Gardenburger and soy chicken nuggets. No adorably cute animals were killed to make this meal.
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Gardenburger and soy chicken nuggets. No adorably cute animals were killed to make this meal.
Sunday will be 2" thick ribeyes, HOT HOT grill Hard sear on both sides and some time across from coals to finish, sprinkled with a bit of grey sea salt just before serving. Saffron rissoto and some late summer vegies on the side. Pots de creme and good coffee to finish. Yumm.
A forum member asked me for the source of the Saffron I buy. Here it is:
http://www.saffron.com/
This is the good stuff. Great company to deal with.
Last night I sarted making dough for the Pizza's tonight. The best pizza doughs are allowed to ride overnight in the fridge. I'll be stopping on the way home for fresh mozz cheese, vegies and sausage. Sunday I'll probably fire up the smoker.
Jon, I watch Alton Brown...the science of pizza dough is great. What I learned and was suprised to find is that gluten develops even during refrigeration! Thus, pizza dough you make and store for a week is super stretchy.
Shino., talk to me about garden burgers and soy nuggets. You have a deep frier? Looks great as usual. Help me make the leapmo.
I have a nice looking tray of pork chops at home right now. These will be grilled up, probably on Saturday. I'm thinking some sort of rosemary based bath for them prior to cooking. I have two huge rosemary plants in the yard and they both need some trimming. If anyone has a good grilled rosemary pork recipe, please pass it along. I found one that looks pretty good on the weber site.
Just finished cooking and eating the following.
Vichyssoisse served on a martini glass with cherry tomatoes
Tuna tartare with avocado
Filet mignon with baby carrots, sauteed mushrooms and baby zuchini
All of this accompanied by a homebrewed IPA and later a homebrewed brown ale with the steak.
Great meal. Tomorrow will need to ride a few more miles to make up for it.
Buen provecho to all.
Outstanding Delpo :)
Well, my leap continues...got tempeh and garden burgers at whole paycheck this eve. Planning on spending 5 hrs. on the bike tommorrow...after that anything will be good.
For the pork chops I think simple classic is better. Make garlic rosemary butter paste. Use the broadside of a 10" chefs knife to flatten than smear the garlic across your cutting board. Do this several times until you practically cream it. Now incorporate butter and very very finely minced fresh rosemary. Pepper / salt the chops generously...I think that a substantial piece of meat needs and can take seasoning. Coat both sides wrap in plastic wrap and refrigerate for a couple hrs. That will be yummy.
Do it up all gourmet Too Tall. Just like it was Kobe beef.
ChefShino, I've cooked these before and are so darn devoid of fat they just burn...what's your fav. method? Today I was going to use a cast iron pan with some olive oil and make a monster burger sim. to your which looks GREAT. Oh...talk to me about tempeh.
Chef TT, the best way to cook these soy creations is in a hot nonstick pan with a bit of oil and black pepper. If you over cook them they dry out and get kinda gross. Do it fast, remember they just need to be heated through. The best ones for mock beef are the Gardenburger American Burger, Boca, and the Morningstar Grillers Prime. The Morning Star has the highest fat content. If you put enough cheese and condiments on the Morningstar burgers you could probably fool most people into thinking it's a fast food burger--especially dumb kids. We also buy the soy chick products like the spicy buffalo wings and chick patties. The breaded ones do best in the oven, bakes along side of your favorite taters and such.
Another interesting product and possibly the most like chicken is Quorn from the UK. It's made of fungus. We use the Quorn chicken chunks in stir-fry. It's quite good. http://en.wikipedia.org/wiki/Quorn
P.S. I don't eat Tempeh.
Thanks for the tip. Why no tempeh...it couldn't be becuase the stuff has a consistency of cardboard????
rice and boiled hamburger, with my dog on Monday :D
Pork Chops: Salt and pepper rub, then light baste of my friend's dad's homestyle BBQ sauce. Grill...
Flank Steak: Marinade for a while in a mix of soy sauce, mae ploy (thai sweet hot chili sauce), ginger, garlic, black pepper and sesame oil. Grill...
Potatoes: Quartered red potatoes stirred around in a bowl with fresh rosemary, salt, pepper and olive oil. Grill... This is a work in progress - I made it again, but with a LOT more rosemary, and it was better. I have two big plants in the yard, so experimenting is easy.
Sweet corn on the grill.
Grilled asparagus and mushrooms - mixed into a fresh tomato salad...sorta like a bruscetta, I guess. My friend made it, it was all sorts of good.
Beer beer and more beer.
I burned some propane this weekend.
Lately I've been mixing up a green Foosy (2.5yr-old for smoothie) to put on my muesli instead of the Unsweetened Silk I normally drink.
First blend (to grind) 1/3-1/2 cup brown flax seed then add:
3-4 fresh Kale leaves
1-2 Bananas (fair-trade of course)
3 or 4 Peaches (any fresh fruit works, but we're still working on the last bushel that didn't get frozen).
a handful (about a cup) of frozen mixed berries--sweetens just a touch and helps to get my daughter to drink it.
2 cups water
________________
Blend!
Sometimes I add a handful of wheat grass, some raw wheat germ, etc etc. And like the bikes we all love/ride this tastes better if it's all organic, fair-trade, and local because it puts a smile on your face to shake the farmers hand that grew it : )
Rack 'o lamb
Yuuummmm
Josh,
I made the canteloupe sauce with black pepper tagliatelle. Yumm! I did a take off from your recipe - creme fraiche rather than heavy cream or regular sour cream. Worked great!
Second course: grilled gulf coast wild shrimp and giant sea scallops marinated briefly in lemon, olive oil, red pepper flakes, salt and pepper served on steamed rainbow chard from the farmers market.
But before that was lunch after the tandem ride, with a few desert options!
http://i263.photobucket.com/albums/i...8/P8310574.jpg
http://i263.photobucket.com/albums/i...8/P8310564.jpg
http://i263.photobucket.com/albums/i...8/P8310565.jpg
http://i263.photobucket.com/albums/i...8/P8310568.jpg
Jason, that's a huge amt. of flax bro.? You kids are going to grow as tall as me!!! Kudos.
Greg. We have a S.American version of Gelatto that rivals any Italian style...it was a revelation to me. More emphasis on fruit solids...yumm. Hey, try the cantelope reciped with Sour Creme...I did it on a hunch.
Shino - the garden burgers must have a ton of carmelized onion in them :( Tasted good but I just am lacking some whacko enzyme to deal with it....burp.
this thread is torturous to read.
i miss fresh fish (although i had some pretty good pomfret last night) and am jealous...
Tempeh tastes like crap. I made carne asada this weekend.
last night's cedar planked salmon leftovers
became today's salmon croquettes
btw, when making hummus
throw some parsley in the processor
particularly on st. patrick's day
and don't forget drizzled evoo and toasted pignoli on top
This has been a hit with my guests...
Bone-in pork chops, thick-cut, or no bone.
S+P, and Jamacian Jerk seasoning (a lot)
Roast in a med. oven. Take it out before you think it is done. Don't over-cook. Maybe 12- 14 mins. Should be kinda pink on the inside...Not shoe-leather. (note...bone-in chops cook slower than no bone, loin chops)
DO AHEAD
The Topping.
A can of roasted red peppers (large, with the juice) in a sauce pan with 1/2 cup brown sugar. Low heat for 1 hour or more. A reduction here. You can turn up the heat, but it will burn your pan and make a f-ing mess. Reduce to a syrupy pan.(?) Maybe a 1/4 cup liquid.
Into the blender while hot. Be careful. Kitchen towel on top, not the blender top. Pulse it. Looking for a smoooth jam.
The Finish
Plate the chop and some rice and veg. A spoon or two of the glaze. The yin and yang of the Spicey Jerk, and the sweet Rst Red Pepper works.
Go crazy...This Rst Red Pep Jam, works on Cajun Spiced Salmon too.
Hans
RiHans, from your lips to g-d's ears my friend.
If you are reading this, you may have more than a passing interest in food, cooking, wine, etc, good times.
I get this Mon-Fri update from the leading culinary school in the USA, mebbe the world. It is free, shows up in your inbox. Just sign up.
They (the editors) cull the best of what is in print, or online regarding the above food/beverage "stuff", and put it in an easy to read/print format.
I like it to spark a little idea for a dish for my guests, you may find it could be useful, too.
http://www.smartbrief.com/cia/
Ciao, Hans
In shallow pan:
Combine and cook fresh garlic, onion, salt, black pepper, red pepper, splash of oil, and tomato paste
In first pot:
Boil at least a pound of "smallish" pasta like tubettini, orzo, tubetti, or similar.
In second pot:
Several cans of regular lentil soup depending on number of guests. My preference is for the Progresso brand.
- Open cans of soup and gently warm on cooktop and then place on gentle simmer.
- Combine spicy ingredients in shallow pan, cook, and set aside.
- When pasta is nearly done, add soy/edamame beans, frozen broccoli, or both to boiling water. Drain when cooked.
- Combine everything in the larger pot, garnish with grated cheese, and enjoy!
I've been getting that link for about a month RIHans and appreciate it. It's sort of an "idea" billboard. Nothing really earthshattering.
I'm at the beach sooooo. First night was pizzas with shrimp or cheese / herbs. Second night we scored some really fresh blue fish fillets. I salt/peppered/olive oiled a pan and laid them on that. On top they got a good coat of cracked pepper, light dusting with fine flour, dust with paprika, some salt, butter and into a 560F convection oven for 10 mins. :) Served with a grape tomatoe couscous and a gogonzola w/ haas avacado salad...yummr. I'm on the hunt for a whole rock fish and next day a dreaming up a seafood soup with small potatoes. mmmmm the beach :)
canned soup? WTF?
Shinomaster, fortifying an existing high-quality product with extra pasta & spices has worked well.
I don't have sufficient cooking skills to create my own "base" lentil soup to which to add other ingredients.
To a lot of confused persons pasta salad is an unholy combination of rotini, Italian salad dressing and a can of chopped olives. This is what most supermarkets and deli counters offer up. You might even get some bad cheese and cheap salami in there too if you are lucky.
Well, I'm here to help you all make what can be a tasty gourmet treat that any knuckle head can assemble. It's easy!
You will need:
Orzo or Israeli cous cous or any good quality small pasta*
a big bowl
a lemon
olive oil
chopped big bunch of Italian parsley
chopped tomatoes
chopped cucumber
good feta like Israeli or French , not the bad awful salty crap that comes as crumbles in tubs.*
salt
pepper
Cook the pasta until al dente and rise with cold water, drain and then set aside. Toss in a big bowl with the veggies and parsley. Add half the lemon juice, and drizzle the olive oil over the mixture and toss. It should not be swimming in oil, but don't be stingy. salt to taste. If it's bland add more salt and lemon. Add the feta at the end and gently mix (good feta or white cheese as we say in Turkey is soft and will dissolve.)
Last night I got kinda crazy and made it with roasted corn, onion, chillies, yellow pepper, and a pinch of cumin. Once you get the hang of it you can doctor it up any way you like. My dear mom would always add grilled chicken and Turkish olives. Last night we added a can of black eyed peas, and quinoa for a bit more protein. It truly is a super easy dish to make and it combines your salad and entree in one convenient tasty treat.
* Good pasta holds it's integrity and doesn't turn to mush the next day. The Italian imported stuff is to me worth the extra cash.
** Good feta is mild and creamy almost like chevre.
/\/\ This thread is absolutely killing me...that looks delicious!
It's a good thing we have bicycles around to burn calories.
OK, it's the roasted corn that I see in the photograph that's providing the extra texture. Got it.
I could imagine that would be really tasty with freshly-diced grilled chicken as you mentioned....which would absolutely make it a full-fledged salad/main course combo.
open pit fire tonight at my fellow r2d2 rider (sam's) house
burger(chive,feta)mix
chicken wings
homemade bread
this bottle. 12.99$
http://www.bevmo.com/Media/Images/Pr...Full/69602.jpg
2004 tempranillo
Tempranillo is a variety of black grape widely grown to make full-bodied red wines[1] in its native Spain. It is the main grape used in Rioja, and is often referred to as Spain's "noble grape".[2] Its name is the diminutive of the Spanish temprano ("early"),[1] a reference to the fact that it ripens several weeks earlier than most Spanish red grapes.
Tempranillo wines can be consumed young, but the most expensive ones are aged for several years in oak barrels. The wines are ruby red in colour, with aromas and flavors of berries, plum, tobacco, vanilla, leather and herb.
History
Until recently it was suspected that Tempranillo was related to the Pinot Noir grape, but recent genetic studies tend to discount this possibility.
Spanish cultivation of Vitis vinifera, the common ancestor of almost all vines in existence today, began in earnest with Phoenician settlement in the southern provinces. Later, according to the Roman writer Columella, wines were grown all over Spain, yet there are only scattered references to the name "Tempranillo". This is presumably because in many places, like the Valdepeñas region, it was the main indigenous variety and assumed to be a different grape.[3] One early reference to this grape is found in a verse attributed to the 13th century poet Alejandro, referring to the Ribera del Duero region, in which he mentions the Castilian grapes by name:"Ally fallaría ommes las bonas cardeniellaswhich roughly translates as:
e las otras mejores que son las tempraniellas"
“There, everyone acknowledges the Cardeniellas - which are good -Up until the 17th century Tempranillo-type vines remained confined to mainland Spain, where they were best suited to the slightly cooler climate of the northern provinces. Here the regions of La Rioja (Spain) and Valdepeñas historically made them their most important variety and they still make up the majority grape of their finest blends.[2]
and the Tempraniellas - which are better"[4]
http://upload.wikimedia.org/wikipedi...anillowine.jpg http://en.wikipedia.org/skins-1.5/co...gnify-clip.png
A Tempranillo varietal wine in a glass, showing typically intense ruby coloring
The grape was brought to America, possibly as seeds, with the Spanish Conquistadors in the 17th century, where it has largely retained its genetic identity and still strongly resembles its Spanish ancestors.[5] Due to its high susceptibility to pests and diseases (particularly phylloxera which devastated stocks in the 19th century and still threatens the vines today), Spanish Tempranillo has long been grafted onto more resistant rootstock, resulting in a slightly different grape style to those grown today in Chile and Argentina. Despite its apparent fragility, Tempranillo travelled widely during the last century and, following much trial and error, has become established in a surprising number of countries worldwide.
In 1905, Frederick Bioletti brought Tempranillo to California where it received a cool reception not only due to the encroaching era of Prohibition, but also because of the grape's dislike of hot, dry climates. It was much later, during the 1980s, that Californian Tempranillo-based wine production began to flourish, following the establishment of suitably mountainous sites. Production in this area more than doubled since 1993.[6]
Tempranillo is currently enjoying a so-called renaissance in wine production worldwide. This surge began partly as a result of the efforts of a 'new wave' of Spanish growers who showed that it was possible to produce wines of great character and quality in areas outside of the Rioja region. One of the results of this has been that Tempranillo varietal wines are becoming more common, especially in the better-suited, cooler Spanish regions like Ribera del Duero, Navarra and Penedès. During the last decade, growers as far-flung as Australia, USA and South Africa have started significant Tempranillo plantations.[7]
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Deb's making a Red Bell pepper and Swiss Chard pasta, couple peppers and a bunch of chard chopped saute with a bit of garlic and olive oil till tender add a knob of butter a bit of good balsamic vinegar and some Parmesan grated over. That wine of agilis's is just fine :cheers:.
Desert is turtle brownies, home made caramel swirled into some decadent brownies topped with more caramel and pecans. Hmm.. might need some coffee for this one :D.
Thanks for the recipe Shino I'll make that this week. That's a no-brainer dinner :)