Ninjabowler
Well-Known Member
so tender, its from my buddies at the mexican meat market.
its good grilled quick aor sauted quick on high heat. It takes to marinating well, heres a pic* edit rare or mid rare or medium at most *
What's For Dinner Tonight?
- Thread starter CrackerJax
- Start date
We're supposed to get a couple 3-4 inches of snow tonight.
Damn, just when I was hoping spring had sprung.
this became a failure.. we had to move in grampa to the inlaws and DD had dance practice. we opted in the end for a quicker local fix of jack in the box.. I've had way to many glasses of wine at this point to really care what gets in my belly..
prayers and support for them both.*really needed*.. one is in the hospital having some sort of minor surgery on Monday and he is with my in laws..
thegersman
Active Member
ribs then weed
Ninjabowler
Well-Known Member
Panko crusted BRAIN on a bed of linguini with parsley, lemon, capers, and alfredo sauce. Also heres some shots of the head cheese i made with olives, basil, and a bottle of Champagne. Pig heads are cheap, the hard part is getting the brain out in one piece. Its texture is creamy and it spreads nicely on bread. These pics are from a couple months back but i thought id share them for the adventurous eaters and foodies out there. Making this was a great expirience 
Attachments
View attachment 2540510i have invented the vegan mcrib...yes
Ninjabowler
Well-Known Member
Whats in ths?
View attachment 2540530 fresh buns i made the other day, pickles, onions, lettuce and diaya "cheese" shreds.
Ninjabowler
Well-Known Member
Fekin eh that looks good! That the best kinda faux cheese ive found too. Melts real nice in gluten free, lactose free mac n cheese
View attachment 2541034 horrible photo but for the recipe go to my thread (link in sig) sweet and spicy smashed yams, balsamic glazed asaparagus topped with sliced almonds, and quoina chili stuffed peppers
Ninjabowler
Well-Known Member
Five star
looks amazing, i heard you had skills, you wanna iron chef it? It would make a good thread lol iron chef RIU new contestants every tuesday lol 
cancer survivor
Active Member
grilled cheese sandwich's and fresh mahi mahi on the grill, just got cell reception! rounding the western end of Cuba,making a good wake heading down wind as fast as she will go! will make Dry Tortugas tomorow and Keywest the next night. Back in the USA..yeah baby!
The Outdoorsman
Well-Known Member
Last night was Baked Tilapia w/ a freestyle vegetable, mango salsa topping
Served with steamed asparagus, wild rice, and a Rye IPA for the brew.
It was great, cooked the fish a little soft. (note to self get parchment paper)
Vegetable salsa topping.
Diced green pepper, onion, mushroom, habanero, ginger, lemon zest n juice, garlic, salt pepper, parsley, dill, celery salt, other pinches of herbs, saute in pan add mushrooms last(cover to speed up) throw mix in a bowl and add desired amount of premade mango salsa(mango, pineapple, red pepper, onion) or keep seperate
Forgot the rice
Served with steamed asparagus, wild rice, and a Rye IPA for the brew.
It was great, cooked the fish a little soft. (note to self get parchment paper)
Vegetable salsa topping.
Diced green pepper, onion, mushroom, habanero, ginger, lemon zest n juice, garlic, salt pepper, parsley, dill, celery salt, other pinches of herbs, saute in pan add mushrooms last(cover to speed up) throw mix in a bowl and add desired amount of premade mango salsa(mango, pineapple, red pepper, onion) or keep seperate
Forgot the rice
cancer survivor
Active Member
fresh tuna on the grill,with lemon and orange sauce,washed it down with red stripe beer! moored off of fort jefferson dry tortuga, sailing to key west tomorow! so good to be back in the USA! gonna get a laptop and figure this picture posting thing...
Dr. Greenhorn
Well-Known Member
Don Gin and Ton
Well-Known Member
baked sweet potato's with chilli con carne ( non seca variety 
i don;t have 3 hours prep time. one day..... ) and cheesy beans
i don;t have 3 hours prep time. one day..... ) and cheesy beansPanko crusted BRAIN on a bed of linguini with parsley, lemon, capers, and alfredo sauce. Also heres some shots of the head cheese i made with olives, basil, and a bottle of Champagne. Pig heads are cheap, the hard part is getting the brain out in one piece. Its texture is creamy and it spreads nicely on bread. These pics are from a couple months back but i thought id share them for the adventurous eaters and foodies out there. Making this was a great expirience
4th pic = one helluva nice knife!
