03-16-2012, 20:40
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#91
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Guest
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Catfish
catfish.jpgMade 2 lbs of catfish tonight. Mac n cheese from a box, green beens on the stove.
The catfish was dredged in whole buttermilk, and a mix of corn meal, flour, cayanne pepper, garlic powder, black pepper, and salt. I just kind of eyeballed the portions.
That was left to sit for five minutes and dipped and dredged a second time.
Fried in about a half inch (I am cleaning my tape measurer now  ) of olive oil as we were out of vegetable oil.
My best batch was the last as the oil was at a good temperature.
Peach cobbler from the frozen food section for desert.
TOMORROW:
March Madness finger foods...
fried mozzarella sticks homemade (ranch and marinara), and veggies tempura style, also homemade. Ice bath panko, and dipping sauce, instant dashi base, though I usually make my own dashi.
Last edited by Sarski; 03-16-2012 at 21:20.
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03-24-2012, 18:06
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#92
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Guerrilla
Join Date: Apr 2011
Location: Raeford
Posts: 308
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My wife picked these Ribeyes for dinner.....one pound each. Have I ever mentioned how much I hate electric stoves?
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"The two most important days of your life are the day you are born and the day you figure out why." - Mark Twain
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33army is offline
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03-24-2012, 18:53
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#93
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Guerrilla
Join Date: Apr 2011
Location: Raeford
Posts: 308
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And the finished product.
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"The two most important days of your life are the day you are born and the day you figure out why." - Mark Twain
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33army is offline
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03-25-2012, 11:15
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#94
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Area Commander
Join Date: Jan 2004
Location: Midwest
Posts: 7,107
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Looks delicious! I hate electric stoves as well.
I made Quiona with roasted red peppers and roasted mushrooms. Seasoned with cilantro, chives, garlic, lemon zest, a bit of lemon juice, sea salt and some red pepper flakes.
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Gypsy is offline
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03-28-2012, 09:14
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#95
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Area Commander
Join Date: Feb 2004
Location: OK. Thanking Our Brave Soldiers
Posts: 3,614
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Crudite
Made this yesterday, just a Crudité, using fresh carrots, celery, snowpeas, red and yellow bell peppers, shitake mushrooms, kalamata olives, cherry tomato, and a few other things...
This is a classic dish that can be very simple to make, is low calorie, and you can utilize fresh produce to boost your energy levels...or so I have been told. 
Served it with a fresh basil ranch, and garlic hummus.
A little research and I came across the history of Crudite, and found it quite interesting... 
Holly
History
"There is no known history of crudite recipes recorded in any kind of cookbooks even those that pertain to the early French recipes. Nor does the American cuisine have any documentation of the crudités. The earliest indication of the raw vegetable platter can be traced back to 1955 when Ginette Mathiot listed the ‘Hors D'Oeuvres Cru’ in the cookbook titled ‘La Cuisine Pour Tous’."
http://www.ifood.tv/network/crudite
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echoes is offline
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03-29-2012, 21:42
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#96
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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I made these....
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mark46th is offline
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03-29-2012, 21:53
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#97
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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Into this...
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mark46th is offline
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03-30-2012, 06:18
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#98
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Guerrilla
Join Date: Apr 2011
Location: Raeford
Posts: 308
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Care to send some to the masses? 
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"The two most important days of your life are the day you are born and the day you figure out why." - Mark Twain
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33army is offline
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03-30-2012, 08:51
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#99
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by mark46th
Into this...
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Very nice!!!! What's your recipe?
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"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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03-30-2012, 09:07
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#100
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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TS- These are Bratwurst, I also made Cheese Brats, Spicy Italian links and Hot Links. I am at work, now, when I get home I will send you the recipes. I got them on line then experimented until I got them where I wanted.
Last edited by mark46th; 03-30-2012 at 17:05.
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mark46th is offline
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03-30-2012, 09:12
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#101
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Quiet Professional
Join Date: Aug 2004
Location: NorCal
Posts: 15,370
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That sausage looks mighty tasty, Mark.
I'm not making anything myself...BUT...this is where we'll be on Sunday evening. I'll let y'all know how it goes.
http://dallaschaine.org/olympic-dinner-4-1-2012/
Last Saturday, we enjoyed a four couple wine pairing dinner with the head of the Dallas chapter of the Confrérie de la Chaîne des Rôtisseurs Bailliage de Dallas, Dr Clay Cockerell, and his wife, Brenda, who also own Coquerel Family Wine Estates in Calistoga. It was an exceptional evening and his wine library (15'x15' w/8' high built-in wine storage on three walls - each slot 3 bottles deep) was...well...WAY out of my league but 
This lifestyle is one of the reasons we're planning to move to our ranch in NorCal this year - a desire to spend the remainder of our days among people who enjoy the search for that next OMG bite of food and sip of wine, and looking to remove the unnecessary drama from their lives.
Zum wohl!
Richard
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“Sometimes the Bible in the hand of one man is worse than a whisky bottle in the hand of (another)… There are just some kind of men who – who’re so busy worrying about the next world they’ve never learned to live in this one, and you can look down the street and see the results.” - To Kill A Mockingbird (Atticus Finch)
“Almost any sect, cult, or religion will legislate its creed into law if it acquires the political power to do so.” - Robert Heinlein
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Richard is offline
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03-30-2012, 09:25
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#102
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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Let me know when you get back out here, Richard. I will personally deliver some sausage to you. The Spicy Italian is great on pizza baked in a wood fired oven. I use my gas grill with oak chips and a pizza stone. Exceptional.
Last edited by mark46th; 03-30-2012 at 09:33.
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mark46th is offline
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03-30-2012, 16:19
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#103
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Guerrilla
Join Date: Jun 2008
Location: Western Pennsylvania
Posts: 155
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I think a batch of my late grandfather's special porridge would be in order this evening (or tomorrow for the UK-UofL game). However, it's nothing too exciting...just tomato soup mixed with several cups of water, ground sausage, canned corn, and potatoes. I honestly think he probably came up with it by throwing a bunch of ingredients that he found into a pot one evening when my grandmother wasn't cooking, and the rest is history. It sure is delicious! 
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"Far better is it to dare mighty things, to win glorious triumphs, even though checkered by failure, than to rank with those poor spirits who neither enjoy much nor suffer much, because they live in that grey twilight that knows neither victory nor defeat." -Theodore Roosevelt
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cjwils3 is offline
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04-04-2012, 18:38
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#104
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Quiet Professional
Join Date: Aug 2004
Location: NorCal
Posts: 15,370
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Bone-in medium rare Ribeye w/Cattleman's Choice Beef Rub, tri-colored roasted potatoes (red skin, baby gold yukon and purple potatoes w/olive oil, garlic, sea salt, and spices), and grilled asparagus (coated w/Eliki extra virgin olive oil and herbs de Provance spices), served with Gloria Ferrer "Carneros" 2008 Pinot Noir.
http://www.gloriaferrer.com/carneros-pinot-noir
I only wish I had made more.
And so it goes...
Richard
__________________
“Sometimes the Bible in the hand of one man is worse than a whisky bottle in the hand of (another)… There are just some kind of men who – who’re so busy worrying about the next world they’ve never learned to live in this one, and you can look down the street and see the results.” - To Kill A Mockingbird (Atticus Finch)
“Almost any sect, cult, or religion will legislate its creed into law if it acquires the political power to do so.” - Robert Heinlein
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Richard is offline
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04-04-2012, 19:18
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#105
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by Richard
Bone-in medium rare Ribeye w/Cattleman's Choice Beef Rub, tri-colored roasted potatoes (red skin, baby gold yukon and purple potatoes w/olive oil, garlic, sea salt, and spices), and grilled asparagus (coated w/Eliki extra virgin olive oil and herbs de Provance spices), served with Gloria Ferrer "Carneros" 2008 Pinot Noir.
http://www.gloriaferrer.com/carneros-pinot-noir
I only wish I had made more.
And so it goes...
Richard |
Next time I want to see some grill marks on that beef!
I did something simple today for tomorrow, beef-bourguignon. Used Eric Ripert recipe. Will take pic's tomorrow.
http://www.aveceric.com/2011/12/24/b...-with-carrots/
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