Fireandflames Recipe Thread

[FIREANDFLAMES]

Re: Fireandflames Recipe Thread

AIOLI PARMESAN CRISPS

1. your fav slices of bread (small- this is finger food)
2. spread thin layer of aioli
3. pinch of basil, oregano, rosemary (very small amounts)
4. top with fresh parm.
5. roast.

[james]

Re: Fireandflames Recipe Thread

BRUSCHETTA

1. six roma tomatoes diced
2. 2 cloves garlic minced
3. salt and pepper to taste
4. 1/4 cup of minced white onion
5. 4 leaves of fresh basil chopped
6. 1/4 tsp cayenne (optional)
7. 1/8 cup evoo
8. mix well and refridgerate for 12 hrs- 12HRS!!!

Serve on roasted frech baguette or your favorite bread!

You can toast your rustic bread slices (Pugliese is best), then rub it with garlic. The toast acts as a little grater, slivering off the garlic. You can hold the whole garlic clove with a fork.

James

[FIREANDFLAMES]

Re: Fireandflames Recipe Thread

ROASTED JERK CHICKEN

Jerk sauce;
1 tbls hot pepper sauce (daves insanity, mad dog...etc.)
1 tsp thyme
1 tsp fresh ginger minced
1 tsp cinnamon
1 tsp pepper
1 tsp salt
1 tsp allspice
1 tsp fresch rosemary
1 lime juiced
1/4 cup evoo
2 tbls vinegar
1/4 cup of dark beer
1/2 tbls curry

METHOD;

1. marinate chicken (i recommend whole legs) in 3/4 of the jerk sauce for 4 hrs
2. roast in oven and basting with remaining 1/4 of sauce periodically.

[FIREANDFLAMES]

Re: Fireandflames Recipe Thread

BRUSCHETTA

1. six roma tomatoes diced
2. 2 cloves garlic minced
3. salt and pepper to taste
4. 1/4 cup of minced white onion
5. 4 leaves of fresh basil chopped
6. 1/4 tsp cayenne (optional)
7. 1/8 cup evoo
8. mix well and refridgerate for 12 hrs- 12HRS!!!

Serve on roasted frech baguette or your favorite bread!

[FIREANDFLAMES]

Roasted peppers with genoa;

1. quarter red bell peppers lenghtwise
2. put genoa on the peppers
3. add a little garlic
4. mince a couple of fresh basil leaves and use half
5. put some diced tomatoes on with (salt&pepper)
6. put the great equalizer MOZZA
7. roast in oven and finnish with olive oil, and the remaining basil.