ROFL

If I could just get out from under this mortgage I'd be eating like R8ers!!!

We are doing teriyaki salmon with asparagus and diced potato's and onions - all done on the grill. YUM!

Having young children here. So just burgers, fries, mac n' cheese bites, fruit kebabs, various popsicles including coconut. Slaw and salad added for adults. Beer or lemonade. Not wasting a lot of time on two of the pickiest eaters in the world.

Made this last night..... added baby bellas and substituted sriracha for Tabasco.

http://cookauvin.blogspot.com/2011/0...ebabs.html?m=1

You made coq au vin?

Leave the seeds or no?

No, click the link.

Talked to the butcher at the store about Chuck Eye Steak. Says they don't get too many in and explained the whole cut and how in like 70lbs of meat they only get two cuts of Chuck Eye which is why it's hard to find. I could tell he doesn't get asked many questions because he was very enthusiastic about explaining it all. If I continue to not be able to find it, maybe he'll hold some for me the next time it comes in.

Interesting cut. I (now) really want to try a cap steak.

http://www.forbes.com/sites/larryolm...and-much-more/

OK, those things are awesome... I was super pleasantly surprised...

Buffalo wings, lots and lots of Buffalo wings. Louisiana and Oyster sauce.

Tonight is tilapia with minced ginger, red pepper flake and soy sauce with steamed broccoli and some garlic toast made with french bread.

I have some thick pork butt steaks braising in some homemade BBQ sauce.

That's pretty brazin!!! :D:D:D:D

Tonight's dinner turned out to be the best garlic chicken I've ever made, along with broccoli on the side and ice cream for dessert.

I need a new thing for chicken. I usually marinade it 24 hours to get it tender in some teriyaki sauce then grill and combine with some rice. It's getting stale.

What you got for the garlic chicken?

Let me start by giving you the America's Test Kitchen version:

http://www.crumblycookie.net/2008/07...ves-of-garlic/

Mine is a bit more individually tailored to the tastes of myself and my guests.


I vary the herbs, to keep it from getting boring. My basics go something like this. Prep work (If you like to brine your chicken, do that ahead of time):

1. Preheat oven to 400 degrees
2. Check chicken for stray feathers then rinse it clean and pat it dry.
3. Take chicken and lay it breast side down.
4. Pop thighs out of joint.
5. Loosen wing and knee joints.
6. Using fingers, or a long, round, thin handle, lift skin off of bird, on back, breasts and thighs, without tearing the skin.

After that, it varies quite a bit. FMB would probably give you a more numeric breakdown of the spices but, since it's just a basic chicken dish, I really don't measure. The basic idea is to make a garlic & herb paste, and to get it under all that skin, and all into the meat underneath. You have to find what your taste is.

Some different ingredients I like to use with the garlic, depending on my mood

Fresh rosemary
Pepper
Oregano
Basil
Paprika
Thyme
Parsley
Dill
Tarragon
Lemon zest
Herbes de Provence
Chinese 10 spice powder

For the basics, I'd start with the garlic, pepper and fresh rosemary. I don't use salt even if I don't brine, because I use soy sauce* on the skin for a fuller flavor. Mash your herb choices (or use a food processor) together with just enough oil for it to be workable. Gently spread the garlic & herb mixture on the chicken, under the skin, again being careful not to break the skin, and let sit for 30-45 minutes. Don't neglect the underside or the cavities of the chicken, if you want the fullest flavor. Then, season the chicken skin (soy sauce, more pepper, more herbs) and pop that bad boy in the oven, breast side down. After about 20 minutes, flip the bird over so that the breast side is up. Baste the bird 20 minutes later. Then just cook it until it's done, let it rest, and have at it.

I hope that's helpful enough to get you started. If not, there are a lot of herb paste recipes on the internet that you can try.


*If you're not a soy sauce fan, you can always use salt, and rub some olive oil on the skin in place of the soy. The soy will tend to make the chicken skin darker, and will change the flavor of your drippings in comparison to the regular oil rub with salt and pepper.

Concur with SR, that sounds pretty tasty... There might be some bird in my near future...

Meh. I guesstimate based on what I think I put in there. I basically measure in my hands, so I have a rough idea of what a teaspoon is and what a tablespoon is. As long as you're relatively close, it doesn't really matter.

Additionally, I hated that I saw double spaces between the sentences when I quoted your post. :#

Wait, that makes a 10-page report a 20-page report, right?

LMAO

I wasn't going to go back to that thread, but your comment may inspire me.

Two slices of left over "Jacks" frozen pizza and a 12 pack of natty light to wash it down with, didn't eat breakfast or lunch, am I going to die?

My mother in law gave me a pretty nice ice cream maker for father's day. I usually hate single purpose kitchen implements, but I've been getting some good use out of it. We've been using coconut milk in place of actual milk, and it's pretty awesome.

Tonight, I made brown butter flavor. 2 cans of coconut milk, a stick of butter browned, 2 teaspoons of vanilla, 1 teaspoon of salt, and a cup of sugar. Damn, it was decadent.

The night before I made a version of chunky monkey. Two cans of coconut milk, 1 banana, toasted pecans, mini chocolate chips, vanilla, sugar. Ridiculous.

Best ice cream I've ever made was with dry ice and my stand mixer. Sooooo creamy and tasty.

I have fond memories of homemade peach ice cream with the old stand mixer and rock salt. This one has a bowl (we have two bowls) that you freeze for 24 hours then fill it with ingredients and put it on the mixer. It's kind of nice having two bowls as I can just rotate them. I will say that it doesn't get the ice cream as thick as the old traditional one, though, but I just pour the mixture into a bread loaf pan and put it in the freezer to let it harden more.

My burps are incredible.

The best thing about the dry ice is how quickly it freezes the base. As I'm sure you know, faster freeze means smaller ice crystals means creamier ice cream.

Grilled chicken thighs.

Plus, for the first day or so, it's fizzy!

How the hell does anyone drink 1200 calories of beer in one day.

I don't even.

Even when I was a fat **** I couldn't drink do that with soda.

A protein shake, popcorn, maybe an apple.

This is what happens when I forget to defrost chicken and run out of hummus.

Reheated Domino's. It's one of those nights.

I'm a professional, don't try this at home son.

Steak kebabs with onion, peppers and grape tomatoes. Green salad with some shredded kale, grape tomatoes, purple onion and black olives. A side of spiral spelt pasta with left over tomato sauce. Pinot Noir wine--- just a little.

Finished later with a Nutribullet drink of kale, 1/2 banana, frozen grapes, peaches and pineapple pieces, flax seeds, water, a little plain yogurt and stevia for dessert.

Tacos and Tostadas

Thinly sliced chicken breast in a paprika/red wine sauce. With some fresh white corn.

Cobb salad..

This.

Nothing. I forgot all about dinnertime.:doh!:

Oh well! Maybe tomorrow.

While not elk, the older son and I have got a turkey breast and a pair of flats (spooning) on the smoker. Turkey tonight, brisket tomorrow.

http://img.tapatalk.com/d/14/06/22/ane9any8.jpg

http://img.tapatalk.com/d/14/06/22/evyhype8.jpg

http://img.tapatalk.com/d/14/06/22/a5y8edy4.jpg

Dem tittays!!

The turkey breast is done and resting... Looks good..

http://img.tapatalk.com/d/14/06/22/uby6abyr.jpg

Agreed

SR's apricot chicken, but I had to make a special thread for it.

OK, that means you just trying to piss off the food haters on the planet... Or was it a condition of using his recipe?

Read the thread. He's bugged me off and on for a minimum of seven years to make it, and I never did. I did today. I figured that was a good enough reason.

Not dinner, but dessert. Homemade blueberry cobbler with fresh-picked blueberries.

Running late tonight, but it's going to be pan seared halibut with rice pilaf and a salad.

That looks awesome and turkey takes the smoke well.

Enjoy!

Baked Lasagna cooling for 15 minutes. Had to do it because after a 2 year absence RB Rice Italian Sausage is back on the shelves. Had to see if its same for old time sake.

Taco salad with salted caramel, chocolate brownies with vanilla ice cream for dessert.

Grilled sockeye salmon.

Getting ready to sear up some Mediterranean pork chops and some Cajun rice

BLT on multigrain
Cole Slaw
Tabasco Pickle
Arnold Palmer

Nothin' fancy, but pitch perfect for a hot hazy day.

.

And wow, it was awesome.... Credit to my son, he's the one who got his hands dirty for the effort...

And the briskets are coming along well.... Soon enough I'll untie them and let the tops of the flats breath and bark a bit...

http://img.tapatalk.com/d/14/06/22/ruqyta3y.jpg

http://www.chiefsplanet.com/BB/pictu...pictureid=1493

Chicken Adobo
Garlic and onion fried rice

And, now the rest and relax....

http://img.tapatalk.com/d/14/06/22/uzamy8e9.jpg

Hit the farmers market this am. Mixed up some fresh tomato, jalapeño, cilantro, grilled corn, black beans, and lime juice. Goes great with chips or brown rice.

Then made lasagna for dinner

This.

Which farmers market?

Downtown Des Moines. It's a really great farmers market.

I'm doing kabobs on the grill tonight with sirloin steak chunks, turkey breasts, red pepper, mushrooms and pearl onions. Yum.

My wife is at a party with some Thai friends the spread of food is incredible. She sent me some pics of it. Real Thai food folks. Ill see if I can post them. I dont know what it is but looks good. I told her to bring leftovers if can as im watching the kids.

Oh the dirty things I would do to those noodles in the right hand side of photo 3

I am hoping this is my dinner tonight whatever is leftover. If not leftover Lasagna.

That on the ice, is that mussels?

And is the fried rice Nasi Goreng or something else.

Bone in Rib eye for me tonight. A big 24 oz. Monster.

I dont know but when wife gets home i will ask.

Pics or GTFO

I cooked T-Bones for my parents last night. Sorry, no pics though. Salted 24 hours ahead of time per suggestion of this thread. Taste was much better. Thanks for the tip. They were a hit.

Currently resting.

After a Saturday of fasting, I finally ate today. Just back from the beach where I had a grouper burger with tartar sauce, a pickle, cole slaw and a glass of iced tea. ( didn't eat the bun tho')

Really, who said that? I used to do that but was told it dried out the juices.

It's dry brining... And not if you do it right...

<iframe width="560" height="315" src="//www.youtube.com/embed/45Ch3PMDe30" frameborder="0" allowfullscreen></iframe>

It takes awhile, but after the salt draws out the moisture, the meat pulls it back in. This process actually seasons the meat all the way through.

I don't do steaks unless I can salt at least 4 hours beforehand. A day is preferable.

Sandwiches with meat from the deli and sausage stuffed jalapeno peppers.