The VN Recipe Thread

#151
#151
I can't really endorse this, but....

I was hungry and buzzed so I thought I would experiment, as I often do.

1 Can of canned tuna
A little onion
A little garlic
Breadcrumbs

Make a patty (cake)
Sprinkle blackening seasoning on top
Pan-fry in olive oil (not grape seed oil)

I put it on whole wheat bread with sriracha aioli.

Psssshhh. It was awesome. :)
 
#152
#152
Behr1213 said:
I can't really endorse this, but....

I was hungry and buzzed so I thought I would experiment, as I often do.

1 Can of canned tuna
A little onion
A little garlic
Breadcrumbs

Make a patty (cake)
Sprinkle blackening seasoning on top
Pan-fry in olive oil (not grape seed oil)

I put it on whole wheat bread with sriracha aioli.

Psssshhh. It was awesome. :)
Click to expand...

:eek:hmy:
 
#153
#153
Behr1213 said:
I can't really endorse this, but....

I was hungry and buzzed so I thought I would experiment, as I often do.

1 Can of canned tuna
A little onion
A little garlic
Breadcrumbs

Make a patty (cake)
Sprinkle blackening seasoning on top
Pan-fry in olive oil (not grape seed oil)

I put it on whole wheat bread with sriracha aioli.

Psssshhh. It was awesome. :)
Click to expand...

lulz!!

I would be interested in this sriracha aioli. I love sriracha....and aioli!
 
#154
#154
Behr1213 said:
I can't really endorse this, but....

I was hungry and buzzed so I thought I would experiment, as I often do.

1 Can of canned tuna
A little onion
A little garlic
Breadcrumbs

Make a patty (cake)
Sprinkle blackening seasoning on top
Pan-fry in olive oil (not grape seed oil)

I put it on whole wheat bread with sriracha aioli.

Psssshhh. It was awesome. :)
Click to expand...


Sounds good to me.
I wanted to let you know that the tenderloins turned out pretty good. The salsa was hit or miss with most people. They either loved it or hated it. I pan seared 2 and grilled 1. I still forgot all the stuff I needed for the glaze though. I did have the honey and the brown sugar. I didn't think to look in here by phone.:banghead2: I put the glaze on a few minutes tooo early and it burned a little too much but it wasn't to the point to where it was too bitter. Don't tell anybody but I had the tenderloins Sat night so I made a quick brine(with about half the salt needed) and let them soak for about 3 hrs and then took them out to rest over night. I couldn't resist.:whistling: I rubbed them down with a no salt garlic and herb seasoning I found a BJs and some black pepper with a light coating of olive oil Sun morning.
 
#157
#157
kev20 said:
lulz!!

I would be interested in this sriracha aioli. I love sriracha....and aioli!
Click to expand...

Last night (or this morning) it was a simple one.

1 part sriracha, 2 parts mayo and one garlic clove. It's better than it sounds and I use it often.

My standard aioli is:

Pure olive oil
Extra virgin olive oil
Egg yolk
Lemon juice
Fresh Garlic
Cracked pepper
Sea salt
 
#158
#158
Behr1213 said:
Last night (or this morning) it was a simple one.

1 part sriracha, 2 parts mayo and one garlic clove. It's better than it sounds and I use it often.

My standard aioli is:

Pure olive oil
Extra virgin olive oil
Egg yolk
Lemon juice
Fresh Garlic
Cracked pepper
Sea salt
Click to expand...

both sound awesome!

there is a restaurant down in Denver that makes a black pepper aioli that is the consensus favorite among our family. they also make a bacon aioli but I haven't been back since they added it to the menu.
 
#160
#160
kev20 said:
both sound awesome!

there is a restaurant down in Denver that makes a black pepper aioli that is the consensus favorite among our family. they also make a bacon aioli but I haven't been back since they added it to the menu.
Click to expand...

I make a Tri Peppercorn aioli that has become quit popular as well. It is the most requested substitute for hollandaise on eggs benedict, go figure.

I have made, but not often, a pancetta aioli that I think is awesome but it doesn't get the "rave" as the tri peppercorn or the sriracha.

The sriracha, mayo and garlic is the most simple but my favorite. People ask me all the time for the recipe and of course I tell them no! Try it sometime with crab cakes.
 
#161
#161
Well Behr I tried the salmon. I think ill stick with chicken.



Ohh well I tried!!! :)
Posted via VolNation Mobile
 
#164
#164
Had this on the 4th.

Pork Souvlaki - yummmmmm

1 pound pork shoulder, cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
3 garlic cloves, minced
2 tablespoons chopped fresh oregano
Coarse salt and ground pepper

combine pork, oil, lemon juice, garlic, and oregano. Season with salt and pepper and toss to combine. Cover and refrigerate at least 1 hour (or up to 8 hours). we only let it sit for a little over an hour and it was still awesome! next time we will probably let it marinate for a bit longer.

Heat grill to high. Thread pork cubes onto metal skewers. Grill until brown on all sides and cooked through.
 
#165
#165
VolGal423 said:
Like you told me sir. It was ok but I'm just not a fish person, I suppose.
Posted via VolNation Mobile
Click to expand...

Blackened or with asparagus?

If you tried either one of these and didn't like it, you used crappy salmon IMO. Probably looked like this....

DSC04914.jpeg
 
#166
#166
kev20 said:
Had this on the 4th.

Pork Souvlaki - yummmmmm

1 pound pork shoulder, cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
3 garlic cloves, minced
2 tablespoons chopped fresh oregano
Coarse salt and ground pepper

combine pork, oil, lemon juice, garlic, and oregano. Season with salt and pepper and toss to combine. Cover and refrigerate at least 1 hour (or up to 8 hours). we only let it sit for a little over an hour and it was still awesome! next time we will probably let it marinate for a bit longer.

Heat grill to high. Thread pork cubes onto metal skewers. Grill until brown on all sides and cooked through.
Click to expand...

F you!

I mean that in a jealous way.
 
#167
#167
lulz!!

it started raining pretty hard and I didn't have time to clean the grill off. the next day when I threw some dogs on there, I could still smell the souvlaki. 'twas divine!
 
Last edited:
#168
#168
kev20 said:
lulz!!

it started raining pretty hard and I didn't have time to clean the grill off. the next day when I threw some dogs on there, I could still smell the souvlaki. 'twas divine!
Click to expand...

Oh the simple things! I bet the dogs had a little better flavor too.

By the way, that pork sounded killer. I don't use pork that often and when I do I get caught up in stuffing it, blackening it or some sort of BBQ recipe. You reminded me that some olive oil, fresh oregeno and garlic makes for some good pork eatin'.
 
#169
#169
Jhen:

I'm okay thanks.

Your zuke sounds great just the way it is. I was palyin around at home a couple of years ago and ended up with an app that went on my menu.

I cut the zuke lenght wise like planks, marinated them in olive oil, chopped garlic and balsamic vinegar for a couple of hours. Salt and peppered them on the grill. I grilled them on both sides until the had nice marks on both sides and spooned some marinade on them while on the grill to get a little char flavor from the oil.

The zuke is awesome just like that, but if you want to take it another step.

Grill some large shrimp (at least size 21-25). Spoon some marinara on a plate, make a cross with two zuke planks, place a shrimp at the end of the four planks, sprinkle with some fresh parmesan cheese and garnish it with fresh basil.

:yes:
 
#170
#170
Oreo Balls Recipe


8 ounces softened cream cheese or whipped cream cheese
18 ounces package of Oreo cookies, crushed
2 cups semi-sweet or milk chocolate chips


Oreo Balls Recipe Instructions
Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo Balls.

Next, melt the chocolate chips in the double boiler or in the microwave.
Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick.
Put on wax paper. After the Oreo balls harden, keep them in the refrigerator.
Makes about 3 or 4 dozen Oreo Balls, depending on the size
 
#171
#171
Alrighty who has a good baked chicken recipe?! Looking for a little crunch with a batter or coating! Any idears?!
 
#172
#172
You want something simple or do want to be impressed?:tease2:
 
#174
#174
Chicken breast, whole or parts.

I don't have a lot of advice on "baked crunchy" chicken. You might be best off with "Shake-N-Bake". :dunno:
 
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