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What's for dinner? - Page 14

post #235 of 267
Thread Starter 
Roasted Chicken stuffed with 40 cloves of garlic.
post #236 of 267
Quote:
Originally Posted by Ernest Jones View Post

Roasted Chicken stuffed with 40 cloves of garlic.

 

Dude, I am stealing that :-D. LOVE GARLIC!!!!

post #237 of 267
Thread Starter 
Quote:
Originally Posted by saevel25 View Post

Dude, I am stealing that a3_biggrin.gif . LOVE GARLIC!!!!

I'll PM you the recipe or post it here when I have time. Gotta put the kids to bed now and then it's time for Tiger Woods on the PS3.

It was delicious. b2_tongue.gif
post #238 of 267
Quote:
Originally Posted by Ernest Jones View Post

Roasted Chicken stuffed with 40 cloves of garlic.

Under the skin too or just in the cavities?
post #239 of 267
Thread Starter 
Quote:
Originally Posted by jamo View Post

Under the skin too or just in the cavities?
Just stuff the cavity with as much garlic as you can fit. I cut then in half to release more flavour and tossed them with a fist full of fresh chives. I also brushed it with a homemade citrus/oil combo.

When I do under the skin stuff, I always make a compound butter. I didn't this time around but I could have.

I'll post the basic recipe and technique later. Easy recipe that gives fantastic results.
post #240 of 267

BBQ chicken and scallop taters..oh, and steamed caloflower , mmmmmmmmmmm

post #241 of 267

I did a pan fried burger with pesto, parmesan cheese, and marinara sauce served between toasted Naan bread.  :-D

post #242 of 267

Chicken, bacon and leek pie for me.Served with steamed broccoli and mustard mash :drool:

post #243 of 267
Played in my buddies member/guest last week. 4 days of golf and debauchery that my wife graciously supported tolerated.

In appreciation, on Sunday I pulled out some stops. Lobster ravioli with a light sauce alla vodka and tomato-basil bruschetta.....all scratch made.

Some day I'm gonna learn how to make pasta without destroying the kitchen in the process, but absolutely worth the effort. Sorry, no pics.
post #244 of 267

Some might argue that because I'm a woman, I should "obviously" know how to cook.    :naughty:

 

They're right... to a point.

 

I LOVE to try out new recipes; and baking is my absolute FAV.

 

Filipino dish, Beef Mechado, is probably my all time favorite. It is so easy to make, and it is so delectable.

 

Another favorite is an all American dish consisting of bacon and a fried egg atop a juicy cheeseburger. Add in some homemade French fries and a cold beer and I'm in heaven. If anyone wants any new recipes to try, my head is filled to the brim with them!!

post #245 of 267
Can't claim it as done by my own hand but I helped. An employee had us over for dinner and we hammered carnitas gorditas and tripas sopes. These folks are old school Mexicans. Cooked the tripe in a wok looking thing over a gas burner in the yard. Turned out fantastic, kind of crispy fried and tossed in a oregano salsa. I am stuffed. Tomorrow we are going out for African food so I need to hit the gym hard in the am.
post #246 of 267
Thread Starter 
Going to the in-laws for an Easter ham. I'm making a Bacon Cheddar Potato tart. Devine.




Ready for a 3 hour bake in the oven:


I'll try to snap a pic of the finished product. Decadent as hell!
post #247 of 267
@Ernest Jones, looks great, I've gotta try it.

Buttered dish. Seasoned, sliced Yukon golds, onion, grated cheese, and bacon. Anything I'm missing? Maybe a little cream?What cheese blend do you prefer?

3 hours at 350? Uncovered the whole time or start covered?

Thks! c2_beer.gif
post #248 of 267
Thread Starter 
I use aged cheddar. Potatoes sliced real thin. A little thyme is a nice addition. No need to butter the dish with all that bacon fat! Make sure you press down each new layer of potatoes so it's nice and compacted. Last layer should be potato and then fold over the bacon to seal it all in. Put a piece of parchment paper on top and then a heavy oven proof lid, this keeps the bacon ends from pulling back as they shrink.

It's a Michael Smith recipe which, I'm pretty sure is available free on his website.

The best way to do it is to cook it a day early and pop it out of its mold/dish and let it cool completely, then reheat it on a wire rack with a drip pan underneath. This method gives it the best crust.

Yes, 3 hours at 350. When you reheat you can give it a short blast at a higher temp if the bacon needs it but usually it's good at 350.
post #249 of 267
Quote:
Originally Posted by Ernest Jones View Post

I use aged cheddar. Potatoes sliced real thin. A little thyme is a nice addition. No need to butter the dish with all that bacon fat! Make sure you press down each new layer of potatoes so it's nice and compacted. Last layer should be potato and then fold over the bacon to seal it all in. Put a piece of parchment paper on top and then a heavy oven proof lid, this keeps the bacon ends from pulling back as they shrink.

It's a Michael Smith recipe which, I'm pretty sure is available free on his website.

The best way to do it is to cook it a day early and pop it out of its mold/dish and let it cool completely, then reheat it on a wire rack with a drip pan underneath. This method gives it the best crust.

Yes, 3 hours at 350. When you reheat you can give it a short blast at a higher temp if the bacon needs it but usually it's good at 350.

Got it. Thks!

I'm doing Mac n cheese with our ham. Also aged cheddar and a little thyme and garlic. Bacon and caramelized onion to top.

Fresh Strawberry pie for dessert.

Mmmmmmmm......
post #250 of 267
@ernest, that looks awesome. Too late for today but I've got to make that soon.
post #251 of 267
Thread Starter 

@David in FL @Al B Tross 

 

Update: Just hit the 3 hour mark and it's not as crisped as I want it so I syphoned as much fat out as I could with a turkey baster (a metal one!) and I'm going to give it another 30-45 mins uncovered. When you take it out you'll want to invert it and when you reheat it in the second stage you'll cook it "upside down". None of this is in the original recipe, just stuff I figured out through trial and error, including the "bake twice" method with really gives a much better crust than following the original recipe. I'm convinced cooks leave little bits out when selling recipes, you just have to figure out what they haven't told you!

 

Here's the recipe from his website:

 

http://chefmichaelsmith.com/recipe/potato-bacon-cheddar-tart/#.U1QWGNy4nFI

post #252 of 267
Thread Starter 
Stage 1 complete. Now I'll let it cool for an hour or so and then reheat it on the rack.

Cell phone pics don't really do it justice. Suffice to say, it looks magnificent in real life.
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