usvi-on-line
The Official Forum Food Porn Thread
-
msgcolleen
- Posts: 1497
- Joined: Thu Oct 05, 2006 8:33 am
- Location: Allen, Texas
O.K.
I know I don't hold a candle to Liamsant's gourmet cuisine and food stylist camera work, but I just had to post our first home meal seasoned with the oh so yummy Cruz Bay Grill Rub!
I call it: CB Grilled Rub Pork Tenderloin with CB Basmati Rice and CB saute'd baby spinach in butter, sprinkled with tomato & Parmesano Regiano topped with Tortilla chip & squeeze of lemon!
~ so tasty! Need to call Ruth to replenish my CB rub supplies!
I know I don't hold a candle to Liamsant's gourmet cuisine and food stylist camera work, but I just had to post our first home meal seasoned with the oh so yummy Cruz Bay Grill Rub!
I call it: CB Grilled Rub Pork Tenderloin with CB Basmati Rice and CB saute'd baby spinach in butter, sprinkled with tomato & Parmesano Regiano topped with Tortilla chip & squeeze of lemon!
~ so tasty! Need to call Ruth to replenish my CB rub supplies!
I've got 2 tickets to paradise~Pack your bags we'll leave tonight!
[url=http://www.TickerFactory.com/]
[url=http://www.TickerFactory.com/]
-
St. John Lover
- Posts: 245
- Joined: Tue Aug 08, 2006 5:14 pm
- Location: Chicago
Liamsaunt--I just now started reading this thread and am so glad I didn't earlier because I'd be 50 pounds heavier by now! 
But seriously, I never did see the recipe for your seared scallops with pineapple ginger butter; could you post it here, pretty, pretty please???
THANK YOU for all your lovely food ideas and pictures. Yum yum.
But seriously, I never did see the recipe for your seared scallops with pineapple ginger butter; could you post it here, pretty, pretty please???
THANK YOU for all your lovely food ideas and pictures. Yum yum.
Barbecue for 200
The past 5 days I've been busy with MASHOUT XX, the 20th Mid-Atlantic Homebrewers Campout. 5 days, 200 people, about 30 commercial craft-brewed kegs and 100 homebrewed kegs requires a lot feed. I was in charge of barbecue for Saturday's dinner.
Easy Barbecue for 200
- 4 Beef should clod roasts - 72 pounds raw
- 15 Pork Butts - 130 pounds raw
- 2 pounds brown sugar - for rubbing the beef
- 2 pounds Bob Cookes bbq rub
- Hickory and Cherry wood chunks
Cook the beef for 18 hours at 250F to an internal temperature of 190F. Cook the pork 12 hours at 250F for an internal temperature of 190F. Wrap in foil and place in well insulated empty 150 quart ice chest for at least 2 hours, without opening. Shred with friends!
How hard could it be?
Prep the Beef Should Clod roasts:
Rub the Beef Shoulder Clods:
Sweet Christine and Marler finish rubbing the butts:
Loaded Smoker:
Rick gets ready to sleep next to the smoker:
18 hours later - Mmmmmm, barbecue:
Cheers, RickG
Easy Barbecue for 200
- 4 Beef should clod roasts - 72 pounds raw
- 15 Pork Butts - 130 pounds raw
- 2 pounds brown sugar - for rubbing the beef
- 2 pounds Bob Cookes bbq rub
- Hickory and Cherry wood chunks
Cook the beef for 18 hours at 250F to an internal temperature of 190F. Cook the pork 12 hours at 250F for an internal temperature of 190F. Wrap in foil and place in well insulated empty 150 quart ice chest for at least 2 hours, without opening. Shred with friends!
How hard could it be?
Prep the Beef Should Clod roasts:
Rub the Beef Shoulder Clods:
Sweet Christine and Marler finish rubbing the butts:
Loaded Smoker:
Rick gets ready to sleep next to the smoker:
18 hours later - Mmmmmm, barbecue:
Cheers, RickG
Last edited by RickG on Tue Aug 21, 2007 10:14 am, edited 1 time in total.
S/V Echoes - Coral Bay - St. John, VI
-
msgcolleen
- Posts: 1497
- Joined: Thu Oct 05, 2006 8:33 am
- Location: Allen, Texas
WOW Mary Beth! I'm coming over 
I've got 2 tickets to paradise~Pack your bags we'll leave tonight!
[url=http://www.TickerFactory.com/]
[url=http://www.TickerFactory.com/]
here's the salad recipe. really flavorful and good for you too!
Garbanzo Salad with Olives and Herbs
(Makes 6-8 side dish servings, recipe slightly adapted from Williams-Sonoma Complete Grilling Cookbook)
2 cans garbanzo beans (or use 1 cup soaked and cooked dried beans)
2 T balsamic vinegar
1 T fresh lemon juice
5 T olive oil
1 tsp. minced garlic (or garlic puree from a jar)
1 T chopped mint
1 T chopped basil
1 T chopped thyme
1 T chopped rosemary
1 T chopped Greek oregano
sea salt and fresh ground black pepper to taste
1 tsp. Spike seasoning (optional but highly recommended)
1/2 cup chopped Kalamata olives (or use 1/4 cup Kalamata olives and 1/4 cup green olives)
1/4 cup chopped green onion
Drain garbanzo beans into colander placed over the sink, then rinse with cold water until no more foam appears. Let beans drain at least 30 minutes, and if they still look quite wet, blot dry with paper towels.
In large plastic bowl, wisk together balsamic vinegar, lemon juice, and olive oil. Add chopped herbs, salt, pepper, and Spike seasoning. Blend in drained beans, then gently stir in chopped olives and green onion. This is a salad that would benefit from making a few hours ahead so flavors can blend. It will keep well for a day or two in the refrigerator. Serve cold or at room temperature.
Garbanzo Salad with Olives and Herbs
(Makes 6-8 side dish servings, recipe slightly adapted from Williams-Sonoma Complete Grilling Cookbook)
2 cans garbanzo beans (or use 1 cup soaked and cooked dried beans)
2 T balsamic vinegar
1 T fresh lemon juice
5 T olive oil
1 tsp. minced garlic (or garlic puree from a jar)
1 T chopped mint
1 T chopped basil
1 T chopped thyme
1 T chopped rosemary
1 T chopped Greek oregano
sea salt and fresh ground black pepper to taste
1 tsp. Spike seasoning (optional but highly recommended)
1/2 cup chopped Kalamata olives (or use 1/4 cup Kalamata olives and 1/4 cup green olives)
1/4 cup chopped green onion
Drain garbanzo beans into colander placed over the sink, then rinse with cold water until no more foam appears. Let beans drain at least 30 minutes, and if they still look quite wet, blot dry with paper towels.
In large plastic bowl, wisk together balsamic vinegar, lemon juice, and olive oil. Add chopped herbs, salt, pepper, and Spike seasoning. Blend in drained beans, then gently stir in chopped olives and green onion. This is a salad that would benefit from making a few hours ahead so flavors can blend. It will keep well for a day or two in the refrigerator. Serve cold or at room temperature.
YUM MaryBeth! I have all those ingredients, so I might make that salad today.
Here are last night's foo foo drinks. I have been on a cocktail kick on recent weekends, mostly because John and I have been bringing back duty free stuff since we were married 10 years ago, but we don't really drink it and now we are out of room in the liquor cabinet! We have bottles from our honeymoon that are still unopened! Last night I went with a sports theme. Here is John's, I called it the Blue Brady:
<a href="http://www.flickr.com/photos/28539958@N00/1230953703/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1272/123 ... c60a5a.jpg" width="500" height="447" alt="blue brady"></a>
Curccao, lemon juice, lime juice, soda water, and a splash of vodka.
Here's mine. I called it Red Sox Nation. It did not come out red enough, but oh well. Cassis, lime juice, soda water, lemon juice, and a splash of vodka.
<a href="http://www.flickr.com/photos/28539958@N00/1231818278/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1114/123 ... 09e9c0.jpg" width="492" height="500" alt="red sox nation"></a>
Both glasses are rimmed with lemon-ginger sugar.
Here are last night's foo foo drinks. I have been on a cocktail kick on recent weekends, mostly because John and I have been bringing back duty free stuff since we were married 10 years ago, but we don't really drink it and now we are out of room in the liquor cabinet! We have bottles from our honeymoon that are still unopened! Last night I went with a sports theme. Here is John's, I called it the Blue Brady:
<a href="http://www.flickr.com/photos/28539958@N00/1230953703/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1272/123 ... c60a5a.jpg" width="500" height="447" alt="blue brady"></a>
Curccao, lemon juice, lime juice, soda water, and a splash of vodka.
Here's mine. I called it Red Sox Nation. It did not come out red enough, but oh well. Cassis, lime juice, soda water, lemon juice, and a splash of vodka.
<a href="http://www.flickr.com/photos/28539958@N00/1231818278/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1114/123 ... 09e9c0.jpg" width="492" height="500" alt="red sox nation"></a>
Both glasses are rimmed with lemon-ginger sugar.
It's like looking in your soup and finding a whole different alphabet.
That sounds really good, MaryBeth. And I see that you have the blue mermaids too! 
I have to admit that I usually end up not drinking the mixed drinks I make--they are just too sweet for me, even with the soda water. Just a sip or two is enough. I really would rather just have a glass of wine! It all works out though, I have a taste, and then go get a glass of wine, and then John gets the rest of my drink!
I have to admit that I usually end up not drinking the mixed drinks I make--they are just too sweet for me, even with the soda water. Just a sip or two is enough. I really would rather just have a glass of wine! It all works out though, I have a taste, and then go get a glass of wine, and then John gets the rest of my drink!
It's like looking in your soup and finding a whole different alphabet.