Kenny's Recipes and techniques

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Re: Kenny's Recipes and techniques

Postby Hida Kenshiro » Mon Feb 13, 2012 6:54 pm

I'm eating a black elvis special use nutella instead of peanut butter.
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Re: Kenny's Recipes and techniques

Postby Hida Kokujin » Sat Feb 25, 2012 11:33 am

Hey Kenny,

Any Idea how to make Chicken Kiev or Cordon Bleu from scratch?

*Edit: realized from scratch might be interpreted as Finding a live chicken, cow and growing garlic and the like....so from basic kitchen ingredients*
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Re: Kenny's Recipes and techniques

Postby Hida Kenshiro » Thu Mar 01, 2012 11:01 am

Chicken Kiev
Ingredients

8 tablespoons (1 stick) unsalted butter, room temperature
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
Vegetable oil, for frying

Directions

Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.

Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.

Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.

Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.

Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.

Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.
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Re: Kenny's Recipes and techniques

Postby Hida Kokujin » Thu Mar 01, 2012 11:29 am

Thanks Kenny!
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Re: Kenny's Recipes and techniques

Postby Hida Kenshiro » Tue Oct 21, 2014 8:44 pm

So This is gonna be the best thread necromancy ever. As before ask for a recipe and i will research it and post one for you. but for now something i have been working on for a while

The Ultimate Fat Black Elvis Special

Things you're gonna need.

The Sammich:
Nutella
Sliced Bread
Bananas

The Salted Whiskey Caramel (for frying in)
1/2 cup – Heavy Cream {room temperature}
1 cup – Granulated Sugar
1/4 teaspoon – Sea Salt
1/4 cup – Whiskey or Bourbon { I used my favorite Honey Whiskey because of its smoothness but choose your favorite liquor. You might even want to try apple juice, coffee, or brandy}

The French Toast Batter:
2 eggs
1 cup of heavy cream or milk
1 tablespoon cinnamon

The 4 Part Recipe


The Sammich:
Take 2 slices Bread out of bag.
spread nutella to both sides judiciously.
open banana, slice into quarter inch slices. put on nutella'd bread. smack them slices together.


The Whiskey Caramel
Set the cream and sugar near the stove. Put 2 tablespoons of the sugar in heavy saucepan over medium-high heat. Once the sugar begins to melt around the edges and turns amber in places {about 2 minutes} gently stir and add another 2 tablespoons of the sugar. Continue this process stirring constantly making sure the sugar is dissolved before each addition. Watch the sugar it will darken.

When the caramel turns a dark mahogany, remove the pan from the heat and slowly pour the cream. {It will steam and bubble over so be careful!} Once the bubbling slows down, continue adding the cream stirring gently until it is all combined. {If you have lumps, heat the caramel over low heat until it is smooth again.}

Stir in the salt, and let cool until just warm and add the whiskey. Transfer to a container and refrigerate. Re-heat whenever you want to use it.

The French Toast Batter
Get a shiny ass mixing bowl. combine all the shit. mix vigorously for a few 2 minutes.

ULTRA COMBO

In a sautee pan reheat the caramel sauce on medium hi heat. Dip the sammich in the batter. Dip the sammich in the hot caramel fry until golden brown.

Get that shit outta the pan and EAT IT
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Re: Kenny's Recipes and techniques

Postby Iagosan » Tue Oct 21, 2014 10:26 pm

How can you make a frozen burrito edible for the masses, outside of just frying it? I need something cheap but tasty for my next weekend to cook for the friends.
"Know this, Hitomi-sama. When you rise from earth to heaven, the Crab will be watching you. Do not think that our arrows cannot reach you in the sky. If we must, we will build a wall so high and so thick that even you cannot harm the Empire, and we will shoot at you from atop it until you fall screaming to the ground. Now, go." ~ Kuni Utagu, The Twenty-seven Days of Darkness—Day 14

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Re: Kenny's Recipes and techniques

Postby Hida Kenshiro » Wed Oct 22, 2014 5:33 pm

Iagosan wrote:How can you make a frozen burrito edible for the masses, outside of just frying it? I need something cheap but tasty for my next weekend to cook for the friends.

Why do you want to reheat frozen burritos instead of making fresh one? as with most things the oven is likely best. a little oil in the pan, medium low heat, will work.
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Re: Kenny's Recipes and techniques

Postby Iagosan » Thu Oct 23, 2014 10:47 pm

A tasty something with tortellini.
"Know this, Hitomi-sama. When you rise from earth to heaven, the Crab will be watching you. Do not think that our arrows cannot reach you in the sky. If we must, we will build a wall so high and so thick that even you cannot harm the Empire, and we will shoot at you from atop it until you fall screaming to the ground. Now, go." ~ Kuni Utagu, The Twenty-seven Days of Darkness—Day 14

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Re: Kenny's Recipes and techniques

Postby Hida Kenshiro » Fri Oct 24, 2014 10:10 am

Iagosan wrote:A tasty something with tortellini.

by far the best thing i found: http://www.cookingforkeeps.com/2012/10/ ... lini-soup/
if you want something more traditional: http://www.foodandwine.com/recipes/tort ... tter-sauce
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"Tanuki never waste sake, and so it leaped from the stump to catch the cup before it spilled." - Toritaka Kouseki
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Re: Kenny's Recipes and techniques

Postby Hida Kenshiro » Mon Nov 03, 2014 11:33 am

Cranberry Risotto

ingredients:

butter UNSALTED (you figure out the amount. unsalted is very important controlling the salt content of your food will help it taste good. )
Onion, minced (for a single cup of arborio i would use half of a big white or vidalia never use red. after it's all said and done no one will ever notice the onion)
1 cup of arborio rice
some dried cranberry
2 cups Cranberry juice
1 cup chicken stock (this could easily be white wine or something else that wont overpower the cranberry but compliment it)
salt
pepper (to taste)

In a deep sauce pan combine liquids over low medium heat. In a sautee pan melt butter add onions and a pinch of salt over low medium heat. You want the onions to sweat not caramelize. Once the onions are translucent, add in the arborio rice stirring constantly you are toasting the rice. turn the heat on the liquids up so they reach a simmer. once the edges of the rice becomes translucent you are ready to add the dried cranberries and the liquids in stages. stirring constantly until the rice has just about absorbed everything and then adding more liquid and repeating the process until its all done. season to taste and serve.
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"Tanuki never waste sake, and so it leaped from the stump to catch the cup before it spilled." - Toritaka Kouseki
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