After a few nights of stir fry, I wanted to go back to something I was familiar with – a hunk of salmon. Thats not the most descriptive word, but its a good name for it.
Peppers, Bamboo and Beef
March 10, 2008 Food No comments bamboo, beef, tin-foil
I had pulled out the beef the last night and poured a little bit of teriyaki sauce in the bag and put it in the refrigerator to thaw. Its nice having the meat marinated, adds more flavor.
A layer of white onions (using the last of them, back to red onions). Then the beef, and then a bit of red pepper flakes on top of that. Those peppers were very noticeable in the ultimate flavor. Then the second half of the can of bamboo, a few pearl onions (well, more than a few, the rest of them), and then a small red pepper on top of that. The teriyaki sauce that I had was then poured over to it and then a little bit of ginger. I couldn’t quite pick out the ginger in the flavor. Next time, I’ll try it with no red peppers and instead just ginger to see if I can detect that flavor.
Mustard Chicken
March 8, 2008 Food No comments chicken, mustard, tin-foil
I have a fondness for mustard. Simply said, it is the greatest of condiments. Unfortunately, I haven’t had the opportunity and guidelines to mix that into the recipes I’ve worked with. I found a recipe for honey mustard chicken, but I wanted to try something with some more zing to it (especially after the bamboo and beef).
Bamboo and Beef
March 7, 2008 Food No comments beef, tin-foil
Being a little bit more adventurist, I tossed a few items together. The first was some onions. Red onions are less tear inducing than white, but white have a nice zing to them that red just lack. On top of that was some beef from a round cut. The meat was precut for a stir-fry. Then some teriyaki sauce on top of that. Over that was half a can of bamboo shoots and then two small red peppers.
The beef and the bamboo had a nice flavor combination together, but overall it lacked something – some zing of some sort. Maybe some red pepper on the meat? Dunno. Something to think about, but it worked nicely, just a bit bland.
Pineapple Chicken – Take 2
March 3, 2008 Food No comments chicken, pineapple, tin-foil
Learning from previous experiments I tried this again while it was still fresh in my mind. Mixing the sauce beforehand and doing it as a sauce rather than separate ingredients lead to flavor that stuck to the chicken which was very good. The pineapple and peppers where there, and I didn’t put any pearl onions on top, though I did add a good amount of water chestnuts on top.
As I said, the flavor stuck and the meat was prepared well. I’ve got to get a oven top grill to work that some time. All in all, it was good.
On portion sizes, I’d have to go and look at sizes agin. Something to pay attention to in the future. I’ll probably go get more groceries tomorrow (I’m down to one salmon fillet).
Pineapple Chicken
March 2, 2008 Food No comments chicken, pineapple, tin-foil
I have two bags of chicken fingers in the freezer. Now one… Safeway had some chicken fingers that where reasonably small that I could split it up into two freezer bags that were about one portion each. From what I’ve had, thats about right.
Steak and BBQ
February 29, 2008 Food No comments steak, tin-foil
Continuing on the marinade sauce while thawing, I tossed some BBQ sauce that I had sitting in the refrigerator while thawing. At the end, I rapid thawed it with hot water for 10 minutes (proper vacuum sealed bag).
Once it thawed, pulled the steak out and put it on foil. I pulled out a small bit of cayenne pepper and paprika with a dash of salt. This was thinking back to that BBQ sirloin I tried a bit ago, but much, much less spice. Then I started going through my vegetables to see what I had sitting around. Some scallions, green and red peppers, and then some pearl onions.
It made for quite a stack of vegetables on top of the steak.
Cooked it for a standard 15 minutes at 450 F.
Steak and Sauce
February 24, 2008 Food No comments steak, tin-foil
I’m just trying a simple steak and teriyaki sauce marinade. Two tablespoons – thats it. I’ve put this in a vacuum sealed bag and have it in the refrigerator thawing. I took moved the steak from the freezer to the fridge last night to start it thawing. Now that it has, I’ll let it sit and finish thawing. I tossed a few red pepper flakes in there to see if I can detect the flavor when it comes time to cook it. Planning another pepper steak.
Salmon and Peppers
February 17, 2008 Food No comments salmon, tin-foil
Salmon hidden under peppers, carrots and very visible celery.
I did another salmon with peppers – this time rather than red and yellow, I used red and green. A large slice of onions, quartered, some celery that I got and a carrot.
BBQ Sirloin and Potatoes
February 15, 2008 Food No comments bbq, steak, tin-foil
The final products – meat and potatoes.
I wanted to try something else with the sirloin besides peppered steak (which I quite like). This time I tried a BBQ sirloin and some potatoes with it. I knew I needed a little bit more food than just one packet, so I made two – one of meat stuff, one of potatoes.