Take your noodles, which can be purchased at asian groceries, and soak them in warm water. do not let them get soft, only allow them to become flexible, or else they will clump together during cooking.
While they are soaking add a light oil into a pan or pot, heat to warm. add minced garlic and 2 tablespoons of sugar to pan. keep an eye on it and allow sugar to begin to carmelize. dont burn sugar. that is bad. add noodles to pan, mix with sugar then add some shots of soy sauce, and oyster sauce to taste. mix well again. add 2-3 tablespoons of water to noodles now. mix well again, then cover and simmer. this will soften up the noodles. keep checking on it and stirring and mixing or else noodles will start to clump together. add minced onions, minced cilantro, and green onions to noodles, mix, then remove immediately. transfer noodles to a cool plate or else they will keep cooking and clump together.
Add coarsely chopped peanuts (which can be bought like this or made from whole nuts using a mortar and pestle. i recommend not using a blender, or food processor, or a magic bullet, because peanuts become peanut butter pretty quickly)
Add sprigs of mint and parsley as garnish.
enjoy
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Bone in prime rib? its good for presentation but its a lot easier to make a boneless prime rib imho (which has a different name, beef ribeye. same cut but without the bone). try your local meat markets for that kind of specialty cut. even the supermarkets might have it if you inquire at the meat departments. and if they dont have it, they can get it.
As for price your probably looking at around 10 bucks a pound, a full rack being probably around 100 bucks ive never done a full prime rib rack.
As for recipes. i use this one.
allow roast to stand to room temp. cover in grey poupon. rock salt and black pepper the outside, along with some thyme and rosemary to taste. add garlic powder, and onion powder if you like. cover the whole outside in smoked applewood bacon using toothpicks to secure it to roast. cover in foil and roast in preheated 300 degree oven until ready. usually 30-45 minutes a pound is what i do.
Then remove and serve.
Its pretty good, might not be your taste but i like it. i use the bacon as a side garnish or toss them into a side salad
Don’t store an unopened bottle of wine in the fridge. Keep it somewhere cool and dark, preferably free from vibrations (not above the washer & dryer) and lying on its side to keep the cork wet.
Put it into the fridge a couple of hours before you want to drink it.
keeps the wine form over-oxygenating, which is what changes the flavor in a bottle that’s been open for too long. It’s a rubber stopper and a hand pump that pumps the air out of the bottle.
Here’s one on Amazon:
http://www.amazon.com/Vacu-Vin-Wine-…8341881&sr=1-1
Actually in the province of italy where pizza was born (outside rome), yeast was scarse so pizza makers used a flat bread similar to tortillas (literally flour and water) these pizzas had little to no crust and i can guarentee tasted better than pizza hut. Even in italy today, a real italian pizza will be completely flat with almost no crust, no poofiness, and tond of flavor.
but enough about history. if you choose to use a tortilla, use a flatbread, LARGE tortilla, (like the one chipotle uses) and combine any pizza recipe substituting only the bread!
Also:
Maybe this could work. Take a some parmesan cheese and grate it and make it into circles and bake them on a greased baking sheet, like these :
But bigger, or how ever you want.
Then put down some sauce and add your toppings and add more cheese and you should be all set.
Approximately:
2.5 lb ground beef - chuck, some pork
1 large onion, Diced
2 Eggs
.5 cup rice - let come to a boil (let stand ’till cool, drain, add to meat mixture)
.5 tsp salt
3 dashes black pepper
3 tablespoon minced, fried bacon
+ 1 Nicely sized head cabbage
Put in dry meat, eggs, salt, onion, pepper - mix with fork.
Add bacon (fried well) - let cool first.
Strain Rice, add to mixture.
Scald cabbage, take leaves apart, cut the center core.
Roll meat mixture into cabbage leaves. Lay in pot.
Put small can of tomato sauce and about 2 tablespoons of vinegar or lemon juice over top.
Cook slowly about 1.5 hours.
if you want a fresh outlook on kabobs, use veggies such as portabella muchrooms and cherry tomatoes.
in stead of the conventional skewers, use rosemary sprigs, without the leaves on them. you would not BELEIVE how much flavor it adds to the meats and veggies.
marinate top sirloin and chicken breasts in red wine vinegar, worchestire sauce, soy sauce, lime, and fresh chopped cilantro with about 1 tbsp turmeric and garlic powder and refrigerate overnight. marinate the veggies in lime juice and orange juice also with chopped cilantro.
Pull everything out of the fridge about an hour before you plan to cook it, and skewer it up. wrap about half of the chicken and sirloin in bacon and skewer it,…it’s amazing with the bacon, but some people just don’t like it that way. Just be sure to do the meat seperately, since it has different cooking times than the veggies.
1 lb ground turkey
2 cloves of minced garlic
2 cans diced tomatoes with onions
1 can red kidney beans (mashed)
1.5 tbsp cumin
1.5 tbsp paprika
1 tsp cayenne pepper
Brown the turkey and add the rest of ingredients. Let simmer for 45 minutes. Serve with sour cream and chedder cheese.
depends very much on the fish
first off, don’t keep it long or its going to get funky–i tend to cook it the day i buy it. likewise for leftovers–don’t plan on having any.
second off, be sure you are thorough with de-boning. Mahi is pretty easy whereas something like a smaller, striped sea bass can be like performing surgery. biting into little bones can be very aggravating
third, you might want to bread and fry in more butter than oil. you may not get enough pan time though w/o burning the breading, so consider finishing it off in the oven (this of course, depends on your recipe)
fourth, if grilling, consider getting one of those cage things. fish can fall apart on a grill much easier than you would expect and then you will have a big mess to deal with later. or at least put a pan under it or something. just be prepared for collapse.
