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.........






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Tacos el Pastor



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Yum

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Recipe. Or more info on these PLEASESmileWavy

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

Alaska style meat loaf:

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So you can see the bacon :D

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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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Liquid diet tonight, one of my favorites!!

I love stuffed 'shrooms. Here's mine, smoked salmon with grilled parmesan.

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Well dang Bill! Did you finally crawl out of your cave for Spring? SmileWavy

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!

Yeah, and I'll finally post some pics I have been meaning to post in the thread!

Homemade sour cream donuts and Mint Curry Chicken with homemade mango chutney and shrimp toast... and some pepper shrimp mmm... mmm... good!

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Those look sublime!!!

Pepper Shrimp Recipe?



SmileWavySmileWavySmileWavy

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

Those look really good, and I'm not a fan of smoked salmon.

Hatch NM green chili sliders.

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