What's for dinner?

[red-beard]

Frank's chicken!

[Moses]

Come on! You know better than that... RECIPE, man!

[red-beard]

Grill + Chicken + Rotisserie + Frank's Louisiana hot sauce = YUM!

Med to high heat, since you're off the grill, and you want the skin to go crispy! Like hot chicken bacon! Think medium hot wings, but entire chicken breasts!

Almost done!

[red-beard]

All Done!

[widgeon13]

fresh salmon!

[wcc]

baby back ribs! yummy!

[Aerkuld]

Chicken Pot Pie with a side of Oak Barrel Stout.

[Gogar]

I'm still in the "Planning" stage.

[slodave]

A can of Hormel chili over a couple of hotdog buns.

[jyl]

Made some food this weekend. I will share recipes although they are pretty basic.

Sat am: get a whole tenderloin and 3 lb halibut filet at Costco. Pick tomatos and basil from garden.

Saturday:

Carpaccio:
trim up tenderloin, cut about 6" and freeze for 2 hours, until firm but not frozen. Slice in 1/4" slices. Place between wetted plastic wrap, wet top of wrap, use heavy smooth bottomed pot to pound meat thin, like 1/8". Don't pound it to mush, more like a gentle spreading motion.
Serve in individual plates, topped with finely diced red onion and scallions, red wine vinegar, capers, salt and coarse pepper.
If you don't serve immediately (I was bringing these to someones house for a potluck dinner) then leave in the plastic wrap and fold the edges to seal up. Once the meat is exposed to oxygen it will start to turn brown which is unattractive. The plastic wrap helps keep it red. And you can make sure to cover any brown parts when you sprinkle on the topping. Also keep it chilled during transport, i put into a freezer bag with crushed ice.

Tomato pesto (Trappanese style)
fine dice by hand 2 cup tomatos, 1 cup fresh basil, a few garlic cloves, 1/2 cup almonds that you have lightly toasted. Or use food processor but still hand dice the tomatoes or you get tomato juice. No need to peel or seed. Combine all, along with 1/2 cup grated Parmesan cheese, salt, pepper, and a couple ounces of olive oil. Serve over cold or warm pasta, I like spirals and other fun shapes that hold sauce well.

Sunday:

Parchment steamed halibut:
6 oz halibut
julienned veggies - I did zuccini skins, leeks, onions, red and yellow peppers, also thin asparagus and leaves from Brussels sprouts.
On a circle of parchment paper arrange individual serving of veggies, place fish on top, then a good amount of fresh herb like thyme, sprinkle with olive oil, salt well, top with lemon slice.
Seal parchment paper by folding and stapling edges. Add a couple oz wine before last staple.
Bake 10 min at 500 deg. Each person tears open own parchment envelope at the table.
Made about 11 of these. The consistency was good but could have used more flavour - next time I'll do more salt, some butter, maybe a little bit of vinegar. Still learning this one.

Peppered Tenderloin in Grand Marnier:
Cut tenderloin into 1.5" thick pieces. Salt them, and coat top and bottom with pressed-in fresh cracked pepper. Melt a pat of butter and a little bit of olive oil in pan, heat to smoking, place tenderloin in a standard pan (not a non stick) and cook over medium heat until bottom is nicely brown or until 100F internal temp, whichever is sooner. Turn and cook until 125F internal temp. Remove and cover with foil on a warm plate. Turn off flame. Pour 1-2 oz Grand Marnier in pan, stand back, and quickly light with BBQ lighter or long match. Will be whoosh of flame, probably reaching to your range hood. Hope you don't use hairspray, have pan lid and fire extinguisher handy. Let flames die down. With wooden spoon, scrape burned and browner bits from the pan and stir into the liquid. Add 1 cup heavy cream, stir. Taste and salt just a bit - it is supposed to be a sweetish sauce. Add more cream or Grand Marnier if you don't have enough sauce for all the meat. I made about 11 of these.

Fed 19 people for dinner. I was pretty tired at work today.