KOOKIN' WITH KIROK

Alright. Due to popular demand (and the entire bottle of cider beer I've consumed in the past... uh, hour), I've decided to post a recipe of mine here, in the hopes that others will share their recipes and, in turn, I get to steal recipes from you and heartlessly claim them as my own.

I am Gluttony, hear me gobble.

In any case, my recipe here is one for good old-fashioned gumbo. You will need:

1/4 cup flour
1/2 cup oil (I prefer olive oil, but whatever works, really)
2 chicken breasts
1 artisian sausage (usually found near the beer aisle of your better class of supermarkets, although any sausage will do)
Other meat as you desire/find in your fridge that needs eating
1 green bell pepper (chopped)
1 onion (chopped)
at least 1/2 lb. mushrooms
1 can (14 oz) of diced tomatoes
3 cloves garlic
2 tablespoons parsley
4 dashes Worcestershire sauce
2 dashes soy sauce
4 dashes (or more) of your hot sauce of choice
1 teaspoon sugar
1 teaspoon cayenne pepper
salt and pepper to taste

This recipe's remarkably simple, and is easy to follow even on several flagons of ale.

First, heat the oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for about 5 minutes or until mixture is the color of a copper penny/sticks readily. Reduce heat to medium and stir in the bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally. Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper, hot sauce, and anything else that sounds good at the time. Seriously, it's near impossible to fuck this recipe up. You want to add it to the gumbo, just toss it in at this point. It will tastes amazing. Stir together, cover and simmer for 20 minutes.

Yeah, I'll throw in on this:

Collards with Bacon

Ingredients:
1 bunch collard greens
6 strips bacon
1 medium sized onion, chopped up
3 cloves of garlic
1 large or 2 medium sized tomatos
4-6 cups of broth (vegetable or chicken)
Crushed red pepper


Get a high sided frying pan, preferably with a glass lid. (it will contain all the ingredients and liquid when you are done.)

Fry bacon until it is in a state in which you are willing to eat it (some like it crispy, some like it chewy.)

While the bacon is frying, add the chopped up onion and crushed cloves of garlic to saute.

Wash the collards, tear out the spines/stalks, and cut what is left into bite sized pieces. If you leave big leaves or long stringy pieces, you will probably gag when you are trying to eat it. I cut the whole leaf into centimeter wide horizontal strips and then cut it again in centimeter wide vertical strips.

Put the shredded collards into the pan just until they wilt and darken. Turn over to get all greens wilted evenly.

Then add the broth.

Chop up the tomatos and put them in the broth.

Add all the crushed red pepper you can handle (some like it hot--some don't).

The broth probably has all the salt you need, but if not, add it now.

Stir the whole thing, put the lid on and set it to simmer.

Cook it for 45 min - 1 hour.

Congratulations, you have cooked a healthy vegetable that tastes like bacon!!!

Hint: Collards are nasty and tough when cooked too fast. Turning up the heat to get it finished faster is not a good idea here.

When you are done, the liquidy part is called "pot liquor" and is as valuable as the solid. The finished product can be served with rice or potatos, have cornbread dipped in it to sop up the pot liquor, or be served in bowls like a soup (this is my preference--it's perfect as it is!)

If you *suck*, you can strain out the solid and eat it alone, and give your family members all the pot liquor.... (And this is the only way I can get my husband to eat it because he's a WEIRDO).

Dad made hot dogs like this.
Hot dogs are my all-time favorite food for some reason.

- Take a package of Hebrew National Dogs (my favorite brand, you can use whatever.)
- Coat them in steak seasoning.
- Broil them in the oven
- Coat with favored toppings and chili. We use Wolf's Brand.
- Serve hot.

This is a recipe I learned from my mother. It's not fancy, just a quick meal but I like it so I shall share it with you.

You'll need...

pack of ground meat, beef or pork (400 grams is usual size here)
spaghetti or macaroni
white flour
cream cheese (I use unspiced)
concentrated calf bouillon or in lack of that, bouillon cubes
spices of your choice

Brown the meat on a skillet.

Set the spaghetti/macaroni to boil.

When the meat is brown, add spices (little salt, onion powder, Provence herb mix, bell pepper powder etc.)

Get a large spoon of flour ready.

Pour water onto the skillet and sprinkle the flour over it evenly. You'll want to mix the water and flour before it comes to a boil. You're making sauce/gravy here.

Add bouillon and cream cheese in amounts you are comfortable with.

Depending on amount of water, you'll have a nice sauce or as I like to make it, thicker stuff approaching fluidity of porridge. Serve with ketchup.

You're done. Enjoy your meal.

Crock pots are amazing if you're a student or someone else with little time to cook; they work wonders with cheap meat. Buy one. Learn to use it. Love it.

My sister stumbled onto this recipe, and it's one of the easiest and tastiest things that you'll ever make.

What you need:
-1 16 oz bottle of low sodium/light italian salad dressing. Can't stress enough that you need a low-salt version, no more than 350mg of sodium per serving, preferably less.
-Individual chicken breasts or pork chops.
-Sliced carrots and onions
-Cubed potatoes

What you need to do:
-Use 4 oz (1/4 the bottle) of italian dressing for every pork chop or chicken breast that you want to make.
-Add the meat first, then pour the dressing on top, then add the vegetables.
-Cover the crock pot, cook on high for 6-8 hours
-Serve.

Who here loves Korean BBQ? You don't, well then you are a godless heathen. Begone :|

2-4 lbs spareribs (Depends on how many people you intend to serve)
1/2 cup of soy sauce
1/3 cup brown sugar
1 chopped garlic clove
2 tablespoons sesame oil
1 tablespoon cayenne pepper
3 teaspoons ginger

Blend the garlic, oil, pepper, ginger, soy sauce and sugar.

Mix the marinade and the meat in a large aluminum bowl, let it marinate overnight.

Set the meat on a grill, charcoal or gas works fine though I'd prefer the former, grill each side for 4-6 minutes. If there is no grill available, or if the weather is terrible, you can do the same by pan-grilling it for about an equal time at medium heat.

Serve with rice and/or kimchi. Especially kimchi.