Hey! What's cookin'?!?

Well..Saturday night I made like 5 different types of ceviche for my sister (soy.lor.n here) to try for something for her wedding. Usually during the week though I'll either grill something or saute some sort of meat, usually chicken or sirloin in some coconut oil. We do a cook-off every year between my dad, my roommates uncle, and me. Last year, I did a whole beef tenderloin in a bourbon & brown sugar marinade, crab cakes, garlic mashed potatoes, a grilled veggie salad(various colors of bell pepper, asparagus, cherry tomatoes and red onion) with a bananas foster for dessert. Sadly, I think the judges felt bad for the uncle because I whooped him the year before, and he beat me this time around, with dad coming in 3rd

Quote:

---

Originally Posted by Earl

Garlic Pasta! 1 clove of minced garlic for every pound of pasta, a cup of real Olive Oil for every Clove to sauté.

You have to watch the garlic, don't burn it, but get it to a golden brown and soft.

This is a pasta best served with fillet Mignon or venison, even elk goes well with it. I'm talking steak here.



But if you serve it as the main course go with steamed broccoli and mix it and sauté it with the garlic for flavor and serve it over grilled chicken breast.

I cook like a mad dog for all my family, even those fools I hate. You wanna cook? Talk to me.

---

:hungry: I want elk!!!!!!!!!!! haven't had it in sooooooooo long

I'm a big hot wings connoisseur but as far as what I cook up asides from a rare steak... my favorite lately would be Italian Chicken as the main dish with Garlic and Onion sautee'd baby reds and a house salad. :)

Sorry, daddy doesn't give out recipes :) hahaha

Quote:

---

Originally Posted by Earl

Garlic Pasta! 1 clove of minced garlic for every pound of pasta, a cup of real Olive Oil for every Clove to sauté.

You have to watch the garlic, don't burn it, but get it to a golden brown and soft.

This is a pasta best served with fillet Mignon or venison, even elk goes well with it. I'm talking steak here.



But if you serve it as the main course go with steamed broccoli and mix it and sauté it with the garlic for flavor and serve it over grilled chicken breast.

I cook like a mad dog for all my family, even those fools I hate. You wanna cook? Talk to me.

---

Oh my. I love garlic, I'm going to definitely cook that up. I've tried to do a garlic pasta type thing but it has never been very successful. I'll probably cook that with chicken and have it as a main course

Moroccan chicken. It's a chicken breast rubbed in cinnamon, cloves, allspice, cumin, and a few other spices. Yum.

A little couscous with light salt and pepper. Asparagus steamed with salt and pepper. Kosher salt, mind you. O_o

If I'm being lazy? Angus ground meat soaked in Worcester sauce or Guinness BBQ sauce, made into hamburgers and cooked on the grill with sauteed mushrooms and onions, bacon, and provolone cheese. Mmm. Oh, and an ice cold Guinness in a chilled mug. Yum-o.

Poutine and more poutine... mmm