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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

Denny What cut of meat is that?^^^^^^^
 

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Discussion Starter #22
Denny What cut of meat is that?^^^^^^^
The truth is I'm not exactly sure. This was lunch at the mansion we stayed in outside Buenos Aires. They cut their steaks a bit differently and I really don't know what it was. Guessing it was more of a Sirloin. Their beef has a bit of a different taste (better) than what we get here. More of a beefy taste that is hard to explain.

Denny
 

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Discussion Starter #25
That looks really good. Could you post up what you used in it?
Not a problem as in Merry Christmas! Keep in mind when I post things basically I'm reverse engineering a recipe as most of the time I cook on autopilot winging it as I go. Which means the amounts are my best guess but should be pretty close. Simply made this enough times that I don't even have to think about it so taste and adjust accordingly. I do.


Clam and Shrimp Chowder

· 1 lb shrimp
· 2 lb clams (whole frozen)
· 1 can of whole Clams
· 2 medium large potatoes 1/4th to 1/2 inch diced
· 4-6 ounces bacon chopped
· 3 stalks celery medium diced
· Large or two smaller sweet onion medium diced
· Garlic powder to taste
· Celery seed
· Fresh ground pepper to taste
· Salt to taste
· Chopped parsley
· Chicken broth concentrate (the stuff that comes in a plastic jar to make broth)
· 2-3 cups milk
· 1 cup heavy cream
· 1/2 stick of butter
· 1/3-1/2 cup flour (Butter and flour for making roux)


Dice potatoes and put into pot to boil with salted water. When done, drain and set aside. In a separate pan (while potatoes are cooking) render bacon down so juices are clear scrapping the bottom deglazing making sure you're getting all the bacon flavor.


While bacon is rendering, medium dice celery and put into pan with bacon using a medium low heat. Add medium chopped onion. Add some salt, pepper, celery seed, most of the chopped parsley (save some for garnish) and garlic powder. Cook for about 15 minutes making sure the celery is soft (Don't want no crunchy celery now do we!!)


Add potatoes and just cover with chicken broth bringing to a simmer. Add milk, cream, seafood and turn heat up to medium stirring to make sure nothing sticks.


Put butter in bowl, place in microwave for 30 seconds. Add flour and with a small whisk make a roux. (If you want the chowder thicker, use 1/2 cup flour). Add mixture to chowder. Bring to a simmer making sure the shrimp are fully cooked, do final adjustment on seasoning and you’re done.

Serve with a salad and warm bread.



Denny
 

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Discussion Starter #27
Thanks! That should be awesome when the temperature finally starts to drop around here.
It will! We should be talking to all the in laws later today in GR. Remember pretty vividly getting off a plane at X-Mas time in the Zoo and it was 2 degrees with the wind blowing like hell. Had to ask myself...... Why in the hell did I spend money to leave high 50's in Texas to freeze my ass off? From then on, if they wanted to see us, they needed to get in a plane and go somewhere that has decent weather.

Denny
 

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After having it at a restaurant....a rather tiny portion for about $17...

I made Salmon Spread..

8oz cream cheese.
8-12 oz can of sockeye salmon (i left out any gross slimy pieces, bone, etc...) I like around 11 oz.
1.5 teaspoons of dill
3 good dashes of Worstersher
2 squirts of a bbq sauce for a "smoke" flavor
1 teaspoon of parsley
Squirt of lemon juice
A dash of something that has pickle flavor (capers, diced pickels, olives)
fresh red onion chopped as fine as posible


we devoured this on grilled pita bread... insane.
 

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After having it at a restaurant....a rather tiny portion for about $17...

I made Salmon Spread..

8oz cream cheese.
8-12 oz can of sockeye salmon (i left out any gross slimy pieces, bone, etc...) I like around 11 oz.
1.5 teaspoons of dill

3 good dashes of Worstersher
2 squirts of a bbq sauce for a "smoke" flavor
1 teaspoon of parsley
Squirt of lemon juice
A dash of something that has pickle flavor (capers, diced pickels, olives)
fresh red onion chopped as fine as posible


we devoured this on grilled pita bread... insane.
2 questions.....

I made this to be in the fridge overnight, diced up the salmon and, added it to the spread.

1-- Did you make up the spread and simply add salmon slices to the top?

2-- When you say dill, do you mean fresh dill sprig's, dry dill leave's or, dill seed?

Jim
 

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Discussion Starter #31
This was good.

Cioppino (Italian Fishermans Stew)




Cordovian Sea Bass



If you have not had Cordovian Sea Bass it certainly is worth a try. Just got a new All-Clad Black (non-stick) 10" saute pan and this was the first try for it. For searing, I like the regular better than the non-stick. Just seems to give a better crust but they are horrible for doing something like scrambled eggs as stuff seems to stick.

Denny
 

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Discussion Starter #32
This was quite good.



Brined Beef Shortribs braised in Guinness Double Stout and Beef Broth made into a Stout Gravy served with Mashed Potatoes and Roasted Root Vegetables.



We had rain coming in and comfort food sounded good. Brined the Beef Ribs using my typical Tenderquick brine. Seared them on the grill and braised them in a 300 degree oven for 3 hours with Caramelized Onion, Carrots, Garlic, a couple shakes of Poultry Seasoning, cup of Beef Broth and a bottle of Guinness Double Stout. The meat removed from the pan with the veggies and a gravy made. Very rich n beefy dish. Really hit the spot on a cold rainy night.

Denny
 

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Discussion Starter #34
As a matter of fact, Ya.





Good, not great. But good. This was the Rib Roast that I had planned on using to make a Cap Steak with and didn't like the cut so I decided to just do a regular roast out of it. It was Nolan Ryan free range beef. Reminded me of when we first moved to Texas and found the beef not as good as the Mid West feed lot Beef. Plus I cooked it for 10 hours holding it just over 100 degrees and got carried away working on my yard. Realized I needed to bump up the internal temp a bit so I raised the heat to 350 to have it ready for dinner. Overcook the outside a bit doing so. OH well, but it did make killer Philly Cheese Steak sandwich's! Killer!



Did I mention it was killer?


Denny
 

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Discussion Starter #35
More of the left over rib roast. Being the Chicken Pot Pies came out so good, decided to visit childhood again and make Beef Pot Pies. Probably a lot better. Delicious in fact and not a lot to it.





I had shaved the roast for Philly Sandwichs and was going to freeze what was left when I said "what the hell, try making a pot pie with it." Basically medium diced a potato and boiled it. While it was boiling I sliced some Carrot, Celery and Onion sautéing them in butter till tender. Made some commercial brown gravy. Threw everything together with some frozen Peas in a partially cooked pie shell, put some pie dough on top and baked it @400 degrees till it was brown. Felt like I was 8 years old all over again.

Denny
 

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More of the left over rib roast. Being the Chicken Pot Pies came out so good, decided to visit childhood again and make Beef Pot Pies. Probably a lot better. Delicious in fact and not a lot to it.





I had shaved the roast for Philly Sandwichs and was going to freeze what was left when I said "what the hell, try making a pot pie with it." Basically medium diced a potato and boiled it. While it was boiling I sliced some Carrot, Celery and Onion sautéing them in butter till tender. Made some commercial brown gravy. Threw everything together with some frozen Peas in a partially cooked pie shell, put some pie dough on top and baked it @400 degrees till it was brown. Felt like I was 8 years old all over again.

Denny
Pot pies = comfort food, looks great, you really should of invited me over for dinner, jealous. :-damnit
 

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Discussion Starter #37
Pot pies = comfort food, looks great, you really should of invited me over for dinner, jealous. :-damnit
Honestly haven't had pot pies in probably decades. Just got a while hair and glad I did. They really are pretty good and I almost forgot the taste it has been so long. Only if I do them again, going to make my own pie dough. It was $5.00 for two pot pies as you have to buy the top piece separate. Being I don't bake, may be a good place to start. Probably make your own for less than $.50 cents and I probably can do it outside to keep the mess out of the house. Just get my leaf blower out at the end and clean up.

Denny
 

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Discussion Starter #38
Good Tex Mex breakfast. Migas



Ingredients

· 3 large eggs
· 3 green onions
· 1 medium to small tomato
· 2-3 ounces chopped hatch pepper
· Handful chopped cilantro
· Handful corn chips
· Handful grated cheese (Monterey Jack preferable)
· 3-4 ounces bacon
· Salt and Pepper to taste


Denny
 

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Discussion Starter #39 (Edited)
Center cut Red Snapper filets with fried Brussels Sprouts



Did this last night and really was quite good except I have never seen fish curl up as quick as this one did when I flipped it. Kinda took away some from the look and didn't give me a chance to really crisp the skin. Except for placing a "cooking iron" (which I don't own) on top, anyone know how to prevent this? Guess I could remove the skin but to me it adds a little flavor. (I never eat the skin)

On a side note, the fried Brussels Sprouts with fried Red Pepper was to die for. Fried them at 400 degrees and tossed them in 1 parts Thai Sweet Pepper Sauce, 1 part Rice Vinegar, 1 part Water with a splash of Fish Sauce n Sugar. Killer veggie dish!

Denny
 

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Discussion Starter #40
Had some leftover Lobster so I decided to make an appetizer platter for last night with bread and crackers on the side.We really enjoy eating this way.




Different one from a week ago.



Denny
 
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