Grains - - Page 6

by Edouble

Dinner with Edouble

Beef, it’s what’s for dinner…

At least usually when I’m cooking. I am a red meat monger and I sometimes wonder if I might be suffering from some kind of Iron deficiency. Anyway, had a tasty steak night this week. We used our newest favorite way to prep steaks that are going on the grill—olive oil and coarse sea salt. Type of steak—boneless short ribs, mmmmm. Sort of fattier than other cuts, but all the more juicy. Medium rare, of course. Along side the meat we grilled zucchini and yellow squash, sautéed up some red chard, and served it all with a side of rice. Isn’t it beautiful!

The power of coarse sea salt is really amazing, actually. While at the beach I used it on two 2lb tri-tips. Normally I rub the oil and salt on maybe 10 to 15 minutes before the meat hits the heat, but this time I did it an hour or so beforehand. The result—succulent but salty beef. But hey, I also love salty foods. We skewered yellow squash, zucchini, and baby bellas to go with. It was quick, easy, and tasty.

The “surf” portion after the jump.

by gansie

New Study Finds Beans to be 30% Less Musical than Originally Thought

Our friend jakeSG sent me this fabulous email and post about his tasty food experiences in Costa Rica.

Be jealous.

********

from: jakeSG
to: gansie
date: Sep 4, 2007 9:00 PM
subject: New Study Finds Beans to be 30% Less Musical Than Originally Thought

Attached is my blog attempt. It is probably too long, so feel free to trim it, format it, whatever, but post that sh*t, make that sh*t, and then fart a few times..oh wait..girls don’t fart.

enjoy.

********

I recently returned from 21 days in the lush cloud forests of Costa Rica. Of the 21 days there, I ate beans, rice or both 17 of those days. You might think that after three weeks of the same food I’d be ready for something new. You’d be right. But after two weeks back in my home country, once again I was craving that hearty staple of Central American cuisine.

by BS

Stuff It Like It’s Hot

Inspired by my fav local Mexican place, I decided to try my hand at Chiles Rellenos, a brilliant invention that combines four of my top culinary delights: Mexican food, cheese, stuffing veggies and frying in oil. Genius.

Full disclosure: This was a joint venture with Chef Mom. Our cooking styles fit together well, although she did wash the floor after me about seven times during the process. I used this killer recipe, which I’ve written up after the jump, along with my modifications.

in Cheese / Eggs / Recipe / Veggie 3 comments

by gansie

You know you’re a foodie when…

Most people look forward to leftovers because it’s one more day they don’t have to babysit the stove. You know you have an obsession with cooking when you can’t wait to create something new with yesterday’s dinner.

Lazy Sunday night equals delivery Chinese.

Frustrating Monday work-day equals inspiration in the kitchen.

Sunny-side Up Veggie Fried Rice

Slice disks of green squash (or any left over veggie in your fridge) and sauté with some diced onion in a couple dashes of chili oil. Let that brown up. Add your leftover fried rice and some fresh crushed garlic and minced serrano chili. Season with Maggi Seasoning Sauce (or soy sauce) and Sriracha Hot Chili Sauce (you’ve seen that clear plastic bottle with the cock on it at many a Chinese restaurant.)

Mix that all up and when it’s to your taste, push everything to one side of the pan. I happened to add some lime butter that 80 Proof made last week as a topping for salmon, but regular butter will obviously work here too. So add butter to the empty side of the pan, and crack an egg. As the egg cooks, start scooping the veggie and rice mixture into a bowl. When the egg is done, lay it over — sunny-side up — on top of the rice. Sprinkle snipped scallions over and add some salt and pepper. S&P is probably not needed, but I just can’t eat an egg with out it. Maybe I’m a foodie…

**We Blog, You Decide**
If you don’t prefer runny eggs, do everything the same, except scramble your eggs. This is probably more genuinely Chinese, anyway. But, I saw the egg sunny-side up over rice and beef –bibim bap — at Mandu, a Korean restaurant in Dupont Circle, so I thought I’d try it.

(Side Note: RE–Sunday dinner. Come football season, by Sunday night I’m passed out drunk, bloated from wings and beer, and either elated from a Birds win or in depression from a loss. There’s not talk of ordering in Chinese.)

in Eggs / Recipe / Veggie 1 comments

by gansie

Vulgar Wheat On the Pole

Julie‘s health food consciousness and willingness to try things like flax seeds, whey protein powder and Magic Bullet frozen fruit concoctions, introduced me to bulgur wheat in salads. I’m a pretty plain salad eater, leaving BS to add silly fruits to his greens mixtures. But, throwing in some nutritious grains really intrigued me. This salad, like Mitt Romney‘s policy ideas, change all the time. V(b)ulgur wheat is pretty much a salad whore, cozying up to any leafy bunch in its path.

in Recipe / Veggie 3 comments

by gansie

Eternal Sunshine of the Bulgur Mind

While prepping my lunch salads for the week, I wanted to make a quick dinner with my already-out ingredients. And as a huge proponent for EGGS any time of the day, its easy to add a simple fried egg on top of many a dish for an easy and elegant dinner. Just be sure to keep those yolks runny.

Bulgur Wheat Sunshine

With whatever greens you have on hand, mound in the middle of your plate. Add a dollop of bulgur wheat, topping that with some sauteed super-diced onions and garlic, drop some cubbed avocado

(pre-sunshine)

and then lay a sunny-side up egg (the sunshine in my life) on top. Sprinkle with some kosher salt and freshly grated black pepper. You could add a dash of olive oil and a squirt of lemon too.

in Breakfast / Eggs / Recipe / Veggie 5 comments

by gansie

Tim’s Sloppy Seconds

(T&A View)

Our friends Tim (road food & beer) and Alice (can’t cook a fucking thing and endlesssimmer’s marketing director) just moved into a perfect one-bedroom, 2 balcony apartment. After a guided-tour, ogling at their view, and creating a dent in their wine and beer supply, Tim threw together a hearty, alcohol soaker of a meal with their limited haven’t been to the grocery store yet inventory.

in Fowl / Red Meat 1 comments