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  #51  
Old 04-25-2006, 11:54 AM
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tex tex is offline
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If you are referring to the Hedgehog...You are right.
Hey, I may be cooking for 12 this weekend...Any suggestions?
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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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  #52  
Old 04-25-2006, 12:12 PM
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Ron rules!
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On a different note: I like LOTS of snort comin' out of the hole.
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  #53  
Old 04-25-2006, 12:16 PM
bcampbe7 bcampbe7 is offline
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Quote:
Originally Posted by tex
...
Hey, I may be cooking for 12 this weekend...Any suggestions?
Don't cook Salmon on a cedar plank!
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  #54  
Old 04-25-2006, 12:21 PM
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Upper Michigan Prostar190 Upper Michigan Prostar190 is offline
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as far as the food. How bout these ideas

Steak sandwiches. Get some "sizzler" steaks which are usually cheaper sirloin used for breakfast steaks or sandwiches. Marinate in Kikkomans soy sauce, Mrs. Dash extra spicey seasoning, season salt, and some of what ever else you like, I use garlic, ground pepper. Marinate overnight if possible, but 5 or 6 hours will do. Grill to taste. Then take a big sweet onion, and mushrooms, dice it up, and saute it in butter, salt and pepper until carmelized.

Get FRESH french bread from a bakery. slice open and butter the inside and also put some zesty italiian salad dressing on the inside of the bread too. then toast that bread on the grille. If you choose to have cheese on them, put that on the steak now so it melts. Then put the steaks and onions/mushrooms on the bread like a sandwich, cut into serving size pieces and serve. Make some veggies: boil some fresh green beans and carrots, then saute that in butter, brown sugar, and parsely. serve as a side dish. corn on the cob also goes well.

These go well with beer.
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Skidog, dont forget to take your Geritol.

Quote:
Originally Posted by Upper Michigan Prostar190
On a different note: I like LOTS of snort comin' out of the hole.
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  #55  
Old 04-25-2006, 12:53 PM
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Upper Michigan Prostar190 Upper Michigan Prostar190 is offline
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Quote:
Originally Posted by bcampbe7
Don't cook Salmon on a cedar plank!
YEEEEEE HAAAAAWWWWW!!! just when Tex thought it was safe to light the grill again, the ol' Cedar plank Salmon surfaces for another attack!!!!
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Skidog, dont forget to take your Geritol.

Quote:
Originally Posted by Upper Michigan Prostar190
On a different note: I like LOTS of snort comin' out of the hole.
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  #56  
Old 04-25-2006, 06:53 PM
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M-Funf M-Funf is offline
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NOT your mom's meatloaf...

This is by FAR the best meatloaf recipe I've ever made. It can be toned down a bit, but it is truly awesome! I have made this many times for people who said they don't "do" meatloaf, only to have them convert and ask for the recipe...

From: "Chef Paul Prudhomme’s Louisiana Kitchen"

Seasoning Mix:

2 medium bay leaves
1 Tablespoon salt
1 teaspoon cayenne
1 teaspoon black pepper
½ teaspoon white pepper
½ teaspoon ground cumin
½ teaspoon ground nutmeg

Ingredients:

4 Tablespoons unsalted butter
¾ cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped bell pepper
¼ cup finely chopped green onions
2 teaspoons minced garlic
1 Tablespoon Worcestershire sauce
½ cup evaporated milk
½ cup ketchup
1½ pounds. ground beef
½ pound Ground pork
2 large eggs, lightly beaten
1 cups very fine dry bread crumbs

Preheat the oven to 350º.

Combine the seasoning mix in a bowl and set aside.

Melt the butter in a saucepan over medium heat. Add the celery, onion, bell pepper, green onions, garlic, Worcestershire sauce and seasoning mix. Sauté until mixture starts sticking extensively, about 6 minutes, stirring occasionally and scraping the bottom of the saucepan frequently. Stir in the milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to return to room temperature.

Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked veggie mixture (removing the bay leaves) and the bread crumbs. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1½" high, 6" wide and 12" long.

Bake, uncovered, at 350 degrees for 25 minutes, then raise the heat to 400 degrees and continue cooking until done, about 35 minutes longer.


Serve with "Very Hot Cajun Sauce for Beef" from the same book/chef:

Serving Size : 6

3/4 cup Chopped onions
1/2 cup Chopped green peppers
1/4 cup Chopped celery
1/4 cup Vegetable oil
1/4 cup + 1 Tbsp all-purpose flour
3/4 teaspoon Ground cayenne pepper
1/2 teaspoon White pepper
1/2 teaspoon Black pepper
2 Bay leaves
1/4 cup Minced jalapeno peppers
1 teaspoon Minced garlic
3 cups Basic beef stock

NOTE: Fresh jalapenos are preferred...

In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250F. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be careful not to let the roux scorch or splash on your skin.

Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (the mixture should be pasty.)

Remove from heat.

In a separate 2-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition.

Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3-1/2 cups, about 15 minutes.

Skim any oil from the top and serve immediately.

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  #57  
Old 04-25-2006, 06:54 PM
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M-Funf M-Funf is offline
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Quote:
Originally Posted by tex
If you are referring to the Hedgehog...You are right.
He stopped by the restaurant where my sister works with a couple of his...ahem..."actresses". Evidently they got a little out of hand, some pictures were taken, and yada-yada-yada...there were arrests...
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Our '76 Stars & Stripes

Canis meus id comedit
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  #58  
Old 04-25-2006, 06:56 PM
bradamerry bradamerry is offline
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I'll add this, if anybody cares...

http://www.tmcowners.com/teamtalk/sh...ar-b-que+sauce
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  #59  
Old 04-25-2006, 07:47 PM
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Upper Michigan Prostar190 Upper Michigan Prostar190 is offline
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Quote:
Originally Posted by M-Funf
He stopped by the restaurant where my sister works with a couple of his...ahem..."actresses". Evidently they got a little out of hand, some pictures were taken, and yada-yada-yada...there were arrests...
THats hilarious!
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Skidog, dont forget to take your Geritol.

Quote:
Originally Posted by Upper Michigan Prostar190
On a different note: I like LOTS of snort comin' out of the hole.
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  #60  
Old 04-30-2006, 11:27 PM
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tex tex is offline
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I got this out of Food and Wine. It is easy and your significant other will think that you are a mastercraft cook.

Basil Leaves Stuffed with Chèvre and Pine Nuts
FAST
TOTAL TIME: 25 MIN
MAKES 20 HORS D'OEUVRES
ingredients
1/2 cup pine nuts
4 ounces soft goat cheese, at room temperature
2 tablespoons heavy cream
Salt and freshly ground pepper
20 large unblemished basil leaves, about 3 inches long
1 medium tomato, finely chopped
Extra-virgin olive oil, for drizzling


directions
In a small, dry skillet, toast the pine nuts over low heat, shaking the pan occasionally, until golden and fragrant, about 3 minutes; let cool.
In a small bowl, mix the goat cheese with the heavy cream and season with salt and pepper.
Spread 1 teaspoon of the cheese on each basil leaf. Sprinkle with the pine nuts, pressing them into the cheese. Scatter the chopped tomato on top. Pinch each leaf together near the center to form slightly rounded bowls. Drizzle lightly with olive oil and serve.
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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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