Absolutely any delight with basil, mint, and cilantro. Your choice of seafood, beef, chicken, hell even tofu! Please just no meat and potatoes aficionados, I'm looking for true culinary expertise!

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"The Dude abides"

My seconds son, when he was about six or so, asked me that question. I said, "escargot."

He said, "What's that?"

I said, "Snails."

He said, "Your kidding, right?"

Not sure if they are my very favorite, among all possibilities, but they are up there. (My wife says I am after the garlic and the butter, and that I would eat anything with enough of that on it!)

Hmm. Maybe oysters on the half shell? (With a good gin martini. Or two....)

Crab cakes? Made of real crab meat. I hate how in the past coupla decades it is close to impossible to find a crab cake made of real crab.

Mac & Cheese. Adult style with quality smoked cheese and seafood. I never grew up!

Hmmm. I've known some awful good grill masters who I would definitely consider true culinary experts by the way they turned out a U.S.D.A. prime filet or ribeye.

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Pack light and cinch tight.

Shrimp scampi with linguini I make.
Only thing I don't do is make the pasta or catch the shrimp..
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
Italian crisp crust bread to dip with.

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Only difference Fool/Mule-ears

Used way too much butter when grilling onions in a skillet to top off the bratwurst.
I skewered some jumbo skinned shrimp that were brushed with butter and Old Bay along with some of the biggest white seedless grapes I'd ever seen. Never would have thought of grilling grapes but they looked inviting. Inspiration struck and I used the onion flavored butter for a baste. The coals were fading so nothing got hot enough to char or burst. The shrimp were great but the grapes blew me away.

A big sloppy dish of lasagna and meatballs, half a loaf of garlic bread, and a big glass of chocolate milk....

Larry

That's right up my alley. There's a local store that carries escargot seasonally. I always make sure to buy a few boxes. Raw oysters are great too.

Love raw fish. Think sushimi. It's what I order every time I go to a Japanese restaurant. Don't get me wrong I like sushi too but that rice is just a tasteless filler that takes up space in my stomach....the space where something tasty could have went. And in general I'm a big fan of any kind of fish. Raw, smoked, cured, salted and dried, grilled...etc.

I make my own cured salmon. Pretty fast and simple to make, takes all of 5 min, but gotta wait a few days for it to be ready


Sent from my XT1650 using Tapatalk

Morels Frying in Butter ...



Serving Suggestion (w/ Venison Steak & Asparagus) ...

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You're shy a few manners.

Grew up with pork, sauerkraut and dumplings. We just say PSD. Larry

That's just about it. Maybe a prime rib instead of the venison, but the fried morels... ta die for!!

You can have all the culinary stuff you want. I want prime rib, medium rare, with mashed potatoes and gravy. Real gravy, not the au juce variety.

My favorite would have to be my seafood gumbo. Lump blue crab, oysters,Gulf shrimp and Andouille sausage. And of course, okra.

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Smith & Wesson beat four aces

Hard one:

Favorite meals are prime rib (medium), home-grown horseradish, home-grown potatoes with sour cream and home grown green onion. Haven't mastered growing Brussells sprouts

OR fish and chips==sliced Yukon potatoes, home-grown, and beer-battered Alaskan halibut. We still have about 100 pounds of filets from last year and are booking this year's trip tomorrow at the sportsman's show. Having broiled halibut tonight.

Favorite individual dish: a GOOD chili burger and fries.

My mother's sauerbraten and mashed potatoes. I'd sell my soul for one more plate.

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LIVE FROM THE DAWGHOUSE

Halibut steak and or scallops, lightly cooked usually in butter, but grilled sometimes, no sauces, little salt and pepper. Down a ways but second, a nice piece of beef grilled medium rare out of doors. First choice vegetable, steamed artichokes, 2nd choice, sauted fresh asparagus, and lightly grilled French bread.
For variety, flat enchiladas, as my mother used to make, recently learned this is New Mexico style, which is ironic, cause I am from NM, and that is where my mother made the them when I was young. Tamales are good also!
Fried choice is oysters poboy, and staying with Louisiana, baked flounder stuffed with crab meat. Fried crawfish tails would fit in here also!
Boulliabase (sp), but that would be a rare treat!
Seafood first, than beef! Don't turn down pork in its many variations either!

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Wherever my mind isn't
Jim

It depends... sometimes I feel like a nut, sometimes I don't! Red Snapper Florentine too often becomes boring. A good pizza can hold its own with most anything. Seafood gumbo, a classic Ruben sandwich, what about Tex-Mex... I can go on and on. Years ago in a great restaurant the waiter wheeled the desert cart up to my party's table. The waiter then spent a good five minutes explaining the wonders of each of the many deserts they had to offer. When he was done I stared at him and said... What, no Key Lime Pie?

That Gunbo looks good!
Just about any New Mexico dish-
Enchiladas, Burritos, Tacos, Posale, Carne Adovado, Guacamole.
Most all Asian food, especially Thai.
My fav Thai dish is Red Curry. It's the Chili of the East!

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NRA LIFE MEMBER

This question is a hard one, right up there with, "what is your favorite firearm".

One of my favorite is pan seared, medium rare, butterflied Pronghorn or Elk backstrap in sage butter sauce. It is quick and simple.

Make a rub:
1 teaspoon cumin
1 teaspoon garlic powder
some salt and pepper

Rub the backstrap steaks well with the rub

heat cast iron pan on medium high heat and a few table spoons of butter and some sage leaves. When the sage leaves get a little crispy add the backstrap and sear on each side a minute or two...don't over cook. Plate and add a little of the browned sage butter.

Seeing Jack's morel post above makes me think, come May, I will kick up my recipe the next time I cook some antelope backstrap.

To top a steak I like to cut my morels so I get little circles. Then I cook them in butter at a pretty high heat until the edges of the morels get just a little crispy. The browned butter adds a slightly sweet nutty flavor.

I'm no food photographer nor a master chef when it comes to plating my meals. Here is a snap shot of panned seared Pronghorn. When it comes to wild game meat Pronghorn when handle properly is hard to beat.



Morel season is just around the corner.

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Bill Bates

My favorite "dish" is Sabrina after her its Chicken-fried steak.

For you walkinghorse. Made this for the wife on Valentine's Day.

Pan seared veal tomahawk steak with roasted butter garlic and Parmesan stuffed artichoke hearts.



And for you Pilgrim. Spicy seafood Tom Yum Gai.

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Smith & Wesson beat four aces

If Mac and cheese qualifies for this thread, then you hafta allow (good) meat and potatoes in as well!!!

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So long ... Ken

Just about anything from a rural French roadside restaurant within an hour of the German border.

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Mike
S&WCA #3065

My wife's home made beef stew and baking powder biscuits. It's different every time she makes it cuz she's not real into recipes and measuring.

If eating out, I really appreciate our new Austrian/Viennese food restaurant owned by a genuine Austrian chef.

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Bob.
SWCA 1821

Roast leg of Lamb with what ever sides you could name and a Merlot.

Lamb is awesome. I had never had it until a few years ago. Now we eat it at least once a month.

I like to marinate it in olive oil, minced garlic, fresh mint and rosemary for a few days.

Here's a marinated pan seared lamb chop with a squash casserole.

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Smith & Wesson beat four aces

Breaded pork chops, baked sweet potatoe with honey butter
pickled beets, apple sauce, Cole Slaw, corn bread/ butter and
a big glass of iced tea.- maybe a slice of berry pie and coffee for
desert.
If I get home and find that on the table, it won't take me long to
realize I'm in the wrong house.

Bluegills. Fillets dusted with my homemade breadcrumbs and pan fried in olive oil. That is it.





Sent from my iPhone using Tapatalk

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Pass it on.
Mark

Chicken sausage shrimp jambalaya, garlic bread and a touch of bourbon. Or maybe my Thanksgiving dinner, homemade secret stuffing and garlic mashed potatoes. and a beer

There's a little bodega in town that does chicken chipotle burritos smothered in green chili. I could eat one a day for the rest of my life.

Too many to choose among.

Current cravings:

A sandwich of good, fatty hot pastrami piled an inch and a half thick on crusty rye bread with spicy brown mustard and a kosher pickled green tomato or three on the sife.

Fried ocean perch with my homemade tartar sauce.

Pinto beans cooked with ham hock and country bacon, served with cold csnned Red Gold tomatoes and raw onion, with my homemade cornbread, generously slathered with real butter, on the side.

Real, honest-to-bayou gumbo with rice.

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Oh well, what the hell.

far too many choices...
it could be as simple as my late grandmas potato water sweet carmel rolls...

or the all out venison grill feast...
venison tenderloin marinated in teriyaki sauce, black bean sauce, olive oil, ginger, garlic, malt vinegar, salt, pepper, paprika and curry powder slow grilled over pecan wood along with sweet onions... perfect medium rare sliced into medallions with new potatoes covered in cream peas... served with an oatmeal stout... and peach pie for dessert...

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1) Escalope de Veau Fontinella from a tiny restaurant outside Brussels. Served with pommes frites and a green peppercorn mushroom cognac sauce.

2) Fresh ceviche, on a boat, in the Middle Grounds. The first fish in the boat gets a filet cubed and dumped into a jar of salsa with lime juice. Shake, wait 3 min, and eat with tortilla chips.

3) Smoked brisket. ��

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- Post No Bills -

God luv ya!

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Music/Sports/Beer fan

You just HAD to go there

LIKE

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SWCA #2306
DAV in honor of POP

Trish, of course.

You know, Trish the Dish!

Sorry, I couldn't help myself.

When I'm in the OBX I love Shrimp & Cheese Grits, with a bowl of Seafood Chowder to start!

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Hands down, my favorite dish is Frito pie. My wife makes the best Frito pie in the state of Texas.

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A gun has no brain.. use yours

Steak Diane w/ bananas Foster from "The Arches" in Newport Beach.

Steak and kidney pie w/ bubble & squeak from my mom.

Fried boloney w/ burgoo at Louisville Slugger Stadium.

Everything posted here so far.

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Music/Sports/Beer fan

This is one of my favorite topics on this forum: food.

So many great ideas!!

Scrambled eggs (free range chickens) with cream, salt and pepper, with sugar cured ham, crisp hash browns, homemade english muffin. COld glass of milk, finished off with a fresh cup of Brazilian coffee.

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Carpriver.

Yes sir, ya got my attention !! What time is dinner?

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I reckon so

Elk steaks pan seared in garlic,butter and white wine. Remove steak when cooked just past rare, add more wine to deglaze pan and reduce for sauce.
Riced garlic potatoes, olive oil roasted Brussel sprouts and a nice loaf of crusty Tuscan bread. Not traditional with good red meat but this dish pairs well with a nice glass of Zinfandel.

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I reckon so

There is a little family owned place that my best friend and I used to go to a couple times a month. They had something they called the Gallito Plate. Two big fillets of fish cooked in a spicy pico de gallo sauce. I always left off the beans and doubled up on the spanish rice. Four big tortillas to wrap it all up in for some da.....rn good fish tacos.

I'm a simple man.

Beer brats
Venison burgers and tenderloins
Filet mignon (french bs spelling)
Skirt steak
Lamb chops
Ham
Quail

-with-

Potatoes or onion rings or sweet potato fries

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an actual conservative

If I ever get out to the East coast, I am sure fresh Lobster would do it for me. I like Lobster but, have a feeling fresh off the boat would be great.

And here I was stuck on frozen grapes.

I had Brats this evening. No grapes. Barley and Hops.

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Dum vivo cano

my current fav is italian sunday gravy. it's just spagetti sauce, but i toss in a whole rack of pork ribs plus some beef. the pork makes it amazing.
outside of that i smoke something most every week.
hickory smoke is my fav seasoning.

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susie

My favorite foods depend on where I am. If I'm in another city I need to find a good Reuben for lunch. If I'm at the inlaws' retirement place in Mexico I gotta go to "Karla's" on the beach for Diablo shrimp.

If I'm cooking and I have time I like to make jambalaya or my grandma's green bean soup. I hate using sauce or soup from a jar, I need time to do it from scratch.

If I'm eating a steak I like a simple New York with no fat on it, and a sprinkle of Montreal steak spice. Rare is almost too done.

This is for your refined palette PatriotX.

Crawfish and shrimp Cardinale vol-au-vents, portabella risotto and sautéed asparagus.

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Smith & Wesson beat four aces

Sorry, Sal, that hot pastrami sandwich has been haunting my dreams.

Most delis here have catered to the health freaks, and gone to low-fat pastrami and too little of it. Same with corned beef sandwiches. A travesty.

Decent gumbo is easier to find here.

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Oh well, what the hell.