What's for dinner? Here's mine... (Part 2)

[Fire Me Boy!]

What you got?

[scho63]

Originally Posted by BucEyedPea

I made Moroccan Eggs for the So tonight, but none for me as it's my fast day.
Just minutes to make too.


Not my pic but for those who don't know what they are. I used a cast iron skillet for mine.

HEY A PHOTO FROM BUC EYED PEA! BRAVO TO YOU

[BucEyedPea]

Don't worry folks SanDisk has sent me a new memory card for my new camera....just a matter of time when I can shoot my own pics again. But that dish looked just like that. Hard not to.

[scho63]

Originally Posted by Pawnmower

looks ****ing good

i love egg noodles

tell us more of your degalze / gravy technique - purely a reduction? no flour?

be my muse

When I seared the pork tenderloin, I added just a tiny amount of olive oil to the pan. There was some juice prior to going into the oven. Once out of the oven there was a far amount of natural juice remaining. I then removed the tenderloin to rest for 15 minutes and began the sauce.

I took the stainless pain, which was still red hot from the oven and left over a flame. I then took about a cup or more of white wine and poured it in. I take the spatula and begin scraping the bottom and sides to get all the bits off as it reduces. I then added some chopped garlic and about 2 TBS of butter and reduced the heat, continually stirring. The sauce thickens on it's own and what you see in the photos is the results. The stainless steel oven pan works like a charm for this and I don't think a cast iron would work.

[BucEyedPea]

Originally Posted by Baby Lee

That's probably why whatever website she borrowed it from chose it.

Almost all the websites featuring that recipe that dish looks like that. Hard not to. Here's the site where I first heard about this dish, just a week or so ago.

http://www.healthination.com/recipes...heart/?hnvid=1

Uses cumin, pinch of cayenne and cilantro. Guess it's their version of Huevos Rancheros. But Moroccan's eat it for lunch or dinner.

[Baby Lee]

Originally Posted by BucEyedPea

Almost all the websites featuring that recipe that dish looks like that. Hard not to. Here's the site where I first heard about this dish, just a week or so ago.

http://www.healthination.com/recipes...heart/?hnvid=1

Uses cumin, pinch of cayenne and cilantro. Guess it's their version of Huevos Rancheros. But Moroccan's eat it for lunch or dinner.

I was wondering, so you didn't track down some harissa paste?

[BucEyedPea]

Originally Posted by Baby Lee

I was wondering, so you didn't track down some harissa paste?

Being that was my first foray into Moroccan cooking, I never heard of that. The video that inspired me to try to dish didn't include it in their recipe...just a pinch of cayenne. ( Yes I looked that up before posting this.)

There are other recipes out there I am sure. Perhaps some has that in it.

Oh wait, suddenly I recall I made a Tagine chicken, once, 'cause the kid was still here and she didn't like it. I still don't know much about Moroccan dishes. Tho' I was fascinated by some of their cookie recipes on You Tube. That was due to the cool design patterns on them more than anything. Same with Arabic cookies. Very cool looking. That was another new discovery from last week.

[BucEyedPea]

I am preparing a braised brisket of beef in wine and crushed plum tomatoes, onions and carrots. It's for tommorrow though. It's the SO late night tonight. It will taste better tomorrow. But I may eat some tonight.

[Baby Lee]

Originally Posted by BucEyedPea

Being that was my first foray into Moroccan cooking, I never heard of that. The video that inspired me to try to dish didn't include it in their recipe...just a pinch of cayenne. ( Yes I looked that up before posting this.)

There are other recipes out there I am sure. Perhaps some has that in it.

Oh wait, suddenly I recall I made a Tagine chicken, once, 'cause the kid was still here and she didn't like it. I still don't know much about Moroccan dishes. Tho' I was fascinated by some of their cookie recipes on You Tube. That was due to the cool design patterns on them more than anything. Same with Arabic cookies. Very cool looking. That was another new discovery from last week.

That's the big drawback of ethnic foods, IMO. So many depend on specific spices, sauces and pastes that have one use. So unless you commit to a steady diet of such food for an extended period, you end up with bottles and bottles of expensive foodstuffs going bad.

So many chinese sauces, thai spices, Malay, greek, turkish, indian, ethiopian.

You have to either; buy takout, commit to a few weeks of one ethnic dish, or use a spoonful or two of something and throw the rest of the jar out.

[BucEyedPea]

[QUOTE=Baby Lee;10996394]That's the big drawback of ethnic foods, IMO. So many depend on specific spices, sauces and pastes that have one use. So unless you commit to a steady diet of such food for an extended period, you end up with bottles and bottles of expensive foodstuffs going bad.

This is true. That's why I like to buy such things in bulk like spices and herbs so I can get small quantities for trial size or small jars.

Otherwise, I'll just try to stick to Americanized versions of some of those dishes.

[scho63]

Originally Posted by Baby Lee

That's the big drawback of ethnic foods, IMO. So many depend on specific spices, sauces and pastes that have one use. So unless you commit to a steady diet of such food for an extended period, you end up with bottles and bottles of expensive foodstuffs going bad.

So many chinese sauces, thai spices, Malay, greek, turkish, indian, ethiopian.

You have to either; buy takout, commit to a few weeks of one ethnic dish, or use a spoonful or two of something and throw the rest of the jar out.

You would be surprised how many times you can take a certain spice you think only can be added to one specific ethnic food and then add it to a conventional meal to change up the flavor. I do it often but you need to be careful not to OVERUSE it.

Most meat can handle almost any dry spice in moderation. Try making your own spice blend. Same goes for some of the liquids as a marinade.

Research the flavor profile and the strength of the spice or liquid or sauce you are using.

A lot less waste and gives you the opportunity to experiment.

[Fire Me Boy!]

Originally Posted by scho63

You would be surprised how many times you can take a certain spice you think only can be added to one specific ethnic food and then add it to a conventional meal to change up the flavor. I do it often but you need to be careful not to OVERUSE it.

Most meat can handle almost any dry spice in moderation. Try making your own spice blend. Same goes for some of the liquids as a marinade.

Research the flavor profile and the strength of the spice or liquid or sauce you are using.

A lot less waste and gives you the opportunity to experiment.

Lots of people don't like to experiment. The idea of cooking something new or changing a recipe terrifies my wife. She's fine eating it, but not willing to do it herself.

[srvy]

Originally Posted by BucEyedPea

I made Moroccan Eggs for the So tonight, but none for me as it's my fast day.
Just minutes to make too.


Not my pic but for those who don't know what they are. I used a cast iron skillet for mine.

Never had them but I would like to they look tasty.

[Baby Lee]

Originally Posted by Fire Me Boy!

Lots of people don't like to experiment. The idea of cooking something new or changing a recipe terrifies my wife. She's fine eating it, but not willing to do it herself.

Sorry for being such a culinary coward. I kneel before your mighty elan.

[Fire Me Boy!]

Originally Posted by Baby Lee

Sorry for being such a culinary coward. I kneel before your mighty elan.

I wasn't making any kind of judgement on you or anyone else, just saying some people don't like to experiment. Go menstruate somewhere else.

[Sweet Daddy Hate]

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