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What are you cooking tonight?


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#31 Preacher

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Posted 23 April 2007 - 09:51 PM

Greetings from the barbarian Norway!
Yes, here we have about two choises of food: fish or Reindeer (similar to the american Caribou)
So, here is a recipe that's quite similar to what I had in the evening:

Caribou Empanadas

Amount Measure Ingredient Preparation Method
1 lb Ground caribou
1/4 c Butter
2 lg Onions chopped
1/2 c Chopped olives
1/2 c Chopped celery
2 Jalapeno peppers chopped
Salt and pepper to taste
2 tb Vinegar
1 sm Can tomato sauce
2 tb Worcestershire sauce
1 Recipe pie crust pastry

In a large skillet, melt butter, and brown meat. Add other
ingredients and simmer about 20 min. Remove from the stove and chill.

Make your favorite pie pastry, cut in circles about the size of a cup.
Place the meat mixture in center and fold over, pricking with fork.
Place on greased cookie sheet and bake in 350 oven, 20 to 25 minutes.

Tastes VERY good together with a glass of... yes you all know... :cheers:

#32 Grey Boy

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Posted 24 April 2007 - 03:13 AM

So, substitute the soybeans for the caribou?
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#33 Alan Moss

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Posted 24 April 2007 - 03:32 AM

Not sure whether this restaurant story from London fits in this thread. Be careful: it could put you some of you off your breakfast (or maybe not ...).
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#34 Absomphe

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Posted 24 April 2007 - 04:42 AM

Not sure whether this restaurant story from London fits in this thread.


It does, if the restaurant put his member on the menu afterwards. :secret2:

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#35 elfnmagik

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Posted 24 April 2007 - 04:58 AM

Ribz


Attached File  ribz.jpg   62.26KB   34 downloads
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#36 AlyssaDyane

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Posted 24 April 2007 - 07:34 AM

Last night was penne with fresh pesto and some yummy homemade bread (with whole garlic cloves baked into it).

Dessert was ice cream with my rasberry-absinthe sauce drizzled over it. It was the last of the sauce I had jarred up. Time to make another batch! Served with a glass o' Helfrich.

The roomies were in nirvana.

Tonight is a kingly Mediterranean feast. Details as soon as I figure them out.
Nothing is simpler than to complete pictures in a superficial sense. Never does one lie so cleverly as then. - Henri de Toulouse-Lautrec

#37 Martin Lake

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Posted 24 April 2007 - 08:04 AM

Last night was pasta with a salmon cream sauce.

1 salmon steak cut into one-inch cubes (inasmuch as you can actually cube salmon...it'll flake. Don't worry about that)
1 chopped red pepper
1/2 onion chopped fine
half a pint of sour cream (I used lite sour cream, but you could probably go any way on this)
Milk (I didn't measure...just used enough that the sour cream would thin out to a consistency more like sauce)
Dill, salt, and other seasonings to taste.
Fettucini (I eyeballed the amount to suit the amount of sauce. I think about half a pound would do the trick)

Sautee the onion and red pepper in butter until the onion is soft and clear and the pepper looks to be about cooked. Add in the half pint of sour cream and the milk and stir together until everything is bubbling and saucy ("saucy" is a culinary term...it means roughly the consistency of buttermilk or slightly thicker). Season to taste. I used dill, oregano, basil. The usual Italian seasonings do well, but the dill is always a good complement to salmon. Set the sauce on a low, low flame and toss in the salmon cubes. Cover and let the salmon cook. Stir the salmon in and set the sauce off the heat while the fettucini cooks. Toss together with fetucini and serve.

The final result was pretty good. Not stunningly so, but pretty good. I can't stress enough that salt is important in this dish. The individual flavors in it are collectively so mild that unless you add some salt, it comes out kind of bland. And, like many sauces, it tastes better the next day. So you could even prep it ahead of time and serve it the day after.

As an alternative thing to do with salmon steak, I recommend baking it with a glaze of soy sauce and maple syrup and serving over a bed of roasted mangoes with couscous, rice, or whatever side you prefer. Really...it's exquisite.
Ah, la petite mort; such beautiful suicide.

#38 Brian Robinson

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Posted 24 April 2007 - 08:13 AM

Martin,

That sounds like a great recipe! Would you recommend any certain type of salt?

I've found that, for fish, my favorites are the all encompassing Fleur du Sel, but then also a pink australian salt that has a very flakey texture. The taste works fantastic with fish, especially salmon.
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#39 Martin Lake

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Posted 24 April 2007 - 08:30 AM

I'd say go with whatever you have on hand or whatever you'd like. I use Morton's iodized salt, so if you have anything fancier you'd prefer, I'm sure it would work just fine.
Ah, la petite mort; such beautiful suicide.

#40 dakini_painter

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Posted 24 April 2007 - 03:50 PM

So, substitute the soybeans for the caribou?



Forget the soybeans and go straight for the tofu.



Ribz



Those ribz look like they are trippin', all purple and stuff.


Just finished eating the hors d'oeuvres, some local tilsit cheese flavored with dill, some deli crackers, and slices of Genoa salami. Along with the aperitif of course.

Now I'll go in the kitchen and cook some catfish fillets.

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#41 Absomphe

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Posted 24 April 2007 - 04:00 PM

Mexican flank steak, marinated in vinegar with secret herbs, and spices by Ricardo at the Super Tienda el Polivoz carniceria, and taqueria, right hear in beautiful East Bumfuck. That place has the best Mexican food ever.

Every time I savor a bowl of Ricardo's birrias de chivo, I think, Anthony Bourdain, eat your heart out!

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#42 Grey Boy

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Posted 24 April 2007 - 05:26 PM


Ribz

Those ribz look like they are trippin', all purple and stuff.

It is an impressive looking congealed grease sauce though.
I'm gonna meet pierreverte!

#43 elfnmagik

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Posted 25 April 2007 - 04:41 AM

No grease Bro. Smoked on the grill for 5 hours and then put in the roaster, sauced, and smoked another hour with lid cracked.

That's sweet-mustard candied goodness.
"I really like depriving myself of things. It's fun! Very monastic." - Kosmo

#44 Brian Robinson

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Posted 25 April 2007 - 04:47 AM

Attached File  homer_drool.gif   5.5KB   30 downloads
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#45 Nymphadora

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Posted 25 April 2007 - 05:21 AM

So, when do I get a dinner invite, Elf?!
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#46 Jaded Prole

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Posted 25 April 2007 - 06:17 AM

Those ribs look good. I use hickory on my grill, it's far better than charcoal.

#47 Grey Boy

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Posted 25 April 2007 - 06:25 AM

No grease Bro. Smoked on the grill for 5 hours and then put in the roaster, sauced, and smoked another hour with lid cracked.

That's sweet-mustard candied goodness.

Oh,
well in that I case I agree with shabba.
I'm gonna meet pierreverte!

#48 Absomphe

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Posted 25 April 2007 - 06:54 AM

Except maybe for the "bro" part, right bro? :tongue:

Those ribz™ look smokin' to me, Elf! :twitchsmile:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#49 Gwydion Stone

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Posted 29 April 2007 - 11:25 PM

Tonight's repast was preceded by aperitif cocktails. Dinner consisted of fettuccine topped with a black truffled Alfredo sauce, sautéed morsels of chicken breast and morel mushrooms, with a side of steamed asparagus. It concluded with homemade New York style cheesecake and hot coffee with dark rum and Kahlua, topped with hand-whipped cream and 88% cacao chocolate shavings.

It's going to be salad for the next two weeks.

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#50 Brian Robinson

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Posted 02 May 2007 - 12:39 PM

Munching on an authentic Spanish style baguette (very similar to authentic French ones) rubbed with tomato and fresh garlic. Added manchego cheese and razor thin slices of Jamon Serrano.

A sandwich made in heaven...
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#51 AlyssaDyane

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Posted 02 May 2007 - 12:59 PM

Sounds fabulous!

Last night I made fresh artichoke and leek ravioli with a brown butter sage sauce.

Tonight - eggplant parmesean!
Nothing is simpler than to complete pictures in a superficial sense. Never does one lie so cleverly as then. - Henri de Toulouse-Lautrec

#52 Brian Robinson

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Posted 02 May 2007 - 01:00 PM

Talk about sounding fabulous! :cheers:
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#53 Bluescat

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Posted 02 May 2007 - 02:22 PM

Alyssa.....how do you make your brown butter sage sauce? Oh my that sounds good!
Our life is frittered away by detail. Simplify, simplify.
- Henry David Thoreau

#54 AlyssaDyane

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Posted 02 May 2007 - 03:13 PM

It is the simplest sauce ever. I put a buch of butter in a heavy sauce pan, and melt. I then throw in a whole bunch of roughly chopped fresh sage. I like a lot of sage. Add some salt (not too much if you are using salted butter!), and cook it very slowly over a low heat until it is nutty and brown, and all of the sage flavor has imparted into the butter. The sage after cooking in the butter gets a great texture and is yummy.
Nothing is simpler than to complete pictures in a superficial sense. Never does one lie so cleverly as then. - Henri de Toulouse-Lautrec

#55 sandpedlar

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Posted 04 May 2007 - 06:33 AM

Shabba! What a tasty sandwhich!

AD,
:dribble: That sounds so yummy.
Big Veggie Curry last night, with cuke salad, couscous and fresh Bulgarian style yogurt.
My house will reek of curry for days, but it was sooo good.

#56 Bluescat

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Posted 04 May 2007 - 10:09 AM

But that is a very good kind of reek! :thumbup:
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#57 Joe Legate

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Posted 10 May 2007 - 03:58 PM

A green aperitif, I think. Then:

Baby spinach and salmon salad
Roasted red pepper cannoli filled with fresh mozzarella and fresh-out-of-my-garden basil
Butter and herb linguine with calamari

Not bad for a Thursday. B)

#58 elfnmagik

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Posted 10 May 2007 - 04:06 PM

Daaaaum!

I been on the golf course all day and gotz da munchies. Yer killin' me.
"I really like depriving myself of things. It's fun! Very monastic." - Kosmo

#59 MTgrayling

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Posted 10 May 2007 - 04:06 PM

A salad for me. No cooking was involved so this may be the wrong thread...... Oh wait I did blanche the wild Asparagass for a few minutes and the seasoned chicken breast was 'Foremaned' with my grill by George.

My weight goal has been surpassed so I may need to pig out this weekend.
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#60 Sonny Mann

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Posted 10 May 2007 - 04:14 PM

Irrelevant of course. But I read that Anna Nicole Smith finally reached her target weight. I think that's her name.
"I don't think very much....therefore, I might not be"


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