General Recipe Thread

Cafe Society
1

Didn’t see a thread just for General Recipes, so let’s start one, I guess. An op can merge this to one if they find it necessary.

I found this recipe on Delish.com.

Tuscan Butter Shrimp

Serves 4.

Ingredients:

2 tbsp. extra-virgin olive oil
1 lb. shrimp, peeled, deveined, and tails removed
Kosher salt
Freshly ground black pepper
3 tbsp. butter
3 cloves minced garlic (or three spoonfuls of minced garlic)
1 1/2 c. halved cherry tomatoes
3 c. baby spinach
1/2 c. heavy whipping cream
1/4 c. grated Parmesan cheese
1/4 c. basil, thinly sliced (optional)
Lemon wedges, for serving (optional)

Steps:

  1. In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper. When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque. Remove from skillet and set aside.

  2. Reduce heat to medium and add butter. When butter has melte,d stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.

  3. Stir in heavy cream, Parmesan, and basil and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.

  4. Return shrimp to skillet and stir to combine. Cook until shrimp is heated through, garnish with more basil, and squeeze lemon on top before serving. Serve over rice or macaroni noodles, if desired.

2

There have been recipe threads in the past. There used to be a poster here by the name of Zenster (now sadly banned after a couple of meltdowns) who curated at least two that I remember. Here’s an aggregate thread done by him. Doesn’t mean you can’t start a new one, though. :smiley:

Here’s a nice cold-weather stew. I don’t use Hatch chilis because of the heat factor. I use anaheims, which give a bit of heat, but not blistering. Sorry about all the weird bolding.

Green Chili Stew

INGREDIENTS

12 hatch green chilies (if not available anaheim will work too)**
2 lbs pork shoulder
2 tablespoons vegetable oil
1 ⁄2 cup , finely chopped
2 minced garlic cloves
6 cupschicken broth
6 ounces beer
1 ⁄2 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
3 bay leaves
1⁄2 teaspoon cumin
1 (10 ounce) can diced tomatoes
3 large potatoes, diced 1/2-inch
2 tablespoons butter
2 tablespoons flour
DIRECTIONS

Broil green chiles in the oven turning often to evenly darken skin making sure they don’t burn.

Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.

While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.

Add broth, half a can of beer, spices. Bring to a simmer.

Let simmer for 1 hour or until meat falls apart.

Peel skin from chiles, chop and add to the pot (including the seeds).

Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).

Simmer until potatoes are done.

Melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly – add to the pot.

3

@Chefguy, that sounds delicious!

4

Excellent cold weather dish. I’m a fan of soups and stews.

5

This is one of my most favorite things in the world to eat. Hope you guys will enjoy it. A little work, but well worth it.

Ropa Vieja. (aka Old Clothes)

1 lb of Flank Steak
2 Quarts of Water (or More)
1 Carrot Chopped
1 Onion Chopped
4 Cloves of Garlic Crushed
1/2 Green Bell Pepper Sliced Lengthwise
1 1/2 Cup of Sofrito (see below)
1/2 Cup of Meat Broth (reserved water from cooking steak)
1 Tablespoon of Dry White Sherry (or other white wine)
1/4 Cup of Cooked Sweet Peas
1 2 oz Jar of Pimento Strips
Salt to Taste

Boil the meat in a large pot in about 2 Quarts of water, with the Carrot, Onion, Garlic and Green Bell Pepper, for about 15 minutes. Reduce heat to medium low, cover and cook for about 2 hours or until meat is tender and well done. Remove the meat and allow to cool.

Pound the meat, fraying the fibers until you have thread like strips. Place the meat in a pan with the Sofrito, Meat Broth, the Cooked Carrot, Wine and Peas. Salt to taste and cook for about 5 minutes. Pour in the juice from the jar of Pimento and some of the strips. Save some for garnish, if desired.

Serve over rice. Sweet Fried Plantains are also a nice side.

Sofrito

1/2 Cup of Pure Spanish Olive Oil
1 Tablespoon of Minced Garlic
1 Medium Onion Finely Chopped
1/2 Green Bell Pepper Finely Chopped
1/2 Cup of Tomato Sauce
1/4 Cup of Water
1/8 Tsp of Ground Oregano
1/2 Tsp of Salt
2 Tsp of Vinegar

Cook, Garlic, Onion and Green Bell Pepper in the Olive Oil until onions are translucent. Add remaining ingredients and cook over medium low heat for about 5 minutes. You’ll need two batches of this to get what you need and then you can store the extra tightly covered in the refrigerator.