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What's cooking?

Like to cook? In this forum, both amateur and pro chefs can share recipes, procedures and cooking tips and talk about local restaurant recipes.

Re: What's cooking?

Postby Dan Thomas » Wed Jul 17, 2013 1:10 am

Ribs! I learned from one of the best! I hate to see you hang it up Steve!

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Dan Thomas
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dthomas@kisales.com

"People who aren't interested in food seem rather dry, unloving and don't have a real gusto for life."
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Re: What's cooking?

Postby Steve P » Wed Jul 17, 2013 9:25 am

Dan Thomas wrote:Ribs! I learned from one of the best! I hate to see you hang it up Steve!


Mighty good looking ribs Dano. Lemme know when you want to upgrade that smoker, I know where you can get a good deal on a WSM.

Yeah, in some respects I miss the competitions...on the other hand, we've always been a middle of the pack team and frankly I just got tired of writing checks for the privilege of hearing the same 5 or 6 teams get their name called every weekend.
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Re: What's cooking?

Postby Margie L » Mon Aug 12, 2013 2:52 pm

I didn't want to heat up the kitchen, so reverted to a tried and true easy recipe for some gorgeous eggplant, zucchini, and yellow squash that I was gifted.

World's Easiest Microwave Ratatouille

1 eggplant peeled and cubed (about 1 1/2 cups)
1 small-medium onion sliced (about 1/2 cup)
1-4 cloves garlic minced (I used a large clove of elephant garlic)
3 T olive oil
1 green or red pepper seeded & cubed
2 zucchini and/or yellow squash peeled & sliced (about 1 1/2 cups)
1 16 oz. can stewed tomatoes (I also threw in some fresh tomatoes that needed to be used)
1 tsp salt
generous grinds of pepper
1/2 tsp dried italian seasoning, or oregano & thyme, or substitute/add fresh herbs (I had some fresh oregano, basil and rosemary on hand).

Combine eggplant, onion, garlic, and olive oil in large microwave-safe casserole. Cook covered on high for 5 minutes. Add remaining ingredients, cover and cook on high for 8-10 minutes until done.

Serve hot, cold, or room temperature.
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Re: What's cooking?

Postby Deb Hall » Tue Aug 13, 2013 3:25 pm

Margie,

I might use this one this week- Thanks! Do you just serve as is, or over pasta?

Deb
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Re: What's cooking?

Postby Margie L » Tue Aug 13, 2013 5:33 pm

I might use this one this week- Thanks! Do you just serve as is, or over pasta?


Let me know what you think. I have served it as is, over pasta, with brown rice, and as a bruschetta topping (used a smaller dice). It is a wonderfully adaptive dish.
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Beef and Broccoli

Postby JustinHammond » Tue Aug 27, 2013 9:46 pm

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"The idea is to eat well and not die from it-for the simple reason that that would be the end of your eating." - Jim Harrison
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Re: What's cooking?

Postby Deb Hall » Tue Aug 27, 2013 10:16 pm

Beautiful, Justin!
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Re: What's cooking?

Postby JustinHammond » Thu Nov 14, 2013 7:32 pm

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48 hour brined pork chop with orange/bourbon apples and pickled fennel/ arugula salad.
"The idea is to eat well and not die from it-for the simple reason that that would be the end of your eating." - Jim Harrison
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Re: What's cooking?

Postby Michael Mattingly » Sat Dec 14, 2013 11:02 pm

I made this quiche the other day & it turned out well enough. I wanted to make my own crust (I prefer mine over store-bought), which I usually do (I didn't have the time), but with creme cheese instead of creme fraiche. It's basically the ingredients of a smoked salmon bagel (smoked salmon, capers, etc.).

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Re: What's cooking?

Postby Robin Garr » Sun Dec 15, 2013 7:57 am

Michael Mattingly wrote:I made this quiche the other day & it turned out well enough.

It looks beautiful, Michael! Great work!
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Re: What's cooking?

Postby Andrew A » Tue Dec 17, 2013 11:24 am

Cured and smoked some bacon this past week/weekend.
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Re: What's cooking?

Postby Joel F » Thu Jan 02, 2014 8:36 am

Gobi Manchurian (an Indo-Chinese cauliflower dish)... we broke out the fryer to make this at home.

We are interested to see if we can adapt the technique from this recipe to avoid deep frying...

Buffalo Cauliflower Wings
http://www.vegantemptress.com/2013/08/r ... wings.html
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