04-24-2011, 06:49
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#61
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Guerrilla
Join Date: Mar 2011
Location: NYC
Posts: 286
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Lent is over and today is Easter. 40 days with out meat, it's time to break out the lamb over the spit fire!!
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"Thanking Obama for killing Bin Laden is like going into McDonalds and thanking Ronald McDonald for the hamburger. It's the guy cooking the burger that should get the credit, not the clown."
BMT
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Mustang Man is offline
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04-24-2011, 06:51
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#62
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Quiet Professional
Join Date: Jan 2009
Location: Bloomsburg, PA
Posts: 191
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Easter Dinner
Simple, but good. Ham, green beans, and potatoes...cooked in a pressure cooker. Washed down with a Berwick Brewing Company, Atomic Punk IPA. And shared with family and friends.
Life is good!
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tim180a is offline
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04-24-2011, 06:59
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#63
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Quiet Professional
Join Date: Apr 2008
Location: 18 yrs upstate NY, 30 yrs South Florida, 20 yrs Conch Republic, now chasing G-Kids in NOVA & UK
Posts: 11,901
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I'm going to try Roses for my main squeeze.. Here are step by step instructions..
Enjoy..
http://www.ebaumsworld.com/pictures/view/81447956/
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Go raibh tú leathuair ar Neamh sula mbeadh a fhios ag an diabhal go bhfuil tú marbh
"May you be a half hour in heaven before the devil knows you’re dead"
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JJ_BPK is offline
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04-24-2011, 08:33
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#64
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Area Commander
Join Date: Oct 2009
Location: Northeast Utah
Posts: 1,712
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My son got up early to help me cook breakfeast for the ladies of the house. Bacon, eggs scrambled in bacon grease, whole-grain toast.
Nothing extravagant, but great bonding and talk time for a man and his son.
The gals were pleasantly surprised by breakfast before the Easter egg hunt, and my son was proud of his role in preparing the surprise.
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"The dignity of man is not shattered in a single blow, but slowly softened, bent, and eventually neutered. Men are seldom forced to act, but are constantly restrained from acting. Such power does not destroy outright, but prevents genuine existence. It does not tyrannize immediately, but it dampens, weakens, and ultimately suffocates, until the entire population is reduced to nothing better than a flock of timid, uninspired animals, of which the government is shepherd." - Alexis de Tocqueville
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PedOncoDoc is offline
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04-24-2011, 08:38
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#65
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RIP Quiet Professional
Join Date: Jun 2009
Location: The Ozarks
Posts: 10,072
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Cerdo
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"There you go, again." Ronald Reagan
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Dusty is offline
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04-24-2011, 08:41
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#66
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Firing chili this morning....... should be done by dinner....
Did some gravlax for later in the week and have a leg of lamb (defrosting) on standby. Where's SwatSurgeon?
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"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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04-24-2011, 09:15
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#67
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Auxiliary
Join Date: Nov 2009
Location: Alexandria, VA
Posts: 91
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Good ol' duck today - indirect heat on the grill. Swiss chard sauteed in the duck fat, mashed cauliflower, probably roast some sweet potaters. I wish I'd marinated the duck a few days like I did at Christmas!
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"Many current Army regulations and policies place insufficient emphasis on individual, crew, and unit marksmanship. If the fighting Army does nothing else, we must be able to hit our targets. Conversely, if we do all other things right, but fail to hit and kill targets, we shall lose."
--Army Vice Chief of Staff General John Vessey
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WholeManin2010 is offline
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04-24-2011, 09:28
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#68
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Area Commander
Join Date: Jan 2004
Location: Midwest
Posts: 7,107
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Quote:
Originally Posted by Team Sergeant
Why don't you kill two birds with one stone and make a olive oil lemon vinaigrette? 3 parts oil to one part acid, season and then balance. I'd use some lemon zest also.
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Oh, I have. And I always add some zest when I'm using lemon to enhance the flavor.
You'll probably think I'm weird but I get better balance adding ingredients individually.
I've been experimenting with blood orange infused olive oil, it's quite good. So far I've sauteed and/or roasted veggies with it and have brushed it on some chicken with a bit of orange zest and a squeeze of the orange juice.
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My Heroes wear camouflage.
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Gypsy is offline
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01-07-2012, 17:49
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#69
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Guerrilla
Join Date: Apr 2011
Location: Raeford
Posts: 308
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BUMP!
I made Green Tea poached Salmon with Black rice and steamed snow peas.....sorry, no pictures this time.
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"The two most important days of your life are the day you are born and the day you figure out why." - Mark Twain
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33army is offline
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01-07-2012, 21:09
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#70
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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I may have posted this before but I made it again tonight.
Grilled Flank steak marinated in a Korean style marinade, steamed rice and stir fried baby bok choy.
Marinade:
1/2 cup Soy sauce
5 minced garlic cloves
1 Tbsp minced fresh ginger
1 Tbsp Chili oil
1 Tbsp Sesame oil
1 Tbsp Lemon juice
2 Chopped scallions
1 Tbsp Sesame seeds
Reserve a couple ounces of the marinade. Marinate for 2 hours or more before grilling. I grill the flank steak to medium rare. Pour the reserved marinade over the meat after slicing the meat just before serving.
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mark46th is offline
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01-08-2012, 18:29
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#71
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Area Commander
Join Date: Jan 2004
Location: Midwest
Posts: 7,107
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Made Chicken Scallopine stuffed with shredded Fontina cheese and fresh sage leaves.
After rolling and browning the chicken I deglazed the pan with some red wine, after reducing added diced tomatoes and tomato paste with the usual suspects (basil, oregano, garlic, red pepper flakes, parsley, sea salt and freshly cracked pepper) for the sauce.
Saw Giada making it on the FN so gave it a try. Her sauce was only the reduced wine, tomatoes and red pepper flakes. I did it differently, and I think next time I'd also prefer to chop the sage instead of leaving the leaves whole.
Not bad for a first time try.
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My Heroes wear camouflage.
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Gypsy is offline
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01-10-2012, 11:00
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#72
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Asset
Join Date: Nov 2011
Location: North Kingstown, RI
Posts: 13
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Well last night I CUI (cooked under the influence). Left over roast beef, green beans, red bliss potatoes and brown gravey. Not bad.
Tonight I am going to make a red sauce, eggplant parm, hot italian sausage and meatballs. Al lpretty easy, takes about 2 hours for all. The eggplant is a plain, fried frozen prepared type. Very good and no big mess to clean up. The only thing the eggplant misses is that taste of olive oil.
The wife has to help me with the garlic bread though. she has just the right amount of garlic to butter for a "drenched" type of garlic bread. She covers all of the bread with the ingredients, bakes it for an hour.
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Stopp700 is offline
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01-10-2012, 17:58
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#73
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SF Candidate
Join Date: Mar 2011
Location: Tampa, Fl
Posts: 82
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Lovely Leftovers
Having some leftover Caldo Gallego, it's always better the next day!
Take care,
Tweeder
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Tweeder11 is offline
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01-10-2012, 21:47
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#74
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Area Commander
Join Date: Oct 2007
Posts: 3,462
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Parsnip Cream
I made this Parsnip Cream to serve with Seared Long Island Bay Scallops and Caviar.
The cream is made from the trimmings, reduced to consistency, the parsnip are slow roasted then pureed. The dish was so good we forgot to photograph the plating.
One of the sexiest dishes I've ever eaten.
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Penn is offline
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01-10-2012, 22:33
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#75
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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Gypsy- Your Lobster Mac sounds great. I copied it and put it into my recipe book.
Penn- Very nice- A lot of subtle textures and flavors at work in that bowl...
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mark46th is offline
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