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Supporter
Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
Posts: 57,432
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#15076 |
Banned
Join Date: Dec 2018
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Anyone know a great scallop potato recipe?
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Posts: 1,605
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#15077 |
Suupraa Geniuuusss
Join Date: Jan 2019
Location: Phoenix, AZ
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https://www.onceuponachef.com/recipe...au-gratin.html
This is basically the base for mine. The differences are that I crisp 6 strips of bacon and chop them up, so I can sprinkle some for each layer. Also I thinly slice a medium size onion (I like sweet yellows, but whatever you like; whites work well also) and scatter them between every other layer. Also lightly brown some minced garlic (about 6-8 cloves) in butter and whisk into the cream along with some shredded cheese (cheddar is the obvious choice, but you can substitute half the cheddar with with provolone, or mozzarella or something else. Tottal amount of cheese is about 1.5 cups). Prep as per instructions. For the top, I like to shake on some french-fried onions, then grate some Parmesan or Romano (or both) over the top of the last layer of potatoes/cream. Any remaining bacon goes on here as well. Cook as per instructions. Minor error: The bolded above should actually be cheddar or whatever your base cheese is. For extra crispy top, sprinkle a healthy amount of panko bread crumbs over the top. Mix a cup of panko with 2 tablespoons melted butter or extra virgin olive oil. Spread as much as you prefer over the top then bake as instructed. I use the EVOO instead of butter, because the dish is already plenty rich enough. Last edited by Megatron96; 05-17-2020 at 12:30 PM.. |
Posts: 31,132
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#15078 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Super simple spring fare tonight
Fried flounder Scratch tater salad Side salad with cheddar, tomato, ranch Plenty of sriracha on the fish, can’t hardly eat fish without it anymore |
Posts: 93,187
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#15079 | |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Quote:
I burned myself out on sriracha though. Lemon, pepper, Paul Prudhomme Seafood Magic on any fish. Then bake grill or even microwave if lazy and I am satisfied and happy ![]() |
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Posts: 24,964
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#15080 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Posts: 51,496
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#15081 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Haven’t picked that up for a while, but you’re right it’s good stuff... much better than cheaper guys like Tony Chacheres IMO
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Posts: 93,187
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#15082 |
MVP
Join Date: Aug 2017
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Posts: 13,669
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#15083 | |
Banned
Join Date: Dec 2018
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Posts: 1,605
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#15084 |
Damn it feels good.
Join Date: Mar 2011
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Made steak in the cast iron tonight. Strips, seasoned with S&P and basted with butter and garlic cloves mixture. Super tasty, but I gorged and have some regrets lol.
Made these bomb ass potatoes too: 3 lbs yukon gold potatoes (small ones - about 1.5 - 2 inches in diameter) 1 whole head of garlic, separated into cloves, skin on 3 sprigs fresh thyme 3 bay leaves Shredded cheddar cheese Olive oil Kosher salt Foil (enough to cover a sheet tray) Wash potatoes Fill large pot with enough cold water to cover potatoes plus 1 inch Generously season with salt Bring to boil Reduce to simmer over MEDIUM heat and simmer for about 30 minutes (or just until fork tender -do not overcook) Strain In a separate bowl, add garlic, thyme, and bay leaves and ¼ cup olive oil and stir Cover sheet tray with foil, drizzle with plenty of olive oil, and generously sprinkle kosher salt Add potatoes to tray and smash down slightly, creating a flat surface on both sides of the potato Pour over garlic/thyme/bay leaf/olive oil mixture evenly Drizzle with olive oil again and generously season with more kosher salt Place in oven at 425 degrees for 40-45 minutes or until the potatoes are crisp and brown Remove and serve with shredded cheddar cheese |
Posts: 3,305
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#15085 |
MVP
Join Date: Aug 2017
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Leftover Baby back ribs and smoked wings. Growler of Rye ale
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Posts: 13,669
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#15086 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Wanted something different BBQ-wise so I made a sweet and sour glaze for back ribs by reducing a bottle of pineapple Jarritos (domed a second one in 2 gulps) and adding pineapple preserves to a basic sauce recipe. Very nice sweet and sour play. Going to use the leftover on chicken later in the week. Wife made potato salad. Side of beans.
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Posts: 34,644
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#15087 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 117,894
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#15088 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Quote:
Big green egg? You smoke the beans? I’m a total sucker for smoked beans. |
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Posts: 57,432
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#15089 |
Suupraa Geniuuusss
Join Date: Jan 2019
Location: Phoenix, AZ
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For extra crispiness, sprinkle a healthy amount of panko bread crumbs over the top.
Mix a cup of panko with 2 tablespoons melted butter or extra virgin olive oil. Spread as much as you prefer over the top then bake as instructed. I use the EVOO instead of butter, because the dish is already plenty rich enough. |
Posts: 31,132
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#15090 | |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Quote:
Beans were an afterthought after it was discovered our cabbage had gone bad for planned slaw. Baked in oven with mustard, brown sugar, cayenne, and some rib drippings. Weren't bad but have made better. |
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Posts: 34,644
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