Man i really love your recipes!Being a Greek myself i really appreciate some good food from time to time(with a lot of EVOO of course ;))
Recently i found out that i have a lot of spare mustard powder(you know the yellow thing that they use to make the mustard)i was wondering if you can think of some ways to incorporate it to dishes
Thanks in advance!
[quote]SteelyD wrote:
but I have a confession-- I really don’t like chicken all that much, so I need a different ‘staple’ meat-- cube steak.[/quote]
I can’t stand chicken, it’s a filthy animal, and tastes like paper.
How much per pound are you paying for the cube? (Don’t think I ever even noticed it on the shelf. I’m a tool.)
What is your favorite cut of beef?
Thanks to whoever bumped this thread. I got nothing done this morning but drool.
[quote]fotakou wrote:
Man i really love your recipes!Being a Greek myself i really appreciate some good food from time to time(with a lot of EVOO of course ;))
Recently i found out that i have a lot of spare mustard powder(you know the yellow thing that they use to make the mustard)i was wondering if you can think of some ways to incorporate it to dishes
Thanks in advance![/quote]
LOL-- thanks!
re: mustard powder-- sprinkle on stuff 
Actually, it makes a great fish or pork ‘rub’ for grill or smoke BBQ. I put in baked beans, too.
Thanks 'beans. I don’t know what the cube steak is off hand. 3-something a pound. Local store packages them in .6 or .75 lbs packs or 1 lb packs, so that convenient.
I like sirloin grilling tips and strip steaks the best. I can eat the hell outta that stuff. Did I do the sirloin tips in this thread? I gotta look back-- maybe I’ll do some of those up. Haven’t documented anything lately. I did a nice grilled haddock and a crab/veggie thing the other night, but didn’t think to document it until it was done…
I’ve actually been forcing myself to eat a little more chicken lately. I brine it and cut it up into small cubes and stir fry it, then eat it with lots of vegetables and rice. I seem to stomach it better cut up or grilled. I don’t know what it is about baking it these days.
Remember to enjoy your carb up…
SteelyD do you have a good Pesto recipe you could possibly share with us? I make your grilled salmon w/ pesto sauce all the time and the cost for grocery pesto is highway robbery (at least the extra virgin olive oil based ones).
[quote]therajraj wrote:
SteelyD do you have a good Pesto recipe you could possibly share with us? I make your grilled salmon w/ pesto sauce all the time and the cost for grocery pesto is highway robbery (at least the extra virgin olive oil based ones).
[/quote]
I usually cheat and buy jarred pesto that I like
If you really want to make your own it’s pretty easy (this, from memory):
Throw everything (except EVOO) in the blender and blend until it’s smooth, then add the oil while it’s still going.
Too thin? Add more basil/nuts.
I think that’s it
[quote]SteelyD wrote:
therajraj wrote:
SteelyD do you have a good Pesto recipe you could possibly share with us? I make your grilled salmon w/ pesto sauce all the time and the cost for grocery pesto is highway robbery (at least the extra virgin olive oil based ones).
I usually cheat and buy jarred pesto that I like
If you really want to make your own it’s pretty easy (this, from memory):
Throw everything (except EVOO) in the blender and blend until it’s smooth, then add the oil while it’s still going.
Too thin? Add more basil/nuts.
I think that’s it
[/quote]
Just made it, tastes great thanks!
I’m honored that this thread got included in the “Bodybuilding Sticky” list:
I bumped this to say I’ve edited the first post.
When I started this thread, I was just coming off losing a bunch of weight, recovering from an injury, and just starting to increase the weights again. I started a “Bigger Arms” project that’s continuing.
These recipes can be used to gain muscle or to lose weight-- obviously in different portions. That wasn’t expressly written in the original post.
I’ve both gained AND lost weight eating like this. Don’t be afraid to eat.
I said in the original post that I was “… scared to death to gain fat”. What I meant by that at the time was I didn’t want to become a fatass. I should not have worded it that way, because I’ve put some fat on with the muscle I’ve put on in the past 16 months or so-- but probably necessary (some anyway) to maximize the muscle gains.
Don’t limit yourself-- just ask the biggest guys on this site (you know who they are).
I’ll try to get some more recipes up soon. It just takes so long to upload photos and posts to this site, I have to literally set aside an hour or so per dish…
Thanks for reading-- now go lift and EAT!
MANGIA!
There’s no way I can bump this thread at a worse time. Can’t stop thinking of food the whole day lol, I’m going to try some of the recipes in this thread in the next week or so. Thanks a lot SteelyD for such an awesome contribution to the forum!
10 minute Grilled Sirloin Tip Salad
Mondays are busy for me. My company has no end of meetings to see what happened last week and what is supposed to happen this week. I work from home and most of the day between trying to get actual work done, I’m conferencing across 4 time zones.
I like to use Monday as my ‘off’ day from lifting because EVERYBODY goes on Monday to Bench and work off the crap they ate over the weekend. I do ‘cardio’ in the early AM.
If I don’t lift, I try to keep the carbs down, and since I don’t have a lot of time, I need something quick.
In any case, I might have 30 minutes around lunch time on a typical Monday. So, with a little evening or AM prep, here’s how you grill (or broil) some steaks and make a KICK-ASS anabolic steak salad.
I buy ‘Sirloin Grilling Tips’, which usually come in 1 or 1.25 pound (apprx) containers. I marinate them in: salt/pepper, coarse red pepper, EVOO, Worc. Sauce, and garlic powder either overnight or during the AM.
To save time, you may wish to clean off your lettuce and ‘salad stuff’ (or, you can do it while the steaks are grilling).
Here’s the marinated sirloin tips— about 1.25 pounds.
Close up…
Throw 'em on the grill…
5 minutes on med/med-high (on my grill-- yours may be different).
Flip/move and another 5 minutes.
Again, the time it takes will depend on your taste and grill. I like mine done med-rare. My grill sucks (ironically), and I have to keep moving them over ‘hotspots’ to get them right. On a good grill, it would be more like 3+3 on med-high or high…
Salad is romaine + cherry tomatoes + Kalamata olives + EVOO/Balsamic Vinegar + spices (salt/pep/garlic powder, etc)
Mix the two, and ya got a hell of a lunch in about 15 minutes-- with minimal cleanup!!
You can chow this down and make your next appointment!
Thanks for the PM’s and stuff. Glad you like the food or learned something from the thread!
Chile Verde con CARNE!
Inspired by "Waylanderxxx"s T-Cell thread.
I just wanted to spice up some plain ol’ ground beef, and I really miss the food in New Mexico, so I got some Chile Verde sauce (all natural stuff) made from NM Hatch chile’s, some Soutwest Corn Mix and made this-- about 10 minutes:
1.75 lb ground beef (90% lean)
Can of SW Corn
Jar of micro-batch chile verde
Brown the beef and drain.
Hint: I pour the corn mix into a bowl, then when it’s time to drain the beef, I drain it into the corn can, then put it in the fridge/freezer. It hardens up, then I chuck it in the trash.
Add the corn mix. It’s just corn, red peppers, chiles, and black beans. Fresh ingredients are best. Canned when you must (like tonight).
Mix that in, then pour about a cup or so of your green chile sauce in (you can use Salsa Verde, too).
Mix around until it’s all warm!