The Cooking Thread

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ColdBlooded

ColdBlooded

Sicc OG
#1
Apr 25, 2002
15,044
157
0
#1
It's food season. Time for big family meals.

Thought this would be a good time for people to drop their favorite recepies for unique dishes that they make.

So come through and share your cooking techniques with the rest of the siccness.

Tell us how to make one dish or about an entire meal that you made and how great it was (don't forget to tell us how to make it ourselves so we can all enjoy).


I'll kick it off . . .
 
ColdBlooded

ColdBlooded

Sicc OG
#2
Apr 25, 2002
15,044
157
0
#2
ColdBlooded Chicken

(name given to the dish by Filthy_Rich)

This would work just as well in an oven(probably much easier).

Simple boneless skinless chicken breast (you can get big frozen bags at the store and pull them out as needed, but i always recomend buchering your own if you have time). Light kosher salting, red pepper flakes (depends on your taste, i sunk some on there even though she doesn't like spice) and garlic powder. Hit both sides.

Lay some fresh basil leaves on top of the breast (4-6) and then slice and orange into "thin" rounds. Place orange slice over the basil (took me like 2 slices per side) and do this to both sides. Should look like a sandwich (Orange/Basil/Chicken/Basil/Orange) Use tooth picks to hold the orange on the chicken and to keep the basil pinned down. If you were doing this in the oven you wouldn't need to do this tooth pick thing because you wouldn't need to turn over the chicken.

Then toss on the grill or in oven and cook till done. The Orange will help keep the chicken tender and from getting dried out. Don't worry if the orange or basil look discolored or burned you just toss them. If you like squeeze a lil fresh OJ from a piece of left over orange on the chicken before serving to give it extra orange flavor.

Would work the same with a lemon or lime too.

Goes great with some homemade fresh pesto and some locally grown wisconsin sweet corn.
 
F

Fucky McFuckerson

Sicc OG
#3
May 9, 2002
37,066
16,282
113
#3
I dont have fam here...i stay home and cook my own shit...

THis year..its salmon...just sprinkled with lemon and tyme...with a side of asparagus and garlic mashed potatoes...

The salmon only takes about 20-30 in the oven on 300...

Mashed popos are bought att his dope ass market and the shit...

Asparagus is just boiled and then broiled for about a minute to crunch em up a bit....with butter....
 
ColdBlooded

ColdBlooded

Sicc OG
#4
Apr 25, 2002
15,044
157
0
#4
You don't make your own mashed potatoes?


When i make them i add in a fat table spoon of cream cheese and sour cream each at least, minced garlic, table spoon of REAL butter at least, and parmizan cheese (people will love the taste, but be guessing where the flavor comes from), then a little milk or half and half at the end if it needs some.


You get a whole salmon or a fillete? Skin on or off? I like to do mine in the smoker, but the oven works these days when the temperature is too cold to be cooking out doors.
 
DeceptaKhan

DeceptaKhan

Sicc OG
#5
May 19, 2005
2,341
112
63
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#5
that coldblooded chicken sounds good.FUCK,now im hungry as shit and stuck in a appt with no food,and over here in france,if your foodless after 9,your fucked,gotta wait till mornin,aint nothin open at night at all
 
Gringo Starr

Gringo Starr

Sicc OG
#6
Aug 20, 2004
5,174
5
0
#6
ColdBlooded said:
You don't make your own mashed potatoes?


When i make them i add in a fat table spoon of cream cheese and sour cream each at least, minced garlic, table spoon of REAL butter at least, and parmizan cheese (people will love the taste, but be guessing where the flavor comes from), then a little milk or half and half at the end if it needs some.


You get a whole salmon or a fillete? Skin on or off? I like to do mine in the smoker, but the oven works these days when the temperature is too cold to be cooking out doors.
Click to expand...

Ima shitty cook..im more of a "preparer"...

Im an idepedent person all the way...i wish i could actually COOK...but no ones perfect...yet!!

I leave the skin ON...and itll be a whole big boy...headless and tailess of course..but im gonna eat for at least 2 days... :cool:
 
corndog

corndog

Sicc OG
#8
Jul 26, 2002
551
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#8
Oh Coy!Ocerto said:
THis year..its salmon...just sprinkled with lemon and tyme
Click to expand...

If your dealing with filets..i suggest using thyme butter and wrap about a 4"x 4" peice in foil and bake at 300 until you smell the salmon (usually about 7 mins.) with jasmine rice and broccoli with the lemon....top notch.

i'll come with my own recipe later....
 
cartoon

cartoon

Sicc OG
#9
May 8, 2002
1,763
0
0
#9
ColdBlooded said:
When i make them i add in a fat table spoon of cream cheese and sour cream each at least, minced garlic, table spoon of REAL butter at least, and parmizan cheese (people will love the taste, but be guessing where the flavor comes from), then a little milk or half and half at the end if it needs some.
Click to expand...


Im sooooo making some ColdBlooded Chicken & mashed potatoes for dinner tomorrow. Good lookin on the recepies.
 
X

x-loc

Sicc OG
#10
Apr 25, 2002
4,529
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#10
Im going to do garlic mashed potatoes......im just going to take regular mashed potatoes....then im going to cook the garlic for about an hour then i am going to add it to the mashed potatoes got my self some garlic mashed potatoes....


apricot glazed turkey with stuffed herbs

im going to stuff my turkey with all types of herbs......chives,tarragon,tyme,lemon,orange and then on the last hour of cooking im going to do a apricot glaze every 3 mins


I am also going to make some spicy yam soup.

then i am going to make a couple of cakes and pies...



anyone need any suggestions or help cooking on anything just ask wut u need help with and i can tell you...im 5 months away from being finnished and gradualted culinary school.....csca..so im a certified fucken chef...yaddamean
 
ESE_GRIMY

ESE_GRIMY

Sicc OG
#16
Oct 26, 2005
1,227
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0
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#16
Oh Coy!Ocerto said:
I dont have fam here...i stay home and cook my own shit...

THis year..its salmon...just sprinkled with lemon and tyme...with a side of asparagus and garlic mashed potatoes...

The salmon only takes about 20-30 in the oven on 300...

Mashed popos are bought att his dope ass market and the shit...

Asparagus is just boiled and then broiled for about a minute to crunch em up a bit....with butter....
Click to expand...
that sounds good i be cooking my own food too salmon is good .. shit i make the bomb Enchiladas even after me and my ex broke up she'd still call to ask when i was gonna make enchiladas lol
 
ColdBlooded

ColdBlooded

Sicc OG
#18
Apr 25, 2002
15,044
157
0
#18
Here's how I made my turkey after Thanksgiving (lower prices, plus i was away at family thanksgiving so you know i had to come home and make my own).


Rub the bird with kosher salt all over inside and out. Let sit for 2 hours, rinse off.

Stuff the bird with onions, carrots, celery, garlic and bell pepper (all salted and coated in olive oil). Surround the bird with extra.

Would have put it on a rack if i had one (allows for more even cooking and keeps the underside from getting too moist in the drippings.

Made a compound butter of salt, pepper, paprika, basil, parsley, oregano, garlic and rubbed and pressed it under the skin of the bird (careful not to poke a hole through it, just slide your hand under to loosen the skin from the meat and create a pocket to rub your butter through). Rubbed the rest on the bird.

Cooked it. Basted it for the last hour every 15 or so min.

Removed the stuffing and put it in a blender and ran it till smooth. Mixed some of that with the gravy as a thickening & flavor agent.
 
ColdBlooded

ColdBlooded

Sicc OG
#19
Apr 25, 2002
15,044
157
0
#19
Other night . . .

2 inch thick Tuna Steak.

Crusted each side with fresh cracked black pepper, kosher salt, garlic powder, dill, parsley, and a little red pepper.

Little olive oil in a frying pan.

Cook high and fast for about 2 or 2 1/2 min per side.

Add a little butter to the mix towards the end so it doesn't burn, but adds flavor. Squeeze on some lemon juice in similar fashion before cooking is done.
 
ColdBlooded

ColdBlooded

Sicc OG
#20
Apr 25, 2002
15,044
157
0
#20
Filthy_Rich said:
word to the chefs who may try this dish:
use the freshest cut you can find. i find that the kind that come frozen and prepackaged (like as Costco or Sam's Club) don't absorb the flavors. the meat may also come out rubbery. i guess this is good advice for any meat.
Click to expand...
Fresh and self butchered is always nice, but i've had good luck with frozen chicken breasts.

I get the boneless skinless ones in the big ass plastic bag.

Are you thawing out the meat before you cook it or just cooking it from frozen?
 
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