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Well damn..........food porn and I'm starving right about now.

Last thing we did that was kinda cool was an open face smoked pork sandwich, served on a crispy waffle with rainbow coleslaw and a nifty little BBQ aoli..........( which was nothing more than some homemade mayo with a splash of our cherry bourbon BBQ sauce and a bunch of fresh cracked black peppercorn.)

The sweetish waffle, the hickory smoked pork, sweet and tangy vinegar based rainbow slaw( similar to a good red slaw) and semi spicy aoli just seemed to work.........and it looked cool on the plate.

Sort of a takeoff on chicken and waffles( which I'm not a giant fan of) but with the smoked pork and all the other acidity working in the dish......it just flat out worked pretty good.

On My next cook I'm making me a BBQ sandwich but using eggos as the bun........I know , sounds weird..........not the first time I've ever heard that when describing a dish, lol.
 

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Discussion Starter #42
Well damn..........food porn and I'm starving right about now.

Last thing we did that was kinda cool was an open face smoked pork sandwich, served on a crispy waffle with rainbow coleslaw and a nifty little BBQ aoli..........( which was nothing more than some homemade mayo with a splash of our cherry bourbon BBQ sauce and a bunch of fresh cracked black peppercorn.)

The sweetish waffle, the hickory smoked pork, sweet and tangy vinegar based rainbow slaw( similar to a good red slaw) and semi spicy aoli just seemed to work.........and it looked cool on the plate.

Sort of a takeoff on chicken and waffles( which I'm not a giant fan of) but with the smoked pork and all the other acidity working in the dish......it just flat out worked pretty good.

On My next cook I'm making me a BBQ sandwich but using eggos as the bun........I know , sounds weird..........not the first time I've ever heard that when describing a dish, lol.
Just never got into chicken n waffles mostly because it is a regional dish and you never see it here. When I used to travel visiting Atlanta, always made a habit of hitting a soul food restaraunt but I never ordered chicken n waffles.

Denny
 

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Yeah, me neither.........

The waffle subtle sweetness did the hickory smoked pork some pretty good justice though.........not even close to traditional BBQ fare, but the vessel itself was a nice accompaniment to all the other stuff on the plate that was traditional.....( slaw, fries etc)......not going to make the weight watchers approved list, sorry.

I'll let you know how the sandwich turns out .......can see it being just goofy enough to work in the right setting too.
 

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Haven't been home in months to make anything, over in Europe for business. Managed to score the chef's spot at &samhoud places in Amsterdam. Interesting take on some things, but not too bad. Bill wasn't too fun to pay but whatever. 2 Michelin stars.



Caviar


Eel on a kale chip (bleeeeeh)


Two ways steak with a beet salad




If you're ever in AMS, it's worth a visit if you want to impress a client or two. I did not, I showed up in jeans and an Alpinestars tshirt
 

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Discussion Starter #46
Thought this was good. My "Lamb". Well, being it was a Pork Standing rib roast, slow cooked it like I would do a Prime Rib and did a reverse sear.



Did an Apple reduction Carmel Sauce with it. Basically just a bottle of Apple juice, add some butter to it, reduce it and add some brown Sugar. Once it starts to thicken add some sliced Apple.

Denny
 

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I love Oyster stew! Problem is find good Oysters in Dallas, Tx plus they are getting pricy from what they used to be. Did you do it New Orleans style with the scalded milk?

Pictures?

Denny
Any Maine seafood can be shipped anywhere you want, live lobsters next day also. I paid $ 13.00 per pint for fresh oysters.
I use a double boiler and I am sure you know what that is. Scalding the milk is not what I do but just as the butter starts to curdle turn down the heat so not to scald the milk because it will stick to the bottom of the pan, you went too far.
When the oysters firm up and float it is pretty much done. Never over cook a milk dish. enjoy
 

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Discussion Starter #50
Any Maine seafood can be shipped anywhere you want, live lobsters next day also. I paid $ 13.00 per pint for fresh oysters.
I use a double boiler and I am sure you know what that is. Scalding the milk is not what I do but just as the butter starts to curdle turn down the heat so not to scald the milk because it will stick to the bottom of the pan, you went too far.
When the oysters firm up and float it is pretty much done. Never over cook a milk dish. enjoy
Great dish, really is. Sounds like you have it nailed.

Denny
 

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Made lentil soup last night.
One pound of lentils, in 12 cups of water. Add salt, pepper, garlic, 2 tbl spoons balsamic, 4 tbl sp of EV olive oil, simmer for 4 hours or so.
Add chopped carrots half way through, and baby spinach a half our or so before its done. Healthy and tasty.
 

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Discussion Starter #52
Made lentil soup last night.
One pound of lentils, in 12 cups of water. Add salt, pepper, garlic, 2 tbl spoons balsamic, 4 tbl sp of EV olive oil, simmer for 4 hours or so.
Add chopped carrots half way through, and baby spinach a half our or so before its done. Healthy and tasty.
Damn, guess my problem is I love food food that was made using a little love. Good for you!

Denny
 

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Discussion Starter #53 (Edited)
Any Maine seafood can be shipped anywhere you want, live lobsters next day also. I paid $ 13.00 per pint for fresh oysters.
I use a double boiler and I am sure you know what that is. Scalding the milk is not what I do but just as the butter starts to curdle turn down the heat so not to scald the milk because it will stick to the bottom of the pan, you went too far.
When the oysters firm up and float it is pretty much done. Never over cook a milk dish. enjoy
Got to add that I've sat at the counter at the Acme Oyster House on Burbeon Street and watched them make Oyster Stew. They use two pans, one is to scald the milk, the other is to pan sear the Oysters in butter till they curl slightly. Dump the milk into pan with the Oysters, dump into a bowl .....done.

Denny
 

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Discussion Starter #55
This is more than good.........! Not sure what size you would even call these, but 6 of them weighed 18oz. Biggest Shrimp I recall seeing and was all over then like stink on poop when I spotted them. Being an early spring here, gearing up for summer food already.




Seasoned with McCormick's Montreal Steak seasoning, about an hour prior to cooking. Let um rest for 45 minutes, light coat of Olive Oil and then wrapped in Bacon. What else........Grilled!



Severed with a Saffron Rice Pilaf and grilled Zucchini. Hard to beat. Real hard to beat.

Denny
 

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This is more than good.........! Not sure what size you would even call these, but 6 of them weighed 18oz. Biggest Shrimp I recall seeing and was all over then like stink on poop when I spotted them. Being an early spring here, gearing up for summer food already.




Seasoned with McCormick's Montreal Steak seasoning, about an hour prior to cooking. Let um rest for 45 minutes, light coat of Olive Oil and then wrapped in Bacon. What else........Grilled!



Severed with a Saffron Rice Pilaf and grilled Zucchini. Hard to beat. Real hard to beat.

Denny
How do you manage to cook the bacon without overcooking the shrimp. When I grill shrimp, they cook for only a couple minutes, and I do mean a couple. What is the secret?
 

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How do you manage to cook the bacon without overcooking the shrimp. When I grill shrimp, they cook for only a couple minutes, and I do mean a couple. What is the secret?
Denny may have another secret, but when we wrap anything with bacon for a short cook...( like shrimp, scallops etc.) we normally pre cook the bacon a little to where it is still pliable , let it cool and then wrap the protein or veggie in question and then grill it to temp.....

Bacon wrapped grilled zucchini is outstanding btw.........hell, bacon wrapped milk bones would probably be good.
 

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Discussion Starter #59
Denny may have another secret, but when we wrap anything with bacon for a short cook...( like shrimp, scallops etc.) we normally pre cook the bacon a little to where it is still pliable , let it cool and then wrap the protein or veggie in question and then grill it to temp.....

Bacon wrapped grilled zucchini is outstanding btw.........hell, bacon wrapped milk bones would probably be good.
The only secret I have is to use the largest shrimp you can find, the thinnest sliced bacon you can find and jump through hoops trying to find the sweet spot on the grill. I will only do the bacon wrap if I can find the under 12 to a pound or larger Shrimp. As far as Shrimp goes, these were monsters. The truly tricky part is keeping the lid closed a much as possible while trying to move the Shrimp around so to prevent flare-ups. Really is a tap dance and takes a little effort to get it right. Got lucky and everything came out perfect and can honestly say I have never had better shrimp.


Denny
 

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Discussion Starter #60
Oh and grilled zucchini is on my top 10 grilling list!
I like grilled Zucchini also. Didn't do it this time as I had just done an Okra n roasted Red Pepper dish the day before, but I like get as much color as I can and grilled Zucchini and roasted Red Peppers go good together.

Denny
 
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