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

Buehler445 05-07-2015 09:57 AM
Quote:
Originally Posted by Inmem58 (Post 11484875)
Cordon bleu was fantastic


Cut chicken breast in half

Cover with Saran Wrap and pound

Season with pepper and salt

Place cheese of choice (I used pepper jack) and ham on chicken and roll

Use 2 toothpicks to hold together the chicken

Dip in egg wash and coat with choice of bread crumbs

Sear all sides in a pan using olive oil

Place in oven 350 for 20 minutes

Done and great.
I might try that. How flat do you pound the chicken?

In58men 05-07-2015 10:03 AM
Quote:
Originally Posted by Buehler445 (Post 11484877)
I might try that. How flat do you pound the chicken?
Not that flat, it could tear. I just lightly flattened them, nothing perfect by any means.

Ming the Merciless 05-07-2015 10:15 AM
Quote:
Originally Posted by Inmem58 (Post 11484831)
I don't like grits lol. Never been a fan of them. I was gonna serve over white rice
Pasta is pretty yummy


I once served it over some stuffing, was BOMB

Also, i did layers of filo dough with a cheese layer and a thickened ettoufee layer

was super ****ing bomb


**note:

I would also add some andouille sausage, but thats just my 2 cents

scho63 05-07-2015 11:59 AM
Quote:
Originally Posted by Inmem58 (Post 11483864)
:thumb::thumb::thumb::thumb::thumb:

tooge 05-07-2015 12:00 PM
Quote:
Originally Posted by Buehler445 (Post 11484877)
I might try that. How flat do you pound the chicken?
same way you choke it

In58men 05-07-2015 03:31 PM
Wife is takin over the kitchen tonight making homemade beef broccoli. In a slow cooker as we speak. Pics coming later.

BucEyedPea 05-07-2015 03:33 PM
Quote:
Originally Posted by Inmem58 (Post 11485444)
Wife is takin over the kitchen tonight making homemade beef broccoli. In a slow cooker as we speak. Pics coming later.
Just after having a baby?

That's amazing. i would think she'd be waited on hand and foot for at least the first month.

In58men 05-07-2015 03:42 PM
Quote:
Originally Posted by BucEyedPea (Post 11485457)
Just after having a baby?

That's amazing. i would think she'd be waited on hand and foot for at least the first month.
She's a trooper. To be honest I did all the cutting, she told me what to do. Other than that she's already able to drive around.

Baby Lee 05-07-2015 03:48 PM
Quote:
Originally Posted by Inmem58 (Post 11485487)
She's a trooper. To be honest I did all the cutting, she told me what to do. Other than that she's already able to drive around.
Are you lauding her as a dependable teammate, or for her courage?

In58men 05-07-2015 03:58 PM
Quote:
Originally Posted by Baby Lee (Post 11485513)
Are you lauding her as a dependable teammate, or for her courage?
Courage. She had a csection last Wednesday and has pushed her limits when I constantly tell her to rest. Mom instincts I guest.

Baby Lee 05-07-2015 04:27 PM
Quote:
Originally Posted by Inmem58 (Post 11485536)
Courage. She had a csection last Wednesday and has pushed her limits when I constantly tell her to rest. Mom instincts I guest.
That's one grammar star for Inmem!! ;)

In58men 05-07-2015 04:31 PM
Quote:
Originally Posted by Baby Lee (Post 11485611)
That's one grammar star for Inmem!! ;)
**** lol


GUESS!!!!!!!!!

Baby Lee 05-07-2015 04:35 PM
Quote:
Originally Posted by Inmem58 (Post 11485627)
**** lol


GUESS!!!!!!!!!
OMG, my bad FmeintheA - GOLD star, GOLD star!! . . . Not like 1 star out of 4, like a pretty reward on the class star board.

Easy 6 05-07-2015 05:03 PM
"oven fried" bone in porkchops in panko crumbs.

Portobellos sauteed with garlic and a bit of olive oil.

Mashed potatoes.

A very light cream gravy with what little pan drippings come out of the oven, add the shrooms to that.

Ming the Merciless 05-07-2015 05:13 PM
im gonna try to do a poormans version of inmems cordon bleu only with andouille sausage instead of ham

i want some of them brussels but i am too lazy to hit the store

Ming the Merciless 05-07-2015 05:14 PM
Quote:
Originally Posted by Inmem58 (Post 11484770)
Did everybody disappear? I made some killer dinner last night and not a single **** was given lol.


Anyways I might make shrimp étouffée on Saturday. I want to try food wishes recipe on YouTube. Does anybody have an authentic recipe that's not too crazy with ingredients?
i missed the photo somehow until just now, my god that looks GREAT man!

In58men 05-07-2015 05:40 PM
Quote:
Originally Posted by Pawnmower (Post 11485745)
i missed the photo somehow until just now, my god that looks GREAT man!
Thanks my friend.


Pepper jack is the way to go in cordon bleu. Next time I wanna something crazy like Gorgonzola lol

BucEyedPea 05-07-2015 06:28 PM
Quote:
Originally Posted by Inmem58 (Post 11485487)
She's a trooper. To be honest I did all the cutting, she told me what to do. Other than that she's already able to drive around.
Oh, I thought the doctor did some of the cutting. ;)

Even after a C-Section? Wow! I did barely anything. Well, except pump milk.
I had help for a month after my C-section.

In58men 05-07-2015 06:37 PM
Quote:
Originally Posted by BucEyedPea (Post 11485880)
Oh, I thought the doctor did some of the cutting. ;)

Even after a C-Section? Wow! I did barely anything. Well, except pump milk.
I had help for a month after my C-section.
It's so crazy. She had a csection done 9 years ago on her first son and she said it was totally didn't. She said everything has changed over the 9 years

BucEyedPea 05-07-2015 06:44 PM
Quote:
Originally Posted by Inmem58 (Post 11485890)
It's so crazy. She had a csection done 9 years ago on her first son and she said it was totally didn't. She said everything has changed over the 9 years
I don't understand your post. Do you mean she said it was totally different?

Anyhow, I thought this was her first.

Ming the Merciless 05-07-2015 07:07 PM
Quote:
Originally Posted by Inmem58 (Post 11485800)
Thanks my friend.


Pepper jack is the way to go in cordon bleu. Next time I wanna something crazy like Gorgonzola lol
i really like havarti dill as well, and in quiches

another good one is smoked gouda

but yes i love me some pepper jack..anything with a unique flavor

BucEyedPea 05-07-2015 07:20 PM
I just had some havarti dill on a corned beef and rye sandwich. Well, half a sandwich.

In58men 05-07-2015 07:22 PM
Looks like any other beef broccoli dish amirite? Killer recipe.

http://images.tapatalk-cdn.com/15/05...88a5ddfeb1.jpg

Baby Lee 05-07-2015 07:23 PM
Quote:
Originally Posted by Pawnmower (Post 11485929)
i really like havarti dill as well, and in quiches

another good one is smoked gouda

but yes i love me some pepper jack..anything with a unique flavor
Do you check out the artisinals, or just the major cheese groups.

If the former, I recommend St. Albray. It's a mild variation on Camembert, but what I love is how nutty it is. It's creamy in the range of a solid brie, and very buttery, but the aftertaste is just like sunflower seed [just the meat, not the brine of the husk].

BucEyedPea 05-07-2015 07:24 PM
Pepper jack in Cordon Bleu? Yikes! That's an elegant delicate French dish calling for creamy white French cheese or even Swiss. Pepper jack adds a Mexican flavor—a peasant touch.

Baby Lee 05-07-2015 07:25 PM
Quote:
Originally Posted by Inmem58 (Post 11485950)
Looks like any other beef broccoli dish amirite? Killer recipe.

http://images.tapatalk-cdn.com/15/05...88a5ddfeb1.jpg
No offense, and I'm sure it's delicious, but that picture SCREAMS 'plenty of fiber all week, coffee and cigarette with breakfast, each loaf a clean pinch.'

BucEyedPea 05-07-2015 07:26 PM
Yep! I love Brady's balls, alright. Love that tag. Thanks.

In58men 05-07-2015 07:31 PM
Quote:
Originally Posted by BucEyedPea (Post 11485954)
Pepper jack in Cordon Bleu? Yikes! That's an elegant delicate French dish calling for creamy white French cheese or even Swiss. Pepper jack adds a Mexican flavor—a peasant touch.
I also topped it with a piccata sauce if you didn't notice. Nothing wrong with trying new things. I wouldn't call chicken cordon bleu elegant if you live America. It's awesome with sharp cheddar too. Sometimes things are better if done differently. Have you tried ketchup on Mac n Cheese?

In58men 05-07-2015 07:32 PM
Quote:
Originally Posted by Baby Lee (Post 11485955)
No offense, and I'm sure it's delicious, but that picture SCREAMS 'plenty of fiber all week, coffee and cigarette with breakfast, each loaf a clean pinch.'
I'm lost

Ming the Merciless 05-07-2015 07:48 PM
Quote:
Originally Posted by Inmem58 (Post 11485965)
I'm lost
he isnt allowed that much red meat at the old folks home, plus it would take him forever to gum even one of those slices

In58men 05-07-2015 07:53 PM
Quote:
Originally Posted by Pawnmower (Post 11485979)
he isnt allowed that much red meat at the old folks home, plus it would take him forever to gum even one of those slices
Oh I love fiber. I could eat a ribeye every other day lol. You top a ribeye with Gorgonzola I'll be in heaven.

lewdog 05-07-2015 07:53 PM
Quote:
Originally Posted by BucEyedPea (Post 11485958)
Yep! I love Brady's balls, alright. Love that tag. Thanks.
What about tube steak? Is that a favorite?

Ming the Merciless 05-07-2015 08:02 PM
Quote:
Originally Posted by lewdog (Post 11485987)
What about tube steak? Is that a favorite?
I just kind of figured she was more of a clam digger or fish taco muncher

Baby Lee 05-07-2015 08:07 PM
Quote:
Originally Posted by Inmem58 (Post 11485965)
I'm lost
It looks like the glisteningest firm curly dump.

A refreshing change from Claynus' curry pics, that look like green apple splatters.

Ming the Merciless 05-07-2015 08:22 PM
Quote:
Originally Posted by lewdog (Post 11485987)
What about tube steak? Is that a favorite?
from the kitchen of BEP

http://i211.photobucket.com/albums/b...1/IMG_0233.jpg

GloryDayz 05-07-2015 09:47 PM
Quote:
Originally Posted by Inmem58 (Post 11484770)
Did everybody disappear? I made some killer dinner last night and not a single **** was given lol.


Anyways I might make shrimp étouffée on Saturday. I want to try food wishes recipe on YouTube. Does anybody have an authentic recipe that's not too crazy with ingredients?
Sorry, busy week. But it looks AWESOME...

BucEyedPea 05-08-2015 08:46 AM
Quote:
Originally Posted by lewdog (Post 11485987)
What about tube steak? Is that a favorite?
Never heard of it. So wouldn't know. :)

BucEyedPea 05-08-2015 09:01 AM
Quote:
Originally Posted by Inmem58 (Post 11485964)
I also topped it with a piccata sauce if you didn't notice. Nothing wrong with trying new things. I wouldn't call chicken cordon bleu elegant if you live America. It's awesome with sharp cheddar too. Sometimes things are better if done differently.
Sure you can do whatever you want. The original recipe does have variations, just not with a Mexican touch. More like veal, pork or using different kinds of ham. It's still a French dish.(originates in Switzerland actually) I just don't consider it chicken cordon bleu anymore when you go Mexican. That's just me though. It think there's a reason it means blue ribbon.


Quote:
Have you tried ketchup on Mac n Cheese?
Disgraceful. Utterly. That's something a child with no taste would do. JMO

But each to his own.

In58men 05-08-2015 09:25 AM
Quote:
Originally Posted by BucEyedPea (Post 11486391)
Sure you can do whatever you want. The original recipe does have variations, just not with a Mexican touch. More like veal, pork or using different kinds of ham. It's still a French dish.(originates in Switzerland actually) I just don't consider it chicken cordon bleu anymore when you go Mexican. That's just me though. It think there's a reason it means blue ribbon.




Disgraceful. Utterly. That's something a child with no taste would do. JMO

But each to his own.
Would you still consider it hamburger if you used ground turkey and not beef?

Pasta Little Brioni 05-08-2015 11:18 AM
Papa Mehphys

In58men 05-08-2015 11:51 AM
Quote:
Originally Posted by Pasta Giant Meatball (Post 11486639)
Papa Mehphys
Never had take and bake

Pasta Little Brioni 05-08-2015 11:55 AM
Quote:
Originally Posted by Inmem58 (Post 11486704)
Never had take and bake
You aren't mehsing out

In58men 05-08-2015 11:56 AM
Quote:
Originally Posted by Pasta Giant Meatball (Post 11486707)
You aren't mehsing out
You mehbe right about that.

BucEyedPea 05-08-2015 02:48 PM
Quote:
Originally Posted by Inmem58 (Post 11486439)
Would you still consider it hamburger if you used ground turkey and not beef?
No. I call that a turkey burger. I made that Wednesday night for the SO.

BucEyedPea 05-08-2015 02:54 PM
I've a name for your Chicken Cordon Bleu—Pollo cinta azul

In58men 05-08-2015 03:01 PM
Quote:
Originally Posted by BucEyedPea (Post 11487079)
I've a name for your Chicken Cordon Bleu—Pollo cinta azul
That really bothered you didn't it? lol


I'm going to use Kraft singles next time.

Baby Lee 05-08-2015 03:04 PM
Quote:
Originally Posted by Inmem58 (Post 11487092)
That really bothered you didn't it? lol


I'm going to use Kraft singles next time.
If only there were a crunchy cheesy coating for the outside. . .

lewdog 05-08-2015 05:11 PM
Quote:
Originally Posted by BucEyedPea (Post 11486359)
Never heard of it. So wouldn't know. :)
Lesbianism confirmed!!!

BucEyedPea 05-08-2015 05:18 PM
Quote:
Originally Posted by Inmem58 (Post 11487092)
That really bothered you didn't it? lol


I'm going to use Kraft singles next time.
Kraft isn't cheese. Use authentic cheese.

BucEyedPea 05-08-2015 05:19 PM
Quote:
Originally Posted by lewdog (Post 11487347)
Lesbianism confirmed!!!
That was a double entendre.

In58men 05-08-2015 07:51 PM
Buddy called me up wanted to have a few brews. Had some wings I needed to get rid of.

http://images.tapatalk-cdn.com/15/05...d09c36686a.jpg

Pasta Little Brioni 05-08-2015 10:33 PM
They look.....Amehzing

In58men 05-09-2015 09:25 AM
They were mehdiocre

In58men 05-09-2015 10:59 AM
What's for dinner? Here's mine... (Part 2)
 
Who here has tried fiddle heads? I follow a ton of chefs on my Instagram and these are becoming very popular on my feed.

http://images.tapatalk-cdn.com/15/05...eedfee8aca.jpg

BucEyedPea 05-09-2015 11:02 AM
Quote:
Originally Posted by Inmem58 (Post 11488563)
Who here has tried fiddle heads? I follow a ton of chefs on my Instagram and these are becoming very popular on my feed.

http://images.tapatalk-cdn.com/15/05...eedfee8aca.jpg
Ar those worms/snakes with their heads cut off or a veggie?

BucEyedPea 05-09-2015 11:03 AM
Quote:
Originally Posted by lewdog (Post 11487347)
Lesbianism confirmed!!!
Not if I love Brady's balls. And I do!

In58men 05-09-2015 11:17 AM
Quote:
Originally Posted by BucEyedPea (Post 11488574)
Ar those worms/snakes with their heads cut off or a veggie?
It's a veggie fool

scho63 05-10-2015 09:49 AM
Quote:
Originally Posted by Inmem58 (Post 11487910)
Buddy called me up wanted to have a few brews. Had some wings I needed to get rid of.

http://images.tapatalk-cdn.com/15/05...d09c36686a.jpg
:thumb:

Those are some BIG ass wings! About 5 times the size of what they serve at Hooters-the worst place on earth for wings

In58men 05-10-2015 09:49 AM
FWIW I'm making the wife shrimp étouffée tonight with scallops. What are you guys making for your significant other/mother.

cdcox 05-10-2015 10:00 AM
Quote:
Originally Posted by Inmem58 (Post 11489781)
FWIW I'm making the wife shrimp étouffée tonight with scallops. What are you guys making for your significant other/mother.
Still need a recipe?

Buehler445 05-10-2015 10:02 AM
Quote:
Originally Posted by Inmem58 (Post 11489781)
FWIW I'm making the wife shrimp étouffée tonight with scallops. What are you guys making for your significant other/mother.
Steak.

In58men 05-10-2015 08:03 PM
Quote:
Originally Posted by cdcox (Post 11489802)
Still need a recipe?

I found one on the Internet and meshed it with FMB's boy recipe. I had to make a lot of changes. Here's the final product.

http://images.tapatalk-cdn.com/15/05...9ab1806ab6.jpg

cdcox 05-10-2015 08:10 PM
Well done!

GloryDayz 05-10-2015 08:11 PM
Quote:
Originally Posted by Inmem58 (Post 11491038)
I found one on the Internet and meshed with FMB's boy recipe. I had to make a lot of changes. Here's the final product.

http://images.tapatalk-cdn.com/15/05...9ab1806ab6.jpg
Yum!

In58men 05-10-2015 08:51 PM
Thanks fellas. FWIW I had left over fresh thyme from the recipe and I used the remaining leftovers for the scallops. I basted the scallops with olive oil, butter, whole garlic cloves and rest of the thyme. Incredible flavor. Just keep basting those bad boys non stop.

Buehler445 05-10-2015 09:03 PM
Steak turned out good. Forgot to snap a picture.

Happy wife happy life, men.

Bowser 05-10-2015 09:11 PM
Quote:
Originally Posted by Inmem58 (Post 11491038)
I found one on the Internet and meshed it with FMB's boy recipe. I had to make a lot of changes. Here's the final product.

http://images.tapatalk-cdn.com/15/05...9ab1806ab6.jpg
That looks really freakin yummy

GloryDayz 05-10-2015 09:14 PM
Quote:
Originally Posted by Inmem58 (Post 11491289)
Thanks fellas. FWIW I had left over fresh thyme from the recipe and I used the remaining leftovers for the scallops. I basted the scallops with olive oil, butter, whole garlic cloves and rest of the thyme. Incredible flavor. Just keep basting those bad boys non stop.
FMB and you needa open a restaurant!

In58men 05-10-2015 09:23 PM
Quote:
Originally Posted by GloryDayz (Post 11491377)
FMB and you needa open a restaurant!
I would love to own a restaurant. Not sure if FMB would be able to though. He can run it, I'll be the head cook and he'll supervise the kitchen. I'm down. What do you say FMB?

Fire Me Boy! 05-10-2015 09:27 PM
What's for dinner? Here's mine... (Part 2)
 
Double post from mobile.

In58men 05-11-2015 03:01 PM
Went to a local place here called Lengthwise and had they're chili mac burger. They also brew their own beers, you probably heard me talking about them

http://images.tapatalk-cdn.com/15/05...1e56d11a98.jpg


Destroyed.

http://images.tapatalk-cdn.com/15/05...1fd43ee4f9.jpg

Zeus Imperial Ale

http://images.tapatalk-cdn.com/15/05...381d3ae62a.jpg

Centennial Ale

http://images.tapatalk-cdn.com/15/05...173926b375.jpg

sedated 05-11-2015 03:13 PM
I wish I had gotten some pics but this weekend I threw some flank steak in an oven with some red onion, chipotles in adobo, jalapenos, garlic, lime juice, tad bit of beef broth, and southwest spices. Let that cook at around 200 for about 5 hours then shredded it. Took everything from the pot, liquefied it in the blender and added it back to the meat.

The flavor was great but the texture was disappointing. Chewy. I'm curious if I cooked it too long, not enough, or if flank steak is just too stringy to be tender when shredded. I've had perfect texture on brisket, but that was sliced (against the grain) rather than pulled apart. I'd experiment with it but flank steak costs almost as much as fuggin ribeye these days.

Fire Me Boy! 05-11-2015 04:13 PM
What's for dinner? Here's mine... (Part 2)
 
Quote:
Originally Posted by sedated (Post 11492784)
I wish I had gotten some pics but this weekend I threw some flank steak in an oven with some red onion, chipotles in adobo, jalapenos, garlic, lime juice, tad bit of beef broth, and southwest spices. Let that cook at around 200 for about 5 hours then shredded it. Took everything from the pot, liquefied it in the blender and added it back to the meat.



The flavor was great but the texture was disappointing. Chewy. I'm curious if I cooked it too long, not enough, or if flank steak is just too stringy to be tender when shredded. I've had perfect texture on brisket, but that was sliced (against the grain) rather than pulled apart. I'd experiment with it but flank steak costs almost as much as fuggin ribeye these days.

Flank is med rare only. Anything over is chewy. And the tenderness is largely in the slice.

You want to do that with brisket or pork butt. Would kill

cdcox 05-11-2015 06:48 PM
1 Attachment(s)
Pot roast and potatoes from the pressure cooker, roasted carrots, topped with beef gravey with a side of roasted golden beets. A religious experience.

Fire Me Boy! 05-11-2015 06:49 PM
Quote:
Originally Posted by cdcox (Post 11493452)
Pot roast and potatoes from the pressure cooker, roasted carrots, topped with beef gravey with a side of roasted golden beets. A religious experience.

Mushy carrots?

lewdog 05-11-2015 06:52 PM
Quote:
Originally Posted by Inmem58 (Post 11491038)
I found one on the Internet and meshed it with FMB's boy recipe. I had to make a lot of changes. Here's the final product.

http://images.tapatalk-cdn.com/15/05...9ab1806ab6.jpg
Best looking dish you've ever made. That looks so good. Well done. Wow.

Ming the Merciless 05-11-2015 06:56 PM
looks yummy CD & inmem

keep it up!!!

Mr. Flopnuts 05-11-2015 06:57 PM
Making my first batch of chili tonight. Not even sure how that's possible at 38,but going to dip a bowl up right now. Wish me luck. Lol

lewdog 05-11-2015 07:04 PM
Quote:
Originally Posted by Mr. Flopnuts (Post 11493504)
Making my first batch of chili tonight. Not even sure how that's possible at 38,but going to dip a bowl up right now. Wish me luck. Lol
Will it also be your first time cleaning a toilet?

Mr. Flopnuts 05-11-2015 07:06 PM
1 Attachment(s)
Quote:
Originally Posted by lewdog (Post 11493525)
Will it also be your first time cleaning a toilet?
No. Looking forward to it. Considering I've literally never made chili, I'm pretty ****ing happy with this. Can only go up from here.


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