What's for Dinner?
08-22-2007, 10:58 PM
#727
Big White Chocolate
Join Date: Apr 2007
Location: San Francisco, CA
Age: 51
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Just had some crab cakes. Sorry, no pics. But I tried a new sauce, as I usually use a mayo-based aioli, but I guess a good rule of thumb is: don't use a mayo-based sauce with crab cakes if the binder is mayo. So I tried a lemon-caper sauce, and I have to say it was much better -- lighter and not overly rich.
08-25-2007, 01:47 AM
#728
The Creator
Originally Posted by moeronn
I might try this next time we buy fresh. Lately, we have been buying the "roast" size pieces, cutting and freezing. I think from now on we'll stick to just buying a couple of fresh steaks and eating them within a day or two.
Thanks for the aiolo recipe. I'd also be interested in a "lighter" and tamer sauce - i.e. no mayo and no wasabi.
Thanks for the aiolo recipe. I'd also be interested in a "lighter" and tamer sauce - i.e. no mayo and no wasabi.
Buy the frozen steaks, thaw, and enjoy.
Tuna harbors almost no parasites that are harmful to humans (unlike other popular fish varieties, like salmon, etc), so "sashimi-grade" or not, it's safe to eat raw especially after it's been flash frozen (which would kill any bacteria or parasites anyway).
The only time tuna becomes potentially dangerous is when you let it sit in your fridge for a couple of days giving bacteria time to grow.
08-25-2007, 02:29 AM
#729
Senior Moderator
Had pho tonight...! 
09-30-2007, 09:11 AM
#730
Honda+Blue=My garage
Had a sushi party
Spicy tuna roll
California roll-uggh
Texas roll (Kobe filet, roasted chile, cream cheese)
Kappa roll with salmon and tuna
Shrimp roll
Assortment of nigiri
Tuna
Salmon
Kobe filet (carpaccio)
Shrimp
Spicy tuna roll
California roll-uggh
Texas roll (Kobe filet, roasted chile, cream cheese)
Kappa roll with salmon and tuna
Shrimp roll
Assortment of nigiri
Tuna
Salmon
Kobe filet (carpaccio)
Shrimp
10-03-2007, 05:26 PM
#733
Creepy guy in the mirror.
Herb Crusted Lamb
w/ Asparagus and Mashed Potatoes
My wife made it, it was really good. She liked it too until I reminded her what lamb was
w/ Asparagus and Mashed Potatoes
My wife made it, it was really good. She liked it too until I reminded her what lamb was
10-06-2007, 08:05 PM
#736
Go Giants
Bennigans
11-07-2007, 09:18 AM
#737
Banned
Join Date: Apr 2001
Location: Ringgold, Georgia, U.S
Age: 62
Posts: 7,281
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Pork Loin Tenderloin marinated in Cranberry, Pinapples. Macaroni & Cheese, Mashed Potatoes, Fresh Cut Vegetables, Homemade Yeast Rolls and for desert Double Layer Coca-Cola Cake.
12-29-2007, 12:58 PM
#740
Moderator
Join Date: Oct 2004
Location: Not Las Vegas (SF Bay Area)
Age: 40
Posts: 63,234
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12-29-2007, 01:15 PM
#741
Team Owner
Join Date: Feb 2006
Location: District of Corruption
Age: 36
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Thats what my stomach said too after finishing it :3
I love sushi.
And it gets better, I'm going to a Sushi Restaurant tomorrow with the family D: Can you say all you can eat buffet?
I love sushi.
And it gets better, I'm going to a Sushi Restaurant tomorrow with the family D: Can you say all you can eat buffet?
01-03-2008, 01:12 AM
#742
Senior Moderator
At some resort in Taiwan called the Royal Chihpen...about to go into some seafood dinner.
Gawd, I love it here.
Gawd, I love it here.
02-12-2008, 07:32 PM
#743
Moderator
Join Date: Oct 2004
Location: Not Las Vegas (SF Bay Area)
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Originally Posted by EuRTSX
gawddamn i want some of that so bad
04-05-2008, 03:26 PM
#749
One on the right for me
I used to freeze cheesecakes before I at them. Maybe let them soften a little. Tasted very good.
Fuck I want to make one of my hamburgers again tonight.
Fuck I want to make one of my hamburgers again tonight.
04-21-2008, 02:28 PM
#752
Team Owner
iTrader: (4)
Saturday Night....
We didn't really take anything out of the freezer for dinner so I went to the store and got some 12 to 14 oz, 1 inch ribeyes.
We just rubbed it with some olive oil, chili, salt, pepper and garlic. Let it sit until it got to room temp and then fired up the grill for about 20 minutes until it was nice and hot. Grilled them for 3 minutes a side. Perfect medium rare.
Had the steak with some pesto pasta my wife made.
And then last night....
Grilled some ribs. Came out great for my first try at ribs on the grill.
Made a dry rub for it the night before. Let it sit in the fridge for about 24 hours and then baked in in the oven for about 90 minutes at about 325 F basting it regularly.
Then I grilled it with indirect heat for about an hour. Again, basting it regularly.
All the meat was nice and moist and fell off the bone.
Can't wait to give it a second try.
Now I'm out of propane. Time to fill it up and get a back up tank. I ran out a couple weeks ago when I was doing pork chops that I marinated overnight. It was such a let down having to finish those in the oven.
We didn't really take anything out of the freezer for dinner so I went to the store and got some 12 to 14 oz, 1 inch ribeyes.
We just rubbed it with some olive oil, chili, salt, pepper and garlic. Let it sit until it got to room temp and then fired up the grill for about 20 minutes until it was nice and hot. Grilled them for 3 minutes a side. Perfect medium rare.
Had the steak with some pesto pasta my wife made.
And then last night....
Grilled some ribs. Came out great for my first try at ribs on the grill.
Made a dry rub for it the night before. Let it sit in the fridge for about 24 hours and then baked in in the oven for about 90 minutes at about 325 F basting it regularly.
Then I grilled it with indirect heat for about an hour. Again, basting it regularly.
All the meat was nice and moist and fell off the bone.
Can't wait to give it a second try.
Now I'm out of propane. Time to fill it up and get a back up tank. I ran out a couple weeks ago when I was doing pork chops that I marinated overnight. It was such a let down having to finish those in the oven.
Last edited by RaviNJCLs; 04-21-2008 at 02:31 PM.
07-01-2008, 11:13 AM
#755
Something, something, yes
Join Date: May 2008
Location: Kansas City
Age: 41
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Sunday night was tasty... a buddy and I lost a bet to some girls, so we had to cook them dinner... which meant I had to cook dinner because he doesn't cook.. I wouldn’t exactly call it losing though… it was more of a setup to see them again.
The Menu-
Appetizer:
- Fresh pico de gallo with large chunks of avocado and juice from half a lime
Main Course:
- Turkey tenderloins wrapped in bacon, grilled and topped with a fresh parmesan pesto that's added during the last 90 seconds of grilling to lightly melt it to the top.
- Fresh Caesar salad with lots of croutons
- Homemade risotto with parmesan cheese and fresh asparagus
Desert:
- Angel food cake with cool whip and fresh strawberries
Drinks:
- 3 bottles of wine - Sauvignon Blanc, Riesling and Sweet Riesling for the desert
Add all that to a deck and a perfect night for outside dining and you've got a refreshing summer meal.
The Menu-
Appetizer:
- Fresh pico de gallo with large chunks of avocado and juice from half a lime
Main Course:
- Turkey tenderloins wrapped in bacon, grilled and topped with a fresh parmesan pesto that's added during the last 90 seconds of grilling to lightly melt it to the top.
- Fresh Caesar salad with lots of croutons
- Homemade risotto with parmesan cheese and fresh asparagus
Desert:
- Angel food cake with cool whip and fresh strawberries
Drinks:
- 3 bottles of wine - Sauvignon Blanc, Riesling and Sweet Riesling for the desert
Add all that to a deck and a perfect night for outside dining and you've got a refreshing summer meal.
09-29-2008, 12:38 PM
#758
is learning to moonwalk i
First - no pics, but...
I made some grilled Ahi on Saturday. Regardless of all the science of tuna - fresh vs frozen/okay to eat raw - we still grilled it nearly all the way through. We just don't trust ourselves enough not to screw it up
Marinated the ahi in soy sauce, olive oil, lemon juice and garlic. I only marrinaded for about 40 minutes, but should have left if at least for an hour (but not much more). I really liked the flavor it was getting and will be trying this again. We had a long day and kind of rushed this, so the side was limited to asparagus risotto from Trader Joe's with a little fresh asparagus added to it.
I made some grilled Ahi on Saturday. Regardless of all the science of tuna - fresh vs frozen/okay to eat raw - we still grilled it nearly all the way through. We just don't trust ourselves enough not to screw it up
Marinated the ahi in soy sauce, olive oil, lemon juice and garlic. I only marrinaded for about 40 minutes, but should have left if at least for an hour (but not much more). I really liked the flavor it was getting and will be trying this again. We had a long day and kind of rushed this, so the side was limited to asparagus risotto from Trader Joe's with a little fresh asparagus added to it.
10-25-2008, 08:40 PM
#759
Creepy guy in the mirror.
I just did my first prime rib roast.
I rubbed it with a paste made from sea salt, fresh ground pepper, rosemary, dijon mustard and a dash of Worcestershire.
I put it on the bbq rotisserie and placed a drip tray underneath with a half bottle of red wine and chopped green onion. Roasted at 300 for about 2hrs. I removed it when the centre was rare.
I removed the drip tray, scraped all the gunk into a pot added the rest of the bottle of wine and reduced by half. I sieved that to remove the bits. Then added some of the jus that came out of the beef as it rested, 1/4lb of butter and reduced that mixture by half.
I sliced the beef and served it with just a bit of the reduction drizzled over it.
It was fine...
I didn't get any photos of the final product because it didn't last long enough. I also rotisserie'd a spice rubbed chicken stuffed with red onion and lemon. Also very good.
I rubbed it with a paste made from sea salt, fresh ground pepper, rosemary, dijon mustard and a dash of Worcestershire.
I put it on the bbq rotisserie and placed a drip tray underneath with a half bottle of red wine and chopped green onion. Roasted at 300 for about 2hrs. I removed it when the centre was rare.
I removed the drip tray, scraped all the gunk into a pot added the rest of the bottle of wine and reduced by half. I sieved that to remove the bits. Then added some of the jus that came out of the beef as it rested, 1/4lb of butter and reduced that mixture by half.
I sliced the beef and served it with just a bit of the reduction drizzled over it.
It was fine...
I didn't get any photos of the final product because it didn't last long enough. I also rotisserie'd a spice rubbed chicken stuffed with red onion and lemon. Also very good.