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Food without Feet Nite

So this month's dinner double date nite with the Hooligan and BadBunnie constituted a selection of "Food without Feet". Granted some out there may consider cephalopods/mollusks to have a single foot, this was agreed upon by group consensus to not constitute the plural "Feet" and there for permissible by food court ruling. This while all the while trying to be Atkin's friendly to offer our continued support of the Hooligan's dietary considerations. Left us with quite a bit of seafood selections, so if you don't dig the fishes, you can stop reading now...
Appetizers Jalapeño Pepper Popper Russian Roulette (Recipe included below) Seafood and Cheese Stuffed Mushrooms (requested repeat from last supper see previous blog "stuff, stuffed in other stuff" for recipe) Steamed fresh Little Neck Clams and Mussels with Onion/Cayenne drawn butter Main Dishes Fresh Grilled Salmon Steaks with Habanero-Lime Butter (Recipe included below) Baked Tilapia Fillets topped with either: Fresh homemade XXXtra spicy Mango/Hanbanero Fruit Salsa or for those who like it just sweet Golden Pineapple/Orange/Ginger Salsa (recipe included below) The Hooligan's Own Fried Scallops With Xtra Spicy Horseradish Cocktail Sour Cream Dipping Sauce and Grilled Market Fresh Swordfish Steaks with Lime Photo Sharing and Video Hosting at Photobucket
Be Careful with those Habanero Peppers!!, handle with gloves, and discard the seeds unless you can take the heat... Photo Sharing and Video Hosting at Photobucket Everyone had a blast and the mix of all different heats and sweets was excellent, great diversion from our typical land based fair. Big personal fan of the Habanero Salmon, but be warned, a tad to spicy for the ladies at our table; even brought a torrent of sweat from my seasoned brow... but how can one say no to the Habanero, it's soooo good!! Enjoy!
========================================================= Grilled Salmon with Habanero-Lime Butter Prep Time: 25 Minutes Cook Time: 16 Minutes Ready In: 2 Hours 41 Minutes Yields: 4 servings "Grilled salmon marinated in orange juice, lime juice, tequila, and habanero peppers, then served with a habanero-lime butter." INGREDIENTS: 1/4 cup vegetable oil 1/2 cup orange juice 3 tablespoons lime juice 1 tablespoon tequila 1 tablespoon grated lime zest 1 tablespoon minced habanero pepper 1 clove garlic, minced 4 (5 ounce) salmon steaks 1/4 cup butter, softened 1/4 teaspoon garlic salt 1 tablespoon lime juice 2 teaspoons minced habanero pepper 2 teaspoons grated lime zest DIRECTIONS: 1. In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently. 2. In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Cover, and refrigerate. 3. Preheat grill for medium heat. 4. Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve. Salmon can also be baked in a 350 degree oven for about 10-12 minutes on a baking tray with aluminum foil. Jalapeño Popper Russian Roulette 12 Fresh Large Jalapeno Peppers 1 1/2lb pkg of Queso de Frier or Queso Blanco 1 Bottle of Habanero Hot Sauce "Simple yet sinful recipe these six gun's are loaded but only 3 bullets will kill" Directions 1. Cut tops off of Jalapeno's, remove hull and seeds. (optionally you can save the seeds to sprinkle on top as they bake to release more of thier spicy oils....) Save tops for step 2. 2. Cut Queso De Frier into pepper length strips and stuff all but 3 of the Poppers. Trim cheese flat to the top of the pepper and cover with top. 3. Load the last 3 poppers (should be equal to 1 less then the number of guests) first with 3+ healthy shakes of your favorite Habanero hot sauce. Know your audience on this one, because these can get damnably fiery I tell ya. Then add cheese and cover with saved caps. 4. Bake in a 350degree oven for ~10 minutes or until cheese pops top and starts to brown nicely. Have someone other then the chef mix all the peppers up on a plate and then start playing Russian Roulette, once you find a hot one, you have to finish it, but then your done, literally. I made these quite hot and luckily marked them by making them the red peppers vs. the remaining green. The Jalapenos themselves where so spicy most of my guests where good there. I ate the remaining Habanero baddies and let me tell ya they were holy hell fire, but oooh so yummy. I'm a nutter for the Habanero's smoky fiery goodness :) Next month it's the girl's choice again. I'm sure that we will have some unique menu again as we always do.... Hope you enjoyed the read, please comment so I know to either continue writing these blogs or what not :P Cheers! (B)
This past Saturday, Lizzylocks and I had another food get-together with the Bad Bunnie and Hooligan X . This time it was ladies choice (for food) so this one's theme was "Food Stuffed in other Food". Again as the Hooligan is on Atkin's, this was a carb free extravaganza, of meats and veggies; and surprisingly no bread or rice or crumb stuffing. Granted the boy's got to choose the dinner dressware: plaid skirts, and hosery (collars optional) Ps. Awesome Party Favors for the host were provided, and have yet to be put into use....reminiscent of the film Secretary....
Appetizers Cream Cheese Stuffed Mushrooms topped with Bacon Seafood and Cheese Stuffed Mushrooms (recipe included below) Photo Sharing and Video Hosting at Photobucket and Smoked Salmon, Goat Cheese and Asparagus Roulade (recipe included below) Photo Sharing and Video Hosting at Photobucket Main Course Chicken Cordon Bleu (Hooligan variant stuffed with sharp provolone vs. swiss and prosciutto vs. ham) Atkin's Friendly Stuffed Peppers ala BadBunny Chile Rellenos (recipe to be included below) Photo Sharing and Video Hosting at Photobucket and German Rouladen (recipe included below) Photo Sharing and Video Hosting at Photobucket Photo Sharing and Video Hosting at Photobucket
Due to the usual excessive amount food we like to prepare, this combo of meals worked great as it allowed my items to be prepared ahead so team 2 could use the kitchen upon arrival, so everything could be finalized and served at one time en masse. Much grazing ensued, leaving a small sample of leftovers which easily saved time for dinner the following night :) Next gathering it's guys choice for food, but ladies choice for dinner ware. Recipes SMOKED SALMON, GOAT CHEESE, AND ASPARAGUS ROULADE The cheese-filled salmon rolls are sliced into rounds for a lovely presentation. They make an elegant appetizer and would be delicious served with Pinot Noir. 2 teaspoons olive oil 2 tablespoons chopped shallot 3 ounces soft fresh goat cheese (such as Montrachet), room temperature 1/4 cup trimmed peeled chopped raw asparagus *(optional 20 stalks of fresh asparagus cooked yet firm) *(optional bunch of fresh scallions) 1/2 teaspoon minced lemon peel 6 ounces thinly sliced smoked salmon Heat olive oil in heavy small skillet over medium heat. Add chopped shallot and sauté until beginning to soften, about 1 minute. Transfer to medium bowl. Mix in goat cheese, chopped asparagus, and lemon peel. Season filling to taste with salt and pepper. Place sheet of plastic wrap on work surface. Using 1/5 of salmon, form 6x3-inch rectangle atop plastic, overlapping salmon slightly. Spoon 1/5 of filling along 1 long side of rectangle, leaving 1/2-inch plain border. *optionally as in my recipe add 3-5 stalks with heads of asparagus left whole and sliced scallion at end of roll away from the spread free border. Using plastic as aid, roll up salmon into tight sushi style roll. Repeat with remaining salmon and filling, forming 4 more logs. Refrigerate logs until firm, about 2 hours or overnight. Remove plastic from logs. Cut each log crosswise into 4 pieces. Arrange on platter and serve. I find adding fresh cracked black pepper and sesame seeds to the top of the roll once plated helps even out the sharp salmon/goat cheese mix. Makes about 20. Originally from Bon Appétit "Flavors of the World" October 2001 ================================================== CRAB AND CHEESE STUFFED MUSHROOMS Prep Time: 10 Minutes Cook Time: 10 Minutes Yields: 8 servings INGREDIENTS: 3/4 cup melted butter, divided 1 pound fresh mushrooms,stems removed 1 shallot 2-3 Scallions julienned 1 Cup (to taste) White wine 1 cup shredded mozzarella cheese 16-24 oz of either canned crabmeat, drained or fresh/imitation can be substituted as well 3 tablespoons minced garlic 1/4 cup shredded Gruyeres Cheese (optional) DIRECTIONS: 1. Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet. 2. In a small pan, saute chopped mushroom stems, scallions, diced shallot and white wine with 1-2tbsp of butter until soft and golden. 3. In a medium bowl, mix together the remaining butter, shredded mozzarella cheese, crabmeat, and garlic. Spoon into mushroom caps where the stems used to be. Top with shredded Gruyere. 3. Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot! ================================================== GERMAN ROULADEN "Traditional German Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe from the motherland." Prep Time: 20 Minutes Cook Time: 1 Hour 10 Minutes Yields: 6 servings INGREDIENTS: 1 1/2 pounds flank steak German stone ground mustard, to taste 1/2 pound thick sliced bacon 2 large onions, sliced 1 (16 ounce) jar dill pickle slices 2 tablespoons butter 2 1/2 cups water 1 cube beef bouillon DIRECTIONS: 1. Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide. 2. Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together. 3. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned. 4. Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour. I actually transfer the rouladen to a crock pot and added carrots and fresh thyme to the base and cooked on low for about 2 hours.

Meat-On-A-Stick??

So this past Saturday, Lizzie and I hosted our first annual Meat-On-A-Stick day. This carnivore delight day is perfect for all Atkins friendly meat eaters, and definitely not for the crunchy vegetarian types. Not that we don't strongly support freedom of choice. We just happen to like meat: A lot. SO what actually composes a day of Meat-on-a-stick one might ask (and by now you're either reading this or have clicked off to something less meat filled that this blog)?? To be properly broad in our appreciation of meat, we selected from the five basic meat groups and dishes from several countries to add a little variety:
Beef: Super spicy habanero pepper rubbed and lime splashed sirloin skewers Peruvian style Beef Kebabs with grilled onions and zucchini (recipe at end) Chicken: Juicy Pineapple Ginger Chicken with extra pineapple (of course) Pork: (the other white meat) Hispanic Grilled Pork Kebabs with Manchamantel Sauce (recipe at end) Lamb: Middle Eastern Grilled Marinated Lamb with Cumin and Cinnamon garnished with Figs, Tomato and Squash (recipe at end) Shrimp: Tequila Lime Shrimp Skewers :) Photo Sharing and Video Hosting at Photobucket
Needless to say, there was quite a bit of food...for only four people :) Photo Sharing and Video Hosting at Photobucket
Much Savagery ensued....
Luckily we all were really ravenous and had skipped breakfast and lunch in preparation for our feasting. Was quite surprised that only 5 Meat-on-a-Stick were left, and perhaps would not have been at all if we didn't start to feel guilty about eating the mound of tasty animals. All were truly awesome except perhaps the Peruvian Beef Kebabs which were a bit too salty for my high blood pressure self, but everyone else seemed to love.... My favorite was the Pork, truly a unique mix of flavors. Great summer fare! So Cannot wait for another crazy weekend of eats, as the next time it's ladies choice.... Recipes below ============= PERUVIAN-STYLE BEEF KEBABS WITH GRILLED ONION AND ZUCCHINI Active time: 35 min Start to finish: 1 1/2 hr serving size Makes 6 servings. Ingredients 1 3/4 lb beef tenderloin roast, trimmed 2 tablespoons soy sauce 2 tablespoons fresh lime juice 2 teaspoons kosher salt 1 teaspoon ground cumin 6 (1/4-inch-thick) rounds of red onion (cut from 1 large) 2 teaspoons olive oil 3 medium zucchini (1 lb), sliced 1/4 inch thick lengthwise Special equipment: 6 (8-inch) bamboo skewers preparation Soak skewers in water while marinating beef. Cut beef into 24 (1-inch) cubes. Stir together soy sauce, lime juice, salt, and cumin in a bowl and add beef, tossing to coat well. Marinate beef, covered, at room temperature 1 hour. Prepare grill for cooking. After beef has been marinating 45 minutes, lightly brush onion rounds with oil and season with salt and pepper. Grill onion on a well-oiled rack set 5 to 6 inches over glowing coals, carefully turning once with a metal spatula, until lightly charred and tender, 3 to 4 minutes on each side. Transfer to a platter and keep warm. Arrange zucchini on grill and grill until lightly charred and just tender, about 1 minute on each side. Transfer to platter and season with salt. Pat beef dry with paper towels and toss with remaining oil. (Discard marinade.) Thread 4 pieces beef onto each skewer and grill, turning occasionally, until charred, about 5 minutes total for medium-rare. Serve kebabs with onion and zucchini. Originally printed in Gourmet, July 2000 ************************************************ GRILLED PORK KEBABS WITH MANCHAMANTEL SAUCE eight 12-inch bamboo skewers 1 dried ancho chili*, stemmed and seeded (wear rubber gloves) 1 cup water 4 garlic cloves, chopped 1 onion, chopped 1 1/2 tablespoons ground cumin 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled 2 tablespoon chopped fresh orégano leaves or 2 teaspoons dried orégano, crumbled 2 teaspoons salt or to taste 2 teaspoons black peppercorns, crushed 1/3 cup olive oil 1/3 cup fresh lemon juice 3 pork tenderloins (about 2 1/4 pounds), each trimmed and cut crosswise into 8 pieces twenty-four 1-inch chunks of fresh pineapple twenty-four 1-inch chunks of red onion manchamantel sauce: (Ancho Chili Fruit Sauce) 2 ounces dried ancho chilies* (about 5), stemmed and seeded (wear rubber gloves) 1 tablespoon minced garlic 1 cup finely chopped onion 3 1/2 tablespoons vegetable oil 1 tablespoon sugar plus additional to taste 1 1/2 tablespoons cider vinegar plus additional to taste 1 cup low-salt chicken broth 1/2 cup water 1 cup chopped fresh pineapple 3/4 cup sliced banana (about 1 small banana) 1/2 teaspoon cinnamon a pinch of ground cloves *available at Hispanic markets, some specialty foods shops, and some supermarkets To make the kebabs: Let the skewers soak in water to cover for 1 hour. Toast the chili on a baking sheet in the middle of a preheated 250°F. oven for 5 minutes and transfer to a heatproof bowl. Pour enough boiling water over the chili to cover, let the mixture stand for 30 minutes, and drain the chili. In a blender blend together the chili, the 1 cup water, the garlic, the onion, the cumin, the thyme, the orégano, the salt, the peppercorns, the oil, and the lemon juice until the marinade is smooth. In a large heavy-duty resealable plastic bag combine the pork and the marinade and let the pork marinate, chilled, for at least 6 hours overnight. Drain the pork, pat it dry lightly, and thread each skewer loosely with 3 pieces of the pork, 3 chunks of the pineapple, and 3 chunks of the red onion. Grill or broil the kebabs on an oiled rack set about 4 to 5 inches from the heat for 8 to 10 minutes on each side, or until the pork is cooked through but still slightly pink. Serve the kebabs with the manchamantel sauce. To make the sauce: Toast the chilies on a baking sheet in the middle of a preheated 250°F. oven for 5 minutes and transfer them to a heatproof bowl. Pour enough boiling water over the chilies to cover, let the mixture stand for 30 minutes, and drain the chilies. In a heavy skillet cook the garlic, the onion, and salt and pepper to taste in 2 tablespoons of the oil over moderately low heat, stirring, until the onion is soft and pale golden, add 1 tablespoon of the sugar and 1 1/2 tablespoons of the vinegar, and cook the mixture, stirring, for 1 minute. Transfer the onion mixture to a blender, add the chilies, the broth, the 1/2 cup water, the pineapple, the banana, the cinnamon, the cloves, the additional sugar and vinegar if desired, and salt and pepper to taste, and blend the sauce until it is very smooth. In the skillet heat the remaining 1 1/2 tablespoons oil over moderately high heat until it is hot but not smoking, add the sauce, and simmer it, stirring, for 5 minutes. Makes about 3 cups. Makes 8 kebabs, serving 6 to 8. Originally printed in Gourmet March 1993 ************************************************ Middle Eastern Grilled Marinated Lamb with Cumin and Cinnamon Inspired by Middle Eastern cooking. serving size: Makes 6 servings. Ingredients 1/4 cup olive oil 1 teaspoon ground cumin 1 teaspoon ground black pepper 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 3 1/2-pound sirloin half leg of lamb, bone removed, fat trimmed, meat cut into 1 1/4- to 1 1/2-inch pieces 6 12-inch metal skewers 3-6 fresh figs cut in half 1 zucchini cut into 1/2" thick rounds 6 Roma or Sun Dried Tomatoes Preparation Whisk oil, cumin, pepper, salt and cinnamon in 13x9x2-inch glass baking dish. Add lamb to dish and toss to coat well with oil mixture. Let marinate at room temperature 1 hour or refrigerate 1 1/2 to 4 hours, tossing occasionally. Prepare barbecue (medium heat) or preheat broiler. Thread lamb pieces and fruits and vegetables onto skewers, dividing equally (about 5 pieces per skewer). Grill or broil lamb to desired doneness, turning occasionally, about 6 minutes for medium-rare. (definitely go for medium rare at most) Originally from Bon Appétit, July 2000 ************************************************* Also...If you took the time to read this... seriously let me know with honesty if you'd be interested in reading more food exploits. I've got those who like my beer blog, now I'm gonna dabble in a bit of my other favorite things :P Thanks and enjoy life, eat well :)
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