Lou (Louis)
New member
Looks great!Some homemade nigiri and sashimi made from Costco ahi tuna and chinook salmon my neighbor caught.
View attachment 286763
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Looks great!Some homemade nigiri and sashimi made from Costco ahi tuna and chinook salmon my neighbor caught.
View attachment 286763
Wow! Recipe please!Mississippi style elk potroast with mustard greens.View attachment 287405View attachment 287406
Wow! Recipe please!Dungeness crab (we caught), bacon, mac n cheese from scratch.View attachment 287412
Turned out absolutely delicious. Barely enough for leftovers. I didnt use a recipe so this is off the top of my head... only part that should be any kind of trouble is the roux cheese sauce. In order of how I prepared it:Wow! Recipe please!
When I lived in Raleigh, one of my favorite restaurants was Poole’s Diner. And my favorite dish is their macaroni au gratin (https://www.visitraleigh.com/plan-a...-chef-ashley-christensens-macaroni-au-gratin/). I’ve made it at home many times, and added shrimp, crab and lobster at different times. Never thought of bacon, but now that’s on the list. The fact that 60% of the cheese is reserved to top it to make a nice crust is what transforms it from just another mac-n-cheese to something amazing. Always a crowd pleaser.Turned out absolutely delicious. Barely enough for leftovers. I didnt use a recipe so this is off the top of my head... only part that should be any kind of trouble is the roux cheese sauce. In order of how I prepared it:
-Bake bacon on a cookie sheet covered in tinfoil @400* til crispy
-Boil box of pasta in big pot, drain, put in 9x13" baking dish.
-Boil dungeness crab (2-3) and pick out the meat, set aside. (Can use pasta pot to save dishes)
-Remove bacon and set aside, save some grease for the roux.
-In a saucepan, make a roux with bacon grease and flour over medium heat. Heat grease and sprinkle in flour (stir) until its a paste. Then add cheese (4 handfuls) and milk (enough to cover the cheese and some) - stir constantly until it becomes all liquid. Once liquid remove from heat.
Mix the pasta and crab into the baking dish. Cover with cheese sauce while its still warm. Chop bacon, sprinkle on top. Sprinkle cheese on top. Bake at 350* til it looks good, which was 20 min for me.
Options:
Baking is technically optional, it just crisps the cheese on top a bit.
Add as much bacon and cheese on top as you want. Can substitute heavy cream for milk if you want it super rich and creamy. Crab meat is one option, substitute any meat you want or none at all. For cheese I mainly used a 4 blend mexican cheese mix, along with some cotija cheese because it’s what I had on hand. Any soft medium cheese will do, experiment cause they all make it different and delicious. Classic is medium cheddar.
Here you go. Substituted the beef for elk and added a jar of my own pickled banana peppers.Wow! Recipe please!
looks amazing! Just the right amount of seconds in the microwave to blow the ends.
The mark of a true gourmand!looks amazing! Just the right amount of seconds in the microwave to blow the ends.
Boiled is better.
Steamed is best.Boiled is better.
I usually add a lot more cheese on top but I was running low. If theres pasta showing on top not covered in cheese it will make crispy pasta in the oven. Typically I cover it in a thick layer of cheese and brown it.When I lived in Raleigh, one of my favorite restaurants was Poole’s Diner. And my favorite dish is their macaroni au gratin (https://www.visitraleigh.com/plan-a...-chef-ashley-christensens-macaroni-au-gratin/). I’ve made it at home many times, and added shrimp, crab and lobster at different times. Never thought of bacon, but now that’s on the list. The fact that 60% of the cheese is reserved to top it to make a nice crust is what transforms it from just another mac-n-cheese to something amazing. Always a crowd pleaser.