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PoliCon
07-28-2009, 07:20 PM
CUCUMBERS IN SOUR CREAM

3 or 4 cucumbers -depending on size
2 cups DILL pickle brine
1 c. sour cream or lite version
1 tsp. fresh dill weed, chopped or 1/4 tsp. dried dill weed
1 tsp. sugar
Dash pepper
Optional: thinly sliced onion rings can be added with sour cream

Combine cucumbers and pickle brine for 30 minutes, stirring occasionally. Drain; rinse and drain again. Combine sour cream, a 1/4 cup of pickle brine, dill and sugar. Pour over cucumbers, garnish with fresh cracked pepper and serve.

http://i846.photobucket.com/albums/ab23/imanotellen/011.jpg


RUSTIC MASHED POTATOES WITH ASIAGO AND ROASTED GARLIC

Boil your potatoes - diced and with skins on - until thoroughly cooked. Drain. With a mixed, mash your potatoes until only slightly lumpy - add butter (melted or at least very soft), and instead of milk - add cream cheese and sour cream, salt, beat until smooth. Add cheese and finely chopped roasted garlic (remember - a little garlic goes a long way). Place in casserole. When you make mashed potatoes with cream cheese and sour cream instead of milk - they reheat and maintain their consistency. So feel free to make the day before. :) (Saves time on holidays)
http://i846.photobucket.com/albums/ab23/imanotellen/009.jpg


STEAMED CARROTS IN BUTTER SAUCE

Do I really need to give a recipe for these? Slice fresh carrots. Steam. Serve with butter sauce.

PoliCon
07-28-2009, 07:21 PM
SAUTEED GREEN BEANS

Clean fresh green beans - and trim them to roughly 2 inches in length (save everything else for use in other recipes - I use mine in stews).
http://i846.photobucket.com/albums/ab23/imanotellen/prepedbeans.jpg

Blanch. In a medium skillet - heat EVOO - MAKE SURE IT IS HOT BEFORE YOU START - add diced onions. Saute. When onions are beginning to go translucent - add minced garlic and green beans. Saute. When nearly done - if you like, add sliced mushrooms.

http://i846.photobucket.com/albums/ab23/imanotellen/cookingbeans.jpg

LONDON BROIL

Liberally coat meat with Montreal Steak Seasoning. Cover. Let sit in refrigerator 24-36 hours. Heat 1/4 inch of high quality high temp oil. OIL MUST BE HOT. Braise the meat on all sides to seal in juices. Place into roasting dish. Generally I cover the bottom of my roasting dish with raw sliced onion and enough liquid to cover the onions - placing the meat on top. Coat the top of the boil again with Montreal Steak seasoning to give it a nice crusting. :) Cook at 350 until meat reaches desired doneness. (140 degrees for Medium rare). Remove from oven and let the meat rest for 10-15 minutes to allow the juices to set. Slice.

http://i846.photobucket.com/albums/ab23/imanotellen/Londonbroil.jpg

SEASONED ONION GRAVY
using the drippings from the roasting pan - make sure you get all the lovely seasonings that will be left behind by the roast - make a simple onion gravy. Bring drippings to a boil, stir in a rue of cornstarch and water, simmer until thickened.

I’m out of rock salt so the ice cream will have to come another day.

PoliCon
07-28-2009, 07:21 PM
and this is what a properly prepared plate looks like - take notes Patriot :p

http://i846.photobucket.com/albums/ab23/imanotellen/plate.jpg

and in case you don't like that angle -

http://i846.photobucket.com/albums/ab23/imanotellen/properpresentation.jpg

Rockntractor
07-28-2009, 07:24 PM
Looks good but the beans are a little off color.

PoliCon
07-28-2009, 07:25 PM
Looks good but the beans are a little off color.

How do you figure?

http://i846.photobucket.com/albums/ab23/imanotellen/greenbeans.jpg

PoliCon
07-28-2009, 07:27 PM
eat it boys!

I sure did :) had seconds too! :cool:

Rockntractor
07-28-2009, 07:32 PM
How do you figure?

http://i846.photobucket.com/albums/ab23/imanotellen/greenbeans.jpg
Much better in the closeup!

Phillygirl
07-28-2009, 07:33 PM
Sounds and looks delicious!

PoliCon
07-28-2009, 07:33 PM
I knew you were going to say something so I had the close up ready :p

PoliCon
07-28-2009, 07:35 PM
Sounds and looks delicious!

thank you. It was ;) this is actually the same menu I made for Easter Monday dinner when we had a bunch of friends over after the holiday. :)

Phillygirl
07-28-2009, 07:46 PM
thank you. It was ;) this is actually the same menu I made for Easter Monday dinner when we had a bunch of friends over after the holiday. :)

For the life of me I can not make mashed potatoes. I either under cook them or overcook them. I swear each time that I'm not going to do it and simply buy the pre-made kind. But come on, it's mashed potatoes...how can you screw them up? :rolleyes:

This weekend I made a six course meal. Everything was great...except the mashed potatoes! My dinner guest was too polite to say so...just commented that a hand masher would probably work better. :rolleyes:

PoliCon
07-28-2009, 07:49 PM
For the life of me I can not make mashed potatoes. I either under cook them or overcook them. I swear each time that I'm not going to do it and simply buy the pre-made kind. But come on, it's mashed potatoes...how can you screw them up? :rolleyes:

This weekend I made a six course meal. Everything was great...except the mashed potatoes! My dinner guest was too polite to say so...just commented that a hand masher would probably work better. :rolleyes:

try making them with the cream cheese and sour cream next time. It makes a world of difference.

Shannon
07-28-2009, 07:51 PM
This thread had too many green bean pics. I feel nauseous.


Philly- mashed potatoes? Seriously?:rolleyes:

Bubba Dawg
07-28-2009, 07:51 PM
The taters look really good too.

Phillygirl
07-28-2009, 07:52 PM
try making them with the cream cheese and sour cream next time. It makes a world of difference.

Will do. This time I put sour cream in them, but that just made them more liquidy. However, I used them later on to put in my "leftover" clam chowder. Worked out pretty well as a thickener for the soup and some potato flavor (since I didn't have any potatoes left to chop up)...plus, the undercooked parts showed up a little in the soup as cubed potatoes. Waste not, want not.

Phillygirl
07-28-2009, 07:53 PM
This thread had too many green bean pics. I feel nauseous.


Philly- mashed potatoes? Seriously?:rolleyes:

I know...I know. :rolleyes:

patriot45
07-28-2009, 08:01 PM
You did good kid! That plate looks too crowded! :D Howd you know I was cooking tonite!?! :D

PoliCon
07-28-2009, 08:02 PM
Will do. This time I put sour cream in them, but that just made them more liquidy. However, I used them later on to put in my "leftover" clam chowder. Worked out pretty well as a thickener for the soup and some potato flavor (since I didn't have any potatoes left to chop up)...plus, the undercooked parts showed up a little in the soup as cubed potatoes. Waste not, want not.

I never worry about over cooking. I boil them until they are very soft - then I hand mash them. They I hit them with the beaters and get most of the lumps out - THEN I add the butter - pre-melted or soft - and once that is beaten in - THEN I add the liquid if I'm going to make them that way - and I add only a little at a time. BTW - half & half - great in mashed potatoes. ALSO - if you have a problem with them being too thin - keep some instant on hand. YOU can always use the instant to thicken up runny mashed taters. IDAHOAN brand. I get em at Sam's Club. come in a big paper gallon . . . . great for when you have to cook for 30 or more.

PoliCon
07-28-2009, 08:03 PM
You did good kid! That plate looks too crowded! :D Howd you know I was cooking tonite!?! :D

That's my plate. Man sized helpings :p notice no drips or spills or puddles . . . :p

Phillygirl
07-28-2009, 08:04 PM
I never worry about over cooking. I boil them until they are very soft - then I hand mash them. They I hit them with the beaters and get most of the lumps out - THEN I add the butter - pre-melted or soft - and once that is beaten in - THEN I add the liquid if I'm going to make them that way - and I add only a little at a time. BTW - half & half - great in mashed potatoes. ALSO - if you have a problem with them being too thin - keep some instant on hand. YOU can always use the instant to thicken up runny mashed taters. IDAHOAN brand. I get em at Sam's Club. come in a big paper gallon . . . . great for when you have to cook for 30 or more.

What kind of potatoes do you use? I tried Yukon Gold this time, instead of the baking potatoes, hoping for a better result.

Oh...and I use the term "rustic" too....when I'm too lazy to peel them! :)

Rockntractor
07-28-2009, 08:04 PM
try making them with the cream cheese and sour cream next time. It makes a world of difference.

Goat cheese works good too. Nanny really makes good cheese!

PoliCon
07-28-2009, 08:09 PM
What kind of potatoes do you use? I tried Yukon Gold this time, instead of the baking potatoes, hoping for a better result.

Oh...and I use the term "rustic" too....when I'm too lazy to peel them! :)

Please I never peal them any more! lol what the hell for? they taste fine and the skins have all the good stuff anyhow. Yukon golds are my preferred. But any kind of generic yellow, white, or red potato is good for boiling.

PoliCon
07-28-2009, 08:09 PM
Goat cheese works good too. Nanny really makes good cheese!

goat cheese is for salads not taters!:rolleyes:

PoliCon
07-28-2009, 08:10 PM
This thread had too many green bean pics. I feel nauseous. Oh but they are sooo good :)

Rockntractor
07-28-2009, 09:06 PM
goat cheese is for salads not taters!:rolleyes:
Nanny would butt you in the ass for saying that. Then eat your grean beans. She likes dark chocolate too!

patriot45
07-28-2009, 09:11 PM
Huge marks for the Patriot plates!!! :D

Rockntractor
07-28-2009, 09:14 PM
Huge marks for the Patriot plates!!! :D

My wife says yours is prettier but Policans is more of a mans meal full plate etc.......

patriot45
07-28-2009, 09:23 PM
My wife says yours is prettier but Policans is more of a mans meal full plate etc.......

Hey, I'll take pretty! :cool:

I will say it was damn tasty, Perfect cooked beef, taters that were flavorful and crisp beans! I was OK with it!
Poli had a good one too! But somehow I expected different from him!

Rockntractor
07-28-2009, 09:30 PM
Hey, I'll take pretty! :cool:

I will say it was damn tasty, Perfect cooked beef, taters that were flavorful and crisp beans! I was OK with it!
Poli had a good one too! But somehow I expected different from him!

I like his tators but I love new potatos too. This will be a hard one to vote on. Perhaps rather than a win or lose vote we should give points for different aspects of each meal and total points.Ginger! Where is that hot redhead when you need her?

Rockntractor
07-28-2009, 10:08 PM
This thread had too many green bean pics. I feel nauseous.


Philly- mashed potatoes? Seriously?:rolleyes:
http://www.youtube.com/watch?v=E0dZsJGkYag

PoliCon
07-28-2009, 10:30 PM
My wife says yours is prettier but Policans is more of a mans meal full plate etc.......

yes but your wife's judgment is already in question - after all - she married YOU!:p

Rockntractor
07-28-2009, 10:42 PM
yes but your wife's judgment is already in question - after all - she married YOU!:p
She voted for you and was being nice to four t five.

PoliCon
07-28-2009, 10:51 PM
She voted for you and was being nice to four t five.

oh well then . . . ;) I take it back :D

Teetop
07-29-2009, 10:08 AM
I love mashed taters with cream cheese and chives. :)

edit to add; Damn Poli. Just looking at your pics made me hungry! Looks great and I bet it tasted great as well.

PoliCon
07-29-2009, 01:23 PM
I love mashed taters with cream cheese and chives. :)

edit to add; Damn Poli. Just looking at your pics made me hungry! Looks great and I bet it tasted great as well.

You should taste it ;) There is a reason why people like to come to my house for dinner!

Cream cheese in taters is a great thing - like I said - you can make them in advance and they don't turn to goop or lava . . . they stay taters when you reheat them.

Remember - you eat with your eyes and your nose as much as with your mouth. If it looks good - we tend to feel it tastes better. :)

RobJohnson
07-30-2009, 01:58 AM
The food looks great Poli :)