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
User avatar
By pxatim
Paella on the Weber

Hot Hungarian Paprika
4 chicken thighs deboned
5 links of fresh chorizo
4 lobster tails halved
1lb shrimp
1 onion diced
1 red pepper diced
4 cloves garlic diced
2 cups short grain rice
1 generous pinch of saffron
32oz chicken stock
Juice of one lemon with more for wedges as garnish.
Fresh parsley diced

Step one... forget your 15" Paella pan at home that you bought specifically for this dish.
Cut the recipe down to fit in a 10" cast iron pan.

Warm chicken stock and saffron over medium heat letting the saffron steep into the stock.

While this is warming prep your veg, seafood and debone the chicken. Season chicken with paprika. I use hot hungarian paprika to give it a little kick but a good smoked paprika would work as well.

Start a chimney of charcoal, dump and spread in a single layer, then add another half a chimney of unlit charcoal as a second layer.

Warm some oil in your pan then brown chicken and chorizo reserving for later.
94701863_10158680884410656_3698170766903214080_n.jpg (110.78 KiB) Viewed 824 times
Cook onion, pepper and garlic until translucent. Salt/pepper to taste.
94707592_10158680884535656_8420282846937088000_n.jpg (80.08 KiB) Viewed 824 times
Add rice and fry for 5mins.
94640436_10158680884710656_7720636565659058176_n.jpg (119.64 KiB) Viewed 824 times
Add stock/saffron mix and bring to a simmer.
94760694_10158680884760656_9177224210987089920_n.jpg (80.04 KiB) Viewed 824 times
Add your meat back in and mix.
94635540_10158680884935656_7594439878062899200_n.jpg (74.85 KiB) Viewed 824 times
Add seafood, cover and simmer until stock is absorbed. Taste rice periodically for doneness.
94727017_10158680885035656_6892277647892545536_n.jpg (108.9 KiB) Viewed 824 times
Garnish with fresh parsley and lemon juice.
94725559_10158680885120656_5082743939664969728_n.jpg (77.96 KiB) Viewed 824 times
User avatar
By mrl0004
Wild Turkey Schnitzel with Chanterelle Cream Sauce

Step 1: Harvest wild turkey (results may vary)

Step 2: Process wild turkey, and don't just pull the freaking breasts, but that's all this recipe will use.

Step 3: Save meat until chanterelle season. When it's time, take breast out and brine in a simple brine (1 gallon water/1 cup salt/1 cup sugar/2 halved lemons/4 cloves garlic). Leave in brine for 24-48 hrs.

Step 3: While you're waiting for the brine process, go out and forage some chanterelle mushrooms. Remember, there are old mycologists and bold mycologists, but no old bold mycologists. Know your shrooms before you pick 'em.

Step 4: Rinse, pat dry and chop chanterelles.

Step 5: Take turkey breast out and cut crosswise into a few smaller pieces. Then pound those suckers flat with a mallet.

Step 6: Dip turkey into some beaten eggs, toss in seasoned flour, then roll in panko bread crumbs. Fry using your method of choice. I'm in Alabama, so they were deep fried.

Step 7: You need some sides. Since schnitzel is German, might as well braise some cabbage and make some sort of potatoes. I boiled some red potatoes, mashed in milk and added scallions, garlic and parmesan. For the cabbage, I chopped it up and braised it with some bacon and chicken stock.

Step 8: To make the chanterelle cream sauce, I throw some finely chopped onions (2 tbsp) in a pan with a melted pat of butter. When they're translucent, throw in 2 cloves of minced garlic (I like to use a garlic press).

Cook for a minute and add in chopped chanterelles.

Cook for a couple more minutes then add in 3/4 cup of heavy whipping cream, 1/4 cup white wine, 1/4 cup chicken stock, and a dash of worcestershire sauce. Bring to a boil then reduce and let simmer for ~5 minutes.

Step 9: Plate it all and devour it. This was sooo good. Even better that the chanterelles and turkey were both harvested about 30 yards (and about 3 months) apart from one another.
User avatar
By mrl0004
stillsteamin wrote: Tue Jul 07, 2020 9:14 am chanterelles are the tits
One of my favorites. If I got more morels in these parts, it might be a toss up.
User avatar
By mrl0004
Vietnamese Pork Báhn mì burger with bang bang tater tots:

A day before you plan to cook them, or at least an hour before, whisk 1/4 cup of sugar in a bowl with 1/2 cup of rice wine vinegar and 1 tsp of salt. Julienne some cucumber and carrots and place into a bowl with the vinegar, toss around and let sit in the fridge.

Get a pound of ground pork and mix with:
- 2 minced garlic cloves
- 1 bsp fresh minced ginger
- 1 tsp fresh chopped basil
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 cup thinly sliced scallions
- 1 egg
-1/4 cup panko bread crumbs


Patty out and put on a pre-heated charcoal grill.


While the burgers are grilling, cook some tater tots (bake or fry) and set aside to cool. While they are cooling, mix the following into a sauce pan:
- 1/4 cup sugar
- 1/4 cup fish sauce
- 2 tbsp fresh lime juice
- 1 thinly sliced jalapeno
- 1 tsp minced ginger
- 1/4 cup thai sweet chili sauce
- 1 tsp red pepper flakes

Heat over med/high heat for 1-2 min and add tater tots, tossing to coat, then cook another minute. Take off heat and sprinkle with black sesame seeds and fresh chopped scallions.


Go flip the burgers


When burgers finish, place patty on toasted bun and top with pickled carrot/cucumber. Mix up some sriracha mayo and use liberally.


If you want, squeeze some eel sauce and spicy mayo over the tots to really go all in.
User avatar
By fly-chucker
Oh hell yea :cool
By Jed
Fideua, like Paella only using pasta.
With Spanish Safron, sofrito with Nora peppers, in a Paella pan with Chirzo, falva beans corn and shrimp.
Ummy, prepared by a Michelin 3 star chef.

IMG_7330.jpg (151.21 KiB) Viewed 18 times
IMG_7329.jpg (316.36 KiB) Viewed 18 times
  • 1
  • 132
  • 133
  • 134
  • 135
  • 136

I don't view suicide as quitting. I had a friend w[…]

Bitching Room Muzak 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[…]

Subscribe to The Drake Magazine