Favorite Foods
 

What’s everyone’s favorite dish and beverage?

(We already know RL’s favorite dish is BBQ Baby Back Ribs served with a nice Lafite-Rothschild Pauillac.)

Feel free to post you gourmet recipes along with the dish.

Team Sergeant
Master Sergeant (ret)
and Grill Master.

Re: Favorite Foods
 

LOL Not drinking anything French for a while.

I'll post something new later in the week.

P.S. You should post the ribs recipe.

My favorite dish would be Beef Stew

The beverage would be Mountain Dew

It's 1:56 am and I just got paged into work

Right now for me it's black coffee

:lifter

Korean style barbeque ribs (also known as "Kalbi"), as cooked by my wife is my all time favorite. Throw in some fresh cucumber kimchi and a Sam Adams, and it's great eatin'. :)

You need to get her recipe and post it.

Please. :)

Mhh hand-cut sushi rolls, especially Nigiri-Toro. That's ground-up raw tuna mixed with sliced spring unions...
If anyone's interested, I have some great veal recipies.

Solid

Here is my all time favorite recipe. Vegitables are excellent just by themselves or with another dish.

Roasted Salmon

Serves 2

4 four-ounce center-cut salmon fillet strips, with skin (3/4 inch to 1 inch thick) (aka Salmon steaks)
1 tablespoon Cedar Salmon Dry Rub (recipe below)
2 medium carrots, peeled, quartered lengthwise, and cut crosswise into four pieces
2 medium red potatoes, scrubbed and quartered
8 mushrooms
2 teaspoons lemon juice
2 teaspoons olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chopped flat-leaf parsley
2 medium cloves garlic, finely chopped

1. Sprinkle both sides of salmon with rub, about 3/4 teaspoon per piece. Rub seasonings into salmon. Place two pieces of salmon on their side, with the skin back to back and refrigerate uncovered, for at least 2 hours and up to 12 hours.

2. Heat oven to 375 degrees. Meanwhile, prepare an iced-water bath. Bring a medium saucepan of water to a boil. Add carrots, and cook for 1 minute. With a slotted spoon, transfer to iced-water bath. In a separate small saucepan, place potatoes. Cover with water, and bring to a boil. Reduce heat and cook until tender, about 10 minutes. With slotted spoon, transfer to iced-water bath. When vegetables are cool, drain and reserve.

3. Transfer the pair of salmon fillet, with the skin back to back, onto a baking sheet or broiler pan. In a medium bowl combine carrots, potatoes, and mushrooms. Add lemon juice, olive oil, salt, pepper, parsley, and garlic. Toss to combine. Transfer vegetables to baking sheet/pan.

4. Transfer to oven. Bake for 8 minutes. Remove from oven. Turn fish over, and return to oven. Bake until internal temperature of salmon measures 120 degrees on a meat thermometer, an additional 6 to 8 minutes.

Cedar Salmon Dry Rub

1 tablespoon paprika
1 tablespoon coarse salt
2 teaspoons lemon pepper
2 teaspoons light brown sugar
1 teaspoon granulated garlic
1 teaspoon dried whole tarragon
1 teaspoon dried whole basil

Store in an airtight container for up to 3 months.

Para...as a salmon fan this sounds delish! What is the reasoning for placing the steaks on their sides if I can ask? And granulated garlic...do you mean garlic powder?



I grew up on Italian but I'd say my favorites are Pad Thai and Sushi.

Whatever the oppressed workers are having is fine...

[Probably some sort of potted meat products and bread.]

I was asking the group of folks that possess a more refined and discriminating taste, but thank you for your input. (Would you like me to send you some dead possum?) ;)

I take my salmon steaks and de-bone them, then rotate them so they are back to back. Part of it is presentation, partly for easy at flipping. Yes on the garlic powder.

Being about ten years junior to the rest of the members of ODA-2 when I wass in Germany I acquired a taste for HAM and MO FO's.:munchin

All I've had is black coffee and a banana since I got to work at 2am

Sure that's what you want ?

;)

PB & J? :munchin