 lbs. Ox tail segments and add them to the pot sprinkle some salt and pepper. Brown all sides of the tails and remove from the pot.

Add 2 large Spanish Onions Diced to the pot and scrape the pot to get all of the meat nubbs off the bottom of the pot. Cook until most of the onions become translucent. Sprinkle in 2 tablespoons of dried Italian Seasoning. Then add 8 carrots sliced in 1/2 inch chunks, 8 celery stalks sliced into 1/2 inc slices, add 1 Bell pepper diced, and 1 head of Garlic roughly chopped. Stir and then add 4 Bay leaves. Cook for 5 minutes and then add 1 cup or red wine to the pot Cook for a couple of minutes stirring a couple of times. Add Salt an ground black pepper to taste. Put the browned tails back into the pot.

Add 1 - 28 ounce can of tomato puree, 1gallon of Water, and 3 quarts Beef Stock to fill the pot. Simmer for 3 1/2 hours semi covered. Then add 1 cup of barley to the pot and cook 1 more hour, then serve with some warm crusty bread.

 

[WildFingers]

Day 12 Mini Mac Attack

I remember When McDonald's used to sell valentine card gift certificates ?

We would pass them out to classmates Ahhhh to be young again.

So here is my 2allbeefpattiesspecialsaucelettucecheesepicklesonionsonaseasameseedbun. Well no sesame seed bun for this one.

Special sauce my recipe is 3 tablespoons of mayo.1tablespoon of chili sauce, 1 tablespoon of pickle relish, 1 teaspoon of Worcestershire sauce, mix well. (makes enough for 4 Mini Macs)

Shred some Lettuce, Dice white Onions, quarter a slice of American Cheese.

Portion 2 - 2.5 ounces of ground beef and form into a burger patty, get 2 pickle slices. Make the center of th patty thinner than the outside. Salt and pepper the patties.

Slice a mini hamburger bun into 3 pieces and lightly toast the sliced bun.

Cook the burger patties add the 1/2 the cheese on each patty.

Assemble Lay out the bun top (crowned side down) the middle and the bottom (bottom side down). Add a teaspoon of the special sauce on all three pieces of the bun. Add the shredded lettuce on top of the bottom and middle portions of the bun. Place the hamburger patties with the cheese on top of the lettuce. Add a teaspoon of chipped onions to the top of the burger. Stack the middle section on top of the bottom section. Place the pickles on top of the burger and cap off with the top of the bun.

 

[bud9752]

for the sticklers on the special sauce,
http://americanfood.about.com/od/keytip ... csauce.htm
sounds like a good way to spend the evening snacking on mini macs

 

[WildFingers]

for the sticklers on the special sauce,
http://americanfood.about.com/od/keytip ... csauce.htm
sounds like a good way to spend the evening snacking on mini macs

Huh Google is your friend but I never thought to look up special sauce. Nice to know But I will never have Miracle Whip YUCK!

I usually just use my palette to come up with recipes.

 

[WildFingers]

Day 13 Mushroom Stuffed Pork Loin

Take a Boneless Pork Roast and Butter fly it and open it up and butterfly each side to Pound the roast to even out the thickness of the roast.

Take 1 lb of sliced Cremini mushrooms and saute them with Rosemary and 3 cloves of crushed garlic. After the mushrooms are soft take 12 of them out and place them in a roasting pan Add a diced Bell pepper and 1.2 of a White Onion Diced to the mushrooms and continue to saute thenm until the peppers have softened and the onions become transparent.

Add a 1/4 cup of bread crumbs to the sauteed mushrooms onions and peppers mix together. Season the pork roast with Salt and Pepper on all sides. Thinly spread the stuffing mix evenly over the butterflied pork roast and roll. With butcher twine (ask the butcher for some they usually have no problem giving it out to you) tie the roast in several areas to keep the roast closed. Brown each side of the roast in a saute pan then place it in the roasting pan.

Pour a cup of Red Wine and 1 cup of beef broth in the bottom of the roasting pan . Place it in a 350 F preheated oven and bake until the internal temperature is at least 145F. Remove from the oven to a cutting board and tent with Aluminum foil and let rest.

Pour the mushrooms and drippings from the roasting pan into a blender and blend smooth. Place back in the roasting pan and reheat add beef broth if too thick pr a little of rue if too thin. Season with salt and pepper to taste Bring to a boil, then remove from heat.

Remove the butchers twine and slice the roast on the bias and serve with the mushroom gravy over the slices. Goes well with sauerkraut (made with bacon onions and an apple) and a few pirogi.

 

[LadyLuna]

I had a foodgasm.. x.x

Unfortunately, my partner likes neither mushrooms nor pork, so this will have to wait until I can shove the leftovers in the freezer.

 

[WildFingers]

Day 14 Baccala

I have made Baccala from reconstituting dried Salted Cod for 3 days and never liked the results. Since then I have bought fresh Cod or frozen Cod. Fresh cod is the best.

Make yourself a Marinara Sauce. Saute a half of onion until the onions is transparent in olive oil. Add a few cloves of crushed garlic and some Italian seasoning, fresh chopped basil and flat leaf parsley. Simmer for 20 min. Place the cod in a baking dish. Season the Cod with salt and pepper. Pour some Marinara sauce over the Cod and enough to cover the bottom of the baking dish. Cover the dish with foil and bake in a 350 F preheated oven for 30 min or until the fish is cooked and flakes easily.

Serve over a bed of Polenta. Here is an easy recipe for Polenta. Boil 2 cups of water with 2 Table spoons of butter. Turn down to a medium setting on the stove. Slowly add in 1 cup Regular Corn meal and whisk constantly until the corn meal is mixed in then add 1/2 cup of grated Romano cheese. Whisk to incorporate the cheese. and it is done.

 

[WildFingers]

Day15 UnThai Thighs

I am not a fan of crock pots cooking but, I know Amber likes to make her Teriyaki chicken in a crock pot. Since this is a recipe that she had requested. I have used my seldom used kitchen tool to create this recipe for her.

Place 2 tablespoon Sirracha, 2 tablespoons Soy sauce, the juice and grated peel from one lime, 1 1/2 tablespoons fish sauce, 3 cloves of minced garlic, 4 chopped Basil leaves, and 2 teaspoons grated ginger in a ZipLock bag mix thoroughly.

Sprinkle 1/2 teaspoon if Cayenne Pepper and salt 6 chicken thighs.

Place the seasoned chicken thighs in the ZipLock Bag and mix and massage the Thighs until they are fully moistened. Remove most of the air from the bag and seal it. Place in the refrigerator to marinate overnight.

Combine, 1/2 cup of coconut milk and 1/2 cup of peanut butter. Add 1 chopped medium onion and the entire contents of the marinated chicken into a crock pot and cook for 7 hours on low.

Remove the chicken from the sauce add 1 teaspoon of crushed Chili flakes. Combine 1 tablespoon of cornstarch and 2 tablespoons of water until smooth. Stir into slow cooker; cover and cook 15 minutes or until sauce is slightly thickened. Spoon the sauce over chicken. Serve chicken over cooked Pad Thai (rice noodles) top with scallions.

Stir Fry 1 medium squash, a Jalapeño pepper, a Bell pepper, Ginger, Garlic, and 2 baby bok choy quartered and sliced, with 1/4 teaspoon salt; for 3 minutes or until vegetables are crisp-tender. Serve along side of the chicken

Garnish with slices of lime.

(Note: Next time I make this I will brown the Thighs in a skillet and then remove the skin prior to placing them in a crock pot. Just another reason I do not like crock pots)