Prog Chefs Unite!!!

Angelo wrote: Here's one for flavour freaks, make 'to taste' so no quantities:Create a thin, but not runny sauce by mixing olive oil, vinegar, freshly pressed orange juice and some rosemary. Serve over a grilled salmon filet.Make a bit thinner (e.g. by adding a little extra vinegar or some water) and it becomes a great salad dressing as well.Just an idea I tried today (the salmon version that is).

Angelo,

We're having salmon tonight and just might have to try this!!! I'm thinking some roasted yukon gold potatoes to go along with it.

E

prog-chick wrote: HI Prog chefs! I keep meaning to pop in here........ but I am either cooking, or working..... so no time..... However, I am having 5 minutes 'me' time in a lull to thought I would pop in and share.... I am in the middle of preparing Birthday Banquet for the beloved and some old (dreadfully old! ) friends. For dessert I have invented a pud to die for "Pina Colada Pavlova" Meringue base, them covered in fresh pineapple which I caramelised in caster sugar and rum..... then I plopped over a heap of whipped cream/coconut cream/sugar mixture...... topped it all of with more pineapple and coconut flakes. I have made coconut ice-cream to go with. YUM YUM YUM!!! I think we'll all vomit!!! or get incredibly fat! Hey whats old age for? I'll let you know how it goes...... gotta stir the ice-cream now! PC x

Holy crap, that sounds like a heavy desert, but that set of ingredients is just lovely... Be careful what pics to post in the Rogues Gallery if this is your regular diet though

Let me know how it turned out, I might want to try it - we have some chocolate and pineapple lovers 'in da house' over here...

EDIT: Now why did I type chocolate when I meant ice cream? Guess I'll never know...


Edited by Angelo - June 08 2007 at 16:39

E-Dub wrote: There's not a hint of fishiness whatsoever. E

Well, well, the real chef's play on words is entering the thread

I stuck to a simple pasta and tomato sauce dinner today, just me and the children. On sunday we're having friends over and I'm planning a big lunch barbecue - with chicken drum sticks, some salmon probably (if I can get it fresh tomorrow morning on the market), ribs, porc chops and some pork belly. Going to add fresh rocket and tomatoes, fresh bread, young carrots and patatoe salad to go with it.

If time allows I'll drive to a farm about an hour away to get some fresh back of lamb as well, for tomorrow evening's dinner.

Angelo wrote: Holy crap, that sounds like a heavy desert, but that set of ingredients is just lovely... Be careful what pics to post in the Rogues Gallery if this is your regular diet though Let me know how it turned out, I might want to try it - we have some chocolate and pineapple lovers 'in da house' over here...EDIT: Now why did I type chocolate when I meant ice cream? Guess I'll never know...

Not regular diet at all......a very special occaision!
It was a big hit, the ice-cream especially....... the boys were almost fighting over it!
We had Lamb for the main course, which had been 'stuffed' with whole garlic cloves, lemon thyme and rosemary (just 'stab' it and poke the herbs deep inside) then glazed with red currant jelly. Served with.... Potatoes roasted in with the meat, butter baked parsnips and butternut squash, baked asparagus with bacon 'bits', sugar snap peas and a yummy red wine sauce (which I made with lamb stock, the same herbs, red currant jelly and a pint of red wine!)

The pavolova was definitly a hit, but the ice-cream stole the show!
I think all the guests went home rather stuffed!

It's what birthdays are all about!

Needless to say that today we are sticking to salad......if and when we ever have room for it!

Good ol' American meal tonight--I marinated t-bone steaks in a whiskey rub for about 3 hours and grilled them (perfectly, I might add), baked some Alexia steak fries, and steamed some cauliflower and broccoli.

E

OK, so we're throwing a birthday party for my son in a few weeks.  I want to do a pork shoulder slow and low, and get some awesome pulled pork sandwiches for people to enjoy (in addition to the usual picnic fare).  If anyone has any recipes for such they'd like to share, I'm all ears (or in the case of reading a website, all eyes).  I've done this before and it came out pretty good, but I did things ad hoc and didn't write anything down.

Atavachron wrote: You gonna make your own BBQ sauce?... that's something I'd like to try.

Oh hell yes.  When I embark on something like this, I go all out.

Pulled pork - never heard off, but the recipes and images that Google turns up make me want to try it. Let us know how it worked out NaturalScience!

I found some ideas on preparing pulled pork on the web - going to try it some time later this summer - after we get back from holidays (leaving next saturday).

Tonight I'm going to prepare some greek oriented stuff: gyros with pitah bread and tzatziki, and a vegetable mix of grilled zucchini, eggplant, patatoe onion and tomato with fresh herbs.

Atavachron wrote: pulled pork is the shouloder (I think) slow cooked, smoked ideally, till tender enough to be pulled apart inti shreads.. great with sauce on bread or a baked potato. Let's see those BBQ sauce recipes! I just make a poor man's version with tomato paste, Worcestershire, brown sugar, lemon, garlic powder, tobasco... hope the cake worked out prog-chick. As I recall, frosting a cake isn't so easy at first.