What's Cooking, EDF?

[El Diablo]

OK, OOT (BTW, EDF stands for El Diablo Forum and is the official acronym all the cool kids now use) has Iron Chef for the pros. This thread is for you to write about and post pics of anything you cook. That can be cool out-there experimental stuff from serious cooks, or the most basic of stuff from amateurs like me.

Here's what I made today.

Grilled tenderloin steak, marinated all day in sweet jalapeno mustard + salt/pepper/garlic marinade (hence the blah yellowish color in the pic which pretty much sucks) then grilled for 4 minutes on the G5 (next generation Foreman Grill, baby!) to a perfect medium rare (I should have taken a pic of the perfect reddish pink middle, but it was too delicious to take a break).

Roasted brussel sprouts, bell pepper, and baby yellow potatoes all tossed in olive oil / salt / pepper / garlic powder. 40 min at 450.

All of that from Trader Joe's. And tasted great.

Washed it down w/ some 1997 Chateau Souverain Alexander Valley Cab that has been through a move with me. I was worried it might have gone bad, but no, it was delicious!

http://img.photobucket.com/albums/v193/sleepboxer/DSC00135.jpg

[Evan]

I made what I think is the perfected hamburger tonight, no pics unfortunately since I didn't know we were doing this.

First I fry up some bacon, I like to use 2 strips/burger. After you put the bacon in get out your ground beef and spread it out/poke some holes in it. Generously salt and pepper the meat (extra generous with the pepper) and then roll it into a solid ball. Making sure the ball is solid (no pieces falling out) makes it easier for the burger to stay together and prevent cracking open/falling apart in the pan. Once you have a ball roll it out into a patty.

Finish the bacon on one side and flip it. If you can get all the bacon grease on one side of the pan I think it makes the next step a lot easier. My stove is ever so slightly tilted to one side, so I can do it pretty easily, I'd imagine that's pretty common. Flip the bacon and push it over to one side, getting the grease on the other side. Turn up the heat to med-high and put the burger into the bacon grease. Sear it for about a minute on each side. I like to add more pepper to the up side on this step too.

After the one minute on each side turn the heat back down to medium and push away some of the grease. Flip the burger back to the original side and finish. Yes, this is a 3 flip recipe, which some people seem to freak out over but I think it makes a much nicer texture and it cooks the spices into the coating of the meat better.

I like to toast the buns in the pan on a thin layer of bacon grease. It gives them a nice taste. I like eating this without any sauce, but that's up to you.

[bobman0330]

Cooked up some chorizo, fried an egg, plopped it all on a waffle fresh out of the iron, rolled it up, and consumed. Simple, unhealthy, and delicious.

[El Diablo]

Bob: Did you say "unhealthy?"

Evan: Did you say "bacon?"

A sandwich of mine I've posted before:

http://img.photobucket.com/albums/v193/sleepboxer/DSC00098.jpg
http://img.photobucket.com/albums/v193/sleepboxer/DSC00101.jpg

I think it's about time for another one of those.

[Evan]

Diablo, that sandwich rules.

Here's an old photo of dinner my roommate and I made.

Left (mine): Sweet potatoes boiled for 10 minutes, peeled and chopped, coated in butter/cinnamon and then baked at 450 for 20 minutes. Chicken was cooked in a skillet (no oil) and just seasoned w/ basic salt and pepper.

Right (roommate's): Left over rice/beans. Chicken was breaded then baked w/ my sweet potatoes.

http://img222.imageshack.us/img222/1852/img5236oq5.th.jpg (http://img222.imageshack.us/my.php?image=img5236oq5.jpg)

[shag]

VEAL TERIAKI

I'm not a master chef but I have perfected what is my default meal when I eat at home. Whole Foods sells these little 'veal medallions'.
http://img215.imageshack.us/img215/2948/2742vealforstewcu8.jpg
All you need are those, some string bean, teriaki sauce, and cooking supplies (random spices, olive oil, etc). Basicaly i soak them in teriaki for a couple hours then get a deep frying pan and fry them in tons of olive oil mixed with teriaki and serve with boiled string beans. I love it. Not exactly master chef material but any dummy can make it and its great.

[chisness]

ElD, those potatoes look great. Are they doable in the microwave (sadly the only option at college)?

Evan, both chicken pieces look delicious.

[El Diablo]

chis,

I dunno how potatoes cut up like that would turn out in the microwave. Seems like it would be tough to get the outsides crispy and browned like that. I do know that you can make a pretty decent baked potato in the microwave.

[CrashPat]

Today I had some mac & cheese for lunch, made with velveeta, some noodles, a bit of butter, some milk, and some cayenne pepper for flavor.

For dinner I made some Mt Dew chicken. Basically season up the chicken so it is hot, throw it in a pan with some a bit of oil. After a few minutes add in some mt dew and frank's redhot. Cook off the Mt Dew and serve it with some wild rice. I didn't have any rice today so I just cooked up some green beans and called it good.

Tomorrow I'm probably making some beef fajitas.. maybe I'll remember to take a picture.

[edfurlong]

It was my moms birthday today. She is allergic to pretty much everything that tastes good and some things that are horrible, like soy. I made quinoa crabcakes coated with rice flour and fried, with a remoulade sauce. Something about making mayo makes me really happy.

It turned out pretty well, but they didn't hold together as well as I would have liked.

[Evan]

Another old meal I found a pic of. Same sweet potatoes as above. Two boneless pork chops seasoned w/ cinnamon and a bit of salt cooked basically the same as the chicken.

http://img90.imageshack.us/img90/825/img5238vb8.th.jpg (http://img90.imageshack.us/my.php?image=img5238vb8.jpg)

[Six_of_One]

That sandwich looks good, but you need to spread some peanut butter on the bread to finish it off.

[viper930]

[ QUOTE ]
I do know that you can make a pretty decent baked potato in the microwave.

[/ QUOTE ]

Do you make baked potatoes simply with your ordinary large russet potatoes or are there a special type of potatoes used for baked potatoes?

[edfurlong]

[ QUOTE ]


Do you make baked potatoes simply with your ordinary large russet potatoes or are there a special type of potatoes used for baked potatoes?

[/ QUOTE ]

Ordinary large russets are called bakers for a reason.

[kidcolin]

I can't wait to order the G5. I've got some amazon 20% off bonuses from work that I'm waiting for, then I'm ordering it.

Do you have a steamer El D? I like brussel sprouts much better that way.. but roasted is good too. Underused vegetable in my opinion.

Here's a perfect sandwich I make every weekend. I posted the trip report in OOT here: link (http://forumserver.twoplustwo.com/showflat.php?Cat=0&Board=exchange&Number=9136183&S earchpage=1&Main=9136183&Words=breakfast+kidcolin& topic=&Search=true#Post9136183). I'd like to give sausage a shot, but the butcher at my grocer just has linked sausage, which is delicious, but not very sandwich friendly. I tried canadian bacon and it wasn't nearly as good. This weekend I'm going to try some Niman Ranch apple smoked bacon ($8/lb!). In the trip report I said I used apple smoked bacon, but I was mistaken.

http://img299.imageshack.us/img299/6241/img0225iu8.jpg

[SamIAm]

This is a modified Eggplant Parmesan that AltonBrown makes.

http://mgottfried.smugmug.com/photos/127900363-M.jpg

The 'noodles' are actually thinly sliced eggplant. Saute those with cream and parm and tomatoes for a great eggplant dish.

[SamIAm]

Leftovers Pizza. Bacon, carmelized onions, & parmesian (left) and pork tenderloin & blue cheese (right)

http://mgottfried.smugmug.com/photos/127900317-M.jpg

[MagicNinja]

i think this sort of thread should be common. I love amateur food porn, its got that certain flavour to it like 'wow i could actually be doing this too!'.

I'll post photos of some designer salads i've been making lately when I get my camera hooked up and i'm not so betrothed with this bottle of penfolds grandfather port (ZOGLEMS?!)

[wiggs73]

[ QUOTE ]
I'd like to give sausage a shot, but the butcher at my grocer just has linked sausage, which is delicious, but not very sandwich friendly.

[/ QUOTE ]

Just cut it in half length-wise and you have sandwich friendly sausage!

[registrar]

I was brought up in a restaurant and I can remember begging my mum to serve us fish fingers like all the other kids had for tea rather than cod provencal. Now I have kids myself.

Anyway, the following is really easy and basically everybody likes it.

Fry some stuff in butter. This stuff can be mushrooms and bacon, mushrooms and spinach, chicken and mushrooms. I like to add a few fennel seeds and some pepper. Add grated swiss cheese, stir into a mulch. Add cream cheese. Cool. As in allow to cool.

Later, slice open some croissants, shove the stuffing inside, close, baste the whole thing in milk, shove in hot oven until crispy again.

[Kneel B4 Zod]

Diablo,

It makes me sad that you use the Foreman grill so much. They may be easy to use, but all other alternatives give you better tasting food.

[Slow Play Ray]

The other night was "cleanup night" for me. This is when I make a meal out of whatever leftover/unused/old crap I can find. Main course was a bone-in chicken breast I found in the freezer, thawed out, and baked with shake-n-bake. Nothing special there.

For a side dish, I boiled up about 1/2 box of penne pasta and drained it. Put the pasta back in the pot on low heat, and added 1/2 can low-fat cream of celery soup, 2 slices of sharp provolone deli cheese, 1 low-fat string cheese stick, a little blue cheese dressing, some grated Parmesan/Romano, about 1/2 cup milk, and a bunch of frozen peas and broccoli cuts that I cooked in the microwave. I seasoned it up with salt, pepper, onion powder, and garlic powder, then ate it with the chicken. It wasn't too bad for an on-the-spot, use-whatever-you-can-find recipe. And a bunch of my miscellaneous crap is now gone from my kitcken!

[ChicagoTroy]

Oddly enough, when Jack Dempsey put out a (great) book on training for boxing back in the day, bacon sandwiches were on the menu. You guys should box.

[Jack of Arcades]

I think I'm going for the home-made bacon cheeseburger tonight (even before reading Evan's post). I usually add Tony's (http://en.wikipedia.org/wiki/Tony_Chachere%27s) and Tabasco to the ground meat (the two essential Louisiana seasonings). Also some mustard, bell peppers, and onions. Fry up the bacon, melt the cheese, and just add ketchup. Bonus points if the meat falls apart.

The GF goes for a BLT burger with mustard.

[Dids]

A few recent dinners:

Turkey Chicken Chipotle Meatballs, Spring Greens and Spinach

http://farm1.static.flickr.com/161/399377792_8cde331127_m.jpg

Country Ribs and Roasted Veggies

http://farm1.static.flickr.com/135/398402846_a1a8dbb79f_m.jpg

Chicken Red Beans and Rice with Broccolinni

http://farm1.static.flickr.com/143/397302039_b8b9417ea1_m.jpg

Yellowfin Tuna, Enoki Mushrooms and Arugala

http://farm1.static.flickr.com/162/391747506_4a8535cec6_m.jpg

[milesdyson]

I'm posting right now because I hope to post pictures of something I make later tonight. I like to keep things very simple, somewhat healthy, and delicious. Tonight I'm going to try stuffing lean ground beef into red and green bell pepper halves.

[chopstick]

http://img479.imageshack.us/img479/3683/chickzuchsquagpepmcormimonbd9.jpg

Chicken breast over sauteed green bell pepper with zucchini and squash.

--

http://img370.imageshack.us/img370/7656/bavocadogpeppergarlicnq4.jpg

Blackened avocado over green bell peppers. I imagine this will either look very good or very bad to you, dear reader. I assure you it is the former.


---

http://img212.imageshack.us/img212/302/img0113pj1.jpg


Some licorice I made. Yeah, I already tore some off. Can't help it, that stuff is ridic.

[Aloysius]

Chicken Saltimbocca w/Sage and White Wine Lemon Sauce

http://i96.photobucket.com/albums/l181/aloysius42/IMG_1061.jpg

Made a frisee type salad on the side (not pictured). Not pretty on the plate as shown, but could be, and was easy and tasty, took like 20 minutes total (prep cook), got the recipe on epicurious.

-Al

[nolanfan34]

Wow, Dids FTW. Nice pics. Seattle area 2+2 feast at your place? Impressed with the tuna pic for sure!

[Dids]

Nolan,

My home Spanaway Vin will shortly show up in this thread and own me, because he cooks and photographs and photoshops better than I do.

[El Diablo]

chopstick: I usually just eat avocado raw, sliced up, usually along with some tomato slices. I'll try blackening them. How much are you cooking them?

KBZ: I mainly just use the foreman grill for grilling chicken breasts, grilling the occassional piece of steak, and making hot sandwiches. It is phenomenal for all three purposes. Obviously, it doesn't get a great char/sear on the steaks, so it's not optimal, but so-so-so super easy it's tough to beat. If I'm cooking just for myself, I probably would hardly ever make steak otherwise and would just wait to have friends over and grill.

kid: Holy cow, that is a great looking/sounding sandwich, I LOVE croissant sandwiches and that one looks perfect. I think one egg is definitely the way to go. I do have a steamer, but I prefer brussel sprouts roasted, gets a sweeter flavor to them. BTW, speaking of Niman Ranch bacon, here's what I used in my sandwich above (see the Resource Guide sticky for a couple of delicious bacon threads).

http://img.photobucket.com/albums/v193/sleepboxer/DSC00093.jpg

[Spanaway Vin]

Here are my dinners (plus any appetizers and salads) that I've made in the last seven days (I just grabbed my descriptions from my Flickr site):

Shrimp Korma Appetizer

I seasoned the shrimp with salt and pepper before I slightly browned the shrimp in butter and then removed the shrimp from the pan and set it aside. I added about a teaspoon of cardamom powder to the oil before adding diced shallot, red chile pepper, and garlic to the pan. I reincorporated the shrimp to the pan after the shallots softened a bit. Some lemon juice and fresh chopped cilantro at the last second before plating

http://farm1.static.flickr.com/160/393082421_6b27f1631c.jpg


Salmon w/ Spinach

The salmon was seasoned with salt and pepper and browned off in butter before being topped with fresh dill and going into an oven for about six minutes to finish it off. I used the salmon skillet to cook down some spinach with shallots, garlic, and diced red chile pepper. I added a touch of chicken stock to the spinach.

http://farm1.static.flickr.com/156/393085068_65fb5ef825.jpg


Hot Wings

Hot wings! Dids got to choose what I cooked for him and he suggested wings as a nice change of pace.

The wings were seasoned with salt, pepper, garlic powder, cumin, and cayenne pepper. They were then dipped in egg, some flour that was lightly seasoned with cardamom powder, and then browned in a skillet. The chicken was finished off in the oven.

The wing sauce consisted of some hot sauce I can't remember the name of (this hot sauce provided the base heat), some Frank's Hot Sauce (provided the vinegar), a little bit of BBQ (provided some sweet and smokiness), and half a stick of melted butter (you know what this provides). I finely chopped some parsley and stuck it in the sauce for good measure.

When the wings were done cooking, they were tossed in the sauce and then plated as in the picture. I added some parsley for garnish and some carrots and celery for kicks.

http://farm1.static.flickr.com/139/393796868_87a4370779.jpg


Butter Lettuce Salad w/ Orange Vinaigrette

Butter lettuce, english cucumber, tomatoes, orange pieces, parmesan, salt, pepper, and an orange vinaigrette made from fresh orange juice, olive oil, salt, and pepper.

http://farm1.static.flickr.com/186/396169067_a52b83eb68.jpg


Braised Golden Trout and Grill Asparagus w/ a Lemon Vinaigrette Dressing

The trout was a whole fish that I had butterflied at the market. It was the best compromise between wanting to braise a whole fish and not wanting to mess around with bones and fish head.

I browned the outside off to make the skin crispy and then removed the fish from the dutch oven. I added a little more oil and then diced onions and garlic, a red chile, and two cans of diced tomatoes. Salt and pepper of course.

Inside of the fish I put a few lemon slices and a few garlic gloves. I then added the fish back to the dutch oven and let the whole lot simmer for about 30 minutes.

The asparagus (seasoned with salt and pepper) was grilled on a grill pan and then placed in a container with an emulsification of lemon, olive oil, salt, and pepper. I covered the container to let the asparagus get more tender in its own steam.

http://farm1.static.flickr.com/162/396170950_3335dab65d.jpg


Lettuce Wraps w/ Grilled Zucchini

Browned ground turkey in a skillet with diced garlic and onions. Added a green chile, a diced tomato, and a taco seasoning packet. Additionally I added salt, pepper, cayenne pepper, and cumin. Simmered for about 10 minutes or so. This filling went into a lettuce cup and was topped with cilantro and fresh, diced tomatoes.

The zucchini was just grilled on a grill pan with salt and pepper.

http://farm1.static.flickr.com/170/398334160_aae9a2c937.jpg


Crostini Appetizer

I sliced a baguette and brushed them with olive oil and baked them in the oven until browned. I added slices of roasted red bell pepper, fresh mozzarella, and onions that I candied by slowly pan frying them in butter, sugar, and balsamic vinegar. Salt and pepper and back in the oven to melt.

http://farm1.static.flickr.com/175/399542464_a8ccedf59f.jpg


Mixed Greens and Fennel Salad w/ Orange & Lemon Vinaigrette


This salad has mixed greens, fennel, orange wedges, and parmesan slices. The dressing is an emulsion of orange juice, lemon juice, and olive oil with a bit of salt and pepper.

http://farm1.static.flickr.com/154/399543827_ccc1da4754.jpg


Salmon w/ Korma Cauliflower

The salmon was prepared similarly to the preparation above, but this time it was for company.

To accompany the salmon, I made a beet puree by adding pickled beets, lemon juice, water, and salt to the food processor and blending until silky smooth. I got to use my squeeze bottle, despite not using it proficiently.

The salmon was on a bed of red chard (shallots and garlic in butter and olive oil, add chard and let cook for a bit, add chicken stock and cook for a few minutes until just slightly tender).

The cauliflower was "korma flavored". I used a variation of the shahi korma recipe that I made a few weeks ago:

1. In a blender or food processor, combine garlic, water, almonds and gingerroot; blend to a smooth paste. Reserve.

2. Add cardamom, whole cloves, and cinnamon stick. Stir together, then add chopped onions; cook to a light brown. Reduce the heat and add reserved ginger/almond paste. Stir fry for 3 to 4 minutes, then add cumin, cayenne pepper, salt, and cream. Bring to a boil, cover, reduce the heat to low, and simmer for 30 minutes; stirring frequently.

http://farm1.static.flickr.com/140/399541314_7144d4c855.jpg

[El Diablo]

SV,

Holy cow, wow. You should really participate in the OOT Iron Chef contest. They do some great stuff over there. How much time do you generally spend on dinner (cooking, eating, cleaning, everything) each night?

[Aloysius]

Dids / Spanaway - wow, really great work guys, I am very impressed! Thanks for sharing - really nice presentation.

Also Dids, where did you get those plates? I think I might've asked before - like Gump's or something? They are v. good looking.

-Al

[Spanaway Vin]

[ QUOTE ]
You should really participate in the OOT Iron Chef contest. They do some great stuff over there.

[/ QUOTE ]

They do do great stuff in the OOT Iron Chef. I think I am outclassed by a few of those guys, but if they ever select an ingredient that I am interested in, I may give it a shot.

[ QUOTE ]
How much time do you generally spend on dinner (cooking, eating, cleaning, everything) each night?

[/ QUOTE ]

It depends. On average, if I have to go to the grocery store, I get home around 5:00ish, I take the dog on a walk, and then I start cooking about 6:00ish. I like to clean while I cook to keep it manageable. It's always the last 10 minutes of cooking that really wrecks the place as everything is coming together and timing becomes more critical and you aren't able to clean up after yourself as well. Maybe 20 to 60 minutes for the cooking depending? 20 minutes to eat and another 20 to 30 to clean up.

I'd say that I'm usually all done in the kitchen by 7:30-8:00 PM.

I recently got an espresso machine so tack on an extra 15 minutes of prep and cleaning while I make myself an Americano and keep myself from having a good night's sleep.

[Spanaway Vin]

I felt compelled to add that the last three photos (the crostini, the salad, and the salmon) were for a Farewell to the O.C. dinner party at my place last night. RIP The O.C.

[Aloysius]

Spanaway - very light, refreshing dishes I like them all alot.

I am going to make that Fennel salad some time this weekend, possibly also the Lettuce Wraps.

-Al

[Dids]

[ QUOTE ]
Dids / Spanaway - wow, really great work guys, I am very impressed! Thanks for sharing - really nice presentation.

Also Dids, where did you get those plates? I think I might've asked before - like Gump's or something? They are v. good looking.

-Al

[/ QUOTE ]

It's a pottery company called "Heath" I believe. My folks have some old stuff by them, and they're now slowly building me a set through gifts. I'll try and check to confirm when I get home.

['Chair]

[ QUOTE ]
I made what I think is the perfected hamburger tonight...

[/ QUOTE ]

Evan - did it look like this?

http://img140.imageshack.us/img140/7938/ingredqk8.jpg


http://img110.imageshack.us/img110/5265/final1dr0.jpg


http://img110.imageshack.us/img110/6376/final2xm6.jpg




Spanaway Vin - you'da man!

[Aloysius]

[ QUOTE ]
[ QUOTE ]
Dids / Spanaway - wow, really great work guys, I am very impressed! Thanks for sharing - really nice presentation.

Also Dids, where did you get those plates? I think I might've asked before - like Gump's or something? They are v. good looking.

-Al

[/ QUOTE ]

It's a pottery company called "Heath" I believe. My folks have some old stuff by them, and they're now slowly building me a set through gifts. I'll try and check to confirm when I get home.

[/ QUOTE ]

Dids - these your plates? (http://www.heathceramics.com/plaza.php)

They look like them - also this company has overall really nice looking products, good to know in general, thanks.

-Al

[Dids]

Yup, that's them.

[kidcolin]

AEK,

I LOVE swiss but it's one of my least favorite on a burger. And it looks like two slices of it would dominate the flavor. The garlic is a nice touch, though.

I haven't made a burger in a while, but my mom makes great ones and often uses some teryaki sauce on the beef before grilling them.

[cbloom]

This was dinner a few nights ago :

http://img255.imageshack.us/img255/1396/imgp1357qp3.jpg

This is a club steak braised in the style of osso bucco, with figs, carrots, mushrooms, flavored with ginger & molasses, served on polenta. I like to do a lot of slow cooking when I'm home.

[Spanaway Vin]

AEK,

Very nice. I'm guessing you have a huge mouth or did you tie a string around it to compress it cartoon-style?

[Aloysius]

Bacon question - has anyone tried Hormel brand "Old Smokehouse" (http://www.hormelfoodservice.com/product.asp?id=325) line? Or seen it sold at grocery?

I called this brunch place in LA I like alot that had awesome bacon (Auntie Em's in Eagle Rock, for LA folks fantastic brunch great baked goods). Anyway they said they use a service called "Premier" that drops meat off to them daily, and this is the brand they give them.

Here are some notes from the website:

[ QUOTE ]
The OLD SMOKEHOUSE™ Bacon line includes:

Maple pepper bacon: For an extra kick, try this skillful combination of complex maple notes with a coating of cracked black pepper. Made with center-cut pork bellies smoked over select hardwoods, for an out-of-the-box taste sensation.

Applewood smoked bacon: Doubled-smoked over 100% real Applewood chips, this bacon has an old-fashioned, heavy-smoked flavor whose authenticity is unmatched.

Original bacon: These center-cut pork bellies are hand-rubbed with pure cane sugar, then double-smoked over select hardwoods. It’s bacon the way bacon should be.

Cinnamon sugar bacon: Starts with center-cut pork bellies that have been infused with natural cinnamon flavor, then hand-rubbed with a blend of sugar & spices.

[/ QUOTE ]

-Al

[Spanaway Vin]

[ QUOTE ]
This was dinner a few nights ago :

http://img255.imageshack.us/img255/1396/imgp1357qp3.jpg

This is a club steak braised in the style of osso bucco, with figs, carrots, mushrooms, flavored with ginger & molasses, served on polenta. I like to do a lot of slow cooking when I'm home.

[/ QUOTE ]

Your dinner looks awesome; however, your fork looks nasty.

[cbloom]

[ QUOTE ]

Your dinner looks awesome; however, your fork looks nasty.

[/ QUOTE ]

Yeah, I know, it was my tasting fork, I think that's dried polenta on it.

[PartyGirlUK]

I cooked enough for about a dozen portions, but I will present the recipe as cooked for 4.

Firstly, I made the green curry paste. Most people will just buy the paste, which is perfectly fine, but this time I made it fresh.

http://img374.imageshack.us/img374/7946/picture0386cb.jpg

Ingredients (From top centre plate, clockwise):

1/4 of a cup of chopped garlic
10 hot green chillies (the little ones), unplugged.
3 table spoons of chopped challots (alt. onions)
1/2 teaspoon of cumin
Chopped coriander roots, 1/2 teaspoon lime rind, 1 teaspoon galangal (alt. lemongrass), 1/4 teaspoon pepper
5 unplugged, deseeded Jalapeno chillies (preferably green)
2 tablespoons of lemongrass

You should use teaspoon of shrimp paste too, but I substitued with soy sauce.

Get all these ingredients together and grind them witha mortar and pestle. Alternatively use a food processor to get it into a paste, which should look something like:

http://img196.imageshack.us/img196/4735/picture0412nl.jpg

Now, onto the curry.

http://img179.imageshack.us/img179/6766/picture0436hu.jpg

You will need:

250g chicken breast
Some combination of Coconut Cream/Coconut Milk/Milk adding up to 1.25 litres
1 large Aubergine
4 Jalapeno Chillies (Pref. Green)
4 tablespoons of thai fish sauce (alt. soy sauce)
1 tablespoon of sugar
Basil
The juice from the lime whose rind you used for the paste

Heat 500 ml of coconut cream (I used coconut milk) until it is boiling heavily

Add the curry paste and stir well, it should be nice and fragrant

Add the chicken and boil until cooked

Add 750 ml coconut milk (I used soy milk), the fish/soy sauce and the sugar, stir well.

Chop up the Eggplant into bitesizes, and add to the mix.

Boil for about 4 minutes - but be careful! Too little and it will be flavourless, too much and it will be soft. You will just have to use your judgement to see what amount of time is right. It shuld look something like:

http://img392.imageshack.us/img392/2861/picture0467vp.jpg

I now like to leave the curry off the heat for an hour. I find this lets the various flavours infuse bet, leading to a tastier curry.

Meanwhile you should be cooking some carbs to accompany the curry. Rice is the norm, but I find couscous goes great. A dutiful host will provide his guests with an alternative:

http://img179.imageshack.us/img179/3245/picture0473xe.jpg

Bring the soup back to the boil, add the chillies (deseeded and chopped), lime juice and basil.

Serve the rice/couscous one a plate, with a generous portion of curry in an accompanying bowl.

http://img102.imageshack.us/img102/9002/picture0500ej.jpg

A fine English ale does go rather splendily with the dish.

http://img151.imageshack.us/img151/8463/picture0516jx.jpg

[nolanfan34]

Holy crap SV. New plan, I have everyone come over to my house for a home game and you and Dids can cook. You won't even have to clean up. /images/graemlins/grin.gif

The mrs and I make really boring, mainstream dishes for the most part. This makes me want to branch out a bit, great thread.

[Evan]

Chair, there's too much stuff on that burger in my opinion. I like to keep it simple with 1-2 things, tops. Onions are awesome but I didn't have any around last night. Your burger shouldn't need ketchup. Also, it's fairly important that you involve the bacon grease in searing/basting the burger and you use an adequate amount of pepper in seasoning the meat. It looks like you've got some garlic and worchester sauce, I don't like using either of those things and I think not using any pepper at all is a big mistake.

[Aloysius]

[ QUOTE ]
It looks like you've got some garlic and worchester sauce, I don't like using either of those things

[/ QUOTE ]

I should never cook you a burger - when I make them at home, if it's a standard beef burger, I always chop up garlic and stick the bits in patty and season with salt and pepper (agree with you there) before cooking, after cooked dress with worcestshire sauce, which imo goes great with dijon and mayo.

-Al

[Evan]

[ QUOTE ]
[ QUOTE ]
It looks like you've got some garlic and worchester sauce, I don't like using either of those things

[/ QUOTE ]

I should never cook you a burger - when I make them at home, if it's a standard beef burger, I always chop up garlic and stick the bits in patty and season with salt and pepper (agree with you there) before cooking, after cooked dress with worcestshire sauce, which imo goes great with dijon and mayo.

-Al

[/ QUOTE ]
It's not that I have anything against garlic. If the beef is part of something like a pasta sauce or whatever then by all means throw some in there. But in a meal where it's the focus, like a burger, I think the garlic takes something away from it. Also, putting mustard and mayo on the burger is kinda retarded imo. If you're going to do that then I guess it doesn't really matter much what you chop up and stuff in the middle.

[Aloysius]

Evan:

[ QUOTE ]
Also, putting mustard and mayo on the burger is kinda retarded imo.

[/ QUOTE ]

This is a delicious flavor combo (dijon & mayo specifically, if I go with like a horseradishey mustard or something, I don't add mayo). It doesn't distract from the beef taste anymore than a simple single condiment would - in fact it enhances it with a mix of awesome flavor action.

My guess is you don't love mayo like I do, or perhaps are one of those people who don't like to "mix foods" when they eat.

-Al

[kidcolin]

Evan,

It's a burger, not a steak. Sometimes I opt to keep it simple: onions, tomato, ocassionally some pickles. Sometimes I like to jazz it up.

As Al mentioned, as long as you're not drowning your burger in condiments, you can enhance the flavor without trivializing the beef aspect.

[Evan]

[ QUOTE ]
Evan:

[ QUOTE ]
Also, putting mustard and mayo on the burger is kinda retarded imo.

[/ QUOTE ]

This is a delicious flavor combo (dijon & mayo specifically, if I go with like a horseradishey mustard or something, I don't add mayo). It doesn't distract from the beef taste anymore than a simple single condiment would - in fact it enhances it with a mix of awesome flavor action.

My guess is you don't love mayo like I do, or perhaps are one of those people who don't like to "mix foods" when they eat.

-Al

[/ QUOTE ]
I don't love mayo at all, it's pretty disgusting as far as I'm concerned. That being said, I understand times when people feel it's appropriate. I agree it probably doesn't distract from the taste more than a simple condiment would (although that's probably questionable with your horseradishy mustard) but I think a better alternative altogether is to use no condiments.

If I order a burger at a restaurant I'll usually put ketchup on it, but if I make one the way I like it I think it tastes orders of magnitude better without it.

[cbloom]

[ QUOTE ]
Chair, there's too much stuff on that burger in my opinion. I like to keep it simple with 1-2 things, tops. Onions are awesome but I didn't have any around last night. Your burger shouldn't need ketchup. Also, it's fairly important that you involve the bacon grease in searing/basting the burger and you use an adequate amount of pepper in seasoning the meat. It looks like you've got some garlic and worchester sauce, I don't like using either of those things and I think not using any pepper at all is a big mistake.

[/ QUOTE ]

Totally agree. I like the "Good Eats" burger method. My burger is :

bread
burger (salt & pepper)
mayo
bread

It should taste like a steak. You sear the burger, put it together and then let it rest; while resting the juice drips it and combines with the mayo to form an amazing sauce.

[mbillie1]

This thread is outstanding, and bookmarked so I can refer to it while I try to expand my extremely limited cooking range. So far the only thing I can make halfway decent (sorry for lack of pics) is scallops & shrimp. I take olive oil, white wine, lemon juice, chopped garlic and basil and throw it in a frying pan, cook until it's nice and soft, then add scallops & shrimp, and usually some butter, salt & pepper since I love those things. Usually with rice on the side. Very standard though, I will definitely be referring to some of the posts in here for ideas in the near future. Thanks!

[JJNJustin]

Here are some things I make:

http://i60.photobucket.com/albums/h30/kinkeeman/pasta-1.jpg

This is lamb with homemade mint tagliatelle in a tomato ragu with olives.

http://i60.photobucket.com/albums/h30/kinkeeman/08303e22.jpg

This is fried eggplant over couscous with morrocan spices, minced shallot, date, and apricots with an apricot sauce.

The other day I made a great herb-roasted chicken with vegetables and a great lo-mein.

-J

['Chair]

[ QUOTE ]
I don't love mayo at all, it's pretty disgusting as far as I'm concerned.

[/ QUOTE ]

That is the most ridiculous fking statement EVER.


If I had to choose between never eating mayo (duke's) again or losing one of my thumbs....

http://i51.photobucket.com/albums/f376/jdjd1313/dukes-mayo.gif>>>>>>>>>>>>>>>http://www.virtualgravy.com/images/thumb.gif

[XXXNoahXXX]

Mayo is both disgusting and awesome, so everyone is right.

[XXXNoahXXX]

[ QUOTE ]

http://img.photobucket.com/albums/v193/sleepboxer/DSC00101.jpg


[/ QUOTE ]

El D,

Please stop posting pictures of this sandwich. Please take pictures of new sandwich, and for the love of God, please toast the bread a little.

[lippy]

The burger in this thread looks fantastic but not putting sauteed onions on it is a terrible error.

[Evan]

[ QUOTE ]
The burger in this thread looks fantastic but not putting sauteed onions on it is a terrible error.

[/ QUOTE ]
I actually think raw onions are quite a bit better on burgers.

[guids]

[ QUOTE ]
[ QUOTE ]
The burger in this thread looks fantastic but not putting sauteed onions on it is a terrible error.

[/ QUOTE ]
I actually think raw onions are quite a bit better on burgers.

[/ QUOTE ]


Both.


did I just blow your mind?

[Evan]

Post deleted by El Diablo

[pokerraja]

ElD and others,
Broiler > George foreman grill. Im assuming most people have a broiler on their ovens. They are great. It's an upside down grill. Awesome for steaks, burgers, chicken breast and hot dogs.

[kidcolin]

Isn't it WAYYY slower though? That's the primary reason for a foreman grill. It does an excellent job cooking things very quickly without drying them out. I'm a single guy who lives by myself. I'll sacrifice a couple of quality points if it still tastes great and I can have a good meal ready in under 10 minutes.

['Chair]

[ QUOTE ]
[ QUOTE ]
[ QUOTE ]
The burger in this thread looks fantastic but not putting sauteed onions on it is a terrible error.

[/ QUOTE ]
I actually think raw onions are quite a bit better on burgers.

[/ QUOTE ]


Both.


did I just blow your mind?

[/ QUOTE ]

no that does not sound good...I strongly feel that it is an "either or" scenario...


on a side note...I just had a delicious BBQ Chicken/Red Onion/Mushroom/Bacon calzone (FFK stuck with the plain-jane pepperoni/spinach/garlic/mushrooms...which was equally delicious).

sorry no pics...homemade dough/pizza stone...mmmmmmm

[cbloom]

[ QUOTE ]
ElD and others,
Broiler > George foreman grill. Im assuming most people have a broiler on their ovens. They are great. It's an upside down grill. Awesome for steaks, burgers, chicken breast and hot dogs.

[/ QUOTE ]

Broilers are awesome. If I ever have a giant kitchen I'm going to get a "Salamder" (a stand-alone large broiler where you can raise & lower the heat as you cook).

BTW I've never heard of this happening to anyone else ever. This is the heating element of an electric broiler ON FIRE :

http://img407.imageshack.us/img407/3964/imgp0740broilerfireyb0.jpg

It burned like a magnesium fuse, with a big blast on one end then slowly moving along the length of it shooting off sparks.

['Chair]

[ QUOTE ]
Isn't it WAYYY slower though? That's the primary reason for a foreman grill. It does an excellent job cooking things very quickly without drying them out. I'm a single guy who lives by myself. I'll sacrifice a couple of quality points if it still tastes great and I can have a good meal ready in under 10 minutes.

[/ QUOTE ]

Yes, way slower. Foreman is fast but lacks romance and passion...but at least you will save money on you power bill.

['Chair]

[ QUOTE ]

BTW I've never heard of this happening to anyone else ever. This is the heating element of an electric broiler ON FIRE :

http://img407.imageshack.us/img407/3964/imgp0740broilerfireyb0.jpg

It burned like a magnesium fuse, with a big blast on one end then slowly moving along the length of it shooting off sparks.

[/ QUOTE ]

is that a hand-me-down oven from your grandmother? I recommend you get a new one before you burn your house down.

['Chair]

[ QUOTE ]


El D,

Please stop posting pictures of this sandwich. Please take pictures of new sandwich, and for the love of God, please toast the bread a little.

[/ QUOTE ]

QFT. El D, you have mad bacon/culinary skillz...time to update your photo album.

[guids]

Try it, its great. You want to get some thinsliced onions though, and just a few sauteed ones, its great.

[BennyProfane]

My ultimate breakfast sandwich:

2 eggs
1 link Amy's Chicken sausage (pick yer flavor)
Smoked gouda
Ciabatta roll
Whole Milk
Salt/Pepper
Butter

Cut the sausage into medium chunks. Cook on medium until they start to brown a little. Beat the eggs with a splash of milk and a dash of salt/pepper to taste. Push the sausage to one side of the skillet (I use a cast-iron one, but any will work.) Add the butter to the skillet, then the eggs, making basically a mini omelette on one side of the skillet. Once they start to set a bit, toss the sausage chunks into the egg mixture. Once it's cooked, put the little sausage omelette onto a sliced ciabatta roll, top with little slices of smoked gouda. Brush a panini machine or G. Foreman grill w/ a little EVO, put it on there and grill that baby. 2 minutes on the sandwich machine and you've got a little slice of heaven. (Inspired by a similar sammy at Swim Cafe in Chicago.)

[Spellmen]

[ QUOTE ]
I'm posting right now because I hope to post pictures of something I make later tonight. I like to keep things very simple, somewhat healthy, and delicious. Tonight I'm going to try stuffing lean ground beef into red and green bell pepper halves.

[/ QUOTE ]

I do that alot, just finished off what I had left last night, here is my recipe (http://forumserver.twoplustwo.com/showthreaded.php?Cat=0&Number=8991500&page=0&vc=1) from the bachelor foods thread

[El Diablo]

Guys,

Enough with the "onions rule. no onions suck. mayo rules. no mayo sucks." I'm gonna delete a few of those just because they annoy me. More food pics and recipes and stuff!

Hmmm... That gives me an idea for an EDF contest, though. "The Perfect Burger."

[PITTM]

the best cheeseburger ive ever made:

2 super thin burger patties. fry bacon, saute onions. cut both onions and bacon into small pieces and mix together, put on top of pattie 1. put pattie 2 over this, seal the ends together. grill the STUFFED CHEESEBURGER. added smoked gouda, and ciabatta roll. god that thing was heaven sent.

[Spellmen]

El D,

What type of steak do you normally do on the foreman grill? Any prep or marinade you really recommend? Living in a small apartment I only get steak when I eat out because I always thought pan fried or broiled steak looked pretty nasty, but what you made actually looks very good. I have an older foreman that rarely gets used unless I'm feeling to lazy to broil a chicken breast.

[El Diablo]

Spell,

I've gotten a bunch of different boneless cuts, all have worked fine. This time I used a marinade described in OP, but usually I just sprinkle on some salt and pepper, maybe a little garlic powder.

[mbillie1]

[ QUOTE ]
Guys,

Enough with the "onions rule. no onions suck. mayo rules. no mayo sucks." I'm gonna delete a few of those just because they annoy me. More food pics and recipes and stuff!

Hmmm... That gives me an idea for an EDF contest, though. "The Perfect Burger."

[/ QUOTE ]

That would make an awesome thread. However I believe mandatory taste-testing done by me would be necessary to ensure that the correct burger was chosen /images/graemlins/wink.gif

[Schmitty 87]

Ok, this is somewhat off topic but I desperately need some help.

Meal plans at my college are ridiculously expensive so I have one where I only get like 5 meals a week at the dining hall. As a result, I have to cook a ton of stuff, but I don't know how to cook. I make standard quesadillas which are pretty good, but other than that, pb and js, and hot dogs, I can't make anything good. I've baked up some chicken wings and chicken tenders (breading and all), but they weren't very good. I've also made some mini-burgers which were good, but they're not something I can have every day.

I want to get better at cooking-- meat especially, but it's difficult because I am cooking for my dinner, so it's hard to experiment. If I [censored] up, I'm either eating a hot pocket or nothing. It can also get expensive if I'm constantly messing up meat dishes. So, when I do cook meat, it seems like I'm always letting it cook for an extra few minutes just so I know it's cooked all the way through, but I'm probably overcooking it.

What's the best way to get plain basics down? Like when do you know that chicken is done, etc. etc. I feel like making sauces, marinades, etc. that will satisfy me is just a matter of recipes, whereas cooking the actual meat is something I need to learn (and I don't know how to learn it).

Edit: Whatever I cook tomorrow I'll be sure to post a pic, my chicken wing sauce is sick good, if only the chicken was actually cooked properly...

[edfurlong]

For chicken breasts and such, poke it with your finger from time to time. When you think it should be done, cut it open and take a look. After a while you'll be able to tell where its at from just poking at it.

[Evan]

Schmitty, cut the chicken or whatever down the middle to check the inside. Beef is way easier since there's really no harm in leaving it underdone unless you're going to think it's too icky or something.


Tonight I helped my roommate make a porkchop. Seasoned it in a ziplock bag with olive oil, salt, pepper and cinnamon and then just cooked it on a frying pan. Pretty simple but it turned out great. I rubbed a little more cinnamon in as it was cooking and finished it with a little more pepper after it was done.

I think Schmitty inspired me to make quesadillas tomorrow.

[pokerraja]

[ QUOTE ]
For chicken breasts and such, poke it with your finger from time to time. When you think it should be done, cut it open and take a look. After a while you'll be able to tell where its at from just poking at it.

[/ QUOTE ]

get a thermometer and check the temperature. its generally not a good idea to cut meats and check for doneness, you lose valueble juices and flavor. my bbq class instructor would get very mad if he heard such an idea.

[edfurlong]

[ QUOTE ]


get a thermometer and check the temperature. its generally not a good idea to cut meats and check for doneness, you lose valueble juices and flavor. my bbq class instructor would get very mad if he heard such an idea.

[/ QUOTE ]

I'm not suggesting he adapt it as a way of life, it's just a really easy way to learn.

[Schmitty 87]

One more question:

Since I'm at school and I eat my fair share of take-out, chef boyardee ravioli, and chunky soups, I have no need (or room I suppose) for an extensive kitchen with a bunch of spices and other random ingredients. The problem, of course, is when I actually want to make something with flavor besides straight out of the bottle bbq sauce. What are some spices that are VERY commonly used in a lot of recipes (or that I can throw in just about everything)? It sucks when I have to make a 15 min walk to Safeway, spend $3 on a bottle of a spice, then use 1/2 a tablespoon of it and not touch it ever again.

[edfurlong]

Thyme
Oregano
Black pepper (Buy a pepper grinder, seriously. Do it or I'll stab you.)
Cumin
Pepper flakes

That will get you pretty far for not a ton of money and takes care of most easy italian and mexican stuff.

Onion and garlic powder are good to have on hand if you aren't going to use the real thing.

[Evan]

Seriously, you can get by with just salt, pepper and olive oil.

[dylan's alias]

I cooked twice this week. Sorry, no pictures.

First: Seared tuna with Sesame noodles

Boil thin buckwheat noodles, drained, rinsed, tossed with sesame oil, set aside.

Heat up wok, fry ginger and garlic. Add onions, cook for 2 minutes, add red+yellow peppers and snow pea pods (already blanched the peas).

In a separate bowl, stir sesame paste, soy sauce, rice wine vinegar and red pepper flakes with enough chicken stock to make the whole mixture a little runny.

When stirfry is almost done, toss in noodles and the sesame sauce, stir until coated and a little thickened.

Season tuna with salt and dust with wasabi powder. Sear for 1 minute on each side. Slice thinly and lay over noodles.


Second: Steak au poivre with mushrooms and baked potato

Sliced up cremini mushrooms, sauteed in butter with a little salt until cooked down. Set aside, wipe out pan. - I used a cast iron skillet.

Season meat w/ salt + coarse black pepper. Rub with a little vegetable oil. Cook over high heat, turn once, until done the way you like it. Set aside under loose aluminum foil.

Add a little oil to the pan, saute shallots until starting to color. Deglaze with cognac, return mushrooms to pan, add a little heavy cream.

[Evan]

[ QUOTE ]
I think Schmitty inspired me to make quesadillas tomorrow.

[/ QUOTE ]
I didn't lie, and I didn't forget to take pictures.

First I seasoned the raw chicken breast with olive oil, salt and pepper
http://img408.imageshack.us/img408/9639/img5266vg2.th.jpg (http://img408.imageshack.us/my.php?image=img5266vg2.jpg)

Then I decided to add some lemon pepper
http://img255.imageshack.us/img255/3296/img5267nx9.th.jpg (http://img255.imageshack.us/my.php?image=img5267nx9.jpg)

First side browned in a frying pan with a little olive oil added
http://img255.imageshack.us/img255/6934/img5269xz1.th.jpg (http://img255.imageshack.us/my.php?image=img5269xz1.jpg)

Starting to cook the bacon, bacon grease will be used to finish the chicken
http://img255.imageshack.us/img255/180/img5271kf9.th.jpg (http://img255.imageshack.us/my.php?image=img5271kf9.jpg)

I took the chicken and bacon out of the pan and chopped it up, almost ready to go into the oven
http://img255.imageshack.us/img255/554/img5274mf4.th.jpg (http://img255.imageshack.us/my.php?image=img5274mf4.jpg)

Chicken/bacon on the tortilla and covered with mozzarella cheese + view of Brooklyn
http://img255.imageshack.us/img255/729/img5275ik1.th.jpg (http://img255.imageshack.us/my.php?image=img5275ik1.jpg)

Finished product
http://img255.imageshack.us/img255/4169/img5277pd9.th.jpg (http://img255.imageshack.us/my.php?image=img5277pd9.jpg)

[KotOD]

Dinner tonight:

Sauteed Blue Nose Bass in a Lemon cream sauce, risotto al zucca and roasted asparagus in a garlic wine sauce.

['Chair]

Last night I decided I wanted to have ribs for lunch today. So I went to the store and picked up some ribs and ingredients for the sauce. I used a dry rub on the ribs and wrapped them in plastic wrap and sat them in the fridge over night. I made the sauce from a recipe in the BBQ thread that appeared to be in line with my taste buds.

Note: Sorry in advance for the poor quality of the pictures...the digital camera seems to have run its course in the Atlanta Night Life.

[ QUOTE ]

1 quart cider vinegar
12 oz Sweet Baby Ray's BBQ Sauce
1/3 cup packed brown sugar
1 T red pepper flakes
2 T salt
1 tsp black pepper
1 tsp celery seed
2 T Worchestershire sauce
Juice of one lemon
1 T chipotle powder
1 tsp dry mustard
1 T onion powder

Bring to the boil, then simmer for 10-15 minutes. Let cool, and bottle. Great with Carolina style pulled pork BBQ sands.


[/ QUOTE ]

http://img513.imageshack.us/img513/7868/marinatedvs7.jpg

http://img339.imageshack.us/img339/4880/sauceen0.jpg



For Christmas, my parents gave me a "4 in 1 smoker" endorsed by none other than the great Emeril.

http://z.about.com/d/homecooking/1/0/I/6/1/emerilsmoker.jpg
Review (http://homecooking.about.com/od/kitchenequipmentreviews/gr/emerilsmoker.htm)

Pretty solid gift seeing as I love grilling and due to the rules of the apartment complex I live in, I am not allowed to have a real grill or smoker. It came with 4 flavors of wood hips...Apple/Hickory/Mesquite/Alder?. I chose mesquite. You put the chips in the bottom of this cast-iron contraption, add the drip pan and rack, and heat over a flame (or hot burner..lol) until the wood starts smoking. Then you put the lid on and throw it in the oven at 300 deg F for 1.5 hours.

http://img513.imageshack.us/img513/126/woodchipspl4.jpg

http://img512.imageshack.us/img512/4472/smokerib4.jpg

http://img339.imageshack.us/img339/7961/meatby2.jpg



After it cooks for 1.5 hours, you take it out and flip the top of the contraption over and oil up the surface w/ peanut oil, place the rack of ribs on it, lather it w/ your sauce, and place it just under the broiler to kiss the top with a little char.

http://img512.imageshack.us/img512/7341/prebroilergg3.jpg

http://img513.imageshack.us/img513/639/broilermk9.jpg


Final Product...

http://img339.imageshack.us/img339/8210/doneoc2.jpg

http://img339.imageshack.us/img339/2152/finalzl0.jpg

http://img339.imageshack.us/img339/3677/final2df4.jpg

After-thoughts...
- would be better with potato salad and/or brunswick stew sides.
- the best ribs I have ever personally made, but still can't hold a candle to Fat Matt's.
- the sauce was awesome...solid recipe. Thanks whoever posted it!
- my final pictures don't portray the juiciness and tenderness of these ribs.

[dylan's alias]

Those ribs look great. Tell me more about the smoker contraption. What else have you made in it?

[Aloysius]

Evan - looks good, and nice view! Picture of the chicken breast reminded me... prolly not necessary for quesadillas, as you're basically just cubing the chicken, but if you're doing chicken breast dish:

http://fantes.com/images/120781meat_prep.jpg

Between 2 sheets of saran wrap. This is called for as part of alot of recipes, and you get a thinner chicken that is easier to cook through.

-Al

[SamIAm]

[ QUOTE ]
This is called for as part of alot of recipes, and you get a thinner chicken that is easier to cook through.

[/ QUOTE ]
I've been using my rolling pin for this. (Whacking, not rolling.) Any reason to use your unitasker instead?

[Aloysius]

Sam - I like it cause it tenderizes while flattening the chicken breast. Assuming rolling pin wouldn't necessarily tenderize. Also recipes tell me to use it, and I am (probably too much) a slave to the recipe instructions.

-Al

[dylan's alias]

Chicken breasts are tender enough, the rolling pin will work just fine.

[Aloysius]

Dylan / Sam - yeah that kind of makes sense. I just enjoy using the meat mallet though! But good to know rolling pin is good substitute.

Recipe Suggestions - I was just rec'ed this recipe looks easy and tasty:

Short Rib Ragu with Pappardelle and Pecorino Romano (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15603,00.html)

I'll be making it this weekend for some friends, will try to remember to post pics. What do you think of this recipe? I think I am not going to shred the Short Ribs and keep them in chunks. For side, I was just gonna go with this Prosciutto-Pear-Fennel salad I make, light and thought decent complement.

Also anyone got a great Braised Short Rib recipe they wanna share? I love that stuff, and it's pretty easy to do if you have the time, imo.

-Al

[Dids]

Heh, I made short ribs last night.

From my blog:

I looked online for a recipe, and got suckered in by what looked to be a lousy one, but it caught me because it called for lemon aid concentrate, which is just trashy enough to get me really excited.

First I browned off the short ribs, then set them aside and cooked down some onion and garlic. Then I added tomato sauce, the lemon-aid, worcestershire, beef stock, thyme, salt and pepper. Once that got to a boil I added the ribs back, and some new potatoes and fennel. That all cooked together for about an hour and a half.

I garnished it with the fennel tops, which I think looks really cool.

http://farm1.static.flickr.com/170/403049794_cfb86b12ef_m.jpg

http://farm1.static.flickr.com/172/403049455_a519701a06_m.jpg

The photos got kinda washed out, and my photoshop correction made them a touch over red. These were really good, but I probably would go with a more traditional red wine kinda thing if I had to do them again.

[JJNJustin]

Most of you seem to have excellent palettes and high interest in preparing and enjoying quality food. I find this surprising, because among the poker players I play with live, gourmet means not eating a free sandwich or hot dog and chips.

-J

[dylan's alias]

I suck at poker. (Which gives me plenty of time to cook)

[Dids]

Chicken, covered with taco seasoning and grilled.

http://farm1.static.flickr.com/115/404212808_79e55032cf.jpg

[flo]

Wow somehow this thread was really inspiring to me. I will dedicate more of my upcoming vacation on cooking. Big thanks to all chefs!

[Spanaway Vin]

My meal last night:

Pan-Seared Halibut & Kale

The halibut was seasoned with salt and pepper and pan-seared in olive oil and a little bit of butter and then placed in the oven at 425 degrees for about five minutes to finish cooking. In the meantime, I made a sauce with butter, chicken stock, a lot of garlic, fresh diced tomato, a pinch of cayenne, and lemon. Seasoned with salt and pepper and poured over the halibut.

For the kale, I sweated some red onion and added garlic, fresh ginger, and then the kale. I added some chicken stock, salt, and pepper, and covered until the kale was tender.

http://farm1.static.flickr.com/147/404304928_9315c84437.jpg

If you don't have a lot of experience cooking greens (like kale, collards, mustard, chard, etc.) I highly recommend giving it a shot. In my experience, swiss or red chard is the most straight-forward, because it gets tender very fast. Something like a collard green requires more love.

[turnipmonster]

I keep meaning to respond to this thread with pics but I always forget to when I'm home. Last week was bengali eggplant and potatoes, served with thai sticky rice because my grocery didn't have basmati.

this week is malabar coconut and yogurt braised vegetables, made with new potatoes, mini zucchini, shallots, turnips and sweet peppers. I realized after making it that it's the first dish I've made in a long time that contains absolutely no oil. I think it needs a little, so I'm going to finish it with mustard oil flavored with curry leaves and asafetida.

[JJNJustin]

I cant believe I found a fellow poker player who cooks Indian food at home. You must be my doppleganger or something. People who havent tasted Indian food dont know what they are missing.

Be careful with that mustard oil. I love the flavor, but I heard on Emeril Live that the reason it is packaged in a plastic bottle is because if you drop it and it spills all over the floor the vapors are toxic. I was shocked to hear this but that's what Emeril said and he knows his [censored].

-J

[Aloysius]

[ QUOTE ]
I looked online for a recipe, and got suckered in by what looked to be a lousy one, but it caught me because it called for lemon aid concentrate, which is just trashy enough to get me really excited.

[/ QUOTE ]

haha awesome

[ QUOTE ]
First I browned off the short ribs, then set them aside and cooked down some onion and garlic. Then I added tomato sauce, the lemon-aid, worcestershire, beef stock, thyme, salt and pepper. Once that got to a boil I added the ribs back, and some new potatoes and fennel. That all cooked together for about an hour and a half.

[/ QUOTE ]

This sounds really good, I like this flavor combo. Is it wrong that I have like 2 standing lemon juice bottles in my fridge and use it alot when I cook (instead of fresh lemons)?

I like the more traditional red wine reduction too, but this short rib recipe looks worth trying out.

-Al

[turnipmonster]

awesome! what have you made recently?

[Dids]

I like citrus in almost anything. I think lemon juice is often just more cost effective and easier to use than lemons. I should really get some.

[shemp]

How often do you make stock? Do you always make your own stocks-- if/when you do "cheat" is there a specific product you use (as opposed to using a generic bouillon cube, say).

I find that I make a beef stock maybe once a year and a chicken stock a couple of times-- and despite enjoying the effort, I usually rely on random store bought broth.

[Dids]

I used store bought stock all the time. Making stock just doesn't strike me as returning enough value to be worth it.

[Spanaway Vin]

[ QUOTE ]
How often do you make stock? Do you always make your own stocks-- if/when you do "cheat" is there a specific product you use (as opposed to using a generic bouillon cube, say).

I find that I make a beef stock maybe once a year and a chicken stock a couple of times-- and despite enjoying the effort, I usually rely on random store bought broth.

[/ QUOTE ]

I buy my stock at the grocery store, as I don't really have the time to worry about making stock. I usually get either the canned stock or the kind in the paper carton. I understand that this is inferior to making your own, but I don't know how much inferior it is. Any thoughts from any homemade stock makers?

[gumpzilla]

[ QUOTE ]
[ QUOTE ]
How often do you make stock? Do you always make your own stocks-- if/when you do "cheat" is there a specific product you use (as opposed to using a generic bouillon cube, say).

I find that I make a beef stock maybe once a year and a chicken stock a couple of times-- and despite enjoying the effort, I usually rely on random store bought broth.

[/ QUOTE ]

I buy my stock at the grocery store, as I don't really have the time to worry about making stock. I usually get either the canned stock or the kind in the paper carton. I understand that this is inferior to making your own, but I don't know how much inferior it is. Any thoughts from any homemade stock makers?

[/ QUOTE ]

I had a thread on this in OOT a while ago. The consensus seemed to be that it was time well spent. I've yet to do it, myself.

[Aloysius]

If I made more soups I think I'd do it... I just bought (and am enjoying) Jacques Pepin's technique cookbook (couple reviews with links in the EDF Cookbook thread). The recipes in there are what I'd follow if I ever made my own stock. Seems like a lot of effort though...

-Al

[gumpzilla]

[ QUOTE ]
If I made more soups I think I'd do it... I just bought (and am enjoying) Jacques Pepin's technique cookbook (couple reviews with links in the EDF Cookbook thread). The recipes in there are what I'd follow if I ever made my own stock. Seems like a lot of effort though...

-Al

[/ QUOTE ]

Huh! I'd just ordered that cookbook independent of that thread a week ago, and it just arrived today. How do you like it so far?

[JJNJustin]

Store bought stock is better tasting, even. Making stock from scratch is very time consuming. There several ways.
Vegetable stock, i.e. boiling vegetables until they are near mush then straining.
Chicken stock, boiling chicken bones and/or chicken scraps and skimming the fat off and infusing it with garlic/herbs whatever

The only real stock you'd want to make at home is veal stock, as it is hard to find in the stores. You can then use this veal stock to make veal demi-glace, the two are used in traditional French cooking.

But as far as chicken broth, beef broth, and vegetable broth go, I buy the boxed kind.

-J

[Aloysius]

Gump - I like the Pepin book. The pictures are really helpful for me. Here's some more thoughts on it in EDF Cookbook Review thread (http://forumserver.twoplustwo.com/showflat.php?Cat=0&Number=9235714&Main=8997698#Pos t9235714).

-Al

[turnipmonster]

I make stock probably once every two weeks, it's the easiest thing in the world to do and the stock has a significantly better flavor than store bought stock.

[shemp]

[ QUOTE ]
[ QUOTE ]
[ QUOTE ]
How often do you make stock? Do you always make your own stocks-- if/when you do "cheat" is there a specific product you use (as opposed to using a generic bouillon cube, say).

I find that I make a beef stock maybe once a year and a chicken stock a couple of times-- and despite enjoying the effort, I usually rely on random store bought broth.

[/ QUOTE ]

I buy my stock at the grocery store, as I don't really have the time to worry about making stock. I usually get either the canned stock or the kind in the paper carton. I understand that this is inferior to making your own, but I don't know how much inferior it is. Any thoughts from any homemade stock makers?

[/ QUOTE ]

I had a thread on this in OOT a while ago. The consensus seemed to be that it was time well spent. I've yet to do it, myself.

[/ QUOTE ]

A good beef stock is an enormous production, taking a day or more after months of bone collecting-- and the first time you do it, you're likely to over/under roast the bones-- and a rich, thick beefy smell will settle into every corner of your dwelling/complex/city block. And you will feel pride. And every dish which uses it will be better. Yet you probably won't use all you make (including what you freeze)-- and you will not look forward to this task again.

Chicken stock is easier. One thing about doing your own, I'd guess, if you are a control freak (I am not), is the amount of control of fat, sodium, and other things contributing to the broth. If you know exactly what you want, then rice dishes, sauces, all sorts of things are going to be perfect, with the broth taking the stage.

But for me. My tastes are simple. My cooking inexpert/crude. I just do it to muck around occasionally.

[Aloysius]

[ QUOTE ]
taking a day or more after months of bone collecting

[/ QUOTE ]

Just to clarify - it is OK (if I ever make beef stock or veal stock or something) to get the bones from the butcher?

Turnip:

[ QUOTE ]

I make stock probably once every two weeks, it's the easiest thing in the world to do and the stock has a significantly better flavor than store bought stock.

[/ QUOTE ]

But you are a vegetarian, right? As Shemp noted, and from reading stock recipes... meat stocks seem to take forever with alot of effort.

-Al

[turnipmonster]

def true, I am only making vegetable stock. it is very easy and a good way to use older veggies that haven't been used.

[gumpzilla]

[ QUOTE ]
[ QUOTE ]
taking a day or more after months of bone collecting

[/ QUOTE ]

Just to clarify - it is OK (if I ever make beef stock or veal stock or something) to get the bones from the butcher?

Turnip:

[ QUOTE ]

I make stock probably once every two weeks, it's the easiest thing in the world to do and the stock has a significantly better flavor than store bought stock.

[/ QUOTE ]

But you are a vegetarian, right? As Shemp noted, and from reading stock recipes... meat stocks seem to take forever with alot of effort.


[/ QUOTE ]

Beef stock looks like a lot of work, I agree. There are recipes for chicken stock where you just start with an entire chicken rather than saving carcasses for weeks or months; halfway through, you cut off most of the meat and use it anywhere you'd use poached chicken. That looks like a pretty modest amount of work, and if the returns are good it might be worthwhile. I certainly need to try it at least once.

[shemp]

Yes. (I can't say I've ever made a strictly veal stock, but I don't see why not-- beef and lamb stock, yes... Is there more marrow in veal bones?)

[Aloysius]

Turnip - ok just wanted to make sure there wasn't some easy shortcut for meat stocks. BTW picked up the Daily Soup cookbook you rec'd - only read through it but planning on making some soup soon, looks great. They highly recommend making your own stock, which actually got me thinking about making my own for the first time.

Shemp - yeah that Pepin book I mentioned I think has a straight veal stock... maybe it's a mix of veal and beef can't recall.

-Al

[turnipmonster]

al, cool! almost all of the soups I've made from there are great, the roasted pepper and corn chowder, baked potato soup and the tomato basil (add a head of roasted garlic) are some of my favorites. I've used homemade vegetable stock in all of those with good results.

[Dids]

I don't make soup nearly often enough to warrent stock, as when I do use stock it's flavor is likely to be overpowered by the other stuff I'm adding that I'm not sure I get a good enough ROI to spend time making it.

[shemp]

[ QUOTE ]
I don't make soup nearly often enough to warrent stock, as when I do use stock it's flavor is likely to be overpowered by the other stuff I'm adding that I'm not sure I get a good enough ROI to spend time making it.

[/ QUOTE ]

It's not that I'd end up making soups-- it's that I'd find a lot of other uses for the stock. Eg: chicken stock mixed with or in lieu of water in a rice dish.

[Dids]

[ QUOTE ]
[ QUOTE ]
I don't make soup nearly often enough to warrent stock, as when I do use stock it's flavor is likely to be overpowered by the other stuff I'm adding that I'm not sure I get a good enough ROI to spend time making it.

[/ QUOTE ]

It's not that I'd end up making soups-- it's that I'd find a lot of other uses for the stock. Eg: chicken stock mixed with or in lieu of water in a rice dish.

[/ QUOTE ]

I keep those little 99 cent cartons of stock around for this. I try to almost never use water where stock makes sense. But these are all those spots where I don't think they change the flavor enough (although rice might be a bad example, 'cause it prolly does) to warrent the work.

[dylan's alias]

Veal stock is completely worth making yourself. It is the missing ingredient from many great sauces. I probably make it 2-3 times a year at most. I reduce it down to fill an ice-cube tray (1 cube = 1 cup stock).

For chicken stock (in small amounts), I've been using Better Than Bouillon.

http://i70.photobucket.com/albums/i117/posnera/B00016LAFM.jpg

It tastes good and has prevented me from throwing out half used cans of stock when they don't get used.
http://www.superiortouch.com/btb.htm

[P Chippa]

Here's what my deep fried Thanksgiving turkey looked like. The thermometer malfunctioned and read 300deg. so I kept turning the gas higher & higher. Good thing I cooked one in the oven too.

http://img221.imageshack.us/img221/8387/turkeyburnns8.jpg (http://imageshack.us)

This was only after 22 minutes. I have sucessfully deep fried turkey's at least 15 times before. Certain parts of the skin were still edible, and the dark meat wasn't damaged too bad, but for the most part this sucker was f'd.

[Dids]

http://farm1.static.flickr.com/143/405374533_aad7265fa9.jpg

Tuna Salad.

[ElSapo]

On stocks ...

Chicken stock has the advantage of being rather neutral (unless you happen to be vegetarian), so what you're really gaining when you use it in something is body rather than an overpowering flavor.

In my opinion, you can stop using "stock" recipes. Chicken bones? Check. Onion-carrot-celery? Check. Garlic and bay leaf and peppercorn and thyme? Check.

Just add water so it barely covers your ingredients, let it simmer for six hours. Skim, skim, skim and strain. Or just strain, really, it's not the end of the world unless you're shooting to make a clear broth.

IF YOU WANT VEAL STOCK...

Veal bones are expensive. Or hard to find. Depends on who you are, I guess.

Roast your chicken bones in the oven until you get some nice caramelization. Add some tomato paste to the bones and let that cook a bit also. THEN make your stock, and maybe toss in some red wine or more tomato paste. Same veggie ingredients as a white stock.

A brown chicken stock is often used in restaurants in place of veal stock. It's much cheaper, but caramelizing the bones first and the addition of some tomato product gives a lot of depth of flavor.

[Spanaway Vin]

Nothing special last night, just a little penne pasta action.

Pretty standard. Whole wheat penne pasta. The sauce was made by browning and then removing sausage. I sweat some onions, garlic, and a green chile. Seasoned with salt, pepper, red pepper flake, and italian seasoning. I added some canned, diced tomato, reincorporated the sausage, and then a can of tomato sauce. Tasted it and adjusted the salt and pepper.

http://farm1.static.flickr.com/144/406401972_2d00e20b91.jpg

[nolanfan34]

I was going to ask people to post some italian dishes. Nice work SV.

Anyone have a good meatball recipe/preparation?

[El Diablo]

All,

Locking this thread just because it's getting long. Dids or someone, start another What's Cooking, EDF? thread as soon as you have pics to post.