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Your most unusual recipe

  • b
  • BBK Nov 7, 2004 03:50 PM

I'm always looking for something really different to serve - simple but unusual. Any ideas?

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  1. You must have some cool examples - share please.

    1. this is one of my favorite cheap, nutritious, mondo-bizzaro dishes

      Tuna and Celery Souffle

      6T minute tapioca
      1.5 t salt
      1.25 t. white pepper
      1T minced (grated) onion
      1 c chopped celery
      1.5 c milk
      1 can flaked tuna
      1.5 T chopped pimento
      3 egg yolks, beaten until thick & lemon-colored
      3 egg whites, stiffly beaten

      combine tapioca, salt, pepper, onion, celery and milk in a sauce pan. Place over medium heat and cook until it comes to a full boil, stirring constantly.
      Remove from heat and add tuna and pimento. Cool slightly while beating eggs. Add yolks and mix well. Add very gradually to the beaten egg whites, folding in thoroughly.

      Turn into greased 2qt baking dish. Place in a pan of hot water and bake at 350 degrees for ~1 hour (or until firm).

      Sounds weird but it's really good. And I didn't think I would like saurkraut on pizza until I tried it (with a gun to my head).

      1. Well, it's not unusual in that is has far out ingredients, but it's unusual for tuna salad...and it's very simple, and keeps getting better as late as 2 days later...

        I called this my TUNA MED SPECIAL!
        I used chopped cilantro, chick peas, minced red pepper, and red onion, artichoke hearts (or hearts of palm)--sometimes both if I have them, black olive type--I like the french black olives w/herbs from Citarella, or sometimes calamata...what ever you like would be fine...Put all this in a big glass bowl, and then add: Virgin olive oil, fresh lemon, salt, garlic pepper, oregano, and a little dijon wet or dry mustard..and a pinch of worcestshire sauce--toss together well, and let marinate for a few hours if possible---serve over a bed of fresh arugula, with some pantanoni (don't know how to spell!) italian bread (good from package)--or soy crisps--or whatever toasted bread type you like.

        You could also substitute non fat plain yogurt instead of the oil if you are counting your calories, and leave off the bread.

        4 Replies
        1. re: Janie

          So where's the tuna?

          1. re: Sharuf

            I've made this many times since your original post and love it! Thanks for sharing it.

            1. re: Shaebones

              Glad you liked it! It's great when you're watching your weight, because it's flavorful, and you don't have to worry about mayo...

            2. re: Sharuf

              Sorry, it's in the title,,,,but of course, add tuna..and preferably the whole brands tongol tuna if possible, their tuna is the best...always very fresh in the can looking, no off smell, and no weird black things or bones...gave up on all other brands as they were full of chemicals...whole foods brand is the best hands down!

          2. Well, just tonight I made toasted pumpkin ravioli vindaloo. Pasta shop ravioli, jarred vindaloo base. Boiled pasta until just al dente, drained out the water, heated oil/butter in the same pot, added back the ravioli. Toasted, then took them out. Drained pot, added a couple tablespoons of vindaloo base, and a cup or so of plain yogurt. Heated up, dumped ravioli back in (with some cooked spinach). Really good. I've done same thing with Potato Pierogi.

            2 Replies
            1. re: sbp

              Sounds wonderful...what brand of vindaloo base do you reccomend? Thanks!

              1. re: Janie

                I had a jar of Patak's in the fridge. I haven't tried that many different ones -- every now and then I get ambitious and make the paste from scratch, then freeze it.

            2. a
              Anna 'Boo' Carroll

              By accident, and out of desperation recently, I combined everything I had in the kitchen and discovered a wonderful meal.

              1 Jar of Medium (or Hot if you prefer) chunky Salsa (Goya-Ortega-etc)
              1 Small can of Dole crushed pineapple
              1 Small white onion
              Sprinkle of dry or fresh parsley
              Sprinkle of garlic salt or powder or both
              1 cup Orange juice

              4-5 skinless Chicken pieces (drumsticks, thighs, wings, breasts) OR
              4 medium sized pork chops

              Put the first ingredients in large Wok-type pan or Wok, and warm up slowly. After 5 minutes or so, put in chicken and/or pork chops. Cover the meat with the liquid. Put lid on and slowly simmer for 45 minutes to an hour. I added rice this last time and it was fantastic. When you take the meat out of the pan it is falling off the bone or in the case of the pork chops, you can cut them with a fork.

              Wonderful easy and hearty dinner for the wintertime. And it was an accident. I don't have a name for the recipe yet. Maybe 'Mexican Surprise'. I usually drink orange juice for dinner but a beer or soft drink would be great, too.

              3 Replies
              1. re: Anna 'Boo' Carroll

                This sounds like it would be good in the slow cooker, if you cut back on the liquid a bit.

                1. re: Buttercup
                  a
                  Anna Carroll

                  You're right. It would be. I use a lot of liquid because I have found the rice and meat absorb most of the liquid somehow. The extra liquid gives me a nice salsa/pineapple/orange juice sauce for the meat. I just finished a plate of this with chicken thighs. Yum. It's freezing in NYC tonight with high winds, so this was really perfect.

                  1. re: Buttercup
                    a
                    Anna Carroll

                    You're right. It would be. I use a lot of liquid because I have found the rice and meat absorb most of the liquid somehow. The extra liquid gives me a nice salsa/pineapple/orange juice sauce for the meat. I just finished a plate of this with chicken thighs. Yum. It's freezing in NYC tonight with high winds, so this was really perfect.

                2. Well you had to ask...

                  Watermelon Curry

                  Modified from LA Times recipe

                  1/4 of a large watermelon. Buy a seedless one and save yourself a headache.
                  1/4 tsp sweet paprika
                  1 tsp chili powder as hot as you like
                  1/8 tsp ground turmeric
                  1/2 tsp ground coriander
                  1 tsp fresh garlic mashed to a paste
                  1/2 tsp salt
                  2 tsp mild flavored oil
                  1/2 tsp cumin seeds
                  1 Tbsp lime juice fresh squeezed
                  1 1/2 tsp sugar

                  Cut watermelon into cubes. You should have about 10 cups. Puree one cup into juice. Add paprika, chili powder, turmeric, coriander, garlic and salt.

                  Heat oil in large skillet over high heat. Add cumin seeds and fry til they darken a little, about 30 seconds. Add the juice. Lower the heat and simmer until liquid reduces by one-third, around 5 mins.

                  Add lime juice and sugar to skillet. Cook 1 minute. Add watermelon cubes and cook 3-4 minutes, until heated through.

                  Serve warm or cold.

                  It is amazing and weird and tasty.

                  2 Replies
                  1. re: snackish

                    I've made the LAT version a couple of times and agree it is a different kind of savory/sweet treat on a warm summer day!

                    1. re: L

                      Another unusual recipe featuring watermelon is an idea of Nigella Lawson's -- a summer salad featuring watermelon, Kalamata olives, flat-leaf parsley, and feta cheese (I prefer Bulgarian). She adds red onions but I find them too strong.

                      By chopping ingredients in different ways, there are lots of variations on this theme. It is unexpected and really quite fabulous.

                  2. Cauliflower with Vanilla sauce

                    3 Tbsp butter
                    3 Tbsp all purpose flour
                    2 cups chicken or veg stock
                    2 egg yolks
                    1/2 cup whipping or manufacturing cream
                    2 Tbsp chopped parsley
                    2 1/2 Tsp vanilla extract
                    1 1/2 tsp fresh lemon juice
                    Salt Pepper to taste

                    Large head of cauliflower, cut into florettes

                    Melt butter over low heat. Add flour and stir until nutty and a little brown, about 3 minutes. Whisk in stock. Increase heat and boil until thickened, stirring constantly, a minute or two.

                    Whisk egg yolks and cream in a bowl. Slowly whisk in a cup of stock mixture. Return to pan and boil one minute, stirring constantly. Mix in parsley, vanilla, lemon juice, salt and pepper.

                    Meanwhile, steam cauliflower to your taste. I like mine mushy, but I am kind of strange.

                    Top cauliflower with sauce.

                    1. Apricot/Ginger/Habanero sauce

                      good for meat glaze or on ice cream

                      Dried apricots
                      ginger
                      water
                      orange juice
                      whiskey
                      habanero (flake or powdered or fresh)
                      salt

                      Boil the Apricots in the orange juice and water (OJ:h20 = 2:1). Add ginger and habaneros to your taste, with a pinch of salt. When the apricots are soft mash or blend until only small chunks remain and the sauce is to the consistancy you desire - add more liquid if necc. Add the whiskey (about half a shot) and warm some more, but do not boil.

                      Very good on vanilla ice cream.

                      1. INGREDIENTS:
                        1 pound sweet potatoes, peeled
                        1/2 cup all-purpose flour
                        1 teaspoon baking powder
                        2 teaspoons white sugar
                        1 teaspoon brown sugar
                        2 teaspoons curry powder
                        1 teaspoon ground cumin
                        2 eggs, beaten
                        1/2 cup vegetable oil for frying
                        1/2 cup milk

                        DIRECTIONS:
                        Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes. Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.

                        1. Pumpkin Sausage Soup

                          I get RAVES from this - THEN I tell them what it is ...

                          2 c mashed pumpkin (1 15 oz can)
                          4 c. chicken broth
                          1/2 c. minced onion
                          1 c. finely chopped mushrooms
                          1/2 c half and half mixed with 1/2 c water
                          1 clove garlic, minced
                          1 T Italian Seasoning
                          1/2 pound spicy sausage (I use Bob Evan's Spicy Breakfast sausage)

                          Brown sausage, drain, and then add the onion, garlic and herbs. When the sausage is browned, stir in the pumpkin. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Taste and add salt/pepper as needed.

                          1. Asian Mozzarella Cubes

                            Instead of frying mozzarella in the italian fashion, I make a mixture of panko crumbs, cilantro, a bit of ginger, salt, pepper, and I may be missing one more spice, but I dredge the cheese cubes in flour, then a mixture of egg and a couple of drops of soy sauce, then in the panko mixture. I fry them in a combo of mostly peanut oil and a little vegetable oil. I serve them with sweet and sour sauce.

                            Sounds unappetizing to some, but we love it.

                            1 Reply
                            1. re: Emme

                              One more, sorry for the multiple posts.

                              Balsamic Raspberry Faux-klava

                              Macerate raspberries with sugar and a little balsamic.

                              Layer filo sheets in a sheet pan. Brush with butter or water. Layer in raspberries. More filo and brushing, more raspberries, and a final filo sheets layer, but don't brush it. Score the faux-klava for cutting afterwards. Bake it til golden and crisp at I believe 375 or 400... While it bakes, reduce 2 cups of balsamic vinegar in a pot to about 2/3 cup. When the fauxklava comes out of the oven, pour the syrup over, optionally sprinkle sliced almonds over it, and let it sit and absorb the syrup and goo-ify. Can also be done with strawberries.

                            2. butter chicken lasagne!

                              made butter chicken one night and had no rice, figured i'd make a lasagne out of it and it was amazingly good.

                              Jar of butter chicken simmer sauce, made up as per instructions, layer in between lasagne sheets, bake in oven as you would do normally, top with bechamel sauce. Enjoy!