Hey Fig, those pork chops look amazing and bet the charred fatty edges were better than any steak!!!
Slammer!!!

Brad, I know exactly what you mean about your mother’s fine china.
I wasn’t allowed either!!! Last week at Thanksgiving at my Moms house she was giving me instructions on what to keep and what to get rid of when she is gone. When I told her I was gonna put her fine china that I never got to use in the camper and in my ice shack I thought she was gonna lose it !!! The look she gave me was one I’ll remember forever!!!
Slammer!!!

quote:

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Originally posted by slammer

Brad, I know exactly what you mean about your mother’s fine china.
I wasn’t allowed either!!! Last week at Thanksgiving at my Moms house she was giving me instructions on what to keep and what to get rid of when she is gone. When I told her I was gonna put her fine china that I never got to use in the camper and in my ice shack I thought she was gonna lose it !!! The look she gave me was one I’ll remember forever!!!
Slammer!!!

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I will have to remember that type of comment when Marilyn asks me those kind of what if questions.  Brad

Fire grilled patty melts with Cabelas seasoning, American cheese, and grilled onions. Cracker Barrel mac n cheese (the cheese company, not the restaurant. ) Al grilled the burgers in his wood stove and I assembled the sandwiches.
Liz

quote:

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Originally posted by STUD figmo Al

Fire grilled patty melts with Cabelas seasoning, American cheese, and grilled onions. Cracker Barrel mac n cheese (the cheese company, not the restaurant. ) Al grilled the burgers in his wood stove and I assembled the sandwiches.
Liz

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I am always up for any version of the grilled cheese sandwich.  Brad

Beef tips n veggies...wood stove styal..
Mac n cheeze left overs from last night..re constitooted..
N..ah..
Beer...

Rocket stove hot italian sauges..
Pataytoe pancackes n
Quasay.scrambled egg omlet..
N..bacon..

Those sausages look Banging Fig!!! That kind of dinner is right in my wheelhouse……………………..until I saw the green pepper in them eggs!!!
Dammit Liz !!!
Slammer!!!

quote:

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Originally posted by slammer

Those sausages look Banging Fig!!! That kind of dinner is right in my wheelhouse……………………..until I saw the green pepper in them eggs!!!
Dammit Liz !!!
Slammer!!!

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Whut...?... :0/

You don't like ... :0o

Beef Tips... ;0)

Fer you Slammer..
Green chillies... :0)
N..scallyuns...

quote:

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Originally posted by STUD figmo Al

quote:

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Originally posted by slammer

Those sausages look Banging Fig!!! That kind of dinner is right in my wheelhouse……………………..until I saw the green pepper in them eggs!!!
Dammit Liz !!!
Slammer!!!

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Whut...?... :0/

 

You don't like ... :0o

Beef Tips... ;0)

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We like the brand of sour cream you have on the table. Brad

I made a Portuguese fish dish a few days ago, and have been snacking on the leftovers. It's basically cod (or similar), sauce from homegrown tomatos, and baby red onions.  Garlic, jalapeno, herbs, etc., to taste.

quote:

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Originally posted by reubenstump

I made a Portuguese fish dish a few days ago, and have been snacking on the leftovers. It's basically cod (or similar), sauce from homegrown tomatos, and baby red onions.  Garlic, jalapeno, herbs, etc., to taste.

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Yum!  Unfortunately, due to gut issues, that started while schooling at NMSU, too close to the border, I would sub mild green chiles for the jalapeños.  Brad

Brad, I like a kick, but don't like to be overwhelmed, so I carve out most of the seeds and ribs, which is where the heat is. I leave just a bit.

On the other hand, I'm a garlic lover, so I definitely added extra of that. I'm out of my own garlic, but I did use some homegrown herbs - oregano and rosemary, I think.

The baby onions look good in there, but are a pain to peel and slice. Next time I'll use full grown red onions - sliced thin and sauteed.

Dry red wine or a touch of red wine vinegar are options which I omitted.

Lorenzo, that fish stew looks great and bet it tasted even better. I’m always looking for new ideas for the fish I have in the freezer.
I make a Brazilian fish stew called Moqueca that knocks my socks off every time I make it!!! Great wintertime food served with a great crusty bread and icy cold PBR !!!
Slammer!!!

@slammer, here 'tis.  I omitted the red wine, salt(s) and pepper, doubled the garlic, and used oregano and rosemary instead of thyme (I think).  I also used homemade tomato sauce made from homegrown tomatos instead of canned, but I'm sure it'd be fine with canned if you drain them or cook them down a bit.  And yeah - next time real red onions instead of the PITA baby ones.

Here's a stuffed trout (or similar) option.  I'm not sure how to directly link to a single post in an archived topic, but if you go to this page and search for "pebre", you'll find it, with pics.

https://www.banjohangout.org/archive/363419/8

Of course, I'll need your recipe in return. 

Ingredients

• 12 ounces skinned cod fillets
• 1 tablespoon extra-virgin olive oil, divided, plus more for serving
• 6 red pearl onions, trimmed, peeled and thinly sliced
• 2 medium cloves garlic, minced
• 1 medium jalapeño pepper, seeded and minced
• One 14 oz can no-salt whole tomatoes, each cut into 6 pieces, juices reserved
• 1/3 cup dry red wine (optional)
• 2 to 3 sprigs fresh thyme, plus more fresh leaves for garnish (optional)
• Fine salt (optional)
• Freshly ground black pepper (optional)
• Flaky sea salt, for garnish (optional)

Instructions

1. Position a rack in the middle of the oven and preheat to 375 degrees. Pat the fish dry.
2. In a large (12-inch) ovenproof nonstick skillet over medium heat, heat 2 teaspoons of the oil until shimmering.
3. Stir in the onion and cook, stirring occasionally, until mostly translucent, about 8 minutes.
4. Stir in the garlic and jalapeño, and cook for 1 minute, stirring constantly, then add the tomatoes and their juices, the wine, and thyme.
5. Cover and reduce the heat to medium-low. Cook for 10 minutes, stirring a few times, then uncover and cook for 5 minutes more. Taste, and season with fine salt and pepper, as needed.
6. Coat both sides of the fish fillets with the remaining 1 teaspoon of oil, then season generously with fine salt and pepper.
7. Cut them into chunks and place them, skinned sides down, on top of the sauce in the pan, then transfer to the oven.
8. Roast for 10 minutes, or just until the fish is firmer and opaque.
9. Discard the thyme stems. Drizzle with oil, scatter more fresh thyme leaves on top, sprinkle with flaky salt and serve hot.
    

quote:

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Originally posted by slammer

Lorenzo, that fish stew looks great and bet it tasted even better. I’m always looking for new ideas for the fish I have in the freezer.
I make a Brazilian fish stew called Moqueca that knocks my socks off every time I make it!!! Great wintertime food served with a great crusty bread and icy cold PBR !!!
Slammer!!!

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I make this a lot too, Dale, though I've made a few adaptations:

1) I usually use a firm white fish like snapper along with shrimp

2) I hit it with a lot of cayenne for my serving after I've served the weenies

3) Although it's not classically Brazilian, I find that serving tostones along with this (and the rice, of course) is a marriage made in heaven. If you've never made them, tostones are easy-peasy as long as you can find green plantains.

Thanks for the recipe Lorenzo!!! Looks good!!!
Skip, no plantains to be had in da U.P. but I do love good tostones.

I lucky as I have an abundance of fresh water fish (also no great ocean fish or seafood in da U.P. ) in the freezer and all work well in these types of recipes.
Fish goes in last as to NOT overcook it.
Slammer!!!

Porter house steak..assparroguts..
Blended rice..

N..apple square ..from the farm store down the road from here...
Nice young ladies makin a go of it with baked goods..

They put out good pastries n breads..

Family cookie baking goes on this weekend. By the time it’s over, many hundreds of cookies will cover every table in the in-laws house. Then everyone fills their containers with an assortment of their liking. I did not participate this year due to not in the mood. I did arrive later in the afternoon with two 60 oz containers of refreshments. One with cocktail, the other mocktail. Cranberry juice, orange juice, lime juice, vodka, and choice of a boutique tonic water or ginger ale to top off the cocktails or cocktails. Garnished with rosemary sprigs with 3 cranberry’s skewered on them. Brad

I’m not big on Christmas cookies, but have a couple favorites!!! Molasses cookies, and Anise Pizzelles . So, yesterday was Pizzelle day and I’m the pizzelle maker. Just need a sprinkle of powdered sugar before serving and Merry Christmas to me!!!
For dessert I made BBQ baby back ribs. My compliment to the pig as these ribs were sticky sweet fatty juicy pork butter!!!
Slammer!!!

Mopac Fan is..the grill Master..
Fer ..ribs..

Like I said, my compliments to da pig !!! These were especially fatty (in a good way) and just so porky!!! Kind of like when ya take one bite of a steak and it’s one of the best ya ever had!!!
Slammer!!!

quote:

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Originally posted by eagleisland

quote:

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Originally posted by slammer

Lorenzo, that fish stew looks great and bet it tasted even better. I’m always looking for new ideas for the fish I have in the freezer.
I make a Brazilian fish stew called Moqueca that knocks my socks off every time I make it!!! Great wintertime food served with a great crusty bread and icy cold PBR !!!
Slammer!!!

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I make this a lot too, Dale, though I've made a few adaptations:

1) I usually use a firm white fish like snapper along with shrimp

2) I hit it with a lot of cayenne for my serving after I've served the weenies

3) Although it's not classically Brazilian, I find that serving tostones along with this (and the rice, of course) is a marriage made in heaven. If you've never made them, tostones are easy-peasy as long as you can find green plantains.

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You may call me a "weenie",  but on the other hand, with your serving method, I get to sit down first, and, eat first!  That said, Reuben's amount of jalapeño that is stripped sounds about right to me for tolerance level.  Brad

Folks..likes what they.
Like.
;0)

Some like it hot..n..some..not..