manitoubass2 Posted November 11, 2015 Author Report Posted November 11, 2015 (edited) Did moose "beef" dips tonith with jalepeno havarti and sauteed onion the broiled in a french bun with garlic butter So good, but sooo tired lol. No pics tonight Be a great tailgate meal lol Edited November 11, 2015 by manitoubass2
DaveRoach Posted November 11, 2015 Report Posted November 11, 2015 Did moose "beef" dips tonith with jalepeno havarti and sauteed onion the broiled in a french bun with garlic butter So good, but sooo tired lol. No pics tonight Be a great tailgate meal lol sounds delicious......
manitoubass2 Posted November 11, 2015 Author Report Posted November 11, 2015 good old Shepherds Pie shepherds.jpg Ah, can never go wrong with a good sheppards pie!
bigugli Posted November 11, 2015 Report Posted November 11, 2015 Salsa was delicious ...but do you make one hotter than "oh my" At this time of year I have plenty habaneros for making a few batches that are definitely hotter than the Oh My! Blew through 2 cases last week.
Freshtrax Posted November 11, 2015 Report Posted November 11, 2015 Will you be at the market weekend after this one? Were planning on heading up there.
bigugli Posted November 11, 2015 Report Posted November 11, 2015 As long as the weather is reasonable, we will be there for another 2 - 3 Saturdays.
Gerritt Posted November 12, 2015 Report Posted November 12, 2015 Down and dirty fries.... Did up a pile of fries in the turkey fryer..... Added ground beef with taco seasoning, jalapeños, nacho cheese sauce and a tomato onion mix.... Soooooooo good! Sloppy pic as I had to dig in...... Before I thought to take the pic...
leaf4 Posted November 12, 2015 Report Posted November 12, 2015 Aren't you supposed to be watching what you eat! Haha just kidding looks delicious
Gerritt Posted November 12, 2015 Report Posted November 12, 2015 Aren't you supposed to be watching what you eat! Haha just kidding looks delicious I eat better then I ever have... But it's nice to enjoy life from time to time too
leaf4 Posted November 12, 2015 Report Posted November 12, 2015 (edited) I eat better then I ever have... But it's nice to enjoy life from time to time too Great to hear Edited November 12, 2015 by Lucas F
manitoubass2 Posted November 15, 2015 Author Report Posted November 15, 2015 (edited) Simple moose roast covered in gravy with carrots corn and mashed taters Simple and delicious? Edited November 15, 2015 by manitoubass2
bigugli Posted November 15, 2015 Report Posted November 15, 2015 Will be a busy morning in the kitchen. Wifey is hosting baby shower for upcoming grandaughter #4. Guess who gets to play caterer?? 100 cutesy little sandwiches coming up.
Spiel Posted November 15, 2015 Report Posted November 15, 2015 I'm still here and given that I'm obviously still eating which of course means cooking. I made something a little different last night. Some of you may recall me smoking a wild turkey last spring. With the breast meat removed I put the rest into a big pot and ended up with three 32oz containers of broth with the dark meat divided among them. Well yesterday I thawed one out. Mid afternoon I placed it in a large pot and added onion, fresh minced garlic, chopped cilantro and sliced carrots to the pot along with a can of stewed tomatoes. My hopes were that the acidity of stewed tomatoes would help cut the very, very smokey flavour of the stock, it did, very nicely. While it was simmering I boiled up a package of broad rice noodles then quickly chilled them and set aside for later. At dinner time noodles placed in bowl and hot soup ladled over top and served......... Delicious!
mr blizzard Posted November 15, 2015 Report Posted November 15, 2015 Brian looks great funny enough my wife made stew 2 days ago, first time in years looks good Brian Rick looks awesome Spiel nice to see u back,,never heard of broad rice noodles, but with that hint of smoke from the broth mmmmmmmmmmmmm sure looks appetizing
misfish Posted November 15, 2015 Report Posted November 15, 2015 Chris,wheres the tripe? That looks very healthy and belly warming.
Spiel Posted November 15, 2015 Report Posted November 15, 2015 Chris,wheres the tripe? That looks very healthy and belly warming. Tripe, ick! Healthy, perhaps. Belly warming for sure.
spincast Posted November 16, 2015 Report Posted November 16, 2015 ok, well, here we go. How to make a restaurant style, $150 for 4 + dinner for less then the $$$$$ for a take out pizza. It may take me a few to go all the way through, so if you (or your other half) don't care for shrimp and pasta, just move right along.... cause this one is how you do it. We'll start with the end product, and now how to get there... Starts with raw or frozen shrimp, not peeled, deviened if available. If you aren't familiar with buying shrimp, look for the lowest # on the package - it means they are bigger. This was made with 36 - 45. Peel the shrimp and boil the skins in about 2 inches of water in the bottom of a sauce pan till the skins turn red + 5 mins. (this is really important to get an awesome flavour) Remove skins put juice aside (this is an awesome shrimp bisque base for those who like that).... Two (big) cloves of garlic (diced) and three medium tomatoes - remove tomato seeds and flesh (freeze or cook and can for another use later) heat about this much extra virgin olive oil in a pan till it hot enough to make water spit, or moves, add diced garlic and fry for about 45 seconds. Try not to brown it add shrimp, sautee till pink for those who don't mind cooking with booze - add enough dry white wine to half cover shrimp and let cook for 5 mins remove shrimp and reduce juice till half the amount pour into a bowl with juice from skins above (if you don't do wine, just skip this step) This is the make or break and it is easy if you do it right - kind of like french fries - wait 2 minutes too long and they are burnt, pull em out on time and they are crispy on the outside and soft on the inside add butter to the pan and melt, then add a bit of flour, and mix it in. Do not stop moving, Once it looks like a paste, add the juices from the previous step stir!!!! add shrimp. tomato add oregano, a dash of basil, some Romano or Parmesan and S&P and some whipping cream or half and half (milk will curdle) - again, lactose intolerant, just drop the milk part - tastes just as good..... pour over cooked pasta and we are back where we started shrimp - $10.00 Pasta - $5.00 (half a package) Tomatoes - $4.00 cooking wine - about $1.00 the rest.... no charge I sprinkled mine with hot pepper seeds and served with a ceasar salad. it took me longer to write this than do it. bon apetit
bigugli Posted November 16, 2015 Report Posted November 16, 2015 Well done spincast Simple to do and full of flavour. And,... sometimes the simplest dishes are the best.
manitoubass2 Posted November 16, 2015 Author Report Posted November 16, 2015 ok, well, here we go. How to make a restaurant style, $150 for 4 + dinner for less then the $$$$$ for a take out pizza. It may take me a few to go all the way through, so if you (or your other half) don't care for shrimp and pasta, just move right along.... cause this one is how you do it. We'll start with the end product, and now how to get there... Starts with raw or frozen shrimp, not peeled, deviened if available. If you aren't familiar with buying shrimp, look for the lowest # on the package - it means they are bigger. This was made with 36 - 45. Peel the shrimp and boil the skins in about 2 inches of water in the bottom of a sauce pan till the skins turn red + 5 mins. (this is really important to get an awesome flavour) Remove skins put juice aside (this is an awesome shrimp bisque base for those who like that).... Two (big) cloves of garlic (diced) and three medium tomatoes - remove tomato seeds and flesh (freeze or cook and can for another use later) heat about this much extra virgin olive oil in a pan till it hot enough to make water spit, or moves, add diced garlic and fry for about 45 seconds. Try not to brown it add shrimp, sautee till pink for those who don't mind cooking with booze - add enough dry white wine to half cover shrimp and let cook for 5 mins remove shrimp and reduce juice till half the amount pour into a bowl with juice from skins above (if you don't do wine, just skip this step) This is the make or break and it is easy if you do it right - kind of like french fries - wait 2 minutes too long and they are burnt, pull em out on time and they are crispy on the outside and soft on the inside add butter to the pan and melt, then add a bit of flour, and mix it in. Do not stop moving, Once it looks like a paste, add the juices from the previous step stir!!!! add shrimp. tomato add oregano, a dash of basil, some Romano or Parmesan and S&P and some whipping cream or half and half (milk will curdle) - again, lactose intolerant, just drop the milk part - tastes just as good..... pour over cooked pasta and we are back where we started shrimp - $10.00 Pasta - $5.00 (half a package) Tomatoes - $4.00 cooking wine - about $1.00 the rest.... no charge I sprinkled mine with hot pepper seeds and served with a ceasar salad. it took me longer to write this than do it. bon apetit That looks unreal good!
manitoubass2 Posted November 19, 2015 Author Report Posted November 19, 2015 Here we have horrible plating, some chicken parma with mazza and emmentil, served over pasta shells with olive oil, butter, garlic, salt and pepper.
akaShag Posted November 20, 2015 Report Posted November 20, 2015 Rick it looks like you broke out the heirloom china again buddy! Looks tastier than the re-heated ham and scalloped potstaoes I did up for supper here! Doug
misfish Posted November 20, 2015 Report Posted November 20, 2015 Spin buddy, that was real nice. I,ll have to share mine. Straight from scratch as well .
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