How about a Recipe Swap?! - Page 26
Create Post
Page 26 of 33 FirstFirst ... 16222324252627282930 ... LastLast
Results 376 to 390 of 483
  1. #376

  2. #377

    Springer Salmon

    King flesh retails for about $30lb right now, if you can get it. Today a customer presented to me this slab as a gratuity.

    Not the deepest red i've seen but very rich, firm, smells like nothing

    Special Sauce: olive oil, lemon juice, various seasonings but mostly ranch dip

    Covered with crushed tortilla chips, onion, cilantro and parsley. The green garnish is moist, but gets pushed to the side after about 6 minutes so it doesn't burn up and crumble to ash on the fish.

    Dry bake at 375° for around 30 minutes. I'll cut the thinner portions away that cook first and serve them up as appetizers so pop's don't starve out

  3. #378
    Kids love these at Easter morning breakfast--
    -Sailboat Eggs w/ cheese triangle "sails" on a
    pretzel stick.

  4. #379
    In the mountains there is nothing better than sour dough biscuits and mutton.

  5. #380
    breakfast for dinner: pigs in sourdough pancake blankets - maple syrple

  6. #381
    Johnsonville Italian spicy sausage and bell peppers, ever had it? That's good victuals right there. I sided it with crunchy Ore-Ida onion rings instead of sourdough biscuits. Rocky?

  7. #382
    Marine Free Member
    Join Date
    Nov 2009
    front range
    Blog Entries
    Iwill have to try this one, thank you, s/f

  8. #383
    Marine Free Member Quinbo's Avatar
    Join Date
    Sep 2006
    Ft. Bragg
    Ok the Johnsonville spicey italian .... yum

    Slice up a bunch of yellow onions and put them in a large pot. Put about a 12 pack of the cheapest beer to can find in there .... anything but milwaukees beast is fine. There is something about that stuff that stinks up the kitchen. Add your sausages and put on boil. If there isn't enough liquid just top it off with water. Splash of vinegar. Let it boil for an hour.

    While your sausages are boiling cut up in inch slices ... red pepper green pepper and yellow pepper. Put those on saute in a fry pan with a half stick of butter and a good dash of black pepper as well as a little cumin.

    Warm up the BB-Q ..... put your sausages on and ever 2 minutes or so give them a roll so you brown up the whole skin. When they are looking done toss em back in their bath (forgot to say keep that on the bubble warm) . Toast some potato roll buns on the grill and serve a sausage with some of the onions out of the bath and a bunch of the sauted peppers. Mustard to taste.

    I like mine with some fresh sauted snap beans
    clip the ends off the beans then cut in half and set aside in cold water.
    brown up about a half lb of thick bacon. I like the already peppered bacon.
    When the bacon is crisp set aside on paper towels but save the grease. I pour off most of the grease in a soup can and save it for another time. (actually my gas grill has caste iron grddles and if you paint it with bacon grease every time before lighting it will remain non-stick, rust free, and well seasoned forever). Anyway ... probaly 4 tablespoons of bacon grease in the fry pan and add 1/4 cup blanched slivered almonds and toast them for a bit, then add the beans. I'm a keen fan of thyme and usually sprinkle a half teaspoon of ground on top while it is cooking; fresh is better but hard to come by. Toss em around till done.

    If you are looking for a starch to go along with it I like to slice yukon gold potatoes in half in slices then a couple yellow onions. I use the wifes fancy lasgna pan to set it up. Put a strip of heavy duty tin foil long ways then another side ways and put all the potatoes and onions in there. Couple pats of butter and a good sprinkle of papika. Fold the long ones together then the side ones together and make a nice packet. If it looks like it might leak just give it another wrap of foil. Put it on the grill first and cook it 20 minutes per side. I keep it away from the hottest part of the grill and then just transfer it to the top rack while I cook the sausage.

    I reckon total time invested in that meal would be about 2 beers. Enjoy

  9. #384
    That's quite a feed but what's the fate of the 12 pack of steele reserve in the end?

  10. #385
    Marine Free Member Quinbo's Avatar
    Join Date
    Sep 2006
    Ft. Bragg
    Wife has a bread machine and we've experimented around with making a stuffing bread.

    Follow the directions for making white bread except the salt and then add ...
    Poultry seasoning
    Ground Sage
    Onion Salt
    Fresh Garlic
    Celery seed
    White pepper
    Chicken boulion

    Let the bread maker do it's thing then when the loaf is done cool over night. Next day slice then cube the bread. Place on a cookie sheet and put in the oven on the lowest setting for about 2 hours. Store in freezer bags.

    You could fiddle around with adding other things like mushrooms or chopped onions.

    Could stuff a bird with it as is or add a quarter stick of butter and some chicken broth to the bread crumbs before hand, stir it around till moist. When I make it at home I add chopped celery and chopped green onions.

    Maybe a little more elbow grease involved than the box stuff but in the end cheaper and tastes better, with no preservatives.

  11. #386
    Quote Originally Posted by SlingerDun View Post

    Ginger Root
    *Oregano Oil/Olive Leaf extract
    I've got this streamlined down to Carrot/Apple/Parsley/Lemon and Swiss Chard. The recent addition of Chard is high in calcium and magnesium = stress reduction. Pops and myself have both been sleeping better at night and feeling more relaxed during the day. These benefits were apparent almost immediately. About the only thing i've found more potent than Swiss Chard is Spirulina (basically seaweed). Not so easy to come by at the local grocers

  12. #387
    Marine Free Member Quinbo's Avatar
    Join Date
    Sep 2006
    Ft. Bragg
    Badger burgers:

    For the lack of finding brautwurst patties I took a dozen brauts and skinned them then formed into patties. Formed about 2 lbs of lean ground beef into patties. Cook all your patties on the grill with a weight on top (those things will ball up like a mini meatloaf without the weight). Light coat of butter on some wheat buns and give them a minute on the grill. Grill marks are cool! While all that is going on slice up about 3 yellow onions and with a bit of chopped garlic and some pepper saute in a skillet. Assembly is bottem bun then beffe patty then a slice of cheddar then sausage and a slice of swiss, then a slice of tomato and a couple pickle chips .... dress up the top bun with a little mustard and mayo.

    Sweet corn is in season right now and I husk it and put it in a big pan of cold water with just a splash of vinegar, some sugar and some salt. Let it soak for about an hour. As soon as you get the corn on the grill put the soaking water on a boil. Keep turning the corn till the water comes up then put your nicely grilled corn back in the water and let it boil about 5 minutes. It turns out awesome!

    I always start with the corn then proceed to the onions then cook the meat then brown the buns.

    Sounds like a lot of work but once you get started it takes the duration of two beers.

    Usually have potato salad and baked beans to go along with all that goodness.

  13. #388
    Administrator Platinum Member Rocky C's Avatar
    Join Date
    Jan 2006
    Providence, RI
    Blog Entries
    Quote Originally Posted by SlingerDun View Post
    Johnsonville Italian spicy sausage and bell peppers, ever had it? That's good victuals right there. I sided it with crunchy Ore-Ida onion rings instead of sourdough biscuits. Rocky?
    Yes Dave ?

    Old World Italion Recipe, Federal Hill, Atwells Ave, Providence, Rhode Island


    • 2 tbsp olive oil
    • 1 large red bell pepper, seeded, cut into half-inch strips
    • 1 large green bell pepper, cut into half-inch strips
    • 1 yellow onion, halved, and cut in quarter-inch slices
    • 2 cloves finely minced garlic
    • 1 tsp white wine vinegar
    • pinch of cayenne
    • salt and fresh ground black pepper to taste
    • 4 grilled Italian hot or sweet sausage
    • 4 soft rolls, split

    Add the olive oil, pepper strips, and onion to a cold, large skillet, and turn on the heat to high. When you can hear the peppers and onions sizzling, reduce the heat to medium, and sauté for 8-10 minutes, or until the peppers and onions become soft and sweet. Add the garlic, and cook for one minute, stirring. Turn off the heat and add the vinegar, cayenne, salt and fresh ground black pepper to taste.

    Divide the hot pepper mixture evenly over the four rolls and grilled sausages.

    Note; Do not share this serving with anyone. You made it, you deserve to eat it all.

    Upon completion of this meal, burp, fart, take a nap. Upon wakening, pace around the house for approx. 30 minutes swearing to yourself that you will never, EVER participate in this glutanence thing again.

    Ponder this for several days and repeat this ritual again.
    Do not wait longer than 1 week .
    Godfuddah, Rocky

    PS. Dave, I'm still drooling over that Salmon Brother

    Semper Fidelis,

    All Marine, All The Time......

    .... . / ..-. . .-- --..-- - .... . / .--. .-. --- ..- -.. --..-- - .... . / -- .- .-. .. -. . ... .-.-.-

  14. #389
    Well, the computer panel that controls the oven conked out and no way was i calling the "emergency repair guy" on Memorial Day weekend $$$$$

    But the stove still works and was against driving to KFC for our chicken and biscuits.

    There's a two inch tall cookie tin with the bottom cut out elevating the Corningware pot that's functional as an improvised Dutch oven.
    The biscuits will burn easily, even a notch under medium-low heat; they must be flipped every 5 minutes or so up until about 20 minutes total baking time. It gets too hot in the center

  15. #390
    Chicken Piccata

    My wife likes chicken piccata I can take it or leave it, went to Food net work and got a recipe
    and made it last night, I think it was better than the restaurant we go to.

    2 skinless and boneless chicken breasts, butterflied and then cut in half ( I cut mine into 2" pieces )
    Sea salt and freshly ground black pepper
    All-purpose flour, for dredging
    6 tablespoons unsalted butter
    5 tablespoons extra-virgin olive oil
    1/3 cup fresh lemon juice
    1/2 cup chicken stock
    1/4 cup brined capers, rinsed
    1/3 cup fresh parsley, chopped
    Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

    In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

    Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whiskvigorously. Pour sauce over chicken and garnish with parsley.

    ( I served the chicken over rice and made extra sauce )

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not Create Posts
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts