Addictive Fishing Forum / Addictive Fishing / Recipes

Chichen Fried Bacon

Vlap — Thu, 06 Mar 2008 05:56:46 GMT

A heart attack in waiting here but oh whatta way to go!!! :D
I love how some people are ordering one for an appetizer and a second for the meal.
http://www.youtube.com/watch?v=ZfbTO0GlONU

One day I will try this.

Focaccia

Vlap — Mon, 18 Feb 2008 08:13:29 GMT

I have been wanting to make some bread for a while now and some talk of bread and starters on another forum I felt inspired. With the Daytona 500 approaching quickly yesterday I started it in the morning.
Although the recipe called for me to do things differently I always like making a poolish of sorts. Started with adding some yeast to warm water along with a lil sugar and flour. Let that sit until bubbly.
[img]http://i208.photobucket.com/albums/bb172/Vlap/focaccia/HPIM0660.jpg[/img]

Once the poolish is mixed into the remaining ingrediants and allowed to rest and rise I started in on some onions. The focaccia I planned was going to be a carmelized onion and herb focaccia. Here are the onions started to cook.
[img]http://i208.photobucket.com/albums/bb172/Vlap/focaccia/HPIM0661.jpg[/img]

While they were cooking I picked through my fresh herbs and added them to a food processor. Gave them a lil chop with it before adding in the oil.
[img]http://i208.photobucket.com/albums/bb172/Vlap/focaccia/HPIM0662.jpg[/img]

The onions progressed at a nice pace over a med/low heat. Here they are getting a good color. Just about done.
[img]http://i208.photobucket.com/albums/bb172/Vlap/focaccia/HPIM0663.jpg[/img]

The chopped herbs were then pulsed with olive oil in order to infuse some of the flavor into the oil and allowed to sit until needed.
[img]http://i208.photobucket.com/albums/bb172/Vlap/focaccia/HPIM0664.jpg[/img]

The onions are done and cooling in the background and in front is the dough after rising and punching down.
[img]http://i208.photobucket.com/albums/bb172/Vlap/focaccia/HPIM0665.jpg[/img]

After allowing the dough to rise again I used my finger tips to put some pivots in the dough and then poured the herb infused oil over it and rubbed it it.
[img]http://i208.photobucket.com/albums/bb172/Vlap/focaccia/HPIM0666.jpg[/img]

Spread the onions over the top and sprinkle with some chopped herbs and course salt.
[img]http://i208.photobucket.com/albums/bb172/Vlap/focaccia/HPIM0667.jpg[/img]

Cook at 400 for 20 minutes (Maybe a little longer to offset the moisture from the onions) The smell of this was incredible i the house. The herbs and onions were so aromatic it killed me. I was so very ready to try a slice once it came out of the oven.
[img]http://i208.photobucket.com/albums/bb172/Vlap/focaccia/HPIM0668.jpg[/img]

The crumb was nice and even and the bread itself was very tender. The flavor was incredible. There is nothing left of this bread. I will have to make it again soon.

Add to this the chicken and sweet sausage gumbo I made and we had a feast.

Pasta with Tuscan Ragu Recipe

Vlap — Thu, 28 Feb 2008 08:21:11 GMT

Pasta with Tuscan Ragu Recipe

This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 1 hour

Ingredients
1 tablespoon olive oil
8 ounces low-fat Italian sausage, casings removed
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 cups finely diced carrots
1 cup finely diced onion
1 cup finely diced celery
1/2 cup dry red wine
3 cups canned chopped tomatoes, with their juices
1 cup low-sodium chicken broth
1/2 cup chopped fresh basil
1 cup freshly grated Parmesan cheese
12 ounces penne pasta

Cooking Instructions
1. In a large saucepan, heat the oil over medium heat. Add the sausage, garlic and red pepper flakes and cook, breaking the sausage up with a wooden spoon, for 5 minutes.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Tuscan%20Sausage%20Pasta%20Bake/0222081846.jpg[/img]

2. Add the carrot, onion and celery and cook until just beginning to brown, about 10 minutes.
3. Add the wine and simmer until it has almost completely evaporated.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Tuscan%20Sausage%20Pasta%20Bake/0222081846a.jpg[/img]

4. Add the tomatoes, chicken broth and basil and simmer, uncovered for 30 minutes.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Tuscan%20Sausage%20Pasta%20Bake/0222081850.jpg[/img]

5. Preheat the oven to 350ºF.
6. Meanwhile, cook the pasta in boiling, salted water until it is al dente, about 10 minutes. Drain and toss with the sausage ragu.
7. Transfer the pasta mixture to a deep baking dish. Sprinkle the cheese on top, cover with foil and bake for 10 minutes or until the cheese is melted. Serve in warm pasta bowls.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Tuscan%20Sausage%20Pasta%20Bake/0222081931a.jpg[/img]

[img]http://i208.photobucket.com/albums/bb172/Vlap/Tuscan%20Sausage%20Pasta%20Bake/0222081935.jpg[/img]

Nutrition Facts
Serving Size: 1 bowl
Calories 520
Total Fat 15 g
Saturated Fat 4 g
Protein 27 g
Total Carbohydrate 71 g
Dietary Fiber 7 g
Sodium 1178 mg
Percent Calories from Fat 24%
Percent Calories from Protein 20%
Percent Calories from Carbohydrate 52%

sausages with caramelized red onions and radicchio

Vlap — Wed, 20 Feb 2008 06:55:02 GMT

sausages with caramelized red onions and radicchio

Radicchio's bitterness is a nice match for the slightly sweet sausages. Serve this hearty dish with crusty bread or with pasta tossed with olive oil, garlic, and chopped Italian parsley.
Makes 4 servings

1 tablespoon butter
2 teaspoons olive oil, divided
2 medium red onions (about 10 ounces each), halved, thinly sliced (about 5 1/2 cups)
2 large heads of Chioggia or Treviso radicchio (about 20 ounces total), cored, thinly sliced (about 8 cups)
3 tablespoons balsamic vinegar
4 fully cooked chicken-apple sausages (about 3 ounces each)

Melt butter with 1 teaspoon olive oil in heavy large skillet over medium heat. Add red onions and cook until soft and golden brown, stirring often, about 25 minutes. Add radicchio and sauté until wilted, about 2 minutes. Add balsamic vinegar and cook over medium-high heat until liquid is absorbed, about 1 minute. Season to taste with salt and pepper. Keep onion-radicchio mixture warm while preparing sausages.

Heat remaining 1 teaspoon olive oil in another heavy large skillet over medium-high heat. Add chicken-apple sausages and cook until sausages are well browned and heated through, turning frequently, about 5 minutes.

Serve onion-radicchio mixture alongside sausages.

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/HPIM0650.jpg[/IMG]

I smoked a chicken while OSU got SMOKED!!!

Vlap — Thu, 10 Jan 2008 09:11:11 GMT

Poor poor poor osu how many chances at national championships have they lost now?

Well I got home and started to prepare the chicken I had purchased. Gave it a slathering of mayo and mustard. Once that was accomplished I also coated it with a good rub.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Jan%208%20smoke/0107081720a.jpg[/IMG]

Into the smoker it went along with an onion that had been peeled and both ends trimmed. I loosely wrapped it with foil and then put Soy Sauce and butter on top. It was able to absorb a small amount of smoke flavor.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Jan%208%20smoke/0107081806a.jpg[/IMG]

Once the food was in the smoker I chopped some cabbage and made a dressing for it. (Vinegar base)
I also reheated some smoked beans along with the leftover smoked beef from earlier in the week. Here you see the beef/beans in the front and the cole slaw dressing in the back. dressing was a cup apple cider vinegar, cup sugar, mustard powder, and celery seeds.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Jan%208%20smoke/0107081850.jpg[/IMG]

Once the dressing cooled I dressed the cole slaw. With the cabbage is sliced red onion, green peppers and Jalapenos.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Jan%208%20smoke/0107081914.jpg[/IMG]

Midway through the smoke its all coming together.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Jan%208%20smoke/0107081944.jpg[/IMG]

The finished product. I tested the leg for doneness and it pulled free easily. It was tasty as well.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Jan%208%20smoke/0107082211.jpg[/IMG]

The onion was nice and tender. Just a lil crunch left. The sauce was very tasty as well.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Jan%208%20smoke/0107082211a.jpg[/IMG]

The plated food ready to eat!
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Jan%208%20smoke/0107082223.jpg[/IMG]

Definitely a great meal made even better by the loss osu suffered.

Coconut Crusted Snook .....

GladesGhost — Sun, 20 Jan 2008 17:21:50 GMT

My wife and I had some Snook in the freezer and I said (after seeing in a book or TV) let's make some Coconut Crusted Snook with some Mango Chutney!. We never have done this before so we tried it out. Got us some coconut in a bag, mango's in a jar and some beer batter from Publix. Also having never made Chutney we relied on good ole Emeril and the Food Network for a way to make it.

We were pleasantly surprised with the results and of course with the refining of some fresh ingredients like the Mango I am sure it would be even better next time.

Last Sunday it was Stone Crabs! What a great place we live in! Good Ole Florida!

GladesGhost

"It only takes one"

The Christmas meal

Vlap — Wed, 26 Dec 2007 06:14:24 GMT

The christmas meal.

I have to slap myself on the back here. I was worried throwing a $100 piece of beef tenderloin into the smoker. Add to that a very nice side of salmon. Pricey dinner. I was a bit worried doing both of these for the first time on Christmas dinner. Well as I said a lil pat on the back is order. they both came out perfect! Tender, flavorful and just perfect.

Started out Monday giving the beef a little rub. I went lite since it was such a good cut of beef I did not want to lose its flavor.
The Salmon waited till Christmas morning where it got a rub of salt, pepper, brown sugar, and worchestire sauce. Again lite since I wanted to focus the flavors on the glaze it was going to receive.

Started getting ready for the smoker and as always my dog is there making sure I do everything right and don't drop anything.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Christmas%20Smoke%2007/HPIM0588.jpg[/IMG]

I didn't take any shots of the smoker in operation (I forgot my memory card) but the finished product is what we are all interested in.

The beef tenderloin was so tender you could cut it with a spoon. Since I was trying to focus the attention on the flavor of the beef and did not want to dry it out I covered the beef with a blanket of bacon. The fat rendering out self basted the beef and it kept the exposure to the smoke at a minimum. It was pulled at 135 degrees wrapped in foil and allowed to rest.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Christmas%20Smoke%2007/HPIM0590.jpg[/IMG]

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Christmas%20Smoke%2007/HPIM0589.jpg[/IMG]

I have more shots of the salmon coming but I only had 1 picture left on the camera so although not the best shot the salmon was incredible. I used a maple glaze on it and it was incredible. I have no idea what temp I pulled it at but the thickest part of the salmon flaked easy for the fingers. Its meat was moist and flaky and had a great flavor.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Christmas%20Smoke%2007/HPIM0592.jpg[/IMG]

Another picture I have coming is the vegetable. A acorn squash had the top cut off. Was roasted then the meat was scooped out. The meat was mixed with craisens, nuts, and wild rice. The shells were refilled with this mixture and then baked once more in order to reheat. Very attractive and flavorful.

Onion pie (Zwiebelkuchen)

2Dflatz — Fri, 30 Nov 2007 18:04:45 GMT

OK this is one of my favorite German recipes. And I'll have to say that I haven't met ANYBODY that didn't like it (even after they said Ooooo-yuck onion pie!).
3-4 lg onions
4-6 bacon slices (I like 6 and sometimes 8 slices)
Salt/pepper
2 eggs
1/2 to 3/4 cup Whipping cream
Pastry dough (I've made it and I've bought the packaged type)

Cook bacon until golden brown. Remove from pan for later use. Cut the onions into rings, add to the pan and saute for 2-3 min. Drain off excess fat. Beat together the eggs whipping cream and salt/pepper (as you like). Line pie pan with dough and prick the dough with a fork. Add onions crumbled up bacon and cream mixture. Cover with foil and cook at 400 degF for 20 min. Uncover and cook for another 10-15 min.

Hope you like it!

Joe

Chicken Picatta

Vlap — Thu, 29 Nov 2007 06:05:46 GMT

I was bored and hungry so I decided to make some chicken picatta. Recipe follows.

Started out by getting rice and veggies going. Rice has scallion and red bell pepper. FRESH Brussel sprouts were steamed, shocked, and then sauted in butter and a little stock.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Chicken%20Picata/HPIM0544.jpg[/IMG]

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Chicken%20Picata/HPIM0543.jpg[/IMG]

Once those were set I started on the chicken. First I flattened them with a meat mallet to about 1/4" thick.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Chicken%20Picata/HPIM0542.jpg[/IMG]

Cover them with Plastic wrap or parchment
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Chicken%20Picata/HPIM0546.jpg[/IMG]

Pound them flat with a meat mallet or the back of a heavy pan. Notice how much larger they are now. At this point I also seasoned them with salt and pepper then coated them both sides with cooking spray.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Chicken%20Picata/HPIM0547.jpg[/IMG]

Once coated they were dredged in italian bread crumbs, salt, pepper, lemon Zest, and dry basil.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Chicken%20Picata/HPIM0548.jpg[/IMG]

After the dredging the chicken was sauted in butter. 4 minutes per side was enough to cook through such thin meat.
Once cooked the chicken was removed and lemon slices, capers, lemon juice, stock and parsley was added. This was reduced till almost dry. More stock was added along with some butter and S&P.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Chicken%20Picata/HPIM0549.jpg[/IMG]
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Chicken%20Picata/HPIM0550.jpg[/IMG]

The final plate... Some rice, layer a few pieces of chicken on top, some brussel sprouts in front.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Chicken%20Picata/HPIM0551.jpg[/IMG]

Pumpkin Bread Pudding

Vlap — Fri, 23 Nov 2007 06:35:18 GMT

Good stuff! Although I was unable to find the recipe I used at the beach club. I did manage to find a couple recipes that seemed similar. I started by making a tasty pumpkin bread and also a good pumpkin custard. I let the bread sit out over night allowing it to dry out a little bit and then cubed it up. Poured in the custard and baked it in a bain-marie. After an hour the custard had set and the top had a lil crunch to it. I allowed it to cool and then sliced into blocks. I sauced the plate with a bitter carmel sauce and topped it with a quenelle of whip cream. I whipped the cream with vanilla, sugar, and a touch of nutmeg.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/1122071742.jpg[/IMG]

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/1122071742b.jpg[/IMG]

Thanksgiving Extras

Trice — Mon, 19 Nov 2007 10:14:37 GMT

What are some of your favorite side dishes that accompany the bird on Thanksgiving? Mine has to be the stuffing!

[b]Homemade Corn Bread Stuffing:[/b]

What you need -

Make cornbread from either a box mix (2 boxes of Jiffy) or from scratch (enough to fit in a 8 x 8 square pan) - I add corn kernels and poultry seasoning to the mix and bake.
1/2 pound Country sausage - bulk
6 ribs Celery - finely chopped
1/2 large Onion - finely chopped
3 tablespoons Fresh Sage - finely chopped
3 tablespoons Fresh Rosemary - finely chopped
1/2 cup Dried Cranberries - chopped
1/4 cup Sunflower Seeds
1 stick Butter
Chicken or Turkey stock - to moisten stuffing before baking
Salt / Pepper to taste

-----------------------------------------------------------------------------

Once your cornbread is baked and cooled, cube it into bite-sized pieces and place in large bowl.

Brown sausage, celery, onion, sage, rosemary in butter - Add to cornbread in large bowl.

Toss in dried cranberries and sunflower seeds.

Add stock until mixture is moist enough to go into oven and bake either inside turkey or along side in oven for 45 minutes to an hour at 350 degrees.

Just before serving, take foil off of top and let the top of the stuffing brown and edges get crisp.

Moving day feast.

Vlap — Mon, 12 Nov 2007 10:06:04 GMT

A final thanks was given to Matt for all his help in the form of a very good sandwich. A true manwich minus that crap in a can.
Thin steak was marinated with S&P, fresh rosemary and oil. all this went into a bag and the bag was pounded in order to beat the flavor into the steaks. After 3 hours of marinading I seared them in a very hot pan till browned on the outside but still a lil rare on the inside.
A large multi-grain french loaf was split lengthwise, coated with mustard, had bitter greens stacked on it, a nice squirt of lemon juice, S&P. I then sliced and layered the beef on top of that. Poured all the juices that came out during the slicing over it and then added in some slowly sauted onions.
Yes It was incredible.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/HPIM0464.jpg[/IMG]

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/HPIM0466.jpg[/IMG]

Two big eaters couldn't finish this sandwich. It sure made a good snack that night!

Thanks again Matt for all your help. Hope the food made it worth it since the fishing didn't :w00t:

A long day of smoking...

Vlap — Tue, 06 Nov 2007 15:51:24 GMT

It all started on Friday when I went out for lunch and picked up a cuban sandwich, ice tea and 12.5lb brisket. Got a rub on it Friday and early Sunday morning I started smoking it. (Early meaning 4am)
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Brisket%20smoke%204%20Nov%2007/1102071259.jpg[/IMG]

Ok the meat was rubbed down with a small amount of jeff's rub( I didn't go heavy since I want to really taste the beef) Rubbed and wrapped.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Brisket%20smoke%204%20Nov%2007/HPIM0434.jpg[/IMG]

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Brisket%20smoke%204%20Nov%2007/HPIM0435.jpg[/IMG]

Sunday morning at 4am got a full chimney going with cowboy lump.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Brisket%20smoke%204%20Nov%2007/HPIM0439.jpg[/IMG]

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Brisket%20smoke%204%20Nov%2007/HPIM0440.jpg[/IMG]

Beans ready for the oven. Unfortunately my lil smoker was full of beef so the beans could not fit in there.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Brisket%20smoke%204%20Nov%2007/HPIM0447.jpg[/IMG]

The point ready to wrap and hit the oven.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Brisket%20smoke%204%20Nov%2007/HPIM0449.jpg[/IMG]

The flat a bit later ready to wrap and hit the oven.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Brisket%20smoke%204%20Nov%2007/HPIM0451.jpg[/IMG]

The mixed veggie grill.
Par boiled potatoes, onions, garlic, tomatoes, with olive oil, cumin, paprika and salt.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Brisket%20smoke%204%20Nov%2007/HPIM0453.jpg[/IMG]

The grand finale! The meat was incredible!!!! As juicey as I have ever had with a nice not too smokey flavor. Jeff's rub lightly applied had a good balance and the carolina mustard sauce was a great finish.
A very yummy meal! . A long slow cook on The wicked baked beans was perfect. I need a larger smoker so I can have the beans in there catching all the melty goodness from the brisket. d share as well.
Now for the best part. MEAT!
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Brisket%20smoke%204%20Nov%2007/HPIM0455.jpg[/IMG]

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Brisket%20smoke%204%20Nov%2007/HPIM0456.jpg[/IMG]

The spread. Everyone was saying they were full from the hotdogs (rolled in jeffs rub and grilled, TASTY!) for lunch and the abt's that were the mid day app. Once they saw the food plates were filled once more and bellies were stretched.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Brisket%20smoke%204%20Nov%2007/HPIM0457.jpg[/IMG]

Well when all was said done and the dishes had been cleaned I had been at it for over 16 hours straight and on my feet for most of it. Was it worth it? Oh yes!
Yes, I can be hired to cook for your party ;)

Simple Alligator Stew

Trim-Tab — Mon, 01 Oct 2007 08:04:15 GMT

Simple Alligator Stew

cooked rice (to serve with finished product)
1 lb. Alligator
2 Bell Peppers
2 med. Onions
6 stalks Celery
Garlic (minced) – to taste
1 stick Butter (NOT MARGARINE)
1 can tomatoes w/ green chilies

Chop bell pepper, onion, & celery add garlic & other spices to taste

Saute above ingredients in pot with 1 stick butter until wilted.
Add alligator meat, 1 cup water (or white wine) & 1 can tomatoes w/ chilies.

Simmer down until alligator is fork tender, do not overcook.
May need to add more liquid if needed. You can use corn starch or flour to thicken if needed.

Serve over rice with hot French bread.

Halloween Receipes

wacky(shelly) — Wed, 03 Oct 2007 04:20:39 GMT

I am doing another benefit on Halloween. And there is going to be a buffet that I need to fill with food. I am looking for something that is easy to make and can feed a big crowd.

I'm wanting Halloween looking foods. Someone told me to wrap hotdogs in rolls and they look like mummies. Does anyone else have any spooky ideas for me. thanks, We are doing a bake sale also if anyone has a idea for that.

Crock-pot "Tree-Rat" (Squirrel)

Trim-Tab — Mon, 01 Oct 2007 08:05:29 GMT

One of the simpler ones from Abe. If you want to try this and don't know how to skin a squirrel, i suggest you either ask or do a search on cleaning and skinning one. Abe used to say that their skin is tougher than duct tape. I'd have to agree... did I mention there is also a membrane under the skin that will stick fur to it like superglue? (note: I just looked up a video for skinning squirrels that makes it look easy. Click Here A big Thank you to "Mr. Squacks")

This is suitable for "old" or "young" squirrels. I preferr this for "old" squirrels and like to fry the young tender ones... and I can't share Abe's fried squirrel recipe. Abe told me to take that one to the grave with me, and that I shall. I will look up a suitable substitute though.

2 squirrels - skinned, gutted, and cut into pieces
4 large potatoes, quartered
1 pound carrots, chopped
1 green bell pepper, chopped
4 onions, sliced
1/2 stalk celery, sliced
2 cups water
1/4 medium head cabbage
1 teaspoon salt
1 teaspoon ground black pepper

In a slow cooker, place the squirrel meat, potatoes, carrots, green bell pepper, onions, celery, water, cabbage, salt and ground black pepper.

Cover and cook on low setting for 8 hours.

Man, I'm tempted to break out the pellet gun and sneak a few... Best get off the subject of squirrels for awhile... I'm starting to drool.

A Sunday smoke...

Vlap — Mon, 22 Oct 2007 12:27:54 GMT

Well I was in the mood for a smoke and since no one was available for a day of smoking I headed over to the parents Sunday morning with a brined and rubbed turkey and a nice big fattie (sausage that is rolled flat and stuffed).

It all started sat afternoon with the turkey going into the brine.
[img]http://i208.photobucket.com/albums/bb172/Vlap/21%20Oct%202007/1020071915.jpg[/img]

My brine:
2g Water
1 1/2lb Salt
1c Sugar
2t Bayleaf
2t Dry Thyme
2t Peppercorns
2t Juniper Berried
2t Basil (Dry)
2t Ginger (Dry)
2t Marjoram (Dry)
2t Sage
Boil ingredients for 3 min and cool. Brine turkey for 24 hours.

After the turkey went into the brine, I mixed my sausage and beef rolled it flat and added my stuffings. Cheddar, onion, green pepper and tomatoes.
[img]http://i208.photobucket.com/albums/bb172/Vlap/21%20Oct%202007/1020072038.jpg[/img]

Rolled the fattie up and coated it with mustard and Jeff's rub.
[img]http://i208.photobucket.com/albums/bb172/Vlap/21%20Oct%202007/1021070932.jpg[/img]

The next day prior to heading to the parents I removed the turkey from the brine and gave it a good rub. (Jeff's rub once again)
[img]http://i208.photobucket.com/albums/bb172/Vlap/21%20Oct%202007/1021070941.jpg[/img]

Once the coals got nice and hot I added the wonderful orange that a gentleman from a different forum was nice enough to give me. Thanks again Bud that smoke has a wonderful scent and great flavor.
[img]http://i208.photobucket.com/albums/bb172/Vlap/21%20Oct%202007/1021071150.jpg[/img]

Once temp was achieved I got the turkey and fattie into the smoker and sat back for a day of football, frosty beverages and smoke.
[img]http://i208.photobucket.com/albums/bb172/Vlap/21%20Oct%202007/HPIM0402.jpg[/img]

Once the fattie was cooked, it was pulled and went into a warm oven to wait for the turkey.
[img]http://i208.photobucket.com/albums/bb172/Vlap/21%20Oct%202007/HPIM0406.jpg[/img]

Turkey was done a while later and was looking good!
[img]http://i208.photobucket.com/albums/bb172/Vlap/21%20Oct%202007/HPIM0409.jpg[/img]

The sliced fattie.
[img]http://i208.photobucket.com/albums/bb172/Vlap/21%20Oct%202007/HPIM0408.jpg[/img]

Got the turkey sliced and it was wonderful. A great taste and incredibly juicy. Cant wait to do it again.

I brought a bottle of homemade wine I was given recently to share with the family. It was wonderful and we all enjoyed a glass with the meal.
[img]http://i208.photobucket.com/albums/bb172/Vlap/21%20Oct%202007/HPIM0410.jpg[/img]

Once again a great meal shared with the family.

I hope this post breaks you all out of your back to work monday blues and gets you thinking of this weekends food. I found some brisket for $2.20/lb today.
I think I know what the next smoke will be

Abe's Recipe*

Trim-Tab — Mon, 01 Oct 2007 08:03:39 GMT

Abe's Recipe*

*I have no idea what this was originally called. That is lost to time, Abe passed away a few years back (about 8) he was "the old man nobody can understand" that lived catty-cornered to my grandfather's old house where I grew up. he was a fabulous cook, you just didn't always want to know what you were eating. Abe never finished high school, and I honestly believe he worked doing something until the day he died.

I spend alot of time in the summer over at Abe's cooking pot. He had a pointed influence to my culinary experience. I'll try almost anything once, as long as it's proven it won't kill you. (i won't knowingly eat something that could kill me after it's already dead, no matter HOW good it's supposed to be.) One thing in partucular that stands out at this moment about Abe is "The Trinity." Most people when they hear that phrase, they think of "The Father, The Son, and The Holy Ghost..." well, that was not what Abe was talking about... To Abe, "The Trinity" was an almost essential to cooking ANYTHING worth eating in his opinion. What is "The Trinity" you ask? It's onions, celery, and bell pepper.

This is a somewhat advanced recipe. I've made it ONCE, just to prove it wouldn't kill anyone. :)

Here's to you Abe.

5 lb Alligator meat
Cajun seasoning
1/4 c Olive Oil -- +1 tsp.
1 1/4 lb Smoked andouille sausage -- diced
1 cn Tomato Sauce -- 10oz.
1/3 c Margarine
1/3 c Dark Roux
1/4 c Chicken Base
4 c Spanish Onion -- chopped
1 c Bell Pepper -- chopped
1 c Celery -- diced
1 t Cayenne Pepper
2 T Jalapeno Pepper -- diced
1 t Sugar
2 T Garlic -- chopped
3 c Fresh mushrooms -- sliced
2 qt Water
1/2 c Green Onion Bottoms -- chopped
1/2 c Parsley -- chopped
3 c Rice -- cooked
Mixture of cornstarch and water for thickening -- optional

Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces. If possible, allow to marinate overnight.

Brown alligator in olive oil over high heat. Remove from pot. Sauté andouille in same oil for 5 minutes and remove from pot. Pour tomato sauce into pot with remaining oil. Stir sauce over high heat until it is very brown, almost burned. Keep stirring until a thick ball of paste forms. Add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Saute until onions are clear.

Return alligator and andouille to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once alligator is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravy. Serve over hot cooked rice.

(Chicken, squirrel, rabbit, turtle or duck may be substituted for the alligator. Any smoked sausage may be substituted for the andouille. Abe complained that you couldn't buy good andouille, he always made his own.)

Blackened Redfish

roller24 — Fri, 14 Sep 2007 19:56:30 GMT

Cook some rice.
take your redfish fillets and sprinkle moderately with
Black Pepper
White Pepper
Cayenne (Be careful not to overdo this, remember you can always add, but can never remove. Most people know how much heat they can tolerate, but if you have guests, it's best to avoid too much)

now also add some paprika, Thyme, and salt but lightly not moderately.

Do both sides of the fillet.

mince an onion.

Using a good cast iron or other heavy fry pan, on a high heat.
get the pan HOT:w00t: like you would for pancakes, when a drop of water will bounce around once dropped on the hot surface.

Put in a tablespoon of Cooking oil and a half stick of butter.
move the butter around in the cooking oil to melt as fast as possible.
Add the onions and fillets as soon as the butter starts to brown, even if all the butter is not melted. Start with flat side of fillet down first.
Cook about 4-5 minuts and carefully turn over for 5 more and then back again for another 3-4. The fish should be slightly black from the high heat but not charred completely.

Serve the fish on a plate with the rice and pour any pan drippings over the fish.

It dont get any better than this.

paprika and onion optional but recommended

Football season is chicken wing season

Vlap — Mon, 24 Sep 2007 14:00:37 GMT

Maple Chicken Wings

3 to 4 pounds chicken wings
1/3 cup teriyaki sauce
1/2 cup lite soy sauce
2 tablespoon minced garlic
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
1 to 2 cups maple syrup

Preheat oven to 350 degrees F.
Cut off chicken wing tips and snip the skin between the joints. Place in disposable large baking pan. Add the maple syrup, soy sauce, teriyaki sauce, garlic, garlic powder, onion powder, and black pepper, toss to coat.
Place pan on baking sheet and bake for approximately 1 hours, tossing every 15 to 20 minutes. The liquid will gradually evaporate the longer you cook it.
After 1 hour, increase the oven temperature to 425 degrees F. Turn wings to coat evenly and cook an additional 45 minutes.

These are the best wings you will ever have. I like to add a handfull of garlic cloves to it. Use fresh garlic not that chopped stuff in a jar.
Also use REAL maple syrup. Do not use aunt jamima or whatever her name is. Those syrups just don't have the real maple flavor that is needed for these wings.

Veggie Art

Trice — Fri, 21 Sep 2007 05:36:25 GMT

A young friend of ours shared this with me this morning and it made me smile . . . thought y'all would enjoy!

[img]http://www.addictivefishing.com/forum/Attachment526.aspx[/img]

[img]http://www.addictivefishing.com/forum/Attachment527.aspx[/img]

[img]http://www.addictivefishing.com/forum/Attachment528.aspx[/img]

Authentic Shrimp Creole (EASY)

roller24 — Fri, 14 Sep 2007 20:05:54 GMT

take a half stick of butter and melt it over a low heat
add a bit of cooking oil to keep the butter from browning too much.

COARSLY chop 2 sticks of celery, 2 med onion, 2 small bell peppers, and two cloves garlic (mince the garlic)

turn the heat up on the butter to med-high and add the celery,onion,bell peppers
cook until just tender(start the celery first before adding onions and peppers)
add 1/2 tsp salt, black pepper, white pepper, and a dash of Cayenne, and a dash of Thyme
add one 30 0z can of diced tomatos partially drained and simmer 5 minutes.
add a pound of raw peeled shrimp and a 1/2 a can of Budweiser and simmer 5 more min or until shrimp are done.

Spices can be adjusted to taste.

Parents Birthday Dinner

Vlap — Mon, 10 Sep 2007 13:54:55 GMT

Well I started the day early getting groceries and charcoal. Then packed up my car with so much stuff it felt like I was moving. Off to the parents house I went ready to spend the day cooking.
The night before I had started beans in the crock pot and let them simmer all night long. Nothing like the smell of real maple simmering with a big chunk of salt pork and stock. A pork butt was also rubbed down with my rub and a little creole seasoning.

I arrived at the parents and unloaded. Soon the charcoal was smoking and everything else set up and ready. Into the smoker the pork butt went and I sat back to relax with a cold frosty and watch thin blue smoke slowly billow out of the smoker. A very pretty site.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Parents%20Birthday%20Dinner%20Sept%2007/HPIM0367.jpg[/IMG]

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Parents%20Birthday%20Dinner%20Sept%2007/HPIM0368.jpg[/IMG]

After some time when I had to add some more charcoal I snapped a picture of the pork.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Parents%20Birthday%20Dinner%20Sept%2007/HPIM0370.jpg[/IMG]

In the afternoon once the bucs game started I put together some stuffed jalapenos. These were the only things good about that game.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Parents%20Birthday%20Dinner%20Sept%2007/HPIM0371.jpg[/IMG]
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Parents%20Birthday%20Dinner%20Sept%2007/HPIM0372.jpg[/IMG]

After demolishing the chiles, I threw a sausage in the smoker as well. The pork got up to temp but not high enough for pulling. Unfortunately I had a hungry crowd. It came out very tender and sliced nicely. A dousing of finishing sauce and it was time to eat.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Parents%20Birthday%20Dinner%20Sept%2007/HPIM0373.jpg[/IMG]

A bun, a few pickles, some sliced pork, a shot of Jeff's bbq sauce and a helping of some incredible beans and it was time to eat.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Parents%20Birthday%20Dinner%20Sept%2007/HPIM0374.jpg[/IMG]

Finished it all off with some fresh sliced watermelon. A good day with the family, some good football, and a good dinner.

When opposing sides unite...

Vlap — Mon, 03 Sep 2007 18:43:04 GMT

In hopes of achieving perfection I tried my hand with a pork shoulder this weekend. First Cooknfish fired up the smoker. Cowboy charcoal and hickory chuncks were used along with some pecan.
I think we might have gotten close to the right amount of smoke here.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Labor%20Day07/HPIM0340.jpg[/IMG]

The pork went in and after some time it adopted this beautiful look.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Labor%20Day07/HPIM0346.jpg[/IMG]

While it was working Mark and I worked on setting up some smoked stuff jalepeno's. Here is a shot of Mark expressing his displeasure at the jalapeno juice that squirted him in the eye.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Labor%20Day07/HPIM0347.jpg[/IMG]

And here he is screaming out his displeasure. (hehehe. I could have given him a towel but what fun would that have been)
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Labor%20Day07/HPIM0348.jpg[/IMG]

After he finished his crying we got the chiles in the smoker and he quickly retired to the hammock to recover from the ordeal.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Labor%20Day07/HPIM0342.jpg[/IMG]

After some time passed it seemed as though the abt's were ready to come out of the smoker!
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Labor%20Day07/HPIM0352.jpg[/IMG]

Here is another shot of them! My goodness they were tasty!!! Took longer to set them up then it did to eat them!
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Labor%20Day07/HPIM0354.jpg[/IMG]

Upon reaching 190 we took the brisket out of the smoker and allowed it to rest. It was hard to resist the urge to slice right in.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Labor%20Day07/HPIM0356.jpg[/IMG]

After a rest I followed my urges and sliced right in. It was amazing how juicy the meat turned out. The bark was incredible. I was hungry!
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Labor%20Day07/HPIM0359.jpg[/IMG]

Unfortunately this time the smoker was too full for the beans to go in there so I put them in the oven for a long cook. They came out incredible!
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Labor%20Day07/HPIM0357.jpg[/IMG]

The meal assembled. Pork, Beans and grilled Corn on the cob!
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Labor%20Day07/HPIM0358.jpg[/IMG]

A good bun and some bread and butter pickles finish out the plate. This shtuff was TASTY!
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Labor%20Day07/HPIM0360.jpg[/IMG]

All in all a great day with great friends and great food!

It's not over...

CooKnFish — Mon, 03 Sep 2007 16:39:22 GMT

Just because you brought the battle to my own kitchen, don't think I'm throwing in the kitchen towel!

Using the leftover cheese stuffing Jeff used on the jalapeno peppers, I made quesadillas that were to die for. Even had a couple of leftover peppers to accompany them. Oh man, those things are just as good the next day!

[IMG]http://i73.photobucket.com/albums/i231/CooKnFish/Food/quesadilla.jpg[/IMG]

That Jeff... some pastry chef he turned out to be. I never did get my dessert. :P

Smackdown in The Cook's Kitchen

CooKnFish — Mon, 03 Sep 2007 16:24:59 GMT

It all started when Jeff called and asked if I would smoke his meat. :w00t: Wait a minute... that didn't sound right. He asked if I would pull his pork. :w00t: That didn't sound right either... He asked if he could come over and the two of us could combine forces for a feast.

When he showed up, he had everything; menu, ingredients, toolbox full of utensils, etc. Here is Jeff getting started on the baked beans. I don't know what it is about this pic but damn he makes my kitchen look even smaller than it is. :P hey Jeff, ya might want to put a frying pan under that bacon if you're trying to cook it. :hehe:

[IMG]http://i73.photobucket.com/albums/i231/CooKnFish/Food/Jeffinthekitchen.jpg[/IMG]

Of course, Sharon knows to stay away from the kitchen when I'm cookin.

[IMG]http://i73.photobucket.com/albums/i231/CooKnFish/Food/thehungry.jpg[/IMG]

Since Jeff had most everything else under control, I was put in charge of the smoker. Jeff just bought the same smoker I have and wanted to see the ins and outs of maintaining a good heat. It is a science to achieving the right heat/smoke mixture and keeping it level for the amount of time it takes to cook.

[IMG]http://i73.photobucket.com/albums/i231/CooKnFish/Food/theperfecttemp.jpg[/IMG]

After smoking for about 4 hours, we went back into the kitchen to prep some peppers. Jeff sliced and stuffed jalapenos while I wrapped them in bacon. We put those on the smoker for about 45 minutes to an hour. What a great appetizer!

[IMG]http://i73.photobucket.com/albums/i231/CooKnFish/Food/fulllrack.jpg[/IMG]
[IMG]http://i73.photobucket.com/albums/i231/CooKnFish/Food/smokedpeppers.jpg[/IMG]

As it got closer to eating time, we through some corn on the grill.
When all was done, it was a feast fit for an AF gathering.

[IMG]http://i73.photobucket.com/albums/i231/CooKnFish/Food/dinnerisdone.jpg[/IMG]

We took the pork and made samiches using a BBQ sauce Jeff made up. Mmmmm, mmmmmm.... I'm glad I stole some leftovers of that sauce!

[IMG]http://i73.photobucket.com/albums/i231/CooKnFish/Food/porksamich.jpg[/IMG]

Lemon Grass Soup

Vlap — Mon, 25 Jun 2007 17:57:41 GMT

This is what I found looking around. I will hit my books and see if I can find a better one. This recipe scares me since it doesnt have you strain out the lemon grass. So first I have how I would cook it. Then the recipe and how they say to cook it.

Might be a good idea to put the lemon grass (cut stalks into small pieces 1") into the stock, heat to boil, remove from heat and allow the lemon grass to infuse (like a tea) Strain and return to heat. Then add lime,fish sauce, crushed red pepper and shrimp, cook till almost done, add carrots cook till they start to get soft, add straw mushrooms and snow peas, remove from heat once the snow pees change to a good green color. Stir in cilantro (reserve a little for garnish) Sprinkle sliced chilie's on top along with some more cilantro. Garnish bowl with a lime wedge. (people can add more lime to taste)

Thai Lemongrass Soup Recipe

Ingredients:
8 C. chicken stock
1/2 - 1 bunch cilantro
1 can straw mushroom
16 large shrimps, peeled, deveined
1 C. snow peas
1/3 C. shredded carrots (just for color)
juice of 1 lime
1/2 - 1 tsp. crushed red pepper
1 chili pepper, cut into rings
4 Tbsp. nam plah (you can find at Oriental food stores, fish sauce)
a few stalks of lemongrass (I would use about 6)

Directions:
Bring the broth to a simmer. Add crushed red pepper and shrimp. Simmer for 5 min. Add lemongrass and simmer for another 5 min. Add the rest of the ingredients and simmer a few minutes more. Be careful not to over cook or the vegetables will lose their color and will get limp.

A forum for cooking inspiration

Vlap — Thu, 23 Aug 2007 12:15:31 GMT

I don't think advertising a cooking forum here will be a bad thing. I have recently been told of a website [url]http://www.smoking-meat.com/[/url]
This website is incredible and the forum feels like this place. Family! Great information and INCREDIBLE recipes.
If you enjoy smoking your food (insert rolling paper joke here) this is the spot for you. You can get every bit of information you possibly need. Take a look you won't regret it! I can't tell you how much I have learned in there.
Take a look and join in.

Strike and counter strike.

Vlap — Sun, 19 Aug 2007 11:03:47 GMT

After receiving a rude phone call letting me know a war had begun. I have been thinking of food. Well last night I went to bed thinking of what I would cook. I fell asleep not knowing what I would cook. Well this morning I woke up with 2 unexplainable words in my mind. FRENCH DIP!
Why they were there I just don't know. I usually don't order it at the restaurants. Why? Well It comes on soft bread with little taste and with a weak flavored "au jus".
What good is that. Well I got up out of bed and started trying to figure out how to make it better. I looked and looked for a good recipe. None really appealed to me, but, a few had things to it I liked. Well after some thought I finally combined 3 different recipes into one. At the store I found some hard crusty rolls. Now the beef is in the crockpot. Recipes will follow when all is done.
Also I just couldn't think of what spread to put on the rolls. A good mustard you would think. Well so did I! I found a good recipe for that as well and now have a nice homemade spicy garlic mustard resting in the fridge!

artichoke dip

Hops — Sun, 19 Aug 2007 15:44:50 GMT

[img]http://farm2.static.flickr.com/1041/1174446611_0f3e4b524b.jpg[/img]

I was drinking while I was cooking so I don’t know exactly what I did to make this hot artichoke dip.

I do know that Smoltz and the Braves bonked Arizona.

I do know that Smoltz was striking them out like they were Grannies slapping at flies.

I do know that I put a tablespoon of this dip on the top of my wife’s head and her tongue beat a hole through the top of her skull just to get a taste of it.

What I remember –

Chop up about 4 or 6 artichoke hearts
Chop up about 6 fists full of spinach
Cook them in as little water as you can with a little salt and a little garlic and about ¼ of an onion minced fine. Add some pepper flakes

Drink a beer – watch some baseball.

Mash the spinach and artichokes to a pulp. Throw in a couple of dollops of Dukes mayonnaise

Microwave about a half of a cup of cream cheese to get it soft.

While that is happening grate about a half cup of Parmesan cheese and watch Smoltz fan an Arizona batter.

Throw about 3 generous dollops of sour cream into the cream cheese.

Dump all the stuff together and let it meld for a few minutes.

Get another beer and watch the game and get some chips and dip.

I’m thinking the only thing that could make this better is for the Braves to make the Series again and maybe to add a fistful or two of crab meat to the dip.

dollop of sour cream on top would not hurt.

[edit] I have to clean my stove top - it still has a purple spot from the supposedly "black beans".[/edit]

IRON CHEF - MOGAN STYLE

RockinNReelin — Mon, 20 Aug 2007 05:51:26 GMT

Man, after watching Vlap and the cook going at it, I'm beginning to think there is not only competition in fishing but also in their cooking! Maybe the next mogan get-together should consist of a cook off!! The winner gets a new spatula and bragging rights!!! lol

Trout

fish4reds — Sun, 19 Aug 2007 18:06:24 GMT

Lemon Pepper Dill Trout

Seasoning:

-lemon pepper seasoning

-dill

-greek seasoning

-salt

-chives

-fresh minced garlic

-cubed butter or marjurine

-white wine

*add as little or as much as you want, its all good.

-Place fillets in well buttered/greased broiler pan, sprinkle with the white whine and season to taste. Place cubed butter/marjurine on fillets last so the seasoning dosen't wash away as the butter melts.

Baking:

-per heat oven to 400 degrees

-bake at 400 degrees for 10-14 minutes or until fillets are flaky. Time will depend on thickness of fillet

Enjoy!

The Cook Strikes Back

CooKnFish — Sun, 19 Aug 2007 13:23:38 GMT

I see your French Dip and raise you a Beercan Chicken!

I made a dry rub concoction consisting of:
black pepper
white pepper
cayenne pepper
chili powder
garlic powder
dried mustard
celery seed
salt
cummin
brown sugar
sugar
oregano
paprika

I dumped some rub mix into the beer can before inserting it into the chicken. Smoking it with oak and pecan wood and in a few hours we will have a juicy bird to feast upon.

[IMG]http://i73.photobucket.com/albums/i231/CooKnFish/Food/beercanchicken8-19-07.jpg[/IMG]

The weekend in food...

Vlap — Wed, 15 Aug 2007 12:23:52 GMT

Well you all saw the incredible buffalo steaks that started the weekend. Incredible!
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Food/0810072104.jpg[/IMG]

From there I went onto the grilled pizza. First made the dough. Should have gotten a pict but after petting the dog I thought of a picture of her would be better to show the animal involvement.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Food/0811072155.jpg[/IMG]

Always use the best ingredients you can. For instance. The cheese. Do not use that rubbery dried up shredded mozzarella that comes in a bag. Get a good mozz that has been packed in water. These would be my favorites. In the background you can see the pregrilled crusts. This is optional. I like it better to put the raw dough with toppings on the grill but my buddy thought this way would work better. It does work nicely but I like the other way.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Food/0811072203.jpg[/IMG]

For the pizza sauce I got a very good can of crushed tomatos. San marzano I think was the name of them. Some grocery stores carry them, specialty and gourmet stores should carry them. I added some salt, italian herbs and oil. Thats all that was needed. From there I dressed the pizzas. A little sauce, some roma tomato slices, torn basil, and chuncks of mozz.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Food/0811072208.jpg[/IMG]

A few more ready for the grill.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Food/0811072251.jpg[/IMG]

The end result. Hit it with a quick drizzle of extra virgin olive oil some fresh basil and some sea salt.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Food/0811072237.jpg[/IMG]

Second servings!
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Food/0811072256a.jpg[/IMG]

Another incredible meal!

Winding down on sunday I threw some black beans in the crockpot along with diced onion, seasonings, stock and ham hocks. After a long slow cook i removed the hocks and added some spicy sausage. Add to it some rice, sour cream, chipotle tobasco sauce, fresh diced onion and a fat chunk of bread and you have a meal in a bowl.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Food/0812071859.jpg[/IMG]

Sauskabobs

CooKnFish — Fri, 17 Aug 2007 18:57:32 GMT

Hot Italian sausage, bell pepper, red onion serves over rice pilaf.

[IMG]http://i73.photobucket.com/albums/i231/CooKnFish/Food/Sauskabobs8-17-07.jpg[/IMG]

Easy in house BBQ..

Vlap — Wed, 15 Aug 2007 18:18:10 GMT

Living in an apartment I have limited access to a grill so when I get a desire to taste a good old fashioned backyard bbq it isn't easy. Also during the week its not easy to put in the time that you have for those weekend bbq's.

I went to the store wanting to recreate this type meal but wanting a minimal amount of work. Of course it also has to taste good.
Was going to make some chicken but stopped when I saw the prerubbed ribs. Part of the work was done. I took a chance with the ribs since I didn't really have time to let a rub do its work.

Next were the sides. Corn on the cob is easy and quick and goes so well with bbq. Then some pre-made potato salad and beans. Find a brand you like and you have something thats close to home made. Add some more flavor and you are on. I got a brand that really didn't need any work.

Since ribs always need a good mop I found a decent bbq sauce and with a lil chipolte tobasco and other flavors it would do.

Over 2 hours before I wanted to eat I preheated the oven to 350 and got the ribs out. I put a nice coat of the mop on both sides and into the oven it went

After setting the timer I did other things for an hour and a half. At this point I took the ribs out of the oven applied some more of the mop and back in for a half hour. With just enough time left to boil water and corn I returned to the kitchen got the corn going and when done got the other sides out. The timer went off and after testing for tenderness I pulled the baby backs from the oven and set my plate.

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/0815072026.jpg[/IMG]

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/0815072026a.jpg[/IMG]

Total time in kitchen wasn't 20 minutes to be honest and the cooking time was over 2 hours. Quick easy simple and very tasty. This meal could have come from the bbq.

Cobia mmmmm!

(ody \m/>_<\m/ — Wed, 01 Aug 2007 12:21:12 GMT

i've eatin plenty of cobia all different ways but u can't just beat fresh fried cobia!!

WOOOOOHOOOOO

Vlap — Fri, 10 Aug 2007 07:21:57 GMT

Football season is back!!!! WOOOOOOOOOOOOOHOOOOOOOOOOO!!!
I love the cookouts all season long. Now what to cook...HMMMMM????
Buffalo steaks tonight for the bucs game (marinated in a chipolte adoboe sauce)
Pizzas on the grill tomorrow...
Then to plan for next weekend!!! Cant wait for opening weekend! I will have to go all out for that!!!

What are your favorite football foods?

Post Mogan Mania Dinner

Vlap — Tue, 07 Aug 2007 10:27:53 GMT

I must have felt a little inspired by the great food at mogan mania. I decided I needed something more than a frozen dinner for dinner tonight.
How does an asparagus/wood ear mushroom and Parmesan risotto sound?
Good? Well on top of that I added pesto and mozzarella stuffed chicken breasts. Along with the inside stuff I also covered the top with pesto, mozzarella and parmesan. Baked slowly till the cheese bubbled and browned nicely.
YUM YUM!!!
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/MM6/moganmania6026.jpg[/IMG]
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/MM6/0806071853.jpg[/IMG]

A good excuse to buy Tequilla

Vlap — Wed, 08 Aug 2007 11:36:35 GMT

TEQUILA-GLAZED CHICKEN WITH JALAPENO

Why you'll make it: Because it's that one easy, really delicious recipe for barbecued chicken that every cook needs. Grilling bone-in chicken takes a bit more time than boneless, but the flavor payoff is worth it. Stay close to the grill and flip the pieces every six to eight minutes. Rub spices on the chicken at least six hours ahead.

1 1/2 tablespoons whole coriander seeds, coarsely ground in spice mill or mortar with pestle
1 3/4 teaspoons coarse kosher salt
1/2 teaspoon dried crushed red pepper
1 (3 1/2- to 4-pound) cut-up (best of fryer) chicken
1/3 cup orange juice or pineapple juice
1/4 cup gold or silver tequila
2 tablespoons (packed) golden brown sugar
2 tablespoons honey
1 to 2 red jalapeño chiles with seeds, finely chopped
1 shallot, minced
Nonstick vegetable oil spray

Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.

Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.

Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.

Makes 4 servings.