Last night I cooked beef steak, i put red wine to the marinade and it didn't change a thing

For dinner, I just fried some chicken and ate it with a vietnamese hot, slightly sweet kimchi. Topped off with a few small ripe plums for dessert.

hey guys, i have a bunch of small peices leftover from the delicious beef tenderloin i've been devouring everyday, and i've no idea what to do with these scraps!
My first thought was some sort of cheesesteak, but i don't think it's a fatty enough meat for that, and i'm clueless to cooking steak on anything but the grill. Maybe some type of stew, idk but iu've got a decent amount of them, and grilling up all those small peices feels like i would be commiting some type of sin against man. Any suggestions?

Quinoa:
2/3 cup (120g) quinoa
2½ (570 ml) cups water or broth, I used chicken broth
1 t curry powder
pinch salt

Toast quinoa 5 mins in dry non stick saute pan
Add other stuff, bring to boil.
Simmer for about 15 mins

Coconut dressing:
3 T coconut milk (unsweetened light if available)
2 t fresh pressed lime juice
1/4 t curry powder
1/4 agave nectar (honey worked fine)

Stir dressing together, fold into quinoa.

Add peanuts, recipe says unsalted, but I just used salted.

Spring onions was because my redwine glaze tasted like crap, so had to use them for something, they worked well with the quinoa.

cornish pasty

i have left over bits as well from a piece of sirloin i bought
gonna make it today

pastry
onions
carrots
steak
swede/parnsip/turnip

basically i think u can put in what u like
http://kenanderson.net/pasties/cornish.html


pics
http://www.google.ie/images?hl=en&q=...w=1024&bih=651

This is a great suggestion.

You could also do burritos/tacos/or fajitas. These dishes can be pretty fantastic when elevated with a great ingredient. The fajita is usually done with flank, but that doesn't meant it won't taste even better with tenderloin.

Meanwhile, there's no need to grill those pieces. Just make sure you're careful not to overcook them when you do them in a pan, because THAT would be the sin against humanity.

"I'd like a fillet mignon, well-done, please.

"No, we do not serve that. Thank you for dining here."

lol i was so hungry i forgot to take a pic of the inside of it

was delicious

I had a cold quinoa salad -- the first time I had ever tasted or even heard of quinoa -- and it was fantastic. Couldn't stop eating it. Wish I had gotten the recipe.

With the smokers in here, I was wondering if I could get a suggestion for the gist of a dry rub recipe for a pork shoulder. I don't have a smoker, so I was thinking about just doing it all day in the oven, but I've been craving some pulled pork.

salt, black pepper, onion powder, granulated garlic, paprika, brown sugar

Make Espetada. There are plenty of recipes on the web, and you still get to grill.

I love this stuff for dry rubbed pork:

Ive been on this health trip lately.

lentils, rice, quinoa and so on.

Quinoa winds by a landslide.

Btw I think the first time I ever had quinoa was yesterday.

Ty!

Will try this (or something similar) and report back.

I made it again, my curry is mild. So I added in extra curry. Careful with the lime, adding too much makes the dish taste wrong imo

I wound up putting the filet mignon scraps on a pan with only olive oil on them -- it was insanely good, idk if i'll ever cook steak on a grill again!

I don't have NEARLY the success with grilling steaks as I do with the pan/finish in hot oven method. I suppose I could try searing the steaks on the stovetop THEN grilling them, but, well, nah.

BURGERS should be done on a grill. Sausages...grill. Chicken. Fish too.

Looking for a little help. I am going to cook up ribeye straks tonight, which I usually do with mushrooms and onions. I'm kinda sick of that combo, does anyone know of a good sauce that is relatively easy to make? The only thing I've ever done is a bernaise. Delicious, but then I found out how many calories are in it.

Soy and Balsamic reduction!

I picked up a 3.5 pound fresh whole sockeye today (well, they did take the head off, so it would have been over 4 pounds at one time).

The last time I cooked a whole sockeye, I did it on the grill, but I don't have one now, so it will have to go into the oven.

Keeping in mind that this fish can be dry, how is this for a cooking method:

Preheat oven to 400, rub a small amount of olive oil all over (and inside the cavity). Salt and pepper everything, stuff with sliced zucchini, japanese eggplant, lemon and parsley. Add a few pats of butter in the cavity, score the outside with 3 or 4 slashes, and cook for 45 min on a parchment lined baking pan.

I may make an aoli as well, serve with boiled potatoes and the veggies from the cavity.

Does this sound like it will work well?

I think its going to be difficult to ensure your fish is cooked to the right consistency while trying to cook through the vegetables in the cavity.

I would just put the zucchini and eggplant under the fish or beside the fish in the pan instead of stuffed inside.

As an alterantive, because sockeye is quite a bit less fatty than regular salmon, I think its a good candidate for oil poaching.

how about a classic Au Poive Sauce?

Ahhhh... Good advice, thanks!

edit - I can still put parsley and lemon in the cavity then, they are just seasonings.....

Veggies dressed with a bit of oil and salt, and then under fishie. Good idea!

its a bit more controllable, since you can just take the fish out when its done and just let the vegetables keep cooking.

Could you also sautee the veggies before putting them in? You might have to adjust your cooking time if the veggies are still really hot though.

The first thing I thought about re veggies in the cavity would be all the water they would release, which might make the meat texture a little gummy due to it being steamed. Sauteeing the veggies a bit could take care of that.

I would definitely just not cook the veggies inside the cavity. Only aromatic flavorings belong in there, imo.