Culinary Goodness

Discussion in 'General Discussion' started by Emac, Sep 11, 2016.

  1. vBlake

    vBlake Member

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    BOTCOBCIPBKLCHBD... it is a true honor to be in your presence...
     
  2. JAD

    JAD Member

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    Last night's dinner, inspired by the other photographic cuisine being displayed.

    I grilled a vegetable medley of fresh onions, carrots, asparagus, and assorted sweet peppers. These were drizzled with olive oil, patted with butter, and dusted with Kosher salt. The pork tenderloin was sauteed in my wife's own special marinade (who knows) for hours prior to grilling. Meat cooked to a medium temperature of 135 degrees. Finished meat and vegetables served over a bed of rice with a chili marinade sauce on top.

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    This would be my homemade version of Pork Fried Rice (menu order #65). :D And I hope it makes you hungry. It was obscenely delicious.
     
  3. koolaidnd

    koolaidnd Member

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    [​IMG]

    Game day lunch.

    Super thin sirloin seared quickly on a 12" lodge pan. I seasoned with salt and pepper. Sliced and served. on a ciabatta roll with mushrooms and onions.
     
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  4. Bushman5

    Bushman5 Member

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    damn that looks good. i love ciabatta buns , as well as peas
     
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  5. JAD

    JAD Member

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    Pioneer Woman pot roast in the dutch oven tonight. Mmm, mmm, good.
     
  6. vBlake

    vBlake Member

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    I love her... I heard that her chipotle Pork butt was fabulous.
     
  7. Expat

    Expat Expat™ Knives Staff Member

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    My 10 year old made this pie with some apples she picked.


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  8. JAD

    JAD Member

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    The local paper runs a section each week called Let's Eat. It features recipes and food information. The recipes will often be seasonal and to that end here is one for Halloween. I just snapped a picture with my camera.

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    I hope this prints well enough because it was easier to just take a picture of the newspaper.

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    I generally will add or take away from a recipe if an ingredient calls to me. In this case I would lose the candy eyeballs and probably add crumbled bacon to the cheese mix.
     
  9. koolaidnd

    koolaidnd Member

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    [​IMG] Potatoes and onions on the round 12" lodge and mushrooms in the square lodge. It's scrambled eggs and potatoes for supper tonight.
     
    Last edited: Oct 19, 2016
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  10. Bushman5

    Bushman5 Member

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    how do you keep your stove so clean?
     
  11. koolaidnd

    koolaidnd Member

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    wifey
     
  12. JAD

    JAD Member

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    @Bushman5 -- judging from the pictures of your stove top I just figured you were trying to season the entire top. :D
     
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  13. Bushman5

    Bushman5 Member

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    Lets cook a Madras Chicken Curry!

    Fresh Chicken , with salt and pepper

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    into the old Cast Iron stew pot for frying, get it nicely browned on both sides. I used a bit of peanut oil .

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    remove chicken from pan, and simmer in Madras Cumin and Chili sauce, and Spicy Cumin and Ginger sauce for about 1/2 hour

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    Add a half cup each of coriander and turmeric

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    chop up potatoes, onions, garlic (lots, like a half cup or more), rutabagas, apples, zuchini and celery, saute in the chicken fat

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    beer time!

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    PipSqueak really wanting some chicken!

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    cook some jasmine or basmati rice

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    add the chicken and sauce to the veggies and bake in oven at 350 for about 1/2 hour

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    add over rice

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    Last edited: Oct 19, 2016
  14. Expat

    Expat Expat™ Knives Staff Member

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    Bushman, I didnt know you were British.
     
  15. Bushman5

    Bushman5 Member

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    I'm German Sicilian, born in a British Commonwealth. :cool:
     
  16. Expat

    Expat Expat™ Knives Staff Member

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    I've never known anyone to voluntarily eat curry dishes that wasn't British. (Indians do obviously, but I don't think it's voluntary).
     
  17. Bushman5

    Bushman5 Member

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    I live in a high density of south Asian peoples. Fantastic cuisine and markets up here.
     
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  18. erik

    erik Member

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    mmmmmmmmm.........
    curry!
    I made chicken vindaloo for dinner the other night.
     
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  19. Espetar

    Espetar Member

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    I was going to post this in the steak thread, but since chimichurri is spectacular on just about anything, I decided to give it a go here.

    An Argentinean specialty, chimichurri is that green "sauce" that folks put on flank steak, skirt steak, tri-tip, or any other host of meats. It is simply garlicky goodness. It is made many ways, but minus the red wine vinegar, I prefer to stick to the way it is made in Argentina...

    2 jam packed cups of parsley
    3 Tbsp fresh oregano
    5 cloves of garlic
    2 tsp red pepper flakes
    1 Tbsp freshly ground black pepper
    1 tsp kosher salt
    1 1/4 Cups of high quality EVOO

    *Chop the parsley, fresh oregano, and garlic by hand until fine.
    *Add to a bowl, along with the red pepper flakes, black pepper and salt.
    *Add the EVOO and stir together.
    *Let this sit for a few hours and then enjoy it over your favorite grilled meat.

    It is honestly magical.

    Here is the parsley already chopped and in the bowl. The oregano and garlic will soon follow:

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    Here are all the ingredients added:

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    All mixed:

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    If you don't happen to eat it all in one sitting, put the remainder in a sealed glass jar and put it in your pantry. Some folks put it in the fridge, but I never have.
     
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  20. Expat

    Expat Expat™ Knives Staff Member

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    The best chimichiurri Ive ever had was at Andres Carne de Res in Bogota Colombia. If you ever find yourself down that way, you HAVE to go there. Its the coolest, quirkiest restaurant in the world.
     
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