been looking for good food ideas u people cook at home

veggies, meats, etc

 

Depends, what are you looking to make....

I can pretty much tell you any recipe you want if you give me a list of what you have laying around.

 

I made Steak au Poivre and Rosemary Garlic potatoes the other night...it was awesome.

NINJA EDIT: We used strip steaks instead of tenderloins, and they still turned out great, although a bit tougher than the tenderloin. The cooking time was spot on for them for MR. go with what you like and can afford. strip steaks just happened to be on sale.

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

Note about the flambe: do it in an open space away from smoke detectors, it flames up really really high. Also, if you don't like cognac (I used couvasier) you can use whiskey or scotch


for Rosemary Garlic potatoes:

1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary

Preheat the oven to 350 degrees F.

Cut potatoes into 1/4ths or smaller if you'd like. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.

took about 30-45 minutes for them to cook. I'd say go easy on the garlic though, we used 1 1/2 cloves of garlic (that is two whole garlics, all peeled and the buds crushed, some chopped.) don't forget to salt and pepper, as this dish tasted sweet with the red potatoes and all the garlic.

Other than that, it took about an hour for everything and was delicious

 

Here is one of my favorites that is good but not that expensive. I duplicated it from a restaurant in New Orleans and it is quite easy. Cafe Sibisi I think it was called.

Season and pan sear a pork tenderlion in some olive oil. Lightly brown all sides. Put tenderloin onto a broiler pan and cook at about 400 degrees until internal temp is about 160 degrees.

Toss some asparagus in the oil left in the pan to coat and set aside. I put this on the roaster pan with the pork for the last few minutes maybe when the pork reaches 150 degrees, or else it gets to mushy, I like it firm but cooked.

While the pork is cooking get a small saucepan and start cooking some Southern Comfort on medium. A couple cups, it reduces quite a bit. Bring it to a low boil to burn off the alcohol. As it is getting near all burned off, slowly stir in honey to taste. Keep tasting and it will hit a sweet spot. The flavor in unbelievable and goes perfectly with the pork. If it tastes too much like Southern Comfort, just add a little more and keep tasting. Its REALLY good.

Put the asparagus and sliced pork on a plate, pour over the Southern Comfort and Honey sauce, enjoy. Make sure to let the pork rest four at least five minutes after cooking, it leaks a lot if you slice too early.

 

man vader that sounds good and easy...too bad I like to drink my SoCo quicker than I could cook with it

you also brought up a good point, always let your meat rest after cooking. It's the most important rule for meat.

 

Another from Hula Grill on Maui.......

Get sushi quality Ahi tuna steaks from a good source. Do not try with run of the mill grocery store tuna steaks, quality is everything because any fishy taste will ruin it.

Super easy....

Salt a pepper a couple tuna steaks and grill until desired doneness. On the stove prepare your favorite thick teriyaki marinade. The thicker the better and reduce or thicken with corn starch. Pour over tuna steaks, garnish with chopped scallions and a healthy serving of pickled ginger (can be found at any asian grocery or most international isles at the grocery store) Perhaps serve with some steamed veggies on a bed of white rice.

The recipe is very simple but the blend of flavors is really good.

 

That sauce also goes well as a lighter alternative to gravy with some Thanksgiving turkey, but soooooo good with pork. It tastes like crap with beef.

 

Tuna is good but it is hard to come by around here. I've always wanted to cook a sesame seed crusted tuna I saw on foodnetwork once.

basically you roast the sesame seeds just a little bit to get the oils out, coat the tuna with olive oil, and grill using a charcoal stack with really hot charcoals just long enough on each side to get a really good sear, and rare-mr on the inside.

 

Chili:
Brown one pound of ground meat and add one can of tomato sauce. Add dark chili powder, Tony's, Tobasco, Cinnamon and Sugar (ONLY A DASH), Worcestorshire sauce, and the secret ingredient...all to taste.

The secret is a good bloody mary mix. I like Zing Zang. Don't put too much, as you already have tomato in there.

Diced tomatos are good for those that are really into the toms. Of course freshly cut toms. are better that the canned ones, but you can use those.

I also put cayenne pepper in there, but that's if you like it extra spicy. Other than that, just put whatever you think will add to the flavor and make it unique for you.


Quick Spaghetti:
Brown one pound of ground meat.
Boil one packet of Ramen noodles. These are $.09 per pack at Walmart.
Add or discard contents of included seasoning packet.
Strain the noodles
Add some spaghetti or pasta sauce that you get in a jar from the grocery store to the beef. No homemade sauce here.
Add sauce-beef mixture to noodles and stir.

I like to add some tony's and cinn. & sugar, but it's not necessary.

 

mustard seed marinated rack of lamb.....i make it all the time.