OFFICIAL CHEF/COOKS THREAD... VOL I wish these pics were scratch and sniff.

[djaward]

Whats up fam, sorry Ive been slacking. Ive been cooking but not posting pics. Here is what Ive done so far
Yesterday I made chicken fingers, broccoli and some tator tots. Easiest recipe out there. The key ingredient is the Panko Bread crumbs

For Valentines, I made my wife some Chicken Piccata. She loves capers, thats why there's so many. 

This is my new favorite dish. Doesnt look good but it has an amazing flavor. Its chicken Marsala. Underneath the chicken Marsala is a some whisked mashed potatoes. 

 

[cj863]

Somebody give me some tips on cooking brown rice. I can never get it right

 

[cj863]

Somebody give me some tips on cooking brown rice. I can never get it right

 

[thejrob]

I love Top Chef and food

 

[thejrob]

I love Top Chef and food

 

[mojodmonky1]

Originally Posted by CJ863

Somebody give me some tips on cooking brown rice. I can never get it right

higher temperature maybe?

i can never get brown rice to cook well either.  i asked my mother about it and she said she will cook her brown rice in a pressure cooker.  i dont have a pressure cooker at home so i guess im stuck with eating really hard brown rice or regular white rice.

  

 

[mojodmonky1]

Originally Posted by CJ863

Somebody give me some tips on cooking brown rice. I can never get it right

higher temperature maybe?

i can never get brown rice to cook well either.  i asked my mother about it and she said she will cook her brown rice in a pressure cooker.  i dont have a pressure cooker at home so i guess im stuck with eating really hard brown rice or regular white rice.

  

 

[jrp44]

Originally Posted by MPLSdunk

^ super easy and would get people geeked.  good idea.

my special i ran today.  marinated the pork 24 hours in jerk marinade i made.  seared it on the grill and smoked it today before service.  it's served over a pineapple fried rice and some sauted peppers.  the sauce is basically a ginger, lemongrass and tumeric ver blanc and it's garnished with cilantro oil and red chili oil. some people said it was too spicy but eff em, it's jerk and scotch bonnets are a main component. 

Dude this looks good as !$!$

 

[jrp44]

Originally Posted by MPLSdunk

^ super easy and would get people geeked.  good idea.

my special i ran today.  marinated the pork 24 hours in jerk marinade i made.  seared it on the grill and smoked it today before service.  it's served over a pineapple fried rice and some sauted peppers.  the sauce is basically a ginger, lemongrass and tumeric ver blanc and it's garnished with cilantro oil and red chili oil. some people said it was too spicy but eff em, it's jerk and scotch bonnets are a main component. 

Dude this looks good as !$!$

 

[mplsdunk]

Thanks man. It's really not hard to make. It's all out the plating. I made a gallon of that jerk marinade the other day. Gave some to my chef at work and got the rest on ice ready for a BBQ

For brown rice I believe you just cook it longer. Don't quote me though. I'm also not sure if you use a 2:1 ratio with the water like other rice. I'd think you'd use more water since it cooks longer and more will evaporate.

That chicken piccata looks bomb above also.

 

[mplsdunk]

Thanks man. It's really not hard to make. It's all out the plating. I made a gallon of that jerk marinade the other day. Gave some to my chef at work and got the rest on ice ready for a BBQ

For brown rice I believe you just cook it longer. Don't quote me though. I'm also not sure if you use a 2:1 ratio with the water like other rice. I'd think you'd use more water since it cooks longer and more will evaporate.

That chicken piccata looks bomb above also.

 

[wcghost]

Originally Posted by MPLSdunk

Thanks man. It's really not hard to make. It's all out the plating. I made a gallon of that jerk marinade the other day. Gave some to my chef at work and got the rest on ice ready for a BBQ

For brown rice I believe you just cook it longer. Don't quote me though. I'm also not sure if you use a 2:1 ratio with the water like other rice. I'd think you'd use more water since it cooks longer and more will evaporate.

That chicken piccata looks bomb above also.

QFT. 2:1 is the correct ratio.

Some recent creations....

Balsamic Glazed Drummettes w/ homemade Pesto pasta topped with black-pepper toscano & caramelized garlic cloves

Roasted carrot soup topped w/ toasted rosemary & fresh asiago

Chinese New Year Dinner (4 hrs in the kitchen... smh)

Roasted butternut squash honey goat cheese penne w/ basil + toasted almonds + bacon.

sometimes i just wanna say screw it all and go to culinary school!

 

[wcghost]

Originally Posted by MPLSdunk

Thanks man. It's really not hard to make. It's all out the plating. I made a gallon of that jerk marinade the other day. Gave some to my chef at work and got the rest on ice ready for a BBQ

For brown rice I believe you just cook it longer. Don't quote me though. I'm also not sure if you use a 2:1 ratio with the water like other rice. I'd think you'd use more water since it cooks longer and more will evaporate.

That chicken piccata looks bomb above also.

QFT. 2:1 is the correct ratio.

Some recent creations....

Balsamic Glazed Drummettes w/ homemade Pesto pasta topped with black-pepper toscano & caramelized garlic cloves

Roasted carrot soup topped w/ toasted rosemary & fresh asiago

Chinese New Year Dinner (4 hrs in the kitchen... smh)

Roasted butternut squash honey goat cheese penne w/ basil + toasted almonds + bacon.

sometimes i just wanna say screw it all and go to culinary school!

 

[mplsdunk]

all looks flame bro. 

for those wings did you reduce balsamic and toss them in that after cooking?

 

[mplsdunk]

all looks flame bro. 

for those wings did you reduce balsamic and toss them in that after cooking?

 

[wcghost]

marinaded the chicken for 2 hours+ and then reheated/reduced the leftover marinade as a finishing sauce. really sweet & rich flavors.

http://www.foodnetwork.co...mettes-recipe/index.html

NT, lets see what the rest of you are whipping up in the kitchen!

 

[wcghost]

marinaded the chicken for 2 hours+ and then reheated/reduced the leftover marinade as a finishing sauce. really sweet & rich flavors.

http://www.foodnetwork.co...mettes-recipe/index.html

NT, lets see what the rest of you are whipping up in the kitchen!

 

[solefood229]

i'm making turkey wings today will post pics later

 

[solefood229]

i'm making turkey wings today will post pics later

 

[ogmikey]

Faux Kogi Tofu Burrito(tasted almost identical to the real thing except i didn't use cheese since I'm trying to stay away from dairy)

Stuffed Merleton courtesy of my uncle w/ some brown rice on the side

Honey Sesame Chicken(an awesome slow cooker recipe)

Turkey Sloppy Joe filling (splashed a lil bit of honey jack daniels in the slow cooker pot a couple hours before i served it, topped it off) over sweet potato fries topped with some shredded cabbage and goat cheese

 

[ogmikey]

Faux Kogi Tofu Burrito(tasted almost identical to the real thing except i didn't use cheese since I'm trying to stay away from dairy)

Stuffed Merleton courtesy of my uncle w/ some brown rice on the side

Honey Sesame Chicken(an awesome slow cooker recipe)

Turkey Sloppy Joe filling (splashed a lil bit of honey jack daniels in the slow cooker pot a couple hours before i served it, topped it off) over sweet potato fries topped with some shredded cabbage and goat cheese

 

[mplsdunk]

i will make that chicken for sure.

iron chef mikey

Sweetbreads

 

[mplsdunk]

i will make that chicken for sure.

iron chef mikey

Sweetbreads

 

[proper english]

i just made thai curry chicken a few hours ago..

my friends and i have been on a chicken wing frenzy as of late..

homemade wings >>> * 

pasta.. easiest dish to prep..

 

[proper english]

i just made thai curry chicken a few hours ago..

my friends and i have been on a chicken wing frenzy as of late..

homemade wings >>> * 

pasta.. easiest dish to prep..