ChiefsPlanet - Food and Drink What's for dinner? Here's mine... (Part 2)

ChiefsPlanet (https://chiefsplanet.com/BB/index.php)

- Nzoner's Game Room (https://chiefsplanet.com/BB/forumdisplay.php?f=1)

- -

What's for dinner? Here's mine... (Part 2) (https://chiefsplanet.com/BB/showthread.php?t=285408)

This got destroyed by the kids before I had a chance to take a nice plated pic. It's pepper/lime/chili marinated grilled chicken quarters served with a quinoa salad with red peppers, scallions, cucumber, cilantro, and lime. It was tasty.

Quote:

Originally Posted by tooge (Post 11402414)

I second this. Osso Bucco is the way to go. Put it in flour, brown it in oil, then deglaze the pan with some wine. place onions, carrots, and celery in the pan (chopped) and then the browned shank on top. Roast for a couple of hours at 300 degrees. Pull out the shank, add a bit of flour to make a gravy. Pour the gravy laden veggies on a deep plate. Place the tender shank on top. Even better if you place all of it over a blob of mashed garlic potatoes.

Blob is a technical term, if anyone was confused by the jargon.

Quote:

Originally Posted by Fire Me Boy! (Post 11402418)

Blob is a technical term, if anyone was confused by the jargon.

for sure. Also, I forget tomatoes. You will want some diced maters in there too

Also, I've had Osso Bucco served over grits instead of taters. Both are amazing.

Quote:

Originally Posted by tooge (Post 11402421)

Also, I've had Osso Bucco served over grits instead of taters. Both are amazing.

I generally don't like grits, but I have had osso bucco served on grits, and it's pretty darn tasty.

Quote:

Originally Posted by tooge (Post 11402420)

for sure. Also, I forget tomatoes. You will want some diced maters in there too

I don't recall using diced tomatoes in it... tomato paste or sauce, for sure.

No diced in any of the recipes I just looked up...

http://www.foodnetwork.com/recipes/g...co-recipe.html
http://www.foodnetwork.com/recipes/m...ta-recipe.html
http://www.seriouseats.com/recipes/2...ta-recipe.html

(If you want something easy, the last link is a slow-cooker version.)

Quote:

Originally Posted by tooge (Post 11402414)

Quote:

Originally Posted by tooge (Post 11402421)

Also, I've had Osso Bucco served over grits instead of taters. Both are amazing.

Risotto, you heathens.

If you're gonna put it on taters or grits, call it what it is. White wine stew.

Quote:

Originally Posted by Fire Me Boy! (Post 11402349)

And for the love of God, treat the marrow right!

What do you mean by this if I cook it Tooge's way???

Quote:

Originally Posted by lewdog (Post 11403360)

What do you mean by this if I cook it Tooge's way???

That's osso bucco.

When you slow cook something like that, the marrow will soften. It's delicious spread on crusty bread. Don't just throw it away. A little goes a long way, it's very rich.

BONE MARROW IS HEAVEN!!!!!!!!

Quote:

Originally Posted by lewdog (Post 11403732)

BONE MARROW IS HEAVEN!!!!!!!!

Yes it is!

Anybody know this stuff?

http://ecx.images-amazon.com/images/...GL._SY300_.jpg

It's a guilty pleasure of mine. It's what Mom always made when I was a kid, and I still love it (though I do swap out decent pasta, because that shit in the box is nasty).

However, it's got a sh'load of garbage in there, and I found and tried this copycat recipe last night... it's pretty tasty. It's not authentic, but it's a reasonable facsimile of the Kraft stuff, and quick and easy to prepare.

Quote:

Kraft’s Tangy Italian Spaghetti Mix

* 1 Tbsp. garlic salt (I used granulated garlic)
* 1 Tbsp. onion powder
* 1 Tbsp. sugar
* 2 Tbsp. dried oregano
* 1 tsp. pepper
* 1/4 tsp. dried thyme
* 1 tsp. dried basil
* 1 Tbsp. dried parsley
* 1/4 tsp. celery salt
* 2 Tbsp. salt (I omitted this, and seasoned to taste)

Stick all of that in a container and give it a good shake. Add 2 tablespoons of the mixture to two 8 ounce cans of tomato sauce for a copycat Kraft Tangy Italian Spaghetti recipe.

I didn't add the salt to the mix and just seasoned by taste. Next time, I think I'll use some of that "fresh" Italian herb paste you find in the tube in the fresh foods section instead of the dried herbs. I still want it to be fast and easy, but the dried herbs have a lot of time to fully hydrate, and those tubes aren't bad for cutting a little bit of prep time. Maybe the dried herbs would work better if I ran them through a spice grinder, but I think the tube would be superior.

Would you put this on your steak?
https://scontent-dfw.xx.fbcdn.net/hp...de&oe=55774459
Though of it makes me erp a bit in my mouth.

Quote:

Originally Posted by srvy (Post 11409414)

Would you put this on your steak?

If my choices were that OR LARD?

And WTF is Cat Radish?