June 11, 20205 yr 7 minutes ago, B3 said: Drink pineapple juice the night before. The morning of, JO into the meat... so you get a nice mixture of sweet and salty. Mods, please move to the LGBTQRZXNBDIFNT1298@$ thread. thanks.
June 11, 20205 yr I made Asian turkey meatballs with garlic, ginger, scallion, a little oyster sauce, little soy. Fry them up and put a little sesame oil on them with more chopped scallion. Make them as small as you can. Serve with stir fry or rice or eat them with toothpicks. On their own dip them in a dumpling sauce, or mix some peanut butter hot sauce and thin it with water until it isn't gloppy.
June 11, 20205 yr 2 hours ago, BFit said: wouldnt the drippings have a chance to seep into the middle of the burger? It doesn't matter. Fat drippings are not bad for you. You start the chicken first. Let it cook until damn near ready, start cooking the burgers under them.
June 11, 20205 yr 2 hours ago, BFit said: wouldnt the drippings have a chance to seep into the middle of the burger? That is the theory for why you shouldn't do it, and I suppose that in theory it could happen but from a practical standpoint, as the meat cooks it pushes the juices out of the middle to the surface so there is a pressure gradient that would prevent any chicken juice that drips onto the surface from seeping in as you suggest. Again, the safe bet is to not allow raw chicken juice to drip onto meat that may not be cooked to high enough temperature to kill any bacteria, but from a practical standpoint I think it can be done safely.
June 11, 20205 yr 13 minutes ago, Imp81318 said: That is the theory for why you shouldn't do it, and I suppose that in theory it could happen but from a practical standpoint, as the meat cooks it pushes the juices out of the middle to the surface so there is a pressure gradient that would prevent any chicken juice that drips onto the surface from seeping in as you suggest. Again, the safe bet is to not allow raw chicken juice to drip onto meat that may not be cooked to high enough temperature to kill any bacteria, but from a practical standpoint I think it can be done safely. I did not say raw. I said fat drippings. I didn't know it had to be said that the fat drippings come from a safe temperature. I thought that was implied.
June 11, 20205 yr Author 2 hours ago, B3 said: Drink pineapple juice the night before. The morning of, JO into the meat... so you get a nice mixture of sweet and salty. Make a cake while you're at it
June 11, 20205 yr 1 hour ago, 20dawk4life said: It doesn't matter. Fat drippings are not bad for you. You start the chicken first. Let it cook until damn near ready, start cooking the burgers under them. Fair enough.
June 12, 20205 yr 14 hours ago, 20dawk4life said: I did not say raw. I said fat drippings. I didn't know it had to be said that the fat drippings come from a safe temperature. I thought that was implied. Good point as well. I was thinking of it from the opposite approach of as long as the burgers are hot enough that the juices are rising to the surface it shouldn't matter either as long as you give it a sear to finish.
June 15, 20205 yr Author Getting out of our rut, schmoopie made this for the first time: Grilled Swordfish topped with a pineapple mango salsa on a bed of quinoa: Quinoa: Cooked in bone broth, fresh garlic, added salt, cilantro and coconut aminos at the end Salsa: Diced pineapple, mango, red onion and jalapeno. Fresh lime juice and apple cider vinegar mixed in. Diced cilantro, Salt and cayenne pepper added. Swordfish: Coated with olive oil, salt and pepper. Grill between 400-450. 5 minutes on each side. Seared the first grilled side for another minute to get the crisscross grill marks
July 2, 20205 yr Author Schmoopie made dinner last night. It was One pan cod in a Mediterranean style sauce over gluten free fusilli Ingredients: red pepper, diced tomatoes, grape tomatoes, kalamata olives, garlic, onion, paprika, oregano, salt and pepper. (She also deglazed it with a red wine vinegar before adding tomatoes and olives. Cod Prep: Dry cod, season with salt and pepper. Sear them in a pan for 2-3 minutes per side. Set aside Cook Instructions: Add 2 crushed cloves of garlic to pan and cook for a minute. Add diced onion and peppers, cooked until soft. Deglaze pan and stir in paprika, oregano, salt, pepper, can of chopped tomatoes, cherry tomatoes and olives. Simmer on medium low heat for 12 minutes. Add cod to pan and spoon sauce over top. Cook for 3-4 minutes until fish is cooked through. Garnished dish with grated Parmesan and fresh basil
July 2, 20205 yr 46 minutes ago, paco said: Schmoopie made dinner last night. It was One pan cod in a Mediterranean style sauce over gluten free fusilli Ingredients: red pepper, diced tomatoes, grape tomatoes, kalamata olives, garlic, onion, paprika, oregano, salt and pepper. (She also deglazed it with a red wine vinegar before adding tomatoes and olives. i understand some of those words!
July 2, 20205 yr A couple of notes - I used grape tomatoes not cherry because I just prefer them and make sure you slice the red pepper in long thin slices. Also make sure you sear the cod in the pan using olive oil. After setting the cod aside I added a little more olive oil to the pan before throwing in the crushed garlic - and paco loves garlic (yay me!) so I used 4 cloves instead of 2 - but 2 is probably plenty for most folks. And I grated some fresh parm over the sauce and fusilli dishes before adding the cod on top and then garnishing with fresh basil.
July 2, 20205 yr On 6/15/2020 at 7:17 PM, paco said: Getting out of our rut, schmoopie made this for the first time: Grilled Swordfish topped with a pineapple mango salsa on a bed of quinoa: Quinoa: Cooked in bone broth, fresh garlic, added salt, cilantro and coconut aminos at the end Salsa: Diced pineapple, mango, red onion and jalapeno. Fresh lime juice and apple cider vinegar mixed in. Diced cilantro, Salt and cayenne pepper added. Swordfish: Coated with olive oil, salt and pepper. Grill between 400-450. 5 minutes on each side. Seared the first grilled side for another minute to get the crisscross grill mark Thanks, I am taking this one.
July 2, 20205 yr 8 hours ago, BFit said: i understand some of those words! Let me guess. Pan, sauce, and free.
July 3, 20205 yr 7 hours ago, 20dawk4life said: Let me guess. Pan, sauce, and free. Basically just free
July 7, 20205 yr Made a really good stir fry last night with homemade stir fry sauce. Super easy too. You can replace any of these veggies with any of your choosing: -2 cloves garlic -1 tablespoon fresh ginger (Fresh is the key - don't use powder. Mince it up small) -1 teaspoon sesame oil -2 tablespoons rice vinegar -1/4 cup soy sauce (gluten free bc wife has celiacs) -1/4 cup chicken broth -1 tablespoon sriracha -2 tablespoons sugar -1 tablespoon cornstarch I diced up a bunch of chicken thighs, some bok choy, water chestnuts, pea pods, mushrooms, and those tiny corn on the cobs (I'm a true chef 😂) Used my new wok for the entire thing, and it was awesome!
July 8, 20205 yr Sounds really good! I stay away from sugar and soy sauce (I can't have a lot of soy due to my thyroid), so I use coconut aminos as a substitute a lot. It has a salty/sweet flavor like soy and sugar together. I do a very similar type of stir fry though also using rice wine vinegar, fresh ginger, and sesame oil. Sometimes I'll throw in a tiny amount of Chinese Five spice.
July 8, 20205 yr Thought I'd also post my pasta salad from this past weekend. I've never attempted anything like this, but it was a hit. I've been requested to make it again this weekend for our in-laws when they come over and give us Covid for a surprise birthday party. -1 box of Tri-colored rotini pasta (cooked Al Dente) -1/2 red bell pepper -1/2 cup red radish coins -1/2 cup chopped carrots -8 oz salami -1 pint grape tomatoes -1 cup mozarella -1/2 cup cheddar cheese cubes -1/3 cup shredded parmesan -3 tablespoons fresh parsley -1/2 teaspoon Italian seasoning -1 cup bottled Italian vinaigrette (ended up needed about a cup and a half) -salt and pepper to taste Really really good side for having parties in the summer!
July 20, 20205 yr 36 minutes ago, Toastrel said: Cooked a burger the other night. Ate it on a roll. That was good. Really looking forward to trying this one out sometime this week.
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