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 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.
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.
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:
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...
yea, I'm looking at about 300lbs of haddock ...Quote:
Originally Posted by hampco
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
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.
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
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...
last night we made a yummy dish of cold Japanese noodles tossed with a home-made spicy peanut sauce. On top we piled high a mound of chopped red peppers, cucumbers, Chinese cabbage, shitaki mushrooms, crushed cashews, sliced jalapenos, and cilantro. My gf also fried up some yummy tofu for the side. Pretty good healthy grub.
stripers,
had one on today with the kids. fishing all week.
I have been doing this all summer for family and friends.
1 package romain lettuce
1 pound ground turkey, the leaner the better.
1 small can water chesnuts (chopped as fine as you can)
couple of carrots grated
1/3 cup teryaki sauce
sprinkle of minced garlic
dash of ginger powder.
brown turkey and chop it up so there are no big clumps. you want it like taco meat size.
add in grated carrots and chopped up water chesnuts. sautee for like 6 to 10 minutes. add in garlic and ginger.
add sauce to your liking. You can also use thai peanut sauce if you like spicy.
put mixture into lettuce and have lettuce wraps. pretty healthy and it beats paying prices and PF Changs.
I lurv the cantelope pasta. The wife's cooking tonight... Tomato sauce with a little of this, a little of that plus some zucchini from the garden. Been working on a leg of lamb these last few days and need a break from the meat. After reading these posts, I feel like having some fish. seared tuna... mmmm.
jimi
polenta with parmigiano-reggiano YES :) Thank you, that's going to be my foil for everything I cook this weekend...nice.
Shino keep the no-meat ideas coming I'm on the wagon...almost.
A hint for messing with tofu - take it out of the package and press it first. Put it on a plate to catch the fluid, take another plate and put a little bit of weight on it to squeeze the juice out of the block. It doesn't have to be super heave, just enough to make it give a little. Drain excess liquid away. Marinade the tofu in whatever - we have done a soy sauce/lemon juice/garlic/ginger/sake thing which is good. Grill it. Option is to cut the block into two "steaks" (cut perpendicular to the shortest side) and then soak in the stuff. It will absorb more of the flavor that way. Grill on fairly high heat to sear the outside.
Option 2 - a restaurant I go to does it deep fried in a katsu (panko batter) style. I dont have a deep fryer, so no ideas on how that is done.
made some biscuits tonight
will have one for breakfast tomorrow along with a pork chop and a pear...not sure how i'm going to cook the pork chop...it'll have ot be kinda quick...but no frying...
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.
http://www.chocolatechocolate.com/images/lglicorice.jpg http://www.chocolatechocolate.com/images/lglicorice.jpg http://www.chocolatechocolate.com/images/lglicorice.jpg http://www.chocolatechocolate.com/images/lglicorice.jpg
What is a "fresh" Twizzler?
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.
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
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!!!
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.
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
speaking of this weekend
having a bit of a gathering
for the daughter, her friends and their families
gonna make a meal around
planked salmon and halibut
marinate the fish in your favorite stuff
four hour soaked cedar or alderwood plank
grill plank until smoking
place fish, close grill
infuses smoky flavor but maintains moisture
Tofu ideas are wonderful...I'll audition that soon.
RIHANS you rascal. Thanks for the rub. Stick around bub. Word is you used to race for some guy we know who makes steel bikes. Cooking, racing + lugs nice :)
why indeed?
tonight i did a quick 'n dirty green curry with whatever veggies were in the crisper (greeen beans, broccoli, cauliflower, carrot), my secret stash of thai herbs & spices, some coconut milk and a free range/organic/fair trade chicken breast. simmer for 20mins while the jasmine rice steams and serve.
too hot for the young 'un but the mrs loved it.
This is good stuff gang!
Amy and I are racing in St Louis this weekend at the Gateway Cup. We scored a Marriott Residence with a full kitchen so we don't have to even think about eating out...so we will stock up at Whole Foods(paycheck) and cook it up nice and healthy for the weekend. SO keep the home cookin' coming!
... with a shitaki port wine reduction.
remove and discard the stems, slice the shrooms, then saute with butter in a skillet that does not have a non-stick finish.
remove shrooms and deglaze pan with port. add some beef stock with a bit of arrow root to thicken. before reduction has been completed, return the shrooms to the pan.
laddle over steak. oh' baby.
I'm moving this thread to Wikki. Add to this when you have ideas.
This is what I'm trying out for the in-laws this weekend
Skirt Steak With Salsa Verde and Ricotta Salata
Marinated steak
½ cup vegetable oil
¼ cup dry red wine
¼ cup red wine vinegar
1 small red onion, minced
3 garlic cloves, minced
1 tbsp tomato paste
½ tbsp ground cumin
1 tsp freshly ground black pepper
½ tsp sweet pimentón de la Vera (smoked Spanish paprika)
½ tsp hot pimentón de la Vera
Finely grated zest and juice of 1 lemon
5½ lbs skirt steak
Salsa verde
1½ cups extra-virgin olive oil
10 anchovy filets, minced
4 medium shallots, minced
¼ cup chopped flat-leaf parsley
2 tbsp drained capers, chopped
2 tbsp minced chives
1 tbsp minced tarragon
Salt and freshly ground pepper
1 cup shredded ricotta salata (1 oz)
Marinate steak: In food processor, combine marinade ingredients and blend. In large, shallow dish, pour marinade over steaks; turn to coat. Cover and refrigerate overnight. Bring to room temperature before grilling.
Make salsa verde: In bowl, combine olive oil with anchovies, shallots, parsley, capers, chives, tarragon. Season with salt and pepper, whisk until blended.
Light grill. Pat steaks dry and season with salt. Grill steaks over high heat until medium-rare, about 3 minutes per side. Transfer meat to carving board and let rest 5 minutes. Thinly slice skirt steaks across grain; arrange on platter. Drizzle steaks with salsa verde and sprinkle with ricotta salata. Serve immediately, passing remaining salsa verde at table. Serves 12.
Get some cut up chicken. Four or six quarters might be good.
Coarsely chop about 3-4" of a ginger root, a medium sized onion and the better part of a bulb of garlic. Put it in a bowl and dump about 6 tablespoons of smoked paprika on it, about a teaspoon or two of ground coriander and cardamom - make it two, you want this to be tasty - zest a couple of lemons and finely chop it and dump it in the bowl, add about a teaspoon or so of salt and black pepper, squeeze the lemon's juice into the bowl, add about five or six tablespoons of olive oil and stir the whole thing into a paste.
Feel free to add other spices that work with the paprika/cardamom/coriander notes.
Gum the paste all over the chicken, stick that in another bowl and put it in the fridge for a few hours.
Light your grill, grill the chicken. The paste makes a great crust and keeps the chicken all moist.
Eat.
This is my interpretation of RiHans dish:
1. Cut two cantelope melons into small pieces (rough chop is fine).
2. Add to a non-reactive pan cantelope + some butter over med./low heat until most of the moisture is gone. This may take some time, don't let the cantelope carmelize. (use a S.S. pan)
3. Add some tomato paste for color (tomatoes are in season reduce some fresh ones)
4. Stir in cracked black and white pepper corns. Be generous. Continue simmer (I used a mortar and pestle)
5. lower heat and add enough sour creme to taste (3 tbl spoons / melon should work).
6. Add Pepper Taggliateli or good fettucini cooked al dente' to the melon mixture and cook thru tossing...perhaps another 5 mins. over med. heat. Save some pasta water an add about 1 cup or more if your pan is "tight"...eg too dry.
7. Plate with chopped flat leaf parsley and generous curls of P.Reggiano.
This is what I made for Deb and Rich the other night...it went well with green and yellow wax beans / brown'd mushrooms yummm.
I'll have to try that Too Tall.. In my house (apartment) it's always time for a pizza. My new favorite topping is mozzarella pearls.
Good looking pizza. DBRK can make a pizza boy howdy.
is that XXX/OOO on the crust..............above
righteous :thrasher:
caught a 21inch striper today with my kids..........let him go.......................no fish up here this year.........poor guy!!