I am now so hungry thanks to YOU.
food Thegreenchilemonster Cooks For Three
- Thread starter Thegreenchilemonster
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I am now so hungry thanks to YOU.
I picked up three live "new shell" lobsters flown in this morning from Nova Scotia for a reasonable $26. I of course fired up the grill
Grilled "spatchcocked" lobster basted in aji limo/kerrigold/garlic/lemon juice/parsley, steamed artichoke with lobster bast dunk, brussels sprouts covered with bacon slices & baked, kale/spinach/chard sliced garden marzanos.
Grilled "spatchcocked" lobster basted in aji limo/kerrigold/garlic/lemon juice/parsley, steamed artichoke with lobster bast dunk, brussels sprouts covered with bacon slices & baked, kale/spinach/chard sliced garden marzanos.
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Bro, did you invite the lobster wrangler? That looks awesome!!
Thanks man! It was a pretty awesome plate tobdig into for sure.Rajun Gardener said:
Grilled 2" thick ribeye with S&P only, oven roasted baby bellas and brussels sprouts coated with chipotle powder/EVOO/S&P/oregano/S&P, bed of greens topped with dollops of roasted garden eggplant baba ganoush dusted with merkén.
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I want ALL of this for my Birthday. Early is also good!
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Your cooking and avatar tell the tale of a someone from New Mexico. Great state and some of my favorite American cuisine. Looks devine.Thegreenchilemonster said:
Yeah man, I'm from New Mexico. Some of the best food in the whole USA is there. Only folks that have lived there, or visited for extended times, could truly get it.Gnar Tzar said:
Grilled Mahi mahi kebabs marinated in sesame oil/aji limo/soy sauce, grilled red onion kebabs marinated in sesame oil/aji limo/soy sauce, broiled bacon wrapped stuffed FM jalapeños, and super greens drizzled with an aji charapita vinaigrette.
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Bacon wrapped scallop skewers, scallop ceviche w/aji limo leche de tigre, roasted garden eggplant baba ganoush slathered on a low carb wrap & dusted with merkén, garden salad topped with sesame oil/vinegar & dusted with sesame seeds.
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Thanks man! No, no noticeable difference in texture in the FM jalas, when cooked this way.Malarky said:
Gumbo with a load of fresh veggies from my garden. Trinity of onion, aji dulce peruano/scotch bonnets, and celery. Loads of okra from the garden as a thickener, since a roux is out of the question from my low carb lifestyle right now. Chicken and spicy andouille sausage for the protein. Soooo bomb!
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That bowl looks delicious!!!
Two suggestions for you to make a healthy low carb thicker gumbo. Smothered the okra till all the slime is cooked out of it, it keeps an okra flavor and can be used as a thickener or a side dish. You really should try it at least once, I think you're gonna like it. I bake it at 375 for a few hours while stirring then bag and freeze it for later.
The next thing is you can dehydrate the okra then run it through the food processor to make a powder. The okra will dry faster if you slice it 1/4" and lay them out on the trays.
Two suggestions for you to make a healthy low carb thicker gumbo. Smothered the okra till all the slime is cooked out of it, it keeps an okra flavor and can be used as a thickener or a side dish. You really should try it at least once, I think you're gonna like it. I bake it at 375 for a few hours while stirring then bag and freeze it for later.
The next thing is you can dehydrate the okra then run it through the food processor to make a powder. The okra will dry faster if you slice it 1/4" and lay them out on the trays.
Great advice man, thanks! I have okra coming out of my ears right now from the garden. I can definitely dehydrate some, for flour.Rajun Gardener said: