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Go Back   E46Fanatics > Everything Else > The Off-Topic > Food Talk

Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 11-21-2008, 09:50 AM   #81
FlasHGordoN
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Originally Posted by Bartacus View Post
Then do more, you b!tch. Here's one I haven't tried yet, but I've eaten. Another massive hit:

Salmon Filets with Rice
Yield: 4
Ingredients:
Cooking spray (or olive oil with a bit of butter)
4 x 200 gram salmon filets (skin removed)
2 tsp Mrs. Dash Original Seasoning (or whatever seasoning you have that will go well with fish)
1 tsp lemon pepper
1/2 tsp rosemary leaves
1 x medium size paper bag
Aluminum foil

Directions:

Firstly, you should prep the rice and make sure it's almost ready before you start the Salmon. I would say start the rice a good 15 minutes before you start cooking the fish.

1. Spray nonstick pan with cooking spray (or olive oil with a bit of butter).
2. Wash salmon with cold water, pat dry and season one side with the spices above.
3. Sauté, spice side down, over medium-high heat approximately 1 minute (you just want to brown the salmon like toast).
4. Season the uncooked side, turn and sauté other side - then remove the pan from heat just before the bottom is done.
5. Wet the outside of paper bag thoroughly under cold water.
6. Spray large piece of aluminum foil, shiny side up, with cooking spray.
7. Arrange salmon filets on foil. Turn edges to prevent leaking and pull the foil into the wet paper bag.
8. Curl the end of the bag tightly and place in oven for 20 minutes at 375F.

If you like salmon, this one will knock your socks off. I still can't believe you cook salmon in a paper bag, and I'm not sure what that adds exactly, but we used liquor store paper bags when my buddy made it, so that counts for something.

Bart
BART POST PICTURES DAMN IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I can go read a book and get hard on but it's not the same without pictures







and JJ........ OMG........ your DIY = PWNAGE
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Old 11-21-2008, 11:18 AM   #82
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BART POST PICTURES DAMN IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I can go read a book and get hard on but it's not the same without pictures
LOL! I never made this one yet. My buddy showed me how to do it, but I haven't tried it out. It was incredbile tasting though! But I have a feeling it WON'T be if I cook it. I'm JUST learning how to cook now, so once I master the chicken proscuito, I'll attempt this one. And take pics.

Bart
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Old 11-21-2008, 12:59 PM   #83
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k please put in an application to the food network, your recipes are better than some of the stars there! Guy Fiere ain't got sh!t on u son!

hahahaha thanks man i appreciate it

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Originally Posted by FlasHGordoN View Post
BART POST PICTURES DAMN IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I can go read a book and get hard on but it's not the same without pictures







and JJ........ OMG........ your DIY = PWNAGE

thanks bud
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Old 11-21-2008, 08:33 PM   #84
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I made this tonight minus the sauce but with some crab cakes for the GF, very nicely done! Excellent write up!
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Old 11-23-2008, 12:56 PM   #85
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I made this tonight minus the sauce but with some crab cakes for the GF, very nicely done! Excellent write up!


glad you liked it

crab cakes FTW
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Old 11-24-2008, 10:38 PM   #86
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I've done better...no really I have...


looks good though...when my kid gets out of the every hour feeding...I'll be making some DIY's.

Food thread FTMFW
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Old 11-26-2008, 02:49 PM   #87
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I've done better...no really I have...


looks good though...when my kid gets out of the every hour feeding...I'll be making some DIY's.

Food thread FTMFW
wow

thanks






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Old 11-26-2008, 02:56 PM   #88
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wow

thanks






I think he just means, it's a good start
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Old 11-26-2008, 03:29 PM   #89
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nah i know, i'm just bustin balls
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Old 05-04-2010, 10:48 AM   #90
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bump for the awesomeness.
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Old 05-05-2010, 08:12 AM   #91
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lol wow blast from the past

can't remember the last time i made this dish....
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Old 05-05-2010, 10:53 AM   #92
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youre such an assh-le. im have nothing in my house but peanut butter and eggs
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Old 05-05-2010, 10:57 AM   #93
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peanut butter sandwich and a few over easy eggs
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Old 08-11-2011, 12:13 PM   #94
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Making this on saturday. I'll report back with how it turns out Russo.
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Old 08-12-2011, 12:29 AM   #95
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I must have no been paying attention to the forum when this thread was made. This is a very unconventional way of making it. The au poivre is meant to be a quick pan sauce.

I make mine much different...

I use whole peppercorns that are flash ground in the spice grinder, leaving the grind very course. The cracked pepper is pressed into the meat. Then I sear the steaks in a hot cast iron pan, transfer to a baking sheet and either finish in the oven or return to the pan once the base of the sauce is made. At this point you can do a quick sautee on some shallot, onion, I've even tossed in button or sliced mushrooms. Add cognac to the pan, where it will flame and use it to deglaze the pan (the good stuff is stuck to the pan), add the cream and let it cook. You can return the steaks to the pan and pan baste them to finish cooking, this will really infuse the flavors into the meat.

Russo, I've acutally never heard of the au poivre cooking that long. Any place I've seen it made at does it the quick way.
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Old 08-12-2011, 08:28 AM   #96
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I must have no been paying attention to the forum when this thread was made. This is a very unconventional way of making it. The au poivre is meant to be a quick pan sauce.

I make mine much different...

I use whole peppercorns that are flash ground in the spice grinder, leaving the grind very course. The cracked pepper is pressed into the meat. Then I sear the steaks in a hot cast iron pan, transfer to a baking sheet and either finish in the oven or return to the pan once the base of the sauce is made. At this point you can do a quick sautee on some shallot, onion, I've even tossed in button or sliced mushrooms. Add cognac to the pan, where it will flame and use it to deglaze the pan (the good stuff is stuck to the pan), add the cream and let it cook. You can return the steaks to the pan and pan baste them to finish cooking, this will really infuse the flavors into the meat.

Russo, I've acutally never heard of the au poivre cooking that long. Any place I've seen it made at does it the quick way.
This is interesting. I do like the idea of flashing to burn off the alcohol as I've just figured out I have a gluten allergy and due to the damage I've done over the years not knowing I had said allergy; I appear to be sensitive to alcohol.
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Old 08-12-2011, 12:03 PM   #97
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this looks so good
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Old 08-12-2011, 12:11 PM   #98
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Originally Posted by accolade View Post
I must have no been paying attention to the forum when this thread was made. This is a very unconventional way of making it. The au poivre is meant to be a quick pan sauce.

I make mine much different...

I use whole peppercorns that are flash ground in the spice grinder, leaving the grind very course. The cracked pepper is pressed into the meat. Then I sear the steaks in a hot cast iron pan, transfer to a baking sheet and either finish in the oven or return to the pan once the base of the sauce is made. At this point you can do a quick sautee on some shallot, onion, I've even tossed in button or sliced mushrooms. Add cognac to the pan, where it will flame and use it to deglaze the pan (the good stuff is stuck to the pan), add the cream and let it cook. You can return the steaks to the pan and pan baste them to finish cooking, this will really infuse the flavors into the meat.

Russo, I've acutally never heard of the au poivre cooking that long. Any place I've seen it made at does it the quick way.
i've come a long way since a few years ago my friend... this is the way that i make it now. no sauce should ever take that long... i was making too much, and when you have that much cooked on high, the cream and butter will separate so ya

but you are right... i do shallots and brandy/cognac, add some butter, black peppercorns, and cream... takes no more than 5 minutes, tops
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Old 08-12-2011, 12:12 PM   #99
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Making this on saturday. I'll report back with how it turns out Russo.
definitely listen to accolade's method, so much better that way, and so much more efficient
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Old 08-12-2011, 01:09 PM   #100
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definitely listen to accolade's method, so much better that way, and so much more efficient
Will do and report back.
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