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Old 11-20-2020, 11:43 AM
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Default Jumbo Lump Crab Cakes


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Old 11-20-2020, 03:06 PM
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Redfeech Bouillabaisse

Wagyu Fajitas

Polish style Feech, Pierogies , Corn Fritters

Golumki ( Veal/ Turkey Stuffed Cabbage )

Butternut - Cranberry Casserole

BlueFin Tuna Salad

Wagyu Jap n Cheese. Cant get enough








Old 11-21-2020, 07:45 PM
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Cajun BBQ shrimp and andouille over dirty rice
Old 11-23-2020, 06:36 PM
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Giant plate of carnitas finished on the Blackstone.
Old 11-23-2020, 07:49 PM
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Will you share your Bouillabaisse recipe?
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Old 11-24-2020, 06:46 AM
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Fried egg on a homemade bagel with roasted tomatoes and cream cheese.


Last edited by Laguna Al; 11-24-2020 at 07:04 AM.
Old 11-24-2020, 06:43 PM
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Just a few that I remembered to snap shots of
Fried pickles and onion rings... well the remnants

Mummy garlic bread

Chicken tenders before saucing

Baked mummy brie

Fried chicken

Arctric roll

Lyonnaise potatoes

Just mashed spuds

Smoked chicken

Same

Beef bourginion or however it’s spelled

Hot cross buns
Old 11-25-2020, 07:45 AM
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The mummy baked brie cracks me up.
Old 11-25-2020, 10:32 AM
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Originally Posted by Darrenmb View Post

Beef bourginion or however it’s spelled
Time consuming, but we love Beef Bourguignon. Here's the recipe I use https://www.foodnetwork.com/recipes/...recipe-1949404.

Love potatoes and onions, as well. I use bacon grease to sauté the onions....
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Old 11-25-2020, 10:35 AM
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Hot cross buns[/QUOTE]

looks great, although I’ve had enough of the song for kids with these lol
Old 11-25-2020, 11:49 AM
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Originally Posted by fijon View Post
Will you share your Bouillabaisse recipe?

Here you go.. Its a French one instead of the Creole I usually do.. I used sweet potatoes instead for the rouilleBouillabaisse

ROUILLE

One 3-inch piece of baguette, cut into 1/2-inch dice
3 tablespoons water
2 garlic cloves
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil


BOUILLABAISSE

3 tablespoons extra-virgin olive oil, plus more for drizzling
2 leeks, white and light green parts only, thinly sliced
1 onion, cut into 1/4-inch dice
1 fennel bulb—fronds reserved, bulb cored and cut into 1/4-inch dice
4 garlic cloves, 3 coarsely chopped
2 tomatoes, cut into 1/2-inch dice
2 bay leaves
Pinch of saffron threads
2 tablespoons pastis or Pernod
5 cups store-bought fish stock
One 2-pound live lobster

Eight 1/2-inch-thick baguette slices, cut on the bias
3 Yukon Gold potatoes (1 1/2 pounds), peeled and cut into 1/2-inch dice
1/4 teaspoon cayenne pepper
2 dozen littleneck clams, scrubbed
1 pound monkfish, cut into sixteen 1 1/2-inch pieces
1 pound skinless red snapper fillets, cut into sixteen 1 1/2-inch pieces
1 pound skinless halibut fillet, cut into sixteen 1 1/2-inch pieces


In a mini food processor, sprinkle the diced bread with the water and let stand until the water is absorbed, about 5 minutes. Add the garlic, cayenne and salt and process until the bread and garlic are coarsely chopped. With the machine on, drizzle in the olive oil and process until the rouille is smooth. Transfer to a bowl and refrigerate.


In a very large, deep skillet, heat the 3 tablespoons of olive oil. Add the leeks, onion, fennel and chopped garlic and cook over moderate heat until translucent, about 5 minutes. Add the tomatoes and cook until they begin to break down, about 5 minutes. Add the bay leaves, saffron and pastis and bring to a boil. Add the fish stock and bring to a simmer. Cook over low heat until the vegetables are very tender, about 20 minutes. Discard the bay leaves.


In a food processor, pulse the vegetables and broth to a coarse puree. Strain through a fine sieve set over the skillet.


Bring a large pot of water to a boil. Add the lobster and cook until it turns bright red, about 4 minutes. Drain and rinse the lobster under cold water until cool enough to handle. Remove the tail, claw and knuckle meat and cut into 1-inch pieces.


Preheat the broiler. Arrange the baguette slices on a baking sheet and broil them 6 inches from the heat for about 1 minute per side, until the slices are golden brown around the edges. Rub each slice with the remaining whole garlic clove and drizzle lightly with olive oil.


Add the potatoes and cayenne pepper to the broth and bring to a simmer. Cook over moderately high heat until the potatoes are just tender, about 10 minutes; season with salt and pepper. Add the clams, cover and cook over moderate heat until they just begin to open, about 3 minutes. Add the monkfish, cover and simmer for 2 minutes. Add the lobster, snapper and halibut, cover and simmer until the clams are open and all the fish is cooked through, about 4 minutes.


Set a baguette toast in each of 8 shallow bowls. Ladle the fish and broth over the toasts and top each serving with 1 tablespoon of the rouille. Sprinkle with fennel fronds and serve immediately.


MAKE AHEAD The recipe can be prepared through Step 3 and refrigerated for up to 2 days.
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Old 11-27-2020, 05:19 AM
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Sam's Club ham with apple, peach and pecan rub added before smoking then pineapple bourbon glaze to finish. It was a hit.
Old 11-27-2020, 06:08 AM
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8 hrs worth of work for 20 minutes of enjoyment. Smoked turkey stuffed with apples, onions, garlic, and coke smoked @ 300 with hickory and apple.
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Old 11-27-2020, 06:50 AM
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Rock cakes

Black Forest gateaux

The Bird

Hammmmmm

Pumpkin cheesecake

The Thanksgiving spread
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Old 11-27-2020, 12:07 PM
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Steak tacos with black bean salsa and goat cheese
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Old 11-28-2020, 05:04 PM
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Turkey pot pie from the leftovers! Gravy not shown, which is a shame, 'cause it's the best part.



Old 11-29-2020, 05:54 PM
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Originally Posted by 74lbSteve View Post
Turkey pot pie from the leftovers! Gravy not shown, which is a shame, 'cause it's the best part.

Recipe please? Looks great!!

Mike
Old 11-30-2020, 12:37 PM
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Originally Posted by Parapapam View Post
Recipe please? Looks great!!

Mike
Funny you ask. My wife doesn't have a recipe. It's two store bought pie crusts. Carrots and celery, cut into pieces. Add potatoes if you want, we don't. Microwave in a bowl with a cover until almost soft. Microwave frozen peas until thawed. Mix celery, carrots, peas potatoes, and turkey in a bowl. Proportions up to you. Put one crust in pie pan then add everything. Add about a cup of brown gravy (No recipe for that either, just the same stuff you make for turkey and dressing). Put the second crust on top, use a fork to seal the edges. Beat an egg white and brush some on the top to brown/crisp the crust. Bake at 350 until browned, about 30 minutes. Serve with more brown gravy.

Is that close enough to a recipe? :>)

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Old 11-30-2020, 12:56 PM
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My wife's famous apple pie.


Old 11-30-2020, 03:32 PM
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My utilization of leftovers... but not turkey, we aren’t into leftover turkey until tomorrow, we space it out.. this is leftover pot roast and my lazy version of a Cornish pasty, but instead of making individual pasties I do one pie! It’s the pot roast, with whatever carrots were in it, gravy of course, then 2 diced up potatoes and half of a diced up rutabaga.. it’s amazing! Even my teenage daughter gets seconds and usually eats it next day cold too!
i will admit it looks a bit like also in the bowl!! Lol. Serve with French fries and more gravy

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