The what's for dinner thread!

by **Capttrae** » Sat Jan 17, 2015 11:37 pm

Platform sent down supper tonight, best they've done in a while, Steak, Stone Crab claws, shrimp, baked beans and some other stuff that I just glanced over

by **Weston81** » Sun Jan 18, 2015 12:12 am

Love stone crab!

by **Woody** » Sun Jan 18, 2015 5:34 pm

Japanese curry poured over a mixture of venison, pork, and duck breasts cubes on a bed of white rice.

by **Woody** » Sun Jan 18, 2015 5:48 pm

Japanese Duck Curry

Japanese Curry Rice
for the roux
3 Tbs butter
1/4 C flour
2 Tbs garam masala (or curry powder)
1/2 tsp cayenne pepper (add less if you want it mild or more if you want it spicy)
fresh ground black pepper
1 Tbs ketchup (or tomato paste)
1 Tbs tonkatsu sauce (or worcestershire sauce)

for the curry
2 tsp butter
2 large onions sliced thin
1 lb duck brests
1/2 lb pork sausage
1/2 lb venison burger
2 carrots cut into chunks
4 C water
2 large yukon gold potatoes cut into large chunks
1 small apple peeled cored and pureed (I use a microplane)
2 tsp kosher salt (use less if you use regular salt)
1 tsp garam masala
1/2 C peas

Heat the butter in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the meat and brown.
Add the carrots, and the water, and then cover and bring to a boil. Skim off any foam or oil that accumulates at the surface then lower heat to medium and add the potatoes, pureed apple, salt and garam masala. Cover and simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.
For the roux, add the butter and flour to a small saucepan over medium low heat. Cook until the flour starts to brown and the mixture smells like baking bread.

Add the garam masala, and stir until fragrant. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Remove from heat and set aside until the meat and veggies are ready.
To make the curry, just laddle about 2 cups of liquid into the roux then whisk until it’s smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through.
Serve over rice.

by **Woody** » Sun Jan 18, 2015 6:25 pm

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by **DComeaux** » Sun Jan 18, 2015 8:17 pm

Woody wrote:
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Dinty Moore?

JK!

by **Flightstopper** » Sun Jan 18, 2015 8:39 pm

Haha!

by **Woody** » Sun Jan 18, 2015 8:49 pm

I wish it was that easy. I started cooking at 4pm and finished cleaning dishes at 7.

by **Deltaman** » Mon Jan 19, 2015 9:40 am

Fresh raw oysters, cocktail sauce, crackers and cold beer for dinner last night. Simple, yet delicious, and I ate'm until I was about ready to pop

by **Flightstopper** » Mon Jan 19, 2015 9:58 am

Deltaman wrote:Fresh raw oysters, cocktail sauce, crackers and cold beer for dinner last night. Simple, yet delicious, and I ate'm until I was about ready to pop

FOE'D! So jealous of those that get to live on the coast!

by **Capttrae** » Mon Jan 19, 2015 7:46 pm

Deltaman wrote:Fresh raw oysters, **** sauce, crackers and cold beer for dinner last night. Simple, yet delicious, and I ate'm until I was about ready to pop

Now that's what I'm talking about. Apalach oysters or those from other places?

by **Woody** » Tue Jan 20, 2015 6:46 pm

Pan seared mahi mahi, steamed veggies, and drop biscuit w/butter.

by **Deltaman** » Wed Jan 21, 2015 9:29 am

Capttrae wrote:
Deltaman wrote:Fresh raw oysters, **** sauce, crackers and cold beer for dinner last night. Simple, yet delicious, and I ate'm until I was about ready to pop

Now that's what I'm talking about. Apalach oysters or those from other places?

Wish they were from Appalachicola Trae, as they set the standard for salty oysters! These were local oysters (Bayou la Batre, AL), and this time of the year, at their fattest, and I can't get enough of them! Usually grab at least a qt a week, sometimes more.

by **Capttrae** » Wed Jan 21, 2015 12:09 pm

Deltaman wrote:
Capttrae wrote:
Deltaman wrote:Fresh raw oysters, **** sauce, crackers and cold beer for dinner last night. Simple, yet delicious, and I ate'm until I was about ready to pop

Now that's what I'm talking about. Apalach oysters or those from other places?

Wish they were from Appalachicola Trae, as they set the standard for salty oysters! These were local oysters (Bayou la Batre, AL), and this time of the year, at their fattest, and I can't get enough of them! Usually grab at least a qt a week, sometimes more.

That does sound good.

by **DComeaux** » Fri Feb 06, 2015 9:41 pm

My first for the year. They're not big yet, but they were delicious.

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by **Olly** » Sat Feb 07, 2015 2:48 pm

DComeaux wrote:My first for the year. They're not big yet, but they were delicious.

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Now that's one part of living on the Gulf Coast that I love!

by **The Duck Hammer** » Sat Feb 07, 2015 5:52 pm

Damn that looks good.

by **capt1972** » Sat Feb 07, 2015 8:13 pm

Mudbugs!

by **Woody** » Fri Feb 13, 2015 7:51 am

Blackened Catfish sandwich with dirty rice and a black and tan to drink.

by **barenn** » Tue Mar 10, 2015 5:49 am

Year end with family and friends, a couple of smokers and a few fryers .Ducks, geese, deer, perch, pike, bass, roast pork and beef for the non gamers.

by **DeadEye_Dan** » Tue Mar 10, 2015 10:46 am

by **The Duck Hammer** » Tue Mar 10, 2015 10:58 am

Damn that looks like it made a nice spread.

by **Olly** » Tue Mar 10, 2015 11:01 am

Damn it's almost lunch time here and that's making me hungry.

by **DComeaux** » Tue Mar 10, 2015 8:09 pm

Red beans and smoked sausage over rice with a black skillet corn bread.

by **DeadEye_Dan** » Tue Mar 10, 2015 9:14 pm

Grilled up a pork loin tonight...

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by **Olly** » Fri Mar 13, 2015 2:40 pm

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Slow cooker did all the work. Love it.

by **Olly** » Fri Mar 13, 2015 2:41 pm

DeadEye_Dan wrote:Grilled up a pork loin tonight...

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I need to come eat at your place one night.

by **DeadEye_Dan** » Fri Mar 13, 2015 2:50 pm

I don't miss many meals

by **SpinnerMan** » Fri Mar 13, 2015 3:33 pm

I don't have any picture and if I did it wouldn't look that great anyways, but I created an awesome meal for my lunchs.

This is how I cook normally. I just make it up depending on my mood and what's in the cupboard.

I took 2 venison burgers (~1/3 lb each), fried them in a little olive oil, added some minced onions that I have no idea why I have so I figured I should use them, a good dose of garlic powder, a good dose of cayenne pepper. Once the burger was cooked and chopped up nice and fine. I added one can of black beans, once can of great northern beans, 2 cans diced tomatoes with habaneros, 2 of the bigger cans of green chilis. Mixed thoroughly, brought it to a boil, turned it down and let it simmer for a half hour or so.

OMG was that good. I've been making variations of this for a couple months, but damn, I hit it perfect this last batch. First time with the great northern beans, so I'll definitely be using them again.

I just can't get my wife to eat venison. I know she'd love this. Oh well.

by **Olly** » Fri Mar 13, 2015 3:47 pm

DeadEye_Dan wrote:I don't miss many meals

Robbing little old ladies of their life savings whips up quite the appetite huh?