Outside the dugout: What's cooking?

Some chili powder in the mix really brings fried catfish to life, maybe instead of the black pepper. One of my buddies makes the best fried catfish, but all it is is louisiana seasoned fish fry with some salt and chili powder added.

Since you already have the oil hot, it's a good time to try those bosque fries I've mentioned before. Same buddy makes those for us.. About 70/30 russets and sweet potatoes sliced into fries, sliced onion, and a jar of sliced jalapeno's. I don't even like jalapeno's, and only like onions when they're more blended into something, but the fries are amazing. Little salt when they come out of the oil and waaalaaa.

Now that I'm typing all this out, I wonder if the amount of bourbon usually flowing when we're out at the lake for a fish fry has anything to do with how great the food is......hmmmm....

 

Yep, the Louisiana seasoning/Zataran’s/Old Bay’s is pretty much interchangeable depending on your preferred taste. Never tried the chili powder before though.

 

Not really even enough chili powder to make it spicy. I never knew what exactly it was that set his fish apart, but thats all it was. Never would have guessed it, cause it doesn't really add any heat.

I'm not even talking about the louisiana seasoning, just their pre seasoned fish fry mix, though the louisiana cajun is my go to for everything. I do like all those seasonings or pretty much any cajun or blackened seasoning. Zatarans, slap ya mama, tony c's, louisiana, chef paul's... Put it on everything, eggs, potatoes, sandwiches, meat, definitely in any kind of dry batter for frying, whatever.

We just got one of those propane flat irons/griddles and I've been using it a lot. Did hibachi the other night, breakfast, burgers...used it just about every day since I put it together. We don't have a grill at our new place yet and since the grill i want is pretty expensive, figured I'd pick up on of these things. It's a lot more versatile and the only thing I'll really miss the grill for is a steak, and the wife don't eat steak so I rarely make one at home anyway. My mom's house is right across the highway so I can always run throw something on the grill there if I really want to.

Another cool device we just picked up is the ninja foodi. Braise, broil, bake, pressure cook, air fry, little thing can do it all. I've been enjoying it too. Makes awesome potatoes, pressure cook em to get em done fast, then switch to the air fryer mode to crisp em up. We did a pork loin in it the other day. It was amazing and took hardly any time at all. Braised each side for a couple minutes, then pressure cooked for about 5. Delicious and super tender.

 

Which Thai takeout?

 

I’ll have to look it up. How is it?

 

Thanks. We used to eat at the Bahn Thai lunch buffet often

 

We’ve got a pot of homemade hamburger vegetable soup smelling up the house. Grilled cheese sandwiches in the cast iron frying pan to go with.

Ice cold longnecks sure do help to relax watching the sun set.

Life is good in Gator Nation!

 

Tonight Ms. Jan wants BBQ chicken halves on the grill. Seasoning will be coarse ground black pepper, Everglades seasoning, and Pat’s Homade on the last two turns. Also on the grill will be fresh cob bi-color corn.

Inside we’ve got fresh steamed green cabbage and fresh steamed yellow squash and vidalia onions.

Back porch ice cold longnecks will be assisting the cook this afternoon.

Life is good in Gator Nation!

 

I’m putting a 10 lb shank portion ham on the Green Egg over applewood smoke this morning for our Easter meal.

To go along with it we will have homemade potato salad, cream 40’s & petite butter beans, fresh fried okra, and deviled eggs. Ms. Jan is doing some yeast rolls to have also.

The ice cold longnecks will be assisting the cook after noon time.

Happy Easter to everyone even with the social distancing that we are enduring is upon us.

Life is good in Gator Nation!

 

Makin a prime rib in the big easy. Also makin a copycat recipe for the shiner bock beer bread they serve at saltgrass steakhouse. First attempt at bread making. I cooked half the dough last night, and it seemed a little heavy, maybe, not real sure what I screwed up. Gonna add some water to the dough before I cook the rest and see if I can make it any fluffier. Think I may have added too much flour while kneading. Mom is gonna make some sides, and she made a pound cake for dessert. Also have to cook a chicken breast on the grill for my wife cause she don't like steak for some reason.