jdmidwest Posted April 7, 2015 Share Posted April 7, 2015 Where exactly is the "shoulder" of a fish? Is it above the elbows? "Life has become immeasurably better since I have been forced to stop taking it seriously." — Hunter S. Thompson Link to comment Share on other sites More sharing options...
rps Posted April 8, 2015 Share Posted April 8, 2015 Chicken curry with the last of the rotisserie chicken I used for yesterday's faux Thai. Link to comment Share on other sites More sharing options...
ness Posted April 9, 2015 Author Share Posted April 9, 2015 Couple of pics from the last few days: Cioppino again, and the a marinated skirt steak, grilled, cut thin on the bias, creamed spinach and rice & peas. rps, bs1827, Chief Grey Bear and 1 other 4 John Link to comment Share on other sites More sharing options...
rps Posted April 9, 2015 Share Posted April 9, 2015 Ham, egg, cheese, onion. asparagus, bread, half and half, salt. pepper, sweet pepper. Bread pudding without sweet. Link to comment Share on other sites More sharing options...
Feathers and Fins Posted April 10, 2015 Share Posted April 10, 2015 Tonight's feast Ranch Striped Bass 1. 1 Pack of ranch dressing (powdered form) Dust on the Fillet, let stand for 15 minutes. Then flip the fillet and repeat. 2. Place Fillet on Cedar Planks and bake for 17 minutes at 350 degrees....( This is also the perfect amount of time to cook Biscuits ) 3. Remove Biscuits and move Fillet to top rack and set broil on low for 6 minutes. 4. with 2 minutes left squeeze fresh lemon over it and place one slice on top of fillet. 5. Remove and enjoy with fresh mashed potatoes. ness and rps 2 https://www.facebook.com/pages/Beaver-Lake-Arkansas-Fishing-Report/745541178798856 Link to comment Share on other sites More sharing options...
rps Posted April 10, 2015 Share Posted April 10, 2015 Pizza pictures are boring. Instead I will tell you. Tonight our Friday Night Is Pizza Night special will be spinach/artichoke/garlic white pizza on Nancy's home made crust, finished with a 5 cheese topping. Eat your hearts out. ness 1 Link to comment Share on other sites More sharing options...
ness Posted April 11, 2015 Author Share Posted April 11, 2015 Found a few morels today, and the garden has been giving up a few spears of asparagus. I picked up a rib eye and here's what happened: BilletHead and rps 2 John Link to comment Share on other sites More sharing options...
rps Posted April 12, 2015 Share Posted April 12, 2015 I have posted about tonight's dish before: Scroll down in the article for the picture. The fish tonight is walleye and shrimp, but any fish or water creature would do ... except maybe oysters and squid. Link to comment Share on other sites More sharing options...
BilletHead Posted April 12, 2015 Share Posted April 12, 2015 I'll bring dessert, Guilty pleasure. Monkey bread. Been snacking on it all afternoon and the Mrs. just brought me more heated up dripping with butter, BilletHead ness, Chief Grey Bear, rps and 1 other 4 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead Link to comment Share on other sites More sharing options...
Terrierman Posted April 12, 2015 Share Posted April 12, 2015 That's a sirloin roast. Barked on a hot mesquite charcoal fire. The liquid is a pretty fair red wine and a little EVOO and some kitchen bouquet. The crystals on top are salt. There are three big cloves of garlic cut into slices and then inserted in slices in the roast. Going on the egg. While I mow. With the lid on. Roast at about 250 for maybe three hours. Then prep some vegetables. Yukon Gold potatoes, sweet onion, baby carrots and a rutabaga cubed. If you've never had rutabaga, think turnip without the bitter bite. One of my favorite root vegetables. Let it cook some more. Will post up when done. ness, Chief Grey Bear and BilletHead 3 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now