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Outside the dugout: What's cooking?

Discussion in 'Diamond Gators' started by GatorLurker, Jul 28, 2016.

  1. GatorLurker

    GatorLurker GC Hall of Fame

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    2016 Rhys Horseshoe Vineyard Pinot with tonight's dinner. I thought about a L'Adventure wine from Paso Robles (they make Rhone style wines and less of a Burgundy style wine), but this should be a bit tamer and more to the taste of the people I am cooking for. I would prefer the L'Adventure wines with this dish but I think it will work just fine.
     
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  2. 74nole

    74nole GC Hall of Fame

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    Been pretty strong thunderstorms here since about 3PM—So I have put a large pot of chili on to serve over white rice and topped with sharp cheddar for supper tonight.

    That’s right—chili cheese dogs for lunch in the near future!:)

    The back porch is stocked with ice cold longnecks and chilled wine as desired.

    Life is good in Gator Nation!
     
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  3. GatorLurker

    GatorLurker GC Hall of Fame

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    The grouper was great. Also made rice with datil peppers and asparagus.
     
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  4. 74nole

    74nole GC Hall of Fame

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    For us fresh Gulf grouper is the best! Our favorite place to get it is Joe-Patti's in Pensacola. We always carry an ice chest when we're headed that way. You can stand there and watch them unload the boat and then go inside to pick out what you want.
    Here's their location if any of you are ever headed towards Pensacola, it's well worth the stop....Make sure you get some of their cocktail sauce to try (You'll want more;)) Their fresh Gulf shrimp are also excellent!
    JoePatti's
    524 South B Street
    Pensacola, Fl. 32502
    (Intersection of South A Street & Main Street)
    Hours Monday-Sunday/7:30 AM-6:00 PM (CST)
    Phone (850) 432-3315 and (800) 500-9929
     
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  5. Bazza

    Bazza Premium Member

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    New Smyrna Beach
    Screenshot_20210630_134402_Instagram1625336447.jpg
     
  6. Bazza

    Bazza Premium Member

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    New Smyrna Beach
    Screenshot_20210630_134402_Instagram1625336447.jpg
     
  7. 74nole

    74nole GC Hall of Fame

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    Tonight I’ll be grilling wings with a cold tray as the side. Hot, humid, and stays that way until the sun is behind the trees.

    The back porch refreshments will be available upon request.

    Life is good in Gator Nation!
     
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  8. GatorLurker

    GatorLurker GC Hall of Fame

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    Smoking two chickens (same work as one and the leftovers are great in chicken salad and enchiladas), corn on the cob, and a salad.

    Lots of rain today.
     
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  9. Bazza

    Bazza Premium Member

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    Legend!

     
  10. 74nole

    74nole GC Hall of Fame

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    Everybody’s got to be good at something ;)
     
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  11. GatorLurker

    GatorLurker GC Hall of Fame

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    And they were Nathan's hot dogs. Yuck.

    You may be thinking that it is just because I am from Chicago and think that Vienna Beef dogs are the best, and I do, Hebrew National dogs are almost as good.
     
  12. GatorLurker

    GatorLurker GC Hall of Fame

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    Goose Gossage might have been good at this.
     
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  13. Bazza

    Bazza Premium Member

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    Ain't nothing wrong with Nathans! :D
     
  14. Bazza

    Bazza Premium Member

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    You would think - but that hasn't been my observation. There are many who think they are though - no doubt! :devil:
     
  15. GatorLurker

    GatorLurker GC Hall of Fame

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    Chickens are cooking a bit faster than I expected, but nothing wrong with wrapping them until everyone is ready to eat. Funny thin is that with all the rain hitting the KJ today I thought they would be really slow.
     
  16. GatorLurker

    GatorLurker GC Hall of Fame

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    But they are great at being jerks. LOL.
     
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  17. GatorLurker

    GatorLurker GC Hall of Fame

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    I have never been there, but we have a friend that grew up in the area and has told us all about it. He now lives in Hutsville, so very far away.

    There is a fish market on the far Southside of Chicago on Western Avenue called DiCola's that has awesome seafood, but pricey because of the shipping costs. But you can get fresh gulf seafood there. When I was a kid growing up there we got a lot of seafood from them. And when I visit my relatives I sometimes go shopping there for making dinner.
     
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  18. Bazza

    Bazza Premium Member

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    Like the idiots I just reported two houses over for shooting off fireworks. I only did it because of what they were shooting. Loudest damn rocket (with report) I've heard in a long time. A few I'm OK with. But they keep on for over an hour and it's not cool considering how many of their neighbors (like me) have pets. Hell, it even gets on my nerves a bit. Too close! Go out in the country somewhere....jerk face. :rolleyes:
     
  19. 74nole

    74nole GC Hall of Fame

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    Tonight I’ll be grilling bone-in country cut ribs indirect over cherry wood smoke. You guessed it—Pat’s Homade on the last two turns.

    Inside we will have a pot of fresh green beans and new potatoes and fresh cob white corn. Jalapeño cornbread will also be on the table.

    The back porch is restocked with ice cold longnecks and chilled wine. No sunset this evening however as wet weather is with us until Wednesday looks like.

    Life is good in Gator Nation!
     
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  20. GatorLurker

    GatorLurker GC Hall of Fame

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    Chicken enchiladas with leftover smoked chicken. We have a lot since I smoked two yesterday.

    My margaritas as the dinner libation made to my recipe.

    Juice enough limes. In normal seasons one will make two drinks. This year the limes we are getting are not very juicy so more limes are required.

    This is where the art comes in. Add enough simple syrup to balance the tartness. This year I am adding more because these limes are not that juicy, but very tart. Also how the simple syrup is prepared impacts the drink. I usually make my own and use a completely mechanical process to make it by adding water and sugar together in an old tequila bottle and shaking until all the sugar is dissolved. It does take some time. Other folks use hot water to dissolve the sugar, but that changes the flavor a little bit due to caramelization. I prefer a cleaner taste.

    Now add as much Cointreau as you have lime and simple syrup liquid. Now add a decent 100% agave tequila to double the volume of lime juice, simple syrup and Cointreau. Shake with ice and serve over rocks.

    I like Espolon blanco as my "go to" margarita tequila. Don Julio blanco makes a great margarita, but I would rather use that for sipping and is way too good for shots. It is about as far as I would ever go up the ladder of tequila for making margaritas.

    There are some very great and expensive tequilas out there.

    For margaritas on the cheap(er) you can get by with triple sec instead of Cointreau, fresh lime juice, some water and sugar instead of simple syrup, and a cheaper 100% agave tequila. The most important ingredients are fresh lime juice and decent tequila. Don't skimp on the tequila and use one cut with corn or other distillable things.

    It makes an acceptable libation and probably better than the margaritas you normally get out in Gainesville. I will make an exception for Chuy's because you can get a decent margarita there if you order one of the really good ones on the menu and the bartender knows what he/she is doing

    Salt is optional, but normally I don't use it

    Added in edit:

    I once had a restaurant margarita better than what I make. Instead of Cointreau it used this:

    Grand Marnier Cuvee du Centenaire

    At $20 for the drink and really good tequila I don't see how they made money on it and when I looked up their current cocktail menu it was no longer there.

    Damn, that was an exquisite drink.
     
    Last edited: Jul 5, 2021
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