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What's Cooking?
Posted: Tue Jul 14, 2009 11:08 am
by edible complex
last night I did chile rub pork chops w/strawberries and grits:
http://www.nolaeats.com/forum/showthread.php?t=2070
tonight, it's grilled eggplant w/mint chutney yogurt dressing, grilled curried chicken, and saffron rice w/raisins, walnuts, indian spices and basil ribbons.
what have you been cooking?
Re: What's Cooking?
Posted: Tue Jul 14, 2009 12:13 pm
by NoNoNanette
On my way back here to MS for the day/night, I picked up a nice T-Bone, which I'll cook medium rare.... and serve it with a big-arse kosher salted baked potato. Lived on gaspacho for the past couple of days....looking forward to some RED MEAT.
Re: What's Cooking?
Posted: Tue Jul 14, 2009 12:15 pm
by Schuarta
The re-emergence of the TOMATO PIE thread produced in me Pavlov's Dog Reflex. So I made one last night.
DELICIOUS!!!
Re: What's Cooking?
Posted: Tue Jul 14, 2009 12:50 pm
by edible complex
Schuarta wrote:The re-emergence of the TOMATO PIE thread produced in me Pavlov's Dog Reflex. So I made one last night.
DELICIOUS!!!
now that's a nice piece of pie!
Re: What's Cooking?
Posted: Tue Jul 14, 2009 2:05 pm
by Oyster
edible complex wrote:last night I did chile rub pork chops w/strawberries and grits:
Similar...Chile rubbed Chicken Breast. Brennan's old recipe for Chicken Lazone. Seventeen YO daughter said...AMAZING! It was good! Only takes a few minutes start to finish.
Took it easy tonight...Beef roast cooking in the crock pot...
Re: What's Cooking?
Posted: Tue Jul 14, 2009 5:18 pm
by ratcheese
We've been on a BBQ Shrimp kick lately. It is so easy and fun; we alter the recipe a little each time in an effort to cut back on the butter. We've got it down to one stick per 2 lbs of shrimp. We add a lot of Chef John Folse's outstanding Louisiana Olive Oil and my wife adds white wine, while this past Sunday I had the reins, and opted for half a Heineken in place of the wine. It turned out great!
We just set the casserole dish in the middle of the table and surround it with French Bread and company.
Re: What's Cooking?
Posted: Wed Jul 15, 2009 7:06 am
by jodyrah
Panko crusted shrimp with roasted tomato vodka sauce. A fresh killer chili and a drizzle of basil oil brightened it up.
Re: What's Cooking?
Posted: Wed Jul 15, 2009 1:34 pm
by Turbodog
Last night, we had steak tacos, with grilled, marinated sirloin, cheese, sour cream, carmelized onion, corn and/or flour tortillas and two different salsas. Outstanding.
Re: What's Cooking?
Posted: Wed Jul 15, 2009 1:51 pm
by EatinAintCheatin
Turbodog wrote:Last night, we had steak tacos, with grilled, marinated sirloin, cheese, sour cream, carmelized onion, corn and/or flour tortillas and two different salsas. Outstanding.
I have a nice big sirloin tip steak I plan on cooking tonight. What do you use as a marinate?
TIA
Re: What's Cooking?
Posted: Wed Jul 15, 2009 3:05 pm
by Turbodog
I used a store bought argentinian (chimichurri) marinade from WInn Dixie (I was ina a hurry; I usually make my own marinades). It was good.
I also reallly like the Goya mojo marinade, for a store bought.
If you want to make your own, use some citrus juice, cumin, corriander, balck pepper, salt, and whatver other seasonings you want to use (garlic, red pepper, white pepper, etc.). Add a little soy and/or worstechire sauce. Do not mairnate for too long, 30-45 minutes is plenty.