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Whats cookin

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  • Member since
    September, 2012
Whats cookin
Posted by GMorrison on Monday, January 07, 2019 3:00 PM

Most of us are capable of more that turning dinosaur steaks into charcoal over live fire,

not that there's anything wrong with that...

Chicken Marbella.

So, what's cookin'?

 

  • Member since
    May, 2011
  • From: Honolulu, Hawaii
Posted by Real G on Monday, January 07, 2019 4:35 PM

This could be a fun thread!

Japanese-style broiled salmon and teriyaki chicken:

https://flic.kr/p/biX6cz] [/url]Salmon Dinner by N.T. Izumi, on Flickr

https://flic.kr/p/bnBf9B] [/url]Teri Chicken Dinner by N.T. Izumi, on Flickr

Beef curry, again Japanese-style:

https://flic.kr/p/bpC4tZ] [/url]Beef Curry Dinner by N.T. Izumi, on Flickr

  • Member since
    May, 2013
  • From: From the Mit, but live in Mason, O high ho
Posted by hogfanfs on Monday, January 07, 2019 5:02 PM

Ok, I'll bite!

I call it Artichokes Italiano! It's an old recipe from my mother. Basically, artichokes covered in spaghetti spices then pressure cooked for 45 minutes. 

Funny part was when my wife first had these (we were not married at the time), she walked into my mothers house and asked. "What's that smell?!?!". So my mother showed her and she got a discussed look on her face. Then she asked to try a leaf! Then she asked if she could have a whole one! Well, she's been hooked ever since! LOL!

 

GM, I forgot to say the Chicken looks amazing. 

And Real G, the salmon looks fantastic. 

 Bruce

 

 

 

  • Member since
    April, 2003
  • From: USA
Posted by keavdog on Monday, January 07, 2019 9:23 PM

 

This thread makes me hungry.   Tonight’s dinner (one of our regular meals) - basil infused olive oil and dill baked/poached Atlantic salmon, grilled asparagus, and assorted grains.

This is the recipe - we tweaked it a bit by adding dill

https://www.allrecipes.com/recipe/34746/baked-salmon-ii/

And a tip I learned recently - after grilling the asparagus, take them off the heat and give a squeeze of fresh lemon juice over them before serving, really brightens the flavor.

 

Thanks,

John

  • Member since
    May, 2011
  • From: Honolulu, Hawaii
Posted by Real G on Tuesday, January 08, 2019 4:13 PM

I got home late last night and was tired, so it was Costco frozen meatballs with instant gravy and leftover black rice.  It might look nasty, but was quite good and hit the spot.

https://flic.kr/p/23tythT] [/url]Meatballs and Black Rice by N.T. Izumi, on Flickr

  • Member since
    March, 2015
Posted by JohnnyK on Tuesday, January 08, 2019 4:58 PM

Great looking meals. I am glad that other people enjoy cooking as much as I do. Tonight we are having Eli's Asian Salmon.

  • Member since
    May, 2013
  • From: Indiana, USA
Posted by Greg on Tuesday, January 08, 2019 5:47 PM

You guys.....so many healthy meals.

I really need to grow up and start eating proper food for an old man. Someday.

Looking good, chefs! Yes

-Greg

  • Member since
    February, 2014
  • From: Michigan
Posted by silentbob33 on Tuesday, January 08, 2019 7:47 PM
I didn't take any pics as I just saw this thread, but I love cooking. Tonight I made grilled chicken Marsala with oven roasted garlic broccoli.

On my bench: Games Workshop Stormraven Gunship

  • Member since
    June, 2017
  • From: Winter Park, FL
Posted by fotofrank on Tuesday, January 08, 2019 8:51 PM

I just now found this thread. I don't have any pictures but last night I had my wife's meat loaf with mashed potatoes. So good the meal just makes me swoon.

OK. On the bench:

Way too much to build in one lifetime...

  • Member since
    March, 2015
Posted by JohnnyK on Wednesday, January 09, 2019 11:15 AM

silentbob33
I didn't take any pics as I just saw this thread, but I love cooking. Tonight I made grilled chicken Marsala with oven roasted garlic broccoli.
 

Now that sounds really good Big Smile

  • Member since
    May, 2013
  • From: Indiana, USA
Posted by Greg on Wednesday, January 09, 2019 11:20 AM

fotofrank

I just now found this thread. I don't have any pictures but last night I had my wife's meat loaf with mashed potatoes. So good the meal just makes me swoon.

 

Wow! My wife offered to make meatloaf and mashed potatoes for me tonight. What a coincidence to read your post, Frank! (We don't need no stinkin' diner!) Angel

PS, Bill, I'd never heard of chicken marbella. Thought at first you'd mis-spelled chicken marsala. Looked it up, sounds good!

-Greg

  • Member since
    January, 2013
Posted by BlackSheepTwoOneFour on Thursday, January 10, 2019 8:20 PM

Amateurs.....

Heres what I’ve made (sorry no pics :( )

Chicken Marsala

Chicken Piccatta

Chicken Caprese

Bolognese sauce using ground chicken

Chicken Florentine

Spaghetti sauce using old recipe

Chicken soup

Roast - London broil is the best for roast

Beef stew using tomatoe paste

The list goes on....

  • Member since
    April, 2003
  • From: USA
Posted by keavdog on Thursday, January 10, 2019 9:53 PM

Bahhh - pics or it didn't happen Stick out tongue

Thanks,

John

  • Member since
    September, 2012
Posted by GMorrison on Thursday, January 10, 2019 10:44 PM

Hey, my thread. No slapping around.

Lamb Tagine with my own preserved lemons.

Vegetables in my own harissa.

Couscous

 

  • Member since
    October, 2006
  • From: Tucson, AZ
Posted by Archangel Shooter on Friday, January 11, 2019 6:48 AM

No pics to post but when I do decide to cook, my favorite foods to fix is steaks, BBQ pork ribs, sweet and sour pork and when I want to go overboard I would make sauerbraten with red cabbage. My problem now is the wife is on this Keto diet kick so she's not wanting to eat the same foods I do, so now I keep my meals simple as possible.

 Your image is loading...

 On the bench: So many hanger queens.

 

 

  • Member since
    December, 2002
  • From: Bury St Edmunds, Suffolk, England
Posted by Bish on Friday, January 11, 2019 7:19 AM

BlackSheepTwoOneFour

Amateurs.....

Heres what I’ve made (sorry no pics :( )

Chicken Marsala

Chicken Piccatta

Chicken Caprese

Bolognese sauce using ground chicken

Chicken Florentine

Spaghetti sauce using old recipe

Chicken soup

Roast - London broil is the best for roast

Beef stew using tomatoe paste

The list goes on....

 

I just had to look up London Broil, never heard of it. I bet your roast didn't have Yorkshire Puddings. Its not a proper roast without Yorkshires.

I'll post some pics of mine on Sunday.

'I am a Norfolk man, and i glory in being so'

On the bench: Hasegawa 1/72nd Ju 188A

                      Fine Molds 1/72nd Me 410

  • Member since
    June, 2014
  • From: New Braunfels , Texas
Posted by Tanker - Builder on Friday, January 11, 2019 8:09 AM

Wait Just One Minute !

 Are you trying to get me fried by my doctor .Heck , I gained two pounds just reading the menu .T.B.  P.S. Sounds Good , when do we eat ?

  • Member since
    November, 2008
  • From: Central Florida
Posted by plasticjunkie on Friday, January 11, 2019 8:34 AM

Now I have to get on my bike to do at least 10 miles to burn off those great looking calories. Wink

Even since I retired I have been doing about 75% of the cooking. I have picked up a few things here and there from the TV cooking shows. The wife and I are mostly eating grilled chicken or fish and lots of green salads and veggies, or baked but seldom if ever fried. Best way to control weight and the dreaded cholesterol numbers. The wife says we eat so much chicken that we are growing feathers! 

 GIFMaker.org_jy_Ayj_O

 

 

Too many models to build, not enough time in a lifetime!!

  • Member since
    March, 2007
  • From: Northeast WA State
Posted by armornut on Friday, January 11, 2019 9:19 AM

    A friend introduced me to Portobella mushroom caps with Italian sausage, jalapenos, onions and cheese. Baked for about 45min at 350, I think, I can't wait to try to make them myself.

    I also make a mean PB & JStick out tongue

     Grilled cheese and bacon sandwiches.

we're modelers it's what we do

  • Member since
    May, 2013
  • From: Indiana, USA
Posted by Greg on Friday, January 11, 2019 9:41 AM

Tanker - Builder
Heck , I gained two pounds just reading the menu .T.B.

Ha! Big Smile

BTW, I haven't had, or thought of London Broil for decades. I'm going to try one. Thanks, Sheep.

Oh, and Bish, I don't know what it has to do with London or even England, but try it. Must have side of mashed potatoes, diet be damned.

-Greg

  • Member since
    March, 2015
Posted by JohnnyK on Friday, January 11, 2019 11:18 AM

Greg

 

BTW, I haven't had, or thought of London Broil for decades. I'm going to try one. Thanks, Sheep.

Oh, and Bish, I don't know what it has to do with London or even England, but try it. Must have side of mashed potatoes, diet be damned.

 

That sounds really good. How about this for an oldie but a goodie; "minute steak"? It's that thin steak with all the dimples pounded into it.

  • Member since
    April, 2009
  • From: Longmont, Colorado
Posted by Cadet Chuck on Friday, January 11, 2019 11:26 AM

.

Computer, did we bring batteries?.....Computer?

  • Member since
    January, 2013
Posted by BlackSheepTwoOneFour on Friday, January 11, 2019 12:53 PM

Bish

 

 
BlackSheepTwoOneFour

Amateurs.....

Heres what I’ve made (sorry no pics :( )

Chicken Marsala

Chicken Piccatta

Chicken Caprese

Bolognese sauce using ground chicken

Chicken Florentine

Spaghetti sauce using old recipe

Chicken soup

Roast - London broil is the best for roast

Beef stew using tomatoe paste

The list goes on....

 

 

 

I just had to look up London Broil, never heard of it. I bet your roast didn't have Yorkshire Puddings. Its not a proper roast without Yorkshires.

I'll post some pics of mine on Sunday.

 

 

Here in the states (at least how I make it) we make it with onions, potatoes, and carrots and cook it with the London broil. We don't have it Yorkshire pudding. That must be an English way of having roast. LOL!

  • Member since
    January, 2013
Posted by BlackSheepTwoOneFour on Friday, January 11, 2019 12:54 PM

JohnnyK

 

 
Greg

 

BTW, I haven't had, or thought of London Broil for decades. I'm going to try one. Thanks, Sheep.

Oh, and Bish, I don't know what it has to do with London or even England, but try it. Must have side of mashed potatoes, diet be damned.

 

 

 

That sounds really good. How about this for an oldie but a goodie; "minute steak"? It's that thin steak with all the dimples pounded into it.

 

 

We call it cubed steaks.....

 

Oh yeah, fry it with onions... OMG!

  • Member since
    April, 2010
  • From: Green Bay, WI
Posted by redraider56 on Friday, January 11, 2019 2:42 PM

Venison spaghetti tonight.  Fresh in from the processor following this past November’s hunt.

-Matt

On The Bench: 1/48 Monogram B-17G "Man-O-War II"

 

 

 

  • Member since
    September, 2012
Posted by GMorrison on Friday, January 11, 2019 5:09 PM

Oh my that will be good! Slow cook some Ragu mixed with a little pork.

You are all impressive cooks. Real G, healthy eating habit there.

Yes 214, we need some art!

You meatloaf guys, try adding shitake or other fragrant mushrooms to the mix, even a little tomato paste.

Good work, men!

  • Member since
    September, 2006
  • From: Bethlehem PA
Posted by the Baron on Friday, January 11, 2019 5:24 PM

Not cooking tonight, just drinking big bolshy mugs of strong black cha with molokko and honey while I paint.  Tomorrow, though, it's meatloaf. I have some some ground beef to use up.

No mushrooms in it, though, or tomato paste.  I do add tomato paste to my lentil soup with kielbasa, because it helps the color and brightens the flavor a little.  No, my basic meatloaf is as follows:

For a pound of ground beef (or meatball mix-ground beef, pork, and veal), I take 2 kaiser rolls, ground up for fresh crumbs; 2 eggs; 1 small onion, minced; 1 Messerspitze crushed garlic; a little black pepper and dried parsley, to taste; a dash of Worcester sauce; and a half-teaspoon of dried mustard; mix these in a bowl until thoroughly and evenly mixed.

Here's the fun part-I line a baking pan with strips of streaky bacon, covering the bottom and sides, and hanging the ends over the edge of the pan.  I fill the pan with the meatloaf mixture, then fold the strips back over the top.

I place this pan in a larger dish, and bake it in the oven at 350, for about an hour or until the top is nice and brown.  The larger dish is to catch any fat and liquid that comes off from the bacon.

I let the loaf rest a little before cutting.  It's good fresh, or cold the next day for sandwiches.

I'll make mashed potatoes with dill, and red cabbage, to go with it.  That, and a glass or two of a good dark beer, and that'll be good for the day.

The bigger the government, the smaller the citizen.

 

 

  • Member since
    January, 2013
Posted by BlackSheepTwoOneFour on Friday, January 11, 2019 5:46 PM

GMorrison

Oh my that will be good! Slow cook some Ragu mixed with a little pork.

You are all impressive cooks. Real G, healthy eating habit there.

Yes 214, we need some art!

You meatloaf guys, try adding shitake or other fragrant mushrooms to the mix, even a little tomato paste.

Good work, men!

 

Ragu? Gag....... Gross.

Now venison meatloaf is dynamite. My bro-in-law made some before the holidays. Wow!

  • Member since
    April, 2003
  • From: USA
Posted by keavdog on Friday, January 11, 2019 7:04 PM

 

Bacon wrapped meat-loaf....brilliant!

 

Had a friend in NC that was a big hunter.  Slow cooked venison over a fire on foil all day while we went out plinking.  Came back and fork shredded it, poured a bottle of salsa over the top and we made sandwiches.... man that was good.  Big fan of venison jerky.

 

My mom used to make London Broil - tough as leather as I recall.  Another friend of mine uses the top round (often used for London Broil) to make jerky.

 

Thanks,

John

  • Member since
    September, 2012
Posted by GMorrison on Friday, January 11, 2019 8:36 PM

BlackSheepTwoOneFour

 

 
GMorrison

Oh my that will be good! Slow cook some Ragu mixed with a little pork.

You are all impressive cooks. Real G, healthy eating habit there.

Yes 214, we need some art!

You meatloaf guys, try adding shitake or other fragrant mushrooms to the mix, even a little tomato paste.

Good work, men!

 

 

 

Ragu? Gag....... Gross.

Now venison meatloaf is dynamite. My bro-in-law made some before the holidays. Wow!

 

Now look, negative attitudes don't wash with me. 

ra·gu
/raˈɡo͞o/
noun
 
  1. (in Italian cooking) a sauce typically made with ground meat, onions, tomato puree, and red wine, and served with pasta.

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