Let’s see if this works. If not, I’ll bug Ken.
This should be a link to Amazon to find the baking text I refer to so often.
More recipes in the pipe! Bedtime for fat old white guys.
Between homework and dicking around on facebook, I have run out of time to post more recipes. However. You can look forward to directions to make stock (vegetable, chicken, beef, pork or the always popular “what do I have in the fridge and freezer Stock”)
I’ll also show you how to make Sriracha Salt, the best seasoning in the whole damn world. I’ll give you even more options to combat the overabundance of summer squash and zucchini many of you are “suffering.”
I made some bitchin’ tacos and I’ll be sure to give you some tips on how to make every Tuesday an amazing Taco Tuesday! Tequila is optional. Cerveza is not.
I’ll post some more pics of stuff I eat, as well as stuff I have learned to bake in school. Well, I have to be up in six hours, so I will bid you all a fond “Oi! It’s bed for you, ya sod!”
Unca Mo
Because Sod Off, that’s why!
Sometimes I’m too lazy to make beer batter. So I just take some chicken skin and wrap it around sliced zucchini straight from the garden. Oh, and then I fry it. ‘Cuz that’s Punk Rock Kitchen style. Don’t forget to hit it with Sriracha Salt.
Because Sod Off, that's why! (Punk Rock Zucchini)
Author: Unca Mo
Recipe type: Appetizer, Bar Food
Prep time:
Cook time:
Total time:
Serves: 4
If you have a garden, you will understand this. Squash just starts hurling itself at you. Your only defense is to cook it in as many different ways as you can find. Sometimes I get lazy.
Ingredients
- 1 big-ass zucchini (Fresh from the garden. Do not go out and buy squash for this)
- A bunch of chicken skins, cooked (You can get these by cooking a shitload of chicken to make into stock and other goodies) I promise to give you a recipe for that later.
- Oil for frying. I "like Canola. (Fuck the Agricorps and their corn oil! Plus the best way to refer to Canola oil is its proper name. Rapeseed Oil! That's pretty rude stuff right there!)
- Toothpicks
- Sriracha Salt. (Fine, I'll give you the recipe for that, too)
Instructions
- Cut the zuke in half. Cut it in half the other way. Cut long wedges.
- Wrap the zuke pieces in chicken skin and secure with wooden toothpicks.
- Fry them bastards!
- Drain on a plate lined with paper towels.
- Season with Sriracha Salt.
- Eat without putting your eye out on the toothpicks.
Oh, and the sauce, you ask.
Saffron Cream Sauce
Author: UncaMo
Recipe type: Sauce
Prep time:
Cook time:
Total time:
This is the final (yeah, right!) tweak on a sauce I have been making for quite a while. I love saffron. I love cream. There ya go. I invented this to put on Sea Scallops, but it is nice on just about anything. The color is dramatic; it is a rich buttery yellow. Just looking at it makes stuff it's served with seem better. I love to garnish it with just a tiny sprinkle of Sriracha Salt (See recipe soon)
Ingredients
- 2 cups half and half (or third and third and third, if you can find it)
- 10- 15 strands saffron
- Pinch salt
- 1 egg yolk
- 1 T lemon juice
Instructions
- Pour cream into a small sauce pot and add saffron
- Bring to a simmer and turn off heat
- Beat egg yolk, salt and lemon juice very thoroughly and refrigerate
- Reduce cream by about a third
- Temper the egg mix by adding the hot cream to it very slowly, whisking the whole time.
- When about a third of the dairy has been whisked into the egg mix, pour the egg mix into the sauce pot and return to a simmer, whisking constantly.
- The mix will go from thin to thick abruptly. Don't miss it, otherwise you wasted food. Shame on you.
- Test for seasoning and put the sauce on just about anything.
The promised Crepe filling
The promised Crepe Filling
Author: UncaMo
Recipe type: Filling
Prep time:
Cook time:
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Serves: 4 large crepes
Well, I'm sure you are all now experts at making crepes. Fill them bastards! This is a good savory filling.
Ingredients
- 8 ounces Brie, sliced in long strips
- 2 ounces sweet butter
- 8 ounces mushrooms, cleaned and sliced
- 1 tsp. salt
- ½ tsp. pepper
- 4 ounces diced ham
Instructions
- Cut Brie into 4 1-1/2 ounce slices and one 2 ounce slice.
- Heat saute pan.
- Melt butter.
- Saute mushrooms. Sprinkle with salt to release the liquid and continue sauteing until tender and browned.
- Set mushrooms aside.
- Bring pan back up to heat and add ham.
- Add pepper and heat ham just until it starts to brown.
- Put the 2 ounces of Brie in with the ham to melt.
- Mix in the mushrooms.
- Place a 1-1/2 ounce strip of Brie in each crepe and top with a quarter of the filling mix.
- Roll the crepe and top with sauce of your choosing. (or you can use my sauce, which is spectacular)
Crepes. Happy Bastille Day!
Savory Crepes
Author: UncaMo
Recipe type: Appetizer or Entree
Prep time:
Cook time:
Total time:
Serves: 4 big ass crepes
Well, my Dad was at Taste of Chicago and posted a pic of the ham and cheese crepes he had. My honey decided that since it was Bastille Day, I had to make her crepes. Plus my buddy John Romero has been bugging me to teach him how to make crepes. I haven't made crepes in years! Now I think I'll make them at least every other week. They are so easy and delicious. Fill 'em with whatever the hell you want to get out of the fridge!
Ingredients
- 1 cup (about 4-1/2 ounces) All Purpose Flour
- ¼ tsp. salt
- ½ cup whole milk
- ½ cup water
- 2 large eggs (3-1/3 ounces)
- 2 T. unsalted butter, melted
- (optional, if you have the kind of friend who just comes to your house with a giant goddam OUNCE of saffron) add 5-10 strands to the milk and stir well
- Butter for cooking crepes
Instructions
- Preheat a nonstick saute pan over medium-low heat.
- Mix flour with salt.
- Beat eggs well and add milk, water and butter.
- Sift flour and salt into liquid.
- Whisk just until blended.
- Melt some butter in pan, just enough to coat bottom of pan when you swirl it.
- Pour batter into pan starting in the center and spiraling out, covering about ⅔ of the pan. (About ⅔ cup for a 9 inch crepe)
- Tilt pan to spread batter to fill bottom.
- Cook for about 2 minutes.
- Flip with a smooth motion. Or you can just fucking throw out the batter, turn off the stove and practice flipping with a piece of bread until you get it. Or you can just suck and use a spatula. (I plan on posting a video lesson on how to saute and flip stuff in a pan)
- Cook for about a minute and a half on the second side.
- The crepe will bubble slightly and brown a bit. This is what you want.
- Place the crepes on a plate and cover with a clean cloth. Or put them in a oven on the lowest setting to keep while you cook the rest.
- You will likely have to discard the first crepe. It happens. No biggie.
- Fill crepes with stuff. I'll post a nice recipe later.
- Top the crepes with a lovely sauce. I'll post something kickass later.
Hey look! I figured how to caption stuff! This is the first crepe I cooked in almost a decade. It came out pretty nice. Don’t be scared.
Errands, gardening and homework oh, and a wedding reception
I promise some pics, some recipes and some more punk rock. Soon. Just freaking busy this weekend.
Mo
Soundtrack to a Killing Spree — Dropkick Murphys
Yep. I love to see the Murphys get all fucking thrashy.
http://www.youtube.com/watch?v=lFfZNktFzsU
7 Seconds – Young ’til I die
http://www.youtube.com/watch?v=R6FCNJtg8Gk
Some crazy kids who started out in Reno, Nevada in 1980. Fun and fast!
http://en.wikipedia.org/wiki/7_Seconds_(band)
Check ’em out!
I’m working on getting a gang of pics posted here. Just having trouble with the logistics.
I have some 300 pics of food I have cooked in the last year. Some of it was for class, some for catering gigs, a couple of shots of food I cooked for my friends’ parties and several pics of food I cooked because I was just fucking hungry.
Keep checking and the photos should be up sometime soon.
I have some cool stuff planned, but I am off to a bachelor party.
Mo