Food Thread

[GregManning]

Deviled Eggs – w/ Various Garnish / Toppings
Rev: 220708 0825

6 Eggs – hard boiled
2 t Coleman’s English Mustard (hot/spicy)
3 T Hellmann’s Mayo
2 T Vlasic Sweet Pickle Relish - Drained
2 T Scallion greens – cut ¼” long

Garnish / Toppings
Pomegranate seeds
Dill fronds
Chives – ¼” long sticks

 

[VenasNursery]

Deviled Eggs – w/ Various Garnish / Toppings
Rev: 220708 0825

6 Eggs – hard boiled
2 t Coleman’s English Mustard (hot/spicy)
3 T Hellmann’s Mayo
2 T Vlasic Sweet Pickle Relish - Drained
2 T Scallion greens – cut ¼” long

Garnish / Toppings
Pomegranate seeds
Dill fronds
Chives – ¼” long sticks

View attachment 82754

Wow never thought of different deviled eggs?
Interesting

 

[GregManning]

Wow never thought of different deviled eggs?
Interesting

I've made the yoke-stuffing w/ many different ingredients:
Small diced dried sausage (pepperoni)
Capers
Sundried tomatoes
etc

These, I was trying to make a little "dressy / fancy" looking.

 

[VenasNursery]

I've made the yoke-stuffing w/ many different ingredients:
Small diced dried sausage (pepperoni)
Capers
Sundried tomatoes
etc

These, I was trying to make a little "dressy / fancy" looking.

Love it

 

[GregManning]

Pizza – Shrimp, Pesto, Onion, Mushroom & Havarti
Rev: 220720 1200

Tortilla – 12” Burrito disc
Havarti – slices
Pesto – Barilla brand
Onion – slices
Cremini Mushrooms – slices
Shrimp – 26-30 pcs/lb - sliced in half length-wise
Havarti – again – for topping

Bake tortilla at 350°F on steel griddle for 3 min. each side to remove some moisture; cool.
Cover w/ Havarti, and bake to melt (5 min.); remove & cool (~ 10 min.; keeps tortilla crispier after adding toppings)

Add remaining toppings: onion, mushroom, shrimp, Havarti; bake ~ 10 – 15 min.





This was GOOD !

 

[Reach]

Pizza – Shrimp, Pesto, Onion, Mushroom & Havarti
Rev: 220720 1200

Tortilla – 12” Burrito disc
Havarti – slices
Pesto – Barilla brand
Onion – slices
Cremini Mushrooms – slices
Shrimp – 26-30 pcs/lb - sliced in half length-wise
Havarti – again – for topping

Bake tortilla at 350°F on steel griddle for 3 min. each side to remove some moisture; cool.
Cover w/ Havarti, and bake to melt (5 min.); remove & cool (~ 10 min.; keeps tortilla crispier after adding toppings)

Add remaining toppings: onion, mushroom, shrimp, Havarti; bake ~ 10 – 15 min.

View attachment 82913
View attachment 82914
View attachment 82915

This was GOOD !

That looks like a very odd combination, but if you say it’s good I will believe you!

 

[Jonny]

Wow never thought of different deviled eggs?
Interesting

My brother brought Ruben deviled eggs to a party a few years ago, corned beef, sauerkraut, a few caraway seeds, and he mashed the yolks with thousand island dressing. They were excellent.

 

[GregManning]

That looks like a very odd combination, but if you say it’s good I will believe you!

@Reach - Yes, it was a little odd; but I like "different" tastes.

 

[climbingmonkey24]

Yes I’m gonna eat all that myself.

 

[GregManning]

Breaded & Fried – peanut oil
Rev: 220722 1020

Breading:
AP flour
Egg wash
Panko

Shrimp – 26-30
Cremini mushrooms
Potatoes – breaded fries

Deviled Eggs - not breaded or fried:
Mayo – Hellmann’s
Coleman’s English mustard – hot
Sweet pickle relish – drained
Chives – lots

Dipping Sauces:
Cocktail: Ketchup + horseradish
Tartar: Mayo, Mustard, Pickle relish

 

[AdkEric]

Was in a mood to cook today, so I prepared some grill recipes I've been meaning to try for a while.

French onion pull apart bread, smoked over charcoal and pecan wood

Cheesy onion-y goodness:

Dinner was a rosemary and garlic lamb leg steak, with grilled tomatoes and corn

And for dessert, grilled peaches with a butter rum sauce over vanilla (lactaid) ice cream

 

[Reach]

Was in a mood to cook today, so I prepared some grill recipes I've been meaning to try for a while.

French onion pull apart bread, smoked over charcoal and pecan wood
View attachment 82961
Cheesy onion-y goodness:
View attachment 82962
Dinner was a rosemary and garlic lamb leg steak, with grilled tomatoes and corn
View attachment 82963
And for dessert, grilled peaches with a butter rum sauce over vanilla (lactaid) ice cream
View attachment 82964

You’re making me hungry, that looks great! Im jealous! I’m currently heating up two hotdogs for dinner, because I just spent five hours helping my neighbor replace his well pump…

Are you able to share the bread recipe? It really looks good!

 

[AdkEric]

You’re making me hungry, that looks great! Im jealous! I’m currently heating up two hotdogs for dinner, because I just spent five hours helping my neighbor replace his well pump…

Are you able to share the bread recipe? It really looks good!

Thanks, and you're a good neighbor!

Famous French Onion Pull Apart Bread | GrillinFools

Grilled pull-apart, cheesy bread appetizer inspired by French onion soup for what we call Famous French Onion Pull Apart Bread

grillinfools.com

That's the recipe I followed, I used a loaf of Portuguese bread as that's all that was at the supermarket, 1 can of French onion soup and 6 oz of gruyere was plenty. Being a hard, aged cheese, the gruyere doesn't seem to upset my lactose intolerance.

You can find the peach recipe on that site too, as well as some others I've posted.

 

[Reach]

Thanks, and you're a good neighbor!

Famous French Onion Pull Apart Bread | GrillinFools

Grilled pull-apart, cheesy bread appetizer inspired by French onion soup for what we call Famous French Onion Pull Apart Bread

grillinfools.com

That's the recipe I followed, I used a loaf of Portuguese bread as that's all that was at the supermarket, 1 can of French onion soup and 6 oz of gruyere was plenty. Being a hard, aged cheese, the gruyere doesn't seem to upset my lactose intolerance.

You can find the peach recipe on that site too, as well as some others I've posted.

Thank you, I try! I live on a private lane, with just a couple neighbors, and next door is a couple with a pair of young kids that moved back to town to take care of his grandmother. They’re very hard working, and they’re friends of mine, so I try to help them out the best I can, and they do the same. This lane is somewhat of a micro-community, it’s really great how close we all are actually.

That doesn’t look hard to make, and I’ve never heard of Gruyère, but if you can eat it without “aftereffects”, probably I can too. I’m certainly willing to give it a try at least.

That peach recipe sounds real good too, I thought you probably just bought a sauce for that one. I’ll have to look for it too.

 

[JD3000]

Bone in dry aged ribeye with blue cheese, onions, and mushrooms. Roasted brussel sprouts and creamed spinach

 

[GregManning]

Bone in dry aged ribeye with blue cheese, onions, and mushrooms. Roasted brussel sprouts and creamed spinachView attachment 83001

I have never had dry aged ! ! !
I'm sure it's Excellent !

 

[JD3000]

I have never had dry aged ! ! !
I'm sure it's Excellent !

Oh my my, oh Hell yes

 

[GregManning]

(Oh my my, oh Hell yes

Can you buy dry aged local in Columbus ?
or On-line ?

Dry aged vs Wagyu ? (Ribeye, etc)

 

[VenasNursery]

Bone in dry aged ribeye with blue cheese, onions, and mushrooms. Roasted brussel sprouts and creamed spinachView attachment 83001

Looks fantastic!
Even with blue cheese ( I don’t like)

 

[GregManning]

Puff Pastry Pizza
Rev: 220804 1240

Puff Pastry sheets - (Pepperidge Farm brand)
Prebake crust – lightly score ½ edges to make perimeter; dock interior surface - 400°F for 15 min.
Cool

Add Havarti cheese layer – bake 10 min. to form cheese barrier for crust surface.
400°F for 10 min.

Marinara sauce
Jalapeno slices
Red onion shreds
Pepperoni – Margareta brand
Harvarti topping

Bake 400°F for 20 min..