goemaw.com
General Discussion => Essentially Flyertalk => Topic started by: nicname on April 04, 2012, 11:36:00 PM
-
I found this vid a few years ago and it is pretty good. It is tandoori chicken with onions. I like to serve with yellow rice and make it extra spice, but cool it off with a drink called a strawberry lassie.
Anyway here is the vid on how to make the chicken. super easy.
http://www.youtube.com/watch?v=rAbwwtWOkZE
-
I cut up chicken breast and marinade it in yogurt, ginger, lemon juice, cumin, coriander, cayanne and tumeric. I then put it on skewers and grill it. Inside I saute some garlic with two chopped jalapenos with some vindaloo seasoning I like but it's basically a mixture of the ingredients above. I add a big can of crushed tomatoes and a pint of half and half and let that cook down for awhile. when the chicken is done I throw that into it and serve over basmati with some lemon wedges. kind of a chicken tikka masala.
-
asparagus wrapped in bacon
shrimp wrapped in bacon
-
hamburgers
hamburgers with cheese on them (cheese burgers)
-
Steaks. All of you except 'clams are making it harder than it needs to be.
-
plantains
-
plantains
tandoori plantains though, right?
-
asparagus wrapped in bacon
shrimp wrapped in bacon
jalapenos stuffed with cream cheese wrapped in bacon
-
asparagus wrapped in bacon
shrimp wrapped in bacon
jalapenos stuffed with cream cheese wrapped in bacon
i smoke them.
-
Sweet & Spicy Honey Shrimp
1lb shrimp
1/2 cup honey
1/2 cup lime juice
1/4 cup hot chili sauce
1/8 cup sweet chili garlic sauce
1 tsp garlic
2 tbs ginger
1/2 cup canola oil
s&p to taste
Marinade overnight, grill on skewers. Serve over rice.
-
plantains, the poor man's banana
:lol: good grief
hey guys want this stringy shitass banana?
no way b/c my mom got us some of these plantains. they're the same thing.
-
i heard that in honduras, instead of giving out food stamps, they just hand out plantains :lol:
-
asparagus wrapped in bacon
shrimp wrapped in bacon
jalapenos stuffed with cream cheese wrapped in bacon
i smoke them.
you almost have to, keeps the pepper crunchy. Smoked armadillo eggs a while back and they were fantastic
-
I cut up chicken breast and marinade it in yogurt, ginger, lemon juice, cumin, coriander, cayanne and tumeric. I then put it on skewers and grill it. Inside I saute some garlic with two chopped jalapenos with some vindaloo seasoning I like but it's basically a mixture of the ingredients above. I add a big can of crushed tomatoes and a pint of half and half and let that cook down for awhile. when the chicken is done I throw that into it and serve over basmati with some lemon wedges. kind of a chicken tikka masala.
Sounds good but won't the lemon juice curdle the yogurt?
-
zucchini.
Slice it longwise into 1/2" or less thick slices. Seasoned salt and pepper with olive oil drizzle. Grill until soft.
:lick:
-
I am going to buy a grill and grill my brains out this summer :emawkid:
-
zucchini.
Slice it longwise into 1/2" or less thick slices. Seasoned salt and pepper with olive oil drizzle. Grill until soft.
:lick:
Oh wow, definitely great. I usually slice int into discs though. Will Try!
I bet we have a lot of Steve R. fans on this board.
-
I cut up chicken breast and marinade it in yogurt, ginger, lemon juice, cumin, coriander, cayanne and tumeric. I then put it on skewers and grill it. Inside I saute some garlic with two chopped jalapenos with some vindaloo seasoning I like but it's basically a mixture of the ingredients above. I add a big can of crushed tomatoes and a pint of half and half and let that cook down for awhile. when the chicken is done I throw that into it and serve over basmati with some lemon wedges. kind of a chicken tikka masala.
Sounds good but won't the lemon juice curdle the yogurt?
no, at least it hasn't whenever I've done it
-
Swordfish: season with seasoned salt and pep.
Grill abt 3 min per side on med-high. flip only once
:lick:
-
Portobello cap:
Get a large portobello, rip stem off and trash. poke some holes in underside w/ fork abt half way through. put some sea salt and a small amt of Worcestershire on it and let is hang out in the kitchen while you warm up the grill.
Grill until kinda soft.
Eat it like a steak.
:lick:
-
pizza
-
Portobello cap:
Get a large portobello, rip stem off and trash. poke some holes in underside w/ fork abt half way through. put some sea salt and a small amt of Worcestershire on it and let is hang out in the kitchen while you warm up the grill.
Grill until kinda soft.
Eat it like a steak.
:lick:
This....except experiment with different spices/seasonings.
-
Portobello cap:
Get a large portobello, rip stem off and trash. poke some holes in underside w/ fork abt half way through. put some sea salt and a small amt of Worcestershire on it and let is hang out in the kitchen while you warm up the grill.
Grill until kinda soft.
Eat it like a steak.
:lick:
This....except experiment with different spices/seasonings.
Yeah, and some decent fresh grated cheese once off the grill can be pretty legit too.
-
Mango
Pineapple
Corn
Really anything you want
-
Mango
Pineapple
Corn
Really anything you want
got any good "tips" for cutting mango? I butcher the damn things.
-
Mango
Pineapple
Corn
Really anything you want
got any good "tips" for cutting mango? I butcher the damn things.
I do. Will share in a bit
-
Mango
Pineapple
Corn
Really anything you want
got any good "tips" for cutting mango? I butcher the damn things.
you've just got to determine the direction of the seed inside, slice close down both sides, peel.
-
you've just got to determine the direction of the seed inside
:fatty:
-
Asparagus
olive oil
cracked pepper
kosher salt
rough ridin' easy and delicious
-
Rub Montreal seasoning on both sides of steak and throw it on the grill max heat. Flip steak when underside is good and seared and starting to blacken. Repeat on other side. Remove from grill and let it rest for a few minutes. Enjoy with a nice whiskey drink. :lick:
-
**This thread not to be confused with the elite Big Green Egg cooking threads
just wanted to clear that up
-
Mango
Pineapple
Corn
Really anything you want
got any good "tips" for cutting mango? I butcher the damn things.
you've just got to determine the direction of the seed inside, slice close down both sides, peel.
well, it's really hard to "peel" the mango. I like to cut as close as I can to the long sides of the mango seed, making three parts - one that includes the seed and two that are all "meat". I like to cut the non-seed pieces into thirds too make it easier to get a knife between the skin and meat without too leaving too much meat - the skin surface is nearly flat. After you do this for all 6 non-seed pieces, take the piece with the seed and make two radial cuts as close to the seed as possible. You can then separate the skin from these pieces with the knife like you did with the others.
The key is making sure your mango is ripe. non-ripe mangoes are awful tasting and a pain in the ass to cut and it seems like they aren't ripe for very long.
-
I am going to buy a grill and grill my brains out this summer :emawkid:
:D
-
Asparagus
olive oil
cracked pepper
kosher salt
rough ridin' easy and delicious
FYI, you can do this on a cookie sht in the oven and it is fantastic as well.
Sent from my MB611 using Tapatalk
-
Asparagus
olive oil
cracked pepper
kosher salt
rough ridin' easy and delicious
FYI, you can do this on a cookie sht in the oven and it is fantastic as well.
Sent from my MB611 using Tapatalk
good with a light drizzle of balsamic too.