Sexy Food for the Love Month (recipes included)

[WildFingers]

Day 15 BONUS Peach Bellini

6 ounces Prosecco
1 ounce Peach Schnapps
3 ounces Peach Nectar

Mix chilled Peach Nectar and Schnapps. Pour ina Champagne flute 1.3 full and top off with Chilled Prosecco.
Drink and repeat.

 

[Rose]

Oh that looks yummy. :drool: I'm hella jealous.....

Guess I'll just have to stare at that picture until I can finally drink again!

 

[WildFingers]

Oh that looks yummy. :drool: I'm hella jealous.....

Guess I'll just have to stare at that picture until I can finally drink again!

I had second thoughts of posting this I thought of your ahem condition as I typed it.

 

[Rose]

Oh that looks yummy. :drool: I'm hella jealous.....

Guess I'll just have to stare at that picture until I can finally drink again!

I had second thoughts of posting this I thought of your ahem condition as I typed it.

I'm quite adept at living vicariously through others. :mrgreen: Besides, now I can just stock pile ideas for what to drink on my 22nd birthday or on the day we celebrate me being a 'normal' adult again and being able to participate in adult activites.

Oh and if you need ideas of more recipes to post, I'm quite fond of white russians and rare steaks with sauteed mushrooms. You know, if you need inspiration for more food porn to post..... :whistle:

 

[WildFingers]

Day 16 Orcchette e Piselli

Ears and peas. How I love to nibble on ears. Pasta and Peas Sorry about the picture I am not happy with it

Easy to make and one of my favorite meat free meals.

Bring 1 gallon of water to a boil and salt the water Cook the Orcchette per instructions.

Dice a half of a Red Onion. Mince 3 cloves of garlic. Saute the onions until transparent in olive oil. Add the garlic into the onions. Sprinkle in some basil, oregano, and parsley. Add 2 tablespoons of butter. Add 1/2 cup of white wine , and a can of Peas or a bag of frozen peas (I prefer the frozen but, I didn't have any oops). Reduce by half. Season with black pepper to taste.

Toss in the cooked Orcchette with 1 cup of the water from the pasta pot. Cook one more minute tossing the peas and pasta to mix.

Serve with freshly grated Romano Cheese.

 

[Rose]

:drool: Holy bejeebus that looks delicious! I bet I could make a version of that without the garlic and onions so that I could safely eat it because that just looks heavenly. Yumm!

 

[WildFingers]

Day 17 Pizza

Too lazy to cook went out with some friends for Pizza. How sexy is that? No dishes no mess makes it real sexy!

 

[WildFingers]

Day 19 Bistecca alla Nono

My grandfather was a butcher and he used to make this steak on a special Saturdays. Sunday was always Pasta and sauce that cooked all day (not gravy - don't even go there or I will go Sicilian on your asses!) Seeing how We are all watching our carbs I do not want to tempt you with that recipe unless you can persuade me for that recipe.
You will probably notice that GARLIC is in just about everything I make. I feel bad that Easy bake is having a difficult pregnancy and is having to avoid it. Garlic is very good for you and so is olive oil. Both of those ingredients are key along with fresh lemon Juice and ground black pepper.

Treat yourself to a nice thick cut Porterhouse steak It is also known as a T-Bone only it has a larger tenderloin portion. A Porterhouse has a Strip steak on one side of the T-bone and the Filet on the other side of the bone. It is the best of both worlds. If you have a butcher shop nearby It is worth gointg to him and getting a good 2" thick steak cut for you. It will easily feed 2 people.

Take a fork and using the side of the fork scrape the meat gently to remove any of the bone shavings from the meat that are from the band saw that cuts the steak in its portion. Just wipe the fork off on a paper towel, Scrape both sides of the steak.

Mince a couple cloves of Garlic and pour a tablespoon of salt on the garlic, Using the flat side of a chef's knife spread the garlic out then scrape it to a pile and spread it again using pressure. you are going to create a paste.
take this paste and massage it on all sides of the steak.Sprinkle some coarse ground black pepper on both sides of the steak. Take a lemon and freshly squeeze the lemon onto booth sides of the steak and let sit for 30 min out of the refrigerator. Turn the steak over after 15 minutes.

Get your grill nice and Hot, Clean the grates.

After 30 minutes bath the steak in olive oil. and massage the oil in to the steak. With a paper towel coated in oil season the grill grates and place the steak onto the grill. I prefer my steak rare. Cook it to your preference. lightly salt thge steak when you pull it off the grill and let stand a few minutes to get the juices from the meat to re-absorb. It only takes about 5 minutes. Then dig in. my mouth is watering already.

 

[Rose]

Fingers, PLEASE do not let my pregnancy affect the recipes you post. :crybaby: Even if I can't eat some of them at the moment, I can still daydream and that's pretty damn fun. I've always been a big foodie and enjoy reading about it even when I can't eat it. Besides, I will be allowed to have garlic again one day soon enough and even though it's one of my favorite foods, I won't die waiting a bit to enjoy it again. :thumbleft: Plus I can always take your recipe and just leave out the garlic (though I'm sure it would taste better with it.)

Although I'm not sure how many people know this, but lemons and garlic together make for a great anti-heartburn recipe. :thumbleft: :thumbleft: They taste great together and help fight away any acid indigestion. Pretty stellar if you ask me.

 

[Nordling]

Fingers, PLEASE do not let my pregnancy affect the recipes you post. :crybaby: Even if I can't eat some of them at the moment, I can still daydream and that's pretty damn fun. I've always been a big foodie and enjoy reading about it even when I can't eat it. Besides, I will be allowed to have garlic again one day soon enough and even though it's one of my favorite foods, I won't die waiting a bit to enjoy it again. :thumbleft: Plus I can always take your recipe and just leave out the garlic (though I'm sure it would taste better with it.)

Although I'm not sure how many people know this, but lemons and garlic together make for a great anti-heartburn recipe. :thumbleft: :thumbleft: They taste great together and help fight away any acid indigestion. Pretty stellar if you ask me.

Speaking of garlic, excuse me if someone has asked, but may I ask why you eliminate garlic while you're pregnant?

 

[Rose]

Fingers, PLEASE do not let my pregnancy affect the recipes you post. :crybaby: Even if I can't eat some of them at the moment, I can still daydream and that's pretty damn fun. I've always been a big foodie and enjoy reading about it even when I can't eat it. Besides, I will be allowed to have garlic again one day soon enough and even though it's one of my favorite foods, I won't die waiting a bit to enjoy it again. :thumbleft: Plus I can always take your recipe and just leave out the garlic (though I'm sure it would taste better with it.)

Although I'm not sure how many people know this, but lemons and garlic together make for a great anti-heartburn recipe. :thumbleft: :thumbleft: They taste great together and help fight away any acid indigestion. Pretty stellar if you ask me.

Speaking of garlic, excuse me if someone has asked, but may I ask why you eliminate garlic while you're pregnant?

Because of the hyperemisis gravidarum (severe morning sickness) I developed while in the first trimester, it's one of my trigger foods. Potato products, garlic and onions apparently don't respond to phenergan or zofran and make me sick even if I take the meds before I eat said foods. *shrug* It's just an unlucky side effect of the hormones.

They're still safe to eat while pregnant for those reading this. My doctor has just made me eliminate them from my diet as my body can no longer handle them even with medication. It's not a big deal though! It just means I need to branch out and try more foods that don't fall under those categories. :mrgreen:

 

[Nordling]

My three main food groups. Sorry to hear.

 

[Mirra]

Day 16 Orcchette e Piselli
{snip}

...and a can of Peas or a bag of frozen peas (I prefer the frozen but, I didn't have any oops).

Let's say I'm not a big fan of peas, do you have any suggestions for a replacement vegetable? Other than that it sounds amazing, and I may give it a try, even with the peas.

 

[Rose]

Day 16 Orcchette e Piselli
{snip}

...and a can of Peas or a bag of frozen peas (I prefer the frozen but, I didn't have any oops).

Let's say I'm not a big fan of peas, do you have any suggestions for a replacement vegetable? Other than that it sounds amazing, and I may give it a try, even with the peas.

You could always just try less peas. :thumbleft: They are good for you after all.

If that just won't do, I'd venture into trying corn, some beans or another veggie. I really don't see how you could go wrong experimenting with your veggie choice on that one. Heck, you could get really adventurous and make a mix of small colorful veggies. Just my thoughts on that.

 

[Nordling]

I'd suggest snow pea pods, rather than de-podded peas. I'm not a fan of peas either, but strangely, I love snow pea pod...in stir fries, e.g. That way, you could kind of keep in the spirit of the recipe.

 

[WildFingers]

Let's say I'm not a big fan of peas, do you have any suggestions for a replacement vegetable? Other than that it sounds amazing, and I may give it a try, even with the peas.

[/quote]

Wow you don't like peas? My father in law didn't like them either.

You could use blanched broccoli and linguini. And cook them in a similar way finishing the broccoli in the sauce and adding the pasta to it.

 

[WildFingers]

Day 19 (The real 19 since I lost count and missed 18) Tequila Chicken

Marinate Chicken in 2/3 cup of Tequila (I know what a waste of Tequila but I have a bottle of Sauza Anjeo and it is down right rot gut, so I have to waste it), and 1/3 cup of Lime Juice, 1 heaping teaspoon of granulated garlic, 1 heaping teaspoon of Citrus Grilling Spices (Tones), and 1 Teaspoon of Cayenne Pepper. Marinate for 6-8 hours.

Take 1 cup of Tequila, 1/3 cup of Triple Sec, 1/3 cup of Lime juice, 2 Tablespoons of each Brown sugar, honey and Agave. BE CAREFUL! You are heating alcohol which makes it even more volatile I Light the alcohol at the beginning of heating it to flash off the alcohol it will burn for a while. DO NOT WARM IT FIRST Carefully reduce this to a thin syrup on a low heat.

Place the chicken on a grill or cook under the broiler, Baste the chicken often with the glaze to create a nice sticky ooey gooey delicious glazed chicken. Serve with salted limes over a bed of Rice or on Tortillas or even just plain as is.

 

[WildFingers]

Day 19 (The real 19 since I lost count and missed 18) Tequila Chicken



Take 1 cup of Tequila, 1/3 cup of Triple Sec, 1/3 cup of Lime juice, 2 Tablespoons of each Brown sugar, honey and Agave. BE CAREFUL! You are heating alcohol which makes it even more volatile I Light the alcohol at the beginning of heating it to flash off the alcohol it will burn for a while. DO NOT WARM IT FIRST Carefully reduce this to a thin syrup on a low heat.

Add 1/3 cup of Pineapple juice to the mixture prior to reducing it also.

 

[WildFingers]

Day 20 Spice it Up Chili with Beans

Liven up your taste buds with a little spicy chili on a cold February day. Here is how I make my chili. You can change any of the ingredients to what you like. I promise there will be no Chili Police knocking at your door to arrest you for not following this recipe.

While browning and mash up (using the potato masher to keep the meat in small pieces) 1 1/2 lbs of 90% lean ground beef adding 4 cloves of crushed garlic and one whole diced Spanish onion 4 finely diced celery stalks, 1/4 Lb. sliced Jalapeno peppers, 1 Diced Bell pepper, 1 Tablespoon of Oregano, 6 Tablespoons of Chili Powder, 2 tablespoons of each Ground Cumin & Onion Powder, and 1 Tablespoon of Cocoa powder.

After the onions have become translucent pour in a can or bottle of beer to deg laze the pot. Add 2 - 280z vans of crushed tomatoes,1 - 28 0unce can of tomato puree, and 1- 28 ounce can of tomato sauce. Add salt and pepper to taste. Simmer for 60 minutes on low.

Drain and rinse 2 -same size as the tomato sauce (28 ounce?) cans of kidney beans. You can use some Kidney beans the dark ones and the light ones, add Black beans, and pinto beans, What ever you like you can use. If you like less beans use less beans.

Simmer for 30 minutes and serve. You can top the chili with Chopped scallions, Cheddar Cheese, a dollop of sour cream. Don't forget the oyster crackers.



The chili freezes well so you can portion it out and have it on another cold day.

 

[WildFingers]

Day 21 Drag you sausage thru the garden (Polish sausage that is)

It is bowling night and it has to be quick and easy.

Dice some tomato, sweet onion. Split the sausage in to a serving size of your choice. Boil it and then flace it in a frying pan to brown it a little.

Sauerkraut the same on I made last week with the roast pork. Here is the recipe. Squeeze to drain in a colander and rinse and repeat a bag or jar of sauerkraut. I prefer the bag or a glass jar kraut. It does not have a metallic taste as the kraut in a can.

Take a 1/2 pound of sliced bacon and slice it in 1/2 to 3/4 inch pieces. Place in a pot and fry it until crispy, remove the bacon from the pan an pour off the bacon fat (save for frying up some eggs in the morning.) Dice a medium sized sweet onion and place it in the pot and cook with 2 tablespoons of bacon fat. Peel a Golden Delicious Apple and cut into a fine dice add it in with the onions. when the onions are translucent. sprinkle in 1 tablespoon of flour into the onions and stir this should tighten up the bacon fat in the pot. Add the rinsed and squeezed sauerkraut into the apples and onions. Mix in the bacon and add a 1/2 cup of water. If you like a sweetened kraut you could add a tablespoon or more sugar to the water then pour it in. Bring the mixture to a boil and reduce the heat to a simmer. It is then ready to eat.

Take a Baguette and slice it in open remove the bread from the inside to make room for the kraut. Add the sausage so it is nestled in the kraut. Add some chopped onion, tomato, relish , and yellow mustard.

Variation is to slice up the onion and fry them in a saute pan until they begin to caramelize. and add them to the sandwich for a Chicago's Own Maxwell Street Polish.

 

[WildFingers]

Day 22 Marinara Sauce

Heat a stock pot and add a few tablespoons of olive oil to the pot. Add Seasoned (salt and pepper) pork neck bones and brown all sides. Remove the pork neck bones and reserve. Add in diced 2 large onion, 4 diced stalks of celery, 1 diced bell pepper, 1 grated carrot, 1 Minced head of pealed garlic. Cook until the onions are translucent.

Add 2 cups of hearty red wine to the pot and de-glaze the pot. Add in 3 -28 ounce cans Tomato sauce, 3 - 28 ounce cans tomato puree, 2 -28 ounce cans of crushed tomatoes, fill 1 of the 28 ounce cans with water and rinse back and forth to clean out all the cans or the residual tomatoes. Pour this into the pot. With an immersion blender puree until smooth (or place the sauteed veggies in a blender and add the crushed tomatoes and puree in a blender).

Then add 4 whole bay leaves, a handful of Italian Seasonings, 2 Tablespoons of Basil, Salt and pepper to taste, then add 2 -28 ounce cans San Marzano whole tomatoes and add the browned pork neck bones.

Simmer for 4 hours on low. Do not allow the sauce to scorch on the bottom of the pan. This sauce could just as easily been made without the pork neck bones

This is can be served over any pasta.. It can be used to make Lasagne, Chicken, Weal, or Eggplant Parm. You can add cream and Vodka to it and make a Vodka sauce. There are endless possibilities.

 

[camstory]

This is actually a Drunken Uncle original creation he calls PacMan smoking a cigar, with a Mohalk.

I asked him about a recipe? He told me, "i'm still workin eer out - don't got nothing writ down yet." :lol:

 

[WildFingers]

Funny, I am making my special Waffles for dinner because of a tweet I saw from Mirra this morning about Waffle House.

 

[camstory]

Funny, I am making my special Waffles for dinner because of a tweet I saw from Mirra this morning about Waffle House.

I was going to start that post with an apology for throwing some stupid crap in with all this gorgeous food. But I have always thought it just adds a layer to apologize for being a jerk before hand, and then being a jerk anyway.

I just thought it may be some deep pent up resentment, that three-five months back I was home sitting, loving having a nice big kitchen to myself, and at least a handful of times had wished there was a food thread to post pics to. It would be nice to see this thread continue beyond February. Maybe in the future I will have the opportunity to really cook again and I could post here without being a jerk.

 

[WildFingers]

Day 23 Butter Pecan Waffles

What is more sexy than a carb ladened breakfest for dinner? I am looking forward to working these carbs off after dinner.

Butter Pecans: melt 1/4 cup butter toss in 1 lb. of Pecans. Mix 2 teaspoon of sea salt and 6 teaspoons of Sugar, and 1 teaspoon of Vanilla. Sprinkle on the coated Pecans. Spread to a single layer of Pecans on a cookie sheet bake at 300 F for 17 minutes. Allow to cool.

Waffle Recipe
Mix the following dry ingredients together in a large mixing bowl; 2 cups of All Purp. Flour, ½ cup Malted Milk Powder, 1 Tablespoon of Sugar, 2 1/4 teaspoons of yeast, 1 teaspoon of salt, 1 teaspoon of Baking Soda,
Separate 2 eggs. Place the egg whites in a clean oil free bowl and whisk with a pinch of salt and ½ teaspoons of sugar to firm peaks.
Heat 1 cup of water, 2 cups of buttermilk and 2 Tablespoons of butter, to approximately 105 F. add this mixture with the 2 egg yolks and 2 teaspoons of Vanilla to the dry ingredient and mix until smooth, gently fold in the egg white. Covet the bowl with plastic wrap and set in a warm place until batter doubles in size. Gently stir the batter once. Recover for another hour. Stir gently again once around. Cover and let sit one more hour.
Sprinkle the nuts in the waffle iron on top of the batter and cook in your preheated waffle iron per the manufactures instructions.
Heat some maple syrup in a pan with some Butter Pecans to top your waffle.
Make all the batter into waffles, Eat your fill. Then extras allow to cool and place in a plastic bag separating each waffle with wax paper and freeze them. Toaster or toaster oven can be used to reheat them.

DAMN YOU WAFFLE HOUSE for not thinking Chicago is worthy of your carb ladened menu!

 

[Rose]

:drool: I love greasy spoons so Waffle House is one of my favorite places to eat. They should just rename the place Heartburn House though because that would be more accurate. :lol:

 

[WildFingers]

Day 24 Chili Dogs

Go back to day 20 when I made the Chili. Yes I have a few extra servings of Chili and a number of other dishes that I have made the past two weeks. Not feeling Motivates and having started the Eggplant for Eggplant Parmesan too late to make to eat today, Chili Dogs it is.

Purchase an all beef naturally cased hot dog, the kind that have a snap to them when you bite into them. I prefer Vienna 8 to 1 (8 hotdogs to the pound). You might be able to order them on line Just click here http://www.viennabeef.com/

You will want to cook the hot dog in simmering water never boiling water. I Have a steamer type pot that goes on top of the pot in which I simmer the hot dogs. "That is the way the Chicago Way."



Place the hot dog in the bottom pot and the hot dog bun in the top pot and cover, Warm the Chili separately. Bring all three together and top with Onions and Cheddar Cheese if you like.

 

[Nordling]

:drool: I love greasy spoons so Waffle House is one of my favorite places to eat. They should just rename the place Heartburn House though because that would be more accurate. :lol:

Every gone to The Original Pancake House? It all started in my home town and now they're all over. For variety and quality of pancakes and waffles, I've yet to find a better place....but be prepared for a long wait. Years ago, I'd go with friends on Sunday mornings...we'd get a sunday paper, take a number and sit out on their lawn reading the Funnies while waiting for our number to come up.

http://www.originalpancakehouse.com/locations.html

 

[WildFingers]

Day 25 Melanzane al forno

aka Eggplant Parmesan. I can't call it that I do not use Parmesan cheese so I will just called it Baked Eggplant. This is pretty easy sine I have Marinara sauce left over that I portioned out and froze for future use. So all I had to do is defrost a portion About 1 1/2 quarts.

The Eggplant Slice it into 1/4 inch thick pieces I like lengthwise, But you can cut them into rounds as well. Salt both sides liberally and layer in a colander to drain for an hour. Rinse with water to remove the salt and pat dry with a Kitchen towel or paper toweling.

Beat a couple of Whole eggs and place in a shallow dish.

Take 2 Cups of All purpose Flour and 1 teaspoon of salt and 1 teaspoon of black pepper. Mix in with the flour. In a Heavy frying pan heat up about a 1/2 inch of corn, or vegetable oil.

Dredge the Eggplant in the flour then the eggs then the flour once again. Shake off the excess flour and fry the Eggplant in the oil. Flip over the breaded eggplant half way thru the cooking process and then remove o a paper towel lined cookie sheet. After you have completed the frying blot off any excess oil. take a Glass baking dish and ladle a layer of Marinara sauce then cover the sauce with one layer of the fried breaded Eggplant. Cover the Eggplant with sauce. Generously sprinkle grated Romano Pecorino Cheese on the sauce then top with some Mozzarella Cheese. I prefer grated It is less of a stringy mess than using sliced Mozzarella. Repeat the layering until the just shy of the top of the baking pan. I would not go any thicker than 4 layers.

The top layer should be covered sauce and grated Romano at this time. Cover with a sheet of waxed paper then a sheet of Aluminum foil. The wax paper will prevent the acid in the sauce from eating thru the foil. Bake at 350F for 45 minutes Remove the wax paper and the foil an place a layer of Grated Mozzarella and place back in the oven until it bubbles and lightly browns. Remove from the oven an allow to set for 10 minutes. Slice and serve. Enjoy one of my favorite dishes.

 

[WildFingers]

Day 26 Lemon Chicken

One of favorite dishes my mother used to make. So it has to be included in the recipes for the Love month.
Juice 4 Lemons and you want to get the pulp with the juice and without the seeds. Crush 6 cloves of Garlic and finely chop then mound the chopped Garlic and pour 1 teaspoon of Salt on the Garlic, With the side of the knife press the salt into the garlic creating garlic paste. Put the paste in the Lemon Juice. Add 1 Tablespoon h Oregano and 1 Tablespoon Dried Mint to the Lemon juice and stir. Place this mixture and let sit.

Preheat the oven to 350F

Take 1/2 cup of All purpose Flour and place in a gallon sized bag. Add 1 Tablespoon Garlic Powder, 1 Tablespoon of Onion Powder, 1 teaspoon of Oregano, 1 teaspoon of Ground Black Pepper, and 1/2 teaspoon of salt. Shake to mix the spices with the flour. Add chicken pieces ( I had used 3 legs and 4 thighs.) Twist the top of the bag closed and shake to coat the chicken. Arrange the chicken in a baking pan with sides on it. Sprinkle any excess flour that may be left in the bag on top of the chicken pieces. Sprinkle some Extra Virgin Olive Oil on top of the chicken, Place in the oven for 20 minutes.

After 20 minutes turn the pieces of chicken over. Cook for another 20 minutes.

Pour the Lemon Juice mixture over all of the chicken. Place in the oven for another 10 minutes.

Remove the chicken from the pan and place the pan over a burner on the stove and bring to a boil mixing and scraping all the bits off the bottom and sides of the pan. Spoon the "Lemon-Garlic Gravy" over the chicken and serve. (I made some couscous seasoned with garlic, mint, and oregano and placed the chicken over it).