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Sorry Nacho.

Your culinary term for the day from the Larousse Gastronomique:

Newburg

A method of cooking lobster created by a Mr. Wenburg, a former chef at Delmonico's, the famous New York restaurant. The first letters of Wenburg have been transposed to give Newburg. Lobster Newburg is basically lobster sauteed in cream, although there are many variations on both sides of the Atlantic.

Newburg sauce is made by preparing lobster a l americaine and adding cream and fish stock. It can also be used to accompany fish, particularly sole or fillets of sole garnished with lobster medallions.

Do you know a good rice pudding recipe, Nektu?

I'm not much for making the stuff. I can't stand it. But the wife loves it.




Ingredients

• 2 1/2 cups (600 ml) of whole milk
• 1/3 cup (66 grams) of uncooked short grain white rice
• Pinch of salt
• 1 egg
• 1/4 cup (50 grams) dark brown sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of cinnamon
• 1/3 cup (40 grams) raisins

1 In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.
3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.
Serves 2-3.

Thanks. My mom was looking for a recipe. I decided to ask you.

I don't know if she already found one, but I'll definitely run this one by her.

Quote from "Nektu" »

This one comes from my dad:

Oriental Peanut-Ginger Steaks

1/2 Cup A-1 sweet & tangy steak sauce
3 Tbsp creamy peanut butter
2 Tbsp Soy Sauce(low sodium)
1 Tbsp Grated fresh Ginger
Grated peel and juice of 1 lime
4 (8 oz) boneless beef Top Sirloin steaks 3/4 inch thick

Mix steak sauce, peanut butter, soy sauce, ginger and lime peel and juice. Reserve 1/2 cup steak sauce mixture.

Grill steaks until desired doneness, brushing occasional with remaining sauce.

Serve steak with reserved 1/2 cup steak sauce mixture to pour over or dip in.

This sounds WONDERFUL!
I am a peanut butter freak.
And I love ginger.

If you love peanut butter, then I'll have to post up my Thia peanut sauce for you.

Quote from "Turmobil" »

I seriously need to get off my ass and post that recipe...

So, what are you waiting for? *tapping of foot on the floor*

Quote from "Nektu" »

I'll have to post up my Thia peanut sauce for you.

*tapping of fingers on desk*

For Storm:

Thai Peanut Sauce:

You'll need:

1small white onion, diced
Chicken stock
1quart Heavy cream
1bottle of Mae Ploy Sweet chili sauce
Peanut butter


Take your diced white onion and saute them in a pot until translucent. Add about 3 cups chicken stock and reduce to almost half. Add the chili sauce and Heavy cream. Turn down the heat and let simmer for 20 minutes, not letting the cream to boil over. Add the peanut butter. It will act like a thickener so you won't need a corn starch slurry. If the sauce doesn't have the right "bite" to it, you can always add some crushed red peppers or just some Cayenne pepper to the sauce until desired spiciness is achieved.

I'll usually take this and mix it into some stir fry veg and chicken and serve over white steamed rice.

Drools.

I'm going to grocery tomorrow. I will try it out.

Why wait! have a Snickers.

Go now! Hurry! Run! Before it's......never mind. It can wait until tomorrow.

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Your culinary term for the day from the Larousse Gastronomique:


Halicot:

A mutton stew, whose name is derived from the Old French verb halicoter (to cut into small pieces). The dish is also known as haricot de mouton even though it did not originally contain beans: it is mentioned in the recipes of Taillevent and La Varenne before the haricot (navy) bean was introduced into France. Today the stew is made with chopped meat, turnips, onions, potatoes and sometimes haricot beans.


Halicot of Mutton:

Cut about 1 3/4 pound neck or breast of mutton into pieces. Season and put into a casserole with 4 Tbsp oil. Add a large sliced onion, 1 tsp sugar and 3 level Tbsp all purpose flour. Stir thoroughly. Then add 3 Tbsp tomato puree (paste) diluted with a little beef stock. Completely cover the meat with more stock, stir well, add a small crushed garlic clove and a boutique garni which should consist of fresh parsley, pepper corns, bay leaf, fresh thyme. Cook for 45 minutes. Skim the fat from the sauce and add 18 ounces potatoes cut into quarters or neat oval shapes, 14 ounces small turnips and 7 ounces small peeled onions. Add sufficient stock to cover the vegetables and continue to cook for about 40 minutes.

Hasn't anybody ever noticed that the French are always cooking up weird dishes and naming them is even more bizarre?

They tend to name things after the person who came up with it. Like they are some sort of explorers or something. Christopher Columbus discovered stuff, but nothing's named after him, save a Holiday. And even that gets demonstrators.

why you don't like tripe??? boil it for like 5 hours in sauce and you get a fabulous dish!!!

It's all about texture with us American's. That's probably why.

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Your culinary term for the day from the Larousse Gastronomique:

Detendre:

A French culinary term meaning to soften a paste or a mixture by adding an appropriate substance, such as beaten eggs, milk or stock.

I love that show! I keep telling my wife I'm going to try and get on there. She keeps telling me no. She keeps winning.

I would like to see a show where the chef is a Barb and he makes dishes that was made back then. It should also show how the animals were hunted and how they used other parts of the animal.

Quote from "interception" »

Gordon Ramsay's The F Word beats all his other shows.

The end!

I really lie watching this show. I get it on BBC America. I usually have to DVR them. I like how he shows you how he makes the entree in his home. Hands down one of my favorite.

I also like to watch Top Chef. That one, too, is better than Hell's Kitchen.

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With the Super Bowl coming up, I thought it would be cool for people to post up there favorite appetite dishes for all of us to try out. So, if you have something that fits this category, post it!

I'll post mine a bit later from work.;)

That sounds pretty good. I like to cook as well, still learning tho. Maybe ill post some pics to show.