OT: Iron Chef HFNYR (Recipes/Game Meal or Snack Pics)

[LORDE]

Why it's thread no longer a thing?
I have a little time out and everyone stops cooking?

Never stopped cooking... in fact my fiancee asked for me to write down our favs so we could make out own little cookbook.

 

[NYR]

Never stopped cooking... in fact my fiancee asked for me to write down our favs so we could make out own little cookbook.

Love it.. Post!

 

[LORDE]

Love it.. Post!

Whatcha want?

My salmon is her fav and it's super easy

 

[mas0764]

I spent 7 hours yesterday making an authentic Tikka Masala. First time ever making it but it is one of my favorite dishes. I think I overdid it with the hot madras curry powder (I love heat) but to quote JD... “oh baby”. It was delicious. I’ll post pictures when I get back home.

I was planning on making an authentic red curry but couldn’t find K lime leaves on short notice.

Next up is going to be either a Vindaloo or, if I can get Panang curry paste, a Panang curry as that is my absolute favorite.

Yo can I get this recipe? I also love Tikka Masala. Just made it myself this past weekend but I’d say it was merely “ok.”

 

[mas0764]

Does anyone here have a Blackstone Griddle?

I got one about two months ago and it’s kinda life changing.

 

[NYR]

Whatcha want?

My salmon is her fav and it's super easy

Perfect..Bring it on!!
I have a really great salmon recipe to share too if you like

 

[FIRE DRURY]

Went to McDonald’s a few weeks ago for the first time in forever. Wanted to get some snack wraps. They’ve apparently been discontinued for like, 20 years..... So I made my own!

That late night bowl of cereal just be hitting differently. Yoshi approves too.

My go to salad. Mixed greens. Cherry tomatoes. Gorgonzola. English cucumbers. Hard boiled egg. Pomegranates. Craisons.
Greek yogurt Ranch Dressing (made by Bolthouse). Avocado and toasted pine nuts (not included, I add those before serving/eating). Sometimes I’ll add a protein like grilled chicken or shrimp. Sometimes not.

Don’t buy this ice cream. You will become fatter.

 

[FIRE DRURY]

Made my aunts fasolakia (Greek braised beans) again but this time with chicken.

I royally F’d up though. That dish needs to be served with feta cheese and I didn’t have any. Still delish though.

 

[LORDE]

Grilled Salmon:

2 salmon filets
3-4 garlic cloves (chopped fine)
zest 1 lemon
2 tbsp fresh rosemary (chopped)
2 tbsp Olive oil
Salt & pepper

- make a paste w/ingredients and rub into salmon filets... let marinate 2-4 hrs
- get a grill ripping hot and clean well
- rub some canola (or other high smoke point oil) on grill w towel
- place salmon on grill (if skin on, skin side up)
- 1-2 mins each side until med rare
- wrap in foil for 2 mins and serve w lemon wedge (char this also for a nice visual)

Super Easy and Amazing!

 

[Larrybiv]

Whatcha want?

My salmon is her fav and it's super easy

Perfect..Bring it on!!
I have a really great salmon recipe to share too if you like

Would be hilarious if it were the same recipe! Whats the chances?

 

[NYR]

Grilled Salmon:

2 salmon filets
3-4 garlic cloves (chopped fine)
zest 1 lemon
2 tbsp fresh rosemary (chopped)
2 tbsp Olive oil
Salt & pepper

- make a paste w/ingredients and rub into salmon filets... let marinate 2-4 hrs
- get a grill ripping hot and clean well
- rub some canola (or other high smoke point oil) on grill w towel
- place salmon on grill (if skin on, skin side up)
- 1-2 mins each side until med rare
- wrap in foil for 2 mins and serve w lemon wedge (char this also for a nice visual)

Super Easy and Amazing!

That sounds killer!

 

[NYR]

Would be hilarious if it were the same recipe! Whats the chances?

I'm gonna get @Riche16 laid tonight with this recipe lol

Panko-Crusted Salmon
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges

 

[LORDE]

I'm gonna get @Riche16 laid tonight with this recipe lol

Panko-Crusted Salmon
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges

I am engaged to a stunning woman who’s keeps me quite happy

 

[LORDE]

I'm gonna get @Riche16 laid tonight with this recipe lol

Panko-Crusted Salmon
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges

I will give this a try this week

Also on the menu this week will probably be Middle Eastern Kabobs and maybe Pasta Carbonara later in the week.

For my fiancée’s bday last wed I made her Guinness Chocolate cake w Baileys Irish cream icing! Unreal

 

[NYR]

I am engaged to a stunning woman who’s keeps me quite happy

That's who I was referring too haha.
I kid but seriously, try that recipe!

 

[NYR]

I will give this a try this week

Also on the menu this week will probably be Middle Eastern Kabobs and maybe Pasta Carbonara later in the week.

For my fiancée’s bday last wed I made her Guinness Chocolate cake w Baileys Irish cream icing! Unreal

Very cool

 

[romba]

Bianca pizza followed by regular pizza, both stuffed crust

 

[LORDE]

I'm gonna get @Riche16 laid tonight with this recipe lol

Panko-Crusted Salmon
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges

Making this tonight!

 

[LORDE]

Perfect..Bring it on!!
I have a really great salmon recipe to share too if you like

FANTASTIC!!! Restaurant quality for sure.

My fiancee loved it... said (probably because she loves me lol) that my grilled salmon was better but this was epic.

The skin was crisp and the salmon was so juicy and flavorful.

My compliments for sure. A+++++

 

[LokiDog]

The two things I prepare best… a neat whiskey, and grilled lamb for a healthier take on gyros. A homemade shawarma rub, lemon juice and olive oil, marinade over night and grill. Fiance makes the tatziki.

 

[Rangerfan4life90]

A lot of these look so good! Unfortunately, I'm a visual learner, lol. Anything I've learned how to make, I usually see how it's done on YouTube.

 

[Vinny]

Awesome thread and some great recipes, I also take pride in my cooking, this is my Greek chicken Gyros with Tzaziki Sauce. The grilling done on my Tefal Grill which is not the right way, but I do not have a stand up rolling grill yet. If you want the recipe let me know. Easy to make but the marinating is best for atleast 8 hours.

 

[LORDE]

Awesome thread and some great recipes, I also take pride in my cooking, this is my Greek chicken Gyros with Tzaziki Sauce. The grilling done on my Tefal Grill which is not the right way, but I do not have a stand up rolling grill yet. If you want the recipe let me know. Easy to make but the marinating is best for atleast 8 hours.



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Post recipe plz!

 

[Gardner McKay]

Hope this thread sees an amazing revival come winter time.

Just bought myself an entire set of Hexclad cookware for my birthday. It is kind of sad how excited I was to get this cookware

Finished seasoning it over the weekend and started using it this week. What an unbelievable difference compared to the previous Rachel Ray cookware set we were given for our wedding.

Also PFOA free which is a major plus.

 

[Vinny]

Post recipe plz!

sure

MARINATE
3 large garlic cloves , minced (~ 3 tsp
1 tbsp white wine vinegar (or red wine or apple cider vinegar)
3 tbsp lemon juice
1 tbsp extra virgin olive oil
3 tbsp Greek yogurt , preferably full fat
1 1/2 tbsp dried oregano
1 tsp salt
Black pepper

TZATZIKI


2 cucumbers (to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice)
1 1/4 cups Greek yoghurt , preferably full fat
1 tbsp lemon juice
1 tbsp extra virgin olive oil (or more if you want richer)
1 garlic clove , minced
1/4 tsp salt
Black pepper

SALAD


3 tomatoes , desseeded and diced
3 cucumbers , diced
1/2 red spanish onion , peeled and finely chopped
1/4 cup fresh parsley leaves (optional)
Salt and pepper


Instructions

• Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

MAKE THE TZATZIKI

• Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
• Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.

SALAD

• Combine ingredients in a bowl.

COOK CHICKEN

• Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
• Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
• Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

ASSEMBLE GYROS

• If your chicken thighs are large, you may need to cut them. Mine were small.
• Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
• Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it and cut if desired.
• I prefer to lay everything out on a table and let everyone help themselves.

Recipe Notes:

1. Tzatziki - makes a generous amount. But better to have too much than not enough!

ingredients below in image, feel free to ask.