These look amazing. I want to make them exactly like this. Wasting a filet makes me sick to my stomach lol

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Goose liver——> Yuck!

Ethiopian tonight.

1 saltine cracker?

That's right Starvin Marvin. An appetizer is something you eat, before you eat, to make you more hungry.

A South Park reference, now that's comedy.


ROFL

#1-Hot pan as I use a stainless steel pan that I can also put into the oven

#2-DRY THE MEAT thoroughly after marinade or else it boils and that is not good

#3- I use a simple clean cooking oil but only a little bit. I let it go for about 3 minutes a side and don't keep poking at it. I also keep a cup of cold water so that if the pan gets too dry, I pour just a 1/4 cup or so to keep the pan and food moist.

#4- The sugars in the marinade help for sure

Hope that helps you :thumb:

Never seen those before! :thumb:

I JUST LOVE BEEF WELLINGTON and it's hard to find anymore. :p

Pickle and jalapeno jars?

Tell me about it.

I rediscovered the joys of baking a whole chicken last night, it had been a while but holy shit it was good and gonna have leftovers tonight.

Rubbed it with olive oil, smothered it pretty good with a cheap "poultry rub", garlic powder and black pepper and let it slow cook for 3 and a half hours at 350, first hour uncovered to brown the skin and the rest of the time with a tight fitting lid.

It was incredible, incredibly easy, and literally falling off the bone... delicious and good for you, its a win/win.

**** yeah. Also honey wine is ****ing incredible.

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Never baked a whole chicken. Love beer can chicken though. Maybe I'll try that in the oven.

Dude. That looks like someone took four different diapers and smeared them on a plate.

Is that Ethiopian? :thumb:

What the **** else looks like a pile of shit and vomit, is washed down with something looking like piss, and tastes ****ing amazing?

Is Ethiopian food anything like Ugandan?

If so, this video makes a little more sense.

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Indian food ain't far behind! ROFL Love all ethnic foods

Tried this method of quick dry aging and it turned out well. I didn't photograph the steak in a vacuum-sealed bag with 3 Tblsp of fish sauce, but I think you get it. Left if in the bag 3 days, wrapped it in cheese cloth for 3 more, the cooked like I always do. The aging looks interesting. The taste was good, but few knew what I had tried to do, so I can't say it was overly awesome.

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Flavor as good as the video dude said? Worth the effort and wait?

May is BLT season!!

Meh, I'm not sure it tasted like anything I've had at Charlie Plamer's in terms of dry aged steak, but it was good. As for it being worth the wait, it was fun so I'll do it again some time. THAT being said, most of the steak was overdone for my liking, so next time I'll make sure it's much more to my liking in terms of doneness.

Edit: And next time I'll go back to a 2-inch cut.... Perhaps bone-in too. One of those Hy-Vee bone-in "tomahawk" ribeyes...

It looked a touch overdone. Bummer.

Yes, I under-compensated for what was too much of an anorexic piece of bovine...

Mint Juleps in frosted silver glasses, Kentucky Hot Browns with turkey I smoked yesterday. Sorry, no pics. Even sorrier I lost $36 today on the race.

Juleps for some reason make you don't care you lost a bet.

Smoked my first turkey breast on the traeger today. Bought an Amazn smoker tube for it. Produced good smoke.

You never "lose" when being part of the crown series, sometime you just pay it forward.

Fried catfish, tartar sauce, mixed sauteed veggie's and left-over rice and beans. Had it out on the patio again.

I used millet flour with some Old Bay seasoning due to wheat allergy. It was delicious. Nice and light. ( not crazy about thick batter.)

That looks awesome! Best looking meal you've posted. Love me some fried catfish!

Mix and match to please all.. Crab-stuffed clam shells, chilled shrimp, crab stuffed mushroom, and wings. T'was awesome.

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Nice


I've got a tri tip on the grill right now, with some corn and mushrooms

Eat well...

I BBQ'ed two of them last night for the fights. Forgot to post the pics.

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Very nice....

The house I went to had shitty knives, very hard to slice them. Should have been a lot thinner on the slicing. I even used the old coffee mug trick to sharpen up the knife lol.

anyone got a good chicken and dumplin recipe?

Well, had you actually BBQ'd them, as you stated, you could cut them with a butter knife. But, since you actually grilled them, then yes, a sharp knife would be easier ;)

Here's how I do mine.
Get skin on/bone in thighs. Or skin on/bone in breasts if you like white meat only. In a large stock pot, add some olive oil and saute the chicken thighs until brown. take them out. Add diced carrot, celery, garlic, and onion to the chicken oil. Saute for two or three minutes. Add water, and bring to a boil. Add the chicken back in, bone and skin, and all. Reduce and simmer. Add salt, pepper, and a very small pinch of thyme. After simmering for about 20 minutes, remove the chicken thighs. Let them cool a bit while you make your dumpling dough out of water, flour, corn flour, and baking powder.
Pull the skin off the thighs and discard. Pull the meat off and place it back in the pot with the veggies. Bring back to a strong simmer, and start putting your dumplings in by pinching off a tablespoon size chunk of the dough and dropping them into the water. They will float when done, about 5 minutes.

It's not a quick meal, but it's amazing. The chicken skin and bone add flavor to the stock that you are making that you don't get from flavor cubes or from plain chicken.

http://www.foodnetwork.com/recipes/h...gs-recipe.html

This is a great recipe.

What's your favorite fish? Not seafood scallops, shrimp, oysters etc etc fish.


I'm getting a little tired of salmon. Wanting to try other fish. I really enjoy tilapia. What about you guys? What's a good fish?

Fresh caught rainbow trout cleaned then into a foil bag with salt pepper butter and sliced potato. Put them right over coals of a fire let them steam and you got something amazing.

Tilapia is pretty terrible, IMO. I really like mahi, orange roughy, snapper, swordfish if it's done right.

Tilipia is a poors man fish, I don't mind it. Thanks for the input, never heard of orange roughy :-/


I definitely enjoy swordfish

Honestly you being on the coast you should be telling us landlubbers whats good. Most seafood in the midwest is a worthless adventure. I have bought there flown fresh daily at markets and frankly its not any better than what I can buy frozen at Sams Club or Costco.

I have never liked seafood until about a year ago. Still kinda new into the seafood world. I wanna try walleye. Everybody raves about it.

Its very good I have only had at fish fries at the lake but good and actually like better than crappie.

I don't like any of those except swordfish and I grew up on seafood.

Ya' mean whitefish?

Favorite? Can't have just one:

Haddock, swordfish, halibut, salmon, catfish,Schrod—not necessarily in that order.

Grouper, tillapia and cod okay just not one of my favorites unless one is a baby cod which I guess can be schrod. Schrod seems to be more a New England or NE designation. My understanding is that it can be either baby cod or haddock making it more delicate in flavor.

When I worked in Minnie I nearly ordered it. I heard it's very good. But I am shy about ordering it and paying. I'd rather taste off someone's plate first...and can't do that working with peeps.

Never heard of haddock. Off to Google I go lol. Thanks brah ;-)

Oh it's wonderful! The shack down near the beach here, used to make fish tacos out of haddock. Then they sold the place and I was bummed.

I used to make a stuffed haddock which was my mom's recipe but the haddock they get here is thin and paltry looking compared to what I'm used to.

I don't care much for fish from the Pacific though. Like sea bass. Yuck! My gf I went to school with from San Fran made that for me and I couldn't eat it. Felt bad.

Haddock and grouper are very good. Fresh seafood is one of the few things I miss from SC - getting fresh in the fish markets and even supermarket.

Haddock is used commonly for Fish n' Chips. (It's usually haddock or cod). It's fairly bland on it's own.
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Fried catfish or bluegill fresh from the lake

That's my choice, but technically wouldn't that be lakefood or riverfood instead of seafood?

Yeah, I never really cared for fish from the lake, river or what is called fresh water fish. But summer 2012 I was asked to make catfish. I thought "ugh." But I took a taste and loved it. It's very mlld. Still queasy about fish that is not ocean fish though.

I forgot two more that I also like very much: flounder and filet of sole.

The salmon I like is Scottish.

There's also octopus and squid. My dad LOVED squid. That's not a shellfish.

I had some octopus in my paella in Spain. Wasn't bad.

I've had octopus a few times, the best I've had was pressure cooked and then placed in a stew of some sort at the Wynn.

If it isn't pressure cooke or slow cooked it can be a little rubbery.

Most of the freshwater fish our family eats, we catch from pasture ponds on my great-aunt's property in rural Kansas.

We go fishing as part of the 4th of July festivities, then dress and pack them pondside.

A little cornmeal and old bay later in the year.

GOOD EATS!!

Yeah, i heard it could be rubbery. I saw pieces of tentacles in my paella and of course that is made with a broth or sauce with tomatoes and aromatic seasonings. That braises. I think that's pretty close to what you're saying. Mine wasn't rubbery at all.

I used to fish growing up on a pond in New Hampshire where my mom's family had summer cottages. I never ate it though. I had to always throw the fish back in.

Pretty-much whatever the sushi chef makes I like. So I know when I go, I especially like to sit at the bar and have the chef make me whatever he thinks is awesome. Now, at my hometown sushi place it means a lot of the same things (they remember what you've said wasn't overly awesome for your taste), but on the road it makes for some interesting experiences.

According to Alton Brown, if you braise it long enough, it gets tender again. Never tried it though.

What's for dinner? Here's mine... (Part 2)
 

Chicken cordon bleu with a buttery white wine caper sauce and roasted Brussels sprouts

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Cast iron style bro

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Did everybody disappear? I made some killer dinner last night and not a single **** was given lol.


Anyways I might make shrimp étouffée on Saturday. I want to try food wishes recipe on YouTube. Does anybody have an authentic recipe that's not too crazy with ingredients?

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Just kidding. It looks good, man. I'm not a huge caper fan, but that looks tasty.

Étouffée is killer. I'll ask a couple of my Louisiana friends if they have a recipe.

Awesome I would really appreciate it. Not sure why some recipes don't start out with that dark chocolate roux. I would think that's how they would make it back in Louisiana.


Cast iron Brussels sprouts were amazing though.

I might try food wishes recipe on YouTube if you can't find any. His stuff is very simple to make. Love thy guy.

Étouffée isn't a dark base, so the roux wouldn't be like what you'd use for gumbo. Try this. This is a friend of mine in Baton Rouge - a 6'7, 350-pound friend who knows his food.

Serve the etouffee over yellow corn cheese grits. You'll be in heaven.

That seems very simple thanks FMB

I don't like grits lol. Never been a fan of them. I was gonna serve over white rice

That's traditional. Good call.

ROFL @ FMB!'s meme.

Anyway, was the Cordon Bleu good? I haven't been a fan (probably because I haven't ever had decent Cordon Bleu). I may have to try it if it is worth it.

I was in Louisiana one damn time (I'm not going back), and the moron locals couldn't point me toward any decent food. Like at all. It was ass. I so bad wanted decent Jumbalaya and étouffée. Noooooo. Can't send Buehler445 to any place decent.

I've spent a lot of time in Baton Rouge and NOLA. Let me know when you're in the area, and I will hook you up.

I was between the two in Gonzales auditing the Cabela's store.

One of the jackasses I was with tried to get us a spot in one of Emeril's places down there, but didn't bother to call until we were almost there (WTF?). So they decided to go to Bourbon Street instead. Because, yeah. That's where I wanted to go.

If I head that way again, I'll let you know. But I damn sure am not going with the morons I went with that time.

Cordon bleu was fantastic


Cut chicken breast in half

Cover with Saran Wrap and pound

Season with pepper and salt

Place cheese of choice (I used pepper jack) and ham on chicken and roll

Use 2 toothpicks to hold together the chicken

Dip in egg wash and coat with choice of bread crumbs

Sear all sides in a pan using olive oil

Place in oven 350 for 20 minutes

Done and great.