"cshenk" > wrote in message
...
> I've been in a bit of a cooking rut and would like some new ideas.
>
> In mind is something non-Asian (though I've got a stock of most anything
> you'd need for that right now) and don't want to spend all day making it.
> It's fairly safe to assume I have just about anything 'standard' in
> condiments, spices, pastas, cheeses etc.
>
> Handy meats he whole duck, whole chicken, firm white and pink steaked
> fish, Tilapia filets, pork butt, beef (hunks, types vary), venison, squid,
> and pork loin. Probably some other things in the meat area but those are
> obvious ones.
>
> Defrosting in the fridge is: 1 wild caught salmon fillet (have 5 lbs
> frozen), 1/2 lb pork loin, 1/2 lb (maybe 3/4) small angus beef steaks, 1
> quart duck bone stock.
>
> Handy veggies: Head cabbage, onions (red, vidalia, and yellow), garlic,
> celery, mushrooms (shemenji type, will double for button though smaller
> and more earthy), carrots, potatoes, bell peppers in 3 colors, fresh
> spinach, an asian vegetable that has stems like brocolli and leaves are a
> mild mustard flavor (mustard derivitive I think), and fresh tomatoes from
> the garden.
>
> Plenty to work with obviously. Just looking for new ideas!

Chicken under a brick?

I just made one last week to test out a new kitchen toy and it was pretty
fabulous. I fresh ground some coriander, cumin and fennel seeds, peppercorn
and sea salt. Splatchcocked an organic chicken, rubbed it with a little oil
then the ground spices. I put the chicken in this...

http://www.amazon.com/gp/product/B00...ef=oss_product

....and grilled it on high for a few minutes on each side, then turned it
down to medium and grilled it a few minutes more on each side. It was moist
and perfectly done. Definitely a do-over.
Jon