What are you cooking for dinner this weekend?

[Shinomaster]

It will be pulled, served with (good)mac and cheese, beans, cornbread and Dog Fish 90 IPA.

I'm slaving over the smoker for my mother in laws b-day so there will be choc cake at the end.

And where do you live?

[Shinomaster]

Pie :)

[Zimmermanbicycle]

apple Pie

[Shinomaster]

Yum, that apple pie looks great. Now I miss my Grandma.

[Too Tall]

Nice pie Zimmerman...hey I know that linoleum...how random. We covered our concrete floor addition with that. Gorgeous stuff.

[dave1215]

wish my daughter didn't leave her camera in that taxi last week - so please try to picture this without the pixels.

last night, so easy, so quick, so purty, so sweet.

mahi mahi roasted with cumin and pepper, cubed eggplant and halved grape tomatoes
served on top of potatoes mashed with what might have seemed like too much chopped dill.

[Too Tall]

Right on Dave thanks for that. I'm into piling pesce ontop of starch. Have you tried grits?

Camp starts sunday and I'll admit the 4 fatmen have me intimidated. Will they eat the skinny riders once the black beans are gone??? Worried. I am just finishing a few gallons of Chana Masala with toned down heat for the masses. This is almost done, I just want to add some diced spinach for color (not in the traditional recipe). It's wicked good and packed with protein. The industrial sized pot (pictured) was a garage sale find that Zap's wife found for me....feeds 30 "regulars" or 3 Fatmen ;) wink wink. Recipe below....no modifications, it works as is.


Spiced Chickpeas Chana Masala

1 small onion, roughly chopped

1 medium garlic clove, finely chopped Half inch ginger, finely chopped

2 tsp coriander powder

2 tsp cumin powder

Half tsp chilli powder

Half tsp garam masala

1 tomato, roughly chopped

1 tin of chick peas, 400-500gms, drained and rinsed

1.5 tbsp of sunflower oil

1 cup water

Salt to taste

Heat the oil and when hot add the chopped onion. Fry on a high heat until it is translucent. Then add the ginger and garlic and fry until the whole mixture starts turning brown.

Add all the masala powders, bar the garam masala. Fry for five minutes on high and then add half a cup of water. The masala mixture will bubble up. Let it cook until the water dries up.

Then add the chopped tomato and fry for five minutes until the tomatoes disintegrate. When they do, lower the flame and simmer for 5 minutes until you can see the oil coming out from the sides of the mixture. It may not come through little holes in the mixture because of its thickness. When the oil shows up, add the rinsed chick peas. Give it a good stir, add the remaining water, the garam masala powder and simmer until you can see oil appearing on the surface of the gravy and the mixture starts smelling of chick peas rather than pungent masalas. Add salt to taste.

[dave1215]

...Camp starts sunday and...no modifications, it works as is...Spiced Chickpeas Chana Masala...

you should change the name to "cycling and cooking camp" and double the tuition :biggrin:

[maunahaole]

My mother-in-law is in town for the weekend. Yesterday we took the circle island trip, for purposes of visiting the north shore shrimp trucks. We stopped by one place to pick up some fresh raw ones to cook tonight.

I also am going to do a boneless leg of lamb on the rotisserie tonight. Doesnt look like much bathing in the marinade (red wine, garlic, rosemary, onion, salt pepper, parsley)

[SpeedyChix]

Chicken Paprikas and Palacsinta with cottage cheese / raisin filling were prepared by a friend for us this eve.
The food coma was assisted by some of my favorite local brews.

[Too Tall]

maunahaole you totally rock. HUGE thank you for the coffee and delish old hawaii salt both fav.s Good grief, those aren't shrimp they are japanese science fiction creatures set to destroy the city!!!! Awesome.

[maunahaole]

TT - I'm glad you are enjoying the local kine goods. The shrimp are a definite make again. Really quick and easy. I put the grates back on the grill after the lamb finished turning. They took about 3 minutes tops. The only downside is having to drive out to the North Shore to get them. At the end of this month the Haleiwa Metric Century is happening, and it just so happens to go by all of the shrimp vendor's places.

the aftermath:



Keep those campers well caffeinated....:thumbs_up:

[Too Tall]

maunahaole - Welllll since you mentioned it I'll brag what a stand up generous guy you are bro. The local coffee you sent was crazy good same for the old hawaii salt which if I recall is one of those very old island traditions. Mind if I say where folks can get this stuff? Nah, you aren't that kinda guy ;) http://www.hawaiiankinestuff.com/hawaiiansalt.html

That salt really pops, nice and crunchy and holds up to some processing...unique and great.

haha A neighborhood kid and aspiring super star chef came over last night while I was making chopped liver He likes to BS and do some cheese tasting...good kid...he went nuts over the fresh guava jelly. The kid is apprenticing in NYC for a few weeks this summer in a real hip NYC cheese shop...nice to be young and free of burdens like cooking passover meals. BTW he swiped a 1/4 lbs of my chopped liver...his parents won't allow it...can you imagine????

Below is a break from fam. tradition. We have to celebrate late due to out of town guest blah blah. This will be the first passover pesce the fam. has ever been served...hope they don't make me read the 4 questions as punishment. Great jewish / middle eastern inspired recipe. I'll go easy with saucing in case folks can't get with the youghurt thaing ;) :

==============================

Poached Salmon With Yogurt-Dill Sauce Recipe

1 - 2 cups yogurt
1 clove garlic, crushed
1/4 - 1/2 teaspoon dried dill
1 1/2 lb. (0.68 kilograms) fresh salmon steaks or fillets
2 cups water
3 tablespoons white vinegar
1/4 cup onions, finely chopped
3 whole peppercorns
2 sprigs fresh dill
1 bay leaf, crushed
1/4 teaspoon salt

Instructions for the Poached Salmon With Yogurt-Dill Sauce recipe:

To make sauce, combine yogurt, garlic and dried dill in a small bowl and refrigerate until ready to serve.
Cut fish into 6 portions and place them in a large sauté pan.
Combine all remaining ingredients and add to pan.
Bring to boil.
Cover pan and reduce heat to low.
Simmer 6-8 minutes, or until fish flakes easily with a fork.
Using a spatula, carefully lift fish out of the liquid.
Serve with the sauce.

[maunahaole]

I got the salt at costco. How's that for exotic?

The coffee came from the grower. I first made contact with her when I had to be on the big island for work and liked her coffee and her vibe, so I ordered more. They do mailorder, so order up campers. Prices are about half as much as Kona.

The jelly came from a vendor at the Hilo Farmer's Market. She had about 20 different varieties, most all made from locally grown fruits and berries. Pretty much all really good. She will also mailorder and the jars will stack perfectly into a flat rate box. So shipping is actually pretty reasonable if you fill the box. If you ever make it to Hilo, the Farmer's Market really cant be missed - gorgeous produce, flowers and cool crafts, all with that funky Hilo vibe. Hilo has completely different weather than Kona, it is cooler and rainier - much more lush and green.

Glad you enjoyed the local flavor. A small token of thanks for managing the headaches of the forum.

[Zimmermanbicycle]

the start of the gravy for the goose tonight

[SpeedyChix]

Hilo, the Farmer's Market really cant be missed - gorgeous produce, flowers and cool crafts

Big Island has some very good markets. Fish market is sweet too.
Enjoyed Tashima's as well.

Would love to make it back some time.

[maunahaole]

Teshima's is special becuase it is so low key and local style. The big island really is fun as it changes so much depending on where you are.

get your coffee here: http://www.kaucoffee.com/

[YO!!!]

Drinkin' Sharky's dark roast while listening to Keawe right now.

http://sharkyscoffee.com/

http://www.johnkeawe.com/

The Big Island rocks

[dave1215]

simple, fast, tasty, nutritious - five ingredient mahi mahi quesadilla

flop mahi mahi in grill pan (or on grill) for 6-8 minutes ---> rough chop
lay out flour tortillas on baking pans
cover with freshly grated monterey jack
cover with canned green chile peppers and chopped roasted red peppers
cover with freshly grilled chopped mahi mahi
cover with second set of flour tortillas
bake at 375 degrees for 15 minutes flipping once at halfway
cut into four slices and serve

you could make it more complicated if you like...

[maunahaole]

On the topic of mahi mahi -

easy recipe

take a bag of wasabi peas (get at snack section in trader joes), grind up in food processor, pour crushed peas onto a plate, coat the outside of fish with peas, place in pre-heated skillet with a little bit of oil, medium high heat, fry it up until peas brown up on each side. You can save the unused leftover ground peas until the next time you cook it.