Damn. That looks delicious….I love that style of bread for French toast. It’s perfect for it.
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Had something similar in a restaurant a while ago and thought to give it a try. Braised pointed cabbage with sweet potato mash, balsamic caramelized onions and roasted hazelnuts
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At the beach. Stuffing ourselves with all the seafood we can eat.
- Low Country Boil. Easy and delicious. - snow crab (Not local. But blue crabs aren’t in season yet.), shrimp, sausage, corn, potatoes.
- Bring a big pot of water to boil with Old Bay and/or Zatarain’s seasoning, salt, lemons, onion, garlic, cayenne.
- When the water has been boiling for a few minutes, I put in smoked sausage, frozen snow crab, and corn. Let boil for about 10 minutes. Take out the crab (really just thawing it out and letting it soak up some seasoning).
- Then put in whole new potatoes. Let boil for about 10 minutes, or more, depending on size and amount of taters.
- Then put in shrimp for 2-3 minutes. Just until pink, but not curled up too much. I hate overcooked rubbery shrimp!
- Dump it into a strainer and put everything on a platter. Grab your bowls of melted butter, cocktail sauce, and way more paper towels than you think you’ll need. Commence feast!
Also had a tomato pie bought from a local farm stand place. It was okay. Nothing special.
Ice cold Salt & Lime lagers were pretty good, especially with extra salt and lime added. The added kosher salt and lime will make the beer foam up and over the rim, like that volcano science experiment we all did as kids. But that’s part of the fun. Panic and rapidly sip the foam. Hilarious amounts of burping will follow.
Made a fried oyster Po Boy sandwich with leftover fried oysters from previous day’s lunch at the local dive bar. Nice Italian bread, lot’s of Duke’s mayo @micabeza, chopped iceberg lettuce, hothouse tomato, hot sauce, kosher salt, and of course fried oysters. Pretty damn good.
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This one falls in the “tastes better than it looks” category.
- Fried fresh flounder fillets. Fun fish for the full famished fam. Drench = egg. Dredge = 1/2 cup corn meal, 1/2 cup flour, roughly 1-1.5 tsp of garlic powder, onion powder, paprika, salt, pepper, and general fish rub I found in the beach house cabinet. Fried in oil in iron skillet. Maybe 2-2.5 minutes per side, trying to not set off the house’s ultra-sensitive ear-piercing smoke alarm. Squeeze of lemon on top.
- New potatoes, boiled and then smashed, covered with olive oil and salt and pepper, and baked until crispified.
- Zucchini sauteed with butter and onions, salt and pepper.
- Bit of slaw and tartar sauce leftover from lunch at local dive bar. God bless their generosity with slaw and sauces. We’ve used all those little cups for around 4 meals now!
- Paired with a cheap but lovely Modelo Lime & Salt chelada.
Leftover flounder will definitely be toasted up and put in a Po Boy.
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new rye starter looking really good, somehow it grew way too fast, growing in volume at least x5 times after two feedings, I’ll need to double/triple feed it daily for at least a week to make it go sour a bit for some flavor.
really missed making bread so this one looks really promising.
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Looking good! I have to try smashed potatoes on our griddle once the weather allows!
Our weekly staple! Chicken stir fry with Lo Mien!
It’s so easy and good!
Cook the diced chicken(1-2lbs) and move to a paper towel lined plate. Sauté onion, two bell peppers, broccoli and matchstick carrots.
Once cooked add 1/2 tsp ginger and minced garlic.
Add chicken back in and add the sauce*. Bring to a boil for a few minutes. Stir in cooked per package Lo Mien. Garnish with sesame seeds.
*Sauce:
1 tbsp cornstarch
1/4 cup chicken broth
1/4 cup soy sauce
2 tbsp honey
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Looks healthy and delicious! A combo that’s hard to pull off, at least in my kitchen. 
Do you “velvet” the chicken? I always wondered why my stir fry meats weren’t as soft and tender as the restaurants. I only recently learned about velveting meats. I’m gonna try it soon.
I feel like I’ve made a lot of progress on making decent ramen bowls, various Korean BBQ dishes, and even sushi and sashimi using salmon and tuna from Costco and Sam’s. If I can dial in velveting I might save a ton of money on Chinese takeout.
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I don’t velvet, never heard of it actually but I’m going to check it out more. That video was pretty convincing!
I cheat and buy pre diced chicken breast 1.25 lbs Purdue pre packaged. It always turns out good!
I try to cook mostly healthy. I love it! The problem is if you stay at it for a while when you do have a cheat day, the body doesn’t like it and I feel disgusting after!
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I’ll report back after trying the velveting. Interested to hear your results as well.
Yeah, I know this feeling well. I’m a child of the south and love my fried foods (chicken, fish, etc.) but I can barely handle it these days. That GERD is creepin’ up on me, baby!
A lot of your meals look healthy yet delicious. That’s definitely the way to go!
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Oh yeah, acid reflux. I’ve had it since I was young. A stead clean diet will curve it immensely! I’ve been on pills for it over twenty years, when I get on a healthy diet kick, I don’t need them.
Also helps that I like simple meals, lazy! I’m good with just a pork chop and salad! Lean and green!
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Damn, dude. 20 years (at least since you’ve been on meds for it)!? I can’t imagine. Been getting it for the past couple years and it’s killing me. Wakes me up several times a night even. After this beach trip full of fried seafood and alcohol I will be going on a healthy diet kick of my own. I can’t drain all the joy out of my life though. Weekly cheat meals will be had. 
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After saying I eat healthy I got over ruled for baked cod and green beans last night and made stuffed shells with spinach instead. At least there fresh spinach and basil!
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Wow! That looks amazing!
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Shrimp & Grits
Cook down some chopped up bacon pieces (2-3 large strips) in an iron skillet. Add some onions to the rendered bacon fat. When everything is looking good, stir in some flour to brown (maybe 2-3 tbsp’s by the end). Add in water a bit at a time to make the gravy to preferred consistency. Salt and pepper. I think I browned the flour a bit too much but it was okay.
Throw in the shrimp (about 1 pound, cooked in a separate pan with butter). Stir it all up and serve over grits. Garnish with green onions and a bit of extra bacon that was cooked in the oven.
Shrimp Scampi
Put a bunch of butter (maybe 7-8 tbsp’s) and a couple tbsp’s of olive oil in the skillet. Add zest of 1-2 lemons, lemon juice (about 2-3 tbsp’s worth), chopped onion (white part of 4 green onions), plenty of fresh garlic (maybe 6-7 large cloves worth), salt. Once that’s all looking good, throw in the shrimp (roughly 1 pound) for a couple minutes. Serve over rice. Garnish with green onion. Quick, easy, and delicious. Might add a bit of white wine to the sauce next time.
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Back at it….
Still turning out gummy on the inside… like a thick paste rather than bread…
Yuk.
This batch looked so promising too…
Hydration rate of the flour I’m using?
Something in the proofing process?
Hmm…
They are certainly spending a fair amount of time on the griddle…holes are staying open when the bubbles burst…I even tried finishing them in a 180 F oven…
Not sure what I’m fucking up but these are not right.
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All right, I realize I’m starting to morph into Bubba from Forrest Gump, so I’ll chill after this post, or at least combine multiple meals/recipes into a single post so I don’t clog up the thread.
On this beach trip we’ve had fried shrimp, boiled shrimp, shrimp & grits, shrimp scampi, and now Shrimp Creole. That’s a lot of shrimp. But supposedly it’s the best time of year for shrimp here and it’s fresh and affordable. So, fuck it. I’m getting my scrimp on!
Found a good recipe. Never been a huge fan of Shrimp Creole but decided to give this one a shot. Turned out way better than I thought it would. Now I’m a fan. Pretty easy, if not quick.
Recipe
- 1 pound fresh medium size shrimp, peel it of course, and devein it if you’re squeamish
- 1 medium bell pepper, diced
- 1 large sweet onion, diced
- 5-6 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- red pepper flakes, to taste
- hot sauce, to taste. I used Crystal brand.
- around 1/2 cup of Worcestershire sauce. Don’t worry if you can’t pronounce it, just throw it in.
- 1 can of diced tomato. I think mine was around 15 ounces.
- about a half stick of butter
- about 2-3 tbsp olive oil
- 4-6 strips of crispy bacon, chopped
Get the onion and pepper cooked down in the butter and olive oil. Takes about 10 minutes. Throw in the garlic for a minute. Then throw in the tomatoes, seasoning, W sauce, and hot sauce. Important - Let that simmer for at least an hour.
Get your rice going so it’ll be done when the shrimp is done. Maybe about 20 minutes before putting your shrimp in?
Finally, put in the shrimp and bacon. Always take care to not overcook the shrimp. I keep the heat on for a about 1 minute while stirring in the shrimp. Turn off heat. The shrimp will carry over cook. You really only need about 2 minutes of cooking for medium size shrimp anyways.
Serve over steamed rice. Grab an ice cold beer. Eating this outside while watching a sunset is the way to go.
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Nice! Just don’t microwave the leftover fish at work and you should be fine.
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I don’t do that shit! It’s totally overrated!
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