The Cal-look Lounge

Not what are you being fed..what did YOU cook?  Let's see what you can do in the kitchen. The most humble of fare or world class cuisine everything is OK.
For those of you who rely on the little lady, that can change quickly.  And for them who take the fast food lane to the finish line... thats your choice.

Hey! If you can cook a VW...You can cook your supper!


I'll start...Chicken Marsala w/rice.

dont have a pic, but i love italian and mediterranean cuisine. did a risotto with saffran and fried king prawns on saturday (yum)

Cheers ya, Phil! :)

Nice plate Sarge ! How's the "Russian" Red ? ;)

Sarge: are you on a high protein - low carbo diet?

 :)

Thanks Harry... you'd have to look long and hard to find better red Zinfandel then those made by Carlisle (located in the Russian River Valley near Sonoma).  Hard as hell to get as they produce only a few hundred cases per vineyard each year.  My favorite! ;D

http://carlislewinery.com/about.html


Uh, sort of ::) ;D

Wait till Speedwell sees this... he's always posting his dinner on Facebook.

 ;D ;D

Here we go.... ::)

Hot oil and cast iron = !!!

Fixed it for you  ;D

was this your actual dinner baller?

i bbq'ed chicken and brats

Goes with everything!

Uh, yeah... and here's today's actual breakfast, bro.  What wine goes with a scrambler ??? ;D

See ! It's never to late for the red stuff.  :D

some of this week's menu @ home...

chicken, mushrooms and zucchini with green Thai curry (HOT)

Chicken Jerusalem (sauteed w/ artichoke hearts, mushrooms and cream)

Turkey sandwiches on sourdough rolls with chimichurri and aliloi, sliced red onion, mozzarella and tomato.

penne with vodka/tomato cream sauce and crushed red chile




Sarge, I recognize that "Link"..... a fun day  ;D

If you're limited to wine (and it's associated products) then a Mimosa...

However, if you were to expand you horizons past wine... a Bloody Mary.


 ;D ;D

Pork loin steaks with sweet gooseberry reduction s/w buttered carrots and french beans.

MMMMMmmmmm. :D

Way to go guy's! I'm impressed, but frankly I expected a few more pics. That is unless you've cooked your chow
to a nice golden BLACK  ;D.  I only do a heart stopping good meal about once a week, here's one from last week.

Lamb chops w/garlic cous cous & pine nuts. The Zin is local.

Slightly off-topic but on the mimosa note — two weeks ago I was in Nashville visiting my bro before his baby arrived, and we went to a great bar (The Melrose) for brunch on Sunday.

My A.M. beverage from their menu? A MAN-mosa.  ;D  Miller High Life and OJ. It is the champagne of beers, ya know...

Sounds interesting... looks like we need a Harbor House run!

 ::)  that's sick... I'd stick to straight Pabst ;D

I was thinking it would be either really really good or really really bad with not much middle ground... I'm leaning to really really bad!  ;)

Harbor House???   ;D

Grilled Teriyaki Glazed Salmon, Japanese Short Grain Sticky Rice, Endamame with a full glass of Pinot Grigio.  ...ok, maybe two   ::)

Guys (and ladies) there's a time and a place for this and I would really appreciate it (And I'm sure that that the Moderators would agree) that we keep this off The Lounge.

We are guests here and we need to act as such.

Geez... all you guys are much more talented that I.

The best thing I make for dinner is reservations!   ;D

It was so bad I drank three of them!  :-X

Whole roast chicken (lemon in cavity), roast potatoes, roast parsnips with a honey and mustard glaze, green beans and gravy.  This will be followed by sticky toffee pudding and custard :)

Meatballs with fried onions, oven cooked in a tomato and oregano sauce, topped with strong cheddar and served on top of pasta with a little black pepper. Very nice. :)

Nicely done chops, could have done with 2-3 minutes less in the owen  ;) I prefer my chops with a layer of fresh garlic and thyme (or rosmary). Burned quickly in a hot pan before I finish them off in the owen. What is left in pan is used as a base for the sauce together with shallots, white wine, vinegar, lemon juice and finished off with my favourite butter from Kvitseid.

BB

If you don't mind I'll try it your way next time. I like my Lamb rare, the wife likes hers ruined. Roasting a rack of Lamb usually involves a certain degree of compromise.
And frankly I'm tired of compromise.  ;D

 :)

Haha, I don`t mind at all.

You need lots of garlic and thyme to cover them up and the longer you cover them the better they get. I like to do it in the morning or the evening before. The thing with working with garlic and herbs is that you as a chef get so full and loose your appetite so the earlier the better. Use a good quality butter (preferably un-salted) in the pan and before you put them in the pan you scrape off some/most of the garlic/thyme so it does not get burned and a bitter taste. You can add it when the pan cools down.

I prefer my lamb with Amedine potatos, sort them by size so that most of them are equal, wash them and dry them. Put them in a pan and add lots of your favourite olive oil, roll them around and add Maldon salt, black pepper and 3-5 garlic cloves (no need to peel them). It takes around 40 minutes for small potatos (170-180C) and before serving you add you`re favourite herbs on top of them. You can use some seasoned olive oil that is left in the pan on top of the lamb or as a decoration around the plate. 

Add a tomato/red onion salad from 20 tomatos and 2 read onions, some chopped basil and a sweet balsamico vinegar, salt and pepper and you do not need the sauce.

Good luck.

And before I forget: preferably served together with a Primitivo.

BB

Simple fare tonight, Risotto w/parmesan and a glass of Sauvignon Blanc.

I like your taste for food.

Try to add a couple of scallops (2-4 depending on size) that you prepare in a pan with butter and garlic to your parmesan risotto.   :)

Who needs food when ya got a good red?? ;D

Moi ! and my acid reflux problem. The result of nearly four decades callous indulgence  ;D

 8) 8) 8) ;D

last night i bbq'ed burgers with lawryseason and a dash ofvsoy sauce mixed in low cal fries from whole foods and for dessert vanilla ice cream topped with fresh strawberries !

;D ;D
here' we go  rick yesterday i made a  pizza del fabs  ;D ;D

 :o :P :P

[attachment=1]

 ;D ;D ;D

we've just finished the noon lunch  , a little BBQ with onions suprise (spices ,oil) , steak , sausage , meat skewers and grilled potatoes

bon apétit

fabs

Is this comestible ?
(http://cal-look.no/lounge/index.php?action=dlattach;topic=15463.0;attach=51377;image)

 ;)

if you like pork , you will have for your money ................. ;D ;D ;D

breaded chicken with almonds, Broccoli Bechamel sauce and tagliatelle  :)

pork Tonkatsu, Bok Choy w/ oyster sauce

Supreme pepper, chips and cheezy crunch...
The lazzy way... :D

white asparagus cocked with some olive oil, sugar and salt
then baked over with ham and mozarella cheese
comes with a light white wine (most people prefer pinot blanc, but i like grüner veltliner or gemischten satz)
yumm

Grilled pork loin chop stuffed with a cranberry dressing. It's too hot to cook indoors  :D