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Wife also made Gazpacho last night, too.
YIELDÂ Makes 8 servings
INGREDIENTS
- 3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
- 1 large cucumber, peeled, seeded, and chopped (about 2 cups)
- 1 red bell pepper, chopped (about 1 cup)
- 1 medium onion, chopped (about 11/4 cups)
- 3 cups canned tomato juice
- 2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
- 1/4 cup red wine vinegar
- 2 cloves garlic, peeled and finely chopped
- 2 tablespoons tomato paste
- Juice of 1/2 a lemon
- Kosher salt
- Cayenne pepper
- 1 cup croutons, to garnish
PREPARATION
- 1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
- 2. In the food processor or blender, purÃe the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
- 3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.
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Going to try a chuck roast in an instapot thingee tonight.
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Did some tri tip on the weber charcoal grill last night. cooked to a perfect meduim for my wife, medium rare for me. Salt, pepper, onion powder, garlic powder, oregano, and chili powder for a rub. Served it with steamed broccoli, green beans cooked in bacon grease and chicken stock, and some garlic pepper roasted red potatoes.
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smoking some prime beef short ribs I got from Creek Stone Farms. Smoking at 275* for 5 1/2 hours, rubbed them down with paprika, turbinado sugar, kosher salt, pepper, chili powder, honey powder, onion powder.
These short ribs are similar to beef ribs except the bones are smaller but these is more meat on them. Each one is about 8" long and 2" thick.
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Had my dad up on sunday, and made 3 racks of ribs. Came out perfectly cooked; tender and moist. Threw some montgomery inn on them before eating.
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(07-30-2019, 08:07 AM)osurox Wrote: Had my dad up on sunday, and made 3 racks of ribs. Came out perfectly cooked; tender and moist. Threw some montgomery inn on them before eating. That's some of the best sauce out there. Not too sweet, great flavor.
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I have a question for the guys who use rubs and sauces. Does it deny the ability to taste the beef?
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NEED recipes for these fresh caught fish I bought up in Mackinaw City, MI at a fish market:
White Fish
Salmon
Perch
Walleye
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(07-30-2019, 10:37 AM)lrrps21 Wrote: I have a question for the guys who use rubs and sauces. Does it deny the ability to taste the beef? Depends on the rub and sauce. You don't want to mask the flavor of the meat, just enhance it. Some use steak sauce for steaks (ugh), it changes the flavor of the meat but it's their liking and they can still taste the beef. You have to experiment on what you like and what you don't. Just depends on the flavor complex you want to achieve.
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(07-30-2019, 11:08 AM)zigbee Wrote: NEED recipes for these fresh caught fish I bought up in Mackinaw City, MI at a fish market:
White Fish
Salmon
Perch
Walleye Fish breading- walleye, perch:
1 cup yellow cornmeal
1/2 cup pancake mix
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. table salt
1/2 tsp. pepper
1/4 tsp. sweet paprika(or regular paprika if you don't have sweet/Hungarian paprika.
If you want it a little spicy add 1/4-1/2 tsp. cayenne pepper according to how hot you want it. Mix and put everything in a zip-lock baggie with 2-3 pieces of fish shake to coat and fry in a hot skillet. I use peanut oil because of it's high smoke point, but you can use either canola or vegetable oil instead.
For Salmon
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
garlic powder, salt to taste
If you want more of a Polynesian taste add pineapple juice and omit the water and add about 1 tsp. fresh ginger and 1/4 tsp. sesame oil. Put everything in a zip lock bag and marinate for 2 hours. Grill about 8-10 minutes per side or until done(flakes with a fork).Â
The first two ingredients are popular for salmon recipes, from there you can get creative with maple syrup instead of brown sugar, and then consider any heat that you may want, or herbs, olive oil and whiskey.
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07-30-2019, 02:34 PM
(This post was last modified: 07-30-2019, 02:35 PM by osurox.)
For salmon, I stick to lemon juice, butter, salt, pepper, and garlic.
For the others, I use a simple beer batter recipe:
1 cup flower
1 cup pancake mix
1 tablespoon baking powder
salt and pepper to taste
1 teaspoon paprika
old bay seasoning
12 oz beer
cornstarch
Whisk together everything but the beer and cornstarch, then add beer and mix. Put in fridge about 10 minutes, to thicken slightly. Add corn starch to a bowl, and toss cut up fish in to coat slightly, shaking off excess. then dump into batter, then into hot oil. Takes about 2-3 minutes to cook the fish, depending on how big your chunks are.
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THANKS WALT!!  The perch was very good prepared with your suggestion.
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