Forbidden feasts at the witching hour.

[Frog]

Since I've gotten married, I'm not up lookin' for somethin' to eat in the middle of the night, but, last time I thought about it I was tempted by chili-crusted chicken (chicken breast with a dry rub of chili powder, cumin, crushed red pepper flakes) sauteed with olive oil and garlic, along with yellow and red bell peppers and black beans. Some cilantro, salsa, chopped jalapenos in a nice warm tortilla, washed down with a hoppy ale (Arrogant Bastard) or altbier (Alaskan Amber) works really well - if there are any leftovers - oh, yeah - I used orange juice as the liquid, a reduction/glaze sorta thing, I guess you'd call it.

Frog

[Erisianmonkey]

chili-crusted chicken (chicken breast with a dry rub of chili powder, cumin, crushed red pepper flakes)

Alright, this thread has got me craving my favorite way to cook chicken. Mix McCormick brand curry powder with any good chili powder (about half & half- but remember, you're going to need quite a bit of it.) add in about a teaspoon of dill, a tablespoon of kosher salt, and a dozen or so twists from a peppermill. (don't use pre ground pepper. If you don't have a peppermill, skip the pepper.) Take several leg quarters-coat the skin and make sure you stuff plenty of seasoning mixture underneath. Make sure that you get the spice on every bit of the chicken you can. Put the chicken in a glass baking dish and pour your favorite hot sauce on top. (I strongly recommend tabasco garlic flavor. Cover loosely with aluminum foil and bake at 400 degrees until done.

Damn it all, now I've got a serious craving and not a single blasted bit of chicken in my freezer or fridge.

[Warlock]

My sleep patterns are all screwed up lately, so it's no shock to see me frying up a steak or boiling some rice at 3 in the morning. Its probably a good thing its a half-hours walk to the nearest 7-11, or it would be chips and pop all the time!

DUDE! Did you really say FRY up a steak? That is sacreligious! Your dreams will be haunted by winged cows, dropping love tokens!

Oh and haggis is better than scrapple (but then lamb is better than pork).

Adam

Pig is the PERFECT animal. There is no part of a pig that's not edible. Besides, down South you have to add pork to almost everything. It's the law!

[Dreadbelly]

I no longer eat steak... But I know how to cook one. On the stove, drop a slab of butter in to a HOT cast iron pan. Add a few drops of garlic infused oil. Toss in steak and sear. About 30 seconds, each side.

Throw steak in to preheated oven under broiler. Cook for a few minutes till done. While steak is cooking, drop temp on stovetop, add a bit more butter to your pan, and toss in bell peppers, onions, garlic, and mushrooms. Saute. Before serving, dribble a bit of olive oil and red wine vinegar over your veggies. Serve on steak.

[Warlock]

I no longer eat steak... But I know how to cook one. On the stove, drop a slab of butter in to a HOT cast iron pan. Add a few drops of garlic infused oil. Toss in steak and sear. About 30 seconds, each side.

Throw steak in to preheated oven under broiler. Cook for a few minutes till done. While steak is cooking, drop temp on stovetop, add a bit more butter to your pan, and toss in bell peppers, onions, garlic, and mushrooms. Saute. Before serving, dribble a bit of olive oil and red wine vinegar over your veggies. Serve on steak.

"Throw steak in to preheated oven under broiler. Cook for a few minutes till done. "
UHHHH, Dreadbelly. Thirty seconds on each side should be Perfect. No other cooking is required. The rest of what you said I agree with though.

[Dreadbelly]

"Throw steak in to preheated oven under broiler. Cook for a few minutes till done. "
UHHHH, Dreadbelly. Thirty seconds on each side should be Perfect. No other cooking is required. The rest of what you said I agree with though.

In most of the places I cooked the steaks were 2 to 3 inches thick, bone in. To hit a medium rare temp, you needed a minute or two. And the health regs, etc. Cooking times may vary with the thickness and cut of meat.

[Warlock]

Body temp is best!

[SnakeEyes]

DUDE! Did you really say FRY up a steak? That is sacreligious! Your dreams will be haunted by winged cows, dropping love tokens!

Try telling that to my Grandmother who taught me how to cook, sir. A frying pan works perfectly well if you don't have a BBQ.

[Warlock]

Yep! You are right. I guess my wife has spoiled me. She had to have the grill. I have learned alot from her. She is a fantastic cook. But, now I do most of the cooking around here. I did not mean to offend, it has been a really long time since I've cooked one in a pan. I prefer mine as rare as I can get it. A little salt, fresh cracked pepper, and some garlic. Perfect steak! {as long as it squirts warm blood when I cut into it!}

[ckelly327]

"a tablespoon of kosher salt, and a dozen or so twists from a peppermill. (don't use pre ground pepper. If you don't have a peppermill, skip the pepper.)"

Couldn't agree more about freshness in your seasonings. McCormick now makes a jar of pepper with the peppermill right on it. It's convenient and they have at least 3 varieties that I've seen (black pepper, garlic blended pepper and something else.) I also believe in the course salts, whether it's kosher or sea.

As far as the main theme of this thread - I will usually pick through the little stuff in the fridge. I'll have a couple of peperocini's, maybe some olives and then wash them down with a couple of scoops of the ice cream of the week which usually ends up being Ben and Jerry's mint cookie.

I'll also skip on fried steak. I'd rather go out to the grill on the deck to cook it the right way.