[bobthecockroach]

Post a food. Next person posts an idea for what to cook with that food and a food for the next person.

The first food:
Crinkle cut fresh carrots

[MtlMom]

Originally Posted by bobthecockroach

Post a food. Next person posts an idea for what to cook with that food and a food for the next person.

The first food:
Crinkle cut fresh carrots

Dill Carrots

1 1/2 tablespoons chopped fresh dill
2 tablespoons butter
1/2 teaspoon pepper
2 tablespoons brown sugar
3 cups crinkle cut carrots
1/2 teaspoon salt

Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

Next food:

2 cans of tuna

[Pauler]

tuna melts

2 (6 ounce) cans solid white tuna in water, drained
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 1/2 tablespoons finely chopped onion
1 tablespoon chopped parsley
3/4 teaspoon red wine vinegar
1 pinch salt
1 pinch freshly ground black pepper
4 slices seedless rye bread
8 slices ripe tomato
8 slices Swiss cheese
paprika, for garnish

Preheat the oven broiler.
In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.

1 pound of fresh halibut

[mattdrp]

fish and chips
Fish

* 8 fillets halibut, each fillet about 3.5 ounces/99 grams
* 1 cup cornstarch (250 ml)
* 3/4 cup flour (175 ml)
* 1 teaspoon salt (5 ml)
* 1 bottle Guinness, extra stout
* 3/4 cup bottled water (175 ml)
* Oil, for deep frying

Chips

* 5 pounds potatoes (No.1 Ontario spuds, white), cut into ½-inch chips (2270 grams)

Hot Curry Sauce

* 1 onion
* 1 teaspoon oil (5 ml)
* 2 tablespoons + 1 tsp. butter, for frying the onions (35 ml)
* 2 teaspoons curry paste (10 ml)
* 2 large potatoes (No.1 Ontario spuds, white), peeled
* 1 to 2 cloves roasted or fried garlic, pureed
* 1 teaspoon thyme (5 ml)
* 1 bay leaf
* Salt, to taste

Garlic Mayo

* 1 to 2 tbsp. fried or roasted garlic (15 to 30 ml)
* 1 cup mayonnaise (250 ml)
* 2 tablespoons chopped parsley (30 ml)
* Salt and pepper, to taste

Tartar Sauce

* 2 tablespoons chopped sour pickles (30 ml)
* 1 tablespoon chopped capers (15 ml)
* Juice of ½ lemon
* 1 cup mayonnaise (250 ml)
* Salt and pepper, to taste


Directions
Fish

1. To make the batter, combine cornstarch, flour and salt in a large bowl. Whisk in the Guinness and water until smooth.
2. Add oil to a large heavy-bottomed pot (fill so oil comes ½ way up the pot). Heat oil to 350 degrees F. Dip fish in batter. Carefully add battered fish to oil and deep fry fish until crisp and golden, about 3 minutes. Serve with chips and tartar sauce on the side.

Chips

1. Add oil to a large heavy-bottomed pot (fill so oil comes ½ way up the pot). Heat oil to 320 degrees F. Working in small batches, blanche the chips until soft and cooked through but not browned, about 3 minutes. Make sure oil returns to 320 degrees F between batches. Drain on paper towels and let cool to room temperature.
2. Heat oil to 375 degrees F. and fry chips again in small batches until crisp and golden, about 1 to 2 minutes. Serve with fish and dip chips in hot curry sauce and garlic mayo. Cooking the chips twice will ensure they are golden brown and crispy on the outside.

Hot Curry Sauce

1. Fry onions in 1 tsp. vegetable oil and 1 tsp. butter. Once the onions are soft and transparent, add the curry paste and remaining 2 tbsp. butter. Fry for 3 minutes.
2. Add potatoes to a pot. Cover with cold water and season with salt. Bring to a boil. Cook until tender. Add pureed garlic. Add thyme and bay to a spice bag or wrap in cheesecloth and tie with string. Cook potatoes until fork tender. Remove spice bag.
3. Puree the potato mixture with the onion mixture in a food processor until smooth. Serve hot. Serve as a dipping sauce for the chips.

Garlic Mayo

1. Add the garlic and mayonnaise to a food processor. Stir in the parsley. Season the mixture with salt and pepper. Serve with the chips.

Tartar Sauce

1. Add the pickles, capers and mayonnaise to a food processor. Pulse to combine. Stir in the lemon juice. Season the mixture with salt and pepper. Serve with the fish.


ground beef