Chasin' Dreams
Well-Known Member
Thai Coconut Spot Prawns Over Black Rice
What's for dinner tonight ?
- Thread starter scott craven
- Start date
Chasin' Dreams
Well-Known Member
This was honestly one of the best burgers I have ever had 
So delicious! Albacore Tuna (hand caught by yours truly in our BC waters!
) and also hand caught BC Pacific Pinky shrimp burgers. For the burger mix I chopped up the Tuna and Shrimp into small pieces then mixed with 1/2 cup panko, 1 egg, red bell pepper, dill pickle, Ponzu sauce, light soy sauce, sesame oil, sweet paprika, old bay seasoning, cajun seasoning, garlic powder, seasoning salt, cracked black pepper, cumin, and some smoked apple wood spices. For the sauce I mixed up a batch of mayo, sriracha, scallions, capers, paprika, cracked pepper, lemon juice and sesame oil. Awesome sauce!! For condiments on the burger I had avocado, heirloom yellow tomato, and iceberg lettuce. On a Portugese/Ciabatta bun. This burger will be a go to burger when out on the boat, fishing trips, shore lunches, or burgers and beers with buddies. So delicious!!
So delicious! Albacore Tuna (hand caught by yours truly in our BC waters!
Chasin' Dreams
Well-Known Member
Thai and Caribbean inspired Ling Cod chowder.
Home made Jamaican curry spices hand ground in mortar and pestle: black pepper, coriander, cumin, turmeric, cloves, all spice, onion powder, star anise, garlic powder, thyme, red chili, dried mustard powder, ground ginger, oregano, cayenne, cinnamon.
The chowder broth: Ling Cod bone trimmings after filleting combined with vegetable broth and simmered till reduced to concentrate flavors then strained, coconut cream, coconut milk, heavy 33% cream, curry spice mix, sauteed in clarified butter sweet onion, red, orange and green peppers, mushrooms, egg plant, garlic, ginger root, plantains, yukon gold potatoes, carrots, fresh basil, cubed Ling Cod chunks. Garnished with fresh parsley, basil and chives. Served with home made roasted garlic butter baguette. Even better with a dollop of cold sour cream on top or better yet some double Yorkshire cream.
Home made Jamaican curry spices hand ground in mortar and pestle: black pepper, coriander, cumin, turmeric, cloves, all spice, onion powder, star anise, garlic powder, thyme, red chili, dried mustard powder, ground ginger, oregano, cayenne, cinnamon.
The chowder broth: Ling Cod bone trimmings after filleting combined with vegetable broth and simmered till reduced to concentrate flavors then strained, coconut cream, coconut milk, heavy 33% cream, curry spice mix, sauteed in clarified butter sweet onion, red, orange and green peppers, mushrooms, egg plant, garlic, ginger root, plantains, yukon gold potatoes, carrots, fresh basil, cubed Ling Cod chunks. Garnished with fresh parsley, basil and chives. Served with home made roasted garlic butter baguette. Even better with a dollop of cold sour cream on top or better yet some double Yorkshire cream.
Chasin' Dreams
Well-Known Member
Just hoping to get some mouths watering out there
Burger night a few days ago. Double double ground prime rib burger with home made mac sauce.
Burger night a few days ago. Double double ground prime rib burger with home made mac sauce.
Chasin' Dreams
Well-Known Member
Did the forum swallow up all the photo's again??? Are they coming back or gone for good again like the last time? Weird...
Anyway's...Made some smoked barbecue for our UFC get together with friends.
Pork side and baby back ribs, 5 different artisan farmer direct sausages, farm fresh beer can chickens, twice baked potatoes and some Albacore Tuna and Spring Salmon Lox on homemade aged cheddar/chive, everything Montreal style bagels. Was so gooooooood!!
And tonight the family put a request in for some homemade rye bread so I made them a light rye with barley malt syrup, and honey then glazed with our homemade maple syrup. Turned out delicious with a nice crispy crust and light rye doughy sweet yeasty flavored inside.
Anyway's...Made some smoked barbecue for our UFC get together with friends.
Pork side and baby back ribs, 5 different artisan farmer direct sausages, farm fresh beer can chickens, twice baked potatoes and some Albacore Tuna and Spring Salmon Lox on homemade aged cheddar/chive, everything Montreal style bagels. Was so gooooooood!!
And tonight the family put a request in for some homemade rye bread so I made them a light rye with barley malt syrup, and honey then glazed with our homemade maple syrup. Turned out delicious with a nice crispy crust and light rye doughy sweet yeasty flavored inside.
Chasin' Dreams
Well-Known Member
Scallop potato roll. Russets scalloped, layed out on top of parchment paper and grated parmigiano reggiano with more parm on the other side and sweet and Hungarian paprika, parsley, cracked black pepper then baked for 30 min, then layered with baby spinach reduction with garlic, caramelized onion, pink salt, and ricotta cheese, then another layer of smoked then braised beef rib meat mixed with diced hot house tomatoes, roasted red peppers, roasted garlic and caramelized onions, then sprinkled with chipotle havarti and aged organic white cheddar cheese. Then rolled up and basted with some olive oil, parsley and sweet paprika and baked for another 20 minutes till golden brown and all layers have time to combine their flavors. Served with some smoked farm sausage and Cesar salad on the side Delicious!
scott craven
Well-Known Member
looks awesome !
Chasin' Dreams
Well-Known Member
No flipping. Just bake for 30 min before putting layers on. Then roll after layers are on and bake for another 20 min or so. You can baste the roll with whatever flavors you like and can experiment with what will make it color up differently with butter and herbs, olive oil, egg wash or whatever. If you want it a bit darker and crispier on the outside you can also put it under the broiler for a few min too at the end of the baking time.
Ya it's a great dish that can be filled with all kinds of different ingredients to please the family with. It's also great with a cheesy taco ground beef mixture with salsa etc.
Chasin' Dreams
Well-Known Member
Chasin' Dreams
Well-Known Member
This was a long drawn out process but finally got to eat my Montreal smoked meat tonight 18 days from the day I first wet brined the brisket point. Stayed in the wet brine for 10 full days flipping it every day, then rinsed it off well and soaked it changing the water out multiple times for about 8 hrs of rinsing to weaken the saltiness of the meat. Then dry rubbed it and cold smoked it with temps between 60 to 70F for 16 hrs then cold air dry cured it for a full 7 days then today I steamed it low and slow for 7 hrs until the temp probe went in and out like butter. Meat finally rendered it's fat enough and protein fibers broke down enough at 205F internal temp. Made up some home made rye bread, homemade coleslaw and homemade mustard sauces for the sandwich. When the sandwich was built I then steamed the whole sandwich for another minute to soften and steam the bread. Was delicious! So much flavor. Not quite like corned beef or pastrami. Definitely it's own unique flavor. Nice and smokey, peppery, mild saltiness and still retains the beefy flavors too.
18 days from the day I first wet brined the brisket point. Stayed in the wet brine for 10 full days flipping it every day, then rinsed it off well and soaked it changing the water out multiple times for about 8 hrs of rinsing to weaken the saltiness of the meat. Then dry rubbed it and cold smoked it with temps between 60 to 70F for 16 hrs then cold air dry cured it for a full 7 days then today I steamed it low and slow for 7 hrs until the temp probe went in and out like butter. Meat finally rendered it's fat enough and protein fibers broke down enough at 205F internal temp. Made up some home made rye bread, homemade coleslaw and homemade mustard sauces for the sandwich. When the sandwich was built I then steamed the whole sandwich for another minute to soften and steam the bread. Was delicious! So much flavor. Not quite like corned beef or pastrami. Definitely it's own unique flavor. Nice and smokey, peppery, mild saltiness and still retains the beefy flavors too.
Chasin' Dreams
Well-Known Member
Burger night. Double double with homemade sauce on charcoal briquettes. Best homemade ground meat mix I've made yet. Much higher fat to protein ratio than the crap store stuff they sell pre ground. Ground up a bunch of 50 day dry aged prime grade prime rib steaks, 28 day AAA prime rib steaks, sirloin tri tips, and some double smoked farmer bacon. Triple ground so the fat renders very quickly on the grill so a thinner patty can still be cooked quickly to medium. About a 70/30-65/35 protein to fat ratio mix. Only thing I put on them before grilling is cracked black pepper, cracked pink salt, garlic and onion powder. Juiciest, most flavor filled burgers I've made yet. Won't be changing this mix recipe ever I don't think.
Made 26 5.5 ounce patties, vac packed then frozen.
Made 26 5.5 ounce patties, vac packed then frozen.
Chasin' Dreams
Well-Known Member
On tonight's menu...Low carb pizza made with Almond flour, mozza, cream cheese, egg, salt, rice wine vinegar, Italian herbs, cracked pepper for the dough. Then pizza sauce, mozzarella, roasted garlic, roasted green peppers, South African Peppadew sweet peppers, mushrooms, Italian imported Capicolla, smoked grainy mustard & honey sausage, smoked roasted Leak & caramelized onion sausage, then garnished with Habenero Havarti, aged white cheddar, balsamic reduction glaze, parmigiano reggiano and sweet basil from the garden.
Rain City
Crew Member
Looks great! I made some the other night on my ceramic grill. My wife doesn't trust me at times so she made hers in the oven. Not even close to as good. My crust rose into tennis ball sized bubbles with a touch of char. Mmmmmmmn.
Chasin' Dreams
Well-Known Member
Lol right on. Nothing wrong with a bit of char on a pizza! That's how the Italians love it made in the El Forno ovens
wishiniwasfishin1
Well-Known Member
Chasin' - how does one become friends with you? I'm drooling all over my keyboard and its your fault.
Chasin' Dreams
Well-Known Member
Glad you're enjoying the food pics! I'm a food nut myself as you can probably tell lol. Eating healthy whole foods and low carbs I've lost 82 lbs in 5 1/2 months!
So posting some of these pics keeps me motivated eating well.
Bent-Tip
Well-Known Member
I'm a food nut myself as you can probably tell lol. Eating healthy whole foods and low carbs I've lost 82 lbs in 5 1/2 months!
Geez Chasin' I think I'm gaining what you're losing when I look at your posts!!!!!
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