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Post by Molitov on Aug 16, 2006 18:56:04 GMT -5
But Mr Mols and I are tired of eating the same thing week in and week out. Any suggestions? Only thing we don't eat is pork. (But I will let bacon slide occassionally. Hey, it's bacon.)  |
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Post by Molitov on Aug 16, 2006 18:56:55 GMT -5
Oh, and, I love to grill. And have little time to prep a meal on weekdays.
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Post by IceStick77 on Aug 16, 2006 18:58:54 GMT -5
Brussel Sprouts  |
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Post by Molitov on Aug 16, 2006 19:01:31 GMT -5
 Can you grill those, do you suppose? ;D
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Post by BroadST on Aug 16, 2006 19:02:56 GMT -5
I bought some Jumbo Shrimp last night at the grocery store. Poke a stick threw up with a few veggies, season em up, stick in the grill for a few minutes - Walla!
Yum, Yum.
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Post by smokejmt on Aug 16, 2006 22:21:37 GMT -5
Put some rice on - doesn't really matter what kind so long as the words A-Roni aren't involved.
Get some boneless chicken thighs.
Then, put 'em in a bowl and pour some soy sauce over 'em.
Next, add some pineapple juice, a little garlic, a little ginger, a bit of sesame oil, and a healthy splash or three of Tabasco.
Let it sit for 20 minutes or so.
Meanwhile, get some asparagus, cut off the fibrous bottom ends, and dice into pieces about 1/2 inch long.
Toss the diced asparagus in a little sesame oil mixed with soy sauce and some kind of sweet vinegar - I'd suggest rice wine vinegar.
Roast the asparagus in the oven at 375 farenheit for about 25 minutes. If you like it more tender cook it longer.
When the thighs are good and marinated throw 'em on the grill. 3-4 minutes a side and you should be good to go.
Serve the chicken over the rice w/asparagus on the side.
If you like, a simple & quick sauce to drizzle on can be made with an avocado, some plain yogurt, salt & pepper, and a little wasabi.
Whip the ingredients together in a bowl or use a food processor if you have one handy.
Bon apetit.
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Post by sportznutt on Aug 16, 2006 22:45:55 GMT -5
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Post by LTR on Aug 17, 2006 8:26:45 GMT -5
One of our favorites is steak sandwiches ...
A-1 makes these great marinades (the Chicago steakhouse one is my fave!) - I'll pick up a round steak and slice it thin and toss it in a bowl with marinade and leave it overnight - to cook it, I usually toss it on my Foreman and then serve on nice crusty rolls (if you can find Portugese rolls - they're wonderful) with green beans or a tossed salad and shredded cheddar to put on the sandwiches ....
I'm a HUGE crock pot fan - I've got 2! LOL Well, 1's a roaster that can be used as a slow cooker, convection oven or regular oven ... and my Swiss Steak is young LTR's favorite (and also what I make when he has friends over)
Buy steaks cut for braising already - and baby carrots - toss the baby carrots in the crockpot & put the steaks on top- add an 8 ounce can of tomato sauce to 4 cups of water, add a pouch of beefy onion soup stir well and pour over the steaks - cover and let it cook on low for 8 - 10 hours ... serve over rice or egg noodles ...
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Post by BroadST on Aug 17, 2006 9:53:18 GMT -5
Put some rice on - doesn't really matter what kind so long as the words A-Roni aren't involved. Get some boneless chicken thighs. Then, put 'em in a bowl and pour some soy sauce over 'em. Next, add some pineapple juice, a little garlic, a little ginger, a bit of sesame oil, and a healthy splash or three of Tabasco. Let it sit for 20 minutes or so. Meanwhile, get some asparagus, cut off the fibrous bottom ends, and dice into pieces about 1/2 inch long. Toss the diced asparagus in a little sesame oil mixed with soy sauce and some kind of sweet vinegar - I'd suggest rice wine vinegar. Roast the asparagus in the oven at 375 farenheit for about 25 minutes. If you like it more tender cook it longer. When the thighs are good and marinated throw 'em on the grill. 3-4 minutes a side and you should be good to go. Serve the chicken over the rice w/asparagus on the side. If you like, a simple & quick sauce to drizzle on can be made with an avocado, some plain yogurt, salt & pepper, and a little wasabi. Whip the ingredients together in a bowl or use a food processor if you have one handy. Bon apetit. I think I just figures out smoke's real name. Emeril Lagasse That sounds pretty darn good. |
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Post by smokejmt on Aug 17, 2006 15:35:54 GMT -5
I think I just figures out smoke's real name. Emeril Lagasse That sounds pretty darn good. Bam!!!  |
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Post by smokejmt on Aug 17, 2006 16:12:51 GMT -5
And for something completely different...
Get some mussels - most supermarket seafood counters have bags of 'em on ice.
And a couple of cans of chopped or minced clams.
Put the mussels in the freezer as soon as you get them home.
Put on a pot of salted water for pasta and light the grill (or turn on the oven to 400)
Prep some asparagus by cutting off the tough bottom ends and marinate them in some Caesar dressing - the cheesier the better.
Throw 'em in the oven and let 'em cook. It's ok if they get a little overdone - they'll still be great. If you're gonna toss 'em on the grill do it at the same time that you start cooking the sauce for the mussels (see below)
Dump your mussels in a big bowl and run COLD water over them. Not hot, not warm, COLD. Throw out any mussels that are cracked or wide open. If they're only a little bit open hold it under the running water and gently squeeze the shell closed. If it stays more or less closed it's still good. Otherwise, toss it.
Next, you have to beard the mussels - it's easy - and not all of the mussels will be bearded. The beard is a bit of hairy tissue that kind of feels like steel wool. If there is any you'll see a bit of it hanging out of the shell. Simply get a good grip and pull it off. Slide it down if you have to but get rid of it if you can. Don't get compulsive about it - It won't hurt you if you eat it, but it's kinda unpleasant if you happen to eat a bit by mistake.
In a large sauce pan or small soup pot saute some onions and garlic until tender, then add some white wine. Let the wine cook for a couple of minutes to burn the alcohol out and to reduce. Then add the clams, juice and all. Stir well and add some crushed tomatoes (use a small can). Turn the heat down to medium high and let it simmer.
By now your water should be boiling so cook your pasta - something in a strand instead of a shaped pasta works best for this - spinach fettucine is awesome.
When the pasta goes in add the mussels to the soup pot and stir gently.
Season with - basil, oregano, thyme, pepper, salt, worcestershire sauce, and crushed hot peppers or Tabasco.
In just a few minutes your mussels will start opening up.
Taste the sauce and adjust to your liking. If you want to thicken the sauce use some tomato paste.
Drain the pasta when it's done and put it right into whatever bowls you plan to eat out of.
Spoon mussels, clams, & sauce over the pasta. Top with some grated parmesan cheese (fresher the better) and some fresh basil if you have it.
Serve with the asparagus and some good crusty bread.
I know - it sounds like a lot, but you can do most of the work while the water is getting to a boil and the asparagus is cooking (if you're doing it in the oven)
It really doesn't take long - no more than an hour.
Enjoy.
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Post by EvilWillow on Aug 17, 2006 16:22:35 GMT -5
Now you're just showing off! |
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Post by Molitov on Aug 17, 2006 16:42:18 GMT -5
Yummy! And I totally remember that Franken Berry commercial. Tonight will be steaks with a marinade I just made up. I'm getting sick of Montreal steak. I'll be trying this stuff out soon. I dunno about mussels, though.  |
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Post by LTR on Aug 17, 2006 16:43:36 GMT -5
In a pinch - Italian dressing makes a great marinade! LOL Especially for grilling steaks/chicken ....
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Post by smokejmt on Aug 22, 2006 22:46:33 GMT -5
Or try this...
Get 4 avocados, 2 cucumbers, half a yellow onion, 2 cloves of garlic, 4 or 5 ribs of celery.
Halve, peel, & pit the avocados
Peel and chop the cukes
Dice the yellow onion
Dice the celery
Throw the whole mess into a food processor.
Add the garlic.
Process until the veggies are pretty well chopped.
Add some chicken or vegetable broth, salt, pepper, lime juice and pulse until it's as smooth as you want it.
Finish with a bit of diced cilantro, chill, and you've got Avocado Gazpacho. Serve with a dollop of sour cream.
For the main course take some boneless chicken thighs and marinate them in;
lime juice, cumin, chili powder (if you have or can get chipotle chili powder it's even better), garlic powder, salt, & pepper.
Let the chicken marinate for about 20 minutes and then grill to your heart's content. 3-4 minutes a side should do the trick.
How about corn on the cob on the side? Wrap each ear in foil and throw 'em on the grill right alongside the chicken.
Start the corn earlier than the chicken so they'll be done at the same time.
Bon apetit.
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Post by LTR on Aug 23, 2006 13:25:30 GMT -5
We're all going to Joe's for dinner .... |
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