Recipes: Mr Epee's Kitchen

[Mr Epee]

Greetings, everyone!

Dinner's on me - one caveat - you're going to have to buy the ingredients and make it yourself.

Mr Epee's Quick Beef Curry


Step 1: Saute in oil for about 5 minutes
1 Onion (chopped)
Several cloves of garlic (minced)
1 Tablespoon of ginger root (minced)

Step 2: Combine to make paste
2.5 teaspoons Coriander
1 teaspoon ground Cumin
1/4 teaspoon dried Red Pepper Flakes
1/8 teaspoon of Turmeric
1/2 teaspoon of Salt
2 Tablespoons of Water
When completed add paste to the pan and cook together for a minute

Step 3: Add beef into pan and stir until beef is cooked to desired doneness.

1 1/2 pounds of beef (I usually use a cheep roast)

Step 4: Remove from heat and serve over rice

Optional:
stir in 3 Tablespoons of chopped Cilantro before serving

If you're reasonably handy in the kitchen, you should be able to crank this out in about 15 minutes. The quality and ease of preparation make this one of my favorites.

Enjoy...

oh, now it's your turn to share, but please no pies, cakes, or candy.

[Fencergrl]

I'll be posting my candy & cake pie recipe soon...

[Mr Epee]

I'll be posting my candy & cake pie recipe soon...

GOD DAMN IT - ARRRRR!!!!

All that hair I just pulled out?

yep, about to be subtly blended into your portion.

[Goofy]

Beef Tenderloin with Fresh Horseradish and Black Pepper Crust

1 (3 1/2 pound) beef tenderloin, trimmed of fat
1 tablespoon olive oil
1 tablespoon Creole Seasoning
2 tablespoons Dijon mustard
1/2 pound fresh horseradish, peeled and grated (about 1 1/2 cups)
1/2 teaspoon finely ground black pepper
2 teaspoons chopped garlic
1/2 teaspoons salt
2 cups Worcestershire Sauce

Preheat the oven to 400 degrees F. Rub the tenderloin with the oil and Creole Seasoning. Heat a saute pan large enough to hold the tenderloin over high heat until the pan is very hot, about 2 minutes. Sear the meat until evenly browned on all sides, about 2 minutes per side. Remove from the heat. Line a shallow baking pan fitted with a wire rack with aluminum foil. Place the tenderloin on the rack. Rub the top and sides of the meat with the mustard. Combine the horseradish, black pepper, garlic and salt in a small mixing bowl. Using your hands, press the horseradish mixture evenly over the mustard on the top and sides of the tenderloin. Roast the tenderloin for about 30 minutes for rare, 35 minutes for medium rare, and so on. Remove from the oven and rest for 5 minutes. Drizzle the beef with Worcestershire sauce, slice and serve.

[Fencergrl]

Fencergrl’s Easy and Tasty Rib Recipe

This is actually my mom’s recipe, and it was my absolute favourite meal growing up. It was the hardest thing to give up as a vegetarian (I’ll post my veggie lasagne too).

Don’t be discouraged by the simplicity of this recipe. I have never came across anyone who didn’t love these ribs. I have written the recipe so that people unfamiliar with cooking can manage to whip up this dish.

You will need:
1-2 lbs Pork Ribs
1 Large jar/ can of tomato sauce/ Spaghetti sauce (sometimes I buy just plain tomato sauce and add onions and garlic it doesn’t really matter). If you must have an amount about 750 ml/ litre or 3-4 cups or 24- 32 oz


1) Ribs come from the butcher all connected together. Separate the ribs by cutting between the bones.

2) Add oil to a large pot (something that will hold about a 2 quarts at least), put this on Med-High heat.

3) Brown the meat. This means to lightly sear the outside quickly. You might have to do this in batches, as it will only brown at the bottom of the pan silly!

4) Now add the whole can/ jar of tomato sauce and all the meat (that you have browned in batches).

5) Turn the stove temperature down to low and allow the ribs to simmer covered in the pot for about 30-45 minutes.

6) In the meantime, practice your fencing footwork for 20 minutes.

7) Now come back into the kitchen and make some rice, and a nice salad.

8) Serve the ribs on a bed of plain rice with a side salad.

Save the extra sauce that’s left over in the pot. The next day, add cooked ground beef and you will have the best tasting spaghetti sauce you have ever tasted in your life! The pork juices add a really nice flavour to the tomato sauce.

[seak]

whole fish

Get a nice looking whole fish at your local grocery store ('ve done it with bass, rockfish, trout, snapper etc)

have them gut it and clean it for you scales etc (i usually leave the head on, but doesn't matter)

take fish home, make a few slashes in skin on top and season slashes and add lemon; stuff inside of fish with butter, lemon slices garlic salt pepper, and an assortment of fresh herbs (basil, mint, rosemary, taragon etc all work)

stick in oven at 500 degrees (450 if fish is more then 3 pounds), cook until the internal temp is 135

[jBirch]

Did somebody say fish????

1 Fillet of Atlantic Salmon
1 cup organic maple syrup
1 tbsp organic soya sauce
1 tsp Garlic Powder (don't use fresh organic garlic - doesn't combine right)
1 tbsp organic brown sugar
Salt
Pepper
Grey Poupon Dijon Mustard

Salt fish. Combine maple syrup, soya sauce, garlic powder, salt and pepper in a ziploc freezer bag. Add fish. Marinate overnight.

Line baking sheet with tinfoil and brush with olive oil. Arrange fish on sheet. Sprinkle fish with brown sugar. Preheat oven to 425 F. Cook fish, 15 minutes per inch of thickness. Serve with dijon mustard and garnish with fresh cilantro or parsley.

James.

[poor_nizzie]

Did somebody say marinating?

Here's an easy appetizer.

4 boneless, skinless chicken breasts
peanut sauce (available at your grocer's or from your local Thai restaurant)
1/8 cup olive oil
1/8 cup lemon juice
pinch of fresh thyme leaves
dash each of kosher salt and black pepper

Place the chicken breasts in a gallon-sized freezer bag. Mix the last four ingredients; pour over the chicken. Seal the bag and shake-a-shake-a-shake!
Let this marinate in the refrigerator, oh, overnight should do it. If short on time, 1-2 hours will work. Discard unused marinade. Grill the chicken 12-15 minutes, turning halfway through cooking time. Cut the chicken into cubes; toothpick each cube and plate it with a small bowl of the peanut sauce. Dip-a-licious!

[sabreur]

Bamby's Teriyaki

Soy sauce
Olive oil
Fresh ground ginger
Garlic
Gin
A flank steak

Take a glass baking pan large enough to hold the flank steak. Fill with about 1/4 to 1/2 inch soy sauce. Add about half as much olive oil. Grate fresh ginger to cover the surface of the liquid. Crush 4-8 garlic cloves and add to the liquid. Add a good hefty slug of gin. Stir with a fork. Score the flank steak deeply on both sides in a cross-hatched pattern--squares roughly 1 inch by 1 inch. Place in marinade, and put pan in refrigerator. You can marinate it all day--turn every two hours or so, stirring up the marinade with a fork when you turn the steak. If you are in a hurry, an hour on each side will do.

Prepare a hot charcoal fire. Grill steak for 2-1/2 minutes to five minutes on a side (the marinade will have cooked the meat chemically, so be careful not to overcook). Slice thinly across the grain and serve with corn on the cob and a fresh salad.

[Fencergrl]

Bambi Teriyaki

Same as above but use deer meat.

[sabreur]

Bambi Teriyaki

Same as above but use deer meat.

You'd need to use more oil or marinate it longer. And eating venison has become a little dicey lately in the US, because of a disease similar to mad cow disease...

[Fencergrl]

You also want to use lower heat... so it doesn't turn into leather.

Most of the farm raised deer we get in Canada comes from New Zealand. Folks are not concerned here about the wild ones. The ones in BC taste quite gamey (from what they eat) and would benefit from a marinade. I prefer the Alberta (grain-fed) deer.

I was actually surprised you used gin instead of Japanese wine or white wine, which is traditionally used.

Edit: Sesame Oil instead of Olive Oil as well...

[jBirch]

You also want to use lower heat... so it doesn't turn into leather.

Actually, the best recipes I've tried have advocated the opposite: high heat, really low time.

James.

[sabreur]

Actually, the best recipes I've tried have advocated the opposite: high heat, really low time.

James.

With venison?????

[Fencergrl]

I googled "cooking vension". The advice given, is pretty much how I cook it. Lotza moisture is the key....

Those who prepare elk meat need to recognize that it is naturally lean and has very little muscular fat.

Overcooking lean meats leads to dryness. Elk should not be cooked past the medium rare range. When roasting, pan-frying or grilling elk, the meat should be covered with foil and rested for 5-15 minutes. This helps the juices spread evenly and will also help the meat continue to cook without drying out.

For a good elk roast that almost melts to pieces, use a slow method of cooking to retain moisture.

Never salt the meat before cooking. This removes juices and inhibits browning.

Always remove any remaining silverskin or connective tissue before cooking as this contributes to a more undesirable taste.

Marinating can tenderize and add flavor to any cut of elk meat. Oil marinades are the preferred marinades as they help the meat not to stick to the grill or pan.

Elk burgers are great on the grill! To add extra moisture, wrap a piece of bacon around each patty or add an egg to bind the mixture as it cooks.

[chefencer]

Cool! It's funny, but my 'recipes' are pretty much all baking b/c that's about the only place I need measurements (that and emulsifications), but here's an app that will make you look like a genius, but takes very little energy to put together.

Mushroom and Cheese Tartlets

Boursin Cheese - I use the regular garlic and herb
Portabella Mushrooms - big as you can find.
1 egg per container of boursin
Asiago Cheese, grated/shaved

Filling: blend together egg(s) and boursin in processor or with your manly forearm and a scraper.

Mushrooms: Trim off stem and use for soup or mushroom ragout at a another time. Carefully scrape out 'gills' with edge of spoon, trying to maintain integrity of mushroom cap. Important chefly 'secret' - season inside of mushroom cap w/salt and pepper and then fill caps with cheese mixture. Sprinkle Asiago on top.

Bake in slow oven (300-325 degree conventional) until cheese is firm (start checking @ 20-ish minutes?). Allow to cool and cut into bite-sized pie wedges. Serve room temp with a crisp white wine...mmmmmmmm

You'll be embarrassed by the compliments...

[chefencer]

Actually, the best recipes I've tried have advocated the opposite: high heat, really low time.

James.

OK, here's my professional opinion...yes and no.
With a lean and tender piece of flesh you can cook in high heat (think about what cuts you grill - tenderloin, ny strip, ribeye), quickly - this brings the delicious Maillard reaction (caramelization) that generally also produces salivation (browning meat smell - unless your vegetarian, this is usually a pleasant sensation). Quite often, in olden times, these pieces of meat were larded (literally had lard sewn into them) or barded (think lard armor) to increase the fat available while cooking to help from drying it out. Here's the caveat - cooking any meat at high temperature removes more moisture than cooking at low temperature. Prime and choice pieces of beef have More Fat marbeled within the muscle making them Better to Eat, just not better for you. Tough pieces of meat are usually roasted and any roast works better at lower temperatures. I carmelize the outside first under high heat to get the flavor (and as a side benefit, it sanitizes the outside of the roast) and then cook over night at low, controlled temperature. This allows the outside seasonings to work into the meat (like a marinade does), reduces shrinkage and keeps the juice inside the meat where it belongs and not in the roasting pan.

[Fencergrl]

Yes! I forgot that I usually brown any game meats/ bison/ domestic deer /organic beef (which tends to be lean) first. Then I lower the temperture and cook it slowly. They have very, very little fat compared to beef.

[Aqua_volans]

AquaVolans' recipe to kill off any pesky human being.

One portion of any of the above recipes
One tablespoon arsenic

[latenight]

I googled "cooking vension". The advice given, is pretty much how I cook it. Lotza moisture is the key....

Bacon wrapping is a must when i cook bambi.