posted
I was going to post this in Micky's thread. But that probably would have been wrong as it would have bastardized her recipe.
So, I'll post it here.
Anyway this is a quick recipe that Micky gave me in the "what are you doing now thread." It was perfect for the occassion and first time that I ever had a side of fuul with steak.
Share your dinner.
Posts: 2275 | Registered: Dec 2009
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posted
looks like mexican food. mmmm i like steak and beans,but not all them cooked veggies.
-------------------- your ass is so tight when you fart only a dog can hear it.when you queef only a cat can hear that one. Posts: 9776 | From: You like If only mosquitoes sucked fat instead of blood. | Registered: Jul 2007
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quote:Originally posted by tina kamal: looks like mexican food. mmmm i like steak and beans,but not all them cooked veggies.
You're right, the fava beans could be substituted with pinto beans, add some mexican spices, and it'll be Mexican. The veggies are the best part. :-)
Posts: 2275 | Registered: Dec 2009
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posted
those mussels look great...mussels here are so much smaller..i had made them for a function at work...i just used white wine to steam them in and lots of garlic...served them in the stock or wine and fresh cilantro...very good also
Posts: 9443 | From: USA...... | Registered: Jun 2006
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posted
I had this about an hour ago, was great because I went to bed on an empty stomach and awoke around 4pm ...very hungry. I didn't cook this dish – my lady did. It's chicken cooked with potatoes, tomatoes, onions, garlic, etc. And of course basmati rice.
The hot green chillies are just for me, she adds them before taking the chicken out the pot and then serving them to garnish myy plate. All seriousness I don't know anyone who can hang with me when it comes to spicy ... except maybe Indians.
posted
Hubby cooked something very similar last Friday. It was delicious. The potatoes were home grown. Tonight it's homemade cream and onion quiche with new potatoes again Posts: 4476 | From: Scotland | Registered: Mar 2006
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quote:Originally posted by young at heart: Hubby cooked something very similar last Friday. It was delicious. The potatoes were home grown. Tonight it's homemade cream and onion quiche with new potatoes again
Yes very delicious. So you plant your own veggies? That's cool. Man I wish I had it like that. I'm very picky with veggies, I used to laugh at Egyptians, how they pick the smallest bamia (okra), smallest carrots, smallest vegetables period.
posted
i just had Chicken Piccata with broccoli and bow-tie pasta with grilled veggies
Chicken Piccata recipe
Ingredients
* 2 skinless and boneless chicken breasts, butterflied and then cut in half * Sea salt and freshly ground black pepper * All-purpose flour, for dredging * 6 tablespoons unsalted butter * 5 tablespoons extra-virgin olive oil * 1/3 cup fresh lemon juice * 1/2 cup chicken stock * 1/4 cup brined capers, rinsed * 1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Posts: 9443 | From: USA...... | Registered: Jun 2006
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quote:Originally posted by Chef Mick: i just had Chicken Piccata with broccoli and bow-tie pasta with grilled veggies
Chicken Piccata recipe
Ingredients
* 2 skinless and boneless chicken breasts, butterflied and then cut in half * Sea salt and freshly ground black pepper * All-purpose flour, for dredging * 6 tablespoons unsalted butter * 5 tablespoons extra-virgin olive oil * 1/3 cup fresh lemon juice * 1/2 cup chicken stock * 1/4 cup brined capers, rinsed * 1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Cool recipe. I love that the recipe/ingredients are simple (except for the brined capers).
Thanks Micky this seems cool. Posts: 2275 | Registered: Dec 2009
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posted
capers usually come brined in a jar .they are just a salty substance...i usually rinse them off before using
Posts: 9443 | From: USA...... | Registered: Jun 2006
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And very filling, so filling in fact, that I couldn't finish it.
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