Got something to sell? Need a job? Post your for sale ads and resumes here. IMPORTANT: this forum for non-professional posts. If you are a professional organization and would like to post your ad here, please contact us at info@drakemag.com.
User avatar
By stillsteamin
#642495
Redchaser wrote:What kind of shark is that?
Bonnethead. We get em pretty often dunking shrimp in the surf.
User avatar
By -G-
#643929
It's cold here.

And it's tying season.

Which means tying nights and you've better a good recipe to bring to pair with bear's venison roasts.

Here's a good recipe for Jalapeno mac & cheese w/ pancetta.

Melt 1 ounce of butter and fry up some pancetta
Image

fry until crispy then add 1 cup onion, 1 teaspoon of crushed red pepper, minced garlic.
Image

Once soft- melt 4 ounces of butter then add 1/4 cup flour and wisk in.
Image

Now's a good time to grate 2.5 cups of extra sharp white cheddar, and 1 cup parmesan. You'll also be adding a tub of mascarpone cheese.
Image

Pour in 3.5 cups of whole milk and slowly wisk in your fresh grated cheese/ tub of mascarpone. Add 3 chopped Jalapenos with seeds.
Image

You'll want to start boiling a box of shell noodles now.
Image

Once the cheese has thickened enough to cover your stirring spoon. Poor into pan and add the noo-noos
Image

Mix
Image

Bake @ 350 for 30 minit.
Image

Optional: Bring to tying night to enjoy with bear, travis, and princess steamin.
Image
User avatar
By Bobwhite
#643965
I've never had homemade mac and cheese... dang, that looks great!
User avatar
By fatman
#643967
Bobwhite wrote:I've never had homemade mac and cheese... dang, that looks great!
Bob, have you and Lisa ever done an SBS for empanadas? :smile

every year when you post your Patagonia adventure, I get a craving.
the local Mexican take on empenadas tastes more like taco meat in a crescent roll....
User avatar
By Bobwhite
#644066
fatman wrote:Bob, have you and Lisa ever done an SBS for empanadas? :smile

every year when you post your Patagonia adventure, I get a craving.
the local Mexican take on empenadas tastes more like taco meat in a crescent roll....
Well, "taco meat in a crescent role", sounds awful.

Lisa's all in. Next time she makes empanadas, we'll post a SBS.
User avatar
By fly-chucker
#644068
Bobwhite wrote:
fatman wrote:Bob, have you and Lisa ever done an SBS for empanadas? :smile

every year when you post your Patagonia adventure, I get a craving.
the local Mexican take on empenadas tastes more like taco meat in a crescent roll....
Well, "taco meat in a crescent role", sounds awful.

Lisa's all in. Next time she makes empanadas, we'll post a SBS invite chucker over.

fixed for you Bob :cool
User avatar
By Bobwhite
#644077
fly-chucker wrote:
Bobwhite wrote:
fatman wrote:Bob, have you and Lisa ever done an SBS for empanadas? :smile

every year when you post your Patagonia adventure, I get a craving.
the local Mexican take on empenadas tastes more like taco meat in a crescent roll....
Well, "taco meat in a crescent role", sounds awful.

Lisa's all in. Next time she makes empanadas, we'll post a SBS invite chucker over.

fixed for you Bob :cool
I'll let you know the next time Lisa makes them!
User avatar
By Redchaser
#644099
Bobwhite wrote:
fatman wrote:Bob, have you and Lisa ever done an SBS for empanadas? :smile

every year when you post your Patagonia adventure, I get a craving.
the local Mexican take on empenadas tastes more like taco meat in a crescent roll....
Well, "taco meat in a crescent role", sounds awful.

Lisa's all in. Next time she makes empanadas, we'll post a SBS.
Do the same when she makes carnitas again too.
User avatar
By stillsteamin
#644158
My grandmother was a Swedish culinary with brown meatball gravy and lingonberry jam in her veins. My grandfather was born in the farm country of Michigan’s thumb to French Canadian parents and held most Swedish recipes in contempt. Pickled herring and fish chowder were exceptions. As a child I quietly abided many lunches of chowder and rye bread while keeping an eye on a cooling rhubarb pie, of which I was promised a healthy wedge for my patience. It would take years and my grandmother’s passing before I grew to appreciate fish chowder/stew/soup in its countless variations. Unlike red meat, I don’t normally have a freezer full of fish, so I don’t make it often. This past weekend a day spent watching tip ups yielded more than enough pike for an evening fish fry, and there’s no better use for leftover anything than soup.

After my grandmother’s conversion to the gospel of Julia Child, and multiple adaptations scrawled in the margins of the old recipe card by other family members, this isn’t inherently Nordic but it is delicious.

Standard soup base ingredients. One whole head of garlic or gtfo.
Image
Melt some butter and brown that shit.
Image
Add about a cup of sour cream, two cups milk, and two cups stock. Fish it best, chicken is fine. Salt, thyme, bay leaf, black pepper. Image
Simmer lightly but don’t boil. If you want to get fancy here you can pour the broth in a blender and smooth it out.

Add a pound or so of cubed potatoes and a can of sweet corn. I added a couple handfuls of kale to contribute some semblance of nutritional value, broccoli, spinach, or collard greens all work fine, whatever you've in the fridge. I like it spicy so I add a lot of red pepper flakes and a few smacks of tabasco.
Image
Once the potatoes are fork tender, add cubed fish. This pike was fried originally, which is fine. The flour helps thicken up the broth. Salmon, any type of cod, or other firm fish works.
Image
Simmer slowly for 15-20 minutes or until fish is cooked if you're starting with raw stuff, salt/pepper the broth to taste. Best served the next day with buttered rye toast.
Image
User avatar
By Average Joe
#644562
Last night's dinner:

Baked potato.
P2110205.JPG
P2110205.JPG (1.03 MiB) Viewed 620 times
Creamed spinach.
P2110202.JPG
P2110202.JPG (826.93 KiB) Viewed 620 times
Roasted root vegetables.
P2110206.JPG
P2110206.JPG (1.06 MiB) Viewed 620 times
Yorkshire pudding.
P2110204.JPG
P2110204.JPG (924.67 KiB) Viewed 620 times
Prime rib.
P2110208.JPG
P2110208.JPG (1.06 MiB) Viewed 620 times
Bananas Foster.
P2110210.JPG
P2110210.JPG (1.08 MiB) Viewed 620 times
P2110209.JPG
P2110209.JPG (778.73 KiB) Viewed 620 times
At the end of the meal I was thinking about Mitch, so I put a little bit of everything on a plate and left it out overnight.

This morning I picked up that same plate and scraped everything on it straight into the trash.

It was just like having him here.
User avatar
By fatman
#644564
no Caesar salad?
  • 1
  • 123
  • 124
  • 125
  • 126
  • 127
  • 136
Bitching Room Muzak

https://youtu.be/FssULNGSZIA This was so cool[…]

Luau 2020

I head home Wednesday....let me know if you want t[…]

Roughfish swap (Heero backed out)

Bump...carpflies CD9A0B67-3E43-4D8B-88C5-A11CA9D[…]

CarpSpace

teach me your ways :bow Next year I must make th[…]

Subscribe to The Drake Magazine