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Catfish54
wrote:
Aug 4, 2008 9:42 pm
took the day off so i'm kinda makin' my "cyber" rounds.need some recipes lizard!gimme a shout! |
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Catfish54
wrote:
Jul 29, 2008 5:55 am
hey jes.returnin' your visit.good to hear from you.and i'm drinkin' 1 to the firefighters.here's to them california firemen.i'm doin' decently in the tournys.a lotta greese to contend with.but i've finished in the money 3 of last 5.this ain't where ya git rich.stayin' busy here with the shop.will BE busy till the end of Aug.then i'll cut back the work-load till after football season.then back to the grind.i'll see you at some location we both frequent.i'll tell the crew you're thinkin' of 'em when i see 'em.not in there much myself this time of year.anyway,take care.see you soon. |
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Jesterwiz
wrote:
Jul 14, 2008 2:18 am
THANK YOU FIRE FIGHTERS!!!! YOU ARE HEROES!!! all is well on the home front due to the gallant and extravagant fight the firefighters are accomplishing. may God Bless You all. |
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Catfish54
wrote:
Jul 8, 2008 6:36 pm
hey bud,havn't seen you in a while.is everything alright?gimme a holler lizard! |
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Jesterwiz
wrote:
Jun 20, 2008 2:06 am
RECIPE OF THE WEEK________HORSDEOURVES_________________buy a box of your favorite triscuits,cut some cheese into little squares along with some italian dry salame. slice some carrot and celery sticks. open can of olives and put some toothpics in. side of ranch dressing. you're set. go play poker. |
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Zannamar
wrote:
Jun 15, 2008 1:52 pm
HAPPY FATHER'S DAY JES!! |
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Zannamar
wrote:
Jun 14, 2008 2:39 am
I wanted to add about jes's chicken recipe. My employees LOVED it TOO!! |
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Jesterwiz
wrote:
Jun 12, 2008 7:35 pm
RECIPE FOR THE WEEK_______GARLIC MASHED POTATOES________ TO COMPLIMENT THAT DELICIOUS CHICKEN: cut up and par boil 4 medium sized red or yukon gold potatoes. when they are almost completed allow yourself about 10 minutes to get a 10" fry pan and add 6tbls extra-virgin olive oil. Finely mince 1 whole clove of garlic and stirfry until beginning to turn golden brown.( this is potent on the eyes and olfactory senses). Add 2/3 cup of heavy whipping cream stirring on simmer for 5 minutes. strain potatoes and place in mixing bowl adding 4tbls butter and 1/2 cup sour cream along with the garlic cream. mash as little as you have to to blend all ingredients.(the more potatoes are mashed the higher the starch content increases; so mash only as much you dare too for your taste.) WALLAH beautiful food. I learned this recipe from the head chef of local 4 star restaurant. ENJOY! |
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Zannamar
wrote:
Jun 12, 2008 5:17 am
OMG!!! jes's chicken recipe is Awesome!!!!! You're a fool if you don't try it!! |
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Jesterwiz
wrote:
Jun 8, 2008 6:03 pm
jest try it ron then talk to me. |
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edistoron
wrote:
Jun 7, 2008 2:28 am
hey wiz real southern women take chicken make coating with their special recipe coat fry eat |
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Jesterwiz
wrote:
Jun 7, 2008 1:44 am
RECIPE FOR THE WEEK_________ SOUTHERN ALABAMA STYLE FRIED CHICKEN____________THIS ONE IS CENTURY OLD IMPROVED FAMILY RECIPE. (kicks the colonels @ss)_______so this works best with pkg cut up fryer pieces. 3-4 lbs chicken. get a large mixing bowl and crack 1 egg per LB of chicken. then add 8tblsp salt,1/8 cup of granulated garlic, 1tbls each of oregano,thyme,sage,marjoram,savory,basil all ground powdered. then 2tsp each of cumin and curry powder. whisk thoroughly.add chicken, marinade for 1-2 hours stirring occasionally.get a 1 gallon ziplock freezer bag and add 2 cups flour, 1 1/2 cups corn meal. in a cast iron or 12" fry pan fill 1/3 of pan with canola oil. heat to approx 375 degrees.(water flicked from finger tips should sizzle off quick oil ready)if you are using chicken breasts recommend you 1/4 them. 2 pcs at a time put chicken in flour mix shake vigorously. shake enuff (4 pcs usual) to fill fryerpan.cook until golden brown turning occasionally ,'till clear juice runs from a good poke. drain on paper towels. munch out. by the way this chicken is superb cold next day too. enjoy and let me know of your success. more than finger lickin' good you men. |
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_Mr_Ike_
wrote:
May 31, 2008 10:15 pm
love ya too dad |
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Jesterwiz
wrote:
May 29, 2008 5:08 am
addendum to recipe for crabcakes: forgot 3 stalks celery finely minced plus the leaves |
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Jesterwiz
wrote:
May 28, 2008 2:10 pm
RECIPE FOR THE WEEK_________CRAB CAKES_________ _____get a 2pounder or so crab and shell it. then very finely mince 1 cup white onion, 1/3 cup green bell pepper, 1/3 cup red bell pepper. then in a wok or 10" fry pan add 3tblsp extra virgin olive oil and 1 stick of butter, heat on low heat 'till butter melts down. Add 3 minced cloves of garlic and sautee 'til it jest begins to brown, then add minced veggies with 1/2 tsp sea salt. sautee 5 minutes remove from heat. In a lg mixing bowl combine 2 cups of italian bread crumbs,2 slightly beaten eggs, sauteed veggies, and crabmeat. mix it up. while preheating oven to 375 degrees form into patties. place on a lightly oiled cookie sheet. melt down 1/2 stick of butter and brush patties. bake about 30 minutes. MMMMMMMMMMMMM TASTY. |
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Jesterwiz
wrote:
May 21, 2008 2:09 pm
RECIPE FOR THE WEEK__________JEST SAUCE______________Cut 1/2 fresh VERY ripe pineapple,(1 can crushed pineapple substitute), 1/3 cup fresh basil,1 whole clove of minced garlic,in a sauce pan and add 1 cup of 'dows ruby red port. simmer on low heat until reduced by half. strain juice. put juice in a sauce pan and begin to simmer on very low heat. add 1/3 cup honey, 2tblsp salt, 1/4 cup molasses, 2oz tomato sauce, 6 crushed white peppercorns, 3 tblsp "jim's pomegranite jelly', a dash of worchestershire sauce,and 2 tsp mongolian fire oil(optional). simmer about 1/2 hour stirring occasionally. in a cup add a LITTLE cold water to dissolve about 2 tblsp corn starch add to sauce stirring constantly until thickened to desired consistency. WALAH. best not used as a marinade. cook you're meat (any kind) about 2/3 done then brush sauce and continue to coat and turn meat until done. it is to die for. ENJOY. |
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Jesterwiz
wrote:
May 15, 2008 1:44 pm
recipe for the week__________ CIOPPINO___________Lightly saute 4tbls butter,2tbls oliveoil,4 crushed garlic cloves. add 1/2 medium onion chopped,2 thinly sliced carrots,1/2 each of red & green bell pepper minced,2 minced jalapeno peppers, 1 stalk of celery chopped, 1 thinly sliced white of leek. 2 sprigs each of  regano,chervil,dill,savory,italian parsley, 1 bay leaf,a pinch of cayenne pepper and ground cloves,1/4 tsp fennel seed, 1 tbls chile oil,10 crushed peppercorns,1/4 cup dry white wine--------simmer 5-7 minutes---------------ADD 2 cups fish stock, 2cups cold water,2 diced tomatoes,1 can each tomato sauce & paste,2 slices lemon.---------bring to a boil reduce heat simmer 1&1/2 hours-----------------add your seafood. chopped chilean sea bass(any white fish will do)crab,scallops,squid, and whole shell clams and mussels,and shrimp,1/4 cup thinly sliced mushrooms-------------simmer with splash of white wine until shellfish open. chow down. serves 4-6 people.
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Jesterwiz
wrote:
May 11, 2008 10:14 pm
funny ass game show- Silent Library: http://www.youtube.com/watch?v=LdgdBOTUSqg |
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Jesterwiz
wrote:
May 11, 2008 9:33 am
http://youtube.com/watch?v=l8k3uGzgZIs Chuck Norris reading chuck norris facts |
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Jesterwiz
wrote:
May 9, 2008 6:31 am
IN ANY GIVEN SITUATION A GOOD "OH WELL" WILL ALLOW PEACE OF MIND AND FREEDOM FROM TILT. |
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