Steak:

[Lexical]

Well, at least we can all still agree that french cuisine is the absolute worst. Not saying it is all bad, but going through all the stale bread, watery wines, and tasteless garbage they try to pass off as an entree just isn't worth the palpable dishes.

[Orruar]

Originally Posted by Lexical [You must be logged in to view images. Log in or Register.]

Well, at least we can all still agree that french cuisine is the absolute worst. Not saying it is all bad, but going through all the stale bread, watery wines, and tasteless garbage they try to pass off as an entree just isn't worth the palpable dishes.

French cuisine is great if you're constipated. The reason you don't see many fat frenchmen is that they all suffer from near constant diarrhea from the food they eat.

[Hailto]

Can't agree on that one either, i love french food, try coq au vin and you will change your mind.

[Hailto]

Yeah, id like to narrow down that range a bit by having someone who obviously knows what hes doing post the recipe he uses, instead of trying a random one i google. Apparently he raged and left anyway though so that seems unlikely.

[quido]

Ok, good luck. Share your creations with us!

[Lexical]

Meh, I don't really like cooking my chicken in wine. Regardless of my tastes, that dish isn't really flavorful. I find it generally bland and unimpressive. Too old school.

[Hailto]

Nice, might try this tonight.

[dredge]

Lexical, I must admit Mint isn't one of my favorite herbs, I would prefer to pair fresh thyme and some pepper and lemon personally, but what comes to mind is the one thing I love that is mint, and it goes well on just about everything:

http://www.wikihow.com/Make-Mint-Chutney

Not sure if it's the best thing for Salmon but I like Mint Chutney as a condiment on other stuff.

If I wanted to make some simple nice grilled Salmon, I would probably make a compound butter.
Let a stick of butter get soft "room temp", dice up some FRESH herbs "mint, basil, thyme, chives, dill" etc... mince up a shallot if you want "optional" whip it all together in a bowl, add a dash of salt & pepper, maybe a drop of Tabasco and or Worcestershire sauce/ or Maggi's

mix it all together but don't let it melt,
from here you can put back in fridge or get fancy and roll it up in some wax paper so you can slice off disks after it hardens back up.

any ways, just put some on top of your grilled salmon or other meat and serve, it will melt into a delicious sauce

[dredge]

btw this technique has endless possibilities:

avocado butter
roasted red pepper butter
citrus butter
etc........

[dredge]

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Blackened Tuna Steak w/ Avocado lime butter