What did you have for dinner?

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#152
#152
Behr1213 said:
I've seen a few people on here Marinating steaks. Just curious what you marinate them with?
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With NY Stip, I like to use a recipie that I have been using for years.

1 cup of olive oil
1/2 cup of worcestershire sauce
2 smashed garlic cloves
1 tbsp red vine vinegar
1/2 teaspoon of italian seasoning

I put all that together and pierce the steaks before I put the in the marinade. Cover them up and put the in the fridge for at least 4 hours, overnight is ideal, and then grill.:)
 
#153
#153
ratherfly said:
I made it myself. I actually prefer my own cooking. <smile>
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I make a Mango Rum Salsa for Mahi-Mahi. Other than the the usual ingredients, I use a little banana, Jicama and Kaffir.

I like Halibut, I just don't get to use it often due to the demand for local fresh fish here.
 
#155
#155
rpvol said:
one of the strangest marinades i have tried is diet coke and powdered taco seasoning (overnight). i know it sounds weird, but it is very very good. i wouldn't use it on much other than sirloin tho.

most times, i use dales, a bit of garlic, and fresh ground black pepper.
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I've never tried it or tasted the results of it, but I have a friend in TN that uses that for venison. It doesn't sound good to me but he and his friends love it.

BearCat204 said:
With NY Stip, I like to use a recipie that I have been using for years.

1 cup of olive oil
1/2 cup of worcestershire sauce
2 smashed garlic cloves
1 tbsp red vine vinegar
1/2 teaspoon of italian seasoning

I put all that together and pierce the steaks before I put the in the marinade. Cover them up and put the in the fridge for at least 4 hours, overnight is ideal, and then grill.:)
Click to expand...

I appreciate it.

I don't marinate steaks, but evey once in a while I get a request for it and was curious what kind of taste you guys had.
 
#161
#161
Behr1213 said:
I make a Mango Rum Salsa for Mahi-Mahi. Other than the the usual ingredients, I use a little banana, Jicama and Kaffir.

I like Halibut, I just don't get to use it often due to the demand for local fresh fish here.
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Very nice! Most people wouldn't know how to spell Jicama and/or Kaffir... nevermind know what it was.

Tonight, a seafood risotto with small littleneck clams, shrimp, and lump crabmeat. Fresh sweet peas added the green to the mix.

Nice, if I say so myself. And I do. <lol>
 
#162
#162
Add a little Andouille sausage and it could pass as an Italian Jambalaya. Hahaha.

J/K. It sounds good, just too many ingredients for my personal taste.

Pizza for me tonight.
 
#170
#170
I was thinking of a different type of Sashimi.:dance:
 
#171
#171
Lazy night... take out Chinese Food.

Shrimp with garlic sauce for me. <erp>

I usually take one day off each week from cooking and let someone else do the "work."

Usually regret it, but... it's nice not to have to think.

Tomorrow morning starts a new week. I peruse epicurious.com for what looks good. Usually focus on one main type ingredient each day. Chicken, seafood, beef, pork, vegetarian, pasta. Then I scour through for what looks yummy. Rarely repeating, unless it's really extra special good.

Guess it's been 30 minutes since supper, I'm hungry again.

<not>

Best,

Tina
 
#172
#172
If you want to know the best and only way to prepare and grill a steak, ask a Puerto Rican Chef. :)
 
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