Brad Posted December 17, 2009 Report Posted December 17, 2009 Meat loaf and noodles tonight. Not bad. No complaints. Quote
Sundog Posted December 27, 2009 Report Posted December 27, 2009 - Tuna in Tomatoe Sauce w/Capers and Kalamata Olives over Linguine - Mixed Greens Salad - Glass of Red Table Wine Quote
Christiern Posted December 27, 2009 Report Posted December 27, 2009 Today I cooked oxtails, nothing fancy. They were cut too thin for my liking. Next week I will for the first time cook Bison meat. Never tasted it, but it looks interesting. Quote
kinuta Posted December 27, 2009 Report Posted December 27, 2009 Simple vegetarian. Potatoes ,cauliflower and red bell peppers cooked in yoghurt with onions, garlic, turmeric, red pepper and coriander. White rice . Apple pie & ice cream for dessert. Quote
sidewinder Posted December 27, 2009 Report Posted December 27, 2009 (edited) Finally got round to cooking the Xmas joint ! Roast Norfolk pork with apple sauce, shallots, roast parsnips, suede aka creamed turnip, brussell sprouts, mashed potatoes all currently in prep. Xmas pud to finish with - to be followed by stilton and Armangnac ! Yum... Edited December 27, 2009 by sidewinder Quote
Tom Storer Posted December 27, 2009 Report Posted December 27, 2009 A friend from Geneva brought me a longeole sausage and a recipe for Geneva potatoes. The longeole is a curious-looking pork sausage with some of the pork rind ground in and fennel seeds for flavoring. The potato recipe is for diced potatoes sautéed with onions and a sauce including white wine, flour, and bouquet garni. Apparently the genevois swear by it. The sausage is now cooking slowly... Quote
The Magnificent Goldberg Posted December 27, 2009 Report Posted December 27, 2009 Today I cooked oxtails, nothing fancy. They were cut too thin for my liking. I've always wondered what happens to the other parts of the ox between the tongue and the tail. You never hear of anyone eating ox leg, or rib of ox, or ox shoulder... Oh, you do hear of ox liver - my mother used to swear by that as the best... MG Quote
Christiern Posted December 27, 2009 Report Posted December 27, 2009 Surely, MG, you have heard of oz tail soup. A dear departed friend of mine loved ox tails, but he would only eat the thin part, because the rest of the tail was too close to the ass! Quote
The Magnificent Goldberg Posted December 29, 2009 Report Posted December 29, 2009 Surely, MG, you have heard of oz tail soup. A dear departed friend of mine loved ox tails, but he would only eat the thin part, because the rest of the tail was too close to the ass! Yes - I said between tongue & tail - but of course the liver is between tongue & tail. MG Quote
Tom Storer Posted December 30, 2009 Report Posted December 30, 2009 The longeole sausage was delicious--rich and flavorsome as a pork sausage ought to be, but not as fatty as all that and deliciously aromatic with the fennel seeds. If you ever go through Geneva you should try it! Quote
Tim McG Posted January 24, 2010 Report Posted January 24, 2010 Chicken Breasts Florentine Yum. Got a recipe to share? Quote
Tim McG Posted January 24, 2010 Report Posted January 24, 2010 (edited) Tonight? BBQ'd Tri-tip marinated in Teriyaki Sauce and finished off with a Teriyaki Glaze. Stir fry vegies [baby carrots, sugar snap peas, bean sprouts and sliced mushrooms sauteed in EV olive oil and soy sauce] and Rice Pilaf. Ice cold Newcastle Brown Ale. Be jealous Edited January 24, 2010 by GoodSpeak Quote
AndrewHill Posted January 24, 2010 Report Posted January 24, 2010 Chicken Breasts Florentine Yum. Got a recipe to share? I do, its in a new recipe book my wife bought last week, so we've been trying a lot of new dishes out of it. I can pass it on, but its going to take some typing. PM me if you'd like it. Quote
Christiern Posted January 24, 2010 Report Posted January 24, 2010 I will be having bison burgers swimming in a naughty wine sauce and topped with crisp-fried onions. Also boiled new potatoes with a subtle caramel (butter and sugar) coating, and (courtesy of my trusty old Cuisinart) a cucumber salad on the side. No, this is not Bison Tartar, they will be fully cooked. Quote
Sundog Posted February 21, 2010 Report Posted February 21, 2010 Dinner Zucchinni Marinara Rapini Mixed Green Salad Glass of Chianti Dessert Pistachio Spumoni Gelato Quote
AndrewHill Posted February 21, 2010 Report Posted February 21, 2010 Went to a new Irish Pub that opened up in our town tonight for dinner, which surprisingly only had two Irish dishes on the menu....hmmmmm. Quote
Tim McG Posted February 22, 2010 Report Posted February 22, 2010 (edited) Tonight? Grilled Ahi Tuna seasoned with EVO, seasoned pepper, sesame seeds and parsley flakes. Sprinkled with lemon juice as it comes off the grill. Serve with steamed white rice, pickled Japanese Ginger [the red stuff not that pretend pink sweet stuff] and French Cut string beans with almond slices. The wine: Pinot Grigio. Edited February 22, 2010 by GoodSpeak Quote
Sundog Posted March 2, 2010 Report Posted March 2, 2010 Dinner Sun-Dried Tomato Pesto w/Walnuts served over Fettuccine Rigate Rapini Mixed Greens Glass of Chianti Dessert Strawberries Quote
Son-of-a-Weizen Posted March 11, 2010 Report Posted March 11, 2010 (edited) About once a month, I'll saute a pot of sliced bell peppers which are packed with Vitamins A and C....more so than an orange from what I've been told. To do it right, you really need to cook them down for about 3-4 hours (stirring every 20 minutes or so) on low heat so that they just start to turn a nice golden color and are super sweet. Some of the vitamins will leach out into the olive oil so you need to save all of that. I make a sort of burrito and roll up in a sun-dried tomato wrap some refried beans, chunks of chicken, 4 or 5 cherry tomatoes, some loose spinach leaves, 2 or 3 tablespoons of the cooked peppers, a tablespoon or two of grated parmesan or romano......then nuke it for 2 minutes and top the finished product with some mashed avocado and some chili lime hot sauce. The before & after shots from yesterday with 12 red, yellow & orange bells. Last night we put a few spoonfuls on mashed potatoes......'twas perfect! Edited March 11, 2010 by Son-of-a-Weizen Quote
Michael Weiss Posted March 29, 2010 Report Posted March 29, 2010 (edited) PERNIL 4.5 hours in the oven Edited March 29, 2010 by Michael Weiss Quote
Free For All Posted March 29, 2010 Report Posted March 29, 2010 Wow, Mike- beautiful pork shoulder! Care to share your recipe? Quote
Dan Gould Posted March 29, 2010 Report Posted March 29, 2010 I never participate in this thread because my cooking is pretty simple and unless I am cooking in the wok, nothing remotely special. (Yes, I probably cook 95% of the time, not that my wife doesn't but our schedules seem to leave me as the cook if I want to eat at a reasonable hour). Tonight's meal though was something I don't do very often - the never ending pasta dish that allows me to skip doing any cooking for about 4 days. It does turn out pretty nice but then again our tastes are pretty simple. Its basically two boxes of penne, one jar of a gourmet no-salt pasta sauce. I saute six red and green peppers ... oh fuck it this is too boring to even finish the description. I'm not a chef. I don't pretend to be one. I cook so we can eat so we can live. Carry on. :blush2: Quote
Matthew Posted March 29, 2010 Report Posted March 29, 2010 I had a double bacon cheeseburger, fries, and a chocolate milk shake. Quote
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