So my meal turned out awesome last night. Made the slices a bit thicker and marinated for about two hours and baked for 30 minutes at 350. Made cucumber salad and pine nut couscous and had a fabulous meal. Thanks to Carla:smile:
Hey Good Lookin'...
Started by
Lazy Lightning
, Mar 11 2010 01:51 AM
393 replies to this topic
#52
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Posted 08 April 2010 - 01:39 PM
nice I am glad it worked out!!! I just posted tuesday dinner ... I was stalling because I was getting such good rating on Easter dinner that I though I might be able to make top 9 again but oh well -- I do think that last nights dinner has a chance though - we got a really great picture and it was delicious!
tuesday night was teriyaki glazed salmon w fried potatoes and broccoli http://carlastastytr...atoes-with.html
wednesday night was mediterranean stir-fry on a bed of broccoli rabe (probably post it tomorrow...I still have to get the recipe typed in)
tuesday night was teriyaki glazed salmon w fried potatoes and broccoli http://carlastastytr...atoes-with.html
wednesday night was mediterranean stir-fry on a bed of broccoli rabe (probably post it tomorrow...I still have to get the recipe typed in)
#53
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Posted 11 April 2010 - 02:40 AM
i made some interesting dishes today
salad: spring mix, mango, red pepper, cilantro, avocado with a mango dressing
pasta dish: whole wheat pasta, mixed with a sautee of olive oil, garlic, shallots, basil, black olives, diced tomato
yum
salad: spring mix, mango, red pepper, cilantro, avocado with a mango dressing
pasta dish: whole wheat pasta, mixed with a sautee of olive oil, garlic, shallots, basil, black olives, diced tomato
yum
#55
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Posted 13 April 2010 - 10:49 PM
I'm just busting out the ingredients for chocolate chip cookies... Put on some FOTC, turn up the stereo, pour a glass of wine and get that oven hot!!!
Chopping chocolate, waiting for the butter to soften... Gotta chop some walnuts, too...
Oh - and I baked them in a pan and am going to cut them up into bars rtaher than going for the traditional drop-cookie shape.
Chopping chocolate, waiting for the butter to soften... Gotta chop some walnuts, too...
Oh - and I baked them in a pan and am going to cut them up into bars rtaher than going for the traditional drop-cookie shape.
#56
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Posted 19 April 2010 - 03:04 PM
I made my first ever turkey last night! it came out amazing.... tasted more like chicken than turkey though!
I got a free 6-7 lb breast from the supermarket for spending $300 in like 2 weeks near easter. We had some company last night so I gave it 3 days to thaw in the fridge then I brined it over night (really basic brine b.c I didn't have anything fun....water, salt, peppercorns, parsley, cilantro). Yesterday afternoon I let it sit out for like 2 hrs to come to room temp/ air dry - gave it a rub in oil then coated w herbs de Provence, extra rosemary, salt & hot paprika then 325 F for 2 1/2 hrs (153 F internal when I took it out) then let it sit covered in foil while we had our salads (20 min)
my only complaint was that I usually roast chickens at 400 for first hr then 325 for the rest which makes for a really nice crispy skin for some reason I didn't do that so this skin was not really browned - it wasn't appetizing looking so I just removed it and tossed it which stinks b.c all the herbs were nicely pressed into it
dinner was:
baby green salad w pear & goat cheese (w homemade garlic & cilantro wine vinaigrette....which was a little too vinegary! even for me)
roasted turkey
roasted baby tri color potatoes
french green beans (w aged balsamic)
cranberry sauce
gravy (pan drippings, white wine, herbs de Provance, butter and flour)
and then we walked over to our local ice cream place (Torico's) for some dessert (I got coffee cookie & vanilla cherry)
I got a free 6-7 lb breast from the supermarket for spending $300 in like 2 weeks near easter. We had some company last night so I gave it 3 days to thaw in the fridge then I brined it over night (really basic brine b.c I didn't have anything fun....water, salt, peppercorns, parsley, cilantro). Yesterday afternoon I let it sit out for like 2 hrs to come to room temp/ air dry - gave it a rub in oil then coated w herbs de Provence, extra rosemary, salt & hot paprika then 325 F for 2 1/2 hrs (153 F internal when I took it out) then let it sit covered in foil while we had our salads (20 min)
my only complaint was that I usually roast chickens at 400 for first hr then 325 for the rest which makes for a really nice crispy skin for some reason I didn't do that so this skin was not really browned - it wasn't appetizing looking so I just removed it and tossed it which stinks b.c all the herbs were nicely pressed into it
dinner was:
baby green salad w pear & goat cheese (w homemade garlic & cilantro wine vinaigrette....which was a little too vinegary! even for me)
roasted turkey
roasted baby tri color potatoes
french green beans (w aged balsamic)
cranberry sauce
gravy (pan drippings, white wine, herbs de Provance, butter and flour)
and then we walked over to our local ice cream place (Torico's) for some dessert (I got coffee cookie & vanilla cherry)
#61
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Posted 21 April 2010 - 11:11 PM
Tonight's cook-what-ya-got dinner: Wagon-wheel pasta with a very chunky sauce made of sauteed chopped garlic, red onions, fresh tomatoes, green peas, cremini mushrooms, fresh lemon juice, sea salt, fresh-ground pepper, parsley and crushed red pepper all topped with a sprinkling of lemon zest and Romano cheese!
'scuse me!
#69
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Posted 10 May 2010 - 01:49 PM
Man I have been slacking big time with cooking good stuff since the weather has turned. My OCD is now all about keeping my yard looking nice and now brewing my own beer. I need to plan something good to cook this week. i am thinking maybe getting a pork shoulder at the market on wednesday and doing pulled pork. Hmmmm
#70
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Posted 10 May 2010 - 02:12 PM
nice! I have 2 beef tenderloins defrosting for tonight and a chicken for later in the week! I love having company!!!!
not sure exactly what I am going to do with them (we are a bit light on veggies since tomorrow is grocery shopping day) I think that I have stuff for some kinda baby green salad and maybe broccoli rabe?
not sure exactly what I am going to do with them (we are a bit light on veggies since tomorrow is grocery shopping day) I think that I have stuff for some kinda baby green salad and maybe broccoli rabe?
#71
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Posted 10 May 2010 - 09:08 PM
2 beef tenderloins defrosting - beef wellington ?
i made a bunch of differnt types of *** stickers yesterday, froze most of them.
poor planning left me with extra filling, so i either need more wrappers, or maybe a stir fry for dinner.
spicy pork w/ scallions
oyster mushrooms and cabbage
oyster mushrooms and pork
3 or 4 shapes of each
spicy pork were good
i made a bunch of differnt types of *** stickers yesterday, froze most of them.
poor planning left me with extra filling, so i either need more wrappers, or maybe a stir fry for dinner.
spicy pork w/ scallions
oyster mushrooms and cabbage
oyster mushrooms and pork
3 or 4 shapes of each
spicy pork were good
#72
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Posted 11 May 2010 - 02:13 AM
Mmm... Beef wellington *and* homemade ***-stickers? I am impressed!
Tonight was a tag-team dinner - I made the broiled teriyaki-glazed tilapia (damn, no mackerel at the market!) and served it with my own homemade kimchi pickle, while Col made the steamed Chinese greens with carrot slivers and served them drizzled with sesame oil, a spritz of fresh lemon juice and a sprinkling of gomashio.
Delightful!
Tonight was a tag-team dinner - I made the broiled teriyaki-glazed tilapia (damn, no mackerel at the market!) and served it with my own homemade kimchi pickle, while Col made the steamed Chinese greens with carrot slivers and served them drizzled with sesame oil, a spritz of fresh lemon juice and a sprinkling of gomashio.
Delightful!
#77
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Posted 15 May 2010 - 07:36 PM
They came out fabulous! I am so chuffed!
I posted the recipe here if anyone want to try 'em:
http://gatheringofth...424&postcount=4
You dinner sound delicious - I love artichokes!!!
I posted the recipe here if anyone want to try 'em:
http://gatheringofth...424&postcount=4
You dinner sound delicious - I love artichokes!!!
#78
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Posted 17 May 2010 - 03:15 PM
I am finally cooking some good stuff tonite. I have a really nice london broild steak marinating right now. Smells so good. Will be making fingerling poatatoes boiled in salt water with it. Here's the marinade recipe i used.
Things You'll Need:
4 decent sized steaks (8 to 10 oz.)
2 cloves garlic
1 1/4 cup vegetable oil
1/3 cup soy sauce
1/3 cup red wine vinegar
3 tbsp. Worcestershire sauce
1 1/4 tbsp. black pepper
1/2 onion
Pinch of salt
6 fresh basil leaves
Medium sized mixing bowl
Wooden spoon
1 lemon
Step 1 Mince the garlic finely and then toss into the mixing bowl.
Step 2 Chop the onion coarsely and then place into the mixing bowl.
Step 3 Roll your basil leaves, and then chop them. (This is a trick that will make your chopping much easier.) Then separate any leaves that are stuck together and add them to the mixing bowl.
Step 4 Mix the soy sauce, vegetable oil, Worcestershire sauce, red wine vinegar, salt and pepper into the bowl and combine it well.
Step 5 Cut the lemon in half and squeeze the juice into the mixture. It's important to do this after the other flavors are well mixed so the **** from the lemon juice can really work its magic.
Step 6 Place your steak into your mixing bowl and cover. Allow the steak to marinate for at least four hours. Allowing this recipe to marinate over night in the fridge is even better. Then fire up the grill and invite family and friends over
Things You'll Need:
4 decent sized steaks (8 to 10 oz.)
2 cloves garlic
1 1/4 cup vegetable oil
1/3 cup soy sauce
1/3 cup red wine vinegar
3 tbsp. Worcestershire sauce
1 1/4 tbsp. black pepper
1/2 onion
Pinch of salt
6 fresh basil leaves
Medium sized mixing bowl
Wooden spoon
1 lemon
Step 1 Mince the garlic finely and then toss into the mixing bowl.
Step 2 Chop the onion coarsely and then place into the mixing bowl.
Step 3 Roll your basil leaves, and then chop them. (This is a trick that will make your chopping much easier.) Then separate any leaves that are stuck together and add them to the mixing bowl.
Step 4 Mix the soy sauce, vegetable oil, Worcestershire sauce, red wine vinegar, salt and pepper into the bowl and combine it well.
Step 5 Cut the lemon in half and squeeze the juice into the mixture. It's important to do this after the other flavors are well mixed so the **** from the lemon juice can really work its magic.
Step 6 Place your steak into your mixing bowl and cover. Allow the steak to marinate for at least four hours. Allowing this recipe to marinate over night in the fridge is even better. Then fire up the grill and invite family and friends over
#79
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Posted 19 May 2010 - 06:06 PM
so that marinade turned out to be fanastic. the london broil was so much to eat so we only ate half of it off the grill. put the other half in refridge over night and the next day sliced it really thin and heated on stovetop cooked in juices from marinade. Made delicious sandwiches with that and horseradish mustard
#80
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Posted 19 May 2010 - 06:40 PM
Sweet! I'm looking forward to some grilling at the cottage this weekend, we're making bbq teriyaki salmon and corn on the cob with a pasta side dish and a green salad... Tonight I might just go get take-out sushi, hard to believe that is almost the long weekend already!!!
#82
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Posted 27 May 2010 - 08:53 PM
I am big fan or the tortellini pasta salad (buy the tri colored fresh ones in the fridge case)w peppers, onions, zucchini, mushrooms, baby tomato, sundried tomato, olives & fresh herb vinegrette....not exactly rocket science but better than elbow noodles and mayo (blech!)
or "fancy" potato salad.... use baby colored potatoes - my farmers have a lot of cute mini fingerlings that would be perfect all roasted up w herbs de provance and maybe a shallot herb vinegrette
or do a salad nicoise - green beans , boiled eggs, potatoes, tuna, asparagus, bacon, olives etc all laid our beautiful on a giant plate like this
(I couldn't find the one I wanted but that looks nice too!)
or "fancy" potato salad.... use baby colored potatoes - my farmers have a lot of cute mini fingerlings that would be perfect all roasted up w herbs de provance and maybe a shallot herb vinegrette
or do a salad nicoise - green beans , boiled eggs, potatoes, tuna, asparagus, bacon, olives etc all laid our beautiful on a giant plate like this
(I couldn't find the one I wanted but that looks nice too!)
#83
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Posted 28 May 2010 - 12:50 PM
Oh thank you.
Question about making a pork shoulder. I had the pork in the crocker over night and at 11am it will have been in for 12 hours. Should I shred and put back in for and hour and then let it sit in refrige or shred and wait til day I am eating it (saturday) to put back in crocker?
Question about making a pork shoulder. I had the pork in the crocker over night and at 11am it will have been in for 12 hours. Should I shred and put back in for and hour and then let it sit in refrige or shred and wait til day I am eating it (saturday) to put back in crocker?
#84
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Posted 28 May 2010 - 01:11 PM
I think I would shred it then sauce it but put it in the fridge then just heat it up when you are going to use it (just remember heating from ice cold will take longer than heating from just out of the *** warm so give yourself like 2+ hours)...that way the meat soaks up the flavors & gets all nice & juicy vs dried out
#85
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Posted 28 May 2010 - 01:37 PM
I think I would shred it then sauce it but put it in the fridge then just heat it up when you are going to use it (just remember heating from ice cold will take longer than heating from just out of the *** warm so give yourself like 2+ hours)...that way the meat soaks up the flavors & gets all nice & juicy vs dried out
cool. thanks for quick response. i am using sweet baby rays hickory and brown sugar bbq sauce this time. the damn store had no bulls eye sweet and tangy
#90
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Posted 31 May 2010 - 11:18 PM
yum fried foods and pulled pork! I could use both today
it took me about 2 hrs to get the skills together to make bacon, egg and cheese on a roll this AM (amazing pork shoulder bacon! delicious and the last of the farm eggs) tonight is definitely take out!
it took me about 2 hrs to get the skills together to make bacon, egg and cheese on a roll this AM (amazing pork shoulder bacon! delicious and the last of the farm eggs) tonight is definitely take out!
#91
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Posted 01 June 2010 - 02:07 PM
I just love that pulled pork recipe so much. I was getting compliments at my party like i was Emeril or something. I am going to stay with the tweaked recipe. Put it in crocker overnight two days prior to when you need it done. I kept it on for 14 hours on low. Added salt, papper, and garlic and kept spooning liquid over it and turning it. I discarded the fat and bone and used 2 tablespoons of brown sugar instead of one and the Sweet Baby rays Hickory and brown Sugar. Let it sit for a day in the fridge. Heated on high for two hours when i was ready to serve and squeezed a full lemon into it. They were better than the BBQ i had in kansas city when i drove out to Cali last year
#94
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Posted 04 June 2010 - 01:46 PM
Honey Soy tilapia with fresh broccoli
this was awesome. definitely going to be making it again
HONEY SOY TILAPIA
2 Tilapia Filets
3 TBSP. Honey
3 TBSP. Soy Sauce
3 TBSP. Balsamic vinegar
1 TBSP. minced garlic
MIX honey, soy sauce, balsamic vinegar, garlic
PLACE fish in with liquid mix
MARINADE for 30 minutes (at least)
PREHEAT oven to 350
BAKE for 15 to 20 minutes
#95
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Posted 07 June 2010 - 02:53 PM
I have been grilling alot. tried grilled tomatoes and eggplant over the weekend. Made a glazing sauce of butter, olive oil, salt, pepper and garlic and kept brushing it on while they grilled. The eggplant was bomb and tomatoes were very tasty as well. also made an aluminum foil pouch and put left over tilapia, red onions, soy sauce and fresh garlic clove in and put on grill. melted in my mouth, yum
#97
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Posted 13 June 2010 - 01:37 AM
Got a *** of soup on the stove for this cold and rainy night... Fresh ginger, garlic and onions sauteed to which I have added veggie stock and red lentils. Once the lentils are done, I'll add some coconut milk, baby corn, snow peas, red curry paste and a pinch of sugar.
Served with fried prantha - got about an hour till dinner will be on the table, yum!
Served with fried prantha - got about an hour till dinner will be on the table, yum!
#98
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Posted 13 June 2010 - 02:31 AM
this was awesome. definitely going to be making it again
HONEY SOY TILAPIA
2 Tilapia Filets
3 TBSP. Honey
3 TBSP. Soy Sauce
3 TBSP. Balsamic vinegar
1 TBSP. minced garlic
MIX honey, soy sauce, balsamic vinegar, garlic
PLACE fish in with liquid mix
MARINADE for 30 minutes (at least)
PREHEAT oven to 350
BAKE for 15 to 20 minutes
ummm.YUM!
Today I made white bean dip with cilantro and garlic, bruchetta pasta, and guac.
Going to try my hand at a red curry stir fry tomorrow
and perhaps Imam BayildiI'm really enjoying cooking again!
#100
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Posted 16 June 2010 - 06:13 PM
yum those look awesome! I got a bunch in the CSA bag yesterday.... going to try and hit the market for kirby's tomorrow evening and make a bunch of pickles on friday! definitely going to throw some garlic scapes in the with them!
do you just use normal pickling 'brine'
do you just use normal pickling 'brine'
