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  • Made some ribs. Took about 4 hours.

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    Did it on the Big Green Egg.
    2000 MC SportStar
    2017 SQ5
    2009 KTM 530 Exc
    2012 BMW K1300r

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    • 5 Ingredient Chicken Feta Pasta

      Easy Weeknight Dinner Serves 4-6

      Ingredients


      2 tablespoons extra-virgin olive oil
      1 1/2 pounds boneless skinless breasts, split in half
      1 teaspoon kosher salt divided
      1/4 teaspoon freshly ground black pepper
      2 cans diced tomatoes with basil, garlic, and oregano (14.5-ounce cans)
      2 cups water
      1 pound whole wheat fettuccini pasta or substitute another long, straight pasta such as spaghetti
      4 ounces reduced-fat feta cheese divided
      Finely chopped fresh basil optional

      Instructions

      In a large pot or Dutch oven with a lid, heat the olive oil over high for 1 minute, then add the chicken breast halves.
      Sprinkle with 1/2 teaspoon salt and the black pepper.
      Cook the chicken on one side for 8 minutes, moving it around in the pan a little to prevent sticking, but not too much, so that a nice crust will form.
      Lower the heat as needed if the chicken seems to be cooking too quickly. Flip, sprinkle with the remaining 1/2 teaspoon salt, then cook for 5 additional minutes, until the chicken is cooked through.

      Add the diced tomatoes and water. Stir in the pasta and cook, uncovered, for 5 minutes. Cover and let cook an additional 10 minutes.
      Remove the lid, stir, then add three-quarters of the feta. Stir once more, then let cook uncovered for 5 additional minutes. Serve warm, sprinkled with the remaining feta cheese and fresh basil.
      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 :

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      • Originally posted by Tristarboarder View Post
        # pellet grills suck

        # Big Green Egg/kamato Joe/Primo

        Pellet grills are for lazy cooks with no bbq skills

        Learn....
        Whatever, be more of douche bag next time please.

        They all have a place in the cooking world and that includes the convenience of putting some meat on a cooker and not needing to look at it for 12 hours.
        -Tim

        Making boomers great again!! Boomin'

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        • Originally posted by CantRepeat View Post
          Whatever, be more of douche bag next time please.

          They all have a place in the cooking world and that includes the convenience of putting some meat on a cooker and not needing to look at it for 12 hours.
          I was going to respond but was to lazy. Thanks for doing it for me.

          Comment


          • ^ Ha! That post was from over almost 4 months ago, mostly tongue in cheek.....you guys are lazy lol

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            • Originally posted by Tristarboarder View Post
              ^ Ha! That post was from over almost 4 months ago, mostly tongue in cheek.....you guys are lazy lol
              I was busy, mostly.
              -Tim

              Making boomers great again!! Boomin'

              Comment


              • Pan-Roasted Salmon with Tomato Vinaigrette

                Simple but really good!!!!

                Ingredients
                Ingredient Checklist
                1 pint grape tomatoes (halved)
                1 medium shallot (thinly sliced)
                1 tablespoon drained capers
                2 tablespoons red wine vinegar
                Salt
                3 tablespoons extra-virgin olive oil
                4 center-cut salmon fillets with skin (about 7 ounces each)
                Freshly ground pepper
                ½ teaspoon ground cumin
                2 tablespoons canola oil
                1 tablespoon minced parsley
                1 tablespoon chopped basil

                Directions
                Step 1
                Preheat the oven to 425°. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.

                Step 2
                In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.

                Step 3
                Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.
                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


                • That looks good!! I am going to try that, Cheers.
                  Cheers

                  Mark

                  '99 Mastercraft ProStar 205 330-LTR

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                  • Grilled Flank Steak with Avocado Chimichurri

                    Feeds 6-8

                    Ingredients
                    • 2 lb flank steak
                    • salt & pepper to season

                    Avocado Chimichurri:
                    • 3/4 cup fresh cilantro
                    • 1 tablespoon fresh oregano
                    • 1 garlic clove
                    • 3 tablespoons red wine vinegar
                    • 4 tablespoons olive oil
                    • 1 tablespoon fresh lime juice
                    • 1/4 teaspoon red pepper flakes
                    • 1/2 teaspoon salt
                    • 1/4 teaspoon pepper
                    • 3 avocados, diced

                    Instructions
                    1. Heat grill to medium high or 400 degrees.
                    2. To a food processor add, cilantro, oregano, garlic, red wine vinegar, olive oil, lime juice, red pepper flakes, salt, and pepper. Blend until smooth.
                    3. In add small bowl add diced avocado and blended chimichurri sauce. Lightly toss to coat, be careful not to mush the avocado. (you want them to remain diced)
                    4. Season a room temperature flank steak with salt and pepper on both sides.
                    5. Place steak on grill and cook for 4-6 minutes per side.
                    6. Remove from grill, let sit for 2-3 minutes. Slice steak.
                    7. Serve with avocado chimichurri sauce
                    Nutrition
                    • Serving Size: 5 oz. steak + avocado chimichurri
                    • Calories: 444
                    • Sugar: 1 g
                    • Sodium: 281 mg
                    • Fat: 32 g
                    • Saturated Fat: 8 g
                    • Carbohydrates: 7 g
                    • Fiber: 5 g
                    • Protein: 34 g
                    • Cholesterol: 100 mg
                    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

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