What's for Dinner?
#1203
Making the wifey stuffed pork chops with a feta peach stuffing. All sitting on a thick slice of onion, salt, pepper and garlic powder. Also had one boneless chop lying around so I did the only sensible thing and wrapped it in bacon
Im putting the oven to work tonight. I had originally planned to fire up the grill then grill some peaches for desert but after a day at sea world i said F that noise. Finished product to come
Im putting the oven to work tonight. I had originally planned to fire up the grill then grill some peaches for desert but after a day at sea world i said F that noise. Finished product to come
The following 3 users liked this post by BeezleTL85:
#1205
Red Quinoa Salad
Had it a restaurant and have been craving it again...tried to make it ow I remembered it...but I did a couple things different.
One package Trader Joes red quinoa (serves approx 11)
1 half red onion - slice THAT in half and thinly slice. then put in bowl and pour 1 cup red wine vinegar over top.
baby heirloom tomatoes...halved
feta in brine....drained and cubed
half lemon, half lime.
After the Quinoa has cooked and cooled, stir in the other ingredients...make sure to drain the red onions before adding. squeeze half lemon and half lime and mix.
I think I pretty much nailed their recipe...except I pickled the red onion to tone it down.
It was delish
Had it a restaurant and have been craving it again...tried to make it ow I remembered it...but I did a couple things different.
One package Trader Joes red quinoa (serves approx 11)
1 half red onion - slice THAT in half and thinly slice. then put in bowl and pour 1 cup red wine vinegar over top.
baby heirloom tomatoes...halved
feta in brine....drained and cubed
half lemon, half lime.
After the Quinoa has cooked and cooled, stir in the other ingredients...make sure to drain the red onions before adding. squeeze half lemon and half lime and mix.
I think I pretty much nailed their recipe...except I pickled the red onion to tone it down.
It was delish
Last edited by Sarlacc; 05-13-2013 at 09:40 PM.
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Acura_Dude (05-15-2013)
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#1208
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From: ShitsBurgh
Buddy's wife made deer hot sausage stuffed peppers last night, fricking amazing. When I left, they gave me 2 packs of deer hot sausage and a deer kielbasa to take home. Trying to figure out if I want to get creative with the deer hot sausage or just grill them. I've put them in spaghetti sauce before, but usually just grill them with onions and peppers.
#1210
Buddy's wife made deer hot sausage stuffed peppers last night, fricking amazing. When I left, they gave me 2 packs of deer hot sausage and a deer kielbasa to take home. Trying to figure out if I want to get creative with the deer hot sausage or just grill them. I've put them in spaghetti sauce before, but usually just grill them with onions and peppers.
#1214
Buddy's wife made deer hot sausage stuffed peppers last night, fricking amazing. When I left, they gave me 2 packs of deer hot sausage and a deer kielbasa to take home. Trying to figure out if I want to get creative with the deer hot sausage or just grill them. I've put them in spaghetti sauce before, but usually just grill them with onions and peppers.
Would be outstanding with hot deer sausage in addition to some shrimp
#1217
The following 2 users liked this post by BeezleTL85:
97BlackAckCL (06-04-2013),
maharajamd (07-24-2013)
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97BlackAckCL (06-12-2013)
#1226
I am having terrible luck today. I'm trying to smoke a beer can chicken but the wood I picked up today is giving me trouble. After an hour of trying to get the fire going i decided to go ahead and use the oven. Put the chicken in and at some point in the first 30 min it falls over
I had 16oz dos Equis can that I cut in half. I think this is why it fell over. They are very flimsy after cutting. Just want to throw that our there if anyone else thinks about trying that.
I have enough onions shoved up there and an apple wedge at the top so hopefully there is enough moisture in it still.
I had 16oz dos Equis can that I cut in half. I think this is why it fell over. They are very flimsy after cutting. Just want to throw that our there if anyone else thinks about trying that.
I have enough onions shoved up there and an apple wedge at the top so hopefully there is enough moisture in it still.
#1228
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From: ShitsBurgh
#1229
Senior Moderator
Regional Coordinator
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From: ShitsBurgh
Since this thread clearly needs more food pr0n, I took lots of pics.
Here's my Charbroil Pro Series 4 Burner
My buddy gave me a few packs of homemade deer hot sausage, so I slow grilled a pack on the grill
Sliced up green and red bell peppers, red onions, garlic, and sauteed them with olive oil.
Once I sweated them down most of the way, I turned the heat down and threw in some Marsala wine to enhance the flavor, let that simmer for about 5 mins, and then I took the deer sausages off the grill. I poked them in the center to let some of the heat out and juices started to flow out, so I tossed them into the pepper/onion/marsala mix and let the juices drain into the mixture.
After a few minutes of stirring, I put the sausages on a sausage bun, threw on a slice of provolone cheese, and some spicy brown mustard, and then covered them in peppers and onions, they were simply heaven
I'm sure this recipe would be just as good with regular italian sweet or hot sausage if you can't get deer, but the deer sausage has a much richer flavor IMO. The Marsala wine trick was my first time doing it, but it really deepened the flavors and made the pepper/onion mix SO much better. I highly recommend trying it
Here's my Charbroil Pro Series 4 Burner
My buddy gave me a few packs of homemade deer hot sausage, so I slow grilled a pack on the grill
Sliced up green and red bell peppers, red onions, garlic, and sauteed them with olive oil.
Once I sweated them down most of the way, I turned the heat down and threw in some Marsala wine to enhance the flavor, let that simmer for about 5 mins, and then I took the deer sausages off the grill. I poked them in the center to let some of the heat out and juices started to flow out, so I tossed them into the pepper/onion/marsala mix and let the juices drain into the mixture.
After a few minutes of stirring, I put the sausages on a sausage bun, threw on a slice of provolone cheese, and some spicy brown mustard, and then covered them in peppers and onions, they were simply heaven
I'm sure this recipe would be just as good with regular italian sweet or hot sausage if you can't get deer, but the deer sausage has a much richer flavor IMO. The Marsala wine trick was my first time doing it, but it really deepened the flavors and made the pepper/onion mix SO much better. I highly recommend trying it
The following 2 users liked this post by 97BlackAckCL:
BeezleTL85 (07-19-2013),
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97BlackAckCL (07-19-2013)
#1232
#1240
I got hooked after making it once, it's actually quite simple, just need to like heat.
Here's a recipe I've made it's a PITA, but very good. You can just make it up though. Key ingredients are Curry paste, coconut milk and something sweet to balance the curry, like apples, pineapple, sugar, whatever you think might taste good.
http://www.foodnetwork.com/recipes/r...ipe/index.html
I've gotten to the point where I use red curry paste and then psychotically add, ground red pepper and chilis.
Here's a recipe I've made it's a PITA, but very good. You can just make it up though. Key ingredients are Curry paste, coconut milk and something sweet to balance the curry, like apples, pineapple, sugar, whatever you think might taste good.
http://www.foodnetwork.com/recipes/r...ipe/index.html
I've gotten to the point where I use red curry paste and then psychotically add, ground red pepper and chilis.