Yo! What kind of beef? Just grilled up some shrimp. Added 'everything but the bagel' seasoning + a little oil/ lime. Made a kicking batch of cocktail sauce. Old ketchup packets and extra hot horseradish. Boom!!
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F Me In The Brain
this knows everybody from other commets Posts: 30,795
Yo! What kind of beef? Just grilled up some shrimp. Added 'everything but the bagel' seasoning + a little oil/ lime. Made a kicking batch of cocktail sauce. Old ketchup packets and extra hot horseradish. Boom!!
Hell yeah that’s the way! Sirloin tips it’s nice and tender and the shrimp are the best I’ve had for kebabs we also had yellow rice and beans with a nice pebre sauce!
Yo! What kind of beef? Just grilled up some shrimp. Added 'everything but the bagel' seasoning + a little oil/ lime. Made a kicking batch of cocktail sauce. Old ketchup packets and extra hot horseradish. Boom!!
Hell yeah that’s the way! Sirloin tips it’s nice and tender and the shrimp are the best I’ve had for kebabs we also had yellow rice and beans with a nice pebre sauce!
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F Me In The Brain
this knows everybody from other commets Posts: 30,795
Doing the grilling thing but first thing first Mezcal, spicy style
That looks so delicious! Spicy marg with mezcal is my go to. I also like mezcal in my Bloody Mary’s - the Bloody Maria. Yumm.
Making the jalapeño lime juice is the key, to me. That shit is great. Anything using lime can get this. Can do same with any juice I guess....I just use limes.
Was in London over the weekend and tried out this small Chinese place called Dim Sum Duck. They don't take reservations and place was packed when we got there at 6:30. Waited about twenty minutes for a table. They seated us with two random girls who were in line before us. Photo doesn't do it justice.
Was in London over the weekend and tried out this small Chinese place called Dim Sum Duck. They don't take reservations and place was packed when we got there at 6:30. Waited about twenty minutes for a table. They seated us with two random girls who were in line before us. Photo doesn't do it justice.
Love all the items in picture looks like a good combo!
A Chilean staple for summer Corn Pie, filling consists of ground beef, chicken drumsticks or thighs work best, pitted black olives, raisins, hard boiled eggs sliced throughout the filling and off course salt& pepper fresh basil! The topping is the corn kernels off the cobs into blender to make it..Red Vino a must
jesus greets me looks just like me ....
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F Me In The Brain
this knows everybody from other commets Posts: 30,795
Was in London over the weekend and tried out this small Chinese place called Dim Sum Duck. They don't take reservations and place was packed when we got there at 6:30. Waited about twenty minutes for a table. They seated us with two random girls who were in line before us. Photo doesn't do it justice.
Love all the items in picture looks like a good combo!
A Chilean staple for summer Corn Pie, filling consists of ground beef, chicken drumsticks or thighs work best, pitted black olives, raisins, hard boiled eggs sliced throughout the filling and off course salt& pepper fresh basil! The topping is the corn kernels off the cobs into blender to make it..Red Vino a must
Was in London over the weekend and tried out this small Chinese place called Dim Sum Duck. They don't take reservations and place was packed when we got there at 6:30. Waited about twenty minutes for a table. They seated us with two random girls who were in line before us. Photo doesn't do it justice.
Love all the items in picture looks like a good combo!
A Chilean staple for summer Corn Pie, filling consists of ground beef, chicken drumsticks or thighs work best, pitted black olives, raisins, hard boiled eggs sliced throughout the filling and off course salt& pepper fresh basil! The topping is the corn kernels off the cobs into blender to make it..Red Vino a must
Think you've shared this before. Looks awesome.
Yes lol I wasn’t sure if I did before
jesus greets me looks just like me ....
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crookedcross
Right Near Da Beach, Boiii Posts: 1,485
edited May 30
Cooking some leftover meats that didnt make it on the grill from Memorial Day.
Oh brother Used to be a fish monger at mom & pop shop. We'd get those 'dry sea scallops' (no persevatives) which would carmelize up just like those. I would make a simple mango puree sauce for them. Forget how. But wow! Looks so perfect.
Oh brother Used to be a fish monger at mom & pop shop. We'd get those 'dry sea scallops' (no persevatives) which would carmelize up just like those. I would make a simple mango puree sauce for them. Forget how. But wow! Looks so perfect.
I need to get them dry; never have. I've always gotten them wet. Is there a price difference. Will have to look into that mango puree. I used yum yum sauce which is usually what they put on it when I get them on a sushi. Mango just sounds great.
'Dry' just means they haven't been sitting in a bucket on a boat soaking up whatever funky liquid and preservatives that the ol captin dumps in there. So when you buy a 'dry' scalliop, they will still look wet. Some call them 'day boat' scallops. Looking at them raw it would be hard to tell the diff. There were slightly orange ones too. Rare to get b/c they are the best and culled by the crew.
'Dry' just means they haven't been sitting in a bucket on a boat soaking up whatever funky liquid and preservatives that the ol captin dumps in there. So when you buy a 'dry' scalliop, they will still look wet. Some call them 'day boat' scallops. Looking at them raw it would be hard to tell the diff. There were slightly orange ones too. Rare to get b/c they are the best and culled by the crew.
My short story....long...
They were a lot more expensive per lb.
Yep more expensive but worth it always look for dry ones!
jesus greets me looks just like me ....
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crookedcross
Right Near Da Beach, Boiii Posts: 1,485
'Dry' just means they haven't been sitting in a bucket on a boat soaking up whatever funky liquid and preservatives that the ol captin dumps in there. So when you buy a 'dry' scalliop, they will still look wet. Some call them 'day boat' scallops. Looking at them raw it would be hard to tell the diff. There were slightly orange ones too. Rare to get b/c they are the best and culled by the crew.
My short story....long...
They were a lot more expensive per lb.
No I know what dry means. Haha I've always just gotten scallops at Costco and restaurants, sometimes frozen too. Will definitely try to get those. Although I have seen the orange ones a very long time ago and didn't know any better at the time so I said hell no. Haha
^ this place near me does healthy Mexican style food… ingredients are always super fresh. I could eat it also every day, feel great after… lots of good in it
i have great options near me… costs some extra $$, but worth it
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crookedcross
Right Near Da Beach, Boiii Posts: 1,485
edited June 2
Still pulling Memorial Day meats out of the freezer. Ha
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Not for those who do not like spice, though
Can do same with any juice I guess....I just use limes.
They don't take reservations and place was packed when we got there at 6:30. Waited about twenty minutes for a table. They seated us with two random girls who were in line before us. Photo doesn't do it justice.
Think you've shared this before. Looks awesome.
Used to be a fish monger at mom & pop shop. We'd get those 'dry sea scallops' (no persevatives) which would carmelize up just like those.
I would make a simple mango puree sauce for them. Forget how.
But wow!
Looks so perfect.
My short story....long...
They were a lot more expensive per lb.
i have great options near me… costs some extra $$, but worth it
Still pulling Memorial Day meats out of the freezer. Ha
Looks awesome