|
|
|
|
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/15/2008 9:07:48 PM | Tonight it was chicken tacos but I used the enchilada sauce found in the first recipe here:
http://forums.plentyoffish.com/datingPosts7931354.aspx
Yesterday I did Charon's black mammy's recipe for ribs -- First grilling of the season! I boiled them in white vinegar then used lots of ACV when they were on the grill topped with Sweet Baby Ray's Sweet Vidalia Onion BBQ Sauce. The food was so good I had to wear it.  The guests loved 'em, too. We had a real good time.
Today I bought 5# of the whiskey flavored oak barrels for wood chips -- something I haven't tried yet. More hickory, too. Still can't find sassafras. | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/15/2008 9:40:02 PM | | Junipermoon~ the shoestring fries recipe I use says to cut them in 1/8 inch strips. I like mine really small so they're about 1/2 the size of a McD's french fry. I just cut them up and spread 'em out on a sheet sprayed with cooking spray, spray the "fries" and season with cajun seasoning. They'd probably be better with olive oil but I reduce calories where I can. I bake them at 350 for 1/2 hour or less until they get slightly crispy. That's it! | |
|
| |
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/16/2008 5:34:17 PM | Okay....be honest, you guys are going out to eat in fancy restaurants, right?
I definitely need to get a little more ambitious with my cooking.
Tonight it was country fried steak, mashed potatoes and gravy, corn and biscuits. | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/16/2008 5:39:58 PM | I'm so full from last night's party that I am not eating a thing. I had some cream of wheat this morning with some fresh blueberries, but that is about it. I'll have some fruit and vanilla yogurt maybe in a bit, if I'm hungry.
Boring...I know..lol ~~Beth~~ | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/16/2008 5:50:50 PM | | I tried something new. Wasn't going to cook so I grabbed a package of Chicken of the Sea "restaurant quality" Ahi tuna steak in a grilled herb marinade. It wasn't what I was expecting at all. I've never had Ahi cooked all the way through in a restaurant so that was the first surprise, the sauce was the second unpleasant surprise. Next time I'll get some fresh Ahi and sear it myself. At least I got some omega-3's out of it. | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/16/2008 5:55:06 PM | | Picked some French Dandelion Greens and Rabe and sauteed them with Olive Oil, Garlic, Onions, fresh Basil and Oregano, seasoned with ground Black Peppercorns and Red Pepper Flakes. Added it to Ditalini and Cannelloni Beans....topped with grated Romano Cheese. | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/16/2008 5:57:52 PM | Okay....be honest, you guys are going out to eat in fancy restaurants, right?
Umm nope not here. Just happens that there was a good special on the tenderloins and it's one of my kids favorite meals. Wild rice pelof they devour like crazy, andy any fresh baked breads of any sort don't last very long.
 | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/17/2008 12:48:49 AM |
Okay.... be honest, you guys are going out to eat in fancy restaurants, right?
Nope- but learning cooking tips from those who DO work in fancy restaurants doesn't hurt any. Needed some light filling comfort food tonight so it was a very simple chicken and...
1 fryer, cut into component parts, skinless and de-fatted
1 onion
1 turnip
1 parsnip
2 carrots
2 large taters
2 cups chicken stock
oil
Heat a cast dutch oven (or heavy baking pot) on the stove top
coarse chop onions and saute in a small amount of oil
Whilst onions are cooking, cut up the fryer into parts- legs, thighs, wings, breasts.
Put the chicken into the dutch oven to brown for about 3 minutes, then turn off heat.
Start chunking up the rest of the veggies. Layer in the pot in order:
Carrots, turnip, parsnip, then potatoes. Pour chicken stock over everything, cover and into a 400*F oven for 1.5 hours.
Remove and allow to rest for 5 minutes.
Serve with rice. Feeds 4
Or add some freezer biscuits (buttermilk works best) on top of the veggies for one-pot oven roast chicken & dumplings.
It was yummy, and there's just enough leftover for breakfast:
Fry the rice in just enough oil so it doesn't stick, add the leftover chicken, 1 Tbsp Soy sauce, 2 Tbsp Hoisin, 1/4 tsp fire oil. When rice is heated, scramble a couple of eggs in the same pan and mix with the rice. | |
|
| |
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/17/2008 7:39:37 AM | went to mates the other evening and she served me up the yummiest meal....cooked ham, done in coca-cola! I know, total surprise and it was sooo yummie...apparently she cooked it in the coca cola after scoring the meat and adding cloves...it was so tender i really made a pig of myself lol...she served it with sliced cooked potatoes think she called it gratin potatoe. The potatoes were parboiled, sliced then cooked in butter and double cream....she added garlic as we both love garlic lol...and roasted honey parsnips...best meal ever.... | |
|
| |
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/17/2008 9:44:34 AM | Indian banquet
Appetisers
Spicy pumpkin puffs
Main
Massaman Beef
Vindaloo Lamb
Tandoori Chicken
served with
Pappadums
Raita
Tomato/Cucumber/Coriander salad
Basmati Rice
Naan Bread
Mango Chutney
Sambal Oelek
Dessert
Mango Kulfi
Mmmmmmm....gooood xxx | |
|
| |
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/18/2008 2:44:19 PM | I just cooked a Mushroom Nut Layer Bake. I've never done one before, and I improvised the recipe a little, so feel free to improvise it a bit more if you can think of any improvements. I'm not a veggie I just fancied this for a change. Its got about another 20 mins before I know if its any good.
I'm not am exact cook. I do things by convenient amounts and judgement so the recipe is a mix of units and approximations -
1 red pepper, diced
1 green pepper, diced
1 onion, chopped
2 gloves garlic, crushed
250 grams chestnut mushrooms, sliced
200 grams cashew nuts, ground. I like mine quite coarse.
Breadcrumbs, same volume as nuts.
50 grams cheese, parmesean or something with nutty taste.
Little bit of thyme, little bit of rosemary.
1 egg, beaten
150ml vegetable stock
1 oz butter
1 tablespoon of oil
1. Mix the nuts, breadcrumbs, egg, cheese, herbs and stock in a bowl.
2. Fry the onion in the oil for a few mins, add the garlic, after another minute add the peppers. Fry until soft, stir into the nut mix.
3. Melt the butter in the same pan and saute the mushrooms.
4. Line or grease a dish/pan/tray/whatever you have to hand. Put in a layer of half the nuts, then the mushrooms, then cover with the rest of the nuts.
5. Cover with tin foil and bake at about 180 centigrade, 350 farenheit, gas mark 4, for an hour.
Hopefully it comes out beautiful. Good job this is the 'whatcha got cookin' thread, rather than the 'would I like to eat it' thread. | |
|
| |
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/18/2008 3:24:03 PM | Came out a bit less dry than I expected. Perhaps give it an extra 15 mins cooking time with no cover. Tasted lovely all the same, the mushrooms give it a meaty edge and the peppers create a fruity contrast to the nutty taste.
If anyone manages to follow this recipe and create something edible I'd love to know about it. | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/18/2008 3:36:23 PM | Sherilyn: I'll have some but hold the spinach, please.
Satsumo: Sounds like a very interesting dish. Is that meant to be a main dish or something to serve on the side? (keep in mind that this is coming from someone who thinks ANYTHING not containing meat must be a side dish).
I don't feel like cooking tonight, don't feel like going to get anything and I don't want pizza or chinese...so I will just sit here and starve to death while I am reading all the good things others are having.  | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/18/2008 4:43:48 PM | sherilyn70 - I'd have that too, sounds delicious, but no peanut sauce for me.
Yes, its meant to be a substitute for the meat part of the meal. You eat it with rice and a salad. The nuts make it very rich and add protein (the peppers help to lighten it). I can't imagine anyone eating it and meat too.
I'm not planning to give up meat, next up is good old Shepherd's Pie, just like to try new things with food. I'm the last person to advocate being vegetarian. There's something strangely satisfiying about the crack as a chicken's leg separates from its shoulder. 
You could do an omlette? Dead easy and only a couple of minutes. Bit of toast on the side. | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/19/2008 12:54:55 AM | Ok, here is my fast food confession:
I had grilled chicken nachos from Qdoba, but as it is me, I have to have them different.
Three cheese sauce
grilled chicken
pico de gallo
chopped red onion
fresh cilantro
a ton of guacamole
chips always on the side, so they aren't soggy, or unevenly proportioned
diet dr. pepper LOL
these are as addicting as the Samurai Sushi Roll-up at World Wraps, which of course I had to have with a wheat grass fem-boost blueberry, tangerine smoothie at Jamba Juice (while California resident)
Qdoba (while Michigan resident) What can I say, no World Wraps, or Jamba Juice here.
Anyone remember Jack-in-the-Box Tacos??? We don't have Jack in Michigan. | |
|
|
| Page 6 of 54
|
1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41 |
|
Home
login 
