Geekfood Mk2.

Post by **FatherJack** » April 11th, 2009, 1:45

I had pheasant tonight. Pan fried with a red wine and balsamic glaze sauce with peas and shitake mushrooms.

Post by **Dr. kitteny berk** » April 11th, 2009, 1:48

Will have to try something like that next time I get my hands on some pheasant.

Post by **FatherJack** » April 11th, 2009, 5:35

I only really bought it to test sauces, as I'd posted previously about it being a bit rich and it's not a massive favourite. Also the skinny-looking breasts plump up considerably when cooked, which was the other thing I remembered - you don't need as much as you think.

I'd planned to do something with Madeira, but couldn't get any. Marsala might have worked, but I was worried about the inevitable gout attack caused by necking the remainder of the bottle, so went for a small jar of red.

I don't really like wine to drink, I seem to be susceptible to headaches from red wine, even while drinking it, so it wasn't a struggle to tip the leftovers down the sink.

In the fridge are two quails and a guinea fowl (I hope they don't escape) which I'll be doing a kind of Caribbean fried chicken thing on sometime this week.

Post by **Dr. kitteny berk** » April 11th, 2009, 5:39

I quite liked it, certainly need to play more, thought it went really well with a fruity sauce.

punkchuck · Post by **punkchuck** » April 18th, 2009, 17:18

We make a marinade at home for our chicken. It is Dijon mustard, sundried tomatoes, olive oil and garlic. It is reeeallly yummy.

We usually dice up some chicken, marinade it, then throw it on some skewers with onions and bell peppers and mushrooms and barbeque it. REALLY nice especially if you let it marinade for a few hours or longer.

I also make a szechuan/mongolian beef one which seems to really get good flavours in even with marinating a short while. I cut the steak in to strips and then throw them in this sauce:

1/2 c. soy sauce
2 tbsp. dry sherry or white wine
2 tsp. sesame oil (recommended although Ihave made it without this and it is still nice)
3 tbsp. flour
2 tbsp. brown sugar
2-3 small peppers for spice depending on how spicy you like it.

Toss the meat in a hot frying pan until the meat is mostly cooked, throw in some sliced onions, and some green onions, cook a few more minutes and it's done, serve over rice

Post by **HereComesPete** » April 18th, 2009, 17:48

I'm eating a szechuan sauce very similar to that right now. It's on chicken though. I've also used quite a lot of cracked black pepper and a little splash of nam plaa.

And given the epic curry from last night that I have destroyed myself with l have used almost no chilli at all to save my innards any more hassle.

Due to liven up a chicken tomorrow as well and I had planned a herb rub, but I think I'll try the mustard and sundried tomato one if the weather is a bit nicer, sounds more summery.

punkchuck · Post by **punkchuck** » April 18th, 2009, 18:08

HereComesPete wrote: Due to liven up a chicken tomorrow as well and I had planned a herb rub, but I think I'll try the mustard and sundried tomato one if the weather is a bit nicer, sounds more summery.

Let me know how it goes! Sorry I don't have a recipe. Made it for so long now I just sort of wing it.

Post by **Dr. kitteny berk** » April 18th, 2009, 18:15

punkchuck wrote:We make a marinade at home for our chicken. It is Dijon mustard, sundried tomatoes, olive oil and garlic. It is reeeallly yummy.

ooh, I'll have to try that.

Post by **HereComesPete** » April 18th, 2009, 18:20

punkchuck wrote:
Let me know how it goes! Sorry I don't have a recipe. Made it for so long now I just sort of wing it.

Generally I don't follow recipes, just blend the flavours until I think they're right. If I use it'll I'll post and tell you how bad it was.

Post by **Dr. kitteny berk** » April 18th, 2009, 19:21

HereComesPete wrote:
Generally I don't follow recipes, just blend the flavours until I think they're right. If I use it'll I'll post and tell you how bad it was.

they're handy sometimes, but mostly I read the ingredients list, replace 4 things, and make it however I like

punkchuck · Post by **punkchuck** » April 18th, 2009, 20:12

Dr. kitteny berk wrote:
they're handy sometimes, but mostly I read the ingredients list, replace 4 things, and make it however I like

Haha.. well I found my actual recipe... here it is anyhow:

2 tbsp Olive Oil

2 Tbsp Dijon Mustard

1 Tbsp Lemon juice

6 sundried tomatoes

2 Cloves of garlic ( I think we always forget to add this but it was written on my note card :p)

Post by **Dr. kitteny berk** » April 18th, 2009, 20:22

*copies to notepad*

cubedweller · Post by **cubedweller** » April 19th, 2009, 10:19

punkchuck wrote:
Haha.. well I found my actual recipe... here it is anyhow:

2 tbsp Olive Oil

2 Tbsp Dijon Mustard

1 Tbsp Lemon juice

6 sundried tomatoes

2 Cloves of garlic ( I think we always forget to add this but it was written on my note card :p)

The lemon juice is really important. Also, when you've got the meat and veg on the skewers, give it a good brush with some olive oil before throwing it on the grill.

Post by **Dr. kitteny berk** » April 19th, 2009, 10:30

cubedweller wrote:when you've got the meat and veg on the skewers.

Ow.

Mr. Johnson · Post by **Mr. Johnson** » April 19th, 2009, 10:40

I prefer to skewer with my meat and veg.

cubedweller · Post by **cubedweller** » April 19th, 2009, 10:45

*sigh* I hate you guys.

Post by **Grimmie** » April 19th, 2009, 10:48

I say. (We need a monocle popping off smilie)

Edit: <img src="http://fc01.deviantart.com/fs37/f/2008/ ... nderer.gif">

Mr. Johnson · Post by **Mr. Johnson** » April 19th, 2009, 10:49

We love you too cubedweller.

cubedweller · Post by **cubedweller** » April 19th, 2009, 10:50

Seriously though, great recipe, especially for the summer. Punkchuck and I make it all the time, have been for years.

Post by **HereComesPete** » April 19th, 2009, 11:29

Dr. kitteny berk wrote:
cubedweller wrote:when you've got the meat and veg on the skewers
Ow.

What the hell are you ow'ing at? Your cock is filled with more metal than a judas priest concert!