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Post by Clotilde on May 16, 2019 20:58:05 GMT -5
Grill, sides, apps, and dessert, summer is coming. What are your favorites and share a recipe if you like.
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Post by RitaMarita on May 17, 2019 15:51:26 GMT -5
Grill, sides, apps, and dessert, summer is coming. What are your favorites and share a recipe if you like. I love homemade and homegrown pulled pork with BBQ sauce on buns. Also my sister-in-law makes some amazing coleslaw and Frog Eye Salad (tiny pasta fruits and marshnallows all mixed together). My mouth is watering now! 😁😉
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Post by Voxxkowalski on May 17, 2019 20:54:51 GMT -5
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Post by Clotilde on May 17, 2019 23:32:19 GMT -5
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Post by Clotilde on May 17, 2019 23:34:04 GMT -5
Annnnnd just like that, Vox was told he didn't need to bring anything to the TradCath Summer Cookout. We'll take care of everything.
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Post by Voxxkowalski on May 18, 2019 0:46:40 GMT -5
Annnnnd just like that, Vox was told he didn't need to bring anything to the TradCath Summer Cookout. We'll take care of everything. your loss theyre fantastic...
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Post by Clotilde on May 18, 2019 14:30:23 GMT -5
Annnnnd just like that, Vox was told he didn't need to bring anything to the TradCath Summer Cookout. We'll take care of everything. your loss theyre fantastic... Haha! I thought you were kidding!
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Post by Voxxkowalski on May 18, 2019 22:52:35 GMT -5
1 package brsprouts..stems trimmed...cut in half....soak in warm salted water about an hour...drain...put back in plain water...microwave in safe container 2-3 min...set aside in container with water to cool. Add approx a tablespoon of dried minced onion...teaspoon salt...several cloves of sliced garlic (according to your fondness for garlic) let soak 15 min (room temp). Heat grill...with sheet of tinfoil...olive oil...drain out water but keep spices...saute brsprouts...cut side down on grill..add more spices to taste...grill till cut sides are browned well...place into a fresh sheet of tinfoil large enough to wrap it and seal it...place on upper grill racks to roast on lower heat...or just keep there while cooking meats the whole while. To serve remove into bowl..Add butter...bacon bits salt pepper to taste...awesome side or appetizer!
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Post by RitaMarita on May 19, 2019 5:03:50 GMT -5
1 package brsprouts..stems trimmed...cut in half....soak in warm salted water about an hour...drain...put back in plain water...microwave in safe container 2-3 min...set aside in container with water to cool. Add approx a tablespoon of dried minced onion...teaspoon salt...several cloves of sliced garlic (according to your fondness for garlic) let soak 15 min (room temp). Heat grill...with sheet of tinfoil...olive oil...drain out water but keep spices...saute brsprouts...cut side down on grill..add more spices to taste...grill till cut sides are browned well...place into a fresh sheet of tinfoil large enough to wrap it and seal it...place on upper grill racks to roast on lower heat...or just keep there while cooking meats the whole while. To serve remove into bowl..Add butter...bacon bits salt pepper to taste...awesome side or appetizer! Brussell Sprouts usually aren't my favorite, though I don't mind them, but this recipe sounds amazing!!! 😁😃😄
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Post by Voxxkowalski on May 19, 2019 8:03:04 GMT -5
thing about brussle sprouts is its hard to overcook them
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Post by Clotilde on May 21, 2019 23:37:02 GMT -5
thing about brussle sprouts is its hard to overcook them My husband likes them when they are practically ash. I think your recipe sounds way better!
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Post by Voxxkowalski on May 23, 2019 20:07:06 GMT -5
Its It's basically mini cabbages....and as a slav I think its genetic to like any cabbages.
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Post by Voxxkowalski on May 23, 2019 20:17:03 GMT -5
Ok...today I grilled large portabella mushroom caps...take clean fresh caps...upside down...no stem...place minced garlic ( as much or little as your preference) teaspoon patty of a butter slice...salt and pepper...add fully cooked large shrimp tails out... front at center like a pinwheel...3 to 4 shrimp depending on size of mush cap...place thin sliced leftover steak or chicken if not a Friday. blue cheese crumbles or favorite sharp cheese to top off. Place caps on grill safe tinfoil lined pan w olive oil. Cover with foil roast on hot grill 20 minutes...uncover and finish 10 more minutes (or until it looks finished) remove to serving dish...drizzle with its own juices....amazing.
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Post by RitaMarita on May 24, 2019 10:40:15 GMT -5
Ok...today I grilled large portabella mushroom caps...take clean fresh caps...upside down...no stem...place minced garlic ( as much or little as your preference) teaspoon patty of a butter slice...salt and pepper...add fully cooked large shrimp tails out... front at center like a pinwheel...3 to 4 shrimp depending on size of mush cap...place thin sliced leftover steak or chicken if not a Friday. blue cheese crumbles or favorite sharp cheese to top off. Place caps on grill safe tinfoil lined pan w olive oil. Cover with foil roast on hot grill 20 minutes...uncover and finish 10 more minutes (or until it looks finished) remove to serving dish...drizzle with its own juices....amazing. My mouth is watering at reading this! 😃😄 We should have a cookout and have Voxx grill for all of us! 😁😊
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