- #2,761
nismaratwork
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My friends are going to wonder what the hell is wrong with me, when I suggest we go out for tacos, ribs, and stew this weekend. 
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SUMMARY
The forum discussion revolves around sharing food recipes and culinary experiences, particularly focusing on lentils and various creative dishes. Participants share their favorite recipes, including a unique chocolate lentil cake and a grilled habanero shrimp marinade. The conversation highlights the versatility of lentils in dishes like lentil lasagna and the importance of improvisation in cooking. Additionally, users express enthusiasm for Lebanese cuisine and the upcoming Lentil cook-off event on August 19th.
PREREQUISITES- Understanding of basic cooking techniques and ingredient preparation
- Familiarity with common culinary terms such as "marinade" and "al dente"
- Knowledge of various cuisines, particularly Lebanese and Indian
- Experience with ingredient substitutions and improvisation in recipes
- Explore creative lentil recipes, including lentil lasagna and lentil moussaka
- Research different marinades for grilling shrimp, focusing on flavor combinations
- Learn about traditional Lebanese dishes and their preparation methods
- Investigate the significance and recipes associated with the Lentil cook-off event
Food enthusiasts, home cooks, and anyone interested in exploring diverse recipes and culinary techniques, particularly those involving lentils and Mediterranean cuisine.
- #2,762
Math Is Hard
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nismaratwork said:My friends are going to wonder what the hell is wrong with me, when I suggest we go out for tacos, ribs, and stew this weekend.
And ham. Don't forget the ham.
- #2,763
Ivan Seeking
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BBQ'd rib meat makes wonderful tacos.
Never made a ham taco; pork, but not ham. I'll stew on that one.
Never made a ham taco; pork, but not ham. I'll stew on that one.
- #2,764
Math Is Hard
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Steamed hams..
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- #2,765
turbo
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My tomato sauce is all blended and simmering on the stove.
Chopped Mariana tomatoes, German garlic, fresh basil, salt, and some olive oil, all pureed together in the blender. In the past, I often scalded the tomatoes then chilled them so I could slide the peels off easily. I think this method should be better because all of the tomato stays in the sauce, not just the pulp and juice.
We'll see. When my wife gets home from work, the sauce should be ready to evaluate. Nice thing about Marianas is that they are fleshy, so I don't have to juice them and don't have to simmer for a long time to reduce the liquids.
Chopped Mariana tomatoes, German garlic, fresh basil, salt, and some olive oil, all pureed together in the blender. In the past, I often scalded the tomatoes then chilled them so I could slide the peels off easily. I think this method should be better because all of the tomato stays in the sauce, not just the pulp and juice.
We'll see. When my wife gets home from work, the sauce should be ready to evaluate. Nice thing about Marianas is that they are fleshy, so I don't have to juice them and don't have to simmer for a long time to reduce the liquids.
- #2,766
nucleargirl
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i'm hungry! ate mostly cookies today! I made them! containing lots of chocolate pieces and brown sugar and butterscotch sauce! but they're all gone now...
- #2,767
turbo
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Wife gave a HUGE thumbs-up to the sauce. Wants more. I will make more as the Marianas ripen.
When she came into the house after work, her first word was "Wow!" I guess as a base for future spaghetti, pizza, etc, sauces, we have a winner. Mariana tomatoes are very fleshy, and they simmer to a nice consistency very quickly without juicing them.
When she came into the house after work, her first word was "Wow!" I guess as a base for future spaghetti, pizza, etc, sauces, we have a winner. Mariana tomatoes are very fleshy, and they simmer to a nice consistency very quickly without juicing them.
- #2,768
turbo
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I hope I left enough head-space in the plastic container. I'm greedy, so I packed it pretty full. It will expand as it freezes, but it might be de-watered enough to avoid popping the top.
- #2,769
turbo
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Today is pizza-sauce day! Blended moskvich tomatoes, fresh garlic, fresh basil, onion, oregano, salt, pepper, cayenne, and lots of my jalapeno/dill relish. The sauce was foaming up when it started simmering... Oops! Forgot the olive oil. All fixed now.
- #2,770
Saladsamurai
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Filet with Simple Port Glaze (with potatoes and asparagus)
OK. Here goes my first addition to the food thread. It's a Filet or Tenderloin with a simple Port glaze. It is my variation of Steak au poivre. I have also included some optional sides below main recipe.
****************
T = tablespoon; t = teaspoon; all measurements are approximate and can be adjusted to suit your tastes
****************
Filet with Port Glaze
What you need:
1) 2 Filet or Tenderloins. Each should be between .25 - .38 lbs. Any bigger and the cook times get strange.
2) Kosher salt and black pepper (sea salt is next best and table salt as a least resort)
3) Port wine (approx 1/2 cup should do)
4) 4 T butter
5) 1 t vegetable oil
Preparation
1) Let your steaks come to room temperature. This is generally a good steak cooking practice. I also trim any excess fat (though there really should not be much).
2) Sprinkle 1/2 T kosher salt on each steak; each side (for a total of 1 T per steak).
3) Coat each side of each steak with about a 1/2 T (or 1 T if you really like pepper like I do).
There are two ways to apply the pepper:i) Use a pepper mill (twisty grinder thing) on a coarse setting or ii) take whole black peppercorns and very coarsely crush them with mortar and pestle. If you don't have a mortar and pestle, but want to keep it "traditional" I cover the peppercorns with wax paper, then a towel and then hit them a few times with a hammer.
Cooking
1) Heat fry pan or skillet over medium heat
2) Add 1 t vegetable oil and 2 T butter to pan (the oil keeps the butter from burning)
3) The butter should "foam up" as it melts if your pan is hot enough, but it should not brown.
4) Add steaks to pan. I usually put the "prettiest" sides down. In general, first side down always looks the best when done.
5) Cook for 4 minutes on each side for medium rare. (this will vary with steak size; I usually shoot for the .3 lb steaks and 4 minutes gets medium rare)
6) Remove steaks from pan and cover with foil.
7) Remove pan from heat and drain excess butter (but don't wipe away the burnt on steak residue)
8) Add enough Port to cover the bottom on pan (~ 1.2 Cup). DO THIS OFF THE HEAT! PORT WILL FLAME UP! Scrape pan to deglaze.
9) Return to heat and tilt pan to ignite port. Have a pan cover near by just in case!
10) Once alcohol is mostly burned off, lower heat and add 2 T butter.
11) Stir until mixture will coat a spoon (i.e. is not watery).
Serve steaks each with 1 T of glaze poured over top. Don't use too much at first. The idea is that steak tastes good on its own and the glaze should simply compliment it.This meal is very quick. I usually serve it with my Simple Roasted Rosemary Potatoes and Steamed Asparagus with lemon (below). All in all, an hour is the most I will spend cooking the entire meal. This meal is great because it really looks like a fancy meal that you spent all day preparing.Simple Roasted Rosemary Potatoes
I call them simple because they are par-cooked in the microwave and finished in toaster oven. This speeds up he cooking process.
1) 1 potato (washed/scrubbed) per person is a good rule of thumb.
2) Place potatoes in microwave on medium heat for about 4-7 minutes (until centers are warm; test with a knife or cake tester).
3) Half each potato and then quarter each half. Place on toaster-oven tray (I cover the tray with foil first for easy clean up).
4) Drizzle olive oil over potatoes and kosher salt (1T) and pepper (1t)
5) Crush a garlic clove or two onto potatoes.
6) Add 1T fresh, chopped rosemary. Toss mixture with hands or tongs (be gentle though) to coat potatoes.
7) Cook on 400 °F until potatoes are accented with golden brown areas. (about 30 min)
I generally start my potatoes first since they take the longest. Then I get the steaks ready. When the potatoes first start to show signs of browning is when I start cooking my steaks. They usually finish within moments of each other.Steamed Asparagus with Lemon
1) Take a bundle of asparagus and chop off the tougher, lighter portions at the bottom.
2) If you have a steamer, use that and steam until tender (about 8 - 10 minutes). If no steamer, place in microwave safe casserole dish and sprinkle with water. Cover and Microwave on high for 5 - 10 minutes until deep green and tender.
3) Squeeze 1/4 of a lemon onto asparagus and top with fresh grated Romano (or Parmesan).
I usually start the asparagus immediately before the steak and finish it immediately after the steaks are done.
OK. Here goes my first addition to the food thread. It's a Filet or Tenderloin with a simple Port glaze. It is my variation of Steak au poivre. I have also included some optional sides below main recipe.
****************
T = tablespoon; t = teaspoon; all measurements are approximate and can be adjusted to suit your tastes
****************
Filet with Port Glaze
What you need:
1) 2 Filet or Tenderloins. Each should be between .25 - .38 lbs. Any bigger and the cook times get strange.
2) Kosher salt and black pepper (sea salt is next best and table salt as a least resort)
3) Port wine (approx 1/2 cup should do)
4) 4 T butter
5) 1 t vegetable oil
Preparation
1) Let your steaks come to room temperature. This is generally a good steak cooking practice. I also trim any excess fat (though there really should not be much).
2) Sprinkle 1/2 T kosher salt on each steak; each side (for a total of 1 T per steak).
3) Coat each side of each steak with about a 1/2 T (or 1 T if you really like pepper like I do).
There are two ways to apply the pepper:i) Use a pepper mill (twisty grinder thing) on a coarse setting or ii) take whole black peppercorns and very coarsely crush them with mortar and pestle. If you don't have a mortar and pestle, but want to keep it "traditional" I cover the peppercorns with wax paper, then a towel and then hit them a few times with a hammer.
Cooking
1) Heat fry pan or skillet over medium heat
2) Add 1 t vegetable oil and 2 T butter to pan (the oil keeps the butter from burning)
3) The butter should "foam up" as it melts if your pan is hot enough, but it should not brown.
4) Add steaks to pan. I usually put the "prettiest" sides down. In general, first side down always looks the best when done.
5) Cook for 4 minutes on each side for medium rare. (this will vary with steak size; I usually shoot for the .3 lb steaks and 4 minutes gets medium rare)
6) Remove steaks from pan and cover with foil.
7) Remove pan from heat and drain excess butter (but don't wipe away the burnt on steak residue)
8) Add enough Port to cover the bottom on pan (~ 1.2 Cup). DO THIS OFF THE HEAT! PORT WILL FLAME UP! Scrape pan to deglaze.
9) Return to heat and tilt pan to ignite port. Have a pan cover near by just in case!
10) Once alcohol is mostly burned off, lower heat and add 2 T butter.
11) Stir until mixture will coat a spoon (i.e. is not watery).
Serve steaks each with 1 T of glaze poured over top. Don't use too much at first. The idea is that steak tastes good on its own and the glaze should simply compliment it.This meal is very quick. I usually serve it with my Simple Roasted Rosemary Potatoes and Steamed Asparagus with lemon (below). All in all, an hour is the most I will spend cooking the entire meal. This meal is great because it really looks like a fancy meal that you spent all day preparing.Simple Roasted Rosemary Potatoes
I call them simple because they are par-cooked in the microwave and finished in toaster oven. This speeds up he cooking process.
1) 1 potato (washed/scrubbed) per person is a good rule of thumb.
2) Place potatoes in microwave on medium heat for about 4-7 minutes (until centers are warm; test with a knife or cake tester).
3) Half each potato and then quarter each half. Place on toaster-oven tray (I cover the tray with foil first for easy clean up).
4) Drizzle olive oil over potatoes and kosher salt (1T) and pepper (1t)
5) Crush a garlic clove or two onto potatoes.
6) Add 1T fresh, chopped rosemary. Toss mixture with hands or tongs (be gentle though) to coat potatoes.
7) Cook on 400 °F until potatoes are accented with golden brown areas. (about 30 min)
I generally start my potatoes first since they take the longest. Then I get the steaks ready. When the potatoes first start to show signs of browning is when I start cooking my steaks. They usually finish within moments of each other.Steamed Asparagus with Lemon
1) Take a bundle of asparagus and chop off the tougher, lighter portions at the bottom.
2) If you have a steamer, use that and steam until tender (about 8 - 10 minutes). If no steamer, place in microwave safe casserole dish and sprinkle with water. Cover and Microwave on high for 5 - 10 minutes until deep green and tender.
3) Squeeze 1/4 of a lemon onto asparagus and top with fresh grated Romano (or Parmesan).
I usually start the asparagus immediately before the steak and finish it immediately after the steaks are done.
- #2,771
turbo
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Update on pizza sauce. When I first blended the ingredients, the sauce tasted a bit sour. I trusted my gut though, and simmered to reduce the sauce without any sweetening. That turned out to be a good decision. The combination of the fresh basil and the moskvich tomatoes sweetened the sauce as it reduced. I may have to make up lots more of this sauce and freeze it for winter, if the pizza comes out good.
My wife picked up a new bread book yesterday, and is trying a new pizza crust recipe, too. Lots of experimentation today, with one of our favorite comfort-foods. Normally, once we have something like this nailed down, we don't tinker with it much. We'll see...
Somehow, the sauce is not as spicy-hot as usual. Might have to resort to breaking out the shaker of crushed red pepper, like in the old days before chili relishes.
My wife picked up a new bread book yesterday, and is trying a new pizza crust recipe, too. Lots of experimentation today, with one of our favorite comfort-foods. Normally, once we have something like this nailed down, we don't tinker with it much. We'll see...
Somehow, the sauce is not as spicy-hot as usual. Might have to resort to breaking out the shaker of crushed red pepper, like in the old days before chili relishes.
- #2,772
turbo
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Mmm! Fresh home-made pizza! We pre-cooked the crust so it stayed crunchy, covered that with fresh sauce, mozzarella, red bell pepper, onion, red jalapeno pepper, bits of hamburg, and a dusting of grated Romano. Top with a little oregano and black pepper, and bake. Finest kind!
I'll have to make more moskvich-based pizza sauce this season. The mariana tomatoes will be simmered to make base-sauces to be used for pasta dishes, casseroles, etc this winter.
I'll have to make more moskvich-based pizza sauce this season. The mariana tomatoes will be simmered to make base-sauces to be used for pasta dishes, casseroles, etc this winter.
- #2,773
Evo
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Fabulous! I can't wait to try these!Saladsamurai said:
- #2,774
FrancisZ
For the past two days, I've been trying, very unsuccessfully, to get my hands on even just ONE can of pumpkin glop (figuring, it's that time of year again).
[PLAIN]http://www.lesliehawes.com/wordpress/wp-content/uploads/2008/11/libbys-pumpkin.jpg
Somehow, I can't help but be reminded of that Mencia quote: "Oh no, the world's going to run out of cookies!"
Well, apparently, it ran out sieved pumpkin, sometime in July (which was the last time I saw it on the shelf). Tons of berry filling, but no pumpkin. Very sad. :(
[PLAIN]http://www.lesliehawes.com/wordpress/wp-content/uploads/2008/11/libbys-pumpkin.jpg
Somehow, I can't help but be reminded of that Mencia quote: "Oh no, the world's going to run out of cookies!"
Well, apparently, it ran out sieved pumpkin, sometime in July (which was the last time I saw it on the shelf). Tons of berry filling, but no pumpkin. Very sad. :(
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- #2,775
lisab
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FrancisZ said:
You might be able to find it on the black market.
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- #2,776
turbo
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Find someone who grows pie pumpkins and store the pumpkins in a dark cool place. They store well. Then you can incorporate them into pies, breads, cookies, etc, this winter.
- #2,777
Evo
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There was a pumpkin blight last year, canned pumpkin is rare now.
- #2,778
FrancisZ
turbo-1 said:
Honestly, I actually have made pies by sieving them myself; but I have found that the canned pumpkin glop is a little more tasty, in my opinion. Seems sweeter than fresh--and I use the small pie pumpkins too. Perhaps sitting around for a while allows the natural sugars to form.
Evo said:
Well, that explains it. The horror, the absolute horror. I love pumpkins!
- #2,779
Evo
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I've been watching the Anthony Bourdain 100 show marathon all day. I have yet to come across one I haven't already seen. :(
- #2,780
turbo
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I made more Mariana-basil tomato sauce today, and I've got to say that I am hooked. The place smells so nice when I'm simmering the sauce, that I want to dream up pasta dishes. My wife has gotten hooked on flower-gardening and landscaping, and I have ended up taking on the harvesting and processing of our vegetables to an extent even more than previously. She distributed slate stones today, while I picked tomatoes and cukes, and then tilled new areas for her to plant perennials, while ducking in and out of the house to check my simmering tomato sauce.
Remember that if you want to put up some sauce using Marianas (or the likely progenitor Romas), you don't have to juice the tomatoes before blending and simmering. If you want to make sauce out of the popular slicing tomatoes, juice them first, then blend them. You'll have a nice reserve of fresh tomato juice to chill and drink, and you'll cut the simmer-time by at least 1/2.
Remember that if you want to put up some sauce using Marianas (or the likely progenitor Romas), you don't have to juice the tomatoes before blending and simmering. If you want to make sauce out of the popular slicing tomatoes, juice them first, then blend them. You'll have a nice reserve of fresh tomato juice to chill and drink, and you'll cut the simmer-time by at least 1/2.
- #2,781
lisab
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Looks like fall has come early. It's rainy, in the mid-50s.
Perfect day for red beans and rice, yum!
Perfect day for red beans and rice, yum!
- #2,782
FrancisZ
lisab said:
It can never come early enough. I love the pumpkins; I love the leaves. I've missed the shadows; I've missed the breeze.
Truly, I pray for a cool, non-humid, September and October, this year.
- #2,783
Evo
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OMG, I had a sushi nightmare last night. I was gorging myself on sushi and I dreamt I was eating so much that I woke up feeling like I was going to burst.
I dreamt that it was an all you can eat for free sushi buffet. supposedly it was only for the 1st ten minutes, but it didn't stop.
I was heaping my plate full of sushi, but the wasabi wasn't hot, so I kept mounding on the wasabi, but it was bland, and there was no pickled ginger, the only taste I was getting was from the soy sauce.
Then my girlfriend from work sat at the table and she had two whole fish, a zebra fish and a red fish. So, I went to the line with the whole fish, (the fish were about 8 inches long each) but there was another line to these two monstrous 3 foot long fish in glass displays that they would give you servings off of. One was garnished to look like a dragon. So I ordered a portion of each. Then the server handed me a receipt and told me to pay the cashier, she wanted $15! Wait, this is free! I woke up.
That's how they get you in real life, the sushi rolls are free, but when you want a piece of dragon, you've got to pay.
I dreamt that it was an all you can eat for free sushi buffet. supposedly it was only for the 1st ten minutes, but it didn't stop.
I was heaping my plate full of sushi, but the wasabi wasn't hot, so I kept mounding on the wasabi, but it was bland, and there was no pickled ginger, the only taste I was getting was from the soy sauce.
Then my girlfriend from work sat at the table and she had two whole fish, a zebra fish and a red fish. So, I went to the line with the whole fish, (the fish were about 8 inches long each) but there was another line to these two monstrous 3 foot long fish in glass displays that they would give you servings off of. One was garnished to look like a dragon. So I ordered a portion of each. Then the server handed me a receipt and told me to pay the cashier, she wanted $15! Wait, this is free! I woke up.
That's how they get you in real life, the sushi rolls are free, but when you want a piece of dragon, you've got to pay.
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- #2,784
nucleargirl
- 122
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oh my god what a horrible, yet vivid, yet fishy dream! I too hate it when all you can taste is soy sauce!
- #2,785
Evo
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I had a nightmare about cake decorating last night. Perhaps I have finally OD'd on Food TV?
- #2,786
turbo
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Yet another day simmering marinara sauce for the freezer. The first few times are kind of fun, but when the garden is coming in full-force, it can be overwhelming.
- #2,787
nucleargirl
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Evo said:
oh my god! you just reminded me! we have food tv here! I used to watch it all the time! but somehow I haven't watched any for ages! like months! I totally forgot it existed. hm... not sure if I should start... don't want to have nightmares too... and don't want to go down that hole again... must have been a reason I stopped...
- #2,788
turbo
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The Food Network is 99% junk. I'm glad I had my mother and grandmother to learn from. On the Food Network, the "stars" are supposed to be challenged by odd ingredients or combinations thereof. How is that impressive? In real-life, cooks have to deal with what is available, affordable, and in quantities sufficient to feed the people you are cooking for. That's a whole lot more significant than some seeing some celebrity find out that his/her basket of must-use ingredients contains prawns, mangoes and fresh ginger. That's as exciting as most of those shows ever get.
- #2,789
nucleargirl
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turbo-1 said:
yeah it isn't very practical, but its so cool! I love Iron chef! its like being in a posh restaurant, but... um not actually eating the food, but you get all the enjoyment from it! lol! kind of. And where else can you see castles being made from cake?!
- #2,790
Evo
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Turbo, food competitions are no less reasonable than say, a football game. When in real life are you going to find a group of refrigerator sized men wearing armor and throwing a piece of leather at each other?
It's entertainment.
It's entertainment.