Stauffbier
Well-Known Member
That sounds great Melana. I'll have to give that a try sometime.
What did I cook this weekend.....
- Thread starter Melana
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Those both sound like delicious meals Dan. I used to make spaghetti often, but my daughter isn't a huge fan. I think I might have worn her out on it when she was little. Being a single, working dad I made it a lot. Like you say, it's quick and easy.
Today I have decided I'm going to grill some shrimp and kielbasa ( I always throw a kielbasa or two on the grill anytime I fire it up). I'm also going to grill up various veggies. I have a couple sweet potatoes left from the holidays that I will likely par cook and then finish on the grill as well.
I'm glad you're finally getting your taco fix!
Sounds great! What time we eating?
Stauffbier
Well-Known Member
Sounds great! What time we eating?
Right now brother!
I ended up with Shrimp that I marinated in garlic-hazelnut stout marinade. Also, I marinated some Mexican and yellow squash and baby ports in brown ale-blackberry vinaigrette. Lastly I par cooked some sweet potatoes and finished them on the grill with olive oil and then butter. Oh, and a chunk of kielbasa of coarse. I paired it all with my year old vanilla berry cider.
gratus fermentatio
Well-Known Member
I had some beef stew meat I needed to use before it turned, so this weekend I made coconut curry/cinnamon beef with broccoli, snow peas, scallions, fresh garlic, fresh ginger, a bit of brown ale, a dash of mesquite liquid smoke, the juice of 1 lime, a couple dashes of rooster sauce & several shakes of soy sauce. Served over rice noodles & paired with a brown ale. Yep, cinnamon goes great with hot madras curry. No recipe, no measurements, I just thought it up & did it.
Regards, GF.
Regards, GF.
Chicken and sweet potato curry, homemade garlic naan and a side of swiss chard.
OP
OP
I'm a naan noob. Care to share your recipe or link?
http://www.foodieshope.org/search?q=naan
I tried another recipe on this site this time but I think I like this one more, I modified for sourdough, as usual.
I tried another recipe on this site this time but I think I like this one more, I modified for sourdough, as usual.
mattmmille
Well-Known Member
http://mmmfoodies.wordpress.com/2014/01/08/stout-braised-country-style-ribs/
Stout braised country style pork ribs!...Check out my blog, if you are interested!
Stout braised country style pork ribs!...Check out my blog, if you are interested!
gratus fermentatio
Well-Known Member
Looks sooooo tasty!
Regards, GF.
Regards, GF.
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read this whole thread. While munching on cold pizza for breakfast. ********
Well, I thought someone had ate all of the Baklava at the family party, but I found a plate with a couple of pieces hiding behind some stuff and so here is the pic as promised (Better late than early, I say to the wife...)
OP
OP
Well, I thought someone had ate all of the Baklava at the family party, but I found a plate with a couple of pieces hiding behind some stuff and so here is the pic as promised (Better late than early, I say to the wife...)
This is what dreams are made of.
It was WAY too sweet for my tastes. Not sure what to do about that except maybe reduce the amount of sugar and increase the amount of honey and use less. The bottom was more than saturated. Maybe cooking the syrup longer would make it thicker and integrate into the baklava better.
I plan to do again, and I have more sheets of dough, but there will be some changes.
Of course, everyone else loved it, so it might just be me.
OP
OP
I would just use honey without added sugar.
OP
OP
That and use less syrup.
I gotta find the recipe we used to do. You mixed honey with hot water,but I forget the proportions. You just thinned it enough to soak in after so many minutes. I remember it coming out like the bakery stuff.
gratus fermentatio
Well-Known Member
I started a batch of gravlax yesterday, so I'll be enjoying eating it on Sunday.
If anybody's interested, this is the recipe I used:
http://www.cookingforengineers.com/recipe/132/Gravlax
I deviated from the recipe only a wee bit: I only used 1 tablespoon of pepper (total), and I'm letting it cure for 3 days instead of 2. It's really easy to make & very tasty; I used 4.5lbs of Copper River salmon.
Regards, GF.
EDIT: I did the "rinse" of the fish like the recipe said & it was still so salty I couldn't stand it. I soaked the cured fish in water for a few hours (in the fridge) & that did the trick. The fish was tasty & delicious on rye flatbread/crackers.
Regards, GF.
If anybody's interested, this is the recipe I used:
http://www.cookingforengineers.com/recipe/132/Gravlax
I deviated from the recipe only a wee bit: I only used 1 tablespoon of pepper (total), and I'm letting it cure for 3 days instead of 2. It's really easy to make & very tasty; I used 4.5lbs of Copper River salmon.
Regards, GF.
EDIT: I did the "rinse" of the fish like the recipe said & it was still so salty I couldn't stand it. I soaked the cured fish in water for a few hours (in the fridge) & that did the trick. The fish was tasty & delicious on rye flatbread/crackers.
Regards, GF.
NICE! I must try this.
headbanger
Well-Known Member
Melana said:
Yes I suppose it does, but you shouldn't have to apologize.
Stauffbier
Well-Known Member
It's 12am here, and I'm marinating some pork chops for tomorrow. I might love bbq!
I've been on a homebrew marinade kick lately. The possibilities are literally endless..
Tonight I made the marinade with peach saison, mustard, garlic, homemade orange syrup, celery salt, and pico de gallo rub. I'll remove the chops from the marinade in the morning, add bbq sauce and cook the concoction until it reduces to a thick sauce. I'll use that sauce to mop the chops while their on the grill.
I've been on a homebrew marinade kick lately. The possibilities are literally endless..
Tonight I made the marinade with peach saison, mustard, garlic, homemade orange syrup, celery salt, and pico de gallo rub. I'll remove the chops from the marinade in the morning, add bbq sauce and cook the concoction until it reduces to a thick sauce. I'll use that sauce to mop the chops while their on the grill.
OP
OP
I really don't do it often....
OP
OP
Just put together sweet dough for tomorrows cinnamon buns.
Tonight I made an Olive Garden Zuppa Toscana copy in homemade bread bowls. Just may have been the best bowl of soup that I've ever had
OP
OP
Good morning!
gratus fermentatio
Well-Known Member
OP
OP
Cinnamon rolls....
cluckk
Well-Known Member
Chicken breasts wrapped in bacon, pan seared and then roasted in the oven.
gratus fermentatio
Well-Known Member
Melana, that's truly THE most AWESOME way to make cinnamon rolls I've ever seen or heard of! :rockin:
I'll bet they taste just as awesome as they look too.
Regards, GF.
I'll bet they taste just as awesome as they look too.
Regards, GF.
OP
OP
Thanks. It was new to me as well.
Looks just like a mini version of the large tea rings mom used to make with pie filling. And she was Slovak...thanks for the memories!
jsguitar
Well-Known Member
Those cinnamon rolls look awesome! I haven't seen it done like that either. Looks cool.
Went to bed ridiculously early last night, got up early and made homemade waffles, eggs over medium, and fruit smoothies for the family. Time for a nap now.
Went to bed ridiculously early last night, got up early and made homemade waffles, eggs over medium, and fruit smoothies for the family. Time for a nap now.
Tonight's dinner: southwestern marinated grilled shrimp, spanish rice, grilled vidalia onions and cornbread. Wash it all down with a Rye IPA.
gratus fermentatio
Well-Known Member
I started making Cheesey's 5 bullion soup, but just couldn't leave well enough alone. I started adding things like it was stone soup & ended up with something like dragon soup.
Beef & chicken broth, ham base, a couple cups of water, bonito flakes, dried shrimp, dulce, coconut milk, curry, bay leaf, sweet basil, garlic, onion, celery, swiss chard, bok choy, broccoli, a little golden miso, soy sauce, mushrooms, frozen shrimp, crab meat, a dash of rooster sauce, black pepper, sweet basil, fresh ginger, ginger powder, a dash of nutmeg, lime juice, and maifun rice noodles.
My house smells very fishy now, but the soup is tasty!
Regards, GF.
Beef & chicken broth, ham base, a couple cups of water, bonito flakes, dried shrimp, dulce, coconut milk, curry, bay leaf, sweet basil, garlic, onion, celery, swiss chard, bok choy, broccoli, a little golden miso, soy sauce, mushrooms, frozen shrimp, crab meat, a dash of rooster sauce, black pepper, sweet basil, fresh ginger, ginger powder, a dash of nutmeg, lime juice, and maifun rice noodles.
My house smells very fishy now, but the soup is tasty!
Regards, GF.
OP
OP
GF i didn't see the kitchen sink on the list.... perhaps an oversight?
Made Pork Loin this weekend. Usual Feta Cheese with Spinach filling, but I added apple sauce, because, yeah know, apples sauce and pork go so good together...
Well, it wasn't great. I'll eat it, because I don't like to let things go to waste, but the family was not impressed. That was pretty much it for this weekend. It was a lazy weekend for cooking.
Well, it wasn't great. I'll eat it, because I don't like to let things go to waste, but the family was not impressed. That was pretty much it for this weekend. It was a lazy weekend for cooking.
gratus fermentatio
Well-Known Member
Cheesy_Goodness
Well-Known Member
We went Indian last night.
The chicken was marinaded for 48 hours in Greek Yogurt, curry, turmeric, garam masala, ginger, garlic, onions, and salt and pepper.
Veggie curry had red potatoes, roasted eggplant, roasted butternut squash, roasted cauliflower, carrots, onions, garlic, tomatoes, coconut milk, and a touch of chicken stock. I'll definitely do this again, it's amazing.
The na'an turned out OK, but there's room for improvement. I used a pizza stone on the middle rack in a 500F oven for the first few minutes, then turned on the broiler to finish it off. I think next time I'll move the rack up one and just use the broiler all the way and replace eggs in my recipe with yogurt to get it nice and soft...maybe a touch of baking powder to get it to puff up?
This was my first time using Ghee and I have to say, I like it a lot better than regular butter.
The chicken was marinaded for 48 hours in Greek Yogurt, curry, turmeric, garam masala, ginger, garlic, onions, and salt and pepper.
Veggie curry had red potatoes, roasted eggplant, roasted butternut squash, roasted cauliflower, carrots, onions, garlic, tomatoes, coconut milk, and a touch of chicken stock. I'll definitely do this again, it's amazing.
The na'an turned out OK, but there's room for improvement. I used a pizza stone on the middle rack in a 500F oven for the first few minutes, then turned on the broiler to finish it off. I think next time I'll move the rack up one and just use the broiler all the way and replace eggs in my recipe with yogurt to get it nice and soft...maybe a touch of baking powder to get it to puff up?
This was my first time using Ghee and I have to say, I like it a lot better than regular butter.
