New and Improved TnT Foodie thread

rkymtnman

rkymtnman

Well-Known Member
raratt said:
Tried Wolf brand canned chili last night for grins. Has the mouth feel of bearing grease, wouldn't recommend. :spew:
Crunched up a bunch of crackers in it to make it better, Dennison's is still my favorite.
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i've used the bean-free on hotdogs and it wasn't as bad as Hormel. i'll look for dennison's near me. and should i ask how you know the mouth feel of bearing grease??? lol
 
GreatwhiteNorth

GreatwhiteNorth

Global Moderator
Staff member
Inspired by LG's suggestion I added grated cucumber to my Halibut Sitka sauce & it turned out spectacular!

Halibut.jpg

And per some dumb-ass's suggestion I have included the recipe as best my intoxicated memory can recreate it.

Parmesan Crusted Halibut Sitka

Moist and delicious halibut is topped with a creamy topping.

Ingredients

  • 2 pounds halibut fillet, cut into 6 pieces
  • salt and ground black pepper to taste
  • 1 bunch green onions, chopped
  • 1/2 cup mayonnaise
  • 3/4 cup of grated fresh Parmesan
  • ½ cup Philly cream cheese
  • ½ med peeled, grated cucumber
  • 1 teaspoon dill weed
  • 3 egg whites w/ 2 tsp grated garlic whisked.
  • 3/4 cup bread crumbs.


Directions

Sitka sauce

Mix Salt, Pepper Onions, Mayo, Philly, Cucumber, Dill & Parm – mix well & toss into the fridge while you cook the fish.

  1. Preheat large skillet to medium hot w/ small amount of EVOO.
  2. Put fish in egg/garlic wash and then into the bread crumbs/cheese – toss to coat.
  3. Put coated fish into skillet first laying out a couple heaping tbsp of cheese/bread crumbs to put fish on.
  4. As edge cheese begins to nicely brown, flip fish and again lay a bed of bread crumbs/cheese first.
  5. Spread Sauce evenly over each halibut piece or place on the side.


Note. Do not overcook! And do not use anything other than fresh grated Parmesan, only a Culinary Criminal would dare use the boxed junk!
 
PadawanWarrior

PadawanWarrior

Well-Known Member
GreatwhiteNorth said:
Inspired by LG's suggestion I added grated cucumber to my Halibut Sitka sauce & it turned out spectacular!

View attachment 5257183

And per some dumb-ass's suggestion I have included the recipe as best my intoxicated memory can recreate it.

Parmesan Crusted Halibut Sitka

Moist and delicious halibut is topped with a creamy topping.

Ingredients

  • 2 pounds halibut fillet, cut into 6 pieces
  • salt and ground black pepper to taste
  • 1 bunch green onions, chopped
  • 1/2 cup mayonnaise
  • 3/4 cup of grated fresh Parmesan
  • ½ cup Philly cream cheese
  • ½ med peeled, grated cucumber
  • 1 teaspoon dill weed
  • 3 egg whites w/ 2 tsp grated garlic whisked.


Directions

Sitka sauce

Mix Salt, Pepper Onions, Mayo, Philly, Cucumber, Dill & Parm – mix well & toss into the fridge while you cook the fish.

  1. Preheat large skillet to medium hot w/ small amount of EVOO.
  2. Put fish in egg/garlic wash and then into the bread crumbs/cheese – toss to coat.
  3. Put coated fish into skillet first laying out a couple heaping tbsp of cheese/bread crumbs to put fish on.
  4. As edge cheese begins to nicely brown, flip fish and again lay a bed of bread crumbs/cheese first.
  5. Spread Sauce evenly over each halibut piece or place on the side.


Note. Do not overcook! And do not use anything other than fresh grated Parmesan, only a Culinary Criminal would dare use the boxed junk!
Click to expand...
The recipes are awesome, :eyesmoke:
 
curious2garden

curious2garden

Well-Known Mod
Staff member
ISK said:
Filet Mignon with a stuffed potato & cheese and veggies

with a glass of Castillo Almansa...... and a joint in the background for desert

View attachment 5257336
Click to expand...
I think I'm going to light up some "dessert" right now. I have zero on the agenda today. Ok still hanging my chandelier but I finished the knockdown behind my bed (had to fix an outlet box that was loose) only paint left. I deserve that dessert for breakfast!
 
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