Favorite Foods

[Gypsy]

Originally posted by Para
I take my salmon steaks and de-bone them, then rotate them so they are back to back. Part of it is presentation, partly for easy at flipping. Yes on the garlic powder.

Great..thanks Para.

[echoes]

Originally posted by Team Sergeant
[Probably some sort of potted meat products and bread.]

I was asking the group of folks that possess a more refined and discriminating taste, but thank you for your input. (Would you like me to send you some dead possum?)

Sir, for me personally, it is not so much what is eaten, but rather where it is eaten...

Take a couple bottles of chilled Clois Du Bois Chardonay, and arrange them on a table next to an outside hot-tub. Add a platter of fresh Strawberries, Raspberries, Blackberries, and a dish of cream!

Throw in a couple SF Soldiers to play Recon games, and have fun!

Holly

[NousDefionsDoc]

DAMN

[pulque]

Originally posted by echoes
Sir, for me personally, it is not so much what is eaten, but rather where it is eaten...

Take a couple bottles of chilled Clois Du Bois Chardonay, and arrange them on a table next to an outside hot-tub. Add a platter of fresh Strawberries, Raspberries, Blackberries, and a dish of cream!

Throw in a couple SF Soldiers to play Recon games, and have fun!

Holly

Thanks for the recipe

[echoes]

SF Community, I meant to add that the above recipie ONLY is approprate if:

You are having a backyard BBQ with your fellow Soldiers AND their families, and everyone has a good time in the latest in fashion swimwear.

Holly

[pulque]

looks like i'm bringing the plate of huckleberry

[Jimbo]

The following statement is a bold one, but I stand by it:
I make the best damn guacamole you will ever eat in your life.
I will admit that the recipe is largely borrowed from Rick Bayless, but...what really good Mexican dish recipe isn't?

I do a decent venison chili and as well as a pork loin stuffed with prosciutto, chopped spinach and parmesan cheese.

My specialities are mixed drinks and breakfast. I don't know why.

[echoes]

Originally posted by Jimbo
The following statement is a bold one, but I stand by it:
I make the best damn guacamole you will ever eat in your life.
I will admit that the recipe is largely borrowed from Rick Bayless, but...what really good Mexican dish recipe isn't?

I do a decent venison chili and as well as a pork loin stuffed with prosciutto, chopped spinach and parmesan cheese.

My specialities are mixed drinks and breakfast. I don't know why.

Guacamole is so good for you too....it sounds good. What is your recipie?

Holly

[Jimbo]

3 soft avacados
1/3 red ripe tomato, diced (leave the skin on)
1/4 chopped white onion
1/4 cup cilantro
1/2 jalapeno
1 clove garlic
1/2 lime

warm a small skillet on the stove.

cut off the stem of the jalapeno and slice it down the middle. Scrape out the seeds and place the two halves inside-down on the skillet.

dice the cilantro, onion and garlic clove and reserve the clove

rough chop the tomato and leave the skin on

in a medium mixing bowl, combine the cilantro, onion and tomato
squeeze the lime juice over the mixture in the bowl and throw a crap load of salt on it (just enough salt so it is almost visible)

Place the diced garlic in the warm pan

halve the avocados and scoop their meat into the mixing bowl

once the garlic begins to sweat (or becomes aromatic) remove from teh pan and add to the mixing bowl.

remove the jalapeno from the pan and dice. Add to the mixing bowl.

mash contents of mixing bowl with potato masher

salt to taste

let rest for 15-20 minutes

* the trick with the contents of the pan is to get both the garlic and the pepper to sweat just a bit without drying out. Also, don't mash until it is smooth, leave some small lumps

serve with blue corn chips and either Bavaria, Imperial or pacifico

[QRQ 30]

Being well travelled I have many favorites. My wife is Thai and my favorites are Pad Thai and Dom Yam Goong (a spicy shrimp soup) BTW the fresh water prawns in Lopburi are a big as lobsters..

Being raised in the San Joaquin Valley of California I love empanadas, juevos con chorizo, y chiles rellanos.

From Germany, jaeger schintzle, und bratwurst mit broetchen.

A favorite concoction from my parents consists of two cans of corned beef hash mixed with one can of chile with beans.

[Roguish Lawyer]

Originally posted by Jimbo
The following statement is a bold one, but I stand by it:
I make the best damn guacamole you will ever eat in your life.
I will admit that the recipe is largely borrowed from Rick Bayless, but...what really good Mexican dish recipe isn't?

I do a decent venison chili and as well as a pork loin stuffed with prosciutto, chopped spinach and parmesan cheese.

My specialities are mixed drinks and breakfast. I don't know why.

Put up or shut up.

[Roguish Lawyer]

Originally posted by Jimbo
warm a small skillet on the stove.

cut off the stem of the jalapeno and slice it down the middle. Scrape out the seeds and place the two halves inside-down on the skillet.

dice the cilantro, onion and garlic clove and reserve the clove

rough chop the tomato and leave the skin on

in a medium mixing bowl, combine the cilantro, onion and tomato
squeeze the lime juice over the mixture in the bowl and throw a crap load of salt on it (just enough salt so it is almost visible)

Place the diced garlic in the warm pan

halve the avocados and scoop their meat into the mixing bowl

once the garlic begins to sweat (or becomes aromatic) remove from teh pan and add to the mixing bowl.

remove the jalapeno from the pan and dice. Add to the mixing bowl.

mash contents of mixing bowl with potato masher

salt to taste

let rest for 15-20 minutes

* the trick with the contents of the pan is to get both the garlic and the pepper to sweat just a bit without drying out. Also, don't mash until it is smooth, leave some small lumps

serve with blue corn chips and either Bavaria, Imperial or pacifico

Oh, good.

How about the others? I will reciprocate eventually.

[Radar Rider]

That Guacamole recipe sounds damn good. It'll probably be the first one I try out.

Did you ever hear George Carlin's bit on food? When talking about Guacamole, he said it sounds like something that you shout when you're on fire. Guacamole!!!

I've got four favorites. Depends on my mood and the weather.

1. 3 cheese beef lasagna with garlic bread and coca-cola.

2. A medium rare NY strip broiled with beer, fresh sweet corn on the cob, a baked potato smothered in butter and a coca-cola.

3. Pad Thai goong in egg with porpeea (Thai spring rolls) as an appetizer and a coca-cola.

4. Medium rare flank steak broiled and served sliced thin after being marinated in honey and soy sauce for overnight with fresh spinach and butter, a coca-cola and a chocolate cream pie for desert.

Except for the Pad Thai (and the Coca-Cola), I can give you the recipes for all of them, but none is difficult and only #4 is in any way unusual.

[DunbarFC]

Greenhat all of those sound fantastic

I'd like to know how you prepare #4 if you have the time to tell me