Y'all must be gluttons for punishment and keep asking for these threads. Oh well, I keep cooking them, you keep asking, so Ill keep posting till one the admins yells at me 
The first one was a spoof on a thread posted by John (
SmokinVOLfan
) a couple weeks back. What he posted is one of my favorite meals in the world, but I love Asian inspired food almost as much as I love steak, Mexican, and Italian food. This is beef and broccoli with fried rice (come on Bear...let's hear it buddy ) It was all done on the griddle except for the initial cook on the rice, which was done in the steamer the day before and this was left over.
Cook some onions and broccoli. When they start to soften I put them in a bowl off to the side to add later
Get the rice going with a nice dose of sesame oil
Add the peas, carrots, and a dash of teriyaki to the rice, mix up, then put the meat on. Meat was tossed with corn starch prior to hitting the flat top
Add broccoli and onions to the meat and slowly add the sauce till you have the desired consistency. Sauce was low sodium soy sauce, ginger, garlic, and brown sugar. Did not measure, just added stuff till it tasted good
VIOLA!! A super tasty 15 minute meal.
Now we're gonna do a combination of two favorite cooking styles: griddle and cast iron. This is an Italian marinated braised pork over pasta and topped with a copious amount of cheese...of course
Cook the pasta, toss it with a bunch of butter and parmigiano reggiano cheese then put into the skillets
Cup up three small center cut pork loin chops and marinate in zesty Italian dressing
Let the pork marinate for a couple hours then toss it in the griddle
When the pork is done add it to the skillets with the pasta
Top with lots of fresh shredded mozz and a nice sprinkle of parsley
Put them on the griddle and cover with a large wok if you have one. A large skillet will work just as well
Cut up a nice salad topped with fresh Thai basil from the neighbor's garden
And here's dinner. Mmmm mmmm...all that melted cheesy goodness is just hard to beat.
The flavors that were introduced into the pork were very good and went well with everything else but were more subdued than I expected. Next time I'll either marinate a it longer or add some spices to the dressing to amp up the flavor a tad. Overall though, an outstanding meal.
Now we're gonna get really weird. Tracy wanted hamburgers and homemade fries for dinner Sunday. Ok honey, no problem. WRONG!! No burger buns, no ciabatta buns, nothing in the way of bread products except sandwich bread (does not hold up to a burger), English muffins, and tortillas. Hmmm...what to do in order to keep the wife happy. The light went on and I decided to slice large, thick pieces of potato, grill them, and make open faced gyro burgers with the taters being the "bun" on the bottom. I absolutely love a good gyro and to me, it's the tzatziki sauce that makes it so good. Why not use it on a burger along with all the other things that go into making a gyro except for the pita bread?
Here's all the goodies ready to go
Taters getting done
Toss the burgers on
Put the taters on the plate and set the burger on top
Tomatoes and onions are next
Lettuce, tzatziki sauce, a bunch of crumbled feta cheese, and the weirdness is complete. Time to eat
Weird or not, these were actually very good. The freshness of the veggies and the cool notes from the tzatziki sauce were outstanding. It was also really cool to get your burger and fries in the same bite. As odd as these were, Tracy actually preferred this concept over any sort of a bun. Guess how burgers will be served going forward?
Well, that's it for this round of stuff. For any of you who may have missed it, last week I posted a Thai sweet chili braised pork meal made with pineapple and cranberries. It too was a very quick meal but was so good I felt it deserved a thread of it's own. If you missed you may want to look in the Pork forum or do a quick search. I still have several more that can be posted and more added regularly if you're not totally worn out by these and want to see them. I'd have stopped posting long ago except for people continuing to want to see them.
Thanks for dropping in...again
Robert
The first one was a spoof on a thread posted by John (
SmokinVOLfan
) a couple weeks back. What he posted is one of my favorite meals in the world, but I love Asian inspired food almost as much as I love steak, Mexican, and Italian food. This is beef and broccoli with fried rice (come on Bear...let's hear it buddy ) It was all done on the griddle except for the initial cook on the rice, which was done in the steamer the day before and this was left over.Cook some onions and broccoli. When they start to soften I put them in a bowl off to the side to add later
Get the rice going with a nice dose of sesame oil
Add the peas, carrots, and a dash of teriyaki to the rice, mix up, then put the meat on. Meat was tossed with corn starch prior to hitting the flat top
Add broccoli and onions to the meat and slowly add the sauce till you have the desired consistency. Sauce was low sodium soy sauce, ginger, garlic, and brown sugar. Did not measure, just added stuff till it tasted good
VIOLA!! A super tasty 15 minute meal.
Now we're gonna do a combination of two favorite cooking styles: griddle and cast iron. This is an Italian marinated braised pork over pasta and topped with a copious amount of cheese...of course
Cook the pasta, toss it with a bunch of butter and parmigiano reggiano cheese then put into the skillets
Cup up three small center cut pork loin chops and marinate in zesty Italian dressing
Let the pork marinate for a couple hours then toss it in the griddle
When the pork is done add it to the skillets with the pasta
Top with lots of fresh shredded mozz and a nice sprinkle of parsley
Put them on the griddle and cover with a large wok if you have one. A large skillet will work just as well
Cut up a nice salad topped with fresh Thai basil from the neighbor's garden
And here's dinner. Mmmm mmmm...all that melted cheesy goodness is just hard to beat.
The flavors that were introduced into the pork were very good and went well with everything else but were more subdued than I expected. Next time I'll either marinate a it longer or add some spices to the dressing to amp up the flavor a tad. Overall though, an outstanding meal.
Now we're gonna get really weird. Tracy wanted hamburgers and homemade fries for dinner Sunday. Ok honey, no problem. WRONG!! No burger buns, no ciabatta buns, nothing in the way of bread products except sandwich bread (does not hold up to a burger), English muffins, and tortillas. Hmmm...what to do in order to keep the wife happy. The light went on and I decided to slice large, thick pieces of potato, grill them, and make open faced gyro burgers with the taters being the "bun" on the bottom. I absolutely love a good gyro and to me, it's the tzatziki sauce that makes it so good. Why not use it on a burger along with all the other things that go into making a gyro except for the pita bread?
Here's all the goodies ready to go
Taters getting done
Toss the burgers on
Put the taters on the plate and set the burger on top
Tomatoes and onions are next
Lettuce, tzatziki sauce, a bunch of crumbled feta cheese, and the weirdness is complete. Time to eat
Weird or not, these were actually very good. The freshness of the veggies and the cool notes from the tzatziki sauce were outstanding. It was also really cool to get your burger and fries in the same bite. As odd as these were, Tracy actually preferred this concept over any sort of a bun. Guess how burgers will be served going forward?
Well, that's it for this round of stuff. For any of you who may have missed it, last week I posted a Thai sweet chili braised pork meal made with pineapple and cranberries. It too was a very quick meal but was so good I felt it deserved a thread of it's own. If you missed you may want to look in the Pork forum or do a quick search. I still have several more that can be posted and more added regularly if you're not totally worn out by these and want to see them. I'd have stopped posting long ago except for people continuing to want to see them.
Thanks for dropping in...again
Robert
