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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/9/2008 7:13:18 PM | | Teen units and i went from our usual Monday night Youth Newspaper meeting to the store and picked up some Top Sirloin. A fast rub of sea salt and EVOO and then onto the grill. Left overs are being saved for an oriental beef with orange and ginger sauce and noodles. Mmmm Mmmmmm Good. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/10/2008 4:13:32 AM | Last night I was at a Scouting function ... Outside...
We had all those wonderful salads (wilted ceasar, coleslaw, potato salad, veggy and dip) that show up at a BBQ and hamburgers... While the meal was not that great ... I found out later that is was basically done by one person and the company was spectacular. So sometimes it is not about the food but the effort and love that goes into it.
It was an amazing meal...
~Charmed~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/10/2008 8:52:25 AM | Hey Naught?
Am so very glad you tried the beer butt chicken! It truly is so so so tasty and juicy with a lotta flavour. My kids simply love it when I make it. As I said earlier, you can substitute the beer for orange juice or apple juice. And honestly, they are simply the easiest to cook on the barbie!!! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/10/2008 1:10:33 PM | Hmmmm...beer butt chicken?
What if you buy one of those really uptight - tight assed chickens?
Anywho...I think I have some frozed mac and cheese at home with my name on it.
Thinking about mixing it in with some tuna. MmmmMmmmMmmm...  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/10/2008 8:03:15 PM | Oh my Green eyes (I'm sorry don't remember your exact ID), I just made your grilled peaches recipe again and it was OUT OF THIS WORLD!!! I think my peaches were riper or I got them off the grill in time or something. But the smoky flavor, with the juicy peaches with the depth of the gorgonzola, to the sweet honey to the pepper...so so delicious!!! I also grilled a burger which was nothing compared to the peaches.
I also made a wedge salad w/ the blue cheese dressing recipe I got on here...yum! If I wasn't so stuffed I'd have seconds! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/10/2008 10:10:17 PM | I had my salad toppers almost finished when I realized I had no greens! (This one's exciting!) So I slaughtered a big red bell pepper and sliced it into thin spears. I blanched them just a little to soften them and tossed them with the dressing I'd made, of OJ, cider vinegar, minced ginger, S&P, and walnut oil whisked in.
Over the top of that shiny pile I arranged four fresh apricots, quartered and stuffed with feta, a few toasted walnuts, broken up, and - because you can't stop me! - a light dusting of wasabi powder.
OK, that wasn't exciting at all. But it's still important to use up what's in the pantry! It was pretty good, too.
Chores!
Vulf  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/11/2008 11:41:59 AM | My fav for salad is.......
Baby spinach, crumbled gorgonzola, sliced pears and toasted pecans tossed with a balsamic vinagret dressing.
Oooh la la, 10 minutes to heaven on your taste buds | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/11/2008 11:53:05 AM | Here`s another favorite.......Cherie` Brie.......Throw it together in about 10 minutes. Great for last minute pot luck invites, bake it at the party.
Round loaf of bread, slice off the top and scoop out the soft insides, spread apricot pine-apple jam inside the bread bowl, and coat with sliced almonds, place a small Brie round in the bread, cover with more jam and almonds, place the bread top on, wrap in foil and bake for 1 hour at 375. Serve with crackers or sliced baguette french bread and a cheese knife.
Use the soft part of the bread for toasting and making bread crumbs to coat your razor clams. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/11/2008 5:27:27 PM | Dang, cherie, that sounds good!
Tonight I made bison burgers - something different for a change! I make them just the same way as I do hamburgers, with garlic, soy sauce, S&P, etc. Then I top with a mixture of soft garlicy cheese spread (like Alouette) mixed with bleu cheese - yummy!
Debbie
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/12/2008 11:00:40 AM | Well, Naughtical, if you haven't tried the lamb by now you really have no excuse! It's an incredible meat, and extremely versitile. Can be cooked quite tenderly or very well done and still retain the rich and supple flavour.
Anyway, for tonight I have a new and experimental recipe, inspired by an amalgamation of different grilled salmon recipes. I don't call it anything, since it leans to no particular region or theme - call it Salmon Neal or Saumon Etrange.
Actually, I like that last name.
Saumon Etrange
Preheat the oven to about 180 C / 355 F, or fire up the BBQ
You can do this meal wrapped in tin foil and thrown on the barbie, or you can put it in a deep tin and covered with foil in the oven (or, like me who is out of tin foil, cover it up with another pan)
I did two salmon "steaks" and this recipe covered them, though it could probably do three. Put them in the tins - nonstick if you have em, grease the tins if you think it needs it
Mix the sauce first:
a big splash of soy
an equal splash of oil of choice (not car oil, it really doesn't work) - I would actually use a few lumps of butter on top of the salmon instead, but I was out
pepper to taste
a palm of garlic salt - garlic powder and regular salt could be substituted
a palm of paprika
a palm of rosemary
a few scatterings of brown sugar, enough to make the sauce gloopy
a dollop of honey
- mix it all together and cover the salmon pieces in the tins, scooping sauce up repeatedly to cover and saturate
Bake covered for about 10 to 15 minutes, until the salmon begins to flake. You don't want it well done - the lighter the better here, remembering sushi is raw fish and edible, so lightly done is fine - the sides should be turning white with the fat
Take out, serve, and squirt with fresh *lime* juice - believe me, it makes all the difference
This can be served with wild rice or noodles, and it's probably best to have something a little more substantial than the palmful of rotini noodles I used.
Drink with a nice white wine, unless your cupboards are empty like me and water will do. A glass of amarula on the rocks follows it up nicely.
Hopefully you're all a little better stocked than I am at this time - my landlords have moved their catering stuff out so I am short stocked on all dishes n such. Enjoy the improvised recipe! I did. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/12/2008 12:31:42 PM | | I am doing a dessert party tomorrow, and am making peanut butter pies. The fare includes said pies, apple dumplings, sparkling fruit salad, madeleines, key lime pie, pecan pie bars, and assorted teas and coffee. I have several parties lined up, helps pay for my summer vacations. I am probably not cooking dinner, met my friend for lunch, ate a shrimp salad, was nervous, so didn't eat all of it. He said I was more gorgeous than I was 4 years ago when we knew each other, damn I love men!!!!!! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/13/2008 12:43:20 AM | Ok Fifi, how do pie parties pay for your vacation????????? I need to know this one.
Since I am still not unpacked, I thawed a smoked turkey breast and I will be having all sorts of wraps with it, as well as making some turkey breakfast sausage and maybe figure out a way I will like it warm for dinner, but as hot as it is, I may not want anything warm. I am sure I will be sick of turkey by the time I am done with this breast, but at least I can make food quick, easily and healthily while I am in this transition. I am also working 2 peoples vacation hours besides my own shifts, so I have zero time, not even to sleep.
Tonight I made a wrap: tomato basil tortilla, brown sugar pecan mustard, cream cheese, organic green onions, dill, baby mixed greens, grape tomatoes and the smoked turkey, of course. I am trying to go back to all organic foods, or as many as I can. I also had some fresh organic bing cherries and a sparkling water with lime essence. Was soooo good after a very hot day and not wanting to eat. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/13/2008 3:54:42 AM | | The dessert party is for 10 people (5 desserts). I have a 50% profit. I take economy vacations. 5 dessert parties pays for my economy vacation to Florida next week. going with a friend and we split the fuel cost, cost of hotel, etc. I will spend about $400.00, which is the profit from 5 dessert parties. I also shop frugaly for the ingredients for my desserts. Some name brands make a difference as fair as ingredients go, and some do not. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/13/2008 4:40:16 AM | LOL ok, that didn't answer my question.
You just make desserts and then ask people to come over and pay you to eat them?????????????????????
I don't understand this at all, but as a poor student, I need another way to make money, so I am willing to try to pry it out of you LOL | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/13/2008 5:50:42 AM | | People call me and I make desserts and take them to their house or wherever. I have one scheduled this afternoon. I made 5 desserts , provide coffee and tea, etc. and the person who is hosting the party (this time it is a bridal shower) pays me the set fee. the party today is for 20 people, so I make enough for of each dessert for 20 people. Kind of like a dessert buffet. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/13/2008 9:07:41 AM | Fifi what a very, very smart idea. A caterer, but limited to desserts only. Hones in on your niche and makes the hosts entertaining soooo much easier than a full course dinner-- Brilliant! Do you do this during the school year as well?
Salmon, would you send me a pvt note please? I know you are busy, busy, but indulge me okay?
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/13/2008 9:45:56 AM | | thanks, the idea was actually not an idea. A friend asked me to make 2 pies for her to take to a friend who had a death in her family, and seemingly they were enjoyed by the late person's family so much that prompted one of them to call me and ask what else I made, thus my first dessert party. I generally do about 10 each summer, once in a while some during the school year, but Spring is usually when I am asked, and I am a special ed. teacher, which makes my Spring so busy at work sometimes it is not possible. | |
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