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Post by mackeralsnatcher on Aug 23, 2024 17:22:36 GMT -5
neither of us felt like cooking so it was pub subs.
Mine, turkey and swiss, her's roast beef and swiss.
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Post by ferris1248 on Aug 23, 2024 17:44:51 GMT -5
Mussels in tomato garlic sauce and a caprese salad.
Wife had shrimp and grits.
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Post by bswiv on Aug 23, 2024 17:50:21 GMT -5
View AttachmentView AttachmentView AttachmentA few of the shrimp out of the traps from the morning and a couple of pigfish that we caught in St. Augustine Inlet on others of the shrimp from the traps. Yes....simmered the pigfish in the shrimp water.....yes...excellent! And over the next couple of three days.....ceviche made from mangrove and lane and sand perch.....and some seared pigfish one night.....and that flounder.....robably get the grill.....though....I can stand cevichi 3-4 nights in a row..... As to the ribbon fish......sliced and fried...... And.....the scraps, along with some pinfish we kept, will bait the shrimp traps and the crab traps. Do you know how expensive meat is! Recipe on simmering sauce? Please The basics here were to get the shrimp right......the onions being something a vegetable..........and obviously a positive to the shrimp...... So......in the pan.......2 qts water, about a quarter cup of Old Bay......about a quarter cup of olive oil.....and a half stick of butter. In a perfect world we'd of had a "starter" that had had some shrimp heads or shells boiled in it.....along with some other spices and items for concentrated flavor to get thinks going. The second and third and even more, boilings and simmerings of, things which conspire to concentrate flavors....umami!....are valuable. Once the shrimp were done.....maybe a couple of minuets or so....pull them out and let the pigfish.....or whatever fish you have...salmon or pompano throats being things I wish we'd of had!......let the pigfish simmer for a while.....10-15 minutes....time not being critical so long as it's long enough to get things done. Eat slowly....... |
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Post by bswiv on Aug 23, 2024 17:52:24 GMT -5
Mussels in tomato garlic sauce and a caprese salad. Wife had shrimp and grits. Oh HMG.....MUSSELS......a big pile of them....simmered in something containing a fat and then the resultant liquid rendered down such that it can be sopped up with crusty bread......YOU ARE LIVING! |
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Post by JS84 on Aug 23, 2024 20:08:25 GMT -5
For you pub sub folks, if you like garlic & pickles, ask for the boars head garlic pickles. I like a boars head turkey with garlic pickles. It's my go to pub sub.
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Post by JS84 on Aug 23, 2024 23:27:47 GMT -5
From dough ball to pizza.   |
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Post by tonyroma on Aug 23, 2024 23:35:07 GMT -5
Dude, your pizza game is solid.
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Post by cadman on Aug 24, 2024 7:24:25 GMT -5
For you pub sub folks, if you like garlic & pickles, ask for the boars head garlic pickles. I like a boars head turkey with garlic pickles. It's my go to pub sub. Yes, those pickles are good. I get spinach, tomatoes, cucumbers, and the garlic pickles on every sandwich I get. |
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Post by ferris1248 on Aug 24, 2024 8:36:12 GMT -5
Recipe on simmering sauce? Please The basics here were to get the shrimp right......the onions being something a vegetable..........and obviously a positive to the shrimp...... So......in the pan.......2 qts water, about a quarter cup of Old Bay......about a quarter cup of olive oil.....and a half stick of butter. In a perfect world we'd of had a "starter" that had had some shrimp heads or shells boiled in it.....along with some other spices and items for concentrated flavor to get thinks going. The second and third and even more, boilings and simmerings of, things which conspire to concentrate flavors....umami!....are valuable. Once the shrimp were done.....maybe a couple of minuets or so....pull them out and let the pigfish.....or whatever fish you have...salmon or pompano throats being things I wish we'd of had!......let the pigfish simmer for a while.....10-15 minutes....time not being critical so long as it's long enough to get things done. Eat slowly....... Better than Bullion has a lobster base. Wonder how that would work? I'll report back. A fish base too.  |
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Post by cadman on Aug 24, 2024 8:41:42 GMT -5
I keep saying I am going to make a homemade pizza and never do it.
Now I need to got to the store and buy some ingredients. Having a salad tonight to get rid of some lettuce. Maybe do pizza tomorrow night.
Would need dough, sauce, pepperoni, anchovies, bell peppers, cheese, sausage or ground beef, and what else. I have onions.
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Post by ferris1248 on Aug 24, 2024 9:25:44 GMT -5
I keep saying I am going to make a homemade pizza and never do it. Now I need to got to the store and buy some ingredients. Having a salad tonight to get rid of some lettuce. Maybe do pizza tomorrow night. Would need dough, sauce, pepperoni, anchovies, bell peppers, cheese, sausage or ground beef, and what else. I have onions. Better Check with your brother |
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Post by cadman on Aug 24, 2024 9:27:16 GMT -5
I keep saying I am going to make a homemade pizza and never do it. Now I need to got to the store and buy some ingredients. Having a salad tonight to get rid of some lettuce. Maybe do pizza tomorrow night. Would need dough, sauce, pepperoni, anchovies, bell peppers, cheese, sausage or ground beef, and what else. I have onions. Better Check with your brother Why? That is similar to what he puts on a pizza when he orders one. |
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Post by One Man Gang on Aug 24, 2024 9:31:16 GMT -5
Chimichurri skirt steaks tonight. Brisket tomorrow. All the trimmings. Another boring weekend.
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Post by wynnv on Aug 24, 2024 9:31:17 GMT -5
Tonight is raw oysters on the half shell...peel and eat shrimp....cocktail crab fingers and heart of palm salad. Tomorrow I'm making a standing rib roast.. au gratin potatoes...rosemary garlic carrots...garlic green beans and a wedge salad. I give you credit. You are a true gourmet cook. If I was a queer I’d be hitting on you.😉 I cook and my girlfriend washes dishes. I made her wear her yoga shorts last night while washing. How do you look with yoga pants on? |
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Post by tonyroma on Aug 24, 2024 9:51:52 GMT -5
I give you credit. You are a true gourmet cook. If I was a queer I’d be hitting on you.😉 I cook and my girlfriend washes dishes. I made her wear her yoga shorts last night while washing. How do you look with yoga pants on? Please stop. Not looking for a mental picture of the next ambassador to the Bahamas in yoga pants. |
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Post by One Man Gang on Aug 24, 2024 11:12:31 GMT -5
Just wiped out a loaf of bread, lb of bacon, 12 eggs, 8 tomatoes, half lb muenster cheese, and half a bottle of Dukes for breakfast... can you guess?
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Post by conchydong on Aug 24, 2024 15:17:07 GMT -5
I give you credit. You are a true gourmet cook. If I was a queer I’d be hitting on you.😉 I cook and my girlfriend washes dishes. I made her wear her yoga shorts last night while washing. How do you look with yoga pants on? I don’t have any yoga pants but even if I did it wouldn’t be a pretty sight. I even got rid of those full mirrors in my house as I don’t even want to see myself. Stick with your girlfriend.😎 |
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Post by 4ward on Aug 24, 2024 15:25:52 GMT -5
Hog fish, salt/pepper and butter in the pan. Don’t want to add anything to near perfection.
Side will be deer strap ABT’s and bb and rice.
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Post by conchydong on Aug 24, 2024 15:28:22 GMT -5
Hog fish, salt/pepper and butter in the pan. Don’t want to add anything to near perfection. Side will be deer strap ABT’s and bb and rice. It doesn’t get much better than that. |
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Post by madm002 on Aug 24, 2024 16:00:29 GMT -5
Well smoked a butt and a really big salmon for my son's birthday. Pickled some onions and made a special mustard barbecue sauce (don't hate Kansas City folks). Got some other fixings to go with it but looking good.
His wife's folks are putting up a taco bar let's see what goes first
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Post by bswiv on Aug 24, 2024 16:25:00 GMT -5
Hog fish, salt/pepper and butter in the pan. Don’t want to add anything to near perfection. Side will be deer strap ABT’s and bb and rice. It doesn’t get much better than that. Hogfish.... how'd you come by that? It's one amazing thing.....!! |
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Post by 4ward on Aug 24, 2024 16:45:25 GMT -5
It doesn’t get much better than that. Hogfish.... how'd you come by that? It's one amazing thing.....!! See General Fishing section, “Grand Cay”. I have kids with benefits (though minimal)LOL, they do come thru every now and again🙂. |
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Post by Tarpon65 on Aug 24, 2024 16:53:07 GMT -5
Ribeye for the King and Fillet for the red-headed Queen. Grill Asparagus to go with them, and the wife had a twice baked bacon and cheese potato from the local butcher shop. I had about 1/3 of the ribeye as I'm trying to behave, will probably have some on top of a salad in the next day or so, and the dogs will eat well.   |
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Post by 4ward on Aug 24, 2024 16:57:20 GMT -5
Ribeye for the King and Fillet for the red-headed Queen. Grill Asparagus to go with them, and the wife had a twice baked bacon and cheese potato from the local butcher shop. I had about 1/3 of the ribeye as I'm trying to behave, will probably have some on top of a salad in the next day or so, and the dogs will eat well. The 1/3 with all the yummy fat. I can’t behave around a ribeye. |
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Post by bswiv on Aug 24, 2024 18:05:50 GMT -5
Pigfish dip with a big Caesar salad.......yes.....pigfish, a couple of them which we simmered in the shrimp water for precisely this purpose........
Darn good.............
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Post by 4ward on Aug 24, 2024 20:14:15 GMT -5
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Post by wynnv on Aug 25, 2024 9:50:27 GMT -5
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Post by One Man Gang on Aug 25, 2024 11:47:42 GMT -5
Dammit man! I just pulled a brisket off the smoker and stuck it in the oven for a 2 hour rest. I'm embarrassed to show it off after seeing this. |
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Post by bullfrog on Aug 25, 2024 11:52:56 GMT -5
 About to make a chuck roast sandwich. I’ve never tried grilling a chuck roast before. Came out just right last night. Not a good cut for steaks, but ought to be great cut into strips and smothered in fresh blue cheese and mayo. |
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Post by ferris1248 on Aug 25, 2024 12:12:41 GMT -5
Mix some horseradish into that blue cheese/mayo aioli.
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