Darth Baiter Posted February 3, 2012 Report Share Posted February 3, 2012 Two Sauce Lasagna with Spinach, Pepperoni, and Sausage, and Snickers Turtle Cheesecake in no particular order.... http://img72.imageshack.us/img72/3109/i ... 160244.jpg http://img163.imageshack.us/img163/6720 ... 618566.jpg johnjohnC 1 Quote Link to comment Share on other sites More sharing options...
wiswimbait Posted February 3, 2012 Report Share Posted February 3, 2012 I'll take a slice of rib roast, fat slice of that cheesecake, and a big piece of lasagna to go. I'll supply my own stout or porter to wash it all down. Quote Link to comment Share on other sites More sharing options...
Darth Baiter Posted February 3, 2012 Report Share Posted February 3, 2012 Not done yet...... http://img696.imageshack.us/img696/9613 ... 150612.jpg Surprise Carrot Cake....cheesecake filling in the middle of the cake, and homemade frosting.... Still more stuff, Ill save a little .. Quote Link to comment Share on other sites More sharing options...
Darth Baiter Posted February 3, 2012 Report Share Posted February 3, 2012 Oh yeah, I like the baits in the pictures Dave, don't know which is more appealing... Quote Link to comment Share on other sites More sharing options...
shinner Posted February 3, 2012 Report Share Posted February 3, 2012 Not done yet...... http://img696.imageshack.us/img696/9613 ... 150612.jpg Surprise Carrot Cake....cheesecake filling in the middle of the cake, and homemade frosting.... Still more stuff, Ill save a little .. DB throws down behind the apron... now going forward you can't just throw up the DD (decadent dishes) pics.. we need step by step details. Quote Link to comment Share on other sites More sharing options...
oprcsr Posted February 3, 2012 Report Share Posted February 3, 2012 Darth brings it! Quote Link to comment Share on other sites More sharing options...
shinner Posted February 3, 2012 Report Share Posted February 3, 2012 That's right boys some big ole oysters grilled on the half shell with a jalapeno bacon salsa... 14 Large Oysters (shuck them right before you are going to cook them, try and leave as much of the juice in the half shell) 1 1/2 Vadalia Onions Chopped 4-5 gloves of garlic (peeled and crushed) 3 Jalapeno peppers diced (seeds removed) 8-9 strips of Boars Head Hickory smoked bacon 2tbls of butter Cook some bacon in a frying pan until crispy (remove and chop) In the same pan add a little olive oil to the bacon grease and on medium heat brown the garlic, Once the garlic starts to soften add the Onions and Jalapeno peppers saute until soft, add the butter, once melted add the chopped bacon and turn off the heat.. Shuck the oysters and place on a baking dish (try and save the natural juice in the shell) spoon a the "Salsa" over the Oysters and place on the grill on medium high heat for 3-4 minutes (any juice left in the baking dish pour over the oysters when you place them on the grill) Remove carefully to keep all that love in the shell.. Eat me know.. Thank me later.. ShinnSimmons saying... life is all peaches and creme baby.. Quote Link to comment Share on other sites More sharing options...
paynefish Posted February 3, 2012 Report Share Posted February 3, 2012 My daughter has Celiac Disease (as do I but it's not active yet) so we have to cook gluten free at home. I wrote up several recipes on a blog so now you'll know why it says gluten free. Seafood Portabella Pasta in Butter Lemon Sauce And as always, Gluten Free! What I used: 12.5 oz mei fun rice noodles 8 tbs unsalted butter 12 oz presliced, prewashed portabella mushrooms 16 oz of shelled, deveined raw shrimp (frozen) 1 bundle of small stalk asparagus 2 large lemons A note on the asparagus: I always try to choose smaller stalk asparagus. I think it cooks more evenly and has a less barky finish. Spell check says barky isn't a word but spell check isn't a cook so I will continue. I don't cut the stems; I break them. Let the spear tell you where it needs to be separated. If you put thumb and forefinger from one hand near the spear and the same from your opposite hand near the end and try to bring your thumbs together, it will break at the proper place. You may have known this but you would be surprised how many people don't know how to hull an avocado too. Just my two cents. On to the food. You need to start two pots of water boiling. 4 quarts in each should be plenty. While these are heating up, start melting 4 tbs of butter in each of two large saute pans. Medium heat should be fine for both. After half of the butter is melted in pan number one, add the shrimp and keep it on medium heat. Your water should be boiling now. Add the asparagus to one pot and the mei fun to the other. Keep an eye on the mei fun. Quickly add the mushrooms to pan number two. After two minutes the mei fun is done so drain, rinse and set aside for later. Slice one of the lemons in half and strain out the seeds while squeezing both halves over the shrimp in pan one. The asparagus is properly blanched by this time and needs some love. Pluck it out of the water and add it to the mushrooms. Give pan two a toss with your tongs and repeat the lemon process over this pan. Allow both pans to cook an additional six minutes and check for tenderness. Bendy but not floppy asparagus and juicy portabellas tell you they are done. Pour the ENTIRE contents of this pan into the shrimp pan and toss again. Go rescue the mei fun. It's begging to get into the game. Put it into the now empty pan two over high heat and allow the noodles to warm. This will start the absorption process again. Once the noodles are sizzling well (30 seconds to a minute depending on how well you drained them), add the entire contents of pan one to pan two and toss for the third and final time. Add a pinch of salt and pepper to taste and voila! (On another side note, if serving more than two people, I will cut the asparagus in half before it goes into the pan. It will distribute more evenly that way.) As always, this dish is, you guessed it, Gluten Free! Quote Link to comment Share on other sites More sharing options...
fishnmike Posted February 3, 2012 Report Share Posted February 3, 2012 For SuperBowl I'm smoking two tri-tips, one marinated in red wine and garlic and the other just simple salt and black pepper rub. Will also smoke a whole chicken marinated in apple juice, brown sugar and salt brine. Of course a pot of elk sausage beans will be on the stove. Will take pics and share. Quote Link to comment Share on other sites More sharing options...
Dogmatic Posted February 4, 2012 Report Share Posted February 4, 2012 @Paynefish, try "woody" instead of "barky" when referencing asparagus, but you are correct, thinner asparagus is more tender and delicate in flavor then the thicker stuff. Having "my ribs" for Sunday, started them tonight...smoke 'em late Saturday, or early Sunday morning. I think it's funny how you guys all take pictures of the food you make, not bustin' on it, I think it's just funny, but you should be proud, it all looks good. Cudos to shinner, there's a man who likes to eat well! Quote Link to comment Share on other sites More sharing options...
Darth Baiter Posted February 4, 2012 Report Share Posted February 4, 2012 @Paynefish, try "woody" instead of "barky" when referencing asparagus, but you are correct, thinner asparagus is more tender and delicate in flavor then the thicker stuff.Having "my ribs" for Sunday, started them tonight...smoke 'em late Saturday, or early Sunday morning. I think it's funny how you guys all take pictures of the food you make, not bustin' on it, I think it's just funny, but you should be proud, it all looks good. Cudos to shinner, there's a man who likes to eat well! Hey, I say there are 3 F's that look good in pics, Food, Females, and Fish.... you'd be surprised at how many people suggest me opening a restaurant, not doing it though... Quote Link to comment Share on other sites More sharing options...
Dogmatic Posted February 4, 2012 Report Share Posted February 4, 2012 Take it from someone who knows(opened four, part of opening 13 others), don't! Nothing will suck the joy you get out of cooking more than having to do it for a living. Quote Link to comment Share on other sites More sharing options...
Darth Baiter Posted February 4, 2012 Report Share Posted February 4, 2012 Take it from someone who knows(opened four, part of opening 13 others), don't! Nothing will suck the joy you get out of cooking more than having to do it for a living. That's what i try to tell people....Like working in a Tackle Shop, especially one that sucks, ask me how I know.... Quote Link to comment Share on other sites More sharing options...
wiswimbait Posted February 4, 2012 Report Share Posted February 4, 2012 I went to a local tech schools culinary program. Finished all the culinary classes and all but a few generals short of the degree. Worked in a few different places and to be honest it sucked and the money wasn't good until a guy does it for awhile. At least around here where crappy chain eating joints rule. Quote Link to comment Share on other sites More sharing options...
shinner Posted February 4, 2012 Report Share Posted February 4, 2012 @Paynefish, try "woody" instead of "barky" when referencing asparagus, but you are correct, thinner asparagus is more tender and delicate in flavor then the thicker stuff.Having "my ribs" for Sunday, started them tonight...smoke 'em late Saturday, or early Sunday morning. I think it's funny how you guys all take pictures of the food you make, not bustin' on it, I think it's just funny, but you should be proud, it all looks good. Cudos to shinner, there's a man who likes to eat well! Doggie.... throw up some recipes... Holly crap.. 13... I hope you get some time to wet a hook... My wife busts my chops when I snap the photos.. she mostly just shakes her head and says don't let the food get cold you geek Quote Link to comment Share on other sites More sharing options...
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