Do you supersize your thunder thighs at the drive up?

Free_Spirit said:

I'd love some crock recipes please Koala, I was given a crock pot for my birthday and seem to be cooking the same things in it.

Oh for inspiration.... oh for Koalabear...

Click to expand...

OOOOO good thing she can't cook the squid....

you need to delete part of that last post.....

koalabear said:

you need to delete part of that last post.....

Click to expand...

party pooper

done_got_old said:

party pooper

Click to expand...

that's ok... he didn't want me to scare a new person...
not being exposed to my cooking talents is scarey

starrynightin64 said:

OOOOO good thing she can't cook the squid....

Click to expand...

squid, eh?

somone is trying to be sneaky...

I have no idea why. Perhaps if I stick around for the show I can figure it out?

GRILLED ZUCCHINI
Ingredients

Serving: Serves 10

* 10 medium zucchini, cut lengthwise into 1/2-inch slices
* 2 tablespoons olive oil
* 1 tablespoon crushed garlic
* Coarse salt, (to taste)
* Freshly ground black pepper, (to taste)

Directions

1. Place slices of zucchini on the heated grill. Brush with olive oil, and sprinkle garlic over zucchini. Cook over low heat until tender and golden brown, about 10 to 15 minutes.

koalabear said:

GRILLED ZUCCHINI
Ingredients

Serving: Serves 10

* 10 medium zucchini, cut lengthwise into 1/2-inch slices
* 2 tablespoons olive oil
* 1 tablespoon crushed garlic
* Coarse salt, (to taste)
* Freshly ground black pepper, (to taste)

Directions

1. Place slices of zucchini on the heated grill. Brush with olive oil, and sprinkle garlic over zucchini. Cook over low heat until tender and golden brown, about 10 to 15 minutes.

Click to expand...

this can be done with cauliflower too, adding a bit of parmesan and lemon juice just before serving. Cook it under the broiler for 10-15, stirring once.

Grilled Tomatoes
Ingredients

Serving: Makes 1 quart

* 3 pounds plum tomatoes, cored and halved
* 3 tablespoons olive oil
* 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
* Coarse salt and freshly ground pepper

Directions

1. Heat grill to high. In a bowl, toss tomatoes, olive oil and thyme. Season generously with salt and pepper.
2. Starting with cut sides down, grill tomatoes until soft and charred, 8 to 12 minutes per side.
3. Return tomatoes to bowl; cut into rough pieces with kitchen shears.

skittles_lm said:

squid, eh?

somone is trying to be sneaky...

I have no idea why. Perhaps if I stick around for the show I can figure it out?

Click to expand...

squid is easier to handle then the polar bear

Honey-Glazed Grilled Pineapple
Ingredients

Serving: Serves 4

Directions

1. 1. Using a large serrated knife, cut off top and bottom of the pineapple, just deep enough to expose the flesh. Stand pineapple on one end on a cutting board; begin cutting away the skin, from top to bottom, rotating pineapple on board until all skin is removed. 2. Cut pineapple crosswise into ½ to ¾-thick slices. Using a small biscuit cutter, core each slice and discard. Transfer to a shallow baking dish. 3. In small bowl, combine honey and lime juice. Using a pastry brush, coat both sides of pineapple with mixture. Cover with plastic wrap, and let stand at room temperature for at least 1 and up to 8 hours. 4. Preheat grill to medium. Sprinkle brown sugar evenly over slices. Grill 3 minutes, until golden brown. Garnish with mint leaves; serve hot or at room temperature with ice cream, if desired.

starrynightin64 said:

squid is easier to handle then the polar bear

Click to expand...

then why do I have duck on the brain?


Polar bears are mean. Try koala. i've heard they're tasty.

skittles_lm said:

then why do I have duck on the brain?


Polar bears are mean. Try koala. i've heard they're tasty.

Click to expand...

geese are better but kinda gamey...
but then Moose are too

Grill-Roasted Pork Loin for Charcoal Grill


If only "enhanced" pork is available (it will be stated on the label), do not brine the roast. Instead, simply add 2 tablespoons kosher salt to the black pepper seasoning. With minor adjustments, a roast larger than the one called for can be cooked using the same method. For each additional pound of meat over 3 pounds (do not use a roast larger than 6 pounds), increase the salt in the brine by 1/4 cup and the water by 1 quart; also increase the oil and pepper by 1 teaspoon each (if using a spice rub, increase the recipe by one-third). Because the cooking time depends more on the diameter of the loin than its length, the cooking time for a larger roast will not increase significantly. After rotating the roast in step 5, begin checking the internal temperature after 30 minutes of cooking.

Serves 4 to 6
3/4 cup table salt
1 boneless pork loin roast (blade-end), 2 1/2 to 3 pounds, tied with kitchen twine at 1 1/2-inch intervals (see illustration below)
2 tablespoons olive oil
1 tablespoon coarsely ground black pepper , or 1 recipe spice rub (use the rub of your choice)


See Below: Tying Pork Loin

1. Dissolve salt in 3 quarts water in large container; submerge roast, cover with plastic wrap, and refrigerate until fully seasoned, 3 to 4 hours. Rinse roast under cold water and dry thoroughly with paper towels.

2. Rub roast with oil; sprinkle with pepper or spice rub and press into meat. Let roast stand at room temperature 1 hour.

3. Meanwhile, soak two 3-inch wood chunks in water to cover for 1 hour; drain. About 25 minutes before grilling, open bottom grill vents. Using large chimney starter, ignite about 5 quarts charcoal, or about 90 individual briquettes, and burn until fully ignited, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill, piling them about 3 briquettes high. Place soaked wood chunks on coals. Position grill grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grill grate clean with grill brush.

4. Grill pork directly over fire until browned, about 2 minutes; using tongs, rotate one-quarter turn and repeat until all sides are well browned, about 8 minutes total. Move loin to cool side of grill, positioning roast parallel with and as close as possible to fire. Open grill lid vents halfway; cover grill so vents are opposite fire and draw smoke through grill. (Internal grill temperature should be about 425 degrees.) Cook 20 minutes.

5. Remove cover; using tongs, rotate roast 180 degrees so side facing fire now faces away. Replace cover and continue cooking until instant-read thermometer inserted into thickest part of roast registers 140 degrees, 10 to 30 minutes longer, depending on thickness.

6. Transfer roast to cutting board; tent loosely with foil and let rest 15 minutes. Internal temperature should rise to 150 degrees. Remove twine; cut roast into 1/2-inch-thick slices and serve.



Step-by-Step: Tying Pork Loin

No fancy knots needed -- just use double knots to secure pieces of kitchen twine at 1 1/2-inch intervals.

sub index 1983028475620

,,,,,,,,,,,,,,,,,,,,

can we make moose chili?

starrynightin64 said:

squid is easier to handle then the polar bear

Click to expand...

........and it tastes a hell of a lot better. I love squid!!

done_got_old said:

........and it tastes a hell of a lot better. I love squid!!

Click to expand...

I like it fried

starrynightin64 said:

I like it fried

Click to expand...

........so do I.

sub sub index 218340998342

Original Ranch Cheeseburgers~Cheeseburgers~BBQ Jalapeño Texas Cheeseburger

Open Face Veggie Sandwiches~BBQ Beef Chuck Steak~BBQ Cheeseburgers~Blazing Colorado Steaks

Cucumber ranch Steaks~Garlic & Herb Cheeseburger~Grilled Espresso Steaks~Grilled Beef Sirloin & Farmer's Market Skewers

Grilled Beef Steak & Colorful Peppers~Grilled Beef Steaks with Espresso-Bourbon Sauce~Grilled Lemon-Thyme Beef Steaks

Grilled Lime-Cilantro Beef Chuck Steaks~Grilled T-Bone Steaks with BBQ Rub~Lean Mean Cheeseburger

London Broil~Margarita Beef with Orange Salsa~Ranch Burger with Caramelized Onions

South Pacific Steak~Spicy Beef Back Ribs~Spicy Grilled T-Bones~Spicy Lemon Pesto Flat Iron Steaks

Lemon-Peppered Beef Steak Salad~Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing~Beef Steak & Roasted Vegetable Salad

Beef Sirloin Salad with Dried Cherries~Coffee-and-Pepper-Crusted New York Steaks~New York Steaks with Roquefort Butter~Beef Tenderloin~Barbecued "Korean" Ribs***~Asian Marinated Grilled Pork Roast
***

sub, sub, sub index 00000000001

American PorkBarbecue~All- American Pork Baby Back Ribs~Americas FavoritePorkChops~Apricot-Glazed Pork Loin Chops

Apricot-Sauced Ribs~Arkansas Slow-Smoked Ham~Backyard BarbecueSpareribs~Bacon-Wrapped Pork Chops With Seasoned Butter

Balsamic PorkChops~Barbecued PorkSteaks~Grilled Ham W/LemonOrangeGlaze~Crown Roast of Pork

Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce~Pulled Pork Barbecue with Hot Pepper Vinegar Sauce

Sausage Burgers with Grill-Roasted Peppers~Tenderloin Wrapped in Pancetta~Asian Marinated Grilled Pork Roast***

quad sub index 8888888888888801

Texas Dry Rub&Lemon Herb Rub&Herb Butter sauce&Tangy BBQ Sauce
Honey-Ginger Peach&Sweet-and-Sour&Chef's Favorite Barbecue Sauces
Apple-Horseradish Sauce&Cajun Rub&Caribbean Jerk Rub&Mediterranean Rub

A Carolina BBQ Rub~Aztec Rub~Beef Rib Rub~Brisket Brown Sugar Rub

Garlic Rub~Kansas City Rib Rub~Horseradish Rub

Papaya Rub~Mustard Rub~Watch your eyes Rub

Flavored Butters~Cheddar Butter~~Bacon Herb Butter

Banana Butter~Bananas Foster Butter~Basil Butter

Bad Breath Butter For Wings ~Chocolate Butter~Chocolate Butter II

Hazelnut Butter~Roasted Hazelnut Butter~Horseradish Chive Butter

Strawberry Butter~Chive Butter and Pepper~Chive Butter II~Cinnamon Butter

Honey Cinnamon Butter~Honey Blueberry Butter ~Almond Honey Butter~Fresh Herb Shallot and Lemon Butter

Garlic Lemon Butter~Zippy Lemon Butter~Parsley-Lemon Butter

Tomato & Basil Butter~Tomato Butter~Avocado Butter

AvacadoTIP!*****

Pineapple Salsa & Roasted Fresh Chile Salsa~Apple Avocado Salsa

Avocado And Kiwi Salsa~Avocado-Cranberry Chipotle Salsa

Avocado-Tequila Salsa~Cucumber And Mint~Papaya Cucumber Salsa

Apple Pear Salsa ~Apple Salsa ~Cantaloupe Salsa

Berry Mango Salsa~Red Onion Salsa~Sweet-and-Hot Onion Salsa

Black Olive Salsa ~Cilantro-Lime Salsa ~Key Lime Salsa ~Monterey Jack Salsa

Sweet Garlic And Olive Salsa ~Cucumber Salsa ~Tomato Fruit Salsa ~Zucchini Salsa

Grilled Cream Cheese Sandwich with Banana and Pineapple Salsa

starrynightin64 said:

can we make moose chili?

Click to expand...

You can't....I can......

Yolkless Deviled Eggs Recipe - http://www.lifescript.com/channels/food_nutrition/Recipes/
This recipe serves: 12
Preparation time: 15 minutes

Ingredients
12 hard boiled eggs (discard yolks)
1 cup non-fat cottage cheese
1 tablespoon minced green onion
1 tablespoon Dijon mustard
2 teaspoon minced garlic
¼ teaspoon curry powder
Paprika and ground pepper to taste
Parsley for decoration



Preparation Instructions
1. Shell eggs and cut in half lengthwise. Remove the yolks and discard or save for future use. Place the egg white halves on a plate and set aside.
2. Blend the cheese, mustard, onion and spices in a blender or food processor.
3. Spoon the mixture into the egg white halves and sprinkle with paprika and pepper.
4. Decorate with parsley sprigs if desired.

starrynightin64 said:

Yolkless Deviled Eggs Recipe - http://www.lifescript.com/channels/food_nutrition/Recipes/
This recipe serves: 12
Preparation time: 15 minutes

Ingredients
12 hard boiled eggs (discard yolks)
1 cup non-fat cottage cheese
1 tablespoon minced green onion
1 tablespoon Dijon mustard
2 teaspoon minced garlic
¼ teaspoon curry powder
Paprika and ground pepper to taste
Parsley for decoration



Preparation Instructions
1. Shell eggs and cut in half lengthwise. Remove the yolks and discard or save for future use. Place the egg white halves on a plate and set aside.
2. Blend the cheese, mustard, onion and spices in a blender or food processor.
3. Spoon the mixture into the egg white halves and sprinkle with paprika and pepper.
4. Decorate with parsley sprigs if desired.

Click to expand...

wow, this sounds really good. *adds it to list*

you guys rock!

skittles_lm said:

wow, this sounds really good. *adds it to list*

you guys rock!

Click to expand...

they have more good stuff at the link...
I added it cause Bear will tell you...no real food is really prepared with these hands