What are you cooking?

[DKK - Lisa]

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

[Rennsurfer]

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

Oh WOW. Your dinner sounds excellent! Great choices, too. I hold up my bier vessel for a toast... TO FRIENDS/DEEKS with great food tastes! <clink!>

Cheers!

[Rick Meredith]

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.

[Rick Meredith]

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

The best thing I make for dinner is reservations!   

[Rennsurfer]

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

The best thing I make for dinner is reservations!   

HAHA!! Nothing wrong with that. Many of us do that, as well.

[javabug]

  that's sick... I'd stick to straight Pabst

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! 

It was so bad I drank three of them! 

[Lids]

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

[Neil Davies]

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.

[BeetleBug]

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

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

[kingsburgphil]

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

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. 

[BeetleBug]

 

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

[kingsburgphil]

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

[BeetleBug]

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.   

[Sarge]

Who needs food when ya got a good red??

[kingsburgphil]

Who needs food when ya got a good red??

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

[Sarge]

Who needs food when ya got a good red??

 ...."nearly four decades callous indulgence" 

 

[draven898]

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 !

[speedwell]

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

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

[Nico86]

 

[Rick Meredith]

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

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

[ Attachment: You are not allowed to view attachments ]

[Rennsurfer]

[speedwell]

 

[speedwell]

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

[j-f]

Is this comestible ?


 

[speedwell]

Is this comestible ?


 

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

[j-f]

breaded chicken with almonds, Broccoli Bechamel sauce and tagliatelle 

[kingsburgphil]

pork Tonkatsu, Bok Choy w/ oyster sauce

[j-f]

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

[karl h]

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

[kingsburgphil]

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