food The Pescetarian
- Thread starter texas blues
- Start date
I cannot recall last time I made a meal without powder....peep this chili going down 
Oh snap!
Dang Jeff that mahi would make an awesome sandwich and even better....
fish tacos!
Chingon!
Dang Jeff that mahi would make an awesome sandwich and even better....
fish tacos!
Chingon!
All this talk about salmon made me hungry for some salmon patties so I had to make some for dinner this evening.
Salmon filets, Club crackers, Red Bell, Jalapeño, Celery, and a couple eggs.
All mixed up
Gettin happy in the skillet
Served up with habanero cocktail sauce.
Salmon filets, Club crackers, Red Bell, Jalapeño, Celery, and a couple eggs.
All mixed up
Gettin happy in the skillet
Served up with habanero cocktail sauce.
HNB that crust on the cakes is awesome!
Super wombat chingon and goodern' hell I sez.
What's in the cocktail sauce? Hab powder? Recipe?
Super wombat chingon and goodern' hell I sez.
What's in the cocktail sauce? Hab powder? Recipe?
Yep they were tasty!
The cocktail sauce is the standard recipe with some gab powder. I don't measure it out.
About 3/4 cup Ketchup, a couple spoonfuls of horseradish, a few shakes of the worcestershire sauce bottle and habanero powder to get the heat up a bit.
Yum.
The cocktail sauce is the standard recipe with some gab powder. I don't measure it out.
About 3/4 cup Ketchup, a couple spoonfuls of horseradish, a few shakes of the worcestershire sauce bottle and habanero powder to get the heat up a bit.
Yum.
I make an award winning cocktail sauce...lucky me I made thousands of gallons of it at a restaurant. HnB, I hate Salmon unless wild caught but those damn sure look better than the canned salmon cakes I was forced to eat as a kid!
HnB, I hate Salmon unless wild caught but those damn sure look better than the canned salmon cakes I was forced to eat as a kid! WTF is gab powder?HopsNBarley said:
I agree JHP. Fresh caught is ten fold better!
Where's the cocktail sauce recipe? Post it up!
St. Elmo's in Indy has some of the best I've had.
Since it is so cold today, and I am home again with the childrens. I decided to make a pot of vegetable soup. Usually, I make beef vegetable soup, but I decided to skip the beef for some reason and just make it veggie only.
Ingredients:
1/2 a sweet onion diced
1 bell pepper diced
4 carrots sliced
2 ribs celery sliced
1 jalapeno diced
2 large or 4 small potatoes diced
1 Tbs minced garlic
1 large can petite diced tomatoes with juice
1 can sweet corn with juice
1 can sliced green beans with juice
1 can garbanzo or navy beans with juice
1 small can peas with juice
1/4 cup white wine
2 Tbs lemon juice
3 Tbs olive oil
2 quarts vegetable stock (I didn't have any so I used beef broth shhhh don't tell TB)
sea salt, cracked black pepper, chile powder to taste (I used Joyner's Yellow Ghost)
1 Tbs thyme
1 Tbs basil
3 bay leaves
1 Tbs curry powder
small handful parsley chopped
I sauteed the onion, celery, bell pepper, jalapeno, and carrot in the olive oil for about five minutes to help soften them, added the garlic, thyme, basil, and bay leaves and sauteed another two minutes. Next, the wine, simmer five minutes. Add the broth and all the canned vegetables. Bring to a boil, simmer for an hour and a half to two hours. Readjust seasonings, add the chile powder, curry powder, parsley and lemon juice. Serve with butter bread.
Ingredients:
1/2 a sweet onion diced
1 bell pepper diced
4 carrots sliced
2 ribs celery sliced
1 jalapeno diced
2 large or 4 small potatoes diced
1 Tbs minced garlic
1 large can petite diced tomatoes with juice
1 can sweet corn with juice
1 can sliced green beans with juice
1 can garbanzo or navy beans with juice
1 small can peas with juice
1/4 cup white wine
2 Tbs lemon juice
3 Tbs olive oil
2 quarts vegetable stock (I didn't have any so I used beef broth shhhh don't tell TB)
sea salt, cracked black pepper, chile powder to taste (I used Joyner's Yellow Ghost)
1 Tbs thyme
1 Tbs basil
3 bay leaves
1 Tbs curry powder
small handful parsley chopped
I sauteed the onion, celery, bell pepper, jalapeno, and carrot in the olive oil for about five minutes to help soften them, added the garlic, thyme, basil, and bay leaves and sauteed another two minutes. Next, the wine, simmer five minutes. Add the broth and all the canned vegetables. Bring to a boil, simmer for an hour and a half to two hours. Readjust seasonings, add the chile powder, curry powder, parsley and lemon juice. Serve with butter bread.
Jeff H said:
LOL! So now we're posting the veggies of our meat meals in here? I just had a burger, let me post the bread and pickles.
Looks good man, love grilled chicken kebabs... POSTY UP THAT MEAT BOMB!
JayT said:
We used pita bread. Opened it up and cut it into pieces and crisped it up under the broiler. They make a nice scoop. Similar to how you would eat chips and salsa. Scoop it up and shove it in your mouth.
The Hot Pepper said:
LOL! So now we're posting the veggies of our meat meals in here? I just had a burger, let me post the bread and pickles.
Looks good man, love grilled chicken kebabs... POSTY UP THAT MEAT BOMB!
To be fair, the tabbouleh was the star of the meal. It was about protesting winter and in my house, nothing says warm weather like a nice Mediterranean dish.
Didn't get any photos of the kabobs regrettably. We had company over and they swooped in and devoured everything before I could find my phone.
Star? No hot peppers in it? Bah!
Strange 'thangs afoot in the ether today I reckon.
Speaking of V-day dinners. This was from mine
Baked scallops and twiced baked potato sooooooooo good
Baked scallops and twiced baked potato sooooooooo good
Hell yeah.
That's my kinda' greazin'.
Crap.
Now I need to get me some scallops too.
What's the heat you used on them 'thangs?
That's my kinda' greazin'.
Crap.
Now I need to get me some scallops too.
What's the heat you used on them 'thangs?