Recipes--Your Specialty

RAGER · February 16, 2012, 11:44:10 PM

Quote from: mortlock on February 16, 2012, 11:30:58 PM
rager..how do you find the time to prepare this stuff..everything you make seems totally out of reach for me..you must be a professional.

this stuff is actually kinda simple. My recipes are pretty basic given you have fundamental knowledge of cooking. it's just second nature to me to walk out to the yard and grab a handfull of rosemary and thyme when I get home. It's second nature to me to always have extra virgin olive oil on the list and scallions and parmesan and olives and bread and i go to meat stores and cheese stores on the weekends for fun and drink new beers from macro breweries. But my guitar playing has suffered as of late. No band going right now so I've had a little extra thyme. Playing my drums more though for some reason.

RAGER · February 19, 2012, 01:26:13 PM

Curried shrimp, jasmine rice, and a raw kale slaw for two. Communal plate. Very light. Slept great last night because of the light meal and only a glass of red wine. Been doing a lot of test cooking lately

RAGER · February 22, 2012, 12:29:56 PM

Late light dinner; green salad with lemon vinaigrette and cold shrimp with a quick cocktail sauce i whipped up.

RAGER · February 25, 2012, 01:06:47 PM

Today I'm making chicken liver pate` for the bahn mi we'll be having on Monday.

But for dinner tonight it is caldo de albondigas made with wild bear meat......ohmufugod!!

libertycaps · March 07, 2012, 02:56:49 AM

Just got some elk meat roast from a girl at work. Her hubby landed one this year. A rare gift.
I think i'm gonna smoke it.

Lumpy · March 07, 2012, 03:02:35 AM

Quote from: libertycaps on March 07, 2012, 02:56:49 AM
Just got some elk meat roast from a girl at work. Her hubby landed one this year. A rare gift.
I think i'm gonna smoke it.

Don't boil it first.

El Zombre · March 10, 2012, 12:38:14 PM

Quote from: RAGER on February 25, 2012, 01:06:47 PM
Today I'm making chicken liver pate` for the bahn mi we'll be having on Monday.

But for dinner tonight it is caldo de albondigas made with wild bear meat......ohmufugod!!

Damn that sounds good. I like this banh mi trend (<- proper spelling in Vietnamese, btw although yours is way more prevalent for some reason) - bc the immigrant stores although tasty rarely innovate or use really good ingredients.

RAGER · March 18, 2012, 11:29:55 PM

Tonight was bachelor night for me so......beef and kimchi (home made) with just some baguette.

RAGER · March 18, 2012, 11:30:45 PM

I have to take better pics some how

RAGER · March 23, 2012, 08:59:19 PM

Tonight it's grilled steak medium rare and chimol (Honduran salsa with radishes) , some rice, peppers onions, and carrots en escbeche and warm chips.

mertz · March 23, 2012, 09:16:03 PM

What time will dinner be done? I'm starving!

RAGER · March 23, 2012, 09:30:01 PM

Well seeing that you have aboot a 13 hour drive you better hustle.

mertz · March 23, 2012, 09:36:16 PM

I have a lead foot

RAGER · May 21, 2012, 11:37:10 AM

haven't had the time to make anything photo worthy lately.

Pasta cacio e pepe w/cod fillet alla anchovie gremolata (Italian salsa verde)

I,Galactus · May 21, 2012, 11:53:14 AM

Quote from: RAGER on May 21, 2012, 11:37:10 AM
haven't had the time to make anything photo worthy lately.

Pasta cacio e pepe w/cod fillet alla anchovie gremolata (Italian salsa verde)

I would eat the everloving shit out of that. Shoulda made a cheese bowl for the caccio, tho.

RAGER · May 21, 2012, 12:00:29 PM

yeah that would have been cool. I used a different pasta shape than I've ever used. I really like it.

mortlock · May 22, 2012, 11:34:29 PM

shits getting serious.

mertzy · May 23, 2012, 02:10:50 AM

Quote from: RAGER on May 21, 2012, 12:00:29 PM
yeah that would have been cool. I used a different pasta shape than I've ever used. I really like it.

RAGER · May 26, 2012, 10:24:55 AM

So last night i fought torrential downpours, lightning very close by, and thunder loud enough to rattle your fillings for this dinner. I was out on the deck grilling this tenderloin through all this

pork tenderloin porketta style. A rub of toasted fennel seeds, chopped parsley, dried oregano, minced garlic, paprika, s&p. Grill to 155 drgrees. let rest for 5 minutes, slice. Made a nice big salad of greens, gorgonzola and a simple vinaigrette. Also steamed up some tiny taters. Seerved all together in our Moroccan style communal bowl.

sorry for the shadow

RAGER · May 28, 2012, 11:02:57 AM

Vietnamese grilled chicken, grilled zuchinni, and bap xao tom bo.

Instant Dan · May 30, 2012, 08:31:10 PM

Anyone got a good recipe for spicy pulled pork? The last time I made it, it was dried out.

RAGER · June 04, 2012, 11:04:10 PM

Seared elk steak, maple dijon glazed cod on a bed of sauteed spinach and zuchinni.

Surf and turf

I,Galactus · June 05, 2012, 09:08:46 AM

Quote from: RAGER on June 04, 2012, 11:04:10 PM
Seared elk steak, maple dijon glazed cod on a bed of sauteed spinach and zuchinni.

Surf and turf

Looks delish (as ever). How gamey and/or tough is elk?

RAGER · June 05, 2012, 09:36:24 AM

none and none when you barely cook it

Gigi · June 08, 2012, 01:21:49 PM

I need to make potato salad this weekend...any recipe suggestions?

Recipes--Your Specialty

mertz

mertz

mertzy

Gigi