manitoubass2 Posted June 28, 2015 Author Report Share Posted June 28, 2015 Oh yeah! And whomever added the chicken breast marinated in italian dressing(mr blizzard?) Did that last night and served with grilled asperagus and grilled peppers(actually broiled because my BBQ got smashed lol) Very good! Kiddos loved it too! Link to comment Share on other sites More sharing options...
mr blizzard Posted June 28, 2015 Report Share Posted June 28, 2015 Oh yeah! And whomever added the chicken breast marinated in italian dressing(mr blizzard?) Did that last night and served with grilled asperagus and grilled peppers(actually broiled because my BBQ got smashed lol) Very good! Kiddos loved it too! aaawesome, wait to u buy a pouch of dry mix swiss chalet marinating sauce, beside gravy packets in the grocery store, use 1/4 cup water mix in 1/3 packet and 2 tbs of oil, prick chicken breasts , put it all in zip lock for 1 hour then on bbq,,,we use 1/3 pack for 3 breasts, or whole pack for 8 or 9,,,YOU HAVE TO TRY IT Did u drive over your bbq ? And Brian never tried the Unico mixed veggies, going to see if we can get them up here Link to comment Share on other sites More sharing options...
manitoubass2 Posted June 28, 2015 Author Report Share Posted June 28, 2015 aaawesome, wait to u buy a pouch of dry mix swiss chalet marinating sauce, beside gravy packets in the grocery store, use 1/4 cup water mix in 1/3 packet and 2 tbs of oil, prick chicken breasts , put it all in zip lock for 1 hour then on bbq,,,we use 1/3 pack for 3 breasts, or whole pack for 8 or 9,,,YOU HAVE TO TRY IT Did u drive over your bbq ? And Brian never tried the Unico mixed veggies, going to see if we can get them up here 90 km/h winds smashed my bbq. Call it karma or whatever but I was just talking to old ironmaker on the phone the other day, and his was destroyed by heavy winds too. Link to comment Share on other sites More sharing options...
manitoubass2 Posted June 28, 2015 Author Report Share Posted June 28, 2015 Oh and i just happened to tell him previously we had tornado like winds and my bbq was tucked away safely. Go figure??? Link to comment Share on other sites More sharing options...
Old Ironmaker Posted June 28, 2015 Report Share Posted June 28, 2015 A freind of mine moved to their place on the creek full time. He had NG at the old place and only propane at the fish shanty and gave me their like new NG BBQ. I wonder what that will the "free" BBQ will cost me? Link to comment Share on other sites More sharing options...
manitoubass2 Posted June 28, 2015 Author Report Share Posted June 28, 2015 Ok olive lovers, you have to try these. Buy bulk. It takes time but all are amazing! Got this recipe on a moose hunt where the tradition is everyone brings a unique food for all to taste Link to comment Share on other sites More sharing options...
manitoubass2 Posted June 28, 2015 Author Report Share Posted June 28, 2015 I let these sit 2 months, not one week Link to comment Share on other sites More sharing options...
Big Cliff Posted June 28, 2015 Report Share Posted June 28, 2015 Anyone like smoked salmon? Well, I have been playing with this one for a while now but I think I finally have it down to perfection. A side of salmon or trout skin on. Remove all the rib and lateral bones (it's a bit of work but worth it). Spread a layer of coarse salt on the bottom of a plastic tray or container and lay the salmon skin side down on top of it. Cover the rest of the slab with at least 1/4 inch of coarse salt and put it in the fridge for 24 hours. Remove it from the fridge and shake off any excess salt then rinse it under cold water until all signs of the salt are removed. Pat it dry with a paper towel then put it back in the fridge for about an hour or two. Cold smoke it with maple chips for about two hours. Slice it nice and thin on the diagonal and serve with crackers, capers, and or lemon juce. You will never buy that smoked salmon in the store again! Link to comment Share on other sites More sharing options...
Old Ironmaker Posted June 29, 2015 Report Share Posted June 29, 2015 (edited) My Mama's tomato sauce is a combination of southern Italian and central Italian styles. I make it my own way with tweaks from a few Aunts, my Mom's, A Calabrian and Abruzzi Noni, and my Comare's (Godmother's). There is no "right" way to do it. Even sugar is used by some, oh my. Heck within the same family there will be many different "right" ways to make it and I have seen people almost come to blows over which is the right way. I like my sauce a bit on the Rose side. I add a small pot (1 can) of Campbell's Cream of asparagus after using an immersion blender to smash up the bits of veggy in it 20 mins before serving. It comes from my aunt who always added a rue to hers. My favorite tomato sauce is a Ragu without Chicken. The Holy Trinity of Ragu is Veal, Pork and Chicken. My favorite cream sauce is probably Carbonare made with smoked bacon not Pancetta. Another is a very light cream sauce using Asparagus tips and Zucchini slices in Spring. Millions of ways to make it right. You make it the way you like it. I can't type out a recipe because I don't measure, if I try to something will be of the wrong measure and can kill a good dish. If anyone wants to come over I will show them, that's the only way I do a recipe justice. Not to brag but my sauce is used by more than a few restaurants and caterers. Meat based, simmered until the meat falls apart. Veal, Beef and Pork or Beef or Veal and Pork. You can use any type of tomatoes you want, as long as they are San Marzano plums. Plum at the very least. The rest have far too high of a water content. I'm the worse speller of Italian, but I have no idea why there is an "H" in Zuchinni when there is not an "H" in the Italian language. Anyone know what the other letters in our alphabet that isn't in the Italian? "J" is one, "Y" is another. Moms trick, if you find your sauce is too acidic cut a green pepper in half and cook it in the sauce. If you ever slip with the salt do the same with a few cut in half potatoes. Edited June 29, 2015 by Old Ironmaker Link to comment Share on other sites More sharing options...
smitty55 Posted June 29, 2015 Report Share Posted June 29, 2015 I let these sit 2 months, not one week That whole idea sounds great. I'd like to try that. Image saved. Versatile too. So at what point do you refrigerate? 2 months? The only possible issue I can think of is fresh garlic in oil at room temps for long periods. I also tend to double or triple garlic in many recipes. All olives are not created equal. Does anyone have recommendations as to types and/or brands. I take it they don't need to be stuffed. Also, is sunflower oil the best, or are there alternatives? TIA Cheers Link to comment Share on other sites More sharing options...
manitoubass2 Posted June 29, 2015 Author Report Share Posted June 29, 2015 That whole idea sounds great. I'd like to try that. Image saved. Versatile too. So at what point do you refrigerate? 2 months? The only possible issue I can think of is fresh garlic in oil at room temps for long periods. I also tend to double or triple garlic in many recipes. All olives are not created equal. Does anyone have recommendations as to types and/or brands. I take it they don't need to be stuffed. Also, is sunflower oil the best, or are there alternatives? TIA Cheers I store them in a dark cool place(basement). For these I just buy 2kg jugs of green olives(pitted) I love the recipe so ive never tried another oil but I dont see why you couldnt? Olive oil would certainly be healthier and add that extra flavour. I refrigerate only after opening. Trust me these are great. I can eat them by the bowlfull or add em on almost anything. So I usually do about 8kgs staggered Link to comment Share on other sites More sharing options...
manitoubass2 Posted June 29, 2015 Author Report Share Posted June 29, 2015 (edited) Oh I can plate too? Edited June 29, 2015 by manitoubass2 Link to comment Share on other sites More sharing options...
bigugli Posted June 29, 2015 Report Share Posted June 29, 2015 (edited) Hey Old Ironmaker, nothing wrong with sugo di Abruzzi. I sweeten my sugo with shredded carrot. I like sweet red peppers for taking the bite out of the sauce. I never add any meat until I'm going to serve the sugo. Yes I produce 25-30 lbs of tomato sauce at a time and freeze it. Great meat alternative is shrimp and scallops in the sauce with a cup of Vecchia Romagna. My go to quick fixes are al olio et fungi or or al carbonare with raw eggs stirred into piping hot spaghetti, chopped bacon and diced garlic Edited June 29, 2015 by bigugli Link to comment Share on other sites More sharing options...
bigugli Posted June 29, 2015 Report Share Posted June 29, 2015 With all this crappy weather, I locked myself in the kitchen all day. Rhubarb, peppers and tomatoes to process for the freezer. Brewed up another batch of salsa. Prepped a couple of crock pot dinners for the coming week. Tomorrow will be cabbage roll casserole. Link to comment Share on other sites More sharing options...
mr blizzard Posted June 29, 2015 Report Share Posted June 29, 2015 Oh I can plate too looks great but not quite sure what it is Link to comment Share on other sites More sharing options...
manitoubass2 Posted June 29, 2015 Author Report Share Posted June 29, 2015 Its a romanian dish with chicken and veggies Link to comment Share on other sites More sharing options...
Old Ironmaker Posted June 29, 2015 Report Share Posted June 29, 2015 OK, it's a Romanian dish but what's on the dish? I don't see any chicken M2. Link to comment Share on other sites More sharing options...
manitoubass2 Posted June 29, 2015 Author Report Share Posted June 29, 2015 Its a secret bud Ill make it for ya when I come down?? Link to comment Share on other sites More sharing options...
Rodbender Posted June 29, 2015 Report Share Posted June 29, 2015 Lobster and bacon Pototoe skins 4 Large baking potatoes 2 Lobster tails Canner size Salsa Bacon bits I make my own sour cream miracle whip Microwave potatoes for 20 mins let cool thn cut in half scoop out potatoe Preheat oven to 350 place skins in oven to crisp up mix potatoe, salsa, sour cream , miracle whip and bacon in a bowl then add to skins place lobster meat on top and habenero shreeded cheese place in oven till cheese melts after micro wavedIngredients mixed and put inLobster and cheese added(only to the 4 centre ones others are just the salsa bacon etclobsterFinished ready to get eatenYummyDisclamer I took these with my phone not my camera Link to comment Share on other sites More sharing options...
misfish Posted June 29, 2015 Report Share Posted June 29, 2015 Nice eats. Stick with the camera.LOL Link to comment Share on other sites More sharing options...
Rodbender Posted June 29, 2015 Report Share Posted June 29, 2015 Nice eats. Stick with the camera.LOL Yep phone sucks Link to comment Share on other sites More sharing options...
mr blizzard Posted June 29, 2015 Report Share Posted June 29, 2015 Rodbender thx for posting, look amazing going to be on the menu tommorow night, think the wife will be impressed enough that I may not have to do the dishes Link to comment Share on other sites More sharing options...
Rodbender Posted June 29, 2015 Report Share Posted June 29, 2015 Rodbender thx for posting, look amazing going to be on the menu tommorow night, think the wife will be impressed enough that I may not have to do the dishes LOL enjoy Link to comment Share on other sites More sharing options...
smitty55 Posted July 5, 2015 Report Share Posted July 5, 2015 (edited) Ok olive lovers, you have to try these. Buy bulk. It takes time but all are amazing! Got this recipe on a moose hunt where the tradition is everyone brings a unique food for all to taste So I manged to find some bulk olives at a wholesaler, but in a plastic 4l container. Hopefully these will work well enough. Price was right at $18 I'm not too sure about the plastic reacting with the oil, so I'm actually thinking of splitting them up into 4 1 liter mason jars so I can try different recipes and use glass instead. Does anyone have any other ideas on different spices etc. I could add as well? Maybe onions.Tks Cheers Edited July 5, 2015 by smitty55 Link to comment Share on other sites More sharing options...
manitoubass2 Posted July 5, 2015 Author Report Share Posted July 5, 2015 Plastic and oil are fine, but I prefer glass. I like the idea of splitting them up and trying a few different batches at a time. Absolutely no reason you can't add onions, have at er? Link to comment Share on other sites More sharing options...
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