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Discussion Starter #1 (Edited)
I really haven't. Writers block? Usually when I get back from one of these trips, go through the notes I write on the plane and the first thing I do is try and recreate things that I really liked. Seem to be stuck in the mud as I haven't even tried. Need some ideas, got any? This is what I have been doing.



Pork Piccata.............. Learned this doing the Martin PDRA in a place in Grand Rapids. Been there, done it before. Boring!



Burger with sautéed Onions, Smoked Gouda cheese, Spinich and Heirloom tomatoes from my deck garden. It was OK, still just a burger n fries.



Deep Fried Chicken Livers n Mashed Tators. Kinda a change of pace but I can get the same thing at a Grandees fast food place for $5.99. It was OK.



One of my standard summer meals, done several times before. Boring! Pan Seared Mahi Mahi (which did have a perfect sear!) Mango/Avacado Pico de Gallo, and Curry Carmel glazed Heirloom Carrots. (The Carrots were killer! The rest, it was all right.)

Curry Carmel Glazed Carrots

Put the Carrots in a pan with a little Olive Oil and a goo pinch of Salt. Roast for 30 minutes at 350 degrees. Throw a chunk of butter into a pan, small handful of brown sugar and a couple good pinches of Curry. Low heat to melt everything. Prior to serving, throw the carrots in and using medium high heat to gel the Carmel so it sticks to the Carrots.

Anyone got any ideas to get me out of this funk? And no, BBQ isn't a new idea.

Denny
 

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Steak neptune;

Tenderloin grilled medium rare
topped with;
- fresh boiled asparagus
- Boiled lobster tail
- bernaise sauce

serve with mashed potatoes, carrots, and J Lohr 7 oaks Cabernet Sauvignon.

Easy, fast, and a very tasty meal.


P.S. you can use crab meat as well as Lobster, I've even used canned crab meat and it still tastes great. The Asparagus texture should match that of the steak, not too soft, not too crispy, like goldilocks it needs to be juuuuust right.
 

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Discussion Starter #4
Steak neptune;

Tenderloin grilled medium rare
topped with;
- fresh boiled asparagus
- Boiled lobster tail
- bernaise sauce

serve with mashed potatoes, carrots, and J Lohr 7 oaks Cabernet Sauvignon.

Easy, fast, and a very tasty meal.


P.S. you can use crab meat as well as Lobster, I've even used canned crab meat and it still tastes great. The Asparagus texture should match that of the steak, not too soft, not too crispy, like goldilocks it needs to be juuuuust right.
Cool idea. Just happen to have a filet in the freezer and some Lobster Claws also. With a little Holliday Sauce too!! Happen to have some 2015 vodka to go with it.:)

Denny
 

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Well, I made my famous honey hot wings yesterday for lunch, I must say they were pretty fucking natchy mo larrpy, that's southern for--> 'good'.


Sorry no pics, been slacking in that department....
 

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Did you see my kangaroo loin in my other thread ??


Made in to medallions with some beef rub . shallow fried in the smoker. Using an iron skillet and rendered lamb fat
 

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Discussion Starter #8
Did you see my kangaroo loin in my other thread ??


Made in to medallions with some beef rub . shallow fried in the smoker. Using an iron skillet and rendered lamb fat
I'll grab my shotgun and get right on it.:) In the meantime, may try and do a stuffed chicken breast on a bed of sautéed Spinach with the veggie here.............



Grilled Eggplant, grilled Zucchini, assembled and baked till the cheese melts. Or so I think! Another reverse engineering project but it was quite good. Got some Brie to throw on top that I think will be good. You guys need to get more into the side dish's. To me they make the meal.

While looking for Steaks n Lobster in our freezer, found two packets of hamburger paddies so ended up just doing another burger last night instead. Just trying to get rid of a few as I seem to be overstocked not realizing it plus I still had a couple of cheap buns still left. So. Still love my fries. Timed it and it took 50 minutes in the oil but do they ever come out perfect. Hell yes!!


Denny
 

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I've been on a real omlette kick lately. 1 cup mushrooms, 1 cup baby spinach, 4"x3"x5/16" thick jarlsberg cheese cubed. Fry mushrooms for 5 mins or so medium heat, add spinach and fry for one minute. Add egg and stir mixture then evenly roll around pan. Drop cubes of cheese evenly and let sit, do not stir in, let cook until edges of omlette are cooked and curling off edge of pan ( cheese will be mostly melted by this point, but still "regional" for lack of a better word). Flip ENTIRE omlette over and cook 1 minute. Roll off into omlette fold on plate.

The Jarlsberg creeps under the omlette cooking with this method and that cheese? Makes the most incredible caramel effect under the omlette. Its has a small amount of crunch but a TON of flavor. I've tried a lot of cheeses but that one for this reason is my favorite, plus it doesnt oil slick the omlette up either. Cook time start to finish is fast too.
 

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Didn't take pictures but I just cased up some venison sausage.
Added some different erbs/spices/rubs to every couple lbs.

Jalapeno/cheddar
Cajun style(trinity/creoul)
Added some broc. rabe to a couple lbs
then I did an apple maple. Carmalized apples. added some bacon.
 

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4 chicken breast
2 can cream of mushroom & 1/2 cup of milk
quartered yukon gold potatos
carrots

Mix it all up & bake @290 for 3hrs in a covered large dish (i prefer cast iron)
meanwhile cook up some egg noodles & corn bread.

Its just a simple common meal that always taste delicious.
 

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Discussion Starter #13
Finally got off my ass trying to do something different. You can thank Sprouts for the idea. They had some Parmesan coated Chicken Breasts so I said" "Hell yes, I can steal that idea!" Basically buy the complete (as in both sides) Chicken Breasts, Salt um, a splash of Olive Oil, then dredge them in a combo of Bread Crumbs n Parmesan Cheese. Anything left you put into the center and roll it up tight using tooth picks to keep it together. Bake at 425 till the internal temp is 150 and let it sit while the residual heat takes it up.



Personally like Chicken white meat about 160 degrees as I hate dry white meat. This is why you take it out early.





Took it out at 149 degrees and it went up to 163 on its own. The veggie was what I had at the polo ranch. Grilled Eggplant, grilled Zucchini, layered with Cheese. OH..........for a wine pairing. Why a Bombay Sapphire Martini of course. Shaken, not stirred!




Denny
 

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Discussion Starter #14
An oldie but a goodie in my book and super easy to make. An old neighbor turned me on to this. Grilled Italian Sausage and pan seared Peppers n Onions on Linguini. Just Olive Oil n Butter as a sauce for the Pasta. Add some extra Fennel seed to the Sausage to kick it up a bit in flavor.







Denny
 

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An oldie but a goodie in my book and super easy to make. An old neighbor turned me on to this. Grilled Italian Sausage and pan seared Peppers n Onions on Linguini. Just Olive Oil n Butter as a sauce for the Pasta. Add some extra Fennel seed to the Sausage to kick it up a bit in flavor.







Denny
Looks good Denny, I love good Italian sausage but there's not enough food on that plate for me, just give me the whole pan...lol
 

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An oldie but a goodie in my book and super easy to make. An old neighbor turned me on to this. Grilled Italian Sausage and pan seared Peppers n Onions on Linguini. Just Olive Oil n Butter as a sauce for the Pasta. Add some extra Fennel seed to the Sausage to kick it up a bit in flavor.







Denny

Damn Denny, that looks really good....

JW
 

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Discussion Starter #17
Damn Denny, that looks really good....

JW
Thanks!! Probably been making that once or twice a year for what seems like forever. One I really enjoy. Just something about pressing extra Fennel Seeds into the meat and grilling it that really kicks it up a bit.

Denny
 

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An oldie but a goodie in my book and super easy to make. An old neighbor turned me on to this. Grilled Italian Sausage and pan seared Peppers n Onions on Linguini. Just Olive Oil n Butter as a sauce for the Pasta. Add some extra Fennel seed to the Sausage to kick it up a bit in flavor.







Denny
Saw this yesterday and headed over to our famous Claro's Italian Market for some of their fresh italian sausage they bring out every Christmas. They have it all the time but they bring it out in 5 lb bags for Christmas. Got some Cenzano tomatoes and anchovies too. Now to figure out what all to make.
 

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Discussion Starter #19
This was good! Real good if you are a Shrimp lover.

Appetizer:





Jack Daniels Cold Smoked Salmon Carpaccio with Edamame

Main Course:








Vietnamese Shrimp Fried Rice


Ingredients:

• 2 cups cooked Jasmine Rice, left out for a few hours
• 1lb Jumbo Shrimp (15-20 to the pound)
• 2 Tablespoons oil
• 1 Carrot (Fine diced)
• 4-5 Green Onions (course chopped)
• 2-3 Cloves Garlic (crushed and chopped)
• 1 Teaspoon chopped fresh Ginger
• 1/2 cup fine diced Red Pepper
• 1/2 cup Peas
• 2 eggs (Salt and Pepper for Eggs)
• 1 Tablespoon Butter
• 1/2 Tablespoon Fish Sauce
• 3 Tablespoon Soy Sauce
• Pinch of ground White Pepper
• Slight hint of Chinese Five Spice
• Handful Chopped Cilantro
• Shiracha hot chili to taste
• 1 Lime (Optional)

Directions:



This is a good dish to make for company as most of the work is done ahead of time such as dicing the veggies and par cooking the shrimp. Then all it is assemble and heat at the end.

Steam rice and set aside. Using a large Wok add water and boil Shrimp for 2 minutes (do not overt cook). Drain shrimp and remove the shells/clean if necessary. Fine dice all veggies and set aside. Add Wok back to burner, turn heat to medium/low, melt butter and scramble eggs. Set aside eggs and chop into small pieces. Adjust heat to high and when Wok starts to smoke, add 1 tablespoon oil. Add Carrots, Green Onion, Garlic, Ginger and quickly cook. Add remaining tablespoon oil to pan, Red Pepper and Peas (in that order) and cook till warmed through. Add Egg to pan and quickly add spices/fish sauce, Rice and mix through, add Shrimp and mix through. Taste and adjust seasoning while adding hot sauce and lime to taste. Let pan sit for 30 seconds on high heat to crunch the rice on the bottom. (do not do too long or you will burn the rice) Serve immediately when mixture get hot.



Denny
 
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