Addictive Fishing Forum / Addictive Fishing / Recipes / Strike and counter strike. / Latest Posts

RE: Strike and counter strike.

Vlap — Tue, 21 Aug 2007 04:59:52 GMT

No pictures no proof ;)

RE: Strike and counter strike.

CooKnFish — Mon, 20 Aug 2007 16:20:10 GMT

We had a grilled veggie medley (corn, broccoli, yellow squash, zucchini, red onion, and green beans) served with a balsamic vinegarette and red skin potato salad for sides. I was too busy eating to snap any pictures and by the time I thought about it... it wasn't a pretty picture.

RE: Strike and counter strike.

Vlap — Mon, 20 Aug 2007 10:35:45 GMT

You had a chance to find out first hand! What did ya have with the chicken? Or did ya have it as pictured :hehe: Chicken looks mighty tasty!

RE: Strike and counter strike.

CooKnFish — Mon, 20 Aug 2007 10:01:37 GMT

I'm not...

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

I think the leftovers will make a fine smoky chicken salad. That samich does look tasty though!

RE: Strike and counter strike.

Vlap — Mon, 20 Aug 2007 09:09:03 GMT

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Food/0819071848a.jpg[/IMG]

Best French Dips EVER!
The homemade mustard added the right kick to it.

Cookn... I will accept your surrender anytime ;)

RE: Strike and counter strike.

Vlap — Sun, 19 Aug 2007 11:19:40 GMT

French Dip Sandwiches

* 1 lean beef roast (3 to 4 lbs.), rump, lean chuck, etc.
* 1/2 c. soy sauce
* 1 (10.5 ounce) can condensed French onion soup, undiluted
* 1 (10.5 ounce) can condensed beef consomme, undiluted
* 1 (12 ounce) bottle of dark beer (negro modelo very good)
* 1 pkg. italian dressing mix (dry)
* 2 bay leaf
* 1/2 teaspoon coarsely ground black pepper or pepper blend
* 1 tsp. dried crushed rosemary
* 1 tsp. dried thyme
* 1 tsp. garlic powder
* Onion, sliced thin
* 6 clove garlic, peeled and crushed
* Hard rolls (A good hard crusty bread is needed)

Place roast in crock-pot. Mix next 12 ingredients and pour over meat. Cook on LOW for 8-10 hours. Remove roast and shred "pull" with 2 forks. Reserve juice for serving. Slice meat thinly or pull apart. Pile meat on buns with optional veggies and cover with cheese (swiss or provolone if wanted) Serve on plate with cup of juice for dipping.

RE: Strike and counter strike.

Vlap — Sun, 19 Aug 2007 11:09:07 GMT

The mustard!

Hot Mustard Sauce

4 Tablespoons dry mustard powder
1 Tablespoon white wine vinegar
2 Tablespoons flat beer
1 clove garlic
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon turmeric
1 Tablespoon olive oil (optional)

Whisk together dry mustard, vinegar and beer. Use a garlic press or a large pair of pliers to squeeze the juice from the clove of garlic into the mixture. Stir in sugar, salt and turmeric. To make smoother and less hot, add olive oil to taste.

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!