Adventures in Gastronomy

Senator LooGAR · **Posted:** Sun Feb 08, 2009 9:59 pm

Prince of Darkness Wrote:

Senator Lou Gar Wrote:

Jesus, Phil. I think I'm going to retract all the good things I've written about your cooking.

That minced garlic is fucking HORRID.

You probably used jarred parsley, too, huh?

Sorry - garlic is in probably 98% of the things that I make, and I ALWAYS use fresh.

No, we grow parsley or buy fresh.

You didn't complain about the minced garlic in that crab lasagna.

Oh, I know - I just don't prefer to use the jarred garlics - the chopping or the smashing of the garlic is a sacred thing around my house.

Tonight I'm making spaghetti, but with stew chunks and veal instead of ground beef and sausage.

sweated the onions and garlic, added the stew chunks. Let the meat release its juices into the mix. Dumped in about a cup of red vino, and the veal, and let that stew together.

Dumped in a large can of whole tomatoes and a large can of tomato sauce, the spice blend (including sugar) and it is all simmering now. I need to add tomato paste to the mix, and start the water for the spaghetti.

Kingfish · **Posted:** Mon Feb 09, 2009 10:44 am

Senator Lou Gar Wrote:

Kingfish Wrote:

I started by making a seafood stock. I threw 4 crabs, shrimp shells, celery, onion chunks, parsley stalks, peppercorns into a gallon pot, and covered it w/ water. I brought that to a boil and then reduced to a simmer. It's simmered about an 1 hour and half.

While that simmered, I made my roux. About half a cup of butter and half a cup of flour. I cooked that stirring constantly on medium heat until it was the color of dark chocolate.

I added a diced onion to the roux. It's key to add the onion before the other vegetables b/c it releases sugars into the roux and darkens even more. It's a pretty cool trick. Then I added a diced green pepper and 2 diced celery. I cooked that for about 5 minutes. Next I added sliced okra that I had previously cooked on the side. It's very important to cook the okra in a different pan then add it to the other vegetables because otherwise your gumbo will be slimy.

After all the veggies were in the pool, I added a can of crushed tomatoes to the roux-veggie mix until it was a rusty brownish black color.

I then strained the seafood stock and added to the roux mixture about a cup of a time. After all of the stock was in, I brought it to a boil and then reduced to a simmer. I let it simmer about an hour.

Finally I threw in some some chopped parsley, green onions, and shrimp and cooked it about 5 minutes. I seasoned w/ salt, cayenne, and crystal hot sauce to taste. I served it w/ rice.

I knew I saved those shrimp shells for a reason. This looks fucking awesome Tanner.

I left out that I threw in some minced garlic after the stock was incorporated.

tentoze · **Posted:** Mon Feb 16, 2009 9:13 pm

After the last few days of stress and disconcerting events, I decided I needed some comfort food, so I have a Minorcan-influenced seafood stew started on the stovetop.

nobody · **Posted:** Mon Feb 16, 2009 9:16 pm

Found a bar where the kitchen stays open until 2:30 AM and you can get 2 pork belly sliders with goat cheese and cucumbers with a side of hand battered onion rings for 6 bucks.

Senator LooGAR · **Posted:** Mon Feb 16, 2009 9:17 pm

I meant to take picture of the butter poached lobster with risotto I made on Saturday - but the process was pretty messy. The result, however was pure fucking decadence.

Prince of Darkness · **Joined:** Mon Oct 25, 2004 11:41 am **Posts:** 11048

I should have taken pics of the strip steaks i did last night, s&p crusted, finished in the broiler with mounds of gorgonzola. Made some smashed redskins with cheddar, butter, sour cream, and a half pound of crisp bacon crumbled.

Tonight i'm going comfort food as well. Chili Mac. Need to run to the store for beer and wine for the week.

tentoze · **Posted:** Mon Feb 16, 2009 10:24 pm

This seafood stew is coming together nicely. 10 more minutes or so.

Senator LooGAR · **Posted:** Mon Feb 16, 2009 10:33 pm

What're some good ways to jazz up baked/grilled chicken?

I'm marinating thighs in garlic, rosemary and wine right now - will bake for like 30 mins at 350.

I need a low/no fat solution for the weekday blah meals.

nobody · **Posted:** Mon Feb 16, 2009 10:40 pm

I just added some chili powder & cumin and heated up some leftover chicken in a pan and tossed in on top of some mixed lettuce and cheese and covered it with freshly chopped salsa, instant taco salad and the only fat is the cheese.

tentoze · **Posted:** Mon Feb 16, 2009 11:10 pm

Stew is ready to eat- with some 5 grain bread..gratuitous tubes in the background.

[img][650:488]http://i24.photobucket.com/albums/c45/tentoze/CIMG1546.jpg[/img]

toots · **Posted:** Mon Feb 16, 2009 11:13 pm

god we're all gay

tentoze · **Posted:** Mon Feb 16, 2009 11:19 pm

toots and the midols Wrote:

god we're all gay

Actually, other than Harry and ayah and OPa and Hideous Lump and you and...

Never mind.

Senator LooGAR · **Posted:** Mon Feb 16, 2009 11:25 pm

tentoze Wrote:

Stew is ready to eat- with some 5 grain bread..gratuitous tubes in the background.

[img][650:488]http://i24.photobucket.com/albums/c45/tentoze/CIMG1546.jpg[/img]

Pour ik img my bukk!!

tentoze · **Posted:** Mon Feb 16, 2009 11:37 pm

Senator Lou Gar Wrote:

tentoze Wrote:

Stew is ready to eat- with some 5 grain bread..gratuitous tubes in the background.

[img][650:488]http://i24.photobucket.com/albums/c45/tentoze/CIMG1546.jpg[/img]

Pour ik img my bukk!!

I don't do Garspeak much, but assume this is a negative comment- so, fuck you, heathen.

Senator LooGAR · **Posted:** Tue Feb 17, 2009 12:12 am

Never assume, it makes an ass out of you U and ME

That looks awesome.

tentoze · **Posted:** Tue Feb 17, 2009 12:27 am

Senator Lou Gar Wrote:

Never assume, it makes an ass out of you U and ME

That looks awesome.

Taters, lobster, shrimp, clams. crab, scallops........put a bowl of it on yr head and yr tongue will beat yr brains out trying to get to it, hoss.

Kingfish · **Posted:** Tue Feb 17, 2009 12:29 am

Has anyone ever fried parsley? I've heard it's pretty awesome, but I've never seen it served any where. I also heard the trick was to use oil that had been used for frying chicken.

Seems like it could be a pretty interesting side dish to almost anything.

Kingfish · **Posted:** Tue Feb 17, 2009 12:30 am

and that looks delicious Tentoze.

tentoze · **Posted:** Tue Feb 17, 2009 12:51 am

It was, Tanner. And will be tomorrow...

Aural Fixation · **Posted:** Tue Feb 17, 2009 2:00 am

I've eaten parsley fried up in tempura batter. Would that be the same thing?

Kingfish · **Posted:** Tue Feb 17, 2009 2:24 am

Aural Fixation Wrote:

I've eaten parsley fried up in tempura batter. Would that be the same thing?

Not sure why it wouldn't be. How was it?

Aural Fixation · **Posted:** Tue Feb 17, 2009 4:10 am

Kingfish Wrote:

Aural Fixation Wrote:

I've eaten parsley fried up in tempura batter. Would that be the same thing?

Not sure why it wouldn't be. How was it?

Rather tasty.

Mick · **Posted:** Tue Feb 17, 2009 4:36 am

Senator Lou Gar Wrote:

What're some good ways to jazz up baked/grilled chicken?

I'm marinating thighs in garlic, rosemary and wine right now - will bake for like 30 mins at 350.

I need a low/no fat solution for the weekday blah meals.

Stuff with pinenuts (or anything else that takes your fancy) wrap them in prosciutto and cook on a bed of chopped leeks with a cup or so of white wine in the oven for around 45. Serve on a mash of polenta or cous cous or mash.

Prince of Darkness · **Joined:** Mon Oct 25, 2004 11:41 am **Posts:** 11048

Senator Lou Gar Wrote:

What're some good ways to jazz up baked/grilled chicken?

I'm marinating thighs in garlic, rosemary and wine right now - will bake for like 30 mins at 350.

I need a low/no fat solution for the weekday blah meals.

ziploc your chicken in simple strong flavors the night before you bake or grill.

Like Lemon Juice/Olive Oil, with one or two other spices that you think will complement, or just S&P.

Or just pick your healthiest and least disgusting oil based salad dressing. Italian works great especially if you leave the skin on those thighs, it'll brown and crisp nicely on the grill and most of the fat will be rendered out.

You can soak sundried tomatoes in redwine while the chicken is marinating overnight and stuff the breasts with those and fresh basil.

You can sub in grapefruit juice for lemon juice if you need to mix things up, it'll make a difference.

What else have people been cooking up? I made a ham and navy bean soup this past week that was pretty good, right now i'm making a smoked turkey leg and split pea soup with garlic (fresh garlic you nazis), onions, potatoes. I was going to shred some carrot, but i just don't like carrots. I also have no celery to throw in this bitch, and I don't want to go to the store. I'm thinking about throwing in some celery salt, but i ground some sea salt and black pepper into it, and I don't think i'm going to miss it.

Yail Bloor · **Posted:** Sun Mar 01, 2009 5:20 pm

I've been making some pretty good stuff lately highlighted by some Frenched lamb chops I made when the GARlatans AL were in town last wknd.

Tonight I'm making some bone in pork chops (thick ones). After rinsing and patting dry I rubbed on some kosher salt and ground pepper, then pressed in a layer of finely diced onion and minced garlic, then put some walnut oil in my oil mister and soaked them down and finally pressed in a mix of freshly chopped rosemary and oregano.

Since there's about 4 inches of snow on my grill, I'll probably sear them in the big Le Creuset pot and then throw the whole mess in the oven on some med low heat for a bit. Fuh.

I'm toying with the idea of making some sort of chutney with diced tomatoes and a blood orange but I think that's gonna be a game time decision.

Adventures in Gastronomy

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