Topper's Grilling Advice!

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Re: Topper's Grilling Advice!

Postby Topper » Tue Oct 18, 2011 10:38 pm

CFP! wrote:Any spice it up renditions for tacos/burritos?

Gonna mix it up with a man roast tomorrow. Lots of root veg and garlic along side and hoping to make some nice gravy for yorkshire.

Any leamans recipes would be great too.

Start with home made tortillas. Cumin is good with chicken, try smoke paprika with pork, rosemary/thyme/juniper with beef. Salsa fresca. A cheese mixture of jalapeno monterrey jack, riccotta, asiago

Crust your roast with herbs and then cook at high heat 400 to 400+. Use fennel as one of your root veggies. Push cloves of garlic into the meat.

What the hell is a leamans?

Made pizza tonight. Thin crust, a skiff of home made tomato sauce, red onions, chorizo, sun dried black olives, anchovies, shaved fennel, roasted garlic basil and fresh tomatoes. A thin scattering of cheese (asiago, edam, mozzarella). Washed down with a cheap bottle of California Zin
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Re: Topper's Grilling Advice!

Postby Rumsfeld » Tue Oct 18, 2011 10:49 pm

Topper wrote:
CFP! wrote:What the hell is a leamans?


I think that's Indian for "layman's".
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Re: Topper's Grilling Advice!

Postby CFP! » Wed Oct 19, 2011 8:16 pm

Topper wrote:
CFP! wrote:Any spice it up renditions for tacos/burritos?

Gonna mix it up with a man roast tomorrow. Lots of root veg and garlic along side and hoping to make some nice gravy for yorkshire.

Any leamans recipes would be great too.

Start with home made tortillas. Cumin is good with chicken, try smoke paprika with pork, rosemary/thyme/juniper with beef. Salsa fresca. A cheese mixture of jalapeno monterrey jack, riccotta, asiago

Crust your roast with herbs and then cook at high heat 400 to 400+. Use fennel as one of your root veggies. Push cloves of garlic into the meat.



Didn't use fennel tonight, but am intrigued with it. Have NEVER cooked with it, but seen it used before. Roast turned out spectacular, gravy even better. As for the crust on the roast, do you coat the roast in EVOO prior? Or just use the moisture from the roast?

As for the homemade tortillas I'm not going to purchase a press at this time, maybe later....but not right now. My seasoning does incorporate cumin and chili etc etc. I was hoping you would hit that one outta that park Tops!
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Re: Topper's Grilling Advice!

Postby CFP! » Wed Oct 19, 2011 8:17 pm

Rumsfeld wrote:
Topper wrote:
CFP! wrote:What the hell is a leamans?


I think that's Indian for "layman's".


Why pick on Indians?
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Re: Topper's Grilling Advice!

Postby Topper » Wed Oct 19, 2011 10:13 pm

CFP! wrote:Didn't use fennel tonight, but am intrigued with it. Have NEVER cooked with it, but seen it used before. Roast turned out spectacular, gravy even better. As for the crust on the roast, do you coat the roast in EVOO prior? Or just use the moisture from the roast?


I combine the herbs with evo to make a paste.

CFP! wrote:As for the homemade tortillas I'm not going to purchase a press at this time, maybe later....but not right now. My seasoning does incorporate cumin and chili etc etc. I was hoping you would hit that one outta that park Tops!

Corn tortillas, the ones some folks use a press for, can be made by shaping the tortilla between two pieces of plastic with a your hands or a rolling pin. If you must use a press, put a sheet of plastic on the counter, place your ball of dough on the plastic and cover with another sheet of plastic, then press it with the bottom of a pot or fry pan. Mrs Topper just uses her hands. For flour tortillas, she lightly oils the counter top and then shapes the tortillas with her hands.

As for tacos and donkeys, Mrs Topper is from Belize, the food is Mayan derived not socal-tex-mex.
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Re: Topper's Grilling Advice!

Postby Topper » Thu Oct 27, 2011 10:12 am

I did a quick roast the other day, crusted with smoked paprika. The next night, Mrs Topper made some corn tortillas about 4" diameter, we dices some of the roast and heated it with caramelized onions, added salsa fresca, guacamole and grated cheese for some fantastic tacitos.

Tonight however is a diner for friends who helped us out immensely when we last moved.

Eggplant Soup with herbed goat cheese raviolini

Ratatouille vegetable tien, mixed seafood, chorizo and olive ragu, smoked black cod

Lemon creme brulee with cinnamon sugar

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Re: Topper's Grilling Advice!

Postby LotusBlossom » Thu Oct 27, 2011 10:22 am

Topper wrote:I did a quick roast the other day, crusted with smoked paprika. The next night, Mrs Topper made some corn tortillas about 4" diameter, we dices some of the roast and heated it with caramelized onions, added salsa fresca, guacamole and grated cheese for some fantastic tacitos.

Tonight however is a diner for friends who helped us out immensely when we last moved.

Eggplant Soup with herbed goat cheese raviolini

Ratatouille vegetable tien, mixed seafood, chorizo and olive ragu, smoked black cod

Lemon creme brulee with cinnamon sugar

'05 Note Bene



Mmmm sounds good... now I'm hungry! lol
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Re: Topper's Grilling Advice!

Postby Rumsfeld » Thu Oct 27, 2011 1:48 pm

Damn, but those tortillas do sound good. My abs are getting pretty pissed about this thread.
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Re: Topper's Grilling Advice!

Postby Topper » Thu Oct 27, 2011 3:15 pm

Fuck it, decided smoked black cod was just going to fight with the ragu, going with cod fillets instead.
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Re: Topper's Grilling Advice!

Postby Potatoe1 » Thu Oct 27, 2011 4:27 pm

So I brined a chicken the other day and then roasted it pretty much the same way Topper described a few years back (rosemary tyme, onions, lemon, garlic, in cavity, spices under the skin), and I have to say it is the best roast chicken I have ever eaten.

I dont know if I just got lucky or the brine truly makes that much difference but I couldn't believe how good it was. So moist and the salty flavor of the brine seemed to be on every piece of chicken. Not only that but it cooked to 178ish in just over an hour which seems a lot faster then normal.

I will never cook another bird with our bathing it first.
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Re: Topper's Grilling Advice!

Postby Rumsfeld » Thu Oct 27, 2011 4:31 pm

Potatoe1 wrote:I will never cook another bird with our bathing it first.


That's how I feel about most of my dates.
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Re: Topper's Grilling Advice!

Postby Topper » Wed May 02, 2012 10:57 am

Last nights dinner. 3 hour braised beef shoulder (browned roast, mire poix, in a dutch over with beef stock, wine, tomato garlic, bouquet garni). Rosemary gnocchi (flesh of 6 small baked potatoes passed through a ricer, 2 eggs ~1/2C flour, chopped rosemary - rolled out, cut and turned on a fork). Grilled rappini (big pot blanched and grilled). Stilton demi (reduced braising liquid, thickened with stilton).
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Re: Topper's Grilling Advice!

Postby KeyserSoze » Thu May 03, 2012 8:09 am

Spot prawn season has arrived :thumbs:
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Re: Topper's Grilling Advice!

Postby Topper » Thu May 03, 2012 8:34 am

Grill them and use them in a salad with grapefruit and citrus vinaigrette.
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Re: Topper's Grilling Advice!

Postby Arachnid » Thu May 03, 2012 10:13 am

Topper wrote:Last nights dinner. 3 hour braised beef shoulder (browned roast, mire poix, in a dutch over with beef stock, wine, tomato garlic, bouquet garni). Rosemary gnocchi (flesh of 6 small baked potatoes passed through a ricer, 2 eggs ~1/2C flour, chopped rosemary - rolled out, cut and turned on a fork). Grilled rappini (big pot blanched and grilled). Stilton demi (reduced braising liquid, thickened with stilton).


What's the nutritional value of said dinner you fat fuck :P or are you all aboard the Cholesterol bandwagon 8-)
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