Food Porn Thread

[Trick Pony]

what in the fuck is that?? my mouth just watered and my heart cringed at the same time looking at that!

Fatties. I made these with Jimmy Dean breakfast sausage stuffed with jalapenos, green onions and cheddar, all wrapped in a bacon weave and cooked on the smoker. Tasty shit but your heart pumps straight gravy for a while if you eat a lot of it. The bacon lattice got a little messed up on the end when I pulled them off but that's just because beer drinking is mandatory while tending the smoker.

[asphaltjunkie]

Put a couple fatties and some bacon wrapped jalapenos on the smoker over the weekend.

what in the fuck is that?? my mouth just watered and my heart cringed at the same time looking at that!

[Cannon88]

Damn I had some this last dove season, cleaned and cooked by Jeff I dont know if he was on the board. But god damn they were awesome and I never got the recipe even though it looks retarded simple. I want to make them with small bits of chicken.

It is very easy. If you are doing it with chicken, marinate the chicken how you like it, then place in the jalapeno with cheese, onion (optional), and wrap with bacon. Secure the wrap with a toothpick and throw them on the grill until they are cooked (I usually go until the bacon is just a little crisp).

[unkoricky]

put some oysters on the grill for a few minutes.

[mstng86]

Something my wife threw together. This was amazing.



My son helping out last night.

[Strychnine]

think you could share that steak pasta prep/recipe with me?

Yeah, I'll try to grab it this evening.

[unkoricky]

Rib Eye and a T Bone



t-bone , asian salad , lemon zest asparagus

[Stephen]

A little valentines day dinner:

think you could share that steak pasta prep/recipe with me?

[Stephen]

[Stephen]

random shit i snapped pics of

[Mr_Fiux]

Love me some dove! Make them every season.

Damn I had some this last dove season, cleaned and cooked by Jeff I dont know if he was on the board. But god damn they were awesome and I never got the recipe even though it looks retarded simple. I want to make them with small bits of chicken.

[Strychnine]

A little valentines day dinner:

[momo]

prime ny strip



chicago dog

[grove rat]

Oh, and puppy chow

i had never had them until a couple months ago

i was at a good friends house and his daughter(2 or 3yrs old) walked into the kitchen with one of those in her hand, well she has a habit of bringing little rocks in from outside so i figured it was a rock. well then she puts it in her mouth and i am like "NNOOOO!!" and ran to her and grabbed it out of her mouth. poor little girl was scared and i turned to my buddy and his wife and they were looking at me like WTF are you doin!?. i told them it's a rock and she was trying to eat it... they then tell me that it's not a rock and actually a snack. i felt like an ass but his daughter forgave me after i shared a big handful of them with her

anyways, carry on...

[Trick Pony]

Kevin, I want those crawfish etouffee and stuffed jalapeno recipes!

The jalapenos are really simple. I just halve the jalapenos lengthwise and then I scrape out the seeds and membrane with a spoon (watch out for juice in the eye). Then I put in some cream cheese and wrap it with bacon and put a toothpick to hold it (soak the toothpicks in water ahead of time so they don't burn). You can also mix things into the cream cheese like some cooked breakfast or italian sausage, different cheeses, green onions, chopped habaneros, etc.

You can do them on a grill on low heat (otherwise the bottoms will be burnt before the tops get done or they'll catch on fire when the grease drips) or I like to do them on my smoker at about 350 for 45 minutes since the heat is indirect and it cooks them more evenly.

They also make plates with holes in them to do them upright with just the stem end cut off the jalapenos but most of the ones I have found have holes that are too small for the giant ones I use. Plus, my smoker cooks the tops and bottoms evenly anyways and I like the fact that more smoke gets into the cream cheese when they are cut in half.

The etouffee recipe is basically from my John Folse cookbook, 'The Encyclopedia of Cajun & Creole Cuisine'. I added and changed a couple things to suit my tastes.

I usually don't have crawfish stock on hand and using plain water really takes away from the flavor of the etouffee. I cook a lot of shrimp so I save the shells and freeze them and then boil them to make a stock. If you don't want to do this you can use chicken stock, it just doesn't taste quite as good IMO but then again I've never gotten anything but rave reviews from my guests even when I use chicken stock because I didn't have shrimp stock.

Here is an example of a shrimp stock recipe:

http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-stock-recipe3/index.html

When I add the stock to the etouffee I also add the following spices:
1 teaspoon of white pepper
1 teaspoon of black pepper
1 teaspoon of dried basil
1/2 teaspoon of dried thyme

I put in a cup of heavy cream when I add the green onions and parsley because I like mine creamy. A lot of folks I know put in cream of mushroom soup but most canned stuff is crap and I prefer real cream.

Here is the Folse recipe:

http://www.jfolse.com/recipes/seafood/crawfish13.htm