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Below are the 12 most recent journal entries recorded in Chefs of the furry variety!'s LiveJournal:

Thursday, January 29th, 2009
8:07 pm
Sauces and Marinades
I'm mainly posting this out of curiousity as to what folks like soakin their meat in.

For me, lately, its generally either marinating my beef in worchestershire and a healthy dose of black pepper for a day. That, or one of Krafts vinegarettes(I particularly like the roasted red pepper italian, or the vidalia onion vinegarettes as of late) for either beef or chicken.

I stumbled across something when I last went grocery shopping, as well. Apparently you can boil down the juice of Tangelo's to make a sweet sauce. I'm thinking of testing this out on chicken, broccoli, and rice. Anyone have any ideas for additions to this dish?

I don't know how to cook, I just make this shit up as I go. lol.
Friday, January 9th, 2009
1:58 pm

Thanks to my Personal training cooking for the recipe! ^^
1:45 pm
Was bored at home today.



Monday, December 22nd, 2008
2:15 pm
Something I made on the weekend

120 Chicken wing drumlettes

One pound of butter

500 ml olive oil

Dozen eggs

Bread crumbs

Dry spices: Chili; salt, pepper etc to taste.


Parch or wash chicken with warm water/drain


Melt a quarter pound of butter and add 125 ml oil (use a skillet with raised sides) at medium heat. Oil raises the cooking temperature and keeps the butter from frothing or burning.


Line counter with plastic.  Make a little pile of flour, a bowl of eggs lightly beaten, and a pile of bread crumbs.


Also line cookie  sheets with foil.


Dust chicken with flour, dip in egg and roll in breadcrumbs. Fry until very lightly golden and turn over in oil and butter mix.


Then transplant to cookie sheet.  Shake spice mixture to taste over the wings. Bake 15-20 minutes at 375 (no need to turn).

Refresh oil/butter with another quarter pound of butter and 125ml of oil roughly after every 30 wings. 


Delicious hot or cold!  I made this as one of the a finger foods for our holiday open house.

Sunday, December 14th, 2008
3:20 pm
Ghetto recipe from a faux cook
I posted this on another cooking group I'm in, but thought I'd share here.

Growing up I never learned how to cook real food (Outside of jobs making donuts/baked goods, pizza, or burgers). But there are a few things I learned to improvise in the last year as a bachelor. I'm gonna post this one for now as its what I'm planning to cook tonight.

Rattlesnake Pasta (If you've ever eaten at Uno's you've heard of this. i only copied the basic idea, but I'm sure I do it differently).

The basic idea behind this is ALFREDO. Either buy the prepackaged stuff, or do like I do and make your own... so umm.. you can make it extra saucy; its better this way.

Beyond that you just need jalepenos, a few seasonings, and either steak or chicken. (I vary the meat depending on my mood)

When I go steak, I marinate it in worchestershire and a very healthy dose of black pepper.
When I go chicken, I make a rub consisting of garlic powder, onion powder, black pepper, cayenne pepper, paprika, and a very light dosing of salt.

Prior to cooking, chop that meat up into nice bite sized pieces, then fry it in a teflon pan or wok. Think stir fry. Cook the meat to your taste(I prefer medium-well using a medium high heat).

When its done just toss the meat in with the alfredo and stir. Add jalapenos and red or cayenne pepper to your liking.

(When I make this for a guest I like to get all presentational with it. Basically hold the jalapenos and red/cayenne pepper for last, but mix the alfredo and meat together and serve it in a bowl. Put the jalapeno and cayenne on top of the concoction once its been 'bowled'. Get fruity with it, go wild. Make little pepper stars, or a spice man, or whatever. Have fun.)

I also find a piece of french or italian bread goes good as a side with this. Whether its for mopping up the remnants of the main course, or absorbing some of the heat if you made it too spicy.
11:24 am
Fried + Olives = YUM
So here's a kick ass recipe.

Get as many olives you want, no pits. I like the olive bars in high end grocers. And yes, the ones stuffed with garlic, cheese, and pimento WORK AWESOME!

3/4 cup flour
3/4 cup bread crumb
1 tsp garlic powder
1 tsp red chili powder
1 cup olive oil
fresh ground black pepper
2 eggs, beaten

Put the olives in the freezer 30 minutes before use

beat the eggs, pour on a plate the bread crumbs and crack black pepper, pour on another plate the flour, garlic powder and chili pepper.

dredge the olives first in the flour, then dip in the egg, and coat in the bread crumbs.

heat the olive oil in a small pot

when the oil is heated, drop two to three olives into the oil. fry until brown. place fried olives on paper towels to absorb the excess oil.


I put a side of asiago chunks and small slices of prosciutto for people to enjoy with the olives.
11:24 am
2 cans of crescent rolls
12 oz salsa
1 bag taco cheese
1 lb hamburger

preheat oven to 350 degrees. brown hamburger, spread uncooked rolls into 9x9 greased pan as a crust. mix hamburger, cheese, and salsa well, and then pour it into the shell. cover with remaining rolls. cook 35-45 minutes or until brown.
Saturday, December 13th, 2008
10:12 pm
If you're a pork fancier... here's a follow up to that earlier one. Not the quickest, but nice and easy.

Recipe's for 4-6 chops in a large pan. Adjust ingredients as needed for scale.

Take your chops, start browning them on one side.
Add a full onion, sliced thick and half-mooned, sauté for a minute or so, till the onions grow fragrant and start to turn clear.
Once the first size has enough color to serve, flip them, and pour in most of a bottle of a decent mid-hoppy beer (I used Yuengling since that was in the fridge XD)
Add a couple tablespoons of brown sugar, and simmer to desired tenderness. Try to evaporate most all of the beer. It's not much good as a sauce.

It'll be sweet, so serve over buttered noodles, spaetzle, or something similar.
6:59 pm



I love crocs and MMMM BOY these are gonna be nice if I can wear them to my program!
2:03 pm
Awesome (And simple) pork chops (or boneless chicken)
 -1 pork chop (or boneless chicken
 -1 pan
 - pan cover
 - butter (No specific amount(Optional))
 - Seasoned salt
 - Lemon pepper
 - water (No specific amount)

pour water into the pan, and bring to a slight boil. Add butter, seasoned salt and Lemon pepper. Stir and wait for butter to melt.
Place porkchop (or chicken) in the pan and cover, occasionally opening to flip ( generally flip the meat when the blod surfaces on the bone (If there is bone)). Sprinkle meat with desired amount of seasonings and cut center once tender.
When the meat is done, lower the heatand let sit for about five minutes, covered.
Remove and enjoy!
The butter isn't absolutely necessary, but I find that it alters the taste a bit and makes it that much more enjoyable
(Note: Add water as needed.)

Current Mood: hungry
11:18 am
A very easy spaghetti sauce recipe
So you wanna do spaghetti sauce , but you're affraid to mess it up?

I have a very easy recipe to follow.

The recipe will provide enough sauce for more than one meal

What you will need is:

-a pound or two of ground beef
-a small can of tomato paste
-two cans of shreded tomatoes
-the fifth of a cup of vegetable oil
-El-Ma-mia spaghetti spice bottle (normal or spicy)
<img src="http://elmamia.com/images/prod_01a.jpg" title="" >
-A pan
-a cooking pot

First put the vegetable oil on the bottom of the pan and make sure is spread evenly over the surface
Then take the ground beef and put it in the pan .. cut it down in little pieces and let it fry for a bit then add the tomato paste to the beef.
Again fry it for a minute or so and add HALF of the spice bottle (it's a small bottle so don't worry) in the meat.
Mix the meat , tomato paste , and spices evenly.

Meanwhile you should put both shreded cans of tomatoes in the pot and put the heat to 3 between low and middle.
add one can and a half of water to that .

Then take the meat tomato paste and spices mix and drop it in the pot with the shreded tomatoes.

Mix everything and put the rest of the spices in the mix.

Let it simmer for an hour or so and you have your spaghetti sauce.

The extra sauce can then be easily kept in the freezer and heated for later meals.
10:46 am
My awesome omlette!

So I had some eggs, salsa, and greek yogurt.

So I came up with this~!

I scrambled my eggs with a touch of milk, and just before being firm, I put on the cheese, covered with a plate and put the gas to low.

When the cheese melted, I put the eggs on a plate, with a splash of salsa, then added a dollop of GREEK YOGURT, and crushed black pepper.


For those who don't know, Greek Yogurt is a great alternative to sour cream. With a significant less amount of the things we don't use sour cream for, but with all the tangy and firm texture of sour cream... YAY GREEK YOGURT!

In fact, I prefer Greek yogurt over sour cream!
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