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Old 04-24-2011, 06:49   #61
Mustang Man
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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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Old 04-24-2011, 06:51   #62
tim180a
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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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Old 04-24-2011, 06:59   #63
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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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Old 04-24-2011, 08:33   #64
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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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Old 04-24-2011, 08:38   #65
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Cerdo
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Old 04-24-2011, 08:41   #66
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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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Old 04-24-2011, 09:15   #67
WholeManin2010
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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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Old 04-24-2011, 09:28   #68
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Quote:
Originally Posted by Team Sergeant View Post
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.
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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Old 01-07-2012, 17:49   #69
33army
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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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Old 01-07-2012, 21:09   #70
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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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Old 01-08-2012, 18:29   #71
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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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Old 01-10-2012, 11:00   #72
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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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Old 01-10-2012, 17:58   #73
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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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Old 01-10-2012, 21:47   #74
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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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Old 01-10-2012, 22:33   #75
mark46th
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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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