gavinscooking.blogspot.com

Gavin's Cooking

Sunday, March 29, 2015. Lamb Kebabs, with Grilled Veggies and Duck Fat Roasted Potatoes. 3-4 lbs. cubed lamb leg or shoulder. 1 cup olive oil. 188; cup chopped parsley. 2 tablespoons chopped fresh rosemary. 1 tablespoon chopped fresh thyme. 2 teaspoons ground coriander. 2 large cloves of garlic, chopped. Real tough process here, stay with me guys: stick everything into a Ziploc bag and refrigerate for at least 6 hours, preferably overnight. Preheat a gas grill up to about 500°F (side note – th...Clean of...

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Sunday, March 29, 2015. Lamb Kebabs, with Grilled Veggies and Duck Fat Roasted Potatoes. 3-4 lbs. cubed lamb leg or shoulder. 1 cup olive oil. 188; cup chopped parsley. 2 tablespoons chopped fresh rosemary. 1 tablespoon chopped fresh thyme. 2 teaspoons ground coriander. 2 large cloves of garlic, chopped. Real tough process here, stay with me guys: stick everything into a Ziploc bag and refrigerate for at least 6 hours, preferably overnight. Preheat a gas grill up to about 500°F (side note – th...Clean of...

<META> KEYWORDS

1 lamb

2 3 teaspoons paprika

3 potatoes

4 2 russet potatoes

5 salt and pepper

6 veggies

7 12 15 crimini mushrooms

8 1 red onion

9 olive oil

10 tzatziki

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lamb,3 teaspoons paprika,potatoes,2 russet potatoes,salt and pepper,veggies,12 15 crimini mushrooms,1 red onion,olive oil,tzatziki,1 clove garlic,posted by gavin,0 comments,email this,blogthis,share to twitter,share to facebook,labels greek,vegetables

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Gavin's Cooking | gavinscooking.blogspot.com Reviews

https://gavinscooking.blogspot.com

Sunday, March 29, 2015. Lamb Kebabs, with Grilled Veggies and Duck Fat Roasted Potatoes. 3-4 lbs. cubed lamb leg or shoulder. 1 cup olive oil. 188; cup chopped parsley. 2 tablespoons chopped fresh rosemary. 1 tablespoon chopped fresh thyme. 2 teaspoons ground coriander. 2 large cloves of garlic, chopped. Real tough process here, stay with me guys: stick everything into a Ziploc bag and refrigerate for at least 6 hours, preferably overnight. Preheat a gas grill up to about 500°F (side note – th...Clean of...

INTERNAL PAGES

gavinscooking.blogspot.com

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Gavin's Cooking: June 2014

http://gavinscooking.blogspot.com/2014_06_01_archive.html

Saturday, June 7, 2014. Frog Leg Confit with Peach and Mango Salsa. Trying new things is always fun, so when this week’s theme of confit came up, I decided to try frog legs for the first time. Confit is a preservation technique using rendered fat to slowly cook meat. Typically you would use the fat of whatever meat you were preserving, but this wouldn’t really work in this case. That, and they were pretty expensive, especially considering the taste. When you are ready to cook the legs, pour enough canola...

2

Gavin's Cooking: September 2014

http://gavinscooking.blogspot.com/2014_09_01_archive.html

Monday, September 29, 2014. A healthy, hearty delicious and cheap dish. What more can you want? I think there’s about 400 calories per serving (1 cup), if you omit the sour cream and cheese. Adapted from http:/ www.skinnytaste.com/2014/09/buffalo-chicken-and-bean-chili.html. Total time: 1 hour 15 minutes. 2 lbs ground turkey. 1 large onion, chopped. 1 cup chopped carrots. 1 cup chopped celery. 2 cloves garlic, diced. 1 habanero, deseeded and minced. 1 tablespoon chili powder. 1 15 oz. can pinto beans.

3

Gavin's Cooking: May 2014

http://gavinscooking.blogspot.com/2014_05_01_archive.html

Sunday, May 18, 2014. IPA Marinated Skirt Steak with Chimichurri. This week is about cooking with beer. I had a case of Bear Republic Racer 5 IPA and a skirt steak in my freezer, so it seemed like the logical choice to make a South American inspired dish. Also, I know what you’re thinking – chimichurri is made with parsley. Well, my parsley is just starting to bloom, but I have tons of arugula and a decent amount of cilantro already sprung up, so that’s what I went with. 1 two-pound skirt steak. This was...

4

Gavin's Cooking: December 2014

http://gavinscooking.blogspot.com/2014_12_01_archive.html

Monday, December 22, 2014. Duck Ravioli with Seared Foie Gras. Duck carcass (see below for details). 1 onion, diced. 3 medium carrots, diced. 3 stalks celery, diced. A few sprigs of thyme. 3 tablespoons tomato paste. 3 cups red wine. 7 cups chicken stock. 2 teaspoons duck fat. Remove the wings, legs, and breasts from the duck. Set aside the legs and breasts. Remove any remaining skin from the carcass – we’re reserving this for fat rendering and cracklings. Add in the chicken stock, reserved duck bones, t...

5

Gavin's Cooking: February 2015

http://gavinscooking.blogspot.com/2015_02_01_archive.html

Sunday, February 8, 2015. Chocolate Chip and Nutella Cookie Bars. Operation power belly continues onward, as I decided I needed more sugary treats in my life. I found this recipe. 189; cup unsalted butter (1 stick). 1 cup brown sugar, packed. 1 tablespoon vanilla extract. 188; teaspoon salt. 1 cup all-purpose flour. 1 cup semi-sweet chocolate chips (ghiradelli 60% cacao was used here) extra on top. Add the cooled butter, egg, nutella, brown sugar, vanilla and salt to a bowl. Whisk until smooth. Bake for ...

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Sunday, March 29, 2015. Lamb Kebabs, with Grilled Veggies and Duck Fat Roasted Potatoes. 3-4 lbs. cubed lamb leg or shoulder. 1 cup olive oil. 188; cup chopped parsley. 2 tablespoons chopped fresh rosemary. 1 tablespoon chopped fresh thyme. 2 teaspoons ground coriander. 2 large cloves of garlic, chopped. Real tough process here, stay with me guys: stick everything into a Ziploc bag and refrigerate for at least 6 hours, preferably overnight. Preheat a gas grill up to about 500°F (side note – th...Clean of...

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