What's For Dinner?
- Thread starter badger
- Start date
This is what I prepared last night for our Valentine supper. Shredded chicken tacos and Queso and chips.
I haven't been real thirsty lately so I thought I'd test my body with Taco Bell. Highest count from my kids was 6 tacos. 7 and I haven't vacated any, YET!
triple_duece
Ragin Cajun.
- 9,172
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Last night the wife served up lobster and cowboy stake w potatoes.
As for how to cook the bell peppers….
Cut and clean bell peppers. I prefer them in halves. Next put a pan of water and rack in the pan. Place peppers face down and cover w foil. Cook until tender, then take out the oven. Use a big pan and sauté onions, peppers and celery in butter. For liquid use chicken broth, use Petridge farm herb bread crumbs and Italian bread crumbs, fresh garlic, cayenne pepper, Tony’s seasoning, Italian seasoning , parm cheese, fresh lemon juice. Parsley. Incorporate everything stuffing should be very moist. Add shrimp and continue to cook until shrimp is done. Use same pan that you used to precook peppers and drain water out. Keep the rack in the pan because the peppers w produce water that you don’t want them sitting in. Stuff peppers w them being right side up of course, sprinkle parm cheese on top and Italian bread crumbs, half a Pat of butter and a slice of lemon and place back in oven until slightly browned. Once brown take them out to cool and eat
As for how to cook the bell peppers….
Cut and clean bell peppers. I prefer them in halves. Next put a pan of water and rack in the pan. Place peppers face down and cover w foil. Cook until tender, then take out the oven. Use a big pan and sauté onions, peppers and celery in butter. For liquid use chicken broth, use Petridge farm herb bread crumbs and Italian bread crumbs, fresh garlic, cayenne pepper, Tony’s seasoning, Italian seasoning , parm cheese, fresh lemon juice. Parsley. Incorporate everything stuffing should be very moist. Add shrimp and continue to cook until shrimp is done. Use same pan that you used to precook peppers and drain water out. Keep the rack in the pan because the peppers w produce water that you don’t want them sitting in. Stuff peppers w them being right side up of course, sprinkle parm cheese on top and Italian bread crumbs, half a Pat of butter and a slice of lemon and place back in oven until slightly browned. Once brown take them out to cool and eat
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triple_duece
Ragin Cajun.
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Almost cost me a divorce typing that 
Thanks buddy!Almost cost me a divorce typing that
Sgt Fury
Sgt. Spellchecker
I never understood that…I’d think people would want other people to enjoy stuff like that. My grandmom made the worlds best bread pudding…had lots of custard and cinnamon in it. She refused to give anyone the recipe. She’s been gone since 2002 and I haven’t had any bread pudding that came close…and probably never will. Would’ve been nice to have her recipe so that I would think of her every time I made it.Almost cost me a divorce typing that
Women don't like sharing. They don't want any other person to have what they have. Things like this make them special and they like that.
triple_duece
Ragin Cajun.
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She didn’t mind sharing. It was the communication between us and me trying to type the shit w one thumb and she’s going back and forth with ingredients like I type a fucking 100 words a minute.
Please don’t ask for measurements cause no good cooks use them.
Please don’t ask for measurements cause no good cooks use them.
Sgt Fury
Sgt. Spellchecker
I understand to a point…if you have a kick ass recipe, you don’t want any relatives showing up to a family gathering before you get there with “your special dish”. But…it would be nice to pass it onto someone, maybe leave a note in your will telling the person you want to have it where the recipe book is. I have a friend who makes awesome meatballs and also brines HOT peppers in a sauce that is just as good as the peppers. He sold it in his Italian market before he sold it. I used to put the peppers on hamburgers and put the leftover sauce in my spaghetti. He will not give anyone his recipe. He says only one other person knows…he’s a Mexican who works for him and doesn’t speak a word of English….he says we will never find out!
Big_Holla
Senior Member
There wasn't any other meat in that other than the shrimp?? Stuffed peppers my mom used to make were like meatballs in peppers, I think I like your wife's recipe better!!!
Quick story to my mom's stuffed peppers, literally the LAST time I ever had them I remember choking mine down because I had to, then after dinner I had to go out and split fire wood for a couple hours. Puked those peppers up in no time, damn I can still taste it. Not saying my mom was a bad cook but damn those stuffed peppers were not good at all. Sorry Mom.
triple_duece
Ragin Cajun.
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Big H I totally understand that. I don’t care for ground meat stuffed peppers, it’s like eating a bell pepper burger. You can add crabmeat, crawfish tails or anything along those lines.
TinyTucky
Active Member
Well, my crew let me do the cooking for the first time at this rotation tonight, so I brought in 2 full mature doe back straps. Marinated for 20 hours in Worcestershire, soy sauce, garlic and onion powder. Threw a whole onion, 3/4 stick of butter in the cast and got it ripping. Our oven sucks here, n so I kept it on the stove. Seared all 4 sides then dropped the heat till it felt right. Baked potatoes and asparagus for a side. Not a single bite of leftovers so I think it turned out well.
Brisket, pulled pork and shredded chicken nachos and bud lattes tonight.
Big_Holla
Senior Member
Polish sausage, peppers and sauerkraut with a little general tso sauce mixed in. Man was that good!
Not dinner, but it could be, and it was picture worthy. Rick, this black raspberry syrup is really something on a waffle with some spicey home made breakfast sausage. Much appreciate it. Have Chanterelles, willing to trade.
the Lackster
Junior Member
the Lackster
Junior Member
Was out late with a downed cow last night. Got home and my wife whipped us up sausage with biscuits and gravy. Fresh sausage I made, fresh buttermilk in the biscuits, and fresh milk in the gravy! Good stuff all around!!!
Ham was one of the dishes for our brunch celebration of my daughter's birthday.
We also had 2 French toast bakes, a sausage gravy and biscuit bake, sausage, bacon, eggs, and biscuits.
Stressless
Active Member
Been doing great in the Gulf off the kayak, two Blackfins in two days.
Making a tasting sampler of sashimi and nigiri. Doing three spreads specific to the three portions of a lower tuna loin.
Making a tasting sampler of sashimi and nigiri. Doing three spreads specific to the three portions of a lower tuna loin.