Wasabe's HOT DEALS!! Up to $105 available! PAY ON GREEN

Hello, my name is Ben, and as a former (and recovering wink ) newb, I know that you're likely getting bombarded with deals. Look them over and decide for yourself if you like what you see here, leave a response and then PM me[=http//forum.freeipodguide.com/privmsg.php?mode=post&u=23947]PM me to see if we can work out a trade. Here's what I'm offering at the moment....

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Fine print Make sure you get credit for offers completed! Read especially [url==http//forum.freeipodguide.com/viewtopic.php?t=41256]this thread[=http//forum.freeipodguide.com/viewtopic.php?t=41256]this thread[/url]. Also, please be PayPal verified so that the transaction can be as smooth as possible. If not verified, will pay upon approval. Any questions? Contact me! Look forward to trading with you!

Very good trader 8)

Likewise.

Rather than just bump, I'll be posting some of my favorite recipes.
[quote07bfde627f] Gyro Meat with Tzatziki Sauce
Recipe courtesy Alton Brown, 2005
Show Good Eats

Episode My Big Fat Greek Sandwich
1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

Preheat the oven to 325 degrees F.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.


Tzatziki Sauce
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield 1 1/2 cups[/quote07bfde627f]
If you don't have tea towels, you can use paper towels; make sure they are heavy duty, though, so that they won't break.

Bump[quote0ebec5d949] Mac and Cheese
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved
See this recipe on air Monday May. 21 at 500 PM ET/PT.
Show Barefoot Contessa
Episode Comforting and Elegant Dinner
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.[/quote0ebec5d949]
I like to use some asiago, which complements the cheddar very nicely.

Bump
[quote0baddbc95c]Veal Saltimbocca
Recipe courtesy Emeril Lagasse, 2007
Show Emeril Live
Episode Express Lane
12 small veal scaloppini
Salt and freshly ground black pepper
12 small very thin slices prosciutto di Parma plus 2 more pieces, chopped, for sauce
12 fresh sage leaves, plus 4 to 5 leaves, for sauce, plus 12 additional leaves, for garnish
6 toothpicks, cut in 1/2
Flour, for dredging
2 tablespoons butter
4 tablespoons olive oil, plus more as needed, divided
1 cup dry white wine
2 pounds escarole
2 cloves garlic, chopped fine
1 lemon, juiced, divided

Season the veal with salt and pepper. Place a slice of prosciutto and a sage leaf on top of each piece of the veal, roll and secure with a toothpick. Dredge the veal in flour and shake off excess flour. In a large saute pan, over medium heat, melt 2 tablespoons of butter and 2 tablespoons of the olive oil. Add the veal and saute for 2 to 3 minutes on each side. Remove the toothpicks and set aside. Cook the remaining veal in batches, adding more olive oil as necessary. Remove the last veal pieces and add 4 to 5 sage leaves, prosciutto pieces and deglaze the pan with the wine. Cook until thickened to sauce consistency. In another saute pan, heat 2 tablespoons olive oil. Saute the escarole until tender, about 5 minutes. Just before serving add the garlic, 1/2 of the lemon juice, season with salt and pepper, and mix well.

To serve, mound the escarole in the center of each plate. Arrange 3 of the veal rolls in the center of each plate. Divide the sauce evenly among the plates, sprinkle with the remaining lemon juice and garnish with the additional sage leaves.
[/quote0baddbc95c]
Black Forest ham is a pretty good substitute for prosciutto if you can't find it. If this seems like too much work, there's a Mario Batali version of the dish that only uses 5 ingredients[=http//www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13818,00.html?rsrc=search]5 ingredients.

Bump. I actually made this^^^ last night. The deglazed veal wine sauce is really something else. Today's recipe
[quoted19acbf690]Azteca

This is inspired—in the loosest sense; it is not at all historical—by the diet of the Aztecs, whence comes the name. It’s quite tasty and filling.
Ingredients

li 1 can (~2 cups) corn
li 1 can (~2 cups) kidney beans
li 1 can (~2 cups) black beans
li ˝ onion, finely minced
li 4 cloves garlic, finely minced
li 6 dried chilis (chili pequins), chopped
li mustard seed, to taste
li fresh ground black pepper, ditto
li salt, ditto

Mix ingredients in pot; add three cans of water. Boil until done.[/quoted19acbf690]
You'll know it's "done" when it has a chili-like consistency. If you don't want to deal with cutting up the chili peppers, you can just use pepper paste (it'll be in the veg aisle of the supermarket) and keep adding it in until the taste is satisfactory.