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Discussion in 'Food & Wine' started by Annie, Jul 3, 2004.

  1. Annie
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    Annie Diamond Member

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    Tomorrow is the fourth! I have brats sitting in beer in fridge. Filets are seasoned with 'god help me' Canadian steak seasoning. Gently rubbed in seasoning after light brushing with olive oil. Everything tomorrow goes with direct heat charcoal, I hate gas grills. :rolleyes: otherwise just do in house. Let the crowds descend!
     
  2. pegwinn
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    pegwinn Top of the Food Chain

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    Steaks with "need to know basis only" rubs already on it.
    Two kinds of Chicken. One is injected with a "3rd stage of hot" marinade. It is for Marines and real he-men only. It will bring sweat to your upper lip from ten paces. :flameth:
    Second bird is coated with spices and vacuumed just waiting to cook over a can of hops and barley.

    Gas grills, any grill rocks. As I tell wifey, tis technique babe. :p:
     
  3. MtnBiker
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    MtnBiker Senior Member

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    I already posted this once but this is what I'm having today:

    Citrus Chicken:



    Ingredients:
    1.Chicken breast boneless, skinless - 4 each
    2.Fresh orange - 2 each
    3.Fresh Lemon - 2 each
    4.Fresh Lime - 2 each
    5.Honey - 1/2 cup
    6.Cumin - 1 teaspoon
    7.Chili Powder - 1 teaspoon
    8. Fresh Mint - couple of sprigs
    9. kosher salt , fresh ground pepper - to taste


    Method:

    1. Using a zester, zest the oranges, lemons, and limes, reserve the zest.
    2. In a bowl squeeze juice from the citrus fruit, add honey and spices and mint.
    3. Marinade chicken in juice for up to 4 hours.
    4. Remove chicken from marinade - place into sauce pot and over low heat reduce by half. Then add reserved zest.
    5. Grill chicken, brushing on reduced marinade.

    Notes:
    Because of the sugars in the marinade be careful with flare up. May want to have a spray bottle with water near by.
    If you do not have a zester, a vegetable peeler will work. Just peel the rind without digging into the white pithy part. Then cut into thin strips(juilenne).
    The chicken will have a light and refreshing taste, great with cold beer or a nice chardonnay.



    I would like to try some of that hot chicken Pegwinn, spicy food rocks!

    Any kind of sauce with your steaks Kathianne?
     
  4. Annie
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    Annie Diamond Member

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    Ooohh that sounds good!
     
  5. Annie
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    Annie Diamond Member

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    Mtnbiker posted
    No, but I'm open to suggestions...:D Got a good one?
     
  6. MtnBiker
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    MtnBiker Senior Member

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    Here is one:

    Crab Stuffed Filet of Beef with Gorganzola

    Ingredients:

    1. 4 - Beef Filets 8 ounces trimmed
    2. Dungenous Crabmeat 6 ounces
    3. Gorganzola cheese 5 ounces
    4. Fresh chives, just a couple
    5. Heavy cream 4 ounces
    6. Kosher salt and fresh ground black pepper
    Method:

    1. Using a small paring knife make an insertion into the side and center of the filet, move the knife back and fourth to make a pocket in center of the filet. Try to keep the original hole from the insertion small.
    2. Use 1.5 ounces of crab for each filet, stuff into hole filling the pocket.
    3. Season beef with salt and pepper, light on the salt.

    For Gorgonzola sauce, gentle warm the cream and cheese until melted and smooth, dice chives and add.

    Cook filets on grill untill desired temperature (med-rare is best) serve filets with warm sauce over top.
     
  7. Annie
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    Annie Diamond Member

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    Oh, that sounds SOOO good! :beer: I am going to try it, but not today with so many things to cook, not to mention all the crabmeat I'd have to buy! But this month, ohhhh. (We need a enraptured smilie, second think, maybe not with jamarie and KL ):p:
     
  8. pegwinn
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    pegwinn Top of the Food Chain

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    Step of the First: Take four ha-ben-yair-o (no can spell) or other hot peppers and place them in about a quart of penut or sesame oil. Seal and forget for about a week or so. Oil is ready when peppers are black. Discard peppers. Keep oil, treasure it well grasshopper.

    Step the second (or: following the first): Taking three dried chiles of your favorite flavor, grind them to powder. Mix with equal parts of garlic, onion salt, and black pepper. Place spice mix in flour mixture.

    Stepping lively the third time: mix buttermilk, tobasco, and a bit of unflavored oil. Soak chicken pieces in this for a few hours in a fridge.

    *****************PREP IS DONE******************
    *****************WE BEGIN*********************

    Taking the chicken out and let rest in bath of BM until room temp.
    Dredge in flour spice mix.
    Heat oil.
    Fry Chicken.
    Make ready with fire extinguisher.
     
  9. Dan
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    Dan Senior Member

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    I'll probably break out a pack of Ramen noodles!:p:
     
  10. Annie
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    Annie Diamond Member

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    Go home to MOM! :p:
     

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