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Sleuth cookbook
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Oct-1-2006 18:58

Hi Everyone,
I have been thinking about this for awhile and would like your input.How about a sleuth cookbook?We submit our favorite recipes and somehow compile them in a cookbook.Maybe in ebook format.Any thoughts?


Chaussettes Chatoyantes
Chaussettes Chatoyantes

Jul-25-2007 14:01

I was going to offer my buttermilk biscuit recipe, until I remembered that the last time I made biscuits everyone became ill.

And then I was going to offer my favorite pumpkin ginger spiced chocolate chip muffin recipe, until I realized that after reading about the biscuit ordeal no one would want to try out any recipes of mine.

Here's one:

Lunchmeat and/or cheese

Put lunchmeat and/or cheese on slice of bread. Put another slice of bread on top. Make a disgusting "eww" face and then stuff it down throat (a husband's throat will do fine).

Soni Radyo
Soni Radyo

Aug-12-2007 19:08

AWE SOME!!!!!!!!!

Tireless Tiger

Sep-28-2007 11:27

Gracie Allen's Classic Recipe for Roast Beef

1 large Roast of Beef

1 small Roast of Beef

Take the two roasts and put them in the oven.

When the little one's burnt, the big one is done.

Old Shoe

Sep-29-2007 00:32

*Ahem* It's George Burns, not George Burnt. And it's not his fault he was little :)

Here's something I did a while back. Looks fancy; really really easy.

Lobster Cold Rolls with Masala Brown Butter:

You need to make some lobster (duh) some beets, a ginger slaw, a spiced brown butter (easier than it sounds) and you need to whack it all into some lettuce leaves.

Lettuce: I used boston lettuce because its leaves are big enough to hold everything and supple enough to sort of fold. Like a big, high-fibre envelope. Leaf lettuce would be okay too; maybe even iceberg, but then it'd be sorta crunchy.

Beets: boil 'em. Dice 'em teeny. All set.

Brown butter: I used a full pound of butter and had the stuff left over in my fridge for about 5 months, so next time it'll be a half pound. If you've ever made ghee, this is very much the same process, but you're adding spices for flavour. Take your cold butter and stick it over low, low heat in a saucepan. Throw in whole spices...I was going for a whole garam masala thing, so I used cinnamon, peppercorns, star anise (fennel seeds would also work), cumin seeds, cardamom pods, and a couple of cloves. And just leave it over the heat -- it takes a while, because you're waiting till all the milk solids separate from the fat. Eventually, you'll get some yucky foamy white stuff on the top (throw it away) the pure clarified butter, and a whole bunch of burned-looking brown bits. After you've thrown out the yucky foamy stuff on top, keep cooking it until it tastes like really nutty caramel, but without the sugar. Then strain the whole thing through a cheesecloth or a coffee filter (I promise, it totally works). What remains is a really rich oil. In the fridge, it'll solidify and keep for ages.

Old Shoe

Sep-29-2007 00:34

Lobster: Cook it however you like (I just boiled it because that's easiest) and remove the tail and claw meat. Dice this up. If you wanted to get like wacky fancy with it, you could remove the green goopy stuff from the body and garnish with that, but I'm lazy so I just threw everything else away.

Ginger slaw: take about a 3-inch piece of ginger and grate it on the finest teeth of a grater. You want it pulpy. Put this into a cup of water with some salt and pepper and a little vinegar, bring it to a boil and add about a cup of really finely shredded cabbage and remove the whole thing from the heat. Toss the cabbage around in the hot liquid a bit every so often until it's all nice and soft, then strain it.

Assemble the appetizer: Put some lobster into a lettuce leaf, scatter some diced beets on top, then a little bit of the slaw, then some of the brown butter and a squeeze of lemon or lime and you're all set.

Pretty soon Martha Stewart will show up to braid all the grass in your front lawn.

Ms Helen
Ms Helen
Con Artist

Jul-11-2008 23:57

I love this thread so it's on my bumping list :)

OK this one below is very very simple to make and ideal if you need something quick.

Tuna Fishcakes (also works well with salmon)

Serves 4

1kg basic potatoes
2 small tins/1 Large tin tuna (or equivalent size tin of salmon)
6-7 spring onions
small amount of butter
small amount of flour (any kind)
salt and pepper

Preheat oven to 200 degrees C/392 degrees F

Peel the potatoes and place them in a large pan to boil, when soft drain and mash. Add butter, salt and pepper to taste.

Drain the tuna and finely chop the spring the onions.

Add the tuna and spring onions to the mashed potato and mix well together.

Divide the mixture into 8 portions and flatten into shape.

Coat lightly in flour and place on a non stick baking tray. Bake for around 30 mins turning halfway through cooking.

The fishcakes should be lightly golden brown by this point.

These are great served with veg such as broccoli or a salad of lettuce, cucumber and tomato.

Carolyn Spark
Carolyn Spark

Mar-18-2009 09:35

You guys are making me hungry. I want to find this one again ;)

Makensie Brewer
Makensie Brewer
Super Steeper

Mar-19-2009 13:47

This is a short and sweet recipe, and is really good!

Boiled Peanuts

Shelled Peanuts ( 5 lbs) I normally use 2 full bags or 3
1 Cup of Salt

Put the peanuts, water (ofcourse), and salt in a pan and let boil for 3 hours, or however soft you want the peanuts.

This is a very tastey snack, i think. There are other can have Cajun Boiled Peanuts, or Garlic and Onion but I prefer just the plain Boiled Peanuts, such as this :)

Sleuthgirl Ciara
Sleuthgirl Ciara

This reply has been deleted by a Moderator

Clint Forthwright
Clint Forthwright
Old Shoe

Oct-23-2010 20:53

We gotta give them some names though.

Big Lucy's Casserole, Sloppy Toe, Shady Surprise, Tricky Mister Buffalo Wings, Archie's Vanilla Hinted Sangria La

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