The Food Thread

GlowGirl

Fifthelement said:

Tonight’s dinner: halibut fish tacos with slaw, fish taco sauce,  homemade pico de gallo, and guacamole.

Looks amazing. Excellent knife skills, by the way. You all are inspiring me to step up my game. 

Cliffy6745

Happy birthday mrs cliffy

Fifthelement

Cliffy6745 said:

Happy birthday mrs cliffy

That looks mouth-watering!  Happy birthday Mrs C.

Having ribs tonight.  Had them marinating in a KC rub for 24 hours.  Just put ‘em in the oven for 2 hours at 260 degrees.  Will finish them off on the bbq.MF117973 said:

Fifthelement said:

Tonight’s dinner: halibut fish tacos with slaw, fish taco sauce,  homemade pico de gallo, and guacamole.

Looks amazing. Excellent knife skills, by the way. You all are inspiring me to step up my game. 

Thanks 😊

GlowGirl

Cliffy6745 said:

Happy birthday mrs cliffy

Happy bday Ms. Cliffy. Enjoy that prosciutto. I know I would. Yummy.

dankind

HBD, Ms. C.

Tonight’s grillings (cheeseburgers, adobo chicken breasts, summer squash):

F Me In The Brain

Looking good Mrs c!  (Just assume that she is looking good with a smile, some wine, her man, her baby, and some good eats.)
Happy birthday!

Fifthelement

Before:

After:

HesCalledDyer

deadendp said:

Oatmeal and tea. Stone is going to online church today.

Coffee tea mug-ception!  That's so awesome!

deadendp

HesCalledDyer said:

deadendp said:

Oatmeal and tea. Stone is going to online church today.

Coffee tea mug-ception!  That's so awesome!

Someone here bought it for me as a gift.   

The Juggler

Fifthelement said:

Before:

After:

I am going to attempt to clone Chick Filet's cole slaw at some point. I contend it is the best cole slaw this world has ever seen. Them depriving us of it's deliciousness is a travesty of enormous proportions. Your Juggler will bring it back though. 

Fifthelement

Tonight was blue cheese hamburgers on toasted garlic buttered ciabatta served with leftover potato salad, coleslaw, pico de gallo and guacamole.

Cliffy6745

This thread is the fucking best. Everything looks banging 

GlowGirl

Fifthelement said:

Tonight was blue cheese hamburgers on toasted garlic buttered ciabatta served with leftover potato salad, coleslaw, pico de gallo and guacamole.

Love blue cheese burgers. Those sides looked great with your ribs last night as well. Did you make the slaw and potato salad. I am always on the lookout for a good potato salad recipe. 

Fifthelement

MF117973 said:

Fifthelement said:

Tonight was blue cheese hamburgers on toasted garlic buttered ciabatta served with leftover potato salad, coleslaw, pico de gallo and guacamole.

Love blue cheese burgers. Those sides looked great with your ribs last night as well. Did you make the slaw and potato salad. I am always on the lookout for a good potato salad recipe. 

I used a bagged coleslaw but added additional red cabbage and used the Kraft coleslaw dressing.  The potato salad is homemade.  I used a recipe that I found online, but adapted it as follows.  Note: I did not “de-flame” the onions as suggested as I like the sharp bite.

Potato Salad:

2 pounds small yellow, red, or white potatoes

2/3 cup sour cream (or Greek yoghurt)

1/2 cup mayonnaise

1 teaspoon sriracha (optional), or to taste

1 tablespoon yellow mustard, substitute Dijon or whole grain mustard (I used whole grain)

1 teaspoon dry mustard (optional)

Garlic powder, to taste (optional)

Onion powder, to taste (optional)

1/2 medium red onion, finely chopped (about 1/2 cup)

2 or 3 celery stalks, finely chopped (about 1/2 cup)

1 medium dill pickle, finely chopped (about 1/3 cup) or relish or chopped sweet pickles (your preference) (I used relish).

4-6 hard-boiled eggs, peeled and chopped, optional (I used six)

Salt and freshly ground black pepper

You can add, if you want, 1/4 cup chopped fresh herbs (parsley, dill, chives, tarragon, or cilantro)

DIRECTIONS

• Cook Potatoes:
• Add potatoes to large pot and cover with 1 1/2 inches of water. Season with salt — use one teaspoon for every quart of water. Bring the water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until easily pierced with a fork.
  Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and add to the ice bath. When cool, peel potatoes by gently pinching the skin and pulling it away. Chop peeled potatoes into bite-size chunks then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.
• DE-FLAME" ONIONS
• While the potatoes cook, add onions to a small bowl and cover with cool water. Wait 10 minutes then rinse. (This tones down the raw flavour of the onions).
• MAKE POTATO SALAD:
• Mix sour cream, mayonnaise, sriracha, mustard, garlic and onion powders in a bowl.
  Add sour cream mixture, de-flamed onion, celery, pickles, eggs, and herbs to the potatoes. Gently stir to combine. (Try not to mash the potatoes).
  Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.

https://www.inspiredtaste.net/22809/simple-potato-salad-recipe/

Good luck!

GlowGirl

Fifthelement said:

MF117973 said:

Fifthelement said:

Tonight was blue cheese hamburgers on toasted garlic buttered ciabatta served with leftover potato salad, coleslaw, pico de gallo and guacamole.

Love blue cheese burgers. Those sides looked great with your ribs last night as well. Did you make the slaw and potato salad. I am always on the lookout for a good potato salad recipe. 

I used a bagged coleslaw but added additional red cabbage and used the Kraft coleslaw dressing.  The potato salad is homemade.  I used a recipe that I found online, but adapted it as follows.  Note: I did not “de-flame” the onions as suggested as I like the sharp bite.

Potato Salad:

2 pounds small yellow, red, or white potatoes

2/3 cup sour cream (or Greek yoghurt)

1/2 cup mayonnaise

1 teaspoon sriracha (optional), or to taste

1 tablespoon yellow mustard, substitute Dijon or whole grain mustard (I used whole grain)

1 teaspoon dry mustard (optional)

Garlic powder, to taste (optional)

Onion powder, to taste (optional)

1/2 medium red onion, finely chopped (about 1/2 cup)

2 or 3 celery stalks, finely chopped (about 1/2 cup)

1 medium dill pickle, finely chopped (about 1/3 cup) or relish or chopped sweet pickles (your preference) (I used relish).

4-6 hard-boiled eggs, peeled and chopped, optional (I used six)

Salt and freshly ground black pepper

You can add, if you want, 1/4 cup chopped fresh herbs (parsley, dill, chives, tarragon, or cilantro)

DIRECTIONS

• Cook Potatoes:
• Add potatoes to large pot and cover with 1 1/2 inches of water. Season with salt — use one teaspoon for every quart of water. Bring the water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until easily pierced with a fork.
  Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and add to the ice bath. When cool, peel potatoes by gently pinching the skin and pulling it away. Chop peeled potatoes into bite-size chunks then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.
• DE-FLAME" ONIONS
• While the potatoes cook, add onions to a small bowl and cover with cool water. Wait 10 minutes then rinse. (This tones down the raw flavour of the onions).
• MAKE POTATO SALAD:
• Mix sour cream, mayonnaise, sriracha, mustard, garlic and onion powders in a bowl.
  Add sour cream mixture, de-flamed onion, celery, pickles, eggs, and herbs to the potatoes. Gently stir to combine. (Try not to mash the potatoes).
  Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.

https://www.inspiredtaste.net/22809/simple-potato-salad-recipe/

Good luck!

Thanks so much. Problem right now is that I live alone and potato salad doesn’t keep very long. But this recipe looks great. I am going to print it out and use it when I can gather with people again. Would be perfect to bring to a bbq. I look forward to being invited to those again. 

jeffbr

The burger looks great, and I am definitely making this potato salad this weekend. Thanks for the recipe! I just finished curing and smoking 8 pounds of bacon, so I'll probably add some bacon bits to the potato salad recipe as well.

rgambs

jeffbr said:

The burger looks great, and I am definitely making this potato salad this weekend. Thanks for the recipe! I just finished curing and smoking 8 pounds of bacon, so I'll probably add some bacon bits to the potato salad recipe as well.

Badass, next time snap a few pics of the process for us!  Did you use a belly and slice it yourself or start with sliced fresh side?

rgambs

I made a peach jalapeno relish for fresh sausage without anything to base it on (no internet or recipes even close in my books) and I'm going to try it out on the boat today. 
The chicken and garden veggies were on skewers on the boat and looked great, but I didn't get a pic so I snapped one of the leftovers I grilled at home in the basket lol
Honey, garlic, soy, ginger, yum.

F Me In The Brain

No frills breakfast, post run.
Very good with some hot sauce.

Porchsitter

Back for more. Today, we're taking it easy with a quick smoke of chicken thighs (boneless/skinless) and breasts marinated in a homemade mojo sauce (homegrown jalapenos mixed in) and the movie ID4 on the television. Happy 4th!

Wood: Pecan, Apple
Inside Temp: 225-250°
Outside Temp: 89°
Cooling Device: 30 year old box fan
Expected Cook Time: 3-4 hours (breasts take longer)
Beverage: A flight of New Belgium Voodoo Ranger and Trippel, Creature Comforts Tropicalia and Classic City Lager, Terrapin Hopsecutioner