What are you cooking?

[WhistlingBadger]

I like butter. Wrapped in bacon. And deep fried. With chocolate sprinkles.

 

[Rocky998]

I like butter. Wrapped in bacon. And deep fried. With chocolate sprinkles.

Sounds like something I could get in a southern fairground

 

[Oldspartan]

Had prime rib ready for the grill but very bad storms, 50 mph wind, torrential rain put that on hold till tomorrow. Settling for pasta salad and carnival sausage with pepper and onion on the stove.

 

[jaylach]

What’s your cholesterol level?

Actually my bad cholesterol is quite low. I go off the wall once in a while but normally eat pretty healthy.

 

[Fishmanic]

Chicken kabobs with Crimini mushroom, onions, tomatoes, red peppers

 

[biofish]

Ohooooo I didn’t know this was a thread

But I gotta share my absolutely favorite meat marinade— I’ve used it to marinade beef, pork, chicken, and shrimp, and lemme tell you it has never let me down. I just used it to marinade some steak bites to add to my creamy tortellini last night— and just. So good.

Which this is the entire recipe of which I learned about the marinade and honestly the entire meal is divine but the MARINADE

 

[jaylach]

Chicken kabobs with Crimini mushroom, onions, tomatoes, red peppers
View attachment 345933

Looks awesome! I'd like to have a grill but they are banned in my apartments.. I can understand that they don't want gas grills as, if someone screwed up, it could take out half the building at least. I DO think that they should allow coal and or wood pellet cookers but don't know if I would often use anyway being on the third floor.

Ohooooo I didn’t know this was a thread

But I gotta share my absolutely favorite meat marinade— I’ve used it to marinade beef, pork, chicken, and shrimp, and lemme tell you it has never let me down. I just used it to marinade some steak bites to add to my creamy tortellini last night— and just. So good.

Which this is the entire recipe of which I learned about the marinade and honestly the entire meal is divine but the MARINADE
View attachment 345934

Sounds great and I LOVE your recipe card.

If you like marinades try this sometime. Half and half soy sauce and wine... Red wine for beef, white for chicken or pork. OK, say you use a half cup of soy and wine. Add 6-8 crushed garlic cloves, half of a thinly sliced medium red onion and a table spoon of fresh basil and thyme.

I like pretty strong flavors so marinade pretty long. I would suggest as a minimum for beef two hours and pork or chicken at least an hour. I actually normally do in the evening and let it set until the next evening.

 

[lottabubbles]

I'm in some kind of vicious circle, made 3 key lime pies in 5 days.

 

[biofish]

I'm in some kind of vicious circle, made 3 key lime pies in 5 days.

I’ve never actually been able to figure out how to make a good pie crust. Whenever I’ve tried following a recipe and making it from scratch, it always really bland tasting. I’ve been told several times that it’s missing something but I can never figure out what. do you have any advice or recipes I could try?

 

[biofish]

Half and half soy sauce and wine... Red wine for beef, white for chicken or pork. OK, say you use a half cup of soy and wine. Add 6-8 crushed garlic cloves, half of a thinly sliced medium red onion and a table spoon of fresh basil and thyme.

This sounds downright salivating. Will be trying immediately.

 

[lottabubbles]

I’ve never actually been able to figure out how to make a good pie crust. Whenever I’ve tried following a recipe and making it from scratch, it always really bland tasting. I’ve been told several times that it’s missing something but I can never figure out what. do you have any advice or recipes I could try?

I know what you mean. we have been using the store bought gram cracker crust. my home made crumbles and some seems to glue itself to the aluminum pie pan. the only redeeming part is that the lime flavor seeps into the bottom of the crust.

 

[jaylach]

Not cooking yet but will be doing so in a week or so. Ever hear of the French dish Chicken Roulades? Me either... Since it is a 24 ounce item from Omaha Steaks I have to assume that it is the entire breast (both sides), not just one side. Costing me $19.99 USD but just looks too good to not try and being 24 OZ I'll get three meals which equates to Like $6.66 per 8 OZ meal which is not at all bad. Add a side of Brussels's Sprouts with bacon and shallots and some garlic bread and it sounds like a major meal. Don't think any other starch other than the garlic bread and stuffing should be needed.


Here is,what it is... A whole chicken breast is butterflied and wrapped around seasoned bread stuffing featuring croutons, mushrooms, celery, red peppers, onions, cranberries, and apricots, and then coated in a Dijon glaze.

Here is an idea of what it looks like sliced. I figure two slices per meal... I have to admit that Omaha Steaks is making sort of lazy as to cooking. Also ordered a couple of pre-made 7.5 OZ Chicken Kiev and 7.5 OZ chicken stuffed with spinach and artichoke. By "pre-made" I don't mean already cooked, just put together ready to be put in the oven or slow sauteed.

 

[Ceez]

This thread is gonna make me fatter than I already am..

Went fishing this last weekend. Was fortunate enough to bring home some bluefin. I can make a helluvah steak, smoke any kind of beef or chicken you want, throw down some of the best tacos you've ever had but I suck, let me reiterate..suck at making fish.

Today I made took a filet, cut it into about 3/4" thick slices, rubbed it with olive oil, lemon pepper/garlic/red chili pepper/Italian seasoning. I let it sit for about 15 minutes and fried it in some olive oil for about 1.5-2 minutes a side and laid it on a bed of white rice with some teriyaki sauce. It was OK but nothing I would want to serve anyone as a delicious meal.

Normally when we go, we will catch the 1st fish and eat fresh sashimi within minutes of boating the fish and it is so good. Little tempura, teriyaki and some wasabi and right down the hatch it goes. I also bring the fresh bluefin back to my local sushi restaurant and my guy prepares my fish for me and it's to die for. I cannot for the life of me cook/prepare it myself like others can though.

Ive smoked some black drum one time and it was absolutely the best fish I've ever prepared. I mean it was absolutely delicious but I've never been able to duplicate that level of delectable mouth watering savory flavor again. I cut and prepared the fish, left the scales on the filet, laid it in some foil, put whatever I put on it and closed the foil and slow smoked it for who knows how long and it was primo. Super juicy white flaky meat. Unfortunately the good lord has only blessed me with one lucky cook lol and damned me to mere it's eatable status ever since.

Any tips for fish aside from fish fry batter and frying it?

 

[MaloK]

I'm making chicken brochettes with my super chicken marinade.

It make the meat more tender than my mother's heart.

3 Tbs of Maille Dijon Mustard
1 Tbs of Olive oil
1 Lemon's juice
1 Minced garlic clove
1 Tsp of cracked Montreal Bifteck Spices
1 Good dash of fresh milled black pepper

Mix thoroughly the marinade.
Add 3-4 chicken breast cut in cubes.
Mix together, place in a container.
Cover with food wrap flush in contact with the meat
to prevent as much as possible air contact.
Wait 48-72 hrs: Re-mixing the meat every 24 hrs.

Put on skewers and drop on a med heat charcoal.
Cover with a high enough baking sheet / pan during cooking,
to preserve humidity and create a little steam in there.
Leave BBQ cover open for cooking time.
Wait long enough before attempting to flip.

Enjoy !!!

 

[emeraldking]

What are you cooking?​

No cooking today...!
Just ordering in from an Egyptian restaurant... Food will be here in about 40 minutes.