What's for dinner tonight ?

Discussion in 'Recipes, Storage and Preparation of Seafood' started by scott craven, Jan 31, 2014.

  1. IronNoggin

    IronNoggin Well-Known Member

    Fresh Baby Taters, Fresh Fiddleheads steamed in white wine & butter, and Lamb Shanks:

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    A rather Fine Feast!

    Cheers,
    Nog
     
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  2. Derby

    Derby Crew Member

    • a little fresh salmon fettuccine for dinner last night :)
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  3. IronNoggin

    IronNoggin Well-Known Member

    Smoked Ribs, Roasted baby Taters & Shrooms, Scapes + Snap Peas + Beans + Peppers in white wine sauce.

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  4. Gear'n'beer!

    Gear'n'beer! Well-Known Member

    Ok I got a couple lunches. Out on the water early yesterday and home early. Simple prawn ton soup with udon and cheese biscuits

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    blue prime rib cheeseburgers with home made IPA mustard and bourbon bacon bbq sauce that I made for jerky today

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    Last edited: Jun 11, 2020
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  5. Derby

    Derby Crew Member

    Just did a easy ...cheesie Taco pasta for dinner..:)
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    So good had to do seconds ;):D
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  6. IronNoggin

    IronNoggin Well-Known Member

    Fresh Skewered Spot Prawns off the BarBee, fresh steamed Crab, Asiago Cheesy Rice and Cesar Salad:

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    Excellent!! :D

    Cheers,
    Nog
     
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  7. Gear'n'beer!

    Gear'n'beer! Well-Known Member

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    gf and daughter are at rally so having a pizza she hates. Fresh prawns and pineapple.....my take on a Hawaiian pizza.
     
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  8. IronNoggin

    IronNoggin Well-Known Member

    BarBee'd Whitetail Sirloin
    Garlic stuffed Pasta
    Garlic Scapes, Fiddleheads steamed in white wine a hint of lemon juice and butter.

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    First time we have tried that particular veggie mix.
    It is a WINNER!

    Cheers,
    Nog
     
    walleyes, sasqman, Doug and 2 others like this.
  9. Corey_lax

    Corey_lax Well-Known Member

    Where's the wine Nog?
     
  10. IronNoggin

    IronNoggin Well-Known Member

    In my hand... :D
     
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  11. adanac

    adanac Well-Known Member

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    A few bites from my weekend up in halfmoon. Not the greatest pictures as I was drunk as a skunk.

    I did three 60 something ounce dry aged tomahawks , 2 ish hours at 225 and then seared directly on the hardwood coals, rested 30 mins, sliced , not pictured is my steak dressing wich is flat leaf parsley, shallots , mint, green onion, red wine vinegar , chopped casaveltrano olives , sugar and salt , add liberally it is amazing . The meat could have had 15 mins less but that’s drunk cooking for ya

    Also shucked 120 malpeaque and raspberry point oysters which we did raw , and then pictured are grilled fat bastard oysters with garlic, Tabasco, parsley butter finished with shaved parm and lemon

    Feeling fat
     
  12. IronNoggin

    IronNoggin Well-Known Member

    Wet, cold, miserable, rainy days call for Comfort Food!!

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    And comforting it was!

    Cheers,
    Nog
     
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  13. sasqman

    sasqman Crew Member

    Italian sausage Creamy Pesto

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  14. IronNoggin

    IronNoggin Well-Known Member

    Yellow Eye Snapper:

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    Seared on the BarBee:

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    A small bucket of Manila & Butter Clams:

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    Served with Spare Gooses, Basmati and Hollandaise:

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    Of course under candle light:

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    Bon Appetite!
    Nog
     
  15. IronNoggin

    IronNoggin Well-Known Member

    Garlic Scapes

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    Smothered with Fiddleheads

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    Then steamed in a white wine / lemon juice broth

    Bacon Wrapped Whitetail Tenders

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    Served with Cheddar Chipotle Pasta

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    Fine Dining for Two!!

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    Cheers,
    Nog
     
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  16. Gear'n'beer!

    Gear'n'beer! Well-Known Member

    Prime rib, prawns, home made gnocchi and pan de yuca

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  17. Derby

    Derby Crew Member

    a couple nights of cabin food on are Barkley trip :)

    Rib Eye one night :)
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    Pot roast with gravy :)
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    Fresh hali checks as a appi :) or should i say what was left of them :) :)

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  18. wayne marwood

    wayne marwood Crew Member

    Better food on here than going out to eat
     
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  19. Tsquared

    Tsquared Well-Known Member

    20439F3C-DB05-46B2-83A3-8B7ADAAB3A03.jpeg 66F71396-ECE9-4182-8ACE-6560B33592EE.jpeg Too snotty to fish today although I’m watching a commercial prawn boat running their traps right now- certainly earning their money tonight. So I picked some sour cherries before the robins got them, fired up the smoker for some beef ribs, made a sour cherry pie and finished the ribs on the grill.
     
  20. Sotally Tober

    Sotally Tober Well-Known Member

    That is something I still want to make, beef ribs on my smoker.
    Read a comment from a bbq/ smoke forum that stated there wasn’t enough meat on the ribs for all the work they had to do.
    I guess you have to get the right ribs for this recipe.
     
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