Posted November 28th, 2011 by Chris
Thanksgiving is over, but there is another opportunity to over eat this Wednesday. This week we will be serving food, from recipes, from Jeff Smith* because someone regifted me a set of four cookbooks. As this chef is known for drinking wine, while cooking, bring the wine along.
When: Next Wednesday, November 9th. Cooking starts at 6:30. Food ready as early as 7:30.
What: Whitefish in Paper, Harriet’s Southern Biscuits, Pasta Primavera, Hunan Onion Cake
eat well,
Jason
*Cooking Army does not endorse any actions of Jeff Smith.
Posted November 10th, 2011 by Chris
Here’s the delicious recipes from last night’s Cooking Army.
Shoyu Chicken – Recipe: http://allrecipes.com/recipe/shoyu-chicken/detail.aspx
This was the undisputed best item of the night, a bit spicy, but the marinade made it great.
Sesame Crusted Mahi Mahi – Recipe: http://allrecipes.com/recipe/sesame-crusted-mahi-mahi-with-soy-shiso-ginger-butter-sauce/detail.aspx
This turned out pretty well, the sauce really kicked it up.
Tropical Salad with Pineapple Vinaigrette – Recipe: http://allrecipes.com/recipe/tropical-salad-with-pineapple-vinaigrette/detail.aspx
Good, but pretty much just a basic salad with pineapple, bacon and macadamia nuts thrown in.
Spam Musubi – Recipe: http://www.epicurious.com/articlesguides/blogs/editor/2009/05/recession-speci.html
This was ok, the flavors didn’t really mix well, it tasted like spam in rice.
Posted November 3rd, 2011 by Chris
Howdy Kats and Kits,
The weather has, once again, gone evil. I am beginning to think Chicago is built on top of some ancient native burial ground, but I digress. In a vain attempt at forced delusion, we at the cooking army have decided to cook food from an island paradise where roasting a whole pig underground seems like a decidedly un-insane idea. I speak, of course, of our Japanese bastard child, Hawaii. Since we have neither a whole pig nor ground under which to roast it, we will instead prepare for you all an array of tropically glazed meats (and meat-like substances), vegetables, fruits and other type things.
Words!
When: Next Wednesday, November 9th. Cooking starts at 6:30. Food ready as early as 7:30.
What: Shoyu Chicken, Sesame Crusted Mahi Mahi with Ginger Butter Sauce, Tropical Salad with Pineapple Vinaigrette and Spam Musubi.
Having never been to Hawaii, I can only guess that any beverages you bring should come with a tiny umbrella. Word to the wise on that. So bring your friends, bring your appetites and bring one of those awesome coconut bras and leaf skirts if you are so inclined. It’s time to eat.
-Jeremy
Posted November 3rd, 2011 by Chris
For the Cooking Army on Oct. 26th, we did Fall Food. For those that enjoyed what we cooked, here are the recipes we did:
Butternut Squash Soup – http://www.food.com/recipe/creamy-roasted-butternut-squash-soup-188978
Some notes about this soup, it can take a long time to cook and we cooked this one a couple hours before we even started Cooking Army, so be careful with the time management on this one.
Black Bean Soup – http://www.food.com/recipe/panera-bread-black-bean-soup-49737?scaleto=12&mode=null&st=true
Pumpkin Turkey Chili – http://allrecipes.com/Recipe/Pumpkin-Turkey-Chili/Detail.aspx
Chicken and Biscuit Pie – http://familyfun.go.com/autumn/fall-recipes/fall-dinner-ideas/chicken-and-biscuit-pie-688496/