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Old 02-09-2013, 01:02 PM  
Stewie Stewie is offline
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What's for dinner? Here's mine...

A black bean and chorizo soup with focaccia to dip. Lots of great ingredients in the soup and a fresh-baked focaccia to slice and dip. The chorizo is soy and really spicy.

What you got?
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Old 06-15-2014, 04:34 PM   #1051
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Originally Posted by BucEyedPea View Post
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.
OK, those things are awesome... I was super pleasantly surprised...
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Old 06-16-2014, 04:31 PM   #1052
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Old 06-16-2014, 04:38 PM   #1053
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Tonight is tilapia with minced ginger, red pepper flake and soy sauce with steamed broccoli and some garlic toast made with french bread.
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Old 06-16-2014, 04:40 PM   #1054
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I have some thick pork butt steaks braising in some homemade BBQ sauce.
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Old 06-16-2014, 05:16 PM   #1055
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Originally Posted by Fried Meat Ball! View Post
I have some thick pork butt steaks braising in some homemade BBQ sauce.
That's pretty brazin!!!
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Old 06-18-2014, 09:56 PM   #1056
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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.
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Old 06-18-2014, 09:59 PM   #1057
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Originally Posted by Just Passin' By View Post
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?
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Old 06-18-2014, 10:45 PM   #1058
Just Passin' By Just Passin' By is offline
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Originally Posted by lewdog View Post
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.
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Old 06-18-2014, 10:49 PM   #1059
Simply Red Simply Red is offline
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Originally Posted by Cave Johnson View Post
Made this last night..... added baby bellas and substituted sriracha for Tabasco.

http://cookauvin.blogspot.com/2011/0...ebabs.html?m=1
that sounds pretty good.
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Old 06-19-2014, 06:51 AM   #1060
GloryDayz GloryDayz is online now
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Quote:
Originally Posted by Just Passin' By View Post
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...
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Old 06-19-2014, 06:54 AM   #1061
Fried Meat Ball! Fried Meat Ball! is offline
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Quote:
Originally Posted by Just Passin' By View Post
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.
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.
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Old 06-19-2014, 08:41 AM   #1062
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Quote:
Originally Posted by Fried Meat Ball! View Post
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?
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Old 06-19-2014, 07:13 PM   #1063
Just Passin' By Just Passin' By is offline
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Originally Posted by Fried Meat Ball! View Post
Additionally, I hated that I saw double spaces between the sentences when I quoted your post.


I wasn't going to go back to that thread, but your comment may inspire me.
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Old 06-19-2014, 07:19 PM   #1064
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Old 06-19-2014, 07:20 PM   #1065
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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.
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