Gulfecho
Member
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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What is Your Absolute Favorite Dish?
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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.
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.
MORSNO
US Veteran
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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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.
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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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.
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.
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Fishinfool
Member
A big sloppy dish of lasagna and meatballs, half a loaf of garlic bread, and a big glass of chocolate milk....
Larry
Larry
Arik
Member
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
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Jack Flash
Member
Morels Frying in Butter ...
Serving Suggestion (w/ Venison Steak & Asparagus) ...
Serving Suggestion (w/ Venison Steak & Asparagus) ...
Grew up with pork, sauerkraut and dumplings. We just say PSD. Larry
Morels Frying in Butter ...
Serving Suggestion (w/ Venison Steak & Asparagus) ...
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.
TXSWFAN
Member
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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BearBio
Member
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.
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.
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!
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!
kwselke
Member
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?
THE PILGRIM
Member
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!
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!
Bill Bates
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.
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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the ringo kid
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after her its Chicken-fried steak.Similar threads
