Trading comments about grills and such has made me a little hungry and I got to thinkin' - we're such a diverse bunch, all over the world, we all probably have different styles and ways of cooking our food. So, I thought, maybe we could trade some recipes and ways we prepare our food. Here's one of my favorites.....

Maryland Steamed Shrimp -

1#-2#'s of med-large shrimp, deveined
1 can of beer (your favorite)
1/4 cup vinegar (white or apple cider)
4 cups water
1/4 cup Old Bay Seasoning (or to taste - personally, you can never have too much Old Bay)

#1 - Bring the beer, vinegar and water to boil
#2 - Throw in about 1# of shrimp and Old Bay
#3 - Boil for approx 7 minutes, stirring occasionally
#4 - Remove shrimp to a colander
#5 - Repeat Steps 2-4 for each pound.

Some people like their shrimp cold, if so, place on ice. Serve with seafood sauce, the more horseradish, the better. Just pull off the shells of the shrimp, dip in sauce and enjoy.

 

See this thread: Favorite Recipes

 

Wow, last post was 4 years ago.... and I don't recognize the vast majority of the handles. Well, we have some new blood now. Let's see how far this one goes. If the Moderator wants to merge them, that's fine.

 

Italian Meatloaf

1/2-1 cup seasoned bread crumbs
5 tablespoons grated dry parmesan cheese (Romano is a good choice, also)
5 tablespoons minced parsley (I use dried to save effort)
2 tablespoons finely minced garlic
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 lbs ground beef (not too lean)
2 eggs
Salami and pepperoni cut up

Preheat oven to 350°F and grease a large loaf pan.
2
Mix 1/2 cup bread crumbs, cheese, parsley, garlic, salt and pepper, reserving the remaining bread crumbs to use as necessary.
3
Add the meat and use a fork to mix the ingredients uniformly.
4
Add the eggs and knead it with your hands until a "dough" ball forms, it should hold its shape and not be too dry and crumbly (add some water) or too sticky sloppy (add more bread crumbs).
5
Mold the meat mixture into the loaf pan and top with a layer of ketchup as desired.
6
Bake for 70 minutes. Slices best when cooled and tastes even better reheated as leftovers!
7
For OAMC: Slice cooled loaf and flash freeze slices on a cookie sheet. Once frozen, store in a freezer bag or container. To reheat: remove as many slices as necessary and reheat in microwave.




Badass

 

I like that addition of the salami or pepperoni. Bet that adds some zing to it!

 

3-4 lbs Fresh Gulf Shrimp (large) (crawfish and crab can be substituted)
4-5 Andouille Sausage Links (cut to 3" slices)
1 large Sweet Onion
2 full Garlic pods
1/4 cup virgin olive oil
1/4 cup distilled white Vinegar
4 oz Zatarain’s Shrimp & Crab Boil
5 Lemons
2 pounds Baby Red Potatoes
1 package Sweet Corn on the Cob
2-3 Tablespoons Salt
5 Bay Leaves (fresh)

I use my turkey frier to cook this outside on the patio. This frier has a colander that fits inside the 30 qt pan. Can be done inside but not as fun. Quantities of meat is subject to the number of people eating. The above will feed 4-5.

While bringing the water to a boil add salt, bay leaves, olive oil, vinegar, shrimp boil, garlic and salt.

Add the potatoes, cook 6-8 minutes, add the sausage cook 5 minutes, add shrimp and cook another 4-5 minutes.

Pull colander out of water and pour all ingrediants onto a roll of brown paper (some use newspaper, but I don't like ink).



picture is from internet for visual purposes only.

 

Meat......

Fire......



Good enough.

 

I'm with you Greybeard. Add some Kraft Dinner and you got yourself a meal !!

 

HEY !!! How's a brother going to lose a few pounds this way???

GB that reminds me of 1,000,000 years BC cool flick.

 

"GB that reminds me of 1,000,000 years BC ... "


Nah..... back then we didn't use fire.