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****Official Food/Recipe Thread*****

orangello said:
I'll give it a go. I know that I have been forced to eat some crappy stuff at this get together and if I botch the recipe then it will be no different than what I am forced to deal with.
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It's pretty easy.

Just beat chicken to no more than 1/4" thickness (very important). Salt and pepper it, dredge through beaten egg, coat with bread crumbs (I add parsley flakes and a little parmesan cheese to bread crumbs). Drop into skillet of med-high oil and fry until golden brown (doesn't take long). Remove onto paper towels, sprinkle a little lemon juice across the chicken, garnish with a lemon slice and sprinkle some parsley flakes. Serve.
 
orangello said:
Any good recipes for grilled chicken? I am in charge of the protein for today's family gathering and I want to try something different. TIA
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Recipe? Or simply just preparation tips??

Regardless, check this out

Gives a lot of great tips as to how to handle marinating, and so on. I find that marinating chicken can take many forms, and there isn't one "best" marinade. Experiement. Soy sauce, lemon juice, chipotle peppers/sauce all go perfectly with it.
 
I will give you some of my favorite dishes of Turkish Kitchen:

Shelled Fava Beans with Olive Oil

1 lb shelled fava beans, chopped
1 medium onion, chopped
1 medium tomato, diced
1 tsp tomato paste
2-3 Tbsp olive oil
1 tsp salt to taste
1/3 cup hot water
1/3 cup fresh dill, chopped

Take olive oil and onions into a pot and sauté over medium heat until onions get translucent. Stir in shelled fava beans that you’ve chopped at any size you like. Cook over medium heat stirring occasionally until they change in color. Add tomato paste and tomato. Saute for 3-4 minutes. Then, add salt and hot water. Bring to a boil. Close the lid and simmer over low-medium heat until the shelled fava beans get soft (for about 30 minutes).
Add chopped dill and give a stir. Close the lid and let it sit for 10-15 minutes.
Serve with either yogurt or garlic yogurt.
ENJOY
 
Zucchini-Potato Fritters

1 zucchini, grated
2 potatoes, grated
1 large onion, grated/finely chopped
2 eggs
¼ cup flour
½ tsp black pepper
1 tsp salt to taste
½ cup canola oil for frying
Ripe tomato slices and basil for top

Combine all the ingredients in a bowl, but eggs and oil. Then stir in beaten eggs and get ready for frying (eggs make the mixture juicy). If your mixture gets juicy, drain the excess water.In a wide skillet, sizzle oil and drop 2 table spoon of mixture into it. Then press gently to flatten and give a pate shape. Fry both sides till they get golden brown over high medium heat. Place fried Zucchini-Potato Fritters over a paper towel to get rid of the excess oil.Serve Zucchini-Potato Fritters cold or warm with tomato and basil on top.
 
Okra Stew with Ground Meat

1 lb (~450 gr) whole or cut okra, fresh/frozen
¼ lb ground meat
1 tbsp oil
1 medium onion, chopped
1 tsp tomato paste
1 tomato, diced/ crushed (3 tbsp)
1 tsp salt to taste
½ tsp lemon juice
A pinch of sugar
¾ cup hot water
½ tsp black pepper

In a pot, cook ground meat with oil till the meat changes its color. Then stir in onions and sauté for a couple of minutes. Then stir in tomato paste and tomatoes, sauté for 2 minutes.
Stir in okras and cook until they change in color, stirring occasionally.
Then add hot water, sugar, lemon juice and salt. Close the lid and cook over low heat till okras are soft and tender, about 30 minutes. Sprinkle black pepper and serve warm.
 
Flat Beans in Olive Oil

500 gr flat beans
50 ml extra virgin olive oil
1 small onion, chopped
1 garlic clove, chopped
1 tbsp sugar
2 tomatoes, peeled, diced
1 tbsp crushed tomato
1 1/2 cups water
Salt

First, wash the beans, trim both ends and shave along the sides with a knife. In a large pot place the onion and olive oil. Cook them together for about 3-4 minutes. Add the beans, garlic, salt, sugar, tomatoes and crushed tomato. Pour in 1 cup of water. Leave the lid half open and cook for 35-40 minutes, and add another half cup of water midway through. If needed, you can add more water later.

Let cool for half an hour, then place in a service plate. Pour in a little bit of extra virgin olive oil again. Keep it in the fridge. Serve Flat Beans in Olive Oil chilled or at room temperature.
 
My daughters favorite breakfast:

Mishmash

Basically scrambled eggs with a mishmash of ingredients. I use ham, sausage, cheese, country potato hasbrowns, mushrooms, honey, salt, pepper and garlic powder.

Green onions, bologna, salami, olives, tomatoes, onions...would all be good choices depending on your tastes.

One of the keys is to cook your sausage then cut it up. Then cook the veggies and other meats in the pan you just used for the sausage. Soak up all that juice and what not. Then I add a dash of honey to that. Throw the sausage back in and then throw that on the hasbrowns I have cooking. Then the scrambled eggs/shredded cheese combo. Eat.


MMM MMM
 
Çökertme Kebab

250 beef or veal strips, I cut the strips in 2 or 3

Marinade:
1/2 cup milk
4 tbsp olive oil
1 tsp cumin
1/2 tsp paprika
Salt

2 medium sized white potatoes, cut in julien
1 cup sunflower oil

2 cubanelle peppers
6-8 cherry tomatoes

Yogurt Sauce:
1/2 cup yogurt, room temperature
1-2 garlic cloves, mashed with salt

First, fill medium sized plastic bowl halfway with water and add 1 tbsp salt in it. Soak the potato slices in it for about 20 minutes. Heat up the liquid oil in a frying pan. Drain the potatoes, but don't rinse them and dry with a paper towel. When the oil heats up, fry the potatoes until golden brown. Afterwards, place on a paper towel to soak up any extra oil.

Marinate the beef strips for about 4 hours or overnight in the fridge in a container with a lid. Bring the beef to room temperature 10 minutes before cooking. Heat up the Teflon pan. Than put the beef strips in it. Cook until the beef is tender. Season the beef with salt and pepper, turn the heat off.

Meanwhile saute the peppers and tomatoes with the butter for about 5-6 minutes in the pan.

Place the fried potatoes on a service plate. Arrange the cooked beef on them. Garnish with peppers and tomatoes. Put the Yogurt Sauce on top and serve while still warm.

2 servings.
 
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