Prog Chefs Unite!!!

Firepuck wrote: BTW, love some of the ideas here, will definitely try my hand at a few.

Here's another one:

Take a 0.6 kgs (1.5 lbs) beef tenderloin. Spread both sides with sweet mustard (or spicy, if you like that better), and sprinkle with freshly chopped rosemary leaves. Brown on all sides over a high flame for a couple of minutes in butter (for color) and olive oil (for heat), then put it in the oven for 10 minutes at 190 deg celcius. Turn to other side, and add chopped zuchini, carrot and onion. Put back in the oven for about 15-20 minutes, occasionally stirring the vegetables around.

Service with oven baked patatoes, preferably cut in quarters before baking, and of course without skinning them.

It's simple, ready in half an hour and very good!

E-Dub wrote: Tonight it was chicken quesadillas, southwestern cream style corn, and homemade guacamole. First time I've ever made it and it turned out really good. Sort of hard to screw it up, though. E

unless you get a hold of bad avocados.. few things worse, whether under or overripe.


tonight sliced chicken breast pan fried with olives (good black Italian), tomatoes, bacon, and a little white wine or beer.. over pasta.




Edited by Atavachron - May 27 2007 at 20:08

Hey Erik, I thought we mentioned rocket (or rucola) before:

http://www.uni-graz.at/~katzer/engl/Eruc_sat.html


Edited by Angelo - May 26 2007 at 14:59

NaturalScience wrote: E, parents are in town and I got some brats as well!  By the way, I did try cooking them in beer a couple weeks ago and they were so much better then just grilling...thanks for the tip!We'll just do standard picnic stuff, burgers, brats, maybe some cole slaw or potato salad...and of course plenty of good local beer (mmm).

NS, you can't beat finishing grilled brats off in a pot of boiling beer, onions, and butter. The family coming over have been over before and the husband specifically requested them.

As for beer, I got some Leinenkugel's Sunset Wheat. Have you tried this? Man alive, it's got such a fresh taste to it. Perfect for the summer.

My mouth is a waterin'!

E

E, parents are in town and I got some brats as well!  By the way, I did try cooking them in beer a couple weeks ago and they were so much better then just grilling...thanks for the tip!

We'll just do standard picnic stuff, burgers, brats, maybe some cole slaw or potato salad...and of course plenty of good local beer (mmm).

^ 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

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.

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

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.

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.