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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/10/2008 1:01:26 PM | OK. . . . . . .tonight it's a good-lookin', fresh, wild salmon filet.
One trick is to leave the skin on. Salmon has those wonderful Omega-3 fatty acids; those are right under the skin. If you cut shallow slits in the skin (through the skin, but trying not to cut into the flesh, the fat will render and you won't get the "mushy" texture you sometimes get by leaving the skin intact.
I also make a simple tomato relish which I use to garnish the finished filet. It give a nice color for presentation, and is a nice taste compliment to the fish.
It's grilling time in Kansas City. Who's coming for dinner? :)
Jim | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/10/2008 2:59:50 PM | I'm cooking things for the freezer. I've got Pork Loin cut into thick chops with pockets , stuffed with 2 kinds of bread dressing: one is ww bread crumbs, onion, fresh grated ginger, anaheim chili minced, garlic minced, thyme and sage. The other is the same base (breadcrumbs, ginger, onion, garlic and pepper) with craisins. They are stuffed, popped into a covered casserole and into a 350 degree oven for about 45 minutes. Smells great. I'll have one for supper tonight.
edit: just taste tested--- the promise is better than the execution on the pork, but the dressings are fantastic.
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/10/2008 4:19:40 PM | I just made a recipe from the "Slow Cooker AKA Crockpot" Forum but I changed it a lot so I'll give my variation. Beware it isn't fast or easy, but it can be made ahead and it is really delicious. You can probably stream line it by just putting everything in the crock pot without using the frying pan, but I like to get the meat and onions browned.
Very yummy and the company I have here thought it was great too.
Curried Peach Chicken
2 15 ounce cans of yellow cling peaches
3 tablespoons orange marmelade
1 tablespoon cooking oil
half a large onion, chopped
1 large sweet potato, peeled and cut in 1 inch cubes (3 cups or so)
1 1/2 tablespoons ground ginger
1 tablespoon curry powder
1 tablespoon garlic powder
1 tablespoon of red curry paste
1 can of coconut milk
1/2 cup chicken broth
2 large chicken breasts (bone in, but take off the skin)
salt
pepper
2 tablespoons flour
1/2 cup apple juice
Drain peaches, keeping the liquid.
Heat oil at medium high in a skillet and add chicken. Cook to brown on all sides. Note you can use any kind of chicken parts you like and you can add more chicken then what I used. But bone-in will give you a much nicer flavour then without the bones.
Preheat slow cooker on high and put sweet potatoes in the bottom. Put browned chicken on top and then put the drained peach slices on the chicken. Cover until ready for the next step.
Add onions to the oil left in the pan from the chicken. Turn down the heat and let onions cook until starting to soften. Add dry curry, garlic powder and ginger to the pan and sizzle for 2 minutes. Pour the peach juice, coconut milk and chicken broth into the pan and bring to a boil. Add the red curry paste and orange marmelade. Taste the mix and add salt if necessary.
Pour this mixture over the chicken and peaches in the slow cooker. Cook on high for 4 hours. When the time is up, remove chicken pieces and let cool a bit on a plate. Mix cold apple juice and flour in a saucepan. Drain the liquid from the slow cooker into the saucepan (you don't need to be careful to get all of it, it will thicken when you add it back). Heat the saucepan until the apple juice/flour and curry sauce start to thicken, use a whisk to keep out the lumps. Pour the thickened sauce back in the slow cooker and blend into the fruit and veggies.
Pull the meat off the bones and cut in large chunks . Add back to the slow cooker. Serve hot over rice, or as a stew with some naan or pita bread for dipping. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/10/2008 8:28:38 PM | A small filet with a red wine reduction and an experiment, Brussels sprouts baked in yogurt with cardamom, lime, and black pepper. The citrus curdled the dairy, of course, and it was not appetizing, but the sprouts were good enough.
C!
V! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/10/2008 9:25:15 PM | I didn't get to post last night what a wonderful dinner I had. 
I started with some fried okra that was definitely fresh and NOT frozen and, it was dusted with some parmesan cheese. Served with both ranch and romelaude (sp) dressings. Just delish.
Then had a side salad with all the light colored lettuce (iceberg) without onions...(you never know who you might meet or be kissing later... ) with craisins, walnuts, cucumbers and carrots served with a balsamic vinagrette (sp) dressing on the side. Just lovely. Then the main entree was some nice plump medium-sized shrimp (the looked pretty big for mediums), 9 altogether which is a nice portion for an entree that were seasoned in old bay seasoning and grilled to perfection and then placed on top of a bed of tri-colored linguini with sauteed mushrooms in a lemon-basil sauce. It was absolutely fantastic!!! (And the company wasn't bad either...) I couldn't eat the whole thing as it was very filling. I should have shared it. Oh well.
Tonight, opted for a small individual pizza with baked eggplant on it. It was yummy too. That was it.
Good night to all and a very Happy Mother's Day to each and everyone one of you and your family. ~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/11/2008 7:26:54 AM | Try this Field of Greens salad with a grilled filet.
Ingredients
red potatos, peeled and sliced
yellow pepper, julianed
red onion, halved
assorted leafy greens
cilantro, chopped
dressing: extra virgin olive oil, champaign vineger, digon mustard, salt/pepper, chipolte salsa, garlic
Procedure: Toss potatos in oil and roast for 30-40 min. Remove to grill with pepper and onion (painted with oil) and grill until potatos are crispy and slightly charred; until onion is carmelized and charred; until peppers start to brown (you willl be removing the peppers and potatos before you flip and remove the onion). Chop coursly the onion and toss the other ingedients and the dressing while your significant other is grilling the steaks. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/11/2008 10:31:40 AM | Justhank said: "Happy Mother's Day all you mothers"
Why thank you so very much Justhank. A BBQ sounds wonderful. That's actually what I am doing later. I bought some beautiful rib eyes...they are gorgeous actually.
Just going to put a bit of montreal seasoning on it and grill up medium rare.
Then roasting some fingerling potatoes in garlic and lemon pepper seasoning and of course, garlic-infused olive oil.
Served with some green beans and maybe a cut up salad too.
Enjoy all...HAPPY MOTHER'S DAY....
~~Beth~~ | |
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| roasted !
Posted: 5/11/2008 1:10:34 PM | beef roast
sliced garlic cloves-into slices made in roast depending on roast size {Yes size matters}
wipe roast with -- about a cup-a mixture of red wine ,worchestershire , Italienne dressing ,more garlic 3-4 cloves crushed simmered 10-15 min.
wrap roast in foil loosely --slow roast according wt and how you want it done to --med-rare -well
Along with this I some times do small potatoes
Take a small spoon cut out a cap by turning the potatoe -in this I add a drop or three of soya , garlic , butter , bacon it you wish -do enough to cover the people for dinner --This is not meant to cover the people just to feed them !!
do veggies you want
Last night it was pork ribs stuffed Um might not eat that much tonight -enjoy | |
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| roasted !
Posted: 5/12/2008 6:06:11 PM | I just caught up on all the posts that have been made recently. Thanks for all the great recipes and meal ideas. They all sounded really good.
I had a great Mother's Day and hope everyone else did, too.
Tonight I am having a small steak with some angel hair pasta and garlic bread.  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/12/2008 8:48:48 PM | I saw the thread got changed to "Roasted"...so I changed it back. At least I HOPE I did.
Naughtical: You owe me an "update"...STILL waiting, but I'm glad your Mother's Day was wonderful.
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/13/2008 8:24:07 PM | Izzzz pretty sure Greeneyes hasn't ever tried to fry bacon in the buff....
.....Ouch......Ooooh.......Yowie......Damn......Wow.........Yikes !!!!!!!!!!!!!!!!!!!!
PUP... I'm certain that her rangetop isn't at chest level, therefore she knows not of what we speak!
BETH!!! Dangit, I'm down to 1/2 pack of lights a day, down from almost 3pk of Camel Filters... You know what happens to slim truckdrivers when they quit smoking, doncha? Oh, well... I'll leave it to the imagination! Hey, you're not too old for me, 'specially when you keep saying, "adorable..." Yeah, for sure- before, after, during... You're creeping into my hear via my stomach! -Nomad-  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/13/2008 9:20:49 PM | Nomad: I have a smooth top...er.....that is, smooth top range and YES...I have cooked bacon amongst other things in the buff with no issues...NOW, you know. NOW you ALL know..okay??? LOL
And ix-nay on the smoking...absolutely CAN'T STAND smoke ..ugh..hate the smell of it. I even had to stay inside ALL day today because there are fires all over the state of Florida and, they warned people with Asthma to stay indoors to avoid any breathing problems and to keep your a/c's blowing continuously so that is just what I did. DON'T worry Nomad...I wasn't frying any bacon in the buff. He he he...OR Was I? Hmmmm..I'll leave THAT to your imagination.
P.S. "Beth, I hear you calling......."
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/13/2008 9:34:22 PM | *clears throat*
"Excuse me.............what is going on here?"
Geeze...I turn my back for a minute and look what happens. 
Frying bacon...naked? HAVE YOU LOST YOUR MIND???
Cook it in the microwave, no splatters.
*whispers to Beth* hey, he can always smoke outside...he's kinda cute, ya know
Back on topic...Just had an omelette, sometimes there is just nothing better, especially late at night. It was a simple one with sausage and cheese but it was pretty good. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/13/2008 9:47:19 PM | BETH... My imagination is running as wild as my nose, and I can't catch either one! Thinking about your smooth... uh.... RANGETOP!!! Gee, I was thinking about the height, not the texture, lol! And, yeah! I can always smoke outside! (Thanks, Naughty Tickle!) Ya'll are massaging my ego at a point in time when it really needs it! (External influences, not personal issues. Thank God!)
Naughtical, the omelette sounds really good. I committed a blasphemous act this evening, due to some apathy(always place the blame somewhere else, right?) and cooked- yes, I said cooked... a delicious bone-in strip in a skillet on the rangetop. It turned out okay, but next time I'll pull my head out of my rumproast and force myself to confront the grill.
I think I need some girl-time in the kitchen with you two! By the time it happens, I'll be a FORMER smoker!
-Nomad- | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/13/2008 10:14:31 PM | How do you ladies keep the little pants on your bacon, anyway? My bacon drops trou at the mere sight of a spatula. I have to fry it naked. Frankly, I didn't know I had a choice!
Tonight I broiled a salmon filet in a red miso glaze and roasted Brussels sprouts and walnuts in butter. For dessert, fresh pears and blue cheese.
Nomad, you didn't ask, but I was just going over this with someone else. The trick to pan-searing a steak is to start with a very hot skillet. Put it on high heat for three minutes. Oil it lightly if you want to (I often don't), and lay the steaks in the pan. Keep at least a half inch between them. Then turn the heat down a bit, to medium high.
The second trick? Don''t move the steaks until you're ready to turn them. Moving them around in the pan interferes with formation of that dark, tasty crust you're after. You'll see that crust forming at the edges. About four minutes on the first side for a thick cut, and then, on the second side (don't move them), three minutes for rare, four to five minutes for medium rare. Move them to a platter and tent with foil if you're going to make a pan sauce.
You're right; the grill is where a good steak belongs. But you can still get a well-caramelized sear in the kitchen.
Chores!
Vulf  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/13/2008 10:51:50 PM | Thanks, Vulf... That's precisely the routine, but there really is no substitute for the grill. I was having an apathetic evening and knew I needed to have a feed, so I exerted as pitiful little effort as I could, lol. I like to do the pan-sear, and then put them under the broiler, but again, I just wasn't so energetic tonight!
Cheers!
-Nomad- | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/14/2008 4:12:31 PM | Tonight is 3 seasoned chicken breasts and a large sirloin steak (cut ito 3 pieces) from the grill with early spring greens salad.
Just enough for me and the the two offspring. MmmmmMmmmmGood | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/14/2008 4:29:22 PM | Pupdaddy: You are just toooo nice. 
Been there: Sounds good!
I have the grill lit and am about to put a ribeye steak and three shrimp shish kebobs on it. I marinated the shrimp overnight in Italian dressing (I read that on here, somewhere), hope it turns out. Having a baked potato and garlic bread with it.
It is so smoky here in central FL with all the brush fires I feel kinda bad about adding more smoke...at least mine will smell good.  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/14/2008 9:18:35 PM | Hey everyone...
I had the 39ct wing special tonight, (all flat, no drummettes) mild with minced garlic, side salad with cukes, mixed greens, carrots, no onions, balsamic vinagrette on the side, some celery and blue cheese dressing and a big glass of water with extra limes.
Not a very exciting meal, but good nonetheless. I enjoyed it and there were no worries about getting burned by splattering at my range. LOL
Just FYI....I use this screen contraption with a handle over my frying pan when I cook bacon or just bake it in the oven on a grill pan and then place on wads of paper towels to absorb all the grease. Just more efficient and more appetizing for sure.
Hi Naughty....I heard from Smiling Salmon (Pamela)...she's really a busy bee.
Nomad: I'll deal with YOU another time. LOL
Bye for now everyone.
~~Beth~~
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/14/2008 9:58:44 PM | Awww, Beth! Splatter screens are for WUSSIES!!! (I confess to being one, lol)...
Baking your bacon? That turns it into "bakin", doesn't it? Oh, no... Now I'm thinking about that dumb doggie-treat commercial. What was it...? Beggin' Strips!!! Uh... Too much time on my hands...
I think I'd have been up their chute, wondering where my 40th wing was, but I'm glad you enjoyed your dinner. Celery and Bleu cheese ROCKS! Have you ever eaten celery or cilantro IN California? I've had it so fresh- like, sitting next to the field while they harvest and chill it before loading it on my truck. Then, a mad dash to the nearest good bleu cheese vendor, grab a stalk out of my wagon... After 2-3 dayson a truck, another couple at the distribution center before it gets to your grocery store, man, the stuff just loses it's flavor. It's an awesome treat straight out of the field. Ditto cilantro. Talk about aromatic and tasty.
Incidentally, did any of you ever have a clue that your salad may have travelled better than a hundred miles an hour before it got to you? Whoop-whoop!!!
-Nomad-
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/14/2008 10:05:40 PM | | My own Chinese dinner, 1 pound of cubed steak (sliced thin), can of bamboo shoots (drained), can of sliced water chesnuts (drained), sliced mushrooms, sliced bell pepper, sliced onion, and sugar snap peas, cooked in Kikkoman stir fry sauce. I usually make fried rice, but had no eggs or rice so I used some rice noodles I've had set back. I've gotten the hang of my Wok and gas stove, sometimes get carried away with it all and make too much, gave some to my neighbor. | |
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