Adair

Official Food Thread, as requested.
Enjoy.

Tyson09

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Climax_R

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lol now that this thread is up... time for me to start putting up some wicked recipes...

If you like shrimp... and you like your liquer... I got a recipe to reccomend... I always try random BBQ recipes.. from Google.. and my own creations.. so I will put up the good ones!

So how does Grand Marnier Chili Shrimp sound???

Grand Marnier Chili Shrimp | Choosy Beggars

I have tried this... and it has become a summer favorite! TRY IT!!!!

Climax_R

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Here is another by me... well it's kinda stolen from the korean bbq marinade method.. but I kinda tinkered with it and it turned out really good so I stuck with this one... but yea here is a marinade recipe.. for use with basically any meat... I personally prefer it with chicken (dark meat), and beef short ribs! Here goes..

-2 cups of LOW sodium soy sauce (regular soy sauce would be too salty)
*if you insist using just soy sauce... 1 to 3/4 cup diluted with 1 to 1 1/4 cup water
-2 cups water
-1 cup brown sugar
-3-4 Tablespoons sesame oil
-2-4 cloves garlic... depends how much you love garlic... i use 3 or 4 myself
-3-4 teaspoons crushed ginger
-1 full very finely minced onion
-a bit of green onion also minced
-add about 2-3 chopped green chilies
-ground black pepper
-2 tablespoons sesame seeds

Marinate for a full 12 hours for best flavor... and then of course throw it on the grill

make sure you got some beer to go with these

miss_jess

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that is so cute

xocherryox

I found this site a while back while looking for a specific recipe --

101 Chicken Wing Recipes

Some amazing recipes here - I think we have tried about 13 of them now.

Xscorpio

if you are on my fb yall know that i have food album going , here are some of my creations:


Sirloin Steak & Grill Salmon


Mexican Beef & Bean Stew


Teriyaki Crispy Chicken


Flank Steak

I have whole bunch more just to lazy to upload right now

Climax_R

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i'm gonna have fun with this one

Climax_R

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YO man those pics made my stomach growl!!!

and how did you exactly get your chicken crispy? i could never get it right asian style lol... use flour or corn starch or something?

Adair

One of the things I use to get chicken, etc. crispy, is to bread them with Panko Breadcrumbs. I usually get them at the Bulk Barn (although they sell them other places), and after the dip in flour, then egg, dip them in Panko crumbs and bake. Really keeps the crispiness.

Climax_R

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so i randomly bought a Lobster @ T&T supermarket... 2.95lbs or something... came to $26.00ish... and a realllly good hakka chinese place i go to in my area... well in my opinion the BEST... what they do is.. you can bring in your own seafood/meat/poultry if you like... and they can cook it up for you...

so it costs $5.00 a lb to cook... and i always wanted to try it so i did it... only mistake i made was taking the lobster LIVE to the place... and the lady was like OMG T&T cuts for free... i was like woops.. anyhow i am a regular customer there so she was like ok ok i do it for you lol.. so ya basically for the 3 pounder i paid like $15.00..

so it tasted alright in the end... had it fried up szechuan style... but was it worth it?

that all depends how you like lobster... for the hakka style... it actually did taste good... but i prefer mine the traditional steamed with butter and all that.. because the point of it is to taste the lobster right?

but for a local quick fix... it's not too bad at all... total cost came to around $41.00 .... and it was shared between 3 people... so its ok in that sense... whereas you'd spend around that much per person for lobster at red lobster.. so for about $13.00 a person not bad.... of course if it's shared between 3 people this is just a side dish haha... anyways if anyone needs a quick fix of lobster maybe this would be an idea lol...

Xscorpio

for these kind of item, use all purpose flour, this is what i do.........

all purpose flour, mix some red chilli powder or Cayenne pepper powder, black pepper. then in a bowl lightly coat the chicken or beef with the mix. also before start cooking anything just add some oil to the pan and fry the meat for a bit till its crispy then add whatever at the end to finish up the dish.

Xscorpio

i like panko bread crumbs for deep frying purposes, or shallow when i am making fillet of some sort

i also season bread crumbs with Cayenne pepper or Cajun spice depends what i am making and black pepper, salt etc

Sumol15

Unfortunately most people burn panko because they use too high a heat or too long a temperature. But for breading purposes, it is the best out there, short of crushing up corn flakes.

Adair

Really? I didn't know that, just started using them when my Mom recommended them, she uses them a lot. That's a good tip, Michael. Thanks. Will be able to glean some good info from you in this thread, methinks.

Sumol15

Flour is all you need. You can season it like Xscorpio said, add salt and whatever makes you happy.
The key is to get a hot pan and oil and place the chicken pieces or whatever food it is, on the oil and let it brown up without disturbing it. Meaning, put it on the oil and don't bug it. Most people like to constantly touch it move it around, and it won't get a brown crust that way. Once you see brownish edges, take a peek and if its brown enough, flip it over and do the same thing.

Its like a lot of people I see when they bbq. They put the steak on the grill, let it grill a couple seconds and then start fiddling with it. LEAVE IT ALONE! You'll get a beautiful crust and better results.

Tyson09

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Wonderful, picked some up at the cottage show couple weeks ago, so yummy

bruce fee

Blair's Sauces and Snacks : The Official Home of Blair's Death Sauce and Extreme Food :: Hot Sauces :: Death Sauce :: Ultra Death Sauce

my favourite hot sauce

Sumol15

Ted's a cool guy, I met him a couple times when he came to our hotel to promote his stuff. He's a mean griller, that's his business obviously, and he showed me his plank grilling technique which isn't common, but cool.

For those that have no idea, its simple, get a thin piece of fragrant wood that you normally would smoke with, (Cedar, applewood etc) and soak it in water. Then you put your food on top of the wood, and then grill it directly on the grill. The wood will smoke and cook the food, giving it a smoky goodness.