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How do you cook it?

Nicky

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Been very interested in cooking different meals, for myself, instead of going to a restaurant. I want to try something new, every weekend, if possible.

I decided that todays meal would be:

Filet mignon with Red Wine sauce
Caesar Salad
Asparagus

Dessert:
Ricotta Pineapple Pie

I started with the Ricotta Pineapple Pie, due to the fact that it needed to cool, before the topping could be added.
<a href="http://www.freeimagehosting.net/245dq"><img src="http://www.freeimagehosting.net/newuploads/245dq.jpg"></a>

Before baking:
<a href="http://www.freeimagehosting.net/sze62"><img src="http://www.freeimagehosting.net/newuploads/sze62.jpg"></a>

After baking:
<a href="http://www.freeimagehosting.net/vvwvh"><img src="http://www.freeimagehosting.net/newuploads/vvwvh.jpg"></a>

With pineapple topping:
<a href="http://www.freeimagehosting.net/px5e6"><img src="http://www.freeimagehosting.net/newuploads/px5e6.jpg"></a>
<a href="http://www.freeimagehosting.net/4xqu4"><img src="http://www.freeimagehosting.net/newuploads/4xqu4.jpg"></a>

Fairly easy recipe to follow. Ricotta cheese, egg, vanilla extract, heavy whipping cream, lemon zest, and sugar.
Just have to wait an hour after the topping goes on, to eat it.


Caesar Salad was fairly simple:
<a href="http://www.freeimagehosting.net/h859j"><img src="http://www.freeimagehosting.net/newuploads/h859j.jpg"></a>

This one called for some Worcestershire sauce, with olive oil, salt and pepper, garlic, Italian cheese, and I added green onions, which I regret.


Filet Mignon:

I got these cut, about an inch thick.
Did not season them. Seared them, in a cast iron skillet, on each side for about 1.5-2 mins, on each side. Then put it in the oven for an additional 10-12 minutes.

The sauce called for 1 cup of red wine, unsalted butter and green onions. Let that get to a slight syrupy consistency, and then I added the asparagus to soak in the sauce, for a bit of added flavor to them.

Took the steak out and poured the red wine sauce on top. My steak ended up being medium-well. Added Amish Blue cheese to top of the steak. The recipe didn't call for it, but blue cheese and red wine seem to go together.

<a href="http://www.freeimagehosting.net/ts2z2"><img src="http://www.freeimagehosting.net/newuploads/ts2z2.jpg"></a>

<a href="http://www.freeimagehosting.net/216nl"><img src="http://www.freeimagehosting.net/newuploads/216nl.jpg"></a>


This was my first time cooking filet mignon, and I ended up filling the house with smoke. I guess I had the heat up too high, but it all worked out. I thought the meal, overall was fantastic.
 

caf

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Ya'll need more buttah!

 

PIP

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I thought this was a thread about meth
 

"Boobie" Gibson

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Wow.. that actually looks solid. I'll take some whenever you're free.
 

MGMT

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Are you a pasta girl? If so, then we can have some serious conversations.
 

NtG

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.
 
Last edited:

Nicky

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Are you a pasta girl? If so, then we can have some serious conversations.
I've made Lasagna and Manicotti, before. I was thinking maybe I'd try a Baked Ziti, soon. Yes, I love pasta.

I've mainly only cooked Italian food, but I'm open to learning others, as well.
 

Giambiwannabe7

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Filet should never, ever ever be cooked that much. But, good job. Cooking, especially meat, is a passion of mine. Love to cook. I rarely cook any meat nowadays without smoking it. I have 3 smokers. The flavors you can pull out of meat with various woods is amazing. To me, learning what wood chips go with what meats is equivalent to learning what wines go with certain food.

Now I'm hungry.
 

The Oi

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How does your pee smell today? Huber wants to know.
 

Nicky

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Today's breakfast:

Banana Sour Cream Pancakes
<a href="http://www.freeimagehosting.net/rj6sa"><img src="http://www.freeimagehosting.net/newuploads/rj6sa.jpg"></a>

The recipe called for the bananas only on top, but not in the batter. I went ahead and mashed them within the batter. I think the 1/2 cup of sour cream made a huge difference. Syrup isn't necessary.

Served with bananas on top and powdered sugar.
<a href="http://www.freeimagehosting.net/fouvp"><img src="http://www.freeimagehosting.net/newuploads/fouvp.jpg"></a>
 

Giambiwannabe7

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Wow that sounds and looks delicious. I do a good fench toast once in a while. I buy an uncut loaf of olive oil bread and slice it really thick. The batter is egg, milk, nutmeg, vanilla, cinnamon, and salt. I make a simple syrup and then cook some bananas and blueberries in it and then dump all of it over the french toast(cooked in an olive oil/butter mix).

I may use this one the next time, though.
 

Randolphkeys

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I've seen better on the internet.














Seriously good for you, Nicky. When my wife and I moved in together I started making a conscious effort to be a better cook. I've found the journey extremely rewarding. It's a creative outlet, a relaxing ritual once you find your comfort zone, and most importantly who doesn't want to eat well everyday?
 

The Oi

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what wood chips go with what meats is equivalent to learning what wines go with certain food.
Can you please elaborate on which wood chips go with which meats, please?
 

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