Nektu's Cooking Corner

  • #1
    Alright, by now some of you know that I'm a chef. I love to cook. I love to learn new recipes as well. I'm going to post some of my favorite recipes here.
    I would love to see some from other parts of the country, and from other parts of the world. It can be an old family one or something that is your favorite or whatever.

    Some say that food is sex. To a foodie, that may be true. But to me, food is life. Food is more than substanence. So, post up your recipes and let's share the experience.



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  • #2
    Alright, here it is, the best demi glace ever! You will need the following: 1 heavy bottom stock pot that holds about 4 gallons, a fine mesh strainer and some cheese cloth.

    Get yourself about 3 pounds of fresh veal bones. Go to a butcher and tell them it's for making demi. You'll end up getting scrap bones, but that's what you want. Take the veal bones and wash them in a clean sink. Dry them with your not so favorite towel and place them on a sheet pan or two if you need it. Put them in a preheated oven at 350 degrees for 45 minutes.

    While this is going you will need 3 carrots peeled and cut into quarters. 1 large white onion cut into large chunks and 3 celery stalks large cut also. In the stock pot drizzle a little olive oil in the bottom and saute the veg. About 20 minutes into the cooking of the bones, pull them out and smear tomato paste on them, return to oven for rest of the 25 minutes. Make sure you don't burn your veg.

    Get together your boutique garni. It will consist of; Whole peeled garlic, 1/4 cup mixed pepper corns, a nice amount of fresh thyme still on stem, a few (6) dried bay leaves, and about 1 cup fresh parsley still on stem.

    Okay, now that the bones are done roasting take them out of the oven and scrap them directly into the stock pot. Use red wine to deglace the pan. A bit, not much, for the demi is alright. Put your boutique garni in. Fill stock pot with enough water to cover the bones. Bring up to a boil then turn down to a simmer. Now reduce to about half. About 6-8 hours.

    Now, take the bones out of the pot and put onto the sheet pan and strain the rest through the cheese cloth that you took and lined the strainer with.(use a rubber band to keep it on if need be). put bones back into stock pot and fill with water again like before. Reduce by half again. This is called the remoulage. Strain like you did before and add the two reductions together. put into a large container and let cool. As it cools the fat will come to the top. Skim this dross off with a ladle. Freeze the demi.

    When you need it, take a small sauce pan and put 4 Tbl diced shallots in and add 4 cups red wine. Reduce by half then add about 6 cups of the demi. You will get a nice dark color. Simmer for 5 minutes then thicken with a flour and oil roux(I mentioned this a few posts back). Not too thick now. Add some kosher salt and ground pepper for taste, just a pinch. Add some fresh sage chopped up or other things like mushrooms for a forestiere sauce. The list is endless.

    Sorry so long. When I do this at work I use 65 pounds of veal bones and a big tilt kettle. It takes me almost 16 hours to finish letting it simmer all night.



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  • #3
    There are actually tons of Lebanese recipes to things that you have never even heard of, but since I only know how to boil eggs and peel oranges, I can't really be helpful in that area. Sorry brah.


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  • #4
    Chicken Fingers


    1. In a large bowl combine milk, Sriracha (hot chili paste), minced garlic, and slat.
    2. Place chicken breast strips in the large bowl and allow to marinate for 6-24 hrs.
    3. On a plate combine 2parts shredded Parmesan cheese and 1 part flour. Add a pinch of salt, garlic powder, crush red pepper and a pinch of pepper. Combine ingredients thoroughly.
    4. Heat up a pot of oil to 350F (176C for you non-Americans).
    5. Pull out chicken breast from marinade and dredge in cheese/flour mixture.
    6. Place in oil and cook for 6-10 mins or until golden brown.
    7. Remove from oil and place on paper towel while the rest of the chicken fingers cook.

    Honey Mustard - (for chicken fingers)


    1. In a bowl combine 1 part mayonnaise, 1 part sour cream, one large swirl mustard, 1 large swirl of honey and a pinch of salt. (Add more honey or mustard to taste).

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  • #5
    Quote from "ScyberDragon" »

    Honey Mustard - (for chicken fingers)


    1. In a bowl combine 1 part mayonnaise, 1 part sour cream, one large swirl mustard, 1 large swirl of honey and a pinch of salt. (Add more honey or mustard to taste).



    I usually just go with 3 parts mayonnaise, 1 part mustard, 1 part dijon and 1-2 parts honey.

    I don't like the taste of mustard by itself. I try to cover it up as much as possible without killing the mustard part of "honey mustard". :P
    "There's no doughnuts in Diablo. Oohhhh, I just threw it down. BlizzCon exclusive: no doughnuts. -Jay Wilson
  • #6
    Nektu, can you give me some recommendations on improving my bread pudding. Particularly I'm looking to make a really good sauce for it. Something either irish creme or amaretto flavored. Any help would be appreciated.
  • #7
    I love cooking. I always say that if I didn't study business, Id become a chef :D My favorites to make are steak and spaghetti bolognese. Although I need to somehow improve my steak cooking skills, they're alright but not perfect because the piece of steak is always different so I can never tell if its ready or not.
    ☆ ✮ ✯
  • #8
    Quote from "Siaynoq" »
    Nektu, can you give me some recommendations on improving my bread pudding. Particularly I'm looking to make a really good sauce for it. Something either irish creme or amaretto flavored. Any help would be appreciated.


    The key is the bread you use. I always use day old Danish. It sounds gross, but it works. Chop your bread as usual, for the sauce take heavy cream and put it in a pot and bring to a simmer, be careful not to boil it. Take a bunch of chocolate shavings and stir them in to melt them. Pour your amaretto or whiskey into that mix. Make sure you're tasteing it for the right consistency. Pour that into the bread and mix together saving some. Fill your pots with the mixture and pour a bit more of the sauce into the pots, otherwise the pudding will dry out. Bake in a water bath at 350 for 20 minutes. Check it frequently to ensure the pudding isn't drying out. Remember the sauce should have a slight flavor that you're going for or it will be to overpowering.



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  • #9
    Guess I'll throw down my recipe for spaghetti sauce.

    Can't tell you the exact measurements, since I honestly never use them. I just measure by eye, and taste it as I add things to see how it's going. Basically when you're doing it this way, add things a little bit at a time, and taste it after stirring. This way you can steer your sauce in the direction you want it, since you'll know when you like it or not.

    Anywho, at the moment, I use a can or so of store bought tomato paste, then I add several tomatos from my garden to it. This makes it both easy to make the paste, and it also makes it taste fresher, and less from-a-store. Anywho, with my tomato base, I add in oregano, basil, a bay leaf, brown sugar, cinnimon, and a tiny bit of strawberry wine.

    And of course, add your favorite meat to it. Might seem odd, but I've found that chicken works really well in it. The meat soaks up flavour so well, and doesn't screw with the flavour of the sauce.

    Sometimes I'll add a bit of chili powder as well, it blends pretty nicely with the brown sugar and cinnimon. Makes it so it tastes sweet, but has a bit of a kick to it as well.

    Anywho, suggestions/comments on this?
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  • #10
    Not bad. I never thought about using strawberry wine. But, doesn't the brown sugar add too much sweetness to it?

    I use a little bit of balsamic vinegar and red wine for my sauce. My mother-in-law is 1st generation Italian born in the US. She has a herb garden with oregano, thyme, rosemary, sage. I always use fresh, the taste is "crisper". Sharper even. Fresh garlic is key too. Make your sauce a day in advance. Cool it, and warm it up the next day slowly, making sure it doesn't burn to the pot. Letting the flavors soak more into the sauce will enhance the flavor so much more. Hope that helps.



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  • #11
    Not if you add just a bit at a time and sweeten it as you like.

    And also, forgot to mention that I put in onions, as well.

    ...... How the hell did I overlook garlic. Will make sure to add some next time.

    Will try that method of cooking it, thanks man :D.
    Quote from "Sixen" »
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  • #12
    Figured I could contribute as well.


    Perhaps the World's best tomato soup

    You'll need

    • about 800 grams of crushed tomatoes
    • (a packet of) bacon
    • a big onion
    • (garlic according to your taste)
    • a stock cube (or the equivalent you prefer yourself)
    • Some white pepper
    • salt
    • (teaspoonful of sugar)
    • 2 deciliters of cream

    Put the crushed tomatoes into a pot. Chop bacon, onion and garlic into small pieces and brown them. Add them into the pot with the tomatoes.

    Add the stock cube, white pepper, and if necessary - some salt. I also prefer to add about a teaspoonful of sugar.

    Let it bubble slowly for at least two hours (do not burn it!). The time is the key ingredient for this, any less than two hours will diminish the taste.

    Add the cream, boil it up quickly, and you're done.


    Should serve for two.


    Pretty easy to make, but it's absolutely delicious.
  • #13
    What about a Catfish Pasta with some sort of sauce? I can't seem to find a recipe for that. I am planning for a meal on June 25th and would also need a good suggestion for a side salad.
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  • #14
    ever make yorkshire pudding? that stuff never works out for me :(
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  • #15
    Quote from name="Lt. Venom" »
    What about a Catfish Pasta with some sort of sauce? I can't seem to find a recipe for that. I am planning for a meal on June 25th and would also need a good suggestion for a side salad.

    Let me look into that for you and I'll post something before the end of the day. Hope you don't mind it being Cajun style.

    @carambolage de charogne, I've never done Yorkshire pudding. Looks like you gave me something new to try out. :thumbsup:



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  • #16
    I love Cajun style foods. Thank you for your help.
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  • #17
    After some thought and review, one of the best ways to do Cajun catfish is to simply pan sear it in a skillet with Cajun seasoning and serve with dirty rice. Now for some other ideas:

    Remember that catfish is medium in weight(density), and the best techniques to cook it are:broil, deep fry, grill, poach, saute, steam and stir fry.
    Good flavor pairings:
    avocados, bacon, basil, cabbage, capers, cayenne, chili peppers, chipotle, cilantro, cucumbers, garlic, ham, lemon juice, pine nuts, kosher salt(a must), soy sauce, tomatillos, tomatoes, and a nice dry white wine.

    As for serving with pasta:
    Pan sear your fish in olive oil. make sure to squeeze fresh lemon juice on it even after turning. About half way through after turning it, add capers. Take a can of peeled pear tomatoes and put them in a pot and simmer. Boil your pasta and drain when finished. Add butter to the pasta along with the tomatoes and the capers you put in with the fish. dish out pasta on plate and lay the catfish over the pasta whole. You can even add some artichoke hearts in the pasta as well.



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  • #18
    Quote from "Nektu" »
    The key is the bread you use. I always use day old Danish. It sounds gross, but it works. Chop your bread as usual, for the sauce take heavy cream and put it in a pot and bring to a simmer, be careful not to boil it. Take a bunch of chocolate shavings and stir them in to melt them. Pour your amaretto or whiskey into that mix. Make sure you're tasteing it for the right consistency. Pour that into the bread and mix together saving some. Fill your pots with the mixture and pour a bit more of the sauce into the pots, otherwise the pudding will dry out. Bake in a water bath at 350 for 20 minutes. Check it frequently to ensure the pudding isn't drying out. Remember the sauce should have a slight flavor that you're going for or it will be to overpowering.

    Hmm, as for the custard itself, I felt pretty about about what I was doing, but this sounds amazing. What if I continue to use my own custard recipe though? I was wondering on recipes for sauces as a garnish, not necessarily for mixing the bread in. And Danish, huh? I've just been using dried out rolls and stuff, but I will certainly give that a try. Thanks!
  • #19
    If the custard you're using works, then why change that. You can always soak a little of the whiskey or amaretto into the bread you're using.

    As for sauces for garnish? The only thing I've really done for that and for my creme brulee, is take some raspberries, blackberries and chopped strawberries and mix them with a little sugar and Grand Marnier. But not for too long for the sugar and alcohol to break down the berries. Then top the pudding with that.



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  • #20
    Nektu, if you'd post up your recipe for creme brulee, I'd let you have me.
    I love that stuff so much, and don't have a recipe for it.

    Spose' I could take my question to google, but I trust you more :D.
    Quote from "Sixen" »
    "One in every 10 million people can potentially have a headache from this pill." God forbid she is the 0.000000001% of having a headache.
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