Covert Conservatives

I don't like potato salad. I don't even like the smell of potato salad.

-Mike

When I was at CJ yesterday, I got the fish and chips special. At first I was disappointed to see that the chips were actually chips. Potato chips. But then I discovered that they were still warm from the fryer. Fresh potato chips are good, much better than the stuff you get in a bag. I never would h...

ConsrvYank1 wrote:

college boy wrote:I like lamb saag.

http://www.bbcgoodfood.com/recipes/4361/lamb-saag.jsp

Thank you! That may be simple enough for me to cook.

-Mike

I like lamb saag.

-Mike

Does anyone have a really simple recipe for lamb saag? It must be simple because I am not an accomplished chef.

-Mike

The seseme oil definitely added a pleasant flavor and kept it from sticking.

-Mike

I am making it again. This time I put some seseme oil on it before I started the marinade.

-Mike

I made it again. This time I cooked it skin-side down for eight minutes and on the other side for three minutes. Perfect.

-Mike

For salmon - grill covered over high heat for 6-8 minutes or until it doesn't stick to the grill. Flip and cook 2-5 more minutes depending on how well done you like it. 2-3 minutes gets you medium. Thanks. I cooked and ate it. I cooked it a little longer than I should have, but it came out okay bec...

For salmon - grill covered over high heat for 6-8 minutes or until it doesn't stick to the grill. Flip and cook 2-5 more minutes depending on how well done you like it. 2-3 minutes gets you medium. Thanks. I cooked and ate it. I cooked it a little longer than I should have, but it came out okay bec...

Okay, I have a piece of salmon marinating in wasabi and soy sauce. After it marinates for half an hour, I will put it on the grill. I guess that I will know that it is done when it looks cooked.

-Mike

Does anyone have a good recipe for salmon with wasabi, soy sauce, and seseme oil?

-Mike

I tried it with a different twist today. I added one tablespoon of habernero pepper mash to the skets sauce to kick it up. Maybe a 97F day isn't the day to do that. Also, be sure to wash your hands after handling the bottle of habernero mash.

-Mike

iamlookingup wrote:So, college boy, why didn't you just add the sausage to the sauce?

I didn't cook the sauce, I just warmed it up. I thought that adding the sausage to the beef would work (and it did) because then the beef would cook in the sausage fat.

-Mike

I did something different with it today. Before I browned the beef, I cut up three cloves of garlic and squeezed the sausage out of one hot Italian sausage and added those to the beef. Pretty good.

-Mike

My mother makes good skets sauce, but I just buy it in a jar. I guess that I am a philistine. At least buy the kind with the sausage in it. While there is not a lot of sausage, the flavor is better than the other sauces. I usually grill sausage and add it to the sauce along with some parmesan chees...

My mother makes good skets sauce, but I just buy it in a jar. I guess that I am a philistine.

-Mike

jimbob wrote:

Cut up ravioli and add to skets sauce

did you mean to cut up sausage and add to sauce ???

Yeah, I'll fix that.

-Mike

i bag cheese ravioli 1/3 jar skets sauce 1 sausage parmesan cheese Emeril's Italian Essence Put water in skets cooker and put it on the stove to heat. Start grilling sausage. Put skets sauce in large bowl. Add parmesan cheese and Italian Essence. When water boils add ravioli. Cook sausage until done...

Get rid of that green stuff, and you will be fine. :shakehead: It all looks yummy! Especially the green stuff! You can't see it, but there is half a head of garlic in that green stuff. You don't scare me...I'm Italian...garlic courses through my veins! The garlic is my favoritest part. -Mike

iamlookingup wrote:

Carl wrote:Get rid of that green stuff, and you will be fine.

It all looks yummy! Especially the green stuff!

You can't see it, but there is half a head of garlic in that green stuff.

-Mike

I meant to post this in the recipe forum. You may move it.

-Mike

I cook this every Saturday. Ingredients: 1 porterhouse steak (1-2lb) string beans (1-2lb) garlic (one head) Emeril's Steak Rub olive oil Sam Adams beer A few hours before you plan to cook it, put Emeril's Steak Rub on one side, cover, and put in the refrigerator. Put the beer glass in the freezer. W...

Does anyone know a good recipe for spotted owl? I think that it would probably be best on the grill, but how would you prepare it? With a rub? Sauce? Please tell.

-Mike

iamlookingup wrote:What's "skets" sauce?

Skets is Sailor-Kenshin-speak for spaghetti. Much easier to spell.

-Mike

Cook one pound of noodles, and 1.2 lb ground beef. Nuke half a jar of skets sauce and mix it all together. Serve with parmesan cheese.

-Mike

So, apparently this is exotic ethnic food... to a Thai. A Thai student is fascinated by this dish. Maybe I should move to Thailand and open an ethnic American restaurant.

I heard of this on Emeril. Try the Food Network pantry.

-Mike

iamlookingup wrote:Is this something you found in your grocer's freezer?

No, Sam at Sassos makes it for me, but they will be closing soon.

-Mike