What are you cooking for dinner this weekend?

[doubled]

made this:

DSCN0289 by demdeez, on Flickr

[Too Tall]

Doubled. That will not be unpleasant to eat ;) Chili verde or pickle relish? You've reminded me it's time to fire up my cast iron and make Tempeh Burgers.

[doubled]

TT, it was a store bought tomatillo salsa. Seriously delicious meal. trying out the veggie thing and I feel awesome.

[maunahaole]

Grocery shopping night means I pick out some fish to slap on the grill. Tonight it was ono aka wahoo. Nothing fancy, just a brush of olive oil and some salt and pepper. Didn't need anything else.

[Eddie]

Grocery shopping night means I pick out some fish to slap on the grill. Tonight it was ono aka wahoo. Nothing fancy, just a brush of olive oil and some salt and pepper. Didn't need anything else.

Wagon guy - wahoo is the best effing sashimi I've ever had. Caught a ton of it when I lived in the Bahamas, and had so much of it that we treated it as currency and bartered it for liquor.

I am very envious of the fish selection you must have at your local market. I'm looking forward to my forthcoming trip home to FL so that I may gorge myself on the local catch.

[maunahaole]

Believe it or not, the fish I get is from Costco. Usually pretty picked over by the time that we get there, as they are not putting fresh out in the evening. The nice part is that the costco is about a half a mile from Pier 38/39 which is where the primary commercial fish auction in town is based. The normal selection this time of year for me is ahi, albacore, blue marlin, wahoo and sometimes opakapaka (pink snapper). I'm normally looking for stuff that is uniform size and thickness so that it grills consistently.

[gt6267a]

Curry #1

Spice Mix
1 tea cumin
10 balls cardamom
1 tea mustard
1 tea coriander
1 tea tumeric
1 tea salt
1 tea pepper

The rest
2 table EVOO
1 lb Chicken … same recipe could probably accommodate more chicken but its what I have.
1 onion
1 ginger
1 garlic
3 Serrano pepper
1 cup cilantro

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To Do

If you have the spices whole, give them a spin in mortal and pestle or coffee grinder. Otherwise, mix together.

Cut the onion into a ¼” dice, mince a little chicken, and slice up the Serrano peppers. Fry this mixture in the EVOO until there is a nice brown look to the whole deal. Maybe 10-15 mins. Take your browning seriously.

Mince a nice amount of ginger and garlic. I usually use a whole head of garlic and 3” x ½” x ½” garlic. Once the mixture above is brown throw this in the pot.

Stir for 1-2 mins and then toss in spice mix.

You want to fry for a while and get a nice move on your spices.

Once the oil is coming out of the fry mix a bit, its time to add water. Maybe 2 cups.

If you want to get pro about the whole deal, put the mess in a blender. I’m not feeling very pro at the moment.

Get a simmer going and reduce a little.

Cut the chicken into ¼” width strips. Add the chicken and half the cilantro to the curry and poach.

Finishing move … plate and garnish with cilantro.

Serve on steamed and mashed cauliflower or rice or go at it straight.


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[caleb]

Breakfast this morning: Leftover chicken taco filling (braised chicken thighs and spices), a scrambled egg, and mozzarella cheese on corn tortillas. Nothing fancy, just quick, real food.

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[Shinomaster]

For my valentine I made vegetarian "beef" stew last night, with mushrooms, herbs and veggies. I almost didn't miss the meat.

[dave1215]

For my valentine I made vegetarian "beef" stew last night, with mushrooms, herbs and veggies. I almost didn't miss the meat.

hey, if those are mashed potatoes on top
you could call that a shepherd's pie, no?

[Shinomaster]

hey, if those are mashed potatoes on top
you could call that a shepherd's pie, no?

Well, this was an island of spuds surrounded by a moat of stew. I was planning on making a baked shepherds pie with the leftovers!

[rwsaunders]

Braised chicken in wine sauce...almost like a chicken stew. Mrs. RW pulled out the Dutch oven and went to town. TT, the brittle on the candy plate actually has bacon in it...

[caleb]

Very nice, RW.

[Too Tall]

Good grief. Your kitchen just made my bucket list. Please hug your wife very politely from a fan.

OK ok this is daily fare and just wanted to share ;) Wild rice tempeh cheese burgers. This got a big old thumbs up from Queen.

[echelon_john]

We've been stir frying a lot lately and having great luck with one cookbook in particular, so i figured i'd plug it here. It's called "Stir Frying to the Sky's Edge" by Grace Young:

Amazon.com: Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (9781416580577): Grace Young: Books

So far we've had several of the beef dishes; VERY straightforward, not too much need for exotic ingredients if you've got the Asian basics like rice wine vinegar, hoisin, garlic, ginger, hot peppers, etc.

Definitely recommend if you want to take your stir frying from "really good" to "holy crap this is excellent"

No affiliation, etc....just really pleased. Anybody else have experience with this book?

[Nate@Scarab]

Roasted a chicken this eve. Stuffed a couple of punctured lemons in the cavity and let it go for an hour and a half. Not quite as moist as I'd hoped. I'm really getting the itch to debone and stuff a chicken with some awesome stuff as my Italian cookbook prescribes, but I'm a little terrified. I'm pretty meat-inexperienced and typically rely on slow-cooking or marinating overnight to get decent results.

Accompanied with some pan fried bok choy with parm, tomato bisque soup, Kalamata olive bread, and a glass of Deschutes Red Chair.

I've come to the conclusion that riding 20+ hours a week and eating is far too expensive. Needless to say, the leftovers from tonight will certainly be impressed into service in a frittata in the morning pre-ride.

[maunahaole]

Try brining the chicken for a few hours prior to roasting. Sink it in a pot of water with some salt and maybe a little sugar. Makes a difference as the salt unwinds the protein strand and infuses the meat with moisture.

Don't be afraid to experiment - a whole chicken is pretty cheap in the grand scheme of things. Get yourself a good instant read thermometer and cook to an internal temp. Remember it will probably come up 5-10 degrees after you take it out of the oven.

I'm doing standby porkchops on the grill tonight. I'm going to try a stuffing for them made of prune, walnut, feta and maybe some fresh oregano from the yard.

[Nate@Scarab]

Try brining the chicken for a few hours prior to roasting. Sink it in a pot of water with some salt and maybe a little sugar. Makes a difference as the salt unwinds the protein strand and infuses the meat with moisture.

Don't be afraid to experiment - a whole chicken is pretty cheap in the grand scheme of things. Get yourself a good instant read thermometer and cook to an internal temp. Remember it will probably come up 5-10 degrees after you take it out of the oven.

I'm doing standby porkchops on the grill tonight. I'm going to try a stuffing for them made of prune, walnut, feta and maybe some fresh oregano from the yard.

Brining was definitely my next move. I need to track down a decent thermometer, but I think whole birds are the way to go. I don't have a lot of time to cook during the week with working and training, a whole chicken should give me enough meat for three days or so if I don't have anything else. Tempted to start trying other birds...did a Cornish game hen last week, but wasn't impressed with the flavor for the cost. Prunes definitely sound like a great addition to the standard walnut/cheese stuffing - I've used dried cranberries in the past with great success when the recipe needed a hint of sweetness to it (stuffed bell peppers).

Anyway, tonight I slow-cooked some beef ribs from local cattle that had been in my freezer for awhile. 6 hours in the crockpot, diced plum tomatoes, some balsamic vinegar, a hit of sugar, and a bottle of flat Deschutes Red Chair NWPA (fallen soldier of a female acquaintance from the night before). I'm calling it a success...a good flavor balance in the resulting drippings and meat. If I ate a lot of potatoes, a bit of cornstarch would turn it into rad gravy. Served it up with some fluffy Italian rice and sauted anise and bok choy with Parmesan.

side note: the beer in the photo is awful. luck of the draw at the Utah state liquor store, I guess.

[maunahaole]

The stuffing for the pork chops is a make again. It came out really nice, I added a tiny bit of dry sherry to the stuffing mix as well - it made it all stick together a little better and put another angle on the flavor.

[JoB]

Long time since I posted here!

I was asked to bring a cake to an Oscar party last night, here's what I came up with:

5-layer cake (lemon pound cake/chocolate mocha) with buttercream and raspberry preserves (all homemade):


Topped with homemade fondant in a Tuxedo theme, including a cummerbund:



This was not an easy job, but it came out great, and the hosts were thrilled. Tasted awesome, too - I don't really care for the taste of fondant, so the key is to roll it extremely thinly (make it fresh), and move quickly once you're moving.