FINI!
FINI!
DAMMIT! FINI
Uploading pics to this site is PAINFUL!!!
This is a great thread, I’ve tried some of your recipes and used others as jumping points.
Thanks SteelyD.
Bison Steaks (in Raspberry Vinaigrette and Tarragon)
with Red Pepper Spinach and Dilly Cucumber Salad
Yummy lunch! Marinade the night before, 5 minutes on the grill. Done!
This is all to the marinade:
2 6oz Bison steaks
EVOO
Rasp. Balsamic Vinegar
Onion flakes
Tarragon (don’t see that one too much, do ya?)
Cover throw in fridge, let sit for a few hours (or, overnight, or whatever)
Other ingredients:
Spinach
Hot Coarse Red Pepper
(Steam spinach, add pepper… done.)
Cucumber Salad:
Cukes
Dill
EVOO
Apple Cider Vinegar
Slice cukes
Sprinkle dill
add EVOO and vinegar (you can salt/pepper to taste if you please).
Mix. Done.
Put steaks on grill. 5 minutes to med-rare on my grill. Done.
Steaks in Marinade.
Cuke-sters…
Spinach. Easy on the Coarse Hot Red Pepper flakes, unless you like HOT (More hotter, more better IMO).
Dig in!
Threads like this should be restricted for those of us who are on the V-Diet.
I’m on day 27 (done tomorrow), but this thread makes me want to stop a day short. Thank God I found this thread late in the game.
What I really like about what you’ve done here are:
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the close-ups (that’s some serious Food Network Giada De Laurentiis shit),
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the meat,
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the heavy reliance on the grill, and
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how you incorporate stuff that’s just lying around. Shugs said somewhere that this is how real cooks come up with new ideas – by using leftovers and/or the things that are available.
Keep it up brother!
On a side note, you mentioned that you should use rosemary sparingly because it’s a primary herb (pg. 13, 3rd to last post). What exactly is a primary herb?
food porn
mmmmmmmmmmmmmmmmmmmmm
SteelyD for president
Steely!!!
will you be making anymore stuffed chicken breast dinners anytime soon?
Do you ever use chicken thighs?
I guess I could make some stuffed chicken. I’ll see what I can do.
Typically I don’t buy thighs, and the only thing I’ve really ever done with them is fry them or bake them (in skin) in the oven with potatoes. The skin gets really crispy yum!
Did you fall into some chicken thighs recently?
[quote]SteelyD wrote:
I guess I could make some stuffed chicken. I’ll see what I can do.
Typically I don’t buy thighs, and the only thing I’ve really ever done with them is fry them or bake them (in skin) in the oven with potatoes. The skin gets really crispy yum!
Did you fall into some chicken thighs recently?[/quote]
well I have to confess I just like the taste of thighs better. I know I know I know!!! Breasts are better for you, less fat and cals.
But I also get such a good buy on the bulk packages of thighs.
I have a lemon tree so I usually broil them in a bunch of lemon juice. I’ve even steamed them in the rice steamer with rice and lemon juice.
but… I can only do that so many times
[quote]jo3 wrote:
On a side note, you mentioned that you should use rosemary sparingly because it’s a primary herb (pg. 13, 3rd to last post). What exactly is a primary herb?[/quote]
I probably should have said ‘dominant herb’.
A dominant herb is one that has a very strong presence in a dish, even at small quantities. They can very easily overpower a dish.
The first one that pops into my head is oregano. A little oregano goes a long, long way. You can get away with using a bunch of parsely, say, in a sauce or marinade, but just a pinch of oregano is enough that everyone will know it’s in there.
Some other dominant herbs are rosemary, cumin, dill, and saffron. There are many, actually. Really, you can overpower any dish if you use enough of something, but the really dominant herbs only require minimum amounts to be able to detect them.