OK folks -
What was this weekend's menu? And what was the recipe?
Slow-cooked pork
1.5-2 lbs of thick cut (1" or so) boneless pork chops
1/2 red onion
1 packet of lipton onion soup mix
1 can of peas & carrots
2 tbsp of olive oil
1 jar of pork gravy
1 tbsp of butter
salt & pepper to taste; dash of paprika or sage (but not both!) isn't bad either
Take out pork chops and let them come to room temperature
While they are sitting, turn slow-cooker on high and pour in the olive oil to heat up while you chop the onion (coarsely)
Pour in the onion and heat it up for 5-10 minutes while you season the pork chops and let the seasoning sit for a sec
Place the pork chops in the slow cooker on a single layer. I like to give 'em a swish through the olive oil for a quick coating and make sure both sides get covered before I move on. YMMV.
Sprinkle the onion soup mix over the pork chops
Pour the gravy over the soup mix
VERY IMPORTANT - run about 1/4 cup of water through the gravy container (I use jar gravy, so I put a little water in, shake it up good) and dump into the slow cooker. You have to add some water to the gravy before it start cooking, or you'll end up with tar in 4 hours.
Cook for 3-4 hours, stirring every hour or so.
If you're cooking for more people than you have pork chops, break them up while you're stirring so it's more stew and less pork steak
About 30 minutes before you're ready to serve, drain the peas & carrots, and stir them into gravy with the butter.
Can be served over rice or spätzle, or alongside roasted potatoes (which is what we did tonight)
Bon appetit!
I'm not sure what it was exactly, but the "green" thingy was flavored with dirt seasoning and the "meat" was seasoned with clear.
Yesterday was a home made turkey stir-fry, and today will be a traditional English roast beef sunday dinner. Yum! Plenty to spare if anyone cares to attend.
I'm glad I've (finally!) learned to eat first before reading these threads.
Quote from: Bison on April 01, 2012, 05:20:54 AMI'm not sure what it was exactly, but the "green" thingy was flavored with dirt seasoning and the "meat" was seasoned with clear.
Are you out "on operations" right now? Or back inside the corral?
I'm wasting the last few days before heading back to the corral. Hence I have nothing better to do than surf for the end of the intrawebs!
Quote from: bob48 on April 01, 2012, 06:02:00 AM
Yesterday was a home made turkey stir-fry, and today will be a traditional English roast beef sunday dinner. Yum! Plenty to spare if anyone cares to attend.
Yorkshire pudding included? I loves me some Yorkshire.... 8)
Today is roast Chicken.
1 small roasting chicken. Wash and pat dry.
Rub with pepper, salt, Herbs de Provence and olive oil.
Stuff cavity with to large fresh rosemary sprigs and a lemon cut into quarters.
Place in roaster so chicken does not touch bottom, use rack etc.
Cook at 350F in coverd roaster until 3/4 done. Remove cover and continue cooking until skin is brown and crispy.
I'm smoking some ribs this afternoon.
Ribs + fire + time.
Quote from: Barthheart on April 01, 2012, 01:51:21 PM
Quote from: bob48 on April 01, 2012, 06:02:00 AM
Yesterday was a home made turkey stir-fry, and today will be a traditional English roast beef sunday dinner. Yum! Plenty to spare if anyone cares to attend.
Yorkshire pudding included? I loves me some Yorkshire.... 8)
Today is roast Chicken.
1 small roasting chicken. Wash and pat dry.
Rub with pepper, salt, Herbs de Provence and olive oil.
Stuff cavity with to large fresh rosemary sprigs and a lemon cut into quarters.
Place in roaster so chicken does not touch bottom, use rack etc.
Cook at 350F in coverd roaster until 3/4 done. Remove cover and continue cooking until skin is brown and crispy.
Oh yes, Yorkshire pud - most certainly.
Quote from: LongBlade on April 01, 2012, 02:17:24 PM
I'm smoking some ribs this afternoon.
Ribs + fire + time.
I thought that you gave that up in college. ;) Wait... what? Oh ribs. Sorry. :D
Dry rub or sauce?
Quote from: Centurion40 on April 01, 2012, 09:05:10 PM
Quote from: LongBlade on April 01, 2012, 02:17:24 PM
I'm smoking some ribs this afternoon.
Ribs + fire + time.
I thought that you gave that up in college. ;) Wait... what? Oh ribs. Sorry. :D
Dry rub or sauce?
I prefer dry rub, but my wife marinated hers in Italian dressing for 24 hours.
Turns out I botched them - we cut them in half since the pack was opened early to accommodate the marinade. Turns out that three and a half hours with all those ribs half the size was too long. They came out dry.
I cannot wait to break out the grill.
Quote from: Bison on April 02, 2012, 12:14:00 PM
I cannot wait to break out the grill.
What the Hell are you waiting for? If we don't have any snow left on the ground here, you can't have much where you are.
Quote from: Bison on April 02, 2012, 12:14:00 PM
I cannot wait to break out the grill.
Never put mine away. Nothing like grilling steak at -30C with a parka on! 8)
My grill unfortunately not readily availible. /sigh/
Quote from: Barthheart on April 03, 2012, 06:04:14 AM
Quote from: Bison on April 02, 2012, 12:14:00 PM
I cannot wait to break out the grill.
Never put mine away. Nothing like grilling steak at -30C with a parka on! 8)
You, sir, are a man after my own heart.
Quote from: LongBlade on April 03, 2012, 09:29:54 AM
Quote from: Barthheart on April 03, 2012, 06:04:14 AM
Quote from: Bison on April 02, 2012, 12:14:00 PM
I cannot wait to break out the grill.
Never put mine away. Nothing like grilling steak at -30C with a parka on! 8)
You, sir, are a man after my own heart.
Steak just doesn't taste the same if it's not grilled...... 8)
Quote from: Barthheart on April 03, 2012, 09:55:03 AM
Quote from: LongBlade on April 03, 2012, 09:29:54 AM
Quote from: Barthheart on April 03, 2012, 06:04:14 AM
Quote from: Bison on April 02, 2012, 12:14:00 PM
I cannot wait to break out the grill.
Never put mine away. Nothing like grilling steak at -30C with a parka on! 8)
You, sir, are a man after my own heart.
Steak just doesn't taste the same if it's not grilled...... 8)
Absolutely.
I didn't start hitting the 2012 grilling season until early March. Yep, Dec to Feb was grill-less.
But since March it's been grilled pork loin, burgers, chicken and steak!!!
Been using Club House meat marinade on the beef. Not bad.
Quote from: Bison on April 03, 2012, 06:06:09 AM
My grill unfortunately not readily availible. /sigh/
Damn. That's sad. I shall raise a glass to your plight...as I grill up a steak.
Grill this and grill that!!
I'm single and thus i i make mainly casteroles. I just made a huge batch with garlic as main seasoning using 2 cans of coconut milk as sauce.
Not as tasty as the local Thai resturant but good enough for me, 6 servings more or less.
My last man toy was a klose custom backyard BBQ smoker. The thing is made out of solid half inch steel on the firebox and quarter everywhere else. It weighs over 1300 pounds. After six years of smoking on a cheap big box store smoker I was ready to upgrade and all the research pointed to getting a klose smoker. Now I can smoke my meat in any weather including gonad shrinking cold :P
Con
Making burgers tonight. Prepared a bunch of made from scratch patties, with a mozzarella/cheddar cheese center. I normally throw something a little sharper in there, but kids don't tend to go for that. ;D
had orzo w/ shrimp, feta, basil, and tomatoes last night.
tonight we went out for burgers at the local pub, tho Bayonet Jr had a shrimp po-boy and grandma had the shrimp & grits.
Our entire state was under a no-burn warning as the winds were high, humidity low, and apparently the ground pretty dry.
So our grill has been shut down for a few days.
Today a slight chance of rain is forecast. Hopefully we'll get some as I'm reluctant to grill until I know I won't burn down the neighborhood.
Quote from: LongBlade on April 11, 2012, 08:24:32 AM
Our entire state was under a no-burn warning as the winds were high, humidity low, and apparently the ground pretty dry.
So our grill has been shut down for a few days.
Today a slight chance of rain is forecast. Hopefully we'll get some as I'm reluctant to grill until I know I won't burn down the neighborhood.
Here we had frost during the night and light rain in the afternoon...
Oh man... I had to open a english/swe word book to find words.
I just made a casterole of smoke cured loin of pork (kassler, see? Swedish is easy!!!)
Cooked in cream with white cabbage, onions, paprika, carots and seasoned with Sambal Oelek.
Gah! I forgot to add that i had two kinds of cheese in it too. Thats what brings it from decent to yummy.
Quote from: Fetrik on April 15, 2012, 12:51:41 PM
Quote from: LongBlade on April 11, 2012, 08:24:32 AM
Our entire state was under a no-burn warning as the winds were high, humidity low, and apparently the ground pretty dry.
So our grill has been shut down for a few days.
Today a slight chance of rain is forecast. Hopefully we'll get some as I'm reluctant to grill until I know I won't burn down the neighborhood.
Here we had frost during the night and light rain in the afternoon...
Oh man... I had to open a english/swe word book to find words.
I just made a casterole of smoke cured loin of pork (kassler, see? Swedish is easy!!!)
Cooked in cream with white cabbage, onions, paprika, carots and seasoned with Sambal Oelek.
Sounds delicious. The Germans call smoked pork something similar - Kassler also, I think.
Today I'm not seeing the anti-burn warning, though the day is actually warmer - the temp is 84 right now (29 for those of you on the metric system). As tempting as it is to grill, I'm going to hold off for a few more days. We're expecting rain Wednesday.
The grill get it's first use tonight. First a good cleaning to knock off a years worth of dust and grime.
I'm looking at doing up some brats and corn on the cob. Tomorrow is steak followed on Tuesday by burgers.
I was going to bypass the brats and go straight to the steak. I almost lost all desire to BBQ. The steak had gone bad. Not putrid, but it was bordering on it. I had to double plastic bag it and take out to the curbside dumpster. The wife has been put on notice. I purchase all BBQ meat from this day forward. No more bargains or deals unless I pick it out the meat.
Grilling up some chicken tonight. Nothing fancy just BBQ sauce. Also will be grilling up some zucchini and some corn on the cob.
The exciting part is it's the first grilled chicken of the season.
Quote from: Bison on April 20, 2012, 03:56:29 PM
The exciting part is it's the first grilled chicken of the season.
Win!
For sure! I've been instructed to grill drumsticks by the 5 year old. However I'll be working some breast into the mix as well.
Quote from: Bison on April 20, 2012, 04:13:55 PM
However I'll be working some breast into the mix as well.
TMI
I love fresh spinach leaves.
That is all.
• one package gnocchi (off the shelf... if you use the fresh stuff, you need 2 of the smaller pkgs)
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 1 pound Italian sausage, casings removed
• 1 clove garlic, finely chopped
• 1 5-ounce bag baby spinach (or more, if your pan will hold more. more is good)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 cup (3 ounces) grated Parmesan, plus more for garnishing
Cook the gnocchi according to the package directions, reserving 1/4 cup of the cooking liquid.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes. Add the garlic, spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes. Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan.
Quote from: bayonetbrant on April 27, 2012, 06:06:15 AM
• one package gnocchi (off the shelf... if you use the fresh stuff, you need 2 of the smaller pkgs)
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 1 pound Italian sausage, casings removed
• 1 clove garlic, finely chopped
• 1 5-ounce bag baby spinach (or more, if your pan will hold more. more is good)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 cup (3 ounces) grated Parmesan, plus more for garnishing
Cook the gnocchi according to the package directions, reserving 1/4 cup of the cooking liquid.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes. Add the garlic, spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes. Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan.
Yum! That's sounds really good. Mind if I steal it?
Tonight we're having Cedar Plank Salmon.
I buy my cedar boards in 8' lengths from any local hardware store, then cut my own lengths as required. Just make sure they are untreated. I use red cdar 1"x6"x8' fence boards.
Cut boards just long enough to fit each salmon fillet and then you can serve it right on their plate for an extra wow factor.
Soak boards, submerged in water, for at least 6-8 hrs. I soak mine over night. More soaking is better because then the boards don't catch fire on your grill.
Get 150g-200g pacific salmon fillets, frech only not frozen, 1 per person.
1 cup of finely chopped red onion
1/4 cup finely chopped capers
fresh ground pepper to taste
coarse sea salt
olive oil
fresh dill
1 lemon
Mix chopped onion, capers, dill, olive oil. Add pepper and salt to taste. Let sit while prepping the rest.
Pre-heat grill to about 300-325F
Take boards out of water and pat dry. Rub salmon side with olive oil and sea salt.
Place fillets on boards skin side down.
Squeeze some lemon juice on top of the fillets.
Coat fillets top face with onion mix. Make it at least 1/16 1/8" thick.
Place boards with dressed fillets on grill. Make sure grill is at the highest position.
Cook with lid closed for about 20 minutes or until the salmon is cooked through.
Try not to open the lid too often as this lets the wonderful cedar falouring escape.
If the boards catch fire put them out with a hand held water sprayer.
We serve this with:
Basmati rice cooked with butter and fresh parsley
Fresh Asparagus steamed until crunchy done.
All I know is that tomorrow Household 6 is buying a bunch of steak and on Sunday I'm grilling it. Somehow I became the damned food closet for the neighborhood. Not sure what I'll do to prep the steaks, but I've got a couple of dry rub seasoning mixes in the cupboard. In this case, easy is best.
I was a grilling genius! 8 hot dogs for the kids grilled at the same time as 8 ribeye steaks. Every single steak was grilled to medium to medium rare perfection. I am a fire wielding minor deity!
Quote from: Bison on April 30, 2012, 09:54:07 AM
I was a grilling genius! 8 hot dogs for the kids grilled at the same time as 8 ribeye steaks. Every single steak was grilled to medium to medium rare perfection. I am a fire wielding minor deity!
Most excellent.
I only wish I had time to prep the steak.
Quote from: Bison on April 30, 2012, 10:03:02 AM
I only wish I had time to prep the steak.
That's what she said.
On Saturday, I BBQ burgers through a rain and hail storm. It was pretty touch and good there for a few minutes as I was fending off burning the burgers while avoiding head trauma from falling ice balls.
Quote from: Bison on May 07, 2012, 06:15:12 PM
On Saturday, I BBQ burgers through a rain and hail storm. It was pretty touch and good there for a few minutes as I was fending off burning the burgers while avoiding head trauma from falling ice balls.
Cool!
I've never grilled in hail. I grilled during a robust thunderstorm with lightning a bit too close for comfort, but all's well that grills well.
http://www.ebaumsworld.com/video/watch/81807438/ (http://www.ebaumsworld.com/video/watch/81807438/)
venisen
Quote from: Windigo on May 07, 2012, 11:35:12 PM
http://www.ebaumsworld.com/video/watch/81807438/ (http://www.ebaumsworld.com/video/watch/81807438/)
venisen
Holy crap, that was awesome. I had no idea.
Nice find. Thanks!
this was a few weekends ago, but we had friends over for homemade tacos for New Years Eve
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fsphotos-b.xx.fbcdn.net%2Fhphotos-ash3%2Fc67.0.403.403%2Fp403x403%2F546261_10102508107988405_1394542446_n.jpg&hash=425abcdab1040ac92df9db0f2d3ec4115bb4c833)
to clarify what I mean when I say "homemade": Mrs Bayonet starts with a bowl of corn flour. 3 hours later, I'm eating tacos.
Wow. Kudos to Mrs Bayonet!
Quote from: bayonetbrant on January 10, 2013, 03:05:27 PM
to clarify what I mean when I say "homemade": Mrs Bayonet starts with a bowl of corn flour. 3 hours later, I'm eating tacos.
Hardcore. Nice! :)
Quote from: LongBlade on January 10, 2013, 03:26:38 PM
Quote from: bayonetbrant on January 10, 2013, 03:05:27 PM
to clarify what I mean when I say "homemade": Mrs Bayonet starts with a bowl of corn flour. 3 hours later, I'm eating tacos.
Hardcore. Nice! :)
+1
Started out searing the chicken... note the slow cooker in the bkgd
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fphotos-a.ak.fbcdn.net%2Fhphotos-ak-ash4%2Fs720x720%2F486130_10102584020264595_775293465_n.jpg&hash=e14c418150599fdf13c8ba52882be3ab7fccd684)
White chicken chili in full effect, yo.
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fphotos-a.ak.fbcdn.net%2Fhphotos-ak-ash3%2Fs720x720%2F537240_10102584019810505_558288606_n.jpg&hash=dec4ff3f1a9e6b96b7ac3e4e31fa04988afe11d2)
"After" photos later
Looks tasty!
(As usual, I'm glad I eat first before viewing this thread...)
Dinner's in the slow cooker
1 pound of chicken, in about 4-5 big chunks
2 carrots, sliced
1 cup fresh green beans
1/2 red onion
1 can of cream of chicken soup (with herbs!)
1/4 cup water
2 tbsp butter
a lot of S&P
it's gonna be damn good in 6 hours.
7 - 8 pieces of lamb
Fenugreek, Garam Massala, Turmeric, Mustard Seeds
2 Whole Onions
Chilles
Various Herbs and Spices
Peas
Fried Rice
All in the takeaway back kitchen - will look like a Lamb Bhuna in about 4 hours when i order it
^See, if you had of been here, you could have had some of Mrs'B's home made turkey curry - with nan bread.
..but you aint.....so I'll eat your share.
lmao - i fell bad enough already - i havent been yet and im still frikking sat next to a mound of White Dwarfs - my immediate superior is losing his job next week and ill get it, which doesnt make for a 'less busy' time ahead!
No worries - we'll sort it eventually.
I'll keep some curry in da cooler for ya!
curry... when you want a dish that tastes like colonialism!
..and for generating mega-farts!
Quote from: bob48 on September 21, 2013, 10:53:03 AM
..and for generating mega-farts!
but dont push
for gods sake dont push
I can actually do what the French bloke used to do as a stage act and fart tunes........unfortunately, they all sound like 'The Flight of the Bumblebee'
Quote from: bob48 on September 21, 2013, 11:01:19 AM
I can actually do what the French bloke used to do as a stage act and fart tunes........unfortunately, they all sound like 'The Flight of the Bumblebee'
Monsieur Methane?
fine art indeed
A bottom-blistering performer if there ever was one.
It's how you jazz up mac & cheese: prosciutto + fresh chopped green onions
(https://scontent-b-iad.xx.fbcdn.net/hphotos-prn1/77097_10103476377797945_602755808_n.jpg)
Quote from: bob48 on September 21, 2013, 10:53:03 AM
..and for generating mega-farts!
there's a fry pan in your future
We should all friends Bawbs wife on fb to inform her when he needs a beating.
Dear Ma'am were from the ministry of pans....
Quote from: GDS_Starfury on September 21, 2013, 07:20:08 PM
We should all friends Bawbs wife on fb to inform her when he needs a beating.
Dear Ma'am were from the ministry of pans....
it truly grieves up to inform you that we have detected an imminent Category 5 Flatulicane in your domicile.
Its England Windy. The ministry of flatulance informs the ministry of pans. Protocol must be followed!
Saturday's dinner:
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fimg580.imageshack.us%2Fimg580%2F8872%2Fq24h.jpg&hash=f075b2b37349c96a869c578317415c2067a58d0c)
Peppercorn and garlic crusted roast pork with sweet onion and rosemary gravy, roasted cauliflower with cumin seed, fennel seed and hot pepper flakes, roasted garden fresh beets.
Quote from: GDS_Starfury on September 21, 2013, 07:40:36 PM
Its England Windy. The ministry of flatulance informs the ministry of pans. Protocol must be followed!
Coffee spew!!!
Tonight's menu - an Old Bay-seasoned lowcountry boil. Everything in one pot; everything on one platter
(https://scontent-a-iad.xx.fbcdn.net/hphotos-ash3/1380107_10200704817598158_46542107_n.jpg)
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fi830.photobucket.com%2Falbums%2Fzz227%2FBison36%2Fphoto_zps54005c6e.jpg&hash=186da2fbe038acfabd4bef6a1fd7fcb15353f904)
BBQ chicken legs. MMMMMMMMMMMMMMMMMMM
That's some mighty fine-looking grub, gentlemen. I salute you!
Incidentally, my friends & I hit Brit's Pub (http://www.britspub.com/) in Minneapolis on Saturday after we left the Renaissance Festival. I'd never been there before, but boy am I glad we went!
I had this dish called Bangers and Mash, described in the menu as, "A right royal portion of our specially made banger sausages and mash with a traditional brown gravy over the top ". Good lord, that stuff was amazing. The sausages were a wonder of sweet but mildly spicy flavor-fulness, the onions were grilled & caramelized to perfection, and the mashed 'taters w/ gravy were honestly the best I've ever had -- seriously, it was like God himself made them.
I can't f**king wait to go back.
Photos or it didn't happen Martok! :P
I thought about that. Unfortunately, I don't have a camera, and my phone's pic memory is already full. :-[ Believe, though, it was glorious!
Quote from: Martok on September 30, 2013, 10:01:42 PM
Incidentally, my friends & I hit Brit's Pub (http://www.britspub.com/) in Minneapolis on Saturday after we left the Renaissance Festival. I'd never been there before, but boy am I glad we went!
I had this dish called Bangers and Mash, described in the menu as, "A right royal portion of our specially made banger sausages and mash with a traditional brown gravy over the top ". Good lord, that stuff was amazing. The sausages were a wonder of sweet but mildly spicy flavor-fulness, the onions were grilled & caramelized to perfection, and the mashed 'taters w/ gravy were honestly the best I've ever had -- seriously, it was like God himself made them.
I can't f**king wait to go back.
+1
you should be a food columnist
Heh, thanks Windy. I'm just an amateur enthusiast when it comes to food, but I accept the compliment. :)
Quote from: Barthheart on September 22, 2013, 05:38:51 AM
Saturday's dinner:
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fimg580.imageshack.us%2Fimg580%2F8872%2Fq24h.jpg&hash=f075b2b37349c96a869c578317415c2067a58d0c)
Peppercorn and garlic crusted roast pork with sweet onion and rosemary gravy, roasted cauliflower with cumin seed, fennel seed and hot pepper flakes, roasted garden fresh beets.
wheres the rest?
This weekend it was a pan of sautéed awesome
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Ffarm4.staticflickr.com%2F3769%2F10511050234_e6baf4705c_c.jpg&hash=14c2ce121029aad6b0fce8b5ee33ea2ea3cbd893)
That's chicken, bacon, onions, peas, and gnocchi, and yes, we sautéed to gnocchi, too, after it was boiled.
Quote from: bayonetbrant on October 28, 2013, 05:33:27 AM
This weekend it was a pan of sautéed awesome
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Ffarm4.staticflickr.com%2F3769%2F10511050234_e6baf4705c_c.jpg&hash=14c2ce121029aad6b0fce8b5ee33ea2ea3cbd893)
That's chicken, bacon, onions, peas, and gnocchi, and yes, we sautéed to gnocchi, too, after it was boiled.
i could get on board with that - ou est le fromage?
you can sprinkle park reggiano on it.
I added some thyme, pepper, and butter, as I was all out of good cheese
sold - in fact its on the shopping list it looks that tasty
if ya got a deep fryer throw some breaded gnocci in that.
actual recipe:
chop 1 small yellow onion
slice 1/2 pound bacon (think-cut works best)
put both into a pan on medium heat, and stir occasionally - cook about 5-6 minutes on it's own
while that cooks, fire up another pan to med-hi heat w/ about 2 tbsp of olive oil (or butter, if you're going full-on heart attack mode)
cut the chicken into 1-in chunks, season w/ salt & pepper, and sear the outsides before finishing the cooking at lower heat
Once the bacon is reasonably browned, us a skimmer or slotted spoon to fish the bacon/onions out and put into the pan with the chicken
add a bag of frozen peas, and continue to cook on low heat (you may want to cover it)
blot up / soak up some of the grease from this pan, but don't discard it
Somewhere in there you needed to get the gnocchi boiling - best to start it right before you pull the bacon out of its pan
Once the gnocchi are floating, skim them out and put them right into the bacon/onion grease, on medium heat, and turn occasionally, 'til you get a decent brown char on at least one side
Add 1/3 cup of the water from the gnocchi to the chicken mix to help finish the peas and keep the chicken moist
Once the gnocchi are sauteed, dump everything into a big bowl (the photo above) and season with butter, thyme, pepper, and parm-reg cheese.
Enjoy
then enjoy the leftovers for a few days, too :)
Quote from: GDS_Starfury on October 28, 2013, 07:39:55 AM
if ya got a deep fryer throw some breaded gnocci in that.
there's already gnocchi in it :)
no no no. just deep fry the gnocci on its own. makes a great game day snack.
Quote from: GDS_Starfury on October 28, 2013, 08:00:09 AMno no no. just deep fry the gnocci on its own. makes a great game day snack.
my misunderstoodinizing.
maybe I'll try that some time
oversized bowtie pasta works even betterer as its easier to pick up.
thanks Brant, and thanks star for the 'die sooner rather than later' option
just because Im trying to kill you will happiness doesnt mean you have to skip out on capitalizing my name. >:(
lmao - wont happen again ;D
He's sensitive about such things, ever since he was in 5th grade and on a class test they asked "What's the capital of Wyoming?" and he answered "W!"
I never capitalize peoples names I dont like. I dont know if that was ever obvious reading my posts with their other grammatical errors. ;)
I took BB's recipe and added alfredo and substituted tortellini. Pretty good!
that does look dirty!!!
it was great filling comfort food though I do agree the lighting wasnt the best for a photo.
I par grilled the chicken and par cooked the pasta and then added it all together and let it sit for 15 minutes.
whats alfredo?
:o
Quote from: undercovergeek on October 30, 2013, 07:44:27 PM
whats alfredo?
http://allrecipes.com/recipe/alfredo-sauce-2/
Looks good..... life shortening but good!
whats with you and the life shortening stuff?
as a Brit your diet dictates you should be dead by 52.
Quote from: undercovergeek on October 30, 2013, 08:41:32 PM
Looks good..... life shortening but good!
Doesn't your British diet typically consist of lard and deep fried everything? Why worry about shortening your life now? ;D
^^^ thats what Im saying!
Not everything's deep fried or covered in lard here....... that's Scotland
Although there is lard cake for sale at my home town
Quote from: undercovergeek on October 31, 2013, 04:21:45 AM
Not everything's deep fried or covered in lard here....... that's Scotland
Although there is lard cake for sale at my home town
How do you people live to see 45?!
But we do eat lots of vegetables, fruit, salads and rice and pasta stuff.
...provided its deep fried in lard........
Quote from: Arctic Blast on October 31, 2013, 12:17:13 PM
Quote from: undercovergeek on October 31, 2013, 04:21:45 AM
Not everything's deep fried or covered in lard here....... that's Scotland
Although there is lard cake for sale at my home town
How do you people live to see 45?!
with oozing lard!!!
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fimg689.imageshack.us%2Fimg689%2F2271%2Fgxvf.jpg&hash=be564dde34faaa384237b4a42d2b176dd9524951) (http://imageshack.us/photo/my-images/689/gxvf.jpg/)
By heck, lad - just like me mam used to make.
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fimages.sodahead.com%2Fpolls%2F003680993%2F1944423809_jackie_chan_wtf_face_i16_answer_9_xlarge.jpeg&hash=753b1d65ff110d7455f0e71e2088083a58bc31cf)
Let's see, we could put a filling in there. Yeah, frosting...some sort of custard...no, wait, I got it...
OOZING LARD.
Seriously, how in the Hell did you people conquer so much of the world?
the fed the natives more lard than they could handle, while simultaneously having built up a tolerance to it
TBH ive never tried it - the closest ive come is Treacle Sponge, for the record thats not my cake - just a google pic
Quote from: Arctic Blast on November 01, 2013, 12:02:36 AM
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fimages.sodahead.com%2Fpolls%2F003680993%2F1944423809_jackie_chan_wtf_face_i16_answer_9_xlarge.jpeg&hash=753b1d65ff110d7455f0e71e2088083a58bc31cf)
Let's see, we could put a filling in there. Yeah, frosting...some sort of custard...no, wait, I got it...
OOZING LARD.
Seriously, how in the Hell did you people conquer so much of the world?
Elementary, my friend:
Heh.... always makes me laugh
Indeed. ;D
Tonight was roast compoyo!!
Looks good star.
I grilled up some brats tonight.
Quote from: GDS_Starfury on January 26, 2014, 06:20:01 PM
Tonight was roast complying!
Nice. I could do without the peas myself, but otherwise it looks tasty.
My supper this morning will consist of a couple Chicken Kiev's and some garlic butter-flavored rice. Also, broccoli. :)
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fwww.games-workshop.com%2FMEDIA_CustomProductCatalog%2Fm2780933a_99121466007_Trolls05_873x627.jpg&hash=51a68c1e231cbee9e003923f04668da359bd1795)
Quote from: Arctic Blast on November 01, 2013, 12:02:36 AM
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fimages.sodahead.com%2Fpolls%2F003680993%2F1944423809_jackie_chan_wtf_face_i16_answer_9_xlarge.jpeg&hash=753b1d65ff110d7455f0e71e2088083a58bc31cf)
Let's see, we could put a filling in there. Yeah, frosting...some sort of custard...no, wait, I got it...
OOZING LARD.
Seriously, how in the Hell did you people conquer so much of the world?
they
needed the land for outhouses
fine man-making gateaux it is
I went quail hunting last Monday. My wife made quail dumplings which we ate for several days. Very tasty, but everything is better when it is fresh including meats.
That does sound damn good. I'm glad I already ate, or I'd be hungry again. :P
sounds legit.
(https://scontent-a-mia.xx.fbcdn.net/hphotos-prn1/l/t1.0-9/10268410_10152407408070915_6589267047649169972_n.jpg)
That looks delicious.
You look delicious.
I am succulent.
That monkey bread does look good. :)
What's the filling in the upper right bowl? Also, what's in the bottom of the cake pan before filling- extra hot sauce & sour cream? Any link back to the recipe w/ ingredient list?
Im going to guess its spinach dip.
brilliant idea!
(https://scontent-b-mia.xx.fbcdn.net/hphotos-prn2/t1.0-9/10300051_720483494640905_8018390961908654319_n.jpg)
I just have to say that any recipe that starts with "1lb of bacon, cooked and crumbled" is probably going to be OK :)
^ Agreed. Not gonna argue with that!
Quote from: GDS_Starfury on May 10, 2014, 08:48:12 PM
brilliant idea!
(https://scontent-b-mia.xx.fbcdn.net/hphotos-prn2/t1.0-9/10300051_720483494640905_8018390961908654319_n.jpg)
Indeed. So much awesome in that photo. :D
http://www.ebaumsworld.com/video/watch/84073641/ (http://www.ebaumsworld.com/video/watch/84073641/)
Talent.
https://www.youtube.com/watch?v=dQE-DXsozg8 (https://www.youtube.com/watch?v=dQE-DXsozg8)
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fwww.laurenslatest.com%2Fwp-content%2Fuploads%2F2011%2F03%2FIMG_7379.jpg&hash=3015e2ce17e737f3b1f316a8be0166bda35b3ee4)
http://www.laurenslatest.com/lasagna-cups/
Lasagnettes!
Tonight's feast:
Pork loin roast rubbed with pepper, mustard seed, smokey paprika, onion and garlic.
Slow cooked on rotisserie and based with a bourbon mustard honey sauce.
Served with steamed peas and garden salad, lettuce and radishes from my wife's garden, with raspberry balsamic vinaigrette.
^ Wow that looks delicious.
It was! First time it tried this too. :smitten:
There's a motion on the floor to nominate Barthheart for "Caterer" for next year's Origins.
Do I have a second?
Seconded!
And thirded, and fourthed... ;D
Quote from: Martok on July 02, 2014, 06:44:10 AM
Seconded!
And thirded, and fourthed... ;D
does this mean you're actually showing up next year?
That's the plan right now anyway, yes; although as I mentioned in the other thread, my attendance remains somewhat tentative until things firm up. There's still a lot to do for it to actually make it happen, but I've begun to do a little planning.
Bird's nests for breakfast. Hashbrowns grilled up, and put into muffin cups, hollow out the center. Put in some chopped sausage. Fill w/ scrambled egg. Top with cheese (the front half of the pan).
(https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10514748_10104613648797745_4383839794572275636_n.jpg?oh=2335eee8ffebf40b72af4cd3093e6da7&oe=540FF9F9&__gda__=1411118063_5663829c1c1d5fe4fba44348ecca6820)
4th of July grilling. Chicken on the left; boudin on the right.
(https://scontent-a-sjc.xx.fbcdn.net/hphotos-xpa1/t1.0-9/10384530_10104605631709055_1764729896756004165_n.jpg)
Yum
Sunday dinner:
Cedar plank salmon with a rosemary grainy mustard katsup marinade/coating with steam asparagus and chilled Sauvignon Blanc.
:)
ya musta ate that in Australia.
Quote from: GDS_Starfury on July 13, 2014, 08:29:42 PM
ya musta ate that in Australia.
:D
Yeah not sure what's up wit the loaded pics but if I click on them they show right side up.... ???
My wife is out of town for the weekend so I get to make a dish she's not fond off.
Grill some chirazo and some chicken.
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fi1294.photobucket.com%2Falbums%2Fb613%2Fbarthheart%2Fimagejpg1_zps8460b5b3.jpg&hash=c733e2748b98b2f1d7011be8143f3db7004af242)
Then grill some shrimp and peppers.
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fi1294.photobucket.com%2Falbums%2Fb613%2Fbarthheart%2Fimagejpg2_zpsb3155dc8.jpg&hash=cefdaa9d8f9ef129b7957782266a52a08834a346)
Cut it all into bite sized pieces. Throw in some smoked paprika sauce and home grown cherry tomatoes.
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fi1294.photobucket.com%2Falbums%2Fb613%2Fbarthheart%2Fimagejpg3_zpsfe73616d.jpg&hash=5d406b8dace7d30f3f7a7e30c71d712d74cbb985)
Throw it all in a pan with sautéed onions, garlic and oregano. Add rice and the sauce and simmer until thickened.
Poor man's Paella. With a good hoppy IPA to compete with the spicy dish.
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fi1294.photobucket.com%2Falbums%2Fb613%2Fbarthheart%2Fimagejpg4_zpsb942a886.jpg&hash=93376abfb71b9beac4a25c27ad2e75def3d3dbb6)
I like it! I like it a lot!!
Excuse me while I clean the drool off of my keyboard.
Those are essentially all the ingredients in the house fajita served by the local Mexican cuisine joint...so I already know it has to be delicious. O0
some days your sucha simpleton. ::)
Only some days?! Damn, I must not be trying hard enough.
This was lunch at the office today
(https://scontent-b-sjc.xx.fbcdn.net/hphotos-xpa1/t1.0-9/q81/s720x720/994139_10104736489089815_7441657824475667162_n.jpg)
prepare before work: dice 1 plum tomato, 1/2 small red onion, 1/2 small green bell pepper and flash-roast in a hot pan for about 3-4 minutes, then stash in a tub with 3/4 cup of cooked chicken (I use Perdue pre-roasted)
Small bag of tortilla chips
1 cup of shredded colbyjack
chips on bottom, half the cheese, chicken and veggies, rest of cheese
nuke in the microwave for 90 seconds
chow down
I'd have to ditch the onions, but otherwise that sounds damn tasty.
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fwww.sossolteiros.com%2Fwp-content%2Fuploads%2F2013%2F09%2Fkit-kat-brownies.jpg&hash=04686e2a8d14f52e759bc5863c0ae9ffe8eb1ee4)
Lemme guess- the person who thought that up lives in Colorado or Washington State?
I might just have to try these next time my father-in-law is here. He loves him some Kit Kats.
Incidentally, my dinner this morning consisted of smoked ham, baked beans, potatoes au gratin, and a couple pears. Slightly late in the year for such fare, perhaps, but still damn good.
Quote from: GDS_Starfury on September 12, 2014, 10:34:08 PM
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fwww.sossolteiros.com%2Fwp-content%2Fuploads%2F2013%2F09%2Fkit-kat-brownies.jpg&hash=04686e2a8d14f52e759bc5863c0ae9ffe8eb1ee4)
A novel concept. I could see those being quite tasty.
Yesterday I made my first Julia Child's boeuf bourguignon using this recipe:
http://www.tablespoon.com/recipes/julia-childs-beef-bourguignon/f7e0a6c5-710d-4c83-89a6-2a4936fec81a
2.5 hours of prep work and cooking, their 60 minutes is a lie. 3 hours in the oven.
Served with parsley boiled potatoes, a chunk of baguette, and a young, full bodied red wine.
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fi1294.photobucket.com%2Falbums%2Fb613%2Fbarthheart%2Fimagejpg1_zps884a9e69.jpg&hash=bd60b8ba8c05884b3590b74b0b5b502b349ca33f)
Lots of work but really, really good stew. :smitten:
Made Texas white wings and a bacon wrapped lobster tail for last night. They didnt last long enough for an after picture.
Dude, why are your pix always upside down or sideways?
I honestly dont have a clue.
Did you take that pic with an iPad,
Star? I only ask because my father has the same problem (pictures always appearing sideways/upside-down).
Quote from: GDS_Starfury on February 02, 2015, 01:34:00 PM
Made Texas white wings and a bacon wrapped lobster tail for last night. They didnt last long enough for an after picture.
Gods, those look good. They're making me hungry again (and I just ate)!
Took em with my samsung phone.
Thanksgiving dinner last night, Cornish hens on the BBQ rotisserie, roasted beets and carrots from our garden, and wild rice. Followed by pumpkin pie and hand made whipped cream. :)
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fi1294.photobucket.com%2Falbums%2Fb613%2Fbarthheart%2Fimage_zpsthebcumq.jpeg&hash=86518718f81fa3294c13d75bbca1febd522792d2)
Casual Saturday night dinner on the back deck. :)
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fi1294.photobucket.com%2Falbums%2Fb613%2Fbarthheart%2Fimage_zpstuamtjbu.jpeg&hash=02ac70f975c47e414c7f23409e8df7284833e4a3)
Yum!
I grilled a London broil this week.
Marinade was:
2 inches of sliced ginger
1/4 red onion in one inch cubes
6 cloves of garlic
1/2 cup of cilantro
1/4 cup dry red wine
1/4 cup of soy sauce
1/4 cup of vegetable oil
1/2 teaspoon of black pepper
Put all of the non-liquids in a food processor and turned them into a light paste. Then combined all of the marinade ingredients into a 1 gallon ziplock bag. Put in the London Broil (about 1&1/2 inch thick). Marinated it for about 12 hours turning it once.
Grilling:
My wife gave me a very heavy steel grill this summer. I preheated all three gas burners for 10 minutes with the lid closed. Then seared the meat for 4 minutes on one side in the center of the grill. Turned off the center burner and turned the other two burners down to medium. Cooked for an additional 13 minutes - about 6.5 minutes on a side in the center. Took it off and let it rest for about 5 minutes before slicing.
On my grill this made it a medium. We prefer rare to medium rare, so I'll adjust the preheat time for the next attempt. My grill reached 600 degrees during cooking because the metal is so heavy and retains the heat so strongly.
The taste was excellent. Garlic, cilantro and soy/ginger were the strongest tastes in the marinade.
I know where I'm stopping next time I pass thru Alabama.
For Christmas I grilled lamb chops.
I made a paste of ground garlic (from the glass jar from the grocery store) and a quarter of a teaspoon of dried rosemary. Ground that up into a paste. Then I added a quarter of a cup of olive oil. I had six lamb chops. I grilled them about 350 basting and turning them every two minutes for a total of 8 minutes. They were very good. My wife made a green bean casserole, squash casserole, sister Shubert rolls (grocery store). She microwaved white potatoes for her and the nephew and a sweet potato for me. Everything turned out very well.
Damn, airboy. I just finished eating supper a little over an hour ago, but reading that is almost making me hungry again...
Quote from: Martok on December 27, 2016, 02:53:43 PM
Damn, airboy. I just finished eating supper a little over an hour ago, but reading that is almost making me hungry again...
My wife's present of a moderately expensive gas grill was a baseball glove for both of us. I've also been reading cookbooks for the first time in my life.
With my wife away for a couple of weeks, I get to make some dinners that she doesn't like.
Tonight it was fresh mussels in vermouth sauce.
1lb of mussels, some chopped onion, chopped green onion, thick cut prosciutto, 2/3 cups of white wine, 1/4 cup of vermouth, 1 cup of heavy cream and 3 tbsp of butter. Paired with a fresh bake demi-baguette and some cold white wine.
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fgrogheads.com%2Fforums%2Findex.php%3Faction%3Ddlattach%3Btopic%3D931.0%3Battach%3D10360%3Bimage&hash=fbab3d29ae127bf36a522157baaa0a1ca7ff1f29)
The aftermath shrapnel.... man am I stuffed. O0
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fgrogheads.com%2Fforums%2Findex.php%3Faction%3Ddlattach%3Btopic%3D931.0%3Battach%3D10362%3Bimage&hash=d1458bf79ce2b93f831970c619782b1e2343ce2a)
Nice. I just had mussels last night for dinner. Tonight its grilled chicken with an asparagus veggie side.
Sounds good. Have you ever tried grilling the asparagus? Little olive oil, little sea salt. Grill for about 5-10 minutes depending how done you like it. Make sure grill is very hot to get nice grill marks.
Barth - those mussels look awesome. Wish you'd let me know and I could've joined you!
Sorry , just decided to have them while shopping this morning. :)
Tonight for Easter dinner we have a simple fare.... paella.
1/2 lb of clams
1/2 lb of mussels
1/2 lb of shrimp
2 chicken breasts
2 chorizo sausages
2 tomatoes
2 cups of rice
White wine
Chicken stock
Red onion
Garlic
Smoked paprika
And the secret ingredient... actual Saffron! About $10 worth!
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fgrogheads.com%2Fforums%2Findex.php%3Faction%3Ddlattach%3Btopic%3D931.0%3Battach%3D10385%3Bimage&hash=c972026a0772757f7e168e205e28b9beb1e178ab)
Roasting at 450F....
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fgrogheads.com%2Fforums%2Findex.php%3Faction%3Ddlattach%3Btopic%3D931.0%3Battach%3D10387%3Bimage&hash=41418b5fb3dc29de4e48bee3d3b577d11567139a)
Plus about 3/4 a bottle of white wine for the chef. :)
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fgrogheads.com%2Fforums%2Findex.php%3Faction%3Ddlattach%3Btopic%3D931.0%3Battach%3D10389%3Bimage&hash=8eaf6976abc2432a2fbd7a75e7fe302dc971602b)
If my wife doesn't' come back soon I'm gonna be 300lbs and dead from a heart attack. But what a way to go. 8)
Rarely get the chance to flex my muscles in the kitchen. Got the chance to go to the stores today. So tonight I made a kangaroo steak seasoned with lemon myrtle, mountain pepperberries and wattleseed on top of a parsnip puree with rosemary, all topped with a red wine sauce (Barossa shiraz). Served with a garden salad.
Would post a pic, but its ugly AF. Tasted brilliant though, should of boiled the parsnips in a stock though for a bit more flavor.
Not the weekend but close enough. :D
Homemade Ricotta and Parmigiano Gnocchi with peas and bacon in a white wine cream sauce, with fresh baguette and grated Parmigiano cheese.
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fgrogheads.com%2Fforums%2Findex.php%3Faction%3Ddlattach%3Btopic%3D931.0%3Battach%3D10406%3Bimage&hash=93a402df29b35e37ea27fb357725c9192c1fe45d)
I had splurged on a few steaks over the weekend for the family. It wasn't much, but we don't do steak very often right now w/ the job uncertainty and irregular paychecks
Then Bayonet Jr invited a soccer friend over for the evening... no more steaks on the pan - into the slow cooker they went. It's not that they weren't good; it's that I could've just bought some stew meat for less :-\
(no, I couldn't've saved the steaks; one reason I got them cheap was they needed to be cooked that day)
I had 8 people for poker Saturday night & three extra to eat/socialize. The host provides a meal and everyone chips in $5 to the host for the cost.
I made:
a] Grilled Pork Chops - my buddy Pig Man raised them at the AU Swine Unit about 7 miles from where I live.
b] Corn on the Cob (fresh - good deal for white corn right now)
c] Cornbread
d] Grilled Zucchini. The Grilled Zucchini was the biggest hit of all. I skinned it. Cut it into thin slices (about 1/8th inch thick). Take paper towels and dry both sides for an hour. Lightly baste with olive oil. Then sprinkle a grilling spice of roasted garlic & herbs. Both sides are basted and sprinkled. I let it sit at room temperature in a lattice stack. This drained off more water. Then grilled them outside at approximately 350 turning once. You have to watch them carefully because slight differences in thickness mean a lot in grilling time. Grilled them first followed by the chops.
If you have never skinned zucchini, you will get a skin tight dry covering of squash juice on your hands. You look like a ghoul. If it dries, you have to use Lava soap or your fingernails to scrape it off.
Entire cost of the meal was about $30 for 12. Corn was $4. A dozen pork chops were $12. Zucchini was $6.50. Cornbread was $6 or so.
My prep time was pretty long. I trimmed all of the excess fat off the chops since I was making so many and wanted the heat under control. Getting the 12 ears of corn ready was about 30 minutes. The squash took more than an hour to prep. I had people watch the corn and the cornbread since I was doing the grilling outside.
My wife says she would have bought me this great grill twenty years ago if it would have gotten me interested in reading cookbooks and cooking.
https://fb-s-b-a.akamaihd.net/h-ak-fbx/v/t1.0-0/s480x480/18519500_10154534427446629_1587575521289051997_n.jpg?oh=2edf58ad6b482caee2ec62c1bb12d14e&oe=59B2C2FF&__gda__=1505101195_eba9b1cc27378dd422af8f8845003dae
Crappy photo, scared to embed because of size.
Duck breast, celiriac puree, black berry sauce. Served with a side of wilted spinach, garlic and walnut salad.
I was so happy with it ^_^
Quote from: Hofstadter on May 15, 2017, 04:35:59 AM
https://fb-s-b-a.akamaihd.net/h-ak-fbx/v/t1.0-0/s480x480/18519500_10154534427446629_1587575521289051997_n.jpg?oh=2edf58ad6b482caee2ec62c1bb12d14e&oe=59B2C2FF&__gda__=1505101195_eba9b1cc27378dd422af8f8845003dae
Crappy photo, scared to embed because of size.
Duck breast, celiriac puree, black berry sauce. Served with a side of wilted spinach, garlic and walnut salad.
I was so happy with it ^_^
That looks wonderful. A classic sauce for the duck.
No pics but I smoked up some ribs and beef chuck roasts yesterday along with some cast iron cornbread, corn on the cob and steakhouse beans. It was good and leftovers for days.
Quote from: jamus34 on May 28, 2017, 03:44:53 PM
No pics but I smoked up some ribs and beef chuck roasts yesterday along with some cast iron cornbread, corn on the cob and steakhouse beans. It was good and leftovers for days.
Sounds great! Would love to get yer cast iron cornbread recipe. :)
Quote from: Barthheart on May 28, 2017, 03:47:33 PM
Quote from: jamus34 on May 28, 2017, 03:44:53 PM
No pics but I smoked up some ribs and beef chuck roasts yesterday along with some cast iron cornbread, corn on the cob and steakhouse beans. It was good and leftovers for days.
Sounds great! Would love to get yer cast iron cornbread recipe. :)
Shouldn't be difficult...it's literally the one off the back of the Indian Head cornmeal package - as made by my daughters...I just "baked" it on the grill which reminded me I need to get a heat deflector when I try to do that - bottom got a little burnt.
The desk light makes the duck look WAY pink. But thats duck breast, parsnip puree. With a salad of fennel, tangerine and spinach with this weird....orange vinaigrette thing. (grated tangerine peel, thai shallots, rice wine vinegar, honey, olive oil)
It tastes a lot better than it looks trust me.
(https://scontent-syd2-1.xx.fbcdn.net/v/t31.0-8/19577200_10154664752311629_5289055919328205553_o.jpg?oh=ca29b5ec5156ce1c35b1b548915226b0&oe=59D66DEA)
Are you auditioning for the Food Network? ;)
Looks good!
Quote from: bayonetbrant on June 30, 2017, 05:26:19 AM
Are you auditioning for the Food Network? ;)
Looks good!
Naw, I'm just a massive homo that watched waaaaaaaaaaay too much My Kitchen Rules
Quote from: Hofstadter on June 30, 2017, 04:26:21 AM
The desk light makes the duck look WAY pink. But thats duck breast, parsnip puree. With a salad of fennel, tangerine and spinach with this weird....orange vinaigrette thing. (grated tangerine peel, thai shallots, rice wine vinegar, honey, olive oil)
It tastes a lot better than it looks trust me.
...
How did you cook the duck?
What all is in the parsnip puree? We're growing parsnips this year in out home garden and it would nice to have another recipe for them.
Quote from: Barthheart on June 30, 2017, 06:56:32 AM
Quote from: Hofstadter on June 30, 2017, 04:26:21 AM
The desk light makes the duck look WAY pink. But thats duck breast, parsnip puree. With a salad of fennel, tangerine and spinach with this weird....orange vinaigrette thing. (grated tangerine peel, thai shallots, rice wine vinegar, honey, olive oil)
It tastes a lot better than it looks trust me.
...
How did you cook the duck?
What all is in the parsnip puree? We're growing parsnips this year in out home garden and it would nice to have another recipe for them.
Pat it dry, and do a crisscross score on the fat, really try to avoid cutting down to the flesh, if you see dark pink, youve gone too far, get the sharpest smallest knife you can for this. season generously with coarse salt and cracked
Start with a cold pan, no oil, and go on a low heat, the fat nearest the surface is going to melt and provide the oil, gradually aise up the temperature for about 4-6 minutes, when the skin has crisped up, the fat is rendered and thats done. if its still providing the resistance, it needs more time/heat. When thats done, flip it over, seal it for one minute
Then use a preheated tray that has been in the oven at 200 Celcius, skin side down, 8-10 minutes. Take out, rest for five mins, slice down at an angle to about five big chunks.
Its REALLY hard to get it right the first couple of goes, because you cant really touch it, unlike salmon where you have to watch for translucence, you watch for fat release.
Parsnip puree isnt anything too dramatic. Its just a little bit of cream, butter, salt and pepper, and chicken stock. If you skip on the stock, the taste will be very very subtle and easily overwhelmed
Thanks! O0
Souvlaki. Chicken marinated in olive oil, lemon juice, oregano, salt and pepper. Tzatziki with white wine vinegar and dill from my greenhouse
(https://scontent-syd2-1.xx.fbcdn.net/v/t31.0-8/s720x720/19955883_10154700192561629_1596712918728344071_o.jpg?oh=97328610b3743fd595056c97fcff6d46&oe=59C3D08E)
My camera phone adds a stupid purple hue. Its a problem with the HTC ones. But this is Keralan chicken curry (green chilli on top), cucumber and mint raita, kachumber salad
(https://scontent-syd2-1.xx.fbcdn.net/v/t31.0-8/19983457_10154713873031629_8586982157908174244_o.jpg?oh=bba04ab2770e8ae800c8c1a368f261b4&oe=59FF77C5)
It basically looked exactly like this, but less touched up :P
http://maunikagowardhan.co.uk/cook-in-a-curry/spicy-keralan-chicken-curry
Making a new green curry paste
(https://scontent-syd2-1.xx.fbcdn.net/v/t31.0-8/s720x720/20121450_10154722351696629_2925131168371990575_o.jpg?oh=a7a4a95fefcc0463d2d5eccfb53f0155&oe=59C6A416)
That brown thing one the right, I think I killed one of those in XCOM! ::)
Its a piece of galangal (thai ginger).
I thought it might be ginger but it didn't look exactly the same. :)
Food Picture Fail
I use a real camera to take most pictures. They won't load on this thread because the size is too large. Does anybody have a suggestion on how I can use a third party site and link the pictures?
The Photobucket thread (http://grogheads.com/forums/index.php?topic=19731.0) has a lot of where ideas.
Brant's thread Posting Images on GrogHeads (http://grogheads.com/forums/index.php?topic=9496.0) has the how.
O0
Homemade garlic naan.
(https://scontent-syd2-1.xx.fbcdn.net/v/t31.0-8/20369914_10154750071881629_7751085250620753805_o.jpg?oh=c1dd3b95c475a7b69802fc459ff36a37&oe=5A374801)
Masoor di dahl
(https://scontent-syd2-1.xx.fbcdn.net/v/t31.0-8/20543877_10154769932056629_2993707759540731243_o.jpg?oh=aec4bfa34fe2e7da136dccfaaaca5178&oe=59FF0849)
Grilled Shrimp
My wife said this is the best thing I've ever made. Recipe is messy and a little time consuming, but very tasty. I altered a recipe substantially to come up with this.
1/2 cup extra virgin olive oil
1/2 cup of dry white wine
Juice of one lime
3-4 large cloves of garlic, pressed
2 tablespoons of minced fresh cilantro.
2 pounds of large shrimp shelled and deveined. I used frozen grocery store shrimp thawed.
Combine the shrimp and other ingredients in a 1 gallon ziplock bag. Marinate for an hour, squishing the bag around to spread the marinade at 15 minute intervals.
Then, double skewer the shrimp on metal skewers. You can place the shrimp close together, but not touching. At the end you have a railroad track of skewered shrimp.
Preheat your grill to 450 - 500 degrees. Put the skewers on and close the lid. Cook for no more than 2 minutes. Flip the skewers and cook for another minute. Watch your shrimp carefully. If you overcook you have flavored tire tread. The shrimp should be opaque and red. Do not worry about undercooking. With the skewers they will continue to cook in the thickest part internally for a minute or two after you take them off due to the skewer heat.
The cooking is not tricky, you just want them cooked but absolutely not overdone.
Because of the diabetes, I served it over whole wheat egg noodles. Others would probably use steamed white rice.
My side dish was a black bean & corn salsa.
^ So glad I'd already eaten before checking out this thread, or that would've made me hungry. 8) That sounds awesome, airboy.
Duck breast flavored with star anise, sweet and sour tamarind chutney, punjabi aloo gobi.
(https://scontent-syd2-1.xx.fbcdn.net/v/t31.0-8/20900689_10154811334326629_1715130628880952520_o.jpg?oh=870b9f88df79979a7e93a8b2775a7231&oe=5A3434C7)
Aloo paratha
Two potatoes, an onion and a green chilli spiced with garam masala, amchoor powder and kashmiri chilli powder, stuffed into whole wheat flatbread.
(https://scontent-syd2-1.xx.fbcdn.net/v/t31.0-8/21083177_10154830812331629_8798883654912373176_o.jpg?oh=9d83ba66f66d0bead4e5f0cddda85f50&oe=5A5BCD17)
Interesting concoction. Sounds tasty!
Onion Bhajis (red onion coated in gram flour batter, spiced with cumin seeds, cilantro, chilli powder and fennel) with kadhi (gram flour and yogurt flavored with turmeric, garlic, ginger and cloves)
(https://scontent-syd2-1.xx.fbcdn.net/v/t1.0-0/p206x206/21740707_10154882639321629_8142643936806285324_n.jpg?oh=9ff04fc8fa6f6e888f8ee77eb2282163&oe=5A55AFFB)
Eggplant pickle
(https://scontent-syd2-1.xx.fbcdn.net/v/t1.0-0/p206x206/21764757_10154894007241629_4677134688676210811_n.jpg?oh=6cc17ed0f805827f0523fc2a4c194da3&oe=5A4B1B75)
I DONT KNOW HOW TO RESIZE IM SORRY
(https://scontent-syd2-1.xx.fbcdn.net/v/t35.0-12/22281109_10154920267896629_225560586_o.jpg?oh=f87f0f24276b9554fe32cd5d55e2c0b4&oe=59D734C0)
Quote from: Hofstadter on October 04, 2017, 06:59:02 AM
I DONT KNOW HOW TO RESIZE IM SORRY
(https://scontent-syd2-1.xx.fbcdn.net/v/t35.0-12/22281109_10154920267896629_225560586_o.jpg?oh=f87f0f24276b9554fe32cd5d55e2c0b4&oe=59D734C0)
in the {IMG} tag before the image, you can simply specify a width, and it'll scale the entire image proportionally to that width
for example, I used {img width=400} on the one above.
AAAH THANK YOU
Black bean burgers with spiced cabbage and Greek yoghurt.
Burger is made with red onion, cumin, Kashmiri chilli powder and homemade,maharastian garam masala. In a bun with grated carrot, red onion and spinach with yogurt
(https://scontent-syd2-1.xx.fbcdn.net/v/t1.0-9/24774775_10155072455946629_3190492787326608759_n.jpg?oh=a0bbf5b727fe4106df2657b95c6d26ec&oe=5AC87983)
^Much nicer than some of the recent photos you've been posting. :P
Bhutanese mung bean dal, green bean mallum salad (green beans, fresh grated coconut, green thai chilli, bonito flakes, turmeric) and greek yogurt with fresh picked mint.
(https://scontent-syd2-1.xx.fbcdn.net/v/t1.0-9/25398687_10155091587216629_3750212195039963179_n.jpg?oh=3ae8d55bffa74291957e2670d880b59f&oe=5ACF531D)
Made traditional lamb tagine this weekend.
First coat the lamb cubes in spices overnight.
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fgrogheads.com%2Fforums%2Findex.php%3Faction%3Ddlattach%3Btopic%3D931.0%3Battach%3D12207%3Bimage&hash=a0d0531966dba3721401cedf349316f8720d54aa)
Then get all the rest of the ingredients ready for the over.
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fgrogheads.com%2Fforums%2Findex.php%3Faction%3Ddlattach%3Btopic%3D931.0%3Battach%3D12209%3Bimage&hash=4f94bdae89e2a67f09114491c803f4effb53cc83)
Roast for 2.5 hours and serve with Moroccan spiced pine nut and apricot cous-cous.
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fgrogheads.com%2Fforums%2Findex.php%3Faction%3Ddlattach%3Btopic%3D931.0%3Battach%3D12211%3Bimage&hash=c7743a7d5787f0c1bf373c10bc69c1dd9cbe723f)
Well if I wasn't hungry before, I definitely am now. :P Looks great, Barthheart!
Notice how no one's actually posting the recipe for all of this? Trade secrets? :hide:
Quote from: bbmike on December 18, 2017, 04:28:33 PM
Notice how no one's actually posting the recipe for all of this? Trade secrets? :hide:
Here ya go, give it a shot. Great easy recipe.
https://www.bbc.co.uk/food/recipes/moroccanlambtagine_6696
:bd:
Begun, the Poutine Wars have
https://www.nytimes.com/2017/12/19/world/canada/quebec-poutine.html
Paywall.... :(
Open it in a private/incognito window to get around the paywall.
OK, got in.... those frogs can go blow it out their asses... Quebec is part of Canada. We won, they lost. :knuppel2: Time they realized that....
Tough talk, hippy.
Shut yer pie hole fake frog.
Tourtière pie?
Mmmmmmm.......
Spicy scrambled eggs with chapatti
(https://pbs.twimg.com/media/DSnEQ4DV4AAQkZU?format=jpg)
That looks tasty!
I've got "connections" into the meat part of my cow college. My buddy Brian (aka Pig Man) alerted me to when the next hog harvest would start. I then emailed my friend Barney who cuts the meat asking for four packages of pig necks.
I got fifteen pounds of meaty pig necks for $12 on Thursday. Friday the pig neck picnic started.
We use the Julia Child recipe for making broth. We bake the meaty joints for 50 minutes at 450 degrees turning once. They are baked with roughly chopped celery, carrots and onions. We then dump the contents into a large stew pot. Next we add a couple of cups of boiling water from a kettle to the baking pans. After sitting for a couple of minutes, we scrape the pans with a rigid pancake flipper. The brown mixture is added to the stewpot. The solid contents are covered with water. The pot then simmers happily away for five hours.
Next we pick out all of the solids with tongs. We do an initial removal of meat free bones and vegetable matter. The liquids are strained and the sodden veggies are mashed to get the broth. Fat is mostly separated out with a special measuring cup. Meaty bone mass is put the fridge overnight as is the broth. The next morning we do a final fat skim on the broth and freeze in plastic two cup containers. The meat is handpicked through to remove the cartilage and bones.
We had so many meaty bones to start with it ended up being a two and a third day process. We baked and boiled on Friday and Saturday. Froze broth and meat round one on Saturday morning and completed the second round of broth and meat on Sunday morning (we attend Mass in the evening).
As a result, we have 15 cups of frozen pork scraps and 19 cups of frozen pork broth. This is used for many things, especially green pork chili and in many bean dishes. We will use the results for at least 8 dishes all of which will feed us for 2-3 days.
The dog pack goes nuts smelling the baking and boiling pig meat and bones for two days.
The ingredients from this weekend's work will be the basis of 8 or so future dishes.
Eggplant and tofu stirfry with chille jam and thai basil
(https://pbs.twimg.com/media/DTkPj93V4AAQb9B.jpg:large)
Have you considered starting one of those "Minor assembly required" internet home-meal services? It won't take long to find some subscribers over here in USA.
tofu?!?! ugh
Maybe we should publish a Grogheads cookbook.... takes a lot of grub to keep a fighting man healthy. ;)
Quote from: Staggerwing on January 15, 2018, 07:49:28 PM
Have you considered starting one of those "Minor assembly required" internet home-meal services? It won't take long to find some subscribers over here in USA.
Oh I wouldn't have the means to do that
And tofu isn't that bad!. The texture takes some getting used to, but it really sucked up the sauce and tastes awesome.I use it instead of pork, trying to cut down on my meat consumption and Thais just chuck ground pork in EVERYTHING
real men dont tofu....
This is how you stir fry!
Thai mixed mushroom salad with prik nam pla and toasted rice powder to taste
(https://pbs.twimg.com/media/DVrH9l4UMAETAKl.jpg)
Quote from: GDS_Starfury on January 28, 2018, 07:42:24 PM
This is how you stir fry!
That's not stir-frying. That's sauteeing.
St. Louis is really an innovative place.
Made these last weekend when the wife was out of town. Spicy beef and cheese nachos with sour cream and guac dip!
(https://i.imgur.com/19RngHM.jpg?1)
^And here's what that recipe looks like when the wife is IN town:
:buck2:
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fwww.aarcentral.com%2Fpics%2Fveggieplatter.jpg&hash=254252b16c8de9ceb6d5d19ba7d0304d2c91380b)
Quote from: bbmike on February 12, 2018, 04:20:04 PM
^And here's what that recipe looks like when the wife is IN town:
:buck2:
(https://www.grogheads.com/forums/proxy.php?request=http%3A%2F%2Fwww.aarcentral.com%2Fpics%2Fveggieplatter.jpg&hash=254252b16c8de9ceb6d5d19ba7d0304d2c91380b)
Yep
Tom yum mushroom soup. At first it was vegan, but I thought the flavor needed more umami, so i added some nam prik pao and fish sauce
(https://pbs.twimg.com/media/DWOYSbjVQAAwO2w.jpg:large)
(https://pbs.twimg.com/media/DWOYSbkVwAAm1KJ.jpg:large)
(https://pbs.twimg.com/media/DWOYSbnVwAAjAAw.jpg:large)
https://twitter.com/DPRK_News/status/970361411053514758
As opposed to resorting to cannibalizing a different member of the collective farm each week?
It was my birthday yesterday, nobody seemed to give a damn so I decided to make something SUPER indulgent for myself. Phanaeng Curry
Used a homemade curry paste consisting of galangal, lemongrass, peanuts, fermented shrimp paste, vietnamese shallots, kaffir lime zest, toasted cumin and coriander seeds, cilantro roots, white pepper and dried paprika chillies (I cant find anything else, but they worked really well).
Made the paste with some high quality Aroy-D coconut milk, the type that separates with oil when reduced enough. Made the sauce with the curry paste, threw some grilled shitake and portobello mushrooms in there. I tripped over when getting the japanese eggplant out of the oven though. So thats not in there, will do that tomorrow before i serve it up. Garnished the final result with the thick coconut fat and kaffir lime leaves
(https://pbs.twimg.com/media/DYyz4MwVAAExK_-.jpg)
(https://pbs.twimg.com/media/DYyz4MyVwAAEi3j.jpg)
That sounds awesome Hof. O0
Just need some meat in there. ;)
Larb gai, minced chicken salad with mint, cilantro, sawtooth, green onion, fish sauce, lime juice and toasted rice powder. With rice and belgian endive and cos lettuce to scoop up the salad
(https://pbs.twimg.com/media/DZRrIQLVMAE-zLW.jpg:large)
Yum! O0
(https://pbs.twimg.com/media/DcBKvwpU8AAsa1f.jpg:large)
Kabocha squash stirfry with crumbled tofu and red rice
Kori ghassi, bengali spiced pumpkin, mint yogurt, roti breads
(https://pbs.twimg.com/media/Dcgl5q8U8AcmzJs.jpg:large)
We went to a low country seafood boil yesterday. It is a traditional boil with crab, shrimp, sausage, mini-corn cobs, potatoes, and spices. Everyone else brought a dessert or appetizer.
I had some guys over for poker. Our group gives $5 each to the host for the meal.
I made:
boneless pork chops with grillmaster spices
cornbread muffins (with and without jalapenos)
cookies from store bought dough
salad (spinach; cauliflower, mini-tomatoes, olives, marinated artichoke hearts, carrots and cheese).
Everything was eaten and I cooked 8 boneless pork chops for 5 people.
Sounds pretty excellent
Tongbauchu Kimchi
(https://pbs.twimg.com/media/DfPwWyaUcAEf7rn.jpg:large)
Quote from: Hofstadter on June 09, 2018, 09:11:37 AM
Tongbauchu Kimchi
(https://pbs.twimg.com/media/DfPwWyaUcAEf7rn.jpg:large)
Did you ferment that yourself? I've done a couple of jars of sauerkraut that turned out really, really good.
Yeah, I left it out for two days, I dont think it did much though because the weather had been so cold. Still tastes good though. It's a touch too spicy
Thai green papaya salad
(https://pbs.twimg.com/media/Dfe6YtpVMAA7kx7.jpg)
Soybean paste stew, blanched and seasoned spinach, kimchi
(https://pbs.twimg.com/media/DhkLWXvUcAAJckk.jpg)
I made "wooly pig chops" this evening.
Wooly pigs have a huge proportion of fat compared to modern pigs. They are used in the USA as research animals for the effects of obesity on heart disease and other maladies. The chops were very inexpensive (less than $2.00 for four thick chops). Very high fat content.
I talked with my buddy "pig man" who runs the AU swine unit on how to cook them. He suggested using a rub, then cooking them over low heat. The high fat content means you run the risk of fat flare ups on your grill. My wife used the grillmasters rub on four of them (garlic and herbs) and she used a chilpote rub she concocted herself on the other half of the chops. The rub was on the chops for two hours as they sat on the counter coming up to room temperture.
I have a three burner gas grill and I normally use two of the burners when grilling. Tonight I used one burner. I cooked them slowly, but throughly. All of the meat was bubbling and brown when I took them off.
Very, very tasty. The meat from wooly pigs is being (mostly) sold to very high end restaurants in Atlanta and New Orleans. A lot of chefs want very fatty pig meat and bacon for various dishes, and wooly pig meat is both rare and desirable. I ate only half the meat I normally do because of the fat content. Everyone else at the table thought it was very tasty.
I doubt if many of you will ever have a crack at this meat (outside of Hungary where they originated).