What's for Dinner?
05-31-2011, 06:22 PM
#1082
Team Owner
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...
05-31-2011, 07:11 PM
#1083
Senior Moderator
Heading out with the wife to meet up with some friends and having Neapolitan pizza...
05-31-2011, 07:43 PM
#1084
Needs more Lemon Pledge
Wait, Chocolate, Vanilla and Strawberry pizza? You heathen.
05-31-2011, 11:07 PM
#1086
Moderator
Join Date: Oct 2004
Location: Not Las Vegas (SF Bay Area)
Age: 40
Posts: 63,306
Received 2,811 Likes
on
1,991 Posts
06-01-2011, 01:15 AM
#1087
Whats up with RDX owners?
iTrader: (9)
Subway.
06-01-2011, 09:07 PM
#1089
Team Owner
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.
06-02-2011, 12:35 AM
#1090
Needs more Lemon Pledge
Agreed.
Mods are really slacking lately. What the hell do we pay them for, anyway? Funny AVs?
Mods are really slacking lately. What the hell do we pay them for, anyway? Funny AVs?
06-05-2011, 04:00 PM
#1091
My Member is Registered
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
06-09-2011, 08:21 PM
#1092
My Member is Registered
the beef ribs sucked. Never getting them again unless I order them from the butcher.
Last edited by Cruz_msl; 06-09-2011 at 08:25 PM.
06-09-2011, 11:00 PM
#1093
Moderator
Join Date: Oct 2004
Location: Not Las Vegas (SF Bay Area)
Age: 40
Posts: 63,306
Received 2,811 Likes
on
1,991 Posts
06-09-2011, 11:36 PM
#1094
Needs more Lemon Pledge
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.
06-17-2011, 05:09 PM
#1095
Needs more Lemon Pledge
Making some meatloaf tonight...
Found a Paula Dean recipe. Should be tasty.
Found a Paula Dean recipe. Should be tasty.
The following users liked this post:
svtmike (06-17-2011)
06-17-2011, 06:32 PM
#1096
Moderator
Join Date: Oct 2004
Location: Not Las Vegas (SF Bay Area)
Age: 40
Posts: 63,306
Received 2,811 Likes
on
1,991 Posts
You know what they say about fluffy chefs....
06-17-2011, 06:37 PM
#1097
Needs more Lemon Pledge
Paula Dean don't mess around, foo!
06-22-2011, 09:22 PM
#1099
Needs more Lemon Pledge
[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.
The following users liked this post:
svtmike (06-22-2011)
07-04-2011, 08:15 AM
#1100
Team Owner
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.
07-04-2011, 09:44 AM
#1101
I am #76,361,211,935
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.
07-04-2011, 01:41 PM
#1103
Senior Moderator
Weather is nice tonight...so, going to cut up some of the AAA beef I bought from Costco and have us some beef skewers a la lemongrass! 
Well, that'll be tonight. Still at work. Dammit.
Well, that'll be tonight. Still at work. Dammit.
07-04-2011, 01:46 PM
#1104
Needs more Lemon Pledge
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.
07-04-2011, 01:47 PM
#1105
Senior Moderator
07-08-2011, 07:32 AM
#1106
Whats up with RDX owners?
iTrader: (9)
Last night I had grilled chicken thighs with some sort of garlic flavoring and mashed potatos (my sister cooked). It was delicious.
07-09-2011, 06:05 PM
#1107
My Member is Registered
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.
07-09-2011, 06:36 PM
#1108
Whats up with RDX owners?
iTrader: (9)
I did turkey burgers tonight.
07-15-2011, 12:10 AM
#1111
Senior Moderator
Chirashi, assorted sushi...and Asahi to wash it all down.
07-15-2011, 12:13 AM
#1112
Senior Moderator
Fried Chicken last night:
07-24-2011, 07:22 PM
#1114
all work and no play
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.
07-24-2011, 08:12 PM
#1115
Whats up with RDX owners?
iTrader: (9)
Nice. I had surgery a few weeks so my food selection is pretty damn boring at the moment 
07-24-2011, 08:37 PM
#1117
Whats up with RDX owners?
iTrader: (9)
More info please!
07-24-2011, 09:10 PM
#1118
The Box
07-25-2011, 05:21 AM
#1119
Whats up with RDX owners?
iTrader: (9)
Please, Im always looking for new foods to make.
