Anything made with chocolate i can make it or bake it (not just because of my name)

Maple Teriyaki Salmon Fillets

1/3 cupApple juice
1/3 cupMaple syrup
3 tablespoonsSoy sauce
2 tablespoonsOnion; finely chopped
2 clovesGarlic
4 filletSalmon; about 2 pounds

In a bowl, combine the first five ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate for 1-3 hours.
Drain and discard marinade. Broil salmon 4-in. from the heat for 5 minutes. Baste with reserved marinade. Broil 10 minutes longer or until fish flakes easily with fork, basting frequently

Garlicky Green Beans Sauted with Red Peppers

2 cups fresh green beans; snipped in half diagonally
1 red pepper; cut in strips and then in half
2 cloves garlic; peeled and cut in half
2 Tablespoons Olive oil
1 Tablespoon butter
1 dash Red pepper flakes

Heat your oil and butter in pan until sizzling on high heat.
Add garlic, green beans, and peppers and saute on high heat for about 6 minutes, I like to get them a little blackened, toss frequently because you do not want to burn the garlic, just get the flavor from it.
Remove garlic and serve. If you want it spicy, then add the peppers while you are cooking the vegetables.

Roasted Potatoes with Garlic and Rosemary

1/4 cup olive oil
4 cloves Garlic; pressed or minced
1 Tbl.Fresh rosemary; chopped
2 lbs.Red skinned potatoes; cut into large chunks
Coarse sea salt; to taste
Black Pepper; ground to taste

Prehead oven to 450 degrees F with the oven rack in the lower third. Bring 6 quarts of salted water to a boil in a large saucepan. On the stovetop, in a large baking sheet with sides, heat the oil, garlic, and rosemary. Do not allow the garlic to brown. Meanwhile, boil the potatoes in the water for 1 minute. Remove the potatoes with a slotted spoon and place them on the baking sheet. Stir to coat with oil. Roast the potatoes, on the baking sheet, on the lower oven rack. Roast for 20 minutes and then carefully toss with a spatula. Roast another 10 minutes or until cooked through, brown, and crisp. Season with sea salt and freshly ground black pepper.




Note: All of these are a copy + paste, but made for one hell of a meal.

Picture (Sorry it's on it's side, stupid iPhone):

Meringue Desert

• Meringue
• Icecream
• Bananas
• whipping cream

Voila

Seems realy nice!
That's it, I am hungry

If i can give one comment.. try cooking your salmon between medium and medium-well instead of well-done, taste much better (you dont want the fish to easily flake with fork..)

This post was edited by hofx2 on Apr 14 2011 10:54am

It was not well-done, it was broiled so the top was crispy but also extremely tender and juicy to bite.

Ice cream


Prossess....
-Drive to store
-Buy 1 pound+ of ice cream of your choice
-Drive home
-Bring Ice cream to couch
-Turn on Tv
-Nomnomnom
-Go to gym

Repeat.

Cheap and easy homemade teriyaki sauce:

1 cup soy sauce
1 cup mirin
1/4 cup sugar

Stir well, heat in a saucepan over medium heat until boiling. Reduce heat, simmer for 2-3 minutes. Refrigerate.

If you are ever using teriyaki sauce, make your own, trust me. It's worth it

Mediterranean Dinner

Needed a dinner that would satisfy some vegan guests without making me want to run to McDonald's as soon as they left. All recipes are adaptations from multiple sources or self-creations. Obviously this takes some time (about 5 hours cooking with my wife), but it's really good. And you can also obviously pick and choose and still have a good meal.

Started off with a trio of dips served with mini-pita breads (bought from whole foods) and carrot sticks and snap peas

Hummus:

3 Cups soaked or canned chickpeas (soaked taste a little better and are better in other dishes; canned are obviously easier)
1/3 cup tahini paste
~3 cloves garlic, minced
salt & pepper to taste
juice of 2 lemons

Combine all the crap in a food processor or blender. Mix until smooth. Serve chilled or at room temperature in a bowl with a drizzle of oil and sprinkling of cayenne pepper.

Baba Ganoush:

4 medium eggplants
1/2 cup tahini
juice of 3 lemons
salt/pepper
1 bunches of flat leaf parsley, chopped
~6 cloves garlic, minced

Pierce the eggplants all over with a knife to let some of the liquid cook off. Then grill/smoke eggplants over a wood fire until skins are black and eggplant is soft(~20-30 minutes). Use a decent direct fire and a closed lid with wood chunks like hickory or mesquite. You can broil them until black or use a gas grill if you must. You will miss out on the smoky taste, though. Peel off the skins when they are cool enough to touch.

Everything into the food processor or blender again. Serve chilled or at room temperature.

Tabbouleh

2 Cups dry bulgar wheat
3 cups water
juice of 2 lemons
1 bunches of flat leaf parsley, chopped
3 tomatoes, diced
1 package of mint, chopped
1/4 cup olive oil
6 scallions, chopped
salt/pepper

Boil water and poor over bulgar; let sit until all water is absorbed--about 20-30 minutes
Add lemon juice and let bulgar absorb that--about 20-30 minutes again. Add everything else and mix together. Chill for an hour or more to let flavors mix.

Main Course:

Felafel

6 cups soaked or canned chickpeas
2 bunches flat leaf parsley, chopped
1 red onion, diced
1 tbsp cumin
6 cloves garlic, minced
1 1/2 tsp baking soda
salt/pepper
1/2 tsp cayenne
1 tsp ground coriander
Olive oil for pan frying

Combine everything in a food processor until you have a smooth paste. You might need to add a little water to get things going if you used soaked chickpeas rather than canned. Try to use as little as possible, because too much water makes the felafel hard to fry. Heat about 1/4 inch of olive oil in a saute pan over medium heat. Fry the felafal about 3-4 minutes per side until nicely browned. You can add a tablespoon or two of flower if your felafel just won't stick together. Drain on paper towels.

Lamb Kebabs(finally)

1 pound cubed leg of lamb
1/4 cup olive oil
4 cloves garlic, minced
2 tbsps red wine vinegar
1 tbsp rosemary
1/2 tbsp thyme
salt/pepper

Combine all ingredients in a bowl; let marinate 1-2 hours. Thread on skewers. Cook on a charcoal grill ~5 minutes per side for medium rare.

Lemon Chicken

2 boneless chicken breasts
juice of 2 lemons
2 cloves garlic, minced
1/2 tbsp thyme
salt/pepper

Combine all ingredients in a bowl; let marinate 1-2 hours. Cook on a charcoal grill ~7-10 minutes per side until done.

Serve the Lamb, chicken, and felafel with warmed pitas, the remaining dips, yogurt, crumbled feta cheese, and Tabasco sauce.

We also served a Greek salad (Leaf lettuce, kalamata olives, tomatoes, red onions, cucumbers with a red wine vinegar/olive oil/lemon juice dressing)

With all the strong flavors, I like a stronger, fruitier red wine with this like Shiraz or Zinfandel. Beer works, too--always. A strong IPA plays off the pineiness (if that's even a word) of rosemary really well.

Almost made a meal for vegans not annoying...almost...