Alright spags, the day has finally come where I use this subforum for actual food related posts.
(http://i9.photobucket.com/albums/a95/discordman/bin/chef.jpg)
So today is Valentine's Day. I get back from work at 5:30 and my girl has class from 6 to 10, so I volunteered to cook some candlelit dinner type thing.
Problem being that I have very little practice in the kitchen other than really simple stuff (pasta and meatsauce, burgers, chicken, etc). I'm hitting the grocery store after work to pick up materials and then making ... something...
Any ideas for what I should make?
The most complicated thing I've ever made is this dijon tarragon chicken dish which was great. But I had my girlfriend's help (truth be told she did most of it). This time I'm flying solo.
Exclude the following ingredients: seafood, mushrooms
HALP
Get 2 tenderloins of beef. If you can find anything grass-fed or dry-aged, get that instead. Yes, you can taste the difference. Warning: this will probably cost $20/lb
Also get a stick of butter, a bunch of asparagus, ground cumin, and some fresh sage.
If you enjoy starches, some couscous or rice pilaf is fine. Instant/just add hot water will do.
Turn on the broiler, and let it get really hot.
Let beef come to room temperature, drizzle a tiny bit of olive oil on then, then liberally season with salt and cumin on all sides.
Trim an inch or so off the bottom of the asparagus, and place in a roasting pan. again, drizzle with oil, and season with salt.
(prepare the starch, if you want).
Leave the butter out to get soft (not melted), and mince the sage. In a bowl with a fork, mix the sage into the butter. place herbed butter on some wax paper, roll it into a tube, put in freezer to harden back up.
place the pan with the asparagus under the broiler, and broil for about 6 minutes, or until it browns slightly. Remove, and keep warm.
Broil tenderloin for about 3 minutes a side, depending on thickness (about 1.5 inch) for rare.
Season asparagus & steak with pepper to taste*.
Slice a disc of herb butter, and place on top of steak.
Serve.
Estimated total cooking time = 15 minutes.
* if you add the pepper before broiling, you will burn the pepper, and it won't taste very good.
[edit to add the herb butter]
hm......
Pan fried noodles with chicken, served with fresh sauteed spinach or broccoli?
Potato Soup? Too bad you said no mushrooms, thats one of my favorite things to cook with.
Maybe wait for ECH.
Edit: LMNO has the right idea; I suck.
LMNO, that sounds delicious. I will try that sometime.
Cram, here's my suggestion:
1/2 cup honey
1/2 cup dijon mustard
1 tsp-1 tbsp curry powder (depending on how spicy you like it)
Combine the above ingredients. This makes a mad tasty sauce.
Preheat oven to 350.
Take 6 boneless, skinless chicken breast halves. Take a 9x12x2 or so oven-safe pan and put the chicken boobs in it. Coat the boobs with about half of the sauce.
Bake the boobs 'n' sauce for about 30 minutes. Flip 'em and pour the rest of the sauce on. Bake for another 10-15 minutes or until the sauce begins to brown a little.
Serve with some rice.
I also make a delicious variant of this using tofu instead of chicken, but I'm not sure how you and the lady stand on soy products. :wink:
D-Cup, that sounds really good. I have some local honey that I've been looking to add to things.
Think it'll work with coarse-grain mustard?
lol @ chicken boobs
THAT's now entering my vocabulary. And my cookbook.
That also sounds delicious, LMNO. And well within my limited capabilities.
These are some great ideas!
Salad, anyone?
Baby spinach leaves with a walnut oil-champagne vinaigrette garnished with whole walnuts and gorgonzola always pleases. I'm in an odd mood, so I'll only post it if you want me to.
Quote from: Dr. Felix Mackay on February 14, 2008, 05:16:13 PM
Salad, anyone?
Baby spinach leaves with a walnut oil-champagne vinaigrette garnished with whole walnuts and gorgonzola always pleases. I'm in an odd mood, so I'll only post it if you want me to.
??
didn't you just post it?
There's a recipe, what with the garnishes and stuff. But you get the basic idea, yeah?
(Sorry, a bit too much coffee. My mind isn't grammarizing thoughts very well.)
Oh, d00d. Roasted golden beets, chilled and sliced thin is a very nice garnish. So are edible flowers if you can find them. Pplz gardens if neccesary.
Quote from: LMNO on February 14, 2008, 04:51:29 PM
D-Cup, that sounds really good. I have some local honey that I've been looking to add to things.
Think it'll work with coarse-grain mustard?
I imagine it would.
I used the Annie's organic brand the other night, which on a scale of dijons is fairly coarse, and it came out delicious. Chicken and/or tofu is fairly smooth to begin with, so I think adding something with texture couldn't hurt at all.
It is one of my favorite recipes because it is ungodly easy, but supremely tasty.
I advise using lots of curry powder because the huge quantity of honey does make it fairly sweet, and although the sweet is delicious cause it's honey, I still think it's better when it also packs a punch in terms of spice.
If you want punch, I suggest adding a pinch of cayenne pepper.
strawberry, fresh pineapple, pitless grapes, molten chocolate*
nothing beats nipples fresh pineapple dipped in chocolate.
also, fruit's good for you, chocolate makes it filling, and you're not supposed to spend too much time on the dinner anyway.
serve with white wine and candle light and such. make sure the fruit is cut up into bite-size ready-to-dip and eat chunks, the colours must be vibrant (hence strawberry + pineapple)
do not use a dinner table, but lounge up and around some pillows and a comfy couch.
* = chocolate, milk cream, nuke, stir, nuke, stir, nuke, stir
Add delicious cherries to Trip0's idea.
-DC
Would do just about anything for a chocolate dipped cherry... 8)
*** Cramulus joined #discord
22:33 Cramulus ah christ he's back already
22:33 *** Telarus joined #discord
22:33 Idem what
22:33 Cramulus me that is
22:34 Cramulus I've decided on D-Cup's honey boobs idea
22:34 Cramulus wow what a great sentence
22:34 Cain we should make more jokes about D-cups honey boobs
22:38 Cain *tumbleweed*
22:39 Idem lol
22:39 Cramulus THEY'RE DELICIOUS!
22:39 Cramulus HOWEVER, THEY'RE FAR FROM D-SIZE
22:39 fred_ BOOBS
22:39 fred_ WHAT
22:40 Cain lets hope to gawd no-one posts this in the quotes thread
22:40 Cain oshi, temptation
22:40 fred_ BWAHAHAH
Quote from: LMNO on February 14, 2008, 04:37:04 PM
Get 2 tenderloins of beef. If you can find anything grass-fed or dry-aged, get that instead. Yes, you can taste the difference. Warning: this will probably cost $20/lb
Also get a stick of butter, a bunch of asparagus, ground cumin, and some fresh sage.
If you enjoy starches, some couscous or rice pilaf is fine. Instant/just add hot water will do.
Turn on the broiler, and let it get really hot.
Let beef come to room temperature, drizzle a tiny bit of olive oil on then, then liberally season with salt and cumin on all sides.
Trim an inch or so off the bottom of the asparagus, and place in a roasting pan. again, drizzle with oil, and season with salt.
(prepare the starch, if you want).
Leave the butter out to get soft (not melted), and mince the sage. In a bowl with a fork, mix the sage into the butter. place herbed butter on some wax paper, roll it into a tube, put in freezer to harden back up.
place the pan with the asparagus under the broiler, and broil for about 6 minutes, or until it browns slightly. Remove, and keep warm.
Broil tenderloin for about 3 minutes a side, depending on thickness (about 1.5 inch) for rare.
Season asparagus & steak with pepper to taste*.
Slice a disc of herb butter, and place on top of steak.
Serve.
Estimated total cooking time = 15 minutes.
* if you add the pepper before broiling, you will burn the pepper, and it won't taste very good.
[edit to add the herb butter]
lmno,
from the bottom of my anus,
thanks for this awesome recipie.
We just finished, and are about to do dishes, but I wanted to give credit where credit is due for this really really great meal.
and say Hi and Happy Valentines Day to Mrs. LMNO on behalf of Chloe and I. :mrgreen:
Quote from: Professor Cramulus on February 15, 2008, 04:26:29 AM
lmno,
from the bottom of my anus,
thanks for this awesome recipie.
We just finished, and are about to do dishes, but I wanted to give credit where credit is due for this really really great meal.
and say Hi and Happy Valentines Day to Mrs. LMNO on behalf of Chloe and I. :mrgreen:
:thanks: :digtbk:
As an added bonus, it makes your pee smell funny!
Quote from: Cain on February 14, 2008, 10:39:44 PM
*** Cramulus joined #discord
22:33 Cramulus ah christ he's back already
22:33 *** Telarus joined #discord
22:33 Idem what
22:33 Cramulus me that is
22:34 Cramulus I've decided on D-Cup's honey boobs idea
22:34 Cramulus wow what a great sentence
22:34 Cain we should make more jokes about D-cups honey boobs
22:38 Cain *tumbleweed*
22:39 Idem lol
22:39 Cramulus THEY'RE DELICIOUS!
22:39 Cramulus HOWEVER, THEY'RE FAR FROM D-SIZE
22:39 fred_ BOOBS
22:39 fred_ WHAT
22:40 Cain lets hope to gawd no-one posts this in the quotes thread
22:40 Cain oshi, temptation
22:40 fred_ BWAHAHAH
:argh!: No one jokes about my wife's boobs and gets away with it! (Unless, of course, she thinks the jokes are funny.)
Well it's true that they are nowhere near d sized :cry:
anybody who seriously cares should have their penis checked.
Quote from: Darth Cupcake on February 17, 2008, 04:05:46 AM
Well it's true that they are nowhere near d sized :cry:
But are they tasty?
Quoteanybody who seriously cares should have their penis checked.
Well now that depends, who does the checking? Will they do tests to make sure you seriously care or not?
Quote from: Cain on February 17, 2008, 12:47:46 PM
Quote from: Darth Cupcake on February 17, 2008, 04:05:46 AM
Well it's true that they are nowhere near d sized :cry:
But are they tasty?
Quoteanybody who seriously cares should have their penis checked.
Well now that depends, who does the checking? Will they do tests to make sure you seriously care or not?
PICS PLS.
Quote from: Cain on February 17, 2008, 12:47:46 PM
Quote from: Darth Cupcake on February 17, 2008, 04:05:46 AM
Well it's true that they are nowhere near d sized :cry:
But are they tasty?
Quoteanybody who seriously cares should have their penis checked.
Well now that depends, who does the checking? Will they do tests to make sure you seriously care or not?
A doctor of heterosexuality.
One exists, I'm sure of it.
"Doctor Hetero" is a good superhero name.
NotgayD.?
Ph.Straight?
Quote from: Darth Cupcake on February 17, 2008, 04:05:46 AM
Well it's true that they are nowhere near d sized :cry:
But isn't that what makes the joke even FUNNIER?!
When I told Mr. Suu that your 'name' was D-Cup, and then he saw you he was like, "Something isn't right here...."
Besides, big boobs are bad for your back. (Unintentional alliteration ITT.)
Quote from: Suu Fett on February 19, 2008, 03:29:27 PM
(Accidential alliteration ITT.)
Improved and refurbished.
Quote from: Suu Fett on February 19, 2008, 03:29:27 PM
Besides, big boobs are bad for your back. (Unintentional alliteration ITT.)
That's why girls with large boobs should spend the majority of their time on their backs.
Or their hands and knees.
Or in the "Floating Butterfly" position on page 198 of the Kama Sutra.
Quote from: LMNO on February 20, 2008, 05:23:03 PM
Quote from: Suu Fett on February 19, 2008, 03:29:27 PM
Besides, big boobs are bad for your back. (Unintentional alliteration ITT.)
That's why girls with large boobs should spend the majority of their time on their backs.
Or their hands and knees.
Or in the "Floating Butterfly" position on page 198 of the Kama Sutra.
Does this imply you have a copy OF the Kama Sutra at your desk for handy reference?
Either that, OR I have the entire book memorized, OR I'm just making shit up again.
Quote from: LMNO on February 20, 2008, 08:26:02 PM
Either that, OR I have the entire book memorized, OR I'm just making shit up again.
...
I'm picking choice #2!
Good call.
LMNO
-The legend lives on.
Tonight I will be making brocolli and sausage sauce pasta with diced tomatoes.
cook sausage and garlic, add tomatoes and brocoli, simmer, plop on top of angels wigs.
I live my life 2 stovetop apparatii at a time.
edit: other things might be going on too, but I haven't looked at the spice rack or fridge.
Quoteplop on top of angels wigs.
:?
Angel hair pasta, cooked and then lightly fried.
Quote from: abortionpunch on March 04, 2008, 05:20:55 AM
Angel hair pasta, cooked and then lightly fried.
Interesting. Never heard of this before.
I'm looking for suggestions:
I have 2 pounds of boneless pork loin. I need a recipie that takes no more than 90 minutes to cook.
Go!
I posted a pork w/ stuffing and an apricot / vinegar glaze awhile back, and can repost if wished. It can be cooked in 90 min., it will just come out more like a roast. (For quick cooking, meat that has a larger lean portion is best )
Also: Thin sliced pork and udon in a miso soup? (think shabu-shabu)
Quote from: LMNO on April 03, 2008, 02:36:06 PM
I'm looking for suggestions:
I have 2 pounds of boneless pork loin. I need a recipie that takes no more than 90 minutes to cook.
Go!
Get a stick of butter, a bunch of asparagus, ground cumin, and some fresh sage.
If you enjoy starches, some couscous or rice pilaf is fine. Instant/just add hot water will do.
Turn on the broiler, and let it get
really hot.
Let beef come to room temperature, drizzle a tiny bit of olive oil on then, then liberally season with salt and cumin on all sides.
Trim an inch or so off the bottom of the asparagus, and place in a roasting pan. again, drizzle with oil, and season with salt.
(prepare the starch, if you want).
Leave the butter out to get soft (not melted), and mince the sage. In a bowl with a fork, mix the sage into the butter. place herbed butter on some wax paper, roll it into a tube, put in freezer to harden back up.
place the pan with the asparagus under the broiler, and broil for about 6 minutes, or until it browns slightly. Remove, and keep warm.
Broil tenderloin for about 3 minutes a side, depending on thickness (about 1.5 inch) for rare.
Season asparagus & steak with pepper to taste*.
Slice a disc of herb butter, and place on top of steak.
Serve.
Estimated total cooking time = 15 minutes.
* if you add the pepper before broiling, you will burn the pepper, and it won't taste very good.
Quote from: Professor Cramulus on April 03, 2008, 03:29:20 PM
Quote from: LMNO on April 03, 2008, 02:36:06 PM
I'm looking for suggestions:
I have 2 pounds of boneless pork loin. I need a recipie that takes no more than 90 minutes to cook.
Go!
Get a stick of butter, a bunch of asparagus, ground cumin, and some fresh sage.
If you enjoy starches, some couscous or rice pilaf is fine. Instant/just add hot water will do.
Turn on the broiler, and let it get really hot.
Let beef come to room temperature, drizzle a tiny bit of olive oil on then, then liberally season with salt and cumin on all sides.
Trim an inch or so off the bottom of the asparagus, and place in a roasting pan. again, drizzle with oil, and season with salt.
(prepare the starch, if you want).
Leave the butter out to get soft (not melted), and mince the sage. In a bowl with a fork, mix the sage into the butter. place herbed butter on some wax paper, roll it into a tube, put in freezer to harden back up.
place the pan with the asparagus under the broiler, and broil for about 6 minutes, or until it browns slightly. Remove, and keep warm.
Broil tenderloin for about 3 minutes a side, depending on thickness (about 1.5 inch) for rare.
Season asparagus & steak with pepper to taste*.
Slice a disc of herb butter, and place on top of steak.
Serve.
Estimated total cooking time = 15 minutes.
* if you add the pepper before broiling, you will burn the pepper, and it won't taste very good.
Clever.
(asshole)
:lulz:
Dominos takeaway pizza
Chips
Beer
HUZZAH!
Doesnt get any simpler than picking up the phone.
Hm, I'd probably flatten and pound it, sprinkle cracked sea salt and pepper on it, stuff it with a cream-cheese-breadcrumb-and-artichoke mixture, then roll it and slice it. Put the rounds on a greased baking sheet and dust with a bit of herbes de provence. Put in oven and broil. Mince some garlic/shallots/onions and saute in white wine and olive oil. Pour sauce over disks when they are done and serve with rice and steamed veggies. Or mixed salad.
Sounds like some kind of painful torture method. No man deserves this done to his manho--Er... what was this thread about, again?
Quote from: LMNO on April 03, 2008, 02:36:06 PM
I'm looking for suggestions:
I have 2 pounds of boneless pork loin. I need a recipie that takes no more than 90 minutes to cook.
Go!
Cube the pork loin, coat lightly in flour, brown in olive oil in a deep-sided pan. Add:
2 tsp sugar
a chopped onion
a couple of sliced carrots
maybe 3-4 diced potatoes
3-6 cloves of minced garlic, depending on how much you like garlic
a quart of chicken broth
2-3 chopped green chilies (canned is OK if you don't have fresh)
a sliced jalapeno if you want it spicy
salt and pepper to taste
Simmer 1 hour
serve with jack cheese and tortillas.
That could work.
It all might be moot, as Mrs LMNO might be taking me out to dinner.
Don't you have to cook pork like an hour per pound or something at least? I'm not 100% on that, but I know a good sized roast like when we do our pork shoulder takes the better part of a day.
Loin cooks faster, as it's a smaller mass/surface ratio.
i'd sort of throw it in a pan and add stuff
then i'd serve it with veggies and some sort of starch thingy like potatoes or pasta
remember to add spices to taste
Ok, in a bowl I ran 4 cloves of garlic through a microplane, chopped a few sprigs of rosemary fine, added kosher salt, black pepper cumin, and a little oil. I rubbed this all over the loin roast, and roasted it for 30 minutes at 450.
Let sit for 10 minutes, and slice.
Wikkid good.
sounds good :)
That sounds divine!