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11-11-2014, 06:18 PM | #2101 |
Banned
Join Date: Jul 2014
Location: Israel
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Surf and Turf.
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Posts: 616
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11-11-2014, 06:26 PM | #2102 |
Yum! Buc Marshmellows!
Join Date: Apr 2006
Location: None of your business
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Just tossed a bunch of leftovers so they wouldn't go bad into a strata: eggs, goat cheese, spinach, onions, sausage and tomatoes. Some toast with butter and that's it.
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Posts: 163,981
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11-11-2014, 06:40 PM | #2103 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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The son and I made Tender Pan-Fried Chicken Breasts, rice, and green beans. His pick... He's coming along well...
http://allrecipes.com/recipe/tender-...icken-breasts/ |
Posts: 118,395
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11-11-2014, 07:04 PM | #2104 |
Cast Iron Jedi
Join Date: Nov 2004
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If anyone wants a really tasty, really quick, and really easy sauce that goes really well with seafood and chicken...
4 Tbsp. olive oil 2 cloves garlic, minced 1/2-1 tsp. crushed red pepper 2 Tbsp. white wine Juice of 1 lemon Zest from 1 lemon 2 Tbsp. butter, cubed 1 Tbsp. chopped fresh parsley Heat the oil over medium heat and saute the garlic and crushed red pepper for 30 seconds or so. Don't let it brown. Add the wine - it'll boil really fast, so you only need it boiling for a bit. Add the lemon juice and boil for a minute. Add the zest. Take off the heat and whisk in the butter a tablespoon at a time. Adjust seasoning, add parsley, and spoon over your protein. |
Posts: 35,253
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11-16-2014, 05:59 AM | #2105 |
Molôn Labé
Join Date: Sep 2001
Location: North Carolina
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Posts: 23,166
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11-16-2014, 08:42 AM | #2106 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
Remember this????? It was awesome... |
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Posts: 118,395
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11-16-2014, 09:25 AM | #2107 |
Molôn Labé
Join Date: Sep 2001
Location: North Carolina
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That setup is as sexy as socks on a rooster
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Posts: 23,166
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11-16-2014, 09:38 AM | #2108 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 118,395
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11-18-2014, 04:26 PM | #2109 |
Cast Iron Jedi
Join Date: Nov 2004
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What do you all like to do with fish? I'm specifically looking for sauces, relishes, etc.
I've got salmon, cod, and mahi. And I'll be doing them mostly sous vide with a quick sear afterward, as I've found that prep gives fish an amazing texture. But I've never been a regular fish eater (trying to remedy that), so I don't have a lot of experience with the fish accoutrements. |
Posts: 35,253
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11-18-2014, 04:35 PM | #2110 | |
**** you, you cretin.
Join Date: Jan 2012
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Quote:
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Posts: 29,905
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11-18-2014, 04:39 PM | #2111 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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11-18-2014, 04:41 PM | #2112 | |
**** you, you cretin.
Join Date: Jan 2012
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Quote:
Hahah I'm typically not a fish eater. If I do fish I usually blend ranch and chipotles in adobo sauce together for a great fish taco sauce. Add your shredded cabbage cheese and tomatoes if desired. The sauce is amazing |
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Posts: 29,905
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11-18-2014, 05:02 PM | #2113 |
Yum! Buc Marshmellows!
Join Date: Apr 2006
Location: None of your business
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Sounds like a tasty fish taco. I love those things.
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Posts: 163,981
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11-18-2014, 05:07 PM | #2114 |
Emporer of Mongo
Join Date: Apr 2010
Location: Milky Way
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OK dinner people...
BEANS I got one of those 15-bean soup mix packs , I was thinking about not pre-soaking them... (I want them tonight) Will I die from farting too much? Whats the dealio with pre-soaking or not....I have never NOT pre-soaked b4. I am skurrd. Hold me. I have a really nice smoked ham shank.....and this pack of beans....and I am about to kill myself and my family via fart gas? |
Posts: 44,678
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11-18-2014, 05:25 PM | #2115 | |
Supporter
Join Date: Aug 2000
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Quote:
Unless you plan on using a pressure cooker, I don't see you enjoying bean soup from dry tonight. Just takes too long for the beans to soak up the liquid |
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Posts: 95,642
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