What's for Dinner?
#1243
curry sausage is also f'in amazing.
http://www.bestrecipes.com.au/recipe...ages-L602.html
I was seriously blown away by the taste, like no other sausage I've eaten before.
http://www.bestrecipes.com.au/recipe...ages-L602.html
I was seriously blown away by the taste, like no other sausage I've eaten before.
The following users liked this post:
97BlackAckCL (07-20-2013)
The following users liked this post:
Acura_Dude (07-20-2013)
#1249
Had Japanese tonight, your standard sushi and sushami, with a spicy tuna roll. However for anyone that hasn't had them, Shrimp Shumai (steamed spicy shrimp dumplings) They're awesome, been eating them for a decade now, but most people I ask, never event heard of them.
#1250
Had Japanese tonight, your standard sushi and sushami, with a spicy tuna roll. However for anyone that hasn't had them, Shrimp Shumai (steamed spicy shrimp dumplings) They're awesome, been eating them for a decade now, but most people I ask, never event heard of them.
#1252
I don't know if I have ever posted any of my meals in this thread. If I have in the past and these are repeats, forgive me. I post my good meals on facebook and in the past few years the photos have really added up. Here are some.
This was last night. Beef and pinto enchiladas in the back and pulled chicken and black bean in the front. There is no such thing as too much cilantro!
My Italian beef... roasted in the oven for 10 hours before it gets shredded. This is the best thing I know how to make, imo. It simply is served on a bun, no fixings.
Homemade ricotta and parm sauce with sauteed red peppers on angel hair.
Stuff peppers with beef, chorizo, rice and beans.
Another beef. I made this up as I went. I called this death from below beef. I marinated a 5 lb boneless chuck roast in a puree of ancho, poblano, green chillies, serrano, jalapeno, green peppers, tomatoes, garlic, brown sugar, coffee, cilantro, lime juice and then random assortment of spices for a day. Then slow cooked it for 10 hrs. Pulled, served with pico, queso fresco, and or sour cream on a tortilla.
Buffalo chicken wrap. Chicken breast cubed and coated in panko then pan fried. Homemade pico, homemade ranch, gorgonzola and cheddar cheese, and lettuce.
This is chorizo, grilled chicken, grilled pineapple, smothered in queso blanco on top of a double layer soft tortilla. Served with a serving of pico.
Ham, bacon, and spinach quiche. Homemade crust, lots of garlic and onions, and 6 kinds of cheese.
Peanut chicken stir fry with homemade peanut sauce and peppers.
I called this Ginger Dopiaza Chicken with basmati rice and nan.
I called this Spicy Kadahi Ginger Chicken with basmati and nan.
Mariachi chicken pizza @ home.
attemp #1
attempt #2
There was a third, that was the best, with homemade crust. For some reason I can't find the pic.
Homemade Doritos Locos nachos with Taco Bell sauce and all. Lol
My first attempt at pulled pork in the oven. 6lb pork shoulder brined for 6 hrs then baked for 12 hours at 200*! Mmmmmmmm!
Two fried eggs, blackened chorizo, pepper jack, pico and sour cream on a bagel.
Heirloom tomatoes with feta, evoo and fresh basil. Medium rare NY strips with blue cheese and grilled red peppers. Lemon garlic parsley jumbo shrimp. Summer squash and zucchini. Followed up with sour cream and butter with a side of baked potato.
Penne with a vodka sauce layered with hot italian sausage and an assortment of asiago, parm, mozz, and pepperjack cheeses.
This was last night. Beef and pinto enchiladas in the back and pulled chicken and black bean in the front. There is no such thing as too much cilantro!
My Italian beef... roasted in the oven for 10 hours before it gets shredded. This is the best thing I know how to make, imo. It simply is served on a bun, no fixings.
Homemade ricotta and parm sauce with sauteed red peppers on angel hair.
Stuff peppers with beef, chorizo, rice and beans.
Another beef. I made this up as I went. I called this death from below beef. I marinated a 5 lb boneless chuck roast in a puree of ancho, poblano, green chillies, serrano, jalapeno, green peppers, tomatoes, garlic, brown sugar, coffee, cilantro, lime juice and then random assortment of spices for a day. Then slow cooked it for 10 hrs. Pulled, served with pico, queso fresco, and or sour cream on a tortilla.
Buffalo chicken wrap. Chicken breast cubed and coated in panko then pan fried. Homemade pico, homemade ranch, gorgonzola and cheddar cheese, and lettuce.
This is chorizo, grilled chicken, grilled pineapple, smothered in queso blanco on top of a double layer soft tortilla. Served with a serving of pico.
Ham, bacon, and spinach quiche. Homemade crust, lots of garlic and onions, and 6 kinds of cheese.
Peanut chicken stir fry with homemade peanut sauce and peppers.
I called this Ginger Dopiaza Chicken with basmati rice and nan.
I called this Spicy Kadahi Ginger Chicken with basmati and nan.
Mariachi chicken pizza @ home.
attemp #1
attempt #2
There was a third, that was the best, with homemade crust. For some reason I can't find the pic.
Homemade Doritos Locos nachos with Taco Bell sauce and all. Lol
My first attempt at pulled pork in the oven. 6lb pork shoulder brined for 6 hrs then baked for 12 hours at 200*! Mmmmmmmm!
Two fried eggs, blackened chorizo, pepper jack, pico and sour cream on a bagel.
Heirloom tomatoes with feta, evoo and fresh basil. Medium rare NY strips with blue cheese and grilled red peppers. Lemon garlic parsley jumbo shrimp. Summer squash and zucchini. Followed up with sour cream and butter with a side of baked potato.
Penne with a vodka sauce layered with hot italian sausage and an assortment of asiago, parm, mozz, and pepperjack cheeses.
Last edited by maharajamd; 07-24-2013 at 08:40 AM.
The following 2 users liked this post by maharajamd:
BeezleTL85 (07-24-2013),
Myxomatosis (08-01-2013)
The following users liked this post:
maharajamd (07-24-2013)
#1254
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
Joined: Jan 2005
Posts: 92,262
Likes: 4,490
From: ShitsBurgh
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.
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
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.
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
#1255
You gotta watch some of those flavored, none pork, sausages from Sams Club. We had a feta spinach chicken sausage from there last week and good lord was it salty. That was like the third one we've tried in a row that the salt has blown us away.
Haven't tried the apple yet though. Looks good!
Haven't tried the apple yet though. Looks good!
#1256
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
Joined: Jan 2005
Posts: 92,262
Likes: 4,490
From: ShitsBurgh
You're right, the cheese ones have a lot of salt, I tried the garlic and chicken with mozerella I believe and they were salty as hell. The chicken apples aren't bad at all
The following users liked this post:
maharajamd (07-24-2013)
#1257
wow, I missed some nice dishes!
Here's what I made tonight, I got daring, Curry chicken and strawberries. Has fresh strawberries and strawberry preserves in the sauce, along with red curry paste, milk, chicken broth and ....... red pepper muhahaha. It was awesome, wife loved it, didn't have rice, had to use pasta.
Here's what I made tonight, I got daring, Curry chicken and strawberries. Has fresh strawberries and strawberry preserves in the sauce, along with red curry paste, milk, chicken broth and ....... red pepper muhahaha. It was awesome, wife loved it, didn't have rice, had to use pasta.
The following 3 users liked this post by Myxomatosis:
The following users liked this post:
Acura_Dude (08-01-2013)
The following 2 users liked this post by 97BlackAckCL:
BeezleTL85 (08-03-2013),
Myxomatosis (08-20-2013)
The following users liked this post:
BeezleTL85 (08-03-2013)
The following users liked this post:
Acura_Dude (08-03-2013)
#1269
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
Joined: Jan 2005
Posts: 92,262
Likes: 4,490
From: ShitsBurgh
So I smoked with oak charcoal, cherry wood, and mesquite wood chips.
Used my Brinkmann smoker
Smoked the ribs for 4 hours total
I smoked out my backyard and my whole street
Moved all the ribs to the top and put the lamb underneath, can you say smoke?
Sauced em for the last half hour and wrapped them in foil
Smoked the racks of lamb on the lower rack for an hour and a half, they came out more medium well than I was going for but it was my first time and a learning experience. Everyone really enjoyed them regardless and they were still extremely juicy and moist
And finally the ribs, suckers were so juicy it was ridiculous, they were a bit too smokey but damn were they good
Used my Brinkmann smoker
Smoked the ribs for 4 hours total
I smoked out my backyard and my whole street
Moved all the ribs to the top and put the lamb underneath, can you say smoke?
Sauced em for the last half hour and wrapped them in foil
Smoked the racks of lamb on the lower rack for an hour and a half, they came out more medium well than I was going for but it was my first time and a learning experience. Everyone really enjoyed them regardless and they were still extremely juicy and moist
And finally the ribs, suckers were so juicy it was ridiculous, they were a bit too smokey but damn were they good
The following 2 users liked this post by 97BlackAckCL:
Acura_Dude (08-04-2013),
BeezleTL85 (08-20-2013)
The following users liked this post:
97BlackAckCL (08-05-2013)
#1272
Finally used the Poblano and Anaheim Chiles I picked at the farm...
Tried my hand at making chile rellenos....jesus christ it is a labor intensive dish. But my wife and her parents really liked it. I did, too
Tried my hand at making chile rellenos....jesus christ it is a labor intensive dish. But my wife and her parents really liked it. I did, too
The following 2 users liked this post by Sarlacc:
Acura_Dude (08-21-2013),
BeezleTL85 (08-20-2013)
#1274
What was left(at the time) of the Ahi Tuna, oysters, snow peas and pasta last night.....which I quickly ate right after the shots.
started as a 1.5lb steak and a half dozen oysters....orgasmic(according to my wife) amazing!I'll give her something...........
started as a 1.5lb steak and a half dozen oysters....orgasmic(according to my wife) amazing!I'll give her something...........
Last edited by Myxomatosis; 08-20-2013 at 12:49 PM.
The following users liked this post:
Acura_Dude (08-21-2013)
#1276
Pork Loin Stuffed With Pesto Goodness
This is the second time I have made this one and last night it was perfection. No pics....but it really did happen. Sorry.
Start to finish this takes a little more than 1 hour to prep and cook.
I'll take pics next time I make it.
Start to finish this takes a little more than 1 hour to prep and cook.
- 2-3 lb Pork Loin - Fatty end is better
- Slice Loin in half and pound out to about 1.5 inch thick
- Make fresh Pesto. Simple enough. We used 1 bag of fresh Basil, 3 cloves of Garlic, 1-2 Tablespoons Pinenuts, 1/4 cup olive oil and about 1/4 cup Parmesan. Mix well in a food processor - IN THAT ORDER.
- Grate about 1 cup of Cheese. I've used Reggiano both times.
- Season the outside of the loin with olive oil, salt and pepper for taste. I also used some Italian herb rub. Be careful with Garlic. There is a lot of Garlic in the Pesto.
- Layer about 2 ounces of Proscuitto then Pesto then cheese.
- Top off with more Proscuitto.
- Fold the loin over and bind using cooking string
- Bake at 375F for 15 minutes
- Flip
- Bake for another 15 minutes or until internal temp is about 150F. This will not be done yet.
- Brush about 1 Tablespoon of Balsamic Vinegar on the top and turn the oven to broil for about 3 minutes.
- Flip, brush 1 Tablespoon of Balsamic on the other side and broil for about 3 minutes.
- Stop when internal temp is about 160F.
- Remove from heat and tent with foil for about 5 minutes before eating.
I'll take pics next time I make it.
The following users liked this post:
Acura_Dude (08-21-2013)
#1278
Thinking about smoking a pork butt this weekend. Did 2 briskets, ribs and pork loins last weekend with my cousin. I added a lot of cinnamon to one of the briskets. I was drunk when we made the rub at 3am but man it was delicious.
The following 2 users liked this post by BeezleTL85:
97BlackAckCL (08-21-2013),
Acura_Dude (08-21-2013)
The following 2 users liked this post by 97BlackAckCL:
Acura_Dude (08-21-2013),
BeezleTL85 (08-25-2013)
#1280
I go about 1:15 per pound, fat up the whole time with the fatter end closer towards the smoke box. Since yours is upright you wont have to worry about that, which is nice because it can be a hassle getting your temp up again, after you flip tips that is. Halfway through I wrap with foil then spray with apple juice every hour or so. Time varies after you wrap with foil but internal temp should be 160-165ish. Once you hit that temp then remove it and wrap the whole thing (foil and all) in a towel then throw that in an empty ice chest. Wait 30-45 min and eat it up. Even if you don't do the cooler and towel thing just let it sit in the foil for the same time before you cut it. My mouth is watering just typing all of that haha. My cousin is a cheater because he has an electric smoker. It came out good but lacked the charred tips I like.
The following users liked this post:
Acura_Dude (08-21-2013)