I really haven't. Writers block? Usually when I get back from one of these trips, go through the notes I write on the plane and the first thing I do is try and recreate things that I really liked. Seem to be stuck in the mud as I haven't even tried. Need some ideas, got any? This is what I have been doing.
Pork Piccata.............. Learned this doing the Martin PDRA in a place in Grand Rapids. Been there, done it before. Boring!
Burger with sautéed Onions, Smoked Gouda cheese, Spinich and Heirloom tomatoes from my deck garden. It was OK, still just a burger n fries.
Deep Fried Chicken Livers n Mashed Tators. Kinda a change of pace but I can get the same thing at a Grandees fast food place for $5.99. It was OK.
One of my standard summer meals, done several times before. Boring! Pan Seared Mahi Mahi (which did have a perfect sear!) Mango/Avacado Pico de Gallo, and Curry Carmel glazed Heirloom Carrots. (The Carrots were killer! The rest, it was all right.)
Curry Carmel Glazed Carrots
Put the Carrots in a pan with a little Olive Oil and a goo pinch of Salt. Roast for 30 minutes at 350 degrees. Throw a chunk of butter into a pan, small handful of brown sugar and a couple good pinches of Curry. Low heat to melt everything. Prior to serving, throw the carrots in and using medium high heat to gel the Carmel so it sticks to the Carrots.
Anyone got any ideas to get me out of this funk? And no, BBQ isn't a new idea.
serve with mashed potatoes, carrots, and J Lohr 7 oaks Cabernet Sauvignon.
Easy, fast, and a very tasty meal.
P.S. you can use crab meat as well as Lobster, I've even used canned crab meat and it still tastes great. The Asparagus texture should match that of the steak, not too soft, not too crispy, like goldilocks it needs to be juuuuust right.
Cool idea. Just happen to have a filet in the freezer and some Lobster Claws also. With a little Holliday Sauce too!! Happen to have some 2015 vodka to go with it.
I'll grab my shotgun and get right on it. In the meantime, may try and do a stuffed chicken breast on a bed of sautéed Spinach with the veggie here.............
Grilled Eggplant, grilled Zucchini, assembled and baked till the cheese melts. Or so I think! Another reverse engineering project but it was quite good. Got some Brie to throw on top that I think will be good. You guys need to get more into the side dish's. To me they make the meal.
While looking for Steaks n Lobster in our freezer, found two packets of hamburger paddies so ended up just doing another burger last night instead. Just trying to get rid of a few as I seem to be overstocked not realizing it plus I still had a couple of cheap buns still left. So. Still love my fries. Timed it and it took 50 minutes in the oil but do they ever come out perfect. Hell yes!!
I've been on a real omlette kick lately. 1 cup mushrooms, 1 cup baby spinach, 4"x3"x5/16" thick jarlsberg cheese cubed. Fry mushrooms for 5 mins or so medium heat, add spinach and fry for one minute. Add egg and stir mixture then evenly roll around pan. Drop cubes of cheese evenly and let sit, do not stir in, let cook until edges of omlette are cooked and curling off edge of pan ( cheese will be mostly melted by this point, but still "regional" for lack of a better word). Flip ENTIRE omlette over and cook 1 minute. Roll off into omlette fold on plate.
The Jarlsberg creeps under the omlette cooking with this method and that cheese? Makes the most incredible caramel effect under the omlette. Its has a small amount of crunch but a TON of flavor. I've tried a lot of cheeses but that one for this reason is my favorite, plus it doesnt oil slick the omlette up either. Cook time start to finish is fast too.
Finally got off my ass trying to do something different. You can thank Sprouts for the idea. They had some Parmesan coated Chicken Breasts so I said" "Hell yes, I can steal that idea!" Basically buy the complete (as in both sides) Chicken Breasts, Salt um, a splash of Olive Oil, then dredge them in a combo of Bread Crumbs n Parmesan Cheese. Anything left you put into the center and roll it up tight using tooth picks to keep it together. Bake at 425 till the internal temp is 150 and let it sit while the residual heat takes it up.
Personally like Chicken white meat about 160 degrees as I hate dry white meat. This is why you take it out early.
Took it out at 149 degrees and it went up to 163 on its own. The veggie was what I had at the polo ranch. Grilled Eggplant, grilled Zucchini, layered with Cheese. OH..........for a wine pairing. Why a Bombay Sapphire Martini of course. Shaken, not stirred!
An oldie but a goodie in my book and super easy to make. An old neighbor turned me on to this. Grilled Italian Sausage and pan seared Peppers n Onions on Linguini. Just Olive Oil n Butter as a sauce for the Pasta. Add some extra Fennel seed to the Sausage to kick it up a bit in flavor.
This was good! Real good if you are a Shrimp lover.
Appetizer:
Jack Daniels Cold Smoked Salmon Carpaccio with Edamame
Main Course:
Vietnamese Shrimp Fried Rice
Ingredients:
• 2 cups cooked Jasmine Rice, left out for a few hours
• 1lb Jumbo Shrimp (15-20 to the pound)
• 2 Tablespoons oil
• 1 Carrot (Fine diced)
• 4-5 Green Onions (course chopped)
• 2-3 Cloves Garlic (crushed and chopped)
• 1 Teaspoon chopped fresh Ginger
• 1/2 cup fine diced Red Pepper
• 1/2 cup Peas
• 2 eggs (Salt and Pepper for Eggs)
• 1 Tablespoon Butter
• 1/2 Tablespoon Fish Sauce
• 3 Tablespoon Soy Sauce
• Pinch of ground White Pepper
• Slight hint of Chinese Five Spice
• Handful Chopped Cilantro
• Shiracha hot chili to taste
• 1 Lime (Optional)
Directions:
This is a good dish to make for company as most of the work is done ahead of time such as dicing the veggies and par cooking the shrimp. Then all it is assemble and heat at the end.
Steam rice and set aside. Using a large Wok add water and boil Shrimp for 2 minutes (do not overt cook). Drain shrimp and remove the shells/clean if necessary. Fine dice all veggies and set aside. Add Wok back to burner, turn heat to medium/low, melt butter and scramble eggs. Set aside eggs and chop into small pieces. Adjust heat to high and when Wok starts to smoke, add 1 tablespoon oil. Add Carrots, Green Onion, Garlic, Ginger and quickly cook. Add remaining tablespoon oil to pan, Red Pepper and Peas (in that order) and cook till warmed through. Add Egg to pan and quickly add spices/fish sauce, Rice and mix through, add Shrimp and mix through. Taste and adjust seasoning while adding hot sauce and lime to taste. Let pan sit for 30 seconds on high heat to crunch the rice on the bottom. (do not do too long or you will burn the rice) Serve immediately when mixture get hot.
It will! We should be talking to all the in laws later today in GR. Remember pretty vividly getting off a plane at X-Mas time in the Zoo and it was 2 degrees with the wind blowing like hell. Had to ask myself...... Why in the hell did I spend money to leave high 50's in Texas to freeze my ass off? From then on, if they wanted to see us, they needed to get in a plane and go somewhere that has decent weather.
After having it at a restaurant....a rather tiny portion for about $17...
I made Salmon Spread..
8oz cream cheese.
8-12 oz can of sockeye salmon (i left out any gross slimy pieces, bone, etc...) I like around 11 oz.
1.5 teaspoons of dill
3 good dashes of Worstersher
2 squirts of a bbq sauce for a "smoke" flavor
1 teaspoon of parsley
Squirt of lemon juice
A dash of something that has pickle flavor (capers, diced pickels, olives)
fresh red onion chopped as fine as posible
After having it at a restaurant....a rather tiny portion for about $17...
I made Salmon Spread..
8oz cream cheese. 8-12 oz can of sockeye salmon (i left out any gross slimy pieces, bone, etc...) I like around 11 oz.
1.5 teaspoons of dill
3 good dashes of Worstersher
2 squirts of a bbq sauce for a "smoke" flavor
1 teaspoon of parsley
Squirt of lemon juice
A dash of something that has pickle flavor (capers, diced pickels, olives)
fresh red onion chopped as fine as posible
If you have not had Cordovian Sea Bass it certainly is worth a try. Just got a new All-Clad Black (non-stick) 10" saute pan and this was the first try for it. For searing, I like the regular better than the non-stick. Just seems to give a better crust but they are horrible for doing something like scrambled eggs as stuff seems to stick.
Brined Beef Shortribs braised in Guinness Double Stout and Beef Broth made into a Stout Gravy served with Mashed Potatoes and Roasted Root Vegetables.
We had rain coming in and comfort food sounded good. Brined the Beef Ribs using my typical Tenderquick brine. Seared them on the grill and braised them in a 300 degree oven for 3 hours with Caramelized Onion, Carrots, Garlic, a couple shakes of Poultry Seasoning, cup of Beef Broth and a bottle of Guinness Double Stout. The meat removed from the pan with the veggies and a gravy made. Very rich n beefy dish. Really hit the spot on a cold rainy night.
Good, not great. But good. This was the Rib Roast that I had planned on using to make a Cap Steak with and didn't like the cut so I decided to just do a regular roast out of it. It was Nolan Ryan free range beef. Reminded me of when we first moved to Texas and found the beef not as good as the Mid West feed lot Beef. Plus I cooked it for 10 hours holding it just over 100 degrees and got carried away working on my yard. Realized I needed to bump up the internal temp a bit so I raised the heat to 350 to have it ready for dinner. Overcook the outside a bit doing so. OH well, but it did make killer Philly Cheese Steak sandwich's! Killer!
More of the left over rib roast. Being the Chicken Pot Pies came out so good, decided to visit childhood again and make Beef Pot Pies. Probably a lot better. Delicious in fact and not a lot to it.
I had shaved the roast for Philly Sandwichs and was going to freeze what was left when I said "what the hell, try making a pot pie with it." Basically medium diced a potato and boiled it. While it was boiling I sliced some Carrot, Celery and Onion sautéing them in butter till tender. Made some commercial brown gravy. Threw everything together with some frozen Peas in a partially cooked pie shell, put some pie dough on top and baked it @400 degrees till it was brown. Felt like I was 8 years old all over again.
· 3 large eggs · 3 green onions · 1 medium to small tomato · 2-3 ounces chopped hatch pepper · Handful chopped cilantro · Handful corn chips · Handful grated cheese (Monterey Jack preferable) · 3-4 ounces bacon · Salt and Pepper to taste
Center cut Red Snapper filets with fried Brussels Sprouts
Did this last night and really was quite good except I have never seen fish curl up as quick as this one did when I flipped it. Kinda took away some from the look and didn't give me a chance to really crisp the skin. Except for placing a "cooking iron" (which I don't own) on top, anyone know how to prevent this? Guess I could remove the skin but to me it adds a little flavor. (I never eat the skin)
On a side note, the fried Brussels Sprouts with fried Red Pepper was to die for. Fried them at 400 degrees and tossed them in 1 parts Thai Sweet Pepper Sauce, 1 part Rice Vinegar, 1 part Water with a splash of Fish Sauce n Sugar. Killer veggie dish!
Had some leftover Lobster so I decided to make an appetizer platter for last night with bread and crackers on the side.We really enjoy eating this way.
Well damn..........food porn and I'm starving right about now.
Last thing we did that was kinda cool was an open face smoked pork sandwich, served on a crispy waffle with rainbow coleslaw and a nifty little BBQ aoli..........( which was nothing more than some homemade mayo with a splash of our cherry bourbon BBQ sauce and a bunch of fresh cracked black peppercorn.)
The sweetish waffle, the hickory smoked pork, sweet and tangy vinegar based rainbow slaw( similar to a good red slaw) and semi spicy aoli just seemed to work.........and it looked cool on the plate.
Sort of a takeoff on chicken and waffles( which I'm not a giant fan of) but with the smoked pork and all the other acidity working in the dish......it just flat out worked pretty good.
On My next cook I'm making me a BBQ sandwich but using eggos as the bun........I know , sounds weird..........not the first time I've ever heard that when describing a dish, lol.
Just never got into chicken n waffles mostly because it is a regional dish and you never see it here. When I used to travel visiting Atlanta, always made a habit of hitting a soul food restaraunt but I never ordered chicken n waffles.
The waffle subtle sweetness did the hickory smoked pork some pretty good justice though.........not even close to traditional BBQ fare, but the vessel itself was a nice accompaniment to all the other stuff on the plate that was traditional.....( slaw, fries etc)......not going to make the weight watchers approved list, sorry.
I'll let you know how the sandwich turns out .......can see it being just goofy enough to work in the right setting too.
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