food My obsession with heat and food...JoynersHotPeppers
- Thread starter JoynersHotPeppers
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I use a teaspoon of my Tri-Thai, not too spicy but a nice subtle heat. The salsa and corn black bean salsa provide the kick.
And with left overs some of this!
I don't know what that it but it looks spectacular. Nachos?
Yes, used last nights left over and made chimichurri, with black bean corn salsa nachos!
Prime Ribeye with King Crab, my kind of surf and turf.
Oysters a few nights back.
Oysters a few nights back.
Fresh grouper, I was down in Virginia Beach and stopped by a place that had just brought them in for today's catch. I had a sandwich at the restaurant to see how good it was then proceeded to buy some fresh to take home. The stripper I had the night before was amazing as well but didn't get a shot of it cause I was ravenous!
Usually I cut grouper into little cubes and fry it but this looked too good for the fryer and was greeted with the grill instead. Do you ever use zest on fish?
Can't say enough about Walkerswood Jerk. A couple of skin on thighs crisped up and jerked!
Hope you bought her some fish too!!
Edit, you just slosh the Walkerswood on there and bake them? Grill them? Do tell!
Salt the thighs, rub the jerk all over and turn the oven to 400, once at 400 put the thighs in for 45 minutes. The same applies to the wings in this thread, amazing and perfect EVERY time!
Hope you bought her some fish too!!
Edit, you just slosh the Walkerswood on there and bake them? Grill them? Do tell!
I am making a pizza with some Walkerswood Grilled Jerk Chicken this afternoon!
Oh reeeeaaaallly???
Oh reeeeaaaallly???Amazing weekend of weather. So yesterday I started the 1st phase for P.Dreadie Trinidad Stew with my twists and today I'll complete that along with some 3-2-1 ribs.
Almost 1/2 way in...
Time to start the stew...I love fisheye