Cooking with LMNO

[Richter]

I'd like to thank LMNO for teaching me about deglazing, I made an awesome sauce tonight for my African lamb by deglazing the pan with red wine.

Deglazing for a gravy with tequila was also one of the more interesting things I've coem up with while cooking.  I also owe LMNO thanks here.

[LMNO]

Garsh, I guess I need to post some more recipes.


It's just more of a pain in the ass now that I can't access photobucket at work.

[LMNO]

Chicken Catalan

It's been a while, I know.  But this should make up for it.  Red bell pepper, onion, garlic.


Season bone in, skin on chicken thighs with salt an pepper.


Brown them in olive oil.


Remove, and add the aromatics.  You know the score: peppers and onions before garlic, medium low heat.


Put a pinch of saffron threads into hot water, let steep, then add to the pan, along with some white wine.


Add a can of tomatoes, and some chicken stock.


Throw in some bay leaf, and cinnamon.


Return chicken to pan, cover, and let the flavors come together, about 30 minutes.


Toast some breadcrumbs with oil until golden brown.


Add paprika.


Serve with the tomato goop, and breadcrumbs on top.  Shown with roasted broccoli and garlic tossed with chili powder and salt.

[Mesozoic Mister Nigel]

YUM

[Sir Squid Diddimus]

DANG!

Sounds almost like my PR friend's mom's pollo con fricasse

[LMNO]

New ways to cook Brussles Sprouts.  Paprika, garlic, mustard powder, salt, pepper.


Trim the Sprouts, and microwave them for 3 minutes.  I know, I know.  Look: it's the best way to lightly cook them evenly without slicing them in half.  You're not turning them into mush, just lightly softening them.


Add the spices to the bowl, and toss to coat.  Skewer them so they're facing the same direction.



Put them on the grill, cover, and cook for five minutes.  Turn, and repeat.



Let cool slightly, and then toss them again in the spice mixture.


Meanwhile, grill your steak.  Shown: Salt & cumin.




Serve.  A squeeze of lemon over the Sprouts will help brighten the flavors.

[Adios]

That sounds good.

[Freeky]

We need a drool face smiley.

[Sir Squid Diddimus]

this one...



i love love brussels sprouts. always looking for new ways to cook them. grilled is my favorite.

[Dysfunctional Cunt]

LMNO looks delicious.... as usual!

I had brussel sprouts out not long ago.  They had seperated the leaves, steamed them, then tossed them in a lemon butter vinagerette type dressing.  They were surprisingly yummy.  Didn't really taste like brussel sprouts. 

[LMNO]

Here's a quick one, from the farmer's market to your plate.

You'll need some fresh shelled peas.  Let's face it, you could stop here and be happy.  But I blanched them in salted boiling water for two minutes, and then drained and shocked them under cold running water.


There were also some radishes hanging around, so slice them up, along with some parsley and basil.


Time for the dressing.  Toasted and ground cumin, lime juice, a touch of honey, and some nam plan, whisked together and emulsified with olive oil.


Put all the ingredients together, along with some crumbled feta cheese.


Serve along with some smoked fish for a light dinner.

[Freeky]

That sounds perfect for a hot weather meal.

[Dysfunctional Cunt]

Looks yummy!!

Did you smoke the fish yourself?

I'm torn on smoked fish.  I like salmon, but have never had another type that I liked... 

[LMNO]

No, that was store bought.  It was trout.

I don't have the room or the ventilation for a smoker.  I wish I did, though.

[Dysfunctional Cunt]

No, that was store bought.  It was trout.

I don't have the room or the ventilation for a smoker.  I wish I did, though.

So the "stovetop" versions don't work well or they just smoke the fuck out of the house?  They had one on sale not long ago at the kitchen store and I almost bought it, kids talked me out of it.  I've was regretting it but....