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There is a place over by my house called The Egg and I. They have a great Texas skillet with steak. I always get salsa with it. Their salsa isn't the best, and they serve it warm, which is odd. But it makes the omelet taste really good.

here's a nice recipe from argentina:

Empanadas Criollas:

Ground Beef: 1 kilo
Chopped onions: 1/2 kilo
Slices of olives: 200 grams
Sugar: too pinches
Cumin: a soup spoon
Boiled eggs (in pieces): 6

You fry lightly the onions, then you add the meat, the sugar, the cumin and salt until is cooked, take it off the fire, add the olives and the eggs, take a spoon of the preparation and put it on a "tapa de empanada" and then you rim/fold the edge... like in the picture:



then you can bake them or fry (in grease is better imo) them as you like

here are some finished empanadas:

Nice recipe! I love empanadas! Awesome pics too!

And now for something completely different: Octopus salad.

Clean an octopus and plunge it into a saucepan filled with boiling water and a cork, which according to tradition will tenderize its meat. Season with pepper and simmer for 20 minutes. Check the octopus is cooking using a fork, then drain and allow to cool. Retaining the skin, cut the octopus into 1/2 inch slices. Put 3 tablespoons olive oil, 2 crushed garlic cloves, flat-leaf parsley and pepper into a serving bowl. Add the pieces of octopus and stir carefully. Chill for 30 minutes before serving.

Recipe taken from the Larousse Gastronomique.

eewww... octopus... I tried it once and didn't like it, it felt like fish chewing gum

Quote from "Nacho_ijp" »

eewww... octopus... I tried it once and didn't like it, it felt like fish chewing gum

Lol! They probably over cooked it then. It should never be chewy like a rubber band.

yeah, I supouse they did that... It was a cheap restaurant :confused:

that octopus sounds pretty good...and i dont usually like seafood.

Has anyone tried Calamari? A lot of restaurants serve it.

Deep fried squid.. orgasmic.

I eat calamari quite frequently.

Quote from "J/-\YK/-\Y" »

Has anyone tried Calamari? A lot of restaurants serve it.

Deep fried squid.. orgasmic.

Deep fried calamari tastes just like anything else deep fried. I once had this fresh calamari at one of the wharfs at Monterey Bay and the made like sort of like a pasta salad but instead of the pasta it was was calamari. Oof!

Calamari is one of the few sea food dishes I will eat fried. I prefer broiled or baked. I can't stand breading on my fish. Catfish is the only fish I think tastes better fried (well that I have tried anyway.)

asiago stuffed poatatoes. get baby red potatoes boil em till there half way done cut in half and with a melon baller scoop out center. make home made mayo with a netrual oil and add asiago cheese parsley garlic salt white pepper after oil is made 1 yolk = 1 cup of oil for mayo. place filling in piping bag and pipe into potatoes place in 450 oven for 10-12 mins or until slightly colored

smoked fish salad- whole smoked white fish 2 parts mayo 1 part wholeseed mustard 1 part sour cream 6 hard boild eggs rough chopped 4 apples bruinois 6 celery stick same and a red oinion minced add salt if needed but smoked fish should be salty enough

I'll need to try those potatoes, aaronkel. I've got a nice German potato salad recipe that uses red potatoes. It was my grandmothers'. She made the best. I'll post it tomorrow before work. Now, for something different.

Smoked salmon.


I usually go and get an entire side of salmon from the grocery store. Be careful as to which one you get. Make sure that the salmon is a nice deep pink color.

If it looks like there are "tares" in the meat, then they did a real bad job of getting the pin-bones out, if the color is a light pink; don't buy it.

I usually keep the skin on. Flavor is in the skin. Cut the salmon into nice size "steaks". Make sure you cut the belly side, the thinner part, off. This will just cook faster and burn, and you don't want that.

I put my on the charcoal grill. Let your coals get to that nice white color. This is the prime time to start cooking. I take hickory smoking chips and soak them for about 20 minutes, drain the water and put them right on the white coals. Season the salmon steaks with a mixture of kosher salt and ground black pepper. Cook them with the skin on but start meat side down on the grill. Get some good marks on the salmon and turn them to get a "diamond" mark on them. Be careful when you turn them because you don't want the meat to start falling apart. Flip over skin side down and do the same.

The salmon will turn a nice brownish color. When you eat it, the meat will just come right away from the skin. Don't over cook it because the salmon will dry out. Nobody likes dried out salmon.

For a sauce for this I use a balsamic reduction. Just take some balsamic vinegar and put it in a pot on the stove. Turn on high and let it reduce to a nice thick syrup. It will sweeten when properly reduced. No need to add anything to that. Drizzle it onto the salmon. Serve with rice, or mashed potatoes and veg.

Ever notice how sometimes the best recipes come from mom or grandma? I feel another blog post building up.

My wife does a great Taco Bake. I'll have to post up that one too. Still looking for my grandma's German Potato salad one. I have it written down somewhere.......

Quote from "Nacho_ijp" »

here's a nice recipe from argentina:

Empanadas Criollas:

Ground Beef: 1 kilo
Chopped onions: 1/2 kilo
Slices of olives: 200 grams
Sugar: too pinches
Cumin: a soup spoon
Boiled eggs (in pieces): 6

You fry lightly the onions, then you add the meat, the sugar, the cumin and salt until is cooked, take it off the fire, add the olives and the eggs, take a spoon of the preparation and put it on a "tapa de empanada" and then you rim/fold the edge... like in the picture:



then you can bake them or fry (in grease is better imo) them as you like

here are some finished empanadas:

That looks a lot like a Lebanese recipe.

Anyway, my friend was over last night, and we had some chicken escalope, so I decided to mix up a sauce, and it came out just fucking heavenly. I don't know the exact exact amount added for each of the following ingredients, but I'll try to approximate.

1 1/2 big spoon of mayonnaise
2 big spoons of ketchup
1 1/2 big spoon of mustard
1 or 2 tea spoons of honey, depending on how sweet you want it to be
a dash of cinnamon
a dash of dried thyme with sesame (they sell this here in Lebanon, as a mixture of both, it's very popular here in Lebanon, as you can eat it alone with olive oil, or mix it with tons of stuff as a part of local recipes)

It tastes just great.

well, we also have what we call "emapanadas arabes" (arabic empanadas)


and I think that the recipe is taken from spain so maybe this recipe has it's origins in that region :rolleyes:

I like to dedicate this recipe to my Grandmother. Kind of fitting since it is hers.

German Potato Salad

Serves 4

You'll need:
2 1/2 lbs Red potatoes
1/2 lb chopped/cubed bacon
1/2 white onion diced
Celery Salt
1 Tbsp Flour
1 Cup White Vinegar
1 Cup Sugar


Boil whole potatoes in their skins in salted water for about 30 minutes. Rinse in cold water. Drain and peel
In a casserole dish put a layer of thinly sliced potatoes and some celery salt over potatoes. Continue layering potatoes and celery salt until all the potatoes are used.
Cook 1/2 lb of chopped/cubed bacon until done. Drain bacon on paper towels. Set aside.
To the bacon grease, add 1 Tbsp flour stirring constantly for a few minutes to make a roux.
Combine the white vinegar and sugar. Add to the bacon grease roux. Whisk to combine. Add diced onions and simmer for 5-10 minutes. Add a little water if the sauce becomes to thick.
Pour sauce over potatoes.
Sprinkle cubed/chopped bacon over the potatoes. This dish can be served hot or cold.

O.o..

That sounds amazing..

Quote from "Nektu" »

I like to dedicate this recipe to my Grandmother. Kind of fitting since it is hers.

German Potato Salad

Serves 4

You'll need:
2 1/2 lbs Red potatoes
1/2 lb chopped/cubed bacon
1/2 white onion diced
Celery Salt
1 Tbsp Flour
1 Cup White Vinegar
1 Cup Sugar


Boil whole potatoes in their skins in salted water for about 30 minutes. Rinse in cold water. Drain and peel
In a casserole dish put a layer of thinly sliced potatoes and some celery salt over potatoes. Continue layering potatoes and celery salt until all the potatoes are used.
Cook 1/2 lb of chopped/cubed bacon until done. Drain bacon on paper towels. Set aside.
To the bacon grease, add 1 Tbsp flour stirring constantly for a few minutes to make a roux.
Combine the white vinegar and sugar. Add to the bacon grease roux. Whisk to combine. Add diced onions and simmer for 5-10 minutes. Add a little water if the sauce becomes to thick.
Pour sauce over potatoes.
Sprinkle cubed/chopped bacon over the potatoes. This dish can be served hot or cold.

*Drools.*