What are you cooking for dinner this weekend?

[RIHans]

My crappy cell phone camera will have to do. I snapped some low light pix on the line.
This is the result. These were taken as the waiter picked up. I gotta put the diggi camera in the bag more often.

A sample of my specials tonight.

Spec #1...Grilled Ribeye with a Port Wine Portobello Reduction.

Spec #3...Pan Seared Yellowfin Tuna, Citrus Basil Olive Oil

The tuna looks like a hamburger in the light...it's cooked to mid-rare.
Trying to make the goods look good, I see why food stylist pros get
the big bucks. .

[Too Tall]

Perfect char on the ribeye...I'm a philly style fan and that would work...yup ;) That fish shows pink just fine we see it bro. NICE to see perfectly prepared plates without a bunch of trash on the plate.

Is that olive oil homebrew or commercial. I've been playing with some very basic homemade with mixed results.

Sunday I cooked with my neighbors kid (next food network star) made Gnocchi with thin sliced arugala and sage butter (brown). Shoulda took pics. You are right, we need to carry the cameras.

Thanks for the pics. mastah-hans

[RIHans]

TT...
I zest a couple of lemons and oranges, blanch them to remove tartness. Into a blender with fresh basil leaves, slowly add olive oil.
Straight forward flavors...Works with mint too.
Hans

[Too Tall]

TT...
I zest a couple of lemons and oranges, blanch them to remove tartness. Into a blender with fresh basil leaves, slowly add olive oil.
Straight forward flavors...Works with mint too.
Hans

Perfect.

[Shinomaster]

Yum Hans! Any recipes for the port wine sauce? Do you need demi glace?

[RIHans]

In a sauce pan, reduce 2 cups port wine w/ thyme sprigs, diced shallot, a few whole pepper corns to 1/2 cup. Strain. Add 1/2 cup veal demi-glace, 1 sliced and sauteed portobello mushroom. Simmer 3-4 mins. Swirl in softened unsalted butter (no heat, don't break the sauce). Spoon over the meat. Voila!

[Shinomaster]

In a sauce pan, reduce 2 cups port wine w/ thyme sprigs, diced shallot, a few whole pepper corns to 1/2 cup. Strain. Add 1/2 cup veal demi-glace, 1 sliced and sauteed portobello mushroom. Simmer 3-4 mins. Swirl in softened unsalted butter (no heat, don't break the sauce). Spoon over the meat. Voila!

Thanks! That sounds terrific. I'll have to swipe some demi-glace from my dad when I'm home.

[maunahaole]

So I started a pan of the Tom Kellogg sauce this morning. Followed the recipe, easy enough. Spent the morning with the house being alternatively overwhelmed by the smell of either mustard or vinegar, sometimes both at the same time. Turn it down, go ride for a while. Come home. Now the smell is outside too. Lucky I live Hawaii. Neighbors don't think twice about strange cooking smells coming from another house. Before I get changed out of kit, I do the finishing stuff (add the juice and thicken). Good lord this stuff is hot. I'm going to grill up some pork chops later on tonight. I'm hoping the pot of sauce does not do an imitation of the china syndrome, by melting through the pot, stove and floor before I cook the chops. It should complement the swine quite nicely.

[RIHans]

I thought all you island dudes loved the spicy shite. I work with some Jamaican folk...
They are hot sauce fools. Ok, Pacific Island maybe not so much.

Ur a rubbin', grillin', marinatin' BBQ mister out there!
Ciao and enjoy.
Hans

[Shinomaster]

Jerk chicken recipe please....

[YO!!!]

Green dynomite

[Too Tall]

Napolean Yo!! Looks like post ride food comma material ;)

What is everyone cooking for yor moms? BBQ later this afternoon. I'm making slaw (booooring)....very traditional with red and green cabbage + al dente green beans. BBQ chicken done two ways...with crusted garam masala or traditional tomato base BBQ sauce. Leffe beerskis for mom and me :) Pics later.

[maunahaole]

First: TT does not cook boring. Second: The Kellogg sauce is da bomb. I passed a pork chop that was cooked with the sauce over the fence to my neighbor and got 8 thumbs up [4 folks x 2 thumbs]. The chops are better when swimming in the sauce - verified, as I didnt stop at the first chop.


My only deviation from Tom's recipe was using mango nectar in place of the OJ. TK should quit the bike thing and focus on sauce.:thumbs_up:

final sauce:

[YO!!!]

It's actually tomatillo salsa.

Broil/grill the following until charred:

tomatillos
serrano peppers
onion
garlic

Place in blender with cilantro, salt, olive oil, lime juice.
{If you can find epazote that is a great substitute for cilantro.}

Can be served uncooked as chip dip. Probably better to chop it rather
than place in blender.

Or heated and used as a sauce with chicken, pork, turkey.

[RIHans]

Grilled Boneless Porkchop.

Got some sweet red pepper sauce and tomato chutney on the plate.
Remembered to put the camera in the bag.
Spicy, sweet...Ying, yang...Yum.

[Too Tall]

VSalon Chefs rule all. Just sayin'.

[maunahaole]

Not my cooking, but this place is awesome.

http://www.honoluluadvertiser.com/ar...NT04/905080313

[RIHans]

So, I had a night off.
My GF loves pizza too...
.

[Too Tall]

WORTHY PIZZA :) You and Shino are the kings.

We are invited to a BBQ this weekend and I was commanded to make slaw. zzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz Suggestions welcome. Thinking I'll make something oddball like fennel / celeriac / slaw with "inclusions" meebbe fresh peas? Can't be normal.

My fav. slaw dressing is dutch inspired....heat vinegar + mustard, add sugar and finish with oil. Pour over slaw while hot.

[pale scotsman]

Damn, that pizza works for me. I guess I should contribute a little more, but usually I'm so darn hungry I just wolf it down as soon as it's plated. Keep 'em coming... gives me some good ideas!