Cat Forum / Cat Anecdotes / July 2005
YUM! Ping Jill!!
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CatNipped - 14 Jul 2005 16:47 GMT My son saw your site and *loved* it. He is quite a chef, and wanted to know if you'd like some of his recipes (I was thinking we could add a page for "guest recipes" on the site).
Here is one he did for New Orleans style seafood stuffed artichokes:
http://www.possibleplaces.com/Thechefscat/Marks_Stuffed_Artichokes.asp
Hugs,
CatNipped
jmcquown - 14 Jul 2005 17:03 GMT > My son saw your site and *loved* it. He is quite a chef, and wanted > to know if you'd like some of his recipes (I was thinking we could [quoted text clipped - 7 lines] > > CatNipped Oh man, that's a lovely stuffed artichoke! Gotta add artichokes to my shopping list! I do something similar with a nice globe artichoke and small "salad" shrimp mixed with buttered herbed breadcrumbs. Messy but delicious!
Yes, by all means add a page for guest recipes!
Jill
CatNipped - 14 Jul 2005 17:49 GMT > > My son saw your site and *loved* it. He is quite a chef, and wanted > > to know if you'd like some of his recipes (I was thinking we could [quoted text clipped - 13 lines] > > Yes, by all means add a page for guest recipes! OK, done! http://www.PossiblePlaces.com/TheChefsCat/
Hugs,
CatNipped
> Jill KaN - 14 Jul 2005 18:37 GMT I love the pic of Persia. Is she really wearing the hat and bib or is this a doctored photo?...enquiring minds want to know *grin*!
jmcquown - 14 Jul 2005 20:11 GMT > I love the pic of Persia. Is she really wearing the hat and bib or > is this a doctored photo?...enquiring minds want to know *grin*! Naw, Catnipped did that to my girl! Cute, isn't it?
W. Leong - 14 Jul 2005 18:47 GMT >> > My son saw your site and *loved* it. He is quite a chef, and wanted >> > to know if you'd like some of his recipes (I was thinking we could [quoted text clipped - 23 lines] > >> Jill Wow that is a nice page with so many pictures on the process of making stuffed artichokes. I am a lazy cook and don't think I will try stuffing anything soon. Besides, girls night out today at a French restaurant, in Chinatown.
Winnie
Pat - 15 Jul 2005 01:24 GMT > > Yes, by all means add a page for guest recipes! > > OK, done! http://www.PossiblePlaces.com/TheChefsCat/ I couldn't find the guest recipes submission form but here is a nice Thai recipe:
Grilled lemongrass beef
Prep time: 1 hour Servings: 6
Ingredients
2 stalks lemongrass, trimmed and minced 3 cloves garlic cloves, finely chopped 2 shallots, finely chopped 1 serrano pepper, finely chopped 2 tablespoons fish sauce 1 tablespoon fresh lime juice 1 tablespoon water 1 tablespoon roasted sesame oil 1 pound rump roast, trimmed 2 tablespoons dry roasted sesame seeds
Directions
To prepare marinade, combine the lemongrass, garlic, shallots and chile in a blender, adding a little water if necessary to make a paste. Transfer the paste to a bowl, add the fish sauce, lime juice and water. Blend well. Add the sesame oil and stir well. Set aside.
Cut the meat into very thin slices (less than 1/8 inch) against the grain (easier done if meat is cold). Cut the slices into 1.5" strips. Place the meat in a shallow bowl, add the marinade and mix well, making sure the meat is well coated. Cover and marinate for 1 hour at room temperature or up to 8 hours in refrigerator.
If you are going to use wooden skewers, soak them in water for 30 minutes before using. Prepare a grill or preheat broiler. Thread the pieces of meat onto wooden skewers and sprinkle with sesame seeds. Lightly oil grill rack or the broiler pan. Grill or broil the meat for 1 minute per side for medium rare. Arrange on a platter and serve.
CatNipped - 15 Jul 2005 04:06 GMT > > > Yes, by all means add a page for guest recipes! > > [quoted text clipped - 38 lines] > or the broiler pan. Grill or broil the meat for 1 minute per side for > medium rare. Arrange on a platter and serve. I haven't set up a form for that yet, but I'll try to get this recipe posted tomorrow - thanks!
Hugs,
CatNipped
CatNipped - 15 Jul 2005 17:09 GMT > > > Yes, by all means add a page for guest recipes! > > [quoted text clipped - 38 lines] > or the broiler pan. Grill or broil the meat for 1 minute per side for > medium rare. Arrange on a platter and serve. OK, Pat, I just added the recipe and I also added the "Submit Recipe" page so people can submit a recipe from the web site.
Thanks!
Hugs,
CatNipped
jmcquown - 15 Jul 2005 17:26 GMT >>>> Yes, by all means add a page for guest recipes! >>> [quoted text clipped - 13 lines] > > CatNipped You're so good! How about we add the Crustacean Cocktail recipe (the whole thing, not the one I accidentally didn't paste all of). Not sure where to put it... we don't have an "Appetizers" section. Hmmmm. Anyway, here's the recipe in it's entirety:
Crustacean Cocktail
1-1/2 c. Mixed Citrus Juice 2 c. V-8 Juice splash Olive Oil 1 Poblano pepper (diced fine) 1 Red Bell (diced fine) 1/2 Red Onion (diced fine) 1/2 bunch of cilantro (chopped) 1 tsp. ground coriander 1 tsp. cumin 2 seeded and diced jalapenos 2 oz. Simple Syrup 1 oz. Sambal Oelek Shrimp, shelled & deveined Lobster meat, picked over
Blend the juices, oil, herbs and spices together. Chill well. Portion 4 Shrimp and 2 oz. Lobster meat into dessert or parfait glasses. Pour the chilled liquid over the seafood. Garnish with cilantro and slices of lemon or lime.
Jill
CatNipped - 15 Jul 2005 19:11 GMT > >>>> Yes, by all means add a page for guest recipes! > >>> [quoted text clipped - 42 lines] > > Jill I'm doing a site for a client, so I was lazy and just added it under "Seafood".
Hugs,
CatNipped
jmcquown - 16 Jul 2005 02:33 GMT >>>>>> Yes, by all means add a page for guest recipes! >>>>> [quoted text clipped - 49 lines] > > CatNipped No problem! It is, after all, seafood :)
Jill
JBHajos - 15 Jul 2005 18:24 GMT >My son saw your site and *loved* it. He is quite a chef, and wanted to know >if you'd like some of his recipes (I was thinking we could add a page for >"guest recipes" on the site). Speaking of recipes, did anything more come of the RPCA recipe book that we contributed to last year and was planned for publication?
Jeanne
Jeanne Hajos spamguard:( u is i, and not is net) === "Anger improves nothing except the arch of a cat's back." --- Coleman Cox My SETI team: http://setiathome.ssl.berkeley.edu/stats/team/team_125874.html
jmcquown - 16 Jul 2005 03:05 GMT >> My son saw your site and *loved* it. He is quite a chef, and wanted >> to know if you'd like some of his recipes (I was thinking we could [quoted text clipped - 4 lines] > > Jeanne I remember the discussion but don't recall a firm decision to do it. Having taken part in the RFC (rec.food.cooking) cookbook (proceeds to go to a charity directly to benefit those affected after 9/11), it's a LOT of work.
The process took a year to go from a mere idea to actual planning. Someone had to keep track of the recipe submissions and there had to be a limit to the number of recipes per contributor to keep things fair. There was also the tendency, as with pot-lucks (bring a dish dinners) for there to be a ton of dessert recipes and very few in other categories so someone had to maintain control of that, too.
Several people were given the job of editing the submitted recipes. Everything was translated so measurements would be both American and Metric. A treasurer had to collect the money and set up a separate bank account for those who ordered books (and keep track of the orders). All this before it ever went to printing (finding the best and least expensive publisher was also a chore, not to mentioning figuring the cost of each book with a profit margin to donate to charity- sale price to include shipping). Then came the distribution. As an International newsgroup, there were 4 people (IIRC) who were sent shipments of the books and they mailed them out to people in "their" territory.
There was a LOT of arguing involved, as well. Some wanted hard bound note-book style books; others wanted spiral bound. Some wanted the book on a CD (that idea was vetoed). It was a noble effort and produced a very nice book. But it was a big chore and everyone was glad when it was over.
Jill
Trish - 16 Jul 2005 03:11 GMT > >> My son saw your site and *loved* it. He is quite a chef, and wanted > >> to know if you'd like some of his recipes (I was thinking we could [quoted text clipped - 18 lines] > Several people were given the job of editing the submitted recipes. > Everything was translated so measurements would be both American and Metric. lol its metric and imperial (not american) :)
Trish - 16 Jul 2005 03:14 GMT > > >> My son saw your site and *loved* it. He is quite a chef, and wanted > > >> to know if you'd like some of his recipes (I was thinking we could [quoted text clipped - 25 lines] > > lol its metric and imperial (not american) :) well I stand corrected, there is a US measurement system, thanks :) I wonder why we were only taught two systems in school
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