Supper time tonight--how about you
boston1450
Posts: 7,630
Just had 3 plates of clams n butta . They were WICKED GOOD....LOBSTA IS ON THE MENU FOR TOMORROW --just need somma that thya native corn.... YEAHA
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Post edited by boston1450 on
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boston, I guess it's nice to be in Maine in the summer! Lobster, clams, beaches! I wish I were there instead of in upstate NY. I have never been to Maine but would like to visit sometime. Enjoy!
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a recipe i developed after our favorite shot at the bar... the Pinecone. (Yukon, amaretto, and pineapple juice, chilled and strained)
bone in chicken **** brined in salt, sugar, brown sugar and pineapple juice.
glaze made from:
1T olive oile and 3 T butter heated, then 1 large shallot diced and sauteed
add 1/2 C Amaretto, 1/2C Yukon Jack ... boil out the alcohol
add 1-2T Dijon or honey mustard. helps emulsify.
add some rosemary and tarragon or whatever similar herbs you like (herbs de province is good as well)
3 C pineapple juice
3 T soy
2T crushed red pepper flakes
fresh ground pepper
honey to taste and thicken...
let reduce to make a glaze to brush onto the chicken while grilling.
i usually let the chicken **** get about 1/2 way done before I start brushing on the glaze. Lots of sugar to burn, so I have to pay close attention.
we had baked potatoes with sour creme, butter and goat cheese, and grilled bacon-wrapped fresh asparagus.
tomorrow? apple smoked baby backs, jalapeno cheddar fresh baked corn bread, and maple/bacon.bbq baked beans.
and i make my own sauce.Polk Lsi9
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Took a rare Saturday off. Went to the farmers' market, craft store and ice cream shop with the family. It was VERY refreshing to spend time with the fam and not work a Sat for once.
For dinner we had strawberry margaritas...all fresh, no mix. Grilled feta cheese appetizer with fresh cracked pepper and basil. I grilled asparagus and a whole filet mignon and sliced it into medallions after it rested. Put some bleu cheese on the meat. Seven Daughters red blend with dinner and now a little Balvenie single barrel for a night cap.
Oh, and I finally got my squeezebox in my main system and my sqz boom out on the deck to sync. Tonight's music was Laura Marling, AIC unplugged and Charlie Byrd.
Nearly a perfect day/night.
And the db mod on my LSi's are sounding stellar as well.
Days like these make all the hard work worth it!2 ChannelTurntable - VPI Classic 2/Ortofon 2M BlueAmplification - Rogue Audio Cronus Magnum II, Parks Audio Budgie PhonoSpeakers - GoldenEar Triton 17.2 Home TheaterDenon AVR-X3300W; Rotel RMB-1066; Klipsch RP-280F's, Klipsch RP-450C, Polk FXi3's, Polk RC60i; Dual SVS PB 2000's; BenQ HT2050; Elite Screens 120"Man CaveTurntable - Pro-Ject 2.9 Wood/Grado GoldAmplification - Dared SL2000a, McCormack DNA 0.5 DeluxeCD: Cambridge AudioSpeakers - Wharfedale Linton 85th Anniversary; LSiM 703; SDA 2A -
Stir fry mixed with rice, ground beef, and hot salsa for dinner. Beer for desert. Having desert all night listening to tunes. Have to love weekends.Lumin X1 file player, Westminster Labs interconnect cable
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Dang those all sound like mouth watering plates. Makes me hungry as heck
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....i was a long haul trucker for 12 years when i first started. Some of the best food i ate was in NEW YORK CITY. I hauled into the fish market there and they know how to cook it too. Wouldnt mind going back someday soon....boston, I guess it's nice to be in Maine in the summer! Lobster, clams, beaches! I wish I were there instead of in upstate NY. I have never been to Maine but would like to visit sometime. Enjoy!.. -
Boston also has nice seafood selection, not to mention their Italian is kick butt too. Nice to see some fellow "foodies" out there. Never really appreciated finer foods until I was in my 40's. I know we have a recipe thread, but anyone of you ever discover something, a recipe , totally on accident ?
couple weeks ago I was BBQ-ing some chicken and discovered I didn't have any BBQ sauce. Time was short, had the grandkids over. Lit up the side burner and threw a pot on. Never made BBQ sauce before, but having lived in Kansas City I know I liked their style of sauce. How hard could it be...right. Gave the grandson a wooden spoon and told him to keep stirring the pot. A couple tablespoons of melted butter, throw in one small onion diced up, when that got soft I threw in 4 cloves of chopped garlic. Added 2 cups of Ketchup, about a third a cup of molasses, a third a cup of real Maple syrup, same amount of brown sugar.About the same of Honey also. A big squirt of mustard followed by a third of a cup of vinegar. Some fresh grinded pepper too. Now, normally apple cider vinegar is used, but I only had Champaign vinegar so I used that. Bring to a boil and then let simmer for about 20 minutes. I then threw it in the blender to make it nice and smooth.
Holy cow was it good. The wife and kids keep asking me to make it over the store bought stuff. If you like a KC style sauce, try this. The only alteration I might make is to make it a day ahead of time and refrigerate, it gets even thicker. May also try regular apple cider vinegar and see how that works.HT SYSTEM-
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It's just breakfast time but this thread has my mouth watering and my stomach growlingHome Theater
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that is virtually the exact recipe i started with last weekend for pulled pork, except i always have cider vinegar around.... and i added fresh chipotle.... and i usually cut out half the ketchup in any recipe and use tomato puree as a sub to give it a little more boost in the tomato flavor. and since i can't cook without alcohol, i added a half a cup of Templeton Rye whiskey.Boston also has nice seafood selection, not to mention their Italian is kick butt too. Nice to see some fellow "foodies" out there. Never really appreciated finer foods until I was in my 40's. I know we have a recipe thread, but anyone of you ever discover something, a recipe , totally on accident ?
couple weeks ago I was BBQ-ing some chicken and discovered I didn't have any BBQ sauce. Time was short, had the grandkids over. Lit up the side burner and threw a pot on. Never made BBQ sauce before, but having lived in Kansas City I know I liked their style of sauce. How hard could it be...right. Gave the grandson a wooden spoon and told him to keep stirring the pot. A couple tablespoons of melted butter, throw in one small onion diced up, when that got soft I threw in 4 cloves of chopped garlic. Added 2 cups of Ketchup, about a third a cup of molasses, a third a cup of real Maple syrup, same amount of brown sugar.About the same of Honey also. A big squirt of mustard followed by a third of a cup of vinegar. Some fresh grinded pepper too. Now, normally apple cider vinegar is used, but I only had Champaign vinegar so I used that. Bring to a boil and then let simmer for about 20 minutes. I then threw it in the blender to make it nice and smooth.
Holy cow was it good. The wife and kids keep asking me to make it over the store bought stuff. If you like a KC style sauce, try this. The only alteration I might make is to make it a day ahead of time and refrigerate, it gets even thicker. May also try regular apple cider vinegar and see how that works.
it was a hit, and will be the sauce for today's ribs.....Polk Lsi9
N.E.W. A-20 class A 20W
NAD 1020 completely refurbished
Keces DA-131 mk.II
Analysis Plus Copper Oval, Douglass, Morrow SUB3, Huffman Digital
Paradigm DSP-3100 v.2 -
Hmmm...whiskey, now there's an idea. Thanks bro, will give it a whirl.HT SYSTEM-
Sony 850c 4k
Pioneer elite vhx 21
Sony 4k BRP
SVS SB-2000
Polk Sig. 20's
Polk FX500 surrounds
Cables-
Acoustic zen Satori speaker cables
Acoustic zen Matrix 2 IC's
Wireworld eclipse 7 ic's
Audio metallurgy ga-o digital cable
Kitchen
Sonos zp90
Grant Fidelity tube dac
B&k 1420
lsi 9's -
I gotta remember all these recipes because they all sound good. Add a little of this n that and youll be surprised. Plain ole BBQ sauce is ok in a quick fix. But doing your own is so much better..my wife makes her own for broil steak. And wow its MMGOOD..
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i personally didn't want to invest the energy in developing my own spice rub, combination of woods, and the 12 hours of my hard earned beer drinking time to properly smoke a brisket, just to slather it with a store bought processed sauce.
plus, making sauce is fun, and i usually smoke some bacon along the whatever the main meat is, and make baked beans with that bacon and some of my bbq sauce. enough to join the flavor of the meat but not be a single note meal.Polk Lsi9
N.E.W. A-20 class A 20W
NAD 1020 completely refurbished
Keces DA-131 mk.II
Analysis Plus Copper Oval, Douglass, Morrow SUB3, Huffman Digital
Paradigm DSP-3100 v.2 -
Roast chicken on the grill.
Here's the before shot - all prepped and ready to go on....the base is filled with Sierra Nevada IPA ale!
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Smoked ribs last night and smoked chicken tonight and rest of the week.
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The chicken turned out flavorful...and incredibly moist!
The carcass is now in a pot of water to make some soup for tomorrow....the house smell like...a holiday!
H9: If you don't trust what you are hearing, then maybe you need to be less invested in a hobby which all the pleasure comes from listening to music. -
Dangggg that looks really goodReceiver: Denon 1912
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Erik Tracy wrote: »The chicken turned out flavorful...and incredibly moist!
The carcass is now in a pot of water to make some soup for tomorrow....the house smell like...a holiday!
Erik, the next time you go to make soup, use a few cartons of chicken stock/broth instead of water.Marantz AV-7705 PrePro, Classé 5 channel 200wpc Amp, Oppo 103 BluRay, Rotel RCD-1072 CDP, Sony XBR-49X800E TV, Polk S60 Main Speakers, Polk ES30 Center Channel, Polk S15 Surround Speakers SVS SB12-NSD x2 -
Last night, slow-smoked pork shoulder, pulled into a delicious sandwich topped with slaw and BBQ sauce...
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....can you ship that dish overnight express. HeheheErik, the next time you go to make soup, use a few cartons of chicken stock/broth instead of water...
