@Sonny.........Well the first one is home made chilli(I have recipes for different types of chili's, this is just one), just call it that! The second one is curry fish! I don't have any fansy names for them. And yes, 4sDeuces&Trays is correct Cumin is an indian spice, a very good spice! You can also use this spice in many other dishes, such as fish dishes, curry dishes, & rice dishes (like Indian rice) but you don't want to use too much of this spice! I love exotic foods!
MCEEZ! "Do you know how to Cook?"
- Thread starter Sonny Bonoho
- Start date
here's a recipe for Chipolte shrimp. i found this on the net awhile back, shit is really good, but spicy.
Chipotle Dry-Rubbed Shrimp "On the Bar-B"
Recipe courtesy Bob Blumer
3/4 pound (12/15 count) shrimp (translation: 12 to 15 shrimp to a pound)
1 tablespoon dried oregano
1/2 tablespoon dried thyme
1 teaspoon lemon pepper (a mixed spice seasoning), or dried lemon peel
1/4 to 1/2 teaspoon ground chipotle chile (may be replaced with cayenne pepper, but only after you've been to hell and back searching for chipotle
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
Cilantro Dipping Sauce, recipe follows
Shell, clean, and devein shrimp. I leave the tails on for aesthetic reasons. Pat dry with a paper towel.
In a medium-size bowl, mix oregano, thyme, lemon pepper, chipotle, salt, and black pepper. Toss shrimp thoroughly with mixed spices. Keep refrigerated until ready for cooking.
Heat oil in a well-seasoned iron skillet or nonstick pan over high heat. Wait until oil is smoking hot, then place about 10 shrimp in it so that each has enough room to lie on its side. Cook for approximately 1 1/2 minutes per side, or until shrimp is no longer translucent. Do not overcook.
Serve hot, or at room temperature, with cilantro dipping sauce. For that special surreal touch, serve shrimp piled up on a barbie doll.
Cilantro Dipping Sauce:
1 cup lightly packed fresh cilantro leaves, stems discarded before measuring
3 tablespoons freshly squeezed lime juice
1/2 cup sour cream
Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and use a fork to blend in sour cream until fully blended into a pale green sauce. Refrigerate until ready for use
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 3 minutes
Difficulty: Easy
Chipotle Dry-Rubbed Shrimp "On the Bar-B"
Recipe courtesy Bob Blumer
3/4 pound (12/15 count) shrimp (translation: 12 to 15 shrimp to a pound)
1 tablespoon dried oregano
1/2 tablespoon dried thyme
1 teaspoon lemon pepper (a mixed spice seasoning), or dried lemon peel
1/4 to 1/2 teaspoon ground chipotle chile (may be replaced with cayenne pepper, but only after you've been to hell and back searching for chipotle
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
Cilantro Dipping Sauce, recipe follows
Shell, clean, and devein shrimp. I leave the tails on for aesthetic reasons. Pat dry with a paper towel.
In a medium-size bowl, mix oregano, thyme, lemon pepper, chipotle, salt, and black pepper. Toss shrimp thoroughly with mixed spices. Keep refrigerated until ready for cooking.
Heat oil in a well-seasoned iron skillet or nonstick pan over high heat. Wait until oil is smoking hot, then place about 10 shrimp in it so that each has enough room to lie on its side. Cook for approximately 1 1/2 minutes per side, or until shrimp is no longer translucent. Do not overcook.
Serve hot, or at room temperature, with cilantro dipping sauce. For that special surreal touch, serve shrimp piled up on a barbie doll.
Cilantro Dipping Sauce:
1 cup lightly packed fresh cilantro leaves, stems discarded before measuring
3 tablespoons freshly squeezed lime juice
1/2 cup sour cream
Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and use a fork to blend in sour cream until fully blended into a pale green sauce. Refrigerate until ready for use
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 3 minutes
Difficulty: Easy
@Mo-X
"Glitta 6" Rap Competition
Prizes: $400/Tribal gears/Mecca/Ps2/xbox games/Etc...
When: Feb 22nd 2003
Where: Kirkland Teen Center (348 Kirkland Ave. Mapquest.com for direction).
Note: Print Name Clearly.
Group Name:_____________________.
Real Name:_______________________________________________________.
How many Emcee's in the Group_____.
Phone:____________________.
Email:_______________________.
Kutcrome Presents "Glitta 6". "If you got heat, come warm this place up. Prepare your music production, lyrics styles, & your creative presentation. "Glitta" event is an appetizer designed for artists to wet the appetites of hip-hop heads nation-wide."
Rules and Regulations:
1. No Profanity. Disqualified if you cuss.
2. 1 song. 4 minutes limitation.
3. Will judge the artist by there Creativity, Lyrics, Music, & Crowd Participation.
"HINT: Bring your peoples to come support you."
4. Be @ Kirkland Teen Center Facility @ 4pm.
5. You will be perform based on the # you pick.
6. FEE: Money Order of $25(Fees are Non-Refundable).
7. For more info: Call Me @ 425.814.9665 or email me: [email protected]
If you agree on the rules and regulations, SignatureX______________________________.
Mail To: ATTN "GLITTA 6"
13142 107th pl n.e
kirkland, wa 98034
"Glitta 6" Rap Competition
Prizes: $400/Tribal gears/Mecca/Ps2/xbox games/Etc...
When: Feb 22nd 2003
Where: Kirkland Teen Center (348 Kirkland Ave. Mapquest.com for direction).
Note: Print Name Clearly.
Group Name:_____________________.
Real Name:_______________________________________________________.
How many Emcee's in the Group_____.
Phone:____________________.
Email:_______________________.
Kutcrome Presents "Glitta 6". "If you got heat, come warm this place up. Prepare your music production, lyrics styles, & your creative presentation. "Glitta" event is an appetizer designed for artists to wet the appetites of hip-hop heads nation-wide."
Rules and Regulations:
1. No Profanity. Disqualified if you cuss.
2. 1 song. 4 minutes limitation.
3. Will judge the artist by there Creativity, Lyrics, Music, & Crowd Participation.
"HINT: Bring your peoples to come support you."
4. Be @ Kirkland Teen Center Facility @ 4pm.
5. You will be perform based on the # you pick.
6. FEE: Money Order of $25(Fees are Non-Refundable).
7. For more info: Call Me @ 425.814.9665 or email me: [email protected]
If you agree on the rules and regulations, SignatureX______________________________.
Mail To: ATTN "GLITTA 6"
13142 107th pl n.e
kirkland, wa 98034
Here is a quick Creole soup (my mom sent me last week):
1 1/2 cups chopped onion
1 cup finely chopped celery
2 medium green peppers (finely chopped)
2 cloves garlic, minced
1/4 cup butter or margerine
1 can (15oz) tomatoe sauce
1 cup water
2 tsp. snipped parsley
1 tsp. salt
1/8 tsp. cayenne red pepper
2 bay leaves, crushed
14 to 16 oz. fresh or frozen raw shrimp
3 cups hot cooked rice
Cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. simmer uncovered 10 minutes. Add water if needed.
Stir in shrimp. Heat to boiling. Cover and cook over medium heat 10 to 20 minutes or until shrimp are pink and tender. Serve over rice. this makes about 5 servings!
1 1/2 cups chopped onion
1 cup finely chopped celery
2 medium green peppers (finely chopped)
2 cloves garlic, minced
1/4 cup butter or margerine
1 can (15oz) tomatoe sauce
1 cup water
2 tsp. snipped parsley
1 tsp. salt
1/8 tsp. cayenne red pepper
2 bay leaves, crushed
14 to 16 oz. fresh or frozen raw shrimp
3 cups hot cooked rice
Cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. simmer uncovered 10 minutes. Add water if needed.
Stir in shrimp. Heat to boiling. Cover and cook over medium heat 10 to 20 minutes or until shrimp are pink and tender. Serve over rice. this makes about 5 servings!
Dang this post is making me hella hungry Sonny when are you having us over for dinner lol
I been cookin my whole life cereal, eggs with cheese "made in the microwave"
no but for real this is bomb right here
its called Jumbutt at least thats what my dad calls it
what you need
1 Pepperoni stick
2 cans of tomato sauce
1 or 2 mild peppers or if you like to kick it up a notch then put in hot ones
onion
garlic
american and parmaesan cheese
italian seasoning
loaf of italian or french bread
cut up your peperoni into bite size peices and cook them in a pot then drain the oil
sautea your onion green peppers and hot or mild peppers in a pan with butter
once your pepperoni is cooked put in some garlic then dump in your tomato sauce
then add your vegies and italian seasoning cook it let all the flavors make love and then add your
cheeses
go to the bakery and get a loaf of fresh italian or french bread
and dip it in the Jumbutt and your taste buds will be in food heaven
there is cooking 101 with DAK iller
please tune in next time when we will be making pineapple eggs.....
I been cookin my whole life cereal, eggs with cheese "made in the microwave"
no but for real this is bomb right here
its called Jumbutt at least thats what my dad calls it
what you need
1 Pepperoni stick
2 cans of tomato sauce
1 or 2 mild peppers or if you like to kick it up a notch then put in hot ones
onion
garlic
american and parmaesan cheese
italian seasoning
loaf of italian or french bread
cut up your peperoni into bite size peices and cook them in a pot then drain the oil
sautea your onion green peppers and hot or mild peppers in a pan with butter
once your pepperoni is cooked put in some garlic then dump in your tomato sauce
then add your vegies and italian seasoning cook it let all the flavors make love and then add your
cheeses
go to the bakery and get a loaf of fresh italian or french bread
and dip it in the Jumbutt and your taste buds will be in food heaven
there is cooking 101 with DAK iller
please tune in next time when we will be making pineapple eggs.....
Re: Smack it, Rub it, rub it down!
LOL...I'm already knowin, I got that machine!!!
Sonny Bonoho said:
For christmas, I got a lean mean fat machine made by George Foreman. Oh my God! If yall want to be an expert in cooking. Pick that up, I just used my new machine today. I cooked a Rib-Eye steak in 9minutes & it was so soft and tendarloined!