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  1. #1
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    Default What are you cooking for dinner this weekend?

    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.

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    I'm not sure yet, but I'm guessing something from the meat group - likely pork chops or a flank steak. A weber genesis recently found its way into my yard and is begging to burn some gas. There may also be some experimentation with some okinawan (purple) sweet potatos and maybe a kabocha pumpkin.

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    Got some monster ribeye steaks I'll do one evening with sweet potatoes on the charcoal grill. Maybe some Halibut deep fried in the fryer with fresh corn on the cob on the grill with homemade potato salad. After that it's a crap shoot but I'll find something to eat. No guess work in the drink. Beer, Vodka, Tequlia, Wine and Beer.:beerglass:

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    i had tacos carnitas at a local wagon that a pal swore was the best anywhere - meh.

    i went home and made my own from pork butt, some seasonings, slow braise, chill, then sear in hot iron pan with some of the pan juices. top with grilled corn/yellow tomater salsa - delish! best i ever had. homemade tortillas would have created a pork vortex.

    this week i feel some fish coming on...

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    Quote Originally Posted by hampco
    this week i feel some fish coming on...
    yea, I'm looking at about 300lbs of haddock ...

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    Right on. I'm in a fish mood too. In this region we are at the height of white corn and melon season too. Blue Fish are looking good...a regional favorite if you know what you are doing and don't listen to the (aheem) tales that the fish is oily...not so. Here is a Baked version I make that's more Italian than local...really good:

    1 pound bluefish or other medium-fat fish fillets
    1/4 cup dry red wine
    2 tablespoons chopped ripe olives
    1 tablespoon capers
    4 anchovies fillets, drained and finely chopped
    2 cloves garlic, crushed
    1 (28-ounce) can Italian plum tomatoes, drained and chopped

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    mmm fish. I had some aku (skipjack tuna) sashimi last weekend that was the best stuff I have had in years. It was darker red than most steak. mmm wasabi...maybe some seared tuna this weekend, too.

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    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

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    why wait for the weekend?

    tonight i made chicken cordon bleu,
    polenta with parmigiano-reggiano and
    a romaine salad with fresh figs, fresh garden-grown multi-color grape tomatoes and fresh baked croutons.

    hey, the family has to eat every night, you know...

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    Quote Originally Posted by Too Tall View Post
    Talk to me, I'm famished.
    Chocolate Covered Licorice
    Fresh Twizzlers® red licorice is drenched in our award-winning
    milk chocolate. The result is one of our most unique and popular
    summer treats atmo.




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    What is a "fresh" Twizzler?

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    Another tofu tip, if you don't like that creamy thing it has going, throw it in the freezer, thaw it, drain it, then slice it and marinate it (A bit of tamari/soy sauce and fresh ginger), then grill.

    I found a really good gluten free pie dough (it isn't like cement) and I threw together a nice tart cherry pie on Sunday. Never tried the 3T of quick cooking tapioca in the pie filling before. I'll be doing that again. This weekend I'll be making a gluten free peach cobbler (I found a good dropped biscuit recipe too) for dad.

    Other than that it's been salads.

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    Josh, I'm heading to the farmers market Sat morn for some late harvest produce. I'm going to slow roast some roma tomatoes, red bell pepper, onion and garlic, in a 250* oven for about 3 hours or so in a nice olive oil bath. When everything has nicely carmelized, I'll let it cool a bit, toss it in the processor pulse it a few times and serve it over pasta with some grated parma and a nice red,Yumm. guests are welcome :cheers:.

    Frank
    Frank Beshears

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

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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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    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.

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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

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    Default A Rave Review

    This younger kid, (I say kid, he's in his twenties) works for me in the pantry, working the garde manger, salad and cold food, station. He's always asking "What's that, why'd you do this?"

    As a young cookie, MY chef gave me The Food Lover's Companion and said, "Look it up."

    I bought one today for my pantry chef, and looking through it again...it's a great addition to any
    cookbook shelf. This is the fourth edition. $16.99 MSRP

    Happy Holidays All...Cook something good, and Enjoy!
    Last edited by RIHans; 12-23-2008 at 01:56 AM.

  19. #19
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    just declared a revolt against my ma's holiday cooking

    chilies
    lime leaves
    coriander leaves
    lemongrass
    shallots
    ginger
    (no effin galangal in woodland park co)
    lime
    garlic
    fish sauce

    made the paste, got the coconut milk going...green pepper, red pepper, snow peas, tofu

    served on brown rice with a sweet basil garnish

    dad loved it

    ma said it smelled funny

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    Default Eggplant Gruyere

    It was going to be Eggplant Parmesan but I forgot to buy Parmesan so I used the Gruyère I had in my fridge. Thomas Keller's Oven Roasted Tomato sauce from Ad Hoc At Home made the night before. Made in VT Mozzarella. Slice the eggplant thin, eggwash, seasoned panko, fry them up in Tallow. Layers of Eggplant Sauce mozzarella Gruyère Eggplant Sauce Mozzarella Gruyère Eggplant Mozzarella. 375degrees for 1/2 hr and then set the oven to broil untill the cheese is lovely golden brown. It's hard but let it cool for at least 10 mins unless you want to burn the inside of your mouth.


    Eggplant Parm 10-08-10 resize 006.jpgEggplant Parm 10-08-10 resize 005.jpg Eggplant Parm 10-08-10 resize 003.jpgEggplant Parm 10-08-10 resize 004.jpgEggplant Parm 10-08-10 resize 001.jpg
    "Buy the Ticket, Take the Ride"
    -H.S.T.

    "Convenience can take over, it can be distracting, and it can make you lazy."
    -Grant Peterson

    Adventures in Food and Eating

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