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Old 02-10-2006, 11:55 PM
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Hoosier Bob Hoosier Bob is offline
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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!
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Old 02-10-2006, 11:57 PM
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Hoosier Bob Hoosier Bob is offline
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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!
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Old 02-11-2006, 12:01 AM
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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.
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Old 02-11-2006, 12:03 AM
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Hoosier Bob Hoosier Bob is offline
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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!
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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
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Old 02-11-2006, 12:08 AM
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Hoosier Bob Hoosier Bob is offline
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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!
Quote:
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.
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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
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  #6  
Old 02-11-2006, 12:12 AM
Leroy
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Tex, you need to come to Mag Fest......
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Old 02-11-2006, 12:16 AM
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Hoosier Bob Hoosier Bob is offline
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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?).
Quote:
Originally Posted by Leroy
Tex, you need to come to Mag Fest......
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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

Last edited by Hoosier Bob; 02-11-2006 at 10:46 AM.
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  #8  
Old 01-20-2007, 11:15 PM
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sanjuan23 sanjuan23 is offline
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Tex your gonna have to give me a decent salmon recipe because I dont know how people eat that fish.... I just cant get past it for some reason.
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Old 01-21-2007, 12:00 AM
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Quote:
Originally Posted by sanjuan23
Tex your gonna have to give me a decent salmon recipe because I dont know how people eat that fish.... I just cant get past it for some reason.
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons orange juice
6 tablespoons (3/4 sti butter, softened
1 green onion, minced
2 tablespoons minced fresh gingerroot
2 tablespoons minced parsley
3 tablespoons bread crumbs
1/4 teaspoon garlic salt
1 green onion, sliced
olive oil for cooking
4 (8 ounce) skinless salmon fillets



Combine the lemon juice, orange juice, butter, minced green onion and gingerroot in a small bowl and mix well. Chill until ready to use. Combine the parsley, bread crumbs, garlic salt and sliced green onion in a small bowl and mix well.

Heat the oven to 450 degrees. Pour a small amount of oil in a large ovenproof skillet. Heat over medium-high heat until very hot. Add the salmon and cook for 1 minute or until browned on 1 side. Dip the browned side in the parsley mixture. Return to skillet, cooked-side up.

Place the skillet in the oven and roast for 4 to 6 minutes. Check for doneness by flaking the salmon with a knife. Roast for 1 minute longer if needed. Place the salmon on a platter. Top each fillet with a pat of the Citrus-Ginger Butter.
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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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  #10  
Old 01-21-2007, 01:15 AM
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OK. Here's a reeeaaallly easy one we made tonight, if you can get your hands on some good fresh shrimp and mango. I don't know what the "turmeric" stuff is, but I found it in the spice drawer and it tasted good!


SHRIMP WITH MANGO AND BASIL

1 # large shrimp peeled and deveined, tails left on
salt
¼ to ½ teasp. Cayenne pepper
¼ tsp. ground turmeric
1 Tablesp. Olive oil
1 large firm mango, diced into ½ inch cubes
1 bunch scallions, tender green parts only, thinly sliced
¼ cup firmly packed basil leaves, finely chopped
Jasmine (Thai) rice
In a medium bowl combine shrimp, salt to taste, cayenne pepper and turmeric, mixing to coat evenly. Cover and refrigerate for about 15 min.
Heat oil in a large, nonstick skillet or work over medium-high heat until it is shimmering. Add shrimp in a single layer (may have to cook it in batches). Cook until undersides turn pink, about 1 min. Turn over and cook for 1 min. Add mango, scallions and basil and cook, stirring until the shrimp is just cooked through and starts to curl, 1 to 2 min. Serve immediately with Jasmine rice.
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