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THE RECIPE THREAD

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Capt. Mike:

BLT Dip

 Ingredients:
 1-1/2 pound bacon, cooked, drained, crumbled, and divided
 2 cups shredded mozzarella cheese
 2 (8-ounce) packages cream cheese, softened
 1/2 cup sour cream
 1/4 cup mayonnaise
 1 cup cheddar cheese (shredded) or to taste
 1/2 teaspoon Italian seasoning
 1/2 teaspoon garlic powder (or to taste)
 1 tablespoons mustard
 2 cups chopped seeded tomatoes
 1-1/2 cup shredded Iceberg lettuce
 pepper an salt to taste

 Toasted bread rounds, crackers, or pita chips.

 Directions:

 Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

 Set aside 3/4 cup crumbled bacon.

 In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.

Sirgod:
Oh my, that sounds damn good Mike. I'll have to try it next week.

Stephen

knightstorm:
Courtesy of National Geographic
http://theplate.nationalgeographic.com/2014/07/01/3-recipes-that-could-help-end-world-hunger/

Orthopteran Orzo

Orzo, a rice-shaped pasta, gets its name from the Italian word for barley, but we all know that orzo looks exactly like juvenile bugs. Needless to say, it’s a perfect complement for crickets, especially three- or four-week-old nymphs, which are of a comparable size. At this stage in life the young crickets lack wings and ovipositors, the chitinous tubes through which the adult females pass their eggs. Their limbs are skinny, so there’s no need to remove them before cooking. Likewise for the antennae, which, at less than a quarter of an inch, should pose no obstacle to enjoying this meal.

3 cups vegetable broth
1 cup orzo
1/2 cup grated carrot
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1 tablespoon butter
1 clove garlic, minced
1/2 cup chopped yellow onion
1 cup frozen two- or three-week-old cricket nymphs, thawed
2 tablespoons chopped fresh parsley

1. Bring the broth to a boil, then stir in the orzo.

2. Continue boiling the orzo until it is tender, about 10 minutes; drain any extra liquid, then quickly add the carrot and red and green peppers. Mix evenly and set aside.

3. In a separate skillet, melt the butter and add the garlic, onion, and crickets. Sauté briefly until the onions are translucent and the garlic and crickets have browned.

4. Combine the cricket mixture, including any liquid, with the orzo and vegetables, top with the parsley, and serve.

Yield: 6 servings

Scorpion Scaloppini

2 cups low-fat milk
8 frozen desert hairy scorpions or a similar species, thawed, venom gland removed
1 cup white cornmeal
2 tablespoons butter
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley

1. Pour the milk into a medium bowl. Add the scorpions to the bowl and set aside while preparing the rest of the ingredients. Spread the cornmeal on a plate and set aside.

2. In a large skillet, melt the butter over high heat. Working with one scorpion at a time, remove it from the milk, allowing the excess to drain off. Dredge the scorpions through the cornmeal, shaking off any excess.

3. Place the scorpions in the hot butter and cook until they are golden brown, about 2 minutes. Then turn the scorpions over and cook until done, about 1 minute more.

4. Drain on paper towels. Sprinkle with lemon juice and chopped parsley and serve.

Yield: 6 servings

White Chocolate Wax Worm Cookies

1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 cups white chocolate chunks or morsels
3/4 cup (about 375) frozen wax worms, thawed

Wax Worm Cookies

1. Preheat the oven to 375°F.

2. In a small bowl, combine the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together the butter, brown and granulated sugars, and vanilla extract until creamy.

3. Stir the egg into the butter mixture, then gradually beat in the flour mixture. Stir in the white chocolate chunks and half of the wax worms, reserving the rest for garnishing the cookies.

4. Drop the batter by rounded teaspoonfuls onto nonstick baking sheets.

5. Gently press 2 or 3 of the remaining wax worms into the top of each cookie.

6. Bake until the edges of each cookie are lightly browned, 8 to 12 minutes.

7. Let cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack

Yield: about 3 dozen cookies

knightstorm:
Since President Obama, Jeb Bush, and Will Wheaton have all seen fit to weigh in on this recipe, I feel it would be remiss not to post the infamous NY Times pea guacamole recipe here.
INGREDIENTS
½ pound fresh sweet peas, shucked (about 1/2 to 2/3 cup peas)
2 small jalapeños
2 tablespoons packed cilantro leaves, chopped, more for garnish
¾ teaspoon salt, more as needed
3 small ripe avocados, mashed
2 scallions, whites only, sliced as thin as possible (about 1/4 cup)
 Zest of 1 lime
 Juice of 1 lime, more as needed
1 tablespoon toasted sunflower seeds
 Flaky sea salt, for serving
 Tortilla chips, for serving
 Lime wedges, for serving
PREPARATION
Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.
Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the remaining raw jalapeño.
In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.
In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.

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