View Full Version : What's for Dinner?
Tonight, it's spicy asian grilled chicken :)
I've marinated chicken breasts in the following:
20 oz. coca-cola
1/2 cup soy sauce
1/2 cup teriyaki sauce
squirt of lemon juice
squirt of orange juice (if you have time, put some orange zest in too)
1 teaspoon of freshly minced garlic
1-2 habanero peppers finely chopped
1 teaspoon powdered ginger (or a tablespoon or two of freshly grated)
1 teaspoon fresh ground pepper
This is a marinade I'd rate in my top 5 lifetime, and that's saying something. It's also amazing with steak. If you have time, can't emphasize enough - sub all fresh ingredients (ginger, lemon juice, orange zest, garlic). Nice thing is, if you don't have time you can use powdered ginger, commercial lemon and orange juice, and garlic from a jar, and it's still amazing). Habanero's are mandatory, and don't worry, it will give the meat just a hint of zing.
Grill.
Enjoy.
beamish
07-17-09, 07:31 PM
mmm... i hope you are having some ice cold beer with that or a bottle of wine -- riesling would be obvious, or even a heavier, bold red...
I'm more of a beer guy, brew my own when I have time, but I appreciate a good wine too. It really IS all good :)
MR Historian
07-17-09, 07:36 PM
I'm waiting for my invitation to join you.
I'm waiting for my invitation to join you.
Already issued. We'll be eating well when you check-in to the 'Hotel Jeffries' enroute to the Panther's game :)
LegionOfDoom
07-17-09, 08:00 PM
I'm more of a beer guy, brew my own when I have time, but I appreciate a good wine too. It really IS all good :)
And a damn fine brew you make sir! :claps: That was the highlight of my first tailgate as a season ticketholder!
Thanks LOD - I've been so damn busy the last 6 months, I haven't made a drop. Gonna have to crank out 5 or 10 gallons for this season. I'll set some aside for you :)
LegionOfDoom
07-17-09, 08:15 PM
Thanks LOD - I've been so damn busy the last 6 months, I haven't made a drop. Gonna have to crank out 5 or 10 gallons for this season. I'll set some aside for you :)
:notworthy::notworthy: Much Thanks!!!!!:pint:
The result:
http://www.bgobsession.com/jhj/chicken.jpg
And yes. I'm aware I'm taking hi-def stills of chicken. That's why they call it the off-season :)
Looks juicy.
(I'm definitely going to give it a try.)
Now if we can only get Pez to come across with the chicken wing recipe.
My peppers are just now coming in in the garden, if I can keep the birds away. IS an AR 15 too much of a gun for birds?
Neophyte
07-18-09, 10:46 AM
That depends on the bird, now doesn't it Sarge? ;)
servumtuum
07-18-09, 11:41 AM
My peppers are just now coming in in the garden, if I can keep the birds away. IS an AR 15 too much of a gun for birds?
Sarge, if you encounter birds that would require an AR-15 to be dispatched you can pretty much count me out on visiting your neighborhood!:uhoh:
Neophyte
07-18-09, 02:22 PM
While I don't have photos (odd for me, I know) we did alright in the dinner department last night too...Sirloin Steak Pinwheels.
Take sirloin steak and pound it flat down to roughly a 1\4 inch in thickness. Pile on a layer of feta cheese, again roughly a 1\4 inch thick. Then cut into strips an inch to an inch and a half wide. Roll these up and stake it to keep the roll together. Slather with olive oil, then salt and pepper.
Toss these bad boys on the grill and cook to desired wellness (medium rare is the choice at this house).
Flank steak can be used as well with excellent results if sirloin is more than the old budget can handle. In fact, that is what we usually use here. You can also layer in some fresh spinach if you are of a mind to do so. We like it equally either way and usually make that decision spur of the moment.
Last night this was served with grilled asparagus, baby potatoes, bread and a tomato, mozzarella cheese and balsamic vinaigrette salad. An easy meal that looks and tastes a lot harder than it is.
Gotta try that chicken of yours, Boone. Sounds great.
renaissance
07-19-09, 08:51 PM
Had breakfast for dinner tonight including blueberry pancakes. The secret ingredient in tonight's pancakes - cinnamon! It was surprisingly good and apparently cinnamon is good for you...win-win! :)
Neo, those sound delicious...and Ren, we should have joined forces. I went out to my backyard and picked about a gallon of blueberries and made muffins for my kids for breakfast. The appropriate mix is 1/4 muffin to 3/4 blueberries :) Now that's 'comfort food'.
renaissance
07-19-09, 09:52 PM
That ratio sounds perfect!!! Our blueberries were not freshly picked though :(
BTW, my uncle owns a flower farm somewhere outside Greensboro. I will have to find out exactly where.
Mark The Homer
07-19-09, 11:05 PM
Flounder stuffed with crabmeat - restaurant quality recipe I have
Butter & sugar corn on the cob (this is a northern variety)
Fresh picked green beans
Salad
beamish
07-20-09, 07:33 AM
Had breakfast for dinner tonight including blueberry pancakes. The secret ingredient in tonight's pancakes - cinnamon! It was surprisingly good and apparently cinnamon is good for you...win-win! :)
what, no beer with the cakes? next time try brouwerij lindemams belgian framboise:mmm:
skinsfan44
07-20-09, 08:35 AM
Boone, your home brew is very good. Really enjoyed it the last time I had it. It would be cool to enjoy some again at one of this seasons tailgates. :biggrin2:
The wife came up with this over the weekend that turned out great.
We are getting a ton of sweet and spicy Banana Peppers from our garden right now and they are around 8" long and she came up with a recipe for them.
She made a standard stuffed pepper mix of ground beef and rice and stuffed the peppers with it and put them in a glass casserole dish with a can or two of Campbell's Tomato soup (Straight out of the can) and baked them just like you would if using green peppers and then topped it off the a 4-Cheese Mexican shredded cheese mix and it turned out fantastic.
Flounder stuffed with crabmeat - restaurant quality recipe I have
Not fair, Mark. :policeman:
The recipe police demand that you share the details for this one.
Pei Wei's Dan Dan Noodles
Mark The Homer
07-20-09, 07:53 PM
Not fair, Mark. :policeman:
The recipe police demand that you share the details for this one.
Be happy to. :)
DLSF actually missed dinner last night but had a leftover one today and made a point to tell me how good it was. It's pretty easy to make too.
Ingredients:
1.5 lbs fresh flounder filets (4-5 pieces)
1 cup backfin crabmeat (1 cup = 8 oz)
1.5 tsp chopped green pepper
1.5 tsp chopped pimiento
.25 tsp dry mustard
.25 tsp worcestershire sauce
.25 tsp salt
.125 tsp pepper
.25 tsp Old Bay
1 dash cayenne
4 saltine crackers crushed
1 egg, separated
6 Tbs Mayo
1 Tbs chopped parsley
.25 cup butter
.25 tsp paprika
Rinse and dry flounder. In a medium bowl, add crabmeat, green pepper, pimiento, mustard, Worcestershire sauce, salt, pepper, Old Bay, cayenne, and crackers.
In another small bowl, combine the egg white and only 1 Tbs of the mayo. Mix. Then add to the crab mixture and toss until well blended.
Brush filets with some of the melted butter, then place in greased shallow baking pan and top each filet with the crab mixture. Drizzle remaining butter over top of stuffed filets.
Bake at 400 for 15 minutes.
Meanwhile, combine egg yolk and remaining 5 Tbs of mayo.
Pull fillets out of oven and turn oven up to 450.
Spread egg mixture on top of each fillet and sprinkle with paprika.
When oven is 450, place fillets in oven and cook six minutes longer until golden and bubbly.
****
Look for me at my usual spot in front of Gate C - maybe I'll have an extra one for you...
Be happy to. :)
Thanks, Mark, it sounds wonderful. I will definitely try this very soon.
Tonight I'm making Vietnamese-style beef with stir-fried vegetables served over white rice. I'll post the recipe tomorrow.
Casa K is having some small-batch pasta from a local pasta maker and steamed artichokes. Nothing fancy.
The only interesting ingredience is this Portugues hot sauce--http://www.murrayscheese.com/prodinfo.asp?number=00000006209
Really amazing stuff and would go great with pez's wings. :)
MissU28
07-20-09, 08:27 PM
mmmm coke in a marinade sounds enticing
SC_RedskinsFan
07-22-09, 07:31 PM
Im grilling 1.5 inch porkchops that i had marinading in italian dressings for about 30 hours. mmmmmmmmmm i cant wait to pull them off the grill. :chef:
Neophyte
07-23-09, 12:21 AM
Pei Wei's Dan Dan Noodles
Ding! We have a winner. I'm going to chuckle about this one for the next hour or two.
By popular demand, I'm cooking up my version of The World's Greatest Hamburger tonight.
My burger was inspired by Mark The Homer's epic online quest to recreate at home his favorite restaurant burger. Although my recipe shares similarities with Mark's, especially where the meat is concerned, my cooking method is what really gets the ooh's & ahh's.
The secret? Cast iron.
I place my well-seasoned cast iron fry pan on my outdoor grill, heat it to 450°, and lay on the meat. The cast iron does the rest. If formed properly and seasoned correctly, like I learned from Mark, the result is a slightly crispy, crumbly, burger full of juicy flavor. A definite three-four napkin delight.
I'm going to serve them with grilled fresh pineapple but need suggestions for a second quick summer side other than potato, macaroni, or other salads.
Anyone care to help a brother out?
(Special props to MTH, one of my cooking idols.) :king:
I'll give you one quick and easy side, the other pretty easy but a little more work...
First the quick and easy - just buy some smaller zucchini, cut into 6th's lengthwise, soak in bottled italian dressing of your choosing and gril until almost limp. Very quick, delicious, and easy. A basket is easiest on the grill if you have one.
Now the more complicated:
Spicy Grilled Fries
Nothing beats home-made fries—except home-made fries on the grill!
4 medium baking potatoes, scrubbed (about 1-1/2 pounds)
2 tablespoons olive oil
1 teaspoon lemon juice
1 teaspoon seasoned salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
Cut potatoes lengthwise into 1/2 x 1/2–inch sticks. Combine potatoes, oil, and lemon juice in large, resealable plastic bag; toss to coat.
In small bowl combine seasoned salt, cumin, and black pepper to make seasoning mix. Set aside.
Lay the potatoes perpendicular to the bars on the cooking grate. Grill over direct medium heat, with the lid closed as much as possible, until tender and golden brown, 10 to 12 minutes, turning twice. Remove from the grill and sprinkle with the seasoning mix. Serve warm.
Makes 4 servings.
SC_RedskinsFan
07-23-09, 09:00 PM
I'll give you one quick and easy side, the other pretty easy but a little more work...
First the quick and easy - just buy some smaller zucchini, cut into 6th's lengthwise, soak in bottled italian dressing of your choosing and gril until almost limp. Very quick, delicious, and easy. A basket is easiest on the grill if you have one.
Do squash the same way, they go great together.
Mark The Homer
07-25-09, 11:46 AM
BTW, has anybody noticed the bi-colored corn? My wife calls is butter & sugar corn because it's made up of random white and yellow kernals. She used to get it up in CT, but it's been making an appearance in Maryland farmer's markets the past couple years. I get it at on Sat mornings at the farmer's market in Kensington. Comes from PA. It's great!
Going southern style for Sunday dinner. Some barbecued chicken and sausage on the grill...for a side, going to try something I'm making up on the fly. Going to roast some local corn on the grill, but it off the cob, and mix it in a big bowl with some chopped tomatoes, cilantro, garlic, salt and fresh ground pepper, some chopped red onion, dash of olive oil, and a squeeze or two of fresh lime juice.
No idea how that'll turn out, but I felt inspired at the grocery store :)
I'm fixing up Mark's crab-stuffed flounder recipe and serving it with buttered baby potatoes and sliced tomatoes.
**EDIT**
The flounder was awesome. (The crab stuffing would work very well on baked stuffed-shrimp, as well.)
The results:
(again, taking pics of dinner=loserdome? Oh hell yeah).
http://www.bgobsession.com/jhj/misc 123.jpg
http://www.bgobsession.com/jhj/misc 124.jpg
http://www.bgobsession.com/jhj/misc 125.jpg
Mark The Homer
07-26-09, 09:04 PM
Technically, I like the way the pics blow up.
Gastronomically, , it looks good. Very good. :)
We're just having steak, corn on cob, salad, rice.
Tonight we had steamed broccoli, steamed okra, some long grain brown rice and some sauteed chicken breasts marinated in Worchestershire Sauce, honey, olive oil, and the Portuguese hot sauce that I recommended earlier in the thread.
It came out alright, but man I wish I had a grill! :)
Crabcakes tonight, with some mashed new potatoes with sour cream, chives, and asiago cheese. Simple.
Oh, and a cold one or two from a Charlottesville brewery I haven't tried previously.
Walking Deadman
08-08-09, 10:52 PM
Leftover Chinese tonight.
Tomorrow, homemade pizza.
Neophyte
08-09-09, 06:24 PM
Grilled pork chops treated with a homemade Memphis style dry rub, home made BBQ sauce, baked beans, salad and bread...
And a homebrew Honey Pale Ale.
Speaking of...how was the brew from the C-ville brewery, Boone?
Grilled pork chops treated with a homemade Memphis style dry rub, home made sauce, baked beans, salad and bread...
And a homebrew Honey Pale Ale.
Speaking of...how was the brew from the C-ville brewery, Boone?
Man, I haven't made beer in 6 months - really need to get back to it :)
The C'ville beer was called 'Starr Hill Amber Ale' - nothing too special, but certainly drinkable. Dinner sounds good ....
Brick chicken with a homemade herb/garlic butter rub, mashed potatoes and corn on the cob.
So Chris, what exactly is a 'brick chicken'?
Skinsfan1311
08-09-09, 08:24 PM
Grilled filet mignon.
Grilled shrimp marinated in olive oil, lime & cracked pepper. Finished off with Sweet Baby Ray's & a little some sesame oil.
Grilled corn on the cob in the husk.
Clipper City Loose Cannon. An excellent locally brewed IPA.
Sancho Panza Cervante for dessert.
Grilled filet mignon.
Grilled shrimp marinated in olive oil, lime & cracked pepper. Finished off with Sweet Baby Ray's & a little some sesame oil.
Grilled corn on the cob in the husk.
Clipper City Loose Cannon. An excellent locally brewed IPA.
Sancho Panza Cervante for dessert.
I think you win the prize tonight - that sounds like one hell of a dinner :cheers:
So Chris, what exactly is a 'brick chicken'?
It's based on an old Italian cooking style where they would place a brick on top of the chicken while cooking to create a crisp, flavorful crust.
You can use a whole chicken, last night I used only breasts. Either way you butcher the meat completely from the bones.
I made a compound butter consisting of chives, thyme, parsley, garlic, kosher salt and cracked pepper.
I then carefully pull the skin away from the meat and rub the chicken with the herb butter, replace the skin and repeat.
The chicken then goes skin-side down in an oven proof skillet over medium high heat on the stove and a second skillet (heavy: I use a cast iron one) rests on top of the meat. About six minutes on the stove creates a wonderful ly crisp skin. Then the whole shebang goes into the oven (preheated to 400) for about 10-11 minutes (to 165 degrees) to finish.
I brush with a little more of the butter and serve. Quick, easy and delicious.
it's cheap chicken monday at my fav grocery store deli. 8 pieces of chicken for $4. yummy.
it's cheap chicken monday at my fav grocery store deli. 8 pieces of chicken for $4. yummy.
Mmmmm. College food. Sounds almost as good as Taco Hell
Skinsfan1311
08-11-09, 09:35 PM
I think you win the prize tonight - that sounds like one hell of a dinner :cheers:
Thanks. It was!
I work late during the week, so my wife cooks. On the weekends, and holidays, I do all of the cooking.
Tonights dinner was much more pedestrian. Jumbalya (sp?), courtesy of a box of Zataran's and some smoked sausage.
I'm already looking forward to the weekend. The boy is going back to college in a couple of weeks, so we've been making his favorite foods.
Saturday, I'm smoking a brisket. On Sunday, it's cedar-planked salmon and grilled prosciutto-wrapped scallops are on the menu.
renaissance
08-11-09, 10:23 PM
Had Bill's BBQ tonight! mmmmmmmmm!!!!!!!!
Despite intermittent storms, tonight I'm going to grill lamb chops marinated in olive oil, minced garlic, some lemon juice, salt, pepper, and rosemary. For a side, also grilling some locally grown zucchini and yellow squash spears soaked in the same marinade.
Not much beats grilled lamb :)
Elephant
08-22-09, 05:10 PM
I was going to go to the game, but it is only pre-season so I will not weather the storms so I have decided to order some Pho with 2 spring rolls.
Neophyte
08-23-09, 12:10 PM
Despite intermittent storms, tonight I'm going to grill lamb chops marinated in olive oil, minced garlic, some lemon juice, salt, pepper, and rosemary. For a side, also grilling some locally grown zucchini and yellow squash spears soaked in the same marinade.
Not much beats grilled lamb :)
Man, that sounds good. I haven't done any grilled lamb this summer (which is odd at our place). Guess I need to fix that before Labor Day.
Sisyphus
08-23-09, 01:21 PM
Leftover chicken curry from last night. Lots of fruit and onions.
Today is my son's 17th birthday. (Where has all the time gone?) So, tonight's dinner is upon request.
My version of the World's Greatest Hamburger, bacon & cheese edition, with baked potatoes, green beans, and homemade mango cheesecake.
renaissance
09-03-09, 10:15 PM
Roasted chicken and veggies
Original recipe is here (http://www.recipezaar.com/Pan-Roasted-Chicken-and-Veggies-78707). I changed it up a bit my marinating the chicken and adding carrots to the veggie mix.
Delicious strawberries for desert :)
Going traditional this evening - bleu cheese burgers on the grill and fries. Sometimes simple = good :mmm:
MissU28
09-06-09, 08:17 PM
beans and weiners! One of my faves....especially with the Kirschner hot dogs I buy from time to time. Yummmmm.
Well, we're not in New England so they're not technically Kirschner. But still goooood.
Mark The Homer
09-07-09, 09:09 AM
Had my neighbors over. We had ribeye (delmonico) steaks which I bought at the asian store called Lotte in Aspen Hill . $4.99. They are small, but tender and delicious. They are always there for the same price. Not a lot of anglos shop there...
For desert, I tried something I heard Czaban describe on ESPN 980. Take a big glob of peanut butter and heat it up in the microwave until it's creamy. Pour that on a bowl of ice cream and add some Hersey's Chocolate Sauce.
Recommended. ;-)
servumtuum
09-07-09, 02:02 PM
...For desert, I tried something I heard Czaban describe on ESPN 980. Take a big glob of peanut butter and heat it up in the microwave until it's creamy. Pour that on a bowl of ice cream and add some Hersey's Chocolate Sauce.
Recommended. ;-)
That sounds like it could be sinfully delicious-what flavor ice cream did you use, vanilla or something more exotic?
Mark The Homer
09-07-09, 06:44 PM
It was exactly as you think it could be ;)
I used Breyer's vanilla.
The rainy and cool weather here in NC inspired me to make a favorite, Jambalaya, this evening. So sauteed some yellow and green onions, celery, garlic, and green peppers, added some canned tomatoes and chicken stock. Then some braised beef ribs, chopped up, and a cup or two of cubed cooked ham. Then browned some hot link sausage in a separate pan and added that, along with the drippings. Finished off with some worcestershire, some fresh thyme, salt, and fresh ground pepper. Finally, for the last 20 minutes, added a couple cups of dry rice, and more than a dash or two of Texas Pete.
Very nice comfort food :)
My mom's over with me and the little one and I think we're going to make Matzabrae--
A staple among many Ashkenazi households. I prefer mine with salt, but some like it with jelly. :)
Elephant
09-19-09, 04:54 PM
Just got off a long day at work and unfortunately I have another one tomorrow so it is left over meatloaf tonight I will steam some broccoli and make some mash taters to go with it, nothing special.
The good thing is since I am gonna miss going to the Skins game:tantrum:, I am going to my favorite restaurant on the way home from the photo shoot tomorrow where I will have a wonderful NY Strip topped with grilled scallions and a small dab of mushroom ketchup with pomme fondant (potatoes stewed in duck fat).
My mom's over with me and the little one and I think we're going to make Matzabrae--
A staple among many Ashkenazi households. I prefer mine with salt, but some like it with jelly. :)
So, either with the salt or jelly, what IS it? :)
So, either with the salt or jelly, what IS it? :)
Basically butter sautéed matza held together with scrambled eggs--delicious! Almost like an Ashkenazi rendering of French toast though maybe that's really more of challah French toast--also great. :)
Making some mexican-style grilled chicken tacos (chicken marinated in negro modello beer, liberal amount of ground ancho chili powder, sesame oil, some fresh garlic, oregano, black pepper, cayenne pepper) with some homemade guacamole as a condiment.
Side dish will be an arugula salad topped with some warm grilled corn, red pepper, onion, garlic, and italian sausage...
riggins44
11-09-09, 12:24 PM
I fix this all the time and my family loves it. The more seafood you use the better, minimum of 2 lbs. Fixed the other night for my son's 18th birthday per his request. That night also added 1 lb. bay scallops and 2 lbs. snow crab meat.
Seafood Bisque
1-2 lbs crabmeat (lump preferred)
1-2 lbs shrimp (chopped)
½ cup minced onion
3 tablespoons canola oil
3 tablespoons all purpose flour
2 tablespoons minced shallots
2 tablespoons minced celery
2 tablespoons minced garlic
1 teaspoons salt & cracked pepper
1 cup shrimp stock
2 cups milk
2 cups cream
2 bay leaves
Heat oil in large heavy pot over medium heat. Add
flour one table spoon at a time to make a light brown roux. 5-10 minutes stirring constantly.
Add onion, shallots, celery, garlic, salt and pepper,
Cook stirring occasionally, until onions soften.
(about 4 minutes) Slowly stir in stock. Add bay leaves
and bring to a boil. Add milk and cream. Reduce heat to medium-low. Simmer uncovered for 30 minutes.
Stir in crabmeat and/or shrimp and simmer for 5 minutes. Remove and discard bay leaves.
(can add green onion w/seafood)
(can garnish with chives and sherry)
I also recommend adding cayenne pepper with the onion, garlic, etc.
Took it out of my recipe, because wife has acid reflux really bad
riggins44
11-09-09, 12:26 PM
This is on the menu for one night this week. (Tequila Marinated London Broil)
2 cloves garlic ( I like garlic, so have done more)
1 cup tequila
1 cup teriyaki sauce
1/4 cup sesame oil, optional
1/4 cup Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 1/2 pounds London broil
Optional: 1 jalapeno seeded.
Mix ingredients in a blender to smooth. Place beef in non-reactive dish
and cover with marinade. Flip at least once to coat both sides. Let
get happy for 4-6 hours.
Place London Broil on a hot grill. Grill for about 20-25 minutes. You can flip it every 4 or 5 minutes or just once.
Then let rest for 5-10 minutes. 10 is better. The cut on the bias in thin strips.
**Key... Don't use cheap tequila. Use something that you'd be willing to
drink.
This marinade is good with chicken or whatever.
riggins44
11-09-09, 12:28 PM
This is my version of an old family recipe. Normally don't give this recipe out.
1 lb. Crabmeat
1 lg egg
1 tablespoon Mayo
1 tablespoon Mustard
1 tablespoon Vinegar
1 tablespoon Worchestershire sauce
1 teaspoon Old Bay Seasoning
1 or 2 slices of bread
1 teaspoon kosher salt or sea salt
1-2 teaspoons of fresh ground pepper
Optional:
1 small onion chopped
Mix all the ingredients above. (note: tear the bread into small peices)
form into patties. Then place in frying pan, which oil should be heated
to 360 or medium high. Now just fry like you would a burger. Few minutes on each side.
Recommend using lump crabmeat. If fixing more than 1 batch, I will mix
pound of lump with pound of special (regular). This just helps make more
crabcakes while holding cost down.
Doing the turkey for the crew at my Dad's tomorrow. 20lb bird. Figure I'll grill it on my weber gas grill in the morning, probably take about 3 1/2 to 4 hours...stuff it with poultry herbs, onion, garlic cloves, and an orange. Going to grill it in a broiling pan with some chicken stock in it, put carrots, potatoes, onion, parnsips in the pan. When I'm done with the turkey, will food process the vegetables with the broth and use it as a gravy base.
Also doing some appetizers rolling up some smoked salmon, dill, and cream cheese (with a dash of ground red pepper) slicing it up and putting it on melba toast.
The rest of the feast is up to my fellow family members...
Was in Buffalo early this week, then on to Charlotte for a few days, where, ironically, I found myself at a local infamous burger joint ordering a 'Buffalo Chicken Burger' :)
It was damn good.
So tonight, replicated it. Very simple. Soak some chicken breasts in a healthy amount of Texas Pete hot sauce (I bought one of those gigantic bottles and used about 1/2 a cup of it - don't be shy though, this isn't a very spicy sandwich - most of the hot sauce will burn off, but the more the better the flavor). I grilled the chicken breasts until they were done with some nice searing on them. Then I put a couple spoon-fuls of bleu cheese on each breast and popped them into a pre-heated oven to broil for a few minutes (don't burn them! just broil long enough for the cheese to start to melt).
While they were in the oven, prepared some Philly rolls (the ones I ate at the burger joint were served on a burger roll, but the Philly roll made them easier to assemble. A little mayo on both sides of the roll, then put a chicken breast on it, topped with sliced tomato and some shredded lettuce.
My family devoured them. Very simple, very quick, and very good.
Neophyte
12-27-09, 12:30 PM
Got some "Boone Chili" (http://www.thenoosphere.com/17496-chillin.html#post24086) on tap for the game tonight...
Lemme know how it turns out :)
I made some jambalaya last night with pork spareribs, ham, link sausage, rice, tomatoes, etc... Not very fitness-friendly, but hey, it's the holiday season. Going to be having that later today after I get done exercising.
Neophyte
12-27-09, 01:53 PM
Actually split the recipe into two pots, one "leaded" and one "unleaded" for the girls.
I'll let you know.
That jambalaya sounds good too. You really should do a cook book.
Doing a similar version of the chili recipe I posted over on TN except with ground turkey instead of pork....how'd yours turn out Bob?
Neophyte
01-03-10, 03:29 PM
Turned out very good, Boone. Would have been better but somehow I forgot the garlic (D'uh!) and I think it might have needed to stay on the heat longer but all in all, it was very good. Actually, it is still good as there were lots of leftovers so put some in the fridge and froze some for later.
sonofDC
01-04-10, 05:18 PM
Frozen pizza.
I know...FAAAAANCY.
Skinsfan1311
01-09-10, 03:39 PM
Grilled filet mignon drizzled with a little olive oil, sea salt & cracked pepper.
Grilled asparagus drizzled w/olive oil, sea salt, lemon and tossed in sesame oil.
Potato pancakes.
Beer
Elephant
01-09-10, 07:21 PM
Ran by Mom's house to raid the fridge (LOL! Yeah, I am 41 and still raid Mom's fridge from time to time!) and was very happy to see her home made Beef Barley soup. Hmmmm...lots of stewed onions!
riggins44
01-12-10, 08:31 AM
My oldest son made Bleu Cheese baked Orange Roughy the other night, while the other son did grilled lamb chops with mint pesto couple nights earlier.
Tonight my turn in the ring. Doing a tequila marinated london broil, roasted potatoes with garlic and rosemary, and grilled zucchini.
Trying a different steak recipe - with some 'flat iron steak' which is just about the only cut I'll buy now - if you haven't tried it, do so...really good cut with incredible flavor but not particularly expensive.
Marinade is 1/4 cup whiskey
1/4 cup teriyaki sauce
3 TBSP olive oil
3 TBSP chopped parsley
3 TBSP chopped cilantro
juice of 1 lime
1 clove garlic
3 TBSP fresh orange juice
Blenderize into a paste and coat the steak in it. Marinate for how ever long you like :)
When ready to grill, dry off most of marinade, coat steaks with a little olive oil, then rub down with mixture containing coarse salt, fresh ground pepper, Goya Adobe, and Goya Sazon mixes.
Also going to grill some shrimp with some lime juice, garlic, and a little of the rub from above and serve it all up with some asparagus...
riggins44
01-18-10, 08:42 AM
That sounds good. Bet it would be good using tequila in place of whiskey.
Well off to Richmond for meetings. We're being taken to Tobacco Co. for dinner tonight. Wish it was Bookbinders.
servumtuum
01-18-10, 12:30 PM
A simple but tasty lunch today of grilled salmon drizzled with olive oil and lime juice and fried boniato.
Neophyte
03-26-10, 10:44 PM
Grilled tilapia w/ a seafood rub, steamed broccoli, roasted garlic potatoes washed and garlic bread.
Lest that sound too healthy for some of you, I washed it down with my own home brewed Two Penny Pale Ale.
On a side note, how did this thread drop to page 4?
riggins44
03-27-10, 08:22 AM
Good question.
Trying to decide on cedar plank salmon or grilled shrimp kebobs for supper.
Bought some pasilla peppers last night (they're close to ancho or new mex peppers, big green chiles with just a little heat, great for grilling/roasting/stuffing). Made a stuffing with some cottage cheese, mexican shredded cheese, chopped tomato and purple onion, and added some parsley, Adobe, and Sazon spices. Grilled them until the peppers were blistered and the stuffing melting.
Nice :)
Elephant
03-28-10, 12:31 PM
Bought some pasilla peppers last night (they're close to ancho or new mex peppers, big green chiles with just a little heat, great for grilling/roasting/stuffing). Made a stuffing with some cottage cheese, mexican shredded cheese, chopped tomato and purple onion, and added some parsley, Adobe, and Sazon spices. Grilled them until the peppers were blistered and the stuffing melting.
Nice :)
Sounds pretty good. I just ate at a Mexican restaurant recently that I have frequented a number of times over the last few months. They have a stuffed poblano that sounds much like what you prepared except for the cottage cheese. They also add their own home-made chorizo.
I must admit, my flavor for Mexican has changed in the last year. A lot of these Tequila Lounge/Fine Mexican dining places are doing some good things. Their cheeses are awesome!
servumtuum
03-28-10, 12:52 PM
Elephant, have you tried cotija-the grated cheese yet? If you haven't I would suggest it-it has a marvelous musty flavor, between a mild blue like Gorgonzola and the slight sourness of Feta. It goes great sprinkled on a bowl of chili.
Elephant
03-28-10, 09:00 PM
Elephant, have you tried cotija-the grated cheese yet? If you haven't I would suggest it-it has a marvelous musty flavor, between a mild blue like Gorgonzola and the slight sourness of Feta. It goes great sprinkled on a bowl of chili.
By name, I can say I don't remember. But the texture and flavor reminds me of something I have had. I love feta, have steered from the blue cheeses a little due to that musty flavor you speak of. My favorites right now are Chihuahua cheese, kind of like a fresh mild cheddar, and Oaxaca, a full flavored stringy cheese that reminds me almost of fresh mozzarella.
Alaskan
04-04-10, 07:26 PM
I grilled for the first time this season last night. Sure there is still 2 feet of snow on the lawn, but the deck was clear and it was sunny and the temperature got up to 40 degrees, so that was good enough for me. I did have to put some hot water into the bucket that I use to soak my mesquite chunks because they were frozen into a ball.
I thought I would share the marinade I use with steaks:
½ cup soy sauce
¼ cup chopped green onions
3 tablespoons lime juice
2 tablespoons brown sugar
1 garlic clove, minced
1/8 teaspoon hot pepper sauce
This is enough for about a pound and a half of meat.
I marinade the steaks all day. I use an old fashion Webber kettle grill and charcoal. I spread the coals on one side of the grill and then sear the steaks for about a minute on each side, take them off the fire and toss a couple of hand fulls of mesquite that had been soaking in water onto the coals. Then I put the steaks back on opposite the coals so they are cooked indirectly, put the lid back on the Webber and basically smoke them.
They usually come out pretty tender.
I washed them down with an Anchor Steam Beer which is excellent. :pint: However, I believe is only available in the west
Neophyte
04-09-10, 11:12 AM
Tonight is grilled rib-eyes with a red wine shallot butter (home made) and grilled asparagus. Probably wash this one down with a nice cab sav.
I do love this time of year for grilling!
riggins44
04-09-10, 02:06 PM
I grilled rib-eyes last night with parmesan encrusted portobello caps.
Doing my habanero/ginger steak tonight on the grill, some mushrooms w/garlic butter, and pouring the first glass of a homebrew keg (british bitter) to wash it down with.
Neophyte
04-09-10, 08:11 PM
OK...the red wine and shallot butter? ROCKING!! The wife and I killed off all the steak and there was more than we two should have had. Wow.
Neophyte
04-24-10, 03:42 PM
It's a beer can chicken kind of night here at my house.
renaissance
04-24-10, 05:59 PM
This thread is pretty useless without pics :)
riggins44
04-26-10, 08:14 AM
Found a great deal on filet mignon at a local farmers market. Just seasoned them with salt and pepper then grilled to medium rare. For a side fixed grilled asparagus and baked potatoes.
My wife and I washed them down with a nice Malbec. The boys had to drink tea.
riggins44
06-01-10, 11:08 AM
For Memorial Day...fried soft crabs, grilled french fries, and grilled veggies. One of my sons requested Soft crabs.
Sounds amazing....man, I miss crabs (of all kinds)...
Neophyte
06-05-10, 12:01 PM
Shrimp Boil!!!
PhillySkinsFan
06-05-10, 12:20 PM
BTW, has anybody noticed the bi-colored corn? My wife calls is butter & sugar corn because it's made up of random white and yellow kernals. She used to get it up in CT, but it's been making an appearance in Maryland farmer's markets the past couple years. I get it at on Sat mornings at the farmer's market in Kensington. Comes from PA. It's great!
I'll have to keep my eye out for this at my local Farmers Market!!
Sounds good Bob! Get it while you can :( And I love the bi-colored corn too. Just woke up from an epic road trip with Om last night, so I don't know whether I will muster to strength to cook tonight or not. Standby :)
Neophyte
06-05-10, 02:39 PM
Get it while I can is right. My father-in-law has connections on the coast and the 12lbs we boiled today came right off the boat. No telling if we will be able to do that again next year or not. :(
Mid-meal preparation....but cooking shallot steak (marinade comprised of soy sauce, garlic, soy sauce, balsamic vinegar, garlic, salt and pepper, and a generous supply of chopped shallots) and grilled artichokes (never done that before).
We'll see how this turns out :)
Neophyte
06-12-10, 06:35 PM
Alright...so...
I have butterflied a turkey breast, rolled it around some homemade herb stuffing and then completely wrapped that in bacon and tied the whole thing up with butchers twine. I am going put that on the grill for an hour or so and see how it goes with some grilled asparagus and pinot noir.
That sounds like a thing of beauty Neo :cheers:
Neophyte
06-12-10, 07:40 PM
On the grill now, Boone. I will post pics if I keep people off it long enough to get some. :)
Smells divine though.
Getting ready to send my darling 17 year old daughter off for 6 weeks of Governor's School tomorrow with summer simplicity - bleu cheese burgers and fries. Taste is bittersweet.
Neophyte
06-14-10, 06:17 PM
That sounds like a thing of beauty Neo :cheers:
Go here (http://www.thenoosphere.com/showthread.php?p=41167) to see the results. For the record, I think it looks fabulous and everyone agreed it tasted better than it looked.
riggins44
06-15-10, 06:26 PM
Neo...that looks great. What kind of Pinot Noir did you have? Lately I've been on a Malbec kick.
Neophyte
06-16-10, 11:30 AM
It was Queen of Hearts (http://www.llwine.com/Default.asp?Page=123) Pinot Noir, riggins. It is a favorite of some of our good friends who were guests for the evening and brought it along.
Back to basics Friday... Barbecued chicken (seasoned with fresh ground pepper and my favorite spice mix, Goya Adobo seasoning), grilled, then covered in Sweet Baby Ray's spicy barbecue sauce for the last few minutes.... also did some grilled choriso sausage, and corn on the cob. Don't worry, I grill SAFE staying hydrated with some New Belgium 'Skinny Dip'.
It's good to be me. Not as good as being Om, because, I can't deny it, he's dead sexy. But still. Not half bad.
riggins44
06-28-10, 12:23 PM
Last night I fixed blackened mahi mahi, pesto pasta, fresh veggies and Michelob AmberBock to wash it down. My wife had a white merlot with her meal.
Right now have a london broil getting happy in a red wine marinade. Should be ready for the grill by time get home for supper.
Lanky Livingston
06-29-10, 08:57 AM
Probably not going to try it this week, but next week for sure. Got a recipe for steak, spinach, feta and blueberry salad. Sounds extremely intriguing, if not delicious. I will report back with pics and a review (and the recipe for those that want it).
riggins44
06-29-10, 12:15 PM
The red wine marinated london broil turned out perfect. Grilled some squash from the garden. Sipped on tequila sunrises while doing the grillin.
Walking Deadman
06-29-10, 12:48 PM
Tonight, soft shell crabs......I get these maybe once a year.
So bear with me...
While watching the World Cup with my brother and family at a local Mexican restaurant, and drinking gigantic draft Dos Equis (I rarely drink beer, but when I do....), I observed something interesting.
3 young hispanic girls, probably mid-20's, ordered mango margheritas. When they arrived, they asked for some mystery condiment, which the waiter found behind the bar and handed to them. They sprinkled the reddish powder on top of their margheritas and dove into them. We couldn't stand it and finally broke down and asked them what it was they were sprinkling on their drinks. It was a mexican spice mix called 'Znax'. We poured a small bit onto our palms and tasted it. Wow. Zing of red pepper, intertwined with lime. Very nice. Immediately, my mind starting humming.
So when I got home, I internetted Znax and ordered a couple of shakers. Tonight, I took some ahi tuna, dabbed it with a bit of olive oil, and literally coated the tuna on both sides with the Znax (http://ep.yimg.com/ca/I/mex-grocer_2115_35382542).
http://www.bgobsession.com/jhj/yummy 002.JPG
Let me tell you - talk about good. Just enough heat to make you notice, but without real pain. Even my pepper-averse wife liked it. Citrus went perfect with the fish. I'm thinking the same treatment on scallops would be heavenly.
Trying to think of other uses for this stuff. My son Daniel just turned to me and said 'that stuff would be good on mandarin oranges!'. I bet it would. I'm thinking of trying some mandarin orange cooked down with some sugar syrup, sprinkled with Znax, over vanilla ice cream.
Oh hell yes :)
If you're intrigued, you can buy this stuff at http://www.mexgrocer.com
I'm thinking it might also be an absolutely killer Bloody Mary addition.
riggins44
07-17-10, 08:33 AM
My wife suffers from acid reflux, thus doesn't like real spicy. Would you still recommend Zanx? Maybe just get some for the boys and I. When fix something will make sure not to add to hers.
I love things with a hint of lime, so this is right up my alley. Thanks for the tip.
Hard to say - but I would not describe it as 'hot', just has some 'warmth'. Keep in mind, I literally coated the outsides of the fish, so you could easily just go lightly on hers and I'll bet she'd like it.
Another night, another 'oh hell yeah!' moment. In between thunder showers today, picked a couple gallons of figs in the backyard, picked some tomatoes, and finally, snatched 8 or 9 ichiban eggplant (http://inlinethumb60.webshots.com/18747/2374847650100122321S425x425Q85.jpg) from the garden.
Gonna make some fig jam later on this weekend. But my eyes were on the eggplant. Ichiban eggplant, unlike their gigantic cousins, are thin and elongated, with skin no where near as bitter. They are perfect for the grill. So I sliced them lengthwise, brushed them with olive oil, a little salt and pepper, and threw them on a hot grill. They would've been fine that way. But when I pulled them off the grill, I had a topping ready for them of garlic, sesame oil, soy sauce, salt, pepper, some rice vinegar, and a healthy sprinkling of red pepper flakes.
http://www.bgobsession.com/jhj/eggplant.jpg
Wow.
I amaze even myself sometimes :)
End results of fig-picking, 24 pints of fig-strawberry jam. Manly? No. Sweet deliciousness? Maybe.
Son Daniel was my fig-strawberry jam-making wingman.
http://www.bgobsession.com/jhj/fig.jpg
Sisyphus
07-18-10, 02:49 PM
Thai Duck Curry last night. Damn hot. Damn tasty.
Burgundy Burner
07-18-10, 03:38 PM
Tonight - a salad and broiled chicken.
Skinsfan1311
07-18-10, 06:55 PM
The boy's been home from college, so I can cook a lot.
Ribeyes - nothin' fancy....coarse sea salt, cracked pepper and olive oil
Cedar planked Salmon - with a rub of brown sugar, pepper, salt, ancho chili powdder & cumin.
Zucchini & squash - 1/4" slices, (cut lengthwise), drizzled w/olive oil & sea salt. I'll brush a tiny bit of sesame oil and soy when they come off the grill.
riggins44
07-19-10, 01:20 PM
Saturday night fixed crab cakes, jasmine rice, and grilled yellow squash. Last night made grilled hot wings, grilled egg plant, and pasta.
My youngest son made creme brulee for dessert Saturday night.
Wife worked today and I beat her home, so looks like I'm on for supper. Going to do some seafood linguine (some fake crab, scallops, goat cheese/parmesan/cream sauce with some vegetables over pasta). Quick and easy.
Burgundy Burner
07-19-10, 10:22 PM
Tonight it was a shrimp salad. Washed it down with diet green tea/w citrus.
Diet green tea? I assume that just means unsweetened.
Last night was just ham, mac 'n' cheese and green beans. The night before was boneless, skinless chicken breasts in a lemon-pepper asparagus cream sauce over angel hair pasta, with asparagus on the side.
Alone - waiting for loved ones to return from a day trip. Zucchini, marinated in italian dressing, on the grill. Cold fosters on the tongue. Habanero/ginger/coca-cola/teriyaki steak marinating. 'Pulp Fiction' on the TV. Cat outside stalking mice.
God - life is good.
Top that.
If there were naked women here, you'd have no chance in hell.
Then again, Uma Thurman is with me. And I have one helluva imagination.
Neophyte
07-23-10, 10:13 PM
Did a brisket today uber quick with no prep. About 11am my wife says to me she took brisket out of the freezer for us to have for dinner with friends about 6. I went nearly ballistic. Doesn't she know that's a 24 hour thing minimum?!? Apparently she doesn't.
So I whipped up a rub of ground mustard, brown sugar, garlic powder, kosher salt, black pepper, cumin, paprika and a couple other things that are escaping my mind at the moment, brushed the meat down with olive oil, applied the rub, browned it on both sides for 15 minutes or so and the put it in an oven pan with a bottle of my Dead Leaf Brown homebrew and some Lea & Perrins. This is covered with foil and did it for 3 hours over indirect high heat.
To go with it I threw together a homemade TN style BBQ sauce made with whiskey.
I have not been complimented that much about anything I have done since I wrapped that turkey breast with bacon and lets face it...wrapping anything with bacon is cheating. So this was a real win in my book.
Skinsfan1311
07-24-10, 05:43 PM
I'm cheatin' today.
Grilled pork loin chops w/Mcormick's Grillmates Maple Smokehouse rub.
Grilled asparagus, drizzled with olive oil and tossed in sesame oil and Yoshida sauce.
Tomato salad w/fresh basil, olive oil and a splash of balsamic vinegar..
Mark The Homer
07-25-10, 09:42 AM
BBQ chicken thighs tonight. I've discovered a new BBQ sauce that "dries" in about ten minutes. That means you can layer it as it cooks. There are very few sauces that dry this way. Does anybody know what I'm talking about? And does anybody know of another sauce that does this?
We'll do corn on the cobb too. Not sure what else...
Lanky Livingston
07-25-10, 10:54 AM
Ribeyes - nothin' fancy....coarse sea salt, cracked pepper and olive oil
You sir, are a man after my own heart. Bravo sir, bravo.
Just the kids and I for dinner tonight. Going to make a little eggplant casserole (with homegrown eggplant and tomatoes, basil, garlic, little olive oil, salt, pepper, breadcrumbs and some italian cheese mixed in). Going to grill some lamb chops and steak to go with it and a nice italian bread.
My kids eat well :)
Goaldeje
08-08-10, 04:36 PM
Nice Boone.
I am going to make a ribeye and two sirloins for the fam, with some garlic mashed potatoes and grilled zucchini and squash.
If memory serves, i have a John Adams Summer Ale with my name on it for grilling as well.
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Elephant
08-08-10, 06:40 PM
Having one of my absolute favorites, Pho! Even thought Goaldeje has me craving some garlic mashed potatoes. :mmm:
Are you the Pho King? :)
School me brother, school me... I know nothing of this 'Pho' you speak of....
Lanky Livingston
08-09-10, 08:02 AM
Pho is noodle soup. People go absolutely bat-**** for this stuff, but its simply noodle soup. I honestly don't understand it...I've never craved it. I'll eat it, but there's a list of 1000 things I'd rather eat!
Goaldeje
08-09-10, 08:53 AM
Pho is noodle soup. People go absolutely bat-**** for this stuff, but its simply noodle soup. I honestly don't understand it...I've never craved it. I'll eat it, but there's a list of 1000 things I'd rather eat!
If it is made right, it is awesome. Love it! And if you have allergies, I have found the broth to be very helping in subduing my sinuses.
Boone, you should check it out, good stuff.
Elephant
08-09-10, 02:17 PM
Boone, it is a rice noodle soup like Lanky suggests but it is far from simple. It is the various ingredients that make the flavors explode!
It is a Vietnamese dish that consists of beef broth, rice noodles, bean sprouts, fresh jalapeno peppers, mint leaves, a slice of fresh lime with thinly sliced, beef of your choice. I choose sirloin that cooks in the broth. They add a hot sauce made from sirachi and a mix of something else that adds a nice bite.
It is all fresh ingredients. Simple, but when they are all brought together in the broth, it is a very complex dish that is extremely refreshing. Goaldeje is correct, whenever I feel a little under the weather, I will order Pho. It has an incredible healing affect. Opens up the sinuses.
Sounds right up my alley. Next opportunity I have to give it a try, I'm in. Thanks for the great descriptions guys :cheers:
Burgundy Burner
08-09-10, 06:49 PM
Got started with some blueberries that were picked at a nearby farm just two hours ago. Yum.
Mark The Homer
08-09-10, 07:07 PM
Home made gyros with home made Tsatziki sauce!
Goaldeje
08-09-10, 07:15 PM
Home made gyros with home made Tsatziki sauce!
Yeah. So... You're gonna need to post the Tzatziki recipe. My wife will find out where you live and crush you if you don't. She is short, but mean. :).
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Sisyphus
08-11-10, 10:28 PM
Barbecue (http://www.gamprinters.com/clientsites/carolinabrothers/dine.html)
Goaldeje
08-15-10, 06:03 PM
Got 2 Ribeyes, grilled with a natural lime vinaigrette marinade and some Lime Salt, nice and medium-rare. Both absolutely lovely, if I don't say so myself.
Also had some cheese rolls and Blue-Cheese Potato Salad, Cucumber-Feta Salad and Lemon Orzo Salad from the Fresh Market. If you haven't gone to the Fresh Market and just browsed their salad, consider this an advertisement for The Fresh Market.
Burgundy Burner
08-15-10, 06:24 PM
Having a chicken and vegetable stir fry - mixed with some extra light virgin olive oil and a hint of raspberry vinaigrette. Green tea to wash it down.
Blondie
08-21-10, 06:23 PM
Since I have become a vegetarian I have embraced tofu and black beans. Tonight is an awesome black bean and diced onions over a bed of broccoli slaw alfalfa sprouts.
Top that with avacado.
Pretty dern good.
Goaldeje
08-21-10, 06:48 PM
That does sound good, Blondie. Not a big tofu fan, but love the beans and broccoli sprouts mixture. And fresh avocado? Yum!
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homemade pizza for us...got the dough resting as we speak...
Blondie
08-27-10, 07:09 PM
Yogurt, toasted whole wheat mini thin bun with fat free swiss cheese--melted and 1 egg white, pringle light chips (14= 1 WW point), propel water, graham cracker.
Burgundy Burner
08-27-10, 07:13 PM
Small salad, fresh tuna steaks, blueberries, steamed broccoli. Green tea.
Lanky Livingston
08-29-10, 04:33 PM
I went to Smitty's BBQ in Lockhart, TX for lunch today. Fan-freaking-TASTIC. They've been cooking for 115 years or so, and man do they know what they're doing.
servumtuum
08-29-10, 05:20 PM
Tilapia filets with tomato, basil and garlic along with red beans and rice with steamed brussel sprouts and carrots.
Blondie
08-29-10, 08:01 PM
A bed of brocolli slaw, topped with vegetarian refried beans, fat free swiss cheese, sauted onions, alfafa sprouts, and avacado. Wasa crackers. Yogurt.
Very very good.
Burgundy Burner
08-29-10, 08:35 PM
Hamburger pattie, cottage cheese with two half-slices of a peach and on top of three slices of lettuce, grape tomatoes, spinach, blueberries for dessert, and green tea.
Burgundy Burner
08-30-10, 07:41 PM
Heavy on the leftovers tonight - meal very similar to last night with one exception - replacing the hamburger pattie with chicken breast.
Burgundy Burner
09-08-10, 07:21 PM
Having a (somewhat) big Mexican salad tonight.
Seems like we have a lot of folks poking around these parts tonight - gotta wonder why... :)
Blondie
09-08-10, 07:31 PM
Veggie burger with fat free swiss cheese, onion, sprouts, avacado.
Vegtable medley.
Yogurt.
Graham crackers
Very healthy. Very good. Very filling
servumtuum
09-08-10, 08:05 PM
Couscous with roasted garlic, bell peppers, and garbanzo beans drizzled with evoo and topped with grated aged Asiago.
That sounds pretty damn good Serv....dig in!
honorary_hog
09-08-10, 09:40 PM
Since I started running again, I've been having a tough time getting my diet right for my runs. I've messed around with carb and protein intake, increasing and decreasing both, trying to get it right.
So today, I kinda said the hell with it.
I had Cici's buffet for lunch. Everything sucked but the breadsticks, which were fantastic.
Post-run, I made a nice 3-egg omelette with bacon (duh), cheddar cheese, and onions. Very good, if I do say so myself. And I do. :)
I went over my calorie count (even my net) by about 800 calories today. But ya gotta do that once in a while. And I've been pretty good lately. Won't do it again until Sunday. Then I'll eat and drink about 6 days worth. lol.
I'm just now making dinner at 8:30 at night .... I'm going to have a salad since I'm eating so late. The fiance will have baked chicken, home made gravy, blueberry muffins and mashed tatoes.
I'm trying to be a bit more conscious of what I'm eating these days - especially since I'm trying to get back into super shape. Stopped smoking 15 days ago and I feel fantastic! It's helping to motivate me to get rid of a lot of the unhealthy things in my life and focus on the good things!
It's gonna be a terrible night with the way that Penn State is playing. Therefore dinner will consist of beer. For dessert...more beer.
Blondie
09-12-10, 07:19 PM
Egg white sandwich
Salad.
Veggies.
Yogurt
Jambalaya. Pork ribs, chicken, sausage....spicy goodness. You know the drill.
riggins44
09-13-10, 08:23 AM
Last night was grilled swordfish marinated in tequila, lime juice and jest, cinnamon, cumin,
garlic, sugar, plus salt and pepper.
SC_RedskinsFan
09-14-10, 06:29 PM
Inch and a half thick porkchops cooked on the grill, and veggies!
Goaldeje
12-16-10, 05:36 PM
Cooking country fried steak with saw mill gravy, mashed taters and roasted asparagus.
Yes, all from scratch. Yum!
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Rymanofthenorth
12-16-10, 09:03 PM
Nice, I never understood chicken fried steak until last year when i had some in hawaii, friggin amazing.
Tonite im making home made french fries (yes fried 3 times and done in peanut oil) a spinach salad with smoked pork chops in an apple butter butter molasses sauce. desert is creme brulee and turkish cofee.
Neophyte
12-16-10, 09:34 PM
Chicken fried steak in Hawaii? Seriously? Dude, let's be real here. ;)
Rymanofthenorth
12-17-10, 12:17 AM
It was at a diner on one of the air force bases and it was amazing, I have never eaten it before but I asked the waitress what was good....
admittedly I was enamoured of hawaii as its now my favourite place on the planet.
Anybody got a recipe for a good beef brisket?
Goaldeje
12-17-10, 05:35 PM
Never done Brisket China, sorry. If you find a good recipe, pass it along, I would love to try it.
Making homemade meatballs tonight, with a Vodka sauce and steamed veggies. Somehow, my wife has tricked me into cooking the last two days, even though she is on Christmas break.
Don't tell her, but I don't mind so much.
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Rymanofthenorth
12-17-10, 06:37 PM
Anybody got a recipe for a good beef brisket?
yeah I make brisket sometimes, the biggest key is the quality of the meat, if you have access to Wagyu get it, its fattier but when slow cooked its friggin amazing stuff.
first put on a rub, I like my recipe, 1 cup brown sugar, 5 tablespoons garlic powder, 2 tablespoons celery salt two table spoons black pepper ancho chilipowder cayenne pepper, paprika, uncle howards spice (google it) cinnamon, nutmeg, mustard powder, bay leaf, cumin, rosemary ,thyme and sage. apply liberally.
allow brisket to come to room temperature (this does make a difference)
Place tray or foil pack with wood chips on the grill and turn on all burners to high. Close lid and preheat 15-20 minutes until the wood chips are heavily smoking. If not using wood chips just preheat grill for 15 minutes on high. I use applewood and maple.
Turn the burners down to medium on half the grill. Turn the burners off on the other half of the grill. Scrape the grill clean with a wire brush, place the woods chips over the heated half of the grill and place the brisket fat side up over the cool part of the grill and close the lid. Try to keep the temperature about 275 degrees, adjust the heated burner as necessary. indirect heat is the key here you dont want burnt meat.
I do mine for 4-6 hours you can slightly lower heat for even more juicy brisket (240 or so) but then you better take 8-10 hours. Make sure that you rest it for 15 minutes after taking it out.
a good sweet BBQ sauce is the finish, slice across the grain (again very important) and then drench in sauce.
we use wagyu or hereford here for brisket they are fattier and last better on the smoker.
Thanks for the recipe. I have brisket from a local farm where we bought the whole animal an divied it up between several of us. I have found that the taste of the beef is much better than what you get from ordinary beef in the grocery store. Looks like I'll need to get a couple of those ingredients (as well as the wood chips) before I prepare this one.
I'll let you know how it turns out.
Burgundy Burner
12-17-10, 11:58 PM
I went out to eat tonight.
Chilean Sea Bass. Ravioli stuffed with crab meat. Scallops wrapped in bacon with a sweet sauce. Mixed vegetables with shrimp. And other assortments.
Rymanofthenorth
12-18-10, 03:03 PM
Thanks for the recipe. I have brisket from a local farm where we bought the whole animal an divied it up between several of us. I have found that the taste of the beef is much better than what you get from ordinary beef in the grocery store. Looks like I'll need to get a couple of those ingredients (as well as the wood chips) before I prepare this one.
I'll let you know how it turns out.
That is the best way to buy beef. about the wood chips, make sure you ask for untreated wood seems like common sense but I bought wood chips once and got home and noticed the wood smelled like chemical.
also about the rub, I use that for the depth of flavour but I know lots of poeple who go simple, with garlic powder, onoin powder and sugar, a rub can be almost anything that you like for flavour.
yeah let me know how it turns out, the keys are low and slow heat (indirect)
resting the meat, and having a good finsihing sauce.
hope it turns out well.
Burner- Chilean sea bass used to be my favourite fish, its amazing, but its also endangered and very few restaurants in canada will even serve it anymore. I do love scallops tho, I prefer them pan seared instead of bacon wrapped.
stevenaa
12-18-10, 03:27 PM
Gonna be Chili tonight. Both outside and in my bowl. Mad with some fresh Axis Deer meat taken a few weeks ago. :) Stoking up a fire and renting Inception from PPV.
Man...wish I had a source of venison, I'm envious.
Me? Take out chinese tonight. Hardly my usual effort, but sometimes, you just feel like chilling :)
stevenaa
12-19-10, 02:31 PM
It was gooood. Once you get used to deer burger, there's no going back. :)
Rymanofthenorth
12-19-10, 09:27 PM
I hate venison,whenever we shoot deer up here its because they are pests. we usually give the meat to one of the families up here who dont hunt. for all the work you gotta do, there isnt much meat on a deer. plus the fat sticks to the roof of your mouth and I hate that. if you guys are into deer hunting you should come up here, im sure merv would be happy, the deer are always eating his strawberries in the summer lol.
We eat a lot of moose, some elk (I dont like elk, no fat) and some buffalo (my favourite). I wont eat bear unless its a yearling grizz, they dont taste like garbage most of the time.
now for tonite, I made a shaved steak sandwhich, my butcher makes some shaved meat out of top sirloin and striploin for me, I get one of those bake at home baguettes and fry the meat with some garlic and red onion, then I have roasted eggplant, red pepper and red onion on the side. Tomorrow im gonna make a moose roast, I just took it out of the freezer.
Hey Ryman, leave the light on, I'm comin' over :)
And a moose roast? That sounds like an epic meal...
Rymanofthenorth
12-20-10, 07:26 AM
You are always welcome Boone, lol I live in the "southern" part of Alberta right now about an hour from the mountains, but My dad brings me buffalo and moose every couple months. I actually had some american visitors here a few weeks ago, some friends of mine from college came up to go skiing at lake louise.
Rymanofthenorth
12-22-10, 05:39 PM
Today I made pork rib chops, marinated them in the juice from some pickled Jalapenos then dusted them in rice flour and fried them in sesame oil finished them in the oven.
on the side I made a home made baked mac and cheese with some blue cheese and cheddar sauce.
salad was a mix of reb baby butterlettuce and spinach with cherry tomoatoes.
now I have leftovers for that last couple days of work.
Sounds pretty damn good Ryman :)
Gonna be thinking up some appetizers for a Christmas day get together. Like to come up with my own ideas on that front. I made some stuffed mushrooms at Thanksgiving and my family is demanding an encore. But gotta come up with some other finger food...think think think....
Goaldeje
12-22-10, 06:31 PM
I made a Curry Chicken Salad in Phyllo (sp?) cups for a Christmas Party that were pretty damned good. Good finger food.
Also, grab some puffed pastry, fold in some chicken and/cheese (parmesan, gorgonzola, etc.), bake, and you have a winner.
Aside from that, pigs in a blanket?
I'm actually thinking of grilling a duck, dicing that up and doing something with that as the backbone. We'll see....
Rymanofthenorth
12-22-10, 07:04 PM
ahhh Boone, being Metis we have a french tradition called reveillon, basically its a 6 hour long dinner /party before and after midnight mass. Its the highlite of the year as we eat things we rarely get to eat. the centerpiece being tortiere a meat pie made from deer, pork, beef, and potatoes in a pastry and either roast duck or goose (I like duck).
if you are gonna use duck, maybe duck with brie in puff pastry. or slivers of duck with sliced potatoes that were fried in the duck fat (no joke potatoes fried in duck fat are a staple for us lol.)
I do two hors douvres for christmas usually, a simple one is you take proscuito and wrap it around goat cheese and asparagus spears its actually quite good.
my other favourite is smoked arctic char (you can replace it with salmon) with a pineapple cream cheese on toasted baguette.
we should do a thread where each of us posts our christmas traditions including the meal, its always interesting to me how people in the same area but different ethnicity can eat some vastly different things as well as their gift giving traditions.
That sounds amazing Ryman. Seriously :)
Here's what I'm thinking....
Rub a duck down with sesame oil, salt, pepper and grill. Baste with japanese plum sauce (essentially asian barbecue sauce) the last 20 minutes of the grill time.
Shred or slice the duck with a little more plum sauce. Generous amount of duck placed on a split country biscuit. Top with carmelized onions and sliced green onion.
I'm dubbing this 'Double-O Duck Sliders' ('Double-O' meaning double onion). Might make a spicy version with the addition of rooster sauce.
Just thinking outside of the box here...
I do two hors douvres for christmas usually, a simple one is you take proscuito and wrap it around goat cheese and asparagus spears its actually quite good.
my other favourite is smoked arctic char (you can replace it with salmon) with a pineapple cream cheese on toasted baguette.
I do a couple of variations of these, and they are quite good.
we should do a thread where each of us posts our christmas traditions including the meal, its always interesting to me how people in the same area but different ethnicity can eat some vastly different things as well as their gift giving traditions.
Food traditions are just so cool. I couldn't agree more. We've had a couple of threads here (and on the Noosphere) about 'comfort foods'. This idea is in that same neighborhood and it's a great idea. I'm also all about starting new traditions too.
Rymanofthenorth
12-22-10, 07:52 PM
That sounds amazing Ryman. Seriously :)
Here's what I'm thinking....
Rub a duck down with sesame oil, salt, pepper and grill. Baste with japanese plum sauce (essentially asian barbecue sauce) the last 20 minutes of the grill time.
Shred or slice the duck with a little more plum sauce. Generous amount of duck placed on a split country biscuit. Top with carmelized onions and sliced green onion.
I'm dubbing this 'Double-O Duck Sliders' ('Double-O' meaning double onion). Might make a spicy version with the addition of rooster sauce.
Just thinking outside of the box here...
I have never grilled duck, we almost always pan sear or roast it. I would hate to waste the duck fat because im cheap lol but that sounds amazing too. I would probably slice it to retain the juicyness because i dont care for shredded, but seriously that sounds awesome on a country biscuit, with caramalise onions pure heaven. something about you southerners and your biscuits, I love the things lol. My favourite breakfast picked up when I went to school down there is biscuits in sausage gravy lol. you guys make the most amazing light and flaky biscuits, ours are more dense and bannock like.
I have never grilled duck, we almost always pan sear or roast it. I would hate to waste the duck fat because im cheap lol but that sounds amazing too. I would probably slice it to retain the juicyness because i dont care for shredded, but seriously that sounds awesome on a country biscuit, with caramalise onions pure heaven. something about you southerners and your biscuits, I love the things lol. My favourite breakfast picked up when I went to school down there is biscuits in sausage gravy lol. you guys make the most amazing light and flaky biscuits, ours are more dense and bannock like.
One of the staff at work brought breakfast for everyone today. Biscuits and sausage gravy (my mom would've called it 'milk gravy' as that's what Kentuckians call it). I didn't partake, but man it looked good.
I'm actually thinking about using a denser style biscuit - the kind they use for 'country ham' down here. And yo're probably right on slicing he duck. Duck is great on the grill, but you have to poke holes all over it before hand or it'll be unbearably greasy...
riggins44
12-23-10, 08:34 AM
One of the staff at work brought breakfast for everyone today. Biscuits and sausage gravy (my mom would've called it 'milk gravy' as that's what Kentuckians call it). I didn't partake, but man it looked good.
I make biscuits and sausage gravy every Christmas morning. This is one of our traditions. Everyone looks forward to this. Will go to a local farmers market to get some homemade sausage to take this meal up a notch.
Won't do it this year, but in years past also fix dry salted cod. After soaking overnight you boil for about 20 minutes...then pour some bacon drippings over the fish. This meal will stick to your ribs.
Just had a customer come in and bring a big plate of sausage and chicken biscuits. Time for breakfast!
Miles Monroe
12-29-10, 08:02 PM
what do you stuff it with? drop a recipe in the food thread and I will try to make it for sure.
You start with Marinara sauce which is pretty simple to make from scratch. You have to make a lot of sauce, so I tend to take half the sauce once the calamari is done, and freeze it. Then I use the frozen sauce at a later date with calamari rings or just over pasta. Anyhow.... I don't have a written recipe I work with, but this is about as close I can estimate.
Ingredients for sauce.
* 4/5 tablespoons extra virgin olive oil
* 6 cloves garlic, thinly sliced
* 1 (16 ounce) can crushed tomatoes
* 2 ( 6 ounce) can tomato paste
* 1/2 cup red wine
* 3/4 cup water
* 1 teaspoon salt
* 1/2 teaspoon crushed black pepper
* 1 tablespoon dry crushed oregano
* 1 teaspoon dry crushed basil
* 1/2 teaspoon crushed red pepper
Get a big ol boiling pot with lid, and put in on medium heat. Let the pot warm up before putting in the olive oil. Basically you need a bit more oil then it takes to coat the bottom of the pot to fry your herbs and garlic. Start with the basil, oregano, and red pepper. Two or three minutes into frying the herbs, add your garlic.If you need to add a little more oil at that point, no big deal, as long as the bottom of the pot isn't too dried up.
It should take about two minutes.. give or take... to cook the garlic. Don't burn it, ever so slightly brown/ gold it's done. I actually do it like in the movie "Good Fellas" with a razor knife to get paper thin slices, so it cooks very quickly. It takes a bit more time to cut it up that way, but it really does just about melt into the oil. Once the garlic is slightly browned, take it off the heat and let it cool.
Once the pot is cooled down, add your crushed tomato, water, tomato paste, wine, salt and black pepper. Turn it up to medium / high heat, and stir in the tomato paste, as it doesn't just blend in. Bring it to a slow boil for about 4 minutes, the drop the heat, and let it simmer covered for at least 30 minutes, string it once or twice.
Now comes the fun part :) You should be able to find calamari that is cleaned but not cut up. Small (4 or 5 inches) are best, and will cook quicker. The tubes need to hold water when rinsed. If they don't, they'll leak stuffing and make the marinara a bit creamy. I can't say how much ricotta cheese to get, because it depends on how much calamari you're going to stuff. Mix up the ricotta with seasoned bread crumbs. Two thirds cheese to one third bread crumbs. You can also stuff with just the ricotta seasoned with a little salt and black pepper. Another variation is adding a little crab meat into the cheese and bread crumb mixture. I use a pastry bag these days, but use to use a baby spoon or plastic spoon to stuff the tubes. Don't over stuff the tubes, as they tend to split open. Fill them to a little below the opening. There are many ways to close them from what I hear. I use the tried and true method... a sewing needle and white cotton thread. Sew the open end up well. I always get some of the tenticals, and extra tubes that get cut into rings.
By this time, your sauce is more then simmered long enough LOL
Bring the sauce back to a rolling boil, and put the stuffed calamari in the pot. Cover it, and let it boil for about 2 minutes, then bring it back down to a simmer. Let it simmer for at least two hours, carefully string it every so often.
Serve it over spaghetti.
Of course, it might be easier to just fly down here, and let me cook it. It's a very time consuming dish, that why I don't make it often. I buy fresh calamari and clean it myself most of the time. It's a chore in itself.
Rymanofthenorth
12-30-10, 02:01 AM
that sounds awesome im gonna try the version with crab meat this weekend.
Slow-grilling ribs tonight. Prepped lovingly with olive oil, dry rub applied and left in the fridge for an afternoon soak...will cook ever-so-slowly on the grill with hickory chip smoke. Sweet baby Ray's sauce added at the end. Green beans with new potatoes on the side and some garlic bread.
Rymanofthenorth
01-08-11, 06:01 PM
I just bought sweet baby rays at a specialty store, its the best store sauce ive found so far lol
I think so too Ry - I especially like the 'Sweet & Spicy' version...
I found a recipe you all might enjoy: English Peas (http://www.foodnetwork.com/recipes/paula-deen/english-peas-recipe/index.html)
Well, maybe not so much the recipe as the reviews of the recipe (http://www.foodnetwork.com/recipes/paula-deen/english-peas-recipe/reviews/index.html).
Enjoy.
Goaldeje
01-10-11, 02:08 PM
I found a recipe you all might enjoy: English Peas (http://www.foodnetwork.com/recipes/paula-deen/english-peas-recipe/index.html)
Well, maybe not so much the recipe as the reviews of the recipe (http://www.foodnetwork.com/recipes/paula-deen/english-peas-recipe/reviews/index.html).
Enjoy.
:rotflmao:
Valid questions, certainly.
riggins44
01-10-11, 05:25 PM
Last night I fixed snow crab legs, roasted garlic potatoes, and sauted broccoli. The crab legs were a menu request from the wife.
Rymanofthenorth
01-13-11, 04:42 PM
Nice, Im doing prime rib tonite, used a dry rub on it with some diced garlic and onion. putting it in the oven at 250 for 5 hours, should be amazing when it comes out. not sure what to do for sides.
Goaldeje
01-13-11, 04:54 PM
Having leftover chili from the weekend I made from scratch. Some one told me it might be better the second and third nights...
We will see.
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Miles Monroe
01-13-11, 05:45 PM
I yam what I yam.... Well, that's what she calls it :)
My wife is making yam chili as I type. She got an honorable mention in a charity chili cook off with it a few weeks back, and hers, along with two others were just in the local papers. She found the recipe on the net, and then did a little tweaking of her own.
This chili is like none I've ever had.
Rymanofthenorth
01-13-11, 08:23 PM
Yam chili? post the recipe! lol for sides I went with roasted potatoes with a balsamic reduction , mashed potatoes with chives and onion with a homemade gravy and green salad with apples and avocado.
Got flat iron steaks in the fridge waiting for the grill. If you haven't tried this cut, you are missing out. For the $$$ probably my favorite cut. Naturally marbled, but overall pretty lean, always tender, uniform in thickness, takes well to rubs/marinades....just a great steak.
Doing a simple rub today - coarse ground pepper, kosher salt, mixed with dried oregano, thyme, and paprika, tossed with a handful of fresh minced garlic. Lightly coated steaks with olive oil, then liberal amounts of rub.
Will grill them in a couple hours, and serve with baked potatoes and some italian bread.
Goaldeje
01-16-11, 04:38 PM
I think I'm cheating and doing Pizza Hut tonight. Not feeling great, a little congested, and the fam wants pizza. You can't win every time, right?
Does this mean I get my membership revoked?
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We'll let it slide this one time :)
riggins44
01-16-11, 05:30 PM
Steamkmg 10 lbs of 16/21 shrimp. Broccoli casserole and pot of slow cooked butter beans. Not sure if will do garlic and rosemary roasted potatoes or jasmine rice.
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Few things beat steamed shrimp in my book. Next to coffee, shrimp was one of God's best inventions :)
riggins44
01-17-11, 01:35 PM
The shrimp turned out perfect. Added couple bottles Amber Bock to the water and skipped the old bay this time.
Not a fried food guy, but had a 'hankerin'' for calimari, so went out and got a deep fryer today. Going to do fried calimari rings and shrimp with marinara, with some She-Crab Soup to go along with it.
Not a fried food guy, but had a 'hankerin'' for calimari, so went out and got a deep fryer today.
What kind did you get and how did it work?
What kind did you get and how did it work?
I'm also interested to know. I have a deep fryer, and am considering trying calamari tonight for the first time.
I bought a Kenmore....very easy to use...happy with it. Harris Teeter sells big bags of pre-cleaned calimari rings...very simple recipe, just used fish-fry breading, fried them up, squeezed some fresh lemon juice on them and served with marinara sauce. Very nice :)
Today am doing traditional buffalo wings for the game, and homemade pizza for later.
We are having pulled pork tonight. The boston butt has been in for three hours so far, about three more to go.
Miles Monroe
01-23-11, 05:52 PM
Yam chili? post the recipe! lol for sides I went with roasted potatoes with a balsamic reduction , mashed potatoes with chives and onion with a homemade gravy and green salad with apples and avocado.
Here's the link.
yam chili (http://www.news-press.com/apps/pbcs.dll/article?AID=2011110111069)
Goaldeje
01-23-11, 06:08 PM
I made steamed shrimp, then made a seafood salad that we put on fancy hot dog buns. Very good!
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Rymanofthenorth
01-23-11, 09:21 PM
boneless skinless chicken thighs, marinated in tandoori seasoning, then added to a curry and mango sauce baked for 2 hours. I am off to eat them now.
riggins44
01-24-11, 11:12 AM
Since it was cold I decided to make Chewy's Chicken Tortilla Soup. My son made some cornbread as a side.
We are having pulled pork tonight. The boston butt has been in for three hours so far, about three more to go.
Great minds and all that, I made the same thing. I put on a rub Saturday and let it sit overnight, then seared it Sunday morning, added it to a pot with some Coke, water and onions and let it slow cook for about six hours. Pulled it apart and added the sauce and let it cook about an hour more.
Yummmm....
The family enjoyed it last night, and we're having it again tonight. I made so much that I'll probably be eating it all week, at least as leftovers for lunch.
Doing some stuffed eggplant tonight. Stuffing includes ground beef, garlic, celery, red sweet pepper, onion, fresh chopped parsley & basil, breadcrumbs, and eggplant meat. Will be topped with chopped tomato and parmesan/romano mix, then baked. Smells amazing so far, although despite being a big fan of eggplant (I love to grill it the ichiban type with a teriyaki marinade), I've never done the traditional stuffed recipe.
I'm marinating back ribs overnight for tomorrow's dinner. The marinade is brown sugar, soy sauce, sesame oil, chopped fresh garlic, chopped fresh ginger, and crushed red pepper.
Sounds nice Chris! I always worry about using brown sugar in marinades because it can burn so easily once on the grill...but maybe I'm just not doing it right :)
Sesame oil is so underrated. I swear, to my taste buds, it's the elixir of the Gods!
Goaldeje
01-29-11, 07:35 PM
Grilled out burgers tonight. 70/30 ground beef, one egg, Panko bread crumbs, whatever spices I feel like, and a touch of parmesan cheese. Ended up quite well, added some white cheddar cheese for the top, and i fried an egg for my burger. The egg was nice and runny, wonderful all the way through. Wife made French fries and Cole slaw, good eats.
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Sounds nice Chris! I always worry about using brown sugar in marinades because it can burn so easily once on the grill...but maybe I'm just not doing it right :)
Sesame oil is so underrated. I swear, to my taste buds, it's the elixir of the Gods!
This is actually a recipe that I found in Saveur magazine for Hawaiian-style Kalbi (Korean barbecue short ribs). They are roasted in the oven in high heat (450º). The marinade is reduced to a syrup while the ribs are roasting and it is brushed over the meat during the final 20 minutes of cooking. I've used this recipe 3-4 times previously and everyone loves them, a great salty/sweet combination!
Grilled out burgers tonight. 70/30 ground beef, one egg, Panko bread crumbs, whatever spices I feel like, and a touch of parmesan cheese. Ended up quite well, added some white cheddar cheese for the top, and i fried an egg for my burger. The egg was nice and runny, wonderful all the way through. Wife made French fries and Cole slaw, good eats.
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That sounds delicious! I love the fried egg addition, a runny yoke makes everything better. :)
Gotcha Chris - that's the technique I usually use - sounds tasty!
Goaldeje
01-30-11, 11:31 AM
That sounds delicious! I love the fried egg addition, a runny yoke makes everything better. :)
yeah, I love a good sunny side up or over easy egg where the yolk is still runny. The wife is making corn beef hash and eggs for lunch today, love it on toast, with the runny egg.
You should try it oa burger sometime, little slice of heaven!
Having leftover chili for dinner tonight from the batch I made two weeks ago. The wife froze it, and i can't wait!
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Goaldeje
01-30-11, 11:55 AM
So what's everyone making for the Super Bowl next weekend? I'm considering a Beer Cheese soup from GB, but got nothing from Pitt, aside from Klondike Bars. Any suggestions?
We like to have one item from each representative city, and then other fun stuff. Might be wings this year, been a while. Recommendations are welcome!
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I'm going to a party with neighbors and am required to bring an item that represents the area of my team.
I'm taking peel and eat shrimp boiled in vinegar and Old Bay with my homemade cocktail sauce that is horseradish heavy.
Having pork tenderloin that was marinated in crushed pineapple, soy sauce and ginger.
Cannot believe we don't have a 'Super Bowl Menu' thread going...
So what's going on the halftime table gents?
I'm doing 5 layer tex mex dip and chips, and two kinds of wings (traditional buffalo style and a homemade teriyaki with soy, sesame oil/seeds, lime, ginger, splash of OJ, ginger, garlic, and a dash of rooster sauce). Wife did some pimento cheese sandwiches and deviled eggs to finish things off.
Elephant
02-06-11, 04:56 PM
Alaskan King Crab Legs! Mmmmmm.....
riggins44
02-07-11, 10:37 AM
I did 3 degrees of wings and kicked up tater tots. For tater tots mix in bowl with parsley, garlic, and parmesan cheese.
Osso buco tonight. Marrow heaven!
Lanky Livingston
02-07-11, 11:54 AM
I made hummus for the first time for the superbowl - man is that easy to do! Recipe:
1 can garbanzo beans drained (save 1/4 cup of juice from can)
2T olive oil
3-5T lemon juice
2 cloves garlic crushed
1.5T tahini
1/2t salt
combine all the ingredients in a food processor or blender, and blend on low until smooth. delicious! We added some roasted red peppers to a batch for extra flavor, and it worked great.
Rymanofthenorth
02-08-11, 05:07 PM
the tahini makes all the difference, I add some red chili flakes or some habaneros for some kick.
tonight im making a home made chicken pot pie to use up some leftover chicken breastses, making a bechamel have the mirepoix already chopped, and making my grammas ridiculous pie crust.
Lanky Livingston
02-09-11, 07:10 AM
Red chili flakes sounds like a good addition, thanks Ry!
Last night I made spaghetti-squash & meat sauce (w/ ground dark meat turkey). I just buy a pre-made sauce b/c I'm lazy, and sautee mushrooms, onions & garlic and add it to the simmering sauce. If you haven't tried spaghetti-squash in place of pasta yet, I really like it. Its sweeter than pasta, but adds a very nice flavor. Topped it off with some ground reggiano, of course. :)
Rymanofthenorth
02-09-11, 01:22 PM
Red chili flakes sounds like a good addition, thanks Ry!
Last night I made spaghetti-squash & meat sauce (w/ ground dark meat turkey). I just buy a pre-made sauce b/c I'm lazy, and sautee mushrooms, onions & garlic and add it to the simmering sauce. If you haven't tried spaghetti-squash in place of pasta yet, I really like it. Its sweeter than pasta, but adds a very nice flavor. Topped it off with some ground reggiano, of course. :)
No worries, my best friends mom is lebanese, she has lots of little tricks so I pay attention. Hummous ftw.
My ex got me started on spagetti squash, she would slow roast it with a little organic butter and garlic, its gets really sweet and then top it with some bruschetta topping. absolutely amazing.
Paella tonight...that's a new dish for me, never tried it before. But dammit - if it's good enough for George Costanza...
Doing a version with shrimp, scallops, chicken, sausage, onion, garlic, tomatoes, peppers, some chopped italian parsley, and smoked paprika and turmeric for seasoning. Not sure about the turmeric - only used that for bread and butter pickles previously, so that makes me a little nervous.
We'll see how it turns out :)
If I don't like it, next time - I'll try the exact opposite :)
riggins44
02-13-11, 07:47 PM
For Valentine's dinner made one of my wife's favorites. I fixed crab cakes, jasmine rice, and caesar salad. For a beverage we had a nice Pinor Noir. My wife has been on a caesar salad kick for couple weeks for some strange reason.
Goaldeje
02-14-11, 08:14 AM
OK, two questions. First, anyone ever use liquid smoke? How does it work, how does it taste?
Secondly, tax returns should be coming in a couple of weeks, not getting a lot back, but enough to seriously consider a smoker. My wife would shoot me if I got a deluxe, super big model, so I am looking for a starter smoker I guess. Anyone who has used one and can provide guidance about features and benefits to get or avoid would be appreciated.
riggins44
02-14-11, 09:27 AM
Goaldeje, I have a Chargriller with side fire box. Got it at Lowes for about $170 and paid about $40 for side fire box. Very easy to use and good starter smoker, plus like you wife didn't get too upset with this purchase. I already had two grills so a third was pushing the envelope.
I'd recommend the Chargriller or a Weber Smokey Mountain. Both are inexpensive and easy to use. One of these days I plan (hope) to get a Big Green Egg.
When I bought my Chargiller had several discussions with guys that did a lot of smoking. I also researched smokers on http://www.barbecuebible.com . When I was researching smokers someone asked me if wanted to entertain any and or how many I would be cooking for.
I went with Chargiller due to larger cooking area, plus could use it for a larger charcoal grill. There has been several times in which I did use it as strickly a charcoal grill. I've smoked ribs, boston butts, beer can chickens, and turkey with great success.
Good luck and good eatin'.
Lanky Livingston
02-14-11, 10:42 AM
Went to Lockhart, TX for some of the best BBQ on planet earth this weekend. Tried two places, Kreuz Market & Black's BBQ.
Kreuz:
http://twitpic.com/3z4f7h
Black's:
http://twitpic.com/3z4zbs
Rymanofthenorth
02-14-11, 12:30 PM
OK, two questions. First, anyone ever use liquid smoke? How does it work, how does it taste?
Secondly, tax returns should be coming in a couple of weeks, not getting a lot back, but enough to seriously consider a smoker. My wife would shoot me if I got a deluxe, super big model, so I am looking for a starter smoker I guess. Anyone who has used one and can provide guidance about features and benefits to get or avoid would be appreciated.
the big green egg is the way to go, liquid smoke is gross.
if anything make a smoke packet out of foil and soaked wood chips if you dont have a smoker.
Rymanofthenorth
02-14-11, 12:38 PM
wrong thread sorry guys
Lanky Livingston
02-15-11, 12:44 PM
Made scallops with a bacon & tomato-creme sauce over a bed of orzo pasta for V-Day last night. Man can I cook scallops with the best of them!
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