Home
Chef Hoodlum
Posted By: DuesPaid
Chef Hoodlum - 08/04/20 01:21 AM
We need some new recipes from a real Chef.
Let’s see if if we can get Hood to offer up some detailed how to recipes on making some awesome food for solid family dinners.
It would be greatly appreciated and maybe we can share a few prep, cook and serve foods as well here.
Posted By: hoodlum
Re: Chef Hoodlum - 08/06/20 06:03 AM
We need some new recipes from a real Chef.
Let’s see if if we can get Hood to offer up some detailed how to recipes on making some awesome food for solid family dinners.
It would be greatly appreciated and maybe we can share a few prep, cook and serve foods as well here.
Way 2 put me on the spot Dues..I'll need time 2 put on the thinking cap..c u soon..maybe this wkend.
Posted By: MeyerLansky
Re: Chef Hoodlum - 08/06/20 03:14 PM
haha nice idea dues !
go on dear hood !
Posted By: hoodlum
Re: Chef Hoodlum - 08/06/20 07:58 PM
Alright u jitbags..u got me goin..he is 1 from my time in a German restaurant. back in 98..take 4 veal cutlets pounded thin & classically pound them...not 2 t hin or 2 thick..typical breading procedure...gently sautee evenly on both sides,careful not 2 overcook,,remove from pan & de-glaze w/pinot - grigio..add a little chic stock ,then fresh lemon juice...put the cutlets back in the pan & top w/ a sunny side up egg & 2 crisscrossed anchovies...German dish that Hitler loved (not glorifing) called "Veal Holstein"...will get back 2 u guys soon.
Posted By: hoodlum
Re: Chef Hoodlum - 08/06/20 08:31 PM
Osso buco..no..2 much work ,Veal Saltimbucca,,everyone knows that one..crabs & spagetti? 2much tradition...how about something off the wall??...Take 4 cans of roasted red peppers.,,,or roast ur own by charring the skin then putting them in a paper bag 4 a while,,meanwhile, ,sautee 1 white minced onion in butter till translusent ...add 1tbls white ppr , 1tbls cayenne ppr & 1tbls of white ppr. and 3tbls sea salt....add (after peeling the peppers)..the pepps.,2 washed & rinsed anchovie fillets ....add about 2 cups of chic stock..& one quater cup of heavy cream 4 body & texture....Blend w/ a hand blender or your next best thing (blender etc..) food processor does great 2...WHAT U HAVE WHEN HEATED IS SICILIAN RED PEPPER BISQUE!!..which I've sold tons @ Ristorante Panorama back in my hey day...luv u guys.
Posted By: Irishman12
Re: Chef Hoodlum - 08/06/20 11:34 PM
Alright u jitbags..u got me goin..he is 1 from my time in a German restaurant. back in 98..take 4 veal cutlets pounded thin & classically pound them...not 2 t hin or 2 thick..typical breading procedure...gently sautee evenly on both sides,careful not 2 overcook,,remove from pan & de-glaze w/pinot - grigio..add a little chic stock ,then fresh lemon juice...put the cutlets back in the pan & top w/ a sunny side up egg & 2 crisscrossed anchovies...German dish that Hitler loved (not glorifing) called "Veal Holstein"...will get back 2 u guys soon.
I had that in December 2018 when I was up for the holidays at a German place close to where I was staying. They called it "Schnitzel ala Holstein": fried breaded pork cutlet topped with sunny side up eggs, anchovies and capers with red cabbage and spätzle. It was good but between that, a beer, tax, and tip it was almost $50. Food was good although a little salty with the anchovies. Never had it before or since but I'd order it again!
Posted By: Irishman12
Re: Chef Hoodlum - 08/12/20 12:25 AM
No idea why but I'm craving a sausage and pepper sandwich right now. Hoodlum, got a good recipe for one?
Posted By: DuesPaid
Re: Chef Hoodlum - 08/13/20 11:37 PM
Alright u jitbags..u got me goin..he is 1 from my time in a German restaurant. back in 98..take 4 veal cutlets pounded thin & classically pound them...not 2 t hin or 2 thick..typical breading procedure...gently sautee evenly on both sides,careful not 2 overcook,,remove from pan & de-glaze w/pinot - grigio..add a little chic stock ,then fresh lemon juice...put the cutlets back in the pan & top w/ a sunny side up egg & 2 crisscrossed anchovies...German dish that Hitler loved (not glorifing) called "Veal Holstein"...will get back 2 u guys soon.
Nice.... this one is wild... will try next week.
Thanx Hood.
Posted By: DuesPaid
Re: Chef Hoodlum - 08/13/20 11:39 PM
Osso buco..no..2 much work ,Veal Saltimbucca,,everyone knows that one..crabs & spagetti? 2much tradition...how about something off the wall??...Take 4 cans of roasted red peppers.,,,or roast ur own by charring the skin then putting them in a paper bag 4 a while,,meanwhile, ,sautee 1 white minced onion in butter till translusent ...add 1tbls white ppr , 1tbls cayenne ppr & 1tbls of white ppr. and 3tbls sea salt....add (after peeling the peppers)..the pepps.,2 washed & rinsed anchovie fillets ....add about 2 cups of chic stock..& one quater cup of heavy cream 4 body & texture....Blend w/ a hand blender or your next best thing (blender etc..) food processor does great 2...WHAT U HAVE WHEN HEATED IS SICILIAN RED PEPPER BISQUE!!..which I've sold tons @ Ristorante Panorama back in my hey day...luv u guys.
Wow, I knew this would be fortunate for us all.
Thank you Chef.
Posted By: MeyerLansky
Re: Chef Hoodlum - 08/15/20 09:15 AM
Mr chef we want pictures too !!!
Posted By: DuesPaid
Re: Chef Hoodlum - 08/16/20 02:49 PM
I wonder if I can do that recipe with Pork Cutlets.
Or
Do you have a recipe for those?
Posted By: hoodlum
Re: Chef Hoodlum - 08/16/20 07:10 PM
Mr chef we want pictures too !!!
I'm computer illiterate,& I dont have 1 of those weird phones..my phone is where it belongs..hanging on the kitchen wall..just kiddin' a cordless landline on top of the fireplace.
Posted By: hoodlum
Re: Chef Hoodlum - 08/16/20 07:26 PM
No idea why but I'm craving a sausage and pepper sandwich right now. Hoodlum, got a good recipe for one?
I do prob. the same as you & everybody else..sometimes a little sauce sometimes not..1nce in while I'll place some sliced fried eggplant on top of the provolone which is on the toasted roll,then the fried hot sausage & pprs.
Posted By: hoodlum
Re: Chef Hoodlum - 08/18/20 06:21 PM
I wonder if I can do that recipe with Pork Cutlets.
Or
Do you have a recipe for those?
Dues , we dont see much pork cutlets down here, unless u travel to the Italian market in south philly, but i know I can take a pork loin & cut into 1 inch slices , then pound them thin...google " JAGERSCHNITZEL' & that 1 of the things I would do w/ that product . Very Easy.
Posted By: MeyerLansky
Re: Chef Hoodlum - 08/21/20 09:44 PM
Mr chef what's on the menu today ?
Posted By: DuesPaid
Re: Chef Hoodlum - 08/22/20 12:45 AM
I wonder if I can do that recipe with Pork Cutlets.
Or
Do you have a recipe for those?
Dues , we dont see much pork cutlets down here, unless u travel to the Italian market in south philly, but i know I can take a pork loin & cut into 1 inch slices , then pound them thin...google " JAGERSCHNITZEL' & that 1 of the things I would do w/ that product . Very Easy.
Yes....that is exactly how i have had it before with some kind of Brown sauce on it.
Posted By: DuesPaid
Re: Chef Hoodlum - 08/22/20 12:48 AM
Mr chef what's on the menu today ?
Maybe Hood can give a recipe for some good home made fried rice like they wok up in Chinese resturants, how the fuck do they do that.
I like it best when its dark and toasty tasting.
Posted By: MeyerLansky
Re: Chef Hoodlum - 08/22/20 12:52 AM
I'm Interesting in red rice
I wonder how it is
(I ate it a long time ago so i can't remember)
Posted By: hoodlum
Re: Chef Hoodlum - 08/22/20 12:53 AM
Mr chef what's on the menu today ?
Went out 2 dinner 2nite Meyer @ Miller's Ale house, had a simply grilled sirloin w/worchestershire butter , baked pot.& nicely seasoned broccoli...outside of Philly boundries,,some places u can eat IN!!!..a Long Island Iced -T & some Blue Moon's....went well.
Posted By: DuesPaid
Re: Chef Hoodlum - 08/22/20 12:55 AM
Mr chef what's on the menu today ?
Went out 2 dinner 2nite Meyer @ Miller's Ale house, had a simply grilled sirloin w/worchestershire butter , baked pot.& nicely seasoned broccoli...outside of Philly boundries,,some places u can eat IN!!!..a Long Island Iced -T & some Blue Moon's....went well.
Nice, we have a Millers Ale House near us in SmithTown.
Its really goo, I always say its the best Burger in Town and the beer selection Is Outstanding.
Posted By: hoodlum
Re: Chef Hoodlum - 08/22/20 01:16 AM
Mr chef what's on the menu today ?
Went out 2 dinner 2nite Meyer @ Miller's Ale house, had a simply grilled sirloin w/worchestershire butter , baked pot.& nicely seasoned broccoli...outside of Philly boundries,,some places u can eat IN!!!..a Long Island Iced -T & some Blue Moon's....went well.
Nice, we have a Millers Ale House near us in SmithTown.
Its really goo, I always say its the best Burger in Town and the beer selection Is Outstanding.
Yes sir e & reasonable prices too..
Posted By: MeyerLansky
Re: Chef Hoodlum - 08/22/20 01:39 AM
Mr chef what's on the menu today ?
Went out 2 dinner 2nite Meyer @ Miller's Ale house, had a simply grilled sirloin w/worchestershire butter , baked pot.& nicely seasoned broccoli...outside of Philly boundries,,some places u can eat IN!!!..a Long Island Iced -T & some Blue Moon's....went well.
Nice ! I'm glad to hear you had great time
Posted By: hoodlum
Re: Chef Hoodlum - 08/22/20 04:58 AM
Mr chef what's on the menu today ?
Maybe Hood can give a recipe for some good home made fried rice like they wok up in Chinese resturants, how the fuck do they do that.
I like it best when its dark and toasty tasting.
OK Dues..I 1nce b4 explained this 2 Meyer.....take a cup or so of already cooked Basmati rice..throw it into a hot skillet thats been coated w/ sesame oil , brown the rice slightly, add some (small handful) of white onion,,thawed out (no canned!!!!) peas & diced carrots ,(u can buy that combo in the freezer section) crack an egg into that shit stirring constantly , breaking up the egg..add about 2 tbls. soy sauce &a handful of Mung bean sprouts (optional)..stir vigoursly until u hear the rice crackle....if a little dry..add a little soy sauce & a little more sesame oil ( if u can get toasted sesame oil..that is best) b careful not 2 burn the rice..constant attn. is recommended....all this is done over med-high heat in a sautee pan w/curved edges or a wok...& usually very quickly depending on the student...plate & top w/ thinly sliced on a bias cut scallions......Peace.
Posted By: hoodlum
Re: Chef Hoodlum - 08/22/20 05:06 AM
Don't forget 2 add ur favorite ing. (baby shrimp,shredded chic or pork( at the last minute!
Posted By: MeyerLansky
Re: Chef Hoodlum - 08/23/20 12:35 AM
Mr chef what's on the menu today ?
Maybe Hood can give a recipe for some good home made fried rice like they wok up in Chinese resturants, how the fuck do they do that.
I like it best when its dark and toasty tasting.
OK Dues..I 1nce b4 explained this 2 Meyer.....take a cup or so of already cooked Basmati rice..throw it into a hot skillet thats been coated w/ sesame oil , brown the rice slightly, add some (small handful) of white onion,,thawed out (no canned!!!!) peas & diced carrots ,(u can buy that combo in the freezer section) crack an egg into that shit stirring constantly , breaking up the egg..add about 2 tbls. soy sauce &a handful of Mung bean sprouts (optional)..stir vigoursly until u hear the rice crackle....if a little dry..add a little soy sauce & a little more sesame oil ( if u can get toasted sesame oil..that is best) b careful not 2 burn the rice..constant attn. is recommended....all this is done over med-high heat in a sautee pan w/curved edges or a wok...& usually very quickly depending on the student...plate & top w/ thinly sliced on a bias cut scallions......Peace.
wow nice thanks !!!
Posted By: DuesPaid
Re: Chef Hoodlum - 08/29/20 06:06 PM
We tried to make the fried Rice.....thanks Hood,,,, I loved it, wife thought it was burnt.
I know you mentions be careful not to burn it and leave on med heat but I think we had it up too hight and it got a bit toasty.
All in all it was fine and tasty.
Tonight seams like a good night for some chili or Mac and cheese or both,
Posted By: MeyerLansky
Re: Chef Hoodlum - 09/01/20 05:48 AM
Mr chef do you ever ate couscous ? you know it ?
Posted By: DuesPaid
Re: Chef Hoodlum - 09/02/20 12:03 AM
To me risotto is just a fancy term for flavored textured rice and Couscous the same but a pasta.
Love both.
Posted By: DuesPaid
Re: Chef Hoodlum - 10/14/20 06:31 PM
Hood, you like to make a good homemade Chili Dog?
Posted By: hoodlum
Re: Chef Hoodlum - 10/14/20 11:38 PM
Mr chef do you ever ate couscous ? you know it ?
Been making it for yrs Meyer...all different ways , sometimes w/ figs & various dried fruits & nuts made w/ orange juice instead of stock...sometimes w/ coconut water...etc...my wife loves it .. me , not so much,,I do like Isreali couscous though.......@ Dues...Luv them..but a little messy...that looks good Dues! Like the retro Schaefer mug!
Posted By: Irishman12
Re: Chef Hoodlum - 10/15/20 12:20 AM
Looks good DP!
Posted By: DuesPaid
Re: Chef Hoodlum - 10/15/20 01:32 PM
Thank you Sir.
Posted By: DuesPaid
Re: Chef Hoodlum - 11/15/20 03:41 PM
What’s good Chef?
What have you been cookin
Posted By: hoodlum
Re: Chef Hoodlum - 11/15/20 04:27 PM
What’s good Chef?
What have you been cookin
Last good stuff i did was braised lamb shanks..w/dried sour cherry cous cous & hybrid (different species ) carrots , yellow, red. &purple roasted w/brown sugar ,maple honey & dill glaze. ........kinda of a riff on middle eastern cooking that our friend Meyer would like...I notice that he eats 2 much starch & no meat..?...rice & beans, potatoes over &over again..maybe he is a vegetarian?
Posted By: DuesPaid
Re: Chef Hoodlum - 11/15/20 04:48 PM
Very nice
Posted By: hoodlum
Re: Chef Hoodlum - 11/15/20 04:56 PM
And you Dues...what have u & the wonderful wife conjured up lately???
Posted By: MeyerLansky
Re: Chef Hoodlum - 11/15/20 05:56 PM
are you guys prefer white rice ? or brown rice ?
Posted By: DuesPaid
Re: Chef Hoodlum - 11/15/20 07:13 PM
I like both, depends what i am eating it with.
Shrimp, white
Chicken, beef or pork, brown.
Posted By: DuesPaid
Re: Chef Hoodlum - 11/29/20 01:06 AM
Happy Birthday Chef.
Posted By: Hollander
Re: Chef Hoodlum - 11/29/20 04:51 AM
I'm a big fan of Sambal some are very spicy, sambal is usually served as hot and spicy condiments for many Asian dishes.
Posted By: hoodlum
Re: Chef Hoodlum - 11/30/20 12:40 AM
I'm a big fan of Sambal some are very spicy, sambal is usually served as hot and spicy condiments for many Asian dishes.
Good stuff..used on Asian & Indian dishes.
Posted By: DuesPaid
Re: Chef Hoodlum - 11/30/20 12:59 AM
I'm a big fan of Sambal some are very spicy, sambal is usually served as hot and spicy condiments for many Asian dishes.
Good stuff..used on Asian & Indian dishes.
Is that the red stuff or yellow?
Posted By: hoodlum
Re: Chef Hoodlum - 11/30/20 01:19 AM
I'm a big fan of Sambal some are very spicy, sambal is usually served as hot and spicy condiments for many Asian dishes.
Good stuff..used on Asian & Indian dishes.
Is that the red stuff or yellow?
USUALLY red , but depening on what continent..
Posted By: Hollander
Re: Chef Hoodlum - 11/30/20 03:43 AM
Yes red from light to very dark, brandal , badjak and in particular oelek are the most popular sambals here originally from Indonesia and Malaysia, but also popular in the Dutch-Chinese kitchen. Besides these three there are many many more types of sambal.
Posted By: DuesPaid
Re: Chef Hoodlum - 06/01/21 03:39 AM
Where are you Brother....need you to make this good steak taste great.
We salt, slather with butter , pepper........ still don't taste like 5 star Resturant ....what else is needed?
Cook fast & high'
<a href='https://postimg.cc/p5ydz661' target='_blank'><img src='https://i.postimg.cc/p5ydz661/IMG-4025.jpg' border='0' alt='IMG-4025'/></a>
![[Linked Image]](https://i.postimg.cc/R6ZCxY4V/IMG-4027.jpg)
Posted By: DuesPaid
Re: Chef Hoodlum - 12/25/21 04:32 AM
Posted By: MeyerLansky
Re: Chef Hoodlum - 12/26/21 01:05 AM
wow looks great dues !
i hope you enjoy your meal !
i ate salmon fish for dinner
i still don't know how to upload pics to this site...
Posted By: hoodlum
Re: Chef Hoodlum - 12/26/21 03:47 AM
Your brother?.....I thought U were doing 7 fishes..I can decipher what the courses were..(looks very nice..Octopus looks great!)..but what ..names please? 1rst dish looks like a classic BACCALA..then shrimp & calamari..then clams oreganato?..& then more fried shrimp........no mussels or lobster?..whole grilled Branzinos? lol..eat well & enjoy my Irish friend!!
Posted By: DuesPaid
Re: Chef Hoodlum - 12/28/21 02:25 AM
[/quote]Your brother?.....I thought U were doing 7 fishes..I can decipher what the courses were..(looks very nice..Octopus looks great!)..but what ..names please? 1rst dish looks like a classic BACCALA..then shrimp & calamari..then clams oreganato?..& then more fried shrimp........no mussels or lobster?..whole grilled Branzinos? lol..eat well & enjoy my Irish friend!!
[/quote]
Yes, My Italian Brother…. He and I consider each other Brothers from another Mother.
HE DOES IT ALL. We do have lobster and crab as well but not the Broz.
We do a Ham Dinner and more at my house Christmas DAY .
Posted By: DuesPaid
Re: Chef Hoodlum - 03/14/22 02:13 AM
Posted By: hoodlum
Re: Chef Hoodlum - 03/14/22 02:58 AM
Yes ,Dues, I heard about this guy..been around for yrs...wish I had the capital 2 bang that out..he cant be makin' that much $$..u got L& I 2 pay & locations r limited as well making sure u have a good 1..there's alot involved than just setting up shop & start cooking. But this guy has it goin' on..more power 2 him..plus, he's in great shape 4 his age lol.
Posted By: DuesPaid
Re: Chef Hoodlum - 11/28/22 01:13 AM
Did you cook that bird Hood?
Who made the gravy?
I did both, will send pics.
Posted By: hoodlum
Re: Chef Hoodlum - 12/02/22 04:46 PM
Did you cook that bird Hood?
Who made the gravy?
I did both, will send pics.
Not this yr. Dues...ordered a wonderful smoked whole small bird from Harteman Amish Farmers in the Reading Terminal Market...did all the rest myself.
Posted By: DuesPaid
Re: Chef Hoodlum - 12/03/22 03:10 AM
Did you cook that bird Hood?
Who made the gravy?
I did both, will send pics.
Not this yr. Dues...ordered a wonderful smoked whole small bird from Harteman Amish Farmers in the Reading Terminal Market...did all the rest myself.
Very nice….
Posted By: DuesPaid
Re: Chef Hoodlum - 12/18/22 11:15 PM
I wish I had you in the kitchen today but it was all me….
Manigott baked…. topped and toasted with prossute / muttzarel
Dry sausage and Soprassata sliced thick with olives / red and green hot peppers while waiting and watching football. Both soccer balls and NFL pigskin.
Veal Parm w / speggetti & meatballs.
Cheese & blueberry Danish, Donuts and crum cakes with coffee next, I gotta sleep soon.
It was a Great DAY.
Posted By: hoodlum
Re: Chef Hoodlum - 12/20/22 03:37 AM
I wish I had you in the kitchen today but it was all me….
Manigott baked…. topped and toasted with prossute / muttzarel
Dry sausage and Soprassata sliced thick with olives / red and green hot peppers while waiting and watching football. Both soccer balls and NFL pigskin.
Veal Parm w / speggetti & meatballs.
Cheese & blueberry Danish, Donuts and crum cakes with coffee next, I gotta sleep soon.
It was a Great DAY.
Sounds good Dues ...what was the occasion? , office Christmas party?..or just a whim thing...
Posted By: DuesPaid
Re: Chef Hoodlum - 12/25/22 07:57 PM
I wish I had you in the kitchen today but it was all me….
Manigott baked…. topped and toasted with prossute / muttzarel
Dry sausage and Soprassata sliced thick with olives / red and green hot peppers while waiting and watching football. Both soccer balls and NFL pigskin.
Veal Parm w / speggetti & meatballs.
Cheese & blueberry Danish, Donuts and crum cakes with coffee next, I gotta sleep soon.
It was a Great DAY.
Sounds good Dues ...what was the occasion? , office Christmas party?..or just a whim thing...
It was my Birthday
Posted By: hoodlum
Re: Chef Hoodlum - 12/29/22 06:05 AM
I wish I had you in the kitchen today but it was all me….
Manigott baked…. topped and toasted with prossute / muttzarel
Dry sausage and Soprassata sliced thick with olives / red and green hot peppers while waiting and watching football. Both soccer balls and NFL pigskin.
Veal Parm w / speggetti & meatballs.
Cheese & blueberry Danish, Donuts and crum cakes with coffee next, I gotta sleep soon.
It was a Great DAY.
Sounds good Dues ...what was the occasion? , office Christmas party?..or just a whim thing...
It was my Birthday
Oh..man sorry, happy belated birthday dude..I could'nt log in 4 a while there & I dont usually look @ that column either..
Posted By: DuesPaid
Re: Chef Hoodlum - 01/16/23 02:15 AM
I wish I had you in the kitchen today but it was all me….
Manigott baked…. topped and toasted with prossute / muttzarel
Dry sausage and Soprassata sliced thick with olives / red and green hot peppers while waiting and watching football. Both soccer balls and NFL pigskin.
Veal Parm w / speggetti & meatballs.
Cheese & blueberry Danish, Donuts and crum cakes with coffee next, I gotta sleep soon.
It was a Great DAY.
Sounds good Dues ...what was the occasion? , office Christmas party?..or just a whim thing...
It was my Birthday
Oh..man sorry, happy belated birthday dude..I could'nt log in 4 a while there & I dont usually look @ that column either..
Thank you Brother, I’m glad to know you think of me often and I you.
What’s cooking…. Mary made a Lasagna today, the sauce is awesome so we plan on some pizza and chicken Parm this week as well.
Posted By: hoodlum
Re: Chef Hoodlum - 01/16/23 02:30 AM
Classics are always a go 2 bestie..Made authentic Greek meatballs a couple days ago ( there is a greek name 4 them beginning w/ kn... I forget the rest)..a yogurt dill whipped feta dipping sauce & cold Athens Orzo salad...wife & I trying 2 eat healthy..time consuming but VERY different.!
Posted By: MeyerLansky
Re: Chef Hoodlum - 01/16/23 05:03 PM
eating fish and chips
i don't know how to upload photos in here /:
Posted By: DuesPaid
Re: Chef Hoodlum - 01/29/23 12:17 AM
When you guys get to NY we gotta hook up with chef hood and all eat together,