What's for Dinner?
Team Owner
Joined: Oct 2003
Posts: 37,706
Likes: 3,904
From: Chicago
They were awesome. The hardest part was finding ground lamb. No proportions given because no formal recipe was followed, btw. Just use the ingredients to your taste.
) today as I drove by a Greek place I really like...
Needs more Lemon Pledge
Joined: Mar 2005
Posts: 52,768
Likes: 2,000
From: Phoenix, AZ
Wait, Chocolate, Vanilla and Strawberry pizza? You heathen.
Moderator
Joined: Oct 2004
Posts: 64,122
Likes: 3,371
From: Not Las Vegas (SF Bay Area)
Team Owner
Joined: Oct 2003
Posts: 37,706
Likes: 3,904
From: Chicago
This thread (and the lunch/breakfast threads) would be better if they were less like attention-whore twittering about what completely ordinary food you ate and more like a short, useful list of remarkable/unique recipes or meals.
My Member is Registered
Joined: Oct 2003
Posts: 3,545
Likes: 2
From: 2678.51 miles east of California
Making beef ribs today. Slow cook them in hickory/mesquite wood, fresh rosemary and water in a large foil tray tightly sealed for two hours to tenderize them. Seasoning is garlic powder, white pepper, black pepper, Italian seasoning, onion powder, ginger.
cook for two hours on 275 degrees
Finish on the grill on medium high heat
cook for two hours on 275 degrees
Finish on the grill on medium high heat
Needs more Lemon Pledge
Joined: Mar 2005
Posts: 52,768
Likes: 2,000
From: Phoenix, AZ
Why did they suck Cruz? Bad cuts or bad cooking method? The bake/steam then grill sounded like a winner...
Also, using the spice combo from the marjoram chicken recipe (I accidentally WAY overdid the paprika) as a dry rub on chx breasts on the grill right now... Going to top the meat with black bean salsa I made with with garlic, cumin, chile pepper and lime. juice.
Also, using the spice combo from the marjoram chicken recipe (I accidentally WAY overdid the paprika) as a dry rub on chx breasts on the grill right now... Going to top the meat with black bean salsa I made with with garlic, cumin, chile pepper and lime. juice.
Needs more Lemon Pledge
Joined: Mar 2005
Posts: 52,768
Likes: 2,000
From: Phoenix, AZ
[EDIT] - I replaced the water and tomato sauce with ketchup. No basting required.
Ingredients
1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary
Directions
Preheat oven to 350 degrees F.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.
Team Owner
Joined: Jan 2001
Posts: 25,967
Likes: 2,685
From: Jersey
I'm going to try this tonight...
http://www.foodandwine.com/recipes/s...d-garlic-broth
Steamed Mussels with Tomato-and-Garlic Broth
http://www.foodandwine.com/recipes/s...d-garlic-broth
Steamed Mussels with Tomato-and-Garlic Broth
1/4 cup olive oil
1 onion, chopped fine
6 cloves garlic, minced
3 tablespoons chopped fresh parsley
2 cups drained canned tomatoes in thick puree, chopped (from one 28-ounce can)
1/4 teaspoon dried thyme
1/4 teaspoon dried red-pepper flakes
4 pounds mussels, scrubbed and debearded
1/8 teaspoon fresh-ground black pepper
Salt, if needed
Garlic Toast (optional)
1 onion, chopped fine
6 cloves garlic, minced
3 tablespoons chopped fresh parsley
2 cups drained canned tomatoes in thick puree, chopped (from one 28-ounce can)
1/4 teaspoon dried thyme
1/4 teaspoon dried red-pepper flakes
4 pounds mussels, scrubbed and debearded
1/8 teaspoon fresh-ground black pepper
Salt, if needed
Garlic Toast (optional)
In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.
Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.
I am #76,361,211,935
Joined: Nov 2001
Posts: 1,285
Likes: 344
From: Ottawa,Ontario
Delicious.
[EDIT] - I replaced the water and tomato sauce with ketchup. No basting required.
Ingredients
1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary
Directions
Preheat oven to 350 degrees F.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.
[EDIT] - I replaced the water and tomato sauce with ketchup. No basting required.
Ingredients
1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary
Directions
Preheat oven to 350 degrees F.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.
Other than the missing garlic this is very nearly the meatloaf recipe I learned
from my mom many years ago. Try mincing up a couple cloves of garlic and
lightly sauteing the onions & garlic before adding to the ground beef. Its an
old chef's trick - raw onions pretty much just "steam" cook in the ground
beef but if you saute them first they caramelize and add a more pleasant
flavour. Also, if you want the meatloaf to be nice and savory add 1 tsp of
ground thyme to the mix.
Needs more Lemon Pledge
Joined: Mar 2005
Posts: 52,768
Likes: 2,000
From: Phoenix, AZ
No garlic?!?!? .......... Blasphemy!!
Other than the missing garlic this is very nearly the meatloaf recipe I learned
from my mom many years ago. Try mincing up a couple cloves of garlic and
lightly sauteing the onions & garlic before adding to the ground beef. Its an
old chef's trick - raw onions pretty much just "steam" cook in the ground
beef but if you saute them first they caramelize and add a more pleasant
flavour. Also, if you want the meatloaf to be nice and savory add 1 tsp of
ground thyme to the mix.
Other than the missing garlic this is very nearly the meatloaf recipe I learned
from my mom many years ago. Try mincing up a couple cloves of garlic and
lightly sauteing the onions & garlic before adding to the ground beef. Its an
old chef's trick - raw onions pretty much just "steam" cook in the ground
beef but if you saute them first they caramelize and add a more pleasant
flavour. Also, if you want the meatloaf to be nice and savory add 1 tsp of
ground thyme to the mix.
My Member is Registered
Joined: Oct 2003
Posts: 3,545
Likes: 2
From: 2678.51 miles east of California
Making another recipe from mom's recipe box: Chicken Merango
I'm going to cook it in a pressure cooker instead of the dutch oven, it will only take 30 minutes tops.
I'm going to cook it in a pressure cooker instead of the dutch oven, it will only take 30 minutes tops.
all work and no play
Joined: Sep 2006
Posts: 13,916
Likes: 134
From: Wakefield, Ma
I made this the other night, 3-4lbs of chicken thighs and drumsticks, 3 bottles of bbq sauce and 3 cups of water. About an hour and a half and the chicken would just fall apart. Its a front runner for the best Ive made yet.
I think Im gonna improvise and see what I come up with to cook the last few lbs of drumsticks tonight or tomorrow.
I think Im gonna improvise and see what I come up with to cook the last few lbs of drumsticks tonight or tomorrow.
The Box
Joined: Nov 2003
Posts: 6,680
Likes: 80
From: Milwaukee
