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Brad Fitzpatrick

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Cooking at Brad's [Mar. 14th, 2007|11:18 pm]
Brad Fitzpatrick

Tonight was the inaugural "Cooking at Brad's", a now-weekly Wednesday night institution wherein friends teach me to cook.

Much love to Beau, Dan, Krissy, Whitaker, Lisa + sister + sister's boyfriend, David, .... especially to Beau, who everybody seemed to defer to on the cooking skillz.

Beau with masterpiece:

(More Pictures)

We made enchildasagne con pollo. Which is kinda like enchiladas, and kinda like lasagne. But both! As well as guacamole, rice, beans, etc.

Fair (yet responsible) quantities of Pacífico and margaritas were consumed.

As far as cooking education: I definitely learned stuff. Competent yet? Not so much. But I learned. Baby steps, yo.

Who down for next week? And recommendations for food topic? (what's the word...? not "genre" but ...?)

[User Picture]From: burr86
2007-03-15 06:36 am (UTC)
"cuisine" :)
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[User Picture]From: brad
2007-03-15 06:43 am (UTC)
There we go. Damn words. Thanks!
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[User Picture]From: brad
2007-03-15 06:43 am (UTC)
What's wrong with old, ratty towels?
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[User Picture]From: brad
2007-03-15 06:50 am (UTC)
Joking, sir. I'm all about having some oven mits. Hook me up, and I'll continue to hook your underage ass up with Pacífico.
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[User Picture]From: shortypoke
2007-03-15 07:16 am (UTC)


Remember temptation island night? I think those were Wednesday nights too!
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From: ex_debgirl0
2007-03-15 11:37 am (UTC)
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[User Picture]From: ydna
2007-03-15 02:53 pm (UTC)
enchildasagne: Now that's the word I was looking for. I've got a horrible craving now.
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[User Picture]From: pjammer
2007-03-15 04:43 pm (UTC)
Can cook indian. What's the lineup? :)
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[User Picture]From: denshi
2007-03-15 05:17 pm (UTC)


baba ganoush
Score 2 large eggplants in several places. Bake at 350degF for an hour. Peel, drop in a blender with 4-6 cloves of garlic (minced), add olive oil and lemon juice to taste. Blend.

1.5 lbs steak, cubed
yellow squash
bell peppers

mix up a marinade out of
a 1/4 onion, finely chopped,
2 tbls parsley,
olive oil,
salt, pepper, & 4 cloves garlic, 1 tsp coriander, 1/2 tsp cumin
and roll the cubes in it for a few hours.
skewer it up and grill them.

shrimp/citrus/couscous salad
1 lb shrimp, cooked & shelled
some couscous
2 oranges, sliced
1/2 lb broccoli
mix it and toss on a citrus vinagrette of some sort, serve on lettuce/spinach/arugula/whatever.

apricot chicken

mix up 1/2 tsp each of pepper, cinnamon, cayenne, cumin, salt, coriander, paprika, & 4-6 garlic cloves (minced) with 1/4 cup of olive oil.
Locate 1 whole chicken, put it in an oven pan slightly larger than the bird.
Squeeze a lemon all over, around, and under the bird.
Rub the paste mixed above all over the chicken. Lift the skin and rub around under it.

Add a couple handfuls of apricots around the chicken, and stuff the bird with some garlic and more apricots.
Cover the pan with foil, bake the chicken 1 hour at 400degF. Baste from time to time.

red snapper

1 fish, 2-3 pounds, really any whitefish will do
Combine cilantro, parsley, garlic, lemon juice, salt, paprika, cumin, and cayenne in enough olive oil to make a thick sauce.
Score the fish in several places, slice along the sides.
Place on a baking sheet on a bed of roasted sliced potatoes, green peppers, and eighthed tomatoes.
Drizzle sauce over the fish.
Bake at 400degF for 45 - 60 minutes.
Serve with a lemon/yogurt sauce.

2 chicken breasts
filo dough
almonds (i used pecans)
2 eggs

Brown the almonds or pecans in oil, add cinnamon & honey, set aside.
Chop the chicken & onions up as per stir-fry.
Fry the onions on medium in a half stick of butter, add the chicken and simmer.
Add ~1/2 cup parsley, a couple tablespoons of coriander, a pinch of saffron, 1/2 tsp cinnamon, black pepper, salt.
Simmer until the chicken is done. Beat 2 eggs while that's doing that.
Take the pan off the heat, pour the eggs in the pan and mix it around. The residual heat will slowly cook the eggs onto the chicken mix.
Butter a baking pan. Lay down about 5-7 sheets of filo dough with a light brush of butter between some of them.
Spread out about half the chicken on the filo, sprinkle with the nut mix, add a couple more sheets of filo, use the rest of the chicken, lay another 5-7 sheets to cap it on top.
Fold the sides of the filo over to seal it all in, spread the rest of the nut mix on top of the pastry.
Cook in the oven (350degF) for about a half-hour, flipping it over halfway through.

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[User Picture]From: beausmith
2007-03-15 06:44 pm (UTC)

Teach Brad to Cook

I thought this was "Teach Brad to Cook" not "Cooking at Brad's"! =P Totally fun and tasty... though I think we'll have to work on plating and presentation a little more next time. Can't wait to do it again!
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[User Picture]From: daberna
2007-03-15 07:55 pm (UTC)
Go for some Thai. Delicious and not terribly difficult to make. Tom Kha soup is lovely or just a simple curry is always good.

Although, if you're "learning" you should have your "teachers" show you more complicated stuff. Of course that's assuming you know how to chop and saute things.
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