What are you cooking for dinner this weekend?

[maunahaole]

TT: hook me up with that recipe for the slaw dressing. Sounds like a winner. Slaw is a good bbq side, but I hate mayo.

[Too Tall]

TT: hook me up with that recipe for the slaw dressing. Sounds like a winner. Slaw is a good bbq side, but I hate mayo.

1/3c r wine vinegar (or white vinegar kinda depends on what you are pouring it over)
1/4c veg oil
salt / pepper
1 tsp dry mustard ( actually use the seedy good stuff )
4 cups of green/red/yellow/orange stuff

Vinegar, oil, salt/pepper in a non reactive pan wisk until smooth and pour hot over your slaw.

Vidalia onions and sugar are optional. I like a little sugar.

[maunahaole]

I'm guessing the 4 cups [color] stuff is the chopped veg? This sounds like something I can locavore up with some funky stuff.

[Too Tall]

I'm guessing the 4 cups [color] stuff is the chopped veg? This sounds like something I can locavore up with some funky stuff.

Yep. Traditionally cabbage zzzzzzzzzzzzzzzzzzzzzzzzzzz.

[maunahaole]

TT: what about a green papaya salad for the bbq? Can you get the ingredients there?

[RIHans]

My boss' background is the ol' south. His slaw is right along these lines.

http://southernfood.about.com/od/col...r/bl90612a.htm
Caio,
Hans

[Too Tall]

TT: what about a green papaya salad for the bbq? Can you get the ingredients there?

Lay it on me brothah. I'm headed out to whole foods now.

[Too Tall]

My boss' background is the ol' south. His slaw is right along these lines.

http://southernfood.about.com/od/col...r/bl90612a.htm
Caio,
Hans

Right on. I love that genre slaw. Skrew mayo thanks.

[maunahaole]

http://www.thaitable.com/Thai/recipe...paya_Salad.htm

[Shinomaster]

"One of my best meals was had in St Emillion--Pintarde Roti(Roast Guinea Fowl): Delicious dark meat(leg) with brown sauce reduction, potatoes fried in duck fat, and finely sliced cauliflower & carrots. Also had a very nice red from St Emillion, of course!! "

[dave1215]

recovery meal after 71 miles over 10 degree rollers today (thanks for getting me there coach :thumbs_up:):

salad (torn lettuce, shredded red cabbage and carrots, quartered hot house tomatoes, sliced english cucumbers, fresh sugar snap peas)

tossed with roasted garbanzo beans and a ginger dressing - topped with mesquite grilled salmon fillets.

served with strawberry smoothies.

the meal is sitting right with me and made my daughter very happy.

[Zimmermanbicycle]

hanger steak grilled over plum wood with garlic,shallots and oregano from the garden some dijon,kosher salt and pepper.

[someguy]

Smoked some spareribs (St. Louis style, dry rub), and grilled some Copper River Sockeye (salt & a little olive oil) over the weekend.

Served with some grilled eggplant & red bell peppers; tomato, mozzarella & basil salad drizzled with olive oil, salt & pepper.

Beverage was a Boudreaux Frangiovese (Cab Franc / Sangiovese blend).

Yum.

sorry...no pics....too busy cooking and then eating.:cheers:

[maunahaole]

Did a first try at kalbi, which is a korean style bbq beef shortribs. I made some marinade out of soy sauce, Mae Ploy sauce (red sweet hot thai chili sauce - get it if you dont have it), garlic, sesame oil, cane sugar from maui, and a bunch of strawberry guavas from the tree in my yard. I heated this whole mess up to get the sugar to dissolve and the flavors to come together. The guava were not totally ripe so I went at them with an immersion blender to break them up.

Got some boneless shortribs (this is normally done with bone-in, but those were not available at the store) and soaked in the marinade most of yesterday. Grilled about 3 minutes a side on medium heat and brushed on sauce while cooking. Eat. Yum.

[Too Tall]

veggie gardens are starting to produce :)

One of my athletes who will remain nameless shows up with an arm load of what he calls spinach...it's swiss chard doh! Didn't you look at the seed package???? Tch, kids. ;)

Leftover Swiss Chard Hash ala TT

Toss leftover cubed white potatoes into a hot iron skillet with olive oil and salt to brown.

Add diced left over poultry + more olive oil and heat thru.

Rough chop Swiss Chard, give it a good rinse. Turn up the heat on the skillet and add a pile of chard, toss thru kill the heat and cover for a few mins.

Season to taste after...adding salt during the saute will draw too much moisture out of the chard.

Congrats you just got enough iron and vitamin A to float a battleship.

[dave1215]

...Swiss Chard ...

nice recipe, too few people think of swiss chard but it's terrific.

i use swiss chard to wrap stuffed dolma - fresher and prettier than grape leaves. of course, you have to par boil the swiss chard leaves a few at a time, let them drain on towels and trim the center ribs out before rolling.

[rydesteel]

Too Tall et all, Red Bell Pepper and Swiss Chard Pasta

4 large cloves garlic peeled and lightly crushed
2 largish red bell peppers seeded and cut into 1/2" dice
nice bunch of swiss chard center stalk removed coarsely chopped
2 tbs water
3 tbs butter
3 tbs good balsamic vinegar
1 lb pasta of choice (I prefer shapes for this farfelle is a fav)

brown garlic in about 3-4 tbs of olive oil med high heat don't burn when well browned remove garlic add Pepper saute till lightly colored add chard and H2O cook til tender. Season with salt and pepper, remove from heat, add butter, vinegar, swirl pan till butter melts, toss with pasta and cheese, enjoy. Frank

[Too Tall]

Ding ding ding. Perfection. I'll call my source ;)
You sure you aren't an Italian Grandma?

Too Tall et all, Red Bell Pepper and Swiss Chard Pasta

4 large cloves garlic peeled and lightly crushed
2 largish red bell peppers seeded and cut into 1/2" dice
nice bunch of swiss chard center stalk removed coarsely chopped
2 tbs water
3 tbs butter
3 tbs good balsamic vinegar
1 lb pasta of choice (I prefer shapes for this farfelle is a fav)

brown garlic in about 3-4 tbs of olive oil med high heat don't burn when well browned remove garlic add Pepper saute till lightly colored add chard and H2O cook til tender. Season with salt and pepper, remove from heat, add butter, vinegar, swirl pan till butter melts, toss with pasta and cheese, enjoy. Frank

[maunahaole]

My wife has been experimenting with making liqueurs out of booze, simple syrup and other ingredients. She has recently finished a batch and we have a mix of papaya, ginger, and lime that has been soaking in dark rum and simple syrup for a month or so. I want to use this stuff in a marinade of some sort. Throw some ideas around here...I'm thinking some hot pepper and soy sauce or maybe something oil based. It would probably be good on a flank steak, chicken or shrimp, depending on what direction we went.

We also have some coconut that was soaked in 155 proof rum and will soon have a mac nut pulp that was in everclear and honey.

[Too Tall]

My wife has been experimenting with making liqueurs out of booze, simple syrup and other ingredients. She has recently finished a batch and we have a mix of papaya, ginger, and lime that has been soaking in dark rum and simple syrup for a month or so. I want to use this stuff in a marinade of some sort. Throw some ideas around here...I'm thinking some hot pepper and soy sauce or maybe something oil based. It would probably be good on a flank steak, chicken or shrimp, depending on what direction we went.

We also have some coconut that was soaked in 155 proof rum and will soon have a mac nut pulp that was in everclear and honey.

First thing that comes to mind is hand crank ice creme.

Second thing is a glaze for those wicked prawns you get on the (?) North shore. Skewer them with pineapple and hot peppers yo.