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What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

  1. PureEuroM3

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  3. tomc

    tomc Two Time F1 World Champ

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    Using leftovers! My work is done. What spices?
    T
     
  4. koisokok

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  5. SCFerrari

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    Gosh that looks good !
     
  6. tomc

    tomc Two Time F1 World Champ

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    The king of steaks!
    Looking awesome.
    T
     
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  8. Frank_C

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  9. slm

    slm F1 Rookie
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    Not that I know of. I used a recipe from Sam The Cooking Guy.
     
  10. 95spiderman

    95spiderman F1 World Champ
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    not much of a baker but wife and i teamed up to make a cherry amaretto cake. pretty easy. jarred sour cherrys simmered in amaretto then thrown into a std cake batter w some almond flour mixed in. bake 30 min and pour juice from cherrys/liquor over top. so moist and great flavor combo

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  11. PureEuroM3

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    Ok thank you ill have to try that. I do enjoy Sam but I take his videos in small doses.
     
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  13. PureEuroM3

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    Yessir leftover cornish hen carcass and meat. I've been eyeing your soup posts waiting to try it so here you go!

    Spice wise mainly salt and pepper. We added some paprika. Filling wise we had celery carrots corn green peas onions and garlic. Gf said no to spicy peppers.

    Final product and it is yummy.

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  14. PureEuroM3

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    So my gf just saw this...recipe to share? As close as you may remember.
     
  15. tomc

    tomc Two Time F1 World Champ

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    Recipe for brisket udon?

    Not too bad, assuming you already have a brisket smoked & in the fridge or freezer! Wife bought pre-packaged udon at Costco.
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    I throw away the spice packs as they tend to be too high in sodium - from salt and MSG - for our tastes.

    Smoke a brisket. I use oak. Reserve flat for slicing. The point, I usually refrigerate, then de-fat a bit by hand, chop, portion up, freeze and then thaw as needed.

    For the udon, I took some of my trimmed & chopped brisket point, maybe half a pound as a wild guess, throw it in water, simmer it for a few hours. Separate meat from broth. Cool broth in fridge, and remove the fat that floats to surface and congeals. Half the broth for us, half for the pooch to moisten her kibble!

    Add the de-fatted brisket broth to the udon. Microwave for a couple minutes. Let sit covered a few minutes. Add your spices and veggies right before serving kind of like you do with pho. If I have them, my favorite veggies to add are basil, sliced raw jalapeños, corn, peas, etc. For flavoring it up - fish or soy sauce, Tabasco, crushed chili pepper flakes, etc.

    T
     
  16. max930

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    Thawing a moms sauce for spaghetti and meatballs.
     
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  17. 95spiderman

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    forgot to take pics tonight but a real winner and so easy. grilled pork chops. then make sauce by saute ton garlic in butter. add honey and brown sugar with vinegar. then chicken stock and reduce until thick glaze. spoon over chops and french fries. scallions over all of it. beyond sticky deliciciousness!
     
  18. BubblesQuah

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  19. Jedi

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  20. tomc

    tomc Two Time F1 World Champ

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    This is where I started drooling!
    Sounds good...T
     
  21. tomc

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  22. Jedi

    Jedi Two Time F1 World Champ
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    Yessir! We had a second grill heated to high and the last 5 minutes was HOT HOT HOT :)

    Jedi
     
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  23. Jdubbya

    Jdubbya Two Time F1 World Champ
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    That looks and sounds amazing!!
     
  24. Jdubbya

    Jdubbya Two Time F1 World Champ
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    Someone mentioned Sam the cooking guy on youtube here. I saw one of his videos not long ago about philly cheese steaks, I think he did them on rolls and baked them as an appetizer or something. BUT he used Pasilla peppers instead of green peppers. I made something like this, lots of pasilla peppers, onions in the pan, start getting color on them then I used chicken thinly sliced. Browned it all then tossed it all in a casserole pan and tossed some provolone cheese on top and in the oven to finish off.

    Made a 9x13 pan full and had the first couple helping just dished up on a plate with a side salad. I broke down Saturday and bought two rolls though and had leftover chicken philly cheese steaks all weekend. Buttered and toasted the rolls in the fryin pan before slathering on the meat/pepper/cheese goodness. Yumm.

    I really liked the different flavor of the Pasilla peppers.
     
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  25. tomc

    tomc Two Time F1 World Champ

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    Philly cheesesteaks with mildly not wildly hot peppers. That's a winning idea.

    Pasilla is a dried pepper, did you hydrate before cooking?

    T
     
  26. Jdubbya

    Jdubbya Two Time F1 World Champ
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  27. Jdubbya

    Jdubbya Two Time F1 World Champ
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    No, we have a store here that carries a large latin as well as asian selection of food. they had fresh ones in the produce aisle. I was looking for something to do with some chicken I breasteses I had thawing and thought of his recipe when I saw the peppers. :) And they actually didn't have much heat at all but very tasty!!
     
  28. tomc

    tomc Two Time F1 World Champ

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    Cool. Thank you. I wonder how a cheesesteak with a hotter pepper like a guajillo work?!?
    Cogitating!
    T
     

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