TackleTour

DaveJ's reply to my post about "WHAT TO COOK" got me thinking. We should all chip in a recipe or two that we use when we buy "too much stuff". Not only will it be a delicious cookbook, we can use it to get out of heat from that special someone.

Any takers? Would be a great resource for the TT community, especially during winter when I do most of my purchasing due to ice

Too Funny.. I threw up my:


The "I spent some Bens, so here's two Cornish Hens" recipe

&

the "My Reel is pimp so i cooked you some Shrimp" recipe

I'm no good with fancy names. So for now we'll call it.....

"Another swimbait, Another fancy plate "

Main Course: Grilled Tuna

Tuna (fresher the better)
Italian Dressing
Old Bay
Spicy Brown Mustard

Marinade tuna in Italian Dressing for 15-20 minutes while grill is getting HOT. Place on grill and apply Old Bay liberally. Allow a crust to form without burning the outside and without cooking the inside. Tuna should be cooked Med-Rare at most. A hot grill allows for this. Steaks, 5-6 minutes a side. Loins are closer to 15 minutes a side. Serve with mustard on the side...as wierd as that sounds!!!

Side dishes: Grilled Asparagus and Chipotle Cheddar Mashed Potatos.

Asparagus
Salt, Pepper, Garlic, Olive Oil

Allow Asparagus to soak in Olive Oil and crushed garlic before preparing tuna, and while grill is getting hot. Place on grill, it usually takes about 5 minutes for asparagus. Brush with excess Olive Oil/Garlic during cooking to keep from drying on. It takes on a completely new taste. To take it to the next level, LIGHTLY apply white truffle oil right before serving.

Chipotle Cheddar Mashed Potatoes:

Instant Potatoes (2-3 servings...follow instructions on box)
OR
3 potatoes, boiled, and riced (using a Potato Ricer to remove lumps)
2 Chipotle peppers
1/2-3/4 cup grated cheddar cheese

Substitute milk for heavy cream and finely chopped chipotle peppers. Make Instant Mashed Potatos (or use a potato ricer...it doesn't make much of a difference). Once potatos are cooked, slowly add cheddar cheese, melting slowing.


DESERT: Grilled peaches

Yellow Peaches (OR LOCAL!)
Honey
Brown Sugar
Marachino Cherries
Toothpicks soaked in water (to prevent burning)

Slice peaches in half and remove pit. Lightly apply honey to inside surface and coat lightly with brown sugar. Allow to sit for a few minutes. Insert cherry on toothpick and into the cavity where the pit was. Place on grill FLESH SIDE UP for 2 minutes. Then slowly turn flesh side down and allow to COOK for 5-7 minutes. You want CARMALIZATION, not burnt flesh. Excellent hot, amazing cold! Serve with Vanilla Ice Cream.

Another TD-Ito so here's some Seafood Risotto:

Shrimp (Seafood) Risotto

5 cups canned low sodium chicken broth
1 cup dry white wine (or more.. cook's discretion )
6 tablespoons butter
2 teaspoons minced garlic
1 teaspoon crushed red pepper
1 pound uncooked large shrimp (I substitute rock shrimp + chilean sea bass)
1 cup finely chopped onion
2 cups arborio rice
2 tablespoons plus 2 teaspoons chopped parsley
1 bag pre-washed & cut spinach

Bring broth and 1/2 cup wine to simmer in medium sauscepan
reduce heat but keep hot

Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then seafood. Saute until shrimp begin to turn pink (about 2 minutes). Add remaining cup wine. simmer until seafood is just cooked through, about another 2 minutes. Drain seafood reserving cooking liquid.

Melt remaining 4 tablespoons of butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon of garlic, saute until onion is pale golden (about 4 minutes). Add rice and stir to coat about 2 minutes. Add 2 cups broth mixture.

Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed, before adding more, about another 20 minutes. Stir in reserved seafood cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.

Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper.

Ready to serve... serves about 5 - 6.

Mz Jov's Poulet a la Creme et Riz Aux Oignons, for when you bite the bullet on an Opus One:

Poulet A La Creme

Ingredients:
Chicken - about 8 thighs
Butter, salt, pepper, flour
1 can chicken broth
1 cup heavy cream (or half and half)
2 egg yolks

Directions:
Brown chicken in butter, skin side down first: salt and pepper.
When chicken is golden, pour off some of the fat and sprinkle with flour.

Add broth and bring to boil, cover pan and let simmer gently for 25 minutes

remove chicken, beat cream and egg yolks and add to sauce. Remove from heat.
(I bring the sauce to a boil before removing from heat)

- serve with Riz Aux Oignons -

Riz Aux Oingons

Ingredients:
1/2 stick butter
1 cup finely chopped onions
1 clove garlic, finely chopped
2 cups raw, long grain rice
2 cups water, boiling, or chicken broth
1/2 tsp salt
1/4 tsp ground pepper

Directions:
using a wide saucepan with cover, melt the butter, then cook the onions gently in the butter just to soften them up.

add the garlic and the rice and cook for another minute or two stirring to coat the rice with the butter

Add the water (or broth) and seasonings, bring it all to a boil and simmer for 25 minutes covered.

yields 8 servings

- serve with Poulet a la creme -

awesome names guys LOL

"Here's some oatmeal for my new tools. I make the money so I make the rules"

In a medium saucepan bring 2 cups of cold water to a boil.
add 1 cup of quaker oats.
stir until it's good and mushy.
serve in a bowl.
brown sugar garnish optional.

tonym wrote:"Here's some oatmeal for my new tools. I make the money so I make the rules"

In a medium saucepan bring 2 cups of cold water to a boil.
add 1 cup of quaker oats.
stir until it's good and mushy.
serve in a bowl.
brown sugar garnish optional.

ahhahaah Hilarious... I better stop laughing before she comes by and sees why... gotta go press the drapes and dust above the fridge

Along the same genre as Tony's recipe:

"I bought some wakes so here's some flakes."

1. Select attractive ceramic bowl from cabinet.

2. Pour one or two cups of Frosted Flakes into bowl.

3. Add milk to within 1/2" of top of bowl.

4. Garnish with spoon.

5. Avoiding direct eye contact, serve to SWMBO.

Booking a Fishing Trip Without Her.. Better Grill Some Steak and Lobster..

DUDE thats a thick steak! m mmmm

Yes but the lobsters look frozen.

That is a 2 1/4" PorterHouse

and that lobster just came out of the steamer.. that white stuff was from the salted water... They had these new shell lobsters onsale... they were awesome.. the shell just peels right off..

In that case...where's mine?

When I read the "Oatmeal" recipe, I literally laughed so hard that all my co-workers gathered around me to find out what the hell was so funny. I fell OUT of my chair and couldn't breathe for a few minutes. Then I realized that it would be really hard to not only explain why it was funny, but now I'm gonna have to get into an hour long conversation about swimbaiting vs. regular fishing, and why sb's are expensive. And nobody is gonna get it....