Aces High Bulletin Board
General Forums => The O' Club => Topic started by: AAJagerX on March 06, 2011, 11:59:16 PM
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Raw Rock Lobster tails. Had to butterfly em.
After they're butterflied, ya also have to (carefully) pull the meat away from the shell. It's not difficult, but you have to be cautious. Oh yeah, ya gotta coat em in extra virgin olive oil at this point.
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Ya gotta do it right ya know.
Steaks and asperagus are a good addition
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Pureed garlic and shallots to add to the mix (stuff in the clear plastic container).
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Coat the Lobsters in extra virgin olive oil, and grill (I used a gas grill) on high heat for 1 minute on each side (make sure your grill is clean and greased or the lobster will stick like glue). Then bring em inside.
Use real butter, the pureed garlic and shallots, and add water or white wine when the liquid cooks down too much.
Keep the tails on the edge of the pan and spoon the sauce over them until the meat firms up and turns opaque. At that point, add fresh parsley or finely choppen green onion. Continue basting until the lobster meat springs back when you press on it.
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The end result was awesome.
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Looks good Jager. :aok
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Are the Tagalongs for dessert?
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im a beast at cooking steak.
i use one of those ketchin grills during the winter. this is what i do:
set the heat on 350.
get a big fat steak.
sprinkle some mcCormick "grill mates" montreal steak seasoning, Lawry's seasoned salt, and some Lawrys lemon seasoning on it.these REALLy bring out the flavor of a juicy steak. (the seasoned salt and McCormick seasoning you can pile on the steak if you want, but i'd just do a tiny dab of the lemon. sprinkle too much on there and it can ruin the flavor of the steak.)
let it grill for about 10 mins then boom. one juicy flavor filled steak ready to eat. :aok
you CAN eat it with a1 sauce if you like, but i dont. i find that A1 is only good to use on steaks that dont have any flavor. and if you use them on actual GOOD steaks it can ruin them.
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Grilled Salmon with Red Onions and Strawberries
Salmon:
Grill whatever you can eat to the doneness you like.
Thinly slice red onion, and sweat it in a saute pan with Raspberry Wine Vinegar until it is limp.
When the onion is done to your liking dump in some sliced fresh strawberries and heat until just warm.
Spoon the onion and strawberry mixture over your salmon with a splash of the vinegar.
Add a side of steamed fresh broccoli and your good to go ... quick simple and mighty mighty tasty.
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i came up with a recipe out of sheer boredom, i was so tired of making my pork chops a few certain ways so while starring into the cupboards scanning what i had to work with, i spotted 2 cans of sliced peaches, well Ive made pork chops with applesauce and figured i would try this,, why not i was bored.. so i browned the chops, opened both cans of peaches and reserved the juice for later, poured the peaches into the simmering chops and let it simmer for about 30 Min's, during this time i made some Chinese sticky rice ( my Fav) in the rice cooker, after about 30 Min's or so of simmering i added the Peach Juice and some Cinnamon, slivered green onions and simmered another 20 Min's, i can not tell you the smell that enveloped the house while cooking this meal, when it was finished cooking i sliced the pork into manageable pieces and poured the whole mixture over the sticky rice , ive never seen my son eat so much food lol the flavors are hard to explain, it's like a ying yang thing, sweet and sour flavor, the colors and texture of the sauce was Delicious, i'm going to make it again this week so i'll have to take some pics of the finished meal
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AAJagerX ....VERY well done! :aok
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My recipe that I use for Shrimp and Grits.....Takes about 30 minutes total to prepare and ready to eat immediately. I don't add the cheese to the serving bowl. I let the people eating add shredded cheddar or whatever type of cheese that they are wanting to it. My kids love this concoction as well.
http://www.foodnetwork.com/recipes/bobby-flay/shrimp-and-grits-recipe/index.html
Ingredients
* 4 cups water
* Salt and pepper
* 1 cup stone-ground grits
* 3 tablespoons butter
* 2 cups shredded sharp cheddar cheese (LET guests add if they want it)
* 1 pound shrimp, peeled and deveined
* 6 slices bacon, chopped
* 4 teaspoons lemon juice
* 2 tablespoons chopped parsley
* 1 cup thinly sliced scallions
* 1 large clove garlic, minced
Directions
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
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Reschke ---ALSO....VERY well done!
Most folks North of Mason/Dixon have never ever heard of shrimp & grits much less had them.
Anyone who turns their nose up at it without trying it first means.....MORE for the rest of us. :aok
PS--I usually triple the butter and garlic, but that's just me.
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I like when a recipe calls for 6 slices of bacon, I know I'm going to be cooking the whole pound and having some snacks.
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I like when a recipe calls for 6 slices of bacon, I know I'm going to be cooking the whole pound and having some snacks.
We have a thing here in the South called "Thick Slice Applewood Smoked Bacon".
I never buy thin slice bacon anymore.
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We have the same up here, available at Sams Club. Yum.
Oh, when you get a chance ROX, can you resend the cookbook, I wiped my hard hard when installing 7 and forgot to save it.
Thanks
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We have the same up here, available at Sams Club. Yum.
Oh, when you get a chance ROX, can you resend the cookbook, I wiped my hard hard when installing 7 and forgot to save it.
Thanks
Pse check your PM's.
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Id post of cooking beluga but most of you guys prolly dont eat beluga so.....ya know sorry maybe when the rapture comes n most likely ill get left behind ill type it in :huh
greens
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Digornio flat crust pepperoni pizza :(
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We have the same up here, available at Sams Club. Yum.
Oh, when you get a chance ROX, can you resend the cookbook, I wiped my hard hard when installing 7 and forgot to save it.
Thanks
SACRILEGE!!!! How DARE YOU!!!!!
Penance is required
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Drop dead heart attack chicken fried bacon
6 servings
30 min prep
Fried Bacon
1 lb thick sliced bacon, cut in half
1 egg
1/2 cup milk (or cream or half & half)
1/2 cup flour
3 tbls SACO Buttermilk Blend
spices (optional)
oil (for frying)
Cream Gravy
3 tablespoons drippings or butter
3 tablespoons flour
2 cups milk
2 tablespoons heavy cream (whipping)
salt and pepper, heavy on the pepper
Heat oil in a frying pan over med-high heat.
Whisk egg and milk together in a bowl.
Place flour in another bowl - season it if you’d like (garlic, pepper, salt, lemon, cajun, etc.).
Double dip - first in the egg mixture, then into the flour and repeat.
Fry in oil until golden brown.
Serve with cream gravy for dipping; also good served with steak.
To make cream gravy:.
Put drippings in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.
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MrBill, you've probably just signed my death warrant.
Chicken....Fried....Bacon.... :O
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Tuna Eggplant Parmesagna.
Very simple to do and very tasty.
2 eggplants
Fresh Tuna steaks (not CANNED tuna!). Buy them as big as you can. Of you can get Tuna fillets its better.
Parmesan cheese
Grated Swiss Cheese (or mozarella if you prefer it)
Minced Shallots
Minced Garlic
Olive Oil
Sesame Oil
Chopped fresh Cilantro
Tomatoes
Salt
Pepper
White Vinegar
Three stages to cook it.
Stage 1: Eggplant
-First you need to cut the eggplant into long slices. That is, dont cut it into circular portions but rather cut them into long fillets.
-Cut the tomatoes into slices.
-Put the egpplant fillets inside one of those disposable aluminum foil oven trays. You need TWO trays for this.
-Pour olive oil on top of the eggplant. Eggplant absorbs oil like a sponge and needs to get a lot of it.
-Sprinkle chopped garlic on top of eggplant.
-Put tomato slices on top of the eggplant slices.
-Sprinkle the tomato with pepper.
-Put a thin layer of swiss or mozarella cheese on top of the tomatoes.
Put it to bake 350F for about 20 minutes. Halfway through take it out and pour olive oil on it. The eggplant should come out soft and nicely cooked and the tomatoes on top of it should be nicely stewed.
Stage 2: Tuna
While the eggplant is in the oven you do this part.
- I don't know the exact words for this so I'll just illustrate it. Put the tuna steak on the cutting board, put your palm on top of the tuna and press down softly. Now take a sharp long knife and cut the tuna steak in half..the blade going horizontally under your palm. What you want is to end up with 4 to 8 'thin' tuna steaks rather than just a couple of thick ones.
- splash the thin tuna steaks with a spoonful of vinegar on each side.
- Rub salt and pepper into the tuna.
- Leave tuna to 'marinate' in its salt and pepper and vinegar rub for as long as the eggplant is being cooked.
Stage 3: Final product
Take a large oven tray..the same type you'd make a lasagna with. This last part you do literally almost like a lasagna:
- grease the bottom of the tray with sesame oil and some of the chopped scallions.
From bottom to top, there should be six layers:
Bottom layer (layer 1):half of the Tuna steaks (raw)
Layer 2: On top of the layer 1 tuna steaks put a thin layer of parmesan cheese scallions.
Layer 3: Eggplant with the tomatoes on top
Layer 4: Fresh cilantro and garlic layer
Layer 5: The rest of the tuna steaks (raw)...and pour a bit of sesame oil on top of it.
Layer 6 (Top layer): Eggplant with the tomato on top ...and put a good amount of parmesan cheese over it so it makes a nice crunchy crust when it bakes. If you like pepper you can add some pepper on top among the cheese.
Put this in the oven again 350F for 20 to 30 minutes.
It goes very well with red wine.
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NICE TAC!!!
Here is one of my favorites from the old cooking recipes from down here in Alabama.....don't believe anyone that says this will serve 24 people....
It comes from a restaurant here in Birmingham called Zoe's Kitchen and its AMAZING Mediterranean based menu with southern additions. They have been serving people in the Birmingham, AL for longer than I have been here and that has been 20 years this year. http://www.zoeskitchen.com/
The Best Chocolate Sheet Cake. Ever.
Prep Time: 20 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 24
Ingredients
FOR THE CAKE:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
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FOR FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
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Bill's Dip - named for neighbor who made this
2 philly cream cheese packages - 16 oz? rectangular - softened
1 16 oz sour cream
1 large onion finely chopped / minced
2 tablespoons Worcester ( I usually add more to taste - 1 or 2 splashes mixed in next day after refrigerated)
mix all together with hand mixer - or get a good workout for your forearms with a fork -
refrigerate overnight in an airtight container - stir with fork to loosen up
bag of your favorite dipping potato chips - I'm a fan of Lays wavy chips
sixpack of your favorite beverage
1 lazyboy
1 larger screen tv
sit back and enjoy
NwBie
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Recipes, eh? As a broke lad in his mid 20s, I shop each week according to what items are on sale or well priced and I know I will/can use. Then I get home and mix some stuff up, based on what ingredient and flavor combos I know or suspect would work. Every once in a while I launch into some weird combos just to try them out, such as the Dijon/pomegranate sauce I concocted a couple weeks back. It only becomes tough when people ask at work "ooo what is in that?" I simply can't afford to shop to recipes, to be quite frank. On top of that, it's not nearly as fun. :aok