Food/Cooking/Beverages... and Cheese!

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Posted: Mon Jul 14, 2008 3:31 am

Sorry, not much of a gardening nut, more of a cooking nut. What with the lack of threads about cooking here, figured I'd post one up (this was posted in the newer PWT... but the recipe has been slightly revised and now has pictures).

Cheese Fried Mushrooms: Pull stems from mushrooms so as to create a cavity in the mushroom, fill it with a small chunk of Rembrandt extra aged gouda cheese, cut cheddar cheese into small bits then sprinkle over the mushrooms as well, season lightly with garlic and lawry's seasoned salt, sprinkle a bit heavier with lemon pepper. Place filled mushroom cavities upward on a sheet of tin foil and transfer to the bbq. When cheese is melted it may need to be re-seasoned with lawry's and garlic a bit before served as a lot of it will run off. Pictures below:

Seal of approval

Good Times Ahead!

Brown Sugar marinade (approximated): 3.5 cups of hot water, 1/4 cup of salt (kosher is best to rub it into the pork chops), 1/4 cup of brown sugar, about 2 tablespoons of molases, about 2-3 tablespoons of teriyaki sauce. Soak Pork chops in it for 3-4 hours before grilling.

When getting pork chops to grill, lightly sprinkle with lawry's seasoning salt and garlic powder, go a bit heavier on the lemon pepper seasoning, and coat with bbq sauce appropriately as you bbq it. Pictures below:

How do you like my meat?

The bbq pork paired with a reisling wine is good stuff.

Elite Baiter Joined: 19 Jan 2008 Posts: 1043

Those chops sound tasty.

I love food and have been known to do more than throw a pizza in the oven every once in a while.

On a very personal note. Mushrooms, eurghhh. A waste of good cheese if you ask me.

Actually, with your use of several cheeses, it looks like this has the makings of a cheese thread.

Posted: Mon Jul 14, 2008 4:05 am

Oooooh, Mushrooms AND cheese in one thread...

<fixes some popcorn and settles in> Very Happy

Posted: Mon Jul 14, 2008 4:14 am

A cheese thread? Where's Tommo amd Mabel? and Otterfan? and Doc Williams?

I miss the cheese threads, they almost attained pwt status

Roast leg of lamb

1.5- 2 kg leg of lamb, New Zealand preferably,
garlic
fresh rosemary sprigs
Grapefruit or orange and lemon marmalade
Olive oil

Oven bag

Make incisions in the leg, push slivers of garlic and rosemary into cuts, rub olive oil into meat, smear thickly with marmalade

Place into floured oven bag, cook at 180C for 1 1/2 hours for medium

Watch the height of the lamb, you don't want the marmalade burning, you should get a crunchy brown sweet/garlic/rosemary skin form on the leg

I have seen people stabbed at the table for trying to get more of the crispy covering

Serve with roast spuds/kumara/onions or for something really good, roasted beetroot, steamed peas and carrots

Posted: Mon Jul 14, 2008 5:22 am

Third link is fixed so you all can look at my wonderful piece of meat. Laughing

@ Newdonym: Oh they are tasty... believe me. The use of two cheeses is to give the melt a little bit of texture. The gouda cheese is a little... crunchier while the regular cheddar is more soft...

As far as knowing anything about cheese I know nothing! Turn it into a cheese (and wine?) thread by all means. It's food! Very Happy

@ Irish: That sounds good. I almost got some lamb and salmon for this weekend but held back. Maybe next weekend.

Posted: Mon Jul 14, 2008 6:38 am

I like the idea of a cooking/recipe thread. Very Happy

@full auto - I changed the title of the thread to better match the contents. Wink

Posted: Mon Jul 14, 2008 9:01 am

I went to a barbeque saturday night, I took gammon and Carlsberg Special (I wanted to find out why I gave it up 20 years ago - I think it was the 9.0% alcohol bit).

Mindful of the fact Hayley wants me to eat fruit and veg, I ended up with a plate of gammon and strawberries, with a sausage and grape garnish...

Posted: Mon Jul 14, 2008 10:07 am

If you like to mix your cheeses, try doing it with pesto.

3 Tbsps toasted pine nuts.
3 cups of fresh basil leaves.
6 tbsps olive oil.
2 - 4 cloves of freshly chopped garlic (depending on how much you like it!)
2/3 cup of finely grated fresh parmesan.
2 tbsps fresh finely grated pecorino.
1/2 teaspoon of salt.

Blitz the basil, pine nuts, oil, garlic and salt in a food processor until fairly smooth. Transfer to a small bowl, and stir in the grated cheeses. Season with some black pepper.

Once your pasta is cooked, spoon off 2 tbsp of the cooking water, and add it into your pesto.

Drain the pasta, then toss in a few spoonfulls of pesto, depending on the amount of pasta you've cooked. One batch of pesto makes about 6 or 7 servings.
It's best with spaghetti or linguine, and some grilled chicken goes with it too if you need some meat to chew on, just toss on some chunks at the end. Have a cold bottle of Pino Grigio to hand to wash it down. Wink

Baiting Guru Joined: 04 Dec 2005 Posts: 3551

I went to a barbecue recently and had the best chicken, sausage, ribs, etc. EVER. They were made in a smoker called a green egg. Chicken usually dries a bit, but this was fantastic.

The host had a beautiful piece of granite cut and placed it around the smoker.

http://www.biggreenegg.com/

Posted: Mon Jul 14, 2008 1:10 pm

@ Pachanga: One recipe I had for chicken involved marinating it for a month or two... but that depends on how daring you are to try and slaughter and prepare the bird (grew up in an agricultural setting so I'm fairly used to it). Basically you start mixing the spices you are going to cook it in the feed. After about a month or two the bird is marinated from the inside out... kind of goes with the saying "you are what you eat." Laughing

@ Irish: After reviewing the dish you posted, sounds like that would go well with a sweeter wine. It's been years since I had lamb so I might go for it over this next weekend.

As far as wine choice what do you all think? Some sweeter white wines I could think of would be a riesling or a gewurztraminer, but as I recall lambs meat is red (could be wrong... was probably 10 or so the last time I had lamb)and you would probably want a red wine for that.

@ Mugatu: That pasta might have to happen soon as well. Very Happy

As far as wines, I'll take your word for it as I'm still a noob at it. The girl friend and I are going wine tasting this Friday and I figured we'd take some crackers and a cheese sampler pack along just for kicks.

Baiting Guru Joined: 31 Jan 2007 Posts: 12237

Did someone say cheese thread?

Posted: Mon Jul 14, 2008 2:53 pm

Hey pastor Frank my step daughter and the guy she married are going to Wi. in 2 weeks> I gave them a list of cheese to pick up from mars cheese castle.

Posted: Mon Jul 14, 2008 4:56 pm

Here is my favorite: Cool

http://www.takarasake.com/plum-wine.php

Oh, I love to drink a glass of this while cooking. Very Happy

Posted: Mon Jul 14, 2008 5:13 pm

^^^ As one of my finer Italian friends said "I use wine when I cook... and sometimes I put a little in the food." Laughing

Posted: Mon Jul 14, 2008 5:32 pm

Of course! Laughing

Posted: Mon Jul 14, 2008 6:50 pm

@ fullauto

You could try a Merlot with it, or a gurwetz, even go as far as a semillion or reisling.

The lamb does come out with a sweet flavour, the garlic and rosemary give it a bit of bite as well.

Anyone for raw fish salad? coming up next on the cooking thread right after this announcement from the sponsors

Baiting Guru Joined: 04 Dec 2005 Posts: 3551

@ fullauto, the last/only time I saw my father murder a chicken with an axe, I fainted. Then for weeks I tortured him by making him feel guilty.

The only food I marinate is pork chops in a nice balsamic vinegar/dijon mustard/olive oil mix with spices. And sauerbraten, of course.

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