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Penguin Army
"Penguin Army"
submitted by Asklepios
 		 
     
 
Anytime you get a lot of people together food is bound to come up at some point. Here are a few recipes contributed by our members.

Appetizers & Snacks
Soups & Stews
Sauces & Marinades
Veggies & Side Dishes
Entrees

  
     
 
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  recipes  
 

Marinades & Sauces

Mojo
Contributed by Veric
  • 2 freshly squeezed limes
  • 1/2 of an orange, freshly squeezed
  • 4 to 5 cloves of garlic, crushed
  • 2 teaspoon of cummin (for best results, use whole cumin and crush it)
  • Salt to taste
  • Dash of crushed red pepper (optional)
* Use this on your preferred meat cut and marinate for no more than 2 hrs.

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BBQ Sauce of the Tru G
Contributed by Beazy
  • 1 cup of FINELY chopped onion
  • 1 can of coca cola
  • 1/4 cup of Worchestershire sauce
  • 1/4 cup of apple cider bineagar
  • 1-2 cup of Ketchup (depends on preference)
  • 1 Tbsp chili powder
  • 1 Tbsp fresh ground pepper
* Toss it all in a pot n cook for 45 min, GOTTA keep stirring every 3 or 4 min.
* Will go great with anything you eat with BBQ sauce!
* Its kinda thin so if you want to thicken it up, add another cup of Ketchup If you like your sauce thick.

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Salsa Fresca
Contributed by Curmudgeon
You can play with this depending on desired consistency.
  • 1 Green Bell Pepper
  • 1 Orange Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Large Red Onion
  • 12 Roma Tomatoes (this is for fairly even, if you like more tomato, go nuts)
  • cilantro (chiffonade)
  • 2 limes (halved)
  1. Dice peppers, onion & tomatoes.
  2. Drain in a collander, rinse to help get all the watery crap out of the tomatoes.
  3. Chiffonade one bunch of Cilantro.
  4. Halve 2 limes, squeeze all the juice out (microwave it for like 10 seconds to really make the juice flow.)
  5. Salt and Pepper to taste.
  6. Great with chips or the Super Ulta Mega Awesome Salmon.

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Bearnaise Sauce
Contributed by Tal
  • egg yolks (pasteurized) 4oz
  • butter (clarified and heated to 140-150) 12oz
  • tarragon leaves (washed, dried, squeezed, and chopped) 1 Tbsp
  • parsley (washed, dried, squeezed, and chopped) 1Tbsp
  • salt( to taste)
Reduction
  • yarragon leaves (dried) 2Tbsp
  • yarragon vinegar 4oz
  • white wine 1oz
  • black peppercorns 6 each
MOP! (Method of Production)
  1. Gather all ingredients and equipment.
  2. Place all the ingredients for the reduction in a saucepan, bring to boil, turn down to simmer, and reduce slowly to half volume.
  3. In a bowl, Whisk the reduction in to the pasteurized egg yolks.
  4. In a Double boiler, whip the egg yolk mixture until the eggs start to ribbon and change color. Then remove from heat.
  5. Slowly add the clarified butter to the egg mixture, whipping constantly.
  6. Adjust the seasonings, and then fold in the fresh tarragon and parsley, Serve immediately, or hold on warm for a maximum of 20 minutes.
  7. ENJOY!