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In2Fish

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In2Fish last won the day on November 29 2020

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About In2Fish

  • Birthday December 15

Profile Information

  • Gender
    Male
  • Location:
    Centreville, VA
  • Interests
    Cooking / BBQ, Tropical Fish, and Photography.
  • Grill
    Akorn,Kamado Joe,Other Kamado

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  1. Hello Kamado Gurus I’ve been lurking more than posting and saw the May challenge about a week back. I saw this recipe for an Irish Potato pie and wanted to give it a try. May’s dish: Irish Potato Pie and a side of Johnsonville Brats. Here’s the basic recipe I followed, and modified by: use a standard frozen pie shell, not using 4T butter, and using 2% milk in place of heavy cream, I cooked closer to 1 hour. DON’T skip the dill, it makes the dish! 1 sheet frozen puff pastry, thawed 4 tablespoons butter 7 slices bacon (thick-cut slices), chopped 5 potatoes, (or 4 large) peeled and sliced thin 1 onion, peeled and sliced thin 1 tablespoon fresh dill 1/2 cup heavy cream Salt and pepper Chive or scallion for garnish Instructions 1. Preheat the oven to 350 degrees F. Place the thawed puff pastry in a 9-inch tart pan and crimp the edges. Remove the excess dough and piece it along the rim if needed to make the rim even in some places. Refrigerate the crust until ready to fill. 2. Place the butter and bacon in a large skillet over medium-high heat. Sauté until the bacon is crispy then toss in the onions, followed by the potatoes and dill. Season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Gently stir 3-5 minutes,to mix the onions and potatoes and coat in bacon grease. (The potatoes don’t need to be cooked through.) Then spoon the mixture into the crust and drizzle with heavy cream. 3. Bake on the low rack in the oven for 35-45 minutes, until the potatoes are fork-tender and the crust is golden. Rest for 10 minutes, then sprinkle with chopped chive and cut it was a great dish, definitively added to the make-again listing of recipes
  2. Very easy to make. Two ingredients agar-agar and balsamic and a very cold tall jar of oil
  3. Hello Kamado Gurus Here’s my Full Couse Meal Challenge entry. I ended up with a seafood themed menu this month. For the kamado cooked portion of the challenge, the hors d’oeuvre and main course were both cooked on the kamado. It was slow going working through the courses with the prepping, cooking, photographing, and well eating… In the end, well worth it, it was a fun challenge. the menu... Curing the salmon, cured 4 days. Cold Smoking, 1 hour using apple wood. Homemade Balsamic pearls Hors d’oeuvre - Smoked Salmon Cucumber Cups w/ Homemade Balsamic pearls Crab cake ingredients. (sorry to pic of the cook on the stove.) Appetizer - Crab Cake Sorbet prep Lime Sorbet with a small sprig of mint. Cooking the salmon, it was marinaded is a simple mix of soy, ponzu, garlic and ginger Main course – Rare Tuna Steaks with Asian Style Green Beans Clarified Milk Punch Prep - followed Alton Brown's recipe, made homemade Allspice Dram using Sous vide Watching the clarification process over the course of an hour. Digestif – Clarified Milk Punch, the taste - wonderful and simple, taste like Christmas in a glass.
  4. @Gary UK Welcome to the forum. a lot of great information and people here. Think about joining the monthly Challenges Cooks, it helps you develop your cooking skills.
  5. I agree, of the 5 of the 10 bags of B&B i've used, the sizes have varied. no complaints, some really big, and other on the smaller side (half dollar, silver dollar), all have been usable. I will put B&B in the mix going forward
  6. so true... that would be nice, but we would only fine small lump as all the big lump would have been picked already... (my luck any way...)
  7. I was thinking about a Peruvian style soup/stew, but really wanted to keep working on the tomato soup idea. which i'm glad I did. I thinking thinking about the soup entry i made as a Thanksgiving soup, the only problem is it's hard to find good/fresh romas this late in the year
  8. and I thought I had a late entry... Great look cook Kismet!
  9. Hello Kamado Gurus I decided to re-make a tomato soup, a variation of one I made last month in a pressure cooking. This time it was on the kamado. This was more of wing-it type recipe: · About 4 pounds of fresh Roma tomatoes from the farmers market · Tomato paste, a can of… · A head of garlic cloves, Can of San Marzano tomatoes · Olive oil · Fresh basil · Chicken Base, and Vegetable base. The tomatoes and garlic were roasted in the oven for about 45-50 minutes. I started the soup earlier on October. Given schedule conflicts, I froze the base for a couple weeks. After starting the base recipe, I changed the recipe mid-stream. I found another on-line recipe that included a can of white beans, and roasted red peppers, so I adjusted the recipe this past weekend. The inclusion of the beans made the soup more creamy. The roasted peppers added depth of flavor. To finish the tomato soup I added some fresh basil, some fried white beans, and some double fried plantains, with a nice grilled cheese sandwich (with some 18-month prosciutto) on the side. Dinner was well received by all….
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