smhoward27
Member
- Joined
- Aug 24, 2021
- Messages
- 32
Plate ‘em up
- Thread starter Emerica8212
- Start date
smhoward27
Member
- Joined
- Aug 24, 2021
- Messages
- 32
Nice
JEL
Well-known member
I made some of this the other night with home grown zucchini and tomatoes. Turned out great.
JShane
Well-known member
Bovine and zucchini. Cause the game freezer is getting thin.
MarvB
Well-known member
I can’t claim any credit for these other than shoving the finished products in my pie hole but I’ve been eating my way back and forth across this island for nearly two weeks now and it’s been freakin amazing!!
BBQ’d shrimp tacos!
Lobster tacos!
Jamaican jerk chicken fajitas!
Enchilada sampler!
BBQ’d shrimp tacos!
Lobster tacos!
Jamaican jerk chicken fajitas!
Enchilada sampler!
Nick87
Well-known member
The lobster tacos look awesome!
Gellar
Well-known member
That looks great! Care to share the recipe. The lord knows we are overrun with zuch and tomatoes bright now.
JEL
Well-known member
I actually just made it up. Sliced zucchini length wise then parboiled it in a large deep sauté' pan until it was a bit soft. Just use the zucchini in place of noodles in your favorite lasagna recipe. I added some sliced tomatoes on top and baked it.
OleRedbeard
Well-known member
Jalapeño honey glazed dove poppers.
Wildabeest
Well-known member
Tenderloin from yesterday’s antelope seared rare in the cast iron, then sliced and finished to medium in garlic brown butter. 
MarvB
Well-known member
Grilled jerk chicken tacos with marinated slaw and spicy peanut sauce.
Wildabeest
Well-known member
Care to share your spicy peanut sauce recipe? Tried a peanut sauce on some summer rolls recently and was less than impressed. It was basically just peanut butter, soy sauce and sriracha. Looking for alternatives.
MarvB
Well-known member
@Wildabeast
Well…gladly share the “recipe” but unfortunately (much to my Mrs chagrin) I’m one of those experimenter types that “measures by taste” and never typically writes down portions.
For this I use natural creamy pbutter as a base and add the following as my taste buds call for:
Fresh garlic
Fresh ginger
Rice wine vinegar
Coconut aminos
Sweet chili sauce
Chipotle hot sauce
Datil hot pepper sauce
Sesame oil.
I mix it together and it’s typically on the thick side (which is great for a dipping sauce but I like thinner as a taco/satay sauce) so I thin it with cooking sherry.
Since I just made a decent batch (bottle full) it will be a bit before I do it again but I’ll try to got down portions/ratios next time and shoot you a msg. It’s pretty dang tasty.
Well…gladly share the “recipe” but unfortunately (much to my Mrs chagrin) I’m one of those experimenter types that “measures by taste” and never typically writes down portions.
For this I use natural creamy pbutter as a base and add the following as my taste buds call for:
Fresh garlic
Fresh ginger
Rice wine vinegar
Coconut aminos
Sweet chili sauce
Chipotle hot sauce
Datil hot pepper sauce
Sesame oil.
I mix it together and it’s typically on the thick side (which is great for a dipping sauce but I like thinner as a taco/satay sauce) so I thin it with cooking sherry.
Since I just made a decent batch (bottle full) it will be a bit before I do it again but I’ll try to got down portions/ratios next time and shoot you a msg. It’s pretty dang tasty.
JShane
Well-known member
Trimmed up a whole pork loin rendered the fat trimmings then fried up the duck legs like chicken wings. The lean trimmings I threw on the grill and tossed in some BBQ sauce. 
JShane
Well-known member
If it aint broke don't fix it. Some of the woodies in the "As they lay" thread
