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Thread: DAT Cooking thread

  1. #221
    Quote Originally Posted by TownieDeac View Post
    the lady doesn't really love pasta, which doesn't rule it out (i could still make it for myself) but typically i look elsewhere

    not that she won't eat it, but she prefers brown rice pasta and i've found it doesn't hold up nearly as well when you cook with it
    i've actually had a lot of success with wheat lasagna.

  2. #222
    yeah and all varieties of beans/grains. red beans, black beans, garbonzos (indian nom nom), etc. with brown rice, couscous, etc.

  3. #223
    Chana masala is another good one.

  4. #224
    Quote Originally Posted by JuiceCrewAllStar View Post
    One thing I do a lot is couscous and black beans for a base and you can do a ton of varieties off of that: all types of veggies, cheeses, spices, proteins.
    Made with chicken stock?

  5. #225

  6. #226
    I can recommend you this burger recipe, made it last night and ended up messing up the timing and overcooking a bit but it was still good....super quick too

    https://theshoeboxkitchen.wordpress....oull-ever-eat/

    Any other good cast iron skillet recipes out there? Got one for my birthday and want to have fun with it. I have a side burner on the grill that worked great for it

  7. #227
    Quote Originally Posted by discdude View Post
    sounds awesome

    lamb necks may not be the easiest thing to find in my hood but i do work next to chinatown

  8. #228
    cookout = blabbermouth?
    wfudkn's Avatar
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    Quote Originally Posted by TownieDeac View Post
    sounds awesome

    lamb necks may not be the easiest thing to find in my hood but i do work next to chinatown
    most butchers could probably order them for you

  9. #229
    Blue Apron cornmeal crusted catfish was awesome last night. Definitely repeating that one at some point.

  10. #230
    Quote Originally Posted by DCDeac View Post
    Blue Apron cornmeal crusted catfish was awesome last night. Definitely repeating that one at some point.
    I skipped my delivery this week but was excited to try that one.
    Hungry

  11. #231
    Ended up making these turkey spinach meatballs - http://www.bonappetit.com/recipe/tur...nach-meatballs

    and this granola - http://www.bonappetit.com/recipe/fennel-honey-granola

    I think I'm going to do some red beans and rice this weekend. Anybody got a good recipe for that?

  12. #232
    Quote Originally Posted by TownieDeac View Post
    Ended up making these turkey spinach meatballs - http://www.bonappetit.com/recipe/tur...nach-meatballs

    and this granola - http://www.bonappetit.com/recipe/fennel-honey-granola

    I think I'm going to do some red beans and rice this weekend. Anybody got a good recipe for that?
    http://www.jfolse.com/recipe_week/re...e%20Gumbo.html

  13. #233
    Favorite okra preparations?

  14. #234
    Rusty Larue
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    Quote Originally Posted by TownieDeac View Post
    Favorite okra preparations?
    Fried.

  15. #235
    Quote Originally Posted by timdunkandthefunk View Post
    Fried.
    Fried or pickled

  16. #236
    I've been eating a lot of roasted okra lately.

  17. #237
    Steamed is good too
    Go Deacs and Hook 'em

  18. #238
    In gumbo of course

  19. #239
    We have also sautéed it with tomatoes, garlic, and onion

  20. #240
    Made an incredible dinner last night, and super easy. Found in the freezer a couple of leftover duck breasts from Christmas that never got cooked, so I defrosted them, scored the skin, coated in kosher salt, pepper, and smoked paprika. Seared the duck skin side down for 8 minutes on medium heat, flipped them over, and finished in a 400 degree oven for 10 mins.

    While the duck was cooking on the stovetop, I boiled some Yukon Gold potatoes for about 10 minutes, drained and cooled them. Before putting the duck in the oven I poured most of the rendered fat into a tall-sided saute pan, and threw in the potatoes which I had cut in half and fried them on the stove top, about 3 mins a side.

    Pulled the duck out and let it rest, then in the pan it was cooking in I added blackberry juice (I strained all the berries in a small pack I got from the store), about 3/4 cup of red wine, and a couple of dashes of Worcestershire sauce and let it reduce for about 8 minutes. Added about a tablespoon of stone ground mustard and butter each, stirred it all together, sliced the duck, and served the sauce atop the duck with the potatoes and haricot verts on the side.

    Maybe the best sauce I've ever made. And the potatoes were great. Duck fat is an amazing thing. About 30 minutes from starting the water boiling for the potatoes to sitting down at the table.
    Last edited by BarcaDeac; 07-29-2015 at 10:54 AM.

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