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THE OFFICIAL FOOD THREAD
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<blockquote data-quote="race_jeep" data-source="post: 465919" data-attributes="member: 39"><p><a href="http://s38.photobucket.com/user/race_jeep/media/Mobile%20Uploads/A85B9553-F222-4192-80DD-D730DB581646_zpsltrw7o1q.jpg.html" target="_blank"><img src="http://i38.photobucket.com/albums/e120/race_jeep/Mobile%20Uploads/A85B9553-F222-4192-80DD-D730DB581646_zpsltrw7o1q.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p></p><p>Steak and tater, cover both side of the steak with veggie oil, salt 1 liberally with sea salt</p><p>Heat the grill to 650* cook for 3 mins, flip, cook 3 mins, flip, shut down the dampers and let rest for 3 mins</p><p></p><p><a href="http://s38.photobucket.com/user/race_jeep/media/Mobile%20Uploads/FEEA51DF-9238-4FE9-93A4-DC09F850949F_zpspntqqwiq.jpg.html" target="_blank"><img src="http://i38.photobucket.com/albums/e120/race_jeep/Mobile%20Uploads/FEEA51DF-9238-4FE9-93A4-DC09F850949F_zpspntqqwiq.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p></p><p></p><p>Chicken Parmesan, fry a chicken breast, cover in pizza sauce, mozzarella, and Parmesan cheese, bake until the cheese is melted</p><p></p><p><a href="http://s38.photobucket.com/user/race_jeep/media/Mobile%20Uploads/9282066A-FB6B-4A58-9F3E-8DCB1264F5B9_zpswvldokie.jpg.html" target="_blank"><img src="http://i38.photobucket.com/albums/e120/race_jeep/Mobile%20Uploads/9282066A-FB6B-4A58-9F3E-8DCB1264F5B9_zpswvldokie.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p></p><p>Grilled beef tenderloin with a blue cheese cream sauce, and white cheddar mashed taters</p><p></p><p><a href="http://s38.photobucket.com/user/race_jeep/media/Mobile%20Uploads/AFD0E4E2-505F-4AF4-BF24-301653291BBB_zpsndvpvjrn.jpg.html" target="_blank"><img src="http://i38.photobucket.com/albums/e120/race_jeep/Mobile%20Uploads/AFD0E4E2-505F-4AF4-BF24-301653291BBB_zpsndvpvjrn.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p></p><p>BBQ shrimp </p><p>INGREDIENTS</p><p>3 tbsp. unsalted butter, plus 12 tbsp. cut into ½" cubes and chilled</p><p>2 cloves garlic, finely chopped</p><p>½ cup Crystal hot sauce</p><p>¼ cup Worcestershire sauce</p><p>2 tbsp. fresh lemon juice</p><p>1 tbsp. Creole seasoning</p><p>4 tsp. ground black pepper</p><p>1 ½ lb. head-on large shrimp, unpeeled</p><p>Kosher salt, to taste</p><p>French bread, for serving</p><p></p><p>INSTRUCTIONS</p><p>Heat 3 tbsp. butter in a 12" skillet over medium-high heat. Add garlic; cook until soft, 1-2 minutes. Add hot sauce, Worcestershire, juice, Creole seasoning, and pepper. Bring to a simmer; cook until sauce is reduced by half, 5-7 minutes. Add shrimp; cook, flipping once, until cooked through, 3-4 minutes. Reduce heat to medium-low; stir in chilled butter to make a smooth sauce. Season with salt. Serve with French bread.</p><p></p><p><a href="http://s38.photobucket.com/user/race_jeep/media/Mobile%20Uploads/48BCD042-1111-4C16-BF68-9AFF917DE36C_zpsimbuivnb.jpg.html" target="_blank"><img src="http://i38.photobucket.com/albums/e120/race_jeep/Mobile%20Uploads/48BCD042-1111-4C16-BF68-9AFF917DE36C_zpsimbuivnb.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p></p><p>Seared tuna in a butter wasabi sauce</p><p>2 tuna steaks, around 1-inch thick</p><p>~2 tablespoons dark sesame oil</p><p>Kosher salt</p><p>Fresh ground pepper</p><p>1 stick butter (1/2 cup)</p><p>1 clove garlic, minced (or smashed)</p><p>3 tablespoons soy sauce</p><p>2 tablespoons wasabi paste</p><p>3 green onions, chopped</p><p>Juice from 1 lemon</p><p></p><p>Cover sesame oil on both sides of each tuna steak. </p><p>Season with salt and pepper.</p><p></p><p>Combine everything else in a small sauce pan. Heat over low heat until butter is melted, stirring constantly - do not burn the butter! Tuna is pretty mild, so don't overdo it with the Wasabi!</p><p></p><p>Get a cast iron skillet and drizzle a bit of the sesame oil in it and heat it over high heat just until the oil starts smoking - then throw in the Tuna steaks. I like mine pretty rare so I flip them after a couple of minutes, just long enough to get a good sear, crispy crust and nice red meat in the center. If you like your fish DONE then I'd recommend turning the heat down to medium and cooking for 5 minutes or so per side.</p></blockquote><p></p>
[QUOTE="race_jeep, post: 465919, member: 39"] [URL=http://s38.photobucket.com/user/race_jeep/media/Mobile%20Uploads/A85B9553-F222-4192-80DD-D730DB581646_zpsltrw7o1q.jpg.html][IMG]http://i38.photobucket.com/albums/e120/race_jeep/Mobile%20Uploads/A85B9553-F222-4192-80DD-D730DB581646_zpsltrw7o1q.jpg[/IMG][/URL] Steak and tater, cover both side of the steak with veggie oil, salt 1 liberally with sea salt Heat the grill to 650* cook for 3 mins, flip, cook 3 mins, flip, shut down the dampers and let rest for 3 mins [URL=http://s38.photobucket.com/user/race_jeep/media/Mobile%20Uploads/FEEA51DF-9238-4FE9-93A4-DC09F850949F_zpspntqqwiq.jpg.html][IMG]http://i38.photobucket.com/albums/e120/race_jeep/Mobile%20Uploads/FEEA51DF-9238-4FE9-93A4-DC09F850949F_zpspntqqwiq.jpg[/IMG][/URL] Chicken Parmesan, fry a chicken breast, cover in pizza sauce, mozzarella, and Parmesan cheese, bake until the cheese is melted [URL=http://s38.photobucket.com/user/race_jeep/media/Mobile%20Uploads/9282066A-FB6B-4A58-9F3E-8DCB1264F5B9_zpswvldokie.jpg.html][IMG]http://i38.photobucket.com/albums/e120/race_jeep/Mobile%20Uploads/9282066A-FB6B-4A58-9F3E-8DCB1264F5B9_zpswvldokie.jpg[/IMG][/URL] Grilled beef tenderloin with a blue cheese cream sauce, and white cheddar mashed taters [URL=http://s38.photobucket.com/user/race_jeep/media/Mobile%20Uploads/AFD0E4E2-505F-4AF4-BF24-301653291BBB_zpsndvpvjrn.jpg.html][IMG]http://i38.photobucket.com/albums/e120/race_jeep/Mobile%20Uploads/AFD0E4E2-505F-4AF4-BF24-301653291BBB_zpsndvpvjrn.jpg[/IMG][/URL] BBQ shrimp INGREDIENTS 3 tbsp. unsalted butter, plus 12 tbsp. cut into ½" cubes and chilled 2 cloves garlic, finely chopped ½ cup Crystal hot sauce ¼ cup Worcestershire sauce 2 tbsp. fresh lemon juice 1 tbsp. Creole seasoning 4 tsp. ground black pepper 1 ½ lb. head-on large shrimp, unpeeled Kosher salt, to taste French bread, for serving INSTRUCTIONS Heat 3 tbsp. butter in a 12" skillet over medium-high heat. Add garlic; cook until soft, 1-2 minutes. Add hot sauce, Worcestershire, juice, Creole seasoning, and pepper. Bring to a simmer; cook until sauce is reduced by half, 5-7 minutes. Add shrimp; cook, flipping once, until cooked through, 3-4 minutes. Reduce heat to medium-low; stir in chilled butter to make a smooth sauce. Season with salt. Serve with French bread. [URL=http://s38.photobucket.com/user/race_jeep/media/Mobile%20Uploads/48BCD042-1111-4C16-BF68-9AFF917DE36C_zpsimbuivnb.jpg.html][IMG]http://i38.photobucket.com/albums/e120/race_jeep/Mobile%20Uploads/48BCD042-1111-4C16-BF68-9AFF917DE36C_zpsimbuivnb.jpg[/IMG][/URL] Seared tuna in a butter wasabi sauce 2 tuna steaks, around 1-inch thick ~2 tablespoons dark sesame oil Kosher salt Fresh ground pepper 1 stick butter (1/2 cup) 1 clove garlic, minced (or smashed) 3 tablespoons soy sauce 2 tablespoons wasabi paste 3 green onions, chopped Juice from 1 lemon Cover sesame oil on both sides of each tuna steak. Season with salt and pepper. Combine everything else in a small sauce pan. Heat over low heat until butter is melted, stirring constantly - do not burn the butter! Tuna is pretty mild, so don't overdo it with the Wasabi! Get a cast iron skillet and drizzle a bit of the sesame oil in it and heat it over high heat just until the oil starts smoking - then throw in the Tuna steaks. I like mine pretty rare so I flip them after a couple of minutes, just long enough to get a good sear, crispy crust and nice red meat in the center. If you like your fish DONE then I'd recommend turning the heat down to medium and cooking for 5 minutes or so per side. [/QUOTE]
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