99 cent tacos? Duhhrr

Bouillabaisse - A very nice French dish, aimed toward sea food lovers

Ingredients
For the broth:

* 2 tablespoons olive oil
* 1 cup onion, chopped
* 1/2 cup celery, chopped
* Salt and pepper
* 3 cloves garlic
* 1 bay leaf
* 8 peppercorns
* 2 sprigs thyme
* 1 pound fish bones
* Water to cover
* 1 cup white wine

For the Bouillabaisse:

* Pinch of Saffron
* 1 cup leeks, julienned
* 3 cups tomatoes, peeled, seeded, and chopped
* Juice and zest of one orange
* 1 cup fennel, julienned
* 2 tablespoons garlic, chopped
* 2 tablespoons parsley, finely chopped
* Salt and pepper
* 2 pounds assorted small whole fresh fish from the Mediterranean such as whiting, squid, sea bass, scorpion fish, eel,
* angler fish, cleaned and scaled
* 1 large lobster
* 1 pound shrimp, peeled and deveined
* 1/2 pound mussels
* 1/2 pound littleneck clams
* Salt and pepper

Directions

For the Rouille: 1 red pepper, roasted and peeled 2 cloves garlic 1 piece of white bread torn into pieces 1 egg yolk 1 tablespoon Dijon mustard Juice of one lemon Salt and pepper 1/2 cup olive oil Garnish: 12 slices of crusty French bread For the broth: In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves, peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain.

For the Bouillabaisse: Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8 minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Season with salt and pepper.

For the Rouille: In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper.

To assemble: Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and crusty bread on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood and serve with the crusty bread.



This post was edited by xx0ur3n on Jul 3 2010 01:20pm

chicken and rice nukka

i expected tai to suggest this...

Coq au Vin - A delicious French recipe (though many western renditions have been made), traditionally made with freshly slaughtered rooster

Ingredients

* 4 slices bacon
* 2 chicken breasts
* 2 thighs
* 2 legs
* 1/2 cup flour
* Salt and pepper
* 2 cloves garlic, chopped
* 2 cups pearl onions, peeled
* 2 cups mushrooms
* 2 carrots, cut in 2-inch pieces
* 1/4 cup cognac or brandy
* 1 bottle Burgundy wine
* 2 cups chicken broth
* 5 sprigs fresh thyme
* 2 teaspoons herbs de Provence
* 3 bay leaves
* Fresh parsley, chopped, for garnish

Directions

In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides.

Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, put pan back on the flame. Flambe by lighting a long match and holding it just above the pot and light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.

To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.

lol
or actually a chicken and rice stir fry..or noodles instead of rice with alot of veggies mmmmmmmmmmm
idk that'd be hard to make real quick for lunch
shit just get some taco bell lol

Inslata Caprese -I can not stress enough that fresh ingredients are imperative. Also organic is a plus.


Ingredients

* 4 large ripe tomatoes, sliced 1/4 inch thick
* 1 pound fresh mozzarella cheese, sliced 1/4 inch thick
* 1/3 cup fresh basil leaves
* 3 tablespoons extra virgin olive oil
* fine sea salt to taste
* freshly ground black pepper to taste

To prepare

On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil, as well as nicely aged balsamic vinegar. Season with sea salt and pepper.



This post was edited by xx0ur3n on Jul 3 2010 01:19pm

tai just told me he can make that in 10 mins tops. but he said 5 mins is more realistic.

Taco Bell - Popular western fast food, predominantly eaten by overweight moms that can't cook.

Ingredients

*none

Directions

Use Google Maps to find your nearest Taco Bell. Stay away from MapQuest, as Google Maps has the same concept, but with 3D Street View, which can really come in handy.

Get five dollars.

Drive to Taco Bell. Upon entering the restaurant, wait in the line that is primarily made of up over weight people. When it is your turn to order, pick up to 3 choices, as everything on the menu is about 50 cents to $2.00. Wait for about 20 seconds and magically your food will be delivered to you.

$5 at Taco Bell:

Actually ate this about an hour ago.

Was delicious.