"cuisine" :)

There we go. Damn words. Thanks!

What's wrong with old, ratty towels?

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.

Remember temptation island night? I think those were Wednesday nights too!

sushi!

enchildasagne: Now that's the word I was looking for. I've got a horrible craving now.

Can cook indian. What's the lineup? :)

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.

kebabs
1.5 lbs steak, cubed
yellow squash
onion
bell peppers
whatever

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
parsley
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.

b'stilla
2 chicken breasts
cinnamon
butter
honey
filo dough
saffron
parsley
coriander
almonds (i used pecans)
2 eggs
onions

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.

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!

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.