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Padraic 
Special Collaborator 
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
 Posted: May 05 2008 at 22:46 |
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it rocked my world man...
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65602 |
Posted: May 05 2008 at 22:50 |
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I don't doubt it, grilled with that amazing-sounding sauce ..oh yeah baby
Edited by Atavachron - May 05 2008 at 22:51 |
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BroSpence
Forum Senior Member 
Joined: March 05 2007 Status: Offline Points: 2614 |
Posted: May 06 2008 at 03:01 |
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I like to cook for the most part, and I usually do unless buddies say they wanna go out to eat somewhere or I am able to mooch food from other people's houses.
I don't usually look up recipies. I kind of throw stuff together that should work. Tonight I heated up some small tortillas. then cooked black olives, diced artichoke hearts, pepercinis (sp?), diced carrots, a bit of celery, and diced tomatos in olive oil. with sprinkles of crushed rosemary, a bit of oregano, crushed red peppers, and black pepper. and added some "4 cheese mexican cheese" to the mix then made some rice. put that sh*t together in the tortillas. I was worried it'd be overwhelming and nasty, but it turned out ok. Maybe needed some different spices. |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65602 |
Posted: May 06 2008 at 03:03 |
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actually that sounds really good
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BaldJean
Prog Reviewer 
Joined: May 28 2005 Location: Germany Status: Offline Points: 10387 |
Posted: May 06 2008 at 03:19 |
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do you like garlic? then try this:
Spanish garlic chicken ingredients for 4 servings. 1 (4-lb) chicken 1/2 teaspoon salt 1/4 teaspoon black pepper 1 scant cup olive oil 2 fresh parsley sprigs 1 fresh rosemary sprig 1 fresh thyme sprig 1 fresh sage sprig 1 bay leaf (not California) 1 celery rib 40 garlic cloves, peeled (from 3 to 4 heads of garlic)
accompaniment: toasted baguette slices preparation: rinse chicken and pat dry. sprinkle inside and out with salt and pepper. tie legs together with kitchen string and fold wings under chicken. heat oil in a 6- to 8-quart wide heavy ovenproof pot over moderately high heat until hot but not smoking, then brown chicken, turning it carefully, until golden brown, about 10 minutes. transfer chicken to a plate. tie herbs and celery together with string to make a bouquet garni and add to pot along with garlic cloves. put chicken, breast side up, on top of cloves and bake, covered tightly, in middle of oven, basting twice, until cooked through and an instant-read thermometer inserted 2 inches into fleshy part of a thigh (avoid bone) registers 170°F, 30 to 40 minutes. transfer chicken to a cutting board, reserving pan juices, and let stand 10 minutes. cut chicken into serving pieces and spread roasted garlic on toasts. serve chicken drizzled with some of reserved pan juices. smell of garlic for 2 weeks afterwards |
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 A shot of me as High Priestess of Gaia during our fall festival. Ceterum censeo principiis obsta |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65602 |
Posted: May 06 2008 at 03:35 |
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^ oh that sounds just... yum
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24429 |
Posted: May 06 2008 at 04:49 |
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I did lots of cooking in the past few days, when my other half was here in Rome with me... Made risotto three times (once with dried porcini mushrooms, then with pumpkin, and finally with radicchio and red wine), bolognese sauce (a lighter version than the original, but still very good), various sweet things, tasty salads.. However, the highlight was (at least according to him) my own version of zucchini pancakes, which I adapted from a couple of recipes I had at home. I found the zucchini already shredded at my local grocery store, and added a pot of homemade plain yogurt, some red pepper flakes, and a couple of tablespoons of grated Parmesan. They were wonderful!
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65602 |
Posted: May 06 2008 at 05:00 |
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OK I'm outta here before I raid the fridge (at 2 am yet)
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E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: May 11 2008 at 18:22 |
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Asked the wife what she wanted for Mother's Day and all she wants is a good ol' taco salad. Nothin' fancy, but I did make my own guacamole. Also got a little cheesecake from The Cheesecake Factory.
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Syzygy
Special Collaborator
Honorary Collaborator Joined: December 16 2004 Location: United Kingdom Status: Offline Points: 7003 |
Posted: May 11 2008 at 18:44 |
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We had a very simple but delicious dinner today. Scottish salmom fillets coooked in the oven with dill and lemon zest, Jersey Royal new potatoes tossed in butter and lightly steamed English asparagus. All very fresh and extremely tasty.
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'Like so many of you
I've got my doubts about how much to contribute to the already rich among us...' Robert Wyatt, Gloria Gloom |
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: May 11 2008 at 22:06 |
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Din was flank steak with a dry rub marinade and mac n' cheese - although I used expensive aged fontina in that, so it counts as haute cuisine.
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Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: May 12 2008 at 06:47 |
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A quick one, based on this very sunny long weekend's experience:
Ingredients 300 grams of cherry tomatoes, cut into quarters A full day of sunshine 300 grams of penne pasta 2 cloves of garlic, finely chopped 1 small red onion, finely chopped 250 grams of mozarella, torn into small pieces 5 table spoons of olive oil 1 table spoon of balsamic vinegar fresh basil, salt, black pepper to taste Steps Day 1 Put the quartered tomatoes on an oven tray, lined up in rows of simply spread out (skin side down). Put in the blazing sun to dry for a full day (say 10AM - 6 PM). Put tomatoes in a small bowl, add olive oil, vinegar, garlic, salt, pepper and basil, put in the fridge overnight. Day 2 Cook the penne pasta until just ready (al dente). Put in a bowl with the red onion, add the tomato mixture and gently mix everything while the pasta is still hot. Leave to cool. Just before lunch (or dinner), mix in the mozarella, and optionally a few torn fresh basil leaves. This is the simplest and best pasta salad I ever made up on the spot... Very nice when served with honey and thyme roasted (just pink) porc tenderloin. Buon appetito! |
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ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
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markosherrera
Forum Senior Member
Joined: October 01 2006 Location: World Status: Offline Points: 3252 |
Posted: May 12 2008 at 09:16 |
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Special rice recipe
Well boil first 2 cups of water add salt and corn oil,after add one cup of rice,add onions,tomatos,margarine,ketchup,cheez wiz,and the water of a Tuna can....wait 20 minutes with low heat ....you can eat this rice with fried plantains with cloves and cinnamon ,..and Tuna with mayonnaise... Edited by markosherrera - May 12 2008 at 09:17 |
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Hi progmaniacs of all the world
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E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: May 18 2008 at 11:58 |
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I've got steaks marinating in a bath of rosemary, olive oil, balsamic vinegar, garlic and salt and pepper. Will grill those to go along with some cheddar cheese polenta and a fresh spring green salad.
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Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: May 18 2008 at 12:22 |
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Yummie.... Barbecue season is coming up as well, Eric. This is going to be one charcoal grilling summer!
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ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
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E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: May 18 2008 at 16:17 |
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Angelo, I may break down and buy a Weber. Right now I have a Kenmore gas grill that I just bought and really like. It even has a side burner feature that I used to seer my scallops with on Friday.
If I get one, I'm buying a chimney starter. Do you use that to get your coals going? E |
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: May 18 2008 at 20:30 |
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I'm torn...charcoal can be such a pain in the ass...but absolutely nothing beats it, gas just doesn't compare. I have gas now and it does fine but we had charcoal in college and I miss it. Like I said, though, at least the gas is easy.
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65602 |
Posted: May 18 2008 at 20:37 |
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I know someone who used lava rocks heated in a gas grill, they cook and impart a flavor much like charcoal but can be reused many times
just having chicken breasts tonight, marinated in olive oil, lemon, sea salt, some Sriracha (hot Thai chili paste) and broiled, rice on the side with the juices |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24429 |
Posted: May 19 2008 at 01:54 |
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I know that here they sell grills made with real stone, which is a very ancient way of cooking foods. I once had steak with mixed vegetables grilled this way in a restaurant, and it was delicious. When I move to the US, we're going to live in a condo, so I don't think we'll be able to get a real barbecue. BTW, I love food grilled on an open fire, as you can find in many restaurants here, especially in the country. Its taste just can't be beaten!
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65602 |
Posted: May 19 2008 at 01:58 |
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yeah that natural wood smoke flavor is just the best
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