Doug vs. the interweb

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Doug - January 21st, 2009, 9:44:59 PM

Hey! So all this talk of recipes? Perhaps I will finally oblige and start posting some. Post some as well, if you feel so inclined!

Doug - January 21st, 2009, 10:00:51 PM

Peanut Chicken with Mango

Proportions are for about two people

1/3 cup Thai peanut sauce
1/2 cup coconut cream
1/2 cup chicken stock or broth
2 tsp soy sauce
1+ tsp red curry paste (optional)
1 lb chicken breasts
Some flour, for coating the chicken
2+ mangos (be as generous as you want)
1 red bell pepper (optional)
1/2 lime (optional)
Rice (however much is needed for the people you're serving)

In a pot big enough for all the ingredients, whisk together the peanut sauce, coconut cream, chicken stock, curry paste, and soy sauce. Let it simmer while you do the rest. It's ok if it boils, but stir it often, and keep an eye on its thickness. You want it to get thick, but not to burn. You don't need to be exact with the peanut sauce, coconut cream, or chicken stock -- if you're making it for a handful of people, a full can of broth, a full can of cream, and anywhere from half to a full jar of peanut sauce will work. If you want, squeeze about half a lime in there. If you want more lime, taste it as you go -- you do not want the lime to overpower it and be easily noticed.

Cut the chicken into thin, medium strips. Think your typical french fry size. Put them in a bowl, and add a couple spoons of flour, and mix around until well coated. Add more flour if it doesn't seem to noticably be covering all bits. Put them into a hot frying pan (not quite at full heat, but close), with some oil in it. IMPORTANT: Make sure the chicken is in one layer, so that every piece is touching the pan. It actually is better if they're fairly sparse in the pan. Work in batches if you must. Leave the chicken frying, and don't stir or disturb it until it looks like it has cooked almost all the way through, and a noticeable crust can be seen creeping from the bottom of pieces. Then stir it a bit to get them cooked the rest of the way, and continue with more batches. If the sauce has thickened enough by this time, just put the chicken right into the pot with the sauce; otherwise put them aside until the sauce is ready. THEN ADD THEM AND ROCK ON.

You can fry up some red peppers after the chicken, or even during the chicken, if you have enough room in the pan. Put them wherever you're putting the cooked chicken.

Now, once the sauce is thickened nicely (reduced by about half its volume or so) (you might need to let it straight up boil, while constantly stirring), throw the chicken and peppers into it, if you haven't already. Slice up the mango into slices about the size of the chicken pieces, and add them too. Simmer it on low or medium for a bit to get it all back up to a nice temperature. Put some rice on a plate. Put some of your concoction on that rice. DELICIOUS

Recommended accompaniment: Coconut water, unsweetened, in a baby coconut shell

Christine - January 22nd, 2009, 9:39:47 PM

Hmmmm....maybe when I have time I will post my apple tart recipe.

Margot, on Doug's name :3 - February 2nd, 2009, 6:45:09 PM

I just made epic mac and cheese on the stove, from scratch. and it's better than the box kind. Seriously it's epic.

* 1/2 pound elbow macaroni
* 4 tablespoons butter
* 2 eggs
* 6 ounces evaporated milk
* 1/2 teaspoon hot sauce
* 1 teaspoon kosher salt
* Fresh black pepper
* 3/4 teaspoon dry mustard
* 10 ounces sharp cheddar, shredded


In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Rob3rt - February 6th, 2009, 12:31:22 AM

Okay, what is up with the 3rd world portions!

Michael - February 7th, 2009, 2:55:44 AM

Yah for serious give us enough to feed a family of 4-6 minimum for a useful amount. Not all of us are single, geez.

RAWRBERT - February 12th, 2009, 9:28:25 AM

I just made BETTER mac n' cheese than you. Though the recipes look excatly the same as yours though in bigger proportions.

Doug - February 12th, 2009, 11:00:33 AM

Do you realize that if the portions of a recipe are good for two people and you want to make it for four, you double the ingredients! It's so simple. Make like a bunny and multiply.

Michael - February 14th, 2009, 12:05:37 AM

4 people? Erm... how about 8? How do we do that, huh Einstein? You can only multiply so much, you know!

Doug - February 16th, 2009, 2:39:00 AM

Four eight people, add a dash of cat.
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