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A little cooking help please

Discussion in 'Food, Cooking & Tailgating Forum' started by SuperFlyer13, Jul 1, 2011.

  1. KillerVee

    KillerVee Active Member

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    Mmmmm I think I will walk to the Thai place that is just blocks from my house now. I love coconut curry and samosas!!!
     



  2. Automattic

    Automattic I'm baaaaaaack....

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    What's a Samosa? The pool boy?
     
  3. MrMagooo

    MrMagooo New Member

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    Another standby.

    Sirloin Steak marinated in Italian Dressing for a hour or so with the top side with Garlic seasoning. Cooked on the grill on lower heat as slow as you can and dumping the dressing on it from time to time.

    or

    Baked Haddock

    wash off the haddock and dip in breadcrumbs. sprinkle some butter on top and add some seasoning. Bake for 15 mins at 500 degrees.

    I hate this post now I gotta go make some food.
     
  4. KillerVee

    KillerVee Active Member

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    A deepfried crispy pastry shell stuffed with potatoes and meat and spices and oh my God I just drooled on myself.
     
  5. NorthCoastSteelersFan

    NorthCoastSteelersFan Sleep...now.

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    Here's another of my favorites: grilled southwestern-style salmon.

    Combine a quarter-cup each of red-wine vinegar and light cooking oil, a small onion (finely chopped), one clove of minced garlic, a couple of heaping tablespoons of brown sugar, a pinch of salt, and some chipotle chili powder (again, how much heat is up to you).

    Mix thoroughly and pour into a ziplock bag. Add salmon fillet(s), give it a shake and put it in the fridge for at least a couple hours...all day is better.

    Cook the fish on a hot outdoor grill, or indoors in a grill pan. Start with the skin side down. This will keep the fish from burning. It takes about 10 min, but I don't turn it until it is mostly done, 7 or 8 min. Marinated fish burns easily, so I do the nekkid side for just a minute or two.

    The skin may burn badly, but who cares...you're not gonna eat it. When you turn the fish, the skin should peel right off...sometimes it comes off DURING the flip. If you like grill marks on BOTH sides, give it one more flip and one more minute on what used to be the skin side.

    No, I'm not a chef...I'm just a guy who likes good eats. And guess what...I've also discovered that I have better luck with women I cook for than I do with women I take to restaurants.
     
  6. jvett77

    jvett77 Well-Known Member

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    Here's a few that I make a few times a year.

    Arroz Con Pollo (Chicken with Rice). Chicken thighs and rice flavored with cumin, oregano, bijol powder, beer, tomatoes, onion, and peppers.

    Cuban Chicken with Rice - Arroz Con Pollo

    New Orleans Creole Gumbo. Soup of crabmeat, shrimp, and andouille sausage with onions, celery, peppers,and tomatoes, flavored with Cajun seasoning, gumbo file powder, bacon, and garlic. Over Rice.

    Good New Orleans Creole Gumbo Recipe
     
  7. outofyourmind

    outofyourmind Oklahoma Sooners

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    Ho Lee Fuk are all of these people.