Nobody's Cookin' ?

[BAIT956]

Man, no posts on here since 8/13? What's up?

Sorry I don't have anything to contribute. I'm just in withdrawl. A non-recovering FM addict.

Hit me with a boiled road kill recipe or something.

[Tom Linderholm]

Sorry Bait, unfortunately thats whats keeping me from posting is cooking. North shore is hopping right now and keeping me in the kitchen. I'll roll out some new recipe's here in no time. Just need Labor day to get here.

[doubleUcubed]

OK I'll reply! I just picked up a boneless pork loin, mushrooms, asparagus, carrots, sweetcorn, onions & spuds. I'm gonna inject the loin (secret concoction), rub it down with seasoning and wrap in foil. I will put the rest (except the corn, that will be done in the husks) together in foil, add seasoning & butter. We are going to have a fire on the beach tonight and when the coals get going we will cook all the above over the coals. Yup, gonna be good one! Forgot to add some favorite cool drinks to monitor the cooking!!

[BAIT956]

Thanks guys. Hey double--I'm having a bunch of buddies out in a couple of weeks or so. I was thinking of pork loin. Your recipe sounds great. Secret concoction eh?

Yeah, there will a few libations too.

[New Yankee]

I agree bait - we've not done much out of the ordinary with the last of the Summer trips and getting the kids ready for school and such. I seem to do a bit more when it cools down enough to heat up the oven more often.

An easy way to cheat your smoker out of some good baby backs is do what I do when I don't want to smoke all day - take a slab of babys and strip the membrane off the back, roll up w/ HD foil making the seam on the top after sprinkling liberally with your favorite dry rub - I've been using Famous Daves and the kids like it because it's a bit sweeter than some others, and the fact I'm getting lazy...

Then place in a 350 oven or grill (if on the grill I'd put in on a cookie sheet or cake pan) for 1:15-1:30 then open up the foil and let'er go another 30 minutes to kinda dry them out. At about 15 minutes left to go sauce lightly w/your choice of sauce and they come out really good for the work you put in them!

[LABS4ME]

O.K. here's one I made last week for about 20 people... A fish fry was being bantied about by all the neighbors, but nobody seemed too gung ho about eating batter fried fish, so I made a suggestion: walleye tacos... it drew mixed responses at first, but I talked them into it. even the ol' timers that said "they didn't sound too good" loved em!

Walleye Tacos

- cut walleye fillets into 1/2" strips, soak in the juice of 1 fresh lime for 1 hour

- while fish is marinating, mix up your different toppings and sides, for the sour creme topping I used 4oz of sour creme, 2 oz. of mayo a good heap of fresh cilantro and a tablespoon or two of taco seasoning, mix up thoroughly and set in fridge

- I also made up fresh pico de galo (sp?) tomatoes, peppers, onions all fresh from the garden, lime juice, cilantro, garlic and salt and pepper

For side dishes we made pineapple cole slaw and a black bean salad and fresh cukes/onions/oil from the garden

Then I took fresh tortilla shells and fried them and made them into taco shells

I took the fish out of the lime juice and seasoned liberally with taco seasoning and essence and fried in a hot pepper infused olive oil till golden. Squeeze half a lemmon over the fish when finished

Put a few pieces of fish in a shell, top with some cheddar cheese and whatever topping(s) you like. We had shredded lettuce, shredded cabbage, pico, sour creme mix, tomatoes and red onions, salsa and even the slaw on top tasted good!

They were phenomenal! I kept making them and my wife said "how are we going to get rid of all those?" I think I cooked up 48 of them... well we didn't need to worry about left overs! It looked like a storm hit the serving table! They were a hit. My neighbors are all wanting to donate fish again for a repeat over labor day... but I may have something else in store...

Good Luck!

Ken

[BAIT956]

Now we're cookin' boys.

Labs, I love fish tacos, your recipe has me salivating like a starving wolf.

Going to print these babies out and try them out on some people.

[doubleUcubed]

Just to let you know the meal over the campfire coals turned out awesome! This was the first time I added the asparagus to the other veggie's and wow, what a great addition. The Supersweet sweetcorn and pork loin were great too! I payed a lot of attention to turning all the items many times and not letting the heat get to one side too much. We'll definitely be doing this again. The weather was incredible for a late night cook out!!

[Greybeard53]

I'm going to have to try the walleye tacos. Sounds like a great summer meal. Especially with all those fresh veggies from the garden.

Here's another recipe worth trying with a few walleye fillets, if you don't mind a little time over the stove, and heating up the kitchen with the oven.

CHEESY WALLEYE HOTDISH

Ingredients

• 2 (10 oz.) packages frozen chopped spinach, drained and thawed

• 2 pounds walleye fillets, cut in 3 to 4-inch pieces

• 1 medium onion, chopped

•2 Tablespoons butter, melted

• 1 (10 oz.) can cream of Mushroom soup

• 1/2 cup milk

• 1/2 cup shredded Swiss cheese

• 1/2 cup shredded cheddar cheese

• 1/8 teaspoon curry powder

• dash of pepper

• 1/4 cup grated parmesan cheese

• 1/2 cup saltine cracker crumbs

Spread the spinach in a greased 13 x 9 x 2-inch baking dish.

Place the Walleye pieces on top.

Saute the onion in butter until tender.

Stir in the soup, milk, Swiss cheese, Cheddar cheese, curry powder and pepper.

Cook over low heat, stirring until the cheese melts. Spoon over the fish.

Top with the cracker crumbs and Parmesan cheese. Bake at 350 degrees for 30 minutes.

[BAIT956]

Ya know Greybeard, I have made a very similar recipe a number of times. Some tweaks, if I may:

I baked the fish fillets prior to putting in the baking dish. Cuts down the moisture.

Throw in some cooked, salad size shrimp or shrimp cut up.

If you're not down with spinach, I have used steamed or microwaved califlower or aparagus with great results.

Omit the milk. Have a beer instead. Again, this cuts down on the moisture. The end result is a dish with the consistency of lasagna.

When the cheese is sufficiently melted, crank on the broiler for a couple of minutes to just brown the top.

Got to make this one again soon. I'm drooling again. Note to self, do not read this site when you are famished.

[Greybeard53]

Thanks!! Those are great suggestions. It's nice to have a few variations to pick from. I have tried the asparagus before and it worked great. I'll definitely be giving the shrimp a try as well.

[BLACKJACK]

I just bought one of those big pork loins last week and what I do with it is: It seems like the ends are fattier, so I cut a 6-8 inch chunk off of each end, they're roasts that I will use on the grill. The rest I cut into 3/4-1 inch pork steaks. I then get out the vacumn packer and package 5-6 pork steaks per package and also throw each roast in a bag and vacumn pack them.

The steaks work great during the week, take out of the freezer a couple days in advance, throw on the gas grill, sprinkle with your favorate seasoning, or marinate, and you have a good quick meal. The roasts I cook on a weekend, again take out of freezer several days in advance, on cooking day rub with a good dry rub several hours in advance, throw on the grill, turn frequently until done. Warning, this is all meat with very little fat, don't overcook, 1 1/2 hours on the grill is just about right.

Try one of those pork loins. When I can find them for less than $2 a pound, I buy them, they're all meat except for a little fat around the edge. Very tasty and a nice change from the chicken/beef/venison/brats routine.

[doubleUcubed]

Another thing I've done with those pork loins is to cut them in half or thirds depending how big they are and then fillet/cut roll them out. I then mix up some pork stuffing, add some mushrooms and a few other smaller veggies, roll back up (kinda like a roll of sod). You can tie some string or run some kabob sticks through the loin to hold together. As Blackjack has stated those loins are all meat and need to be cooked/watched fairly closely. I've also done the above recipe and wrapped the whole rolled up loin in bacon and cooked over the grill.

[big musk411]

Good old pork loins. One tip for stuffing is that after you cut it to spread it out, you can pound it out to make it more even.

Double,

That must have been a lot of bacon on a whole pork lion! I typically do the bacon wrapping on the pork tenderloins. I like to sear the bacon in a pan to cook it part way and then finish it off in the oven. I then make a rue out of the leftover grease to thicken my gravey. yum.