Home alone this week, need me to test out any recipes?

RPMcMurphy · #1 06-23-2008, 07:18 PM

I'm not good enough to cook a full meal without my fiance, and I'm home all week....any recipes you guys have been meaning to make? I'm game for most anything I can buy at the supermarket........

think about it as me cooking for ya, but, ya can't eat it......but I'll take lots of pictures (I have a new fancy digicam an all)

or...if you're in NJ...come on over, have a great grilling patio!

teamfat · #2 06-24-2008, 01:13 AM

Here's a thought that might help you out in another area of recent concern. Get about a pound of nice raw shrimp, the bigger the better, whatever looks good at the market. If necessary defrost and peel. Put in a non-reactive container with a heaping tablespoon of kosher salt and a heaping tablespoon of sugar. Toss to coat. Let sit for 30 - 45 minutes.

Rinse well. Rinse again. Drain, return to bowl. Drizzle some olive oil, a splash of lemon juice, a sprinkling of oregano and a crushed clove or two of garlic on them, let it marinate for another 20 - 30 minutes or so. Fire up the grill. Thread onto skewers with lemon wedges and chunks of jalapeno, or serrano chilies interspersed - or maybe chunks of pineapple.

Grill over high heat, a minute or two per side should do it, don't let them overcook and get tough and rubbery. Eat as is, perhaps with a zesty cocktail sauce, or on top of a salad, or as a filling in a taco with avacado, tomato and a grated mild cheese.

mjb.

RPMcMurphy · #3 06-24-2008, 07:50 AM

hmmm sounds good but I'm not sure I'm up to just doing that for myself right yet....almost but not quite, as to be honest, of all the seafood I've been eating lately, shrimp are towards the bottom of the list. If I had someone over, i surely would.

Dirk Skene · #4 06-24-2008, 08:27 AM

If the shrimp makes you a bit uneasy how about chili? While there are much better recipies, I'll give you a simple one: Take about 1 lb of ground beef, an 8oz can of tomato sauce about 2T of chili powder, 1t salt, 2T ground black pepper & a can of kindny beans.

Add enough oil to cover the bottom of a deep skillet. Heat it up, brown your meat, add the sauce, stir in well. Add the beans, then the seasonings. WEhen it's good & hot serve it up.

This is NOT to be thought of as a good example of chili. But for a starter recipe to help get someone over the fears of cooking it might work. I have about a half dozen chili recipies, all very different, all "from scratch" that take anywhere from an hour to 3 to prepare. Within a short time you'll be cooking from scratch too

RPMcMurphy · #5 06-24-2008, 08:34 AM

Quote:

Originally Posted by Dirk Skene

If the shrimp makes you a bit uneasy how about chili? While there are much better recipies, I'll give you a simple one: Take about 1 lb of ground beef, an 8oz can of tomato sauce about 2T of chili powder, 1t salt, 2T ground black pepper & a can of kindny beans.

Add enough oil to cover the bottom of a deep skillet. Heat it up, brown your meat, add the sauce, stir in well. Add the beans, then the seasonings. WEhen it's good & hot serve it up.

This is NOT to be thought of as a good example of chili. But for a starter recipe to help get someone over the fears of cooking it might work. I have about a half dozen chili recipies, all very different, all "from scratch" that take anywhere from an hour to 3 to prepare. Within a short time you'll be cooking from scratch too

thanks for the suggestion, growing up with dad, I'm pretty well seasoned in chili making....must be in my blood. also not much "chili" weather in NJ....
Choose Life.: Turkey Chili and Cornbread...

Choose Life.: Halloween...

RPMcMurphy · #6 06-24-2008, 01:49 PM

1hr 15 minutes till I hit the grocery store.......anyone? Or shall I try to conquer the potato pancake yet again...........

Dirk Skene · #7 06-24-2008, 02:43 PM

Quote:

Originally Posted by RPMcMurphy

1hr 15 minutes till I hit the grocery store.......anyone? Or shall I try to conquer the potato pancake yet again...........

You're probably better than you give yourself credit for

RPMcMurphy · #8 06-24-2008, 02:50 PM

not even close.....have you seen my pommes paillasson debacles? haha.

ok, i guess I'll just wing it at the grocery store unless anyone has any ideas in the next 10 min....

I'm not bad at cooking, but REALLY bad on imagination as even though I've traveled and eat out a lot, I really can never figure out what I want to cook.

RPMcMurphy · #9 06-24-2008, 05:06 PM

well picked up a chicken, (a roaster) some carrots, celery, onions and potatoes.....(and some peaches)

With Julia Childs looking over me...(wait, I have that wrong, it's me looking over Julia Childs book) I shall prevail.

If I don't get the pommes paillasson right this time, I'm taking the pipe.....I leave me Le Creuset to BDL and my All-Clad to the rest of the board......my knives can be burried with me (except for the fiance's Santoku)

Gummy-Bear · #10 06-24-2008, 05:41 PM

Quote:

Originally Posted by RPMcMurphy

If I don't get the pommes paillasson right this time, I'm taking the pipe.....I leave me Le Creuset to BDL and my All-Clad to the rest of the board......my knives can be burried with me (except for the fiance's Santoku)

I call the fun plates and serving ware. But truly, You are a very inspiring cook, and let me tell you, your posts inspire my tummy to growl.

GOOD LUCK!!!

RPMcMurphy · #11 06-24-2008, 06:58 PM

Poulet Poele A L'estragon is in the oven.....has about an hour to go....I'm about to start prepping the potatoes....

One thing I noticed....I'm getting **** good at prepping my onions/carrots....I can have a carrot in from the fridge to the pan pretty quick with the improved knife skills!

of course tarragon is one of the few herb I didn't grow this year....no worries though.

its a 6.2 lb roaster.....(trussed that ***** first time ever!)

if anyone wants to chime in....says to use Madeira or port wine for the sauce...can i sub it with just some 2buck chuck red wine? only calls for 2Tb. also, I only have 2 cups of chicken broth, and it calls for 2 cups brown chicken stock?? or 1 cip canned beef bouillon and 1 cup chicken broth.....is it going to make a huge difference?

RPMcMurphy · #12 06-24-2008, 09:46 PM

story tomorrow?

or maybe after I hit the shower....

RPMcMurphy · #13 06-24-2008, 09:53 PM

fiance is fiddling around on her comp so I'll post until she is done...

the "basics"

so what I basically did was figure that there has to be a recipe using the basics, and a chicken in Mastering the Art of french cooking, that was simple, basic, pure french cooking. So that is what I picked up.....spent 30$ at the store, chicken was 10$, but I picked up some cornish hens too for another time....and some peaches..

so I found that recipe....and said..."let's do it"

then I had to truss up a chicken for my first time......hard to do with 1 person, but I managed.....think I did an OK job....at least...I impressed myself. haha

bear with me....I'm learning a new digital camera (reading up on photography in general actually)...(awesome new point and shoot BTW)

here she is....a little tarragon, salt and pepper on the inside, and some butter, ..and soon to be butter rubbed on the outside...

RPMcMurphy · #14 06-24-2008, 10:03 PM

a browning we will go...

simple, but I knew it was going to taste great...

in she goes....when she comes out.....only the thermometer knows..(but I had a good guess...about 1.5 hours...ish...around..in the MEAN time......

RPMcMurphy · #15 06-24-2008, 10:07 PM

....I prepped my potatoes for round 10.....but I'll get to the details on that tomorrow it the appropriate thread...(pics are a little outta order, I stored the spuds in water, this was just right before I put them in the pan.....)

chicken is done....almost.....still has to rest while I make the sauce....

I'll just post the final plate pictures here.....and post the potato pictures in the other thread if that is OK....to keep it organized for people if they run a search