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Old 07-16-2012, 04:32 PM
3,008 posts, read 4,543,188 times
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K gang, who has some classic recipes or modifications of classic dishes you would like to share. Im not a huge restaurant person because 99% are straight bland to average.

I just finished making real old fashioned burgers and fries. Fresh cut myself. Better than mickey d's and salted two srconds from taking them out.

For the juciest burger, take ur ground beef, preheat the oven to 380. Place some foil down. Make a large patty on the foil. You have to make them big or they will shrink too much. One patty per piece of foil. Make sure you season each patty separately. I used zatarans creole seasoning and black pepper for extra kick. Wrap loosely in foil and bake for 20-25 min. Take out place on bun and garnish how you like it. It will be the hottest and juciest burger you will ever eat. The fresh cut fries r the perfect combination. That frozen crap would do it a disservice. Brings back my childhood. It takes longer to cook but well worth it.
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Old 07-16-2012, 08:00 PM
Location: Raccoon City
833 posts, read 1,151,711 times
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One thing I'm really into know is eggplant. They just started appear at the Farmers Market downtown.

I like to cut the eggplant into 1 inch slices. Then I pour olive oil onto a small plate and then mix all sort of herbs and spices in with the olive oil. I usually use basil, various meat seasoning, oregano--anything would work really. I then rub the slice of eggplant onto the plate until the surface of the eggplant is at least covered. I heat up the grill (we use a Forman grill) and toss the eggplant on. I occasionally flip them, but every time I do I'll sprinkle them with a little McCormick's butter salt. I have trouble finding butter salt in Indy for some reason. I cook until they get a little gooey, and then eat up.
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Old 07-17-2012, 07:42 AM
Location: Turn Left at Greenland
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It has been brought to my attention that this thread would be better served in another forum.
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Old 07-18-2012, 09:37 AM
Location: Central Midwest
3,401 posts, read 2,660,768 times
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I'm always taking recipes and changing them to fit our lower sodium tastes.

One of my most favorite ones was a copy kat Chili's fajitas recipe. The recipe was too salty and had olive oil in it which I felt wasn't necessary so I changed the copy kat recipe and love it now.

Chicken Fajitas (or steak)
1/3 cup lime juice
4 cloves finely chopped garlic or 1 teaspoon garlic powder (sometimes I use more)
3 teaspoons lite soy sauce
1/4 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
3 - 4 boneless and skinless breasts

Mix well and put boneless chicken breasts, which have been been poked with a sharp fork, in marinade and leave at least 4 hours but best if overnight. I usually poke it with a sharp fork a couple more times to get the marinade into the meat. Grill the chicken and after it's done slice it into thin strips. (If I don't want to start the grill I put in on the George Foreman but just make sure you don't overcook it nor let it get hard on the top and bottom)

Slice at least one large vidalia onion and a couple of large green peppers. Or you can use sweet red peppers or yellow ones or a cominbation. You can use more veggies if you prefer. Put the onion and green peppers in a skillet and cook for about 5 to 8 minutes and then add chicken. Mix up 2 tablespoons of lime juice, 1 tablespoon soy sauce and 2 tablespoons water and pour over veggies and chicken. Heat for a couple of minutes. Serve on flour tortillas with your choice of toppings like pico de gallo, cheese, sour cream. etc. - these are also wonderful just plain with no toppings.
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Old 07-18-2012, 11:39 AM
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,336 posts, read 28,725,940 times
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I often make chicken marsala and have leftover mushrooms and sauce. I've never seen this on any menu (maybe it exists online? I didn't check) but, the night after we have chicken marsala, I use the leftover mushrooms and sauce, sautee some mushrooms and -- voila! -- shrimp marsala! So good!
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