Dinner art - Page 4

Xeno420 · #31 07-22-2009, 10:55 PM

Quote:

Originally Posted by pabloesqobar

Thanks for the kind words. I thawed out the rest of the chicken thighs and grilled them up with some veggies this evening. Nothing spectacular, but pretty tasty and healthy. And enough for lunch tomorrow.

The chicken thigh marinade: 1 tblspn balsamic vinegar, 1 tblspn worcestershire, 1.5 tblspn "steak-type dry seasoning" and about 1/3 cup olive oil. It can actually marinate for about 1 hour and be awesome, but the longer the better. Once you whip up the marinade, give it a taste. I usually end up adding a bit more of the worcestershire to balance out the vinegar. Full Disclosure: This marinade recipe was one I saw on Rachel Ray's t.v. show. I think she's friggin' annoying as hell, but I love this marinade.

The veggies (yellow squash, bell peppers, shrooms, italian zucchni) were just tossed in olive oil, kosher salt and fresh ground pepper.

Awwwww MAN! This right here is that SHIET!!!! I want some grilled food now.

pabloesqobar · #32 07-22-2009, 11:40 PM

Quote:

Originally Posted by Xeno420

Awwwww MAN! This right here is that SHIET!!!! I want some grilled food now.

Thanks! Better yet, grill some awesome food this weekend, take photos of the entire process, and post the pictures and recipe here.

Most everything I know about cooking/grilling I learned from other folks. I'd like to keep learning.

docjohn · #33 07-23-2009, 11:19 PM

I just realized I asked you about breakfasts on a dinner thread. i was for sure medicated as i am now, but thanx for the luv.

by the way, how many big meals do yu eat a day (more than 4-500 cal)

d

pabloesqobar · #34 07-24-2009, 10:35 AM

Quote:

Originally Posted by docjohn

I just realized I asked you about breakfasts on a dinner thread. i was for sure medicated as i am now, but thanx for the luv.

by the way, how many big meals do yu eat a day (more than 4-500 cal)

d

No problem, Doc. Honestly, i don't count calories, nor do I eat big meals. I could actually benefit by losing 10 pounds.

I'd suggest doing some google searches for high calorie meals, if that's what you're looking for. Or, perhaps start a separate thread, maybe in the toke 'n talk section asking folks for any high calorie meal ideas?

Best of luck to you.

akgrown · #35 07-25-2009, 06:05 PM

heres some of my pics from culinary school

pabloesqobar · #36 07-25-2009, 07:14 PM

Nice stuff AKGrown. Damn, we got a professional in the house! That must be the presentation that jamie4390 was referring to. I'm planning on posting pics of today's chicken wing adventure. Nothing fancy, but tasty. And more work than it should have been. Long story, actually.

pabloesqobar · #37 07-25-2009, 08:50 PM

Holy hell, what a pain in the ass these wings ended up being. I bought wings at Albertsons on Thursday. I pulled them out of the fridge today, and they were already spoiled. Drove back to Albertsons and got my money back. They offered to let me get more of their chicken, but I politely declined. Went across the street to Vons. No chicken wings. The butcher said they just threw out 30 cases of it because it was expired. Apparently, not a lot of people eating chicken wings this summer. So, I go to Ralphs and miracle of all miracles, they have some wings.

I rinsed them, patted them dry and cut them up. I considered leaving them whole because I like the way the whole wing looks, but I can fit more on the grill if I cut them up. Then sprinkled them with kosher salt, onion powder, garlic powder and fresh ground pepper.

Placed them into a 400 degree oven for 20 minutes. Mixed my sauce with Sweet Baby Ray's and splashed in a bit of Tobasco. Perfect blend of sweet, with a kick of heat. Took out of the oven and tossed in the sauce. Meanwhile, the grill was heating up.

Go out to the grill, and discover that there's a problem with it. Flames are spewing out of it like a flame thrower. On the lowest setting. Definitely something wrong. I turn off the propane at the tank, and throw the lid on it. Grab the fire extinguisher and have it on standby because I'd hate being known as the dude that burned down my city.

So, I throw the wings back on the pan and throw it under the broiler. About 3 - 4 minutes per side, just enough to get some good carmelization/color. All in all, not too bad of a result. But it took entirely too long. Now I gotta figure out what's wrong with my grill. My plant is taking up all of the room on the patio, tho.

pabloesqobar · #38 07-26-2009, 08:57 PM

Sorry, forgot to add the money shot from last night.

diggitydank420 · #39 07-26-2009, 11:36 PM

Something my good friend Alton Brown showed me on "Good Eats"...

Steam your wings in a steamer then finish them in the oven without the smoke from burning fat.

Do whatever you want for sauce, though. BBQ sauce with some chipotle mixed in is pretty damn good.

Quote:

Ingredients

12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt

Directions

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees F.
Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

pabloesqobar · #40 07-27-2009, 12:03 AM

Yep, Alton knows his shit. Have you tried that recipe? Thanks for posting it. Cheers.

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