RebelMouse

Tuesday, January 15, 2013

Cooking Ingredients Suggestions...

Feta Prosciutto Scramble with White Yam Hash
Browns and spinach side salad.
So ... I have this new idea for something fun that would be engaging my friends/family/network...  here's the concept:

"I'll Cook with That" - kind of like a surprise ingredients situation ... most of my close friends know that I absolutely love watching The Food Network and one of my favorite shows is "Chopped" - the concept there is that the Chefs don't know what their ingredients are until they open the box and then they get a certain amount of time to create/cook/present the dish.  Well, I'm not going that tight on the idea to match Chopped, but I am going to open up to ingredient ideas and then on my next payday, I will try to purchase the ingredients suggested and with the supplies in my own kitchen... I will create a dinner for myself from the ingredients with as much creativity as possible.  As the list grows I will get a Google Calendar up and running with the suggestions, the person who suggested it and the day of the week I will try to prepare the meal.

This will be fun!  I like the idea of taking ideas from outsiders and then blogging about the process - taking pictures ... and if at all possible, maybe even take some video to show the process.  Just so everyone knows, I am not technically "professionally trained" ... but I do love cooking and want to get even more familiar/comfortable with it!

So... here goes... in the comments section leave your suggestions for:

1)  Protein - I am not limited to any type of products, just maybe not outrageously expensive stuff.  If I can't find a specific protein (like a specific fish) then I will find a comparable protein.

2) Carb - be it rice, potatoes, grains of any sort... you get the idea.

3) Vegetable - if I can find it I will try to cook it - again, if I can't find your suggestion... I will find the closest comparable item.

4) Random:  this is one of the fun things... suggest a spice, a fruit, creme fraiche, balsamic, salts, chocolates... have fun here!  Think of an ingredient that you maybe have seen, but don't know how to cook or know it is a challenge to cook.  I will find out how to use it and incorporate it into my meal!

Looking forward to keeping this going... and I appreciate the support from all of you!!!


8 comments:

RadeBigMan said...

1)pork
2)rice
3)carrot
4)jalapenos

Mustafa Darwish said...

Original recipe makes 8 servings
1/4 cup butter
1 cup finely chopped onion
1 cup minced celery
1 tablespoon chopped fresh parsley
8 ounces crabmeat
8 ounces shrimp, peeled, deveined and minced
1/4 cup dry vermouth
salt to taste
ground black pepper to taste
1/4 teaspoon hot pepper sauce
1/2 cup bread crumbs
1 (17.5 ounce) package frozen puff pastry sheets, thawed
2 pounds flounder fillets
2 egg yolks, beaten
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To make the stuffing: Melt butter or margarine in a large saucepan over a medium-low heat. Saute onion, celery, and parsley until all of the vegetables are just tender. Mix in crabmeat, shrimp, and vermouth. Season with salt, pepper and hot pepper sauce; cook until shrimp is finished cooking (it will be pink). Mix in bread crumbs, a little at a time. When the mixture holds together well, stop adding bread crumbs. Taste and add more seasoning (salt, pepper, and hot pepper sauce) if necessary. Set this mixture aside to let it cool.
Spray a baking sheet with non-stick cooking spray.
Roll 1 sheet of puff pastry onto a flat surface. The puff pastry, once rolled should be about 1/3 to 1/4 inch thick and large enough for you to lay the fish on top of it and still have puff pastry on the sides. Lay one of the fish fillets on top of the puff pastry. Spread the stuffing mixture evenly over the fish fillet. Place the remaining fillet over the stuffing. Trim the pastry around the filets in roughly the shape of a fish. Save the trimmings.
Roll second sheet of puff pastry out to about 1/3 to 1/4 inch thick. Drape second sheet over stuffed fillets, making sure that there is enough of the top sheet to tuck under the bottom sheet of puff pastry. Trim the top sheet of pastry about 1/2 inch larger than the bottom sheet. Brush underside of top pastry sheet with water and tuck under bottom sheet of puff pastry pressing lightly to totally encase the fish and stuffing package. Place the sealed packet on the prepared baking sheet, and let it cool for 10 to 15 minutes.
While packet is chilling, roll out pastry scraps. From the scraps cut out fins, an eye and 'lips'. Attach cut-outs to chilled package with a little water. Use an inverted teaspoon to make indentations in puff pastry to resemble fish scales but do not puncture pastry. Chill entire package.
While the package is chilling, preheat the oven to 425 degrees F (220 degrees C).
Remove the fish from the refrigerator and brush the package with the egg yolks. Measure the thickness of the package at its thickest part. Bake for 15 minutes, then reduce the temperature to 350 degrees F (175 degrees C) and bake the fish for 10 extra minutes per inch of measured thickness. Test for doneness by inserting a thermometer into the package, when the temperature reaches 140 degrees F (70 degrees C) the fish is finished cooking.

Justin Pinter said...

Yum! The hash brown scramble looks delicious.

Robert Riley said...

1.) Eggs
2.) Potatoes
3.) Celery
4.) Toasted Sesame Oil

Anthonia Orji said...

Nice One!

K. Doug Allen said...

A really simple but unique and delicious twist on traditional Lebanese omelet.

Ingredients Serves 3 - 4

9 Eggs
1/4 cup shaved potato
1/4 cup of shaved carrots
1 teaspoon of minced garlic
3 teaspoons of dried mint powder
A pinch of Salt
3-4 table spoons of Olive Oil
Preparation Method

In a bowl, whisk the eggs, salt, dried mint powder garlic, carrots, potatoes well.

Drizzle a bit of olive oil in a frying pan over medium/low heat.

Pour the equivalent of 3 eggs at a time in the frying pan for 3 minutes then turn the omelet over to the other side using a spatula for another 3-4 minutes.

Miriam said...

I am embarrassed to say I am not much of a cooker so I am the last person to give suggestions, but I think Parmasian cheese would work well in the mix along with what BigRadeMan says :)

Doyle said...

1) chicken
2) carrots
3) potatos
4) ginger

also add chicken masala to give you a decent meal