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What's cooking?

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

  1. gatorfan5220

    gatorfan5220 Premium Member

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    Ok you foodies - I got some wings.

    What is your fave wing recipe?
     
  2. 74nole

    74nole GC Hall of Fame

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    5220—

    We prefer ours grilled—my way is a lil’work but well worth it in the end—

    I wash them, cut the “flappers” off and discard them. Then I cut the wing in half at the joint and soak them in a sink of cold ice water for 1 1/2—2 hours. The fresh cut ends gorge themselves with water keeping them from cooking out dry—

    I use coarse black pepper and Everglades seasoning and grill over a charcoal fire. We don’t sauce’em as we prefer the grilled flavor/taste over the typical sauces used—
     
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  3. GatorLurker

    GatorLurker VIP Member

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    I keep it real simple: oven baked and Frank's sauce.
     
  4. GatorLurker

    GatorLurker VIP Member

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    Got the KJ fired up for rib eyes.

    Going to Nashville for the weekend. Gator basketball and a music pilgrimage so no more cooking for a couple of days, but hot chicken is on the menu.
     
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  5. 74nole

    74nole GC Hall of Fame

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    Tonight I’m grilling Steelhead Trout—seasoned with coarse black pepper and Everglades seasoning—olive oil, butter, and garlic will be brushed on while on the grill. Baked potatoes and fresh Romaine salad topped with fresh vine ripe tomatoes to go along with—

    Life is good in Gator Nation!
     
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  6. 74nole

    74nole GC Hall of Fame

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    Tonight we’ve got Ms. Jan’s homemade chicken noodle soup—when she gets her chicken stock made the house is already smelling good—added is the shredded chicken, egg noodles, carrots, celery, and chopped up spring onions swirled in—

    The side is grilled cheese sandwiches done in the cast iron frying pan—

    Life is good in Gator Nation!
     
  7. 74nole

    74nole GC Hall of Fame

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    Converting Super Bowl Sunday into Saturday College Game Day, so—

    Grilled wings and a cold tray today—

    Life is good in Gator Nation!
     
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  8. GatorLurker

    GatorLurker VIP Member

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    Back in town after a fun weekend in Nashville. I am not a huge country music fan, but being a guitar player I am a big Chet Atkins fan. Lots of things to see about him. RCA Studio B was high on my list of places to see.

    Ate at a very upscale restaurant that ages their own meat. There was a McLaren parked out front. My wife got the half sized rib-eye (still more than enough for one person) and I got the Memphis style ribs. Her meat was spectacular and my ribs were really good, but not as good as what I make. My critique of the ribs was that it was cooked too quickly and was charred to try to finish them. And the rub was too salty for my taste. And I finish mine with honey (Tupelo for special occasions) and they didn't. But still very good.

    Tonight I am defrosting some pork loin roast that was left over for escarole soup. My Publix didn't have any escarole so I had to go to Wards for it. And Wards had mustard greens (they don't always have them) and I have some ground pork in the freezer so I will be making my mustard greens soup with ground pork, rice noodles, and Sichuan peppercorns soon.
     
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  9. GatorLurker

    GatorLurker VIP Member

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    Green chicken pozole tonight. I "fry" the green (tomatillo, onion, cilantro, jalapeno, garlic) sauce like I do for some Italian recipes. Then I add freshly made chicken broth and ground up roasted pepitas. Next comes more chicken broth and the chicken and hominy. It can't be pozole without hominy.
     
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  10. 74nole

    74nole GC Hall of Fame

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    Ms. Jan’s treat tonight—

    We’re going to have her baked chicken parmesan with fresh Caesar salad—a nice red Cav to go with—

    Started my cardiac rehab today, it went well—

    Life is good in Gator Nation!
     
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  11. 74nole

    74nole GC Hall of Fame

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    We’ve got a couple of storm days coming through the panhandle so we are staying with another inside supper—

    Tonight we will have Taco Bean Soup topped with shredded 4-Mexican cheese—the Tostitos Black Bean & Garlic chips are quite good with this dish—

    Life is good in Gator Nation!
     
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  12. GatorLurker

    GatorLurker VIP Member

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    Spicy soup with mustard greens, ground pork, rice noodles, and Sichuan peppercorns. Using the leftover chicken broth from making green pozole a few days ago.
     
    Last edited: Feb 6, 2020
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  13. GatorLurker

    GatorLurker VIP Member

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    Since it has turned chilly I am making boeuf bourguignon tonight.

    Tomorrow I am smoking a pork shoulder for pulled pork sandwiches.
     
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  14. GatorLurker

    GatorLurker VIP Member

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    Cooking two chickens on the KJ tonight: One for tonight's dinner and one for chicken enchiladas.
     
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  15. Gatorgal04

    Gatorgal04 Lowly Fan Moderator

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    I just found that we have a new forum on here titled Swamp Cook Shack for all the foodie fans. It’s a sub-forum to the Gatortail Pub. Lots of different threads going already. You guys might want to check it out.
     
  16. 74nole

    74nole GC Hall of Fame

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    Picked up some real pretty green beans and yellow squash today so tonight it’ll be BBQ chicken halves (Pat’s is still in play!), green beans & new potatoes, squash and vidalia onions stewed down, and fried cornbread—

    Might even have a Mich Ultra or two over the grilling time—

    Life is good in Gator Nation!
     
  17. NitroSmoke

    NitroSmoke GC Hall of Fame

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    Been waiting on the ice cold long necks to make an appearance. Hope you are doing well brother.
     
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  18. 74nole

    74nole GC Hall of Fame

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    Thanks brother, kinda trying to ease back into my pleasures as my rehab and time rolls along!
     
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  19. GatorLurker

    GatorLurker VIP Member

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    Flattened pork chops with mustard greens and pickled shallot last night.

    Making vegetable stock for a vegetarian pho today.
     
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  20. GatorLurker

    GatorLurker VIP Member

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    Had my vegetarian pho yesterday and today for lunch. Very yummy. Lots of leftover daikon radish and napa cabbage so I will be making some kimchi in the next day or two. Or should I say that I will start some kimchi in the next day or two? It takes a while.

    My darling bride will be making chicken enchiladas this evening with the second chicken I grilled a few days ago.
     
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