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HP Recipe Thread

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  #1  
Old October 1st, 2009, 04:46 PM
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Default HP Recipe Thread

Alright, there was some interest for a recipe thread, so I decided to create one.

Please post only recipes as replies here, feel free to post a thread about your specific recipes, so that replies that arent recipes can be made there.
If you do this, please link us to that post in your reply. (see first 2 examples below)

When posting, make sure that the title to your reply is the name of your recipe!!!
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Last edited by photolinger; October 1st, 2009 at 05:10 PM.
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  #2  
Old October 1st, 2009, 04:47 PM
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Default Spicy Syrian Béchamel Ziti Recipe

Link to Post: Spicy Syrian Béchamel Ziti Recipe

INGREDIENTS:
Arrabiata:
500g Pasta of choice (I Love to use ziti for this)
¼ Cup Olive oil
4 Cloves of Garlic, crushed
4 onions, chopped
1 small can tomato paste
2 tsp basil, dried
1 tsp oregano, dried
¼ tsp ground black pepper
½ tsp crushed red pepper flakes
56 oz of whole tomatoes in sauce

Béchamel
10 Tbsp. clarified butter
100g lean veal, petite diced
10 Tbsp. flour
6 Cups boiling heavy cream
4 Tbsp. onions, chopped
1 large sprig thyme
1 bay leaf
¼ tsp nutmeg, or pinch to taste
salt and white pepper to taste

Prepping:
Cook the pasta with oil and salt as appropriate.

Cooking Arrabiata:
Heat olive oil in large sauce pan on medium low. Stir in garlic, cook for around 5 minutes, not till it is lightly browned even. Add in onions, and stir till onions until they begin to caramelize on the exterior. Add in paste, herbs, and spices, and stir until well mixed. Add in tomatoes and make sure to tear them apart a little as you

Cooking the Béchamel:
Melt 2 tbsp of butter in a skillet on Low/Low-Medium, slowly cook veal without browning. In a large saucepan, melt 9tbsp butter and add flour on low heat for 5 minutes. Add the boiling cream to the saucepan. Add skillet contents to saucepan. Simmer for 45 minutes to an hour. Strain. Set aside.

Cooking:
Preheat oven to 350 F.
Take a large deep dish, and spray sides with oil. Add cooked pasta in, cover with a sufficient amount of Arrabiata (there may be excess). Ladle Béchamel over the pasta. Place into the oven, and bake for 30minutes or until sauce is bubbly.

Allow the dish to cool slightly to make serving easier.
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Last edited by photolinger; October 1st, 2009 at 05:11 PM.
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  #3  
Old October 1st, 2009, 05:04 PM
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Default Bazallia wa Riz Stew and Pilaf Recipe

Link to Post: Bazallia wa Riz Stew and Pilaf Recipe

First off this recipet literally means peas and rice.

Ingredients:
2 Cups of Rice
20 strips of vermicelli broken into 1" strips (or sha'ria if you are near a middle eastern grocer)
Medium Sized Can of peas and carrots
1 tray of beef or veal for stew
Salt
Pepper
Rosemary
3 Garlic Cloves, thinly sliced.
2 Large cans of tomato sauce.
2 Tablespoons of crisco or clear oil (ie canola)
2 Cups Water

Rice Prep:
Wash the rice in cool water until water is no longer cloudy.
Allow to sit for at least 3 hours.

Meat Prep:
Place the meat into simmering water for 20 minutes.
Drain the water and remove the beef.
Place the meat into simmering water for another 20 minutes.
This should effectively rinse the meat of the blood.
Set Meat Aside.

Cooking:
Mix tomato sauce, garlic, herbs, and spices to taste in a large ***, allow it to simmer. Immediately place the beef in, and allow to cook on low for 3-4 hours.

Cooking the pilaf:
In another ***, place the oil, and heat until ready to fry. Place vermicelli into the oil stirring. When the noodles are tan in color (do not let them go dark brown) place all the water carefully into the *** (be careful!). Add salt and the soaked rice(not the water it was soaking in). Cover, cook on high until it is boiling. When it is boiling, bring the heat down to its lowest setting.

Every 15minutes, take the lid off, use a spoon (preferably wooden) and turn the rice 3 times. One turn down the left side, one down the middle and one down the right side, turning the bottom rice to the top. (excessive or harsh movement will make the rice not as pleasant in the end).

After you have turned the rice the second time, cook for another 15 minutes and set aside.

Finishing the stew:
Place the peas and carrots in the stew in the stew *** at the last 15minutes of cooking.

Serve.
(rice on the plate, then scoop the stew over it as desired).
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Last edited by photolinger; October 1st, 2009 at 05:10 PM.
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  #4  
Old October 2nd, 2009, 07:40 PM
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Default Re: HP Recipe Thread

Schezuan Shrimp

Made this tonight but I added a few extras. I doubled the recipe, added large pieces of red and green bell peppers, water chestnuts, and baby corn. Also used fresh red chillies sliced into thin rings, vary the amount on how hot you like it also used 6 cloves of garlic. easy, fairly simple chinese food.
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  #5  
Old October 2nd, 2009, 08:39 PM
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Default Re: HP Recipe Thread

No idea what to call it but damned if it isn't tasty. I cook based on my feelings that day.

Get yourself some lamb shoulder and butcher out the bones. for this you want ones with good sized bones in them. Lay the lamb in a pan usable for broiling and lightly sprinkle with olive oil. Now sprinkle a little thyme and some crushed rosemary over the meat. On top of that place slices of aged Gouda cheese. On top of that place the fat and bones you cut out earlier.

Now broil until you can stand to wait.

The flavors of the marrow and fat will permeate the cheese and meat combining with the thyme and rosemary (two perfect compliments to lamb) and give you a real treat.

Serve the now toasty, marrow filled bones with toasted bread as a appetizer. I you have not tried marrow it's astoundingly rich and delicious.

Just don't expect to lose any weight eating this.
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  #6  
Old October 3rd, 2009, 10:46 PM
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Default Re: HP Recipe Thread

i gots one..my world famous black beans and rice

take urself a pound of thick cut bacon and one onion
cut up the bacon to roughly 1 in pieces
cook/fry the onions and bacon together on medium heat until bacon is very crispy
while u are cooking the bacon and onion, start cooking your yellow rice (doesnt matter what brand or anything just has to be yellow spanish rice)
before the bacon is almost done take 1 can of black beans and slow cook them in a *** (to get em tender)
when the rice is done add the bacon and onion and a lil bit of the grease (for more flavor) and the beans and mix and enjoy!
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  #7  
Old October 6th, 2009, 04:27 AM
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Default Re: HP Recipe Thread

Cereal:

~1 1/2 Cups of Coco Puffs
~1 Cup of 2% Milk

Let it sit for ~ 30 seconds and enjoy.


all jokes aside:

Some breakfast! (Omelet!)

~3-4 Eggs.
1/2 Bell pepper
Bacon (any amount =] )
~2 links of sausage (mmm)
Salt - pepper - Mrs. Dash
1/2 onion

Chop up the ingredients

Add butter to pan. Preheat n get it nice n boiling

Place the eggs in a bowl n whip them up till you see bubbles and its really silky smooth.
Turn on the stove -medium-
Pour the eggs into a pan n let them sit there for ~ 20-30 seconds. Gently mix the eggs but do not scramble them. Make sure it is spread all throughout the pan. Now be sure to cook the ingredients before putting it in your soon to be omelet (different pan)...Now once the eggs get medium-fully cooked. Add the cooked ingredients to either half of the eggs. (throw in some cheese for a melty cheesy flavor in your mouth Now, tricky part...add some butter on the outside of the pancake like eggs. slide it under so it gets a lil slippery than flip the half of the egg. Wallah! Omelet De La Sykotik


Mmmm i want one now
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  #8  
Old October 6th, 2009, 07:44 AM
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Default Re: HP Recipe Thread

Sounds simple, but they're pretty good:

Spicy Peanuts
2 cups of planter peanuts (any kind will work)
2 tsp vegetable oil (alternatively olive oil)
1/2 tsp cayenne (adjust as needed)
2 tsp chili powder
1/2 tsp garlic salt(adjust)
sea salt(optional)

Okay here's the fun part, putting it together. Put all the dry ingredients together, with the exception of the garlic salt, sea salt and and peanuts. Put this to the side and get ready to use it later.

Take a pan that will be largest enough for the peanuts on the stove, add the oil and throw the peanuts in. Stir a bit to make sure the peanuts are evenly covered with the oil. Turn it up to medium heat and stir it occasionally, now you can sprinkle with sea salt if you want.

Keep an eye on the peanuts and occasionally test(by eating) to see if they've reached a soft stage. When the peanuts are heated to the center, and they're soft, add the the ingredients you mixed together. Remember to sprinkle slowly while on heat, covering the peanuts. Keep the nuts on the heat until the spices change from a dry appearance, to an oilier appearance. Remove from heat, sprinkle on garlic salt to taste and test. Pour peanuts over a paper plate with paper towel and eat.

They're really good while they're still hot and soft. When they've cooled you can put them in Tupperware or glass and save for later. A great munch food, just be warned the stuff gets all over your hands so put it in a shot glass or something. They can definitely be addictive.
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  #9  
Old October 11th, 2009, 08:47 PM
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Default Re: HP Recipe Thread

Smores: Cracker + choco = fin.
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  #10  
Old December 5th, 2009, 11:32 AM
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Default Re: HP Recipe Thread

Nut Butter Balls
[LIST][*]1 cup butter, softened[*]1/2 cup confectioners' sugar[*]1/2 teaspoon salt[*]1 teaspoon almond extract[*]2 cups all-purpose flour[*]1 1/2 cups finely chopped walnuts or any other nut.[/LIST][LIST=1][*]Mix butter or margarine with sugar until creamy. Add salt, almond or vanilla extract, flour, and nuts. Mix WELL. Chill dough until firm enough to handle. Preheat oven to 350 degrees F (180 degrees C).[*]Using fingers, shape dough into 1 inch balls or crescents. Place on ungreased cookie sheet. Bake for 12 to 15 minutes or until light brown. While cookies are still warm, roll in powdered sugar. These keep well[/LIST]
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  #11  
Old January 16th, 2010, 05:14 PM
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Default Re: HP Recipe Thread

Great Lithuanian Food!

Kuldunai
Ingredients for dumplings…

[LIST][*]3 eggs[*]2 tablespoons water[*]3 cups flour[/LIST] Ingredients for filling…

[LIST][*]1-1/2 pounds ground beef[*]1-1/4 teaspoon salt[*]1/8 teaspoon pepper[*]2 eggs[*]1/2 cup finely chopped onion[/LIST] Preparation

1. Prepare the filling…
Beat eggs then mix well with salt, pepper, chopped onion and ground beef.
If the beef is coarsely ground, you’ll want to chop or grind it finely as well. You want the filling to have a consistent texture. The more evenly-sized the pieces of onion and meat are, the better.
2. Prepare the dough…
Beat eggs thoroughly. Add salt, water and flour to make a soft, workable dough. Divide into three parts.
Roll out each part 1/8 inch thick.
Cut into circles with a large glass, each circle about 3 inches in diameter.
Fill each dough circle with a tablespoon of filling. Seal the edges and twist over the ends.
3. Cook the dumplings…
Bring three quarts salted water to a boil. Drop in the dumplings and return water to boil. Dumplings are done when they float to the top.
Serve hot with Bacon-Mushroom gravy or Lithuanian Bacon Sauce.

Enjoy!

2 lg. onions
1/4 - 1/2 lb. mushrooms
1 pkg. au jus gravy mix
1/2 stick butter
1 c. sherry

Saute onions and mushrooms in butter until onions brown slightly. Add 1/4 cup sherry and au jus gravy mix (after mixing with a little water -- not the amount suggested on the gravy package). Let simmer until most of the liquid evaporates. Then add remaining sherry. Let simmer a few minutes.

Lasineciai

Ingredients for filling

[LIST][*]1-1/2 lbs bacon[*]1 large onion[*]1/2 lb ham[/LIST] Ingredients for dough

[LIST][*]2 cups milk (or evaporated milk)[*]1/2 lb butter[*]1 tsp salt[*]1 pkg yeast[*]5 eggs[*]6 cups flour, sifted[*]yolk of 1 egg (for basting)[/LIST] Preparation, Part 1: the Filling

Dice bacon, onion and ham into very small pieces; the more uniform the better.
In a large skillet, cover bacon and onion with water and simmer until water evaporates completely and only bacon fat, bacon and onion remain.
Stir in ham and cool in refrigerator while making dough.
Preparation, Part 2: the Dough

In a 2 quart saucepan, heat milk, butter, sugar and salt to 120-130 degrees F and continue heating until butter is fully melted.
Pour off 1/2 cup of this mixture and dissolve the yeast in this 1/2 cup.
Beat eggs and add to remaining warm milk mix.
Add dissolved yeast.
Stir in sifted flour and beat vigorously.
Cover the dough with a towel and let it rise in a warm place (around 82 degrees F) for about two hours.
Punch down the risen dough and refrigerate it overnight.
Next day, roll out the dough to a thickness of about 3/8 inch. Careful! The dough is very soft, so use lots of flour for roll out.
Cut rolled dough into rounds about 3 inches in diameter.
Place a tablespoon of the bacon mix in the center of each round and fold the sides of the circle over the bacon. If it doesn’t want to hold together, use your fingertips to wet the edges with some water.
Place the buns on lightly-greased cookie sheets and allow the dough to rise again — about 2 hours if the dough is cold, 30-45 minutes if the dough is warm.
Preheat oven to 325 degrees F.
Mix one egg yolk with 2 Tbsp water and brush the top of each roll with this mixture.
Pop the buns in the oven and bake at 325 degrees F for 15-20 minutes.
Serve warm or cold.
Kaip skanaus!
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  #12  
Old May 21st, 2010, 10:41 PM
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Default Re: HP Recipe Thread

Basic Crepes


Ingredients[LIST][*]1 cup all-purpose flour[*]2 eggs[*]1/2 cup milk[*]1/2 cup water[*]1/4 teaspoon salt[*]2 tablespoons butter, melted[/LIST]

Directions[LIST=1][*]In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.[*]Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.[*]Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.[/LIST]
add your choice of toppings
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  #13  
Old May 22nd, 2010, 12:05 PM
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Default Key Lime Shrimp w/White Rice

URL: http://www.hookahpro.com/forum/showt...975#post307975


This is a recipe I concocted one evening when I was trying to do something a bit different with shrimp. Hope ya'll like it.

Ingredients:
1 pkg. medium shrimp, deveined, tails on or off doesn't matter.
1 stick (1/4 lb) of butter
6-8 key limes
1/4 cup half & half
1/4 tsp kosher salt
2 tbs granulated sugar
white pepper
2 tsp cornstarch
1/2 cup cooked white rice per serving

Directions:
Begin by melting the stick of butter in a saute pan over medium low heat. Cut the key limes in half and when the butter is melted, squeeze the key lime juice into the same pan. Go ahead and let some of the pulp drop into the pan. Just adds to the flavor. Stir the butter and lime juice together to blend. Add the shrimp to the pan of butter/lime juice and heat until the shrimp is thoroughly cooked (shows white meat with pink veining). Remove the shrimp from the pan and set aside. Add the half & half, salt, sugar, and white pepper to taste. Blend together well. To thicken the sauce a bit, make a rue of the cornstarch and a splash of half & half and stir into the sauce. Simmer on low heat till it thickens to suit you.

Plate 1/2 cup of rice in a scoop or mound, place 6 shrimp around the rice (leaning on the mound), drizzle the key lime sauce over the top of it all. Garnish with a sprig of parsley if you like. Enjoy.

Smoke happy

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Last edited by Dusty62; May 22nd, 2010 at 12:08 PM. Reason: finishing off the post
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  #14  
Old May 23rd, 2010, 03:35 AM
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Talking Re: hard apple cider

I know it's out of season but this is for those people who LOVE cider and this is the best cider I've made for homebrew.

ingredients
ESSENTIAL!: martinelli's non carbonated filtered apple cider. I know it's a bit hard to find out of season, trust me I've looked, but when it's around fall season costco carries it typically and it is seriously the best cider I've used.

ESSENTIAL!(secret ingredient): white champagne yeast. It gives a smaller bubble and doesn't consume as much of the sugar in the cider so it maintains the proper "apple" flavor without being fake in any way.

brewing equipment
time

Instructions:
sanitize brewing equipment. Make sure cider is at room temp (roughly 70°F) and add to brewing carboy. Pitch yeast and maintain at 60-70°F for a week. Add some simple sugar then rack into bottles. Cap the bottles and let sit for week to 2 weeks at room temp. CAUTION: be weary of exploding bottles(wisconsin hand grenades) use the carbonating sugar lightly. Enjoy to your hearts content!
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  #15  
Old June 2nd, 2010, 07:04 PM
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Default Re: HP Recipe Thread

I made up this recipe tonight and loved it. I hope you do too, if you try it. It's very simple to make and tastes delicious. Smoke happy.

Ingredients:

2 Tilapia fillets (or your favorite fish fillet)
1 slice of bacon, cut in half across the middle
2 Tbs grated parmesan cheese
1 tsp butter
lemon pepper or fresh ground black pepper (your choice)

Directions:

Pre-heat oven to 350 degrees.

Grease the bottom and half way up the sides of a baking dish (6X6 for two fillets is good. I made six fillets and used a 9X11 baking dish)

Thaw, rinse, and pat fillets dry on a paper towl, then place in the greased baking dish.

Lightly sprinkle lemon pepper (fresh ground black pepper) over each fillet. Sprinkle one Tbs. parmesan cheese over each fillet. Place half the bacon strip in the middle of each fillet.

Bake in pre-heated oven for 20 minutes. Plate and serve with your favorite veggie side and starch.

Bon Apetite!

dus'
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  #16  
Old June 3rd, 2010, 09:54 AM
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Default Chicken satay with shallots

I make this recipe fairly often, but have never done any measuring so I'll try to be fairly accurate. Not sure how I came across it, I think it just sorta happened one night.

Required Ingredients:

1 Chicken Breast
Extra Virgin Olive Oil
1 large shallot or 2 small shallots
Black Pepper
Soy Sauce
Peanut Satay Sauce (Taste of Thai does a good one)

Wash your chicken breast and try it with a paper towel. Cut the chicken breast into strips, and then into small chunks. Peel your shallots, and dice them. In a small/medium pan heat some (2 tablespoons maybe?) olive oil over medium heat (3.5/10 on my electric range), then add shallots and some black pepper to taste. After the shallots have been cooking for a bit add the chicken, and some more pepper if you like it like I do.

When the chicken is just about fully cooked add 2-3 tablespoons of the peanut satay sauce. Mix it around quite well, to get it mixed well with the olive oil. Turn the heat up a bit, and when it starts to bubble fairly well, add some soy sauce. How much is up to you, I usually give it 3-4 good shakes from a bottle with a pour restricting cap. Mix the soy sauce in well, and stir it pretty often. Your heat should be bubbling the mixture, as you want it to get fairly hot and slightly carmelize the sauce to the chicken.

I usually take if off the heat about 2 minutes after adding the soy sauce, serve over rice, and enjoy. Goes really well with another recipe I'll put up in a bit, Vietnamese cucumber salad!
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  #17  
Old June 6th, 2010, 01:03 AM
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Default How to make King Nicks epic Bourbon Chicken

I made some Bourbon chicken tonight and it was godly. I'm not one to cook, but being Italian, I had to one up my dad, and I did it successfully tonight. Even though it wasn't Italian food.

[LIST=1][*]Take 3 Boneless Skinless Chicken Breast Fillets.[*]Chop into cubes about the size of a coconara.[*]Put the chunks in a large or deep bowl.[*]Pour a generous ammount of the Bourbon of your choice into the bowl, I used Wild Turkey, about 3 cups.[*]Add about 1 tablespoon of freshly grated ginger.[*]Add about 2 tablespoons of Crushed Red Pepper Flake.[*]Add about 3 tablespoons of Sugar.[*]Add about 1 tablespoon of kosher salt.[*]Mince and add 1 clove of garlic.[*]Add a generous Squirt of Ketchup, roughly 2 tablespoons.[*]Add a nice splash of Apple Cider Vinegar.[*]Add a big splash of Soy Sauce.[*](I think thats about it...)[*]Mix well and let it sit for about an hour.[*]Separate the chicken from the marinade and flour it lightly.[*]In small batches like 7 or 8 pieces a batch, put them into a frying pan that is lightly oil and let them brown on both sides and put them into another bowl.[*]Cook all of the chicken this way, adding oil between batches as needed.[*]Once all the chicken is cooked this way. Pour the marinade into the frying pan at medium heat. Be careful... Alcohol is flammable.[*]Once it starts to boil lightly add in the chicken pieces and let them cook for 10 to 15 minutes.[*]Manage your heat well keep the heat on about half way.[*]After a few minutes if the chicken isn't submerged feel free to flip the pieces, though you don't need to.[*]After 10 to 15 minutes the marinade should be thickened up quite a bit, if not, add some flour to thicken it up.[*]Serve and enjoy.[/LIST]
It's not normally a good idea to use a marinade that raw chicken has been in, but the cooking of the marinade with the alcohol eliminates the risk. However I cant be responsible for you not cooking it enough.

Enjoy!
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  #18  
Old June 6th, 2010, 06:59 AM
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Default Re: How to make King Nicks epic Bourbon Chicken

Dude! I am going to try this one. I love chicken. I love bourbon. I love that you used coconaras as a measureing instrument! All hail the king! Smoke happy.

dus'
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  #19  
Old June 6th, 2010, 01:05 PM
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Default Re: How to make King Nicks epic Bourbon Chicken

Quote:
Originally Posted by Nick View Post
It's not normally a good idea to use a marinade that raw chicken has been in, but the cooking of the marinade with the alcohol eliminates the risk. However I cant be responsible for you not cooking it enough.
A good rule of thumb I've learned that allows you to use marinades as sauce is to make sure the marinade is at a full rolling boil for at least five minutes, which will kill the bacteria. If you're baking the chicken, if you're cooking above 250*F and you can see the marinade in the dish bubbling, it's safe to eat (assuming you cook the marinade as long as chicken, the bacteria will be dead).
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Old June 6th, 2010, 01:51 PM
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Default Re: How to make King Nicks epic Bourbon Chicken

Quote:
Originally Posted by faeriekitsune View Post
A good rule of thumb I've learned that allows you to use marinades as sauce is to make sure the marinade is at a full rolling boil for at least five minutes, which will kill the bacteria. If you're baking the chicken, if you're cooking above 250*F and you can see the marinade in the dish bubbling, it's safe to eat (assuming you cook the marinade as long as chicken, the bacteria will be dead).
Thanks for the info. I didnt know the info behind baking, but I was sure that 10 t0 15 minutes boiling would do the trick in the frying pan.

I really wanna try baking it next time, so Ill keep that in mind.
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  #21  
Old June 7th, 2010, 01:03 AM
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Default Re: How to make King Nicks epic Bourbon Chicken

+1=96 lol. Great recipe. Sounds delectable.
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  #22  
Old July 6th, 2010, 08:46 PM
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Default Re: HP Recipe Thread

yea i never got sick from eating anything... thank goodness....lol
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  #23  
Old July 7th, 2010, 04:11 PM
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Default Re: HP Recipe Thread

My mom just made this for my aunts birthday/ our 4th of july cookout it was great.
Pasta Salad

*1 box of regular spaghetti noddles
*1 bag of salad shrimp/ or a pound of medium steamed shrimp (peeled)
*1 large cucumber peeled and cut into small cubes (take the seeds out)
*1 large tomatoe (chopped into small cubes)
*1 bunch of broccoli (cut steams off and chop fine)
*1 half of a red onion (chopped very fine)
*1 large bottle of wishbone house italian dressing
*McCormick salad supreme seasoning (1/4 cup or to taste)

cook shrimp and spaghetti noddles and combine all ingredients and enjoy
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  #24  
Old July 8th, 2010, 01:27 AM
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knottychic
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Default Re: HP Recipe Thread

If you like panda express you might want to give this a try.
nice combination for this dish. This recipes is very easy to make and takes little time. Grilling the chicken and making the sauce are about all that there is to it.
Ingredients

Sauce
Chicken & [COLOR=#297ccf !important][FONT=Arial][COLOR=#297ccf !important][FONT=Arial]Seasonings[/FONT][/FONT][/color][/color]
Sauce Thickener
2/3 cup sugar
2 boneless skinless chicken breast
1/4 [COLOR=#297ccf !important][FONT=Arial][COLOR=#297ccf !important][FONT=Arial]cup[/FONT][/FONT][/color][/color] water
1/4 cup soy sauce
cooking spray
4 tsp cornstarch
1 Tbsp lemon juice
1/2 Tbsp sugar

1 tsp minced garlic
1/2 tsp salt

1 tsp minger ginger root
1/4 tsp galic powder










Season & Grill Chicken


Pound chicken breast with a mallet to get even thickness[LIST=1][*]Season both sides with sugar, salt and garlic powder.[*]Grill chicken 4-6 minutes on each side in a grill pan or indoor grill.[*]Remove and let cool for 5 minutes.[*]Cut into bite sized strips.[*]Set aside.[/LIST]
Make the Sauce


Combine all the sauce ingredients above into a skillet.[LIST=1][*]Heat sauce until almost at a boil.[*]Combine cornstarch and water into a small bowl.[*]Pour mixture into skillet and stir until thickened.[*]Add grilled chicken and coat with sauce.[*]Simmer until heated thoroughly[/LIST]Enjot and keep on smokin(i just realized this didnt tranfer well so here is the website for it http://hubpages.com/hub/The-Home-Res...ndarin-Chicken)
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  #25  
Old November 9th, 2010, 11:17 PM
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Default Re: HP Recipe Thread

Carne Asada

marinade recipe will marinade 5-6 pounds of meat and can be easily halved or doubled.
1/4 cup vegetable oil(olive oil works great the meat gets really tender)
1/2 cup red wine vinegar (can substitute with white vinegar)
1/3 cup lime juice (can substitute with lemon juice)
1/3 cup orange juice(juice from 3 or 4 large oranges work well)
1 cup water
2 tablespoons peeled fresh garlic - crushed
1 tablespoons white pepper
1 1/2 tablespoons salt
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon Mexican oregano
1/4 teaspoon ground cloves
1/2 orange, sliced
1/4 bunch cilantro, chopped
I usually use beef round tip because it comes thinly cut
Combine all ingredients in a large bowl and whisk to combine( I blend it in the blender). To use with beef, place beef in gallon sized freezer bag or in the bottom of a shallow baking dish. Pour carne asada marinade on top of beef, cover dish or close bag, and marinate beef for at least 1 hour before grilling. I usually let it marinate in the fridge for a day or 2 and that really gives the meat a great flavor.
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