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Thread: Introduce us to a new dish!

  1. #16
    Registered User bktrini305's Avatar bktrini305 is offline
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    IDK about the Shakshouka. That texture sounds really unappetizing by itself. Is it served with a bread of some kind?
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  2. #17
    Southern Belle mz_JazE's Avatar mz_JazE is offline
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    Quote Originally Posted by bktrini305 View Post
    IDK about the Shakshouka. That texture sounds really unappetizing by itself. Is it served with a bread of some kind?
    I've seen it served with crusty bread, but I need my eggs to be cooked a little harder than what's in the picture.
    bktrini305 likes this.

  3. #18
    Real Patriot Klang's Avatar Klang is offline
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    Quote Originally Posted by mz_JazE View Post
    I feel the same way. I tried to and couldn't really get into the food including the injera.

    Tried dolmas 4x in my life, and I still can't find myself liking them.
    Quote Originally Posted by jamaicangirl View Post
    Why not?
    Its delicious. You don't eat vegetables and meat?
    i grew up eating mainly one style of food. for me to try something that foreign at this age it wont agree with my stomach.
    i only promote dominica's culture...who vex loss.........

  4. #19
    Registered User bktrini305's Avatar bktrini305 is offline
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  5. #20
    Registered User Carib2 is offline
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    Jollof rice - probably not a ''new dish'' but anyway...

    Its yum

    http://static.guim.co.uk/sys-images/...ed-chi-007.jpg

    6 small chicken drumsticks
    6 (about 500 g) chicken drummettes
    3 red onions, roughly chopped
    2 tsp mild curry powder
    2 tsp dried thyme leaves
    1 chicken stock cube, crumbled
    1 red capsicum, finely chopped
    400 g can whole tomatoes
    Vegetable oil, to deep-fry
    95 g (⅔ cup) tomato paste
    400 g (2 cups) basmati rice
    fried sliced plantains

    Place chicken and 750 ml water in a large saucepan and bring to the boil. Add half the onions, 1 tsp each of curry powder and thyme, stock cube and 2 tsp salt, and cook for 10 minutes or until chicken is almost cooked through. Drain, reserving the cooking liquid. Pat chicken dry with paper towel.

    Meanwhile, process capsicum, tomatoes and remaining onions in a food processor to a paste. Set aside.

    Fill a large saucepan with 5cm oil and place over medium heat. Cook chicken, turning, for 3 minutes or until golden and cooked through. Transfer to a plate, reserving 1cm oil in pan.

    Add capsicum paste and remaining 1 tsp each of curry powder and thyme. Cook, stirring, for 10 minutes or until golden. Add tomato paste and cook for a further 5 minutes or until oil starts to separate from paste. Add chicken and cook for a further 3 minutes or until well coated in the mixture. Using tongs, remove chicken from pan, leaving the sauce, transfer to an oven tray and cover with foil.

    To make jollof rice, add rice, reserved cooking liquid and 1L water to tomato sauce. Reduce heat to low, cover and cook, stirring halfway, for 45 minutes or until rice is tender and liquid is absorbed.

    When the rice is halfway through cooking, reheat chicken in a warm oven for 20 minutes. Serve with jollof rice and fried plantains.

  6. #21
    Southern Belle mz_JazE's Avatar mz_JazE is offline
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    Quote Originally Posted by Carib2 View Post
    Jollof rice - probably not a ''new dish'' but anyway...

    Its yum

    http://static.guim.co.uk/sys-images/...ed-chi-007.jpg

    6 small chicken drumsticks
    6 (about 500 g) chicken drummettes
    3 red onions, roughly chopped
    2 tsp mild curry powder
    2 tsp dried thyme leaves
    1 chicken stock cube, crumbled
    1 red capsicum, finely chopped
    400 g can whole tomatoes
    Vegetable oil, to deep-fry
    95 g (⅔ cup) tomato paste
    400 g (2 cups) basmati rice
    fried sliced plantains

    Place chicken and 750 ml water in a large saucepan and bring to the boil. Add half the onions, 1 tsp each of curry powder and thyme, stock cube and 2 tsp salt, and cook for 10 minutes or until chicken is almost cooked through. Drain, reserving the cooking liquid. Pat chicken dry with paper towel.

    Meanwhile, process capsicum, tomatoes and remaining onions in a food processor to a paste. Set aside.

    Fill a large saucepan with 5cm oil and place over medium heat. Cook chicken, turning, for 3 minutes or until golden and cooked through. Transfer to a plate, reserving 1cm oil in pan.

    Add capsicum paste and remaining 1 tsp each of curry powder and thyme. Cook, stirring, for 10 minutes or until golden. Add tomato paste and cook for a further 5 minutes or until oil starts to separate from paste. Add chicken and cook for a further 3 minutes or until well coated in the mixture. Using tongs, remove chicken from pan, leaving the sauce, transfer to an oven tray and cover with foil.

    To make jollof rice, add rice, reserved cooking liquid and 1L water to tomato sauce. Reduce heat to low, cover and cook, stirring halfway, for 45 minutes or until rice is tender and liquid is absorbed.

    When the rice is halfway through cooking, reheat chicken in a warm oven for 20 minutes. Serve with jollof rice and fried plantains.

  7. #22
    Registered User Othello's Avatar Othello is offline
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    I cook often. Later I will post some pics of Chicken Parmesan and Meat Loaf I made yesterday

  8. #23
    Boonoonoonoos jamaicangirl's Avatar jamaicangirl is offline
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    Quote Originally Posted by Klang View Post
    i grew up eating mainly one style of food. for me to try something that foreign at this age it wont agree with my stomach.
    How old are you?

  9. #24
    Notchilous ladyrastafari's Avatar ladyrastafari is offline
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    aguapanela - sugarcane tea lol - colombian, brazilian , latin american etc..

    Never waste your time trying to explain who you are to people who are committed to misunderstanding you.

    Velvet Glove. Iron Fist

    mi style still sharp .....u a A-Minor and dem a B-Flat

  10. #25
    Registered User Othello's Avatar Othello is offline
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    Quote Originally Posted by Othello View Post
    I cook often. Later I will post some pics of Chicken Parmesan and Meat Loaf I made yesterday
    I grilled some Moroccan chicken last night. Will post that too
    A.K.K.S. likes this.

  11. #26
    Notchilous ladyrastafari's Avatar ladyrastafari is offline
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    i love jollof rice and beef stew... ..
    Never waste your time trying to explain who you are to people who are committed to misunderstanding you.

    Velvet Glove. Iron Fist

    mi style still sharp .....u a A-Minor and dem a B-Flat

  12. #27
    Boonoonoonoos jamaicangirl's Avatar jamaicangirl is offline
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    Quote Originally Posted by bktrini305 View Post
    IDK about the Shakshouka. That texture sounds really unappetizing by itself. Is it served with a bread of some kind?
    The texture is just like any other tomato dish. I always make sure that the egg is fully cooked because some people make it with half-cooked eggs. If you eat eggs or vegetables or stews or curries, then the texture is similar.

    Yes. You eat it with bread.

  13. #28
    Boonoonoonoos jamaicangirl's Avatar jamaicangirl is offline
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    Quote Originally Posted by ladyrastafari View Post
    aguapanela - sugarcane tea lol - colombian, brazilian , latin american etc..

    What's in it?

  14. #29
    Registered User Othello's Avatar Othello is offline
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    Quote Originally Posted by Othello View Post
    I cook often. Later I will post some pics of Chicken Parmesan and Meat Loaf I made yesterday
    Meat loaf, Grilled Chicken and Mashed potatoes

    Introduce us to a new dish!-photo-1-.jpg

  15. #30
    Registered User LIONESS onda RISE is offline
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    Quote Originally Posted by jamaicangirl View Post
    Why not?
    Its delicious. You don't eat vegetables and meat?
    Well delicious is subjective! I find most Ethiopian food terrible .. Something in the season is just off and the smell is :
    Quote Originally Posted by Klang View Post
    i grew up eating mainly one style of food. for me to try something that foreign at this age it wont agree with my stomach.
    I eat everything under the sun.. But that stuff is nastyyyyyy
    mz_JazE likes this.
    BELLY FULL BUT DEM STARVIN'

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