contest Begin! Grillin' & Chillin' Independence Weekend
- Thread starter The Hot Pepper
- Start date
- Status
Another cooking Photo
And Finally, The finished piece.
"Allies Forever"
Saltbush Seasoned Kangaroo with Spicy Mushroom, Onion and chili Gravy.
Ingredients:
Kangaroo Fillets
Onion
Portobello Mushroom
Saltbush Flakes
Birdseye Chili
Salt n Pepper
Milk
White Truffle Oil
Victoria Bitter Australian Lager
Lime
Lemon
Lime Cordial
Rascal Potatoes
Traditional Flavoured Gravox
Garlic
I would hope that Australia and America stay Allies Forever and it seems that this kangaroo thought so too
And the "Green and Gold Allie Lager"
Cooking Method:
Potatoes get wrapped in aluminium foil and tossed into the hot coals. while they are cooking away, a grill is placed on top of the coals and the kangaroo is cooked on it. potatoes are skinned and mashed. use a thin metal rod heated to be red hot to burn a flag of each country (Australia and America) into each fillet of kangaroo. serve on plate with special gravy.
Meaning: The two flags burnt into the fillets are there to represent our alliance and the potato is formed into a V for Victory
And Finally, The finished piece.
"Allies Forever"
Saltbush Seasoned Kangaroo with Spicy Mushroom, Onion and chili Gravy.
Ingredients:
Kangaroo Fillets
Onion
Portobello Mushroom
Saltbush Flakes
Birdseye Chili
Salt n Pepper
Milk
White Truffle Oil
Victoria Bitter Australian Lager
Lime
Lemon
Lime Cordial
Rascal Potatoes
Traditional Flavoured Gravox
Garlic
I would hope that Australia and America stay Allies Forever and it seems that this kangaroo thought so too
And the "Green and Gold Allie Lager"
Cooking Method:
Potatoes get wrapped in aluminium foil and tossed into the hot coals. while they are cooking away, a grill is placed on top of the coals and the kangaroo is cooked on it. potatoes are skinned and mashed. use a thin metal rod heated to be red hot to burn a flag of each country (Australia and America) into each fillet of kangaroo. serve on plate with special gravy.
Meaning: The two flags burnt into the fillets are there to represent our alliance and the potato is formed into a V for Victory
Cool presentation, Perko!!
I'm loving the entries so far!
I'm loving the entries so far!
Very nice Perko! man I would love to try some of that 'roo
I have all of my ingredients purchased, and some of my food prepped for tomorrow
I unfortunately can not take a picture due to me not being in possession of a camera at the moment, but I am borrowing one from a friend tonight so ill still be able to compete
Wait till you see my drink, thats all I have to say
I unfortunately can not take a picture due to me not being in possession of a camera at the moment, but I am borrowing one from a friend tonight so ill still be able to compete
Wait till you see my drink, thats all I have to say
Jay T's Star Spangled Salad
A grilled romaine lettuce salad with grilled vegetables, ribeye steak, shrimp and a Fatalii-Bhut Vinegrette.
Drink: Pineapple-Blueberry Margarita
Salad:
Ingredients:
Ribeye Steak marinated in soy sauce, pineapple juice, rice wine vinegar, lime juice, shallots, cilantro, fatalii sauce.
Large Shrimp marinated in blackening powder
Romaine Lettuce drizzled with olive oil and sprinkled with sea salt
Red and Yellow Bell Peppers
Red Habaneroes
Red Onion
Grape Tomatoes
Pineapple
Blue Berries
Bleu Cheese crumbles
Dressing:
Rice Wine Vinegar, Dijon Mustard, Fatalii Peppers, Bhut Jolokia, Sweet Onion, Cilantro, and Olive Oil
A grilled romaine lettuce salad with grilled vegetables, ribeye steak, shrimp and a Fatalii-Bhut Vinegrette.
Drink: Pineapple-Blueberry Margarita
Salad:
Ingredients:
Ribeye Steak marinated in soy sauce, pineapple juice, rice wine vinegar, lime juice, shallots, cilantro, fatalii sauce.
Large Shrimp marinated in blackening powder
Romaine Lettuce drizzled with olive oil and sprinkled with sea salt
Red and Yellow Bell Peppers
Red Habaneroes
Red Onion
Grape Tomatoes
Pineapple
Blue Berries
Bleu Cheese crumbles
Dressing:
Rice Wine Vinegar, Dijon Mustard, Fatalii Peppers, Bhut Jolokia, Sweet Onion, Cilantro, and Olive Oil
Jay....HAVE MERCY!!!!
wow JayT that is one awesome meat salad! well done , my wife says its awesome as well 
so my grocery store run only cost me 65 bucks
i have most of the stuff at my house already
both types of chicken are prepped, my drink is prepped, everything is ready to go for tomorrow, only problem is since i broke my camera, and my blackberry is broke, i have to take pics with my sisters cellphone, but its high resolution so it should be ok
i have most of the stuff at my house already
both types of chicken are prepped, my drink is prepped, everything is ready to go for tomorrow, only problem is since i broke my camera, and my blackberry is broke, i have to take pics with my sisters cellphone, but its high resolution so it should be ok
salsalady
eXtreme Business
I have to re-post a teaser picture to include all the awesomeness we found at the farmers market today.
SalsaKid took 5 gallons of his signature lavender lemonade to the market and sold out 1/2 hour before market ended.
We haven't even bothered with the market for his lemonade this season because the weather has been so crappy, but today, it finally kicked in!
And as a total Bonus... I found several things to replace what I already had or could add to!
What we have here is the basic ingredients...minus Bigfoot's penis
and adding in the main ingredient...PRIME RIB! but this ain't just any ol' prime rib from the meat counter...this is T-Bone's prime rib! T-Bone is (or used to be) the neighbors cow. Last year we bought a side of beef, so every time we'd drive by the field and see that hoofer getting bigger, we'd comment about T-Bone's size and how good he was going to taste. I was saving that last prime rib roast for a special occasion and we all thought this was the perfect occasion to enjoy T-Bone's finest! Especially since "Filet Mignon" is now our focus of attention on the drive-bys! 
I put all of the local ingredients on the right side of the picture, here's a list-
Front and center- Prime Rib roast 5# 8 oz/ 2.6 kilo
Yukon Gold new potatoes FM (YEA! don't have to use the store bought reds)
Mystery peppers, homegrown and spicy
green onions- FM
Garlic and chive Cherve cheese- FM, from a local goat farm/dairy (purplish lid)
Horseradish from the yard (white tub)
rustic sourdough bred from local bakery using local grains-FM
Local organic cherries FM(peak season right now, traded a bottle of hot sauce for these beauties! Cha-Ching!)
Sprigs of lavender in the back for lemonade, from our own 350 lavender plants
Local brew from The Old Schoolhouse Brewery- new owners, only had the business for 2 years and already winning awards!
A bottle of Washington red wine
and a bowl of fresh black bean salsa- I'll post something in recipes with more images of this and the recipe.
I'm gonna kick back now and enjoy the rest of the Red Diamond wine, will post the rest in the AM-
SalsaKid took 5 gallons of his signature lavender lemonade to the market and sold out 1/2 hour before market ended.
We haven't even bothered with the market for his lemonade this season because the weather has been so crappy, but today, it finally kicked in!And as a total Bonus... I found several things to replace what I already had or could add to!
What we have here is the basic ingredients...minus Bigfoot's penis
and adding in the main ingredient...PRIME RIB! but this ain't just any ol' prime rib from the meat counter...this is T-Bone's prime rib! T-Bone is (or used to be) the neighbors cow. Last year we bought a side of beef, so every time we'd drive by the field and see that hoofer getting bigger, we'd comment about T-Bone's size and how good he was going to taste. I was saving that last prime rib roast for a special occasion and we all thought this was the perfect occasion to enjoy T-Bone's finest! Especially since "Filet Mignon" is now our focus of attention on the drive-bys! I put all of the local ingredients on the right side of the picture, here's a list-
Front and center- Prime Rib roast 5# 8 oz/ 2.6 kilo
Yukon Gold new potatoes FM (YEA! don't have to use the store bought reds)
Mystery peppers, homegrown and spicy
green onions- FM
Garlic and chive Cherve cheese- FM, from a local goat farm/dairy (purplish lid)
Horseradish from the yard (white tub)
rustic sourdough bred from local bakery using local grains-FM
Local organic cherries FM(peak season right now, traded a bottle of hot sauce for these beauties! Cha-Ching!)
Sprigs of lavender in the back for lemonade, from our own 350 lavender plants
Local brew from The Old Schoolhouse Brewery- new owners, only had the business for 2 years and already winning awards!
A bottle of Washington red wine
and a bowl of fresh black bean salsa- I'll post something in recipes with more images of this and the recipe.
I'm gonna kick back now and enjoy the rest of the Red Diamond wine, will post the rest in the AM-
salsalady
eXtreme Business
wheebz! you're hard on the electronics! Remember, be NICE to the electrons, be NICE to the microns...
looking forward to see what you have cookin'~~~~
Good 'Gawd how can I compete....there is just too much goodness here....
- Status