Any foodies around? Need new ideas

http://www.recipesource.com/main-dishes/meat/

Gordon agrees, Enjoy some lamb ;)

http://www.wolfgangpuck.com/recipes

Just like Mary, I love me some lamb

http://www.bbcamerica.com/content/15...s1-recipe1.jsp

Ok, I am not looking for links to recipe sites. I am looking for people that have actual recipes they have made that they want to share. I am blonde but, I do know how to use Google too Come on. No cooks in the house?

all the cooks and BBQ masters are taking the weekend off

Fuck that looks tasty.

Grab some frozen or fresh salmon fillets, some whole lemons and a yellow onion or two, some fresh pasta and some creme fraiche. Make sure to have some aluminum foil at home.

* Now, very easy. Set your owen to pre-heat to just above 400 degrees F.

* Slice the lemon in pieces so you get little circles, do the same with the onion.

* Take enough aluminum foil to wrap completely around one salmon fillet.

* Put one piece of lemon and one peice of onion on the aluminum foil, place the salmon fillet above the lemon and onion. Then put a new piece of lemon and onion above the fillet but cross wise, so each end of the fillet is covered by lemon and onion on each side. Wrap the aluminum foil around and close it, make sure all open ends point upwards because you want to preserve the juice inside and not have it burnt into your oven.

* Make as many small packages as you need and put them on a baking tin and shove it all in the oven. Depending on the size of your oven and it's effect, I would recommend somewhere around 30-60 minutes with frozen fillets, but best is to take them out after 15-20 minutes and check them the first fem times before you learn the effect of the oven.

* Fresh pasta is cooked very quickly, around 2-3 minutes. So have some water biled up and when the fillets zare just about ready, boil the water and cook the pasta. Mix the pasta with some creme fraiche if you want.

* Serve either all mixed up, the salmon fillets mixed with pasta or separately.

White wine with the fish, grab some fresh young Californian white with it and have a nice night!

I had fish stew for lunch.

liter of good fish stock *home made is best use the head of the monk fisk*

kilo mussels
1 kilo clams
1 squid/cuttlefish cut up
10 big prawns
monk fish tail cut into cubes.
pinch of saffron


heat up stock add saffron

in another big pan add olive oil, wait till hot.. chuck in everything don't stir it, put lid on. When the mussels start to open, chuck in the now hot fish stock. simmer for 5 minutes that's it. serve with massive amount of good crusty bread. and don't salt anything.. the clams and mussels have got enough salt in their juice.