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Martriden's recipes for success.

Discussion in 'Martriden' started by the_drip, Mar 26, 2007.

  1. the_drip

    the_drip Martriden K

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    We here at martriden enjoy food, so much so that our very own Shane H. is aquiring a degree in Culinary Arts from Johnson and Wales University.

    Here's the latest on the menu...
    Gorganzola cream sauce

    6 oz. Gorganzola Cheese
    2 shallots
    2 cloves garlic
    4 oz. White wine
    1 quart of heavy cream

    1 tablespoon of Oil heat in a Sauce pot, Add Shallots and cook for 2 mintues add garlic and cook another minute, deglaze with Wine. and reduce until almost Gone. Add Heavy cream and BE CAREFUL IT WILL BOIL OVER( but must be simmering just watch it), Reduce cream by half takes about 25 mintues. Then adD in Crumbled Blue cheese and Stir until melted and smooth also add a 1/4 cup of Parmesan cheese If you want. Taste for salt and pepper.


    Serve w/pasta and/or favorite entree ( steak here )
     
  2. myhottrashcan

    myhottrashcan Member

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  3. the_drip

    the_drip Martriden K

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    what the hell kind of recipe is that? YOU MUST POST A DELICIOUS RECIPE OR NOT POST AT ALL IN THIS THREAD!


    EXTREEEM CHOCOLATE CHEESECAKE:headbang:

    Crust:
    2 1/2 cups chocolate cookie crumbs
    2 tablespoons chocolate sugar (Chocolate sugar is sugar stored in an airtight container for at least 3 months with cocoa beans. Discard beans when using sugar.)
    6 to 8 tablespoons butter, melted

    White Chocolate Layer:
    20 ounce cream cheese, room temperature
    1 cup chocolate sugar
    3 eggs, room temperature
    8 ounces milk chocolate chips, melted
    1 tablespoon vanilla
    1/4 cup sweetened condensed milk
    2 tablespoons all-purpose flour
    2 tablespoons cornstarch

    Milk Chocolate Layer:
    20 ounces cream cheese, room temperature
    1 cup chocolate sugar
    3 eggs
    8 ounces white chocolate chips, melted
    1 tablespoon vanilla
    1/4 cup sweetened condensed milk
    2 tablespoons flour
    2 tablespoons cornstarch

    Fudge Cake Layer:
    1 store-bought fudge cake mix

    Dark Chocolate Ganache Frosting:
    2 cups heavy whipping cream
    2 tablespoons butter
    3 tablespoons powdered sugar
    24 ounces dark chocolate chips

    Crust:
    Preheat the oven to 350 degrees F.
    Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.

    White Chocolate Layer:
    Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.

    Milk Chocolate Layer:
    Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.

    Fudge Cake Layer:
    Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake.

    Dark Chocolate Ganache Frosting:
    In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand.
     
  4. Tumn

    Tumn baptized in blood

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    Simple chip dip that kicks ass:

    1 package Philadelphia cream cheese - room temperature
    1 regular size package of shredded cheddar cheese, whatever kind you like, and use as much as you want
    1 regular sized can of Hormell chili, no beans, or with beans, your choice
    Tortilla chips

    Get a microwaveable dish, evenly spread the cream cheese on the bottom. You might want to microwave the cream cheese a little bit to soften it up for easy spreading. On top of that spread the chili. Top it off with as much cheddar cheese as you want. Microwave the shit till it's all bubbly on top and looks melted. You might want to cover the dish with wax paper or something to prevent splattering grease from fucking your microwave up and try to keep it from falling down in the middle so the cheese doesn't stick to it. Use the chips to eat it and be fucking happy!

    I love this recipe and make it for all family occassions and party occassions. So easy and delicious, though it's terrible for you :)
     
  5. the_drip

    the_drip Martriden K

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    That does sound good. willt ry it soon.


    here's a new one..for you crustacean lovers.


    Lobster/Shrimp Sauce.

    2 packages of Shrimp with SKins on.( then REmove skins at home and reserve)
    1 quart of Chicken stock
    1 onion- rough chop
    3 carrots- rough Chop
    2 celery stocks- Rough chop
    tomato paste
    White wine
    garlic chopped
    Thyme Parsley
    heavy cream-1 pint

    So First off sweat your onions, Carrots, and celery in a large sauce pan.
    after about 3 minutes add your shrimp shells and your garlic cook for about
    1 minute then add 1 tablespoon of tomato paste. cook another minute until
    shells are Red and tomato paste begins to stick to the bottom of the pan.
    when Bottom of pan Turn brown De-glaze with 1 cup of wine. Reduce until only
    a little moisture remains.. then add the can of Chicken stock, Thyme, and
    Parsley Stems. Bring up to a simmer and cook for 25 minutes. then Poach
    Lobster tails in boiling liquid until done. Remove lobster tails. Then pour
    in small amounts of shrimp Broth into a blender, shells and everything. Begin
    blending and straining with a fine sauce strainer until all of it is
    completely smooth after straining taste and add salt and pepper. then add a
    Pint of cream and reduce Sauce by half. normally takes about 45 minutes.
    Cut Lobster meat into Large Chunks and reserve. When ready to eat. cook
    noodles until all dente. While heating sauce to a boil in a Large sauce pan.
    add Lobster meat heat and then add the noodles to finish cooking serve in
    large bowls with Chopped parsley on top
     
  6. daveotero

    daveotero Member

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    Haha, you guys are fucking ridiculous! Now that I know how capable you are, I fully expect some killer meals when you're here for the LP. I'll bring the wine / beer. :kickass:
     
  7. paradoxile

    paradoxile Den Sista Ljusbäraren

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    wow...you should do something's like Tool's "Die eier von satan"
    now that you have a chef among you
    speaking of chef....I'm gonna make love to you woman...:lol:
     
  8. circus_brimstone

    circus_brimstone Forest: Sold Out

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    All those recipes are low-fat right? :p
     
  9. the_drip

    the_drip Martriden K

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    lol I dont know..is Heavy Cream low fat?
     
  10. circus_brimstone

    circus_brimstone Forest: Sold Out

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    Not at all! That's why I asked. :p
     
  11. paradoxile

    paradoxile Den Sista Ljusbäraren

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    it must be heavy cream...because if it's not heavy,
    IT'S NOT METAL!
     
  12. Shane H.

    Shane H. New Metal Member

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    That is Fucking awsome. your absolutly right
     
  13. the_drip

    the_drip Martriden K

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    Trying this one sometime this week.

    MAKER'S MARK GRILLED STEAK MARINADE
    For each steak -

    1 tbsp. olive oil
    1 tsp. sage
    1 tsp. garlic powder
    1 tsp. lemon juice
    1 tbsp. Maker's Mark (1/2 oz.)

    Place steak in deep dish and rub with olive oil. Crush sage and rub on both sides. Then sprinkle the bourbon and lemon juice on both sides. Dust with garlic powder and put steaks aside to marinate for about 2 hours. Turn them several times.

    Cook steaks over a hot grill to medium or medium rare.
     
  14. Srontgorrth

    Srontgorrth Member

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    I wish I could cook something beyond a fucking quesodilla or some shit, all of this stuff sounds deelliicciiouuss.
     
  15. the_drip

    the_drip Martriden K

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    4 garlic cloves, Smashed and rough chopped
    1 small onion, rough chop
    1 Leek, rough chop
    4 oz. white wine ( dry) Nasty California chardonnay
    12 oz. Chicken stock
    2 oz. baby spinach

    2 rainbow trout( caught fresh) no less then 2 days old
    1 oz. Oil
    salt and pepper

    Potatoes: boil em mash em Stick em in a stooo!!!
    4 oz. sour cream
    2 oz. heavy cream
    salt & pepper

    get your taters Boilin'... about 20 minutes depending on what size you cut them. also better get that fish a bakin'. once you monkeys got that finished up saute some garlic, leeks, and onions. after about 5 minutes throw in some Vino.....also known as wine... and reduce by half. Continue by adding your chicken stock. and reducing by a tad. When proper viscosity is reached put in blender and turn that mo fo on. Slowly add butter until desired thickness...

    I think all you assholes know how to make mashed potatoes by now if not give me a jingle and i will update your retarded ass.

    Bake your fish, and well... cut that guy up. It's a trick which I can't explain in an e-mail......... so read a cook book. douche bags........

    Good luck, Shane-0. :headbang: :headbang: :erk: :erk: :Smokin:
     
  16. Shane H.

    Shane H. New Metal Member

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    IPA Stew

    2 Tbsp. Olive Oil into pan.
    At least 2 lb. chuck roast cubed, 1/2 inch.
    1 cup carrot, 1/2 cubed.
    1 cup celery, 1/2 cubed.
    2 cup onion, 1/2 cubed.
    2 cup potatoes, 3/4 cubed.
    1/2 cup Garlic, minced.
    4 cups beefstock.
    2 IPA Beer, whatever brand is your favorite.
    1 cup Shiraz, whatever isn't too nasty.
    2 tbsp. thyme.
    1 tbsp. oregano
    1 tbsp. salot
    1/2 tbsp. pepper

    Heat oil in large dutch oven or soup/stock pot. Salt/Pepper cube chuck roast, add to oiled pan. Cook until throughly browned, and by browned I mean mashed potato heads. Remove the meat, and add mire-paux(celery,carrot,onion.) Cook for 5 minutes on medium, add tomato paste, cook for 2 minutes until golden on bottom of pot... add wine. Deglaze, scraping bottom bits off.. also known as fond (French for shit on the bottom.) If you scrape the fond, you acd the meat back to the vegetable, add stock, add thyme, bring to a simmer.. medium low heat fucktardz. Anyway, cook for an hour, add potatoes... cook another 45 minutes... check for seasoning (you're going to need to add salt, potatoes suck up sodium.) Is the consistancy right? Is the roux right? (Ask Alton Brown) Taste again. Those potatoes are bitches. It takes a lot more salt than you think. Good try, if your meat ain't tender, then try again, failurez. It's all about the heat of the pot. If it's too hot, collegin will not break down.. it's too cold it won't break down either. Perfect temp. is around 315, you can do it in the oven but it takes a special pot(cast iron.) :headbang: :headbang: :headbang:
     
  17. the_drip

    the_drip Martriden K

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    This Friday I'm going to makea braised beef pasta sauce using some Christmas Ale ( Three Floyd's Alpha Klaus porter )


    ingredients:

    1/2 onion
    1 Green pepper
    1 Red Pepper ( or whatever peppers you can get )
    Tomato Paste
    1 lb stew meat or chuck
    2 boxes of beefstock ( enough to be about 1.5 to 2 inches above the meat in the pot while cooking )


    instructions

    STOVE TOP ON HIGH HEAT

    Take your meat, throw it on a plate........err, then dry it off with a papertowel add salt n' pepper.
    2. Brown the meat in the kettle then remove
    3. cook onion and peppers
    4. replace meat back in kettle with the veggies and add 3 big spoonfuls of tomato paste, stir until al lthe meat is coated with the paste.
    5. Let sit 1 or 2 minutes, then add 1 cup of beer ( or red wine..w/e you think would make it taste amazing )
    6. Pour beef stock in...bring to a boil, once its boiling turn stove to LOW HEAT.
    7. Add Thyme, bay leaf, garlic powder and onion powder.
    8. cook 3 to 4 hours or until meat is uber-tender

    9. boil your pasta your pasta


    10. devour. drink more beer.....begin friday night.
     
  18. Iron Chef of Vag

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    Serves 10 Serves 40
    Sheppard’s Pie

    2 tbls olive oil 4 oz. Olive oil.
    1 lb ground beef 4 lbs ground beef
    1 lb ground lamb 4 lbs ground lamb
    .5 oz. Rosemary 2 oz. rosemary (Chopped fine)
    .5 oz. Thyme 2 oz. fresh thyme (Chopped fine)
    2 carrots 28 oz. Carrots( Approx 8)(1/2” Cube)
    3 stalks celery 28 oz. Celery ( Approx 12 stalks(1/2”Cube)
    2 onions 4 lbs onions(approx 8 onions)( ½”cube )
    3 oz flour 12 oz flour
    4 lbs baking potatoes 16 lbs russet potato’s (peeled, Washed, 1” cubes)
    8 oz cream 32 oz. cream
    10 oz. butter 40 oz. butter
    1 oz garlic 4 oz. Garlic (chopped Fine)
    2 oz tomato paste 8 oz. Tomato paste
    4 oz. red wine 16 oz. red wine
    20 oz. Beef broth 3 quarts Beef Broth
    .5 oz Chives 2 oz. chives ( chopped)
    1 lemon 4 lemons( sliced into rounds)
    .5 oz. parsley 2 oz flat leaf Parsley
    Salt and pepper Salt pepper to taste



    Method of Preparation
    Wash hands and place a sanitation bucket below Work station, begin to gather required Mise en place needed.
    Preheat Convection oven to 350*F
    1. Before beginning the stew mixture place a large stock pot with potatoes and cold water on stove and Bring to a boil, While potato’s are boiling being making the stew mixture.
    2. To begin the stew mixture take a Large Heavy bottomed stock pot and heat until very hot, add Ground lamb and ground beef to pan and begin to brown being sure to season with salt and pepper, and Half of the Thyme and Rosemary. After approximately 6-10 minutes remove meat mixture.
    3. Add 4 oz of butter to pan being careful not to burn it. Add Carrots, celery and onion to hot butter being sure to scrape up any bits left behind on the bottom of the pan, after five minutes of cooking add tomato paste and garlic letting small bits stick to the bottom of the pan until the tomato paste coated vegetables have turned to a rust color approximately another 5 minutes.
    4. Add Wine and deglaze, once again scrap the bottom of the pan. Cook until wine had reduced until almost none remains. another 5 minutes give or a take.
    5. After wine has reduced add meat back in and flour being sure to coat all the meat and all the vegetables with the flour, after coating and cooking for another 3 minutes add Beef stock Being sure to continually stir until boiled and fully thickened.
    a. IF NOT THICK ENOUGH BE SURE TO MAKE MORE ROUX USING EQUAL PARTS FLOUR AND BUTTER IN A SEPARTE SAUTE PAN, HEAT BUTTER UNTIL MELTED ADD FLOUR COOK FOR 1 MINUTE. ADD TO STEW MIXTURE STIRRING CONTINUALLY UNTIL DESIRED THICKNESS HAS BEEN REACHED.
    6. Continue to cook an additional 10 minutes on low heat. While that is cooking mash potatoes with cream and 4 oz. butter until smooth, place in a piping bag with a large Star tip.
    7. Arrange Ramekin Dishes On a large sheet tray. Begin to fill with stew mixture 3/4th full. Pipe stars of potato on top of stew mixture begin sure to leave no Spaces uncovered with potato.
    8. Melt additional butter and put in a spray bottle, Spray tops of The Sheppard’s Pies with Butter and place into convection oven for approximately 10 minutes until Tops are Golden brown.
    9. Place on plate and sprinkle with chives and Garnish the side of the plate with A sliced lemon and Parsley sprig.
     
  19. TheLock

    TheLock New Metal Member

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    That Shepards Pie kicks ass....
     
  20. TheLock

    TheLock New Metal Member

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    Zucchini Bread

    Eggs 3 each
    Br. Sugar 6oz
    Oil ½ cup
    Milk ¼ cup
    Vanilla 1 tsp
    Zucchini, grated 1 ½ cups

    AP Flour 8oz
    B. Powder 1 ½ tsp
    B. Soda ½ tsp
    Salt ½ tsp
    Cinnamon ½ tsp
    Nutmeg ¼ tsp
    Walnuts, chopped ½ cup

    Blending Method: Dry to wet
    Bake 350 40 – 50 min
     

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