Keltin
New member
You can't say sammie around here now.
It's a sandwich!
Or a sannie or a butty or a something slapped between 2 pieces of bread, yo!?
Hmmmm......a Butty???
I got Rocky's Butty right here, yo!!
Keltin's Random Cooking
- Thread starter Keltin
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Hmmmm......a Butty???
I got Rocky's Butty right here, yo!!
Hmmmm......a Butty???
I got Rocky's Butty right here, yo!!
Well now, you made me go and do it.
Sausage butty, with Heinz 57.
My late night snack!
I did this just for you Keltin!!
Couldn't help myself..
I moved Ms. Sausage Butty to the dining room table, then took a bite.
I moved Ms. Sausage Butty to the dining room table, then took a bite.
Never understood putting potatoes on bread... but I must say, they are good.
Keltin
New member
Guess I got that drunk in the wrong places!!! Looks and sounds great to me. Beats those pickled eggs by a mile!
buckytom
Grill Master
yup, strange, but a good sponge to soak up what's gonna ail ya when you wake up.
the irish are particularly weird when it come to mixing starches. in west belfast, it's not uncommon to eat take out chinese food on white bread. curry chicken on wonder white is a staple near falls road.
and yes, you're right keltin. i shoulda said you haven't gotten that drunk in ireland, england, or scotland.
pickled eggs? add a starch coating, and you've got more drunken food: scotch eggs, lol.
btw, internationally speaking, no one is really that drunk if they can lay on the floor without holding on...
Keltin
New member
Lamb Lettuce Wraps
I cut a lamb steak into chunks and marinated the chunks for a couple of hours in olive oil, S&P, Cilantro, and Thyme. I then cooked the chinks quickly in a pan to medium (about 4 minutes), then removed and covered to keep warm.
I then added chopped onions and chopped plum tomato to the pan and cooked till soft. Then I added diced garlic and cooked 2 minutes.
With that done, I deglazed with Cabernet Sauvignon (red wine). I then reduced the wine, and then added a splash of Balsamic Vinegar. Once the vinegar was in, I returned the lamb to the pan. With that done, I covered the pan, and removed it from heat.
After it rested for 5 minutes, I filled the lettuce leaves and rolled them up. I served the rolls with fried okra (redneck popcorn!).
The rolls were loose and a bit messy, but I’d do it again. Next time, I would make smaller rolls with less filling so that they are tighter. You could also do this with chicken, pork, or beef.
I cut a lamb steak into chunks and marinated the chunks for a couple of hours in olive oil, S&P, Cilantro, and Thyme. I then cooked the chinks quickly in a pan to medium (about 4 minutes), then removed and covered to keep warm.
I then added chopped onions and chopped plum tomato to the pan and cooked till soft. Then I added diced garlic and cooked 2 minutes.
With that done, I deglazed with Cabernet Sauvignon (red wine). I then reduced the wine, and then added a splash of Balsamic Vinegar. Once the vinegar was in, I returned the lamb to the pan. With that done, I covered the pan, and removed it from heat.
After it rested for 5 minutes, I filled the lettuce leaves and rolled them up. I served the rolls with fried okra (redneck popcorn!
).The rolls were loose and a bit messy, but I’d do it again. Next time, I would make smaller rolls with less filling so that they are tighter. You could also do this with chicken, pork, or beef.
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Keltin
New member
Did one of my favs tonight, pork loin chops stuffed with ham and cheese, foil cooked on an open fire. Added a twist and wrapped the stuffed chops in bacon before foiling them. Very nice and flavorful touch! They really don’t get any more tender or flavorful than this.
Sides of foil pack potatoes, olive and herb noodles, and Italian Green beans.
Sides of foil pack potatoes, olive and herb noodles, and Italian Green beans.
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Keltin
New member
Thanks BT.
You should definitely try it. Super easy, and perfect every time. 4-5 minutes a side for unstuffed, 5-6 a side for wrapped and stuffed like these. Takes less coal than a full grilling fire, and the results are excellent. And.....it's FUN!
Keltin, I missed the lamb wraps first time around. Man, I would love that mixture!
But, why did you choose lettuce instead of say, pita? I know it's better for you, but .... I'd be missing the pita.
Also, what are the little fried things? Okra? YUMMM!
Lee
But, why did you choose lettuce instead of say, pita? I know it's better for you, but .... I'd be missing the pita.
Also, what are the little fried things? Okra? YUMMM!
Lee
Keltin
New member
Honestly, at this point, I can’t remember why I did lettuce wraps! Pita bread or tortillas would have been a lot easier! At that time when I did it, I remember I had a mission/goal in mind with that lettuce…….but can’t remember it for the life of me now.
The mixture is GREAT! I’ll do it again with pita or tortilla and use shredded lettuce in the wrap next time.
And yes, that was fried okra. Love that stuff!!!
Keltin
New member
Picked up a semi-boneless fully cooked ham on sale yesterday at Publix. It was 1.69 per pound and weighed in at 6.70 pounds. Turns out, it was completely boneless! I cut it into three manageable pieces and ran them through the slicer. Ended up with six 1#+ bags of lunch meat.
Put 1 tub in the meat drawer, 3 in the freezer, and gave the other 2 packs to the family up the street. We included a loaf of bread, bag of chips, and a 12 pack of cokes. They had condiments in the fridge, so they’re set for sandwiches for a while, as are we.
Hmmmm……it’s already after 8PM, and I still have to cook dinner. I need a beer!
Put 1 tub in the meat drawer, 3 in the freezer, and gave the other 2 packs to the family up the street. We included a loaf of bread, bag of chips, and a 12 pack of cokes. They had condiments in the fridge, so they’re set for sandwiches for a while, as are we.
Hmmmm……it’s already after 8PM, and I still have to cook dinner. I need a beer!
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Mama
Queen of Cornbread
Keltin
New member
Just saw this, sorry for the late reply.
No. Nada. Nothing.
No charcoal or smoke flavor at all. It's as if they were put in the oven and baked, but the cooking happens much quicker (4-6 minutes per side) and is very juicy.
But, the only flavor you get is what you put in your pack. So pick the flavors you want and put them in before tossing on the coals! It's an interesting and somewhat purist way of cooking.....fast, easy, and the flavor is pin-point controlled.
Keltin
New member
Keltin
New member
Oh, by the way, you can use this direct coal foil method of cooking for about anything!
This past Saturday, we were without power and went to Publix. They had Ribeyes on sale for 4.99 per pound. We picked up two steaks for the grill, and two huge potatoes, about 1 pound each.
I wrapped the potatoes in foil and started a small fire on the 12” Weber. The potatoes went straight on the coals and I turned them every 10 minutes. They cooked for just over 40 minutes (4 turns) and were done. Then we grilled the steaks on the 18” with a small fire and put a can of peas and some garlic bread on the grill as well.
The potatoes were done perfectly. And honestly, they were some of the best baked potatoes I’ve ever had. Using only the two charcoal grills, we had foil baked potatoes, grilled ribeyes, peas, and toasted garlic bread. Worked perfectly.
A foil pack directly on the coals is a physics wonder that produces great results. Use a campfire, coals, whatever. Try it, and you’ll love it!
Carolina Cooking
New member
I have to tell you , I have spent the last 2 hrs looking at your posts & pics. 
I like the way folks around here put every step in the pic & the ingrediants with the brands shown. I also like the fact that you use common items you can get right in the market. You don't have to order it online becuz its so great the stores won't carry it lol.I am sooooooo not a food snob.I can come right out & say 'here' that I use box, frozen, can, packaged, items to cook with. plus I get my spices where ever..
Just becuz it's spoken that bla bla place is the only place to buy the best..
I find I can cook & make really great food, just like I want
I love all your kitchen toys too. lol
I like the way folks around here put every step in the pic & the ingrediants with the brands shown. I also like the fact that you use common items you can get right in the market. You don't have to order it online becuz its so great the stores won't carry it lol.I am sooooooo not a food snob.I can come right out & say 'here' that I use box, frozen, can, packaged, items to cook with. plus I get my spices where ever..Just becuz it's spoken that bla bla place is the only place to buy the best..
I find I can cook & make really great food, just like I want
I love all your kitchen toys too. lol
Keltin
New member
Those are Ziploc Vacuum Bags. The starter kit comes with a hand pump and 3-5 bags. Then you just buy more bags and keep using the same pump. Works great. Since the pump is manual, you can get a really good seal with a little elbow grease. But it's not hard at all to pump the air out. We love these bags! We buy them at Publix, but you can get them elsewhere. Wal-Mart used to carry them, but I haven't seen them lately…..
The writing on the bags are the instuctions on how to use the bags. But they are really simple to use.
http://www.ziploc.com/Products/Pages/VacuumFreezerSystem.aspx
Keltin
New member
I have to tell you , I have spent the last 2 hrs looking at your posts & pics.
Just becuz it's spoken that bla bla place is the only place to buy the best..
I find I can cook & make really great food, just like I want
I love all your kitchen toys too. lol
Absolutely!! Great post Carolina Cook!!!
There are no food snobs here. Everyone here respects everyone else's choices in ingredients. No bashing over canned Cream Of Mushroom soup, or Grated Parmesan in the Green Can!
I too use simple ingredients, get my spices at Publix, Wal-Mart, and even the Dollar Store. I also use canned and boxed items, especially for sides - we LOVE Rice-A-Roni rice or noodle sides!!
And you know what, I love my meals!!!
Oh, and kitchen toys are great aren't they!!! Love my toys!
Keltin
New member
Made this last night and just now have the time to get the pics off the camera.
Shrimp Poboy with Fries
I peeled and de-veined the shrimp. When de-veining, I cut from tip to tail deeply so that the shrimp were fully butterflied. This allows them to spread and plump up when frying.
Made a milk and egg bath/wash and put the shrimp in. I then dredged them in flour seasoned with salt, pepper, paprika, onion powder, and garlic powder. I fried the shrimp at 375 degrees in Canola Oil until done, about 5 minutes.
I used an Italian Sub Roll (and it was REALLY soft…..almost too soft). I cut it, coated the cut sides in butter, and lightly pan fried till lightly crusted. I coated the bottom piece with mayo, and the top piece with cocktail sauce. Loaded the shrimp, put on the top, and it was ready to go.
Shrimp Poboy with Fries
I peeled and de-veined the shrimp. When de-veining, I cut from tip to tail deeply so that the shrimp were fully butterflied. This allows them to spread and plump up when frying.
Made a milk and egg bath/wash and put the shrimp in. I then dredged them in flour seasoned with salt, pepper, paprika, onion powder, and garlic powder. I fried the shrimp at 375 degrees in Canola Oil until done, about 5 minutes.
I used an Italian Sub Roll (and it was REALLY soft…..almost too soft). I cut it, coated the cut sides in butter, and lightly pan fried till lightly crusted. I coated the bottom piece with mayo, and the top piece with cocktail sauce. Loaded the shrimp, put on the top, and it was ready to go.
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Keltin
New member
What a day. SUCH a Monday!! Crud!
Anyway, finally got home after stopping at Publix. The freezer is running a bit bare of late after the storm, and just about all that is in there is pork. Chops, roasts, ham…..PORK!
Publix had decent prices on whole chickens. Not phenomenal, but good enough, so I grabbed a whole chicken and cut it up.
The legs, thighs, and wings will be fried tomorrow, and the breast will be something one day soon.
The back got frozen and saved for soup stock.
The skin, wing tips, and wishbone meat got cooked in the toaster oven with just a little S&P. The skin is “cracklin” that we could eat straight, put in soups or salads, etc. But we chopped it up and put it in a storage bowl for Cricket (our dog – a 10lb Yorkey mix) treats. Got to treat the world’s biggest and baddest dog every now and again.
The wing tips and wishbone meat I ate. Cooks treat! Hey, I worked for that!
Anyway, finally got home after stopping at Publix. The freezer is running a bit bare of late after the storm, and just about all that is in there is pork. Chops, roasts, ham…..PORK!
Publix had decent prices on whole chickens. Not phenomenal, but good enough, so I grabbed a whole chicken and cut it up.
The legs, thighs, and wings will be fried tomorrow, and the breast will be something one day soon.
The back got frozen and saved for soup stock.
The skin, wing tips, and wishbone meat got cooked in the toaster oven with just a little S&P. The skin is “cracklin” that we could eat straight, put in soups or salads, etc. But we chopped it up and put it in a storage bowl for Cricket (our dog – a 10lb Yorkey mix) treats. Got to treat the world’s biggest and baddest dog every now and again.
The wing tips and wishbone meat I ate. Cooks treat! Hey, I worked for that!
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Keltin
New member
Did Fried Chicken tonight. I used the outdoor turkey fryer rig for this, and my 4 qt grill pot. I love doing it this way since you can keep the temp spot on to 350 degrees, and the oil splatters and smell are outside so no problem in the kitchen.
I used the cut-up chicken from yesterday. I seasoned the flour with onion powder, garlic powder, Tony’s, and Italian Seasoning. I used a bath of milk and egg, and double dipped it……..dip in wash, coat in flour, back in wash, and then back in flour. This gives a much thicker crust which we like.
I let the floured chicken rest for 30 minutes, then fried it at 350 degrees.
I used the cut-up chicken from yesterday. I seasoned the flour with onion powder, garlic powder, Tony’s, and Italian Seasoning. I used a bath of milk and egg, and double dipped it……..dip in wash, coat in flour, back in wash, and then back in flour. This gives a much thicker crust which we like.
I let the floured chicken rest for 30 minutes, then fried it at 350 degrees.
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luvs
'lil Chef
he wants your ears, there, keltin~ http://netcookingtalk.com/forums/showthread.php?t=15995&page=36
those trekkies, they're gonna get the better of us.......
those trekkies, they're gonna get the better of us.......
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