Ebel's guide to fine cooking!

i make great tortillas...just throw everything you have in yr fridge in a pan with some eggs and spice good ;)

very good when u have not so delicious looking vegetables leftover in the fridge :p

jerk chicken (this recipe includes elements not appearing in its original version, i added some stuff)

1 tablespoon ground allspice 1 tablespoon dried thyme 1 1/2 teaspoons Cayenne pepper 1 1/2 teaspoons freshly ground black pepper 1 1/2 teaspoons ground sage 3/4 teaspoon ground nutmeg 3/4 teaspoon ground cinnamon 2 tablespoons garlic powder or fresh 2 tablespoons ginger powder or fresh 1 tablespoon sugar 1 tablespoon curry (Madras) 3 tablespoon Olive oil 3 tablespoon Soy sauce (thick) 3 tablespoon White Vinegar (you can skip it) 1 big orange juice 1-2 Lime juice 1 Scotch bonnet pepper (habanero) 3 Green onions -- finely chopped 1 cup Onion -- finely chopped 4 to 6 chicken breasts

"JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture. The results were superb. The meat was not only wonderfully spiced, but moist and tender."

Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, curry, salt, ginger & garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice. Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. one night is better

Preheat a grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping. Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.

So i'll start with my worldfamous

Carbonades ala poppins

Ingredients (2pers.): 500g Carbonades (best u dont buy them at match, Gb or delhaize, but at yr local butcher.. make sure to ask him how long more or less it has to cook; i once had carbonades that were ready after 1hour, but i also once had to wait 4hours...) One big, two smaller or three mini oignons (as u wish) Mosterd/moutarde 1 teaspoon 1 chimay blue (or any other dark belgian beer) one slice of bread (no white crappy industrial bread, but if u dont have anything else.. thats ok) Butter

Ok, so u see u almost need nothing to make belgium's finest food!

Melt some butter in a big pan (if u have those orange or black old pans from your grandma.. thats ideal) throw in the chopped oignons! pchhhhhhhhhhhhht throw in the pieces of meat and stir till they've all the same baked color Now close the pot and let it pruttel for more or less 20 min.. now comes the fun part Take ur slice o bread, put the mustard on top and thrwo it in now pour the chimay in the pan (not everything at once..) Now close it up and leave it for +- 1H depends on the quality of the meat..

U can start chopping fries, and make homemade mayonaise be patient, and after X hours >>>> Bonne apetit

Originally posted by : HarryPoppins

So i'll start with my worldfamous Carbonades ala poppins

Ingredients (2pers.): 500g Carbonades (best u dont buy them at match, Gb or delhaize, but at yr local butcher.. make sure to ask him how long more or less it has to cook; i once had carbonades that were ready after 1hour, but i also once had to wait 4hours...)

baking or grilling meat=one simple rule:

1minute on eachside for every centimeter thick (example: a steak of 2cm thick= 2 min bakingtime on each side)

green thai prawn curry

chop 3 medium onions, 6 garlic cloves, one big piece of ginger root and one chili fry them in a hot wok, then add some green curry paste and make it fry for a few time, the green paste has to be cooked!!!

then throw the coconut milk (you can replace the half with cream, buts its fatter) and make it boil for a few minutes, add some salt.

throw your prawns in, light boil for 2 minutes, ready add soem coriander if you like

Originally posted by : HarryPoppins

Originally posted by : rule001

[QUOTE]Originally posted by : HarryPoppins

So i'll start with my worldfamous Carbonades ala poppins

Ingredients (2pers.): 500g Carbonades (best u dont buy them at match, Gb or delhaize, but at yr local butcher.. make sure to ask him how long more or less it has to cook; i once had carbonades that were ready after 1hour, but i also once had to wait 4hours...)

baking or grilling meat=one simple rule:

1minute on eachside for every centimeter thick (example: a steak of 2cm thick= 2 min bakingtime on each side)

Euhm?? i dont think so.. ever tried cooking carbonades in 5mins... and even a piece of chicken has to be grilled/baken longer then 1min per cm..[/QUOTE]

LOL, i love you guys !!! Cooking on Ebel :P :P

Ok, to the point!! For the best Carbonades: Poppins recept is perfect but prepare it the day before!!!! let it at the smallest fire till you go sleeping than turn it off. The day after let warm up for 30min while you prepare what must go with it. And an English stew trick: if the sauce is not thick enough scrubble some breadwhite in it and stur.

bon à petite like they say in England too !!!

It's magic :)) :))

ok ... this is what i just had for dinner it's really great ! but WARNING : really fat !!

salmon with baked witlof and kappertjes

*-1st : translate all the dutch words in my recepe ( for the francophono's) i don't know a lot of cooking jargon ! * -make the salmon(moten) dry with paper. put some eggyellow on the back ... and put some (flat) parsley on top. -cut ur witlof julienne ( smal pieces ) -bake ur salmon in some olive oil ( 1st the side with the parsley ) 2 min the other side 2/3min

• get the salmon out of the pan ( put it in the oven so it doesn't get cold)

• now remove the olive oil ,and put a nice big piece of good butter in there bake the witlof short on a strong fire. seasoning with some sugar , peper and salt.

• put the kappertjes in there -put it on a big plate , put the salmon on top -after that put another big lump of butter inthe pan until it gets brownish. add some lemonjuice ... put it over the dish .

• best served with mousseline ( lazy ladies ) mashed potatoes !

boa appetit !

::THE WONDERFULL SECRET OF THE S-CAPE MAGICAL BECHAMELLE SAUCE::

Hello ebelers. Those of yours who have already try my bechamelle know that there is something special inside that you cant find out of there...

So, my basis ingredient for a unforgetable cheese pasta are :

(sorry for the frenshisation)

-farine -2 paks of emental rapé -3cm² of botter -one bottle of milk (put it outside of the freezer 5 or 10 min before !) -pasta (soubri or panzani, penne is the best) -jambon en dés -one Maredsous classic liquid cheese à tartiner -One big piece of Leardamer classic (EXTREMELY IMPORTANT !!!) -spices : sel, poivre, noix de muscade (important too !!!)

First, put your 3cm² botter in a medium casserole. Wait it will become liquid, then put slowly the farine inside, by little shot, and mix it. Dont put too mush, just like 3 or 4 cuillère à soupe. Then, are you ready for the chemical reaction ? Put slowly your milk inside, it become reeeeaaally fast like a mousseline, so wait, mix, then put little milk again, re-wait, re-mix, and do it again and again until it become liquid like a milkshake. Then, put your jambon & a loooot of noix de muscade (until it look like the face of a teenager...). Now its time for the cheese ! first, put an half of maredsous barquette, and wait it disapear. Now its time for Leardammer, in little pieces, wait it become liquid. Now you can put the sel & poivre. If its too strong, add milk, really slowly if you dont want have something like mozzarella in water... Now put a full packs of emmental, and adjust your sauce how you want it with the spices and the milk.

Serve on pasta and add emmental over, with a little last shot of noix de muscade over for the design ^^

Now you are the king of the bechamelle !

-S

SCAMPI A LA PLANCHA CON AJO Y PEREJIL :D

By some fresh scampis, olive oil, garlic and parsley.

Put A LOT of olive oil in your pan (is it the right word for casserole?? consider pan is a casserole in this reply ^^ )

Cut you garlic in fat pieces, and the parsley in small pieces, the olive oil got to be hot when you put the scampis in, put the scampis , put everything, scream "i loooove you honey" for about 2 minuts, shake the pan, when the galic is a bit brown, cut everything, put some pepper on top, and be ready to have a very simple but OH so good spanish meal. as an apero its perfect. Use scottex as you wish, its not dangerous for your health. :D Smakelijk :p

Bolo kefta poppins

The best butchers in my neighbourhood are often Halalbutchers it happens that i buy some Kefta, köfte,.. I've been making these kind of alternatif bologneses for a few years now, and i must say kefta in tomatosauce on pasta... is delecious!

for 2 people, u and ur boy/girl/animalfriend

4 a 500g kefta Oignons, garlic, vegetables (u can choose whatever u want, but i go for courgette, paprika, aubergine/eggplant, and sometimes carottes..) Real tomatoes or a can of industrial tomatoojuice ;) pasta cheese

Its quite simple.. u start chopping oignons and garlic (LOTS OF GARLIC!!) Hup throw it in your wok (ah yeah, i prepare allmost everything with my wok..) pchhhhhhhhhht, dont burn the damn fuckers Now add the kefta (if its sticky, add bits per bits.. not everything at once) Ok, now when the meat just turned grey (i mean when everything is baken) remove the meat, put it in a pot

Now hup once again, arachide oil and hup throw in your vegetables pchhhhhht, dont burn the damn fuckers (u can add a bit of redwine to 'extinguish' the hot vegetables) add tomatoes/sauce.. and the meat now put on the water and at the same time leave your sauce on a hot fire (the water in the sauce has to evaporate..) Hopla sometimes i add juste a little bit of cream at the end, too make the sauce more pinky lekker

I guess i just explained how to make a simple banaal bolo but the extra goodness and love is in the kefta

go go halal