Culinary Goodness

Discussion in 'General Discussion' started by Emac, Sep 11, 2016.

  1. Drew RedBear

    Drew RedBear Member

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    Now that's how deep pan should look!
     
  2. Clown

    Clown Member

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    Thank you! I agree. I've got a fantastic wing recipe that goes perfectly with it!
     
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  3. Drew RedBear

    Drew RedBear Member

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    If only I could eat pizza and wings again, I'd ask you for the recipes lol. Did you bake the pizza or stove top?
     
  4. Clown

    Clown Member

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    Baked it in the oven. I think I might try it on the Weber grill next time though. Get a little smoke flavor on there.
     
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  5. Lostviking

    Lostviking Member

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    In an effort not to waste some leftover Andouille Sausage, Because I hate to was food and I'm cheap.
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    I cut a potato into quarter inch cubes
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    While the spuds were cooking, I cut up some peppers and onions and tossed them on the griddle next to the potatoes.

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    While all that was cooking I chopped up said Andouille into quarter inch cubes.

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    I added the sausage to the rest and tossed in a fat teaspoon of garlic,

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    I decided to add some Bone Sucking Sauce to the mixture. Just for something different and because I know some real Cajuns that love this stuff. One tablespoon was the amount

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    With everything cooked and mixed up good. I tossed on a few eggs,

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    I will definitely make this again.

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    I had about a third leftover, which should be even better tomorrow.

    I think this would have been the perfect place to try out some of that there Hog Stuff!
     
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  6. Clown

    Clown Member

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    Nothing crazy but I did make onion rings for the first time today. Whipped up some boom boom type sauce to go with them. Matched up with some grilled chicken and roasted broccoli they made a popular dinner for the family tonight. 20210613_184413.jpg
     
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  7. Clown

    Clown Member

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    I've had some killer buffalo cauliflower so I know it can be done lol. Have you made any yet?
     
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  8. TerryD

    TerryD Member

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    No not yet. Warm weather hit and I've been doing a lot of work outside. Haven't taken time to cook much.
     
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  9. Bozho

    Bozho Member

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    Tomatoes, onion, potatoes, peas, green peppers, white cheese, yellow cheese, one egg on top - all that in a ceramic pot. It was amazing. With a bit of sunflower oil it boils, bakes and steams for an awesome result.

    IMG_20210618_232203.jpg
     
  10. Drew RedBear

    Drew RedBear Member

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    Bison burger with caramelized pineapple and red onion mixed with sweet baby ray's BBQ sauce on a king's Hawaiian onion roll. IMG_20210622_223605026.jpg IMG_20210622_223611171.jpg IMG_20210622_225526490.jpg IMG_20210622_225758467.jpg
     
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  11. Drew RedBear

    Drew RedBear Member

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    My garlic parmesan shrimp IMG_20210626_202012038.jpg
     
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  12. Drew RedBear

    Drew RedBear Member

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    Blackberry chicken on sweet mash IMG_20210627_213233068.jpg
     
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  13. IW17

    IW17 Member

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    Was down at camp this weekend. Friday nights dinner was fajitas and Saturday was shrimp jalapeño poppers, tri tips, grilled shrimp and mushrooms, and fried walleye.

    PXL_20210710_020739449.jpg PXL_20210710_021511180.jpg PXL_20210711_011123307.jpg PXL_20210711_011831459.jpg IMG_20210711_143300~2.jpg
     
  14. Drew RedBear

    Drew RedBear Member

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    From Charlie's.. BBQ bacon prime rib Philly.. Best one I've had yet from there 20210723_164643.jpg
     
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  15. IW17

    IW17 Member

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  16. Kylemeister

    Kylemeister Member

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    I helped make Beef Wellington a couple of years ago, but was largely in a support role. This is my first run doing the entire thing.

    Seasoned the beef tenderloin, seared in a skillet, deglazed with cognac, added mushroom duxelle to soak up all that goodness. Made a sauce by reducing about 3 cups of homemade beef stock to about 1/4 cup, with a little red wine and some freshly minced rosemary right at the end. Yukon gold mashed potatoes, with lots of butter, heavy cream, and Gorgonzola cheese.
     
  17. Drew RedBear

    Drew RedBear Member

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    Cheap dinner. Teriyaki baked thick cut pork chop, teriyaki noodles and lima beans. 20210820_211149.jpg
     
  18. Justin Bohnett

    Justin Bohnett Member

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    Venison burger from my last harvest
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  19. Strigidae

    Strigidae Moderator Staff Member

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  20. Justin Bohnett

    Justin Bohnett Member

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    Thank you It! It was phenomenal! The camo seasoning for wild game was a nice touch. Now it's time for some butter fried back straps!
     
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