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Porcupine Meatballs - Serve over your favorite pasta
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BBQ oysters............LOTS of work, but so worth it..........
I hate Shucking............and would never do a slimy raw oyster shooter.............bbq smoked and basted in butter though, YUM Put them on a bed of sand on a cookie sheet like I did, or you can use rock salt...............basically get a really hot bed of salt or sand, to prop the intact live oysters up level, so any yummy juices don't drain out. The shell has to be level. ~5 minutes on the grain bed at super hot heat........ the oysters should be cracked open, then MUCH easier to pop the top half shell off. drizzle in some butter/garlic/diced-bacon/green-onion basting juice, spoon and baste more bacon butter love, and then more more bacon butter love over the next 6-8 minutes. cook till firm. slurp and enjoy..............way too much work, but every couple months I give it a go. enjoy the pics......... to die for flavor......... http://forums.pelicanparts.com/uploa...1368066147.jpg http://forums.pelicanparts.com/uploa...1368066195.jpg http://forums.pelicanparts.com/uploa...1368066210.jpg |
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Porcupine Meatballs: 1/2 kg 0r 1 1/8 lbs. to 1 1/4 lbs. ground beef (lean), add 1 cup long grain rice, chop a medium onion, 1 egg, seasoning salt, 1/2 cup water and ground garlic. Mix together and then form into 1" to 1 1/4" balls. Place in a shallow roasting pan, pour 1 cup water and two cups tomato paste (you can sub tomato soup or pasta sauce). I used a jar of Classico Spaghetti sauce on top. Then I had some mushrooms that needed a place to be cooked so I added them as decoration, Cover the pan with foil and bake for 50 minutes @ 350f. Remove the foil and bake for a further 20 min (this reduces the water). I turned them over at the 10 minute mark. Serve on a bed of your favorite pasta. Enjoy
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Alaska style meat loaf:
http://forums.pelicanparts.com/uploa...1368671058.jpg So you can see the bacon :D http://forums.pelicanparts.com/uploa...1368671115.jpg |
Grilled Portabella Mushrooms, with Mozzarella, Pesto, Prosciutto, and Roasted Red Pepper. Real easy, and very good. And yes, there really is a large mushroom cap under all that.
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Grilled Portabellas...yum!
I marinate mine in Good Seasons and Lea and Perrins beforehand. Never put cheese on them...have to try it - thanks Dave! |
Had Molokhia tonight, with chicken and Jasmin rice. Also, if you have never tasted radish greens, I highly recommend them. I cooked some this evening with bacon and yellow onion. Never tasted a tastier green in my life! Did not have that bitter aftertaste that cooked greens sometimes have.
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I cooked some artichokes with a mayo/ garlic/ parmesan/ lemon juice dipping sauce. Great warm weather meal that really fills you up by itself. And right now 2 fer $3, so a bargain.But not like you Pelicans up by Castroville, those 'chokes are the scheisse. |
And Mikesride, that looks like a winner. Sort of like Schlenkerla rauchbier from Bamberg. Join next years PPOT Gift Exchange and draw my name, I could deal with about 6 bottles of that!
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Homemade sour cream donuts and Mint Curry Chicken with homemade mango chutney and shrimp toast... and some pepper shrimp mmm... mmm... good! http://forums.pelicanparts.com/uploa...1368813547.jpg http://forums.pelicanparts.com/uploa...1368813593.jpg http://forums.pelicanparts.com/uploa...1368813622.jpg |
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Pepper Shrimp Recipe? SmileWavySmileWavySmileWavy |
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Yes sir, coming right up! Pepper Shrimp Recipe Shrimp - Shell On (In this particular batch, I used the easy peel, pre-cleaned shrimp) 1 Large sliced Jalapeno per pound of shrimp Coarse ground Black Pepper - To Taste Salt - To Taste Butter or Oil Get your wok nice and hot! Add your butter or oil to wok. quickly add your shrimp and black pepper to the wok. With your wok on high heat, begin stirring your shrimp. At this point you should know if you need to add a little more butter or oil to the wok. When the shrimp is about 75% cooked, add your Jalapenos to the wok. Continue to stir until your your shrimp are nice and pink and until the shell is crispy. Once crispy, remove from heat and salt to taste. For more of a Chinese restaurant styled version, you can dust your shrimp with a 50/50 mixture of flour and corn starch. When I cook the shrimp in this manner, I will generally pre-salt the mixture and will only cook the shrimp in canola oil. Enjoy!SmileWavy Oh, BTW! When you starting cooking this, the Jalapenos are going to release a lot of their capsicum into the air. Basically, the steam coming of the wok becomes tear gas lol, keep your face back from it... Ask me how I know lol...:D |
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Some Dungeness crab Guangzhou style....
Was good beyond all expectations... The S/O told me it is prepared in a steamer with "sweet rice" and some greens herbs and spices that she could not translate into English..... Just yum!!!! http://forums.pelicanparts.com/uploa...1368924000.jpg |
Brussels sprouts,
Blanch for 3 or 4 minutes, let cool. Cut into halves or quarters or whatever. Put in Saute pan with olive oil and a little butter, Salt Pepper Red Pepper Flakes Crushed Garlic, Sliced Almonds Let 'em get crusty, Put in a swig of Sesame oil right towards the end. YUM! http://forums.pelicanparts.com/uploa...1368927471.jpg |
Corn Fritters
Can of niblets corn and a cup of Aunt Jemima pancake mix, dash of seasoning salt. Fry in a pan with about 3/8" oil on medium heat. Enjoy :) http://forums.pelicanparts.com/uploa...1368930957.jpg |
Jumbo Scallops and Bacon Cast Iron Sear
Cast Iron Seared Bacon Mushroom Jumbo Scallops.
http://forums.pelicanparts.com/uploa...1368973890.jpg take one pound of Black Peppered bacon. trim fat, cut into 2-3" strips. get 12" cast iron pan searing hot and cook bacon on side burner of well loved and used BBQ. remove bacon at medium rare. Dice into smaller bits. add mushrooms to bacon fat for 1 minute tossing gently add ~2 pound of jumbo ~10-15 count scallops cut in half or 1/4'd......nibble bits same size as the bacon and mushrooms...........The Cook must drink beer or Gin and tonic while cooking on BBQ... burp. toss and sear the "stuff" ~3-4 minutes MAX. DON'T over cook them or dry this dish out. Quick hot and sear is good. I didn't do it this time, but a splash of White Wine wouldn't hurt at the middle-end of the sear. yummmmmmmmmyyyyyyy http://forums.pelicanparts.com/uploa...1368974299.jpg |
Pork chop for lunch. dry rub, grilled, then finished in the oven.
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Burgers on the grill last night, The pic may not depict the actual size of these monsters!!!..... no one actually could finish one!!
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Speaking of Guinness...
Anybody watch the Guinness Mega Factory program? Kind of funny that more than 200 years ago, Arthur signed a lease for 9,000 years for an abandoned brewery. Talk about believing in your product. |
here are 6-8 count, mega jumbo prawns butterflied open wide. Finely Dice up some bacon, green onions, garlic and grated white cheese, add can of Dungeonous Crab Meat............Gently blend/fold into a paste.
Stuff the prawns overflowing full, add more cheese and green onion for color. Quick BBQ for smoke flavor and finish under an Oven Broiler element for slight crisp crunch........... Worthy? http://forums.pelicanparts.com/uploa...1369761122.jpg http://forums.pelicanparts.com/uploa...1369761166.jpg http://forums.pelicanparts.com/uploa...1369761197.jpg |
Nice light lunch, heading out on the patio!!!
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Cuban Picadillo. OK, not the most photogenic thing I've ever made, but it is certainly one of the tastiest. Has all the complexity you'd ever want. A dry Riesling is a surprisingly good pairing.
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Drained mine and add a spoon of butter and pepper. Perfect midnight snack when I'm out of Brothers Hot Pepperoni... |
Haven't been cooking or eating much lately. When I do, there are a lot of salads
http://i800.photobucket.com/albums/y...ps742a30d5.jpg Our garden is producing plenty of lettuce. And tonight a teriyaki salmon. http://i800.photobucket.com/albums/y...ps6be9c21a.jpg Teriyaki sauce is mirin, sake, soy sauce, and sometimes a little sugar or other stuff, boiled to thicken a little. Marinate the cut salmon in the sauce, heat a cast iron pan with plenty of oil, fry the pieces, skin-side down, for 2 minutes. Do that in batches. Meanwhile, boil the marinade to thicken it more. When all the pieces are cooked, place on a sheet tray, dust the top or flesh side with a little sugar, and put close up under the broiler for 1 to 2 minutes. Or use a torch. Plate, sauce, eat quickly. |
This Fluke hit the BBQ about two hours had been pulled out of Peconic Bay...
Glazed with a bit of Lime Guajillo sauce, and dressed with Cilantro oil.... With Papas Picosa and some slaw... http://forums.pelicanparts.com/uploa...1371602101.jpg |
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Picnic shoulders were $1.69/lb, my homage to truck food. have over 4 hours into it and every second counted.
Black beans, my own version of pulled pork that first spent 3 hours simmering away, tortilla, sc, salsa, avocado, lime. With 4lbs of pork left, it's going to be a good week for all kinds of stuff. http://forums.pelicanparts.com/uploa...1371686086.jpg |
Excellent presentation, Shaun.
Love the avocado! Bought some pork ribs today myself....yum! |
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