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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/30/2008 11:36:08 AM | ^^Pity...good stuff.
So I suppose potato noodles are not a common staple either?
Cooking classes huh? Will you wear your white shorts???
Do you know I've cooked with Emeril?
And I have to say, you are much better looking. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/30/2008 1:53:47 PM | Much better looking than Emeril, huh? He is kinda cute so I'll take that as a compliment.
Did you REALLY cook with him?
I have a rib-eye steak marinading which I will eat with garlic sauteed mushrooms on top. Going to make a twice bake potato with lots of cheese, bacon and butter and, of course, sour cream. Corn on the cob and garlic bread with mozarella and parmesan cheese.
I'm taking Beth's advice (Green Eyes) and start going to a little trouble and cooking just for me. I'm sick of Ramen noodles and scrambled eggs and frozen pizza.  (and I get to blame her when I gain 100 pounds) | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/30/2008 2:10:39 PM | I have a granny smith apple pie ... homemade of course... baking in the oven at the moment. Expecting company in the morning so wanted to bake something special.
Planning on a rosemary chicken pot pie for dinner tomorrow with a fresh spinach and avacado salad with alphapa sprouts ...
Yummy ! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/30/2008 4:21:45 PM |
Thinking about grill cheese tonight. Anyone got good recipes.
Here's one that's pretty close to decadent for grilled cheese...
On VERY lightly toasted potato bread...
rub one side with a clove of smashed garlic... then butter same side with garlic butter
Set on a flat top butter side down, add slice of cheese to both slices of bread
Add medium-thin slice of tomato to ONE slice of bread
Close the two slices as soon as the cheese starts to get melty.
Continue grilling until the cheese has fused around the tomato and the bread is nice and garlicky-golden.
Remove and rest for 10 minutes, or you'll burn the roof of your mouf.
Cheese variations:
Mozzarella with slice of tomato and a couple of fresh basil leaves
Provolone and Shredded Romano with thin sliced avocado in the center
Sharp cheddar with thin sliced Granny smith apples, cinnamon butter instead of garlic.
Stilton, Bleu, or similar with thin slices of garlic on Russian Black bread.
Limburger with horseradish and mustard (NOT on or near date night!!!)
Serve with a bowl of egg flower tomato soup.
Or a really upscale Grill Cheese...
Variation from one I saw on Food network somewhere...
Pre-prepare a few slices of Fried Green Tomatoes and thin slices of onion (also battered and fried)
With Egg Challah, thick slice the bread.
Liberally spread one side of each slab with garlic-herb butter
Start on a skillet... add a layer of Sharp Cheddar...
Slice of fried tomato
Layer of pepper jack cheese
Thin slice of onion
Layer of swiss
Another thin slice of onion
more Pepper Jack cheese
Another fried 'mater
More of that Sharp cheddar
top with the other slab of bread.
Flip and toast the bread, then put the whole thing into a baking tin and bake until the cheese is melted but not runny. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/30/2008 5:35:57 PM | Charon52, those all sound very good. Will have to try one of these days when I have the right ingredients. Thanks!
Naughtical, you guys are great! Just been uh....a little distracted lately.  And plus, it's SS's fault. She got busy and quit talking about really weird food. *duck* | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/30/2008 7:47:18 PM | Hey SmilingSalmon, Americanrover and LanSir...you guys have been missed. Sorry you have been sick, uhhhhmmm....you're not contagious are you? Yes, I am, but only through the computer screen.
Actually this "bug" has been more of a nuisance, keeping me from doing any more than I absolutely have to. But I expect I should be completely over it in a couple of days. Thanks for your kind remarks, though. They are appreciated.
Now, to get back on topic, tonight was some leftover chilli chicken, rice, and hot and sour soup with nutritional yeast sprinkled on top. And some raspberry chocolate mousse. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/30/2008 11:56:43 PM | Hey all...
a little late for posting but basically JUST got in the door.
Attended the "40th Anniversary of HAIR" tonight. Remember the off-broadway musical and then was turned into a movie version with Treat Williams, Beverly D'Angelo, Nell Carter, amongst others? Anyway, it was a blast and FOX news was there to broadcast us attending. I wonder if I was on TV? I was the one wearing the halter top and the hairpiece that I had made myself out of flowers, doves, etc. Hmmm, wasn't everyone there with flowers in their hair?
They didn't serve anything worth mentioning; however, the glass of red wine from a black box was certainly interesting to say the least. That seems to be the "latest crave" to have wine in a box. Hmmm...so, friends and I went scouting for a place to eat on Las Olas in Ft. Lauderdale, Florida and found this cute diner so this is what I had:
A boring sub with ham and melted provolone cheese, pickle slices, mustard, lettuce and tomatoes. I shared it with a friend as it was too late to engorge in a heavy meal. It was fairly decent and, the waiter informed us that Rachel Ray had eaten there some years ago. She opted for the omlette with crabmeat inside. I wasn't in the mood for THAT.
Okay...that's it. Miss you guys. Hope all is well and feeling good. Get better to those of you who have been ill and trying to recover.
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/1/2008 8:11:35 AM | Ok, lunch is soon and I've got leftover: brown rice, whole-wheat spiral pasta, broccoli, cracked wheat & barley, eggs. I'm guessing some nasty omelet? Soup?
Hmmm...nothing good can come of this.
Wish me luck! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/1/2008 5:49:13 PM | Beth, you make a beautiful "flower child". *Peace*
I have some shrimp I want to cook, just trying to decide how. I wish I had some of Moonchild's fettuccini...I would add them to that. Mmmmm....garlic.
Justhank: uhmmm, where to start...
never mind...just never mind. *shakes head and walks away* | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/2/2008 12:52:42 PM | I think this is one of the most interesting threads in the pond. Endless variety, and plenty of anguish and low comedy. It's really something the way we sometimes struggle to decide what to have, but listlessly, without enthusiasm, while the rest of the world is rioting to escape starvation.
Anyway, tonight, I'm mostly thinking about some local hothouse blackberries I picked up this morning. All they need to be a great dessert is a little sweetened whipped cream and a couple of shortbreads. Isn't it odd how blackberries and chocolate are just blah?
But what before? I took some Tiger shrimp out of the freezer this morning. I was thinking of grilling them tomorrow. But maybe I'll have them tonight and pick up something fresh to grill at the Asian market tomorrow.
And I just decided! I've wanted to try a Bulgarian fish recipe with shrimp, something I always think would be great with shrimp, whenever I make it with the traditional snapper.
So, this'll be Shrimp in Caraway Sauce. I'll cook some dried mushrooms and rice together, toss a salad, and I'll be golden.
Shrimp in Caraway Sauce
2 Tbs neutral oil
1 med onion, diced
2-3 Tbs caraway seeds, crushed
2 Tbs snipped fresh chives, and more for garnish, if you want
1/2 c fish stock or water
1/4 c fresh lemon juice
1/4 c dry white wine (or stock, or water)
S & P
2 lbs shelled shrimp
Put a skillet with a lid on medium heat and add the oil, then the onion, half the caraway, and the herbs. When the onions are soft (5 min), add the liquids. Turn heat to high and reduce the liquid by half. (3 min) S & P.
S & P the shrimp and toss them in the remaining caraway. Ladle them into the skillet and turn the heat to medium. When the shrimp are poached, opaque, and pale (small shrimp cook fast), lift them out with a strainer or slotted spoon and cover them in a bowl to keep warm.
Turn the heat to high under the skillet and cook the liquid down another third to make the sauce. If you want to trick it up (or want more sauce), add 1/4 c of good sherry when you turn the heat up, and cook that down. Serve the sauce over the shrimp, over rice, or both.
Bon appetit!
Vulf  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/2/2008 4:27:41 PM | Well I think I'm back among the living and I'm hungry! Yesterday I made peach dumplings (there's another really good thread about strawberry dumplings that gave me the idea.) Today I have real food cooking--just a simple pot roast in the crockpot. I can actually smell it! A couple of carrots, a small onion and couple of potatoes all from the garden, half a small pot roast laid over all that, lightly salted and 1/2 cup water added. High for 3 1/2 hours. I'll make a cornstarch gravy and have it with an iceberg and bleu cheese salad (Flemings restaurant's recipes). Bleu cheese dressing is
1 cup sour cream, 1/8 th cup lemon juice (ie 1/2 a huge lemon), about 1/2 cup crumbled bleu cheese, a sprinkle of salt. Made it this morning. Will go on a wedge of iceberg lettuce and be garnished with beet slices and chives. Real food!!
I'm not sure I'm going to gussy it up at all. I'm finding I really enjoy the old fashioned, plainer cooking after all these years of pushing the boundaries.
Anyone know how Smiling Salmon is doing? She has a killer schedule this week after being so ill last week. Hope she doesn't relapse.
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/2/2008 4:52:15 PM | Hi all....TGIF
I was going to respond to Vulf's post, but YOU did it for me Naughtical. Thanks.
I liked his recipe as well as his blackberries. I just picked up a couple of packages myself. Yummy..My favorite with dannon vanilla yogurt all over them or just plain, washed of course and then eaten alone. The whipped cream part DID sound like an idea....he he he.
Okay...tonight I am having a boneless, skinless chicken breast that I marinated in italian dressing for TWO days. Yes...you heard right. I actually made two and going to keep one for over the weekend to chop up in a salad for lunch.
I will bake those chicken breasts, have some broccoli florets steamed on the side as well as some butternut squash with a sprinkling of dark brown sugar and some walnuts.
I have to admit that your turkey sub with the fried bacon in parmesan cheese sounded great Naughty. It's fast, easy and yummy with a little add of your own cooking of sorts.
I look forward to hear what others are having, making, baking, broiling, frying, grilling, etc. I bought three gorgeous rib eyes which I will freeze individually for grilling and ...oh...found some oxtail that looked GREAT.
Here's a recipe for oxtail if anyone is interested in them at all. I never had them before a friend gave me this recipe and, they are just ....oh my goodness....
Take a package of oxtails or bulk package of them.
Wash them off and pat dry. Sprinkle with seasoning, coarse salt, black pepper, garlic powder, etc.
Brown in olive oil in a heavy pan on all sides if possible and then take a bottle of your favorite red wine and pour a little bit at a time over the oxtail. Keep pouring over the oxtail as it reduces in the pan so that the oxtail are glazed in the red wine. You have the heat down low and slightly covered while you are doing this so that all the wine becomes a glaze on the meat. Voila!! It is done. Enjoy.
Hope you all try it out and let me know what you think. It is really the only exotic type of meat that I cook and enjoy making myself. I've had the usual curried goat by some neighbors that make it from time to time and, there is a Jamaican restaurant that serves it that I've yet to try yet. They have lots of Jamaican dishes. I really should make the effort to try it out sometime.
Peace all...~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/2/2008 6:18:14 PM | Had a change in plans concerning my dinner. Came back from Subway with my turkey sandwich to discover a boat parked in front of my neighbors apartment. He and his brother had been fishing all day and caught a bunch of fresh water bass. If you haven't had it, it is scrumptious. A bit on the mild side, very white, flaky meat. I helped clean them and just finished eating some. I coated a few filets with cornmeal and fried them...delicious!
Beth:
Oxtail???
Surely you jest...right?
Naaahhhhh...I think you're serious. I was taught not to knock something until you tried it...guess I'll never get to make fun of oxtail then...
Americanrover: Glad you are feeling better. It's awful when food you love doesn't even smell good...much less taste good.
SS? She pops in every now and then to let us know she is still alive and kicking. Maybe when she gets a break from school she will be back with more of her recipes and such. Hope she is doing well. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/2/2008 7:20:51 PM | Hey Naughtical? Surely you KNOW by now that I DON'T jest about food...right? Okay..maybe from time to time about refrigerators, but NEVER about food.
I EVEN tried Blackened alligator once at The Green Turtle on the way to Key West. That was interesting, but truthfully, oxtail is a very interesting and delicious item and with the wine used to glaze it constantly and the seasonings...it is quite amazing.
The fish you had sounds great. I love sea bass, but then again, ANY fish that is fresh, cleaned and fried in some type of batter is delicious. I guess you saved your turkey sub for tomorrow. Just put your bacon that you bought in some foil and save it for tomorrow or heat it up in your toaster oven before putting it on your sandwich.
I'll be around and about ALL weekend so keep in touch.
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/2/2008 7:28:50 PM | Naughtical, oxtail is very good albeit quite greesy. Can make very good soup. Really it's just your regular beef with mostly bone. There is nothing odd or strange about the texture or taste. If you want to try something "weird", that would be one of the tamest things.
Beth, did the alligator taste like chicken dark meat to you? That's what it tasted like to me at the cajun place I frequent.
So t-bone tonight. A little olive oil, sea salt, Montreal seasoning. Charcoal grilled.
On top of that, kids begged to go to sleep at 7. Woohoo! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/2/2008 7:39:07 PM | Hey Dave...your steak sounds scrumptious. I had a good one myself, last night.
The kids begged to go to sleep at 7? Wow! I hope your dates find you more entertaining than your kids do? 
Just kidding, Dave...really, j/k.
You have some gorgeous scenery pics on your profile, btw. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/2/2008 10:05:33 PM | naughti, honeydripper, please don't take my idle typing personally. Or, at least, let me have the pleasure of making it personal, first! I feel used if I don't get to enjoy it.
Besides, 'guilty?' Where do you get that? I'm not in the shaming business. I've simply noticed that I live in a country where you can get every kind of rice, from everywhere, and most of the people who live here don't even know there are kinds of rice. We're really blasé about the unprecedented abundance we enjoy. I mean, can't you get sushi at any time of the day or night? I can. And now, tonight, people are starving. It's an observation, not an accusation. Feel about it however you please, OK?
Lessee . . . Anguish is an exaggeration. But people do moan about their poor fare sometimes, and I enjoy that, the little stories we get to peek into. The same for the stories of burning things and whatnot. (Low comedy is broad, vulgar humor, slapstick - laughs for the cheap seats, like Adam Sandler or the Three Stooges, so it can be as funny as anything else.)
The shrimp was pretty good, but not what I hoped. I think the recipe is better with fillets, mackerel, cod, sea bass - something like that.
I may have a third bowl of berries before I retire . . . .
Cheers!
Vulf
OH! Helpful hints for the gradual gourmet!
There was nothing expensive about my meal. I buy frozen, wildcaught shrimp in five pound bags for cheap enough. Whole spices may seem expensive per ounce, but they are intense. You don't use that much, so they are really quite reasonable. Besides, their whole raison is flavor! So I want the most flavor!
Whole spices stay fresh years longer than pre-ground spices, and taste better years old than the ground stuff ever did. I have a bunch of little ceramic grinders I got cheap, each with a different spice in it. But you can just get a second-hand coffee grinder for a couple bucks and use it to grind any spices.
In this recipe, I didn't even grind. I crushed the caraway under the flat of my big cleaver. You could use a frying pan.
And cooking with wine has never been easier. You could get bad wine in boxes for a number of years, but now really tasty wine is showing up in boxes. Look around the grocery store. Boxed wine never comes in contact with air until it's decanted, so, even after the box is opened, the wine that remains in it stays fresh, as if it were in an unopened bottle. That means you can leave a box of good wine (about four bottles worth) on the counter for weeks after you open it, and cook with it, drink it, all you like. The prices are very nice. I just knocked off a box of Australian Pinot Grigio, which contributed to many tasty meals.
No, it wasn't expensive. You know what cost a LOT more than my supper? Your sandwich, if you add in the bacon, extra cheese - and the gas to get to Subway and back.
Cheese!
Vulf | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/2/2008 10:58:58 PM | Lamb Recipe!!!
I'll simplify this, but it's likely to get longer, lol.
I like shoulder arm chops, or the leg chops that are usually merchandised right next to them. Rack of lamb works well this way too, and I'd rather spend for a rack than those silly overpriced little T-boned chops.
Old Bay is now marketing a blackened seasoning, and with salt as the 7-8th item in the ingredients, it makes a good rub. Tamari sauce is a less salty, bock-brewed sushi-quality soy sauce with a much richer flavor than the typical Chinese varieties like Kikkoman. Madras curry can be rubbed on after the Old Bay, if you want to try my alternate recipe. In that instance, when you grill them, sprinkle with the Tamari in lieu of the worstershire that you'd use in absence of the curry.
Depending on the level of flavor you desire, use a quality extra-virgin olive oil to coat your meat: rub first/oil last for more intense spicy flavor, and do the opposite for a more balanced flavor. In the case that you oil first, you really don't have to rub- the spices will cling to the oil. Just allow a little more stand-time before grilling to allow the flavors to infuse the oil and settle into the meat. I like to have a****ail and do my other prep work during the 30min-hour stand time If you rub first, you can just take said****ail out to the grill with you and gitterdone!
Lamb is better cooked no more than medium-rare, in my opinion, and generally speaking, thicker chops are better if you can get your shop or market to cut them as such.
I like to cook on a hot grill- drop 'em on and sear them, then flip them and don't disturb them until you flip them back once more before taking them off. I'm not going to tell anyone how to grill- just keep your eye on them and the squirtbottle handy, because while lamb is almost as healthy to eat as buffalo, it is still oily and will flare up as soon as you turn your back. A little char is really good, especially if you like the island-effect that the curried alternative imparts, but you surely won't like them burnt to a crisp!
Meanwhile back at the ranch, those bags of Mahatma Yellow Rice Dinner go really nicely with the lamb- and some shallots or sweet onion in the water with it as it cooks is nice. Don't cut 'em too small, though.
Also, pico de gallo goes nicely with the curry idea, and you can incorporate it into your yellow rice for more island flair. I usually make fresh pico and use it as a side, then the next night when leftovers are all nicely flavor-married, take the yellow rice, a little oil in a saute or handled wok, and toss the rice- you are essentially going to do a pico-fried rice, so the ability to toss like a chef is a good technique to employ, as you won't mash your rice into a pulp trying to stir in the pico. A fresh lime squeezed in adds flavor and serves to add moisture to the rice as you cook, and the sugars in the lime will caramelize imperceptibly, where water only amplifies the mush factor.
Last, if there's a Panera near you, well, you know where to go to get some good foccaccia bread to heat on the side of the grill you kicked a little cooler just for your bread. And, Spring mix salad with some croutons and a balsamic vineagrette is a fantastic starter.
Francis Ford-Coppola bought the old Niebaum family winery in California some years ago, and I personally have been impressed with everything they do. Aside from their typicals which sell from $16-22/bottle depending on your market, they also skillfully blend and market their tailings as "Rosso" for $7-11, again depending on your market. My favorite is their Claret. It's a darn good bargain on a store-bought cabernet. Carrabba's and the Outback have these wines on their list as well, if you want to try before you buy!
I'm not a chef, just an aspiring gourmet... Actually, I'm a truckdriver by trade, who is SICK of eating crap, and I really enjoy the kitchen when I can find some friends to share a hand-crafted meal and some good times. Someone drop me a line and let me know how this worked out for you.
Bon Apetit!
-Nomad-  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/2/2008 11:03:29 PM | Geez, it wouldn't let me spell see-oh-see-kay-tail! uh... kocktail, coctel, caulktail.... you get the point.... And, don't forget the fresh-ground pepper medley- screw that canned ground pepper. Incidentally, A good Sangria works well with the curry method, and really sets off the pico flavors!
Enjoy!
-Nomad- | |
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...but...you do have a way of ruffling my feathers.