I ran these last night n they Mack'd.....Big hit!! outta the park!!!

http://www.masterchef.com.au/garlic-prawns.htm

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Why, diner food of course!
Basically everything, something for everyone; Jersey is full of diners and none of the ones I've eaten in had bad food. Amazing deserts.

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Current Gear: Ron Kirn Barnbuster Tele,
Marshall: 1971 SuperLead 100>1997 1960-TV, bunch of pedals
and a 1987 Porsche 911 Carrera coupe named Veronica

god that looked good. Something new to try. I think I'm going to like this thread.
----Danny,

I know lunch time isn't quite over yet, but if I don't take something out of the freezer it wont thaugh out in time to cook by 6pm. I think its going to be a traditional North West Seafood Boil, Tonight about 5pm. I have a 4gal. pot that works well in the grill. I'll fill it about 25% full with Beer and white wine. An inexpensive wine that comes in a gallon jug.and about 3 qt. of beer. then season with old bay or what ever you like and turn on the heat it will take a while to boil. Once it's at a god rolling boil start adding stuff. Today it's going to be About 1-1/2lb. of good spicy sausage, 2 large dungeness crab, 2lbs. of some firm white fish 2lbs. of fresh salmon, what ever is in season. 2lbs. of tiger shrimp when you can get them, 4 or 5lbs of steamer clams and or mussels.and last but not least 2-3lbs of nice little potatoes and about 6nice ears of corn pealed.cover your pot and let it go for about 30 to 45 min. My pot has a spigot to drain off the liquid. Save every drop its as good as the food maybe better. Drink it hot out of a coffee cup And some folks have been Known to add a little something to the broth for an extra kick out on your picnic table cover it with lots of news paper and dump all that good seafood out on the table and call, come and get it. Your friends and family will love you forever.
----Danny,

Don't forget some good Thick Sliced Artisan Bread, to go with that Sea Food, Toasted with your favorite flavors. Mine will be Brushed with Olive Oil and Sprinkled with Garlic powder.
----Danny,

Sounds good....Very Japanese actually..

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and oh yes Don't forget a big green salad.
----Danny,

You know, I think every culture that has evolved by the sea has a very similar favorite.
----Danny,

Baked Salmon: Get your hands on a nice fresh 5 to 8 lb. fish, wash it out real good. I use a water hose to remove the scales. take a large cookie sheet with about a 1in. lip around it and cover it with foil. lay the hole fish out on the pan. chop up medium sized chunks of onion, /apples/garlic /a couple stalks of celery/ chunk up a 1/2 stick of butter and a couple cut up lemons peal and all.salt and pepper to taste inside and out. Now stuff all that stuff you cut up inside the fish. close the cavity and stitch with a turkey stitcher this will keep everything inside while cooking. Slice a lemon and place the slices on top of the fish lengthwise and cover with foil tuck in the sides. Put in a PRE HEATED oven on 350* for an hour and a half. I usually do up some corn on the cob with the husks on like yesterday. and some kind of potato. and a salad. When your ready to eat. Take a sharp knife and cut down the length of the back and gently lift the entire top 1/2 and turn it over. Then again Gently lift out the entire back bone and discard. You still will have a fue small bones just be carefull and help out the kids. This is GOOD
----Danny,

If you don't want fish how about some sweet and sower meat balls, Over a bed of White Rice. with steamed broccoli and maybe a salad.
Get out a large mixing bowl, take 1lb. of Hamburger/ 1/2lb. of sweet sausage / finely chop/ 1 Onion / 1 small can of crushed Pineapple / using your hands blend ingredients with salt/pepper / garlic powder to taste and form 1-1/2 in. meat balls. In a saute pan
litley brown on all sides remove from heat and set aside. now in a saucepan combine 1/2 cup soy 3/4 cup cider vinegar 3/4 cup of orange juice, the liquid from the pineapple and the juice of a lemon. heat on low heat till hot to the touch then add 1/2cup of brown sugar.when dissolved poor liquid over meat balls and simmer at low indirect heat until sauce thickens and reduces about 1/2. now use your favorite method to do up some rice. To plate on a bed of rice place meat balls and sauce. with Broccoli on the side of the plate and enjoy, some like a little sesame oil and soy.
----Danny,

Awesome recipie's DD.....I'm doin the Lamb racks tonight.....Cant wait!!

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I've still got to get some lamb, I cant wait to try it.
----Danny,

Tonight, lets eat like it's a rainy night in Georgia:
First, get out that big pot and I mean big maby 10 qts.
Now here we go. Get your hands on a big pork hock, a big mess of collards /Cale /Beet Greens /Turnip Greens, what ever you can, you can Evan mix them. 2 large onions, and a 1lb. sack of dried Red, Beans. and a box of rice. now were ready. First get those dry beans in some salted water with about 3 capfulls of vinegar, and let them soak for at least 2hrs. Evan over night is OK to. Make sure that your pork shanks/hocks have enough meat to feed your family. OK fill the pot about 3/4 fill of seasoned water salt/pepper/garlic.onion powder. Add your pork,and boil away for at least 1hr. the meat should be falling away from the bone.While your waiting, chop up your greens, WASH them good and put them in the pot after they have cooked down, let them cook until they are tender, Collards take the longest maby 30 to 45 min. TENDER is the word. Remove the meat and greens from the pot and set aside in a large container and let cool. now if your beans are well soaked, Rinse them good! then put them in the boiling pot and let them go, stirring frequently so they don't stick to the bottom of the pot. cook them for about an hr. or until done . now taus the Greens and pork back into the pot and allow them to reheat. Remove from heat and set aside. now do up some nice white rice and serve. Here again that broth is wonderful some drink it as a beverage.
Corn Bread is up next.
----Danny,

Sorry, she's in the hospital after having a knee replacement. She comes home tomorrow and I'll ask her.

Since she's there, I decided to clean out the freezer, so I got the grill setup, here is the first batch of meats, a mixed grill of 'country' style ribs & Polish Sausage



and a second batch with hamburger and chicken breasts, some with my dry rub, and the others that were marinated in Wishbone salad dressing. Those will be sliced for salads.



All this will be wrapped & froze, I must have about ten meals planned with these meats.

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Tony Houston

That is a great idea, Cooking ahead like that you could plan out an entire week. then when its time Bing/Bang/Bong and its time to eat.
----Danny,