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New "dinner" thread
Topic Started: Sep 5 2009, 03:12 PM (813 Views)
Gringa
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OK - so I assume everyone is grilling this weekend?

I have sea scallops and rib eyes ready - - - - - - finally found a premium beef supplier here ------FINALLY!!!!! They have the best steaks! Yum......
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Manna Pro
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I'm grilling like crazy this whole weekend.. This is my favorite holiday..I'll formulate the full weekend list and post it later..
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Gringa
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And post some photos, too.
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NoorAnisa
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I made coconut curry with zucchini squash.
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Gringa
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RECIPE!!!!!! Please, that sounds great, Noor. I have a new jar of organic curry I am dying to try in the right dish.
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Manna Pro
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Gringa
Sep 5 2009, 03:16 PM
And post some photos, too.
Ok..You too

You know I never like cheap cuts of meat, but my wife grew up on them so she brought a $15 Brisket the other day..So I smoked it for 8 hours and she put it on really soft foot long buns..It was awesome. Best sandwich ever- I guess thats how they do it in Texas- Bar b Que...

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Gringa
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Manna, if you slow cook brisket on the grill like you did,, there is hardly a better meal to be had - It is fabulous on crisp bread rolls - just about 30 minutes before you pull it off the grill, slatter it with your favorite BBQ sauce and let it almost burn.... to die for.

I know they sell brisket here, I haven't found it without the arachara marinade.... but I will. I was thinking about this the other day - - - yum....

Also, the Bailey country store use to sell a Santa Maria Tri-tip steak that was to die for. I slow cooked it on the BBQ grill. I wonder if they still sell it - are they even open any more?
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AspenValley
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Curry here, too, tonight. Tomorrow I'll probably grill some fish and Monday I will be working. That is, if I get over this nasty sinus infection. That's why I'm hanging around on message boards today instead of doing something productive.

Here's the curry recipe, although warning, it makes a TON, lots more than the six servings it says it makes, but you can freeze some for another meal.

Vegetable and Chickpea Curry (Prepared in Crock Pot)

Ingredients:

1 tbs evoo
1 1/2 cups chopped onions
1 cup (1/4-inch-thick) sliced carrots
1 tbs curry powder
1 tsp brown sugar
1 tsp grated peeled fresh ginger
2 garlic cloves, minced
1 serrano chile, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1 1/2 cups cubed peeled baking potato
1 cup diced bell pepper
1 cup (1-inch) green beans
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
6 lemon wedges

Heat oil in large nonstick skillet over medium heat. Add onion, and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker (crock pot). Stir in chickpeas (garbanzo beans) and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours *NOTE* (mine took 3 hours) or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

Yields: 6 servings ( serving size 1 1/3 cups)

Suggestions: Serve over couscous. I used brown rice.


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Manna Pro
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Gringa
Sep 5 2009, 03:31 PM
Manna, if you slow cook brisket on the grill like you did,, there is hardly a better meal to be had - It is fabulous on crisp bread rolls - just about 30 minutes before you pull it off the grill, slatter it with your favorite BBQ sauce and let it almost burn.... to die for.

I know they sell brisket here, I haven't found it without the arachara marinade.... but I will. I was thinking about this the other day - - - yum....

Also, the Bailey country store use to sell a Santa Maria Tri-tip steak that was to die for. I slow cooked it on the BBQ grill. I wonder if they still sell it - are they even open any more?
Yeah under new ownership..I haven't been in there since. I'll check it out.
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Gringa
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evoo - hahaha - Rachael Ray

Thanks for the recipe.

Noor - where is yours?
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