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Post by whitebacon on Jul 14, 2023 23:06:42 GMT -5
It's 10 here, probably midnight there. We snorkeled and free dove this morning. On the inside of the reef. I drilled three hogfish. I can't hold my breath long enough to stab the grouper any more.
Wife made ceviche, and zucchini fritters. I have no idea how she makes the fritters....but they are ridiculous.
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Post by cadman on Jul 15, 2023 9:24:52 GMT -5
It's 10 here, probably midnight there. We snorkeled and free dove this morning. On the inside of the reef. I drilled three hogfish. I can't hold my breath long enough to stab the grouper any more. Wife made ceviche, and zucchini fritters. I have no idea how she makes the fritters....but they are ridiculous. Well find out, I love Zucchini and look for new ways to cook it. Still trying to figure out Eggplant Parmesan, mine always come out soggy.
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Post by tonyroma on Jul 15, 2023 10:14:05 GMT -5
It's 10 here, probably midnight there. We snorkeled and free dove this morning. On the inside of the reef. I drilled three hogfish. I can't hold my breath long enough to stab the grouper any more. Wife made ceviche, and zucchini fritters. I have no idea how she makes the fritters....but they are ridiculous. Well find out, I love Zucchini and look for new ways to cook it. Still trying to figure out Eggplant Parmesan, mine always come out soggy. Baked eggplant parm will always come out soggy if you traditionally bake it like lasagna. I do a deconstructed eggplant parm. Have you sauce and mozz ready. Bread and fry up the eggplant. To get more oil out of the fried eggplant put something heavy on the end of whatever you are using to drain excess oil and stand the eggplant up against the “full beer can” . Then take the crispy eggplant and sprinkle on the mozz, throw on the hot sauce and you will have melted cheese and crispy eggplant. My grandmas probably rolling in her grave that I said this.
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Post by wynnv on Jul 15, 2023 10:54:06 GMT -5
I don't make meatloaf very often but every time I do I ask myself why I don't make it more often? The best thing about meatloaf is that leftover sandwich I just had. Tonight is baked grouper with crabmeat stuffing and rock shrimp. Attachment DeletedAttachment Deleted
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Post by illinoisfisherman on Jul 15, 2023 12:28:41 GMT -5
When we owned the sports bars we used to serve 200 people on the Sunday buffet every Sunday. Cooking started on Thursday with the spaghetti sauce. After 15 years it got a bit too much. We opt for fast and easy nowadays. However this thread has me thinking about the meatloaf we used to make. It was so good people would come 20 miles just to eat it on Sunday. Trouble is I can’t remember what I used to put in it. Old age strikes again. 😔
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Post by wynnv on Jul 15, 2023 12:41:08 GMT -5
This recipe is pretty tasty.
Meatloaf Ingredients:
• 2 lbs ground beef, 85% or 90% lean
• 1 med onion, finely chopped
• 2 large eggs
• 3 garlic cloves, minced
• 3 Tbsp ketchup
• 3 Tbsp fresh parsley, finely chopped
• 3/4 cup Panko breadcrumbs
• 1/3 cup milk
• 1 ½ tsp salt, or to taste
• 1 ½ tsp Italian seasoning
• ¼ tsp ground black pepper
• ½ tsp ground paprika
Meatloaf Sauce Ingredients:
• 3/4 cup ketchup
• 1 ½ tsp white vinegar
• 2 ½ Tbsp brown sugar
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp ground black pepper
• ¼ tsp salt
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Post by One Man Gang on Jul 15, 2023 13:12:53 GMT -5
Thanks Wynn. I'll give that a try on the boat this week.
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Post by mackeralsnatcher on Jul 15, 2023 14:15:22 GMT -5
I just copied that for my wife to compare to hers (which is outstanding).
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Post by conchydong on Jul 15, 2023 14:49:35 GMT -5
I make one similar to that except I add sweet peppers, and I also sweat the peppers and onions before I add them to the mix. I also use whatever breadcrumbs I have on hand, plain, Italian, Panko or a mixture.
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Post by JS84 on Jul 15, 2023 15:07:24 GMT -5
I like to put a 1/2 cup of oat meal in my meatloaf. Gives it a little more bite.
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Post by 4ward on Jul 15, 2023 15:27:21 GMT -5
I like to cut the gr. Beef w/25% gr. Pork.
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Post by cadman on Jul 15, 2023 18:44:44 GMT -5
This recipe is pretty tasty. Meatloaf Ingredients: • 2 lbs ground beef, 85% or 90% lean • 1 med onion, finely chopped • 2 large eggs • 3 garlic cloves, minced • 3 Tbsp ketchup • 3 Tbsp fresh parsley, finely chopped • 3/4 cup Panko breadcrumbs • 1/3 cup milk • 1 ½ tsp salt, or to taste • 1 ½ tsp Italian seasoning • ¼ tsp ground black pepper • ½ tsp ground paprika Meatloaf Sauce Ingredients: • 3/4 cup ketchup • 1 ½ tsp white vinegar • 2 ½ Tbsp brown sugar • 1 tsp garlic powder • ½ tsp onion powder • ¼ tsp ground black pepper • ¼ tsp salt Your meatloaf is the same recipe as mine. I just throw some BBQ sauce on top and do not make a special sauce. Want a change, add in your favorite cheese and yellow mustard for cheeseburger meatloaf.
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Post by whitebacon on Jul 16, 2023 1:04:31 GMT -5
It's 10 here, probably midnight there. We snorkeled and free dove this morning. On the inside of the reef. I drilled three hogfish. I can't hold my breath long enough to stab the grouper any more. Wife made ceviche, and zucchini fritters. I have no idea how she makes the fritters....but they are ridiculous. Well find out, I love Zucchini and look for new ways to cook it. Still trying to figure out Eggplant Parmesan, mine always come out soggy. I will try and get the zucchini fritter recipe for you. My wife, like me, just cooks by feel and memory. We don't cook from recipes but I will do my best. Eggplant parmesan I make pretty often. I like thick cut slices...3/8 to 1/2", of course peeled. Get a bunch of paper towels and fold them like 4-ply, for briefly drying the raw slices and then later for soaking up excess oil from frying. Egg wash for batter station.....like 2-3 eggs plus milk, or half and half, or preferably heavy cream. Then, Italian bread crumbs...don't need to doctor them up too much....maybe add a little salt and pepper, a little parmesan from the bottle. Maybe cayenne. Sauce....Italian canned tomatoes, small can of paste, a bunch of fresh basil, bay leaves, dry oregano, and at least 6-8 large garlic cloves. Combine in sauce pan. If you have hand blender, puree and let simmer. So eggplant....eggwash, then breadcrumbs. In a large fry pan, olive oil and canola oil....enough to coat the bottom plus a little bit more. Heat oil to just past medium heat.....do not go too high....place breaded eggplant slices in oil. Watch closely....like 3 minutes max per side, want the breadcrumb coating to get somewhat crispy without burning. Take the fried eggplant and place on paper towels, gently patting both sides to soak up any residual oil. Take red sauce, cover bottom of casserole dish....place fried eggplant on top of sauce....cover eggplant as necessary with more red sauce. Coat entire dish liberally with shredded mozzarella and graded parmesan. Bake until cheese is good and melted. The eggplant will shine through if you begin with a thicker slice. Hard to avoid all the moisture but the above is the way I do it. Soggy is hard to completely avoid. I'd put my eggplant parmesan up against anyone's.
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Post by whitebacon on Jul 16, 2023 1:08:26 GMT -5
Btw Cad, thin cut zucchini and onions in a saute pan in just olive oil and butter is hard to beat, and simple.
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Post by ferris1248 on Jul 16, 2023 6:44:40 GMT -5
What local vegetables does Belize grow? What can you buy "fresh"?
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