Prog Chefs Unite!!!

Good ol' American meal tonight--I marinated t-bone steaks in a whiskey rub for about 3 hours and grilled them (perfectly, I might add), baked some Alexia steak fries, and steamed some cauliflower and broccoli.

E

Angelo wrote: Holy crap, that sounds like a heavy desert, but that set of ingredients is just lovely... Be careful what pics to post in the Rogues Gallery if this is your regular diet though Let me know how it turned out, I might want to try it - we have some chocolate and pineapple lovers 'in da house' over here...EDIT: Now why did I type chocolate when I meant ice cream? Guess I'll never know...

Not regular diet at all......a very special occaision!
It was a big hit, the ice-cream especially....... the boys were almost fighting over it!
We had Lamb for the main course, which had been 'stuffed' with whole garlic cloves, lemon thyme and rosemary (just 'stab' it and poke the herbs deep inside) then glazed with red currant jelly. Served with.... Potatoes roasted in with the meat, butter baked parsnips and butternut squash, baked asparagus with bacon 'bits', sugar snap peas and a yummy red wine sauce (which I made with lamb stock, the same herbs, red currant jelly and a pint of red wine!)

The pavolova was definitly a hit, but the ice-cream stole the show!
I think all the guests went home rather stuffed!

It's what birthdays are all about!

Needless to say that today we are sticking to salad......if and when we ever have room for it!

E-Dub wrote: There's not a hint of fishiness whatsoever. E

Well, well, the real chef's play on words is entering the thread

I stuck to a simple pasta and tomato sauce dinner today, just me and the children. On sunday we're having friends over and I'm planning a big lunch barbecue - with chicken drum sticks, some salmon probably (if I can get it fresh tomorrow morning on the market), ribs, porc chops and some pork belly. Going to add fresh rocket and tomatoes, fresh bread, young carrots and patatoe salad to go with it.

If time allows I'll drive to a farm about an hour away to get some fresh back of lamb as well, for tomorrow evening's dinner.

prog-chick wrote: HI Prog chefs! I keep meaning to pop in here........ but I am either cooking, or working..... so no time..... However, I am having 5 minutes 'me' time in a lull to thought I would pop in and share.... I am in the middle of preparing Birthday Banquet for the beloved and some old (dreadfully old! ) friends. For dessert I have invented a pud to die for "Pina Colada Pavlova" Meringue base, them covered in fresh pineapple which I caramelised in caster sugar and rum..... then I plopped over a heap of whipped cream/coconut cream/sugar mixture...... topped it all of with more pineapple and coconut flakes. I have made coconut ice-cream to go with. YUM YUM YUM!!! I think we'll all vomit!!! or get incredibly fat! Hey whats old age for? I'll let you know how it goes...... gotta stir the ice-cream now! PC x

Holy crap, that sounds like a heavy desert, but that set of ingredients is just lovely... Be careful what pics to post in the Rogues Gallery if this is your regular diet though

Let me know how it turned out, I might want to try it - we have some chocolate and pineapple lovers 'in da house' over here...

EDIT: Now why did I type chocolate when I meant ice cream? Guess I'll never know...


Edited by Angelo - June 08 2007 at 16:39

Angelo wrote: Here's one for flavour freaks, make 'to taste' so no quantities:Create a thin, but not runny sauce by mixing olive oil, vinegar, freshly pressed orange juice and some rosemary. Serve over a grilled salmon filet.Make a bit thinner (e.g. by adding a little extra vinegar or some water) and it becomes a great salad dressing as well.Just an idea I tried today (the salmon version that is).

Angelo,

We're having salmon tonight and just might have to try this!!! I'm thinking some roasted yukon gold potatoes to go along with it.

E

Here's one for flavour freaks, make 'to taste' so no quantities:

Create a thin, but not runny sauce by mixing olive oil, vinegar, freshly pressed orange juice and some rosemary. Serve over a grilled salmon filet.

Make a bit thinner (e.g. by adding a little extra vinegar or some water) and it becomes a great salad dressing as well.

Just an idea I tried today (the salmon version that is).

Last night, roasted chicken with rosemary and grape tomatoes and to wash it down a bottle of Vernaccia di San Gimignano.  Tonight was cast-iron pan seared NY strip steak (couldn't grill, it was pouring), mashed potatoes with white cheddar cheese and chipotle sauce, and oven roasted asparagus, washed down with a couple glasses of Chianti.

If you haven't guessed, the missus and I love Italian wine. 

E-Dub wrote: There's this really good BBQ sauce made out of Michigan by a company called Cherry Republic. As you can surmise from the name, this place makes products centered around cherries. I normally like a bolder sauce, but this stuff is absolutely incredible. Thinking about buying a slab of baby back ribs and doing some grilling either today or tomorrow. E

I slow cooked my ribs last night for about 4 hours in a really low oven (around 250°) and will throw them on the grill (indirect heat) for about a half and hour to infuse the BBQ sauce today. Also doing twice baked potatoes and salad. Invited my mom up (who can really use some family right now) today, so should be good family time.

E

a neighbor invited me to try some of their oxtail stew.. it was quite good.

tomorrow will try a nice pork dish; pan fry apple slices in a little oil and butter till tender. In same pan with apples, sear two pork chops, cook together till pork is medium. Remove pork and add a bit of orange juice, sugar and sage to pan and deglaze/reduce on meduim heat till sauce thickens a bit.

Firepuck wrote: ^ mmm, thanks Angelo.   I regularly rub my pork and lamb roasts with mustard, my favourite being a nice grainy one with a bit of zip to it. I haven't tried it with beef before (same with the rosemary) but will make a note to give it a whirl. It sounds like this will turn out medium rare, is that correct?   Do the carrots in this recipe turn out soft? Or are they firm with a bit of a crunch to them? My family prefers soft so I would probably stick in the carrots for the first ten minutes also.   Oh, and potatoes with skins on, absolutely - love 'em that way!

The beef was medium, but I have to say the piece I used yesterday was rather flat, so it gets done quicker in the middle. If you have a more round piece, you may need to put it in a bit longer - as of course when you use a bigger piece.
The carrots are just beyond crunchy, so still a little 'tough', but without the crack.