Welcome home, fellow Gator.

The Gator Nation's oldest and most active insider community
Join today!

Outside the dugout: What's cooking?

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

  1. GatorLurker

    GatorLurker GC Hall of Fame

    7,513
    2,737
    1,158
    Apr 8, 2007
    Making chicken tagine.
     
    • Like Like x 1
  2. GatorLurker

    GatorLurker GC Hall of Fame

    7,513
    2,737
    1,158
    Apr 8, 2007
    Tonight is clam linguini and any leftovers that anyone might want instead.
     
    • Like Like x 1
  3. 74nole

    74nole GC Hall of Fame

    6,390
    2,628
    1,133
    Apr 9, 2007
    Marianna, Fl
    Tonight we’re going with a Taco Casserole that Ms. Jan came up with some time back. She loves the hard shell tacos but doesn’t like the way they can break up while eating them. The casserole definitely takes care of that problem.

    There will be a side of refried beans topped with Monterey Jack and Queso cheese.

    Tonight the ice cold longnecks will be Dos Equis Lager Especial and Ms. Jan will stick with her chilled wine.

    Life is good in Gator Nation!
     
    • Like Like x 2
  4. GatorLurker

    GatorLurker GC Hall of Fame

    7,513
    2,737
    1,158
    Apr 8, 2007
    Tomorrow night my SIL from France has her last night here. She requested my dry rubbed Memphis style ribs. Not a problem cooking them.
     
    • Winner Winner x 2
  5. 74nole

    74nole GC Hall of Fame

    6,390
    2,628
    1,133
    Apr 9, 2007
    Marianna, Fl
    Tonight we are going to stick with simple and good. I’ll be grilling wings and we’ll have a cold tray for our side.

    Very hot and humid today but so far no thunder showers as of yet. Ice cold longnecks and chilled wine are ready to go on the back porch.

    Life is good in Gator Nation!
     
    • Like Like x 1
  6. GatorLurker

    GatorLurker GC Hall of Fame

    7,513
    2,737
    1,158
    Apr 8, 2007
    My ribs are on for a while, made a Carolina (vinegar based) slaw, and will husk and boil corn on the cob later.

    I got a rub called Oink for my birthday and it is decent so I used that instead of making my own which is what I usually do. It is very close to what I make and just a little more salty.
     
    • Like Like x 1
  7. Bazza

    Bazza Premium Member

    28,290
    7,223
    2,038
    Jan 2, 2009
    New Smyrna Beach
    Ran into a Hellman's rep today at WM. Told me Blue Plate was the same as Hellman's. Blue Plate = west coast....Hellman's = east coast.

    Then at the ABC picking up Vodka for Mom.....I placed an order for a case of Molson Gold - (2) 12 packs. She said maybe 2 weeks...IF they can get it. She will call me.

    Oh happy day (maybe)!
     
  8. BA69MA72

    BA69MA72 GC Legend

    614
    155
    328
    Apr 8, 2007
    As a native Californian, Hellman’s is the eastern version of Kraft Real Mayonnaise. Is there a Hellman’s Blue Plate?
     
  9. GatorLurker

    GatorLurker GC Hall of Fame

    7,513
    2,737
    1,158
    Apr 8, 2007
    Pork chops tonight with a fig, grape, balsamic vinegar, butter, Dijon mustard, honey and rosemary sauce with radicchio and flat leaf parsley.

    So happy that black mission figs are back in season.
     
    • Like Like x 2
  10. 74nole

    74nole GC Hall of Fame

    6,390
    2,628
    1,133
    Apr 9, 2007
    Marianna, Fl
    Tonight it’ll be Lurk’s favorite—grilling bone-in country cut ribs indirect over cherrywood smoke.

    Inside we’ve got a pot of fresh cream 40’s & butter beans and fresh pod okra. Ms. Jan’s also making her squash casserole (which is pretty much stupid good ;)). My Dad would be using one of his favorite things to say-“I wonder what the po’folks are doing tonight”…..

    Hot and humid makes the ice cold longnecks and chilled wine a real treat.

    Life is good in Gator Nation!
     
    • Like Like x 2
  11. GatorLurker

    GatorLurker GC Hall of Fame

    7,513
    2,737
    1,158
    Apr 8, 2007
    Last night my MIL bought some skin on Mahi Mahi filets so I shinned them (good thing I recently sharpened my knives), marinated in lime juice for about an hour, put a macadamia nut/panko/butter/cilantro mixture on top and baked for 20 minutes in a 350 oven and then finished with a hot broiler. So glad I have a gas range.

    My wife stir fried some broccoli with ginger and scallions as a side and I made Texmati rice with datil peppers.

    Tonight I am not cooking. I am kind of burned out from all the cooking I did with my SIL here. She is a very good cook so I had to bring my A game every night except for the two times we had take out. The first time was when she arrived in the evening and she wanted BBQ since they really don't get that in France. So they picked up some Sonny's from the very first location on Waldo Road and it is OK if you are hungry. My son piqued her interest when he said that my ribs were WAY better than Sonny's ribs and hence the request for my ribs a few days ago. I did not disappoint.

    The other time was Thai take-out and that is always great.
     
    • Like Like x 1
  12. 74nole

    74nole GC Hall of Fame

    6,390
    2,628
    1,133
    Apr 9, 2007
    Marianna, Fl
    Last night I fried fresh catfish with sides of cheese grits, freshly made coleslaw, and hush puppies.

    This evening we have thunderstorms going through the area and we have decided to use one our local establishments for supper. Fat John’s Pizza it is.

    Ice cold longnecks and chilled wine will work well with our pizza.

    Life is good in Gator Nation!
     
    • Winner Winner x 1
  13. GatorLurker

    GatorLurker GC Hall of Fame

    7,513
    2,737
    1,158
    Apr 8, 2007
    I have to ask about your catfish.

    I grew up in the upper Midwest and catfish always tasted muddy. Are your catfish from cleaner water?

    Cheese grits are awesome when done correctly.
     
    • Off-topic Off-topic x 1
  14. 74nole

    74nole GC Hall of Fame

    6,390
    2,628
    1,133
    Apr 9, 2007
    Marianna, Fl
    They are mostly farm raised from much cleaner waters. I season them with coarse black pepper, Everglades seasoning, and Old Bay’s seasoning. I meal them with fine sifted cornmeal preferably Hoover’s or Alabama King.

    I agree on cheese grits and awesome—it’s a standard here with fried fish.
     
    • Fistbump/Thanks! Fistbump/Thanks! x 1
  15. GatorLurker

    GatorLurker GC Hall of Fame

    7,513
    2,737
    1,158
    Apr 8, 2007
    Smoking a turkey breast today. Sides will be yellow rice pilaf and braised cabbage with onion, vinegar, butter, and caraway seeds.
     
    • Like Like x 2
  16. 74nole

    74nole GC Hall of Fame

    6,390
    2,628
    1,133
    Apr 9, 2007
    Marianna, Fl
    The house has been smelling good since early afternoon. Ms. Jan is cooking one of her pot roast with vidalia onions, potatoes, celery hearts, carrots, and gravy.

    Our other sides will be fresh cream 40’s & butter beans and fresh pod okra.
    I will also fry cornbread to go along with the meal.

    The back porch is restocked with ice cold longnecks and chilled wine and open for business.

    Life is good in Gator Nation!
     
    • Like Like x 2
  17. GatorLurker

    GatorLurker GC Hall of Fame

    7,513
    2,737
    1,158
    Apr 8, 2007
    Tonight is leftovers and spicy wahoo dip from Northwest Seafood.

    I never caught a wahoo but I momentarily hooked one. I was fishing light tackle at the time. That didn't last long.
     
    • Funny Funny x 1
  18. 74nole

    74nole GC Hall of Fame

    6,390
    2,628
    1,133
    Apr 9, 2007
    Marianna, Fl

    Light tackle and tarpon will give you the same results….
     
  19. INGATORSWETRUST

    INGATORSWETRUST GC Hall of Fame

    16,097
    625
    818
    Apr 8, 2007
    Florida


    This thread reminds me of this commercial
     
    • Like Like x 1
  20. GatorLurker

    GatorLurker GC Hall of Fame

    7,513
    2,737
    1,158
    Apr 8, 2007
    Don't I know it if the sucker doesn't spit it out of its bony mouth first. Never tried to catch a tarpon on purpose, but have had them on my line. I just don't think I would have liked smoked tarpon dip so no big loss not landing the fish.

    Tonight I am making fajitas. Flank steak is rubbed with cumin, chili powder and salt and marinating in lime juice, olive oil, soy sauce, lime zest and garlic.

    Making two kinds of rajas as a topping: one with roasted poblano peppers and one with red and green bell peppers. Rajas are sautéed peppers and onions.

    Also making a tomatillo/avocado guac topping.

    The toppings keep well for about a week so maybe in the near future I will make chicken fajitas.
     
    • Like Like x 1