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Voltare's Kitchen - 2/19/2007 8:16:04 PM   
Stephann


Posts: 4214
Joined: 12/27/2006
From: Portland, OR
Status: offline 		Due to popular demand, welcome to Voltare's Kitchen.  It's hot in here, and the knives are good for more than just choppin veggies.  These are intended to be healthy meals that aren't too expensive, nor overly time consuming to prepare.  They are written assuming nobody has a clue how to cook, so ask questions if you like.

Tonight, we'll start with the Best Damn Fake SouthWest Chicken Sandwiches.

You'll need: 

1 - Whole Chicken Breast (cheaper on the bone.)
1 - Loaf French Bread (any submarine sandwich style works.)
1 - Onion, Raw
1 - Green and/or Red Bell Pepper
4oz (quarter pound, 200 grams) - Mushrooms
Bar - B - Que Sauce (fat free works, pretty much any flavor.)
1/2 lbs (quarter kilogram) - cheese (chedder or swiss work well.)

Rinse the breast off in the sink.  Place in the oven at 375° Far (200 C°) for 25-30 minutes.  Using a knife, cut into the breast through the fleshy part, till it hits the bone.  If it is completely white, pull it out of the oven.  If it seems a little pink, give it another ten minutes.

While the Chicken is cooking, slice mushrooms and you can chop the onion and peppers into small bits.  For a bell pepper, I suggest cutting it in half lengthwise, then scooping out the top part and then rinsing in the sink, to get rid of most of the seeds (a couple seeds wont bother you though.) 

[More adventurous folks might cut the onions and peppers into rings/strips and sauté onions, mushrooms, and peppers in margarine for ten minutes or so.]

When the chicken is ready, cut the french bread open from the side, like you are making a submarine sandwich, lay the cheese inside, and put in the oven/toaster oven for five minutes on medium heat, till it is very lightly toasted.  While you do this, use a knife and cut the breast from the bone.  Then slice the breast into strips, roughtly the size you find in a typical fajita (I'd be happy to take some photos and add them if you want to see.) 

Take the bread out, and put in the chicken, veggies, and add a little bit of bar b que sauce for flavor. I season with salt, pepper, paprika, and garlic powder, but that's my taste.

Goes great with any salad, and a fruit cup dessert (and yes, I'll be adding those eventually, if there's enough interest in the thread here.)

You can wrap these in aluminum foil, and they'll stay warm for up to an hour (melted cheese and all.)  If you wish to heat them again, try not to use the microwave, or it will make the bread soggy.  It can also be eaten cold, within the first 24 hours (as long as the chicken was well cooked.)

Enjoy!

Stephan


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RE: Voltare's Kitchen - 2/19/2007 8:27:44 PM   
BRNaughtyAngel


Posts: 1821
Status: offline 		Mmmmmmmmmm sounds yummy Stephan!  Much tastier than the bisexuals they are bbqing up in the ask a sub/slave forum.   



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RE: Voltare's Kitchen - 2/19/2007 8:41:58 PM   
dcnovice


Posts: 37282
Joined: 8/2/2006
Status: offline 		Cool! Thanks, Stefan.

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RE: Voltare's Kitchen - 2/19/2007 9:04:34 PM   
Lordandmaster


Posts: 10943
Joined: 6/22/2004
Status: offline 		You think they have good lighting in Voltaire's kitchen?

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RE: Voltare's Kitchen - 2/20/2007 6:31:08 AM   
Stephann


Posts: 4214
Joined: 12/27/2006
From: Portland, OR
Status: offline 		Forgot to mention with the first recipe, that one chicken breast will really only need half the breast to make between four and six 'man' sized sandwiches.

And no, the lighting is terrible.  We're too cheap to buy bulbs, so we use a midget-slave breathing fire in the corner for light.

Today, I'll toss in "Mom's Lazy Mashed Potatoes."

Buy whole potatoes.  Size won't matter here, but figure 1/2 lbs (quarter kilo) per person (roughly two small or medium potatoes.)  As this is a great 'leftover' meal, it won't take much more time or effort to make double batches, and store in the fridge for two or three days.  I don't peel the skin off mine; I find it's an unnecessary waste of time and vitamins but if you leave the skin on, take a couple moments to scrub the outer part of the potato in water to ensure it's clean.

Start boiling about eight quarts of water (seven litres or so)  in a large saucepan (less water if it's a smaller batch, obviously.)  Chop the potatoes into semi-thin slices,  about as thick as a silver dollarish, no thicker than a woman's pinky.  Chop the slices in half or quarters, and toss into the pot of boiling water.  Stir occasionally.  (Boiling water means a medium-high heat to get it boiling, dumping potatoes in, waiting for it to boil again, then turning the heat down to medium, to save energy.)

Boiling potatoes takes about twenty five minutes or more, depending on how thinly you sliced them; the thicker the slices, the longer the boiling.  Pull a piece out, run it under the water, and test with your fingers to see if you can easily turn it to mush or not.  If it's still a bit firm, they're not ready yet.  The key is to make all of the potatoes very soft.

When the potatoes are finally ready, drain the water out and turn down the heat.  Using a potato masher (or a small beer or filled coke bottle or any heavy cylindrical object) mash the potatoes.  Takes a good minute or two.  Then use a large fork or wooden spoon to whip the potatoes a bit.  Don't worry if they don't look like the bleached white babyfood potatoes you've seen on instant-mixes; trust me, these are better. 

You now have mashed potatoes, but you're not really finished yet.

I usually add 60 grams (half a stick) of butter, though margarine or even vegetable oil works.  I like my food a little spicy, so I also add salt (2 tsp) black pepper (1 tsp) garlic powder (2 tsp) paprika (1/2 tsp) white pepper (1/2 tsp) and rosemary (two pinches).  The pepper  can easily be excluded, but I highly recommend using rosemary.  (The amounts are suggested for two lbs, or one kilo of potatoes, adjust as needed.)  To make them even more interesting, pouring some bar b que sauce on the top, and then a slice of cheddar cheese on top, and then 45 seconds in the microwave (or 2 minutes in a toaster oven) to melt the cheese a little, makes for a great twist. 

Adding chopped onion, bell peppers, and chopped hot dog or polish sausage can make it into a bit more filling of a meal, vice a simple side dish.

Enjoy!

Stephan

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RE: Voltare's Kitchen - 3/13/2007 2:20:01 PM   
Stephann


Posts: 4214
Joined: 12/27/2006
From: Portland, OR
Status: offline 		I'm just going to grill some beer battered burgers tonight.  Quantities are approximate.

1 pound ground beef (400 grams.)
3 oz beer (150 ml)
2 tsp (10ml) Salt
1 tsp (5 ml) Coarse Ground Black Pepper
1 tsp (5 ml) White Pepper
1 tsp (5 ml) Paprika
1 TBSP (15 ml) Garlic Powder
2 TBSP (30 ml) Worcestershire Sauce

Mix well by hand, then form into patties.  Toss on either onto a fire grill or directly on an oven rack (putting aluminum foil under the rack to catch juice, to make cleanup easier) with oven at 375 degrees.

Chop and sautee onions, green peppers, and mushrooms in butter.  Toss a slice of cheese on top of the burgers (I suggest swiss or cheddar; NOT kraft cheese food.)  after 10 minutes. Toss buns in oven after 13 minutes.  At around 15 or 16 minutes, the burgers should be cooked 'medium' - your times may vary, just look inside the patty to know.

Compatible with lettuce, tomatoes, and/or pickles and especially delicious with bar b que sauce.

Enjoy!

Voltare

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Men: Find a Woman here

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RE: Voltare's Kitchen - 3/13/2007 11:04:38 PM   
Termyn8or


Posts: 18681
Joined: 11/12/2005
Status: offline 		I object to margarine. But other than that things are sounding good.

I like the uncut buns, I cut them in a V at the top. I work them out a little from the inside to make room. This could be for sausage, meatballs, chicken or beef modified stirfry, but it is all same. I call them po'boys. My steak one usually features a bit of juice or sauce, and cheese on top, usually finely grated cheddar.

For a chicken po'boy things are a bit different.

The only thing I can say for sure is forget the mushrooms. But that is persosonal preference.

T

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RE: Voltare's Kitchen - 3/14/2007 1:44:01 AM   
MarginalMonster


Posts: 7
Joined: 7/16/2006
Status: offline 		Do you use hams or Amstel light?

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RE: Voltare's Kitchen - 3/30/2007 12:40:51 PM   
Tarisa


Posts: 2309
Joined: 1/22/2007
Status: offline 		sounds very yummy Stephann

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RE: Voltare's Kitchen - 4/27/2007 6:00:42 AM   
talender


Posts: 20
Joined: 4/27/2007
Status: offline 		kajira sweets

1 pot of cream
1 punnet Strawberrys
1pk of cooking chocolate
1 kajira

melt chocolate, dip washed stawberrys into chocolate so they are coated half way, place on little plate.
whip fresh cream, place in little bowl.
take down tray, place chocolate coated strawberrys and whipped cream on tray, garnish with blindfold and handcuffs.

serving suggestions.
sweetly scented naked kajira, offering strawberrys and cream while in nadu.




< Message edited by talender -- 4/27/2007 6:01:50 AM >

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RE: Voltare's Kitchen - 4/27/2007 6:11:17 AM   
StellaByStarlite


Posts: 790
Joined: 2/10/2007
Status: offline 		Are we allowed to throw our own recipes in, or is the Chef too temperamental? ;)

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RE: Voltare's Kitchen - 4/27/2007 6:30:01 AM   
windchymes


Posts: 9410
Joined: 4/18/2005
Status: offline 		Now them beer-battered burgers are sounding damn good!

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RE: Voltare's Kitchen - 4/27/2007 7:13:05 AM   
talender


Posts: 20
Joined: 4/27/2007
Status: offline 		blushes deeply 3 shades of red and preys, Master Stephann likes chocolate coated strawberrys.



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RE: Voltare's Kitchen - 4/27/2007 9:17:31 AM   
HutchGarahl


Posts: 562
Joined: 1/10/2007
Status: offline 		I'm getting hungry here.

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RE: Voltare's Kitchen - 7/28/2007 12:23:05 AM   
slavelalita


Posts: 20
Joined: 7/19/2007
Status: offline 		this girl thought that she'd add a recipe that is a lot different for most Americans

Ingredients
1/4 teaspoon allspice
1/8 teaspoon cinnamon
70 grape leaves
1/8 cup parsley finely chopped and fresh for better taste
1 cup rice
1 pound ground lamb


Rinse rice in cold water, drain. Add all ingredients except lemon juice and grape leaves, mix well.Wilt leaves a few at a time by rinsing in hot water (a few at a time), be sure to cut off thick stems. Place a heaping teaspoon of lamb/rice mixture on edge of dull side of leaf. Begin rolling from stem end, after the first roll fold ends in to close and finish rolling. Place a few leaves in bottom of pan. Arrange rolls in compact rows, seam side down Cover with water about 1/2 inch over the top. Sprinkle 1 T salt over rolls. Place a pottery plate on top of rolls to hold in place. Cover pan, cook on medium 20 minutes. reduce heat, add lemon juice cook 10 more minutes. Drain most of the juice before serving. Best way to eat: buy soft pita bread (preferably thin, from Middle Eastern bakery/shop). Buy plain yogurt/nonfat. Cut a piece of bread from the pita so that you can roll the bread around the grape leaf (as in a blanket). Dip the grape leaf (and bread) in a generous helping of yogurt bowl and eat all together like you would eat a very small size soft tortilla shell.
this girl copy and pasted the instructions from http://www.arabicnews.com/recipes/Grape_Leaves.html
this girl makes it slightly differen from what the instructions say but this way is still good. its perhaps a little more hard but it is very yummy. also if you've ever made sushi think of it kind of like that. only a lot better tasting.
-lalita
 


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RE: Voltare's Kitchen - 7/28/2007 3:42:38 AM   
UtopianRanger


Posts: 3251
Status: offline
quote:

ORIGINAL: windchymes

Now them beer-battered burgers are sounding damn good!


I guess I missed this thread from a while back.

Hello Windchymes.....

Please enlighten me regards ''beer-battered burgers'' - A simple recipe, maybe? 




- R

< Message edited by UtopianRanger -- 7/28/2007 3:43:17 AM >

_____________________________

"If you are going to win any battle, you have to do one thing. You have to make the mind run the body. Never let the body tell the mind what to do... the body is never tired if the mind is not tired."

-General George S. Patton


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RE: Voltare's Kitchen - 7/28/2007 3:46:05 AM   
UtopianRanger


Posts: 3251
Status: offline
quote:

ORIGINAL: slavelalita

this girl thought that she'd add a recipe that is a lot different for most Americans

Ingredients
1/4 teaspoon allspice
1/8 teaspoon cinnamon
70 grape leaves
1/8 cup parsley finely chopped and fresh for better taste
1 cup rice
1 pound ground lamb


Rinse rice in cold water, drain. Add all ingredients except lemon juice and grape leaves, mix well.Wilt leaves a few at a time by rinsing in hot water (a few at a time), be sure to cut off thick stems. Place a heaping teaspoon of lamb/rice mixture on edge of dull side of leaf. Begin rolling from stem end, after the first roll fold ends in to close and finish rolling. Place a few leaves in bottom of pan. Arrange rolls in compact rows, seam side down Cover with water about 1/2 inch over the top. Sprinkle 1 T salt over rolls. Place a pottery plate on top of rolls to hold in place. Cover pan, cook on medium 20 minutes. reduce heat, add lemon juice cook 10 more minutes. Drain most of the juice before serving. Best way to eat: buy soft pita bread (preferably thin, from Middle Eastern bakery/shop). Buy plain yogurt/nonfat. Cut a piece of bread from the pita so that you can roll the bread around the grape leaf (as in a blanket). Dip the grape leaf (and bread) in a generous helping of yogurt bowl and eat all together like you would eat a very small size soft tortilla shell.
this girl copy and pasted the instructions from http://www.arabicnews.com/recipes/Grape_Leaves.html
this girl makes it slightly differen from what the instructions say but this way is still good. its perhaps a little more hard but it is very yummy. also if you've ever made sushi think of it kind of like that. only a lot better tasting.
-lalita
 





Lalita......

As someone who truly loves lamb....that sounds delicious.




- R





_____________________________

"If you are going to win any battle, you have to do one thing. You have to make the mind run the body. Never let the body tell the mind what to do... the body is never tired if the mind is not tired."

-General George S. Patton


(in reply to slavelalita)
Profile   Post #: 17
RE: Voltare's Kitchen - 7/28/2007 3:51:24 AM   
slavelalita


Posts: 20
Joined: 7/19/2007
Status: offline 		Greetings,

this girl is glad you liked the recipe. this girl is thinking about making them for dinner tonight so come on over to Ariozna it will be a dinner party. lol

(in reply to UtopianRanger)
Profile   Post #: 18
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