PDA

View Full Version : Food and Drink Need some cooking advice


AustinChief
11-11-2008, 06:14 PM
ok, I am making a giant batch of salbitxada sauce (it is a kind of Romesco sauce, basically it's made of tomatoes, roasted almonds, roasted red pepper, garlic, olive oil, chili peppers, etc etc)... the sauce is traditionally used on either seafood or on roasted calcots (a white spring onion that looks more like a scallion).. here is the problem... I hate seafood.... so I want to have some more items to go with the sauce (and variations of the sauce)

So far I have the traditional grilled onions/scallions... probably a salad that uses a romesco vinigrette (properly called Xato).. and that is where I hit the wall...

I need a main dish... I actually need two main dishes... one that is vegetarian and one that is a non-seafood meat....

Any help here would be appreciated....

P.S. I think I'll cop out and for dessert have Mel i mato... which is just a Spanish white cheese (think ricotta) with honey on it...

JBucc
11-11-2008, 06:17 PM
Tofu and a pork chop.

AustinChief
11-11-2008, 06:17 PM
Here is a pic of the salad, the Xato sauce is the orange stuff you see...

http://img.timeinc.net/recipes/i/recipes/ck/08/05/catalonian-salad-ck-1734295-l.jpg


And here is a pic of the salbitxada sauce...
http://spanishsauce.files.wordpress.com/2008/03/salsa-from-valls-tm.jpg
and the onions you dip into it...
http://farm3.static.flickr.com/2269/2333715875_2fc31133d0.jpg

luv
11-11-2008, 06:18 PM
Marry me.

NewChief
11-11-2008, 06:18 PM
Should be fine with chicken breasts.

Vegetarian: Maybe do like a zucchini boat type dish with it?

AustinChief
11-11-2008, 06:18 PM
Tofu and a pork chop.

pork chops was actually on my mind ... or even a white sausage... (har har, no jokes please)

AustinChief
11-11-2008, 06:19 PM
Marry me.

haha, and yes you guessed it... this is to impress a lady type friend

NewChief
11-11-2008, 06:21 PM
Another idea: bake a sweet potato, use the salbitxada sauce as a topping (we do these with a west african peanut sauce that is aweseome). Top with scallions.

Bill Parcells
11-11-2008, 06:21 PM
haha, and yes you guessed it... this is to impress a lady type friend

Tell her you have over $2,000,000.00 in casino cash on ChiefsPlanet. I'm sure you'll get in there after that. just sayin'

luv
11-11-2008, 06:21 PM
haha, and yes you guessed it... this is to impress a lady type friend

Every guy has a signature dish. This one should impress. I agree with NewPhin. You can almost never go wrong with chicken.

Donger
11-11-2008, 06:22 PM
McRibs. And, no, I'm not kidding.

luv
11-11-2008, 06:24 PM
Another idea: bake a sweet potato, use the salbitxada sauce as a topping (we do these with a west african peanut sauce that is aweseome). Top with scallions.

This post got me to thinking. Whatever you fix, you'd better make sure she likes it. While this sounds creative and great, I hate sweet potatoes.

Fish
11-11-2008, 06:24 PM
Bacon?

Baconeater
11-11-2008, 06:26 PM
This post got me to thinking. Whatever you fix, you'd better make sure she likes it. While this sounds creative and great, I hate sweet potatoes.

You're not putting enough butter on them.

orange
11-11-2008, 06:28 PM
Anything that works on onions (scallions, leeks, garlic) will work on steak.

RJ
11-11-2008, 06:31 PM
If you're grilling the vegetables, why not grill some kabobs? Chicken, beef or pork, they're quick, easy, adapt to all types of cuisine and make a nice presentation.

Simply Red
11-11-2008, 06:31 PM
I'd get a vacuum-sealed pork loin (non-marinated) kosher salt and black pepper it up and sautee it in peanut oil. I'd finish it in the oven and let `er rest and proceed to slice off medallions. Top w/ sauce. Keep it simple. Let's let that sauce do the talking.

JASONSAUTO
11-11-2008, 06:33 PM
I'd get a vacuum-sealed pork loin (non-marinated) kosher salt and black pepper it up and sautee it in peanut oil. I'd finish it in the oven and let `er rest and proceed to slice off medallions. Top w/ sauce. Keep it simple. Let's let that sauce do the talking.

now that sounds pretty good, the steak idea works also

AustinChief
11-11-2008, 06:33 PM
Every guy has a signature dish. This one should impress. I agree with NewPhin. You can almost never go wrong with chicken.

Funny thing is... my signature dish is grilled chiken strips over gnocchi pasta in a SMOKE-dried tomato/gorgonzola sauce...

I am hoping to make this new thing my signature 4 course meal.

Right now I am kinda leaning toward pork chops...

AustinChief
11-11-2008, 06:34 PM
I'd get a vacuum-sealed pork loin (non-marinated) kosher salt and black pepper it up and sautee it in peanut oil. I'd finish it in the oven and let `er rest and proceed to slice off medallions. Top w/ sauce. Keep it simple. Let's let that sauce do the talking.

damn boy, I think you may have nailed it... that sounds pretty much on target

Simply Red
11-11-2008, 06:34 PM
Hey Austin, One other thing. If you're not already, will you please puree those almonds in the sauce? Or crush to paste w/ side of knife.

TIA

JASONSAUTO
11-11-2008, 06:35 PM
damn boy, I think you may have nailed it... that sounds pretty much on target

SR is THE MAN when it comes to food.

luv
11-11-2008, 06:39 PM
I'd get a vacuum-sealed pork loin (non-marinated) kosher salt and black pepper it up and sautee it in peanut oil. I'd finish it in the oven and let `er rest and proceed to slice off medallions. Top w/ sauce. Keep it simple. Let's let that sauce do the talking.

How are you still single?

AustinChief
11-11-2008, 06:40 PM
Hey Austin, One other thing. If you're not already, will you please puree those almonds in the sauce? Or crush to paste w/ side of knife.

TIA

ha, yep the roasted almonds are pureed in the sauce... the sauce is a thick but not chunky per se...

btw, pork loin has probably won for the MEAT recipe... and you are $50 casino richer... now I need one vegitarian dish for my two veggie friends.

Tofu has been suggested... but I was hoping to keep it Euro

Simply Red
11-11-2008, 06:42 PM
ha, yep the roasted almonds are pureed in the sauce... the sauce is a thick but not chunky per se...

btw, pork loin has probably won for the MEAT recipe... and you are $50 casino richer... now I need one vegitarian dish for my two veggie friends.

Tofu has been suggested... but I was hoping to keep it Euro

How about marinating a large Port. Mushroom Cap and grilling it. ??

JASONSAUTO
11-11-2008, 06:43 PM
How about marinating a large Port. Mushroom Cap and grilling it. ??

damn you ARE good at this shit

Simply Red
11-11-2008, 06:44 PM
they'll shrink down pretty well. Vegetarians like Portobello mushrooms as a sit-in meat, me thinks.

Simply Red
11-11-2008, 06:47 PM
How are you still single?

I'll be in Westpt. in December w/ my dick in my hand.

Simply Red
11-11-2008, 06:47 PM
:D

luv
11-11-2008, 06:49 PM
What about a vegetable filled ravioli?

AustinChief
11-11-2008, 06:53 PM
they'll shrink down pretty well. Vegetarians like Portobello mushrooms as a sit-in meat, me thinks.

yep, although I would LOVE to do morels.. I would be hard pressed to find any so crimini or portobello it is.

Thanks once again!

I HIGHLY recommend this sauce it really is amazing... here is the basic recipe...

<TABLE border=0 cellSpacing=0 cellPadding=0 width="100%"><TBODY><TR><TD width="50%">Yield: 2 cups <TD width="50%"> </TD></TR></TBODY></TABLE>

Ingredients:
1 tablespoon olive oil for frying
1 large (1/2 inch) slice of white bread
1/2 cup whole almonds, toasted for 15 minutes in a preheated 350 degree oven
1/4 teaspoon hot red pepper flakes
1 large clove garlic, coarsely chopped (or 1 teaspoon)
4 medium red bell peppers (about 12 ounces total) cored, seeded and cut up (or substitute 4 oz. Whole roasted bell peppers or pimientos from a jar, preferably the fire-roasted ones from Spain)
1/2 pound ripe tomatoes
1/4 teaspoon Spanish paprika
1/4 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil



Instructions:
Salbitxada (pronounced Sahl-bee-tcha-dah)

Heat the 1 tablespoon oil in a small skillet and, over medium heat, fry bread slice until golden on both sides.

Grind toasted almonds finely in the food processor, together with bread, pepper flakes and garlic. Add red peppers, tomatoes, paprika, salt and pepper; puree until they form a smooth paste. Whirl in vinegar. With the motor running, add oil slowly, in a thin stream. Taste for seasoning. Allow to rest 4 or 5 hours before serving.

Skip Towne
11-11-2008, 06:54 PM
Marry me.

I saw him first!

AustinChief
11-11-2008, 06:55 PM
What about a vegetable filled ravioli?

I am gonna float the crimini mushroom idea first and if not then I think veggie ravioli may be the next best bet, something with zucchini and such...

mikeyis4dcats.
11-11-2008, 06:57 PM
so it's like the sauce you get with a Bloomin Onion? ;)

luv
11-11-2008, 06:58 PM
I am gonna float the crimini mushroom idea first and if not then I think veggie ravioli may be the next best bet, something with zucchini and such...

Could you cut a zucchini lengthwise and fry it in olive oil? I was thinking ravioli to give them something filling. Mushrooms sound good, too.

NewChief
11-11-2008, 07:03 PM
Maybe play off the romesco idea and do spaghetti squash with your sauce for the vegetarian. Sort of a pasta twist.

Simply Red
11-11-2008, 07:06 PM
You could half some zuch's and hollow out a void, sautee in olive/peanut oil until slightly brown and mostly cooked. pull out, next sautee some diced ports. in a LITTLE bit of garlic, kosher salt and pepper and scallions (add at the end) I also pinch a little sugar in.

add to cavity of Zuchs. Top w/ Monterey-Jack chees and broil until cheese is golden.

Those are fun and relatively appetizing.

One last trick (optional)

I'd go ahead and cut a flat spot on Zuchinni bottom so that they won't roll around on the plate. Do this prior to sautee step, as for it may help w/ overall skillet cooking progress.

Simply Red
11-11-2008, 07:07 PM
Maybe play off the romesco idea and do spaghetti squash with your sauce for the vegetarian. Sort of a pasta twist.

:clap:

NewChief
11-11-2008, 07:19 PM
You could half some zuch's and hollow out a void, sautee in olive/peanut oil until slightly brown and mostly cooked. pull out, next sautee some diced ports. in a LITTLE bit of garlic, kosher salt and pepper and scallions (add at the end) I also pinch a little sugar in.

add to cavity of Zuchs. Top w/ Monterey-Jack chees and broil until cheese is golden.

Those are fun and relatively appetizing.

One last trick (optional)

I'd go ahead and cut a flat spot on Zuchinni bottom so that they won't roll around on the plate. Do this prior to sautee step, as for it may help w/ overall skillet cooking progress.

Yeah, that was my zuchinnii boat application I was talking about. I've had them with just a plain marinara. I imagine they'd be much, much better with his sauce.

Simply Red
11-11-2008, 07:23 PM
Yeah, that was my zuchinnii boat application I was talking about. I've had them with just a plain marinara. I imagine they'd be much, much better with his sauce.

Oh, okay. My mom made them once. They aren't bad.

NewChief
11-11-2008, 07:23 PM
This is a good recipe as well:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1646418

Sort of a mexican polenta. Substitute your sauce for the chipotle cream, though the chipotle cream adds a lightness that your sauce probably won't have. Still, traditional polenta is served with "gravy" (marinara), so it would be a fun play to use your sauce.

Edit: I will add that the tart is a bit of a trick to get to actually set well. Just be careful not to burn it, but don't take it off too soon or you'll have something gloppy like grits instead of a nice tart.

NewChief
11-11-2008, 07:25 PM
Oh, okay. My mom made them once. They aren't bad.

My mother-in-law makes them. Yours sound better than how she does it, though. I think she uses veggie meat for my wife and ground beef for the rest of us as a filling. I'd prefer the filling that you outlined to either of the others.

Hoover
11-11-2008, 07:55 PM
For a veggie dish I'd do grilled portabella mushroom caps, the big ones.

For a meat dish I think it would pair will with any white meat.

the Talking Can
11-11-2008, 07:59 PM
throw the sauce out and kill yourself for not liking seafood

Iowanian
11-11-2008, 08:35 PM
You make this eating thing more difficult than it needs to be.


Fried egg sandwiches......deer meat chili.

try some man food.

If you want to be real fancy, may I suggest a vintage, 2007 Boones Farm Apple wine for desert?

Unscrew the lid, throw it away, and pass among friends until it is gone.

chief52
11-11-2008, 08:46 PM
throw the sauce out and kill yourself for not liking seafood

I can not imagine not liking sea food...damn, my all time favorites. Fresh Dungeness crab, Halibut, Salmon. Makes my mouth water just thinking about it. Crab season opens December 1. Can't wait.

ChiefJustice
11-11-2008, 11:10 PM
Meat:Rack of lamb

Veg:Griilled sliced eggplant