Cookin Corner

[crazy88]

Oops forgot there is tarragon in it as well

Crazy 88

[Khundon1975]

Mozzarella, Mellon, and Caramelised Prosciutto Parcels.
Serves 2 cooking time 5 mins.

One for the gent's to cook for her indoors.

Ingredients

1 Mellon (red inside type)
12 slices of Prosciutto ham.
3 Mozzarella balls
(the mozzarella won't miss them, as they seem to have more than the standard issue)
Sherry vinegar
Olive oil
Thai Basil leaves.
Mixed salad leaves.
Salt and Pepper.


Utensils required.

Flat frying pan, sieve or blender and a knife.
1 long apron with picture of large boobs on' for hubby to wear, if he is cooking.
1 First aid kit (he is bound to cut himself, with that damn knife).

Preparation

Lay out the Prosciutto slices on a board, 3 for each parcel.
Slice the mozzarella about 2 cm thick and place onto the ham with 2-3 basil leaves.
Peel and de seed ½ the Mellon, slice into 2 cm slices about 10cm long and place on top of the cheese.
Roll parcels up, making sure that the joins are on the bottom of the parcels, don't worry about the parcels having open ends.

De seed the rest of the Mellon and either blitz in a blender or pass off through a sieve and add sherry vinegar to taste. Put to one side.


Heat frying pan to very hot, add some oil and gently place parcels into pan, join side down first.
Let them brown and caramelise before turning over, brown all over and gently remove from pan.

De glaze pan with a little of the Mellon/Sherry mix and a little extra sherry and drizzle over the parcels.

Place salad leaves in a bowl and dress with a little of the cold sherry/Mellon liquid and a touch of Olive oil.
Add salt if required.

Great with wine or a cold beer, as a light supper.

Tips

These can only be cooked in a flat pan and not on the BBQ, as the sugars in the melon are needed to caramelize the ham and on a barby they drain away and the ham burns.


Remember guys, when it's brown it's done, when it's black it's burnt, when it's red it's bleeding.

Bon appetite.

[migrant]

Fried chicken last night

Wife likes it extra crispy

Cut up chicken, trimming loose fat and skin

combine
4 Cups water
1TBS MSG
1/2 TBS salt

Soak chicken for 20 minutes, drain after.

Heat oil to 350 degrees

Mix flour with desired spices (I use pepper, garlic powder, cayenne red peppers, smoked paprika, onion powder)

Mix 2 Cups milk with 2 eggs, blend mix until well stirred

Dredge chicken in flour mix, then dip in milk mix, shake off and dredge one more time in flour mix.

Fry in hot oil 12- 15 minutes, until brown and crispy, don't crowd the chicken.

My wife and kids refuse other fried chicken and insist on this

[PeteC]

Here's mine for Thai Beef Salad. Developed after dozen's of trial and error sessions years ago. Pete

Thai Beef Salad ( Yum Neu-uh )

- Broil or grill New York strip, sirloin or round steak to medium rare. Cut into thin 1”to 2” strips being sure to save the juices.

- Place the beef strips and juices into a marinade of 1 part of Tiparos Brand Thai Fish Sauce and 3 parts of freshly squeezed lemon juice plus, the juice of one fresh lime. The beef strips should be partially submerged in the marinade. Refrigerate and let marinate for 4 hours.

- Thinly slice: yellow, white or purple onions, green onion stalks, tomatoes and cucumbers.

- After 1 hour add the sliced yellow, white or purple onions to the marinade and mix with the beef. After 2 hours, add the cucumbers. After 3 hours add the green onion stalks and the tomatoes. Mix well and refrigerate all for the remaining 1 hour.

- Add sprigs of fresh cilantro and fresh mint leaves and toss to mix all ingredients well.

- Add ground black pepper and/or chopped dry chili and/or
chopped fresh chili to taste. ( Without the chili you don’t have real Thai Yum Neu-uh!)

- Serve on a bed of leaf lettuce as a side dish, or over hot
steamed rice as a main dish. Use the marinade as a dressing or sauce.

[PET]

Hey, I calculate this takes over 12 hours !!

Lemons are not easy to find in HH, except in Villa Market sometimes but at a huge price - otherwise it sounds great.

[PeteC]

Hey, I calculate this takes over 12 hours !!

Lemons are not easy to find in HH, except in Villa Market sometimes but at a huge price - otherwise it sounds great.

You're right. I wrote up the recipe when living in Hawaii. Forget the lemons and just use the Thai variety. Four hours total is enough, although the meat gets better and better tasting and tender the longer you let it sit. Overnight is good. However, only add the veggies towards the end as suggested above.

The 3/1 lemon juice/fish sauce I used a table spoon. Taste as you go along as some may like to add/reduce from what I recommend. For one cut up large size steak, 9/3 is enough for enough juice to marinade the meat well. The meat doesn't need to be totally submerged, just enough juice to get it soaked. Pete

[Khundon1975]

Piss Head Steak

My wife named this one after me and allows me to cook it after a few glasses of the red stuff, as the wife does not eat beef I get to eat the lot.

Ingredients

1 Sirloin or fillet steak, about 3 cm thick.
Good virgin olive oil.
1 Lemon.
Marjoram,Thyme and 2 cloves crushed garlic.
Sea salt and fresh ground Black pepper.
Mixed salad leaves.
Butter.

Cooking method.

Place ½ cup of Olive oil into a shallow dish or metal tray, add herbs, garlic, salt, pepper and juice of the lemon and gently warm the mixture. Don't boil it, just bring mixture to tepid temp.

Heat a heavy frying pan to smoking hot, rub steak all over with Olive oil and place into pan.
Don't touch it for 1 minute, then add a small knob of butter.
After another minute turn steak, cook for a further minute then add another small knob of butter and remove pan from heat.

Place steak into warmed marinade and turn to coat steak, leave for at least 5 mins, 10 is better.

Slice steak on the angle and mix with salad leaves, adding a drizzle of the marinade.

Only for people who like rare steak, sorry.

migrant

Tried your chicken reciept today, replaced the MSG with some dried powdered chicken stock, (msg free ) but everything else the same.

YUMMY.

[margaretcarnes]

Pete's beef salad sounds good but whats cilantro in English?

BTW Crazy88s recipe using soured cream or creme fraiche could probably also use left over ordinary thin cream. Adding lime or lemon juice will thicken and sour the cream anyway.

[PeteC]

It's what grows when you plant a coriander seed Mags. You can actually buy a jar in your grocery spice section and plant them, they'll grow. Also known as Chinese parsley and Mexican parsley.

You see the leaves/stalks in many Thai dishes as well but don't know the Thai word for it, and being only 0535 here, my in house interpreter is still cutting zzzzzzzz's. Pete

PS: A Thai recipe website said: Cilantro = Pak Chee (which is also the name of my neighbor's dog....now I know. )

[Takiap]

Cilantro - Pak Chee Thai (plant is cilantro while seeds are coriander)
Culantro - Pak Chee Farang (Saw Leaf herb)
Dill - Pak Chee Lao - (popular in Isaan dishes)

[migrant]

Piss Head Steak

migrant

Tried your chicken reciept today, replaced the MSG with some dried powdered chicken stock, (msg free ) but everything else the same.

YUMMY.

Glad you liked it! The steak sounds good!!

[PET]

Khundon 1975

P... Head Steak

The receipe was great and so simple and quick - pity about the name though as it deserves better!!

[komfortablynumb]

This is all a getting a bit girlie.
I thought you Hui Hin guys were all Gordan Ramseys.
Seems you're all wannabe Delia Smiths. In drag.

I have a perfect recipe.
Tell the little lady what you want.
Retire to the bar for a reasonable session.
4 hours later when she phones asking where the F***ing hell you are.
Remind her gently, that the salad needs to marinade more.
Promise her in 30 minutes you will return to the marital home.
3 hours later stagger through the door.
This is where it gets difficult.

Slurring in English sounds bad.
Slurring in poorly spoken Thai sounds much worse.
Always try to diffuse the situation.
Compliments are pointless at this time.
Whatever you say she will always interpret it as her amazingly similarity to a soi dog.
It doesn't matter what you say.
Trust me.
Options become increasingly less at this time.

Down to 2 as far as i can make out.
1 Your meal is now in the dog.
2 You are going to end up wearing it.
(Not the dog. The food. For anyone still following)
With number 1 option, the dog will be happy, and as you will be sleeping with the dog tonight. (If not for the next week.) That would'nt be so bad.
Or option 2. Wear it.
This may also cover the subject of fashion.
But theres another worry.
So you wear a brightly coloured food flavoured outer garment.
Trust me the dog will stilll love you.
Of course you will still end up sleeping in the dog house.
But you may find the afore mentioned dog slurping that last bit of chilli from your now 2nd degree burnt umbilicas a little disturbing.
Works everytime for me.
I tend to save these moments for public holidays.
Well you got to keep some perspective on life.

[migrant]

This is all a getting a bit girlie.
I thought you Hui Hin guys were all Gordan Ramseys.
Seems you're all wannabe Delia Smiths. In drag.

I like to cook to me it's relaxing, along with a bottle of wine!!

I'm pretty good size, look like I've been knocked around some. My old secretary would laugh because a buddy of mine, who is bigger, ex cop, ex marine, etc and I would always exchange recipes.

Ah well, could be worse, I could be a footie fan!!

[margaretcarnes]

Don't know about it being 'girlie' Komfortablynum, but some of my culinary efforts would have been better ending up in the dog!
I think some of the guys here are pretty impressive in the kitchen department by the sound of it.... Anyway thanks to Pete for the cilantro info. Will be planting coriander seeds forthwith