Browncoat Appetite <font color='lightblue'>Mmmmm</font> by FlyVote

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Browncoat Appetite Mmmmm

POSTED BY: FLYVOTE
UPDATED: Sunday, May 20, 2007 13:47
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Thursday, May 17, 2007 3:16 PM

Anyone hungry?

Preacherman Port Pears
FlyVote

Book received several unique red pears prom a parishioner after a local service on one of the many moons where the Serenity crew did shaky business. Combined with wine from the Abbey, Book created a memorable dessert.

Preperation time is 10 minutes, cook time is 35 minutes.

4 small Red D'Anjou pears, medium firm
Syrah or Ruby Port, one wine bottle, 1 cup (240 ml) set aside
water
1 cup (240 ml) Sugar, granulated
Citric acid (pinch) or Peel from a Lemon
1/2 cup (120 ml) Cream, rich

Peel and core the D'Anjou Pears, leaving a small cap on the top of the pear along with the stem. Place the pears in a small sauce pan, adding wine and then covering completely by adding water. Add half of the Sugar. Bring to a boil, reduce to a simmer, and allow to simmer for 10-15 minutes.

Meanwhile in a small saucepan combine remaining Wine, sugar, and Citric Acid or Lemon Peel. Heat until sugar is dissolved. Continue heating until reduced to a syrup.

Remove Pears from poaching liquid. Serve Pear upright in a small ramekin. Drizzle with wine syrup and Cream.

Mudder's Milk(shake)
FlyVote

Jayne: "They call it 'Mudder's Milk'. Got all the protein, vitamins, and carbs of your grandma's best turkey dinner, plus fifteen percent alcohol."

In the town Canton the man Kessler wasn't rich by any means. He moved quite a bit of contraband but never filched any of what he moved. Recently he got his hands on an ice cream machine lifted from a core world. Certainly almost useless on the rim, he had hoped to find a core-world contact to buy it. After Kessler's untimely demise the machine became the property of the Canton Tavern to pay off his drinking debt. It was put to good use.

1 cup (240 ml) Cream, rich, well chilled
1 cup (240 ml) Milk, well chilled
2-4 packets Carnation® Instant Breakfast, dark chocolate
4 cups (1 liter) Chocolate Ice Cream (from the Canton Tavern)
3-4 shots (90-120 ml) Bailey's® Original Irish Cream, well chilled
3-4 shots (90-120 ml) Starbucks® Coffee Liqueur, regular, well chilled
3-4 shots (90-120 ml) DeKuyper® Creme De Cacao, well chilled
Whipped Cream or Whipped Topping
8 dark roasted Coffee Beans, rough ground
1 oz grated Dark Chocolate

chilled blender
chilled thick serving mugs

Notes on ice cream: Select a chocolate ice cream with predominately chocolate flavor, avoiding mint, nuts, chocolate chunks, etc. Ice cream should be brought out of the freezer for about 10 minutes to soften slightly to make the blending easier.

1. Add Cream, Milk, and Breakfast Drink to blender. Whip for five seconds to combine powdered drink.

2. Add Ice Cream in fourths, blending well between each addition. Add three alcohols and whip for ten seconds.

3. Serve in chilled mugs topped with a dab of Whipped Cream and a dusting of ground Dark Chocolate and Coffee.

To make a Virgin Mudder omit alcohol.

Shan Yu Volcano's Edge Chili
FlyVote

Live with a man forty years. Share his house, his meals… speak on every subject… then tie him up, and hold him over the volcano's edge, and on that day, you will finally meet the man. - Shan Yu

Shan Yu's chili recipe was originally known on Earth That Was as "Biohazard Chili". Despite the serious abundance of Jalapenos, this spicy chili is almost an addictive substance to the daring people who's tastes lie on the volcano's edge. The only thing that puts out the fire of Shan Yu's chili is another bowl of Shan Yu's chili.

Chili preperation time is 45 minutes to an hour, cook time is 24 hours.

4 - 6 medium Red Potatoes, firm bright red, few eyes
Four 12-oz (350 milliliters) cans of Chicken Broth
1/4 cup (60 milliliters) Ham Base
30 - 50 medium Jalapeno Peppers
1 pound (.45 kilograms) Ground Pork, browned and drained of fat
1/4 cup (60 milliliters) Dried Onion
2 tablespoons (30 milliliters) fresh ground Black Pepper
4 tablespoons (60 milliliters) Garlic Powder (not salt)
1/4 cup (60 milliliters) Corn Starch plus water
Corn Chips
Shredded Cheddar Cheese
Sour Cream
crock pot

1. Peel and cut potatoes into rough 1 inch (2 cm) chunks. Add Potatoes, Ham Base, and Chicken Broth to a 1 quart ( 2 litre) pot. Bring to boil, then reduce to simmer. The potatoes will remove the saltiness from the broth. Allow potatoes to simmer for 45 minutes.

2. Meanwhile while wearing protective latex gloves remove stems from Jalapenos. The ribs and the seeds of the Jalapenos hold the most heat and can be removed or kept in. To remove seeds/ribs: Slice pepper lengthwise, flatten skin-side of pepper half, slide knife along top removing seeds and rib (internal pepper "structure"). Shan Yu doesn't remove the seeds and ribs. Dice Jalapenos.

3. Remove Potatoes from simmering broth. Discard potatoes. Pour broth into Crock Pot and add Jalapenos, Pork, Onion, Black Pepper, Garlic Powder.

4. In a small bowl mix corn starch with enough water to make a thick paste. Completely mix the Corn Starch so that there are no dry parts or lumps. While continuing to mix the Corn Starch paste slowly add water. Mixing the Corn Starch first into a paste makes it easier to thing the Corn Starch with the rest of the water. Add Corn Starch mix to crock pot contents. Cover and set on low setting (often called "keep warm" or just "warm") for 24 hours. Mixture may need to have water added as is cooks to prevent the chili from becoming too dry.

Serve your enemies by applying the chili liberally to an open wound.

Serve your friends, if you still have any, by placing a hand full of corn chips in a bowl, adding a cup of chili, and toping with the cheese and sour cream.

Mei-mei Mock Mahi-mahi
FlyVote

You can force protein foodstuff to be somewhat "Chocolatey tasting", and it certainly can be made to taste like chicken, but getting the protein powder to have a light pleasant taste like fish is nearly impossible. The Serenity crew had one wonderful meal of mock mahi-mahi (with fruit salsa) prepared by River where she captured the flavor of Mahi-mahi. When asked to recreate the flavor River refused, stating that now all of the fish were very angry, and mumbled something about taste not being relevant.

Fish:
6 medium pieces Mahi mahi (can substitute any white fish)
Olive Oil

Salsa:
1 tsp (5 milliliters) Vegetable Oil
1 tsp (5 milliliters) Avocado Oil
1 small Onion, diced
1 small Bell Pepper, red
1 tsp (5 milliliters) Garlic, chopped
2 medium Champagne Mangoes, cubed
1 tsp (5 milliliters) Soy Sauce
dash Black Pepper

Coat Mahi mahi with Olive Oil and grill fish pieces.

For salsa, combine oils in saute pan. Saute Onion, Red Pepper, and Garlic until onion is soft. Add remaining ingredients and warm.

Serve salsa on Mahi mahi.

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Thursday, May 17, 2007 7:27 PM

MISSTRESSAHARA

Just curious how you got the fdifferent colored fonts?

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Friday, May 18, 2007 2:35 AM

FLYVOTE

Quote:
Originally posted by Misstressahara:
Just curious how you got the fdifferent colored fonts?

See the 2nd post in this thread: http://www.fireflyfans.net/thread.asp?b=2&t=28491

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Friday, May 18, 2007 3:27 AM

FLYVOTE

(Man I have a lot of typos...)

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Friday, May 18, 2007 9:12 AM

MAVOURNEEN

Hehehe. I submitted my Bacon & Tomato Cup recipe I serve at parties. They are so delicious, warm and inviting, they are gobbled right up. So I changed the Name to:

Companion Cups

INGREDIENTS
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
Bake for 10 to 12 minutes in the preheated oven , or until golden brown.

(Makes about 15 mini muffins)

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Friday, May 18, 2007 9:14 AM

RIVERISMYGODDESS

Thanks for sharing the recipes Fly *hugs, returned from earlier in some thread* (and Mavs *hugs*). I'll have to try them sometime.

~jimi
SFC Alexander, Chief Medic for the 76th Indepentent Army Battalion

any man who can hitch the length and breadth of the galaxy, rough it, slum it, struggle against terrible odds, win through, and still knows where his towel is is clearly a man to be reckoned with

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Friday, May 18, 2007 9:34 AM

SIGMANUNKI

If you guys want, you could submit these recipes for inclusion in the Big Damn Chefs cookbook. Submission deadline is June 15.

http://www.bigdamnchefs.com/

Good cause

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"We don't fear the reaper"

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Saturday, May 19, 2007 5:50 AM

FLYVOTE

Quote:
Originally posted by SigmaNunki:
If you guys want, you could submit these recipes for inclusion in the Big Damn Chefs cookbook. Submission deadline is June 15.

http://www.bigdamnchefs.com/

Good cause

Sig: That is exactly where these recipes went. I thought that I had typed that fact in this thread, but apparently I didn't. Lately my mind hasn't been very... Oh, look! Something shiny!

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Saturday, May 19, 2007 6:29 AM

SIGMANUNKI

"""
That is exactly where these recipes went.
"""

Good good

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"We don't fear the reaper"

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Sunday, May 20, 2007 1:47 PM

FLYVOTE

Quote:
Originally posted by Mavourneen:
Companion Cups

That was a very good recipe! Thanks, Mav!

I made these, then made a few variations on a theme. I used filo dough shaped into small cups (replacing the biscuit dough) to make "companion tarts". The little tartlettes would be good for a party - they can be cooked in advance and reheated quickly.

I added a pinch of cayenne pepper to the remaining filling and baked in a shallow ramekin. Baked until the top was bubbly and golden to make a hot dip for crackers.

Good stuff.

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