Figured maybe we could have a thread to go along with the good meals at restaurants.
I have a giant london broil to cook up tonight, and want a good recipie, any ideas?
My woman does the cooking, so no. If you're still at a loss around 4:30, I'll ask her.
must be nice Dio, im better off cooking than letting her in the kitchen other than to cleanup.
there is no recipe for a good steak....season with salt and pepper and cook it properly
for easter dinner i made pulled pork and delilah winders seven cheese mac n cheese...which was immortalized on oprah as being the best mac n cheese in the country and can be gotten at delilahs soul food spot in the reading terminal...anyway i wasnt impressed....my own recipe is better
crock pot, beef flavoring, shtein load-a veggie's, montreal steak seasoning, low heat. put in on tomorrow before work, when you come home it'll be ready.
i love this time of year, time to fire up the grill and have a barbecue. i have a small smoker i barbecue with. some charcoal, some wood chips, a slow cook. mmmm very tasty.
That Montreal Steak Seasoning is good stuff. A little too salty, but it does a nice job.
I also use the Montreal Steak Seasoning. Love it.
yeah it is..We use montreal steak seasoning on every steak we cook up. This london broil is about 2 - 3 inches thick, ive never cooked steak that thick. That sounds good Mussa, i'll probably do that.
Wrap it in foil, and put it on your engine block...when you come home from work...presto!
Don't take me for my word for it though, I never cooked a london broil before. i'm not sure how you cook them, but i think crock pot is the way to go.
montreal seasoning rules. i put that, old bay and onions on chopped potatoes for breakfast. slammin.
im not gonna sit here and say it wont work but im pretty sure you shouldnt crock pot a london broil...sounds blasphemous to me...
in fact when i first read mussa saying that i thought he was joking and i actually laughed out loud
im thinking theres probably a reason its called a london BROIL
Cooking any steak in a crock pot sounds like a terrible idea. Unless you plan to resole your shoes later that evening.
here.... 200+ recipies for london broil http://www.cooks.com/rec/search/0,1-0,london_broil,FF.html
ill tell what will work...brown the london broil on all sides then finish it in the oven...to medium rare
thin slice it in the pan...this will create a lot of juices...add to these juices some butter...melt....then take the best white bread you can find and dip the slices in this juice mix and make steak sandwiches....so unbelievably good
IGY wins..if it has Butter yum...
Here's my favorite recipe for Beer Battered Chicken
Quote1 1/2 pounds boneless, skinless chicken breast halves
1 cup all-purpose flour
1 teaspoon baking powder
2 eggs, beaten
1/2 cup cold beer
3 cups oil for frying
1/2 cup all-purpose flour
DIRECTIONS
Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.
thats sounds fuggin good!
like i said, i never cooked a london BROIL. HAHA :-D
I grilled 6 of the finest NY Strips Saturday evening. F'ing BOMB.
Good cuts of meat don't need a lot of preparation. Marinate in a simple Worcestershire-based and/or A1-based marinade for 60 minutes or so. Drizzle with extra marinade when you put them on the grill. Grill up on medium heat so that as soon as outside is a perfect brown, inside is a perfect medium rare. Salt, pepper, and possibly butter to taste.
London Broil should be done basically the same way, but slice it into a few pieces first to ensure even heating. Cooking in the oven is ok, but the best way is to start in the crock pot and finish on the grill.
Dom Peppinos Tomato Sauce
Next.
beef brisket shalom
Best way is to go to a steahouse and let someone else do it for you... ;)
Quote from: Geowhizzer on April 10, 2007, 01:10:13 PM
Best way is to go to a steahouse and let someone else do it for you... ;)
That's not even close to true. Even at the finer steakhouses, you pay quite a premium and having a steak cooked exactly as you want is a rarity. I can make a much better steak at home if I have the time.
being served fine food is always better than making fine food...even if you think yours is better
Wrong.
Quote from: FastFreddie on April 10, 2007, 02:05:51 PM
Quote from: Geowhizzer on April 10, 2007, 01:10:13 PM
Best way is to go to a steahouse and let someone else do it for you... ;)
That's not even close to true. Even at the finer steakhouses, you pay quite a premium and having a steak cooked exactly as you want is a rarity. I can make a much better steak at home if I have the time.
I hate cooking with a passion, so I'd rather let someone else do it for me. Of course, it's usually my wife.
I'd rather let someone else do it for me
anyone would even if you love cooking
which i do
but there is nothing better
than going out to eat and getting good food served to you
Quote from: ice grillin you on April 10, 2007, 02:17:29 PM
I'd rather let someone else do it for me
anyone would even if you love cooking
which i do
but there is nothing better
than going out to eat and getting good food served to you
Its better when you cook it to perfection, and have your girl serve it to you.
I love cooking, i worked as a prep chef and a manager in a restaurant and i can say i enjoy cooking. I can not stand the cleanup though afterwards and leave that for mrs biscuit
EZ and cheap recipe for London Broil:
use all of the leftover soy sauce + hot mustard + duck sauce packets from Chinese food. Marinade overnite.
sounds weird, but tastes great.
My favorite: put two steaks in a ziplock, add ~1/4 C worcestershire and ~3 Tbs Montreal Steak seasoning. Shake it up and let it sit for at least 2 hours before grilling.
Last weekend I had 8oz filet mingon (~2" thick) wrapped in bacon cooked under the broiler (grill got munged in the move). Damn fine eats.
Quote from: FastFreddie on April 10, 2007, 11:30:52 AM
I grilled 6 of the finest NY Strips Saturday evening. F'ing BOMB.
Good cuts of meat don't need a lot of preparation. Marinate in a simple Worcestershire-based and/or A1-based marinade for 60 minutes or so. Drizzle with extra marinade when you put them on the grill. Grill up on medium heat so that as soon as outside is a perfect brown, inside is a perfect medium rare. Salt, pepper, and possibly butter to taste.
London Broil should be done basically the same way, but slice it into a few pieces first to ensure even heating. Cooking in the oven is ok, but the best way is to start in the crock pot and finish on the grill.
You don't need to slice it up. Just sear the outside, maybe 5 min a side on med high, and cook for about an hour on med low on the grill. Outside gets charred early so the inside doesn't dry out. Salt helps. Season to taste. I tend to use strong herbs like dill.
If you're going to do a pork roast, cook the same way, but not as long (cooks faster). But use Chinese five spice powder. Lots of it. Best shtein ever.
My wife made London Broil the other night. She marinated it, threw it in the broiler, and BAM! Great meal.
Sorry, I have no clue what she actually did. Like I said, I hate cooking.
I ended up cooking the london broil on the grill. I made a ghetto marinade that turned out great. I used Zesty italian dressing, regular italian dressing, water, red wine, montreal steak sauce, wostershire, A1 sauce, salt, and pepper and roasted red peppers cut up.
I used that marinade on the steak that i cut into quarters still about 3 inches thick and 4 inchs wide and added cutup mushrooms and onions. Marinated it for about an hour and a half and threw the steaks on the grill with some of the mushroom an onion in alluminum foil on another burner. It turned out great, i added montreal steak seasoning as a coating to the outside of the steaks b/c i love that stuff. We're cooking up the other 2 steaks and the rest of the shrooms/onions tonight, with a side of rice.
I cant wait to see what the steak tastes like after marinating all night and day.
I got a cookbook from Marlboro a few yrs ago, all about grillin. Its got some banging recipes in it. a person fav is the blue cheese stuffed burgers, spiced up and w/ roasted peppers and portabella shrooms on top.
I'll post the recipe later today... :drool
grilled a NY Strip with Montreal Steak Seasoning last night. Steak was from ESpositos in the Philly Italian Market area. Best steak i've ever eaten. holla
(http://www.fantes.com/images/espositos_meats_logo.gif)
when you thought this section couldn't get any less manly...along comes this topic.
well done :yay
The girl got very confused two weeks ago when I said I was going to make ribs for her family. She's only ever had them grilled, and we don't have one. She didn't understand why I boiled them for hours before slathering them with barbecue sauce and throwing them under the broiler. She was not confused later when they were gone.
Quote from: mussa on April 11, 2007, 10:07:19 AM
I got a cookbook from Marlboro a few yrs ago, all about grillin. Its got some banging recipes in it.
I got that, too. It's basically useless to me, so, if anyone wants it, it's theirs. Seriously.
No really? You mean it? You'll really send me the free tobacco advertisement-cum cookbook that Marlboro gave you? That's awful generous of you.
Well, no... not you.
Aw come on...it's not like just anyone can get one of those!!
The ultra light mashed potato nicotine pie is to die for.
I grilled a couple hot dogs for dinner tonight but I let them soak in some Heinz 57 sauce for about an hour or so before I threw them on the grill. Cheap, simple and gives them a nice flavor.
And here's a nice dish I made the other day. Pretty quick (about 20-25 minutes) and delicious.
2 tablespoons olive or veg oil
4 skinless, boneless chick breast halves (approx 1 lb)
2 cups sliced fresh mushrooms (6 oz)
1 can (11 oz) condensed Italian tomato soup or same amount of spaghetti sauce
1/2 cup water
2 tablespoons of burgundy or other dry red wine
Hot cooked noodles. (I used egg noodles but I suppose anything will do)
Shredded or Parmesan Cheese
Cook desired amount of noodles on the side while making this.
Using a 10" skillet over medium-high heat, heat 1 tablespoon of oil and cook chicken until brown on both sides. Appox 10 minutes. Remove and set aside.
Reduce heat to medium, add remaining oil to skill. Add mushrooms and cook until liquid is evaporated and mushrooms are tender. Stir occasionally.
Add tomato soup or sauce, water and wine. Heat to boiling and then return chicken to skillet.
Reduce heat to low. Cover and cook until chicken is no longer pink in the middle, stirring occasionally.
To serve, put noodles on a plate and place the chicken breast on top. Then spoon desired amount of sauce and mushrooms over chicken and noodles. Then sprinkle with cheese to taste.
I also made some garlic bread to go with it and drank the rest of the wine. :drool
We had a pretty good meal at home tonight. I took a flank steak & braised in the oven with some Prudhomme's Chipotle marinade, then cut it into bite-size pieces. I then added them to the chile I made beforehand:
3 16-oz can of crushed tomatoes
4 cloves of garlic
4 large onions
1 pack McCormick chili seasoning
4 tablespoons of chipotle seasoning
3 cans of kidney beans
1 can of cannelloni beans
Cook for 45 minutes to 1 hour & add either cayenne or habanero sauce to taste.
After I pulled the 4 garlic cloves, I cut of the top of the garlic bulb cluster,wrapped it in tinfoil & cooked at 400 for about 30 minutes. You can then pop out the cloves with a butter knife & spread on bread like butter. mmm
that sounds fargin good beermonkey
Fancy recipes and crazy, made up concoctions are great but sometimes the basics are perfect.
2 fried eggs between 2 pieces of toast, sprinkled with shredded cheese and topped with bacon and sliced sausage links. Heaven.
you mean a breakfast sandwich?
I had the same for dinner last night, substituting ham for the bacon and sausage. Mayo on the toast...mmm.
Made a full salmon filet tonight. Marinate 5 min a side in soy sauce, ginger, garlic and a little cayenne. After marinating, coat the top with sesame seeds. I usually use some black seeds as well (love the flavor, but they are several times more expensive than white, so cover with white and supplement with black). Seeds help the fish from drying out.
Broil for 12 min. I generally prefer the skin on, but this one didn't have the skin. Works either way.
Serve with Thai noodles. Even my kids eat it.
It's damn near impossible to go wrong with salmon.
unless you add asian flavors to it
What about Oriental?
you aint had salmon till its served to you by a chink
Wouldn't said chink presumably add asian/oriental flavor to it?
salmon is code for box...i thought everyone knew this
Quote from: ice grillin you on November 20, 2010, 06:58:44 PM
you aint had salmon till its served to you by a chink
Lol!
I'm doing wings today, my neighbor and I are getting ready for a contest at Christmas between us, his cousins and his in-laws. Been trying to come up with my own wing sauce, but just can't seem to get it. Normally I dip them in a couple beaten eggs, and then dredge them in flour, but have found out that milk instead of egg works pretty good and isn't half as messy. I add Old Bay and red pepper to the flour. After they have been deep fryed at 350 till they're crispy, I put 'em in a bowl and pour Texas Pete wing sauce on them. It's good shtein, but I'd like to come up with a reciepe that I can make myself, just to say I did. I've heard you can find the reciepe for Hooters wing sauce, might look for it later. Tried the wierdo's habenaro sauce, shtein lite me up like fourth of july fireworks. Way too hot for my taste.
One thing I do have for wings is a kick ass blue cheese reciepe. Theres nothing better than some good blue cheese with buffalo wings.
1 part mayo
1 part sour cream, these two ingredients can be adjusted to your own taste
worchersterchire sauce
white pepper
lemon juice
dry mustard
crumbled bue cheese
I've seen the mayo subbed out for cream cheese, not to my liking.
All this talk about salmon makes me jones for my Mom's salmon cakes. They were banging, and she passed away before I could get the reciepe. Anyone ever made them? She used to make a salmon cassarole too. I love anything with fish, especially salmon.
I made crepe suzette for the family for breakfast.
I am/was making sauerbraten for dinner but my son's girlfriend asked me to make chili for the games, so I haven't decided whether or not to make both. The sauerbraten has been marinating for three days, another day won't hurt it. I have really been anticipating sauerbraten but my chili is first rate. It will be a gametime decision.
made roast bambi for the game last night. good stuff.
killed 11/20 - eaten 11/21.
Gotta' Jack Lalane Power Juicer, been trying to make tomato juice. Can't get it right, any suggestions?
Add some V8
99 parts V8 and 1 part tomato juice through the Lalanne machine, and you should be good to go.
try using carrots
nm