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Thread: CHEF MAXIMUS' KITCHEN or THE OFFICIAL ROTHARMY COOKBOOK

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    CHEF MAXIMUS' KITCHEN or THE OFFICIAL ROTHARMY COOKBOOK

    Hey,

    I'm sure we've prolly had one of these before but let's make this one a keepa. The reason that I thought of this is cos number one, I fucking love to cook. Number two, things are a bit slow in Non at the moment. Number three tis' that over the yeeyas I've both given and received so many stellar recipes from fellow posters and it's been stellar.

    In fact, I just made a stellar dessert today that another fellow poster sent me and it would be killer to share such culinary skills from around the globe.

    Seriously, I'll also be happy to answer anyone's questions as well. I'm not a chef (although I play one on tv. lol) but I cook everything from homemade soups from scratch, BBQ'ing the perfect Lobster tail, doctoring up a grilled cheese sammich, using the right beeya to pre-cook brats prior to grilling and peparing a five star dinna for snotty company. Also, include any drink recipes as well.

    Again, I'll love this thread cos I can start saving my recipes in it and not have to look all ova the computer, print them from local news, etc.

    I'll start posting recipes tomorrow and I hope that many of y'all will as well.

    Muchas Gracias.
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    Oh, I put it in blue cos it will be easier for me to find when scrolling through old threads. lol. Seriously, this will help me so much cos I'm going to post a ton of recipes in here. lmao. Then, I'll neve fuckin' lose them.

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    Originally posted by MAX
    Oh, I put it in blue cos it will be easier for me to find when scrolling through old threads. lol. Seriously, this will help me so much cos I'm going to post a ton of recipes in here. lmao. Then, I'll neve fuckin' lose them.
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    Hahahaha!!!

    I KNEW you'd be the first one to make fun of my domestic bliss. lol.

    Be good bro and I'll walk you through the steps and show you how to make a bowl of cereal if you're nice.

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    I think it is cool that a guy loves to cook
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    Originally posted by canadiandlrgirl
    I think it is cool that a guy loves to cook
    Thanks CG.

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    Originally posted by MAX
    Be good bro and I'll walk you through the steps and show you how to make a bowl of cereal if you're nice.
    You have to know how to cook with all those wives to feed.

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    Originally posted by MAX
    Thanks CG.

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    Nice thread, Max!

    If anyone didnt know, I'm Italian and having a passion for cooking is inborn.

    I'll take the first step here and give you all, RAGU's pasta sauce recipe.( and it is NOT that shit you buy in a jar!!)

    Ingredients:

    9-12 fresh, ripe tomatos
    3 jars tomato paste
    3 cloves of fresh garlic (chopped)
    extra virgin olive oil
    1/2 cup sugar
    1/2 cup red wine (burgundy, prefered)
    1 red onion-chopped
    1 green pepper-chopped
    2 portabella mushrooms- chopped

    Now...the secret to a great tasting sauce is...MEAT! I like to put as much in the sauce as the pot will take.

    Meatballs, Itailan sausage, pork and VEAL. Veal shanks are what give it the flavor. USE THEM...

    start with enough Olive Oil to coat the sauce pan...fry up the chopped garlic...add the wine...the sugar...onions, peppers and mushrooms.

    dump in your tomato's and tomato paste, STIR IT...and keep stirring it!! Bring it to a boil...STILL STIRRING...shove in all your meatballs, sausage, pork and veal. KEEP STIRRING...if the sauce sticks, your fucked...it'll taste like shit.

    When I make sauce its an all day affair...throw a little Frank or Dino on the stereo, drink the wine that you didnt use in the sauce...

    let the sauce cook for at least 3 hours, longer if you can!

    ...and thats my trick.
    Last edited by Carmine; 07-11-2005 at 09:16 AM.
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    Originally posted by Carmine Raguzza.
    Nice thread, Max!

    If anyone didnt know, I'm Italian and having a passion for cooking is inborn.

    I'll take the first step here and give you all, RAGU's pasta sauce recipe.( and it is NOT that shit you buy in a jar!!)

    Ingredients:

    9-12 fresh, ripe tomatos
    3 jars tomato paste
    3 cloves of fresh garlic (chopped)
    extra virgin olive oil
    1/2 cup sugar
    1/2 cup red wine (burgundy, prefered)
    1 red onion-chopped
    1 green pepper-chopped
    2 portabella mushrooms- chopped

    Now...the secret to a great tasting sauce is...MEAT! I like to put as much in the sauce as the pot will take.

    Meatballs, Itailan sausage, pork and VEAL. Veal shanks are what give it the flavor. USE THEM...

    start with enough Olive Oil to coat the sauce pan...fry up the chopped garlic...add the wine...the sugar...onions, peppers and mushrooms.

    dump in your tomato's and tomato paste, STIR IT...and keep stirring it!! Bring it to a boil...STILL STIRRING...shove in all your meatballs, sausage, pork and veal. KEEP STIRRING...if the sauce sticks, your fucked...it'll taste like shit.

    When I make sauce its an all day affair...throw a little Frank or Dino on the stereo, drink the wine that you didnt use in the sauce...

    let the sauce cook for at least 3 hours, longer if you can!

    ...and thats my trick.
    like i said....i love a man who knows how to cook

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    Originally posted by canadiandlrgirl
    like i said....i love a man who knows how to cook
    ...and "COOK" I can...but you knew that already.

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    Originally posted by Carmine Raguzza.
    ...and "COOK" I can...but you knew that already.
    of course......

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    Count me in!

    it's been funny to travel around, seeing all my south european student friends who are so impressed that a male cooks well, but also does the laundry, makes his bed etc...men don't do that in every country!

    I'll be back with some recipes...btw, Carmine's pasta sauce made me hungry!
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    Originally posted by Golden AWe


    ...btw, Carmine's pasta sauce made me hungry!
    LOL...enjoy it, AWe.

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    Hey Max (or anyonelse...),

    I always marinate the salmon and chicken breasts in some vinaigrette (from the srore) but it always end-up being dry, when I BarB.Q. it...

    Any tricks to make sure those meats don't dry up?
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    Originally posted by blonddgirl777
    Hey Max (or anyonelse...),

    I always marinate the salmon and chicken breasts in some vinaigrette (from the srore) but it always end-up being dry, when I BarB.Q. it...

    Any tricks to make sure those meats don't dry up?
    sear the meat BEFORE you put it in the marinate.

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    Also, I have tried to re-create that Peanut sauce they make in the Thai. restaurants... but the texture is never right!

    Anyone has that receipe?

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    Originally posted by Carmine Raguzza.
    sear the meat BEFORE you put it in the marinate.
    Thanks,
    Will do...

    I beat the shit out of steak but I didn't know you could sear chicken and fish?

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    Because you HAVE TO eat your green veggies...


    "GREEN SOUP"

    Throw in some home made (or already made) broth;
    - 1 Broccoli,
    - 1 Stalk of Rappini,
    - 1 Package of Spinach,
    - 2 small Zuchinis,
    Boil until everything is tender...
    (no need to chopp everything in very small peices).

    Then ,add;
    - 1 Stalk of Italian Parsley,
    - 1 Stalk of Basil,
    - 1 Stalk of Oregano,
    - freshly crushed Garlic, and ground Pepper (to taste)...
    Boil for another 10 minutes, cool down.
    Pass everything in the blender and re-mix in a big bowl.

    You can freeze in small jars and re-heat as you need...

    The secret is in the broth you chose...
    That is what will give it the taste you need to forget yu're eating "just greens"!


    N.B.: Celery would be excellent for your health, but eaven if blended for a long time, it leaves some "threads".

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    Originally posted by Carmine Raguzza.

    ...I'll take the first step here and give you all, RAGU's pasta sauce recipe...
    I will sure try that!
    The sugar probably takes away the acidity from the tomatoes...


    But It seems like a huge quantity.
    About how many people can you feed on 1 receipe?

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    Originally posted by blonddgirl777
    Thanks,
    Will do...

    I beat the shit out of steak but I didn't know you could sear chicken and fish?
    Just a scratchin to allow the marinate to get in there.

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    Originally posted by blonddgirl777
    I will sure try that!
    The sugar probably takes away the acidity from the tomatoes...


    But It seems like a huge quantity.
    About how many people can you feed on 1 receipe?
    10 -12 good sized Italians, depending on how much pasta you make too, AND how much of the sauce is eatin during the cooking process on the end of a peice of Italian bread.

    yes, the sugar does take away the acidity from the tomato's.

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    BG, just 1/3 everything and you'll make only enough for 3-4 people.

  24. #24
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    Originally posted by Carmine Raguzza.
    Nice thread, Max!

    If anyone didnt know, I'm Italian and having a passion for cooking is inborn.

    I'll take the first step here and give you all, RAGU's pasta sauce recipe.( and it is NOT that shit you buy in a jar!!)

    Ingredients:

    9-12 fresh, ripe tomatos
    3 jars tomato paste
    3 cloves of fresh garlic (chopped)
    extra virgin olive oil
    1/2 cup sugar
    1/2 cup red wine (burgundy, prefered)
    1 red onion-chopped
    1 green pepper-chopped
    2 portabella mushrooms- chopped

    Now...the secret to a great tasting sauce is...MEAT! I like to put as much in the sauce as the pot will take.

    Meatballs, Itailan sausage, pork and VEAL. Veal shanks are what give it the flavor. USE THEM...

    start with enough Olive Oil to coat the sauce pan...fry up the chopped garlic...add the wine...the sugar...onions, peppers and mushrooms.

    dump in your tomato's and tomato paste, STIR IT...and keep stirring it!! Bring it to a boil...STILL STIRRING...shove in all your meatballs, sausage, pork and veal. KEEP STIRRING...if the sauce sticks, your fucked...it'll taste like shit.

    When I make sauce its an all day affair...throw a little Frank or Dino on the stereo, drink the wine that you didnt use in the sauce...

    let the sauce cook for at least 3 hours, longer if you can!

    ...and thats my trick.
    I going to try this on Sunday if I survive Sarnia.

    Ragu, what size tomato paste jars/cans?
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    3 small ones or 1 big one.

    12-16 oz...either way if your making enough for 10.

  26. #26
    guwapo_rocker
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    Cool.

    I have 17 Tomato plants going strong

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    Originally posted by MAX
    Hey,

    I'm sure we've prolly had one of these before but let's make this one a keepa. The reason that I thought of this is cos number one, I fucking love to cook. Number two, things are a bit slow in Non at the moment. Number three tis' that over the yeeyas I've both given and received so many stellar recipes from fellow posters and it's been stellar.

    In fact, I just made a stellar dessert today that another fellow poster sent me and it would be killer to share such culinary skills from around the globe.

    Seriously, I'll also be happy to answer anyone's questions as well. I'm not a chef (although I play one on tv. lol) but I cook everything from homemade soups from scratch, BBQ'ing the perfect Lobster tail, doctoring up a grilled cheese sammich, using the right beeya to pre-cook brats prior to grilling and peparing a five star dinna for snotty company. Also, include any drink recipes as well.

    Again, I'll love this thread cos I can start saving my recipes in it and not have to look all ova the computer, print them from local news, etc.

    I'll start posting recipes tomorrow and I hope that many of y'all will as well.

    Muchas Gracias.
    Recipes???!!!!! A DUDE started this thread?! Oh, Max did, THAT explains it!
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    Originally posted by guwapo_rocker
    Cool.

    I have 17 Tomato plants going strong
    Nice!! Take em fresh from the garden, chop em in half and throw em in...

  29. #29
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    Looking forward to it.

    Hey where's Buck been?

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    Originally posted by Bill Lumbergh
    Recipes???!!!!! A DUDE started this thread?! Oh, Max did, THAT explains it!
    I thought his wives did the cooking.
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    Originally posted by guwapo_rocker
    Looking forward to it.

    Hey where's Buck been?
    WORK.

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    Originally posted by Nickdfresh
    I thought his wives did the cooking.
    I wonder if he has one wife to cook breakfast, one for lunch, dinner, midnight snack, drinks........hmmmmmm, wonder what the OTHER 7 remaining do while the others are cooking?!

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    Originally posted by blonddgirl777
    Hey Max (or anyonelse...),

    I always marinate the salmon and chicken breasts in some vinaigrette (from the srore) but it always end-up being dry, when I BarB.Q. it...

    Any tricks to make sure those meats don't dry up?
    Another key is to get your grill EXTREMELY hot before you throw on the meat. Also, how often do you flip or press down on the meats while cooking? Pressing down is a major no-no cos you squeeze all of the natural juices out. Flipping should only be done ONCE while grilling. You wanna cook both sides evenly and no more or hence, your dry salmon or chicken. Salmon tis' so easy anyway and so full of natural oils that it doesn't need to be marinaded very long. As for chicken, marinades are great and very easy. Chicken is great cos it doesn't take too long to cook on the grill plus it changes color to let you know when it's fully cooked. The key is to once again have a very hot grill and keep the lid covered while cooking. That way it will help bake the inside of the meat while you are cooking both sides evenly.

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    Oh my God Max! This is a great thread...

    You won't believe it, but I'm probably the only southern belle who can't cook.

    I have to learn!!! I am going to be feeding Marky Man.

    I think he is going to be the one who ends up teaching me.

    I'm an embarrassment to all the many generations of my southern cookin Mississippi Mamas.
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    Re: [color=blue]CHEF MAXIMUS' KITCHEN or THE OFFICIAL ROTHARMY COOKBOOK[/color]

    Originally posted by MAX
    Hey, I'm sure we've prolly had one of these before but let's make this one a keepa. The reason that I thought of this is cos number one, I fucking love to cook. Number two, things are a bit slow in Non at the moment. Number three tis' that over the yeeyas I've both given and received so many stellar recipes from fellow posters and it's been stellar...
    I can mmake soup..


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    Originally posted by Carmine Raguzza.
    Nice thread, Max!
    Thank you Carmine.

    Tis' funny cos my sauce is extremely similar to yours. Howeva, I fuckin' made it up so I don't have the precise amounts and ingredients down. Next time I cook a batch, I'll have to write it down. Anyway, my method of madness is very similar to yours so if anyone wants to monkey with my version, I'll post the ingredients and the way I cook it. Tis' very basic but oh so yummy.

    BASIC MARINARA BOLOGNESE SAUCE ala MAXIMUS

    I use:

    1 lb Ground Beef

    1 lb Ground Pork Sausage

    1/2 lb Ground Veal

    2 Green Bell Peppers (diced)

    1 Large Yellow Onion (finely chopped)

    Kosher Salt

    Freshly Ground Black Pepper

    Both the salt and pepper use according to taste and your own seasoning preferences.

    1 Entire Bulb of Garlic (Finely Chopped). Screw how many cloves cos I end up using the entire thing. lol

    Fresh Basil (Finely Chopped) ***

    Fresh Oregano (Finely Chopped) ***

    *** I take both the basil and the oregano, remove the stems and chop them in a mini cuisinart along with a drizzle of the olive oil. Saves time from chopping them individually. So, call that a bit of a "cheat sheet" if you will. lol.

    1 tb Sugie

    1/2 Cup Extra Virgin Olive Oil. Could be more or less, I just wing it?

    Mushrooms Again, I have no idea as to how many I throw in but I do slice a shitload cos they cook down so much. Soooo, I'll guesstimate prolly about 30 fresh shrooms with the stems removed and sliced.

    1 can (28 0z) can Tomato Sauce

    1 - 6 oz can Hunt's Tomato Paste Basil, Garlic and Oregano

    1 can (28 oz) Hunt's Hunt's Whole Tomatoes (In the summer I use fresh blanched tomatoes from my garden.

    1 cup Red Wine - Merlot, Cab or whateva you have around the house.

    A few dashes of Tabasco or your favorite hot sauce.

    Ok, first off I take a huge skillet and heat it up to about Med/High with the olive oil. I then cook a handful of garlic and the entire onion. Then add all of the ground beef, sausage and veal and brown it. Brown it to about a "medium cos you'll simmer the meat for a cupla hours in the sauce and you don't want it cooked like a motherfucker right off the bat. Season with salt and pepper. Once that's all cooked, I drain the fat and oil and dump into a separate and big pot.

    Alright, now add the tomato paste to the meat, onion and garlic. Once that's all mixed I add the tomato sauce and can whole tomatoes. Keep it on low heat cos you're going to simmer the fucker for a cupla hours.

    Then just start adding all of the other stuff. Put it all in, bring it to a boil and then simmer for a cupla hours so the sauce can incorporate all of the flavors. Also, be sure to taste repeatedly while cooking so you know what to add seasoning wise i.e. salt, pepper and garlic. Also and this is always a golden rule when cooking anything, remember to go easy on the seasoning at first cos you can always add more as you go. Howeva, you cannot take shit out.

    Pretty basic but is delicious. Like I've stated. I just learned how to make basic sauce many miles back and I now just have it down. Hopefully you get the jist of it? It's very easy.

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    LOL....

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    Originally posted by SweetSecrets
    Oh my God Max! This is a great thread...
    Thanks Mary and I truly hope that people will fully utilize this thread. I'm going to post a ton of my stuff just so I have it on hand. Also, I'd just love for people to post killer family recipes etc. Like I stated earlier, I've swapped recipes with a few people on these sites ova the yeeyas and have learned to make some great stuff.

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    Originally posted by canadiandlrgirl
    LOL....
    What's so funny about my sauce? :confused:

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    I Love Hair Pie.lol
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