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  1. #261
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    ...here is another sauce recipe that is pretty simple to make...

    ----=====ICEBOX SAUCE=====----

    Here are the peppers I started with......



    To that, I added water, vinegar, 1 clove elephant garlic, 3 tomatillos, 3 dried chipotles, and salt. Donít ask me the amount of water, vinegar and salt. I just added until it tasted good. It came out fantastic!

    I never really wanted it to be a sauce. I wanted it more the texture of a thin salsa. Thatís what I got. In fact, my friends call it icebox salsa, despite the fact it doesnít have a single tomato. Here is the result.




    ....goes well with this recipe...

    -----===Poblano Salad Topped With Pounded Chile-Scented Chicken===---



    2 large Poblano peppers
    4 tablespoons olive oil
    2 cloves of garlic, shaved thin
    1 cup yellow onion, cut into julienne
    Sea salt to taste
    Red pepper flakes to your taste
    1 lime, juice
    1/4 cup chiffonade of fresh mint
    1 bunch fresh picked Cilantro leaves
    4 chicken breasts, boneless and skinless
    1 tablespoon ground New Mexican Chile powder
    Ground Chipotle Chile to your taste (optional)

    Preheat your grill on high.

    To prepare Poblanos: Place the Poblano peppers on the grill, cooking until the skin is blackened on the side closest to the heat, about 4 minutes. Turn over to blacken the skins on all sides. Transfer to a metal bowl and cover with plastic wrap. Allow to cool. Using paper towels rub away the skin. Remove the tem and seeds. Cut or tear the pepper into 1/4 -inch-wide strips.

    To prepare salad: While the Poblano peppers are being prepared, in a medium nonstick skillet over medium heat, add 2 tablespoons of the oil. Add the garlic gently cooking until tender and translucent, about 5 minutes. Remove the garlic slivers to a medium bowl. Return skillet to the heat, turning up to high. Add the onion, cooking until it just begins to soften. Season with salt and red pepper flakes to your taste. Transfer to the garlic bowl. Add the Poblano pepper strips and lime juice. Add the mint and half of the cilantro leaves. Adjust the seasoning.

    To prepare chicken: Lay a piece of plastic wrap on your counter top. Rub one of the chicken breasts with a little oil and place in the center. Sprinkle with the chile powders and sea salt. Cover with another sheet of plastic. Using a smooth meat bat, pound the chicken until very thin but still in one piece. Repeat with the remaining chicken breasts.

    To cook chicken: Season the clean grill with oil to prevent sticking and tearing of the chicken. Place the chicken spice side down, cooking until well seared, about 4 minutes. Turn over to finish cooking, about 2 minutes depending on thickness of your chicken.

    To serve: Transfer chicken to the center of your warm serving plate. Divide and mound the Poblano salad atop the chicken. Season with a little additional sea salt. Top with the remaining cilantro leaves. Serve.

    Makes 4 servings.

    ....more good Eats on the way soon!!


  2. #262
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    ....someone asked for a pic that showed the types of peppers I grow...here Ya go..



    Those aren't mine but I grow the same varieties...

  3. #263
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    Pepper steak with tomatoes


    Ingredients (serves 4)

    * 1 tablespoon olive oil
    * 4 (250g each) beef sirloin steaks, trimmed
    * 2 tablespoons cracked black pepper
    * olive oil cooking spray
    * 500g truss cherry tomatoes
    * 1 bunch rocket (ARUGULA stateside!), trimmed
    * potato salad, to serve

    Method

    1. Rub both sides steaks with oil. Place pepper on a plate. Press steaks into pepper to lightly coat.
    2. Preheat a barbecue grill on medium-high heat. Barbecue steaks for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
    3. Meanwhile, spray tomatoes with oil. Barbecue tomatoes, turning occasionally, for 3 to 5 minutes or until just tender.
    4. Arrange rocket on serving plates. Serve steaks with tomatoes and potato salad.

    Notes & tips

    * Variations: Rump steak (250g per person) and scotch fillet (200g per person) are suitable alternatives to sirloin for this recipe.

  4. #264
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    ...sounds good "DeadlyT"....thanks for contributing to the thread!

  5. #265
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    One of my Favorites back at home, pretty basic.
    Hawaiian Huli Huli Chicken.
    Ingredients:

    * 4-5 lbs chicken pieces
    * 1/3 cup ketchup
    * 1/3 cup soy sauce
    * 1/2 cup brown sugar
    * 3 tablespoons sherry
    * 1 piece ginger root, crushed
    * 1 clove garlic, crushed
    1.Mix up some ketchup, soy sauce, brown sugar, sherry, ginger root, and garlic, in a medium sized bowl, be sure to stir well.

    2. Place chicken, with the skin facing up, on the rack of broiler pan about 6 inches from the heat on an outdoor grill.

    3.Baste the chicken frequently and continue grilling for about 10 minutes on each side or until chicken appears done.

    It's pretty damn good if I say so myself. You can also order the sauce online, or in Hawaii.

    I like to serve it with rice and macaroni salad at a summer BBQ, or some Mashed potatoes, great to eat for lunch

    It's the meat on the right. I'll load my own photo later.


  6. #266
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    ...thanks for the contribution to the thread!! Keep it up!


  7. #267
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    ....pretty simple and even you "Canadians" will have a head start on this one! We3 don't have any Maple Trees down here but bacon that we can get to taste better than "store bought".....

    --------=====Galveston340's Killer Spicy Bacon=====--------

    Get some thick sliced bacon (Preferably cut thicker from your Butcher)
    Get some Brown Sugar......
    Get some Cayenne Pepper....
    Get a baking pan.....
    Get out a cookie rack.....

    Mix the brown sugar and the Cayenne Pepper together..
    ...rub down the bacon slices(BOTH SIDES)...
    ...place the bacon strips after you have rubbed them down on the baking rack....

    Turn your oven onto 375f and then make sure you have enough bacon prepared to feed everyone!

    Place the rack into a baking pan and put it into the oven.

    Cook the bacon until crispy or until it is as done as you like it.
    ...this is good as the bacon gets crispy with the sugar/Cayenne Pepper with no greasy after effects....

    ...ENJOY!!!


  8. #268
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    Galv I demand you FedEx me your food, nao.

  9. #269
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    anyone care for some good
    Indian recipes ?

    and Indian as in people from INDIA

  10. #270
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    Haha,
    Indian food would be great...
    I like Punjabi nan? I think it's spelled. Bread with Coconut in the middle i get from this "Taste of INdia" resturaunt, it's gooooood.

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