Draw the line at bugs do ya?

Made tuna kabob, salmon kabob, and a crab-stuuf mushroom last night. All made by Hy-Vee, but they were all awesome.

http://images.tapatalk-cdn.com/15/04...177bf4e14f.jpg

cast iron burgers..gonna be lightly seasoned with garlic, salt & pep..

Cast iron is my preferred method of burgers.

how do you normally cook yours?

Not sure what you mean.

I like 80/20 or 85/15 meat, salt, and pepper. I like a hard sear, and about medium cook. So I generally preheat on medium high on my big burner, oil up with ghee (high smoke point, awesome flavor), and sear for 3-4 minutes per side depending on thickness of the party. Rest for 4 minutes.

Was just curious if you used some different seasonings or methods.. i like to experiment on typical food

I'm a burger purist. I experiment with lots of things, but burgers ain't one of 'em. At least not the patty. I'll play around with toppings.

I love mixing Lipton onion dip mix into the hamburger meat. Awesome flavor.

FYP

Shut up!!!!!!

Use Lipton Onion dip mix next time. Hands down better

You should try some of that orange pepper seasoning. :p

Hamburgers: salt, pepper, onion powder, garlic powder and a splash of worcestershire

Ribeyes

http://images.tapatalk-cdn.com/15/04...50f0e45c03.jpg

Whatcha gonna do with 'em?

Well I posted my Steak Diane dish on Instagram and I had one of my family members wanting to try it. So Steak Diane it is.

Would slam/9.5

Did kinda ATK's version on a ribeye.. Dru-brine for 8 hours, sat at room temp for 1.5 hours, oven-heated cast-iron pan, 1-minutes sear on both sides, seared all edges, 8 minutes in 350-degree over (flipped at 4 minutes), wrapped in foil for 5.

Better than 72% of my one-night-stand sex efforts!!!!!!!!!!!!

Have the 6-day dry-age deal started. Steak went into vacuum-sealed siplock back and 2 table spoons of fish sauce. Will sit like that until Wednesday. Wednesday the steak will come out, get wrapped in cheese cloth, and placed on a wire rack in fridge until Saturday.

Saturday will be the test.....

You need to try it the ATK way, though. They say the oven first is like a quick age. And I will admit, it does seem to yield more tender steaks.

Shucks, I'll have to eat steak another night.

And I was doing the grill, so I'm going to us that as my excuse.

But I'm willing to try again...

LOL

That's the spirit!

Last night I pan fried a package of chicken tenders that had been marinated for 24 hours in Lawry's Baja Chipotle lime flavored marinade. It's a pretty strong flavor but I really like it. They turned out real juicy and tender. I also made a can of okra, corn, and tomatoes along with a box of Zatarains Yellow rice.

All came out great and it was a simple but tasty meal. :D

http://i5.walmartimages.com/dfw/dce0...38aaa27.v1.jpg

http://i5.walmartimages.com/dfw/dce0...ca349bb.v1.jpg

http://www.mccormick.com/-/media/Zat...-1007x545.ashx

Nice char on the chicken. Looks tasty.

Margaret Holmes is the shit!!

This. I can't seem to ever char that well.

It's the sugar in the marinade.

I never had gnocchi, I want to make it but the prep looks very time consuming. Ugh

If you've never had it, you should try some of the packaged stuff like these:

http://shelflifetastetest.com/wp-con...aGnocchi72.jpg

I've never made it, but it is pretty tasty.

What section of the store would they carry these? Frozen?

With the pasta. In my store, it's top shelf.

Saw this on the Facebooks today, thought I'd share. Sounds interesting:

http://skillet.lifehacker.com/amp-up...avo-1699319831

Equal parts red curry paste and maple syrup. Taste and adjust to your liking.

• Glazed salmon. Evenly coat a skinless salmon fillet with the sauce, season with salt and pepper, and let marinate for 20 minutes. Drizzle with a neutral oil, then broil salmon until cooked through and glazed (5 - 7 minutes).
• Roasted chicken. Whisk the sauce with olive oil, then rub all over chicken pieces or a whole chicken. Season with salt and pepper, the roast until cooked through (timing varies).
• Roasted vegetables. Cut vegetables into even, bite-sized pieces, then toss with some of the sauce, olive oil, salt and pepper. Root vegetables like potatoes, carrots, and parsnips pair nicely here. Also hard squash like butternut, delicata and kabocha. Roast until vegetables are fork tender (timing varies).

Not trying to rain on your parade (I will try this btw) but have you tried Guy's Jalepeno Apricot Glaze for salmon? It's very good. If you get a chance give it a try.


http://www.foodnetwork.com/recipes/g...on-recipe.html

Sounds interesting, though I admit I have a difficult time getting behind anything Guy Fieri does...

He has the best wings I ever had to be honest. I'm a wing kinda guy (no pun intended) and his are hands down the best. I posted his recipe here awhile back. Amazing stuff. he produces good food, not the best.

Not a big wing guy, myself. I'll eat 'em if they're there, but rarely do I order wings (and I don't know that I've ever made them).

I used to be a big Fieri fan. I was completely rooting for him on his season of Next Food Network Star, but he has suffered from the same fate as Rachel Ray, except to a more extreme extent: Overexposure.

A few months ago, I was trying to find something on TV to stare at and Diners, Drive-Ins, and Dives was on for 12 straight hours. And it wasn't some kind of DDD marathon, just FN's programming at the time.

Yeah most people get tired of mainstream stuff like that. I'm not his biggest fan, but do enjoy his restaurant. His hamburgers are garbage, I was very disappointed. I've been there 3 times since it opened 2 months ago. I always order his wings, the wife loves the salmon with that glaze. I can't wait to try to perfect it myself.

What kind of sauce?

Donkey sauce, of course.

It's expensive because it means a trip to Tijuana to acquire.

What's for dinner? Here's mine... (Part 2)
 

Salsa verde


http://www.foodnetwork.com/recipes/g...de-recipe.html


If you're really wanting to make them let me know and I'll tell you what NOT to do.

Here's a pic from my first time making them

http://images.tapatalk-cdn.com/15/04...13edea73b0.jpg

Just take a spoon and add a little to each wing.

That would be why

Yeah, that's great if you like your burgers to taste like onion, and cooked onions, garnished with onion, between two slices of onion, topped with a nice onion-based onion sauce.

Bleh...

A couple rings of fresh Vidalia is all I need. Sweet, good crisp crunch. Balance out the guac and bleu cheese.

2 rings is just perfect...

Hey! Don't knock his meatloaf burger. The guy knows how to make a great burger.

See also: Goldfish cracker burger.

WTF? Let's overreact

You want a great local burger topping

http://static1.squarespace.com/stati...abaneroJar.jpg

I made lamb burgers last night with goat cheese, spinach, blistered roasted red peppers, purple onion. Had home made roasted fries: onion powder, garlic powder, parsely, parmesean cheese and olive oil for seasoning. Iced tea.

No pics. Memory card in computer and too lazy to remove. Was too hungry.

Night before—Saturday evening. B'day dinner at Carrabba's Italian Grill for the SO. Did his cake Friday night. Their Chicken Bryan is out of this world. Italian greens were great too. I've made this chicken dish before myself but theirs comes out better. I know it's a chain but...mostly what we have here.

https://c2.staticflickr.com/4/3592/3...93045082_b.jpg

Every decent cook eventually learns that more isn't always better when it comes to complimentary flavors. We've all been there....

Each to his own Fish. Geezaz!

The hell you say? Where do you find that tasty looking bottle of goodness?

Overreacting Brothers and Son

http://www.campbellgardenspeppers.com/locations/

Got mine at the Belton HyVee.

Fish should never order the onion encrusted salmon at Cody's Roadhouse—too much onion, though it is delicious.

Hmm.. Shows it sold all over nearby, but I've never seen it in the store. And that's something that would catch my eye.

Thanks for the suggestion!

It's next to the onions

If you like heat at all, opt for the habanero version. The plain jalapeno is good, but has no heat. It's pretty close to the jalapeno jelly you put on cream cheese for hors d'oeuvres.

Real talk

You're either a "hottie" or a "hot head" which is it?

Or you're just a warm person? :hmmm:

Not everything has to be hot, but if you're putting these on a hamburger, opt for the extra heat. Like I said, the plain jalapenos are fine for cream cheese hors d'oeuvres, but they aren't spicy in the least. They're candied after all.

If you asked 100 random people to critique them if they had any, 99% would say they were too sweet over too spicy.

So you're lukewarm?

Spicy apricot glaze really set this dish off. Didn't over the salmon and the smokiness from the cedar plank was just amazing. The wife ravished it.

http://images.tapatalk-cdn.com/15/04...20b9b69cc4.jpg

A look inside the salmon. Perfect

http://images.tapatalk-cdn.com/15/04...dfb2bd536c.jpg

Oh baby!

I have not seen that anywhere. Gotta know where did you get?

This guy is sneaky good. I always forget his food post and breeze on to the plate and wow just blown away. Always looks good and right down my alley.

Ok caught up to Fish post before mine Hyvee it is. I was there last Saturday and gave the fixins jars a good once over bought a Jardens ghost pepper sauce for the heck of it but haven't opened never seen Baby lee jar of heat. I will look around the onions I guess.

The 'next to the onions' post was tongue in cheek as Fish had said earlier how much he hated too many onions.

Is this the same as foir gras?

http://images.tapatalk-cdn.com/15/04...f860239b60.jpg

No. That's a mousse of duck liver mixed with pork. Foie gras is straight up duck liver, cleaned and deveined, generally sauteed with salt and pepper.

I knew it would be a different just didn't know how much of a difference. I really want to try foir gras but can't find it anywhere. Also, it's kinda ****ed up how it's made. I'm sure I would just try it once and not get it again.

Less difference, if any between mousse and pate, which might have been what you were asking.

Foie Gras means fattened liver. It can be prepared in numerous ways. Pate de Fois Gras or Mousse de Fois du Canard refers to 'creamed' liver of a duck. The former is fattened. The latter not necessarily.

As FMB states, the fattened liver can similarly simply be sauteed or even deep fried like chicken livers if you want to mix up high brow and low brow.

Interesting. Does anyone know how to cook it? I assume it needs some type of sauce?

Usually served with a port reduction or balsamic. I've never had it, but I'm certain you'd want some kind of acid to cut through the fat.

We have one restaurant in town that occasionally has it as a special, but I've never been lucky enough to be there when they had it. But I'd love to try it.

I bet not. If you saute foie gras in a little garlic butter, then serve it on top of a filet cooked medium rare, all sitting on some mashed taters with chives and butter, you will think you died and went to heaven.

I still think having a little acid of some sort - even a big squeeze of lemon - to cut through all the richness would enhance the experience.

That is 100 percent an educated guess. I have no first-hand experience with foie gras.

I want to master the Beef Wellington. I made it once, but the filet was well done. It's such a tasty dish. The mushrooms and mustard compliment the steak very well. It was about 5 years ago since I made it.

Never had that either. It's such an old school dish, restaurants rarely do it anymore. :(

I went on yelp and looked up Gordon Ramsays restaurant in Vegas and he's hands down the master at them. They look perfect. It's not difficult to make, just have to time the cookin for the puff pastry and filet. Both are obviously cooking at the same time, can be tricky.