Hi all.
The Mrs. is out of town for the weekend and I feel like trying a new dish on Saturday.
Anybody got any good recipies?
I’m a good cook, and am not afraid of working at a meal.
I’m a big spice fan, especially garlic, but I can’t stand curry. Meat, chicken or seafood dishes would be great. I mostly like asian or italian dishes, but anything would be worth a try.
Thanks.
Carne Guisada with tortillas?
Sautee good quality cubed beef in a small amount of oil. Add onions, garlic, cumin and coriander. Salt and pepper as you like. Add lots of fresh chopped tomatos or a can of cubed tomatos. Let stew a bit. Add jalepenos to taste (I like the jarred ones). Most of our local grocery strores have tortilla machines now or you can make your own following the directions on the flour package.
Uh, add the jalepenos before the ‘stew a bit’ part. Also, you can add potatos and other veggeis if you want a more stew-like, rather than chili- like, dish.
May I suggest Alton Brown’s 40 cloves and a Chicken? If you like roasted garlic, you’ll love this!
My new favorite recipe is Garlic Chicken with Rosemary and Lemon. It’s so easy, and it’s really, really good with couscous. It makes kind of a thin pan sauce that works well with the couscous.
Here are 2 more of my favorite recipes, which I pieced together from various places. Warning: they’re both “some” recipes (some of this, some of that…), so the amounts are approximate.
Pesto Chicken and Pasta
Ingredients:
About 1 cup fresh basil
about 1/2 - 1 cup fresh grated parmesan cheese
5 cloves garlic
1 cup fat-free chicken broth
approx. 1 lb boneless skinless chicken (breasts or tenders), cut into 1-inch cubes
2 cans evaporated milk (it can’t all be nonfat, or the sauce will burn)
frozen veg of your choice (approx. 2 cups – I like green beans, broccoli, and peas)
pasta of your choice (I like the oriechette with this recipe)
olive oil (or basil olive oil!)
salt and pepper, garlic salt, etc.
Put the pasta water on to boil.
In a food processor, process the basil, 1/4 cup parmesan, 2 cloves garlic, and about 1/3-1/2 cup chicken broth until a thick pesto-sauce consistency. Set aside.
In a saute pan or skillet, cook the chicken until it’s done. I do this with some olive oil and the rest of the chicken broth, adding it in as needed to keep the chicken from sticking to the pan. Season as it cooks with salt & pepper. The pasta water should be ready by now, so cook the pasta according to the package directions.
Crush or dice the remaining cloves of garlic and add to the chicken dish, along with the remaining parmesan cheese. Pour in the cans of evaporated milk, so that the chicken is covered. Bring to a boil. Add the frozen vegetables and boil gently until the vegetables are cooked and the sauce has reduced.
Drain the pasta, and add the pesto sauce and the chicken to the pasta. Toss and serve.
Sesame Chicken and Rice
Ingredients:
1 package chicken drummettes
white rice
Lawry’s seasoned salt (or equivalent)
onion flakes
sesame oil
1 cup fat-free chicken broth
toasted sesame seeds
salt, pepper, etc.
Cook the rice, adding some onion flakes, seasoned salt, and a smidge of sesame oil at the beginning.
Coat the chicken drummettes in sesame seeds, and cook them in a saute pan with 1/2 cup chicken broth. Season to taste.
When the rice is done, flavor it with the sesame oil.
Serve the chicken on top of the rice. Deglaze the chicken pan with the rest of the chicken broth, add a little sesame oil at the end, and pour “sauce” over chicken and rice (if you seasoned your chicken while cooking it, this sauce is terrific!).
Enjoy! …and let us know how you like the recipes, if you try 'em. 
Recipe threads belong in Cafe Society.
I’ll move this for you.
Cajun Man
for the SDMB
Dang, I can’t find “Chicken Cooked With Forty Cloves of Garlic”.
As best I remember, you put the above forty gloves in a pot with a couple dozen chicken legs, a whole lot of parsley, some Grand Mariner (I use wine, being a poor guy) salt and pepper and cook it covered until the chicken legs are falling apart. Might keep an eye on it and add a little water or stock if it gets dry.
Going back into Doper history, you can peruse this thread, and then there’s son of that thread. Lots of good stuff there.