Who's making what today? - Page 61

Gypsy · 07-19-2015, 14:24

Quote:

Originally Posted by mark46th

Gypsy- It's not a fancy or complicated recipe, just good comfort food. Disfruta!

That's what I like about it, simple yet tasty comfort food.

Gypsy · 07-19-2015, 14:30

Made some Israeli Couscous, currently roasting some butternut squash and chicken to accompany this. Added some toasted pine nuts, golden raisins, shallots, lemon zest and parsley. Simmered the couscous in chicken broth with a couple dashes of cinnamon and a bay leaf. To be honest the recipe was on the box, I can type if up if anyone is interested. It is delicious!

MR2 · 07-19-2015, 15:04

Quote:

Originally Posted by Gypsy

Made some Israeli Couscous, currently roasting some butternut squash and chicken to accompany this. Added some toasted pine nuts, golden raisins, shallots, lemon zest and parsley. Simmered the couscous in chicken broth with a couple dashes of cinnamon and a bay leaf. To be honest the recipe was on the box, I can type if up if anyone is interested. It is delicious!

The wife is, I'm not...

Gypsy · 07-19-2015, 15:24

Quote:

Originally Posted by MR2

The wife is, I'm not...

For Mrs MR2 then...

3 tbsp butter
1/2 c pine nuts
1/2 c shallots finely chopped
1 1/2 c Israeli couscous
1/2 large cinnamon stick (I was out of sticks so I sprinkled cinnamon over couscous when I added the broth)
1 fresh or dried bay leaf
1 3/4 cups chicken broth
1/2 tsp salt
1/4 c parsley chopped
zest of a lemon
1/4 cup golden raisins
fresh cracked black pepper to taste

Melt 1 tablespoon butter in large pan over medium low heat, add pine nuts and stir until golden brown, transfer to small bowl. (I normally just toast pine nuts without any fat but this did add a nice buttery flavor)

Add remaining butter in pan and saute shallots over medium heat until golden. Add couscous, cinnamon and bay leaf stirring often until couscous browns slightly. Add broth and salt bring to boil then reduce to low, cover and simmer until liquid is absorbed and couscous is tender. (10-12 min)

Remove from heat, remove bay leaf and stir in parsley, pine nuts and lemon zest. Add raisins and season with black pepper to taste.

MR2 · 07-19-2015, 19:54

Thanks.

mark46th · 07-19-2015, 20:22

I made Italian Stuffed Flank Steak for dinner...

Butterfly flank steak
Trim into rectangle
Season with salt and pepper
Spread Olive tapenade over flank steak
place layers of Pancetta, Mortadella and Genoa Salami(Or any Italian cold cuts you like)on tapenade
Place a layer of Provolone or Mozzarella cheese. Mushrooms optional
Roll flank steak tightly, tie with twine every two inches. Insert skewers(You might need extra help, use tooth picks to keep meat rolled)
Season outside of flank steak(I used Montreal Steak Seasoning) Cut roll every two inches.
Grill until cheese starts to melt out. I grilled until Medium Rare...
Serve.

**Team Sergeant** · 07-20-2015, 08:20

Quote:

Originally Posted by mark46th

I made Italian Stuffed Flank Steak for dinner...

Butterfly flank steak
Trim into rectangle
Season with salt and pepper
Spread Olive tapenade over flank steak
place layers of Pancetta, Mortadella and Genoa Salami(Or any Italian cold cuts you like)on tapenade
Place a layer of Provolone or Mozzarella cheese. Mushrooms optional
Roll flank steak tightly, tie with twine every two inches. Insert skewers(You might need extra help, use tooth picks to keep meat rolled)
Season outside of flank steak(I used Montreal Steak Seasoning) Cut roll every two inches.
Grill until cheese starts to melt out. I grilled until Medium Rare...
Serve.

That looks great!

One thing I have done in the past with the stuffed flank steak (and leg of lamb) is to sauté the ingredients that will be used inside the product, then spread and roll and cook. Sounds silly until you get a raw piece of garlic in that bite.....

mark46th · 07-20-2015, 21:39

Thanks for the tip. When I made the tapenade, I used bottled minced garlic, whole olives, roasted peppers and Italian giardinieri. I put them all in the food processor, pulsed until everything was uniformly chunked then added red wine vinegar and olive oil. the tapenade is even better if you can let it sit for a few days. I grilled them, watching for the melting cheese start to emerge, then placed them on their end on the grill. The cheese crisped up, helping to seal in the juices...

**Team Sergeant** · 07-21-2015, 10:53

Quote:

Originally Posted by mark46th

Thanks for the tip. When I made the tapenade, I used bottled minced garlic, whole olives, roasted peppers and Italian giardinieri. I put them all in the food processor, pulsed until everything was uniformly chunked then added red wine vinegar and olive oil. the tapenade is even better if you can let it sit for a few days. I grilled them, watching for the melting cheese start to emerge, then placed them on their end on the grill. The cheese crisped up, helping to seal in the juices...

I'd try it by rough chopping the tapenade ingredients and putting a quick "hot" sauté on them and allowing it to cool and then continue.

mark46th · 07-22-2015, 08:52

OK, Will do. BTW, the tapenade is delicious as a condiment on a sub sandwich...

**Team Sergeant** · 07-22-2015, 10:06

Quote:

Originally Posted by mark46th

OK, Will do. BTW, the tapenade is delicious as a condiment on a sub sandwich...

I doubt most have even heard of a "tapenade"..... and there are many types.

It's as foreign as compound butter and remoulade, both easy and very simple but most "non-cooks" haven't a clue as to what they are.....

Using a tapenade on a sub is how folks go into business for themselves.....

Guy · 07-22-2015, 10:54

Quote:

Originally Posted by Team Sergeant

I doubt most have even heard of a "tapenade"..... and there are many types.

It's as foreign as compound butter and remoulade, both easy and very simple but most "non-cooks" haven't a clue as to what they are.....

Using a tapenade on a sub is how folks go into business for themselves.....

You need too recommend a dictionary of cooking/chef terminology....

BTW...Tapenade looks some shit pulled out of an MRE and mashed together...just saying.

(1VB)compforce · 07-22-2015, 11:15

Quote:

Originally Posted by Guy

You need too recommend a dictionary of cooking/chef terminology....

Here ya go

http://www.amazon.com/Professional-C.../dp/0470421355

Or if you want an online dictionary:
http://www.foodterms.com/encyclopedia/a/index.html

**Team Sergeant** · 07-22-2015, 17:07

Quote:

Originally Posted by Guy

You need too recommend a dictionary of cooking/chef terminology....

BTW...Tapenade looks some shit pulled out of an MRE and mashed together...just saying.

Remoulade: A mayonnaise based sauce. Best example, the Big Mac.

That Big Mac you ate, the sauce, is a remoulade, just a mayonnaise based sauce.

mark46th · 07-22-2015, 17:54

I have a Remoulade recipe I will post when I get home...

"BTW...Tapenade looks some shit pulled out of an MRE and mashed together...just saying." Guy-

Hahahahahahahahaa