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Post by Trooper One-Nine-Seven-Four on Dec 29, 2012 17:46:56 GMT -5
Yay! Foster finally posted! I demand photos of your creations! Dinner 12/29/12. Filet with lobster tail and shrimp. Essentially, I seared the filet in olive oil and butter on high heat for 2 minutes per side, and then 15 seconds on each edge. I set the filet aside, and then cooked the lobster tail and the shrimp in the same pan used for the filet on slightly lower heat, 3 minutes per side. Put everything on the plate, and then drizzled the melted olive oil and butter over everything. I think this was the best filet I've ever made. The surfaces were seared, and then on the inside it was pink about 2 millimeters below the surface, and then a beautiful ruby red throughout the rest of the meat. Omnom.
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Post by BG. Foster on Dec 30, 2012 6:27:54 GMT -5
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Post by Trooper One-Nine-Seven-Four on Dec 30, 2012 13:50:23 GMT -5
That looks awesome, Foster! I can almost taste it through the screen of my computer...
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Post by BG. Foster on Dec 30, 2012 14:09:08 GMT -5
Glad you like it.
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Post by Soap on Jan 4, 2013 5:37:20 GMT -5
All this food is making me hungry! Anyway, no pictures, but last night I cooked. I'm not much of a chef, curry out of the jar, or stir fry is about my limit, so just keep that in mind! :-p
The wife is on a health kick, an apparently they isn't many 'sins' in this dish, so it's good for you too!
Healthy steak bake
The ingredients: Steak Gravy (thick) Pitta bread
Slice and fry the steak. Add gravy and let it simmer. Thick gravy is better IMHO, but that might be because I'm a northerner! Slice the Pitta bread so you have a pocket. I used wholemeal pittas (wife health kick), but normal ones will probs work best as the wholemeal ones tend to split when making the pocket. Add the gravy / steak mix into the pocket. Don't over fill. Use a little bit of milk to help seal the pocket, and brush some more milk over the pitta. But in the oven at 190oC for about ten minutes then serve.
I made healthy chips to go with as well, dead easy to make:
You will need potatoes, and fry-light spray.
Peal and cut potatoes. To cut to small as the chips will just burn. Spray fry-light onto a baking tray, and line up the chips in rows (don't stack). Spray a little fry-light over the chips and put in the oven for 20-30 minutes or until golden brown. 190oC should be enough. Turn the chips halfway through or as required. This also helps to stop them sticking.
Nom nom nom.
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Post by BG. Foster on Jan 4, 2013 7:25:26 GMT -5
Wednesday was Beef Curry, no photo's but here is the recipe. Serves 8.
2 onions 500g Beef 8 tomatoes 4 peppers 600ml Korma paste 600ml double cream 200ml Beef stock
Heat a small amount of oil in a pan. Roughly chop the onions and dice the beef. Sweat off the onions in the hot oil (until they go translucent) then add the beef and cook until brown.
Roughly chop the peppers and add them in to the onion and beef, cook for 5 mins then add the korma paste. Mix through thoroughly then add the tomatoes, cream and stock. Cook for 10 more minutes, season (salt/pepper) then serve.
Quick and simple. Tonight is Surloin Steak with roast potato's and peas. Tomorrow is chicken Stir fry. I will try and remember to take photo's this time.
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Post by Trooper One-Nine-Seven-Four on Jan 4, 2013 10:52:20 GMT -5
Soap: That sounds really good! Kind of like a homemade version of something we have here in the States called "Hot Pockets" (but they are mass-produced, microwaveable things, and I don't think they have a steak and gravy type). *Eyes bag of Pita bread sitting on counter top, and jar of gravy in pantry* Foster: Sounds like a delicious curry! Looking forward to seeing photos of what you will be cooking today and tomorrow.
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Post by BG. Foster on Jan 5, 2013 13:32:07 GMT -5
Yesterday - Surloin Steak with Roast Potato's and Peas. Peel and chop potato's, lightly coat in oil and put in a roasting tray. Place in a preheated oven. After 20 mins remove from oven and add bacon lardons to them, Put back in to the oven for another 30 mins. Put peas in a pan and on a low heat on the hob. Preheat a pan on the the hob, rub oil in to your steaks and season with salt and pepper. I like my steaks cooked medium so 5 mins before the roast potato's are done put the steaks in to the pan. Turn the steaks every 45 seconds for 6 mins. Remove them and allow them to rest. Serve the peas and potato's. Then serve the steak. Then sit and enjoy.
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Post by Trooper One-Nine-Seven-Four on Jan 23, 2013 11:00:36 GMT -5
Dinner from last night: Essentially it's a modification of the asparagus and sausage recipe that I posted previously, due to the fact that the grocery store didn't have asparagus, but hot Italian sausage was on sale for 25% off. I substituted broccoli for the asparagus, and added a diced whole yellow onion to the mix. Other modifications included that I added a ladle's worth of water from the boiling pasta to the sausage to deglaze the pot, and put in the broccoli, onion, and garlic sooner than I did for the asparagus (thinking the broccoli would take longer to cook); I added them after the pasta had been boiling for 2 minutes, so they got about 11 minutes of cooking time with the sausage (heat reduced to a high-medium). I also added several tablespoons of Smartbalance (butter equivalent) to the pot and stirred it in while the broccoli was cooking. I ended up being pretty tasty, although if I make it again I think I will use more broccoli (I only got a small head of it at the store, since I wasn't sure how it was going to work out).
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Post by Trooper One-Nine-Seven-Four on Jan 30, 2013 18:13:45 GMT -5
Dinner 1/30/13: Rosemary pork chops and potatoes! I got this recipe from my friend Ed, whom I've known since 4th grade... Ingredients: Pork chops--I got them on the bone A 1.5 pound package of small potatoes--your choice of skin color Fresh rosemary--a packet of sprigs Olive oil Salt Black pepper Butter (or equivalent) Preparation: Several hours before you are going to start, brush the pork chops with olive oil, and then salt and pepper each side of them to taste. Place a half sprig of the rosemary on each face of the pork chops, then wrap them tightly with plastic wrap and refrigerate them. Clean the potatoes as needed, cut off any bad spots, sprouts etc., and lightly scrub them under water. When you are ready to start cooking, pre-heat your oven to 420 degrees F, and place a large casserole dish in the oven to pre-heat as well. Set a pot of salted water on high heat and bring to a boil. Throw several full sprigs of rosemary into the water, and then carefully add the potatoes. Boil them for 15-20 minutes. While the potatoes are boiling, add enough olive oil to a large pan to cover its surface and set it on high heat. Once the oil is ready, place the pork chops into the pan and sear them on high heat--I found about three minutes per side to be sufficient. If you finish searing the chops before the potatoes are ready, remove them from the pan and let them rest on a plate. Drain the potatoes with a colander. Carefully remove the casserole dish from the pre-heated oven and then transfer the potatoes to the dish. Throw in portions of butter--3 to 4 tablespoons at least. Place the seared pork chops on top of the potatoes, and then throw in half sprigs of the rosemary (I used the remainder of the packet). You may add additional spices as you desire--my friend say herbes de provence are awesome with this dish. Place the casserole dish into the oven, and roast for 5-10 minutes (my friend said 5, but I went 10 to make sure the pork was cooked through). Once done, remove from the oven and plate. Then enjoy! The ingredients, chops have been oiled, seasoned and wrapped: Potatoes and rosemary boiling: Pork chops searing: Everything in the pre-heated casserole dish before roasting: After roasting: Serving the first: Serving the second:
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Sgt. Rock
Captain
Loungin' like a lizard.
Posts: 231
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Post by Sgt. Rock on Feb 18, 2013 17:58:44 GMT -5
Two red potatoes. Half a large white onion. One bunch of green onions. Half a green bell pepper. One handful of chopped white mushrooms. One large handful of corn. One handful of chopped green beans. Eleven large eggs. One pound of Italian Sausage. And a generous handful of shredded colby jack cheese. I don't know how to cook breakfast for only one person.
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Post by Adkenpachi on Feb 18, 2013 18:17:02 GMT -5
You cook breakfast, i cook supper! Bed time snack...
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Sgt. Rock
Captain
Loungin' like a lizard.
Posts: 231
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Post by Sgt. Rock on Feb 18, 2013 18:21:15 GMT -5
I bet you say that to all the girls, Adkenpachi
Nice snack, though. For the record, mine was in a 12" wide, 2" deep skillet. I ate about a fifth of what I made. The rest... breakfast burritos for the rest of the week.
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Post by Adkenpachi on Feb 19, 2013 4:07:21 GMT -5
I am very jealous! Not enough meat for me though I just had to use up some chicken or it would be binned so i quick fryed it with onions garlic and tons of mixed herbs... 5 mins prep, 5 mins cooking, 2 mins of joy!
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Post by Rolling Thunder on Mar 15, 2013 13:40:55 GMT -5
1.2 kilos of beef is currently marinading in a mix of tequila, red wine and cherry coke.
It will be roasted with onions, potatoes, parsnips and carrots.
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Post by The Envoy (AWOL) on Mar 22, 2013 18:56:07 GMT -5
So I cooked tonight, and decided to try something new. So here we go. Crab Stuffed Pork Chops and a Horseradish Crust with Fried Potatoes:Pre-heat the oven to 350-375 oF The Filling- All you need for this is about half a small container of crab meat, mix it with breadcrumbs and a light cheese (I used mozzarella, but any good light flavored melting cheese will do) along with parsley and a diced garlic clove. Add one egg to act as a binder and mix for about a minute. Set aside in the fridge or on the counter. The Pork Chops- For this to work, the thicker the pork chop the better. Using a knife, cut about 3/4 of the way through the meat to create a good sized pocket in the center. Stuff the filling into the pockets, and then seal with 3-4 toothpicks along the edge of the hole. Arrange in a baking dish and place in the oven. Set a timer for about 30 minutes. After the 30 minutes are up, take the chops out of the oven and break out the horseradish. Spread one to two forkfuls of horseradish along the top of the meat, and add garlic powder or any seasoning you prefer. Place back in the oven for another 30-40 minutes. The Potatoes- While the pork chops are in for the second half hour, start quartering any kind of baby potatoes you prefer (I used gold). Microwave them covered for about 7 minutes to soften them up and begin heating a frying pan with about a tablespoon or two of olive oil. When they potatoes are done add rosemary, thyme, another clove of garlic, and any other seasoning all to taste. Mix well, and fry them in the pan about 10-15 minutes. They should finish about the same time as the pork chops. Serve and enjoy. Pork Chops: Potatoes: All together now: Ready for consumption:
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Post by Trooper One-Nine-Seven-Four on Mar 22, 2013 18:59:56 GMT -5
Huzzah Envoy! I'm going to have a go at these... As I mentioned on Book of Face, I had the pork chop and potato dish for dinner tonight, and from it to what you did is not a huge leap at all.
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Post by The Envoy (AWOL) on Mar 22, 2013 19:05:20 GMT -5
Yeah, this was surprisingly simple and nothing exploded. Which when cooking, unlike in life, is a good thing.
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Post by BG. Foster on Mar 23, 2013 3:23:43 GMT -5
An hour is a long time to cook a pork chop. We're they not dry?
Sent from my HTC One S using ProBoards
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Post by Adkenpachi on Mar 23, 2013 5:00:36 GMT -5
I guess thats what the ketchup was for My favourite thing to do with pork is marinade them in honey and soysauce overnight then grill em with some sea salt.... Mmmmm. Also that goes with salad OR veg... So lunch or dinner.
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Post by The Envoy (AWOL) on Mar 23, 2013 13:46:25 GMT -5
An hour is a long time to cook a pork chop. We're they not dry? Sent from my HTC One S using ProBoards Not really, I cooked them in basically a casserole so they ended up cooking in their own juices. Also these cuts were fairly thick, little over an inch, so the extra time didn't hurt
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Post by Trooper One-Nine-Seven-Four on May 25, 2013 15:43:05 GMT -5
Okay today I made something new from something old: I adapted the pork and potato recipe to include chimichurri sauce. Make some chimichurri sauce--I think I put up a recipe earlier in the thread, otherwise find it on the internets. Set up the oven and casserole dish and the potatoes in boiling water as previously described. Prepare the pork by rubbing it thoroughly with olive oil and Adobo--dispense with the rosemary, thyme, salt, and pepper. Sear off the pork, three minutes per side over medium high heat in olive oil. Remove the meat from the pan, turn off the heat, and then throw in a pat of butter (or equivalent) and a generous splash of white wine (I used Pinot Grigio, previously I'd been using red wine--Shiraz--but wanted something lighter) to deglaze the pan--scrape the pan surface with a fork or somesuch. Let the wine and butter work with the residual heat in the pan for a bit, and then place the meat back in and let it sit in the sauce while the potatoes finish boiling--turn the meat over once or twice while waiting. Once the potatoes are ready, drain them, then add them to the pre-heated casserole dish. Place the meat on top of the potatoes, and then pour the de-glazing sauce over the meat and potatoes. Place in the oven to finish. Once done, plate the meat and potatoes, drizzle spoonfuls of the remaining wine sauce, and then dress the meat and potatoes with the chimichurri sauce. Nom and enjoy! Chimichurri sauce: Pork resting in the wine: The final result:
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Post by Rolling Thunder on May 26, 2013 7:27:13 GMT -5
1.2 kilos of beef is currently marinading in a mix of tequila, red wine and cherry coke. It will be roasted with onions, potatoes, parsnips and carrots. It was delicious. Could have done with a longer cook though.
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Post by Trooper One-Nine-Seven-Four on Aug 5, 2013 15:45:24 GMT -5
Today, this: Olive salad, some of which will be incorporated into a Muffaletta sandwich later on. The recipe came from this site.
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Post by Trooper One-Nine-Seven-Four on Aug 6, 2013 16:38:59 GMT -5
Dun-dun-dundundun-duhhhhhhhhhhhhhhhhhhhhhhhhhhhnnnnnnnnnnnnnnnnnnnnnn! I present the Muffaletta sandwich alluded to in the above post. Just out of the fridge after being wrapped and squashed for several hours: Unwrapped and about to be sliced: A slice, consisting of about a third of the sandwich: It was nom-a-licious, and the rest is back in the fridge to be nommed on tomorrow.
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