October 8th, 2013, 03:38 PM #11
Here's my kickass Split Pea Soup in a 7 qt Crock recipe. You'll have to adjust ratios for a smaller crock:
2 (16 oz.) pkg. dried green split peas, rinsed
2 meaty hambone, 4 ham hocks, or 4 cups diced ham
6 carrots, peeled and sliced
1 cup chopped onion
4 ribs of celery plus leaves, chopped
2 or 4 cloves of garlic, minced
3 bay leafs
1/2 cup fresh parsley, chopped, or 4 teaspoons dried parsley flakes
3-4 tbsp. Lowery’s seasoned salt (or to taste)
1 tsp. fresh pepper
Fill to rim with hot water
Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired.
Last edited by nocturn; October 8th, 2013 at 03:40 PM.
October 8th, 2013, 04:19 PM #12
Best Soup EVER invented, TOM YUM GUI (Thai Sweet and Sour Chicken Soup). I hold this recipe close to my heart. I paid a little street vendor in Trat,Thailand, $40 USD to write this down for me in 1996. Ive stayed as true to it as I can. Ive adjusted the ingredients for ingredient availability and western culture. You folks in LA have no excuse for not finding these ingredients at your local full service Asian Market. Im in 'redneck-ville' Virginia and either order these things from importfoods.com or grow them in my own garden. I make and eat this soup 6-8 times a year, by 5 gallons each...its that good...and the most healthiest soup/food on the planet according to food.com. This is the real thing, not some bulls*** you eat at your local hipster Thai joint.
1lb boneless chicken breast meat sliced into 3" strips, pound flat with cellophane and a mallet.
3 cups chicken stock
4 oz Straw mushrooms (remove brine) or Shiitake mushrooms (I combine them both). Use Button mushrooms for the absolute last resort.
1 fresh lemon grass stem cut into short 1" lengths
2-3 Kaffir lime leaves, torn
2-3 chunks of Galanga (Thai ginger root)
3 tbsp Thai fish sauce (I use 'Golden Boy' Brand)
4 tbsp fresh lime juice (I prefer over-ripe Kaffir Limes but regular will do just fine with no problems)
1/2 tsp sugar
5-6 hot fresh Thai chilies, just broken with pestle (be aware! these chilies will kick your ass so dont over do it and DO NOT WIPE YOUR FACE AFTER BREAKING!)
1/2 bunch of lightly diced Cilantro
Place the stock in a pot, add the lemon grass, kaffir lime leaves and Galanga, and bring to boil over medium heat. Add the chicken meat, mushroom, fish sauce, lime juice, and sugar; cook slowly and uncovered for 10 minutes. Do not stir. Then add the chilies and cook for 5 more minutes. Remove from heat. Add Cilantro just before serving. Its only about 4 servings but you're a fool to just make just 4. Triple these ratios and make 12 servings! If you only make 4, you're going to HATE yourself. Its all about the broth and you'll be bummed that its gone. You've been warned.
Last edited by nocturn; October 8th, 2013 at 04:47 PM.
November 1st, 2013, 05:20 AM #13
Wow, You guys suck.
Anyone have a good Lentil recipe they care to share?
November 1st, 2013, 08:43 AM #14
November 2nd, 2013, 09:39 AM #15
I'll have to go through mine...but in the meantime...if you see a marinade with oil in it...I do have this trick (which i picked up from a Chinese chef)...
Originally Posted by nocturn
Use all the marinade ingredients BUT the oil and let soak for about an hour or two... Then add the oil and let soak for another half hour to an hour before cooking...
Most of my dishes are a fusion of Cajun and Szechuan...so this shouldn't be a problem with the wok n roll...
I'm also trying to find the recipe he gave me on sweet and sour sauce...but I do remember a can of 7-Up being used in it but not the amounts of strawberry and pineapple juices nor the corn starch...