Attachment 316271
Reet Roaf.....going in the oven..
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Attachment 316271
Reet Roaf.....going in the oven..
Looks delicious.Quote:
Originally Posted by CrescentCityRazors
Unfortunately for me, the asparagus and the crawfish are triggers for a gout attack and I’d be looking for my colchicine tablets.
Attachment 316298
They look like big crawfish so I cooked them like big crawfish. In a spoon-dissolving inferno of triple strength crawfish boil, boiled 5 minutes and steeped for 20 more. They came out delicious. You never ate a lobster like these in Boston.
One of the dishes that can be served for breakfast, lunch or a fast, informal dinner:
Attachment 316321
Semolina porridge
With cinnamon, sugar, raisins and butter.
Attachment 316417
Lean beef burger, half pound, seasoned with Slap Ya Mama, quick seared and braised in tawny port til medium-well, on ciabatta roll grilled in butter with Clausen pickle plank, Creole tomato, and sweet onion sliced thin. Accompanied by an 8.4% ABV homebrewed ale. By the time we finished these, our plates were filled with juice. The port or sherry braising makes them crazy juicy even at well done. The flavors are much more developed once you go past medium, and the braised finish keeps them juicy.
Don’t want my lobsters cooked with all that seasoning.....there’s nothing to hide...lolQuote:
Originally Posted by CrescentCityRazors
Only eat Clausen pickles here...they are the best !Quote:
Originally Posted by CrescentCityRazors
https://youtu.be/rFX6l8FOQXQ?t=140Quote:
Originally Posted by nessmuck
3:22
Ive always preferred crab over lobster and shrimp over crawfish. That being said,I can eat crawfish as good as any man and the idea of Lobster done up as such intrigues me. Suckin the heads of those baby's has got to be an experience indeed. It would seem as if it might be very rich.I also like the idea of two worlds colliding. Cajun spice meets the butter bath hmmmmmmm...............I'm game! And now I'm thinking Lobster Etoufee maybe or even Cajun Lobster roll ?! New horizons in a most delicious sort of way.:angel:
Where I come from we call that Cream O wheat which I love but puts me in a blood sugar tailspin. Sigh..............looks so good.Quote:
Originally Posted by Otto
I got Clausen in my fridge but If you never had home made Russian refrigerator pickles......no comparison.that with a chunk of black Borodinsky rye bread and butter.....Heavensky !!:)Quote:
Originally Posted by nessmuck
Lobster roll is great. I usually wouldn't splurge on live Yankee lobsters for that, though. Frozen spiney tails work fine for that. Sometimes I even butterfly, batter, and fry those. Two good sized ones make a nice poboy too.Quote:
Originally Posted by Nightblade
Dessert on the weekend was this maple tart!
Wife and I celebrated our 35th first date and I only snapped this quick pic.
Attachment 316471
Handmade chocolate shell with a local maple concoction in the middle, maple leaf chips and sortilege ice cream on the side.
Twas tasty as it looked.
Yum!! I say YUM!!!Quote:
Originally Posted by MikeB52
One of the nice things with Semolina porridge / Cream o wheat is that leftovers makes it simple to make
Attachment 316593
Semolina pudding (with raspberry sauce).
That’s a fine looking dessert! Leftovers should always present so well!
:tu
Warm enough to get the bbq shoveled out enough to use.
Attachment 316823
Steak, shrimp, mixed beans, and tater tots!
Just cause I dig em now and then.
Attachment 316824
Happy March 1 men.
BBQ weather is coming!
Attachment 316829
Those WEBBAH grills are tough !
I haven't got around to moving pics from my phone to my laptop lately. So here is Friday and last night's dinner.
Attachment 316845
Some very nice frozen ahi, dusted with wasabi powder and dredged in flour seasoned with red pepper and annato, with no egg or milk or batter. Fried in a smoking hot skillet with olive oil until medium rare. Not bad.
Attachment 316846
Soft tacos with pig lips sauteed with jalapenos and onions, Herdez salsa. Juicy and delicious.
Attachment 317112
Sosakjøt, Norwegian beef stew. Traditional food.
Easy Sunday dinner. Mild enough to fire up the gas grill.
Ribs, tots and frozen beans.
Attachment 317456
Ventured out for some groceries. Nothing left in the produce aisles, or paper products.
Lots of empty shelves, but a good dinner none the less.
Stay safe men, and stay healthy..
:beer1:
Attachment 317460
Beouf Bordelaise and New Orleans dirty rice, with a nice Beaujolais.
Happy St Patty’s day men.
Hope you are all safe, and fed.
Attachment 317526
Corned beef, asparagus, carrots, potatoes, and Ruth’s awesome soda bread.
Washed down with 12 year old Jameson’s.
Cheers.
Just made some Dutch oven bread...seeing that I couldn’t buy any. Thanks Covid 19 for bringing out the baker in me !Attachment 317675
I bet it tastes better than the store bought.
I'm looking forward to hearing how the 'Taste Test' goes--:tu
There’s nothing like homemade bread....my first time .....tasty too. I think Iam going to be making this all the time. Pretty easy...flour ,salt,yeast,hot tap water...and a Dutch oven...oh ...and parchment paper
It sounds pretty much like my 'Italian Bread' but the Italian uses just a bit of sugar and isn't baked in a Dutch oven, just on a tray and yes it is tasty.
It is very satisfying to make bread, it helps when it tastes like you think it should.
When I was at Benz's place on my ride I showed him how to use his Kitchen Aid stand mixer to make bread and he was very pleased. He has a bread machine but when he told his harem of widows and divorces that he was making bread without the bread maker he scored lots of points with them! :tu :rofl2:
The aroma is pretty amazing too. Unfortunately, homemade bread just doesn’t seem to last as long as store bought. It doesn’t get stale or go off, it just seems to disappear more quickly.Quote:
Originally Posted by nessmuck
Man, that 12 year old Jameson's is smooooth stuff.Quote:
Originally Posted by MikeB52
Bob
Attachment 317694
Had to cook a roast beef...to go with my Dutch oven bread....
Attachment 317719
Meat and potatoes.
Attachment 317925
Chinese noodles, beef broth and egg.
Now, all caught up.
Chicken grilled on the hibachi, mesquite lump charcoal.
Attachment 317937
On the plate, with Van Camp's P&B, and green beans also from a can but fixed up with secret indredients.
Attachment 317938
Attachment 318016...nothing fancy...but good...Rigatoni..sausage
My only question is...did you make that Rigatoni yourself from scratch?Quote:
Originally Posted by nessmuck
Nope....but I did make the Bread from scratch...Amish Sweet Bread..Attachment 318023Quote:
Originally Posted by thebigspendur
So Ive been on a curry jag lately and making them up with the help of some homemade curry spice which is nice because I can break some traditional rules. Here's two recent ones. And yes there is no rice present(DB2...NO CARBS OR SUGARS PLEASE) so they've been more like stews.
1)Black bean curry with beef,bacon and collard greens.
Attachment 318033
2)Chicken tikka masala with mushrooms/
Attachment 318034
Do you offer curbside pickup?Quote:
Originally Posted by Nightblade
Venison loin wrapped and baked in bacon salad.
Attachment 318135
Shootn sticks at that one ?Quote:
Originally Posted by 32t
