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  1. #1

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    Default Supper time tonight--how about you

    Just had 3 plates of clams n butta . They were WICKED GOOD....LOBSTA IS ON THE MENU FOR TOMORROW --just need somma that thya native corn.... YEAHA

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  3. #3

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    boston, I guess it's nice to be in Maine in the summer! Lobster, clams, beaches! I wish I were there instead of in upstate NY. I have never been to Maine but would like to visit sometime. Enjoy!

  4. #4

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    a recipe i developed after our favorite shot at the bar... the Pinecone. (Yukon, amaretto, and pineapple juice, chilled and strained)
    ----------------------
    bone in chicken breasts brined in salt, sugar, brown sugar and pineapple juice.

    glaze made from:

    1T olive oile and 3 T butter heated, then 1 large shallot diced and sauteed

    add 1/2 C Amaretto, 1/2C Yukon Jack ... boil out the alcohol

    add 1-2T Dijon or honey mustard. helps emulsify.

    add some rosemary and tarragon or whatever similar herbs you like (herbs de province is good as well)

    3 C pineapple juice
    3 T soy
    2T crushed red pepper flakes
    fresh ground pepper
    honey to taste and thicken...

    let reduce to make a glaze to brush onto the chicken while grilling.

    i usually let the chicken breasts get about 1/2 way done before I start brushing on the glaze. Lots of sugar to burn, so I have to pay close attention.

    we had baked potatoes with sour creme, butter and goat cheese, and grilled bacon-wrapped fresh asparagus.

    tomorrow? apple smoked baby backs, jalapeno cheddar fresh baked corn bread, and maple/bacon.bbq baked beans.

    and i make my own sauce.
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    Took a rare Saturday off. Went to the farmers' market, craft store and ice cream shop with the family. It was VERY refreshing to spend time with the fam and not work a Sat for once.

    For dinner we had strawberry margaritas...all fresh, no mix. Grilled feta cheese appetizer with fresh cracked pepper and basil. I grilled asparagus and a whole filet mignon and sliced it into medallions after it rested. Put some bleu cheese on the meat. Seven Daughters red blend with dinner and now a little Balvenie single barrel for a night cap.

    Oh, and I finally got my squeezebox in my main system and my sqz boom out on the deck to sync. Tonight's music was Laura Marling, AIC unplugged and Charlie Byrd.

    Nearly a perfect day/night.

    And the db mod on my LSi's are sounding stellar as well.

    Days like these make all the hard work worth it!
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  6. #6

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    Stir fry mixed with rice, ground beef, and hot salsa for dinner. Beer for desert. Having desert all night listening to tunes. Have to love weekends.

  7. #7

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    Dang those all sound like mouth watering plates. Makes me hungry as heck :)

  8. #8

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    Quote Originally Posted by pglbook View Post
    boston, I guess it's nice to be in Maine in the summer! Lobster, clams, beaches! I wish I were there instead of in upstate NY. I have never been to Maine but would like to visit sometime. Enjoy!
    ....i was a long haul trucker for 12 years when i first started. Some of the best food i ate was in NEW YORK CITY. I hauled into the fish market there and they know how to cook it too. Wouldnt mind going back someday soon....

  9. #9

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    Boston also has nice seafood selection, not to mention their Italian is kick butt too. Nice to see some fellow "foodies" out there. Never really appreciated finer foods until I was in my 40's. I know we have a recipe thread, but anyone of you ever discover something, a recipe , totally on accident ?

    couple weeks ago I was BBQ-ing some chicken and discovered I didn't have any BBQ sauce. Time was short, had the grandkids over. Lit up the side burner and threw a pot on. Never made BBQ sauce before, but having lived in Kansas City I know I liked their style of sauce. How hard could it be...right. Gave the grandson a wooden spoon and told him to keep stirring the pot. A couple tablespoons of melted butter, throw in one small onion diced up, when that got soft I threw in 4 cloves of chopped garlic. Added 2 cups of Ketchup, about a third a cup of molasses, a third a cup of real Maple syrup, same amount of brown sugar.About the same of Honey also. A big squirt of mustard followed by a third of a cup of vinegar. Some fresh grinded pepper too. Now, normally apple cider vinegar is used, but I only had Champaign vinegar so I used that. Bring to a boil and then let simmer for about 20 minutes. I then threw it in the blender to make it nice and smooth.

    Holy cow was it good. The wife and kids keep asking me to make it over the store bought stuff. If you like a KC style sauce, try this. The only alteration I might make is to make it a day ahead of time and refrigerate, it gets even thicker. May also try regular apple cider vinegar and see how that works.

  10. #10

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    It's just breakfast time but this thread has my mouth watering and my stomach growling
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  11. #11

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    Quote Originally Posted by tonyb View Post
    Boston also has nice seafood selection, not to mention their Italian is kick butt too. Nice to see some fellow "foodies" out there. Never really appreciated finer foods until I was in my 40's. I know we have a recipe thread, but anyone of you ever discover something, a recipe , totally on accident ?

    couple weeks ago I was BBQ-ing some chicken and discovered I didn't have any BBQ sauce. Time was short, had the grandkids over. Lit up the side burner and threw a pot on. Never made BBQ sauce before, but having lived in Kansas City I know I liked their style of sauce. How hard could it be...right. Gave the grandson a wooden spoon and told him to keep stirring the pot. A couple tablespoons of melted butter, throw in one small onion diced up, when that got soft I threw in 4 cloves of chopped garlic. Added 2 cups of Ketchup, about a third a cup of molasses, a third a cup of real Maple syrup, same amount of brown sugar.About the same of Honey also. A big squirt of mustard followed by a third of a cup of vinegar. Some fresh grinded pepper too. Now, normally apple cider vinegar is used, but I only had Champaign vinegar so I used that. Bring to a boil and then let simmer for about 20 minutes. I then threw it in the blender to make it nice and smooth.

    Holy cow was it good. The wife and kids keep asking me to make it over the store bought stuff. If you like a KC style sauce, try this. The only alteration I might make is to make it a day ahead of time and refrigerate, it gets even thicker. May also try regular apple cider vinegar and see how that works.
    that is virtually the exact recipe i started with last weekend for pulled pork, except i always have cider vinegar around.... and i added fresh chipotle.... and i usually cut out half the ketchup in any recipe and use tomato puree as a sub to give it a little more boost in the tomato flavor. and since i can't cook without alcohol, i added a half a cup of Templeton Rye whiskey.
    it was a hit, and will be the sauce for today's ribs.....
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  12. #12

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    Hmmm...whiskey, now there's an idea. Thanks bro, will give it a whirl.

  13. #13

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    I gotta remember all these recipes because they all sound good. Add a little of this n that and youll be surprised. Plain ole BBQ sauce is ok in a quick fix. But doing your own is so much better..my wife makes her own for broil steak. And wow its MMGOOD

  14. #14

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    i personally didn't want to invest the energy in developing my own spice rub, combination of woods, and the 12 hours of my hard earned beer drinking time to properly smoke a brisket, just to slather it with a store bought processed sauce.
    plus, making sauce is fun, and i usually smoke some bacon along the whatever the main meat is, and make baked beans with that bacon and some of my bbq sauce. enough to join the flavor of the meat but not be a single note meal.
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  15. #15

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    Roast chicken on the grill.

    Here's the before shot - all prepped and ready to go on....the base is filled with Sierra Nevada IPA ale!


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  16. #16

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    Smoked ribs last night and smoked chicken tonight and rest of the week.

    Click image for larger version

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  17. #17

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    The chicken turned out flavorful...and incredibly moist!



    The carcass is now in a pot of water to make some soup for tomorrow....the house smell like...a holiday!

    H9: If you don't trust what you are hearing, then maybe you need to be less invested in a hobby which all the pleasure comes from listening to music.

  18. #18

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    Dangggg that looks really good
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  19. #19

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    Quote Originally Posted by Erik Tracy View Post
    The chicken turned out flavorful...and incredibly moist!



    The carcass is now in a pot of water to make some soup for tomorrow....the house smell like...a holiday!
    Erik, the next time you go to make soup, use a few cartons of chicken stock/broth instead of water.
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  20. #20
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    Last night, slow-smoked pork shoulder, pulled into a delicious sandwich topped with slaw and BBQ sauce...

  21. #21

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    Quote Originally Posted by cfrizz View Post
    Erik, the next time you go to make soup, use a few cartons of chicken stock/broth instead of water.
    ....can you ship that dish overnight express. Hehehe

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