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| Hey Rodahn..... https://gladerebooted.net/viewtopic.php?f=26&t=4259 |
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| Author: | LadyKate [ Tue Sep 28, 2010 8:34 pm ] |
| Post subject: | Hey Rodahn..... |
...eat your heart out, baby. I ate the whole damn casserole myself in less than 24 hours. Next time, please post a thread about something a little less delicious. thx. Attachment: IMG_0127.JPG [ 56.62 KiB | Viewed 2601 times ] Attachment: IMG_0129.JPG [ 25.32 KiB | Viewed 2601 times ] |
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| Author: | Rodahn [ Tue Sep 28, 2010 8:51 pm ] |
| Post subject: | |
Dar har! Ok next time I will post about an un-delicious, nice big juicy steak with a piping hot baked potato loaded with sour cream, butter, bacon bits with a side of fresh sweet corn on the cob and grilled veggies with black pepper sauteed in wine sauce. |
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| Author: | LadyKate [ Tue Sep 28, 2010 9:00 pm ] |
| Post subject: | |
&%$#@#$%& I am so putting your *** on ignore. |
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| Author: | Jasmy [ Wed Sep 29, 2010 2:29 am ] |
| Post subject: | Re: Hey Rodahn..... |
/sigh tuna casserole for one just isn't worth it...but damn I want some right now! |
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| Author: | LadyKate [ Wed Sep 29, 2010 7:47 am ] |
| Post subject: | Re: Hey Rodahn..... |
Jasmy wrote: tuna casserole for one just isn't worth it. I agree. Luckily, I am eating for two.  It was sooooo good. Now, someone tell me how in the hell to sautee pepper in wine wine sauce and I'll be on my way....*grumble*&%$#Rodahn*grumble* |
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| Author: | Khross [ Wed Sep 29, 2010 9:53 am ] |
| Post subject: | Re: Hey Rodahn..... |
Oh, well ... that's actually easy, LK. You want some olive oil and chopped garlic. And you'll need a bottle of Louis Jadot Pouilly-Fuisse (~$12). Take your veggies ... so I'll say snow peas, mushrooms, broccoli, onions, and sliced carrots ... and sautee them in the garlic and olive oil. You'll need to start with the mushrooms and cook off most of their moisture. Add the onions second, and then the rest. Once the Broccoli and snow peas and carrots turn technicolor bright, turn up the heat and throw in a glorp of the wine (~1/2 oz.) and cook until the liquid in the pan reduces slightly (45-60 seconds). |
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| Author: | LadyKate [ Wed Sep 29, 2010 10:27 am ] |
| Post subject: | |
Yum. I am so cooking this on Saturday. Thanks. |
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| Author: | Rodahn [ Wed Sep 29, 2010 4:57 pm ] |
| Post subject: | |
Oh man, did my brother come over and post from my account again? I hate it when he does that. |
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| Author: | LadyKate [ Wed Sep 29, 2010 5:03 pm ] |
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Dude, your *brother* is gonna run up my grocery bill if he doesn't stop posting delicious foods that are not on my grocery list and get my hormones all in a wad. *He* does have some good ideas though...I might even be *his* friend when I'm not pregnant anymore. |
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| Author: | Rodahn [ Sat Oct 02, 2010 1:41 pm ] |
| Post subject: | |
Oh man, I so wish I just hadn't thought of tender, juicy chicken breast slathered in olive oil, topped with lemon pepper and mint, laying on a steaming bed of saffron orzo rice, with freshly-cooked, buttered broccoli on the side. |
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| Author: | LadyKate [ Sat Oct 02, 2010 4:07 pm ] |
| Post subject: | |
Ha!! I am immune to you this week!! Baby Becca has got me craving Captain D's and I've eaten there twice this week so yap away! I'll smack you for it next week.....mmmmmm fish and shrimp! 
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| Author: | Micheal [ Sat Oct 02, 2010 4:59 pm ] |
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Ceviche, cole slaw, a limeade. Great on a hot day. |
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| Author: | LadyKate [ Sat Oct 02, 2010 5:02 pm ] |
| Post subject: | |
What the heck is ceviche? |
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| Author: | Micheal [ Sat Oct 02, 2010 5:15 pm ] |
| Post subject: | Re: Hey Rodahn..... |
Oh you poor deprived child. http://www.cevicherecipe.org/ The classic one is with shrimp  Contains shrimp, limes, orange juice, tomatoes & more - absolutely delicious. Viva Quito! Serves 4-6 Ingredients: 2 pounds of shrimp 1 large red onion 3 medium tomatoes 3 cups of fresh orange juice (preferably use sour oranges or you can use Tropicana pure natural orange juice with no pulp) 1 cup of lemon juice (fresh squeezed lemons) 3 tablespoons of ketchup 1 tablespoon of mustard 1 tablespoon of fresh chopped cilantro or parsley 2 tablespoons of vegetable oil Salt and pepper to taste Preparation: Boil water salt and pepper in a pan. After it boils, add shrimp. Let it boil for 3 minutes (or until shrimp becomes lightly red) and remove from heat. Pour out water and let shrimp cool. Don’t let them overcook! If they are overcooked, the shrimp will be a little chewy, but still delicious. Cut the onion into long thing strips -julienne style-. Place them in a bowl with water and 2 tablespoons of salt and let it settle for 10 minutes. Then gently rinse with water. This will remove the bitter bite from the onion and make it sweeter. Cut tomatoes into small squares. In a large bowl, mix the onion, tomatoes, orange and lemon juice, ketchup, mustard, cilantro (or parsley), oil, salt and pepper. Once the shrimp has cooled, add shrimp and mix. Serve with fried plantains (fried green bananas) or plantain chips, popcorn and maiz tostado (dry corn kernels). Enjoy the classic ecuadorian ceviche recipe, preferably with a light pilsener beer. ----------------- If you want fish try this Peruvian Fish Ceviche Recipe by verona Photo Courtesy of Picasa web  This recipe is done in the traditional Peruvian style. If you are able to get tilapia or corvina (Chilean sea bass), those work best. The traditional way to make this recipe is with raw fish, but you may also cook the fish beforehand if you prefer. Personally, I always cook the fish first. Serves 6 Ingredients: 2 pounds of tilapia fillets, diced (you can also use other white fish fillets) 1 ½ cup of fresh lemon juice 1 fresh yellow hot pepper, seeded and chopped (if you can’t find it, use a habanero pepper) ½ cup of celery, chopped 2 garlic cloves, chopped 2 large red onions, cut into long thing strips - julienne style 3 tablespoons of fresh cilantro, chopped 1 cup of lemon juice Boiled corn, cut in 2 inch pieces Boiled sweet potatoes, cut in slices Lettuce leaves Its a Mexican thing around here, some of the better Mexican restaurants carry it. My brother makes a good one. The cooking is done by the citric acid, you don't even have to fire up a grill or oven. One of my co-workers takes the ingredients with him when he goes camping, fixes it during the day, dinner is fresh and tasty and amazes the people new to camping with him. |
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| Author: | Rodahn [ Sat Oct 02, 2010 5:24 pm ] |
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They had a segment on ceviche on No Reservations w/ Anthony Bourdain. Man that stuff looked so good . . . |
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| Author: | LadyKate [ Sat Oct 02, 2010 6:57 pm ] |
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It sounds like pico de gallo with shrimp. Yum. Dammit I need to stay out of this stupid forum. |
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