Any foodies around? Need new ideas - GoFuckYourself.com

Honez · 08-13-2010, 08:34 PM

I am looking for some new recipes/wine pairings to add to my line up of the usual suspects for the weekends dining experiences. I guess you could say I am looking for some "fresh meat"

(ok. That was a reach)

Dazzle me! I'm hungry!

BJ · 08-13-2010, 08:39 PM

Voodoo · 08-13-2010, 08:42 PM

Quote:

Originally Posted by BJ

Grapesoda · 08-13-2010, 08:48 PM

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

ArsewithClass · 08-13-2010, 09:00 PM

Gordon agrees, Enjoy some lamb ;)

cess · 08-13-2010, 09:07 PM

http://www.wolfgangpuck.com/recipes

Honez · 08-13-2010, 09:09 PM

Quote:

Originally Posted by ArsewithClass

Gordon agrees, Enjoy some lamb ;)

Just like Mary, I love me some lamb

cess · 08-13-2010, 09:15 PM

Quote:

Originally Posted by Honez

Just like Mary, I love me some lamb

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

Honez · 08-13-2010, 10:11 PM

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?

JFK · 08-14-2010, 04:30 AM

Quote:

Originally Posted by Honez

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

The Duck · 08-14-2010, 04:57 AM

Quote:

Originally Posted by BJ

Fuck that looks tasty.

Adraco · 08-14-2010, 05:07 AM

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!

v4 media · 08-14-2010, 09:24 AM

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.

08-13-2010, 08:34 PM	#1
Honez Confirmed Brat Industry Role: Join Date: Apr 2003 Location: Colorado Springs, CO Posts: 6,636	Any foodies around? Need new ideas I am looking for some new recipes/wine pairings to add to my line up of the usual suspects for the weekends dining experiences. I guess you could say I am looking for some "fresh meat" (ok. That was a reach) Dazzle me! I'm hungry! __________________ Your Paysite Partner Hone at YourPaysitePartner dot Com Skype - Stressmonkey

08-13-2010, 09:07 PM	#6
cess Confirmed User Industry Role: Join Date: Sep 2006 Posts: 2,921	http://www.wolfgangpuck.com/recipes __________________

08-13-2010, 10:11 PM	#9
Honez Confirmed Brat Industry Role: Join Date: Apr 2003 Location: Colorado Springs, CO Posts: 6,636	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? __________________ Your Paysite Partner Hone at YourPaysitePartner dot Com Skype - Stressmonkey

08-14-2010, 05:07 AM	#12
Adraco Confirmed User Industry Role: Join Date: May 2009 Location: Onboard an airplane around the globe Posts: 3,734	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! __________________ ---------------------------------------------------------------------------------- The truth is not affected by the beliefs, or doubts, of the majority.

08-14-2010, 09:24 AM	#13
v4 media Confirmed User Industry Role: Join Date: Feb 2005 Location: Spain Posts: 2,934	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. Last edited by v4 media; 08-14-2010 at 09:25 AM..

08-13-2010, 08:39 PM	#2
BJ Confirmed User Join Date: Mar 2002 Location: asia Posts: 5,590

08-13-2010, 08:48 PM	#4
Grapesoda So Fucking Banned Industry Role: Join Date: Jul 2003 Location: Montana Posts: 46,238	http://www.recipesource.com/main-dishes/meat/

08-13-2010, 09:00 PM	#5
ArsewithClass So Fucking Banned Industry Role: Join Date: Mar 2007 Location: UK Posts: 7,957	Gordon agrees, Enjoy some lamb ;)