--Just For Fun-- Anyone have any favorite recipes? (from simple to complex .. have at it!)

ITS JUST FOR FUN!!!
434 Congressman
100 Senators
Some hemp shipyard rope.
Some tall sturdy trees.
Some assembly required.

-An incendiary device that consists of a glass bottle, a flammable liquid, and a soaked rag
See Incendiary

It is made quickly and easily with household materials

The bottle is filled with the liquid (usually gasoline) and the rag is soaked in the liquid
The rag is then used as a fuse that ignites the liquid
When the rag is lit the bottle is thrown by user; the bottle then breaks upon impact; the liquid then spreads and ignites instantly, creating a large fireball (depending on liquid)

Molotov cocktails can be used to attack buildings, cars, and personnel and are extremely dangerous on the receiving end

http://www.urbandictionary.com/define.php?term=molotov%20coc...

Best Chocolate Chip Cookies ever!!!

http://www.foodgeeks.com/recipes/18302

There a likely 1000 variations of this. Here's my favorite.

First, "Louisiana Red Beans" are NOT the same as dark or light red kidney beans. Red Beans are a smaller bean about the size of a Black Bean. (but red of course)

If you can't find them, and they are not easy to track down, use Camillia Dry Red Kidneys as they are the closest I can find in taste and texture. Failing that, the shortcut is to use Blue Runner in a can, already cooked down. Not from scratch, but they are authentic red beans.

This was traditionally a "Monday" dish as Monday was 'wash day' and there was not time to fret over the stove. Sunday was a boiled or braised ham, and this was to put the trimmings and left overs to good use.

Cooking a ham in water and vegetables makes a great stock for this dish the next day. (onions, carrots, celery, vegetable pears, potatoes, bell pepper, etc.)

Ingredients

• Ham bone "dirty" (not entirely cleaned off)
• Fat trimmings from ham
• Vegetable stock left over from cooking the ham.
• 1 lb dry red beans
• 1 lb Richard's Andouille Sausage, diced 1/2"
• 8 oz. Pork Tasso, diced 1/2"
• 2 bulbs Garlic, chopped
• 1 large onion, diced
• 1 large green bell pepper, diced
• 4-5 ribs celery, sliced
• 1 bunch green onions, sliced
• 1 bunch parsley, chopped
• 2 Tbsp fresh thyme, whole
• 2 Tbsp fresh oregano, whole
• 3-4 Bay leaves, whole
• Salt to taste
• Cayenne pepper to taste**

Directions

1. Soak beans in cold water overnight. Drain and rinse in morning and soak again for about an hour. Drain and rinse.
2. While beans are on their second soak, render down fat from yesterday's ham in a medium roaster.
3. Remove any fat that doesn't render, retaining grease, and add garlic and roast well.
4. Add in yellow onions, bell pepper, and celery, and saute over low to medium heat till onions 'turn'
5. Add some salt, all of the thyme and oregano with the stock and ham bone.
6. Stir in beans. Add enough water to bring total liquid about twice the depth of the beans.
7. Cook over medium low for about 2-3 hours till beans are tender. Stir occasionally, and keep consistency runny by adding water if needed.
8. When all beans are tender, stir in diced Andouille and Tasso and cook on medium about 30 minutes.
9. Check seasoning after 30 minutes, adjust as desired.
10. Remove ham bone. Stir in parsley and green onions. Serve over rice.

Notes
**Pepper is generally not needed at all if using Richard's Andouille or other well seasoned sausage as by dicing the meat rather then slicing, you release the seasoning into the dish throughout. If slicing, sausage will be spicy, but dish will be mild, though more pepper in the red beans may be too much. You'll have to experiment with this to your liking. My Squash recipe below has a link to buy Richard's Andouille online if you can't find it in stores.

**Chicken stock should be used in place of water for more flavor and/or if you don't have ham stock.

**Ham trimmings and left overs can be used in place of tasso.

**Ham bone isn't necessary, but helps add flavor.

**If you don't soak the beans overnight, they will take an additional 1-2 hours to cook. Maybe longer.

I can tell none of you are from New Orleans. My sympathies.

Okay! First things first. You must learn to master the roux. This is equal parts flour and oil or butter brought to a color of the desired gravy. You must bring it perfecty, without scorching, or it will be ruined.

Secondly, the "Hail Mary" which is added to the roux in the form of bell pepper, onion, and celery. Some add galic and parsley for an extra kick to the virgin mother, yet, this is the start for magic.

Too tired to go on, but will give a recipe tomorrow if you'd like to know more.

Sincerely,
A N.O. Chef-tan

Guaranteed to rock your socks off. I stole this recipe when I was 14 and working for a Greek man who owned a restaurant. He treated his recipes like they were nuclear secrets, so being a rebellious kid, I had to take one.

Take pork tenderloin and cut it into approx 1.5 inch cubes
Soak cubes in olive oil, garlic salt, and oregano
(24hrs preferably) not essential.
Skewer cubes 5 to 6 per skewer

sanziki (sp) sauce

1/2 sour cream and 1/2 plain yogurt
peel cucumber, remove seeds and juice, and grate it into mix
Add several garlic cloves. Either puree garlic cloves separately, and add. Or add to sauce and blend all together. You must smell some garlic when you are blending, or it isn't enough.

Pita Bread
I like to cook the pita in a pan (get it pita pan?) anyway... I like to cook it with real butter in a skillet, and get both sides buttery, warm and soft. Not too buttery, but enough for taste.

So....

You grill your ready made skewers.
You take the meat off of the skewer and place on the pita bread.
You take sliced fresh onions, tomatoes, and cubed cucumbers, (your choice) and lay on top.
Then make a nice layer of sauce over the top.

Fold like a taco, and enjoy. If you don't get sauce on something, then you're not doing it right....8)

BTW, This recipe is available in our family cookbook.

http://greekfoodforthought.com/
It is a pretty neat story of coming to America, and making it happen with no rich uncles.