fun recipes to share?

[Gary_Yngve]

We had some fun last night with wild mushrooms from Uwajimaya:

 

appetizer:

royal trumpet mushrooms coated with melted butter and Cajun spices, blackened. served with Blue Moon wheat beer.

 

first course:

cream of yellow squash with morels and earthy spices (cumin, mustard, turmeric). served with a dry Spanish white.

 

second course (no mushrooms):

potato-leek soup with chives and chevre. purple potatoes gave the soup a lavender color. served with same Spanish wine.

 

third course:

broccoli, tofu, and wood-ear mushroom stirfry with garlic, ginger, and basil. basmati rice and steamed baby bok choy on the side. served with a Columbia Valley reisling.

 

dessert:

fresh pineapple dusted with cinnamon.

[zaugg]

cinnamon toast crunch. served with milk.

[G-spotter]

I had dinner at the Y last night. With your mom.

[willstrickland]

First course: Wild Child Mushroom delight - puree 1oz dried psylocibe cubensis, add 150deg water to cover, steep 5 minutes, add mixture into half gallon of Purplesaurus Rex flavor kool aid. Consume.

 

Second course: live music.

Third course: beast with two backs.

[chucK]

Watermelon Pie

 

Cut 3" thick round slice from center of watermelon.

Place in pie pan.

Bake at 450 deg for 15 minutes.

Enjoy!

[BachelorTravis]

Does anybody have a good chili dog recipe?

[chelle]

DerWinerschnitzl

[chucK]

Frito Pie

 

1 can Nalley's chili

2 individual size bags of Fritos

 

Heat Chili

Slice open bags of Fritos lengthwise

Pour Chili over Fritos

Enjoy!

[zaugg]

Frito Pie

 

1 can Nalley's chili

2 individual size bags of Fritos

 

Heat Chili

Slice open bags of Fritos lengthwise

Pour Chili over Fritos

Enjoy!

 

would add 1 subscription to Gut magazine to ingredients list

[olyclimber]

Frito Pie

 

1 can Nalley's chili

2 individual size bags of Fritos

 

Heat Chili

Slice open bags of Fritos lengthwise

Pour Chili over Fritos

Enjoy!

 

would add 1 subscription to Gut magazine to ingredients list

 

also add one container of sour cream, cheese, and wash it down with a four pack of redbulls.

[DirtyHarry]

Malt Liquor.

 

Serve with a day at the crag.

[archenemy]

with a side of self-hatred

 

 

yum

[still_climbin]

Beanie Weenies and a Cliff Bar (peanut butter). They'll get ya up the mountain.

[kix]

go to the whole foods, but lots of good stuff, serve with lots of other good stuff from trader joes.

 

quick, easy, tasty and good for you.

[Weekend_Climberz]

Malt Liquor.

 

Serve with a day at the crag.

 

Fuck that! Only Guiness goes with a good day at the crags.

[G-spotter]

some people will eat anything if it's wrapped in a tortilla

[willstrickland]

Pffft. Guiness is crap. There are at least a dozen stouts in the PNW alone that kick Guiness's ass up and down the street. Probably the single most overrated beer I can think of...aside from Budweiser, which isn't really beer, because rice don't belong in beer. Bud is malt-saki.

[AlpineK]

Recipe

[G-spotter]

Spread flat white flour tortilla.

Smear with Nutella

Add Twinkie

Cover with maraschino cherries

Sprinkle with sprinkles.

 

Roll tortilla and mack.

[AlpineK]

Actually after looking at em here are a couple more good ones.

 

#1

 

#2

[eric8]

fattys favorite

2/3 cup butter

2/3 margeren

1 white sugar

1 cup brown sugar

2 eggs

teaspoon vanilla

mix

add 3 cups floor

mix slowly

couple cups of oatmeal

couple cups of diced pecans

1 bag semi sweet chocalate chips

mix

 

place on cookie sheet bake at 350. best severed while warm.

[billcoe]

I want to eat at Garys house.

 

From the pinot gris cookbook

Braised Rabbit with Pancetta, Mushrooms and Tarragon

 

by Stephanie Pearl Kimmel

 

Serves 4

Ingredients:

 

* 7 tablespoons unsalted butter

* 1 large rabbit fryer (about 3-1/2 pounds) cut into 6 pieces (reserve liver)

* Salt and freshly ground pepper

* 2 tablespoons finely chopped shallots or green onions

* 1 cup dry white wine

* 1 cup chicken stock

* 1 branch fresh tarragon, about 4 inches long

* 2 bay leaves

* 4 ounce pancetta (unsmoked Italian-style bacon that can be found at specialty markets, or substitute blanched salt pork), cut into 1/4-inch cubes

* 6 ounce pearl onions, blanched, trimmed and peeled

* 4 ounce mushrooms, trimmed, cleaned and sliced

* 2 tablespoons Dijon mustard

* 1 tablespoon chopped fresh tarragon leaves, plus additional for garnish

* 1 tablespoon chopped Italian parsley

 

In a medium flame-proof casserole or Dutch oven, melt 2 tablespoons butter over medium-high heat. Add the rabbit pieces and brown on all sides, removing the pieces to a plate in a warm spot as they brown. Salt and pepper to taste. Add another tablespoon of butter to the pot, add the shallots and sauté until translucent. Add the wine, scraping up any browned bits from the bottom of the pan with a wooden spatula. Add the chicken stock, the branch of tarragon and the bay leaves. Return rabbit pieces to pan, bring the liquid to a simmer and braise, covered, for 25 to 30 minutes.

 

Meanwhile, in a sauté pan over medium-low heat, melt 1 tablespoon butter and add pancetta. Cook slowly, stirring frequently, until very lightly browned. Remove to drain on paper towels. Discard fat from pan and add 1 tablespoon of butter. Add pearl onions and cook, covered, over medium-low heat until tender. This will take about 20 minutes. Set aside in a warm spot.

 

In another sauté pan, melt 1 tablespoon butter. Add mushrooms and cook gently over medium heat until the mushrooms have reabsorbed their juices. Add the mushrooms to the pan with the pearl onions.

 

In the pan that the mushrooms were cooked in, melt remaining 1 tablespoon butter. Season the liver with salt and pepper and sauté briefly, about 2 minutes on each side. Keep warm.

 

When the rabbit is done, remove the rabbit pieces from the casserole and hold, covered, in a warm place. Discard the bay leaves and the tarragon branch. Whisk in mustard and boil rapidly until the braising liquid is reduced to a sauce-like consistency. Adjust seasoning. Reduce the heat to low. Add the pancetta, pearl onions, and mushrooms to the casserole and stir to combine. Add the rabbit pieces back to the casserole and turn to coat evenly with the sauce. Ladle some of the sauce on the liver to coat and slice into four pieces. Place the rabbit pieces and the liver on a platter and spoon the sauce around.

 

This is a delightful dish for spring, made with morels and served with egg noodles and asparagus or fiddlehead ferns. A variation we do for summer substitutes basil or summer savory for the tarragon and is served with new potatoes, tiny green beans and yellow and red cherry tomatoes. In the fall, try using chanterelle mushrooms and thyme accompanied by puréed root vegetables.

[archenemy]

I want to eat at Garys house.

 

From the pinot gris cookbook

Braised Rabbit with Pancetta, Mushrooms and Tarragon

 

by Stephanie Pearl Kimmel

 

Serves 4

Ingredients:

 

* 7 tablespoons unsalted butter

* 1 large rabbit fryer (about 3-1/2 pounds) cut into 6 pieces (reserve liver)

* Salt and freshly ground pepper

* 2 tablespoons finely chopped shallots or green onions

* 1 cup dry white wine

* 1 cup chicken stock

* 1 branch fresh tarragon, about 4 inches long

* 2 bay leaves

* 4 ounce pancetta (unsmoked Italian-style bacon that can be found at specialty markets, or substitute blanched salt pork), cut into 1/4-inch cubes

* 6 ounce pearl onions, blanched, trimmed and peeled

* 4 ounce mushrooms, trimmed, cleaned and sliced

* 2 tablespoons Dijon mustard

* 1 tablespoon chopped fresh tarragon leaves, plus additional for garnish

* 1 tablespoon chopped Italian parsley

 

In a medium flame-proof casserole or Dutch oven, melt 2 tablespoons butter over medium-high heat. Add the rabbit pieces and brown on all sides, removing the pieces to a plate in a warm spot as they brown. Salt and pepper to taste. Add another tablespoon of butter to the pot, add the shallots and sauté until translucent. Add the wine, scraping up any browned bits from the bottom of the pan with a wooden spatula. Add the chicken stock, the branch of tarragon and the bay leaves. Return rabbit pieces to pan, bring the liquid to a simmer and braise, covered, for 25 to 30 minutes.

 

Meanwhile, in a sauté pan over medium-low heat, melt 1 tablespoon butter and add pancetta. Cook slowly, stirring frequently, until very lightly browned. Remove to drain on paper towels. Discard fat from pan and add 1 tablespoon of butter. Add pearl onions and cook, covered, over medium-low heat until tender. This will take about 20 minutes. Set aside in a warm spot.

 

In another sauté pan, melt 1 tablespoon butter. Add mushrooms and cook gently over medium heat until the mushrooms have reabsorbed their juices. Add the mushrooms to the pan with the pearl onions.

 

In the pan that the mushrooms were cooked in, melt remaining 1 tablespoon butter. Season the liver with salt and pepper and sauté briefly, about 2 minutes on each side. Keep warm.

 

When the rabbit is done, remove the rabbit pieces from the casserole and hold, covered, in a warm place. Discard the bay leaves and the tarragon branch. Whisk in mustard and boil rapidly until the braising liquid is reduced to a sauce-like consistency. Adjust seasoning. Reduce the heat to low. Add the pancetta, pearl onions, and mushrooms to the casserole and stir to combine. Add the rabbit pieces back to the casserole and turn to coat evenly with the sauce. Ladle some of the sauce on the liver to coat and slice into four pieces. Place the rabbit pieces and the liver on a platter and spoon the sauce around.

 

This is a delightful dish for spring, made with morels and served with egg noodles and asparagus or fiddlehead ferns. A variation we do for summer substitutes basil or summer savory for the tarragon and is served with new potatoes, tiny green beans and yellow and red cherry tomatoes. In the fall, try using chanterelle mushrooms and thyme accompanied by puréed root vegetables.

 

Yowsa! I'll bring the rabbit and the wine.

[G-spotter]

So yo're on the meat side of the rabbits: pet or meat debate?

[Toast]

She was just hankering for bacon a few minutes ago, silly. Jeesh