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01/04/2007 10:41:57 AM · #51 |
Originally posted by saracat:
Originally posted by fotomann_forever:
I would have never thought to put chocolate in Chili. |
It's good, but I've always heard it called Cincinnati Chili... |
Mmmmmm Skyline Chili - easiest to buy it in a can. Frozen just not as good.
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01/04/2007 10:44:29 AM · #52 |
Originally posted by saracat:
Originally posted by fotomann_forever:
I would have never thought to put chocolate in Chili. |
It's good, but I've always heard it called Cincinnati Chili... |
Correct you are ... Cincinnati Chili is the correct/original name ... if you live in the Midwest/Ohio area you can go to Skyline Chili and get the real stuff ... friggin amazing ... makes me want to make a pot tonight ... My Mom's side of the family is from Cincinnati and I grew up on that stuff ... although that isn't the recipe that I have (we're rumored to have the Skyline recipe or something very close to it) |
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01/04/2007 10:52:55 AM · #53 |
Allright, here goes one for Tuna steaks.
Tuna steaks, the fresher the better
One bunch of Basil
4 cloves of garlic (more or less, to your tastes.)
A couple of ripe tomatoes
Fresh Moztarella Cheese (Leroy should have this on hand:)
Olive oil
Balsimic vinigar
Take the steaks and pour the olive oil on them, chop the garlic up and put it on the steaks with some salt and pepper, cover and let sit for about an hour.
Cut the tomatoe into slices and arrange on the plate.
Cut the cheese (no farting) and put that on top of the tomatoes.
Leave the basil until the end.
Combine the vinigar and olive oil in a small bowl (this is the dressing)
Grill the tuna until done, you can cook tuna as rare as you like or well done, I find it works better well done due to it be coming a salad of sorts.
Once the tuna is done let it sit for a few min, and go ahead and chop you basil. Put some basil on the tomatoes and cheese and the pour some of the dressing on top of that.
Chop the tuna steaks up into bite sized pieces and put that on the tomatoes and cheese, jsut a tad more basil on that and then just a tad more dressing to taste. Serve and enjoy with a nice bottle of wine.
Chris
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01/04/2007 11:15:01 AM · #54 |
This marinade for skewered beef is the most delicious I've ever tried. I've served it dozens and dozens of times and I'm always asked for the recipe. I generally grill the meat outdoors, but you can also place on a lightly greased baking sheet for several minutes at 450F. This works well as a main meal, but I've also made mini versions to serve as appetizers.
BEEF MARINADE
1/2 cup soy sauce or tamari
4 TBS sesame oil
2 TBS Dijon mustard
2 TBS sugar
4 tsp minced garlic
2 tsp lemon zest
1 tsp red pepper flakes (or less)
fresh sprigs of rosemary (These could also be twined around each
skewer before grilling.)
1 LB good beef (I generally use sirloin tips)
Whatever types of veggies you like (I always use mushrooms, onions, peppers and small tomatoes)
4 TBS toasted sesame seeds (optional)
Stir all marinade ingredients together and add beef chunks.
Let sit for 1 hour, loosely covered, at room temperature. ( May be marinated longer, but refrigerate, then take out for the last hour.)
Give veggies a quick toss in marinade just before skewering.
Skewered beef can be dipped on one side in the toasted sesame seeds, if desired.
Carnivores enjoy!
Message edited by author 2007-01-04 11:16:31. |
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01/04/2007 11:29:51 AM · #55 |
Originally posted by Bear_Music:
I'll be all over this one like white on rice, dahlin' I'm a meat kind of guy.
Let me start with a simple technique: when buying beef, get it well ahead of the cooking date (3-4 days), remove it from the package, wrap it in a clean kitchen towel, and refrigerate it on a plate in the refrigerator. It will age, giving up some moisture, and become MUCH more flavorful and tender. You can make ordinary steaks and roasts taste like prime beef by doing this.
Robt. |
when I saw this thread I was hoping you would post this technique. I seem to remember someone on here posting how he did this after you recommended it and he has never had a better steak. But I coudn't remember what you had recommended. Glad to find it again.
Message edited by author 2007-01-04 11:31:23. |
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01/04/2007 11:53:23 AM · #56 |
4 Turkey breasts cut into strips and wrap with unsmoked bacon, pop into baking tray with 5 tbls of olive oil and put into pre heated oven gas mark 7 for approx 20 mins. meanwhile, cut some potatoes and some brocolli, carrots and/or Parsnips/turnips and steam.
after 20 mins drain off juice from Turkey, turn the wraps and return to oven gas mark 7 for a further 10-15 mins.then add drained juice to wok, add 5 tbls of teriyaki sauce and some ginger/garlic, bring to the boil then add the steamed veg, cover and simmer for 10 mins.
serve with rice and a side salad.
and of cause some red wine.
Message edited by author 2007-01-04 11:53:36. |
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01/04/2007 12:10:06 PM · #57 |
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01/04/2007 01:55:26 PM · #58 |
Originally posted by Bear_Music:
I'll be all over this one like white on rice, dahlin' I'm a meat kind of guy.
Let me start with a simple technique: when buying beef, get it well ahead of the cooking date (3-4 days), remove it from the package, wrap it in a clean kitchen towel, and refrigerate it on a plate in the refrigerator. It will age, giving up some moisture, and become MUCH more flavorful and tender. You can make ordinary steaks and roasts taste like prime beef by doing this.
Robt. |
Just for this Brit abroad, by 'kitchen towel' do you mean the paper sort, or the cloth sort, as it is somewhat culturally ambiguous what it means and my wife gets annoyed when we have to wash blood out of the cloth, for no good reason. (Though she likes a good steak, so this could be a fine reason)
Sounds like the idea is just to force extract some of the moisture, so I'm guessing a cloth towel would stand up better for a few days.
Also - does this work well on already aged prime beef, or is it more a technique to peep up run of the mill meat and would actually make something like a fine fillet minon, worse ?
Message edited by author 2007-01-04 13:56:37.
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01/04/2007 03:14:07 PM · #59 |
Originally posted by Gordon:
Originally posted by Bear_Music:
I'll be all over this one like white on rice, dahlin' I'm a meat kind of guy.
Let me start with a simple technique: when buying beef, get it well ahead of the cooking date (3-4 days), remove it from the package, wrap it in a clean kitchen towel, and refrigerate it on a plate in the refrigerator. It will age, giving up some moisture, and become MUCH more flavorful and tender. You can make ordinary steaks and roasts taste like prime beef by doing this.
Robt. |
Just for this Brit abroad, by 'kitchen towel' do you mean the paper sort, or the cloth sort, as it is somewhat culturally ambiguous what it means and my wife gets annoyed when we have to wash blood out of the cloth, for no good reason. (Though she likes a good steak, so this could be a fine reason)
Sounds like the idea is just to force extract some of the moisture, so I'm guessing a cloth towel would stand up better for a few days.
Also - does this work well on already aged prime beef, or is it more a technique to peep up run of the mill meat and would actually make something like a fine fillet minon, worse ? |
Originally posted by Bear_Music:
Originally posted by NstiG8tr:
Cheese cloth works better. I wrap roasts in this about a week prior to cooking. |
Cheesecloth is great, but I don't usually have it when I want it and it's not very reusable, so I mostly use my dish towels (not the terry kind).
R. |
I think you will find your answer above. Keep the cloth just for this purpose and then you won't have a grumbly wife.
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