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Wantoberich, see ya in a week or so, happy holidays :)
look at my two pictures, cold and broke, lol
cap't nemo
just saying thanks to that site :)
phil, My
likings are Great food,
not mc'ds
not wendys
not white castle
not burger king
not any hospital cafetaria
not texas roadhouse
not applebee's
not red lobster
not chi chi's
not logan's steak house
not home depot's hot dog's in the foyer
not any facility like a sport's arena that asks 6 bucks for a measley 12oz can of budweiser
Got to do it for ourselves. Our own recipes!
whoooooooooaaaahhhh
phil, I can only say that age and wisdom has guided
me to portabella mushrooms,
and good food to cook with it, :))))))))))
Capt_Nemo,
that site you quoted is smokin' hot
Lots of recipe's on that site.
Prices are a little topsy on fresh fishies/crabies/lobsteries
brought to the door (lack of boat/tackle/fishy license/ etc)
Insurance on the boat, payroll help, work/comp, bait, supplies, gas, time away from family, ice, shipping, ??? but then again, prices maybe not too bad.
Only can say, been there , done it.
Swordfish is a yummie yummie fish :)
Portobello Mushroom Grilled like a Steak
(not mine, just a cut and paste)
This is a meatless dish. If you prefer, you can substitute large shiitake mushrooms, porcini, and thick slices of puffball mushrooms for the portobellos.
Recipe from Tra Vigne Cookbook
(Serves 4)
1/2 cup extra virgin olive oil, plus 2 tablespoons
2 tablespoons minced shallot
2 teaspoons finely chopped fresh thyme
1 cup dry red wine
1-1/2 cups double-strength Chicken Stock, or 3 cups canned low-salt chicken broth boiled until reduced by half
Gray salt and freshly ground pepper
1 tablespoon red wine vinegar
1 tablespoon unsalted butter
1/4 cup balsamic vinegar
1-1/2 teaspoons minced garlic
4 large fresh portobello mushrooms, gills removed
4 good handfuls baby spinach
1 recipe or Soft Polenta or Garlic Mashed Potatoes
Prepare the grill and let it burn down to medium-hot coals. While waiting for the grill to be ready, make the sauce. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat until hot. Add the shallot and cook briefly until soft and light brown. Add 1 teaspoon of the thyme and stir. Then add the red wine, bring to a boil, and cook until reduced to about 1/4 cup. Add the stock, return to a boil, and continue to cook until reduced to about 3/4 cup. Season with salt and pepper.
Measure 2 tablespoons sauce into a medium bowl and whisk in the red wine vinegar. While whisking rapidly, drizzle in 1 tablespoon of the olive oil. Taste for salt and pepper. Set the vinaigrette aside until ready to assemble the dish. Whisk the butter into the remaining sauce, season with salt and pepper to taste, and keep warm.
In a medium bowl, whisk together the remaining 1/2 cup olive oil, the balsamic vinegar, the garlic, and the remaining 1 teaspoon thyme. Holding the mushrooms one at a time over the bowl, spoon the marinade over them and let the excess run back into the bowl. Repeat until the mushrooms have been well coated all over. (This method prevents the mushrooms from absorbing too much marinade.) Lay the mushrooms on a plate and season both sides with salt and pepper.
Brush or wipe a little olive oil on the grill. Rake the coals so that they evenly heat under the grilling surface. Place the mushrooms, gill side down, on the grill and cook, turning once, until browned on both sides and cooked through, about 4 minutes total. Remove and keep warm.
Add the spinach to the vinaigrette and toss well. Divide the polenta among 4 warm plates. Top with the mushrooms, gill side up, and spoon the sauce onto the mushrooms and over the polenta. Top with the spinach salad and serve immediately.
Chef's Note: If the olive oil flares up and burns the mushrooms, it creates a petroleum flavor. So make sure the oil doesn't drip from the mushrooms when you put them on the grill. If you don't care to start the grill, you can cook the mushrooms indoors on a ridged stovetop grill. Oil it lightly and preheat it before cooking the mushrooms. Or you can use a heavy saute pan or our bistecca pan with a little olive oil, preheated over medium-high heat, then turned down to medium to cook the mushrooms through.
Quick Tip:
Whether sautiing cipollini onions or grilling portobellos, balsamic vinegar caramelizes beautifully.
Related Recipes:
Soft Polenta
Chicken Stock
Garlic Mashed Potatoes
Related Products:
NapaStyle Filtered Extra Virgin Olive Oil
Gray Salt
Cavalli Condimento Balsamic Vinegar
Bistecca Pan
See more Season by Season recipes
See more Tra Vigne Cookbook recipes
See more Entree recipes
See more Balsamic Vinegar recipes
See more Mushroom recipes
See more Vegetable recipes
See Napastyle Seasonal Menus
phil, LOL
national lampoon christmas show on in a few, a funny movie
Phil, I love corned beef. My special woman in the
house has a lot to learn.
I can't afford to find another woman in another house, lol!
NovaMira,
Corned Beef, I love it, UHMMMMMMMMMM
I guess I live in the wrong house tonight.
I made saute'ed mushrooms tonight, porterhouse steak, and bbq'd garlic bread, pan fried fresh out of the can delmonte corn(in butter),
whooooooaaaaaa
and some olives :)) out of the can
Vexari,
How 'bout some more Everlast
phil and greg s
using this xmas present from last year , a MrBeer kit, seems too expensive to use it again
they want like 10 or 11 bucks for a pre made kit that only makes
256 oz
20- 12oz bottles
heck, I can buy already made beer cheaper at the store
my question to ya is what does it cost when you make beer from scratch
bartermania,
pass me down a beer,
it's Saturday, you know
careful on the spamming advice,
when the boss comes back, you might already be in big trouble
greg, funny
Will let ya know in a week how it comes out. This is perfect timing for next weekend.
phil,
this kit makes 20 12oz bottles
busting it out today, comes with a pale ale recipe
got to read the instructions and get busy :)
greg
suppose thats why I never busted out that Mr Beer kit, as, am worried as to the results
I think there was a golden ale in that kit. Maybe that will be my Sunday project tomorrow. :)
phil,
not yet,
got a Mr Beer kit for xmas last yr, never made it
wow, how time flys by
wow, thanks
all on keep
I love this board, food, recipe's, and brewer's eom
Hi Nova, do you have a recipe on swordfish? eom
charts took a crapper, but this is heating up!
wish I had some more $$$, would go shopping. will be jan 2nd.
http://www.americanbulls.com/StockPage.asp?CompanyTicker=FLCR%20%20%20%20%20%20%20&MarketTicker=....
wtr, my 3yr daughter is begging for a kitten, just, where do I put the litter box?
NovaMira,
The way I learned how to cook ribs so they come out tender is this. (tender as the meat falls off just looking at it)
I take the broiler pan that comes with the oven and I fill it with an inch of water. Then to that I add about 1/3 cup white vinegar.
I then put the lid on that pan.
I then lay the baby back ribs, or regular ribs, whichever you are cooking, (I only buy the baby back ribs when they go on sale) on top of the lid. Sprinkle some nature seasoning on them, and then take some reynold's wrap, cut 3 sheets of reynolds wrap to make a perfectly sealed tight tent over the ribs, pinching tightly around the rim of the pan.
fire up the oven to 275 degrees and carefully put it in the oven for 2 1/4 hours (baby back ribs)
if regular ribs, 2 1/2 to 2 3/4 hours
then I slightly re season, and throw the on the bbq to brown some open pit bbq sauce on them, not more than 15 minutes
just good and greasy, wtr,
healthy pizza is boring
wtr, missed the party, just got off work
do you guys have Jet's pizza down south?
nova, sounds cool! eom
Novamira, that's what I do, chow the balance
of the leftover in the a.m.
I love it :)
How about shipping a recipe for egg drop soup to me :):)
I will trade recipe's on ribs that melt, just looking at them.
phil, who can smoke ten bucks a day, eom
you too, how much are smokes in new york?
sandwiched by a semi or what, wowwwwwww
cb, now that's a goodie, what is her salary? eom
cb, just having a good brew popper, and enjoying
the duck bar, safe fun!!!
cb, she requires 150k min. per yr maint, eom
cb, wtr ripping some funny ones, :) eom
Novamira, Chinese take out, I love it, all of it
any egg drop soup?
ohhhhhhhhh, I love chinese food. We have a thing here called
Leong's special,
shrimp
pork
scallops
pea pods
clear sauce
noodles
mushrooms
egg rolls
yummie, yummie, yummie
11 bucks take home,
hey, only one of us can get the job
beer in the taxi trunk,
meanwhile I am running to the airplane,
you got me,
guess I am telling kell I am going on vacation, lol
business, of course
shrimp, fish, and COLD beer salesperson interview, :))))))))))))))
artec, you ain't kidding, whoaaaaaaaaaaaaa! eom
dynamic duo, LMAO, pink patch alert, eom
might need my pulse taken, wow, eom
FLCR - Fullcircle Registry Inc, this co hired the marketing agency that had one of the most successful marketing campaigns in history...ENDAI, which marketed Cingular Wireless.
Bottoms up, FLCR! (lots of bottoms per chart :)
http://www.endai.com/about/casestudies/