She said "Sammich", not "sammich". There's a difference, but I'm censoring it.
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She said "Sammich", not "sammich". There's a difference, but I'm censoring it.
Dang censors! LOL
Attachment 7366torta,,ita a kazillion little mini fishes squeezed into a patty and pan fried,,yum.
Hey, what did I do now?
Quote:
Originally Posted by Winnie
In the interest of full disclosure, could you show us a pic of that "Sammich" in your hand? I am particularly interested in the position of your little finger..
Quote:
Originally Posted by lefties
Four plates, four stories.
London broil was on sale for cheap. So I decided to try out the french oven I got for Christmas.
Seared it in the pot, then added leeks, parsnips, carrots, garlic, chicken stock, herbes de provence, rosemary, salt, and Worcestershire sauce.
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Turned out pretty ugly, but tasted good. I served it on some cauliflower greens.
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The varmints will run like rats, but here goes;
Cut away some stalk and peel away until fresh, firm, leaf.
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A lite coating of EVOO, salt and pepper, give em' a good shaking.
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A lite coating of EVOO on some salmon. Try to leave that brown stuff on by the way, there's some stuff in it that's almost as good for ya' as the sprouts. LOL
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A rub of your choosing
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Sinful, I know. The varmints might would buy in on this one until they figured out it is wheat.
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This next one would be OK
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Until the fresh Parmesan goes on.
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Now this takes a team effort. Medium low grill, the sprouts on for 20 minutes on the top rack. Give em' a shake every five. Salmon at the 10 mark, flip em' once at 5. The egg noodles in boiling water when the salmon goes on. Bread on when the salmon flips.
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Sprouts, a bit crunchy on the outside, self steamed inside. Treat em' to a little soy sauce.
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TSPSBAVAO
I didn't get very far down that post 'till I threw up in my mouth a little.
You don't have to peel them. Just place them in the foil pan, add your EVO, salt and pepper. Shake the pan to roll them around a bit. Open the cabinet door and drop container and all in the trash.
Fixt, grow up.Quote:
Originally Posted by Rick
We had salmon, dirty rice and spinach the other night. Yummy.
Never, sir. I will remain a kid forever. A very very old kid.Quote:
Originally Posted by intothenew
...and chubby. (You left out chubby.)Quote:
Originally Posted by Rick
Learn to love Brussel Sprouts, they're one of the powerhouse veggies. Soy sauce and a bit of hot sauce will take away some of the bitternes.
Serve with sweet potatoes (the sweetness counterbalances sprout bitterness) and you've got yourself a super veggie combo. Throw in grilled salmon and you got the health trifecta, as it were.
But I'm not looking for the trifecta. I'm looking for tastes great, less filling.
Now thats funny!Quote:
Originally Posted by Rick
Keep looking.:sneaky2:Quote:
Originally Posted by Rick
Cranberry wild boar a la crockpot
3# wild boar roast
2 cans whole cranberries
2 tsp basalmic vinegar
salt and pepper to taste
salt and pepper your roast then place in crockpot,shake on 2 tsp vinegar and pour on two cans whole cranberries.Cook for 8 hours and enjoy.
Looks good to me.I love those itty bitty cabbages.mmmmmmm.
Lunch yesterday was a Boar's Head, cracked peppermill turkey sammich on dark rye with hot Wickles. The sammich was good, but the view was spectacular.
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I got an order for 12 doz mesquite chocolate chip cookies. So I did a TON of baking on Saturday.
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There was probably 1 c of dough left from each batch, so I mashed all together, rolled it into a log, and made slice and bakes with the rest.
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We also went out to dinner over the weekend. Ordered some fancy mac n cheese for the kiddo. The portion was HUGE, so there were plenty of leftovers. Added some egg, whole wheat flour, ancho chile, garlic powder. Formed it into patties and then dredged them in wheat germ and fried them. Some spicy italian chicken sausage on the side = breakfast!
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12 dozen is going to be about right for the F.A.R.T. meeting. At least until 2D gets there. That danged mule is a cookie monster.
Baked salmon on a bed of brown rice with black beans, peas and spinach.
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Bear Dog has spent the last two nights here. I planned a dinner that I felt he would like, be able to cook, and some of it could be used backpacking. I need to get him a mess kit, he only has a canteen cup and stove at the moment. But, I digress, on with the show.
Preps:
Apples, washed and set aside. A mixture of brown sugar, cinnamon, and nutmeg is readied.
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Smoosh it all together good.
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A packaged potato cake mix, one whole egg and water, set aside.
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Dried butter and milk is mixed, and a hunk of velveeta collected for some mac and cheese.
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Some practice with a blade, he done very well.
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Sprinkle some lemon juice on them and give them a toss, it keeps the browning down some.
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Let's get down to business:
Medium hot buttered pan, and drop in the apples. Sprinkle that sugar mix on.
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Five minutes of that, then reduce to medium low and cover for fifteen.
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In with the shells.
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We kinda, sorta, cheat on this next one. Frozen, leftover, Christmas ham on slow nuke.
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There was a big grin when the lid came off to stir, that smells soooo good.
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Drain and add the goodies to the shells.
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Leave those two on warm while you pour the cakes.
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And the finished product.
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We can fix the mac and cheese in the field now. That's carry the dry goods and the velveeta, it doesn't require refrigeration. I'm out of them, but with egg solids I think the potato cakes will do OK. The apples, we leave with the sugar mix prepackaged, and I need to try them with oil and dried butter.
I've got to get these guys a mess kit soon.
Well done! Was the band aid from practicing his knife skills?
No, that was from a wrestling match a couple of hours earlier. Floor burn.
I forgot to tell y'all.....I made peach cobbler in a cast iron skillet, Sunday! LOL
(And for something that simple, it tasted pretty good.):whistling:
Here is the recipe. (And a link to where I stole it from.)LOL
http://www.cookingincastiron.com/Quote:
Ingredients:
1 stick butter
1 cup of sugar
1 cup of flour
1/4 teaspoon of salt
2 teaspoons of baking powder
1 cup whole milk
1 can of sliced peaches, don't drain
Directions:
Melt a stick of butter in a cast iron skilet.
Mix a cup of sugar, a cup of flour, 1/4 teaspoon salt, two teaspoons of baking powder, 1 cup whole milk.
Pour in 10.25" cast iron skillet and add one large can of sliced peaches (dont drain).
Bake at 350° 30-40 minutes.
I really like this one, it's simple in design, complex in taste. Let's stage:
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Let's prepare:
Kabob the pig and pepper, salt and pepper em'. The bob grill drizzle: honey, pineapple juice, salt, and pepper. Pineapple, ginger, onions, and oil go in the rice. The limes are for final drizzle.
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The bobs:
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The presentation:
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French toast. Start with bread (your choice) torn into small pieces. In this case a multigrain bread (left over from "hollowing out" rolls from last nights meatball sammiches), about the equivalent of two slices. Add 1/4 cup fresh blueberries, 1/4 cup walnuts, cinnamon (we use quite a bit), and 1 cup of egg beaters. Stir and allow mixture to soak. Cook in small pan. As mixture firms up while cooking, cut into 4 pieces. After cooking both sides, cook the cut sides of each triangle (mixture puffs up quite a bit. Top with banana, honey mango and sugar free maple syrup.
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Man that french toast looks good! Too bad I'm still dieting. :( Thus:
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Pork tenderloin medallions with polenta, roasted cabbage, and an apple-mustard sauce.
The polenta is from a tube (Melissa's brand). Not as good as homemade, but way faster, and only 2 points.
Love LOVE this roasted cabbage recipe. It's on the regular rotation now.
Roasted Cabbage with Lemon
My only alteration to add a little balsamic to the lemon and olive oil mixture.
Your "french toast" sure sounds and looks a lot like bread puddin', (A good one, in fact.) but I won't tell anyone.Quote:
Originally Posted by crashdive123
Shhhhhhhhhh.
Time to thin the basil sprouts. So I made sure to bring a salad for lunch today.
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Also in the salad: some leftover tandoori chicken I grilled earlier in the week, an orange, carrots, tomatoes, lettuce, homemade balsamic vinaigrette. That's the last of the store lettuce. The lettuce in the garden is finally big enough to eat!
My girlfriend and I enjoy watching the cooking show "Worse Cooks in America" on the Food Network. Last week they had to cook a salmon dish and my girlfriend wanted to try it, so she recruited me to make it. The recipe is simple to make and was very good.
http://www.foodnetwork.com/
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Marinated Arctic Char with Salsa Verde
Recipe courtesy Anne Burrell
Prep Time: 15 min Inactive Prep Time: 20 min Cook Time: 10 min Level: Intermediate Serves: 4 servings
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for cooking
- Pinch crushed red pepper
- 2 sprigs fresh thyme, leaves coarsely chopped
- 1 clove garlic, smashed
- 1/2 lemon, zested
- 4 skin-on fillets arctic char
- Kosher salt
- Salsa Verde, for serving, recipe follows
Directions
Combine the olive oil, crushed red pepper, thyme, garlic and lemon zest in a medium bowl, and then massage over the fish. Sprinkle with salt, and set aside to marinate, 15 to 20 minutes.
Rub off any excess herbs to prevent burning. Coat a medium saute pan with olive oil and bring to high heat. When the oil is hot, add the fish skin-side down. Resist the urge to try to move the fish. Cook 3 to 4 minutes, and then gently shake the pan to allow the fish to unstick itself. Carefully flip and continue cooking until just cooked through, about 4 minutes more. Serve with the Salsa Verde.
Salsa Verde:
- 1/3 cup white vinegar
- 1/4 cup extra-virgin olive oil
- 3 tablespoons toasted pine nuts
- 2 tablespoons chopped dill
- 2 pinches crushed red pepper
- Pinch kosher salt
- 1 clove garlic, crushed and minced
- 1 bunch parsley, leaves chopped
- 1 zucchini, green skin parts only, small dice
- 1/4 medium red onion, finely diced
Combine the vinegar, olive oil, pine nuts, dill, red pepper, salt, garlic, parsley, zucchini and onions in a medium bowl. Taste and season with more salt, if necessary. Serve at room temperature. Yield: 2 cups
Intothenew - it is great to see a young person learning to cook. I worked with my son as he was growing up as well as many Boy Scouts earning their cooking merit badge. Tell the young man "Good Job" for me.
Quote:
Originally Posted by pgvoutdoors
Thank you, and I will. He, and two of his cousins, are coming along rather well in the kitchen and in the field.
I was intrigued by the French toast recipe posted by crash. The kids love FT, Martha loves FT, I have always been neutral. But, that recipe seemed to lend itself to the field. It's certainly capable of road food, and should be early in a hike also. There's a lot of different ways you could put it together also, BYOF (Bring your own fruit).
Dehy eggs, milk, and cinnamon for the wash.
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And a fruit cocktail cup for garnish. Martha and I approve, will the varmints?
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Still *trying* to diet, soooo...
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I used ground chicken, oyster mushrooms, onions, garlic, diced carrots, thinly sliced asparagus, pasilla pepper, and a few cashews.
The sauce is made of the water I soaked the mushrooms in, soy sauce, fish sauce, garlic black bean paste, a dash of molasses, a pinch of Splenda, and a little cornstarch.
It's seasoned with salt, pepper, Szechuan peppercorn, garlic powder, and Chinese five spice.
But then I went and ate bacon fritters. :oops:
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Bacon fritters! Woo Hoo!:thumbup1::thumbup1::thumbup1:
I am going to take some Prawns out of the freezer, throw them in some boiling water till they float (not long)..........cook up some rice...steam the last of my frozen peas from last year..put it all together and call it Lunch. yummers!