Ask a chef

[Akrnaf2]

All done. Serving with cottage cheese and garlic knots.

Linda if you will brush it with an egg wash and sprinkle on it some sesame seeds or black cumin you will give it an extra crunch and taste.

 

[attimus]

Marinating sword fish.

Swisschard ready to saute

Finished product. Panseared sword fish, sauted swiss chard with bacon and red onion. Black rice with mushroom leek garlic and white onion. Fresh herbs in everything, basil parsley marjoram tarragon. Salt and pepper to taste. Fres shredded parmesan on the chard.

A.

 

[Akrnaf2]

Marinating sword fish.

Swisschard ready to saute

Finished product. Panseared sword fish, sauted swiss chard with bacon and red onion. Black rice with mushroom leek garlic and white onion. Fresh herbs in everything, basil parsley marjoram tarragon. Salt and pepper to taste. Fres shredded parmesan on the chard.

A.

Wonderful combination!
I can see uour reflection!

 

[Greenthumb83]

May I jump in here? I was super excited when I saw this thread. I'm just a home cook. I have always loved cooking. This past winter I became slightly obsessed with baking also. I've been teaching myself new stuff for years, but feel like I need other people to learn from. I will spend some time catching up on the thread. I look forward to reading all your recipes!

All recipes welcome?

 

[Akrnaf2]

May I jump in here? I was super excited when I saw this thread. I'm just a home cook. I have always loved cooking. This past winter I became slightly obsessed with baking also. I've been teaching myself new stuff for years, but feel like I need other people to learn from. I will spend some time catching up on the thread. I look forward to reading all your recipes!

All recipes welcome?

All people are welcomed!

 

[mlm Mike]

Marinating sword fish.

Swisschard ready to saute

Finished product. Panseared sword fish, sauted swiss chard with bacon and red onion. Black rice with mushroom leek garlic and white onion. Fresh herbs in everything, basil parsley marjoram tarragon. Salt and pepper to taste. Fres shredded parmesan on the chard.

A.

Looks delicious.

 

[attimus]

May I jump in here? I was super excited when I saw this thread. I'm just a home cook. I have always loved cooking. This past winter I became slightly obsessed with baking also. I've been teaching myself new stuff for years, but feel like I need other people to learn from. I will spend some time catching up on the thread. I look forward to reading all your recipes!

All recipes welcome?

welcome. Please share.

 

[attimus]

Wonderful combination!
I can see uour reflection!

noticed my mug after the fact. It's out there now. Lol

 

[perchie.girl]

Ok I have a dumb question....

I found three ribeye steaks in the back of the freezer. They need to be cooked.

I am finding lately that I dont do so well with defrosted meat of any kind.


Is there a trick or technique to ensure they will be Juicy, tender once I get them defrosted?

How do you defrost steaks in a restaurant...

deb

 

[lindalouly]

Ok I have a dumb question....

I found three ribeye steaks in the back of the freezer.   They need to be cooked.

I am finding lately that I dont do so well with defrosted meat of any kind.  


Is there a trick or technique to ensure they will be Juicy, tender once I get them defrosted?

How do you defrost steaks in a restaurant...

deb

I always defrost frozen meats in the fridge over night... You can also defrost in an ice bath.... Sometimes if I am concerned about the tenderness of a steak to do pound them a little and let them marinate in olive oil and seasoning.