Maral Posted May 5, 2005 Report Share Posted May 5, 2005 are you going to eat that thing or hang it up over your fireplace? Quote Link to comment Share on other sites More sharing options...
MosJan Posted May 5, 2005 Report Share Posted May 5, 2005 I'm going to hang it up over My fireplace Quote Link to comment Share on other sites More sharing options...
MosJan Posted May 5, 2005 Report Share Posted May 5, 2005 upssss - i just remember - i don;t have a fireplace ok i will be hang it up over My MAC/Apple Quote Link to comment Share on other sites More sharing options...
Azat Posted May 24, 2005 Report Share Posted May 24, 2005 Maral, I am giving you these ancient Azat family recipes in hope that this weekend you will invite me, Baron Edward and Baron Movses with his new Niva over for dinner Actually I added the few Panini recipes to the Cookbook so you can just get them from there http://www.armenians.com/cookbook/viewrecipe.php?id=206 http://www.armenians.com/cookbook/viewrecipe.php?id=207 http://www.armenians.com/cookbook/viewrecipe.php?id=208 http://www.armenians.com/cookbook/viewrecipe.php?id=209 Quote Link to comment Share on other sites More sharing options...
MosJan Posted May 24, 2005 Report Share Posted May 24, 2005 Maral Ig jan Azat is not driving my new Niva to LA i'''m like do ineed to do everything my self than this asking me to drive him in Hollywood and Galandale that he can get some Coool Rabiz Axchiks in My Car MAral jan See Haw it is Quote Link to comment Share on other sites More sharing options...
Azat Posted May 30, 2005 Report Share Posted May 30, 2005 MARALLLLLLLLLLLLLLLLLLLLLL Ures? I have even a better rendition of the last panini that will make your guests lick their fingers http://www.armenians.com/cookbook/viewrecipe.php?id=210 Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted May 31, 2005 Report Share Posted May 31, 2005 MARALLLLLLLLLLLLLLLLLLLLLL Ures? I have even a better rendition of the last panini that will make your guests lick their fingers http://www.armenians.com/cookbook/viewrecipe.php?id=210 style_images/master/snapback.png And why just Maral?????!!!!!! It does sound yum yum, when are you going to make this and invite us to your house? Quote Link to comment Share on other sites More sharing options...
Azat Posted May 31, 2005 Report Share Posted May 31, 2005 Because only Maral appriciates the finer things in life. we will hold your engagement party at my house. Deal? Quote Link to comment Share on other sites More sharing options...
Maral Posted May 31, 2005 Report Share Posted May 31, 2005 (edited) ohhhh Azat,those look good! Better dust my panini maker thingy off guess it's Paninins for dinners this week .... I'm so bored of making the same ol' middle eastern/Armenian foods lately.... I'm going to add a potato recipe to the cookbook,it sounds strange and very half ass American cooking,but man was it good with bbq and grilled veggies this weekend.... Mos,poor baby...Azat is so inconsiderate sometimes! When you get those Rabiz girls in the car ,please take a picture for the forum! what did you guys have at the get together the other night? Edited May 31, 2005 by Maral Quote Link to comment Share on other sites More sharing options...
Azat Posted July 24, 2005 Report Share Posted July 24, 2005 Hello kiddies. I need two recipes, or even names of the dishes and maybe I can find them. both of these are Persian dishes and they were both YAMMIIIIIIII 1. many different kinds of green herbs(a bit sour, maybe sour grapes) on top of a pilaf that was very crispy. 2. Eggplant and yogurt baked in the oven. Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted July 25, 2005 Report Share Posted July 25, 2005 Hello kiddies. I need two recipes, or even names of the dishes and maybe I can find them. both of these are Persian dishes and they were both YAMMIIIIIIII 1. many different kinds of green herbs(a bit sour, maybe sour grapes) on top of a pilaf that was very crispy. 2. Eggplant and yogurt baked in the oven. style_images/master/snapback.png Is this what you were talking about Azat jan? Fried Eggplant with Yogurt - (10/26/01) 3 eggplants salt oil 2 cloves crushed garlic 1 1/4 cups yogurt dried crushed mint Cut the eggplants into 1/2 inch thick slices. Sprinkle them with salt and leave them in a colander for about 1/2 hour to sweat. Rinse them with cold water and wipe dry. Fry the eggplant slices in hot oil for a few minutes on each side until lightly browned. Add crushed garlic and fry for a few minutes longer until golden. Remove eggplant and garlic, and drain on paper towels. Let cool. Season the yogurt with salt. Arrange eggplant and yogurt alternating in a dish. Top with yogurt and garnish with mint. Quote Link to comment Share on other sites More sharing options...
gamavor Posted August 12, 2005 Report Share Posted August 12, 2005 http://www.armeniapedia.org/index.php?titl...rmenian_Cooking Quote Link to comment Share on other sites More sharing options...
Anileve Posted August 12, 2005 Report Share Posted August 12, 2005 My stomach says it's hungry. Quote Link to comment Share on other sites More sharing options...
MosJan Posted August 12, 2005 Report Share Posted August 12, 2005 AzatJan LA xanut gites or "grill planks" a vajarum ??? cider, oak or apple ?? "Plank grilling brings the satisfying flavor of natural wood smoke to a variety of grilled meats, fish, and poultry, in a convenient cooking technique that's simple and satisfying" http://www.grillplanks.com/ Step 1: Soak the plank for 30 minutes or more. http://www.grillplanks.com/images/stepone.jpg This will allow the wood to smolder and not incinerate during grilling. Moist heat lets meat retain its tenderness and natural juices until serving. Step 2: Place the plank on medium/high grill. http://www.grillplanks.com/images/stepthree.jpg Placing the plank on the grill 2 to 3 minutes before adding meat or vegetables will allow the plank to cure over the fire and start to smoke. The plank can be turned over during the curing process to prevent warping. Step 3: Place food on the plank, cover the grill, and cook until done. http://www.plankcooking.com/images/BBQPlank1a.jpg Cooking times will vary depending on the food item. >>>>>>>>>>> The longer you soak the plank, the better. More moisture will be available during cooking, allowing for the longer cooking times required for larger cuts of meat. Try using wines, fruit juices, or ciders when soaking the plank. This will add unique flavors to the food. When using a charcoal grill, let the fire spread throughout the charcoal and the flames recede below the cooking grates. When using a gas grill, set heat at 425°. To prevent sticking, apply any type of cooking oil to the plank surface. Keep a spray bottle handy to extinguish any flare-ups while cooking. The plank should rarely flare up if it is properly soaked and the grill is kept covered. Quote Link to comment Share on other sites More sharing options...
Azat Posted September 26, 2005 Report Share Posted September 26, 2005 For all those carnivores at HyeForum Goat-Cheese Crusted Lamb Chops 1 (about 3 pounds) Rack of lamb (6-7 small chops) 1 lb of Goat cheese 1 bunch of parsley ½ a bottle of semi good Cabernet wine ¼ lb of bread crumbs ½ cup of olive oil 2 large potatoes ¼ stick of butter 3 cloves of garlic Salt and pepper to taste Preheat over to 375 degrees F. Mince 2 cloves of garlic and the parsley fine. Mix it with the bred crumbs and only add ½ the olive oil and kip the rest. Stir/mix well. Take the lamb and sprinkle the salt and pepper. Be a little generous with both. On the top side of the rack of lamb paste the goat cheese. About a ¼ inch thick paste. After the goat cheese generously apply the bred crumb mixture. Place it in a pan and put it in the oven for 25 minutes. While the lamb is cooking peal and place the 2 potatoes in water and boil it for mash potatoes. While that is being cooked, take the rest of the olive oil and slice thin slices of the 1 garlic clove left and brown the garlic. Mash the potatoes and add the browned garlic to it. Use the ½ of the butter as the fat in the mashed potatoes. Take out the lamb and let it rest for 5 minutes. While it is resting add the rest of the butter and ½ of the wine to that same sauce pan that the lamb was in and bring it to a boil under high heat and let it reduce for 5 minutes. In the center of the plate add a large spoon or 2 of the mashed potatoes. Pour some of your cabernet sauce on the sides. Slice the lamb between each bone. The two end chops will be well done, the next 1 on each side will be medium well and the center 3 will be medium rear. Enjoy it with a good bottle of red wine. Quote Link to comment Share on other sites More sharing options...
Azat Posted September 26, 2005 Report Share Posted September 26, 2005 Azat...oh but it's like biting down on butter!Man it's good..and now I want some,but I want to make it...so please ask your sis for me..plz plz plz....I'll give you a $1 style_images/master/snapback.png Maral jan, I just noticed that last part... Ehhhh When are you going to send the money Quote Link to comment Share on other sites More sharing options...
Maral Posted September 26, 2005 Report Share Posted September 26, 2005 Maral jan, I just noticed that last part... Ehhhh When are you going to send the money style_images/master/snapback.png when escrow closes,all that's left over for me is a dollar anyways...and it's ALL yours! Quote Link to comment Share on other sites More sharing options...
Anileve Posted October 4, 2005 Report Share Posted October 4, 2005 Can anyone recommend a tasty salmon filet recipe? Nothing too complicated and nothing too simple, I am looking for something with flava. Quote Link to comment Share on other sites More sharing options...
Arvestaked Posted October 4, 2005 Report Share Posted October 4, 2005 Can anyone recommend a tasty salmon filet recipe? Nothing too complicated and nothing too simple, I am looking for something with flava. style_images/master/snapback.png I'll try and get a salmon recipe from my father for you. Quote Link to comment Share on other sites More sharing options...
Anileve Posted October 4, 2005 Report Share Posted October 4, 2005 Your dad is a Gastronomic Artisté as well? And I need it for tonight, so shake that toosh. Quote Link to comment Share on other sites More sharing options...
Arvestaked Posted October 4, 2005 Report Share Posted October 4, 2005 Yes. Oh, tonight? Sheesh. I'll see what I can do. Quote Link to comment Share on other sites More sharing options...
Azat Posted October 4, 2005 Report Share Posted October 4, 2005 vava had a pretty good recipe one time. I personally dont cook much salmon as I am not a big fan. Quote Link to comment Share on other sites More sharing options...
Azat Posted October 4, 2005 Report Share Posted October 4, 2005 Vava - http://hyeforum.com/index.php?showtopic=76...indpost&p=68504 Ed - http://hyeforum.com/index.php?showtopic=76...indpost&p=68129 Quote Link to comment Share on other sites More sharing options...
Arvestaked Posted October 4, 2005 Report Share Posted October 4, 2005 Eve: Take a pan, preferably Pirex. Put in enough lemon juice to coat the bottom. Spice the salmon filets on both sides with salt, pepper, and dry dill. (Don't overdo it.) Place each of the filets in the pan on top of a couple of bay leaves (per filet). Place a thin lemon wedge and a thin onion wedge on top of each filet. Cook open in oven at 350 F for about half an hour. Quote Link to comment Share on other sites More sharing options...
Anileve Posted October 4, 2005 Report Share Posted October 4, 2005 Vava - http://hyeforum.com/index.php?showtopic=76...indpost&p=68504 Ed - http://hyeforum.com/index.php?showtopic=76...indpost&p=68129 style_images/master/snapback.png Can't do Vava's, no access to a grill. Ed's sounds great! Sweet potatos are a fab. idea! Eve: Take a pan, preferably Pirex. Put in enough lemon juice to coat the bottom. Spice the salmon filets on both sides with salt, pepper, and dry dill. (Don't overdo it.) Place each of the filets in the pan on top of a couple of bay leaves (per filet). Place a thin lemon wedge and a thin onion wedge on top of each filet. Cook open in oven at 350 F for about half an hour. style_images/master/snapback.png Do I use fresh bay leaves? That sounds easy enough and tasty enough. Thanks guys, I'll let you know the results of my attempt. SPEAKING OF WHICH!!!!!! I completely forgot to mention! I got this incredible PC game, and I really can't get those because when it comes to video games I have a very addicting personality. It's called "The Restaurant Empire," my holy meatballs, it's sooooo much fun. You get to design your own restaurant, choose your recipes, hire and fire employees, enter cooking contests and become succesful! I guess this is like living my fantasy without the actual damage and stress. I just love how you can create your own decor theme, from candles on the tables, to bathroom stalls you create your own empire. I know, I sound completely obssessed, but it's soooo much fun, I can't help it! http://www.restaurant-empire.com/re_englis...llery/index.htm Quote Link to comment Share on other sites More sharing options...
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