Whatchya cookin?

[fast14riot]

Let's make this thread a place for recipes, but not just a recipe dump. Post what you're making! That should keep the tedious and often boring continual posts down a bit.

For me tonight (just got home from work) its Grass and 'Shrooms along side a nice rib eye.

Fresh asparagus, portobello mushroom pan fried in butter with garlic, salt, and pepper. Remove the asparagus when done. Place the steak in the pan with shrooms and brown both sides, finish in oven if you prefer ruined steak. Anything beyond medium is burnt, I prefer rib eye medium rare to rare, 125* if you need to know. Throw the grass back in just to warm them up. When steak is almost done.

A nice Cab or Zin will go nicely, but being my Friday I prefer a bourbon.


-Xander

 

[meluck]

It's late and I'm hungry now. I like my steak mooing. I even like it raw sometimes. If a cow sees me with a DFK EDC and a fork, it better be running.

 

[Daniel Fairly Knives]

Nice work Xander, that sounds great!

 

[fast14riot]

Thanx Daniel! Asparagus is its own food group here in Stockton, we have the asparagus festival every year with over 100K people attending. Believe it or not, asparagus margaritas are actually really good! It gorws rampant around here in the peat dirt, big time cash crop.

Can't wait for some of your recipes!

Maybe I'll do my Venison and Black bean chili soon.


-Xander

 

[Daniel Fairly Knives]

That's cool! My Dad had a huge asparagus bed recently, I got to see it when I was down in TX.

Steak tip
One tip I learned was that when you see blood come through the steak, flip then see blood again it is usually rare-medium rare. That's just a starting point, not a rule.


My first cooking job ever was in a TX steakhouse cooking the steaks, I lucked out getting the job... it was crazy, after a while there I ran my own kitchen and just cooked steaks. I did 30-40 at a time all the time and we used a dumbwaiter to move food around as we had two kitchens. I did steaks, fries and baked potatoes, that was it! I can't even imagine the numbers we did, at most times we had three flat top grills going. Fun times... I learned a lot.

 

[flatblackcapo]

Chorizo and eggs. Recipe Chorizo
eggs

pics later

 

[Bako]

Is it cheating if I use stuff I'm doing at work?

I wish I still had the pictures of the whole, stuffed Camel I BBQd in a hole in the desert outside Amman Jordan in 1993. I was Chef to King Hussein for a while, and they used to like to play "Bedouin" on the weekends by camping in a tent in the sand.

Only these 'tents' were the kind of thing used for outdoor events, and were more or less airtight. On Wednesday night, some guys would drive out with a leveler-grader, and make a flat spot for the King's tents. Then the tents would go down, and the floors covered with gorgeous rugs. Then the generators and A/C units would arrive and get connected. There were hallways that had pictures hung, vases of flowers positioned...it was like a portable palace.

So these three Arabs with a backhoe dig a hole, and a whole Camel minus the ribs and pelvis is stuffed with ground lamb, dates, pistachios, etc, and sandwiched between some chain link fence strung between two steel poles, then lowered into the trench. Charcoal is poured around it, and it's covered. A day and a half later, FEAST!

In case you're curious, Camel meat tastes about 1000 times stronger than a Camel smells. Which is pretty bad...

 

[Lycosa]

Tonight, Jamaican Pizza. Old pizza sprinkled with crushed red peppers and baked on high till "dark" brown. GOOD!!

 

[XxdrpxX]

Well, none of you know this, but I have been eating a predesigned meal plan for the last 1 1/2 months from eatingwell.com. I got on the scale one day, and saw 198lbs. I swore I would never break the 200lb mark. Im 5'9 and I dont have a large build. I used to scoff at people dieting, as I am a foody, and love things like bacon, steak, and despised the idea of bland food. I am active, and exercise, but guess my mid thirties was finally taking a toll on my metabolism. So my wife and I decided to give it a shot. WOW is all I can say. After a month and a half I lost 26lbs, the food for about 95% was great tasting. A few recipes had to be scraped, but for the most part I was extremely happy with the meals. Tonight for dinner we had Grilled pork tenderloin with mustard, thyme, and apple reduction. Sides were a warm apple slaw, and garlic mashed potatoes.

Heres the pork resting before I sliced it.

Starting the slaw

And here it is all plated.

I make my lunches the day before so I can eat well while im at work. This is a chicken sausage and kale stew for my lunch.

 

[Daniel Fairly Knives]

Is it cheating if I use stuff I'm doing at work?

I wish I still had the pictures of the whole, stuffed Camel I BBQd in a hole in the desert outside Amman Jordan in 1993. I was Chef to King Hussein for a while, and they used to like to play "Bedouin" on the weekends by camping in a tent in the sand.

Only these 'tents' were the kind of thing used for outdoor events, and were more or less airtight. On Wednesday night, some guys would drive out with a leveler-grader, and make a flat spot for the King's tents. Then the tents would go down, and the floors covered with gorgeous rugs. Then the generators and A/C units would arrive and get connected. There were hallways that had pictures hung, vases of flowers positioned...it was like a portable palace.

So these three Arabs with a backhoe dig a hole, and a whole Camel minus the ribs and pelvis is stuffed with ground lamb, dates, pistachios, etc, and sandwiched between some chain link fence strung between two steel poles, then lowered into the trench. Charcoal is poured around it, and it's covered. A day and a half later, FEAST!

In case you're curious, Camel meat tastes about 1000 times stronger than a Camel smells. Which is pretty bad...

Wow, that is amazing! The whole thing sounds incredible, lol maybe besides the camel meat.

Tonight, Jamaican Pizza. Old pizza sprinkled with crushed red peppers and baked on high till "dark" brown. GOOD!!

That sounds pretty good, must try!

Well, none of you know this, but I have been eating a predesigned meal plan for the last 1 1/2 months from eatingwell.com. I got on the scale one day, and saw 198lbs. I swore I would never break the 200lb mark. Im 5'9 and I dont have a large build. I used to scoff at people dieting, as I am a foody, and love things like bacon, steak, and despised the idea of bland food. I am active, and exercise, but guess my mid thirties was finally taking a toll on my metabolism. So my wife and I decided to give it a shot. WOW is all I can say. After a month and a half I lost 26lbs, the food for about 95% was great tasting. A few recipes had to be scraped, but for the most part I was extremely happy with the meals. Tonight for dinner we had Grilled pork tenderloin with mustard, thyme, and apple reduction. Sides were a warm apple slaw, and garlic mashed potatoes.

That looks awesome, very nice!

 

[fast14riot]

XxdrpxX, good for you and eating good while doing it!

Nothing special for me today, I did a basic ital seasoned briskett on the grill for lunch (fresh french rolls from the bakery, brown mustard and light mayo), then for dinner it was also a pork tenderloin. I did a peppercorn marinade and corn otc for a side.

Dessert is in the oven as I type this right now, basic quick bread muffins with pink lady apples.


All basic stuff, but all tasty none the less.

-Xander

Muffins are done!

 

[Lycosa]

Dunt forget... wash everything down with beer.

 

[Bako]

I miss beer.

 

[hokiewise]

Bako, if I had to eat camel meat, especially after your description of its "elegant taste", I'd need beer. Lots of beer. Amazing story.

 

[Bako]

Well, none of you know this, but I have been eating a predesigned meal plan for the last 1 1/2 months from eatingwell.com. I got on the scale one day, and saw 198lbs. I swore I would never break the 200lb mark. Im 5'9 and I dont have a large build. I used to scoff at people dieting, as I am a foody, and love things like bacon, steak, and despised the idea of bland food. I am active, and exercise, but guess my mid thirties was finally taking a toll on my metabolism. So my wife and I decided to give it a shot. WOW is all I can say. After a month and a half I lost 26lbs, the food for about 95% was great tasting. A few recipes had to be scraped, but for the most part I was extremely happy with the meals. Tonight for dinner we had Grilled pork tenderloin with mustard, thyme, and apple reduction. Sides were a warm apple slaw, and garlic mashed potatoes.

Heres the pork resting before I sliced it.

Starting the slaw

And here it is all plated.

I make my lunches the day before so I can eat well while im at work. This is a chicken sausage and kale stew for my lunch.

Not bad! I wish I could get my boss to eat sensibly like that, instead of see-sawing between improbable and untenable diets. I just came down from 240+ to 200 for the first time since I did NCAA Div 2 Indoor Rowing in college, just by not being allowed to drink beer anymore. So if I can do it, anyone can!

 

[fast14riot]

Tonight, it's adobo.

Still simmering.


-X

 

[Bako]

Got something for you in a sec, Xander!


[video]http://s5.photobucket.com/user/Tripleneck/media/IMG_1170_zps428e3389.mp4.html[/video]

You clickee linkee!

 

[fast14riot]

Lookin good bud! Personally, I like it best with a beer tempora batter, or grilled, or pan fried, or blanched, or steamed, or in ice cream, or pickled, or bacon wrapped, or stuffed in a jalapeño (or gel-lop-un-oh for Daniel), or nuked, or blended into cream cheese with spices, or in my burrito.

I could easily be Bubba from Forrest Gump and go on and on about all the different ways I make it, but I won't. Btw, that Peruvian asparagus you have there didn't look too bad, season is just coming into full harvest next week and then its on from there!


-X

 

[Bako]

I'm constantly walking a tightrope with vegetables at work not only between what's seasonal and available, but also between what my boss WILL eat and what his boss will LET him eat. Frying has recently been declared verboten, too. I've been resorting to breading as usual, then baking. Hitting the right degree of doneness between the crumbs and what (for my boss) they're meant to obscure is the "thread the needle" part.

Good times.

Ordinarily that soup would be garnished with some morels and some asparagus tips tempura in rice flour batter.

 

[Daniel Fairly Knives]

Hey nice video!

Are you a personal chef? cool stuff...

I'll have some food pics sometime. I'm on kind of a Thai food kick lately and have some really easy and fun recipes.