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Sexy Food for the Love Month (recipes included)
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- Aug 17, 2011
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Day 27 Bacon Wrapped Beef Filet
How could I leave off Bacon from menu from the Love month. I didn't.
Purchase a Whole Beef tenderloin or purchase per-portioned filets. Take a piece of bacon and wrap it around the out side of the filet and fasten it by tying it up with butchers twine. Just ask your grocery stores butcher for some or look for it at a hardware store.
Season with your favorite Steak Seasoned Salt. Allow the meat to come to room temperature prior to cooking. Since I am in the midst of a Winter Storm I had cooked the Filets on a Grill Pan in the house (you could use a well seasoned cast iron pan) or I would have fired up the Charcoal Grill. You need to get the pan REALLY HOT. You will also need to have a good exhaust fan to keep the smoke from setting off the fire alarms. Place the steaks on one side and leave for 2 minutes pick up the steaks and rotate the steak 1/4 turn to and place it on the opposite side of the pan to achieve perfect grill marks After 2 minutes flip the steak over and repeat. Now place the steak on the bacon side and cook the bacon that is wrapped around the filet. keep rolling it to cook all of the bacon. My steaks came out Rare just the way I like them, You can increase the cooking time to cook the meat to your desired temperature.
Pull the steaks off the heat and let rest on a plate for 5 minutes. I had sliced 2 small zucchini and sprinkled them with extra virgin olive oil and some granulated garlic, fresh ground pepper and some sea salt then grilled them on the grill pan as well. Add a baked potato and enjoy.
How could I leave off Bacon from menu from the Love month. I didn't.
Purchase a Whole Beef tenderloin or purchase per-portioned filets. Take a piece of bacon and wrap it around the out side of the filet and fasten it by tying it up with butchers twine. Just ask your grocery stores butcher for some or look for it at a hardware store.
Season with your favorite Steak Seasoned Salt. Allow the meat to come to room temperature prior to cooking. Since I am in the midst of a Winter Storm I had cooked the Filets on a Grill Pan in the house (you could use a well seasoned cast iron pan) or I would have fired up the Charcoal Grill. You need to get the pan REALLY HOT. You will also need to have a good exhaust fan to keep the smoke from setting off the fire alarms. Place the steaks on one side and leave for 2 minutes pick up the steaks and rotate the steak 1/4 turn to and place it on the opposite side of the pan to achieve perfect grill marks After 2 minutes flip the steak over and repeat. Now place the steak on the bacon side and cook the bacon that is wrapped around the filet. keep rolling it to cook all of the bacon. My steaks came out Rare just the way I like them, You can increase the cooking time to cook the meat to your desired temperature.
Pull the steaks off the heat and let rest on a plate for 5 minutes. I had sliced 2 small zucchini and sprinkled them with extra virgin olive oil and some granulated garlic, fresh ground pepper and some sea salt then grilled them on the grill pan as well. Add a baked potato and enjoy.
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About a year before my mom died she sat down and put together a notebook of some of our favorite desserts and other foods, and then gave me and my brothers each a copy. I've written it up on the computer in the meantime so I didn't have to use the notebook. I figured that qualified for the 'Love Month' topic. It doesn't have any pictures in it though. Just had the thought maybe I should start taking a picture every time I make one of them and start adding them to the file. 
Anyone that wants to have it feel free. It's on my dropbox and it's just in plain Rich Text Format so most any document reader should be able to open it up.
https://www.dropbox.com/s/5u08l1s2ze0ki ... 20Copy.rtf
Anyone that wants to have it feel free. It's on my dropbox and it's just in plain Rich Text Format so most any document reader should be able to open it up.
https://www.dropbox.com/s/5u08l1s2ze0ki ... 20Copy.rtf
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Day 28 Patty Melts at the sight of my sammich
The quintessential greasy spoon diner sammich. Here we go:
Thinly slice a whole sweet onion (on the larger side). In an un-coated frying pan toss in a table spoon of BUTTER and melt it then toss the separated rings of the onion let saute for about 3 minutes then flip the onions and stir a bit saute another 3 minutes. Sprinkle the onions with some salt and ground pepper. Flip and stir the onions saute for another three minutes. Add 3 or 4 shakes of Worcester sauce and 3 tablespoons of beef broth. stir for another 3 minutes and remove from the heat.
Take some nice RYE bread and butter one side of each piece. making sure that you have full coverage of the butter. Place the buttered bread butter side down on a heated griddle. place a dollop of the onions on one of the buttered bread. Place a slice of American cheese over the top of the onions. Place another slice of American Cheese on the other piece of bread. ( keep an eye on this you dont want to burn the bread )
Start cooking the 80% ground beef hamburger meat that has been salted and peppered on both sides in a frying pan. I formed 6 1/4 ounces of meat to a thin patty the same shape and size of the bread. Cook the burger to your desired temperature.
Pull the cooked patty and place it on top of the cheese that has the onions under it. top off the patty with the other slice of bread.
Slice and serve.
The quintessential greasy spoon diner sammich. Here we go:
Thinly slice a whole sweet onion (on the larger side). In an un-coated frying pan toss in a table spoon of BUTTER and melt it then toss the separated rings of the onion let saute for about 3 minutes then flip the onions and stir a bit saute another 3 minutes. Sprinkle the onions with some salt and ground pepper. Flip and stir the onions saute for another three minutes. Add 3 or 4 shakes of Worcester sauce and 3 tablespoons of beef broth. stir for another 3 minutes and remove from the heat.
Take some nice RYE bread and butter one side of each piece. making sure that you have full coverage of the butter. Place the buttered bread butter side down on a heated griddle. place a dollop of the onions on one of the buttered bread. Place a slice of American cheese over the top of the onions. Place another slice of American Cheese on the other piece of bread. ( keep an eye on this you dont want to burn the bread )
Start cooking the 80% ground beef hamburger meat that has been salted and peppered on both sides in a frying pan. I formed 6 1/4 ounces of meat to a thin patty the same shape and size of the bread. Cook the burger to your desired temperature.
Pull the cooked patty and place it on top of the cheese that has the onions under it. top off the patty with the other slice of bread.
Slice and serve.
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I guess some of the ladies would love a Sexy Cooker like this 1, to prepare them their favourite sexy food:
:mrgreen:
:mrgreen:
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Please tell me he won't be serving my dinner with fromundacheese cooties in it. :? I sure hope he's washed or something......
I think I'll stick with WildFingers cooking. His food porn looks more appetizing. :drool:
I think I'll stick with WildFingers cooking. His food porn looks more appetizing. :drool:
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Day29 A Little Greek Moussaka
This is my favorite Greek Dish. It will seem a little daunting to make. It is Not difficult it just has a lot of steps. None the less I went online and looked over several recipes and even watched some women make a version of Moussaka. Here is my first attempt at making Moussaka.
Slice 3 eggplants into 1/4 inch thick rounds. Salt both sides of the eggplant and place them in a colander to drain off some of the bitterness about an hour. Rinse and dry off each round. Take a low sided cookie sheet and brush olive oil on the sheet. place one layer of the eggplant rounds on the sheet. Lightly brush oil on the top of the eggplant. Place under the broiled and cook approximately for 4-5 minutes and then turn them over for another 4-5 minutes. Allow to cool
Peel and slice thinly 1lb. of russet potatoes. Place in a pot with salted water and bring to a boil and drain. Do not over cook. Allow to cool
Dice 2 medium Onions and saute with 2 Tablespoons of butter until translucent about 10 minutes. Take 1 1/2 pounds of lean ground beef and pull off in small pieces and add it on top of the onions. Put a lid on the pan and place on med low heat. Allow to cook for 10 minutes. With a mash potato masher smash the meat into little bits. Add 4 Tablespoons of tomato paste to the meat mixture and mix. Then add1 cup of red wine, 2 teaspoons of Cinnamon, 1 teaspoon of Allspice, 2 teaspoons of Oregano, 1 teaspoon of Basil 2 4 cloves of crushed garlic, 1 teaspoon of salt, and 1 teaspoon of ground Black Pepper. Mix and simmer for 10 minutes to cook off the excess liquids. Then add 1/2 cup of chopped parsley, 2 cups of tomato puree, 2 teaspoons of sugar, and quickly mix in 3 lightly beaten egg whites to avoid scrambled egg white pieces in the meat mixture simmer for 20 minutes to reduce the liquids again.
While the meat mixture is reducing make a Bechamel Sauce. (It's easy) In a pot melt 1/4 cup of butter mix in 1/4 of All Purpose Flour. constantly stirring with a wire whisk cook for about a minute. Add three beaten egg yolks to 2 cups of milk, whisk into the butter and flour. Whisk Whisk Whisk until the sauce begins to boil then whisk in 1/4 cup of grated cheese I used Romano Pecorino. Season with salt and pepper add a teaspoon of chopped parsley and mix. Remove from the heat. You could go find a Greek cheese like Kefalotyri or even a Parmesan will work just as well Whisk until smooth.
Preheat the oven to 350 F.
Now you are ready to assemble.
Butter/grease the bottom and sides of a 13 x 9 glass baking dish. sprinkle a little bread crumbs on the bottom of the baking dish. Layer with a little overlapping the sliced cooked potatoes. Sprinkle with a little of salt and pepper. Add a layer of the Cooked Eggplant slightly overlapping. Sprinkle a little grated cheese on the Eggplant. Now take half of the meat mixture an level it over the Eggplant. Repeat with a layer of potatoes, eggplant, and the meat. Top off with the Bechamel Sauce smooth out and bake for 45 minutes. You can place the Moussaka under the broiler to get a little color on the top. Let cool 10 minutes cut and serve with a green salad.
This is my favorite Greek Dish. It will seem a little daunting to make. It is Not difficult it just has a lot of steps. None the less I went online and looked over several recipes and even watched some women make a version of Moussaka. Here is my first attempt at making Moussaka.
Slice 3 eggplants into 1/4 inch thick rounds. Salt both sides of the eggplant and place them in a colander to drain off some of the bitterness about an hour. Rinse and dry off each round. Take a low sided cookie sheet and brush olive oil on the sheet. place one layer of the eggplant rounds on the sheet. Lightly brush oil on the top of the eggplant. Place under the broiled and cook approximately for 4-5 minutes and then turn them over for another 4-5 minutes. Allow to cool
Peel and slice thinly 1lb. of russet potatoes. Place in a pot with salted water and bring to a boil and drain. Do not over cook. Allow to cool
Dice 2 medium Onions and saute with 2 Tablespoons of butter until translucent about 10 minutes. Take 1 1/2 pounds of lean ground beef and pull off in small pieces and add it on top of the onions. Put a lid on the pan and place on med low heat. Allow to cook for 10 minutes. With a mash potato masher smash the meat into little bits. Add 4 Tablespoons of tomato paste to the meat mixture and mix. Then add1 cup of red wine, 2 teaspoons of Cinnamon, 1 teaspoon of Allspice, 2 teaspoons of Oregano, 1 teaspoon of Basil 2 4 cloves of crushed garlic, 1 teaspoon of salt, and 1 teaspoon of ground Black Pepper. Mix and simmer for 10 minutes to cook off the excess liquids. Then add 1/2 cup of chopped parsley, 2 cups of tomato puree, 2 teaspoons of sugar, and quickly mix in 3 lightly beaten egg whites to avoid scrambled egg white pieces in the meat mixture simmer for 20 minutes to reduce the liquids again.
While the meat mixture is reducing make a Bechamel Sauce. (It's easy) In a pot melt 1/4 cup of butter mix in 1/4 of All Purpose Flour. constantly stirring with a wire whisk cook for about a minute. Add three beaten egg yolks to 2 cups of milk, whisk into the butter and flour. Whisk Whisk Whisk until the sauce begins to boil then whisk in 1/4 cup of grated cheese I used Romano Pecorino. Season with salt and pepper add a teaspoon of chopped parsley and mix. Remove from the heat. You could go find a Greek cheese like Kefalotyri or even a Parmesan will work just as well Whisk until smooth.
Preheat the oven to 350 F.
Now you are ready to assemble.
Butter/grease the bottom and sides of a 13 x 9 glass baking dish. sprinkle a little bread crumbs on the bottom of the baking dish. Layer with a little overlapping the sliced cooked potatoes. Sprinkle with a little of salt and pepper. Add a layer of the Cooked Eggplant slightly overlapping. Sprinkle a little grated cheese on the Eggplant. Now take half of the meat mixture an level it over the Eggplant. Repeat with a layer of potatoes, eggplant, and the meat. Top off with the Bechamel Sauce smooth out and bake for 45 minutes. You can place the Moussaka under the broiler to get a little color on the top. Let cool 10 minutes cut and serve with a green salad.
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Oh and if you need ideas of more recipes to post, I'm quite fond of white russians and rare steaks with sauteed mushrooms. You know, if you need inspiration for more food porn to post..... :whistle:[/quote]
I found this and thought you might like it
Hot White Russian
In a saucepan stir together 2 1/2 cups freshly brewed coffee, the 1/2 cup cream, the 1/2 cup Kahlúa, and 1/4 cup vodka and heat the mixture over moderate heat until it is hot. Divide the mixture among heated mugs and garnish each drink with some of the whipped cream.
[i][size=2]http://www.epicurious.com/recipes/food/views/Hot-White-Russian-200621[/size][/i]
I found this and thought you might like it
Hot White Russian
In a saucepan stir together 2 1/2 cups freshly brewed coffee, the 1/2 cup cream, the 1/2 cup Kahlúa, and 1/4 cup vodka and heat the mixture over moderate heat until it is hot. Divide the mixture among heated mugs and garnish each drink with some of the whipped cream.
[i][size=2]http://www.epicurious.com/recipes/food/views/Hot-White-Russian-200621[/size][/i]
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Now that's just cruel! :lol: I'll have to put that at the top of my list of booze to drink after kiddo gets here.
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I'm just teasing.WildFingers said:
Though in all seriousness, it is at the very top of my list of things to try after kiddo gets here. It sounds amazing!! I may have to forward it to my mother so she can try it and describe it to me while I'm waiting not so patiently.
Well I once posted here, and the post was not worthy of this thread IMO. So now I will post something that is IMO. It may not be the Love Month that the OP had in mind, but I'm all for making every month the love month.
So I started with an online recipe for a chocolate cheese cake, and substituted dark coco in place of light/standard coco. Instead of the gram cracker crust, I used some of a pecan cake I had made the day before, but had fallen apart when I tried to shake it from the bunt pan. I took some of the broken pieces and crumbled them into a cookie sheet, and baked til crisp. I then crumbled these to about like bread crumbs, added enough melted butter to moisten, a little sugar,and pressed it into the bottom of a springform pan, added the cake mix and baked until just formed on top. (I have over cooked cheese cake before as it is easy to do, because it seems under cooked when you pull it from the oven, but after a few hours in the fridge it looks much better.)Topping: After it had cooled over night, I melted some semi sweet chips and mixed in some dark coco. To that I added about 1/4 sugar with just enough condensed milk to bring everything to a boil, while stirring constantly. (Just the beginning - just hot enough to get that first bubble. This will allow the sugar to blend, and you wont have that granulated feel. You can also use powder sugar of course.)
This topping would only stay soft at temperatures too hot to allow any time to spread over the cake. I didn't want to add a lot of anything that would lighten the dark, almost black colour of what I had.
I found a little raspberry sirup and added a bit of butter. It still wanted to thicken below 150º, but by removing from the stove it to a pan of boiling water I kept it warm enough to spreed.
I had envisioned the end cake as having this final top layer of white chocolate. I wanted this to spreed from the center out. I thought if I had an old phonograph player i could spin the cake on that and pour the white chocolate in the middle to get this effect, or even a lazy susan, but I had nether. I put the cake in a pan and put that in a larger pan full of water. I could spin the pan with cake in the other but not fast enough with out splashing water into the cake pan. The water was creating to much drag, so I went with chunks of hard water, (or ice) that the pan could more easily spin on. I also had to rig a rope pull of sorts which I could wind the cake pan up on and then pull it to give it a good spin.
I had the white chocolate thinner than it could have been, and poured on more than what would have been ideal.
After I reasoned I would be able to get things right, or what I had wanted next time, I realized I had a big problem. I now had the cake in a pan that was too tight for me to get my fingers or anything else in around, and I could not flip it over without messing up the top. It took me a while, but I got it out by finding a bowl that was just a tiny bit smaller than the cake and by placing it top down on the cake and then flipping the cake over onto it, I was able to remove the pan.
After the cake went on a piece of Lenox, I heated the remaining dark chocolate poured it on top,and had a little fun shaking it from the spatula.
So I started with an online recipe for a chocolate cheese cake, and substituted dark coco in place of light/standard coco. Instead of the gram cracker crust, I used some of a pecan cake I had made the day before, but had fallen apart when I tried to shake it from the bunt pan. I took some of the broken pieces and crumbled them into a cookie sheet, and baked til crisp. I then crumbled these to about like bread crumbs, added enough melted butter to moisten, a little sugar,and pressed it into the bottom of a springform pan, added the cake mix and baked until just formed on top. (I have over cooked cheese cake before as it is easy to do, because it seems under cooked when you pull it from the oven, but after a few hours in the fridge it looks much better.)Topping: After it had cooled over night, I melted some semi sweet chips and mixed in some dark coco. To that I added about 1/4 sugar with just enough condensed milk to bring everything to a boil, while stirring constantly. (Just the beginning - just hot enough to get that first bubble. This will allow the sugar to blend, and you wont have that granulated feel. You can also use powder sugar of course.)
This topping would only stay soft at temperatures too hot to allow any time to spread over the cake. I didn't want to add a lot of anything that would lighten the dark, almost black colour of what I had.
I found a little raspberry sirup and added a bit of butter. It still wanted to thicken below 150º, but by removing from the stove it to a pan of boiling water I kept it warm enough to spreed.
I had envisioned the end cake as having this final top layer of white chocolate. I wanted this to spreed from the center out. I thought if I had an old phonograph player i could spin the cake on that and pour the white chocolate in the middle to get this effect, or even a lazy susan, but I had nether. I put the cake in a pan and put that in a larger pan full of water. I could spin the pan with cake in the other but not fast enough with out splashing water into the cake pan. The water was creating to much drag, so I went with chunks of hard water, (or ice) that the pan could more easily spin on. I also had to rig a rope pull of sorts which I could wind the cake pan up on and then pull it to give it a good spin.
I had the white chocolate thinner than it could have been, and poured on more than what would have been ideal.
After I reasoned I would be able to get things right, or what I had wanted next time, I realized I had a big problem. I now had the cake in a pan that was too tight for me to get my fingers or anything else in around, and I could not flip it over without messing up the top. It took me a while, but I got it out by finding a bowl that was just a tiny bit smaller than the cake and by placing it top down on the cake and then flipping the cake over onto it, I was able to remove the pan.
After the cake went on a piece of Lenox, I heated the remaining dark chocolate poured it on top,and had a little fun shaking it from the spatula.
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It is nice to see this thread again. I have thought about doing another one. Lately I've Vine'd my food porn. I could be persuaded to toss male up some recipes and put them on here.
Should it be a new thread or should I just add to this one? After all Every month should be 'Love Month'. Is there anything that you would want to see? I will wait and see what you think.
Should it be a new thread or should I just add to this one? After all Every month should be 'Love Month'. Is there anything that you would want to see? I will wait and see what you think.
WildFingers said:
Might as well make this an official recipe thread for all the food we love. I vote post it.
I'll go ahead and add one. I saw a picture on twitter of a meatball sub and thought I should make one too.
This makes a lot so I'll be eating it for a few days. Feel free to cut it down.
Couple jars of pasta sauce. I went with garlic flavored and a thicker brand.
Bag of italian style meatballs.
Big onion that was sliced into nice long strands and sauteed to caramelize a bit.
Couple jalapeno's - julienne'd. (long thin strips) Feel free to use green peppers if you don't like a bit of pep.
Tossed all that in a crockpot with a bit of basil and marjoram (whatever italian seasoning you like)
Let that cook for several hours.
Got some big bakery style sub buns. Something a bit firm here to hold it all together.
Sliced the bun almost the way through. Lined the bottom with a layer of pepperoni. Sprinkled a bit of parmesan cheese on. Tossed on as many meatballs as I thought would fit without making a mess when i bit into it. Then covered with a layer of mozzarella cheese. Microwaved that for just a minute to get a cheese a bit melty and warm the bread. (doesn't need more as the meat balls are also pretty hot. Just get it started so the cheese helps hold stuff together)
Best meatball subs i've ever had. Subway don't have squat on this.
I'm guessing there are veggie based 'meatballs' out there too. Substitute that and get rid of the pepperoni and this could easily be adapted for vegetarian.
This makes a lot so I'll be eating it for a few days. Feel free to cut it down.
Couple jars of pasta sauce. I went with garlic flavored and a thicker brand.
Bag of italian style meatballs.
Big onion that was sliced into nice long strands and sauteed to caramelize a bit.
Couple jalapeno's - julienne'd. (long thin strips) Feel free to use green peppers if you don't like a bit of pep.
Tossed all that in a crockpot with a bit of basil and marjoram (whatever italian seasoning you like)
Let that cook for several hours.
Got some big bakery style sub buns. Something a bit firm here to hold it all together.
Sliced the bun almost the way through. Lined the bottom with a layer of pepperoni. Sprinkled a bit of parmesan cheese on. Tossed on as many meatballs as I thought would fit without making a mess when i bit into it. Then covered with a layer of mozzarella cheese. Microwaved that for just a minute to get a cheese a bit melty and warm the bread. (doesn't need more as the meat balls are also pretty hot. Just get it started so the cheese helps hold stuff together)
Best meatball subs i've ever had. Subway don't have squat on this.
I'm guessing there are veggie based 'meatballs' out there too. Substitute that and get rid of the pepperoni and this could easily be adapted for vegetarian.
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curvyredhead
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So, I have a ton of pictures of the food I have made over the last year.
I hope this is the right thread for this hahaha, I did not want to start a new thread....and there are sooo many food threads It was hard to choose which one to post this in.
If anyone wants any of the recipes, I would be more then welcome to share them in detail!
Shrimp summer rolls with manga and vermicelli noodles. With a peanut and hoisin dipping sauce
Blackened Basa with blistered green beans, onions, peppers and garlic as well as sauteed redskin butter/garlic potatoes and cilantro vinegar slaw on the side with lemon slices
Sautéed peppered shrimp over romain lettuce cherry tomatoes and hearts of palm. The dressing is avocado, garlic lemon juice and chives
Stir Fry with chicken, snow peas, water chestnuts, onions, soy sauce, mirin, rice wine vinegar, ginger and garlic
Big stuffed portabello mushroom. Stuffed with onions and button mushrooms. Topped with mozzarella cheese and sliced tomato.
Mediterranean vegetable tostadas. With zucchini, Portobello mushrooms, Scallions, Sun-Dried Tomatoes, Black olives, Cilantro, Monterrey jack cheese and a lime
Turkey and white bean chilli with avocado and sour cream with lemon
Flank Steak and Asparagus in fresh ginger and garlic and soy sauce hoisin sauce and rice win viniger over garlic seasoned Basmati Rice
Will post more later! Hope you guys enjoy. I enjoyed cooking them.
While I would throw the general label of healthy over these meals....there are some great healthier options here.
I hope this is the right thread for this hahaha, I did not want to start a new thread....and there are sooo many food threads It was hard to choose which one to post this in.
If anyone wants any of the recipes, I would be more then welcome to share them in detail!
Shrimp summer rolls with manga and vermicelli noodles. With a peanut and hoisin dipping sauce
Blackened Basa with blistered green beans, onions, peppers and garlic as well as sauteed redskin butter/garlic potatoes and cilantro vinegar slaw on the side with lemon slices
Sautéed peppered shrimp over romain lettuce cherry tomatoes and hearts of palm. The dressing is avocado, garlic lemon juice and chives
Stir Fry with chicken, snow peas, water chestnuts, onions, soy sauce, mirin, rice wine vinegar, ginger and garlic
Big stuffed portabello mushroom. Stuffed with onions and button mushrooms. Topped with mozzarella cheese and sliced tomato.
Mediterranean vegetable tostadas. With zucchini, Portobello mushrooms, Scallions, Sun-Dried Tomatoes, Black olives, Cilantro, Monterrey jack cheese and a lime
Turkey and white bean chilli with avocado and sour cream with lemon
Flank Steak and Asparagus in fresh ginger and garlic and soy sauce hoisin sauce and rice win viniger over garlic seasoned Basmati Rice
Will post more later! Hope you guys enjoy. I enjoyed cooking them.
While I would throw the general label of healthy over these meals....there are some great healthier options here.
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curvyredhead
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ight, I could not resist...here are some more
Lemon-Pepper Shrimp Scampi with Roasted Peppers garlic chilli shallot butter and parsley over linguine
Bison Burger with creole garlic aioli, balsamic caramelized onions and roasted crispy cauliflower on the side.
Mustard crusted trout with garlic roasted broccoli and dill butter potatoes
Mushroom meatloaf and mixed greens with baby spinach and salsa.
Blackened baked flounder with roasted garlic brusselsprouts and vinegar slaw with cabbage and carrots.
Sweet Italian Sausage and Warm Orzo Salad with Zucchini, Red Bell Peppers, Garlic, Red Onion, Grape Tomatoes and Parsley
Pan Toasted French Bread with homemade walnut pesto and prosciutto
Steak Stir-Fry with bok coy, mushrooms, garlic, chilli, lime, soy source, allspice and crushed cashews with noodles
More to come!!
Lemon-Pepper Shrimp Scampi with Roasted Peppers garlic chilli shallot butter and parsley over linguine
Bison Burger with creole garlic aioli, balsamic caramelized onions and roasted crispy cauliflower on the side.
Mustard crusted trout with garlic roasted broccoli and dill butter potatoes
Mushroom meatloaf and mixed greens with baby spinach and salsa.
Blackened baked flounder with roasted garlic brusselsprouts and vinegar slaw with cabbage and carrots.
Sweet Italian Sausage and Warm Orzo Salad with Zucchini, Red Bell Peppers, Garlic, Red Onion, Grape Tomatoes and Parsley
Pan Toasted French Bread with homemade walnut pesto and prosciutto
Steak Stir-Fry with bok coy, mushrooms, garlic, chilli, lime, soy source, allspice and crushed cashews with noodles
More to come!!
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Got over to Trader Joe's a few nights ago, and loaded up my bike bag as best I could, leaving more than I wanted, but got black berries enough to make two super good cobblers. (You'll notice in the picture of both that I could not wait for the second to come out the oven, and there is a corner missing, well not there, it's not missing - I know where it went :mrgreen: )
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Woke up hung over, came here and now I am hungry and hung over. Some time it would be nice to have a live in cook. Guess there's always delivery.
- Aug 17, 2011
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GRILLED SHRIMP POBOY
Garlic Aioli: in a food processor add 2 egg yolks 1Tbls Lemon juice 2 cloves minced/grated garlic a pinch of salt ½ tsp lemon peel (yellow only)some fresh ground pepper. Turn on the processor and slowly add ½ cup of vegetable oil (other oils will work too). It should have the consistency of a mayonnaise.
Grilled Shrimp: Dice a 1/3 of each Red, Yellow, Orange Bell Pepper and a Jalapeno Pepper (1/2” dice) up. Dice half of a Red Onion and mix in a bowl. Add 3 cloves of minced Garlic. Then add the juice from 2 Lemons and 1 Lime and the remaining Lemon peel and lime peel. Sprinkle Cayenne Pepper, Chili Powder, Granulated Garlic, Salt, and Pepper on the Pepper mixture.
Peel and clean the raw shrimp. Place into a bowl sprinkle Cayenne Pepper, Chili Powder, Granulated Garlic, Salt, and Pepper on the shrimp. Add 1/3 of the mixed pepper mixture with all of the juice for the Shrimp to marinate in for 1 hour.
Pull the shrimp out of the marinade and toss in some olive oil then grill the shrimp sprinkle a little salt and pepper.
Sauté with Olive oil all of the pepper mixture including the drained pepper mixture form the shrimp marinade retain this liquid. When the pepper mixture have sautéed and have softened a little (about 4 mins.) pour all of the remaining marinade into the sautéing peppers and reduce
Assembly: Slice open a Fresh Crispy French Baguette pull out the some of the white bread to make room for the sandwich contents. Spread the Garlic Aioli on the top and the bottom of the bread. Fill the cavity with shredded lettuce top with sliced tomatoes the Grilled Shrimp and the peppers.
Make it as spicy as you like it. I used 1 pound of 16/20 sized shrimp. I made 3 PoBoys 2 with 7 shrimp and 1 with 6.
GRILLED SHRIMP POBOY
Garlic Aioli: in a food processor add 2 egg yolks 1Tbls Lemon juice 2 cloves minced/grated garlic a pinch of salt ½ tsp lemon peel (yellow only)some fresh ground pepper. Turn on the processor and slowly add ½ cup of vegetable oil (other oils will work too). It should have the consistency of a mayonnaise.
Grilled Shrimp: Dice a 1/3 of each Red, Yellow, Orange Bell Pepper and a Jalapeno Pepper (1/2” dice) up. Dice half of a Red Onion and mix in a bowl. Add 3 cloves of minced Garlic. Then add the juice from 2 Lemons and 1 Lime and the remaining Lemon peel and lime peel. Sprinkle Cayenne Pepper, Chili Powder, Granulated Garlic, Salt, and Pepper on the Pepper mixture.
Peel and clean the raw shrimp. Place into a bowl sprinkle Cayenne Pepper, Chili Powder, Granulated Garlic, Salt, and Pepper on the shrimp. Add 1/3 of the mixed pepper mixture with all of the juice for the Shrimp to marinate in for 1 hour.
Pull the shrimp out of the marinade and toss in some olive oil then grill the shrimp sprinkle a little salt and pepper.
Sauté with Olive oil all of the pepper mixture including the drained pepper mixture form the shrimp marinade retain this liquid. When the pepper mixture have sautéed and have softened a little (about 4 mins.) pour all of the remaining marinade into the sautéing peppers and reduce
Assembly: Slice open a Fresh Crispy French Baguette pull out the some of the white bread to make room for the sandwich contents. Spread the Garlic Aioli on the top and the bottom of the bread. Fill the cavity with shredded lettuce top with sliced tomatoes the Grilled Shrimp and the peppers.
Make it as spicy as you like it. I used 1 pound of 16/20 sized shrimp. I made 3 PoBoys 2 with 7 shrimp and 1 with 6.
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- Feb 5, 2015
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mmmmm yesss lol I can't wait to make this. So many thanks for sharing this yummnessWildFingers said:
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