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Your Food Thread

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Lorilei said:
I planted a big ass herb garden this weekend. Trying some new ones this year (hot and spicy oregano, pineapple sage, lemon thyme, purple basil), along with the normals. I'm pretty excited. :)
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Those sound amazing!
 
Garnate said:
So for my son's 10th birthday I grilled a ribeye and three filet mignon. Steamed king crab legs and made baked potatoes. Ugh. So much food. We have a fruit tart, a triple chocolate mousse, and a vanilla-berry crème brulee for desert. Someone roll me to bed. :mad:
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I do love a good tart.
 
Garnate said:
So for my son's 10th birthday I grilled a ribeye and three filet mignon. Steamed king crab legs and made baked potatoes. Ugh. So much food. We have a fruit tart, a triple chocolate mousse, and a vanilla-berry crème brulee for dessert. Someone roll me to bed. :mad:
Click to expand...

Garnate said:
Those sound amazing!
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Happy birthday, Little G!

And they will be. I have some of everything, including lavender, which I can't wait to harvest.
 
From snugglestruggle's post yesterday I got the idea to make Cuban burgers. I'd never even heard of them before, but YUM, chorizo. They were messier than the recipe I looked up called for, but I know how to remedy that by adding an egg in the future. I also grated some potatoes, and fried them to place on the burger with guacamole for the bun spread. The crispy, almost chips-almost fries really gave it that over the top yumminess. I wish I'd taken a picture, it even looked salivating.
 
Aquagal said:
From snugglestruggle's post yesterday I got the idea to make Cuban burgers. I'd never even heard of them before, but YUM, chorizo. They were messier than the recipe I looked up called for, but I know how to remedy that by adding an egg in the future. I also grated some potatoes, and fried them to place on the burger with guacamole for the bun spread. The crispy, almost chips-almost fries really gave it that over the top yumminess. I wish I'd taken a picture, it even looked salivating.
Click to expand...

That's how you know it was good, no evidence left behind lol
 
Dinner is a hodgepodge of stuff tonight. I baked some potatoes and have some beets roasting in the oven. There's an ear of corn on the grill with some bacon wrapped asparagus and some mushrooms in white wine and butter with garlic and herbs on the stove. The steak is salted and seasoned and almost ready to be put onto the grill. And red wine.
 
thør said:
Dinner is a hodgepodge of stuff tonight. I baked some potatoes and have some beets roasting in the oven. There's an ear of corn on the grill with some bacon wrapped asparagus and some mushrooms in white wine and butter with garlic and herbs on the stove. The steak is salted and seasoned and almost ready to be put onto the grill. And red wine.
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You call that a hodgepodge? That sounds like a pretty nicely paired menu.
 
Lorilei said:
I planted a big ass herb garden this weekend. Trying some new ones this year (hot and spicy oregano, pineapple sage, lemon thyme, purple basil), along with the normals. I'm pretty excited. :)
Click to expand...

This sounds great, Lori! I've never heard of "h&s oregano" -- let me know what you think. I've grown pineapple sage forever -- it has long, red, tubular flowers that the hummingbirds love. The leaves smell fruity-sweet and are very nice muddled in a mojito. This plant will love your southern climate better than my northern one.

Grow well!
 
phantom4533 said:
Oreo® & Peanut Butter Stuffed Red Velvet Fuck-cakes


Ingredients:
•Red velvet cake mix
•Oreos®
•Peanut butter
•Muffin pan
•Muffin skirts or whatever they’re fuckin’ called
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Oh my gawd, oh my gawd- MUFFIN SKIRTS!
BEST. NAME. EVAR. :D :D :D

Garnate said:
So for my son's 10th birthday I grilled a ribeye and three filet mignon. Steamed king crab legs and made baked potatoes. Ugh. So much food. We have a fruit tart, a triple chocolate mousse, and a vanilla-berry crème brulee for dessert. Someone roll me to bed. :mad:
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*nudges you with toe*
I'll be there for leftovers. Cuz so there.

Aquagal said:
From snugglestruggle's post yesterday I got the idea to make Cuban burgers. I'd never even heard of them before, but YUM, chorizo. They were messier than the recipe I looked up called for, but I know how to remedy that by adding an egg in the future. I also grated some potatoes, and fried them to place on the burger with guacamole for the bun spread. The crispy, almost chips-almost fries really gave it that over the top yumminess. I wish I'd taken a picture, it even looked salivating.
Click to expand...
Me tooooooo, I have the stuff all ready to go, but we have to wait to grill. There was rain tonight. Yours sound delish.

Magicscreen2 said:
Grill savant, you are. Everything about that looks fantastic.
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It does! Who wouldn't want to nosh on a steak with Thor?
 
Avocado toast with a sunny side up egg and sriracha is my new favorite meal.
 
Cuban Burgers AKA Miami Burgers

Since 2 lit members are now experimenting with this dish because I introduced them to it, I thought it only fair I show how I go about making them.


http://i1068.photobucket.com/albums/u450/chrisbbg1970/My%20Pic%20thread/20150413_154952_zpsbkkmmnf3.jpg

This is the ground chorizo sausage, I've never bought it from this store. I can tell by the color whichever brand this was, they used a light hand with the paprika. I prefer more paprika in the seasoned chorizo, it has a richer color, a much more pungent aroma and taste.


http://i1068.photobucket.com/albums/u450/chrisbbg1970/My%20Pic%20thread/20150413_155948_zpsttabf5zu.jpg

This is about 6 oz of ground hamburger and about 4oz of chorizo. I generally prefer a 50/50 mixture. 1 large egg was beaten and added.


http://i1068.photobucket.com/albums/u450/chrisbbg1970/My%20Pic%20thread/20150413_160618_zpsmfk7d4me.jpg

I rolled those into balls and tossed into the freezer. It makes it easier to press into shape. Once pressed out I place them between sheets of wax paper and back into the freezer.


http://i1068.photobucket.com/albums/u450/chrisbbg1970/My%20Pic%20thread/20150413_184312_zpsllf9x0gc.jpg

I preheated the pan on high and turned it down to medium after dropping the patties in. I cover with the lid and tower the fire to medium. when I see the fat rendering and sizzling along the edges changing color, I know I have a good char and they are ready for turning.


http://i1068.photobucket.com/albums/u450/chrisbbg1970/My%20Pic%20thread/20150413_190343_zpsiiagnats.jpg

I decided to top them with a Mexican 4 cheese blend of shredded cheese. At this point I turn off the burner and cover, letting the residual heat melt the cheese. I let the pan cool a bit too much before doing this resulting in the cheese not melting completely the way I like, all stringy.


http://i1068.photobucket.com/albums/u450/chrisbbg1970/My%20Pic%20thread/20150413_190729_zps84epshbz.jpg

I chose to make sliders because I already some Kings Hawaiian rolls, these are basically a sweet tasting bread that is very soft . If you've never tried them you must.


http://i1068.photobucket.com/albums/u450/chrisbbg1970/My%20Pic%20thread/20150413_191505_zpsad7yu1v6.jpg
I just wanted to show the thickness of the burgers about 3/8.
 
Why do you put them back in the freezer after shaping? Or did I read that wrong?
 
Yossi said:
Why do you put them back in the freezer after shaping? Or did I read that wrong?
Click to expand...

No you didnt. This particular brand sausage I used had less fat content than i liked. I had some question as to how well it would hold its shape. 30 min in the freezer was a quick fix.

I don't have to do that with 100 % beef patties.
 
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