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Panhandler80
Posts: 8,923 Moderator
Lil' cooking action: Lobsters, beef filet, pizza and more death-by-caprese....
Panhandler80
Posts: 8,923 Moderator
Only a few lobster left in the freezer, which means we paced ourselves well. Thawed out a dozen on Thursday and fed four friends of ours last night.
Lobster came with a small filet for everybody and some perfectly steamed asparagus. All that was done with the beef was salt, pepper an just very small touch of onion and garlic powder. Under super hot heat the filets went on for maybe 45 seconds per side and then they were pulled off the grill and I killed the heat. Once grill temp was around 250 or so with no heat the filets went back in on upper rack with some foil laying on top of them all with lots of air between the two, but edges passing the perimeter of each one. Turned out real well.
Served with the one veggie, filet and lobster halves (boiled with a little raw in the middle, split, buttered and broiled) was drawn butter and possibly the best béarnaise I've ever had. Wife did that and it was the STUFF! You'll have to ask her for that recipe. All I know is that it involved lots of butter, fresh herbs and several kitchen appliances.
Sorry about the picture. I had five hungry people waiting on me. Would have been nice if the mozzarella was not no washed out with the white plate. Oh well... this did not diminish the taste!
Also, the caprese was an element that one our guests literally, "brought to the table". They didn't know that on Friday night the wife and I made homemade pizza, with........... you guessed it! It's all good, though. Especially Friday night's caprese because the tomatoes were home grown and hand picked.
Lobster came with a small filet for everybody and some perfectly steamed asparagus. All that was done with the beef was salt, pepper an just very small touch of onion and garlic powder. Under super hot heat the filets went on for maybe 45 seconds per side and then they were pulled off the grill and I killed the heat. Once grill temp was around 250 or so with no heat the filets went back in on upper rack with some foil laying on top of them all with lots of air between the two, but edges passing the perimeter of each one. Turned out real well.
Served with the one veggie, filet and lobster halves (boiled with a little raw in the middle, split, buttered and broiled) was drawn butter and possibly the best béarnaise I've ever had. Wife did that and it was the STUFF! You'll have to ask her for that recipe. All I know is that it involved lots of butter, fresh herbs and several kitchen appliances.
Sorry about the picture. I had five hungry people waiting on me. Would have been nice if the mozzarella was not no washed out with the white plate. Oh well... this did not diminish the taste!
Also, the caprese was an element that one our guests literally, "brought to the table". They didn't know that on Friday night the wife and I made homemade pizza, with........... you guessed it! It's all good, though. Especially Friday night's caprese because the tomatoes were home grown and hand picked.
"Whatcha doin' in my waters?"
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In one of the pictures above I see a "Smoking Loon" label. If I'm not mistaking, this is a run of the mill grocery store wine that's okay and affordable. We also had other bottles last night. Funny, actually... as I type this I can lift my stare and when I do in front of me is a 4/5 consumed bottle of "Smoking Loon". The other bottles.... dey gahn, maan. I guess the other folks know more abouts the wines than I do.
Don't forget about ethanol...
Looks great, btw.
Oh and dump the fresh vegies they take up valuable space on that plate.
Nah... they're illegal now. Don't get me started on that. My rant and my rave on such topics has subsided after a thorough venting on General Fishing. Scary part is that it was not my thread, nor was it solicited. I went to post about something unrelated and just lost my cool.
Come on back home Nick.
Jeeze.... Forgot this was you.
Keep on itching for a ticket and I'm sure a LEO will eventually scratch it for ya.
Doesn't look an ounce over 74-lbs!! What did the dockmaster say?
This picture first surfaced over a year or so ago. At the time jacks were closed and whoever it was that made the original post claimed that the fish you see here was released. If this fish was alive in the picture it might as well be 74 pounds, or 740 for that matter.
If his arms were about 12 inches longer that amberjack would weigh 90 pounds.
AJ's are my favorite fish to eat. That's a nice one.
In fact, I caught a bass and a shellcracker a few weeks ago and both were 74 lbs.