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Old 04-17-2011, 14:25   #31
RB64
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Salmon

Grilled wild salmon w/EVOO and herbed sea salt; steamed broccoli w/lemon; ginger lentil rice (package); and blackberries. Colorful plate.
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Old 04-17-2011, 15:34   #32
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Grilled lamb chops (marinated with freshly squeezed meyer lemons, fresh chopped rosemary & mint, with a little garlic and a smidge of thyme), peas and fingerling potatoes (look like little dog turds- but actually are amazing) freshly baked rye bread (from bakery, of course) and strawberries and blueberries. Sunday night dinner!!
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Old 04-17-2011, 16:30   #33
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will probably do some jamacian jerk pork. Pretty easy to cook, hard part is putting the sauce together.
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Old 04-17-2011, 17:23   #34
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TS,
Zest of 2 lemons, juice of same, olive oil, salt and pepper. We would have done more but we ran out of thyme.
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Old 04-17-2011, 17:35   #35
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Peruvian chicken is finished dishes are done and the leftovers are shredded and packed for lunches tomorrow.

TS, What do you have on making puff pastry simple? I can see these chicken left overs becoming world class empanadas if I can unlock the pastry riddle.
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Old 04-17-2011, 17:37   #36
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TS,
Zest of 2 lemons, juice of same, olive oil, salt and pepper. We would have done more but we ran out of thyme.
I have a great recipe for an herb crusted chicken breast and a lemon beurre blanc that's out of this world.... (I'll bring it with me when I come out your way!)
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Old 04-17-2011, 17:51   #37
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Peruvian chicken is finished dishes are done and the leftovers are shredded and packed for lunches tomorrow.

TS, What do you have on making puff pastry simple? I can see these chicken left overs becoming world class empanadas if I can unlock the pastry riddle.
I use puff pastry out of the box......

I'm a French trained "culinary" cook, you need to have a chat with a P&B cook. (Patisserie and Baking)
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Old 04-17-2011, 18:06   #38
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We're ready.
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Old 04-17-2011, 19:16   #39
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I don't know what to do tonight.... the grill is definitely the preferred method of cooking.... (there is this odd color to the sky and this big yellow thing hanging up there - I believe it might be an alien spaceship or something... there are no wet things dropping from the heavens either...

Chicken or buffalo?
Asparagus or Broccoli?
Definitely Yukon Gold potatoes and onions (in foil over the coals)
Salad or no Salad?

Decisions, Decisions.... Luckily,I have a long day to think about it and figure out what to prepare...
Long day turned out longer than expected... had to rebuild a lawnmower prior to cutting the yard... just got done with both tasks - hungry and don't want to cook now... wife offered to take me out if I shower because I smell like gasoline and grass clippings - essentially like a goat wearing an ied.
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Old 04-18-2011, 17:13   #40
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The broccoli parmesan is my idea,

TS, how did you make yours? I break up the Broccoli, toss with EVOO, lemon pepper, a squeeze or two of fresh lemon (I'm on a lemon kick) garlic, a little sea salt and freshly grated parmesan...bake 350 for about 20 minutes or so.
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Old 04-18-2011, 17:21   #41
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Old 04-19-2011, 16:58   #42
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TS, how did you make yours? I break up the Broccoli, toss with EVOO, lemon pepper, a squeeze or two of fresh lemon (I'm on a lemon kick) garlic, a little sea salt and freshly grated parmesan...bake 350 for about 20 minutes or so.
Blanch and shock.

Cut the broccoli into crowns. Large pot of boiling water and a bowl of ice water. Place a handful of broccoli in the boiling water, this takes maybe 1 min depending on how much water and how much broccoli you're using. Boil until just fork tender, then into the ice water. Stop the cooking and remove from water and place in fridge until ready to use.

Now it's ready for a very quick saute in butter, season, plate and sprinkle with Parm and lemon zest.
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Old 04-19-2011, 17:03   #43
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Blanch and shock.

Cut the broccoli into crowns. Large pot of boiling water and a bowl of ice water. Place a handful of broccoli in the boiling water, this takes maybe 1 min depending on how much water and how much broccoli you're using. Boil until just fork tender, then into the ice water. Stop the cooking and remove from water and place in fridge until ready to use.

Now it's ready for a very quick saute in butter, season, plate and sprinkle with Parm and lemon zest.
Very nice, will try this next time...thanks for sharing!
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Old 04-20-2011, 15:31   #44
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Grilled wild boar loin- Marinated in what was described to me as a Korean style marinade.

1/2 Cup Soy sauce
1Tbsp Chili Oil
1 Tbsp fresh minced garlic
1 Tbsp fresh grated ginger
1 tsp lemon zest
1Tbsp lemon juice

I use a meat tenderizer to poke holes in the loin. You can use a fork if you don't have one. Marinate for at least 2 hours. Grill like a steak until 150 degrees internal temp. I let it rest for 20-30 minutes then slice it into 1/2 inch slices, pour a little of the marinade over it, sprinkle with sesame seeds and sliced scallions, serve. A nice cab or Pinot goes down well with it...
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Old 04-20-2011, 16:43   #45
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Grilled wild boar loin- Marinated in what was described to me as a Korean style marinade.

1/2 Cup Soy sauce
1Tbsp Chili Oil
1 Tbsp fresh minced garlic
1 Tbsp fresh grated ginger
1 tsp lemon zest
1Tbsp lemon juice

I use a meat tenderizer to poke holes in the loin. You can use a fork if you don't have one. Marinate for at least 2 hours. Grill like a steak until 150 degrees internal temp. I let it rest for 20-30 minutes then slice it into 1/2 inch slices, pour a little of the marinade over it, sprinkle with sesame seeds and sliced scallions, serve. A nice cab or Pinot goes down well with it...
I do almost the same thing with flank steak except use lime where you use lemon and a couple tbsp of Worcestershire sauce also. You use chili oil, I use red pepper flakes.
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