Anyone make anything good lately?

[Mista Bone]

It is good to be the chef/cook/grillmaster

Those knobs of butter really helped before wrapping after 5 hours of smoke....

[Denny McLain]

Best Wings I have ever eaten. Vietnamese Pok Pok Fish Sauce Wings. Posted this before with the recipe how to make them and someone commented that it sounded like a lot of work for Chicken Wings. All I will say is try it once. Did a slight variation and added a little sesame oil n seeds to them. Speaking of the Bomb, these are them.




Denny

[SouthernTrendKill]

Did some ribs and chicken. Tasted even better than they look.

[Denny McLain]

Cooking Asian again.

Korean Bulgogi (Marinated thin sliced Beef) Lettuce Wraps




Been a huge fan of Korean food from Day 1 when I first had it. Bulgogi in Korean means "Fire Beef" and is a staple of Korean BBQ. To this day I have a vivid memory of being in Seoul Korea and a guy wearing huge mitts brings out a large metal bowl of charcoal placing it in the middle of the table. Then placing a metal dome on top and the waitress bringing out the food cooking it in front of you. Love at first bite.

You can buy thinly sliced Rib Eye in Korean grocery stores, or you can freeze the meat for about an half an hour to lightly freeze it so you can slice it thin. Cooked using high heat either over a metal dome over charcoal or using a fine mesh so nothing falls through. Many times it is cooked at the table for freshness with an assortment of dipping sauces and side dishes. If you have never eaten at a good Korean BBQ restaurant where it is prepared at your table, you really should.



I cheated some and seared it in a hot pan.

Marinated Bulgogi

Ingredients:

1 1/2 lbs of thinly sliced Ribeye
1/4th cup soy sauce
1/4th cup of Soju (Korean national liquor) or you can use vodka
1/4th cup of Coke Cola
3 tablespoons sugar
1/2 of a Korean Pear peeled and course chopped
1 large onion course chopped
1/3rd of an onion sliced (to be cook with the steak)
6 garlic cloves peeled and smashed
1 teaspoon ground pepper
1 tablespoon roasted sesame seeds
4 tablespoons sesame oil (2 for the marinade, 2 to saute the meat if using a pan)

Lettuce Wrap:

Bib Lettuce
Mint
Fried Noodles

Directions:

Combine soy sauce, Soju (vodka is you happen to be fresh out of Soju), soda, sugar, pear, onion, 2 tablespoons sesame oil, and garlic in a blender and blend till smooth. Put meat, sliced onion, sesame seeds in a large bowl and pour marinade on top. Mix well and cover with plastic wrap. Let it marinade for about 4 hours.

When you are ready to eat, get a large pan very hot and cook meat in batches. Add a little sesame oil to the hot pan, about a handful of meat and cook through making sure some get a sear so it caramelizes. Place on top of a lettuce leaf with chopped mint and noodles. Good stuff.

Denny

[Denny McLain]

Guess I've had a real Jones going on lately for Asian food.



Kimchi Pork Fried Rice

Ingredients:
• 1 lb trimmed marinated pork (Same Bulgogi marinade that I posted earlier or do what I did and buy it already marinated)
• 3 tablespoons oil
• 2 teaspoons sesame oil
• 2 teaspoons sesame seeds
• 1 garlic clove, finely minced
• 1/2 cup finely chopped kimchi
• 1 teaspoon soy sauce
• 4 cups steamed rice
• 1 bunch green onions (sliced)
• 2 tablespoons Korean red chili pepper paste
• 2 tablespoons sugar
• ½ cup chicken broth
• 1 egg per serving
• 2 tablespoons butter 

Directions:
Steam Rice and set aside, slice Green Onions and set aside. Mix Korean chili paste, sesame oil, sesame seed, sugar, soy sauce and chicken broth. Microwave 30 seconds, stir and set aside. Heat 2 tablespoons of oil in a large nonstick Wok or large skillet over high heat till it starts to smoke. Add the onion, garlic and cook till the onion starts to wilt. Add the Kimchi and cook until it begins to crisp on the edges and set aside. Add remaining tablespoon of oil and stir-fry the Pork making sure some of it gets caramelized. Add the Garlic/Green Onions/Kimchi, sauce and rice back to the pan and stir thoroughly to combine. Cook until the rice is warmed through and beginning to brown, (about 5 minutes) and remove from heat.

In a separate pan using medium low heat, add 2 tablespoons of butter and melt the butter. Crack the egg(s) into the skillet, sprinkle it with a pinch of salt and immediately cover the pan with a lid. Cook until the egg white is cooked through and the yolk is barely set. Slip a spatula underneath the egg and transfer it on top of the rice. Eat immediately, being sure to break the yolk and let is act like a sauce over the rice.

Denny

[Poohbair]

Homemade street tacos...

[Denny McLain]

Originally Posted by Poohbair

Homemade street tacos...

I love street tacos.

Denny

[texasoutlaw89]

Made this last night, turned out pretty good.

Italian Chicken and Spinach (serves 2)

2 chicken breasts

Marinade
1 cup olive oil
2 tbsp white wine
1 tbsp minced garlic
1 tbsp salt
2 tsp ground black pepper
1 tsp ground white pepper
1 tsp basil
a pinch of rosemary
a pinch of ground red pepper
Spinach

Addl. Ingredients
1/4 cup heavy cream
1/4 cup white wine
1/4 stick of butter


Slice chicken breasts thin, combine all marinade ingredients in ziploc bag, and marinate chicken for a couple of hours.

Sautee marinated chicken in olive oil on medium heat.

While chicken is cooking, take remaining marinade, add 1/4 cup white wine, 1/4 cup cream and 1/4 stick butter and reduce on low heat. Add in your preferred amount of spinach and simmer til fully cooked.

Mix chicken and spinach, and pour on remaining sauce.

I'm the worlds worst recipe writer, but that's basically how it went down lol

[Denny McLain]

Originally Posted by texasoutlaw89

Made this last night, turned out pretty good.

Italian Chicken and Spinach (serves 2)

2 chicken breasts

Marinade
1 cup olive oil
2 tbsp white wine
1 tbsp minced garlic
1 tbsp salt
2 tsp ground black pepper
1 tsp ground white pepper
1 tsp basil
a pinch of rosemary
a pinch of ground red pepper
Spinach

Addl. Ingredients
1/4 cup heavy cream
1/4 cup white wine
1/4 stick of butter


Slice chicken breasts thin, combine all marinade ingredients in ziploc bag, and marinate chicken for a couple of hours.

Sautee marinated chicken in olive oil on medium heat.

While chicken is cooking, take remaining marinade, add 1/4 cup white wine, 1/4 cup cream and 1/4 stick butter and reduce on low heat. Add in your preferred amount of spinach and simmer til fully cooked.

Mix chicken and spinach, and pour on remaining sauce.

I'm the worlds worst recipe writer, but that's basically how it went down lol

You did good!

Denny

[texasoutlaw89]

Originally Posted by Denny McLain

You did good!

Denny

Shit was good. I'm going to try and make it again soon, a little Parmesan on top would have made it better

[Denny McLain]

This was good.

Grilled Swordfish with Cilantro Lemon/Butter.





The Swordfish was brined for a couple of hours. Found fish brines pretty quick so you do it less or it will come out salty.

Denny

[stkjock]

no pictures, however, last night:

Fried Flounder Filet - egg washed, italian bread crumbs and cooked in olive oil.
2 Steamed Lobsters (~ 1.5#s) - served with melted butter (can post a pic later)
Garlic Whipped Potato
Broccoli sauted with butter and fresh garlic.

[ndmp40]

I made orecchiette con salsiccia a rapini. A great dish that fills you up, best for winter.

Crumble Italian sausage and fry in skillet with olive oil and garlic. I add some sliced jalapeno pepper as well. While that is underway sauté your rapini with olive oil and red pepper flakes. Cook it well, until its limp. I cut it in halfs or thirds, as it is easier to eat that way. When the rapini is done, add it to the cooked sausage skillet and mix. When the orecchiette is done (al dente of course), drain, reserving a half a cup of the cooking water. Add the pasta to the skillet with the reserved water and mix over low heat. Add more olive or to taste, and serve.

[Denny McLain]

Originally Posted by ndmp40

I made orecchiette con salsiccia a rapini. A great dish that fills you up, best for winter.

Crumble Italian sausage and fry in skillet with olive oil and garlic. I add some sliced jalapeno pepper as well. While that is underway sauté your rapini with olive oil and red pepper flakes. Cook it well, until its limp. I cut it in halfs or thirds, as it is easier to eat that way. When the rapini is done, add it to the cooked sausage skillet and mix. When the orecchiette is done (al dente of course), drain, reserving a half a cup of the cooking water. Add the pasta to the skillet with the reserved water and mix over low heat. Add more olive or to taste, and serve.

What da fuck is dat? orecchiette con salsiccia a rapini! Doesn't sound like smoked brisket to me. What part of the south are you from? Looks like I need to do a little research. Woe, the basics sound good. Real good! I love to steal ideas! Good move. Now if you would just post a picture. Worth a thousand words, really is.



Denny

[stkjock]

Originally Posted by stkjock

no pictures, however, last night:

Fried Flounder Filet - egg washed, italian bread crumbs and cooked in olive oil.
2 Steamed Lobsters (~ 1.5#s) - served with melted butter (can post a pic later)
Garlic Whipped Potato
Broccoli sauted with butter and fresh garlic.