Amarok/Community/Amarok's Favorite Recipes
Amarok is a connoisseur of fine food. Here are some of his favorite recipes.
Hot Clam Dip
Since I am American, the measurements here are in Imperial. I could use some help with a conversion to the metric equivalents.
- 2 cans of minced clams
- 1 teaspoon lemon juice
- 1 medium onion, minced
- 1/2 bell pepper, minced
- 1 clove garlic
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried oregano
- 1/4 lb. (110 g) butter or margarine (1 stick)
- hot pepper sauce to taste
- 1/2 cup breadcrumbs
- 2-3 slices of american style cheese (or another cheese you like better)
- 2-3 tablespoons of grated parmesan cheese
- 1/4 teaspoon paprika
- Simmer the clams in their juice with the lemon juice in a small saucepan for about 15 minutes on low heat.
- Whilst the clams are simmering, saute the onion, pepper, garlic, parsley, oregano and hot pepper sauce in a medium saucepan until the onions are tranluscent and the peppers are soft
- Combine the two mixtures into the larger saucepan and add the breadcrumbs
- Place the mixture in an oven safe dish. A 6"x6" (15cm x 15cm) square is about the size. The mixture should be about an inch thick.
- Cover the top with the american cheese slices, sprinkle parmesan cheese and paprika over the top. Bake for about 20 minutes at 450°F (230°C).
- Remove from oven and let cool for at least fifteen minutes. If you don't do this, your tongue will be severely burned as the butter is very hot. Serve with an unsalted cracker.
- 1 telephone
- 1 phone number for local pizzaria
- about $20
- Using the telephone, dial the number of your local pizzaria and tell them you would like a pizza delivered to your house. When they ask you what you want on it, say whatever you want, it's your pizza ;)
- Hang up and sit by the door for about 30 minutes
- When the doorbell rings, open it and trade the $20 for the pizza box the guy is holding.
- Bring the box into the kitchen, open it up and eat.
Killer Thai-style BBQ Marinade
- 1/3 cup (79 mL) Sweet Chilli Sauce (the thick kind, with bits of garlic and chilli floating in it, and lots of seeds)
- 1 tbsp (15 mL) Fish Sauce
- 1 tbsp (15 mL) Hoi Sin Sauce
- 1 tbsp (15 mL) finely grated Palm Sugar or Brown Sugar
Combine all ingredients well in a glass or ceramic bowl to make a marinade, then use in one of the recipes below, or for anything you like.
BBQ Pork Chops
- Place chops in a single layer in a dish, pour over all the marinade, turn to make sure the chops are fully coated, then cover and refridgerate for 1 hour.
- Cook on a searing hot BBQ, turning once - use remainder of marinade to baste chops while cooking for even better stickiness and flavour.
- Serve with fresh garden salad and BBQ vegetables (Pumpkin, Corn on the Cob etc).
- Marinate strips of meat (or sliced vegetables) for 1/2 hour or so.
- Slice 2 cups (473 mL) of assorted vegetables (eg onion, garlic, capsicum (bell pepper), mushrooms, carrot, brocoli, cauliflower, snow peas).
- Heat 2 tbsps (30 mL) peanut or vegetable oil in a wok or frying pan until smoking, quickly cook 1/2 the strips, keeping them moving all the time (1-2 minutes).
- When browned, remove from wok, heat again, and add remainder of meat, reserving some of the marinade.
- While meat is cooking, throw the vegetables into the remainder of the marinade and mix it through.
- Add all meat to the wok for one quick stir around, then remove from wok.
- Heat wok again, then throw in all the vegetables and remaining marinade.
- Stirfry for 2 minutes, then re-add meat. Stir quickly to mix it all together, then serve with sticky rice.