CHEF MAXIMUS' KITCHEN or THE OFFICIAL ROTHARMY COOKBOOK

[Millermoos]

Barbecued Chicken with an Apricot Glaze

– New recipe
This is a sauce that's suitable for all meats but particularly chicken drumsticks. One important point is that drumsticks need pre-baking in a pre-heated oven for 15 minutes just before glazing and barbecuing.


Serves 6

Ingredients
18 small-to-medium chicken drumsticks


one glass of white wine


For the apricot barbecue glaze:

2 large fresh apricots


2 rounded tablespoons dark soft brown sugar


2 fl oz (55 ml) Worcestershire sauce


2 fl oz (55 ml) light soy sauce


1 tablespoon grated fresh ginger


1 rounded teaspoon ground ginger


a few drops of Tabasco sauce


2 tablespoons tomato purée


1 clove garlic


freshly milled black pepper
Barbecued Chicken with an Apricot Glaze

– New recipe
This is a sauce that's suitable for all meats but particularly chicken drumsticks. One important point is that drumsticks need pre-baking in a pre-heated oven for 15 minutes just before glazing and barbecuing.

Serves 6
Ingredients
18 small-to-medium chicken drumsticks

a glass of white wine

For the apricot barbecue glaze:

2 large fresh apricots

2 rounded tablespoons dark soft brown sugar

2 fl oz (55 ml) Worcestershire sauce

2 fl oz (55 ml) light soy sauce

1 tablespoon grated fresh ginger

1 rounded teaspoon ground ginger

a few drops of Tabasco sauce

2 tablespoons tomato purée

1 clove garlic

freshly milled black pepper
M.

[Millermoos]

These are best of all barbecued, but still taste very good grilled and they provide a special supper dish in moments. Loin chops can be cooked in the same way but need approximately 10 minutes each side.


Serves 4

Ingredients
8 British lamb cutlets (trim off most of the fat)


2 tablespoons made-up mustard (English or Dijon)


3 rounded tablespoons demerara sugar


salt and freshly milled black pepper


Pre-heat the grill to a high setting.

Click here for Donald Russell meat


Wipe the cutlets first with some absorbent kitchen paper to dry them, season them with salt and pepper, then spread both sides of each cutlet with mustard.

Now dip them in sugar, making sure they get an even coating, and grill them for about 5 minutes on each side – or more or less, depending on their thickness.

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.

Sorry if it print twice I am having problems with my computer.
M.

[blonddgirl777]

BlonddGirl's Everyday Smoothie
(Fuel for working out);

3/4 Cups of Frozen Fruits,
1/2 Banana,
1/2 Cup Plain Yogurt,
1 Whole Egg or 2 Tble Spoons of Egg Whites
(The egg can be replaced with Protein Powder)
1 Tble Spoon of Grinded Flax Seeds
2 Tble Spoons of Granola or Oatmeal
Liquify as you like, with 2% Milk...

Blend and Enjoy!
(Must be consumed immidiately because of the egg)...

[Little Texan]

Little Texan's Mean Greens

4 bunches Turnip Greens
9 cans Beef Broth
1 pkg Hickory Smoked Bacon, cut into pieces
3-4 Turnips, diced
2 cups Water
Salt and Pepper

Pour beef broth and water into large pot, and put on low heat. Dump bacon pieces into broth and let cook for about 10-15 minutes. Put turnips in the pot, salt and pepper well, and turn up heat slightly. Let cook until turnips are nearly tender, then begin putting chopped greens into pot, little by little, until wilted down. Stir greens, salt and pepper to taste, and let cook for about 15 minutes, or until greens are fully cooked. Important Step Let greens sit in refrigerator overnight, then heat up next day and serve.

Guaranteed best greens you've ever had!

[Loons The Great]

Shake it slow...do that ol' bump an' grind-ah...

[Seshmeister]

A Sesh Special

1/4 Bottle Havana Club Blanco Rum
10 Ice Cubes
Diet Coke With Lime
1 Lime

Method

Take a pint glass and fill it halfway to the top with ice. Pour in rum, then fill to top with diet coke. Cut lime lengthwise. Squeeze one half into drink and drop the other half in the pint tumbler.

Drink.

Repeat.

[Little Texan]

Fresh Tomato Salsa

1 1/2 pounds ripe tomatoes, seeded and chopped
1 medium red onion, chopped
1 large clove garlic, chopped
3 green onions, chopped
1 to 2 large fresh jalapeno peppers, chopped
1/4 cup fresh cilantro leaves, chopped
1 to 3 cans of green chiles, depending upon taste
1 tablespoon olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon red wine vinegar
2 tablespoons tomato juice

Combine onion, garlic, jalapeno and cilantro in blender or food processor. Pulse until finely chopped, but not pureed.

Add tomatoes, canned chiles, oil, lime juice, salt, cumin, vinegar and tomato juice. Pulse until just chopped, not too smooth.

Correct seasonings, if necessary. Cover and refrigerate for about an hour before serving. Makes about four cups.

[Little Texan]

On the previous recipe, I use a 28 and 14 ounce can of tomatoes, each, and they work fine, no hint of a canned taste. I also double the amount of salt and cumin it calls for. Also, I use the tomato juice from the canned tomatoes rather than buy extra cans of it. I've been making the shit out of this the past couple of weeks! You can can this, but I suggest using pint jars and processing for 20 minutes in a boiling water canner, as it doesn't can well in large jars.

[Little Texan]

Trying my best to keep this thread going!

[blonddgirl777]

Originally posted by Little Texan
Fresh Tomato Salsa

1 1/2 pounds ripe tomatoes, seeded and chopped
1 medium red onion, chopped
1 large clove garlic, chopped
3 green onions, chopped
1 to 2 large fresh jalapeno peppers, chopped
1/4 cup fresh cilantro leaves, chopped
1 to 3 cans of green chiles, depending upon taste
1 tablespoon olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon red wine vinegar
2 tablespoons tomato juice

Combine onion, garlic, jalapeno and cilantro in blender or food processor. Pulse until finely chopped, but not pureed.

Add tomatoes, canned chiles, oil, lime juice, salt, cumin, vinegar and tomato juice. Pulse until just chopped, not too smooth.

Correct seasonings, if necessary. Cover and refrigerate for about an hour before serving. Makes about four cups.

Hey,
Do you own a "Magic Bullet"?
:p

I love Salsa...
Thanks!

[MAX]

Originally posted by Little Texan
Trying my best to keep this thread going!

Bro, you're a stud for firin' up this pup again.

I'll help and post some more recipes over the weekend.

[MAX]

I've gotta couple that I've completely made up. So, I'll type how I do them but unfortunately, I have no specific amounts of ingredients or for how many people, etc. Those of you who cook will have to figure that out on your own. lol

Ok, I made up these "Fajita-Type" grilled chicken sands for the bbq.

Take one packet of Lawry's Brand Fajita Seasoning Mix, some canned green enchilada sauce, the juice of one whole lime (dunno why but it works and adds a killer flavor?) and combine with the water amount the fajita mix says to use. I also add a little more fresh cracked pepper, garlic and hot sauce but that's just me cos I like the shit spicy.

Ok, combine all of that and marinate boneless chicken breasts in them for at least half a day. Overnight is even better.

Then just bbq the breasts. While grilling them and on the last turn, I put a thick slice of pepperjack or colby/jack on them to melt along with bacon and Ortega Brand mild green chilis, the canned whole ones. Actually, put the pepper slice underneath the cheese before you melt it for a better result, IMO.

For the buns, there's a "trick" my grandmother always used to "toast" them. Just spread mayo over the buns, put them face down and grill them. Might sound weird and/or gross but believe me, it flavors the fuck outa the buns and toasts them perfectly.

In this case, I make a "special" mayo for the sands. I just combine regular mayo with Chef Paul Prudhomme's Magic Seasoning Blends ~ Blackened Redfish Magic. Season and mix to taste. It makes a great and spicy "Southwesternish" mayo.

I also like to top these sands with shredded lettuce, diced tomatoes, sliced black olives and sour cream. Y'all get the idea, I hope?

They're a great and EASY alternative for bbq chicken sands on the grill. Fuck, you could put whatever you want on them like grilled peppers, corn, etc...

[Dan]

Easy One for everybody.

Dozen fresh Green Muscles.
Curry powder
1 fry pan
Oil/butter
mix together for 10 minutes and eat.

[MAX]

Originally posted by Dan
Easy One for everybody.

Dozen fresh Green Muscles.
Curry powder
1 fry pan
Oil/butter
mix together for 10 minutes and eat.

Do you mean Green Lip MUSSELS? lol :p

Cool idea. I like clams or NEW ZEALAND COCKLES the best.

However, I use garlic, shallots, white wine and butter. Fuck, cockles are SERIOUSLY one of my FAVORITES EVA!!!

Are you familliar with Cockles Dan? The place where I buy them say they come from your land? Love them cos they're sweeter and little "baby" clams. Fuck, I'm drooling just thinking about them.

[Dan]

Originally posted by MAX
Do you mean Green Lip MUSSELS? lol :p

Cool idea. I like clams or NEW ZEALAND COCKLES the best.

However, I use garlic, shallots, white wine and butter. Fuck, cockles are SERIOUSLY one of my FAVORITES EVA!!!

Are you familliar with Cockles Dan? The place where I buy them say they come from your land? Love them cos they're sweeter and little "baby" clams. Fuck, I'm drooling just thinking about them.

Hello Max.

Yes,Green Lip Mussels are The Best to use.Garlic Mussels are nice too.

Max,seafood is all-round our Great Country.

Seafood is great to build up your Muscles.

Cockles are like wild around here Max,you are allowed betwwen 20 to 40 per person when going out to get them off the beach.