Coach, Can't wait to see your awesomeness! 
contest paulky_2000 vs. Coach
- Thread starter The Hot Pepper
- Start date
- Status
what are the appendages paulky?????
"Deadliest Catch"......
......get it?
got it but not as bad as the owner of those hands got it"Deadliest Catch"......
......get it?
got it but not as bad as the owner of those hands got it
Those are some big hands....imagine his feet!! (I wonder how he croaked it, food poisoning maybe??)
SEAFOOD CHALLENGE
...now that we have seafood..
Are you ready to Boogie?
The Menu Featuring -
The Lost Recipe for Shrimp Uggie, a hot and spicy downhome Nawlins recipe, paired with-
Firecracker shrimp, with a sweet -heat which counters and compliments the above dish.
Crazy John’s Potatoes - are semi -mashed red potatoes with garlic butter
Beer Grilled Corn w/ Chili Butter – says it all.
French Bread for dippin’ up the sauce
First up: Shrimp Uggie (pronounced You-Gee)
For the marinade: Mix olive oil, ketchup, Julio's Habanero Hot Sauce, lemon juice, sea salt, red pepper flakes, chocolate habs, paprika, bell pepper, red onion and parsley in a bowl and refriderate from 1 to 7 days (if you have time). I had less than one, but flavors are still there.
Pre-cook some red potatoes, quarter and reserve keeping warm.
When ready to cook, skim as much oil as you can off the top and reserve for another dish if you want... great flavors in that oil!
Let it come to room temperature and pour over shrimp in skillet.
Cook over medium heat until shrimp turn pink, add the red potatoes. After a few minutes, taste for heat and seasoning.
Garnish and add to plate.
...now that we have seafood..
Are you ready to Boogie?
The Menu Featuring -
The Lost Recipe for Shrimp Uggie, a hot and spicy downhome Nawlins recipe, paired with-
Firecracker shrimp, with a sweet -heat which counters and compliments the above dish.
Crazy John’s Potatoes - are semi -mashed red potatoes with garlic butter
Beer Grilled Corn w/ Chili Butter – says it all.
French Bread for dippin’ up the sauce
First up: Shrimp Uggie (pronounced You-Gee)
For the marinade: Mix olive oil, ketchup, Julio's Habanero Hot Sauce, lemon juice, sea salt, red pepper flakes, chocolate habs, paprika, bell pepper, red onion and parsley in a bowl and refriderate from 1 to 7 days (if you have time). I had less than one, but flavors are still there.
Pre-cook some red potatoes, quarter and reserve keeping warm.
When ready to cook, skim as much oil as you can off the top and reserve for another dish if you want... great flavors in that oil!
Let it come to room temperature and pour over shrimp in skillet.
Cook over medium heat until shrimp turn pink, add the red potatoes. After a few minutes, taste for heat and seasoning.
Garnish and add to plate.
Looks great! 
Next - the Firecracker Shrimp
Combine Tabasco Pepper Jelly, honey, apple cider vinager, cayenne, and garlic in a bowl, mix..
Put in pan to cook down to a glaze, and add diced andoille sausage.
Season shrimp with Tony Chachere's Creole Seasoning
Put butter in hot skillet, melt, and add red onion, red bell pepper, green bell pepper, diced yellow Bhuts, and cook till veggies start to turn golden.
Add shimp, and pour Pepper Jelly glaze mix over it all. Toss to coat evenly.
Plate and garnish.
Combine Tabasco Pepper Jelly, honey, apple cider vinager, cayenne, and garlic in a bowl, mix..
Put in pan to cook down to a glaze, and add diced andoille sausage.
Season shrimp with Tony Chachere's Creole Seasoning
Put butter in hot skillet, melt, and add red onion, red bell pepper, green bell pepper, diced yellow Bhuts, and cook till veggies start to turn golden.
Add shimp, and pour Pepper Jelly glaze mix over it all. Toss to coat evenly.
Plate and garnish.
Beer Grilled Corn with Chili Butter
(yea, it's a side, but goes with the plate)
Shuck some corn, add some beer, seal in foil... just that easy.
Make a compound butter of lime juice, garlic, cilantro, chili powder and salt. Refridgerate until it firms up.
Slather over corn, plate.
For the Crazy John’s Potatoes, semi-mash some of the red potatoes, add butter, cheese, season with crab boil, top with bacon and parsley.
(yea, it's a side, but goes with the plate)
Shuck some corn, add some beer, seal in foil... just that easy.
Make a compound butter of lime juice, garlic, cilantro, chili powder and salt. Refridgerate until it firms up.
Slather over corn, plate.
For the Crazy John’s Potatoes, semi-mash some of the red potatoes, add butter, cheese, season with crab boil, top with bacon and parsley.
Final teasers
Whoa, Nelly! That looks awesome, Coach!
The Menu Featuring -
The Lost Recipe for Shrimp Uggie, a hot and spicy downhome Nawlins recipe, paired with-
Firecracker shrimp, with a sweet -heat which counters and compliments the above dish.
Crazy John’s Potatoes - are semi -mashed red potatoes with garlic butter
Beer Grilled Corn w/ Chili Butter – says it all.
French Bread for dippin’ up the sauce
First up: Shrimp Uggie (pronounced You-Gee)
Ingredients:
Shrimp
olive oil
ketchup
Julio's Habanero Hot Sauce
lemon juice
sea salt
red pepper flakes
chocolate habs
paprika
bell pepper
red onion
parsley
red potatoes
lemon slices
For the marinade: Mix olive oil, ketchup, Julio's Habanero Hot Sauce, lemon juice, sea salt, red pepper flakes, chocolate habs, paprika, bell pepper, red onion and parsley in a bowl and refriderate from 1 to 7 days (if you have time). I had less than one day, but flavors are still there.
Pre-cook some red potatoes, quarter and reserve keeping warm.
When ready to cook, skim as much oil as you can off the top and reserve for another dish if you want... great flavors in that oil!
Let it come to room temperature and pour over shrimp in skillet.
Next - the Firecracker Shrimp
Ingredients:
Shrimp
Tabasco Pepper Jelly
honey
apple cider vinager
cayenne
garlic powder
butter
Andouille sausage
Tony Chachere's Creole Seasoning
red onion
red bell pepper
green bell pepper
chocolate habs
Combine Tabasco Pepper Jelly, honey, apple cider vinager, cayenne, and garlic in a bowl, mix..
Put in pan to cook down to a glaze, and add diced andoille sausage.
Season shrimp with Tony Chachere's Creole Seasoning
Put butter in hot skillet, melt, and add red onion, red bell pepper, green bell pepper, diced yellow Bhuts, and cook till veggies start to turn golden.
Add shimp, and pour Pepper Jelly glaze mix over it all. Toss to coat evenly.
Plate and garnish.
Beer Grilled Corn with Chili Butter
(yea, it's a side, but goes with the plate)
Ingredients:
Corn on the cob
Shiner beer (or Abita if available)
butter
lime juice
garlic
cilantro
chili powder
sea salt
Shuck some corn, add some beer, seal in foil... just that easy.
Make a compound butter of lime juice, garlic, cilantro, chili powder and salt. Refridgerate until it firms up.
Slather over corn, plate.
For the Crazy John’s Potatoes,
Ingredients:
red potatoes
butter
grated cheese
crab boil spices
bacon
parsley
Semi-mash some of the red potatoes, add butter, cheese, season with crab boil, top with bacon and parsley.
Final Pics!
Let's Do The Shrimp Boogie!!!
Shown on plate clockwise from top right:
Lost Recipe for Uggie Shrimp, fresh cooked Crab Claw meat, Firecracker Shrimp, Garlic French Bread, Beer Grilled Corn w/Chili Butter (in cup), Crazy John's Potatoes, and a dollop of Southern style potato salad.
Put an Uggie, a little crab claw meat, and Firecracker on your fork, and the taste buds explode with the multiple layers of Fire and Nice, that simply excite your palate and will surely dissolve your tongue in spicy glory.
Use the French Garlic Bread to soak up all the juicy goodness pooling on your plate. You will not want to leave a drop!
Surfs Up!!!
Enjoy!
The Lost Recipe for Shrimp Uggie, a hot and spicy downhome Nawlins recipe, paired with-
Firecracker shrimp, with a sweet -heat which counters and compliments the above dish.
Crazy John’s Potatoes - are semi -mashed red potatoes with garlic butter
Beer Grilled Corn w/ Chili Butter – says it all.
French Bread for dippin’ up the sauce
First up: Shrimp Uggie (pronounced You-Gee)
Ingredients:
Shrimp
olive oil
ketchup
Julio's Habanero Hot Sauce
lemon juice
sea salt
red pepper flakes
chocolate habs
paprika
bell pepper
red onion
parsley
red potatoes
lemon slices
For the marinade: Mix olive oil, ketchup, Julio's Habanero Hot Sauce, lemon juice, sea salt, red pepper flakes, chocolate habs, paprika, bell pepper, red onion and parsley in a bowl and refriderate from 1 to 7 days (if you have time). I had less than one day, but flavors are still there.
Pre-cook some red potatoes, quarter and reserve keeping warm.
When ready to cook, skim as much oil as you can off the top and reserve for another dish if you want... great flavors in that oil!
Let it come to room temperature and pour over shrimp in skillet.
Next - the Firecracker Shrimp
Ingredients:
Shrimp
Tabasco Pepper Jelly
honey
apple cider vinager
cayenne
garlic powder
butter
Andouille sausage
Tony Chachere's Creole Seasoning
red onion
red bell pepper
green bell pepper
chocolate habs
Combine Tabasco Pepper Jelly, honey, apple cider vinager, cayenne, and garlic in a bowl, mix..
Put in pan to cook down to a glaze, and add diced andoille sausage.
Season shrimp with Tony Chachere's Creole Seasoning
Put butter in hot skillet, melt, and add red onion, red bell pepper, green bell pepper, diced yellow Bhuts, and cook till veggies start to turn golden.
Add shimp, and pour Pepper Jelly glaze mix over it all. Toss to coat evenly.
Plate and garnish.
Beer Grilled Corn with Chili Butter
(yea, it's a side, but goes with the plate)
Ingredients:
Corn on the cob
Shiner beer (or Abita if available)
butter
lime juice
garlic
cilantro
chili powder
sea salt
Shuck some corn, add some beer, seal in foil... just that easy.
Make a compound butter of lime juice, garlic, cilantro, chili powder and salt. Refridgerate until it firms up.
Slather over corn, plate.
For the Crazy John’s Potatoes,
Ingredients:
red potatoes
butter
grated cheese
crab boil spices
bacon
parsley
Semi-mash some of the red potatoes, add butter, cheese, season with crab boil, top with bacon and parsley.
Final Pics!
Let's Do The Shrimp Boogie!!!
Shown on plate clockwise from top right:
Lost Recipe for Uggie Shrimp, fresh cooked Crab Claw meat, Firecracker Shrimp, Garlic French Bread, Beer Grilled Corn w/Chili Butter (in cup), Crazy John's Potatoes, and a dollop of Southern style potato salad.
Put an Uggie, a little crab claw meat, and Firecracker on your fork, and the taste buds explode with the multiple layers of Fire and Nice, that simply excite your palate and will surely dissolve your tongue in spicy glory.
Use the French Garlic Bread to soak up all the juicy goodness pooling on your plate. You will not want to leave a drop!
Surfs Up!!!
Enjoy!
Nice one!
Coach check your messages.
Coach check your messages.
Thanks Boss, I think I fixed it... let me know if I missed something.
I agree with Justaguy - voting will be hard.
Lookin' good, Mr. Coach!!!
I'd sit down to that meal in a heartbeat!
I'd sit down to that meal in a heartbeat!
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