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Food Talk with TEX!!!!!!!!

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  • Food Talk with TEX!!!!!!!!

    This is a new thread where Tex will submit good ole TX cookin' for ole Hoosier Bob and others. This is food talk and all concerns and questions regarding food prep, presentation and service should and will be directed here!
    Thanks Tex!
    BAREFOOTING: I knew it was gonna hurt when I felt my arse cheeks hit me in the back of my head!

    !UOY NAHT RETSAF MA I TUB KNURD EB YAM I

  • #2
    By the way I will be bumping this thread early and often!!!!
    PS I hope Tex can help out with the, "Hoosier what you Eatin" thread!
    BAREFOOTING: I knew it was gonna hurt when I felt my arse cheeks hit me in the back of my head!

    !UOY NAHT RETSAF MA I TUB KNURD EB YAM I

    Comment


    • #3
      one of my lake favorites!

      5 quarts water
      1/4 cup Old Bay seasoning
      4 pounds small red potatoes
      2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
      6 ears fresh corn, halved
      4 pounds unpeeled, large fresh shrimp
      Old Bay seasoning
      Cocktail sauce

      Bring 5 quarts water and 1/4 cup Old Bay seasoning to a rolling boil in a large covered stockpot.
      Add potatoes; return to a boil, and cook, uncovered, 10 minutes.

      Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.

      Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce.
      2002 Blue Prostar 197, 0 Flex Tower, Perfect Pass, and The Preditor-ADHD Skier

      I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :

      Comment


      • #4
        Old Bay! You are killing me now! I grew up on old bay! Blue Crab baby and beer! One a night may be all I can handle! Thanks Tex! Look forward to tomorrow!
        BAREFOOTING: I knew it was gonna hurt when I felt my arse cheeks hit me in the back of my head!

        !UOY NAHT RETSAF MA I TUB KNURD EB YAM I

        Comment


        • #5
          Why do I add the old bay twice? Is it layered like on the crabs or do you just like it as much as I do? You know I am going to try this! You guys may make a man out of me yet!
          Originally posted by tex
          one of my lake favorites!

          5 quarts water
          1/4 cup Old Bay seasoning
          4 pounds small red potatoes
          2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
          6 ears fresh corn, halved
          4 pounds unpeeled, large fresh shrimp
          Old Bay seasoning
          Cocktail sauce

          Bring 5 quarts water and 1/4 cup Old Bay seasoning to a rolling boil in a large covered stockpot.
          Add potatoes; return to a boil, and cook, uncovered, 10 minutes.

          Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.

          Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce.
          BAREFOOTING: I knew it was gonna hurt when I felt my arse cheeks hit me in the back of my head!

          !UOY NAHT RETSAF MA I TUB KNURD EB YAM I

          Comment


          • #6
            Tex, you need to come to Mag Fest......

            Comment


            • #7
              That $%#@ makes be so dang hungry I could!!!!!!!!! I am trying that recipe tomorrow. Old Bay is sort of scarce around here though. It is an eastern spice, Chesapeake (spelling?).
              Originally posted by Leroy
              Tex, you need to come to Mag Fest......
              Last edited by Hoosier Bob; 02-11-2006, 09:46 AM.
              BAREFOOTING: I knew it was gonna hurt when I felt my arse cheeks hit me in the back of my head!

              !UOY NAHT RETSAF MA I TUB KNURD EB YAM I

              Comment


              • #8
                And I thought Mag was the only cook on this site! The lovely Lisa says hello Mag!
                BAREFOOTING: I knew it was gonna hurt when I felt my arse cheeks hit me in the back of my head!

                !UOY NAHT RETSAF MA I TUB KNURD EB YAM I

                Comment


                • #9
                  Originally posted by Hoosier Bob
                  That $%#@ makes be so dang hungry I could!!!!!!!!! I am trying that recipe tomorrow. Old Bay is sort of scarce around here though. It is an eastern spice, Chesepeak (spelling?).
                  CHESAPEAKE

                  Get steamer pot
                  Put one beer, some water, some cider vinegar in the bottom
                  Add one layer of live blue crabs
                  Sprinkle crabs with Old Bay, cayenne pepper, and salt
                  Add another layer of crabs
                  Sprinkle again
                  Repeat until pot is full or you run out of crabs
                  Put lid on pot
                  Put pot on stove
                  Put stove on "high"
                  Crack open a beer and drink it while the crabs are steaming

                  Serve with cider vinegar spiked with Old Bay seasoning (do NOT dip the crab meat in butter -- save the butter for the lobsters). Save leftover crabs for crabcakes.
                  / \

                  Former boats:
                  2003 Prostar 197 35th Anniversary
                  1990 Prostar 190

                  Comment


                  • #10
                    Hello to Lovely Lisa!

                    Comment


                    • #11
                      Originally posted by Hoosier Bob
                      And I thought Mag was the only cook on this site! The lovely Lisa says hello Mag!
                      Let's not forget Jrandol's smokin' pork!!!!
                      .

                      Comment


                      • #12
                        Originally posted by Workin' 4 Toys
                        Let's not forget Jrandol's smokin' pork!!!!

                        For Pulled Pork. Going to try this recipe for Mag Fest I believe

                        Slather
                        1/4 Cup Apple Juice
                        1/4 Cup Yellow Mustard
                        2 tbsp Hot Sauce
                        1 tsp Worse-than-your-sister's-sire sauce

                        Rub
                        3/4 Cup Turbinado Sugar
                        3/4 Cup Kosher Salt
                        3 tbsp Granulated Garlic
                        3 tbsp Onion Powder
                        2 tbsp Black Pepper
                        1 tbsp Ancho Powder
                        1/4 tsp Celery Seed
                        1/2 tsp Cayenne Pepper
                        1/4 tsp Cinnamon
                        1/4 tsp Marjoram
                        1/8 tsp Ground Ginger
                        1/8 tsp Turmeric


                        Cook to 190-195 degrees. (approx. 1 1/2 -2 hours per lbs of pork)
                        Living like no one else so later we can live like no one else

                        MC's owned:
                        1986 Skier 19
                        1995 ProStar 190
                        2003 X-7
                        1994 ProStar 205 (current)

                        Comment


                        • #13
                          i like alot of old bay in the recipe...i always put extra in and then you want need some at the end to serve it with. i made it on New Years and we had some people who did not like spicy stuff. i put in what the recipe called for and had to sprinkle more over it at the end. if you can't find old bay...just find another shrimp/crawfish boil spice. that recipe is very easy and i prepare everything and put into bags before we go to the lake house. I bust out the turkey fryer and start throwing it together. it is so f'n easy and fun(standing around watching and drinking beer). you finish and everyone thanks that you are the GREATEST!
                          2002 Blue Prostar 197, 0 Flex Tower, Perfect Pass, and The Preditor-ADHD Skier

                          I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :

                          Comment


                          • #14
                            Thanks, All I need now are some crabs. I don't think a chicken neck and some string will work in the ponds around here. I lived in Williamsburg, VA and Baltimore, MD. Blue crabs abound! Not as many in Indiana though.
                            Last edited by Hoosier Bob; 02-11-2006, 10:01 AM.
                            BAREFOOTING: I knew it was gonna hurt when I felt my arse cheeks hit me in the back of my head!

                            !UOY NAHT RETSAF MA I TUB KNURD EB YAM I

                            Comment


                            • #15
                              Jeff, now you can make that TMC recipe book to go along with the calendar.
                              Last edited by Hoosier Bob; 02-11-2006, 10:02 AM.
                              BAREFOOTING: I knew it was gonna hurt when I felt my arse cheeks hit me in the back of my head!

                              !UOY NAHT RETSAF MA I TUB KNURD EB YAM I

                              Comment

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