Favorite Classy Dish

[Iron Mike]

Open fire, oak wood is the only way to grill.

No, no Sparkey.......if you can get a hold of some apple wood, you'll change your tune. I guar-onnnn-tee it!!!

[Mazzin]

GREY GOOSE ALL THE WAY!!!!!!!!!

[Tyrone Bigguns]

Beings we are talking grillling
Try this out sometime

BULGOGI:

Get a couple of nice rib eyes and slcie into thin strips
marinade in bulgogi mixture a good couple hours and grill
Note; by the time you lay all the strips out, start turning the firts ones layed down, it cooks in minutes)

marinade

2 1/2 tbsp. sugar
4 tbsp. minced green onion
2 tsp. minced garlic
1 tsp. minced ginger root
2 tbsp. ground sesame seed
Dash of pepper
4 tbsp. soy sauce
2 tbsp. sesame seed oil

Badge, if you are going to call it Bulgogi..then finish it off. The meat needs to be wrapped in thin bread, or if non-traditional go with tortillas or lettuce. Most people in this country use the lettuce and add rice as well.

And, don't forget the dipping sauce.

BTW, for anyone trying this recipe, make sure you watch the meat closely as there is sugar in the marinade. Best results are quick and fast on the grill.

Well, badge, we may not agree on the pack, but music and food we are in agreement.

[Badgepack]

I just serve it as a the meat portion of the meal along with potatoe, salad, veggie, beer/wine, ect...

[Partial]

Mazzin, I didn't think you were old enough to drink?

[Deputy Nutz]

Last night I made a nice little meal of center cut lamb chops, and a salmon fillet on the grill.

I make a glaze for the salmon, that is simple but damn tasty.
2 parts brown sugar
1 part soy sauce,
1 part brown or asian mustard.

Make the glaze into a past, not to thin otherwise it will run off the fish. For a spicier glaze add more mustard.


I just salted and peppered the chops, it was the first time I have done those, and I over cooked them a bit. I thought they were good, but they need to be more medium rare, than medium for a better taste. Anyone know of a good spice or rub for lamb chops?

[Little Whiskey]

nutz, what is your trick to cooking the salmon on the grill? tin foil underneath? or do you leave the skin on? or something else.

[Deputy Nutz]

nutz, what is your trick to cooking the salmon on the grill? tin foil underneath? or do you leave the skin on? or something else.

You can leave the skin on, most people do that, but my wife doesn't like it so I take it off. I use that glaze when I grill salmon and it makes easy to flip the salmon without it sticking. Cook it at about medium temperature, or full heat if you don't mind it a little charred on the outside and a little undercooked on the inside. I don't use foil. Don't leave the filets on for more than 12 minutes, otherwise they will burn and then you have a stinky grill. Don't flip the filets or move them around more than once, that is how they crumble.

[Little Whiskey]

thanks for the tip nutz, i might try it this weekend

[MJZiggy]

nutz, what is your trick to cooking the salmon on the grill? tin foil underneath? or do you leave the skin on? or something else.

You can leave the skin on, most people do that, but my wife doesn't like it so I take it off. I use that glaze when I grill salmon and it makes easy to flip the salmon without it sticking. Cook it at about medium temperature, or full heat if you don't mind it a little charred on the outside and a little undercooked on the inside. I don't use foil. Don't leave the filets on for more than 12 minutes, otherwise they will burn and then you have a stinky grill. Don't flip the filets or move them around more than once, that is how they crumble.

There are also gadgets you can buy, one is a cage with a handle on it that you put the fish in and then flip the whole cage, the other that I just ordered is a grilling stone--same concept as a pizza stone but meant to go in the grill, handle the heat and washes with soap.

[Guiness]

Where do you start?

Ok, how bout the oft maligned beef tartar, or as I grew up knowing it - raw beef. Growing up, it was served at virtually every party you'd go to. Now you hardly ever see it, except for the menus of spendy restaurants.

This is supposed to be classy dishes - go upscale and call it steak tartar

Just use the old saying - "wipe its ass, knock off the horns and bring it out!"

[Guiness]

Mazzin, I didn't think you were old enough to drink?

Mmm. And I know I never drank underage
*glances up at rumbling thunder, and gets ready to dodge lightning*

granted though, underage drinking was usually about what kind of hooch you could get your paws on, not worrying about good stuff. Spumonte Bambino is good stuff though, isn't it?

[MJZiggy]

I had a wonderful chicken saltambocca this weekend, anyone have any good recipes for the coating on the chicken actually any good marsala wine sauce/glaze would be good. I know what I'm having for dinner. Just gotta run out and get some prosciutto.

[Packers4Ever]

The best place that I'd ever gone for steak is Gibson's, in Chicago.

However, when I don't feel like driving 3 hours or paying $75 for dinner, Texas Road House is just fine. Since they came to GB, Timber Lodge Steak House went out of business about 2 months later. Also, Prime Quarter, which used to be THE place for steak, has also lost a tremendous amount of business.

GBMichele, Texas Roadhouse just opened in West Bend about 2 months ago. They open at 4 PM, at least on weekdays. If you're screaming starved you better be there way early or they'll already be filled, or no parking spots left, or both. Way good food and watching the gals line dance is fun too!

Jude

[Badgepack]

Re: Favorite Classy Dish

Hands down, chicken vino bianco.

Homemade, it is definitely for the win!

Damn, had the vino bianco tonight, best meal I ever made.

Thanks for the tip.