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Sat Aug 30, 2014, 11:19 AM

What's for Dinner, Sat., Aug. 30, 2014

Happy Labor Day Weekend, everyone!

Here are some pics of the RG's creation last night. I'd never heard of this, but it's called a shawarma. It rotates on a grill, but since we do not have one of those devices, the RG had to figure out how to get it to roast all the way around. This is what he came up with.

He sliced a Vidalia so it lay flat. Then he layered his shawarma elements and finally, put the kebob skewers through it to hold everything in place.

What you see here is marinated turkey and pork. In addition, there was some type of thinly sliced meat like how prosciutto comes in the plastic package. It was highly seasoned and I think it said "cabba" on the label, but I'm not sure. I mentioned the marinade ingredients in my post on yesterday's thread:

Before roasting:

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Roasted:



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Then returned to the oven with a nice quality of bleu cheese on top for melting:

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It was divine! And there are leftovers, which I am so looking forward to.

This was served with a baby arugula salad that had tomatoes and bacon bits (real ones!) in it. Yeah, the RG isn't a Bac-O's kinda' guy.

--------------

On another note, I have not heard back from Lucinda. Does anyone have her phone number? I'll call if you do.


Cher

24 replies, 1189 views

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Arrow 24 replies Author Time Post
Reply What's for Dinner, Sat., Aug. 30, 2014 (Original post)
NJCher Aug 2014 OP
cbayer Aug 2014 #1
NJCher Aug 2014 #2
cbayer Aug 2014 #4
NJCher Aug 2014 #13
cbayer Aug 2014 #20
NJCher Aug 2014 #22
cbayer Aug 2014 #24
fizzgig Aug 2014 #3
cbayer Aug 2014 #5
fizzgig Aug 2014 #6
cbayer Aug 2014 #7
fizzgig Aug 2014 #8
cbayer Aug 2014 #9
fizzgig Aug 2014 #10
pinto Aug 2014 #17
cbayer Aug 2014 #21
NJCher Aug 2014 #12
cbayer Aug 2014 #19
Jazzgirl Aug 2014 #11
NJCher Aug 2014 #14
greatauntoftriplets Aug 2014 #15
Erich Bloodaxe BSN Aug 2014 #16
pinto Aug 2014 #18
NJCher Aug 2014 #23

Response to NJCher (Original post)

Sat Aug 30, 2014, 12:06 PM

1. It is truly beautiful and looks delicious.

While it has many of the same ingredients, it is not your classic shawarma. These are the meats that are roasted then carved off. You have most likely seen them in Greek restaurants being sold as gyros meat or in eastern meditteranean areas. It is one of my favorite things in the world.

I do not have any other info for Lucinda. Hopefully someone else does.

We are having leftovers - milk braised pork, cabbage and I am making a salad from the lettuce I have been growing on my porch!

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Response to cbayer (Reply #1)

Sat Aug 30, 2014, 01:25 PM

2. yes, he mentioned that

He said "shawarma" style and implied that it was Middle Eastern. When I looked it up to check the spelling, it appears shawarma is an Indian cooking technique.

When he sketched out his idea to me, he stressed that it wasn't going to be Middle Eastern, though, since he wasn't in the mood for that.

So it looks like a "fusion" type thing, you think? Mixing a style of cooking from one cuisine but ingredients from another.

Isn't it fun to harvest the lettuce you have sown yourself!? I am about to go up to my garden and put in a last round of lettuce and other short season cold weather crops. These would be

spinach
kohlrabi
kale
Chinese cabbage
turnips

All of which mature in 50-80 days.


Cher

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Response to NJCher (Reply #2)

Sat Aug 30, 2014, 02:26 PM

4. It doesn't matter what you call it, does it.

I remember in Istanbul watching the men put their shawarma out on the spit in the morning.

The smell would begin about mid-morning and by mid-afternoon I was craving it.

Fusion is good. That's the beauty of knowing many different ways to cook. I wish I could spend a couple of days with your husband. He's got the creativity that I lack when it comes to actually designing your own food.

My lettuce was wonderful. Because I grew and picked it, I savored every bite. I will be going back to the boat soon and will miss my little garden. Yours sounds wonderful.

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Response to cbayer (Reply #4)

Sat Aug 30, 2014, 05:36 PM

13. don't know about that

Your creativity sounds like it's in fine shape to me.

But what you said reminds me of a funny story.

A friend from Manhattan came out for a lazy afternoon of floating around the pool. The RG came up to the pool (it's up the mountain, as my place is built on the side of one) and asked us what we wanted for dinner. We responded that we didn't know, so he said, "Let's all go to the store and see what looks good."

Towels wrapped around our dripping bathing suits, we piled into the car and went to the local Whole Foods, a store so huge that it seems to go on forever.

My friend, whose name is Jenny, observed the RG with a different perspective than I, and she said, "Look at him--he's on a hunt! He's on a hunt for ingredients. He's putting them together in his head."

I started watching him as he stalked the supermarket aisles. Indeed, she was right. One could see the expressions on his face as he "tasted" in his head!

Modern version of hunter-gatherer.


Cher

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Response to NJCher (Reply #13)

Sun Aug 31, 2014, 01:17 AM

20. Modern version of hunter-gatherer! Love it.

And that is the difference between him and me. I go with a list. I have already put my menus together.

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Response to cbayer (Reply #20)

Sun Aug 31, 2014, 10:38 AM

22. yeah, me, too

I wish I had his ability, but I don't. He doesn't think it's anything special. It is.

But it's not bad being a recipe cook, not at all. I have a lot of fun looking at recipes on the i'net, cookbooks, etc.

Occasionally I do my own ideas, like he does, but it is uncommon. There is a real pleasure in being able to come up with something that no one else has quite come up with.


Cher

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Response to NJCher (Reply #22)

Sun Aug 31, 2014, 11:20 AM

24. As I get better at certain dishes, I feel more comfortable being

somewhat creative. I feel that I am getting a better sense, but I'm still pretty cautious.

It's got to be great to live with a real chef. I love to eat very good food.

I've got guests coming this week and they will be non-stop for about 2 weeks, so I am putting my recipes together. They are all people who love to eat, so this should be lots of fun.

Enjoy your Sunday evening, my friend.

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Response to NJCher (Original post)

Sat Aug 30, 2014, 01:51 PM

3. bonus pork chops i found in the freezer

i went rooting around this morning and there they were. we'll have brown rice and maybe use up the broccoli i have in the fridge.

that dinner looks damn tasty!

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Response to fizzgig (Reply #3)

Sat Aug 30, 2014, 02:32 PM

5. What the hell happened to that chicken?

That chicken died for you!

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Response to cbayer (Reply #5)

Sat Aug 30, 2014, 02:37 PM

6. the chicken is frozen solid

it's a family pack of bone-in, skin-on thighs that i didn't portion out before putting in the freezer because i'm special that way

i pulled that out, too, that's all we'll eat next week.

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Response to fizzgig (Reply #6)

Sat Aug 30, 2014, 02:43 PM

7. I'm going to tell you how my favorite italian friend cooks those things.

BTW, I love them. They are, hands down, my favorite part of the chicken.

So….


Big roasting pan
Put in thighs
Salt and pepper until you think it's enough
Put in a whole mess of chopped up garlic and parsley
Add several drained cans of new potatoes - whole, not sliced
Pour on lots of honey
Add at least a whole bottle of red wine
Broil

Takes about 40 minutes or so and may smoke up your kitchen

Indescribably delicious.

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Response to cbayer (Reply #7)

Sat Aug 30, 2014, 02:48 PM

8. that sounds incredible

not sure i could do it at my house with our three smoke detectors within ten feet of the oven, but i may have to cloud up dad's house a bit.

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Response to fizzgig (Reply #8)

Sat Aug 30, 2014, 02:50 PM

9. Take those batteries out and do it.

You will not be sorry.

Can't wait to hear how it goes.

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Response to cbayer (Reply #9)

Sat Aug 30, 2014, 02:52 PM

10. look at you making sense!

i'll report back when i can get around to making it

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Response to cbayer (Reply #9)

Sun Aug 31, 2014, 12:39 AM

17. LOL. When I broil a big dish, I flip open the smoke detectors to disable. Small 700 sg foot bungalow

Open all the doors. Eventually a neighbor walks by - "Yo, pinto, that really smells good!"

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Response to pinto (Reply #17)

Sun Aug 31, 2014, 01:21 AM

21. Broiling will do that.

The stove in my current place has an electric broiling element. The rest is gas.

However, the broiler has a short in it and I got a mighty shock the first time I went to use it!

No broiling for me.

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Response to cbayer (Reply #7)

Sat Aug 30, 2014, 05:26 PM

12. sounds good!

I assume one could substitute fresh new potatoes if one wanted, right?


Cher

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Response to NJCher (Reply #12)

Sun Aug 31, 2014, 01:15 AM

19. There is not enough cooking time for fresh potatoes

unless you cook them first.

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Response to NJCher (Original post)

Sat Aug 30, 2014, 04:29 PM

11. Hot wings, French fries and homemade buttermilk ranch dressing.

I've been on a munchie kind of kick. Fries will be done in the Acti-Fry. Very little oil.

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Response to NJCher (Original post)

Sat Aug 30, 2014, 05:41 PM

14. started off with

appetizers.

Red pepper slices topped with honey goat cheese. Breaded zucchini slices with melted mozzarella and tomato sauce. Blue cheese. cabernet sauvignon.

Still mulling over the main course. May have soup that the RG made: turkey with vegetables.


Cher

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Response to NJCher (Original post)

Sat Aug 30, 2014, 06:16 PM

15. More fried chicken.

Cole slaw.

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Response to NJCher (Original post)

Sat Aug 30, 2014, 07:56 PM

16. generic sammich.

It was a sad night for culinary intentions at casa de bloodaxe.

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Response to NJCher (Original post)

Sun Aug 31, 2014, 12:56 AM

18. Looks and sounds tasty. Here, I get shawarma basic Lebanese / Syrian style.

Layered marinated meat on a vertical spit that turns constantly. All the outside edges get nice and crunchy. Servings are shaved off the sides, the stacked meat gets re-basted over and over again. All stays moist with a nice BBQ type crust.

Usually beef, pork and lamb. One spit for each, served with different sauces and flat bread. So you can order beef, beef and pork, lamb, or the works.

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Response to pinto (Reply #18)

Sun Aug 31, 2014, 10:40 AM

23. oh, that clarifies a lot!

I can see why constant turning would produce that nice, crisp edge. We were not able to do that (without constantly getting up from the table). I would love that! (what you described)


Cher

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