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Padraic View Drop Down
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Points: 31169 		Direct Link To This Post Posted: May 26 2010 at 09:45
Originally posted by Jim Garten Jim Garten wrote:

Originally posted by Dean Dean wrote:

Going to christen it over the weekend by roast-smoking a piece of pulled pork shoulder. Alex made a cracking bbq sauce over the Easter break and that will go a treat with pulled-pork


Showing my ignorance here, but 'pulled pork shoulder'? Whassat?



wow, next time you cross the pond come find me in Philly and I'll take you to a BBQ joint.  you have seriously been missing out!


Edited by Padraic - May 26 2010 at 09:45
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Points: 29630 		Direct Link To This Post Posted: June 11 2010 at 11:36
So my local paper had a feature in today's paper titled Chefs To Watch Out For.  And I'm thinking pretty much all of them.  They carry knives and know how to use them. Tongue
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Points: 32580 		Direct Link To This Post Posted: June 11 2010 at 11:41
I am cooking spicy Italian sausage in a skillet with green peppers and onions.  Yum.
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 7910 		Direct Link To This Post Posted: June 20 2010 at 09:51
Need to revisit my thread a bit more often. Wife and daughter are in Wisconsin visiting family, so I'm cooking for 1 tonight. Thinking of shrimp tacos with a spicy mango salsa.

E
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Points: 29630 		Direct Link To This Post Posted: June 20 2010 at 10:44
Originally posted by E-Dub E-Dub wrote:

Need to revisit my thread a bit more often. Wife and daughter are in Wisconsin visiting family, so I'm cooking for 1 tonight. Thinking of shrimp tacos with a spicy mango salsa.

E

You know, I once thought the idea of a fruit salsa icky, but my wife made a mango salsa that was rather good.  We grow our own chilies and tomatoes and various herbs.  Just tried a tomatillo this season.  Got one so far.  Not sure what we should do with it. LOL
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Points: 7910 		Direct Link To This Post Posted: June 20 2010 at 12:02
Originally posted by Slartibartfast Slartibartfast wrote:

Originally posted by E-Dub E-Dub wrote:

Need to revisit my thread a bit more often. Wife and daughter are in Wisconsin visiting family, so I'm cooking for 1 tonight. Thinking of shrimp tacos with a spicy mango salsa.

E

You know, I once thought the idea of a fruit salsa icky, but my wife made a mango salsa that was rather good.  We grow our own chilies and tomatoes and various herbs.  Just tried a tomatillo this season.  Got one so far.  Not sure what we should do with it. LOL


I've seen cooks roast them and make a salsa verde out of it. I've cooked with them a couple of times.

E
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Points: 65800 		Direct Link To This Post Posted: June 21 2010 at 03:55
Originally posted by Slartibartfast Slartibartfast wrote:

Not sure what we should do with it. LOL


eat it

I believe I'll do a country chicken this week, French-style with vegetables, apples, bacon, and white wine



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Points: 7910 		Direct Link To This Post Posted: June 21 2010 at 06:18
Originally posted by E-Dub E-Dub wrote:

Need to revisit my thread a bit more often. Wife and daughter are in Wisconsin visiting family, so I'm cooking for 1 tonight. Thinking of shrimp tacos with a spicy mango salsa.

E


Actually turned out to be one of the best and refreshing meals I've made in a long time. Very flavorful but light for a hot summer day.

E
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Points: 3252 		Direct Link To This Post Posted: June 21 2010 at 20:23





FALAFEL


Ingredients:

  • 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
  • 1 large onion, chopped
  • 2 cloves of garlic, chopped
  • 3 tablespoons of fresh parsley, chopped
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 2 tablespoons flour
  • Salt
  • Pepper
  • Oil for frying

Preparation:

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.


Edited by markosherrera - June 21 2010 at 20:26
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Points: 29630 		Direct Link To This Post Posted: June 22 2010 at 04:02
Love falafel.  I'm not vegetarian, but it's one of those dishes where you don't miss the meat.  Of course you can always have some gyro meat with it. Tongue
Originally posted by Atavachron Atavachron wrote:

Originally posted by Slartibartfast Slartibartfast wrote:

Not sure what we should do with it. LOL


eat it

Now whyyyy didn't I think of that. Tongue
Food Network has a couple of recipes on the first search page that interest me:

Salsa de Tomatillos y Chipotles

Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche

I also have a good collection of Mexican cookbooks.

We don't quite have enough coming in yet to do a recipe.  Tomatoes, jalapenos, and cayennes are coming in nicely.  The cilantro has grown and crapped out.  It usually does early.  Which is a shame because I have yet to get a batch from the store and use it all up before it has to be tossed.
 

Edited by Slartibartfast - June 22 2010 at 04:08
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Points: 65800 		Direct Link To This Post Posted: June 22 2010 at 16:49
I love fresh falafel, it just blows away the stuff you get at a deli, though I usually use a good mix from the store which I fry till golden brown in olive oil, stuff in a warm pita with hummus, tomato, red onion and maybe some sumak if I have any.  Delicious.
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Points: 65800 		Direct Link To This Post Posted: July 02 2010 at 21:12
picked up a tin of chipotle peppers, the real ones from Mexico smoked in a delicious red sauce, it's a new level of heat for me; hotter than jalapenos but not habaneros, they're so delicious I don't mind the heat and will be using them in a Bolognese tonight


   
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Padraic View Drop Down
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Points: 31169 		Direct Link To This Post Posted: July 04 2010 at 20:44
Did some grilling today, chicken and ribs, but the highlight was that we got some really fresh clams, prepared very simply - sauteed onion and garlic, added white wine, added clams.  It was spectacular.  Fresh corn on the cob, grilled veggies (zucchini, peppers, onions), and a tomato cucumber salad completed the feast.
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Points: 65800 		Direct Link To This Post Posted: July 04 2010 at 21:06
that's a feast I wouldn't mind having at all
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Points: 3449 		Direct Link To This Post Posted: July 04 2010 at 21:21
Originally posted by Dean Dean wrote:

Originally posted by Atavachron Atavachron wrote:

 ^ that's like the warm potato salad I make with scallion and a mustard vinaigrette, one of my favorites
That was the inspiration - roasting the spuds unpeeled gives a whole new dimension.
 
This arrived yesterday (after a somewhat protracted delivery, it was ordered in March!):
 
 
Going to christen it over the weekend by roast-smoking a piece of pulled pork shoulder. Alex made a cracking bbq sauce over the Easter break and that will go a treat with pulled-pork.
 
I'm also building a raised vegetable bed in the garden so we can grow our own "exotic" veg, I don't see the point in growing the mundane veg I can get cheaply from our local grocer, so I'll be planting things like pok-choy, swiss chard, yellow and green tomatoes, yellow courgettes, butternut squash etc.
 
That's a fine looking smoker; may it serve you well.  I did 3 racks of ribs today on my Weber.  Had those suckers on at 7:30 this morning, cooked at 230* for about 6 hours, at which point they were sufficiently falling off the bone. 
Can you tell me where we're headin'?
Lincoln County Road or Armageddon.
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Points: 3252 		Direct Link To This Post Posted: July 06 2010 at 18:48

Morasah-polow

Ingredients: (4 Servings)

  • basmati or long-grain rice, 500 grams
  • chicken, 800 grams
  • cooking oil
  • butter, 2 spoons
  • barberries (dried), 80 grams
  • almonds, 50 grams
  • pistachios, 50 grams
  • raisins, 50 grams
  • orange peel, 100 grams
  • sugar, two spoons
  • large onions, two
  • saffron, 1/2 teaspoon
  • salt
  • black pepper

Directions:

Morasah-Polow is an elaborate rice dish which means jeweled rice and is usually made at weddings.

Soak rice in warm water for 2 hours. Wash chicken. Peel and thinly slice onions. Fry in oil until slightly golden. Add chicken pieces and fry until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes. Add more hot water during cooking if necessary. About 1/2 glass of water should be left at the end. Romove chicken bones.

Wash barberries and raisins with cold water and drain. Fry separately in oil over medium heat for a few minutes. Add some sugar to barberries during frying. Thinly slice almonds and pistachios. Soak almonds in cold water for an hour. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally boil for a few minutes with a few spoons of sugar, and drain.

Prepare rice using the recipe for polow. When rice is rinsed, pour a bit of oil and hot water in a pot, and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice. Pour chicken-juice and a bit of oil over rice. Dissolve saffron in a bit of hot water and also pour over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds and orange peel, raisins, barberries, and pistachios, and mix well. Pour two spoons of melted butter on top, and serve

Edited by markosherrera - July 06 2010 at 18:50
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Points: 29630 		Direct Link To This Post Posted: July 09 2010 at 18:51
My wife is such a prog chef even if she doesn't like prog music much.  She just made us some smoked (Cameron stove top) shrimp soft tacos.  The shrimp is Key West pink which is very tasty and fortunately not blackened yet.  Smoked on the stove top smoker after marinating it Slap Ya Mama spice mix. http://www.slapyamama.com/who.php
Served them with a nice chipotle sauce made with a fat free ranch dressing, and some slaw,  OK excuse me.  Gotta go back for another.


Edited by Slartibartfast - July 09 2010 at 18:54
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Points: 65800 		Direct Link To This Post Posted: July 09 2010 at 18:59
sounds great Slart.. and the Morasah-polow is extraordinary though I don't think I could follow that particular recipe, maybe a simpler one
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Points: 17523 		Direct Link To This Post Posted: July 24 2010 at 17:19
Tonight I made her Grilled Mushroom-Tomato Sandwiches with fresh Wisconsin mozzarella cheese, and German kraut on the side.  Served with cold beer and in her case, red wine.  Devoured with some 1960s piano jazz in the background. 

A perfect summer night here.  Life is good. Big smile
It's a beautiful day in the neighborhood...Road Rage Edition
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Points: 29630 		Direct Link To This Post Posted: July 27 2010 at 19:00
A little off topic, but I'm having a lunch convergence with my wife, sister, and her husband at an Indian restaurant that I haven't been to in a while.  I look up the menu online and find this:
BRIANY LUNCH                
Soup, choice of chicken, lamb, or beef briany served with naan ShockedLOL*

*the humor in this may not be apparent if you aren't familiar with Indian dishes and my first name.
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