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Posts posted by dockhl

  1. Yes, we need to stock up on some Zin to go with our Venison my husband and son got when they were hunting in Oregon a couple of weeks ago.  My husband made a Venison Spinach Linguine with an Alfredo sauce last week that was really good.  We are also interested in picking up some great  Merlot in the area for the cooler months ahead.  :)


    I don't think I've ever tasted merlot in Paso. What do you buy?

  2. Directions:

    Take a square of foil, spray with nonstick spray. Put cooked rice, chicken, veggies and basil on foil, drizzle with salad dressing. Fold foil tightly to enclose...throw on low grill or 350' oven for about 20-25 min. I could eat this 2x/week!

    Ah, I'd like to do this with brown rice. Should I slightly undercook the brown rice first, then make sure there's a touch of liquid for it to absorb on the oven stint? What would you say, cook it about half-done?

    Or with pastas that will go into the oven; maybe half-cook them first also?

    Maybe, I'm not sure with brown rice. Probably, and yes, a little liquid but not too much 'cause the chicken throws off some. So yummy !

  3. RE: foil packets

    I love doing chicken/rice type things in foil that I can pop into the oven for 1/2 hr. Like this:

    Caesar Chicken

    1 chicken breast, uncooked, cut into strips or chunks

    1/2 c. cooked rice

    2 T each finely diced sweet red pepper and red onion

    2 T chopped fresh tomato

    1 T shredded fresh basil

    2 T Caesar salad dressing ....low fat is fine

    Salt and pepper to taste


    Take a square of foil, spray with nonstick spray. Put cooked rice, chicken, veggies and basil on foil, drizzle with salad dressing. Fold foil tightly to enclose...throw on low grill or 350' oven for about 20-25 min. I could eat this 2x/week!

    I also do a teriyaki version. They freeze well, just cook a little longer from frozen.

  4. Hmmm. Mostly positive reviews. Wow, LOTS of eggs , tho !

    I've been searching like crazy but not coming up with much useful for savory, and everyone seems to indicate that working with it is very hit or miss--you cannot just substitute it for anything else. It seems to retain a lot of moisture. Might be good to mix with almond flour.

    I know you can use it w/ almond flour for breading on chicken, etc.

    I have some on order. We'll see.

  5. I am eager to try coconut flour as an alternative to wheat but only seem to find sweet recipes out there. I am looking at it as both a gluten free and low carb choice.

    Does anyone have any experience working with it? I love the taste of coconut oil in savory applications (scrambled eggs !) so I am open. :wink:

  6. Costco here sells these and labels them Sirloin tip roasts. 

    I "tri"d them and I think bland is not a strong enough word.  They would be Ok for posole if you really spiced up the posole.  No, they would ruin perfectly good hominy.  Maybe you could use them in a recipe that called for that textured vegetable protein stuff the health food stores carry.


    Or, maybe not..................

  7. I've recently sen pork tri-tip at our local groc stores, can't get a good look to see if it looks like the beef tri-tip or not.

    Is anyone familiar with these? Can you cook them the same way or are they better cooked long and slow like other pork this size? Any input would be appreciated !

  8. :smile: I thought I was alone.

    I love the act of cooking, find it theraputic---end of busy hectic day with people talking at me? Low music, glass of wine and a complicated recipe---it all fades away. Do I want to eat it? Not so much, a nibble, a taste........better to have someone to eat it and say how good it is !

    Almost all food falls into this category............ :hmmm:

  9. Do you make shortbread?  Do you add flavours to it or do you think simple is better?

    I like simple shortbread to munch on but I do a variety of non-traditional types for use with desserts (brown butter, peanut butter, cornmeal, etc). I'll have to see what I can come up with, this sounds fun.

    I think I'd make sick with brown butter shortbread. I can't think of many pure flavors that are more seductive.

    Against my (much) better judgement, can you point me to a recipe? :wacko:

  10. Inspired by this thread, I took some short ribs out of the freezer this AM and have had them braising with red wine with porcinis. I also had some chuck in there so threw it in (chunks, large) . I browned them in the oven (inspired !! Thx!) and they have been cooking at 300' for hours. Just tasted them....both yummy and tender but the short ribs MELT...........chuck is just good.

  11. I'll be in the San Luis Obispo area in two weeks, and I'm looking for dining recommendations. Here's the list of possibilities that I've garnered so far:

    Big Sky

    Firestone Grill

    Cracked Crab

    Korberl at Blue

    Two Blocks Off the Beach

    Mama's Meatball

    Has anyone been to these restaurants or have other suggestions?

    Hi Sara~

    Are you looking for lunch and dinner? Will you be staying in SLO?

    Big Sky~ I always like what is on the menu ....until I get it! Usually seemed underseasoned to me, needing at least a little salt, but the concepts are great. Nice ambience.

    Firestone~ college place, burgers and beer, might be crowded since school will have just started

    Cracked Crab~ expensive but fun. big bunch o' crab dumped on your table, messy but tasty


  12. I just got a call from the supervisor.  She wanted to let me know how a cook at another program cooks her roast.  She buys an Outside round roast and cooks it from frozen.  She puts it in a pan with a bit of water.  She covers the pan with saran wrap and then foil( I didnt know you can cook saran wrap).  She cooks it at 325f for 1/2 per pound.  Does this sound right?  Do you cook beef from frozen?

    don't know how it would work with thta type of roast but I PREFER to cook my tritips from frozen !



  13. There was a lengthy discussion about anti-brining -- think about pre-salting.  It works.  If you don't own the Zuni Cafe Cookbook (by Judy Rogers), run to your local library and check it out.  She goes into depth about the why's and where-fore's of this technique.  I do it all of the time, with superlative results.

    Ditto. I love presalting (Russ Parsons had some good observations in that thread, IIRC) and even do it to steaks and tritip before I freeze them.

    (You might find the COOKING A ROAST FROM FROZEN thread interesting. I love doing tritip this way.)

  14. they can break through aquarium glass with a single strike from powerful claws that they use to attack and kill prey by spearing, stunning or dismemberment . . . mantis shrimp are the only known animals with hyperspectral colour vision - considered to be the most complex eyes in the animal kingdom."

    Holy Crap. Why does this make me want to eat one? I must be very sick..... :wacko:

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