Prog Chefs Unite!!!

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E-Dub wrote: I think we're just doing grilled panini sandwiches tonight. We're having a family gathering, so I'm not going to want to come home and cook. Those t-bones are going in to marinade for tomorrow, though. E

Holy cow!!! Those t-bones I marinated were soaking in this stuff from Australia called Aussie Sauce. Could be the best steak I've ever had. Definitely the best one I've ever grilled.

Fired up the grill for the first time since last Autumn. Love manning a grill. Any other grillers here on PA?

E

E-Dub wrote: Fired up the grill for the first time since last Autumn. Love manning a grill. Any other grillers here on PA? E

Hell yeah!  Grilling up some bratwurst and washing it down with a cold brew... pretty much defines summer for me.

cuncuna wrote: Making some egg plant rolls right now. Simple, beautiful and delicious. Cut thin slices of eggplant, add some salt over them and wait until it looses water (30 minutes / 1 hour), using some absorbent paper as a base to catch the water. Then simply add cheese of preference (goat cheese in my version) and salami and some basil leafs. Roll it, use a wood pin to tie and to the oven, in a buttered and flat container, for about 15 - 25 minutes, depending of how raw you want the eggplant. Note: the slices of eggplant must be from top to botton, in order to obtain a very long and thin slice.

Sounds excellent.  My mother-in-law makes an Italian version of this called rollotini - breaded eggplant rolled up and stuffed with ricotta cheese and tomato sauce.  Definitely a favorite of mine.

No real prep, I'm afraid.  I have on occasion cooked them in beer, but mostly I just grill them straight.  I'm open to any and all suggestions, though.

Thanks, I am definitely trying this.  

I cook a lot, as does my wife - we actually bought our house because of the spacey kitchen a couple of years ago. Past two days it was her turn because I was on customer trips. Yesterday we had some nice chili with rice, and today couccous with 9 different vegetables and small chickenbreast cubes.

On Sunday I made ribs with sweet & sour marinade, baby patatoes out of the oven with salt and olive oil, and cauliflower with (indian) curry sauce. Simple and sweet...

My favourite however is a German recipe I learned over there last christmas holiday: a grilled sirloin rubbed with pepper, semmel knödel with a creamy wild mushroom sauce and some brocoli.

E-Dub wrote: Angelo wrote: I cook a lot, as does my wife - we actually bought our house because of the spacey kitchen a couple of years ago. Past two days it was her turn because I was on customer trips. Yesterday we had some nice chili with rice, and today couccous with 9 different vegetables and small chickenbreast cubes.On Sunday I made ribs with sweet & sour marinade, baby patatoes out of the oven with salt and olive oil, and cauliflower with (indian) curry sauce. Simple and sweet...My favourite however is a German recipe I learned over there last christmas holiday: a grilled sirloin rubbed with pepper, semmel knödel with a creamy wild mushroom sauce and some brocoli. Great day in the morning, that sounds awesome!!! both do! I always say that when I get to Heaven, I hope it smells like curry. The German dish sounds phenomenal! What is semmel knodel, though? E

Semmel Knödel are what you could call 'bread balls' I guess. The recipe may sound awful, but they taste great if you combine them with the hearty mushroom sauce - which they really soak up.

Mix some stale bread (preferrably from German rolls/kaiserbrötchen). Soak in water, then squeeze, mix with an egg, chopped onion and salt, pepper and parsley. Form small balls - just a bit smaller than tennis balls) out of it and cook these for about 15 minutes.

NaturalScience wrote: cuncuna wrote: Making some egg plant rolls right now. Simple, beautiful and delicious. Cut thin slices of eggplant, add some salt over them and wait until it looses water (30 minutes / 1 hour), using some absorbent paper as a base to catch the water. Then simply add cheese of preference (goat cheese in my version) and salami and some basil leafs. Roll it, use a wood pin to tie and to the oven, in a buttered and flat container, for about 15 - 25 minutes, depending of how raw you want the eggplant. Note: the slices of eggplant must be from top to botton, in order to obtain a very long and thin slice. Sounds excellent.  My mother-in-law makes an Italian version of this called rollotini - breaded eggplant rolled up and stuffed with ricotta cheese and tomato sauce.  Definitely a favorite of mine.

Ricotta cheese is just lovely.

What's for diner today?