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Thread: What are you cooking for dinner this weekend?

  1. #21
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    Ginger +1 on the frozen tofu. My gf covered some with egg and cornstarch and fried it up all crispy, and served it with a spicy glaze. Yum!!!
     

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    Quote Originally Posted by Shinomaster View Post
    Ginger +1 on the frozen tofu. My gf covered some with egg and cornstarch and fried it up all crispy, and served it with a spicy glaze. Yum!!!
    Dude,

    tired of the GF thing. I think it's time to marry the woman. Sounds like you really scored above your ability.
     

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    Quote Originally Posted by JackB View Post
    Dude,

    tired of the GF thing. I think it's time to marry the woman. Sounds like you really scored above your ability.
    Hey it's only been a year! Besides we are scheming to move to Japan for a year and teach English...HA ha ha.. She can't cook a ribeye unfortunately..alas.
     

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    Default Called Out

    Two pork butts, dry rub (secret stuff, ok cumin, smoked paprica, thyme, rosemary, chili powder, some salt, brown sugar, not too much salt...A RUB, freelance,). Overnight. Check out rubs, online, good stuff.

    Then it is heat, low and slow...Slow on the oven as you can, 4-6 hours. Seal the roaster pan with foil, we're lookin 'for some slow cookin'. The sauce is up to you, chef! I pour 2 bottles of Lienies in the roaster pre-heat. Steam. Sauce base.

    http://www.leinie.com/av.html

    Oh, while the shit cooks, drink two of these beers. BBQ thoughts of love.
    Last edited by RIHans; 08-27-2008 at 02:20 AM.
     

  5. #25
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    Steve,

    Better than Super Rica? I saw those pics of you there on the ToC. Had to take the family down the next weekend to get some.

    Jon
     

  6. #26
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    speaking of this weekend
    having a bit of a gathering
    for the daughter, her friends and their families

    gonna make a meal around
    planked salmon and halibut

    marinate the fish in your favorite stuff
    four hour soaked cedar or alderwood plank
    grill plank until smoking
    place fish, close grill
    infuses smoky flavor but maintains moisture
     

  7. #27
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    Tofu ideas are wonderful...I'll audition that soon.

    RIHANS you rascal. Thanks for the rub. Stick around bub. Word is you used to race for some guy we know who makes steel bikes. Cooking, racing + lugs nice :)

  8. #28
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    Quote Originally Posted by Shinomaster View Post
    What is a "fresh" Twizzler?
    They melt in your mouth!

    old ones chew for awhile.
    Dave Bradley...not the grumpy old Hogwarts caretaker "Mr. Filch" or the star of American Ninja 3 and 4.

    formerly "Mr.President"

  9. #29
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    Quote Originally Posted by dave1215 View Post
    why wait for the weekend? <snip>...
    why indeed?

    tonight i did a quick 'n dirty green curry with whatever veggies were in the crisper (greeen beans, broccoli, cauliflower, carrot), my secret stash of thai herbs & spices, some coconut milk and a free range/organic/fair trade chicken breast. simmer for 20mins while the jasmine rice steams and serve.

    too hot for the young 'un but the mrs loved it.
    Last edited by cs124; 08-27-2008 at 08:57 AM.
     

  10. #30
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    This is good stuff gang!

    Amy and I are racing in St Louis this weekend at the Gateway Cup. We scored a Marriott Residence with a full kitchen so we don't have to even think about eating out...so we will stock up at Whole Foods(paycheck) and cook it up nice and healthy for the weekend. SO keep the home cookin' coming!
    "make the break"

  11. #31
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    Default big t-bones ...

    ... with a shitaki port wine reduction.

    remove and discard the stems, slice the shrooms, then saute with butter in a skillet that does not have a non-stick finish.

    remove shrooms and deglaze pan with port. add some beef stock with a bit of arrow root to thicken. before reduction has been completed, return the shrooms to the pan.

    laddle over steak. oh' baby.
     

  12. #32
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    Quote Originally Posted by Too Tall View Post
    Last eve. I made some fresh tuna steaks.....lightly floured with 00 + salt and pepper tossed in a freakin hot pan for 1 min / side. Ate 'em neat! Garden black stripe tomatoes on the side with Spanish Olive oil and pepper.

    Starving here
    You're killing me. I love to see thick tuna steaks on the grill or pan change colors. Salt, pepper, Hojiblanco olive oil on top after it's ready.
    Fit is directly proportional to fitness.

  13. #33
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    Default What's for dinner thread moves to VSalon Wikki

    I'm moving this thread to Wikki. Add to this when you have ideas.

  14. #34
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    This is what I'm trying out for the in-laws this weekend

    Skirt Steak With Salsa Verde and Ricotta Salata

    Marinated steak
    ½ cup vegetable oil
    ¼ cup dry red wine
    ¼ cup red wine vinegar
    1 small red onion, minced
    3 garlic cloves, minced
    1 tbsp tomato paste
    ½ tbsp ground cumin
    1 tsp freshly ground black pepper
    ½ tsp sweet pimentón de la Vera (smoked Spanish paprika)
    ½ tsp hot pimentón de la Vera
    Finely grated zest and juice of 1 lemon
    5½ lbs skirt steak

    Salsa verde
    1½ cups extra-virgin olive oil
    10 anchovy filets, minced
    4 medium shallots, minced
    ¼ cup chopped flat-leaf parsley
    2 tbsp drained capers, chopped
    2 tbsp minced chives
    1 tbsp minced tarragon
    Salt and freshly ground pepper
    1 cup shredded ricotta salata (1 oz)

    Marinate steak: In food processor, combine marinade ingredients and blend. In large, shallow dish, pour marinade over steaks; turn to coat. Cover and refrigerate overnight. Bring to room temperature before grilling.

    Make salsa verde: In bowl, combine olive oil with anchovies, shallots, parsley, capers, chives, tarragon. Season with salt and pepper, whisk until blended.

    Light grill. Pat steaks dry and season with salt. Grill steaks over high heat until medium-rare, about 3 minutes per side. Transfer meat to carving board and let rest 5 minutes. Thinly slice skirt steaks across grain; arrange on platter. Drizzle steaks with salsa verde and sprinkle with ricotta salata. Serve immediately, passing remaining salsa verde at table. Serves 12.
     

  15. #35
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    Default TT, what is the cantelope recipe? sounds delicious

    Quote Originally Posted by Too Tall View Post
    I'm calling out RiHans. The man is a genius, he planted a cantelope reduction over pasta recipe that I've been using with great results. Infact some of the best cooking ideas I've had in ages come from VSalon cooks. Talk to me, I'm famished.
    Might do it this weekend.
    -Jon
     

  16. #36
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    Default and this bears repeatng

    Get some cut up chicken. Four or six quarters might be good.

    Coarsely chop about 3-4" of a ginger root, a medium sized onion and the better part of a bulb of garlic. Put it in a bowl and dump about 6 tablespoons of smoked paprika on it, about a teaspoon or two of ground coriander and cardamom - make it two, you want this to be tasty - zest a couple of lemons and finely chop it and dump it in the bowl, add about a teaspoon or so of salt and black pepper, squeeze the lemon's juice into the bowl, add about five or six tablespoons of olive oil and stir the whole thing into a paste.

    Feel free to add other spices that work with the paprika/cardamom/coriander notes.

    Gum the paste all over the chicken, stick that in another bowl and put it in the fridge for a few hours.

    Light your grill, grill the chicken. The paste makes a great crust and keeps the chicken all moist.

    Eat.
     

  17. #37
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    Quote Originally Posted by jsf View Post
    Might do it this weekend.
    -Jon
    This is my interpretation of RiHans dish:

    1. Cut two cantelope melons into small pieces (rough chop is fine).

    2. Add to a non-reactive pan cantelope + some butter over med./low heat until most of the moisture is gone. This may take some time, don't let the cantelope carmelize. (use a S.S. pan)

    3. Add some tomato paste for color (tomatoes are in season reduce some fresh ones)

    4. Stir in cracked black and white pepper corns. Be generous. Continue simmer (I used a mortar and pestle)

    5. lower heat and add enough sour creme to taste (3 tbl spoons / melon should work).

    6. Add Pepper Taggliateli or good fettucini cooked al dente' to the melon mixture and cook thru tossing...perhaps another 5 mins. over med. heat. Save some pasta water an add about 1 cup or more if your pan is "tight"...eg too dry.

    7. Plate with chopped flat leaf parsley and generous curls of P.Reggiano.

    This is what I made for Deb and Rich the other night...it went well with green and yellow wax beans / brown'd mushrooms yummm.

  18. #38
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    I'll have to try that Too Tall.. In my house (apartment) it's always time for a pizza. My new favorite topping is mozzarella pearls.
    Last edited by Shinomaster; 12-14-2008 at 09:29 PM.
     

  19. #39
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    Good looking pizza. DBRK can make a pizza boy howdy.

  20. #40
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    is that XXX/OOO on the crust..............above

    righteous :thrasher:

    caught a 21inch striper today with my kids..........let him go.......................no fish up here this year.........poor guy!!


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