***Official FitFreak.Net Cooking Academy****

[Choro-Q_Fit]

Holy cow! that is one big prawn, what did they feed it, steroid?

[Gbaby2089]

any new recipes for me to try?

[DrKelso]

Ok. I'll contribute I'm not nearly on the level of Sid...but I try.

I don't have any "in progress pictues" so I'll try to describe everything as best as I possibly can.

Awesome Steaks

Ingredients:
1" Thick Top Sirloin or New York Strip Steaks approximately 3/4lb-1lb each
Salt
Black pepper
Montreal Jack Steak Rub
Olive Oil
Grill

1. With the steaks at room temperature, give them a light rub down with some olive oil, just to coat the steaks.
2. Sprinke a little bit of salt and pepper on both sides of the steaks. Allow the seasonings to settle at least a few minutes before throwing them on the grill.
3. Once your grill is pre-heated, place the steaks on the grill in a place of medium-high heat.
4. Grill for approximately 3-4 minutes on each side.
5. Sprinkle the Montreal Jack Steak rub generously on each side of the steak and let cook for an additional minute on each side
6. Remove from grill, let cool a little, serve and enjoy (steaks should be medium-rare)

**Important note for Steaks**
I don't know if it's just me...but I find that the fewer times I flip my steaks, the jucier they are. As a rule of thumb, I flip all steak/chicken/chops a maximum of 2 times.


Garlic Mashed Potatoes (most basic recipe. Not exactly gourmet, but damn tasty)

Ingredients:
Potatoes (quantity depending on how much mashed potatoes you will be requiring)
Heavy whipping cream
Butter or Margarine
4-6 cloves of garlic minced
Salt
Pepper (if desired)
Potato Masher
Wire Whisk
Stock Pot

1. After washing the potatoes, cut them into quarters. You may leave the skin on if you so choose.
2. Once the potatoes are quartered, place them in the stock pot at medium heat and bring to a light rolling boil.
3. Check the potatoes often for tenderness. I usually leave them for about 15-20 minutes, stirring occasionally.
4. Once the potatoe wedges are soft enough for mashing, strain them into a collander
5. Mash the potatoes with your potato masher in a large mixing bowl to break up the pieces.
6. While you mash, fold the heavy whipping cream into the potatoes. The amount of cream depends on how thick/thin you like your mashed potatoes.
7. Place approximately 2/3 stick of butter for every 10lb of potatoes you mash (I'm usually cooking for a large group so I make about 20lbs at a time)
8. With a wire whisk, mix around the butter/cream/potatoes while adding the minced garlic until your potatoes reach the thickness/consistency you desire.
9. Add salt/pepper to taste and Garlic powder (if necessary)

**The great thing about mashed potatoes is that it's 100% based on feeling. If you feel they're too thick, add some cream. If it's too lumpy, whisk it more


Easy way to steam-grill vegetables

Ingredients/materials:
Vegetables (I usually use Asparagus, Yellow/Red Pepper, and sometimes mushrooms)
1 clove of garlic, chopped
1/2 onion
2T Soy Sauce
Salt
Pepper
Aluminum Foil
Grill

1. After washing/cutting all your vegetables, lay a large sheet of aluminum foil on the countertop.
2. Place all ingredients in the middle of the foil
3. Fold the foil in half to make a "veggie Taco" and roll at the top
4. Twist ends together tightly
5. Throw the parcel on the grill for 10 minutes. Shake parcel occasionally
6. Remove from grill, let cool, release steam and serve


What we get at the end of all this?

That's not oil/fat sitting on top of the steak....that's blood We likes it raw....and wriggly!

[Perrenoud Fit]

Man I am I hungery all the sudden.....................

[DrKelso]

New Recipe:

Kelso's Stuffed Shells!

This is my secret weapon recipe. In some part of my soul, I honestly believe that this very recipe helped me bag myself a hot chick (who is now my fiance )


Prep Time: 50-60 minutes
Cook Time: 20-25 minutes

Ingredients:
-2 boxes of Jumbo Shells (you can use 1 box if you're real careful. I allow for a 30% breakage loss)
-Any basic red sauce. Use as much or as little as you like.
-1lb of ground beef
-1 large yellow onion, diced
-4 cloves of garlic, minced
-Extra virgin olive oil
-1.5lb Ricotta Cheese
-16oz of shredded mozarella cheese
-1 cup parmesan cheese, grated
-1 16oz package of frozen, cut-leaf spinache, squeeze dried
-Salt & Pepper
-2 eggs
-Large baking pan
-Large stock pot
-Large Skillet/Frying pan

Directions:
-Preheat oven to 350°F
-Bring large pot of water to a boil. Add shells to boiling water. Be careful not to break them.
-In a Large Skillet, lightly brown the onion and garlic in olive oil
-Add the ground beef and brown thoroughly.



-Add the spinache to the pan and cook until the spinache is soft.
-In a mixing bowl, combine the ricotta cheese, 1cup of the mozarella cheese, the parmesan cheese, and 2 eggs. Mix.
-Combine the cheese mixture with the beef/spinache mixture.



-Lightly coat the baking pan with olive oil so that the shells won't stick during baking.
-When the shells are cooked al dente, remove from heat and flush with cold water. I prefer to leave the shells in water to prevent breakage during straining.
-Place about 1.5 Tbsp of the stuffing inside of each shell and place shells in the baking pan. Don't be afraid to crowd the pan. It'll still be ok

The stuffing station. Note the pot is still full of cold water


This is the best technique for opening your shells. Hold from the sides and put your thumb inside to make the shells open like a bowl. Note the thin layer of olive oil in the pan


One down...about 40 more to go




-Once your pan is filled to capacity with shells, pour a layer of the red sauce over the top. Be generous so that the sauce can work it's way around the shells.
-Be generous with the sauce, but remember we are not making soup.



-Sprinkle the rest of the mozarella cheese over the top of the shells. Add extra if your heart so desires.
-Place the baking pan full of yummy goodness onto the center rack of the oven and back for 20-25 minutes at 350°F.
-Once the cheese on top is melted sufficiently, remove from the oven and let cool.



-Enjoy your meal, and make sure you have a turtleneck to cover up the hickey's you're bound to have after flexing your culinary prowess.

[DrKelso]

Are there any recipes anyone would like me to make? I've been so bored lately. What should I cook!?