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  #301  
Old 02-04-2018, 04:58 PM
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tex tex is offline
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Boat: 2002 Prostar 197 w/tower
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I'm getting ready to throw some gumbo down for the Super Bowl...What are you guys doing?
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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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  #302  
Old 02-04-2018, 05:12 PM
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moosehead moosehead is offline
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Wings, Pork Ribs, NY Strips
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  #303  
Old 02-04-2018, 05:12 PM
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waterbuffalo waterbuffalo is offline
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Food Talk with TEX!!!!!!!!

Some smoked pulled pork, dogs in a blanket, corn bread, some garlic toast, and dippings to suite 😋.


Sent from my iPhone
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  #304  
Old 02-04-2018, 07:15 PM
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east tx skier east tx skier is offline
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BBQ Chicken Wing time!

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Red 1998 Ski Nautique, PCM GT40, 310 hp, , Acme 4 blade, Perfect Pass SG/Zbox.

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  #305  
Old 06-02-2018, 07:50 PM
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tex tex is offline
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Summer Cocktail

Coconut, Ginger & Cilantro Cocktail
Serves 1
3 sprigs cilantro
3 lime wedges
2 ounces coconut rum
4 ounces ginger beer
In a tall glass, add 1 to 2 sprigs of cilantro and squeeze in the juice of one lime wedge. Gently muddle together.
Fill your glass with ice and add the coconut rum. Top with ginger beer. Garnish with a sprig of cilantro and another lime wedge
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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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  #306  
Old 06-02-2018, 08:21 PM
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JohnE JohnE is offline
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Sounds great, Tex!
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  #307  
Old 06-02-2018, 10:34 PM
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tex tex is offline
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Join Date: Aug 2004
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Shrimp Scampi that is crazy fresh!

Linguine With Shrimp

Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy
Ingredients
For the lemon oil:
1/2 cup extra-virgin olive oil
1 lemon, zested
For the pasta:
1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley

Directions
Watch how to make this recipe.
For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.
For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

Stolen from Giada!
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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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  #308  
Old 09-15-2018, 09:00 PM
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tex tex is offline
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Instant pot magic!

Delicious New Orleans Instant Pot Gumbo
Prep 5 minsCook 55 minsTotal 60 mins
Author Paint the Kitchen Red
Yield 10 servings
This Delicious Instant Pot Louisiana Gumbo is a quintessential New Orleans dish that is hearty, satisfying, flavorful and perfect for a crowd. Made with chicken, sausage and shrimp, it tastes amazing when served over rice.
Ingredients
1/2 lb shrimp, peeled and deveined
1 tsp Cajun or Creole seasoning
1/2 cup + 2 Tbsp olive oil
1 lb boneless skinless chicken thighs , cut into bite size pieces
1/2 lb andouille sausage (or smoked sausage), cut into 1/4 inch slices
1/2 cup all-purpose flour
1 cup onions, diced
1 cup green bell peppers, diced
1 cup celery, diced
1 Tbsp garlic, minced
4 cups chicken broth
1 (14.5-oz) can diced tomatoes or 2 cups chopped tomatoes
1 tsp white pepper
1 tsp black pepper
1 tsp cayenne pepper (or to taste)
1 tsp dried thyme
1 tsp salt (or to taste)
1 tsp brown sugar
1 tsp worcestershire sauce
2 tsp lemon juice
2 small bay leaves, or 1 large
2 cups frozen okra
2 Tbsp green onions (green parts only), sliced thinly
Chopped parsley to garnish
Instructions

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Rub shrimp with 1 tsp of Cajun or Creole seasoning and set aside.
Press 'Saute' and when Instant Pot has heated, add 2 Tbsp olive oil to inner pot of Instant Pot.
Add andouille sausage and chicken, and cook until browned, about 8 to 10 minutes.
Press 'Cancel' and transfer chicken and sausage to a plate using a slotted spoon and set aside.
To make the roux, press 'Saute' and add remaining olive oil and all-purpose flour to inner pot.
Cook oil and flour until the mixture resembles a dark peanut butter, stirring frequently, and being careful not to burn. This can take about 10 to 15 minutes. *
Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
Stir in broth, tomatoes, white, black and cayenne peppers, thyme, salt, brown sugar, worcestershire sauce, lemon juice, bay leaves, and frozen okra.
Stir in reserved chicken and sausage.
Using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom.
Close Instant Pot and cook on 'Manual' or 'Pressure Cook' mode for 4 minutes.
Do a quick release of pressure and open the Instant Pot.
Immediately stir in the shrimp and close the Instant Pot for 10 minutes. The shrimp will cook in the residual heat.
Open the Instant Pot and sprinkle the gumbo with parsley and green onions.
Stir and serve gumbo over Instant Pot Jasmine Rice or a rice of your choice.
Notes
Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, diced chicken, etc.
* The darker your roux, the more intense the flavor of the gumbo. But be sure not to burn the roux, so keep stirring constantly especially as it gets darker. It's quicker to cook the roux on the stovetop.
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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 :
Reply With Quote
  #309  
Old 09-17-2018, 12:20 PM
Hunter Hunter is offline
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Join Date: Aug 2017
Boat: 2014 X10
Location: Midwest
Posts: 69
Going to have to try the Gumbo recipe....sounds delicious.
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  #310  
Old 09-17-2018, 02:54 PM
Mastar Mastar is offline
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Join Date: Aug 2016
Boat: 2009 Mastercraft X Star
Location: Midwest
Posts: 255
My Shrimp boil

Cayenne pepper to taste 1/4 cup
3 Whole garlic hekads
1 can beer for the cook dont waste it in the pot
*OLD BAYŽ Seasoning or crawfish boil packet
1 cup salt
16 medium red potatoes, quartered
2 large onions, cut into wedges
4 pounds lean smoked sausage, cut into 2-inch pieces
4 pounds unpeeled jumbo shrimp
Lemon
Corn on the cob halved

In a big *** pot add water, beer, crawfish boil packet Lemon and salt to boil on high heat.
Add potatoes . Cook 8 minutes.
Add smoked sausage Cook 5 minutes.
Add corn. And onions Cook 7 minutes.
Stir in shrimp. Cook 90 seconds or just until shrimp turn pinkish .
Drain cooking liquid. Pour contents of pot on platter. Or, mound on paper-covered table. Sprinkle with Lemon Juice and additional OLD BAY Seasoning, if desired.**
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