BridgetSPK #1 Sir Purr Fan 31378 Posts user info edit post |
I finally figured out how to make good chopped spinach.
You add a bunch of dill, garlic, mint, and lemon juice. It's delicious.
You can also add oil or sprinkle on some feta if you want to make it fattier. 2/12/2014 10:10:08 AM |
GREEN JAY All American 14180 Posts user info edit post |
I have shell-on argentine shrimp thawing on my deck. My preferred cooking method, grilling, is out of the question for the time being, and I would steam them, but it seems that they are easy to overcook. anyone tried cooking shrimp in the oven? I found an endorsement of a pinterest-type recipe with butter and old bay in the oven at 425 for 15 mins, but i'm skeptical. Is there a seafood chef in the house?
^^sounds great. wish i could get nice mint here on the reg.
A twwer posted this minty noodle salad on fb the other day. yum. http://heatherchristo.com/cooks/2014/02/05/vietnamese-noodle-salad-bowl/
2/13/2014 12:45:25 PM |
lewoods All American 3526 Posts user info edit post |
Immersion blenders, who has one and what do you think about them? Considering getting one. 2/13/2014 1:38:49 PM |
Skwinkle burritotomyface 19447 Posts user info edit post |
We got one as a wedding gift. I love it. It's much easier than getting out the big blender for pureeing soups or things like that. I think ours was only like $35 from Target. 2/13/2014 1:44:28 PM |
BridgetSPK #1 Sir Purr Fan 31378 Posts user info edit post |
^^^I rarely find good mint. I just use a whole bunch of the dried flakes.
SHAKE SHAKE SHAKE SHAKE SHAKE SHAKE SHAKE SHAKE SHAKE
^^I call those milkshake sticks.
[Edited on February 13, 2014 at 1:49 PM. Reason : ] 2/13/2014 1:47:32 PM |
lewoods All American 3526 Posts user info edit post |
I'd mostly be using it for protein shakes, blending soups, making sauces, and hopefully new things like mashed sweet potatoes and home made mayo that aren't worth the hassle right now. 2/13/2014 2:06:00 PM |
GREEN JAY All American 14180 Posts user info edit post |
there's a whole thread on that in the lounge, back to shrimp recipes lol
finally made my roasted beet and orange salad. I used navel and pink cara cara oranges, tangelo and kumquat, and some marron carrots, quinoa and arugala, with an orange juice and walnut oil vinaigrette and beautiful red walnuts. shitty cam is shitty, sry.
2/13/2014 2:31:11 PM |
NeuseRvrRat hello Mr. NSA! 35376 Posts user info edit post |
on the previous page i wasn't suggesting the Thermapen for use as an oven thermometer. i didn't even see where grimx asked about suggestions for them until it was pointed out by green jay. i was just posting a general "hey, these are really nice and they're on sale. here's the private link." PSA 2/13/2014 6:54:12 PM |
GREEN JAY All American 14180 Posts user info edit post |
but can it measure air temps?? 2/13/2014 6:57:53 PM |
NeuseRvrRat hello Mr. NSA! 35376 Posts user info edit post |
not really
for air temp, you'd want this: http://www.thermoworks.com/products/thermapen/thermapen_air.html 2/13/2014 7:00:50 PM |
ncsuapex SpaceForRent 37776 Posts user info edit post |
Attempting my first Chicago style deep dish pizza tomorrow. Any hints tips or tricks? Found a few recipes online I'm going to follow. 2/15/2014 9:20:26 AM |
ncsuapex SpaceForRent 37776 Posts user info edit post |
You guys cooking? Cuz I'm cooking!
Put several sprigs of rosemary on the coals. Steaks should be goooooood! 2/22/2014 7:01:18 PM |
Kurtis636 All American 14984 Posts user info edit post |
I'm making a roasted chicken for dinner tonight. Using this recipe http://www.chow.com/recipes/30264-basic-whole-roasted-chicken as a basis.
Did it one other time and it turned out great. Using rosemary and thyme (no parsley in my bird), lemon, lots of fresh cracked pepper and that's about it. Thought about throwing a few cloves of whole garlic in there as well but didn't this time. 2/23/2014 6:43:18 PM |
puck_it All American 15446 Posts user info edit post |
Rosemary, thyme, and sage on a roasted chicken is pretty solid. I don't have any of that growing, so I'll buy one of those poultry packs of fresh herbs in the grocery store. Kinda pricey, but better than buying whole bunches of it 2/23/2014 6:45:57 PM |
seedless All American 27142 Posts user info edit post |
Some curry that I cooked the other day.
2/23/2014 7:29:23 PM |
Kurtis636 All American 14984 Posts user info edit post |
Now to let it rest and then enjoy for dinner tonight and maybe make some kind of chicken salad tomorrow.
2/23/2014 7:40:34 PM |
GREEN JAY All American 14180 Posts user info edit post |
i made some super-quick pulled chicken with leftover rotisserie chicken breasts, some veggie stock and san-J teriyaki, with re-steamed leftover sticky rice and steamed broccoli with sriracha.
I also tried this Avocado Pie recipe:
Quote : | "
Avocado Pie Recipe
Recipe Type: Avocado, Pie, Dessert, Graham Cracker Pie Crust, Gelatin Yields: 8 servings Prep time: 15 min
Ingredients:
1 (9-inch) homemade or store-bought prepared Graham Cracker Pie Crust* 1/4 cup fresh-squeezed lime juice 1/4 cup fresh-squeezed lemon juice 2 1/2 teaspoons unflavored gelatin** 3 medium-size very ripe Hass avocados, mashed 1 (14-ounce) can sweetened condensed milk 1/2 cup heavy cream 1/2 cup sour cream
* Check out my Graham Cracker Pie Crust Recipe.
** It is always best to measure the the amount of gelatin needed as the envelopes of gelatin can vary. Learn how to use Gelatin in your cooking and also the history of Gelatin, Gelatine, and JELL-O®.
Preparation:
Refrigerate graham cracker crust until well chilled.
In a small bowl, combine lime juice, lemon juice, and unflavored gelatin; let stand 4 to 5 minutes or until softened.
In a large bowl or the food processor, combine gelatin mixture, mashed avocados, and sweetened condensed milk. Pour mixture into prepared graham cracker pie crust.
Refrigerate at least 2 hours or until the filling is firm.
In a small bowl, whip heavy cream and sour cream together until stiff peaks form. Serve pie topped with prepared whipped cream mixture.
Makes 8 servings. " |
Quote : | "" |
I'll report back after we try it.2/23/2014 8:14:05 PM |
seedless All American 27142 Posts user info edit post |
Pork loin for lunch and dinner tomorrow. Just pulled it out of the oven.
[Edited on February 23, 2014 at 10:43 PM. Reason : /] 2/23/2014 10:38:59 PM |
Exiled Eyes up here ^^ 5918 Posts user info edit post |
Picked up a pound of baby octopus I came across in Harris Teeter on Sunday...looking for some decent recipes that could feature them. Any ideas T-Dub? 2/24/2014 10:22:05 AM |
GREEN JAY All American 14180 Posts user info edit post |
my avocado pie, made with the world's tiniest avocados. kinda tasted like sweet guacamole, and definitely reminiscent of key lime pie. I think it needs more gelatin, or to activate the gelatin with boiling water next time, because the filling was still a bit soft, and my premade crust was crumbly, so that wasn't a great combo when it came time to serve.
^marinate and grill with wood chips.
http://fishcooking.about.com/od/squidoctopusrecipes/r/babyoctopus.htm
2/24/2014 12:28:40 PM |
seedless All American 27142 Posts user info edit post |
Zucchini, squash and oinions in my super-secret-can't-tell-you sauce! It will go with my pork loin for lunch and dinner today!!
YUM YUM
2/24/2014 12:33:31 PM |
Exiled Eyes up here ^^ 5918 Posts user info edit post |
^^ That looks really good!
Was also thinking about using this recipe http://www.epicurious.com/recipes/food/views/Baby-Octopus-Salad-231989 (though I'd probably add a little garlic and/or shallots)
[Edited on February 24, 2014 at 12:35 PM. Reason : ] 2/24/2014 12:34:02 PM |
GREEN JAY All American 14180 Posts user info edit post |
^^my grandma would say that needs to cook for another half an hour, hehe. she sautées crookneck summer squash and diced onions until it's completely caramelized and mashed up, and only seasons it with salt and pepper. I miss that stuff, and it's never quite the same with half-dead grocery store squash.
^I think texture/doneness is easier to gauge on the grill, compared to boiling/stewing. I just love grilled octopus though. how many pounds have you got? 2/24/2014 12:41:50 PM |
Exiled Eyes up here ^^ 5918 Posts user info edit post |
Around 2lbs. I like the grilled option too, but I live in an apt right now and don't have a proper grill, just a cast iron grillpan. 2/24/2014 12:45:39 PM |
seedless All American 27142 Posts user info edit post |
^^ Mushy squash is not that that palatable to me. And besides I as not finishing cooking it. That pic is more inspiring that the finished product. 2/24/2014 12:50:28 PM |
GREEN JAY All American 14180 Posts user info edit post |
well, your sauce has a liquid component, so yeah, oversteamed squash isn't desirable. crunch is good. 2/24/2014 12:55:15 PM |
synapse play so hard 60935 Posts user info edit post |
Neomonde broils big chunks of squash/onion/zucchini without burning them somehow...any ideas? lower temp/longer time?] 2/24/2014 1:20:28 PM |
synapse play so hard 60935 Posts user info edit post |
maybe roasting is a better word than broil... 2/24/2014 2:10:52 PM |
GREEN JAY All American 14180 Posts user info edit post |
you need to keep temps about 375 or they won't caramelize. so crowd em closer together.
[Edited on February 24, 2014 at 2:41 PM. Reason : and yes, that will increase cooking time] 2/24/2014 2:36:01 PM |
egyeyes All American 6209 Posts user info edit post |
I cooked a delicious dinner for some friends on Saturday.. I decided to create the menu around a rustic Italian theme:
*garlic-rubbed crostino w/ olive tapenade in olive oil *stacked caprese salad w/ balsamic vinegar * ossobuco w/ tricolor pasta *homemade tiramisu
it was awesome and most everything was simple or done in advance 2/24/2014 2:43:18 PM |
GREEN JAY All American 14180 Posts user info edit post |
nice, i did ossobuco and tiramisu exactly a year before! haha. did you buy marscapone or make your own? 2/24/2014 3:06:16 PM |
GREEN JAY All American 14180 Posts user info edit post |
I had like 10 minutes to make a dessert and take somewhere, and it was surprisingly good, and includes no pudding mix or coolwhip, which was in every type of icebox pie recipe that I found during my frantic search. I'm adding the recipe I came up with here, because I think it's good enough to make again... though I'll try to make my own crust.
Coffee-Banana Icebox Pie
premade graham cracker crust cocoa powder powdered sugar
4 bananas, sliced
1 cup whipping cream 1.5 tbsp powdered sugar 1 tsp espresso powder
8 oz cream cheese 1/2 cup honey 1/4 tsp cinnamon (optional)
Powder the bottom of the pie crust with just enough powdered sugar and cocoa to cover. Firmly press the banana slices into the crust- it should be filled a little over half-way. Whip cream, adding powdered sugar and espresso powder to taste before cream has soft peaks. The taste should be strong, as the flavor will melt into the other layers, but stop before it is too bitter! Whip cream to stiff peaks and transfer to a small container, then whip cream cheese until it is fluffy, add the honey and cinnamon, if using, and beat until smooth. smooth over bananas, and then top with coffee whipped cream. Better after a couple hours in the fridge, but the texture was still pretty good when served right away. 2/27/2014 3:47:27 PM |
ncsuapex SpaceForRent 37776 Posts user info edit post |
Cut up a whole chicken and cooking it on the grill along with some peas in tin foil. Salt, pepper, olive oil and rosemary on the chicken. 3/2/2014 6:07:44 PM |
GREEN JAY All American 14180 Posts user info edit post |
yum, that sounds great. i can't wait to fire up the grill. it's currently mired in 3 feet of ice, so it's definitely out of the question for the time being. I wanna buy one of those kamado-style grills this year.
I'm about to cook some fancy super-scientific diet pork chops, using powdered cocoa butter (mycryo), which supposedly keeps them juicier.
I'm gonna do a quick lemon-rosemary marinade while I make yellow bell pepper coulis. and I found some mashed potato-sweet potato-carrot in the freezer, and I have some haircots verts to throw in the pan with an onion while the chops rest. 3/2/2014 6:25:42 PM |
BridgetSPK #1 Sir Purr Fan 31378 Posts user info edit post |
Dude, you make the best food. It sounds so delicious. 3/2/2014 6:34:08 PM |
ncsuapex SpaceForRent 37776 Posts user info edit post |
^ thanks! You have no idea how good that chicken was. I think I need a cold shower 3/2/2014 7:01:31 PM |
richthofen All American 15758 Posts user info edit post |
Meatloaf in the oven, going to be a happy man very soon. It may not be fancy but I love a good meatloaf, and a good meatloaf sandwich the next day. The Alton Brown recipe is my meatloaf standby. 3/2/2014 8:50:26 PM |
NeuseRvrRat hello Mr. NSA! 35376 Posts user info edit post |
took advantage of the nice weather and grilled some awesome burgers 3/2/2014 9:03:47 PM |
GREEN JAY All American 14180 Posts user info edit post |
yeeeeeeaaaaaaah
3/2/2014 9:41:30 PM |
BridgetSPK #1 Sir Purr Fan 31378 Posts user info edit post |
^^^^I wasn't talking to you.
For some reason, it's important to me that you know that. 3/2/2014 10:02:52 PM |
ncsuapex SpaceForRent 37776 Posts user info edit post |
You said "dude". Dude is a term for male. GREEN JAY is not a male. And you would've melted if you had what cooked. Your loss. 3/2/2014 10:41:46 PM |
slappy1 All American 2303 Posts user info edit post |
I made NY strip steak with an improvised mushroom and onion red wine cream sauce, served with roasted asparagus again (I love asparagus and I have like 6 lbs of it from costco).
holy chit that was so good. 3/2/2014 10:47:25 PM |
Meg All American 6759 Posts user info edit post |
How'd you make your cream sauce? 3/2/2014 10:54:10 PM |
BridgetSPK #1 Sir Purr Fan 31378 Posts user info edit post |
^^^I call girls "dude" all the time. It applies to everybody.
And I don't think I've lost anything. I'm not trying to be sassy...it's just a person can't lose chicken that they never had. 3/2/2014 10:59:39 PM |
theDuke866 All American 52785 Posts user info edit post |
Daughter and I made omelettes this morning with onion, spinach, orange bell pepper, and Gouda.
Made chili for dinner with cocoa, little bit of ground coffee, kidney beans, and 2/3 of a Yuengling...with grated cheddar and sour cream on top. Oh, and avocado, because everything is better with avocado.
Oh, and I ordered this bad bastard today, too (refurbished, as I wasn't about to ante up for full price):
[Edited on March 2, 2014 at 11:30 PM. Reason : ^6 ...and goddamn that looks good.]
[Edited on March 2, 2014 at 11:34 PM. Reason : I'm not a great cook, and don't especially enjoy it, but I fucking love food, so I wanna get better] 3/2/2014 11:24:36 PM |
ncsuallday Sink the Flagship 9818 Posts user info edit post |
made some great tzatziki sauce and am marinating a butterflied leg of lamb to roast on the rotisserie tomorrow. gonna make some pitas from scratch and put together some homemade gyros. I may also make some hummus. I'll take pictures if I remember. 3/3/2014 12:07:01 AM |
slappy1 All American 2303 Posts user info edit post |
Meg - I cubed the steak and cooked it in a tablespoon or so of butter on a med-high cast iron skillet (to be honest, I overcooked it because when all was said and done, the steak came out med-well and I prefer mine med rare, so next time will take it off sooner). Then I put it on a plate under foil to rest. Added to the skillet sliced mushrooms and onions, along with a little more butter. Added some red wine and S&P to all that to "deglaze" the pan and cooked till everything was reduced, and added minced garlic the last min or so. Then turned the heat down and added maybe a couple tablespoons heavy cream and 1/2 cup Greek yogurt. Then poured the liquid from the meat plate back in, as well as a little more red wine and let that simmer for a couple minutes, then added the hunks of steak back in to re-warm.
So. Fuggin. Good. 3/3/2014 1:54:04 AM |
synapse play so hard 60935 Posts user info edit post |
Who's got a good recipe for refried beans? I tried a variation of this: http://www.simplyrecipes.com/recipes/refried_beans/
and it wasn't that great. i didn't use bacon fat so that's probably the main problem, but I'm curious what you people do... 3/3/2014 8:09:13 PM |
acraw All American 9257 Posts user info edit post |
Yummm, I want GREENJAY to cook for me 3/3/2014 8:12:20 PM |
GREEN JAY All American 14180 Posts user info edit post |
One in, one out. I fed my sourdough starters and had a bunch of goo leftover, so I made this cake with black cocoa. http://www.kingarthurflour.com/recipes/sourdough-chocolate-cake-recipe
The quiche has sauteed red onions and fresh spinach, ham and jalapeno cheddar cheese, with some fleurs d'ail (like garlic paste) and mustard, nutmeg, allspice, black pepper and rosemary (love that Cuisinart spice grider)
3/4/2014 4:13:32 PM |