"Tonights Supper on the grill"
- Thread starter JWFilips
- Start date
JWFilips
Well-Known Member
Tonight I made a panko encrusted chicken breast with Piri Piri chili powder, covered with a slice of sharp aged provolone cheese.
Had it on a bed of greens ( Lettuce, kale and arugula picked from my garden) The greens are still growing well even in the cold.
Man, first time I used my Piri Piri powder I made....A little bit goes a long way ! It is hot! The provolone helped mellow it a bit.
Had it on a bed of greens ( Lettuce, kale and arugula picked from my garden) The greens are still growing well even in the cold.
Man, first time I used my Piri Piri powder I made....A little bit goes a long way ! It is hot! The provolone helped mellow it a bit.
fiver
Well-Known Member
had to make some tartar sauce today too.
it was for the delicious fish sticks we had at lunch...LOL
mix of various home made pickles [sweet, B&B, and dill] hand chopped and a little onion from the garden.
i put some in some discount store mayo. [or rather put some mayo in with the relish]
and had a few spoons full without the Mayo to eat.
it was for the delicious fish sticks we had at lunch...LOL
mix of various home made pickles [sweet, B&B, and dill] hand chopped and a little onion from the garden.
i put some in some discount store mayo. [or rather put some mayo in with the relish]
and had a few spoons full without the Mayo to eat.
L Ross
Well-Known Member
I dunno if it it's secret but my friends and wife love it. Three parts Kraft Miracle Whip to Two parts Duke's Mayonnaise, One part yellow mustard, One part pickle relish, ( you work out the sweet pickle vs dill pickle debate), some very finely diced onion, fresh squeezed lime juice, and some ancho chili powder, finely diced capers. Before the frost comes I'll go out and grab a tuft of Wood Sorrel and dice it up very fine and add that too, but that is very much an option.
Winelover
North Central Arkansas
Too much work. Besides, prefer cocktail sauce on all batter fried white fleshed fish. Cindy makes her own tartar sauce with just Miracle Whip and pickle relish.
L Ross
Well-Known Member
Yeah, you're right, it's like casting bullets, too much work, unless you enjoy doing it.
smokeywolf
Well-Known Member
Miracle Whip, never could develop a taste for mayonnaise with way too much vinegar in it.
Pork loin was on sale at the local market a couple of days ago. Going to slice one into steaks today and try buttering with Japanese mayonnaise mixed with a little horseradish, worcestershire, diced garlic & onion then sprinkle panko and bake.
Pork loin was on sale at the local market a couple of days ago. Going to slice one into steaks today and try buttering with Japanese mayonnaise mixed with a little horseradish, worcestershire, diced garlic & onion then sprinkle panko and bake.
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JWFilips
Well-Known Member
Supper tonight was "food for the soul" at least for me!
Fried Chicken Livers and caramelized onions with wild maitake mushrooms ( hen of the woods )!
Secret is; cook only 2 minutes per side on the livers! Want them lightly pink inside and they are super tender and not grainy.
Fried Chicken Livers and caramelized onions with wild maitake mushrooms ( hen of the woods )!
Secret is; cook only 2 minutes per side on the livers! Want them lightly pink inside and they are super tender and not grainy.
smokeywolf
Well-Known Member
Mom and Son liked the pork. In addition to the above, added a bit of smoked paprika. Came out flavorful, tender and juicy.
Mitty38
Well-Known Member
Any body tried to make encrusted, or battered anything, in the air fryer and have it turn out more then Ok??
I tried to do shrimp in a beer batter, but would have been better in the cast iron high side skillet.
Maybe I am missing something, buy the air fryer is like just regular heat and eat to me. At least so far. It really has not impressed me yet. It does make good seasoned sweet potato fries though.
I tried to do shrimp in a beer batter, but would have been better in the cast iron high side skillet.
Maybe I am missing something, buy the air fryer is like just regular heat and eat to me. At least so far. It really has not impressed me yet. It does make good seasoned sweet potato fries though.
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Winelover
North Central Arkansas
Yesterday's dinner was half of a whole, marinated venison backstrap. Marinade is a concoction of olive oil, red wine vinegar, some ketchup, dash of hot sauce and dried rosemary.
Served with baked potato, bacon wrapped asparagus and corn on the cob. Everything done on the grill.
Served with baked potato, bacon wrapped asparagus and corn on the cob. Everything done on the grill.
JWFilips
Well-Known Member
Emmet, They are a novelty...but you can be creative! I thaw frozen Brussel sprouts and cauliflower and then coat them with a small amount of olive oil & seasonings in a zip lock bag and they come out pretty good! Fish sticks come out great! Some brands of frozen french fries are usually excellent! Yes sweet potatoes and if you can stomach it Kale chips! Some chicken tenders too! I'm not a fan of these processed chicken things but my wife loves them!
We have a "Ninja foodie"That has Air Fry, Air Roast, Air bake, dehydrate & toast!
We use toast and bake all the time! Those are excellent. Don't need dehydrate because I have a stand-alone Drier!
Air fry and Air roast I experiment with! Sometimes very good..... many times bad! But you have to write everything down in a note book to duplicate results....And yes I'm that crazy!
We have a "Ninja foodie"That has Air Fry, Air Roast, Air bake, dehydrate & toast!
We use toast and bake all the time! Those are excellent. Don't need dehydrate because I have a stand-alone Drier!
Air fry and Air roast I experiment with! Sometimes very good..... many times bad! But you have to write everything down in a note book to duplicate results....And yes I'm that crazy!
From pond to table; today I shot two Mallards jumped from the bullfrog pond. I used Chupacabra rub on the breasts and seared them in cast iron and olive oil. I make a sauce for them from Indian plum jelly melted into heavy cream with Tony Chacheres salt for grins.
Served with Au Gratin potatoes.
It will do!
Served with Au Gratin potatoes.
It will do!
CWLONGSHOT
Well-Known Member
I agree Emmitt. Air fryers aint the place for wet drippy coatings.
But we to have the Ninja foodie. Ours is also pressure cooker & slow cooker too.
I dry coat fish, chicken & pork in it all the time it works great.
CW
But we to have the Ninja foodie. Ours is also pressure cooker & slow cooker too.
I dry coat fish, chicken & pork in it all the time it works great.
CW
JWFilips
Well-Known Member
OK this one goes out to Mitty!
I did some experimenting with my air fryer...(BTW I have a Ninja Foodie but it is the big horizontal "oven"! The kind that flips down to use and flips up for storage.) It Air Fries, Air Roast, Air Broils, Bakes. Dehydrates. & Makes toast! We use it most for toast, because it is excellent for that!
Anyway I still have a half a case of Canned Wild Caught salmon that was gifted to me!
Today, since I need to be by my phone I decided to create a Air Fried Salmon Croquettes recipe! Now I tried to make this drier but it was still wet...
However it did what it was supposed to do! I wanted to lower the calories of the pan fried counterparts!
The only oil was a light spray on both sides of the patties with an olive oil spray.
because they were moist, it took longer then I thought! I put them in for 8 minutes @400 degs on the wire tray. After that I put them in again for another 8 Minutes ...... Again Good but not real crispy! So Since I'm getting hungry.... I put them in for 8 min more but a 420 degs!
They came out too dark! so I would have say 24 minutes at 400 degrees would have been perfect for the mix of ingredients I used!
To top off the healthier Recipe I made a low fat tartar sauce with 3 tablespoons of no fat Plain greek yogurt , 1 tablespoon of mayo, A large piece of dill pickle chopped, & some of its juice!
All and all very tasty....very crispy with a moist interior! I will share my recipe if you would like!
I did some experimenting with my air fryer...(BTW I have a Ninja Foodie but it is the big horizontal "oven"! The kind that flips down to use and flips up for storage.) It Air Fries, Air Roast, Air Broils, Bakes. Dehydrates. & Makes toast! We use it most for toast, because it is excellent for that!
Anyway I still have a half a case of Canned Wild Caught salmon that was gifted to me!
Today, since I need to be by my phone I decided to create a Air Fried Salmon Croquettes recipe! Now I tried to make this drier but it was still wet...
However it did what it was supposed to do! I wanted to lower the calories of the pan fried counterparts!
The only oil was a light spray on both sides of the patties with an olive oil spray.
because they were moist, it took longer then I thought! I put them in for 8 minutes @400 degs on the wire tray. After that I put them in again for another 8 Minutes ...... Again Good but not real crispy! So Since I'm getting hungry.... I put them in for 8 min more but a 420 degs!
They came out too dark! so I would have say 24 minutes at 400 degrees would have been perfect for the mix of ingredients I used!
To top off the healthier Recipe I made a low fat tartar sauce with 3 tablespoons of no fat Plain greek yogurt , 1 tablespoon of mayo, A large piece of dill pickle chopped, & some of its juice!
All and all very tasty....very crispy with a moist interior! I will share my recipe if you would like!
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Cadillac Jeff
Well-Known Member
That's perty!
fiver
Well-Known Member
i got to thinking about the tartar sauce thing and run onto a Japanese recipe.
it resembles tartar sauce in no way whatsoever, but it looks like it'd work on a good white fish.
it should be pretty easy to find.
the ingredients AIRC
1% yogurt, saki, shot of vinegar, spoon of mayo, and match sticked and then cross cut cucumber into about 3/8th's of an inch.
it was some thin and runny so would flow in and around the panko breading the fish was cooked in.
personally i also though a small amount of dill would set the sauce off some, but the japanese lady making it would dis-agree i'm sure.
it resembles tartar sauce in no way whatsoever, but it looks like it'd work on a good white fish.
it should be pretty easy to find.
the ingredients AIRC
1% yogurt, saki, shot of vinegar, spoon of mayo, and match sticked and then cross cut cucumber into about 3/8th's of an inch.
it was some thin and runny so would flow in and around the panko breading the fish was cooked in.
personally i also though a small amount of dill would set the sauce off some, but the japanese lady making it would dis-agree i'm sure.