Friday, July 24, 2009
there are the onions & peppers!
For the onion/pepper relish i'm making for Mr. Pilot's birthday tomorrow. Basically taking a couple red and green peppers, a whole red and white onion and cooking them down with a light beer. I'll finish them off with some red wine vinegar. Also I need to make some guacamole and a green chili for the burgers, but that'll be for another day. Hopefully that day is tomorrow.Labels: cooking
a real shrimp cocktail
Central Market had some deal where you bought two pounds of peel-an-eat-shrimp, you got a CM cooler, and a specialty cocktail sauce. The cooler's pretty nice but the resulting 12 shrimp cocktail's even better. I cooked them all up in some lemons, cracked red pepper and crab boil (though I omitted the sponge). Might have to have some of these shrimp with a pasta salad later...Wednesday, July 15, 2009
grilled pork with steamed veggies
all served over a bed of spinach (though you could easily have put this over noodles or rice). The pork was rubbed with curry powder, Chinese five spice, and red pepper flakes (oh, plus salt and pepper, as usual). The veggies were put into a pouch containing some white wine and soy sauce. And all of these was cooked on the grill. Hmm, hmm, good!Labels: cooking
Friday, July 03, 2009
hummus
Friday, June 19, 2009
sammies...
for the toobing trip tomorrow. I've got a roasted pepper turkey sandwiches with mayo.Monday, June 15, 2009
not your normal grill!
I'm cooking everything on this bad boy, even bacon. I need to try a pizza one of these days.Labels: cooking
Sunday, May 31, 2009
the remaining day
The bleakness of the day got much better as I took a nice walk at Town Lake, caught up with a friend of mine, some relaxation by the pool then grilling up some bacon wrapped hot dogs. Now I'm knocking out a few episodes of Season 1 of Breaking Bad so I can get that back off to its owner.
Then it'll be watching as the Red Wings try to take an 2-0 lead off the DVR! No commercials for this chump.
Then it'll be watching as the Red Wings try to take an 2-0 lead off the DVR! No commercials for this chump.
Labels: cooking, hockey, minutia, television
Saturday, May 30, 2009
multi layer madness
I'm going to a party at Winston's later and he asked for me to create another dip for the party. I put it into a large bowl so I could invert it for this presentation (I'll have to work more on that!). It starts off with spinach/artichoke then a roasted red pepper/tomato salsa followed by a double layer of guacamole then black beans then a mix of cream cheese and sour cream before finishing off with the quintessential last layer of chopped lettuce. Only six layers, but six wonderful layers. Definitely less glamorous than the 11 layers of last year, but I like this one better (and I made it much faster)In the future, I might go with a layer of tasty corn or a different type of salsa or maybe different cheese layer. So many options but all I know is after a morning of grilling out in the sun with temps of 90° plus I need a nap! At least the exhaustion was for a good cause (I'd list it here but I'd hate for anyone to find it on this site and lose respect for it) and I know I can kick this thing out with great results pretty darn quick.
Tuesday, May 05, 2009
now we're cooking
Not only did I pick up a blow torch, but lit it up next to the bourbon. Not maybe the best of ideas.Labels: cooking, drinking, minutia
Sunday, February 22, 2009
step two: chicken parm
So I helped emjey cook up a marinara earlier, now we needed something to use that with. How about some chicken parmigiana? First off came the breading. I didn't take any pictures of that, but I had the seasoned flour followed by the egg wash then a dip into the breadcrumb mixture of breadcrumbs, Italian seasoning and freshly grated parmesan cheese. The final result can be seen in that first picture. Then each piece was browned off.
After each piece was browned, two were chosen to be finished off in the oven. Some of the previously made marinara was put in the bottom of the baking dish then two of breaded and browned chicken breasts then a nice chunk of mozzerella, more sauce, more grated parmesan cheese and some freshly torn basil leaves. The pictures below are the before and after baking.
After each piece was browned, two were chosen to be finished off in the oven. Some of the previously made marinara was put in the bottom of the baking dish then two of breaded and browned chicken breasts then a nice chunk of mozzerella, more sauce, more grated parmesan cheese and some freshly torn basil leaves. The pictures below are the before and after baking.
first step: sauce
Spending a Sunday helping emjey learn some cooking techniques, so we started off with a basic marinara. Simple as simple gets with onion, garlic, tomato paste, diced tomatoes and tomato puree. The only slight change was adding green bell pepper.Thursday, February 19, 2009
ye ol' cottage pie
How to kill some leftover beef tenderloin? A little cottage pie made with Guinness! Nicely long cooked with onion, carrots, mushrooms, peas, beef, and, of course, Guinness. Top that with some horseradish mashed potatoes and you got yourself a winner. I made a shitload of the pie filling last night so I think remaining portion will be going to the freezer for later consumption. And, yes, I know a cottage pie (or a shepherd's pie for that matter) is made with minced or ground meat. Sue me.
Labels: cooking
Wednesday, January 14, 2009
filet mignons
My brother picked up a whole beef tenderloin which meant only one thing: lots of filets I figured I'd make them with some mushroom along with a bearnaise sauce. The mushrooms turned more into a sauce, but they were damn good.
And the final product, though the battery died before I could get a shot of the baked potato.
And the final product, though the battery died before I could get a shot of the baked potato.
Labels: cooking
Monday, December 29, 2008
jagerschnitzel, hungarian style
So I busted out some boneless pork cutlets from the freezer and was wondering what to do with them. I felt like doing something Hungarian so started thumbing through my recipes and cook books. Funny thing that I didn't find anything that looked all that appetizing. I did see one thing but it called for pounding out the cutlets almost into scaloppini which I was too lazy to do so I said screw it. Plus I had some nice mushrooms so I figured I'd come up with something myself. So I'm combining a traditional German food, Jagerschnitzel, with some extra Hungarian fun that is paprika.
To the food!
To the food!
   | What you need:
| |
   | ||
| So what is first needed is to salt and pepper the pork that has been brought to room temperature (take out of the fridge 15 to 20 minutes prior to use). That'd be both sides, in case you were wondering. Put the fat in a pan that is set to medium. After that you'll want to dredge each piece in flour (that is seasoned with salt, pepper and paprika). When the pan is beginning to smoke, place the floured pork into the pan. You'll hear a slight sizzling but don't be afraid. Keep the pork in the pan for three to five minutes or until nicely golden brown. flip over an repeat to the other side for another three to five. Repeat for all cutlets and remove to a plate for a little resting. After all cutlets are browned and resting, toss in your onion product until it begins to soften (if you were to use garlic, this is when you'd want to toss it in). If you're omitting garlic, now toss the mushrooms in. In addition to the paprika, caraway seeds (if you so choose), and black pepper, add salt to sweat the mushrooms. You'll want to make sure get a lot of the liquid out before adding any flour or you'll just be wasting time. Dust the water-lessened shrooms with flour; stir to cover and then cook until the flour is absorbed and there is no more white (you may need to add some more fat here if you have put more flour in or if the flour isn't totally absorbed). Now it is time to add the wine. You'll probably need about a cup and add that and let that cooks down until it nearly evaporates (or until it all evaporates). Then you can add your chicken stock. Stir that in vigorously to make sure the sauce is pretty consistent. Now it is time to add back in the chicken to warm it back through. Make sure to flip a couple times. Serve over some egg noodles and knock yourself out. If you're feeling especially dangerous, toss on some fresh parsley as a garnish. I did not. | ||
Labels: cooking
Thursday, December 25, 2008
christmas dinner
So here's what's on the menu for Christmas dinner: citrus roasted turkey breast, ham, horseradish mashed potatoes (plus a sweet potato) and stuffing. All but the ham is my responsibility, though I have a very respectable sous chef helping me out. I've learned from my Thanksgiving day nightmare and the turkey is in the oven with plenty of time to spare. Since I've got a couple hours before the turkey is done, I'm heading down for some light frolicking.
Tuesday, November 25, 2008
thanksgiving visitors, sort of
Tai Chi is on his way up to the ATX for a couple days, but not for Thanksgiving. They'll be leaving early on that fabled day of turkeys to visit some more important people, family or some such. All I know is that I've got some cioppino on the docket for dinner tonight.
Tuesday, August 19, 2008
enchiladas plus some
I was pulling some older pictures from my camera to my computer and came across these pictures from back in June. There was a long conference call/team meeting that I made some food for. Starting with tomatillo sauce that I made (and with a store bought roasted chicken), I made some enchiladas. I did all the work the night before and cooked it in the morning (the last pic) before heading in. Warming up food at 9 am is always fun.
And I had plenty of chicken shredded up so made some chicken pot pies (before and after the oven).
And I had plenty of chicken shredded up so made some chicken pot pies (before and after the oven).
Thursday, April 24, 2008
croque-madame
It is a variation of the croque-monsieur. You take a ham and cheese sandwich, grill that (or deep fry it if you're crazy) then you top it with a fried egg. Good stuff! And extremely healthy.Labels: cooking
Wednesday, March 12, 2008
the loin of loins
Labels: cooking
Wednesday, February 27, 2008
cake
Monday, December 24, 2007
christmas eve dinner
 | I'm making baked ziti with meatballs and garlic bread. Obviously, the first picture is the ziti. I made it with a very simple meatless sauce. My dad is a pretty picky eater and doesn't like much beyond what my mom does so I didn't want to get too fancy. I might've gone with meat, but since we had my mom's meatballs I decided to leave the meat out. |
 | Mom's recipe comes from a girl one of my brothers dated back when we first moved full-time to Florida. Baking time for the ziti is a few hours away, but I think I might steal a meatball now! |
Labels: cooking
Wednesday, December 12, 2007
have knife will travel
 | I don't know what this says. Besides that I didn't lose my bag. And my phone camera's back taking green pictures. At least I had a good dinner at this diner down in West Palm after my folks picked me up. It was called Howley's and situated sort of southeast of the airport. The food was pretty good (crab cake sandwich!). |
Sunday, December 02, 2007
I had a bachelor party last night and I got home around four. And to make the fun even more so, I volunteered at the cooking school. Thank God they gave me a couple mimosas to take the edge off. Bubba's stopped by and now we're headed up to Sherlock's to catch the rest of these worthless football games.
This is one hell of a way to prepare for Seerwah's visit.
This is one hell of a way to prepare for Seerwah's visit.
Labels: cooking, drinking, football
Thursday, November 22, 2007
thanksgiving grub
I had planned on a huge Thanksgiving dinner for me and pattyo, but somebody forgot to tell him. He's disappeared so there's tons of food for me!
   Here is the green been casserole getting prepped along with the stuffing. What isn't there is the mashed potatoes, but they look like mashed potatoes. |
  Now we've got the luscious turkey and my first plate! My brother doesn't know what he's missing. Now it is time for the couch. |
Labels: cooking
Wednesday, November 14, 2007
mac and cheese
 | With diced ham in a little ramekin I got in a deal from Le Creuset. Good thing we've got a toaster oven here because I warm it up for a little bit in the microwave before finishing it off in the oven. |
Labels: cooking
Monday, November 12, 2007
pot pie!
I took some potatoes, carrots and diced them pretty small and boiled them until tender. Then I took leftover chopped beef and combined them all with some gravy. Combine this with the vegetables and pour ito a ramekin. As for the topping, one could use some puff pastry or do as I did and used some biscuits. Then I baked in a preheated oven at 400 degrees for twelve minutes (or until the biscuit is golden brown.
Labels: cooking
Friday, October 26, 2007
holy lord
Labels: cooking
Tuesday, October 23, 2007
Wednesday, October 17, 2007
Saturday, October 13, 2007
Monday, August 13, 2007
Tuesday, August 07, 2007
I've become addicted to tin foil. I've been making sandwiches that I've been tossing into the toaster oven, all courtesy of tin foil.
Sunday, August 05, 2007
Friday, July 20, 2007
Wednesday, July 18, 2007
Along with the sauce with some macaroni, I made up a combination of yellow squash and zucchini and some garlic bread over to a friend's place. Now, I'm heading down to Cedar Street to see The Spazmatics. Hopefully I don't regret leaving the Tigers game.
Labels: baseball, cooking, food, music, sports
Tuesday, July 17, 2007
Tuesday, July 10, 2007
Monday, July 09, 2007
Friday, June 29, 2007
Saturday, May 19, 2007
Labels: cooking
Tuesday, May 01, 2007
Labels: cooking
Sunday, April 08, 2007
Well, I'm taking a big risk with the Easter meal. I'm making pork ribs and boiling them in Guinness. The original recipe I looked at called for water, but I figured everything is better with Guinness, right? Well, if this doesn't work out I've wasted two cans of black goodness.
Labels: cooking
Friday, February 23, 2007
-755286.jpg)
Monday, January 15, 2007
There's some sort of conference in our office this week so our boss asked that we be in the office by 8 am and be dressed somewhat nicely (that only means no jeans to me). Well, the weather's been shit all weekend and there are advisories out for now until noon Tuesday so I assumed we'd get an email telling us to work from home. Well, I was up at 6:30 and made a nice breakfast (scrambled eggs with ham and spinach), but there was no email saying to stay home. So I ventured in around 7:30 through slick roads and a couple of accidents (two cars spun out on the I-183/Mopac breezeway) just to find an email from my boss saying to stay home. Well, I think I'll stay a couple hours to kill some time before fighting my way back.
And I see a stew or some other comfort food in my future.
And I see a stew or some other comfort food in my future.
Labels: cooking, stupidity, work
Wednesday, December 20, 2006
Well, another meal done by 5:35. Today, a roasted chicken with stuffing, roasted potatoes, asparagus, and my own asparagus and parsnip soup. I'm going to have to work out because I'm stuffed like that chicken wasn't.
Labels: cooking
Today's bearable, thankfully. The network's working, I'm able to work, I'm making some squash and parsnip soup for my mom. She actually thinks I know what I'm doing with this thing. I even got some time to meet up with Yo!'s girl to drop off my old wireless router.
Tuesday, November 21, 2006
OK, all. Here's a holiday recipe for you all.
4 Ciabatta Rolls
2 gloves of garlic
1 medium onion
3 carrots
1 ear of corn (roasted). If not roasted, a can of frozen corn without the juice
2 links hot Italian sausage
olive oil
Italian seasoning (a combination of rosemary, thyme, sage, oregano, basil)
Chicken broth (several cups)
Preheat oven to 375 degrees.
Poach the Italian Sausage in water (e.g. put the sausage in a fry pan and put enough water to cover them halfway along with some olive oil. Flip them and cook until the water is pretty much gone). Set them aside.
Dice the onion. Dice the carrots. In a fry pan along with some olive oil, add the onions and carrots. Add salt & pepper. Let cook for about 5-10 minutes until the onions are tender then add the corn (obviously removed from the ear).
Cut the rolls into crouton size pieces and put into a bowl. Add olive oil along with salt, pepper and Italian Seasoning. Cover well. Add onion/carrot/corn mixture. Combine well.
Take cooled sausage and cut into smaller pieces. Put into a fry pan with some olive oil and crisp up the pieces. Add to remaining stuffing mixture. Pour chicken broth over mixture.
Pour onto a sheet pan or casserole dish and cook for 15-20 minutes or until the top is browned.
Options: put some grated parmesan or Romano cheese on top
4 Ciabatta Rolls
2 gloves of garlic
1 medium onion
3 carrots
1 ear of corn (roasted). If not roasted, a can of frozen corn without the juice
2 links hot Italian sausage
olive oil
Italian seasoning (a combination of rosemary, thyme, sage, oregano, basil)
Chicken broth (several cups)
Preheat oven to 375 degrees.
Poach the Italian Sausage in water (e.g. put the sausage in a fry pan and put enough water to cover them halfway along with some olive oil. Flip them and cook until the water is pretty much gone). Set them aside.
Dice the onion. Dice the carrots. In a fry pan along with some olive oil, add the onions and carrots. Add salt & pepper. Let cook for about 5-10 minutes until the onions are tender then add the corn (obviously removed from the ear).
Cut the rolls into crouton size pieces and put into a bowl. Add olive oil along with salt, pepper and Italian Seasoning. Cover well. Add onion/carrot/corn mixture. Combine well.
Take cooled sausage and cut into smaller pieces. Put into a fry pan with some olive oil and crisp up the pieces. Add to remaining stuffing mixture. Pour chicken broth over mixture.
Pour onto a sheet pan or casserole dish and cook for 15-20 minutes or until the top is browned.
Options: put some grated parmesan or Romano cheese on top
Labels: cooking
Sunday, November 19, 2006
-759810.jpg)
Well, my first loaf of bread is complete. It tastes pretty darn good, though I still can't get damn pictures to post from my phone so I have to go old school. I'll just say it looks like bread and tastes like heaven.Labels: cooking
Saturday, October 21, 2006
Long day today, up early (8:15) for the cooking class but the getting to bed past 3 am definitely didn't help. Jager and his new Misses are coming to town in a couple hours, so I need to get me some rest. And watch Nebraska blow this game against Texas.
Monday, September 18, 2006
Got myself some dinner going. I'd like to think it was jambalaya, but I don't think I think it turned out so well. But there's lots of chicken, sausage and rice to eat.But it's good enough to eat over some football. Not literally over a football, but you know what I'm saying.
Labels: cooking
Monday, July 10, 2006
I had bought some cole slaw for the party and never used it, so figured WTF, I'll make some cole slaw. The recipe called for mayonnaise, but I substituted horseradish mustard and some chipotle aioli. But the real secret is the tasty corn. In case you want to make it at home:- 1/4 cup apple cider vinegar
1/4 cup sugar
1/8 cup chipotle aioli
1/8 cup horseradish mustard (or substitute with your own brand of spicy mustard)
half a cob of corn decorned of its kernels (yes I used the word cob and corn in the same sentence!)
ground black pepper to taste
Combine the sugar with vinegar in a bowl. Stir until the sugar dissolves then add black pepper. In a separate bowl, combine aioli/mustard. Now pour the vinegar/sugar combo into the aioli/mustard and whisk together. Now dirty a third bowl and toss with the corn and cole slaw mix (I used Fresh Express Angel Hair).
If you want to get really fancy, I cooked my corn up in a fry pan just to bring a bit of life back into them. If I do it again, I'll get some more colorful cole slaw mix or buy some red cabbage. But that's just me talking crazy.
Labels: cooking
Saturday, July 01, 2006
Doing pretty good, I've got some guacamole dip made, chicken marinated, brats cooked and beer and resulting onions/peppers reduced down. Tonight I'll cook up the chicken and start the brisket. And I got a haircut and bought some bleach. What more could I ask for?
Labels: cooking
Thursday, June 29, 2006
I've decided on cooking another brisket for the party on Sunday. Sure be better with a more dependable oven on my side.
Labels: cooking
Saturday, June 17, 2006
mobile post: no need for trips
-794905.jpg)
I looked all over Guatemala for a mortar and pestle and I found this one down at the outlet mall. If only they had Mayan ruins I could've saved myself 10 days.Labels: cooking
Wednesday, May 10, 2006
I made some chili and realized (again) how great it would be to have my phone so I could take some pics. About three quarters of the way through it, I realized there wasn't any meat in it. It's still pretty hearty.
So the chili was started off by caramelizing a whole onion before adding a chopped carrots (I find carrots add a nice thickness to substitute (if one can?) for meat). That cooked for a bit while I toss in some spices (cumin, paprika, red pepper flakes) in. Then I tossed in some green pepper, tomato paste, and a can of stewed tomatoes. Then there's some secret stuff, but we don't know each other well enough for me to give up the trade secrets. Let's just say there was some liquid added that's only purchasable in Michigan.
So the chili was started off by caramelizing a whole onion before adding a chopped carrots (I find carrots add a nice thickness to substitute (if one can?) for meat). That cooked for a bit while I toss in some spices (cumin, paprika, red pepper flakes) in. Then I tossed in some green pepper, tomato paste, and a can of stewed tomatoes. Then there's some secret stuff, but we don't know each other well enough for me to give up the trade secrets. Let's just say there was some liquid added that's only purchasable in Michigan.
Labels: cooking
Wednesday, May 03, 2006
  And there's brisket. Cut into thirds and ready to rock. And it's pretty darn good. I figured it was my duty to taste it out. I guess twenty two hours of cooking worked it's magic. |
Labels: cooking
Looks like my new business cards were shipped out last Thursday so they should be here any day. Now I just need my brisket to get another 10 degrees hotter so I can go back to bed.
Labels: cooking
The timer went off like ten minutes ago and the brisket has finally got to the right temperature. Or so I hope. I'll have to take a picture later. Much later because I'm going back to bed.
Labels: cooking
Tuesday, May 02, 2006
Friggin brisket is still going. I need to sleep in the living room to check on that damn thing. This is more work than work.
Labels: cooking
Mr and Mrs. Bubba came by and since the brisket wasn't done, we headed out to Trudy's for dinner. I need to remind myself why I ever go to that place because the service blows, the food's mediocre, and the Mexican martinis just decent. I need to find a decent and cheap place near me.
But Mrs. Bubba did say something extremely entertaining; she asked me to join her and Bubba for a half-triathalon in a few weeks. And she asked as if it was something I was actually capable of doing.
But Mrs. Bubba did say something extremely entertaining; she asked me to join her and Bubba for a half-triathalon in a few weeks. And she asked as if it was something I was actually capable of doing.
My brother got confused by the timer so he turned off the brisket. Still needs to get up another 80 degrees or so.
Labels: cooking, my brother
Brisket Time!
  So I decided to toss this huge brisket in the oven this morning. Just over eleven pounds. I tossed on some plain salt and pepper across both sides. Then I tossed on some crazy rub of well, crazy stuff. |
 The rub consisted of pretty much everything in the cabinet (heck, I didn't even make it to the spice drawer). I started off with a generic brisket rub and combined that with seasoned salt, chili powder, lemon pepper, garlic pepper, paprika, cinammon, brown sugar, red pepper plakes, some plain jane Italian seasoning and fennel seeds (Plus a couple things that I'll keep secret). I also chopped some garlic into little bits and put them on after the rub. I then let it set for a bit, maybe about an hour. And that's that. |
  There the brisket awaits a long, slow day of heat. I only have an oven so hopefully that'll take care of some business. I'm thinking it'll be done near to 5:30 to 6. |
Labels: cooking
Sunday, April 16, 2006
Between cleaning paint off the trim, I put together an Easter feaster even Jebus would've been tempted by. First off was the ham. I spiral cut that bad boy and cooked it for a few hours. Then I put a combination of mustard, honey, and whiskey all over it. Then I packed on brown sugar and broken up sugar cookie before shoving it back in the coals for another couple hours. Hmm, hmm, good!
Along with it, some carrots cooked in brown sugar and honey (you sense a trend), baked potatoes, and some biscuits.
Now to get some rest before the TV shows tonight.
Along with it, some carrots cooked in brown sugar and honey (you sense a trend), baked potatoes, and some biscuits.
Now to get some rest before the TV shows tonight.
Labels: cooking
Friday, February 17, 2006
Chilly came by and we saw Hotel Rwanda (Don Cheadle is the man!). So I'm not just killing the movies in my collection, but Blockbuster's, too!
Now I think I'll get caught up on some reading and clean up the kitchen from the mess I made. I made some spinach and chicken soup from scratch. Well, I guess I didn't make the chickens or grow the spinach, but you get the idea.
Now I think I'll get caught up on some reading and clean up the kitchen from the mess I made. I made some spinach and chicken soup from scratch. Well, I guess I didn't make the chickens or grow the spinach, but you get the idea.
Labels: chilly, cooking, movies
Monday, January 23, 2006
Not only have I arrived at the office before 9 am (8:53 to be exact), but I was able to make an spinach, red pepper and tomato omelet, put together my lunch, take a shower, and closed my garage door (which is a lot more work than one would imagine).
All of this so I can get into the office for two brand new conference calls (sorry, two brand new daily conference calls). I'm into the second one and am pretty sure these are total wastes of time.
All of this so I can get into the office for two brand new conference calls (sorry, two brand new daily conference calls). I'm into the second one and am pretty sure these are total wastes of time.
Friday, January 20, 2006
OK, chicken is set for tomorrow and I've got a bid in for a phone. I wanted to post some of these pictures of the house, but I'm beat. I'm going to bed.
Labels: cooking
Friday, January 06, 2006
Man, this sammich I made is great! I took two piece of roast beef, took two pieces of pastrami on top of that, topped that with a piece of baby Swiss before putting a spicy cole slaw mixture on the cheese. Then I folded the meat so the so the slaw is in the middle and then put that on some Italian bread. Like a deli, a friggin deli!
Labels: cooking
Tuesday, January 03, 2006
I'm making some crazy chicken and apple thing in the crock pot. If this is any good, I'll have to make this before every Florida State game. Well, if FSU wins, that is.
Thursday, November 17, 2005
Fun day out with Aces down in Gruene and San Marcos. Well, the fun was really more for me as he was ill with something (or just sick of me). We had a weird detour in Kyle (because that town has no way around train tracks) where I got some samples for bathroom counter tops, San Marcos outlet to get my new Le Creuset pan, and Greune for great food at the Gristmill. Need to go to Gruene more often, nice little place.
Monday, August 22, 2005
Another great food night at the estate. I took a nice thick pork filet and stuffed it with a combination of bacon, bread crumbs, some fresh basil, Pecorino Romano & provolone cheeses. I then sealed it up with a toothpick, seasoned both sides with salt, pepper and a little paprika before browning it in a skillet. If I had my druthers, I would've finished it off in the oven but it is still God-awful hot so I just covered the pan with another pan to cook it through. After that was done, I took the pork out and let it rest while I deglazed the pan with some chicken broth before adding some flour to thicken it up. Good stuff, indeed.
To complement it, I should've put this with some carrots or peas as a side, but instead had some smashed potatoes.
To complement it, I should've put this with some carrots or peas as a side, but instead had some smashed potatoes.
Labels: cooking
Thursday, August 11, 2005
I just got finished making my own ravioli and I feel like an old Italian grandmother. Well, I'm not sure if you can call these ravioli because I folded them in half. And I'm not sure I can totally claim "made" as I used some wonton wrappers, but the filling was all mine. Poached chicken with spicy sausage and spinach. Good stuff!
Labels: cooking
Saturday, August 06, 2005
I might have just had the greatest omelette ever. I had some extra mushrooms from last night's risotto, so I put them into some olive oil that had warmed up with some garlic. After about ten minutes, the 'shrooms gave up a bit more of their liquid I added just a bit of chicken stock from last night (leftovers!). After that cooked down, I added some chopped up ham just to warm it all up.
So I mixed up two room temperature eggs with a little bit of milk, some shredded Pecorino Romano cheese (and some salt and pepper) and poured that into a rather wide pan that I had added already sprayed some non-stick and put a little butter. Then I just moved the egg around in the pan to spread it even. After the egg had cooked all the way through (if it wasn't so friggin hot I would've finished off the tops of the eggs in the oven but I'm not that dumb in August), I tossed on the mushroom/egg mixture in the middle. I then folded both each of the sides onto the middle.
And was that enough? Nope, I then poured on some warm marinara sauce, more shredded cheese before taking it off to eat. Damn good. Almost worth being up since 7:30 am working on the roof.
So I mixed up two room temperature eggs with a little bit of milk, some shredded Pecorino Romano cheese (and some salt and pepper) and poured that into a rather wide pan that I had added already sprayed some non-stick and put a little butter. Then I just moved the egg around in the pan to spread it even. After the egg had cooked all the way through (if it wasn't so friggin hot I would've finished off the tops of the eggs in the oven but I'm not that dumb in August), I tossed on the mushroom/egg mixture in the middle. I then folded both each of the sides onto the middle.
And was that enough? Nope, I then poured on some warm marinara sauce, more shredded cheese before taking it off to eat. Damn good. Almost worth being up since 7:30 am working on the roof.
Labels: cooking
Wednesday, June 29, 2005
I made Risotto for the first (maybe second?) time. It didn't turn out quite the way I would've like it. It was still good with the pees and cheese in it, but maybe I could've used a bit more chicken brother.
Shit, I forgot about setting up those solar lights. Aces said they needed a couple days to glow up, but I think setting them up tomorrow should be sufficient.
Shit, I forgot about setting up those solar lights. Aces said they needed a couple days to glow up, but I think setting them up tomorrow should be sufficient.
Saturday, May 21, 2005
I'm seasoning a couple of cast iron pans and listening to the new System of a Down albums I bought. I seriously doubt those two activities have ever occurred at the same time before. I am a trend setter.
Oh, and my door bell keeps sounding off every fifteen minutes or so, I look out and nobody's there. Between the mystery of the stolen chainsaw, and the randomly opened doors, I got the makings of a great murder mystery; I just hope its not me.
So how's your Saturday night?
Oh, and my door bell keeps sounding off every fifteen minutes or so, I look out and nobody's there. Between the mystery of the stolen chainsaw, and the randomly opened doors, I got the makings of a great murder mystery; I just hope its not me.
So how's your Saturday night?
Sunday, March 06, 2005
Not only does the lawn look great, but my brother's going to load some of the other unsightly shit from my back yard into JMVC's truck and haul it the hell out of here. Kids will be able to roam my back yard and not need to worry about eating stray nails.
Today's assignment: try to work on my bathroom with the Pistons' game on all the while frying up some chicken. They are conveniently playing dead center in the middle of the day, the bathroom needs to be done within a couple weeks, and I'm dying to make this fried chicken recipe. So many distractions.
Today's assignment: try to work on my bathroom with the Pistons' game on all the while frying up some chicken. They are conveniently playing dead center in the middle of the day, the bathroom needs to be done within a couple weeks, and I'm dying to make this fried chicken recipe. So many distractions.
Labels: basketball, cooking, house, sports
Saturday, February 19, 2005
After a nice homemade breakfast, Seerwah and I headed to their local gym. Now calling Life Time Fitness just a gym is quite the understatement. This place is more than the typical gym: two floors, indoor-outdoor pool, day spa, day care facility (where they take the rug rats for up to two hours), dry sauna, steam room, plasma screens in the locker rooms, and on and on. Enough stuff to make me almost think about working out on a consistent basis.
Labels: cooking, seerwah, stupidity
Saturday, February 12, 2005
Just got back from Central Market and I've got a lot of shit. Side note, that place has the worst fucking parking situation.
The stuff I've bought: carrots, celery, onion (the mirepoix, baby!), a jalapeno, canned chipotle, dried chipotle, dried ancho pepper, a couple poblano peppers, garlic, Florida white corn, a can of Mexi-corn, a coupe different cans of whole tomatoes, three Portabella caps, coriander, cumin, all spice, and chili powder. And for the meats? Stew Meat, black pepper sausage, and ground buffalo!
Now we're cooking! I just need to figure out how to cook it all up.
The stuff I've bought: carrots, celery, onion (the mirepoix, baby!), a jalapeno, canned chipotle, dried chipotle, dried ancho pepper, a couple poblano peppers, garlic, Florida white corn, a can of Mexi-corn, a coupe different cans of whole tomatoes, three Portabella caps, coriander, cumin, all spice, and chili powder. And for the meats? Stew Meat, black pepper sausage, and ground buffalo!
Now we're cooking! I just need to figure out how to cook it all up.
Labels: cooking
Thursday, November 04, 2004
After nearly six months in the house, I finally forgot to bring out the garbage. And when I looked into the can, I think I could go a month because the can was 80% empty.
Part of the reason for forgetting was the excessive wine drinking along with the brisket. Well, I it cooked too long, so it turned into more of a roast. But it was good. Soaking in wine for three-plus hours has got to help. The carrots and gravy were excellent. Next time it'll be even better.
Part of the reason for forgetting was the excessive wine drinking along with the brisket. Well, I it cooked too long, so it turned into more of a roast. But it was good. Soaking in wine for three-plus hours has got to help. The carrots and gravy were excellent. Next time it'll be even better.
Wednesday, November 03, 2004
Neolefty tried out this interesting brisket recipe, so I figured I'll try it out. I need to get the hell out of the office because it takes up to four hours to cook, and I want to eat tonight.
Sunday, July 20, 2003
Oh, sleeping in is not bad. After that, needed to run some serious errands. Sam's to drop off pictures and get fuel; to Fry's to get hardware for the dead PC; some place to get some picture frames; and to the grocery to the remaining items needed for dinner tonight. I'm making a Hungarian chicken recipe that hasn't made its way to the recipe's page. I pretty much pull it out of my ass each time so I'll have to sit down and write it down. One of these days...
Subscribe to Posts [Atom]