Culinary, Arts, Thread.

#376
#376
508mikey said:
Whats the Greek stuff like ? I saw that last time I was looking
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Its awesome. Its main ingredients are salt, black pepper, garlic, onion powder and oregano. Its got five or six more that aren't listed.

I use it mainly on my World Famous Seared Ahi Tuna, but it works excellent on damn near anything.

Its best seared and crispy on meat, fish and seafood.

Its great to use in a vinegarette for salads or marinade.

Its a staple in my spice rack.
 
#377
#377
Behr said:
Its awesome. Its main ingredients are salt, black pepper, garlic, onion powder and oregano. Its got five or six more that aren't listed.

I use it mainly on my World Famous Seared Ahi Tuna, but it works excellent on damn near anything.

Its best seared and crispy on meat, fish and seafood.

Its great to use in a vinegarette for salads or marinade.

Its a staple in my spice rack.
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Thanks - I will give them both a go :thumbsup:
 
#379
#379
Tin Man said:
I use turmeric for certain dishes, mal. Every try scrambled eggs 'n' onions with a sprinkle of yellow curry powder?
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Wife bought the yellow curry. Never thought I had it before. Boy, was I wrong! Now i know what was in all the Asian food I have eaten over the years.

I'm a bumpkin.:)
 
#380
#380
Haven't done kabobs in a while, however, I've got them on my radar.

I usually buy stew meat (cause it's already cubed:)). Boil it just enough to make gray. Also, it times out well with the veggies on the skewer.

On the skewers, between the meat, I'll add slices of green and red pepper, pearl onions, and whole button(?) mushrooms.

Place them on the grill and cook to perfection.

I have never added any seasonings.

WWBD?
 
#381
#381
malinoisvol said:
Haven't done kabobs in a while, however, I've got them on my radar.

I usually buy stew meat (cause it's already cubed:)). Boil it just enough to make gray. Also, it times out well with the veggies on the skewer.

On the skewers, between the meat, I'll add slices of green and red pepper, pearl onions, and whole button(?) mushrooms.

Place them on the grill and cook to perfection.

I have never added any seasonings.

WWBD?
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I love my parents kabobs, different than what you do, curious what Behr says
 
#383
#383
malinoisvol said:
Haven't done kabobs in a while, however, I've got them on my radar.

I usually buy stew meat (cause it's already cubed:)). Boil it just enough to make gray. Also, it times out well with the veggies on the skewer.

On the skewers, between the meat, I'll add slices of green and red pepper, pearl onions, and whole button(?) mushrooms.

Place them on the grill and cook to perfection.

I have never added any seasonings.

WWBD?
Click to expand...

Meat. Boil. Gray. Should never be used in the same sentence.

I would use sirloin tip and use a real nice expensive knife that I bought not too long ago...ahem, and cut it in 1 1/2 - 2" cubes. If I was cooking for women, I'd marinate the meat in Wishbone Italian dressing or a Teriyaki pineapple marinade. For me I'd just drizzle some olive oil and salt and pepper.

I would use wooden skewers that had been soaked in water. They're cheap and don't have to be cleaned.

I would use red onion, green and red pepper, cherry tomatoes, whole button mushrooms and maybe some pineapple, mango, peach, zucchini or yellow squash. Cut them the same size as the meat cubes.

Don't push the cubes to tight against the other items, just enough to touch. That will allow the heat to reach more of the meat and cook it faster and more thorough. That way it gets well done and you won't have to boil it first.

I'd serve them over Wild mushroom and garlic cous cous. Far East makes a great one. After bringing the water to a boil, it Takes 5 minutes.

Any querstions?
 
#384
#384
Volfanbill...

If you used lime juice, vinegar and salt and marinated it that long, I would say it was the way you cooked the Peruvian Chicken.

On the grill I would cook it on on med low to medium indirect heat. Cooking it too hot and/fast will cook the juices out and leave the flavor in the bottom of the grill.

Jmo.
 
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#385
#385
Behr said:
Meat. Boil. Gray. Should never be used in the same sentence.

I would use sirloin tip and use a real nice expensive knife that I bought not too long ago...ahem, and cut it in 1 1/2 - 2" cubes. If I was cooking for women, I'd marinate the meat in Wishbone Italian dressing or a Teriyaki pineapple marinade. For me I'd just drizzle some olive oil and salt and pepper.

I would use wooden skewers that had been soaked in water. They're cheap and don't have to be cleaned.

I would use red onion, green and red pepper, cherry tomatoes, whole button mushrooms and maybe some pineapple, mango, peach, zucchini or yellow squash. Cut them the same size as the meat cubes.

Don't push the cubes to tight against the other items, just enough to touch. That will allow the heat to reach more of the meat and cook it faster and more thorough. That way it gets well done and you won't have to boil it first.

I'd serve them over Wild mushroom and garlic cous cous. Far East makes a great one. After bringing the water to a boil, it Takes 5 minutes.

Any querstions?
Click to expand...

You da man!

I will swap to the sirloin tip and red onion, 4sho. I do use the cherry tomatoes already, I forgot to add them to my list. Think I'll even try that teriyaki pineapple marinade, also.

Thanks, Behr!
 
#387
#387
malinoisvol said:
I will have to figure out the cous cous.
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There is nothing to figure out. Its stupid simple.

I don't remember the exact amounts, but the directions are like...

Combine 1 tsp butter or olive oil and the spice packet to a cup of water in a pot.

Bring to a boil.

Empty package of cous cous in the boiling water and remove from heat.

Cover with lid or plate.

Let sit for 5 minutes.

Serve.

Eat.
 
#388
#388
Can't believe you have those beautiful new knives, and was gonna use meat that was already cut.

Smdh.
 
#389
#389
For the "gotta use my mortar and pestle" crowd, a basic yellow curry
3 tablespoons coriander seeds.
2 teaspoons cumin seeds.
1 teaspoons fenugreek seeds.
1 teaspoon fennel seeds.
1 teaspoon yellow mustard seeds.
2 teaspoons white peppercorns.
6 whole cloves.
2 tablespoons turmeric.
M&P the seeds & cloves, place in container, add tumeric powder, mix. Voila. If you cannot find the fenugreek seeds, you'll still have a nice curry powder.

Of course, I buy the stuff from Bangladeshis who run a stall at an International market. :D
 
#392
#392
Behr said:
There is nothing to figure out. Its stupid simple.

I don't remember the exact amounts, but the directions are like...

Combine 1 tsp butter or olive oil and the spice packet to a cup of water in a pot.

Bring to a boil.

Empty package of cous cous in the boiling water and remove from heat.

Cover with lid or plate.

Let sit for 5 minutes.

Serve.

Eat.
Click to expand...

Wow! Just found out HBPW bought cous cous this past Saturday. Now, to get the sirloin.
 
#397
#397
Behr said:
Lulz. I called it Far East. That's it, Near East.

I didn't like the whole wheat, but you might.
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I'm on a low fat diet that's why she bought this variation, I suppose.

There are some suggested variations on the box that may help it.

I'll get her to get the one you suggested on her next trip.
 
#399
#399
malinoisvol said:
I'm on a low fat diet that's why she bought this variation, I suppose.

There are some suggested variations on the box that may help it.

I'll get her to get the one you suggested on her next trip.
Click to expand...

I finally got my lazy ass to the kitchen. I have 3 different ones and I told you wrong earlier.

Wild mushroom and Herb.
Roasted Garlic and Olive Oil
Original Plain
 
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