Cooking with Gramps

[Barnabas]

Originally posted by LordShiva
1 steak

Dust with salt and freshly ground pepper. Rub with garlic and olive oil if I'm feeling adventurous.

Grill for 2-3 mins per side.

Eat.

thats kind of raw

[Makahlua]

Yay, a home chef/foodie thread \o/

@ B-P That's also kind of tasty

@ Kid - salt and pepper that thing, at least (unless it's a brined chicken, then just pepper). Pat dry, then a little olive oil or butter rubbed on the skin, then the s&p. And pick up an instant-read thermometerfor next time (I got mine for just $20 USD) - it's much more reliable than the little pop-up, since the breast can cook at quite a different rate from the bonier pieces! Pick up a "Smart Chicken" next time if you see one in the store, they do have aa good flavor

[Grandpa Troll]

Gramps Grouper Plate

Tonight, I cooked my sweetheart Grouper.

I deboned and filleted, marinated with a new dressing from Wishbone called Mango Chipolte, maybe 2 pounds of Fresh Grouper for 4 hours.

Pre-heat oven 420 degrees.

Line cookie sheet with tin foil, spray with PAM (all this does for me is expedites/reduces cleanup and prevents fish from stick to tray)

Cook until flaky/white, should be about 14 minutes, but as ovens vary, start checking around 10 minutes and sample when fish flakes, very detecbale to the eye

I served with Scallops wrapped in Brown Sugar Bacon and also Oysters wrapped in Bacon.

Total cooking time for the wraps should be close to 10 minutes but the key is for the scallops to turn white, the Bacon to look cooked/crisp. The Oysters darkened is sufficient, about same time 10 minutes.

I added a fresh Pineapple cutup for dessert and served with delicious cold sweet iced tea

[LordShiva]

Originally posted by Brachy-Pride


thats kind of raw

stfu noob

[Mrs. Tuberski]

I gots lots of reciepes.

Ill start yall with one of my favorites for snacking during a football game.
3/4 can hot frito lay bean dip
1 16 0z can refried beans
i block 160z medium cheddar cheese shredded
12 oz sour cream
2 large avocados ripe
pace picante sauce bout 1 cup
1 can 8 oz sliced black olives


Mix bean dip and refried beans with a few dashes of garlic salt together and spread in a rectangle cake dish
peel and smash avocaodes in separte bowel and season with garlic salt and a dash of pepper(I use fajita seasoning) but a dash of pepper not to much will work.
spread on top of beans after mashed.
spread pace picante sauce on the guacomle (i use medim picante sauce)
then spread sourcream on top of picante sauce
top with your shredded cheese and then black olives and you have seven layer dip

[Mao]

I discovered that cooking a mediocre cut of steak in butter and pan-frying it does amazing things. I love the taste... I don't like dying at 30 so much... but it's just so good...

[Mrs. Tuberski]

Frying a steak
Mostly rib eyes or t bones but im sure it will work with any thick steak
fry steak and brown on both sides in ur choice of oil
season with soy sauce cherry cooking wine and a splash of beer with ur choice of seasons. salt pepper season all etc
take out of frying plan place in baking dish and heat in oven for 2 hours at 300 degrees coverd with foil. after one and half hours of cooking
melt enough butter and sautee raw mushrooms and onions on the stove, when soft pour sautee mix on steak and bake till steaks are real tender. total bake time for a thick steak bout 2.5 hours.

[Verto]

I make this a couple times a week, simply because I can make a fairly large amount of it quickly, and it still tastes good the next day or two.

Cook 2-3 cups of rice. While waiting for that, put a couple pieces of chicken (usually just boneless tenders as they are quick to grill and cut up). Add 1/3-1/2 a can of Ranch Style Beans to chicken once fully cooked. I usually time it so that the chicken is done about the same time as the rice. Mix them together, and consume. I always eat this with guacamole and chips (I love Avocado). I haven't really experimented with it, except for adding green bell or jalapeno peppers when I remember to buy them. Cilantro is always good.

[Wernazuma III]

I'm our weekend cook. Most of my recipes have pumpkin as a main ingredient since I grow lots of pumpkins in my garden and my gf doesn't have any meaningful recipes making use of them. So I jump in, take a bag of frozen pumkin and cook.


My gf's favorite is my
Pumpkin Stew:

You need (for 4)

700g Pumkins
500g potatoes (or 600/600 or 500/700, it's not critical)
500g ground meat
200g peeled tomatoes
250g beans
2-3 onions
garlic
1 leek
1/2l consomée
salt
majoram
pepper

Cook the potatoes. Hack pumpkin, onions, garlic and leek. Brown the ground meat in a pot, add pumpkin, onion, garlic, tomatoes and consomée. Spice with majoram. Let cook (covered) for 15 minutes on medium/low level. Then add the leek, beans and potatoes. After 10 more minutes, add salt and pepper and voilà.

[Asmodean]

Entrecôtes in tomato-oregano sauce. Serves 4 people.

4 thick entrecôtes
8 large ripe tomatoes
4 cloves of garlic
Oregano
Salt
Pepper
Olive oil

The first thing you want to do, is to boil water in a large pot to cook the tomatoes for 30 secs so that the skin peels of easier. After having peeled the tomatoes, chop them coarsely.

Then get going with the entrecôtes:
Start with heating a pan with a splash of olive oil. Rub the entrecôtes with salt and season them with pepper (not too much). Fry the entrecôtes 3 minutes on each side. Remove steaks from heat and cover them in foil.

Now, without cleaning the pan, splash a nit more of olive oil on it, and put all the chopped tomatoes on the pan. Mash the 3 cloves of garlic and add them as well. Season with salt and oregano (try to use fresh oregano if possible - it really is better than dried. If you must use dried oregano, remember to grind it between your fingers before putting it in. That will release the flavours better).

Not wait a few minutes for the sauce to cook before again adding the entrecôtes to the sauce and cooking for another minute or 2. Serve immediately with your favourite potatoes and tomato/mozzarella salad

Asmodean

[Wernazuma III]

My favorite, a delicate, light dish, a
Pumpkin Soufflé

You need
600g Pumpkin
250g ground meat
250g Bulgur (http://en.wikipedia.org/wiki/Bulgur)
1 cup (200g) bio-yoghurt
50g parmesan cheese or similar (grana padano)
3 onions
2 spoons wheat-flour
olive oil
butter
salt
pepper

Let Bulgur swell in hot water. Grate the cheese (don't use already grated cheese, that's groce!)
Cut pumpkin in cubes, steam it (with 2 spoons butter) in a pot for 20-25 mins.
Sautée the onions in olive oil, add ground meat, spice with salt and pepper, wait until well done.
Once the pumpkin has sufficiently cooled down, mix it with the Bulgur, flour, some salt and pepper to a pulp.
Grease the casserolle, add 3/4 of the pulp, then the ground meat, then the remaining pulp. Cover with yoghurt, on top the grated cheese and a bit olive oil.
Make a hole in the middle of the casserolle with your finger.
Bake at 180°C in the oven for short of 20 mins.
Ready.

[Asmodean]

What does pumpkin actually taste like?

[Addled Platypus]

chicken

[Grandpa Troll]

Originally posted by Asmodean
What does pumpkin actually taste like?

a little sweet and a little spicey (not hot spicey but a little sweet spice nip)

[Wernazuma III]

Originally posted by Asmodean
What does pumpkin actually taste like?

Depends on the pumpkin type and how you prepare it, of course. But there's always some sweet touch to it.