"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-13-2008, 02:35 PM   #21
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
Which would you choose Miss Kitty....Help me out!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 05-13-2008, 02:41 PM   #22
Senior Cook
 
Join Date: Apr 2008
Location: Minnesota
Posts: 107
Hey, Uncle Bob, I have a question for you. What do you do to prepare your catfish? It always has such a sandy taste and I'd like to know how to get rid of that. I'm an Iron Ranger and we are used to preparing walleye for dinner. The BF likes catfish and I'm stumped as to how to deal with it. Thanks for any advice you care to toss my way. You are always such a gentleman. I'd have the vodka tonight, BTW. Clean, neat and somewhat healthy.
Nancy Jane is offline   Reply With Quote
Old 05-13-2008, 02:49 PM   #23
Executive Chef
 
redkitty's Avatar
 
Join Date: Jan 2007
Location: San Francisco
Posts: 3,200
Me thinks bourbon would go well with that fishy!
__________________
Accentuate the positives, medicate the negatives ~ Amy Sedaris
redkitty is offline   Reply With Quote
Old 05-13-2008, 02:57 PM   #24
Head Chef
 
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,191
Grilled ribeye steaks, potatoe cakes and a veg medley.
__________________
"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
JohnL is offline   Reply With Quote
Old 05-13-2008, 02:59 PM   #25
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
Nicholas, my eldest is 13 today, so we have friends around for a barbeque - got the gas grill out for the first time this year. Steak, chicken & sausages with salads and rolls. Followed by chocolate cake (made by DW last night) with chocolate filling and chocolate ganache and Carte D'or ice cream.
miniman is offline   Reply With Quote
Old 05-13-2008, 03:01 PM   #26
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
Hey Miss Nancy Jane...Ya must have Southern Blood in your genes...Two names is a "Southern" Thing... of sorts...

Hmmm "sandy" catfish...never heard of that one..."muddy" yes...and a few others terms...In short...I don't do anything to it...mostly just season, bread with a cornmeal based concoction, and fry...However..you could soak in buttermilk, or coat with yellow mustard, or with Louisiana (type) hot sauce...sprinkle on a little garlic can be interesting...or any other seasonings...Cajun/Creole...Greek...Italian...really anything that you like...
Hope this helps

Uncle "Billy Bob"
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 05-13-2008, 03:04 PM   #27
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
Quote:
Originally Posted by redkitty View Post
Me thinks bourbon would go well with that fishy!

Me thinks I will raise my (bourbon) glass to the East...

Cheers!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 05-13-2008, 03:21 PM   #28
Senior Cook
 
Join Date: Apr 2008
Location: Minnesota
Posts: 107
Thanks, Uncle Billy Bob! Yes, Sir, I do believe I have some Southern exposure. I love Southern cooking. I mean, I study it. That's why I want to learn how to make good catfish. Maybe we don't get such good fresh catfish up here. I'm thinking a good soak in buttermilk would help the flavor. Thanks for your help. You are the cream on the cake, Uncle BB.
Nancy Jane is offline   Reply With Quote
Old 05-13-2008, 03:44 PM   #29
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,311
Quote:
Originally Posted by Uncle Bob View Post
Bourbon...Vodka...Bourbon....Vodka...?? On of them.

A bed of rice....
A fried catfish filet on top...
Crawfish etouffee on top of that.....
Peppermint Pattie for dessert....
Zzzzzzzzzzzzzzz Zzzzzzzzzzz
Why Uncle Bob, for someone who stays away from that sort of thing you are sure enjoying those peppermint patties! Good for you. By the way, I know you didn't ask but I would stick to the bourbon!
__________________
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 05-13-2008, 03:49 PM   #30
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
Since we had leftover rice, I ll do DH's favorite pork chops..it's easy and tastes yummy ..I cube up four pork chops, put them in a baking dish and pour over a mix of catsup,lemon juice,brown sugar,garlic,Worcestershire a little water and some chutney and bake covered...we love this over the rice..A fruit salad is great with it and that is all we are having..Banana bread is dessert.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 05-13-2008, 04:43 PM   #31
Master Chef
 
DaveSoMD's Avatar
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,334
Quote:
Originally Posted by JoeV View Post
I have an eggplant that needs to be used this week. I'm inspired by DaveSoMD's veggie stir fry.
I used to make eggplant sandwiches,. I don't remember the cooking times but here it is if you want to experiment .....

Peal the EP and slice about 1/2" thick. Peal and slice a red onion into 1/4" to 1/2" thick slices. Slice a big beef steak tomato into 1/2" slices.

Lay the EP and onion on a foil lined baking tray, brush with EVOO, season with salt and pepper and put under the broiler. Cook until the top is grilled, flip, brush with EVOO, season with salt and pepper and cook the other side.

Put the tomatoes on a foil lined pan and treat the same way but they will cook faser then the EP and onions so put them in when you start the 2nd side of the EP and onions.

Serve on rolls or if you can find it, round sour dough bread. You can butter the rolls / bread and then toast before making the sandwich if you want.

Stack the EP, onion, and tomato on the roll, top with fresh mozerrella or with shreaded Asiago cheese.
DaveSoMD is offline   Reply With Quote
Old 05-13-2008, 05:16 PM   #32
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,311
It is a blustery day here so I have decided on a hearty beef soup and have added biscuits to my baking list as they will go nice with it. We are having our dessert later with friends and I will leave a slice of chocolate tart for the border.
__________________
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 05-13-2008, 05:52 PM   #33
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
shrimp scampy, brown rice, steamed aspagus ?sp

new york bread, i baked yesterday or sun. don't remember

peanut butter choco chip cookies, banana muffins or left over pineapple cake for dessert.

feeding my self and abel, the handyman.

babe
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 05-13-2008, 07:11 PM   #34
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
Quote:
Originally Posted by redkitty View Post
British asparagus grilled with some red bell pepper served over romaine hearts with shaved parmesan cheese. It was tasty.
oh, that sounds so tasty!
(as does Uncle Bob's bourbon)

I've got a 4lb beef roast in the slow cooker - added to it: beef stock, 1 jar of sliced pepperoncinis and their juice, italian seasoning, s&p, & much garlic.

When it's dinnertime, I'll shred the beef and serve over french rolls.

I'm also serving artichokes, and some avocados & tomatoes.

For dessert: cut up strawberries, apricots, white peaches and cherries.
(maybe a bit of fresh whipped cream on top)
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 05-13-2008, 07:21 PM   #35
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,143
I left early this morning to deliver some chairs Buck re-caned, then the rest of my day was occupied by shopping, shopping, shopping. My usual every-two-week vittles/supplies trip. 89 miles and 7 hours later, I'm home. Whew!

We're going to have cheese tortellini with Alfredo sauce and roasted garlic-rosemary N.Y. Times bread I made yesterday. Not sure what else. Neither one of us is very hungry. I'm just flat-out tired.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 05-13-2008, 07:33 PM   #36
Senior Cook
 
Join Date: Apr 2008
Location: Canada
Posts: 266
Steak and mashes potatoes. It is a nice day to barbecue.
__________________
Let's Pour Tea!
Calya is offline   Reply With Quote
Old 05-13-2008, 07:55 PM   #37
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Tonight.... Pork loin on the grill. First, dry rubbed with sea salt, pepper, Emiril's original seasoning, dried onion, dried garlic,

After searing on both sides I made a great tasting BBQ sauce starting with
this as a base.
Ravenswood BBQ Sauce

It's a little too bitter for my tastes but it has nice heat and smokey flavors. I put that in a blender, added a jar of roasted red peppers, 2 tblsp yellow mustard, 1 Tbls Balsamic vinegar, 1/4 cup bourbon, 1 tbls sugar and blended until smooth.

I am heavily basting each side as I turn the loin.

It turned out fantastic!! Moist, with a nice flavor from the rub and the sauce. I cooked it to an internal temp of 165 on the grill. After setting for 15 minutes off the grill the temp was ~170.

It was served with a side of mixed steamed seasoned veggies..
Attached Thumbnails
Click image for larger version

Name:	pork.jpg
Views:	141
Size:	65.7 KB
ID:	4099  
Jeff G. is offline   Reply With Quote
Old 05-13-2008, 07:57 PM   #38
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Quote:
Originally Posted by jkath View Post
oh, that sounds so tasty!
(as does Uncle Bob's bourbon)

I've got a 4lb beef roast in the slow cooker - added to it: beef stock, 1 jar of sliced pepperoncinis and their juice, italian seasoning, s&p, & much garlic.

When it's dinnertime, I'll shred the beef and serve over french rolls.

I'm also serving artichokes, and some avocados & tomatoes.

For dessert: cut up strawberries, apricots, white peaches and cherries.
(maybe a bit of fresh whipped cream on top)
I will have to try this one.... sounds great!
Jeff G. is offline   Reply With Quote
Old 05-13-2008, 07:58 PM   #39
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Quote:
Originally Posted by redkitty View Post
British asparagus grilled with some red bell pepper served over romaine hearts with shaved parmesan cheese. It was tasty.
yes.. I love grilled asparagus..
Jeff G. is offline   Reply With Quote
Old 05-13-2008, 08:01 PM   #40
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Quote:
Originally Posted by Uncle Bob View Post
Bourbon...Vodka...Bourbon....Vodka...?? On of them.

A bed of rice....
A fried catfish filet on top...
Crawfish etouffee on top of that.....
Peppermint Pattie for dessert....
Zzzzzzzzzzzzzzz Zzzzzzzzzzz
OK, you're living on the southern side of life. It's been a while since I had really good catfish and an really long time for Crawfish. Both great if done right, both terrible if they aren't....Yes, you will need the peppermint after that.... or just use the bourbon
Jeff G. is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 08:10 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.