Need some cooking advice

[AustinChief]

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]

Tofu and a pork chop.

[AustinChief]

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]

Marry me.

[NewChief]

Should be fine with chicken breasts.

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

[AustinChief]

Tofu and a pork chop.

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

[AustinChief]

Marry me.

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

[NewChief]

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.

[2112]

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]

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]

McRibs. And, no, I'm not kidding.

[luv]

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]

Bacon?

[Bugeater]

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]

Anything that works on onions (scallions, leeks, garlic) will work on steak.

[RJ]

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]

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.

[SAUTO]

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]

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]

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]

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

[SAUTO]

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]

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]

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]

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. ??

[SAUTO]

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

damn you ARE good at this shit

[Simply Red]

they'll shrink down pretty well. Vegetarians like Portobello mushrooms as a sit-in meat, me thinks.

[Simply Red]

How are you still single?

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

[Simply Red]

:D

[luv]

What about a vegetable filled ravioli?

[AustinChief]

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]

Marry me.

I saw him first!

[AustinChief]

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.]

so it's like the sauce you get with a Bloomin Onion? ;)

[luv]

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]

Maybe play off the romesco idea and do spaghetti squash with your sauce for the vegetarian. Sort of a pasta twist.

[Simply Red]

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]

Maybe play off the romesco idea and do spaghetti squash with your sauce for the vegetarian. Sort of a pasta twist.

:clap:

[NewChief]

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]

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]

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]

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]

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]

throw the sauce out and kill yourself for not liking seafood

[Iowanian]

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]

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]

Meat:Rack of lamb

Veg:Griilled sliced eggplant