The Official OT Food Porn
Mary Beth, please share the chicken recipe! Looks awesome.
Here is part of Sunday afternoon's linner buffet. I could not fit everything in the picture:
<a href="http://www.flickr.com/photos/28539958@N00/5677115873/" title="antipasto 2 by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5061/567 ... 23c6d6.jpg" width="500" height="241" alt="antipasto 2"></a>
Here is part of Sunday afternoon's linner buffet. I could not fit everything in the picture:
<a href="http://www.flickr.com/photos/28539958@N00/5677115873/" title="antipasto 2 by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5061/567 ... 23c6d6.jpg" width="500" height="241" alt="antipasto 2"></a>
It's like looking in your soup and finding a whole different alphabet.
More method than recipe. I got it from the Bongo boys hence the name.
I used chicken breasts only they use a whole chicken cut up.
Their method was 2 to 1 ratio of brown sugar to chili powder with cayenne and onion powder added.
I didn't have chili powder (how did that happen?) so I did 2 brown sugar to 1 paprika (a mix of smoky and sweet), cayenne, onion powder and I threw some 5 spice in mine.
Rub the chicken and refridge. for a few hours.
We did it low and slow on the grill with a few turns and moves to get it caramelized and sticky and prevent too much burn.
You can read about it here.
http://kaloramakitchen.blogspot.com/201 ... rsion.html
It was very good.
I used chicken breasts only they use a whole chicken cut up.
Their method was 2 to 1 ratio of brown sugar to chili powder with cayenne and onion powder added.
I didn't have chili powder (how did that happen?) so I did 2 brown sugar to 1 paprika (a mix of smoky and sweet), cayenne, onion powder and I threw some 5 spice in mine.
Rub the chicken and refridge. for a few hours.
We did it low and slow on the grill with a few turns and moves to get it caramelized and sticky and prevent too much burn.
You can read about it here.
http://kaloramakitchen.blogspot.com/201 ... rsion.html
It was very good.
I love thighs on the grill.
Tonight Tilapia with blistered tomatoes.
<a href="http://www.flickr.com/photos/89321198@N00/5681452105/" title="Tilapia with Blistered Tomatoes by mbw1024, on Flickr"><img src="http://farm6.static.flickr.com/5225/568 ... 995231.jpg" width="500" height="375" alt="Tilapia with Blistered Tomatoes"></a>
Tonight Tilapia with blistered tomatoes.
<a href="http://www.flickr.com/photos/89321198@N00/5681452105/" title="Tilapia with Blistered Tomatoes by mbw1024, on Flickr"><img src="http://farm6.static.flickr.com/5225/568 ... 995231.jpg" width="500" height="375" alt="Tilapia with Blistered Tomatoes"></a>
Grilled Shrimp Salad
<a href="http://www.flickr.com/photos/89321198@N00/5685553086/" title="Grilled Shrimp Salad by mbw1024, on Flickr"><img src="http://farm6.static.flickr.com/5064/568 ... f70385.jpg" width="500" height="375" alt="Grilled Shrimp Salad"></a>
<a href="http://www.flickr.com/photos/89321198@N00/5685553086/" title="Grilled Shrimp Salad by mbw1024, on Flickr"><img src="http://farm6.static.flickr.com/5064/568 ... f70385.jpg" width="500" height="375" alt="Grilled Shrimp Salad"></a>
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for the tomatoes I just threw them in a sautee pan with a little olive oil. cooked them over high heat until they popped and then topped the fish with them before it went in the oven.
in regards to the shrimp we have been trying our hand at grilled shrimp as so far have not come up with something we are satisfied with to serve at an upcoming party. can't seem to get it quite right. and yes those shrimp were peeled when we grilled them. seemed easier to me to leave the tails on for eating purposes but what do I know!
but thanks
in regards to the shrimp we have been trying our hand at grilled shrimp as so far have not come up with something we are satisfied with to serve at an upcoming party. can't seem to get it quite right. and yes those shrimp were peeled when we grilled them. seemed easier to me to leave the tails on for eating purposes but what do I know!
but thanks
have not tried that. I did your breadcrumb method which I liked best so far but that is not what I'm looking for for this party.liamsaunt wrote:Mary Beth, have you tried brining your shrimp?
Sailorgirl and I had the same thought--I really thought your parchment paper was some sort of hand thrown serving platter!!
going to try again this weekend. do you have a brine you use?