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03-03-2019, 06:36 PM
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Join Date: Mar 2011
Posts: 2,758
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Pork and beef ribs, and Lima Beans. And salad
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LIFE IS TO SHORT TO HAVE AN UGLY LOOKIN DOG .....GET A LAB
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03-08-2019, 10:17 AM
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Join Date: Mar 2018
Posts: 231
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Venison Rouladen
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03-08-2019, 03:02 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Oysters Smokin':
Oysters Smoked and Prawns Hitting The Grill:
Nog
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03-15-2019, 05:16 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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03-15-2019, 05:22 PM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,131
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Quote:
Originally Posted by IronNoggin
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Those look much fresher than the ones I bought at T&T and cooked yesterday!! they were darn good though!! Garlic butter butter butter mmmmmmmm
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03-15-2019, 08:47 PM
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Join Date: Mar 2011
Posts: 2,758
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Moose sausage
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LIFE IS TO SHORT TO HAVE AN UGLY LOOKIN DOG .....GET A LAB
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03-16-2019, 01:02 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Was a fine feast!!
Leftovers, so The Missuz will be crafting her special Seafood Pasta tonight!
Yum!! Philly!! 
Cheers,
Nog
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03-16-2019, 07:39 PM
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Gone Hunting
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Join Date: May 2007
Location: YEG
Posts: 9,981
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 very nice presentation 
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“Love your country, but never trust its government.”
~ Robert A. Heinlein
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03-16-2019, 08:04 PM
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Join Date: Dec 2008
Location: Alberta
Posts: 24,067
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Nachos with olives mixed cheeze and turkey, medium sauce.
Not my best attempt.
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Only dead fish go with the flow. The rest use their brains in life.
Originally Posted by Twisted Canuck
I wasn't thinking far enough ahead for an outcome, I was ranting. By definition, a rant doesn't imply much forethought..... 
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03-17-2019, 09:59 AM
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Join Date: Dec 2009
Posts: 8,520
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Some chefs are like Michelangelo and every meal is Art on the plate.
Me, I am more of a Salvador Dali kind of Chef.
I eat it and move on-tomorrow will be a better day.
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03-17-2019, 10:50 AM
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Gone Hunting
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Join Date: May 2007
Location: YEG
Posts: 9,981
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Quote:
Originally Posted by omega50
Some chefs are like Michelangelo and every meal is Art on the plate.
Me, I am more of a Salvador Dali kind of Chef.
I eat it and move on-tomorrow will be a better day. |
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“Love your country, but never trust its government.”
~ Robert A. Heinlein
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03-24-2019, 02:40 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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This is one my dear friend Ernie came up with while I was wandering around with him on the troller the Royal Quest.
Had another load of crabs to deal with, and fondly recalled this one.
So, we set about to Make It So...
Ernie's Crab Recipe
Clean crab as per usual.
Chop up a decent handful of fresh garlic cloves
In a large skillet, add two tablespoons each of Sesame and Olive Oil, and warm to medium heat. Dump the crabs in on the oil, and use a barbee brush to ensure each piece is well coated. Toss in the chopped up garlic cloves, a squeeze or two of fresh lime, and about 1/2 a cup of good white wine.
Cover, and bring the heat up to 3/4 throttle. Only let the crabs steam in this for about 4 - 5 minutes, then remove the crabs to a lidded casserole dish.
Render the juice down on high heat, then toss about a cup of Thai Sweet Chili sauce in with it. Heat until quite thick, then toss the crabs back in for another 5 minutes, ensuring each piece gets well coated.
Remove to casserole dish, and let sit for 5 minutes while you get everything else on the table.
Remove lid and serve.
No Butter required! Somehow the flavors actually penetrate the shell quite nicely, leaving a very wonderful tasting meat inside! 'Tis a tad messy, so have lots of paper towels on hand!
In this case we slathered some of the juice from the pan over a fine white Basmati rice, accompanied by a great Caesar salad, and of course the mandatory beeno.
Great way to try something just a little different for crabs, and overall excellent!
Many Thanks Mr. Ross!!
Cheers,
Nog
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03-24-2019, 02:59 PM
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Banned
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Join Date: Nov 2013
Location: Manitoba
Posts: 1,529
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Crap Nog, that looks good!
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03-26-2019, 08:27 AM
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Join Date: Aug 2014
Location: Gods Country
Posts: 772
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Quote:
Originally Posted by gtr
Crap Nog, that looks good! |
Yeah, I drool every time Nog posts his suppers.
DR
Sent from my iPhone using Tapatalk
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03-26-2019, 06:59 PM
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Join Date: Dec 2008
Location: Alberta
Posts: 24,067
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Wife made pasta for me.
Do you have red or white wine with kraft dinner and spam?
__________________
Only dead fish go with the flow. The rest use their brains in life.
Originally Posted by Twisted Canuck
I wasn't thinking far enough ahead for an outcome, I was ranting. By definition, a rant doesn't imply much forethought.....
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03-26-2019, 08:04 PM
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Join Date: Dec 2014
Posts: 38
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Deer roast and root veggies.
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03-26-2019, 08:32 PM
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Join Date: Dec 2009
Posts: 8,520
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Grilled Sirloin Tip Paillardes on Ciabatta Buns with Sawmill sauce
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03-26-2019, 09:11 PM
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Join Date: Dec 2008
Location: Alberta
Posts: 24,067
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Quote:
Originally Posted by omega50
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HAHA too good! lol
__________________
Only dead fish go with the flow. The rest use their brains in life.
Originally Posted by Twisted Canuck
I wasn't thinking far enough ahead for an outcome, I was ranting. By definition, a rant doesn't imply much forethought.....
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04-01-2019, 02:40 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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BarBee'd Ling Cod Tail on a bed of Basmatti with Spare Gooses, topped with The Missuz homemade Hollandaise Sauce:
VERY Yummy!!
Cheers,
Nog
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04-01-2019, 08:19 PM
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Join Date: Dec 2009
Posts: 8,520
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Tea Brined Smoked Duck on the Pit Boss and served with warm Naan
and a cold Pear Cider
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04-01-2019, 08:24 PM
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Banned
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Join Date: Jan 2016
Posts: 4,134
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My son is having a decent healthy supper tonight. Vegetables, chicken and rice. My wife and I are having kraft dinner. I call it Notleys special blend
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04-01-2019, 08:25 PM
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Join Date: Mar 2011
Posts: 2,758
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Wow just a bbq prime rib
__________________
jpg images
LIFE IS TO SHORT TO HAVE AN UGLY LOOKIN DOG .....GET A LAB
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04-07-2019, 01:29 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Seafood Pasta Time. :thumbup:
This version has crabs, scallops, calamari, prawns and halibut for the "meat"
Prep:
Ready:
Cheers,
Nog The Full!
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04-08-2019, 01:50 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Bacon Wrapped Whitetail Backstrap, Mushroom Roasted Taters & Spare Gooses
Cheers!
Nog
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04-08-2019, 10:31 PM
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Join Date: Apr 2019
Posts: 90
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The other white meat. Battered and fried walleye. 
Sent from my iPhone using Tapatalk
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04-08-2019, 10:58 PM
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Join Date: May 2009
Location: Morinville
Posts: 1,316
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Quote:
Originally Posted by Lunkerhunter
The other white meat. Battered and fried walleye.
Sent from my iPhone using Tapatalk |
That looks fantastic!!
Ain’t nothing wrong with your feeds either IronNoggin just haven’t had a good feed of fried Pickerel  in ages.
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04-12-2019, 03:05 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Quote:
Originally Posted by Huntsman
Ain’t nothing wrong with your feeds either IronNoggin just haven’t had a good feed of fried Pickerel in ages. |
Certainly does look AWESOME!!
Been FAR too long since we've had a good feed of walleyes ourselves, and very much miss that!
Had me reminiscing, so halibut simply had to hit the pan to reduce the agony...
Cheers,
Nog
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04-13-2019, 01:18 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Moose Sirloin, Squish & Chipolte Pasta:
A good Shiraz goes right well...
Cheers,
Nog
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04-13-2019, 07:54 PM
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Join Date: May 2009
Location: Morinville
Posts: 1,316
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Dim sum tonite.
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