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-   -   Who's making what today? (http://www.professionalsoldiers.com/forums/showthread.php?t=33126)

Team Sergeant 04-20-2011 16:43
Quote:
Originally Posted by mark46th (Post 387455)
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.

adal 04-20-2011 17:24
Tonight is fish tacos. yummie

mark46th 04-21-2011 08:30
TS- Yep. It is great with flank steak. Good stuff!!

Team Sergeant 04-21-2011 17:48
Quote:
Originally Posted by mark46th (Post 387583)
TS- Yep. It is great with flank steak. Good stuff!!
I bring it to room temp (a couple hours on the counter) grill it for about 3 minutes each side and let it rest. I cut it real thin against the grain and on a bias. I then usually put it on some sort of salad. One of my fav's also.

Richard 04-21-2011 18:12
Tonight - grilled bone-in ribeye and asparagus, garlic mashed potates, a Cardinal Zin Beastly Old Vines Zinfandel.

The asparagus was marinated for an hour in a gallon zip-lock containing olive oil and Italian herbs before grilling.

Richard

Team Sergeant 04-21-2011 18:22
Quote:
Originally Posted by Richard (Post 387686)
Tonight - grilled bone-in ribeye and asparagus, garlic mashed potates, a Cardinal Zin Beastly Old Vines Zinfandel.

The asparagus was marinated for an hour in a gallon zip-lock containing olive oil and Italian herbs before grilling.

Richard
Richard, The chef's will correct me if I'm wrong but with fruits or veggies you macerate, not marinate.

Marinate means to coat or immerse foods in an acidic-based liquid or dry rub, to tenderize and flavor before cooking. Food is marinated in a marinade.

You could blanch and shock the asparagus (way ahead of time) and then a quick saute in your oil and herb blend...... just a thought.;)

mark46th 04-21-2011 18:22
You should be on your second bottle of pinot or cabernet while the flank steak is resting. I have been using the infra-red burner lately for grilling. I put a pie pan full of Oak chips in first to get them smoking, then put on the meat. Good results.

Richard- I'm going to try your asparagus. Sounds tasty...

Richard 04-21-2011 18:30
Quote:
Originally Posted by Team Sergeant (Post 387687)
Richard, The chef's will correct me if I'm wrong but with fruits or veggies you macerate, not marinate.

Marinate means to coat or immerse foods in an acidic-based liquid or dry rub, to tenderize and flavor before cooking. Food is marinated in a marinade.

You could blanch and shock the asparagus (way ahead of time) and then a quick saute in your oil and herb blend...... just a thought.;)
Macerate it is. Who would ever think cooking demnded more than enough hot sauce to make 'it' edible. :D

Richard :munchin

mark46th 04-21-2011 18:42
Lately I have been stir frying my broccoli, asparagus and other vegetables. I do it quick and hot so the vegetables still have a snap to them. Sometimes I use soy or oyster sauce (corn starch for a thickener) for a different flavor profile. Soy for salty, oyster sauce for a sweeter taste. My wife is Chinese, I learned from her mother who was a terrific Cantonese cook...

Gypsy 04-22-2011 17:29
Quote:
Originally Posted by Team Sergeant (Post 387687)

You could blanch and shock the asparagus (way ahead of time) and then a quick saute in your oil and herb blend...... just a thought.;)
Roasting is another excellent way to prepare asparagus (and other veggies). Toss with EVOO, Sea Salt and lemon pepper and whatever herbs are preferred.

Gypsy 04-23-2011 16:26
Have a taste for pasta tonight.

Rigatoni with roasted chicken, roasted red and green peppers and pesto. Salad of mixed greens and spinach with cucumbers, tomatoes, kalamata olives and lemon pepper, dressed with EVOO and fresh squeezed lemon juice.

Team Sergeant 04-23-2011 18:43
Quote:
Originally Posted by Gypsy (Post 387968)
Have a taste for pasta tonight.

Rigatoni with roasted chicken, roasted red and green peppers and pesto. Salad of mixed greens and spinach with cucumbers, tomatoes, kalamata olives and lemon pepper, dressed with EVOO and fresh squeezed lemon juice.
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. :munchin

Richard 04-23-2011 19:17
1 Attachment(s)
Lemon peppered salmon and macerated asparagus (olive oil w/Italian herbs) on the grill + a bottle of Chateau Montelena 2007 Chardonay = dinner tonight!

Richard :munchin

Penn 04-23-2011 19:45
And we went where for dinner, the stockyards?

Team Sergeant 04-23-2011 19:53
Quote:
Originally Posted by Penn (Post 387984)
And we went where for dinner, the stockyards?
NO CHEF, I did mise en place for chili!!!!!!!!;)


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