Who's making what today? - Page 19

echoes · 12-05-2012, 16:14

Quote:

Originally Posted by mark46th

That's a lot of cheese! Don't forget the broccoli...

www.youtube.com/watch?v=wDV0SKOmJfs

Oh my Sir, Indeed! Well one can always eat lox and bagels instead.

Holly

cbtengr · 02-14-2013, 15:50

I guess nobody's been cooking for awhile

. I decided to cook for the better half tonight, twice baked potatoes, asparagus with olive oil and parmesan cheese, Chicken Cordon Bleu and pumpkin pie.

DSCN2135.jpg

(1VB)compforce · 02-14-2013, 18:08

Hmm, didn't see this thread before. Here's a few things from the last couple of weeks:

In order they are:

Spicy italian sausage with peppers served on a bed of tomato risotto (Arborio rice/vegetable stock/tomatoes, shallot and onions) Topped with fresh parmesan.

A salmon destined for the Orion Cooker Spices were very simple, olive oil with salt and pepper

Spinach and tomato salad with goat cheese and pine nut crumble and a light lemon vinaigrette as an appetizer for the salmon

The salmon cooked with purple potato mash and a coarse pesto that was heavily herbed (When served, the salmon was on top of the potato to hide the color)

Lemon Sherbet (Fresh) with a touch of chocolate mint (from fresh chocolate mint in the neighbor's garden) to clear the palette at the end of the salmon meal. To use flavors like the chocolate mint without changing the color of the finished food, I use an ISI whip, a light oil and the herbs. Charge twice with NO2 and refrigerate without breaking the seal for 30 minutes. It infuses the oil with the flavor without having to wait for 2-3 weeks like you normally would. Don't forget to bleed the pressure when you open it or it's a mess, trust me on this

For this particular one, I put the lemon rinds, water and mint leaves in the ISI whip then strained off the solids with cheesecloth to leave only the clear, slightly lemony very minty water for use in the sherbet.

Mac And Cheese with onion and bacon crumble on top (under a layer of cheese of course)... Cheeses were Cheddar (Medium sharp) and Asiago. This was a BIG hit at christmas. Recipe here: http://allrecipes.com/recipe/macaron...on/detail.aspx I added an extra cup of cheddar and removed a cup of asiago. I also put the cheese over the onions and bacon instead of the other way around.

Divemaster · 02-16-2013, 02:38

Quote:

Originally Posted by (1VB)compforce

Hmm, didn't see this thread before. Here's a few things from the last couple of weeks:

In order they are:

Spicy italian sausage with peppers served on a bed of tomato risotto (Arborio rice/vegetable stock/tomatoes, shallot and onions) Topped with fresh parmesan.

A salmon destined for the Orion Cooker Spices were very simple, olive oil with salt and pepper

Spinach and tomato salad with goat cheese and pine nut crumble and a light lemon vinaigrette as an appetizer for the salmon

The salmon cooked with purple potato mash and a coarse pesto that was heavily herbed (When served, the salmon was on top of the potato to hide the color)

Lemon Sherbet (Fresh) with a touch of chocolate mint (from fresh chocolate mint in the neighbor's garden) to clear the palette at the end of the salmon meal. To use flavors like the chocolate mint without changing the color of the finished food, I use an ISI whip, a light oil and the herbs. Charge twice with NO2 and refrigerate without breaking the seal for 30 minutes. It infuses the oil with the flavor without having to wait for 2-3 weeks like you normally would. Don't forget to bleed the pressure when you open it or it's a mess, trust me on this

For this particular one, I put the lemon rinds, water and mint leaves in the ISI whip then strained off the solids with cheesecloth to leave only the clear, slightly lemony very minty water for use in the sherbet.

Mac And Cheese with onion and bacon crumble on top (under a layer of cheese of course)... Cheeses were Cheddar (Medium sharp) and Asiago. This was a BIG hit at christmas. Recipe here: http://allrecipes.com/recipe/macaron...on/detail.aspx I added an extra cup of cheddar and removed a cup of asiago. I also put the cheese over the onions and bacon instead of the other way around.

Nicely done! Next time I'm in Atlanta on a contract...well, do you cater?

(1VB)compforce · 02-16-2013, 04:34

Quote:

Originally Posted by Divemaster

Nicely done! Next time I'm in Atlanta on a contract...well, do you cater?

Thank you.

Cater? noooo But you know how there are team rooms all over the country for PS members? My house is a B team commo shack.

Let me know when you're coming and I'd be happy to feed you.

(1VB)compforce · 03-09-2013, 20:42

OK, one more and I'll stop

So I've been getting into the whole molecular thing lately. I started dinner tonight with your everyday steak and potatoes... Pan seared new york strip with crushed peppercorns served with yukon gold potatoes and sauteed red onions.

ah, but for dessert it was irish coffee (coffee, Bailey's and Jameson's) topped with fresh whipped cream)...but wait... the coffee wasn't a drink, it was a gel, a cocktail gel to be precise. A little agar agar and *poof* instant jello shot. I was actually pretty psyched that I got the proportions right. The cream layer was still creamy, the coffee layer still had the bitter coffee with the whiskey back and everything gelled just enough to hold together and require a spoon.

Alright, I missed the fun here the first couple of YEARS you guys were doing this so I'm playing catchup.

Gypsy · 03-10-2013, 18:43

Quote:

Originally Posted by (1VB)compforce

ah, but for dessert it was irish coffee (coffee, Bailey's and Jameson's) topped with fresh whipped cream)...but wait... the coffee wasn't a drink, it was a gel, a cocktail gel to be precise. A little agar agar and *poof* instant jello shot. I was actually pretty psyched that I got the proportions right. The cream layer was still creamy, the coffee layer still had the bitter coffee with the whiskey back and everything gelled just enough to hold together and require a spoon.

That looks really good!

SF_BHT · 03-10-2013, 18:51

Well I started it on Friday. And cooked the meat for a 1 1/2 days. Today I made the sauce and have been cooking the meat with the sauce all afternoon.

It is finally finished and if I do say so my self it taste good. Will be having it Monday at noon with some of my buddy's at work for lunch. They always are bugging me to make it and this weekend seamed like a good time for it.

Well have to make a sandwich now.....

Gypsy · 03-10-2013, 19:03

Odd...? Maybe, but it's good. Courtesy of Guy Fieri at Food Network

Slainte!

Ingredients

3 1/2 cups chocolate ice cream
1 (14.9 ounce) can stout beer (recommended: Guinness)
2 curls bittersweet chocolate, for garnish
2 store-bought praline cookies, for garnish

Directions

In a blender, add the ice cream and the Guinness and blend until
smooth. Pour into serving glasses and garnish with the chocolate curls
and the praline cookies.

echoes · 03-12-2013, 12:37

Quote:

Originally Posted by Gypsy

Odd...? Maybe, but it's good. Courtesy of Guy Fieri at Food Network

Slainte!

Ingredients

3 1/2 cups chocolate ice cream
1 (14.9 ounce) can stout beer (recommended: Guinness)
2 curls bittersweet chocolate, for garnish
2 store-bought praline cookies, for garnish

Directions

In a blender, add the ice cream and the Guinness and blend until
smooth. Pour into serving glasses and garnish with the chocolate curls
and the praline cookies.

Guy Fieri is fun to watch on TV, and a very good cook. However, as my Guinness Beer friends will lament, to do this to that beer is an atrocity.

Sorry, but this is one recipie that needs to be recalled.

But it is always good to try and find new things that might ignight a new concept in the Culinary world.

JMO,

Holly

Barbarian · 03-12-2013, 20:54

Quote:

However, as my Guinness Beer friends will lament, to do this to that beer is an atrocity.

I don't know about that. I know a few who would say that "BEER MAKES EVERYTHING BETTER!!!!!!!"

mark46th · 03-13-2013, 08:17

I'm waiting for the Celebrity Deat Match between Anthony Bourdain and Guy Fieri...

“If Ed Hardy fucked a juggalo,” the product would be Guy Fieri, said Bourdain, before musing on how the Diners, Drive-Ins and Dives chef will age. “How is Fieri de-douched? Does he turn down the flames on his sleeves sloooowly?”... Anthony Bourdain

echoes · 03-13-2013, 13:05

Quote:

Originally Posted by Barbarian

I don't know about that. I know a few who would say that "BEER MAKES EVERYTHING BETTER!!!!!!!"

I luv the idea of the recipie Gypsy posted...beer and sweet stuff??? Oh Yeah!

Guiness lovers are just to hard to convert is all....

I would submit that sweet and salty of any other beer/chocolate combination would be great! Bring the word Guinness into it and it is a nogo at this station!

Holly

Gypsy · 03-13-2013, 19:10

Made Jambalya in the slow cooker this past weekend. Just used chicken and shrimp, compensated with extra spices due to the lack of the sausage. It was surprisingly delicious. I did use fresh tomatoes and home made broth. Served it with brown rice as well, mostly because I prefer it.

This Saturday I'll be making corned beef and cabbage (with red potatoes and carrots) for a Sunday feast. Mmmm, Irish Soda Bread as well. Of course that translates to extra time at the gym but it will be totally worth it.

Slow cooker Jambalya

Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound Boneless Skinless Chicken Breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Directions

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato
paste. Stir in the green peppers, onion, celery, garlic and
seasonings. Stir in chicken and sausage.
Cover and cook on low for 4-6 hours or until chicken is no longer
pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until
shrimp turn pink. Serve with rice. Yield: 11 servings.

Divemaster · 03-15-2013, 01:44

Quote:

Originally Posted by echoes

Guy Fieri is fun to watch on TV, and a very good cook. However, as my Guinness Beer friends will lament, to do this to that beer is an atrocity.

Sorry, but this is one recipie that needs to be recalled.

OK, I'm Irish from both sides of the family. That said, I just don't get the whole Guinness mystique. Sure, it was the world's first light beer (125 calories for 12 oz). That is an honor to be respected and a factoid to toss in the face of those calling Guinness "heavy".

I love the color and the cascading head on a properly poured pint. And that's about where the love affair with the Emerald Isle's ambassador ends. The taste just isn't there. Sorry, it isn't. Feel free to use it in recipes without guilt or without fear of Irish mafia retribution.