What Are You Chef-ing Tonight, Dr?

fishlessman

caliking said:

@fishlessman - could you share your Mexican shrimp cocktail recipe?

You had posted one a while back, which I made, and loved. But, I haven't been able to find the thread where you posted it. 

basic recipe.  added some peppers this time, red yellow green and some red onion for more color. used 2 pounds red argintinian 16 count shrimp this time and boiled for 3 minutes instead of 2 per the shrimp directions, they didnt clay up with the lime finish so will slightly undercook them from now on

https://www.allrecipes.com/recipe/228393/authentic-mexican-shrimp-cocktail-coctel-de-camarones-estilo-mexicano/

Botch

caliking said:

@fishlessman - could you share your Mexican shrimp cocktail recipe?

You had posted one a while back, which I made, and loved. But, I haven't been able to find the thread where you posted it. 

I would appreciate this, too.  It's too hot to grill or even cook in the A/C, and I have a cuke, an avocado, some tomatoes and a bag of frozen shrimp...
 
EDIT:  Tan Que!  

fishlessman

Botch said:

caliking said:

@fishlessman - could you share your Mexican shrimp cocktail recipe?

You had posted one a while back, which I made, and loved. But, I haven't been able to find the thread where you posted it. 

I would appreciate this, too.  It's too hot to grill or even cook in the A/C, and I have a cuke, an avocado, some tomatoes and a bag of frozen shrimp...
 
EDIT:  Tan Que!  

eats well straight up chilled and or chilled with tortilla chips and a cold beer

Bar

SonVolt said:

This was only a 1" T-bone and I was worried it would overcook before I achieved a sear on both sides. It seared so fast the inside had only hit 60F.  I had to drop the grate down to the bottom so it didn't obliterate the crust to give it time to hit 100F.  This thing would be a game changer for SV. 

I’ve done a reverse sear on this thing three times so far.  For the low and slow portion, 225 deg until internal temp of 120 (first time on the egg indirect, second time on the egg direct on top level of adjustable rig, third time in the oven at 200 deg).  Then seared 60 to 90 seconds on each side.  All three turned out great!

NDG

Halibut over mango pineapple salsa, brown rice . . Sauce of Greek yogurt, Avocado, lime, etc. 

dbCooper

NDG said:

Halibut over mango pineapple salsa, brown rice . . Sauce of Greek yogurt, Avocado, lime, etc. 

That looks fabulous!

MasterC

Brisket and frank n cheddar beans

lousubcap

@MasterC - masterful cook with that brisket.  Getting a baby packer like that and delivering is a note-worthy cook.  Congrats-great plate.  

MasterC

thank you lousubcap, still practicing. But it was tasty 

caliking

fishlessman said:

Botch said:

caliking said:

@fishlessman - could you share your Mexican shrimp cocktail recipe?

You had posted one a while back, which I made, and loved. But, I haven't been able to find the thread where you posted it. 

I would appreciate this, too.  It's too hot to grill or even cook in the A/C, and I have a cuke, an avocado, some tomatoes and a bag of frozen shrimp...
 
EDIT:  Tan Que!  

eats well straight up chilled and or chilled with tortilla chips and a cold beer

Much appreciated. It was REALLY good when I made it. 

lousubcap

Wasn't gonna even mess with any chefing pics but thought if this comes thru...
Another caveman (after reverse sear 2 lb Double R ranch prime rib eye). 
Trust me, it's in there somewhere...

And the $$ shot-da-n tasty...

Thanks for lookin'.
Caveman-the best char you can get.

caliking

NDG said:

Halibut over mango pineapple salsa, brown rice . . Sauce of Greek yogurt, Avocado, lime, etc. 

looks delicious. I’ll be stealing this.

GrateEggspectations

lousubcap said:

Wasn't gonna even mess with any chefing pics but thought if this comes thru...
Another caveman (after reverse sear 2 lb Double R ranch prime rib eye). 
Trust me, it's in there somewhere...

And the $$ shot-da-n tasty...

Thanks for lookin'.
Caveman-the best char you can get.

I can almost feel the multitude of textures - a soft, rich interior and that satisfying crunch on the outside. 

Legume

caliking said:

fishlessman said:

Botch said:

caliking said:

@fishlessman - could you share your Mexican shrimp cocktail recipe?

You had posted one a while back, which I made, and loved. But, I haven't been able to find the thread where you posted it. 

I would appreciate this, too.  It's too hot to grill or even cook in the A/C, and I have a cuke, an avocado, some tomatoes and a bag of frozen shrimp...
 
EDIT:  Tan Que!  

eats well straight up chilled and or chilled with tortilla chips and a cold beer

Much appreciated. It was REALLY good when I made it. 

I have octopus in the freezer just waiting for this.

Bar

NDG said:

Halibut over mango pineapple salsa, brown rice . . Sauce of Greek yogurt, Avocado, lime, etc.

That halibut looks good enough for Jehovah

caliking

Legume said:

caliking said:

fishlessman said:

Botch said:

caliking said:

@fishlessman - could you share your Mexican shrimp cocktail recipe?

You had posted one a while back, which I made, and loved. But, I haven't been able to find the thread where you posted it. 

I would appreciate this, too.  It's too hot to grill or even cook in the A/C, and I have a cuke, an avocado, some tomatoes and a bag of frozen shrimp...
 
EDIT:  Tan Que!  

eats well straight up chilled and or chilled with tortilla chips and a cold beer

Much appreciated. It was REALLY good when I made it. 

I have octopus in the freezer just waiting for this.

The recipe fish posted was outstanding when I made it with shrimp. 

Would love to see/hear how it turns out with octopus. 

Legume

caliking said:

Legume said:

caliking said:

fishlessman said:

Botch said:

caliking said:

@fishlessman - could you share your Mexican shrimp cocktail recipe?

You had posted one a while back, which I made, and loved. But, I haven't been able to find the thread where you posted it. 

I would appreciate this, too.  It's too hot to grill or even cook in the A/C, and I have a cuke, an avocado, some tomatoes and a bag of frozen shrimp...
 
EDIT:  Tan Que!  

eats well straight up chilled and or chilled with tortilla chips and a cold beer

Much appreciated. It was REALLY good when I made it. 

I have octopus in the freezer just waiting for this.

The recipe fish posted was outstanding when I made it with shrimp. 

Would love to see/hear how it turns out with octopus. 

I’ll post it, but it won’t be just octopus.  Some good ones I’ve had are a mix of shrimp, octopus (chopped small) and even a little crab meat.  It’s funny, the recipes online are all very similar, more so than you get with many recipes.  Some call for orange soda which seems a bit strange, but the core is all the same.  And now I’m hungry.

caliking

Legume said:

caliking said:

Legume said:

caliking said:

fishlessman said:

Botch said:

caliking said:

@fishlessman - could you share your Mexican shrimp cocktail recipe?

You had posted one a while back, which I made, and loved. But, I haven't been able to find the thread where you posted it. 

I would appreciate this, too.  It's too hot to grill or even cook in the A/C, and I have a cuke, an avocado, some tomatoes and a bag of frozen shrimp...
 
EDIT:  Tan Que!  

eats well straight up chilled and or chilled with tortilla chips and a cold beer

Much appreciated. It was REALLY good when I made it. 

I have octopus in the freezer just waiting for this.

The recipe fish posted was outstanding when I made it with shrimp. 

Would love to see/hear how it turns out with octopus. 

I’ll post it, but it won’t be just octopus.  Some good ones I’ve had are a mix of shrimp, octopus (chopped small) and even a little crab meat.  It’s funny, the recipes online are all very similar, more so than you get with many recipes.  Some call for orange soda which seems a bit strange, but the core is all the same.  And now I’m hungry.

Sounds even better. Does the octopus get grilled/cooked prior to adding it in, or does it get "ceviche-ed" in the mix?

Legume

caliking said:

Legume said:

caliking said:

Legume said:

caliking said:

fishlessman said:

Botch said:

caliking said:

@fishlessman - could you share your Mexican shrimp cocktail recipe?

You had posted one a while back, which I made, and loved. But, I haven't been able to find the thread where you posted it. 

I would appreciate this, too.  It's too hot to grill or even cook in the A/C, and I have a cuke, an avocado, some tomatoes and a bag of frozen shrimp...
 
EDIT:  Tan Que!  

eats well straight up chilled and or chilled with tortilla chips and a cold beer

Much appreciated. It was REALLY good when I made it. 

I have octopus in the freezer just waiting for this.

The recipe fish posted was outstanding when I made it with shrimp. 

Would love to see/hear how it turns out with octopus. 

I’ll post it, but it won’t be just octopus.  Some good ones I’ve had are a mix of shrimp, octopus (chopped small) and even a little crab meat.  It’s funny, the recipes online are all very similar, more so than you get with many recipes.  Some call for orange soda which seems a bit strange, but the core is all the same.  And now I’m hungry.

Sounds even better. Does the octopus get grilled/cooked prior to adding it in, or does it get "ceviche-ed" in the mix?

I just bought the precooked tentacles at Costco, I was thinking I might put a quick char on them, but I’ll have to see how they are after I defrost them - the tougher they are, the smaller I’ll chop them, but when I’ve had it before it’s been ~1/2” pieces, like the avocado.  I’ll precook the shrimp too, chop some, leave some whole.

4TheGrillOfIt

dbCooper

Typically do plate ribs for beef, a pack of four "shorties" was perfect for the two of us tonight.  Zucchini sauteed in butter, cole slaw and a roasted jalapeno...

Botch

4TheGrillOfIt said:

Beef, or pork?  I normally don't like heavy meals in this heat, but for some reason right now I could polish off 3 plates like that!  Yum.  

4TheGrillOfIt

@botch Thanks, it was pulled pork with all bark!  Hit the spot.

SonVolt

My Neapolitan skills need some work in not deflating the crust during stretching.... notice the right slide is completely collapsed vs the left. 

nolaegghead

Bar

Looks good!  👍

lousubcap

Enjoying the latest chase for Drago's chargrilled oysters.

Always great and definitely close enough to the holy grail.  This with Chesapeake oysters although the Louisiana oysters are a cut above.  
Thanks for lookin'.

Acn

pgprescott

Acn said:

Lamb t-bones I presume? Enjoy!

poster

nolaegghead said:

"Emeril's Favorite Cabbage | Emerils.com" https://www.emerils.com/126538/emerils-favorite-cabbage

That reminds me of this recipe, which is a favorite of mine. Is yours close?