Prog Chefs Unite!!!

Looks great - I'll try that one of these days.

I made a pork and paprika casserole: diced pork browned in a pan, vegetable stock, wine vinegar, paprika and brown sugar poured on top and boiled briefly with finely chopped onion and carrot; all into a casserole with a tin of tomatoes and some portabello mushrooms; 45 minutes in the oven and served with basmati rice, a little plain yoghurt on the side for those who found it a touch fiery. Simple, but it turned out very nicely.

Syzygy wrote: I made a pork and paprika casserole: diced pork browned in a pan, vegetable stock, wine vinegar, paprika and brown sugar poured on top and boiled briefly with finely chopped onion and carrot; all into a casserole with a tin of tomatoes and some portabello mushrooms; 45 minutes in the oven and served with basmati rice, a little plain yoghurt on the side for those who found it a touch fiery. Simple, but it turned out very nicely.

Mmmm mmm mmm yummy!  I want to eat it right now!

I like to make pork or chicken coconut-curry.  Basically I stir-fry the meat quickly and use coconut milk (or light coconut milk, if I'm feeling a little guilty) as a base for a sauce... add in a little chicken or pork stock, yellow curry powder, tarragon, hot red pepper and (if you want) a few drops of vanilla extract, and you've got the basic meal... I usually play with other spices a bit each time, hoping I will eventually find the best combination.  If I have it, I also add a half-can of pineapple chunks and the juice to the mix.  Serve over rice and eat happily...

A few nights ago I also made a roast chicken but decided to try a twist... I added some Jack Daniels whisky to the gravy.  It turned out amazing, much better than I would have thought.  I probably added about three ounces.  Rosemary asparagus and garlic mushrooms on the side... yum.

Oh man... now I'm really really hungry!

When I want something complex but very easy I do a French country chicken with potatoes, apples, turnips, pearl onions, carrots, a lemon, parsley, yams, a couple strips of bacon and a bottle of dry white wine-- you just throw it all together, on the stovetop covered in a roasting pan on a low flame for about two hours... most satisfying!








Edited by Atavachron - May 05 2007 at 04:38

Angelo,

That's pretty much what Italian sausage consists of. I actually find it to be friggin' amazing stuff, but try not to eat too much of it.

Tonight we're meeting some friends at a place that specializes in bison. Thinkin' about getting a buffalo steak of some kind.

I've made up a marinade of vidalia onions, minced garlic, cilantro, olive oil, lime juice, cholula sauce, salt, pepper, and a dash of dijon mustard and going to soak some chicken in it and grill it tomorrow.

Oh, and I've tried looking for some of your ingredients for the chicken curry at the market and can't locate them. I may have to go to a specialty store.

E

With encouragement from my girlfriend I'm finally picking up some reasonable cooking skills. The other day I made sweet potato and spinach curry. The sauce was made with coconut milk, turmeric, chilli peppers and red onion. I was delighted with the results, but my flatmate found it a smidge too spicy, alas. I loved it though.

E-Dub wrote: Angelo, That's pretty much what Italian sausage consists of. I actually find it to be friggin' amazing stuff, but try not to eat too much of it. Tonight we're meeting some friends at a place that specializes in bison. Thinkin' about getting a buffalo steak of some kind. I've made up a marinade of vidalia onions, minced garlic, cilantro, olive oil, lime juice, cholula sauce, salt, pepper, and a dash of dijon mustard and going to soak some chicken in it and grill it tomorrow. Oh, and I've tried looking for some of your ingredients for the chicken curry at the market and can't locate them. I may have to go to a specialty store. E

Erik - for the ingredients, let me know what's missing. I may have alternatives available.

And here's the orange cilantro sauce, based on a  recipe of the Banff Springs Hotel in Banff (Canada).

Sauteh diced red onion, carrots and celery (2 oz. each) and a crushed clove of garlic in olive oil until tender. Add 1/2 cup each of fresh orange juice and white wine. Reduce to one third, then add 2 cups of strong chicken stock and some saffron threads. Let simmer until reduced by half. Whisk in 1 oz. of butter flakes, add some salt and pepper to taste, and 2 table spoons of chopped cilantro.

 I served this as an add on to rosemary roast patatoes and a grilled whole chicken. If you use chicken breast instead of a whole chicke, sear the breasts in a pan until golden, and use that same pan to make the sauce. Makes the sauce a bit stronger. The chicken breasts go into an oven at 150 Celcius for 25 minutes in that case.

Man, my thread is losing it's zip!

Tonight, I soaked some chicken and shrimp in a sesame orange marinade and threw them on the grill. Also made a mandarin berry salad that is just out of this world!

E

Just got back from holidays, and from a one day business trip to the UK. Had some great food on the airport - a peppered salmon salad. Good, and simple: lettuce with a yoghurt-coriander dressing, some tomatoes and olives and a large grilled fillet of salmon covered in black pepper. Topped of by a piece of lemon and a piece of lime.

^ yes that sounds great.. indeed true tacos are mostly stewed meat with maybe some salsa or lettuce in a soft tortilla. Pork shoulder would also be wonderful that way.

Doing a very homey dinner; a hash of chopped potatoes, green bells, onions, and a good smoked sausage (I like Hungarian or Polish), all slightly pan browned and then simmered together till the potatoes are tender. And the secret ingredient... some maple syrup near the end.





Edited by Atavachron - May 20 2007 at 23:55