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  1. CraigC

    White Chocolate with Zing

    Karen makes an addictive recipe with white chocolate, pistachios, pink salt and Carolina Reaper flaked. It is really good. The Reaper flake is used very sparingly.
  2. CraigC

    Cost of a lobster dinner?

    Here in Florida, Wednesday at midnight until Yesterday at midnight the sportsman's spiny lobster season took place. It is aka "mini season". Not sure how many lobster were taken, but at last count, 3 divers died. I used to drive a 24 passenger dive boat and always hated those 2 days. Very sad.
  3. CraigC

    Replenishing Cajun Supplies

    I started the Andouille yesterday. The Tasso has been curing since last Saturday and I just did the Andouille prep today. Everything will get smoked on the Horizon tomorrow. The spices for the Andouille. The meat and fat for 10 pounds. All meat and fat cubed. All spiced...
  4. CraigC

    Crawfish Finally

    No local available, no problem. Just ordered 30 pounds of XL WC crawfish from Kyle Leblanc seafood in Raceland, LA. Will pick up at Ft. Lauderdale international on Friday. Doing the boil on Saturday. Pics to follow!
  5. CraigC

    Lobster Diablo

    I think someone PM'd me for this recipe, but it is no longer in my "in box" so I thought I'd post it again. Lobster Diablo With this recipe you can adjust the ingredients to your taste. Although I'm going to give amounts, I really just "eyeball" it. Feel free to adjust away to make it...
  6. CraigC

    What's on your plate the 8th? 1-8-20

    Found these at the New York Mart. So it will be a geoy dinner!:yum:
  7. CraigC

    Sriracha Ketchup

    I used this stuff on a burger at a local place. First time I saw it. We found some in a local grocery a week or so ago, after several months of looking. Now I want to try it in TNT recipes that call for regular ketchup. Has anyone tried this or have adapted it as a sub for regular ketchup in...
  8. CraigC

    Manzano Chili

    Found a new Mexican grocery. I needed some Achiote paste so we stopped to check it out. Saturday I watched an episode of Pati's Mexican Table where she made a halibut dish using 5 peppers. One of which was a yellow chili pepper called a Manzano. I'd never seen these before. Wouldn't you know...
  9. CraigC

    Maple Cured Bacon

    I cured a piece of pork belly for about a week. I put it on the BGE this morning @200F, using peach wood, until the internal temp reached 150F. Pulled it, cut off the skin and let it cool.
  10. CraigC

    Andouille Fresh Batch

    Karen did the cutting and spicing of the pork butts for this batch. On Sunday we ground and stuffed the casings. Funny how some mistakes turn out for the better. Didn't realize we were out of hog casings and had to use some beef casings we had on hand. This allowed us to make thicker...
  11. CraigC

    T-Day Bird on the BGE

    Doing a 12# turkey that I wet brined over night. The Egg is up to temp and I'll be putting the bird on around 10:00 this morning. This is the first time using this brine. The main ingredient is 1 gallon of Modelo Negra beer. Pics to follow. This time I'm using peach 1/2 splits mixed in with the...
  12. CraigC

    Potato Skins

    I like twice baked potatoes, but my favorite is stuffed, fried potato skins. Some times we will have an appetizer meal with skins being one of the stars. For basics, I like bacon, cheddar cheese, pickled japs, sour cream and hot sauce. Pulled pork with sauce and a white cheese is also great...
  13. CraigC

    Hatch Chilis 2018

    A couple weeks ago we were shopping at the local Winn Dixie and they had brought some mild and hot Hatch chilis in since it is the season @ $1.29 per pound. I was kind and left some for others. Went back today to do some shopping. The boxes seemed to have the same amount in them as when I got...
  14. CraigC

    Just Another Butt

    We needed some pork butt to make a dish for this weeks menu, so I got a twin pack of boneless. I brined one of them Saturday. Sunday I fired up the BGE. After draining and trimming some of the fat cap, I rubbed the butt with some of Emeril's "Rustic Rub" and an equal amount of brown sugar mixed...
  15. CraigC

    Monsieur Le Mudbug

    Picked up a 32# sack yesterday at Restaurant Depot for $2.99 a pound. The boil is on today.
  16. CraigC

    Ribs and Moink Balls

    Decided to do some "Q" yesterday on the Egg. Made the potato salad early in the morning. Next was the baby backs into the marinade after removing the membrane. Then the Moink ball prep. I actually made a filling with sauteed japs, onion and garlic. When the vege was cool, I mixed in some Philly...
  17. CraigC

    Armadillo Eggs my Way

    I decided to do some Armadillo Eggs using bulk andouille as part of the sausage and Queso Blanco for the cheese. I had some sauce left over from the cupcake/muffing tin thighs I made a few weeks ago, so I basted the "eggs" with it. Main ingredients Raw "eggs" with the "yoke" inside. The will...
  18. CraigC

    Happy T-Day everyone! 11-23-17

    Hope you all have a great day!:chef: I just put the bird on the BGE to smoke with pecan. Our turkey stock is back on the stove after being de-fatted.:ermm: It is the consitency of jello.:rofl:
  19. CraigC

    What are you having this T-Day eve, 11-22-17?

    We are having Ropa Vieja, black beans, rice and maduros!:yum:
  20. CraigC

    Roasting Hatch Chilis

    The hot ones have arrived and the rest should be here today. Once I start the roasting process, there will be more pics.
  21. CraigC

    New Rotisserie Toy

    The Hatch chilis are on the way! :yum: This is a basket to fit on the spit of my Weber rotisserie. Closed Open I mainly got it to roast chilis, but the inventor does wings and other stuff in it.
  22. CraigC

    What's for Supper Sunday Oct. 1, 2017

    New recipe from BA, Gochujang Cioppino. Has cod, mussels, squid and shrimp.:yum:
  23. CraigC

    Oscar's Rib Sauces

    I worked with Oscar for several years. He did rib cooks on the side to make extra money. He cooked them "Soul Food" style with typical sides. One thing he did, as many others in several African-American communities around Ft. Lauderdale, FL that cook this style of ribs, was to serve plain...
  24. CraigC

    Dinner Saturday 9-16-17

    We're having tasso pasta. It was going to be bibimbap (the Soju is ice cold), but not even the Asian market had bean sprouts.:sad:
  25. CraigC

    Anyone Eating this Evening? 9-3-17

    We are having burritos that are based on a local chain's vegetable burritos.
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