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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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That Jerk looks ace, I'm hooked on P.C's brand:
Amazing pics Onkel, as usual.
Yesterday's breakfast:
Soft poached btw.
Amazing pics Onkel, as usual.
Yesterday's breakfast:
Soft poached btw.
Since I didn't get any suggestions, I just flew off. I made a lemon creme pasta with prosciutto. It had shiitake mushrooms, red and green peppers, and deliciousness through the core. I basically took some peppers, sauteed, them, threw in some chicken stock, lemon zest, mushrooms, a bit of rosemary, cayenne pepper, and some salt and butter. Threw in the cream after it reduced with a little bit of prosciutto, let it reduce more and added lemon juice. It was amazing.
This is the finished product. Threw some fresh prosciutto on top. Also had some Bombay Sapphire, Pimm's, and Limeaid. Still drinking it now.
This is the finished product. Threw some fresh prosciutto on top. Also had some Bombay Sapphire, Pimm's, and Limeaid. Still drinking it now.
Looks great! Sorry I couldn't offer you a suggestion. I couldn't think of anything particularly healthy so to speak. I did make this recipe recently which isn't too unhealthy and doesn't take too long to prepare, but it does use chicken thighs so that's not helping with regards to fat content ;-)Dartastic said:Since I didn't get any suggestions, I just flew off. I made a lemon creme pasta with prosciutto. It had shiitake mushrooms, red and green peppers, and deliciousness through the core. I basically took some peppers, sauteed, them, threw in some chicken stock, lemon zest, mushrooms, a bit of rosemary, cayenne pepper, and some salt and butter. Threw in the cream after it reduced with a little bit of prosciutto, let it reduce more and added lemon juice. It was amazing.
This is the finished product. Threw some fresh prosciutto on top. Also had some Bombay Sapphire, Pimm's, and Limeaid. Still drinking it now.
Chicken Tagine with Fennel and Olives
http://www.bonappetit.com/recipes/2010/01/chicken_tagine_with_fennel_and_olives
I like when I can use fennel in a recipe
smirkrevenge
Member
haven't posted in awhile -- but i'm still cooking.
coq au vin. delicious.
coq au vin. delicious.
user friendly
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Went home and made myself a quick, yet delicious lunch. Spinach and cheese Tortellini Alfredo. Details and quasi-recipe below.
1. Take two pots, one for boiling water for the pasta and another for the sauce. In the sauce pan, crush a clove of garlic and about a tablespoon of butter and let it melt/saute for a bit over medium-low heat.
Ingredients include - Shredded Parmesan cheese, heavy whipping cream, butter, garlic, tortellini, seasoned salt, black pepper.
2. When the butter is melted and garlic JUST begins to brown, add heavy whipping creme and begin stirring.
3. As you notice the cream being to heat up, add seasoned salt and pepper to taste. Stir constantly to avoid sticking.
4. Stir in the seasoning mixture and then begin adding handfulls of parmesan cheese to the mix and continue stirring. Add cheese slowly to give each new addition a chance to melt.
5. I add about 3/4 of the container of shredded cheese and give it time to melt into the sauce. You'll notice its got a good consistency by simply pulling the contents from the bottom of the pan to see if its just sauce or if there are still cheese flakes there. I often turn up my heat to a solid medium to help speed this along, but stirring is crucial at this point. Some parmesan mixtures are more waxy than others and take longer to melt. Either way, by the time you get here, your water should be good and boiling, so add the tortellini. They usually only need about 4-6 minutes to become perfect consistency.
6. After 4-6 minutes when all the tortellini are bloated and floating (dont wait too long or they get soggy), your cheese should be fully melted into the sauce and you're ready to drain the pasta and apply your sauce over the top.
Its not the prettiest dish like most here, but its one of the most delicious, I'll guarantee. And yes, these were taken with a phone, so sorry for the pic quality. Bon Appetit
1. Take two pots, one for boiling water for the pasta and another for the sauce. In the sauce pan, crush a clove of garlic and about a tablespoon of butter and let it melt/saute for a bit over medium-low heat.
Ingredients include - Shredded Parmesan cheese, heavy whipping cream, butter, garlic, tortellini, seasoned salt, black pepper.
2. When the butter is melted and garlic JUST begins to brown, add heavy whipping creme and begin stirring.
3. As you notice the cream being to heat up, add seasoned salt and pepper to taste. Stir constantly to avoid sticking.
4. Stir in the seasoning mixture and then begin adding handfulls of parmesan cheese to the mix and continue stirring. Add cheese slowly to give each new addition a chance to melt.
5. I add about 3/4 of the container of shredded cheese and give it time to melt into the sauce. You'll notice its got a good consistency by simply pulling the contents from the bottom of the pan to see if its just sauce or if there are still cheese flakes there. I often turn up my heat to a solid medium to help speed this along, but stirring is crucial at this point. Some parmesan mixtures are more waxy than others and take longer to melt. Either way, by the time you get here, your water should be good and boiling, so add the tortellini. They usually only need about 4-6 minutes to become perfect consistency.
6. After 4-6 minutes when all the tortellini are bloated and floating (dont wait too long or they get soggy), your cheese should be fully melted into the sauce and you're ready to drain the pasta and apply your sauce over the top.
Its not the prettiest dish like most here, but its one of the most delicious, I'll guarantee. And yes, these were taken with a phone, so sorry for the pic quality. Bon Appetit
jamieson87
Member
Mr Onkel, what is the red dish in the below picture? Looks sublime -
I'm thinking about buying this bad boy: http://www.amazon.com/gp/product/B001I8ZTJ0/?tag=neogaf0e-20
I have always wanted to smoke my own meats and this seems like a good beginner's unit.
Anyone else here have experience with smoking?
I have always wanted to smoke my own meats and this seems like a good beginner's unit.
Anyone else here have experience with smoking?
Onkel is each cheese from the nation of the flag? Can't tell since they all look so similar.
Anyway my contribution, haven't had much time to cook due to work.
Longanisa sausage (it's a filipino sweet sausage with Spanish roots) and trumpet mushrooms
Swai filets fried in olive oil
Anyway my contribution, haven't had much time to cook due to work.
Longanisa sausage (it's a filipino sweet sausage with Spanish roots) and trumpet mushrooms
Swai filets fried in olive oil
ElectricThunder
Member
At it again on a Saturday night, tis Panini Pizza time!
This week: Piave Mezzano
It....is just nice in general---no distinguishing features outside of just being tasty and melting well. I did have a new "seasoning" to try this time around which worked out pretty well and is addictive in general when eaten as actually intended----thanks random food section in Marshall's! :lol
Next week: I begin raiding BJ's, a members only place, of all that they have uniquely unto themselves----making fine use of that 2 month free trial membership I got thanks to the local charity food fair awhile back. Mwahahaha!
This week: Piave Mezzano
It....is just nice in general---no distinguishing features outside of just being tasty and melting well. I did have a new "seasoning" to try this time around which worked out pretty well and is addictive in general when eaten as actually intended----thanks random food section in Marshall's! :lol
Next week: I begin raiding BJ's, a members only place, of all that they have uniquely unto themselves----making fine use of that 2 month free trial membership I got thanks to the local charity food fair awhile back. Mwahahaha!
Zoe
Member
Made our way through the French Quarter today...
Starting off with a 1 lb burger at Yo Mama's
(my puny half lb in the back)
Not pictured is the baked potato that all burgers come with
Then over to Pat O'Briens for some hurricanes
And finally, topped it all off with some beignets
Starting off with a 1 lb burger at Yo Mama's
(my puny half lb in the back)
Not pictured is the baked potato that all burgers come with
Then over to Pat O'Briens for some hurricanes
And finally, topped it all off with some beignets
We cheated and went to the Metarie location. It was too damn hot and our parking ran out right before
ExtraKr1spy
Banned
Went to the book store to find some cook books and they were pretty disappointing. A lot of them show you how to cook something but barely give an explanation on the techniques used.
Found a great book on seafood which not only showed recipes but also had detailed instructions of prepping different types of seafood. Forgot the god damn name though. Probably gonna pick that up or Ad Hoc at home(Keller).
Found a great book on seafood which not only showed recipes but also had detailed instructions of prepping different types of seafood. Forgot the god damn name though. Probably gonna pick that up or Ad Hoc at home(Keller).
p_xavier
Authorized Fister
Flo_Evans said:
Costco usually have the Professional model for cheap. I bought it on sale for $300. I really love it.
http://www.costco.ca/Browse/Product...&lang=en-CA&Sp=C&ec=BCCA-EC8001-Cat90&topnav=
Maklershed
Member
Made some of the Barefoot Contessa's Peanut Butter and Jelly bars. They're awesome but I feel like Willford Brimley is watching me from the shadows, ringing his hands and saying "good ... good".
My camera is with my parents in Florida so unfortunately I can't take pictures so here's a visual approximation:
My camera is with my parents in Florida so unfortunately I can't take pictures so here's a visual approximation:
ummm ribs.
rub. mostly brown sugar.
on the ribs, soak in overnight.
Make some sishkabobs while waiting.
one hour in.
basting action
looking good
Finishing glaze, more brown sugar, BBQ sauce, mustard
make some bacon while waiting...
day2, porksteaks
ah, some of those didn't resize right... :lol enjoy the jumbo.
rub. mostly brown sugar.
on the ribs, soak in overnight.
Make some sishkabobs while waiting.
one hour in.
basting action
looking good
Finishing glaze, more brown sugar, BBQ sauce, mustard
make some bacon while waiting...
day2, porksteaks
ah, some of those didn't resize right... :lol enjoy the jumbo.
way more
Member
Big news in the world of Subway sandwiches.
After three long years they heard our cries. No longer must our cheese overlap. Viva freedom.
And here is a recipe I'm digging. Basically just boil some fingerlings for 10 minutes, smash them, and then fry up. The taters have a unique texture that is mix of mashers and tater-tots.
http://www.recipezaar.com/recipe/Smashed-Fingerling-Potatoes-131824
After three long years they heard our cries. No longer must our cheese overlap. Viva freedom.
And here is a recipe I'm digging. Basically just boil some fingerlings for 10 minutes, smash them, and then fry up. The taters have a unique texture that is mix of mashers and tater-tots.
http://www.recipezaar.com/recipe/Smashed-Fingerling-Potatoes-131824
So this is my second attempt at making my grandma's pasta sauce. The recipe she left us isn't exact and full of the typical incomplete directions that any good recipe has ("cook until it's done"). My first iteration was too chunky. Turns out while she wrote to only cook it for 45 minutes, she typically cooked it the better part of a day. This time through I cooked it about 2.5 hours total, but I also accidentally added too much tomato. Her sauce had very little tomato in it. This still turned out amazing, but not quite like hers. Anyway, here are the pics!
Some prep. Doesn't show the mushrooms.
All the veggies (sweet onion, carrot, celery, mushroom)
Add some ground beef.
Add some mild italian sausage (aka the money shot)
In goes the tomato (about 50% more than I should have added, oops)
The start of the cooking process.
And then into a holding tank for enjoyment over the next few days. Will taste better with age, but also, it was 10pm by the time I finished, and I already had my dinner.
This turned out a bit different from hers, but still the best sauce I've ever made. The main reason is the classic grandmother trick of using plenty of fat. She never claimed it was healthy.
Some prep. Doesn't show the mushrooms.
All the veggies (sweet onion, carrot, celery, mushroom)
Add some ground beef.
Add some mild italian sausage (aka the money shot)
In goes the tomato (about 50% more than I should have added, oops)
The start of the cooking process.
And then into a holding tank for enjoyment over the next few days. Will taste better with age, but also, it was 10pm by the time I finished, and I already had my dinner.
This turned out a bit different from hers, but still the best sauce I've ever made. The main reason is the classic grandmother trick of using plenty of fat. She never claimed it was healthy.
abstract alien
Member
I still don't understand how they did this sort of thing with baked items such as cakes and what not, I watch my great aunt do this with some new triple layered german chocolate cake she had been wanting to make. She just went in the kitchen and started throwing things together and never measure one thing. Nothing, At all. And it was the best german chocolate cake I had ever had in my life. They were on a different level with their stuff :lolEasy_G said:
Good lookin' sauce right there though. Just looks like it has a ton of home style flavor to it.
Cosmic Bus
pristine morning snow
Gingersnap-crusted eggplant layered with roasted yellow pepper and avocado cream on a bed of Israeli couscous and tomato, with some green onion, cilantro and olives.
I need an easy chicken breast recipe, guiys. We had leftover rice and beans yesterday and it was chicken day. I couldn't think of anything so I just squeezed some lime juice on the chicken, added salt and pepper and put it in the george foreman. It wasn't a good meal.
Anyone have any good and easy chicken recipes? Perhaps I should just marinate it for an hour before cooking. I have some cuervo gold tequila, will that work?
Anyone have any good and easy chicken recipes? Perhaps I should just marinate it for an hour before cooking. I have some cuervo gold tequila, will that work?
otake said:
brine your chicken especially with breast since it has so little fat and dries out easily.
http://www.recipetips.com/kitchen-tips/t--381/brining-chicken.asp
CrystalGemini
Member
Second time grilling completely on my own and wanted to try my hand at tandoori lamb chops. Turned out well (for me :lol ) - definitely room for improvement but I'm really happy that I didn't burn the house or the tree next to my house down. :lol
Silkworm said:Oh, cool info!
brining is a process in which you are adding salt to the interior of the chicken muscle fibers. Since salt absorbs moisture it will keep your chicken moist while cooking.
So while you can marinade, just go easier on the salt elements and you will be fine. Depending on the size of the chicken meat a 6-10 hour brine is fine, I like to do overnight and then marinading for another few hours will do you good.
To be honest though these days I don't brine or marinade since I always cook a la minute so I just make sauces to go with it.
Metroid Killer
Member
Just wanted to chime in and say that Mackerel taste fucking great! I didn't take any photos, but it's been at least 6 years since the last time I got mackerel, and while fishbones are always a downside the taste outweights everything!
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