enjoying life quite a bit these days.. i figured i'd share photos for all you foodies out there..
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enjoying life quite a bit these days.. i figured i'd share photos for all you foodies out there..
Nice! :tu
We needed a dinner thread. :D Let's fill her up.
Victor; you made me hungry, and it's time for brunch over here. :D
otto,
let's all shave on a full stomach!
anyone want the recipe or ideas for another good meal?
As a chef what are some of your favorite Spices/herbs? Mine at the moment are smoked paperika(spanish), aji amerillo,spainish thyme, and an assortment of chile powders.
My all time favourite dish is Cajun blackened fish. I have set a few smoke alarms off making it.
You can find the recipe in Paul K's cookbook.
One of my favorite dishes to make (and eat) is:
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Poached Herring fresh from the fjord.
Served with mashed potatoes (made with butter and sour cream).
Flat rye bread with butter and pickled cucumber on the side and a dash of sour cream.
Hansa Pilsner and Løiten's Export Aquavit makes it even better. :)
Gents, Bravo!! Beautiful work.
My creative efforts are sporadic - mostly confined to sourdough breads. Occaissionally, inspiration hits.
Last ones were working w/ whole pork sirloin roasts. I spiral cut the roast along the long axis, leaving roughly a 9"x13"x3/4" slab to be populated by ingredients of choice, rolled up, and roasted in a clay baker. Two options for ingredients: 1) sun dried tomatoes and capers, and 2) carmelize large onion and a green apple. Spread stuffing ingredients over slab of meat. Roll up, holding together w/ toothpicks, if needed. Bake in clay baker, dutch oven, or the like for about 40-45 min at 350 or so. Check for being done. Clay baker usually fully cooks 2 roasts in about 50 min.
Keep posting, guys your work stands tall!
ok victor, you have made up for that video of the fat. now for a recipe and i will forgive you in full. i dont eat beef or pork so it is nice to find new poultry recipes now and then.
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Cooked a little bread ravioli and chicken parm, pretty decent dinner finished with my favorite brownie sundae.
oh man these are the threads that will drive me crazy i LOVE food, i have friends who will send me pictures of their food while im in iraq and it makes me soooo jealous all the time, but it all looks so good here
-dan-
ingredients:
1 big chicken
1 big onion
2 red bell peppers
2 jalapenos
2 roma tomatoes
2 cloves garlic
1 tsp oregano
2 bay leafs
cayenne
2 cups chicken broth
2 cups water
1 cup sour cream, or mexican crema (cacique)
salt and fresh ground black pepper to taste
fresh chopped cilantro
basically you throw the whole chicken in a pot.. add the water, chicken broth, and cream.
then add all other ingredients.. the tomatoes, onions, peppers, jalapenos, and garlic can all be roughly chopped..
anyway.. add everything but the cilantro..
cover and simmer for an hour and then flip the chicken over to simmer for another half hour of however long it takes to fully stew.. then remove the chicken and break it down..
carve out the breasts and legs.. wings.. also.. pick out whatever meat there is and add it all back to the pot.. discard the bones and fat or skin and turn up the heat to bring the pot to a high boil.. then add the chopped cilantro..
give it a minute and serve.. it'll be steaming on the plate.. but it's worth blowing on.
have fun. (as is said by our good friend)
my all time favourite spice..
braised short ribs, glazed root vegetables and potatoes fondant
Loved braised short ribs excellent.
those potatoes are beautiful.. are they yukons?
I agree with Otto regarding a "dinner thread." The wife and I just finished an amazing dinner off the grill...a couple of beautiful filet mignons, bread with olive oil and balsamic vinegar, a couple of sides, paired with a 2006 cabernet sauvignon.
Nothing special really, just fresh steamed green beans with butter and sea salt and garlic mashed potatoes.
there is nothing more lovely than a nice potato boiled to perfection and reconstituted with some butter, cream, and the jewel we know as garlic.
Nothing quite like smokey ribs!
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cuss yeah! those ribs will fall apart with the lift of a finger.. that's what i like to see!
I alas cant show you my last meal puc as my phone wont allow me to, ill add a few later, as for now im on my way to meet a lovely lady im trying to woo for a picnic lunch consisting of
Little sausages
Slices of rosemary chicken
Smoked ham sandwiches
Little cubes of fetta cheese
:) hopefully shell enjoy it!
Geek
mmmm, good stuff
here's a step by step breakdown of todays snack..
Victor, sometimes I think that we could be good friends, but then I realize that you would get tired of me stealing your food. :D
that was the lazy man version.. i used jimmy dean's breakfast pork sausage.. it is already perfectly seasoned.. so you just brown it up.. then add half a stick of butter and a large tablespoon of flour.. cook it down till it thickens into a slurry.. called a roux.. then pour in cold whole milk.. and load it up with some fresh cracked black pepper..
i also took the easy way out and used pilsbury biscuits.. you just crack open the tube and place them on an ungreased baking sheet.. they take about 15minutes in a 350 degree oven.
give it a shot..
So hungry now!
--Shoki
Onion soup pot roast was on the menu the other night. Had I known this thread was around, I'd have taken pix. Anyway....
Brown a 2.5-3 lb boneless pot roast in a small amount of oil in a Dutch oven or large pot. While this is going on, mix a packet of onion soup mix (Liptons or whatever you have) w/ 3 cups of water. Once the meat's browned on all sides, add the soup and bring to a boil. Turn down to a simmer, cover, and let it go for 2.5 hrs or so. While the meat's simmering, prep whatever veggies you like. We typically do red potatoes, celery, and carrots.
At the 2.5 hr mark, dump in the veggies and continue simmering for another 30-40 mins. When the veggies are tender, remove them and the meat to a seperate platter. Mix in a cornstarch/water mix to thicken your gravy and season (fresh ground pepper, garlic powder, and a touch of rosemary are nice).
Serve the meat and veggies w/ the gravy and some good sourdough rolls to sop up the gravy. Makes great leftovers too.
Howdy,
Just an update and sorry for the hijack lol, for anyone inerested... She rather enjoyed the picnic, in fact, to my surprise she had found a nice secluded little garden for us to eat in, twas awesome.
Geek
So tonight I'm still trying to find dinner.
I wish I had pictures to post and brag (I will correct this next time); last night made mussels. Simple thing, just some onions, a bit of garlic softened in a couple of tablespoons of olive oil in a saucier. While that gets done, the cleaned mussels are 'steamed' in a dry pot over high heat.
When open, just scoop them to the saucier and toss them while adding the parsley, chopped fine, with salt and pepper to taste.
Add a few spoonfuls of mussel juice, cover and let them cook for three or four minutes, let them site for two and serve hot on deep dishes with garlic bread, french bread, italian bread or artisan bread.
Total prep time around 15 minutes, including cleaning of mussels (2lbs for two people)
Total cook time around 10 minutes, including warmup.
The wife pairs it with Pinot Grigio; I'm a totally uncouth beast and paired it with a 2009 Malbec, because I drink that with everything.
As I said, I promise pictures when I make it next time.
My dinners like my shaves are often just straight up, nothing fancy but damn good chow. Tonights fair was homemade ham and bean soup with Cuban bread and a cold PBR. Nothin fancy but very good and it filled the tank delightfully.
gotta love that pbr.. it's no wonder it won that blue ribbon.
and tonight.. i went off on a bender.