What's for Dinner?
#1361
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
Joined: Jan 2005
Posts: 92,274
Likes: 4,499
From: ShitsBurgh
That garlic bacon is absolutely amazing, I have officially been ruined for normal bacon. Once I cut open the package, my whole upper level of my house smelled amazing. Either way, here's some pics
I would have preferred to wrap strip steaks, but I wasn't impressed with the strip steak selection so I went with the ribeyes. They were great steaks, and the garlic bacon really added some flavor and depth.
I broke up some garlic bacon and cooked it in with the baked beans, definitely the best beans I've ever had
I would have preferred to wrap strip steaks, but I wasn't impressed with the strip steak selection so I went with the ribeyes. They were great steaks, and the garlic bacon really added some flavor and depth.
I broke up some garlic bacon and cooked it in with the baked beans, definitely the best beans I've ever had
The following 3 users liked this post by 97BlackAckCL:
The following users liked this post:
97BlackAckCL (10-16-2013)
#1364
#1368
Wow that all looks great! Those burgers!
FYI it's best for fajitas, and especially when using a skirt or flank steak, to slice cross grain. It makes the actual eating process much easier.
FYI it's best for fajitas, and especially when using a skirt or flank steak, to slice cross grain. It makes the actual eating process much easier.
The following users liked this post:
BeezleTL85 (10-16-2013)
#1370
We got these things to make taco bowls with tortillas. So we used that leftover fajita meat to make fajita bowls with rice beans guac etc. They work pretty well
http://www.asseenontv.com/perfect-to...l.php?p=373757
http://www.asseenontv.com/perfect-to...l.php?p=373757
The following users liked this post:
97BlackAckCL (10-24-2013)
#1375
Made salmon last night. as always it came out great.
Foolproof method for properly cooked Salmon:
Take portion size piece of salmon, season with WTF you want. Dill, Old Bay, Creole, etc...
Cut two slices of lemon about a 1/4" thick.
Tear off a piece of tin foil about 8" x 10".
Put the lemon slices next to each other in the center of the foil, then put the salmon on top. Salt and pepper if you want. I drizzle with a little EVOO.
Fold the foil up around the salmon creating a little tent/envelope. Seal it pretty well.
Repeat for each serving.
Oven at 425-450 for about 20 minutes on a baking sheet.
Never gets overdone, never gets underdone. Cleanup is a snap.
Foolproof method for properly cooked Salmon:
Take portion size piece of salmon, season with WTF you want. Dill, Old Bay, Creole, etc...
Cut two slices of lemon about a 1/4" thick.
Tear off a piece of tin foil about 8" x 10".
Put the lemon slices next to each other in the center of the foil, then put the salmon on top. Salt and pepper if you want. I drizzle with a little EVOO.
Fold the foil up around the salmon creating a little tent/envelope. Seal it pretty well.
Repeat for each serving.
Oven at 425-450 for about 20 minutes on a baking sheet.
Never gets overdone, never gets underdone. Cleanup is a snap.
#1376
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
Joined: Jan 2005
Posts: 92,274
Likes: 4,499
From: ShitsBurgh
So I had 3 chicken breasts, a red onion, a green pepper, and some asparagus, and I couldn't figure out what to make for dinner. Then I remembered that I had a bottle of stir fry sauce in the cabinet. So I cubed up the chicken, broke out the wok, and went to work
Browned the chicken and then threw on the veggies
Added sauce all while repeating "I'll stir fry you in my wok" from that beastie boys song
Of course I had a cooking buddy there for encouragement
Getting closer
And finished product
Not bad for a spontaneous unplanned meal made by throwing together what I had in the fridge
Browned the chicken and then threw on the veggies
Added sauce all while repeating "I'll stir fry you in my wok" from that beastie boys song
Of course I had a cooking buddy there for encouragement
Getting closer
And finished product
Not bad for a spontaneous unplanned meal made by throwing together what I had in the fridge
The following 5 users liked this post by 97BlackAckCL:
Acura_Dude (10-24-2013),
BeezleTL85 (10-24-2013),
CCColtsicehockey (02-12-2014),
maharajamd (03-13-2014),
MySoCalLife (10-28-2013)
The following 2 users liked this post by BeezleTL85:
97BlackAckCL (10-24-2013),
Acura_Dude (10-24-2013)
The following users liked this post:
97BlackAckCL (10-25-2013)
The following 3 users liked this post by maharajamd:
The following users liked this post:
Acura_Dude (10-31-2013)
The following users liked this post:
BeezleTL85 (11-01-2013)
#1389
I saw an episode of "Guy's Big Bite" yesterday where he made a grilled skirt steak hash with roasted red pepper hollandaise.
It made me think of you/this thread. Lol
http://www.foodnetwork.com/recipes/g...ipe/index.html
It made me think of you/this thread. Lol
http://www.foodnetwork.com/recipes/g...ipe/index.html
#1390
I made this last night. It turned out FANTASTIC. Hell, one of the better random things I've ever made I'd say. Lol
Gai Pad Khing
Gai Pad Khing
Gai Pad Khing
Serves 2
Heat a wok or large skillet over high heat until very hot. Add the oil and swirl the pan to coat the bottom. Add the chicken in an even layer and let sear, undisturbed, for about 1 minute. Add garlic, stir and continue cooking for 1 minute, stirring constantly. Chicken will be lightly browned, but not cooked through. Add the green onions, bell pepper, onions, ginger and sauce. Stir-fry for 2-3 minutes, until the chicken is cooked through and the bell peppers and onions are tender-crisp.
Serve immediately, with plain white or brown rice.
Serves 2
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce (see Recipe Notes)
- 1 teaspoon sugar
- 2 tablespoons grapeseed, canola or other high-heat oil
- 8 ounces boneless skinless chicken breast or thigh, cut into bite-size pieces (about 1/4-inch thick)
- 2 cloves garlic, minced
- 2 green onions, ends trimmed, cut crosswise into 1-inch pieces
- 1 cup thinly sliced red bell pepper (about 1 small pepper)
- 1/2 cup thinly sliced onion (about 1/2 small onion)
- 2 tablespoons fresh ginger, cut into matchstick-size pieces
- Cooked white rice or brown rice, for serving
Heat a wok or large skillet over high heat until very hot. Add the oil and swirl the pan to coat the bottom. Add the chicken in an even layer and let sear, undisturbed, for about 1 minute. Add garlic, stir and continue cooking for 1 minute, stirring constantly. Chicken will be lightly browned, but not cooked through. Add the green onions, bell pepper, onions, ginger and sauce. Stir-fry for 2-3 minutes, until the chicken is cooked through and the bell peppers and onions are tender-crisp.
Serve immediately, with plain white or brown rice.
#1394
Thanks. I've honestly never cooked with ginger being that size. I thought it would be overwhelming. But it was crazy good.
I'm willing to bet my leftovers today will be even better now that the rice has had time to soak up all that sauce.
I always double up recipes, when it's easy to, for lunches the next day.
I'm willing to bet my leftovers today will be even better now that the rice has had time to soak up all that sauce.
I always double up recipes, when it's easy to, for lunches the next day.
The following 2 users liked this post by maharajamd:
97BlackAckCL (11-08-2013),
BeezleTL85 (11-08-2013)
#1399
The following users liked this post:
BeezleTL85 (11-12-2013)