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07-15-2015, 08:45 AM | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
Posts: 56,790
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04-05-2020, 02:44 PM | #14761 |
Shit
Join Date: Jun 2008
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Meat guy dropped off a couple ribeyes to me yesterday so tonight it’s them and made from scratch fettuccini Alfredo.
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Posts: 55,715
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04-05-2020, 03:03 PM | #14762 |
Supporter
Join Date: Nov 2005
Location: Peoples Republic of CoMo
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My best recipe for grilled chicken that I use on Alfredo. I cut mine in 1 to 1 and 1/2 inch cubes and put them on Kabobs and grill. When done toss them in the Alfredo.
Italian Chicken Marinade 1/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 1/2 teaspoon garlic powder 1 1/2 tablespoons Italian seasoning 3/4 teaspoon salt 1/2 teaspoon ground black pepper 1-4 pounds boneless skinless chicken breast Instructions In a small bowl or measuring cup, whisk together olive oil, balsamic vinegar, garlic powder, Italian seasoning, salt, and pepper. Place chicken in a bowl or a zip-top bag and pour marinade over chicken. Move chicken around to make sure it's all coated with marinade. Place in fridge and let marinate for at least 2 hours up to 24 hours before grilling. Cook until internal temperature reads 165 degrees Fahrenheit on an instant read thermometer. |
Posts: 4,322
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04-05-2020, 03:09 PM | #14763 | |
Supporter
Join Date: Aug 2000
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Quote:
Hope that makes sense. I'm been trying to stave off chicken boredom by varying the preparation. Most of it is sous vide then sear, but I switch up between yogurt and curry, and then pesto and nut, then liquid smoke then barbecue sauce, . . maybe some butter and buffalo. Then I switch between pastas and rices and such to plate them over. Bunker cuisine, gotta lot it. |
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Posts: 95,642
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04-05-2020, 03:23 PM | #14764 |
Ultrabanned
Join Date: Oct 2007
Location: KCMO
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Posts: 40,315
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04-05-2020, 03:24 PM | #14765 | |
Ultrabanned
Join Date: Oct 2007
Location: KCMO
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Quote:
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Posts: 40,315
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04-05-2020, 03:29 PM | #14766 | |
Supporter
Join Date: Aug 2000
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Quote:
Sometime just toast it in a bit of coconut oil. Sometimes add a couple cardamom pods or some saffron. The other day, I made it Persian style [Tahdig] with the potato slices on bottom and the saffron bloom in the middle. |
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Posts: 95,642
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04-05-2020, 03:50 PM | #14767 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 115,478
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04-05-2020, 05:24 PM | #14768 | |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Quote:
Two suggestions on possible help for dryness: 1. Higher fat content of ground beef 2. A bottle of "wet" squirt that you can keep using to baste the meatloaf every 30 minutes to an hours. Maybe your sauce you added on top cut with apple cider vinegar or red wine |
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Posts: 50,521
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04-05-2020, 06:14 PM | #14769 |
Ultrabanned
Join Date: Oct 2007
Location: KCMO
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Did two kinds of chops and haricot verts for scho.
Sent from my iPhone using Tapatalk |
Posts: 40,315
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04-05-2020, 10:24 PM | #14770 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Posts: 50,521
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04-06-2020, 06:08 AM | #14771 | |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Quote:
I'd be interested in experimenting more with yogurt. Middle Eastern takeout place we order from easily has the best reheated chicken kabobs I've had. EDIT: Wife does some great thai peanut chicken skewers that I'm folding back in the rotation. Unique enough flavor and pounding out the chicken first changes up the mouthfeel enough. Last edited by KCUnited; 04-06-2020 at 06:15 AM.. |
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Posts: 33,928
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04-06-2020, 06:37 AM | #14772 |
Reset
Join Date: Aug 2006
Location: Parts Unknown
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04-06-2020, 06:54 AM | #14773 |
Reset
Join Date: Aug 2006
Location: Parts Unknown
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Posts: 22,057
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04-06-2020, 07:15 AM | #14774 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
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Everyone wants to go to Pablo’s BBQ
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Posts: 23,865
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04-06-2020, 08:01 AM | #14775 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Pablo does eat very well. He's definitely filling-in for FMB very well...
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Posts: 115,478
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