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Thread: What are you cooking for dinner this weekend?

  1. #121
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    Slight thread drift, but this came from the prochef email (thanks for the tip TT). This stuff is in abundance here and it is damn good. No need to make at home - the portions from the places that sell it are huge. One joint sells it with cheese on top. Allot time for a nap after eating it though.

    http://www.nytimes.com/2008/10/26/ma...ng&oref=slogin
     

  2. #122
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    After racing two days in a row I decided that I needed some steak last night.
     

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    Shino - drop those frites on the grill along side the steak!
     

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    Quote Originally Posted by maunahaole View Post
    Shino - drop those frites on the grill along side the steak!
    ?????Those are steamed baby red potatoes..
     

  5. #125
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    I've been grilling the baby reds recently. They turn out really nice.
     

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    Quote Originally Posted by maunahaole View Post
    I've been grilling the baby reds recently. They turn out really nice.
    Oh....yum. Grilling anything is yummy. I like to grill hunks of bread brushed with marinade.
     

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    Buh day does? A ver nice forum member (Bonz) laid an 10 lbs assortment of organic potatoes from Wood Prairie Farm ( www.woodprairie.com ) including caribe', onoway and rosegolds. Heck I like potatoes like the next guy however these were over the top great. I'm waiting for the next installment brother :) The best so far were the onoways which I cooked than smashed into a cast iron pan with pepper, butter, hardneck garlic until it was crispy...than served white trash style with easy over eggs and fresh made chicken sausage. Yikes. Extra miles to burn that one off!!! No kidding, this is a funky and wonderful gift. What the heck? I have not had spuds like that since our family veggy plot.

  8. #128
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    Lifted straight from the weber grill website. Give it a try. Don't be afraid to add more rosemary (I have 2 giant plants). It will flare a lot when you put it on the fire. I like to add the oil first and then the dry ingredients, as it allows the dry stuff to stick to the potato.

    2 pounds new potatoes, each 1-1/2 to 2 inches in diameter, scrubbed and quartered
    2 tablespoons extra virgin olive oil
    2 teaspoons minced fresh rosemary
    1/2 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper

    1. In a medium bowl combine all the ingredients and stir to evenly coat the potatoes. Grill over direct medium heat (350°F to 450°F) until tender and browned on all sides, 15 to 20 minutes, scooping and turning with a wide spatula every 5 minutes or so. Keep the lid closed as often as possible during grilling. Serve warm.
     

  9. #129
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    A good potato is a special thing indeed. Turkish potatoes are yummy, kinda like Yukon Golds.
     

  10. #130
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    Quote Originally Posted by Shinomaster View Post
    A good potato is a special thing indeed. Turkish potatoes are yummy, kinda like Yukon Golds.
    My goofy sister tells me to split baking potatoes, put a bay leaf in and wrap with foil. Dangit she's right that's great.

  11. #131
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    Quote Originally Posted by Too Tall View Post
    My goofy sister tells me to split baking potatoes, put a bay leaf in and wrap with foil. Dangit she's right that's great.
    Oh, that's a fantastic idea! (Scribbles note to himself.) How long do you bake it? Mind, I have an electric fan oven.
    Last edited by kemptonslim; 10-29-2008 at 07:26 AM. Reason: Wanted to ask question
     

  12. #132
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    Quote Originally Posted by kemptonslim View Post
    Oh, that's a fantastic idea! (Scribbles note to himself.) How long do you bake it? Mind, I have an electric fan oven.
    One hr. in a hot oven. "Hot" as in I can't manage to associate 204.4444444 degree Celsius with "Hot".

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    Grilled sweet potatoes are pretty darn good too!

    Last night was butternut squash simmered in chicken stock, garlic, cinnamon, salt and allspice. Mash and put in pot sticker wrappers ala ravi style. crimped edges and into boiling water for a few. Topped on the way out with a light spiced cream and ground pecans/walnuts. Yumm.
    Aiming to KICK cancer's butt this time around
    Dancing with NED, raising funds for METS research



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    I tried to grill sweet potatoes a while back, but I overdid them. I will need to get some more at the local farmer's market. The purple okinawan ones have a nice flavor and texture.
     

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    Default Baked Ziti

    Spicy sausage and pork ragu, then baked with tube pasta, mozzarella and, parmigiana. Yumm, simmer the sauce slowly for a few hours or so skim the fat, break up the chunks of slow cooked pork shoulder, and bake in a 400* degree oven till the cheese browns. I like a bit of Italian red with mine. Leftovers are mandatory and better than the first serving, it does improve with age, recipe on request. Enjoy the weekend all. Frank
    Attached Images Attached Images
    Frank Beshears

    The gentlest thing in the world
    overcomes the hardest thing in the world.

  16. #136
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    What went into the crockpot an hour or so ago.

    A pack of stewing beef.
    Eight pork sausages, chopped up.
    One large onion.
    Some leftover peas and runner beans.
    About 250g of baby potatoes.
    Baby carrots
    Baby leeks
    Three stalks of baby bok choy (seeing a theme here?)
    Diced portobello mushrooms
    Vegetable bouillon
    Six cups water

    It's a "wing-it" stew. Should be ready in a few hours.
     

  17. #137
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    Frank if I was your neighbor I'd weigh 500 lbs. You always know how to make a great spread be it food, family or scotch...DEWD!

    I've got one pound of fresh Maryland lump crabmeat it won't get ruined ;) Crab cakes with pan seared polenta with sundried tomatos and an iceburg salad....hello dinner.

  18. #138
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    Josh, in the winter sometimes I'll divide that into 2 smaller trays, take the second tray over to the bike shop for lunch. That always puts a smile on the mechanics faces.:thrasher:
    Frank Beshears

    The gentlest thing in the world
    overcomes the hardest thing in the world.

  19. #139
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    chicken gumbo/burnt rice = :thrasher:


  20. #140
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    Frank that looks good! Even better than my home made spaghetti O's.
     

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