Do you know your mother's secret recipe? Tell me, I want to try it. - Jemsite
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post #1 of 40 (permalink) Old 10-09-2006, 08:33 PM Thread Starter
 
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Do you know your mother's secret recipe? Tell me, I want to try it.

For the past week I've really been in a cooking mood. Just wondering if anyone knew how to make that special dish mom always makes that takes you back to the old days.

I know some, but I'm sure you never heard of some of the ingredients or be grossed out by them. well, maybe some of the asian jemsiters do.

I am really serious too. I really would like to try making something.
So don't say like 1 cup arsenic, 2 cups cyanide, and a pinch of cumin.

But as I finish typing this, I realize that this is probably not such a good idea, because if you have been raised loving that dish, you will probably love it even if it is not that delicious. But whatever, I'll try to make it anyways.
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post #2 of 40 (permalink) Old 10-09-2006, 08:36 PM
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Re: Do you know your mother's secret recipe? Tell me, I want to try it.

Even though my wife is from Mexico she makes some killer Italian dishes, I'll try to get her to share.
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post #3 of 40 (permalink) Old 10-09-2006, 08:37 PM Thread Starter
 
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Re: Do you know your mother's secret recipe? Tell me, I want to try it.

Everyone thinks they can make italian food
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post #4 of 40 (permalink) Old 10-09-2006, 08:38 PM
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Re: Do you know your mother's secret recipe? Tell me, I want to try it.

I'm tellin' you man, Grandma La Rocco never made pasta like this.
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post #5 of 40 (permalink) Old 10-09-2006, 08:45 PM
 
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Re: Do you know your mother's secret recipe? Tell me, I want to try it.

Quote:
Originally Posted by elcid View Post
I'm tellin' you man, Grandma La Rocco never made pasta like this.
share!
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post #6 of 40 (permalink) Old 10-09-2006, 08:55 PM
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Re: Do you know your mother's secret recipe? Tell me, I want to try it.

She's trying to find it now, until then she makes a killer steak too.

1.5 lbs of NY Strip cut into 4 pieces
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 peeled and minced shallots
2/3 cup balsamic vinegar
2 table spoons unsalted butter

heat large pan over high heat
season steaks with salt & pepper
When pan gets hot add steaks.
Sear 2-3 min depending on how you want the steak done
turn steak to sear other side
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post #7 of 40 (permalink) Old 10-09-2006, 08:57 PM
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Re: Do you know your mother's secret recipe? Tell me, I want to try it.

Part 2

Transfer steak to serving plate
Return skillet to heat
add shallots to hot pan reduce heat to low
stir scraping any brown bitsfrom pan
Add vinegar to skillet, bring to low boil and cook reducing by half
remove pan from heat
stir in butter to melt pour over steaks let sit for 1 minute and serve
The sides of the steak will stick

I'm reading her notes, so sorry if some things dont make sense
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post #8 of 40 (permalink) Old 10-09-2006, 09:00 PM
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Re: Do you know your mother's secret recipe? Tell me, I want to try it.

Here's her pasta, it's actually a copy of a local Italian Resturant called Bucca Di Beppo, but it's great

Ingredients:
3 ounces olive oil
5 ounces green onions
2 ounces chopped garlic
1 pound chicken tenders
1 teaspoon salt
2 teaspoons crushed red peppers
4 ounces white wine
10 ounces artichokes, quartered
12 ounces cream
1 1/2 ounce butter
1 3/4 pound cooked penne pasta
3 ounces grated romano cheese


Directions:

Cut the root from the green onions and cut the green onions into 1/4 inch rings and portions to 5 ounces. Cut the raw chicken tenders in half lengthwise, portion to 16 ounces. Portion the drained quartered artichoke hearts to 10 ounces.

In a large saute pan, heat the olive oil, add the green onions and chopped garlic.

Saute for 3-4 minutes, until the garlic and onions are slightly browned. Add the chicken tenders, salt and the crushed red pepper. Cook for an additional 3-4 minutes, until the chicken is cooked through. Deglaze the pan with white wine.

Add the quartered artichokes and cream. Reduce the sauce until it starts to thicken. Remove the pan from the heat and incorporate the room temperature butter.

Toss with the cooked penne and then the romano cheese.
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post #9 of 40 (permalink) Old 10-09-2006, 09:01 PM
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Re: Do you know your mother's secret recipe? Tell me, I want to try it.

My aunt makes some killer pork chops too, but I can't share that one....
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post #10 of 40 (permalink) Old 10-09-2006, 09:02 PM
 
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Re: Do you know your mother's secret recipe? Tell me, I want to try it.

I just ate dinner and now I'm all hungry again.
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post #11 of 40 (permalink) Old 10-09-2006, 09:06 PM Thread Starter
 
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Re: Do you know your mother's secret recipe? Tell me, I want to try it.

Mmm, that sounds delicious. I need to buy some artichokes and cheese. Hopefully I can try it wednesday or thursday.
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post #12 of 40 (permalink) Old 10-09-2006, 09:09 PM
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Re: Do you know your mother's secret recipe? Tell me, I want to try it.

you wont be disappointed man.
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post #13 of 40 (permalink) Old 10-09-2006, 09:41 PM Thread Starter
 
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Re: Do you know your mother's secret recipe? Tell me, I want to try it.

what are quartered artichokes and how do you deglaze a pan?
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post #14 of 40 (permalink) Old 10-09-2006, 09:45 PM
 
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Re: Do you know your mother's secret recipe? Tell me, I want to try it.

Do you like tuna casserole? I know, sounds gross but.. WOW.... Delish!

~ Katrina
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post #15 of 40 (permalink) Old 10-09-2006, 09:45 PM
 
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Re: Do you know your mother's secret recipe? Tell me, I want to try it.

Dude, we hook it up here all of the time.

As a matter of fact, tonight I went to the local seafood market right up the street and we did it like this:

Fresh sea bass in a lemon butter caper sauce with a broiled lobster tail and a crazy multi grain rice type deal.

That's just about how we do it every night. We get crazy.

This is copied from another forum I visit, but you asked for it:

Alright, here's my winning dish for the connoisseure's of flavor:

1. Fresh tenderloin steaks, cut approx. 2" thick. Does not have to be aged. The fresher, the better. I typically request them cut. Forgoe the local grocer and go to the local butcher.

2. Marinade in cognac (a few cup fulls, Courvoisier for sweeter, Hennessey for drier), crushed red pepper (generous), and brown sugar (a lot) for AT LEAST 4 HOURS! (this is the most important part).

3. Sear on one side, flip, transport to the inductive part of the grill, and then cook until approx. medium rare + (a touch over medium rare). I usually put a pad of butter on them at this point.

4. Remove and tent steaks in aluminum foil and let sit for a few minutes (they will still cook).

Here's the good part.

Sauce:

1. Bernaise. For a quick fix, I use a Knorr's Bernaise packet, whole milk, and unsalted butter. Don't bother with anything else.

2. Lump Crab. Any will do. But for maximum effect, use Lump. Jumbo lump or Colassal if available.

Once the bernaise is almost ready, add a very small amount of Sambuca liquor (approx. 1/4 of an airplane bottle)

3. Once done, add lump crab, turn off burner, and let sit for a few minutes. This will thicken the sauce and allow for the crab to reach a desired temperature.

Break out the plates, place steaks on plates, and portion a generous amount of sauce on top.

Place over a bed of thin, slightly steamed (or grilled for maximum effect) asparagus.

I recommend a Dynamite Cab, or if you're really into it, a Duckhorn '97 Three Palms Merlot (this one will cost you more than the whole dinner combined). Go for the Dynamite.

Some people love the topping so much, they will put it on their potatos, brocolli, cheerios, pop-tarts, etc...

Enjoy!

When done right, this will knock you off your socks! I have cooked for some epicurious patrons before, and this won their hearts!

P.S. How many of us are really gonna try all of these recipes!?!?

Well, this is one to try!
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