food The G Challenge
- Thread starter geeme
- Start date
salsalady
eXtreme Business
Sum, your app and entree look and sound delicious, and very do-able. It's been a long time since we've had cebiche.....that's just the inspiration to get it going. I can understand how you feel about using the fresh chiles instead of the canned ones, but sometimes...doo-doo occurs~~~
D2S- Thanks A WHOLE FREAKING LOT, DUDE! I saw that pic with the brown crusty bits on the perfectly roasted lamb, and I bit a corner off my laptop display trying to get at it!
Not really...but I was SERIOUSLY TEMPTED!!!!!
D2S- Thanks A WHOLE FREAKING LOT, DUDE! I saw that pic with the brown crusty bits on the perfectly roasted lamb, and I bit a corner off my laptop display trying to get at it!
Not really...but I was SERIOUSLY TEMPTED!!!!!
Frydad's Weird Ass G-Down
It's been a crazy couple of days. Probably not the best timing.
Had about 60 people at my house today for a spiderman birthday party (not for me...)
When all the chaos subsided, I made my appetizer, roasted nuts. (pecans) and beer.
Also, I made a mustard pulled pork, stuffed into a cooked artichoke, topped with poppy-dill-red cabbage slaw.
Good stuff!! Strange, but good.
The key to the mustard pork is the sauce. I make mine without measurements.
Today, I used 9 oz. yellow mustard
1/4 C vinegar, 1/4 C chili powder (I use Scovies, it's great!)
1/2 C water, 1/4 t Coarse Salt.
Motorboat that all together. It's supposed to be quite thin.
I pour 80% of the sauce on top of a half-picnic shoulder (cheap pork), and throw it in the pressure cooker for an hour or so, until it falls apart.
You can use the slow cooker.
The slaw is red cabbage, VERY thinly sliced, topped with 1/4 C mayo, 1/4 C good italian dressing, 1 T dill, 1 T poppy seeds, 1 t cayenne powder.
Mix, blend, toss, set aside.
Boil an artichoke until tender, hollow out the middle, and stuff with pork, and top with slaw.
Use the remaining mustard sauce, mix with butter, and serve as a dipping sauce.
The roasted nuts are AMAZING!!
We don't really measure it, but here's the best I can figure.
Take a 9 inch square pyrex dish. Place in half a stick of butter.
To that, add about 1/4 C Werstershersterchistershire sauce (enough to cover the bottom)
Sprinkle enough garlic powder to cover all of that.
Add a liberal amount of hot sauce (I use Franks-style)
Place it in a 350 oven to melt.
When it is all liquidy, toss your nuts in it (not that, scovie...not that!)
Roast at 350 for about 15 minutes, or so, but be careful not to burn it.
They will be dark, that's ok. That's just the W-sauce doing it's thang.
Serve with beer.
This was good!
My Nuts
My Meat
Artichoke, hollered out
Appetizer
ArtiQue
Money!
This was a strange combination, but it worked.
Especially with beer!
Good times, G. Thanks for the challenge!
NO BLACK PEPPER!!!! (or bacon or cheese!)
Yo mama,
FD
It's been a crazy couple of days. Probably not the best timing.
Had about 60 people at my house today for a spiderman birthday party (not for me...)
When all the chaos subsided, I made my appetizer, roasted nuts. (pecans) and beer.
Also, I made a mustard pulled pork, stuffed into a cooked artichoke, topped with poppy-dill-red cabbage slaw.
Good stuff!! Strange, but good.
The key to the mustard pork is the sauce. I make mine without measurements.
Today, I used 9 oz. yellow mustard
1/4 C vinegar, 1/4 C chili powder (I use Scovies, it's great!)
1/2 C water, 1/4 t Coarse Salt.
Motorboat that all together. It's supposed to be quite thin.
I pour 80% of the sauce on top of a half-picnic shoulder (cheap pork), and throw it in the pressure cooker for an hour or so, until it falls apart.
You can use the slow cooker.
The slaw is red cabbage, VERY thinly sliced, topped with 1/4 C mayo, 1/4 C good italian dressing, 1 T dill, 1 T poppy seeds, 1 t cayenne powder.
Mix, blend, toss, set aside.
Boil an artichoke until tender, hollow out the middle, and stuff with pork, and top with slaw.
Use the remaining mustard sauce, mix with butter, and serve as a dipping sauce.
The roasted nuts are AMAZING!!
We don't really measure it, but here's the best I can figure.
Take a 9 inch square pyrex dish. Place in half a stick of butter.
To that, add about 1/4 C Werstershersterchistershire sauce (enough to cover the bottom)
Sprinkle enough garlic powder to cover all of that.
Add a liberal amount of hot sauce (I use Franks-style)
Place it in a 350 oven to melt.
When it is all liquidy, toss your nuts in it (not that, scovie...not that!)
Roast at 350 for about 15 minutes, or so, but be careful not to burn it.
They will be dark, that's ok. That's just the W-sauce doing it's thang.
Serve with beer.
This was good!
My Nuts
My Meat
Artichoke, hollered out
Appetizer
ArtiQue
Money!
This was a strange combination, but it worked.
Especially with beer!
Good times, G. Thanks for the challenge!
NO BLACK PEPPER!!!! (or bacon or cheese!)
Yo mama,
FD
salsalady
eXtreme Business
G~ when do you cut off the participants' editing priviledges, cuz for those of us who've read MANY of FD4's posts, it definitely reads as ......"after a long day....yadayadayada...pics...beer...."...zonk out!
Frydaddy, we've all been there....take the rest of the night off! xoxo
Frydaddy, we've all been there....take the rest of the night off! xoxo
I won't get into it...just trust!
There's a lot going on in the FD world.
Good stuff, but busy stuff.
As a mom, you get it...mine are 4 and 7
And It's football season...
looks tasty and it's nicly presented ...
wanting nuts suddently ...
wanting nuts suddently ...
busy, busy, busy~
How'd that recreation with the grape leaves work out for you G?
Well, I have half of it... I didn't get home from work until 7:30 and the family had already eaten, so its only the app tonight. The entree will be tomorrow for sure. I am doing all the prep tonight so it only needs to bake tomorrow.
I am going with a seafood theme for this G Challenge. Tonight, for the appetizer I made Surf and Turf Kabobs. Kinda, bbq, kinda, Mediterranean, who knows what the hell it is. I know it is good! Ingredients: lobster tail, some cubed NY Strip, and some sliced/chunked sweet onion and bell pepper. The marinade for the kabobs is simply olive oil, a little lemon juice, and pepper powder. I used a blend I made with a whole range of heat levels and flavors also including some mesquite powder. You can use any you like. After they are on the skewers, they go onto the medium high grill. A couple minutes per side with a generous basting of tarragon, lemon butter, and they are finished.
That.
Lobster.
Save me some!
Lobster.
Save me some!
Ok, with a little interruption of the birth of my second son, I have my final entry. This is called Seafood Wellington. It is puff pastry stuffed with sauteed scallops, shrimp, and Red Snapper. They were sauteed in lemon, and white wine, The puff pastry was then brushed with egg wash and baked. I also made a basil cream sauce to go with over top. It was served with a tri-colored pasta with olive oil, sundried tomatoes, black olives, roasted red pepper, and garlic.
