^yep, but as is it is. it's a great veggie meal. Vegan if you subract the butter.

10/30/2004 1:29:12 AM

^

You can use veggie stock then. I used to make it like that all the time when I was vegetarian.

Just use your normal mirepoix with maybe an extra veggie or two like leeks.

10/30/2004 1:36:12 AM

oh word, I never thought of that. Great idea.

10/30/2004 1:36:53 AM

Bay leaf chicken breast with veggies and roast garlic, tomato, habenero coulis.

This healthy dinner was one of my favorites of recent time and one of the only consolidated recipes I've fine tuned. It's somewhat involved I just realized, but hey I like to cook.

Equipment:
Food processor or blender
Strainer
Frying pan
Baking pan
Aluminum foil

Ingredients:

1 chicken breast
2 medium potatoes
1 large turnip root
1 serving pole beans
2 medium tomatos
1 habanero
4 cloves garlic
1 bay leaf
Small amount of fresh basil
Dried ground thyme
Salt
Pepper
Olive oil
Butter

Preheat oven to 350.
1) First toss two tomatos, cut in half and seeded in olive oil. Add large basil leaf on top. Wrap garlic tossed in aluminum foil and tossed in olive oil with the whole habenero.
2) Put in large baking pan with aluminum foil lining and bake @ 350 for about 45 minutes.
3) Remove all of those and set aside.
4) In same baking pan add potatos cubed with the turnip cubed. Toss with salt, olive oil, and dried thyme.
5) Bake at 350 for about 45 minutes.
6) At this point add the roast garlic, tomatos, bottom half of habenero (or more for hotter) and basil to processor with a little salt. Blend till smooth and strain into a container to chill.
7) Blanch green beans so they are vibratant in color but not cooked.
8) Coat chicken breast in salt, preferably kosher and a little pepper.
9) Sear 2 minutes on each side, in frying pan till nice brown color achieved. Remove from heat.
10) Transfer to oven and bake till center temp is 160 degrees, about 10 to 15 minutes depending on breast.
11) Add a bay leaf and cook under a minute, then add to top of baking chicken.
12) Add a touch of butter to sear pan and finish pole beans.

Hopefully on finishing this everything will be done. You can make a circular design with your veggies with a pool of coulis in the middle. Place your baked chicken breast on top of the chilled coulis. The color in this dish is quite nice, and it tastes awesome too. You could add a little heavy cream to the coulis, but then it wouldn't be as healthy I'll post a picture sometime soon.

11/3/2004 8:02:51 PM

Something slightly easier:

Chicken Alfredo with Orzo pasta

1 chicken breast, cubed
1 clove garlic, chopped
1/4 cup onion, chopped
1 cup orzo
salt
pepper
dried basil, oregano
Flour
Whole Milk
Good parmesan cheese (not green can), grated
Olive Oil

1) Sear cubed chicken breast on high heat, reserve in bowl.
2) Lower heat, and add chopped onion and garlic. Sweat them until tender. Add equal flour to olive ratio. Cook flour till a blond roux forms.
3) Add slight amount of milk and whisk. Add more milka little at a time till it's creamy, but not runny.
4) Start salted water boiling for pasta, and add pasta to water.
5) Add chicken back to the sauce mix. Simmer on low heat about 5 min. At this point add basil, oregano and parmesan to taste. Simmer 5 more minutes.
6) Drain pasta when done and mix with sauce mixture.

Serve in bowl.

11/3/2004 8:40:59 PM

Bay leaf chicken attempt ^^

11/3/2004 9:07:50 PM

meatballz!

2 eggs
2 slices of bread cut into lil tiny bread crumbs
~2 tsp onion powder
~1 tsp parsley (dried)
1/2 c. milk
1 tsp salt
1 tsp pepper
1/2 tsp thyme
2 lbs ground beef

mix everything cept the beef before adding the beef. mix well - makes about 50 1.25-1.5" balls. bake at 400 for about 25 minutes. Good for batching and freezing - easy to reheat in teh microwave too even from frozen

11/3/2004 9:49:54 PM

I made a stew over the weekend.
3 lbs cubed roast beef
2 potatoes, cubed
1/2 onion
3 carrots
1/2 red bell pepper
2 tomatoes
can beef broth
3/4 bundle of spinach

throw into crockpot, fill the rest of the way with water, set on low, and leave overnight, next morning turn on high for 3 hours, down to warm and eat

11/3/2004 10:24:40 PM

Cheese stuffed chicken breasts

-Marinate 3-4 skinless,boneless chicken breasts for at least 30 minutes in whatever marinade you prefer.
- After the marination is done, combine 2 tbsp all purpose flour, 1 tbsp parmesan cheese, 1 tsp parsley and a hint of pepper.
- Cut a pocket in the meaty part of the chicken breast.
- Insert cheese slice. The recipe calls for mozzarella, but tonight I used swiss and it tasted just as good.
-Dip chicken in beaten egg white. ( i usually leave this step out) If the chicken is already coated in marinade, the egg white would only wash it off. (so it seems) I've done it both ways and it always tastes better without the egg white.
-Then coat the chicken with the flour mixture.
-Spray a 10X6X2 baking dish. Arrange in the pan and bake at 375 degree for 25-30 minutes.



Ing:
4 bonless, skinless chicken breast
4 slices of Mozzarella cheese ( or your preference)
1 egg white

Flour Mixture
- 2 tbsp all purpose flour
- 1 tbsp parmesan cheese ( I didn't have parmesan cheese, so I just grated some colby jack instead)
- 1 tsp parsley
- pepper

11/5/2004 1:03:13 AM

Chicken Salad

Fajita Chicken Strips
Lettuce
Tomato
Cheese
Pickles
Bacon bits
Olives
Cottage cheese
Croutons
Ranch dressing or sour cream

Fry chicken for 3 to 5 minutes, dice, and put in salad. It is really good with sour cream.

11/5/2004 1:23:23 AM

anything you can throw in the microwave

11/5/2004 1:27:52 AM

^^thats my kinda salad

11/5/2004 2:10:31 AM

Spicy green tomato and crab soup.

32 Oz Box Chicken Stock
1 Bottle Clam Juice
1 Lb Shrimp
3 Lbs green tomatos, 1/8th'd
2 Bay Leaves
Handful basil.
1 Large Onion, sliced thin
5 Oz Country Ham
5 Garlic Cloves
2 Jalapenos, quartered
3 Anaheim Chilis, quartered
1 Poblano, quartered
Vegetable Oil
1 Red Tomato
Sour Cream
4 Live Whole Crabs

1) Clean crabs and peel shrimp. Reserve.
2) Put Chicken Stock and clam juice in soup pot. Add all the shells from the shrimp and upper shells from crabs. Simmer for 35 minutes.
3) In frying pan fry the ham in the oil till brown and reserve.
4) Add onions and garlic to pan over moderate heat till soft.
5) Add all the chilis and bay leaves, and cook about 10 minutes.
6) Strain the crab and shrimp shells from the broth.
7) Add the green tomatos and onion mixture to the broth.
8) Simmer for 20 minutes.
9) Meanwhile sear the shrimp and boil the crab in your favorite boil.
10) Add a handful of basil put the cooked soup in the blender in batches till pureed.
11) Add the shrimp.

Ladle into bowls, and garnish with country ham, sour cream, and a crab on top. Put the Tomato concasse in the crab cavity.

[Edited on November 9, 2004 at 6:27 PM. Reason : c]

11/9/2004 6:19:13 PM

Venison Dirty Rice

1lb venison sausage
1 big box of zatairans dirty rice mix
cayanne pepper to taste

follow directions on box

11/9/2004 6:54:08 PM

^
How'd you make the sausage.

11/9/2004 6:54:59 PM

i take all my deer to a guy back home. he processes them into sausage, ground venison, cube steak, and tenderloin

11/9/2004 7:38:48 PM

Fried Green Tomato and Country ham sammie.

1 Green Tomato
3 slices favorite country ham
2 slices favorite bread
mayo, homemade best
peanut oil
flower
salt, parsley

1) add peanut oil to fry pan, and slice tomatos thin.
2) heat frying pan to cook ham, and start heating oil
3) batter tomatos in flower, salt, parsley mixture
4) fry tomatos in oil until golden brown
5) add tomatos, mayo, ham to favorite toasted bread and eat

11/11/2004 2:04:24 AM

Quote :

"Incidentally - what do people use dill weed for? I've never seen it used in any recipes, and it just sounds like something one would not want to eat. "

seafood my friend...seafood....great in bisques, sauces, anything with seafood


a quickie to dress up salmon

1cup mayo
1tsp dill (fresh is best)
juice of one lime

mix, and put on top of salmon that you are broiling or baking about 2 minutes before its done cooking, let it caramelize, toast a croissaint, put some spring mix on the croissaint, take some tomato slices and marinate them in some balsamic vinegar. makes one yummy salmon sandwhich



and why havent i seen this thread before...

ill try and stick some of my recipes in here when i get a chance, also if ya got any questions, ill try to answer or atleast point you in the right direction

11/11/2004 2:20:07 AM

^

Are you still cooking for a living? Why is fish always the show boat of nice places. I'm always partial to beef, pork, and foie gras. I like my fish at the down home coast places that actually get seafood from their water.

11/11/2004 2:28:52 AM

^I'd say it's because most people have trouble cooking fish well w/o frying it. Anyone can work with the other meats, but there are so many different fishes to experiment with

11/11/2004 2:37:07 AM

^

I know, but Smoker4 and I always joke about that when we hit up nicer places. It's like fish is there because it's fish.

I fucking love fish though, raw, seared, cooked.

11/11/2004 2:40:46 AM

I'm a sucker for shellfish, especially fresh clams and mussels. It sucks that's hard to find places with those in land where they're not fried. Steamed clams get me drooling.

11/11/2004 2:47:55 AM

i grilled 4 chicken breasts that had marinated in italian dressing and 3 pieces that marinated in barbecue sauce

take raw chicken breasts, rinse, pour seasoning into a gallon zip lock bag, dump in chicken and allow to sit for ~1hr - 8 hr

grill over open flame on low, flipping each breast ~ every 6 minutes

also had uncle bens chicken rice and au graten potatos ; read the directions on the box

+ green beans: open can, dump into pot; add salt, pepper, butter; stir until warm

11/11/2004 2:49:15 AM

When I was in Norway I had the best fucking mussels ever. We got them straight from the fjords and cooked them up at our camp. Unbelievably tasty.

11/11/2004 2:53:58 AM

I don't know where I developed the taste for clams, mussels, shrimp, oysters and scallops. We never go to the beach, but I still love them.

Crab is good too, especially at the huge crab feasts where they just roast a bunch of them.

11/11/2004 2:56:18 AM

http://www.chefsnewf.blogspot.com

11/11/2004 3:11:13 AM

CROCKPOTS are great for college students, by the way. I wish I'd had one, but I'm only just now realizing how friggin cool they are

it's so easy - you just mix your shit together in the crock pot and leave it on for a few hours, and it's ready. YOu can make anything from soups to cakes to meat dishes to drinks with them.

there are literally hundreds of crock pot books with recipes and probably alot on the internet, too

11/11/2004 11:19:54 AM

anybody have a good recipe for sweet potatoes/yams

11/11/2004 11:50:32 AM

^

1/2 potatos, 1/2 sweet potatos.
Add butter, salt, half and half, molasses, and bourbon to taste.

Yum

11/11/2004 1:14:26 PM

^
Bourbon Mashed Sweet Potatoes

1/2 potatoes, 1/2 sweet potatoes.
Add butter, salt, half and half, molasses, and bourbon to taste.

Yum

Oops.

11/11/2004 1:47:16 PM

Venison Terrine

This is kinda hard, it's an Emeril Recipe, and I don't know how it will turn out; it's still baking.

1 pound boneless venison shoulder, cubed
8 ounces cooked ham, cubed
8 ounces pork fat, cubed
1/2 cup Port
2 tablespoons Cognac
2 bay leaves, crumbled
1 tablespoon chopped garlic
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
Pinch cayenne
2 tablespoons chopped parsley
1 teaspoon salt
2 large egg whites
Toast points, crackers, or large croutons, accompaniment
Hot mustards or currant jam, accompaniment


In a large bowl, combine the venison, ham, pork fat, Port, Cognac, bay leaves, garlic, lemon and orange zests, allspice, pepper, and cayenne. Toss to coat evenly. Cover, refrigerate, and marinate for 8 hours.
Preheat the oven to 350 degrees F. Lightly grease a 4 by 8 1/2-inch loaf pan.

Drain the meat mixture in a colander. Discard the liquid and the bay leaves. Add the parsley and salt. Grind in a meat grinder fitted with a rough die, or pulse in batches in a food processor, leaving the meat chunky. Place in a bowl and mix in the egg whites.

Transfer to the prepared pan, tapping on the counter to evenly distribute. Cover tightly with aluminum foil and place in a large roasting pan. Fill the roasting pan with water to come halfway up the sides of the terrine. Bake until an instant read thermometer reads 160 degrees F. and the juices run yellow (not pink), 1 1/4 to1 1/2 hours.

Remove from the oven and remove the aluminum foil. With a bulb baster, remove any excess fat on the surface. Recover with aluminum and top with the bottom of an equal-sized pan. Weight the pan with weights or large cans and refrigerate for 8 hours.

To serve, slice as desired and serve as an hors d'oeuvre or appetizer with toast points, mustard or jam.

11/14/2004 10:00:22 PM

http://www.absoluterecipes.com/chicken-rec/adobo-chicken.html

I do chicken and pork and beef (depending on how much I want to make). Then I add the sauce:

http://www.absoluterecipes.com/sauces-rec/thai-peanut-sauce.html

Serve with rice.

This is by far one of my favorite Pacific Rim dishes. A mix and match (Thai/Filipino), but awesome, it lasts for several days.

11/15/2004 6:34:18 PM

This is another of my creations.

Pork Chop with Irish Boxties and Port Glazed Brussel Sprouts

For the boxties
2 medium potatoes, 3/4 of which are cubed and the other 1/4 grated (keep in water so no browning occurs)
butter milk
1 egg
flower
salt
pepper
high temp oil for frying (ie peanut, non extra virgin olive, canola)

1) Cook the cubed potatoes until tender, and drain.
2) Mash with a potato masher and add in grated potatoes, and 1 tsp salt with 1/2 tsp pepper.
3) Add buttermilk and egg until mashed potato like consistency achieved.
4) Add flower till mallable, but not dry.
5) Fry in oil till browned on both sides. Use the spoon to make slightly flat.
6) Reserve and mat dry with paper towel.

For the pork chop:
1 small pork chop
salt, pepper
oil

1) heat the oil on high till very hot.
2) salt and pepper the pork chop.
3) sear the pork chop 2 minutes on each side, should be medium if the pork chop is somewhat thin.
4) place pork chop on center of plate.

For the brussel sprouts:
1/2 cup sprouts
1/2 cup port
duck fat
olive oil

1) add olive oil and tsp of duck fat till hot in pork chop pan.
2) when hot sautee sprouts till slightly browned.
3) Add port and deglaze the pan. Reduce till glaze like and coat the sprouts evenly.

For service:

Place 4 boxties symetrically around the pork chop. Add the brussel sprouts in between the boxties and enjoy.

11/16/2004 3:09:14 AM

4 large plum tomatoes
Salt and sugar
1 1/2 pounds zucchini
1 teaspoon salt
3 shallots, sliced
2 tablespoons olive oil
3 tablespoons fresh parsley
1 1/2 teaspoons fresh thyme
1/2 pound grated Gruyere

Preheat the broiler. Cut the tomatoes in 1/2 crosswise. Scoop out the centers leaving the outer thick flesh intact. Sprinkle the interior shells of the tomatoes with a couple pinches of salt and sugar, and invert them on a paper towel lined plate to drain until ready to stuff.
With the grating attachment of a food processor or on the large-holed side of a box grater, grate the zucchini, and place it in a strainer. Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices. Allow to drain for 5 to 10 minutes.

In a large heavy skillet, saute the shallots in 2 tablespoons olive oil, until they begin to caramelize. Meanwhile squeeze the zucchini to release as much water as possible.

Turn the heat up on the shallots, add the dry zucchini to the pan, and saute the zucchini with the shallots for 5 minutes.

Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping.

Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese. Place in tomato halves in ovenproof baking dish and broil them until the tops are golden. Serve hot.


THESE ARE FUCKING GOOD. Gruyere is kinda expensive though... about $8 per lb at harris teeter... but it's SO worth it.

also you can just grate the zucchini with a cheese grater, don't need a processor.

substitute fresh thyme with 1/4 the amt of dry thyme and convert fresh parsley from tablespoons to dry teaspoons.

You don't need plum tomatoes, just get big vine ripened tomatoes if you want.

Also, I made them without shallots and they were great, if you don't like shallots

11/17/2004 1:58:49 PM

bttt! Great recipes

11/18/2004 4:25:38 PM

OMFG. I misspelled flour lots of times...

11/20/2004 3:15:03 AM

Roasted Whole Red Snapper with Beurre Noir and Collards

This is fucking amazing.

For the Sauce:

1 cup chicken stock, you can't use canned for this.
1 clove garlic
1/4 cup cidar vinegar
2 Tbl Spoons butter

1) Sautee the garlic
2) Combine remaining ingredients in sauce pan and reduce till syrup like consistency.
3) Add butter and melt till combined.

For the Collards:
Prepare your favorite way ahead of time and reserve

For the fish:

1) Preheat oven to 350.
2) Season very liberally inside and out with kosher salt, thyme, and fresh black pepper. Roast about 35 minutes till inside is just done throughout.

Service:

1) Put the sauce in a squirt bottle and decorate the plate.
2) Put fish on top of plate with small pile of collards on top and enjoy.

Alternative halloween service:

In innard cavity place the collards and have it dripping out like it was just gutted.

11/29/2004 3:57:30 PM

well not last night but last thursday

Turkey - soaked in brine solution. oven roasted in bag approx. 4 hours at 350deg. butter and italian seasoning to coat, onions and carrots in bag as well.

Stuffing - Stovetop. Hey I am lazy ok. Next year I will do it right.

Gravy - McCormick packet, milk, turkey drippings, flour, water, salt

Mashed potatoes - 5 Lb bag boiled in skins. Peeled and hand mashed. salt, pepper, butter, and milk.

Carrots - Fresh cut, boiled, prepared with butter and brown sugar

Green Beans - Bought fresh from veggie market. De-beaned, cut thin, French style. Boiled with salt, butter, pepper, and sugar.

Pintos - crock-pot cooked overnight with chili powder, salt, and pepper.

Deviled eggs - 12 eggs boiled. Take yellows out, add mayo, sweet pickle relish, a little hot sauce for fun, mix and refill.

Pumpkin Pie - Fresh pumpkin (de-seeded), cinnamon, brown sugar, butter, milk, salt. Baked 1 hour in store-bought pie crust (lazy me) for 1 hour 350deg.

11/29/2004 4:38:35 PM

Venison Stew

1/2 lb of venison shoulder (cut in one inch chunks)
Marinate the venison in red wine vinegar, salt, soy sauce, pepper, and fresh minced garlic for 24 hours

Brown meat in a stock pot with some onion, butter, worcestershire sauce, soy sauce, and some ground cumin. Add a can of Beef Consume, a can of veg-all, a small can of tomato paste, some salt, pepper, and hot sauce to taste. Simmer on low for about an hour

11/29/2004 6:33:04 PM

Truthfully, I had Kraft Mac and Cheese tonight. The directions were on the box.

Usually, though, I just have Apple Jacks for dinner.

On a serious note, though, the Atkins Spinach Bake (which has proscuitto and eggs) is pretty tasty.

11/29/2004 7:57:03 PM

What I wanna make:

Sweet Pepper Corn

ingredients-
3 or 4 ears of sweet white corn
2 o 3 red chilis
1 large tomato
3 tbsp of butter
salt to taste

Begin by melting the butter in a large, fairly deep skilllet. Chop pepper finely and sautee it in the butter to sweat the flavor out of it. Remove corn from the cob and toss into the pan, sauteeing at high heat. Right before you're ready to serve it. Dice tomato and toss in so that it doesn't lose its firmness. Salt to taste.

I haven't had a chance to try this out, but it sounds good. I may add onion to the final recipe or something more colorful. I'd like to serve it with a roasted pepperjack chicken.

11/29/2004 8:02:05 PM

tonight its 2 orders of chicken nuggets and 2 jr bacon cheeseburgers from Wendys...i dont know what the ingredients are...hopefully normal stuff but i really dont wanna know

11/29/2004 8:33:32 PM

My bf made Nachos....

We have this mini crock pot we melted a mexican mix of cheese in w/ some sourcream.
1 cubed and seeded tomato
Onion or green onions browned, then lean hamburger browned and drained.
Put it all on some tortilla chips.


Corn make nacho, nacho with cheese, cheese make a meal that's fit to please...

11/30/2004 8:26:56 AM

Alright, I got two. Gotta love it when a man can cook

Chicken lettuce wraps (like the stuff at PF Changs)

2 skinless chicken breasts
1 can of water chestnuts
1 cup of shrooms out of the can or some cut up portabellas
3-5 tablespoons of green onions
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon wine vinegar
1 tablespoon honey (optional)
3-4 tablespoons oil
1 head lettuce

Prep

Shrooms and water chestnuts need to be chopped up into small pieces. This part is undeniably the most time consuming of the whole thing. Definitely use a chopper thing if you have one...not a blender. Chop the green onion into small pieces also and mix them all up together.

Mix the brown sugar, wine vinegar, soy sauce, and honey together. I like the extra little tang of honey in mine.

Take the lettuce, cut it in half from the top to the base, then cut off the base. Take off the top layer and you'll have good wrapping lettuce.

Cook

1. Grab a large skillet/fry pan/wok/whatever and add a good 2 tablespoons of oil to it. Add in the chicken and cook it on both sides till it's fully cooked. Put the heat on low and take the chicken out and cut the chicken into small pieces (you can probably cut the chicken beforehand, but I usually have a hard time cutting chicken into small pieces when its not cooked.)

2. Add another tablespoon of oil and put the chicken back into the skillet. Add the shroom/chestnut/onion mix, then stir in the sauce mix. Let it cook for a few minutes and remove from heat.

3. Put mixture into a lettuce leaf, wrap leaf, and enjoy.

11/30/2004 9:49:22 AM

Orange Chicken. This is my simplistic version of doing this.

Ingredients
2-3 boneless skinless chicken breast
2-3 tablespoons honey
2-3 tablespoons frozen orange juice concentrate
Orange juice

You can do this one of two ways...

1. Cut up chicken into small pieces and stick it in orange juice to soak up flavor. Drain juice from chicken with a colander, then add oil to a skillet and cook it up like stir fry. Mix the honey and oj concentrate together and pour it over the chicken. Let it simmer and thicken up a bit and serve.

2. Don't cut up the chicken and dunk it into the orange juice to soak up flavor. Drain juice, then put onto grill. Grill both sides until almost cooked. Mix honey and oj concentrate and coat the chicken, cooking both sides for about a minute. Remove and serve. You can also add a little bit of bbq sauce if you want to get a sweeter taste.

Serve over rice or rice noodles or lo mein noodles.

11/30/2004 9:58:34 AM

Stuffed breast of chicken with turnip frites.

1 boneless skinless breast
1 bunch spinach
gorgonzola
1 turnip root
1 clove garlic, chopped
olive oil
kosher salt
Fresh pepper
1 pat butter

1) pat chicken breast with salt pepper
2) Preheat oven to 350 put a frying pan on stove with olive oil on high heat
3) Sear chicken breast on both sides and reserve.
4) Reduce heat to medium and add pat butter, careful not to burn it since the pan is probably quite hot.
5) Add garlic and sautee until tender.
6) Add spinach mixture till wilted, and add the gorganzola.
7) Toss around and remove from heat.
8) Slice open chicken breast and add mixture in middle, and place in oven until core temp is 165.
9) Preheat oil to 375.
10) cut turnips into french fry shape, and fry till golden brown.

This was AWESOME. Other ideas: Batter turnips so they retain better shape. Add a bit of white wine to the mixture while the spinach is wilting.

[Edited on December 1, 2004 at 4:15 PM. Reason : a]

[Edited on December 1, 2004 at 4:16 PM. Reason : sp]

12/1/2004 4:12:07 PM

Lamb Chop with Garlic Sauteed Kale

1 Lamb Chop
Handful of Kale, chopped
1 tblspn Butter
1 tblspn oil, something high temp like straight olive, peanut etc
1 large clove of garlic, diced

1) Heat butter till medium. Sautee garlic till soft--don't brown.
2) Toss in greens and let them wilt.
3) Heat the oil over Medium high/high.
4) Coat the chop with kosher salt/pepper.
5) Cook on both sides 2 minutes for rare. If you want more done lower the heat and cook additional 3 min per side.

If you wanted you could make an infused olive oil with rosemary from in front of Withers and drizzle it over the chop. I just served it with said rosemary

12/11/2004 1:37:38 AM

i use a red wine vinigerette when cooking steaks, soak 'em for about hour prior, (gallon bag it)
use charcoal, lower grill as low as it will go toss on steaks, seer each side for about 10 - 15 seconds, then raise grill up a few notches flip again, slap on some vinigerette dressing on both, let sit for about a minute, flip, repeat, flip, flip, flip and add more vinigerette, repeat, flip, flip, should be about done and very very good


i'll put up a chicken sischabob marinade in a bit

[Edited on December 11, 2004 at 6:44 AM. Reason : ]

12/11/2004 6:43:44 AM

I tried cooking chicken and dumplings.... the drop kind....I don't know what I did wrong tho. my mom said to keep the broth at a rolling boil while adding the dumplings... maybe the it wasn't boiling enough, or maybe my dough was too runny, but the dumplings ended up just kinda dissolving... I know I didn't cook them long enough tho, cause the ones that I got right were a little chewy in the middle....

It wasn't bad tho.

12/11/2004 8:18:02 PM

I had a box of thin mints for dinner. Best dinner I've had all week.

12/11/2004 8:21:17 PM