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Jun 10th, 2024
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Re: Chef Hoodlum
[Re: hoodlum]
#995141
08/06/20 03:31 PM
08/06/20 03:31 PM
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Joined: Jul 2015
Posts: 2,692
n.e.philly
hoodlum
Underboss
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Underboss
Joined: Jul 2015
Posts: 2,692
n.e.philly
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Osso buco..no..2 much work ,Veal Saltimbucca,,everyone knows that one..crabs & spagetti? 2much tradition...how about something off the wall??...Take 4 cans of roasted red peppers.,,,or roast ur own by charring the skin then putting them in a paper bag 4 a while,,meanwhile, ,sautee 1 white minced onion in butter till translusent ...add 1tbls white ppr , 1tbls cayenne ppr & 1tbls of white ppr. and 3tbls sea salt....add (after peeling the peppers)..the pepps.,2 washed & rinsed anchovie fillets ....add about 2 cups of chic stock..& one quater cup of heavy cream 4 body & texture....Blend w/ a hand blender or your next best thing (blender etc..) food processor does great 2...WHAT U HAVE WHEN HEATED IS SICILIAN RED PEPPER BISQUE!!..which I've sold tons @ Ristorante Panorama back in my hey day...luv u guys.
I didn't want to leave blood on your carpet...
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Re: Chef Hoodlum
[Re: hoodlum]
#995144
08/06/20 06:34 PM
08/06/20 06:34 PM
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Joined: Dec 2001
Posts: 69,753
The Villa Quatro
Irishman12
UNDERBOSS
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UNDERBOSS
Joined: Dec 2001
Posts: 69,753
The Villa Quatro
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Alright u jitbags..u got me goin..he is 1 from my time in a German restaurant. back in 98..take 4 veal cutlets pounded thin & classically pound them...not 2 t hin or 2 thick..typical breading procedure...gently sautee evenly on both sides,careful not 2 overcook,,remove from pan & de-glaze w/pinot - grigio..add a little chic stock ,then fresh lemon juice...put the cutlets back in the pan & top w/ a sunny side up egg & 2 crisscrossed anchovies...German dish that Hitler loved (not glorifing) called "Veal Holstein"...will get back 2 u guys soon. I had that in December 2018 when I was up for the holidays at a German place close to where I was staying. They called it "Schnitzel ala Holstein": fried breaded pork cutlet topped with sunny side up eggs, anchovies and capers with red cabbage and spätzle. It was good but between that, a beer, tax, and tip it was almost $50. Food was good although a little salty with the anchovies. Never had it before or since but I'd order it again!
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Re: Chef Hoodlum
[Re: hoodlum]
#995514
08/13/20 06:37 PM
08/13/20 06:37 PM
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Joined: Feb 2013
Posts: 5,822
Where ever needed.
DuesPaid
OP
Banned
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OP
Banned
Joined: Feb 2013
Posts: 5,822
Where ever needed.
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Alright u jitbags..u got me goin..he is 1 from my time in a German restaurant. back in 98..take 4 veal cutlets pounded thin & classically pound them...not 2 t hin or 2 thick..typical breading procedure...gently sautee evenly on both sides,careful not 2 overcook,,remove from pan & de-glaze w/pinot - grigio..add a little chic stock ,then fresh lemon juice...put the cutlets back in the pan & top w/ a sunny side up egg & 2 crisscrossed anchovies...German dish that Hitler loved (not glorifing) called "Veal Holstein"...will get back 2 u guys soon. Nice.... this one is wild... will try next week. Thanx Hood.
Be Loyal, Be Loving, Be Quiet.
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Re: Chef Hoodlum
[Re: hoodlum]
#995516
08/13/20 06:39 PM
08/13/20 06:39 PM
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Joined: Feb 2013
Posts: 5,822
Where ever needed.
DuesPaid
OP
Banned
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OP
Banned
Joined: Feb 2013
Posts: 5,822
Where ever needed.
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Osso buco..no..2 much work ,Veal Saltimbucca,,everyone knows that one..crabs & spagetti? 2much tradition...how about something off the wall??...Take 4 cans of roasted red peppers.,,,or roast ur own by charring the skin then putting them in a paper bag 4 a while,,meanwhile, ,sautee 1 white minced onion in butter till translusent ...add 1tbls white ppr , 1tbls cayenne ppr & 1tbls of white ppr. and 3tbls sea salt....add (after peeling the peppers)..the pepps.,2 washed & rinsed anchovie fillets ....add about 2 cups of chic stock..& one quater cup of heavy cream 4 body & texture....Blend w/ a hand blender or your next best thing (blender etc..) food processor does great 2...WHAT U HAVE WHEN HEATED IS SICILIAN RED PEPPER BISQUE!!..which I've sold tons @ Ristorante Panorama back in my hey day...luv u guys. Wow, I knew this would be fortunate for us all. Thank you Chef.
Be Loyal, Be Loving, Be Quiet.
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Re: Chef Hoodlum
[Re: hoodlum]
#995838
08/21/20 07:45 PM
08/21/20 07:45 PM
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Joined: Feb 2013
Posts: 5,822
Where ever needed.
DuesPaid
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I wonder if I can do that recipe with Pork Cutlets.
Or
Do you have a recipe for those? Dues , we dont see much pork cutlets down here, unless u travel to the Italian market in south philly, but i know I can take a pork loin & cut into 1 inch slices , then pound them thin...google " JAGERSCHNITZEL' & that 1 of the things I would do w/ that product . Very Easy. Yes....that is exactly how i have had it before with some kind of Brown sauce on it.
Be Loyal, Be Loving, Be Quiet.
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Re: Chef Hoodlum
[Re: MeyerLansky]
#995839
08/21/20 07:48 PM
08/21/20 07:48 PM
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Joined: Feb 2013
Posts: 5,822
Where ever needed.
DuesPaid
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Mr chef what's on the menu today ? Maybe Hood can give a recipe for some good home made fried rice like they wok up in Chinese resturants, how the fuck do they do that. I like it best when its dark and toasty tasting.
Be Loyal, Be Loving, Be Quiet.
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Re: Chef Hoodlum
[Re: hoodlum]
#995845
08/21/20 07:55 PM
08/21/20 07:55 PM
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Joined: Feb 2013
Posts: 5,822
Where ever needed.
DuesPaid
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Mr chef what's on the menu today ? Went out 2 dinner 2nite Meyer @ Miller's Ale house, had a simply grilled sirloin w/worchestershire butter , baked pot.& nicely seasoned broccoli...outside of Philly boundries,,some places u can eat IN!!!..a Long Island Iced -T & some Blue Moon's....went well. Nice, we have a Millers Ale House near us in SmithTown. Its really goo, I always say its the best Burger in Town and the beer selection Is Outstanding.
Be Loyal, Be Loving, Be Quiet.
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Re: Chef Hoodlum
[Re: DuesPaid]
#995850
08/21/20 08:16 PM
08/21/20 08:16 PM
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Joined: Jul 2015
Posts: 2,692
n.e.philly
hoodlum
Underboss
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Underboss
Joined: Jul 2015
Posts: 2,692
n.e.philly
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Mr chef what's on the menu today ? Went out 2 dinner 2nite Meyer @ Miller's Ale house, had a simply grilled sirloin w/worchestershire butter , baked pot.& nicely seasoned broccoli...outside of Philly boundries,,some places u can eat IN!!!..a Long Island Iced -T & some Blue Moon's....went well. Nice, we have a Millers Ale House near us in SmithTown. Its really goo, I always say its the best Burger in Town and the beer selection Is Outstanding. Yes sir e & reasonable prices too..
I didn't want to leave blood on your carpet...
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Re: Chef Hoodlum
[Re: DuesPaid]
#995868
08/21/20 11:58 PM
08/21/20 11:58 PM
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Joined: Jul 2015
Posts: 2,692
n.e.philly
hoodlum
Underboss
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Underboss
Joined: Jul 2015
Posts: 2,692
n.e.philly
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Mr chef what's on the menu today ? Maybe Hood can give a recipe for some good home made fried rice like they wok up in Chinese resturants, how the fuck do they do that. I like it best when its dark and toasty tasting. OK Dues..I 1nce b4 explained this 2 Meyer.....take a cup or so of already cooked Basmati rice..throw it into a hot skillet thats been coated w/ sesame oil , brown the rice slightly, add some (small handful) of white onion,,thawed out (no canned!!!!) peas & diced carrots ,(u can buy that combo in the freezer section) crack an egg into that shit stirring constantly , breaking up the egg..add about 2 tbls. soy sauce &a handful of Mung bean sprouts (optional)..stir vigoursly until u hear the rice crackle....if a little dry..add a little soy sauce & a little more sesame oil ( if u can get toasted sesame oil..that is best) b careful not 2 burn the rice..constant attn. is recommended....all this is done over med-high heat in a sautee pan w/curved edges or a wok...& usually very quickly depending on the student...plate & top w/ thinly sliced on a bias cut scallions......Peace.
I didn't want to leave blood on your carpet...
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Re: Chef Hoodlum
[Re: hoodlum]
#995908
08/22/20 07:35 PM
08/22/20 07:35 PM
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Joined: Jan 2013
Posts: 4,441
MeyerLansky
Underboss
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Underboss
Joined: Jan 2013
Posts: 4,441
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Mr chef what's on the menu today ? Maybe Hood can give a recipe for some good home made fried rice like they wok up in Chinese resturants, how the fuck do they do that. I like it best when its dark and toasty tasting. OK Dues..I 1nce b4 explained this 2 Meyer.....take a cup or so of already cooked Basmati rice..throw it into a hot skillet thats been coated w/ sesame oil , brown the rice slightly, add some (small handful) of white onion,,thawed out (no canned!!!!) peas & diced carrots ,(u can buy that combo in the freezer section) crack an egg into that shit stirring constantly , breaking up the egg..add about 2 tbls. soy sauce &a handful of Mung bean sprouts (optional)..stir vigoursly until u hear the rice crackle....if a little dry..add a little soy sauce & a little more sesame oil ( if u can get toasted sesame oil..that is best) b careful not 2 burn the rice..constant attn. is recommended....all this is done over med-high heat in a sautee pan w/curved edges or a wok...& usually very quickly depending on the student...plate & top w/ thinly sliced on a bias cut scallions......Peace. wow nice thanks !!!
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Re: Chef Hoodlum
[Re: DuesPaid]
#996205
08/29/20 01:06 PM
08/29/20 01:06 PM
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Joined: Feb 2013
Posts: 5,822
Where ever needed.
DuesPaid
OP
Banned
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OP
Banned
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Posts: 5,822
Where ever needed.
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We tried to make the fried Rice.....thanks Hood,,,, I loved it, wife thought it was burnt.
I know you mentions be careful not to burn it and leave on med heat but I think we had it up too hight and it got a bit toasty.
All in all it was fine and tasty.
Tonight seams like a good night for some chili or Mac and cheese or both,
Be Loyal, Be Loving, Be Quiet.
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