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Page 54 of 176

First

4 34 44 49 50 51 52 53 54 55 56 57 58 59 64 74 104 154

Last

03-22-2010 , 05:30 PM

#1326

M8Ludi

adept

Join Date: Oct 2005 Posts: 1,055

You are right about the capers. Not sure about the olives. Tomatoes? But I still think the original genealogy is puttanesca.

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03-22-2010 , 05:35 PM

#1327

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

Quote:

Originally Posted by M8Ludi

You are right about the capers. Not sure about the olives. Tomatoes? But I still think the original genealogy is puttanesca.

actually i think its even a specific type of olives for a traditional puttanesca....if you want to be an italian food nazi.

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03-22-2010 , 05:38 PM

#1328

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

olives is 100% in a puttanesca, probably the defining ingredient IMO.

Whats actually sad is that a lot of inauthentic Italian restaurants just makes a marinara and adds olives and calls it a puttanesca these days, leaving out the anchovies.

Quote

03-22-2010 , 05:38 PM

#1329

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Quote:

Originally Posted by cookie

So I have some skinless chicken breasts I want to marinate overnight. Suggestions is very welcome.

Anyone? Its getting late here...

Quote

03-22-2010 , 05:45 PM

#1330

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

Quote:

Originally Posted by cookie

Anyone? Its getting late here...

I don't cook skinless boneless chicken breast very often but I would marinate in something very strong since the meat can stand up to it.

If the breast is thick, I might just brine it with peppercorns and rosemary.

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03-22-2010 , 05:51 PM

#1331

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

The possibilities are basically limitless.

Maybe...

Soy sauce
maple syrup
ginger
garlic
coriander seed
red pepper flakes
onion

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03-22-2010 , 05:53 PM

#1332

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

Quote:

Originally Posted by cookie

Anyone? Its getting late here...

buttermilk...then use a beer/tempura batter and fry those puppies up long john silvers style!

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03-22-2010 , 06:12 PM

#1333

Xaston

Pooh-Bah

Join Date: Oct 2005 Posts: 4,529

Quote:

Originally Posted by cookie

Anyone? Its getting late here...

soy sauce
garlic
srirachi
sesame oil
lemon or lime juice

Quote

03-22-2010 , 06:16 PM

#1334

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

my other option would be to trade someone your chicken boobs for some chicken thighs because chicken boobs kinda suck lol.

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03-22-2010 , 06:21 PM

#1335

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Quote:

Originally Posted by Rushmore

..As for sardines, on the very rare occasion I see them on a menu, it is invariably an appetizer of grilled sardines with a red sauce. While I love this, I am wondering if you guys have any solid suggestions, anchovy or sardine-wise...

My wife makes a dish I just love:

take several small, oven proof dishes (we have a bunch, I dont know what they are called) and dump a can of sardines in each (one dish per serving). Scatter sliced onion over top, and throw under the broiler. Once the onion starts to caramelize, take em out. Sprinkle a bit of soy sauce on top, and you're done.

I especially like the sardines that have the chili pepper in the can. The combination of the fish oil, the soy, the onion, and the little caramelized bits in the dish make a great sauce.

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03-22-2010 , 06:27 PM

#1336

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

I usually get a whole chicken and chop it up myself, but gf had bought some chicken breast, so I just want to make the most of them. Anyway I found random marinate:

coriander
paprika
garlic
cognac
cummin
chili flakes
mustard
olive oil
bay leaf
thyme

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03-22-2010 , 06:35 PM

#1337

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

any of you harcore italian lovers ever try Banya?

its bascially anchovy, cream and garlic.... all rendered down to a sauce for a fondue type of meal. You can do lots of variations on it...the main thing is the garlic and anchovy.

...and when i say garlic i mean like 4 parts garlic, 2 parts fishies and 1 part cream. Yes it will stink up your house, clothes and even skin for several days and yes it is amazing.

I think theres also a banya soup...which is pretty much the same thing.

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03-22-2010 , 07:34 PM

#1338

Rushmore

Lounge Laureate

Join Date: Apr 2003 Posts: 10,381

Quote:

Originally Posted by wallacengrommit

This is what I was looking for. This sounds like what I want, always.

Couldn't I use sea salt and worcestershire sauce? That sounds like it might even work out a lil better.

Regardless, thanks. Now I have the broad strokes.

I mean, since it's your wife who came up with it.

j/k of course.

Quote

03-22-2010 , 07:40 PM

#1339

Rushmore

Lounge Laureate

Join Date: Apr 2003 Posts: 10,381

Quote:

Originally Posted by livinitup0

So you just eat the...banya...with crostini or bread?

I love authentic fondue-type foods. Give me raclette every day and I will be a happy boy.

Until you've had raclette, outside, in the Swiss alps, with a crisp white wine, you ain't lived. I would never leave home.

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03-22-2010 , 07:51 PM

#1340

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

pretty much...its just a sauce or dip (depends on how thick you want to make it)
first and only time i had it they had a big raw veg tray, some cheese and several types of bread. whenever we consumed about half of it they just threw in some more cream and thinned it out a bit.

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03-22-2010 , 08:00 PM

#1341

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

i have seen this spelled as "Bagna Cauda", but have never tried it. it sounds amazing!

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03-22-2010 , 08:13 PM

#1342

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

Quote:

Originally Posted by wallacengrommit

i have seen this spelled as "Bagna Cauda", but have never tried it. it sounds amazing!

I have to say.... tastes kinda like garlic

Quote

03-22-2010 , 08:37 PM

#1343

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Quote:

Originally Posted by livinitup0

I have to say.... tastes kinda like garlic

That sounds like a good thing!

Recipe from Marcella Hazan:

3/4 cup extra virgin olive oil
3 tablespoons butter
2 teaspoons very finely chopped garlic
8-10 anchovy fillets, chopped fine
salt

Use a double boiler. In bottom, water at a simmer.
With other part of double boiler, put it on a medium stove. Add oil and butter. When butter starts to foam, add garlic and saute very briefly (do not color the garlic), then put it on top of the pot of water.
add anchovies. cook, stirring frequently, and mash up the anchovies with spoon. Add salt. Serve with veggies.

Sounds ridiculous.

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03-22-2010 , 09:08 PM

#1344

tsearcher

Pooh-Bah

Join Date: Jul 2006 Posts: 3,854

Quote:

Originally Posted by wallacengrommit

Ikea sells the toothpaste like tubes of creamed cod roe. It is delicious on crackers.

You can get cod roe in jars at Whole Foods. Treasure Island and Garden Fresh have cans, jars and toothpaste tubes. The tubes are also available at a lot of ethnic grocery stores. I've found them at German, Polish and Russian Shops.

I just never thought to fry them. I just eat them out of the jar, or put them on eggs or crackers.

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03-22-2010 , 11:48 PM

#1345

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Quote:

Originally Posted by wallacengrommit

I found this, which I think I will try:

http://www.youtube.com/watch?v=bu_KkhsbWZU

By the way, anyone know were I can find Mario Batali's early shows, like Malto Mario and that one where he goes to Italy? Can't find them anywhere...

Trip Report:

Basa is the wrong fish here. Not enough flavor. I also erred by not having a hot enough pan, and the fish was under caramelized, but even if I had cooked the fish perfectly, it is still the wrong fish. Also, jalapeno pepper (at least at this time of the year, here, where I am 1,500 miles from where they are grown) has nowhere near enough heat to make this interesting.

While I liked the sauce, and would do this again, I would need to use a hotter pepper, hotter pan, and a fish that was much much MUCH more interesting.

Last edited by wallacengrommit; 03-23-2010 at 12:03 AM.

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03-23-2010 , 02:43 PM

#1346

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Marinated chicken, going in the oven soon:

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03-23-2010 , 04:54 PM

#1347

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

The chicken came out pretty boring in flavor, texture was good though.

Quote

03-23-2010 , 05:07 PM

#1348

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

the only things i will do with chicken breasts are stuffing them, batter frying them or brining and then grilling them with BBQ sauce. I really dont like cooking with them at all.