I eat my steak medium rare—I guess I don’t have a take on steak tartare…but then I prefer cocktail sauce over tartar sauce with seafood…
Split pea soup is wonderful - if made the right way. Otherwise...yuk! Sounds like you know the right way.....
Tried a new soup recipe today. Did not turn out well. Lots of stuff I had never done before so never felt that confident in the process, although I tried. Screw that - I'm sticking with the basics from here on out. Aside from the time I wasted and all the dishes and pots I had to wash with no return.....how about the $ wasted on the ingredients?
Last night was spicy pork and green beans served over rice. Tonight my wife is making a Cornish pasty.
You have to try new things. As Samuel Beckett said "All of old. Nothing else ever. Ever tried. Ever failed. No matter. Try again. Fail again. Fail better."
Longtime friend of mine from Daytona (we surfed against each other in ESA contests eons ago) works part time as a cook/chef at the speedway just posted this on FB...... Busy at the speedway. Cooking thousands of sliders. Sliced up 200 pounds of prime rib getting ready to feed thousands for the Daytona 500.
Firing up the KJ to smoke two chickens. I decided to try Everglades Seasoning All-Purpose on it as @74nole seems to use it on everything so it must be good. Also making poblano potato gratin. First I make rajas (char the poblanos and remove the skins, slice the poblanos thinly lengthwise, saute onions, mix together) and then thinly slice Yukon gold potatoes (I use a mandolin). Cook the potatoes in heavy cream. Mix the potatoes in cream and the rajas in a baking dish and bake in the oven. Also making green beans. Don't know if I will keep that simple or fancy them up. Hoping to serve victory margaritas with dinner but beating Auburn will be tough.
We’re having white chicken chili tonight. We like to add black beans to ours as well as the white cannellini beans. Sliced jalapeños and Sargento Tex-Mex shredded cheese and multi grain Tortilla scoops will be on the side. Ice cold longnecks and chilled wine are available as desired. Life is good in Gator Nation!
I tasted it before using and it seemed good. Maybe a bit salty but there is always some run-off when slow cooking. I would use it on "fishier" fish like redfish or mackerel. Seems like too much for grouper.
Correct-I use it on catfish and bream, redfish and speckled trout, but on grouper, mahi-mahi, and snook I usually melt a stick of butter and then stir in garlic, black pepper, and squeeze in some fresh lemon juice.
100% agree with you about the game Lurk- We had seafood last night and are doing Mexican tonight so I’ll probably be grilling beef or pork tomorrow. Depends on what is requested.
I think that my wife wants me to make hot and sour soup. We have a lot of dried wood ear mushrooms that really make the dish special. Not the easiest ingredient to find in Gainesville but I did find it. I used to love Super Bowl Sunday because we could go to just about any place we wanted to eat and there would be no wait. And then every place started hosting private viewing parties so that ended.
