What's for dinner?

Grilled some salmon and paired it with sautéed spinach and roasted potatoes
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My wife made a seafood casserole, it was excellent, it was her first but hopefully not her last,
 
fieldgrade said:
PICTURES MAN
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Sorry, my pics wouldnt do it justice,


1 package (6 ounces) long grain and wild rice
1 pound frozen crabmeat, thawed or 2-1/2 cups canned lump crabmeat, drained
1 pound cooked medium shrimp, peeled, deveined and cut into 1/2-inch pieces
2 celery ribs, chopped
1 medium onion, finely chopped
1/2 cup finely chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
1 cup mayonnaise
1 cup 2% milk
1/2 teaspoon pepper
Dash Worcestershire sauce
1/4 cup dry bread crumbs
Directions

Cook rice according to package directions. Meanwhile, preheat oven to 375°.
In a large bowl, combine crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice.
Transfer to a greased 13x9-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes. Yield: 6 servings. Heres the recipe instead best I can do
 
S4f said:
Sorry, my pics wouldnt do it justice,


1 package (6 ounces) long grain and wild rice
1 pound frozen crabmeat, thawed or 2-1/2 cups canned lump crabmeat, drained
1 pound cooked medium shrimp, peeled, deveined and cut into 1/2-inch pieces
2 celery ribs, chopped
1 medium onion, finely chopped
1/2 cup finely chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
1 cup mayonnaise
1 cup 2% milk
1/2 teaspoon pepper
Dash Worcestershire sauce
1/4 cup dry bread crumbs
Directions

Cook rice according to package directions. Meanwhile, preheat oven to 375°.
In a large bowl, combine crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice.
Transfer to a greased 13x9-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes. Yield: 6 servings. Heres the recipe instead best I can do
Click to expand...
My gosh that sounds good.
 
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Wahoo95 said:
Grilled some salmon and paired it with sautéed spinach and roasted potatoes
b1206c3ca100b793ef29e2dc7564f79a.jpg


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Awesome looking outer crust on the salmon.............can you share the what was rubbed on the salmon and I like that cone shaped charcoal holder. I'm thinking it really controls the heat for cooking the fish and other dishes that require more controlled heat.
 
Yes that's a small Vortex. I have another for my larger kettle grill and they both make the grill incredibly versatile.

For the rub I used Chile Powder, Coarse Sea Salt, Coarse Pepper, and Garlic Powder. Rubbed them down with grapeseed oil first then seasoned so they didn't stick to grill. Gave them a squeeze of lemon just before they came off

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Last edited:
Wahoo95 said:
Yes that's a small Vortex. I have another for my larger kettle grill and they both make the grill incredibly versatile.

For the rub I used Chile Powder, Coarse Sea Salt, Coarse Pepper, and Garlic Powder. Rubbed them down with grapeseed oil first then seasoned so they didn't stick to grill. Gave them a squeeze of lemon just before they came off

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I foresee a grilled salmon dinner coming to the Brangus house via the Weber charcoal grill thanks to your contribution here. Thank you sir!
 
Tonight our usual Chicken rollers stuffed with Arugula, Feta cheese, and tomato. Left over Homemade potato salad from yesterday, and Broccoli and pepper salad. Pictures on post 743.
 
Had a great dinner tonight at San Luis I in GSO. Looks like a hole in the wall but the food is the closest to what I got in Mexico that I've found locally. We both got the Especial de la Cocina (steak, chicken and shrimp grilled with bell peppers, onions and mushrooms, then topped with cheese dip) and a margarita that was on special.
 
We'll mix it up sometimes. Kielbasa and ground beef is always in it though. Thought shrimp would give a nice layer to it.... and it did. :)
 
"Small" wedge salad at Stone Wall Tavern in Hagerstown, MD.

It was basically a head of romaine with very sharp & cheesy bleu cheese dressing, grape tomatoes, and BACON. Lots o' that.

$5. Made room in the budget for a martini after!
 
Mashed cauliflower with onions, jalapeno, butter, a little mayo, fresh parsley, Goya, and black pepper. I then took some grilled tilapia and used blackened seasoning on it and put that on top of the mashed cauliflower with diced tomatoes. Pretty Damn tasty
 
A Food Lion ham and cheese sammich, washed down with a Heineken.
 
I'm having a pan seared ny strip. A buddy of mine manages a ranch in Texas and he gave me this recipe. Rub the steak in whatever you like,( I use salt, pepper, and garlic) put a table spoon of oil in a hot cast iron skillet(I mean smoking), drop the steak, cut the heat to medium, flip it when it releases, take it off when it releases again. I swear other than flame broiled with butter, it's the best steak I've ever cooked, every time
 
fuelpiper said:
I'm having a pan seared ny strip. A buddy of mine manages a ranch in Texas and he gave me this recipe. Rub the steak in whatever you like,( I use salt, pepper, and garlic) put a table spoon of oil in a hot cast iron skillet(I mean smoking), drop the steak, cut the heat to medium, flip it when it releases, take it off when it releases again. I swear other than flame broiled with butter, it's the best steak I've ever cooked, every time
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'splain this to me like a four year old. What is this "release" you speak of?
 
When you put the steak in the pan it sticks. It doesn't release without help until it's fully seared I guess. Just a little nudge with your fork will tell. It comes out almost burnt on the outside and medium inside.
 
Dove Gumbo!

After.jpg

Onions, carrots, jalapenos, shallots, garlic, canned tomatoes, okra; meats were bacon (!), leftover London broil, Andouille sausage, shrimp, SPAM (yep!), and, of course, dove breasts from today's opening day activities...

This did NOT suck. :)
 
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