Go Back   Alberta Outdoorsmen Forum > Main Category > General Discussion

Reply
 
Thread Tools Display Modes
  #2311  
Old 04-11-2023, 05:54 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Cool

Fresh Clams, Calamari with Tzatziki and a fresh Garden Salad with Avos'
Quaffed back with the usual fine Merlot.



Cheers
Reply With Quote
  #2312  
Old 04-14-2023, 12:04 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Cool

Birthday Din-Din

Stuffed Pheasant, Stuffing, Sprouts & a fine Shiraz:



Cheers
Reply With Quote
  #2313  
Old 04-14-2023, 03:46 PM
58thecat's Avatar
58thecat 58thecat is offline
 
Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,592
Default


I say the key to a well prepared meal is preparation.
I like to check out the meat prior to preparing it.


Sent from my iPhone using Tapatalk
__________________

Be careful when you follow the masses, sometimes the "M" is silent...
Reply With Quote
  #2314  
Old 04-14-2023, 03:48 PM
58thecat's Avatar
58thecat 58thecat is offline
 
Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,592
Default

Quote:
Originally Posted by IronNoggin View Post
Birthday Din-Din

Stuffed Pheasant, Stuffing, Sprouts & a fine Shiraz:



Cheers

I guess we all need to wish you a happy birthday.



Sent from my iPhone using Tapatalk
__________________

Be careful when you follow the masses, sometimes the "M" is silent...
Reply With Quote
  #2315  
Old 04-20-2023, 07:02 PM
fishnguy fishnguy is online now
 
Join Date: Jul 2017
Posts: 3,708
Default

Was cooking inside and outside at the same time, running in and out like crazy, so some slightly charred chicken, lol:





And a couple of somewhat mediocre striploins to finish it off:



They were actually fine, not mediocre. the debacle was that it was one piece that was too thick for a single steak to “properly” cook this way, but not quite thick enough to slice it into two steaks. After some back and forth, I decided on the latter and after a bit of paranoia (about getting it to the shoe sole stage, a la well done) while cooking, crisis was averted and it turned out all right. I’d prefer a little more rare myself, but it was for the kids (they’d probably eat the shoe soles too though, if I cut them properly, lol).

Reply With Quote
  #2316  
Old 04-20-2023, 08:31 PM
sns2's Avatar
sns2 sns2 is offline
 
Join Date: Dec 2010
Location: My House
Posts: 13,462
Default

Boy, I’d put a squeeze of lemon, a minced clove of garlic, and a good glut of olive oil on that chicken and gobble it right up.
Reply With Quote
  #2317  
Old 04-20-2023, 10:43 PM
fishnguy fishnguy is online now
 
Join Date: Jul 2017
Posts: 3,708
Default

^ Well, any time you are in the boonies, lol…
Reply With Quote
  #2318  
Old 04-21-2023, 03:16 PM
Coiloil37's Avatar
Coiloil37 Coiloil37 is offline
 
Join Date: Aug 2009
Location: Oz
Posts: 2,124
Default

Made laksa last night.


Reply With Quote
  #2319  
Old 04-22-2023, 10:11 AM
owlhoot's Avatar
owlhoot owlhoot is offline
 
Join Date: Dec 2007
Location: southeast alberta
Posts: 1,182
Default

Laksa looks Good, Might have to try it, Looks to be some Garlic in it LOL
Reply With Quote
  #2320  
Old 04-22-2023, 11:58 AM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Thumbs up

Whitetail Burger Night:





Cheers
Reply With Quote
  #2321  
Old 04-30-2023, 09:30 PM
stein's Avatar
stein stein is offline
 
Join Date: Aug 2011
Location: Calgary
Posts: 158
Default



Applewood smoked, bacon wrapped, venison marinade (balsamic/soy sauce/olive oil/ cayenne), elk medalions




Sent from my iPhone using Tapatalk
__________________
@pohlzi
Reply With Quote
  #2322  
Old 05-01-2023, 08:46 AM
owlhoot's Avatar
owlhoot owlhoot is offline
 
Join Date: Dec 2007
Location: southeast alberta
Posts: 1,182
Default Tbone

Reply With Quote
  #2323  
Old 05-02-2023, 02:35 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Talking

Reply With Quote
  #2324  
Old 05-06-2023, 01:24 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Cool

BarBeed Moose Sirloins:



Served with pasta & home-made sauce, a fresh garden salad with Avos, and a fine Shiraz.



Cheers
Reply With Quote
  #2325  
Old 05-18-2023, 12:27 AM
Coiloil37's Avatar
Coiloil37 Coiloil37 is offline
 
Join Date: Aug 2009
Location: Oz
Posts: 2,124
Default

Making some jambalaya tonight, first kick at this one. Going with rice instead of pasta.





Made some wahoo tacos for lunch.


Reply With Quote
  #2326  
Old 05-21-2023, 12:44 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Talking

Smoked Oysters and fresh Spot Prawns on the BarBee:

Reply With Quote
  #2327  
Old 05-21-2023, 02:00 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Talking

Reply With Quote
  #2328  
Old 05-21-2023, 02:02 PM
Savage Bacon's Avatar
Savage Bacon Savage Bacon is online now
 
Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,258
Default

Damn Nog those oysters look good. Now I'm craving some.

Sent from my SM-G970W using Tapatalk
__________________
I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
Reply With Quote
  #2329  
Old 06-10-2023, 02:48 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Talking

Reply With Quote
  #2330  
Old 06-12-2023, 02:00 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Talking

https://scontent.fyvr3-1.fna.fbcdn.n...0w&oe=648C4486
Reply With Quote
  #2331  
Old 06-12-2023, 02:37 PM
Rdamours Rdamours is offline
 
Join Date: Nov 2012
Location: St Albert
Posts: 809
Default

Looks awesome. PETA would call that a genocide
Reply With Quote
  #2332  
Old 06-13-2023, 04:29 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Talking

Reply With Quote
  #2333  
Old 06-14-2023, 02:42 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Arrow

Garlic Scapes matured over the past few days.
So, cut them and transformed them all into Garlic Scape Pesto.

Last night smothered a couple pork chops with that and gently BarBeed.



Corn on the Cob and Pasta along with a fine Merlot made for a fine feast!

Sorry - forgot the follow-up pix...

Cheers
Reply With Quote
  #2334  
Old 06-15-2023, 02:55 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Thumbs up

Yesterday a good friend informed me that today is the last day for commercial prawn fishing here, and that one of the local boats would be offering caught-that-day spot prawns for 12 clams a pound!!

So, I was there around an hour before they were expected in.
HUGE buggers, still kicking!
Collected ten pounds.

On the way out, another Buddy (fishes for cod & rockfish) called me over for a BS.
When I went to depart, he said Hold that bucket out!
Then tossed in a nice sized yellow Eye (Red Snapper)!

Great day to be at the docks!!



So of course tonight's din-din will be massive prawns & Yelloweye with a cold salad of some sort!

Cheers,
Nog
Reply With Quote
  #2335  
Old 06-15-2023, 03:16 PM
DRhunter DRhunter is online now
 
Join Date: Aug 2014
Location: Gods Country
Posts: 673
Default

Quote:
Originally Posted by IronNoggin View Post
Yesterday a good friend informed me that today is the last day for commercial prawn fishing here, and that one of the local boats would be offering caught-that-day spot prawns for 12 clams a pound!!

So, I was there around an hour before they were expected in.
HUGE buggers, still kicking!
Collected ten pounds.

On the way out, another Buddy (fishes for cod & rockfish) called me over for a BS.
When I went to depart, he said Hold that bucket out!
Then tossed in a nice sized yellow Eye (Red Snapper)!

Great day to be at the docks!!

So of course tonight's din-din will be massive prawns & Yelloweye with a cold salad of some sort!

Cheers,
Nog
Absolutely green with Jealousy!! Enjoy and please post a picture update on how they turned out.

DR
Reply With Quote
  #2336  
Old 06-16-2023, 02:02 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Thumbs up

Quote:
Originally Posted by DRhunter View Post
Enjoy and please post a picture update on how they turned out.
Certainly! Was a meal fit for a King!

You know the prawns are big when only eight fit on a skewer that usually takes a dozen!



A dribble of butter with a shot of white wine & lemon, then the spices - Bow River Blend from The Silk Road in Calgary (one of THE Best spice shops all round!) for the fish, and red peppers & garlic for the prawns:



Onto the BarBee for a quick sear:



Served up with Mushrooms, Rice & Vermicelli in a home made sauce:



And quaffed back under candlelight with a very fine Merlot:



All in all... SUPERB!!

Cheers,
Nog
Reply With Quote
  #2337  
Old 06-24-2023, 10:23 AM
DRhunter DRhunter is online now
 
Join Date: Aug 2014
Location: Gods Country
Posts: 673
Default WHATS FOR SUPPER...keep it going

As always.. looks amazing Nog!

Wife and I had an evening sans kids last night, so got a couple of ribeye steaks, fresh garden beats and greens topped off with some nice wine. Missing that fresh seafood above, but fresh Alberta beef will have to suffice!




DR

Sent from my iPhone using Tapatalk
Reply With Quote
  #2338  
Old 07-07-2023, 12:00 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Thumbs up

That looks damn GOOD DR!!

Yesterday found me up the ladder and collecting a few of our cherries.
The Lady insisted I get around to making her favorite: Black Forest Cherries again.

The Recipe:

Black Forest Cherries

Cherries – washed & pitted
Medium syrup (8 cups of water to 3 1/2 cups sugar)
Cream De Cacao
Pint jars

Prep jars by boiling in water canner
Pour 2 ounces of Cream de Cacao into the jar
Add cherries – pack to about ½” from the rim
Cover with hot syrup to ¼” depth over cherries
Process in water bath canner for 15 minutes.









Now we wait a couple weeks for the flavors to blend before we enjoy the yummyness!

And in keeping with the these on this thread - last night's din-din was BarBeed Yelloweye Snapper, Basmati Rice, Garlic scapes with walking onions, all topped with my Lady's home-made Hollandaise Sauce:



Marvelous!!

Cheers,
Nog
Reply With Quote
  #2339  
Old 07-08-2023, 12:54 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Thumbs up

BarBee'd Spot Prawns, Bacon Wrapped Magnum Scallops, and a fresh Garden Salad:



Yummy!
Reply With Quote
  #2340  
Old 07-27-2023, 11:05 AM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Talking

Seafood again...







Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -6. The time now is 03:32 PM.


Powered by vBulletin® Version 3.8.5
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.