Cooking....

Cherokeekid88

Cherokeekid88

Well-Known Member
Joined
Jun 30, 2007
Location
High Point, NC
So I am getting tired of eating the same thing over and over. Its Pizza, Spaghetti, BBQ chicken, Chicken Quesadillas, tacos, etc.
I want to eat some different things or at least fix the same thing in a different way.
I really like shrimp, but everytime I cook it, Its not that great. I want to cook pork chops differently and a different way to cook some bangin chicken.

Anyone have a good way to fix shrimp thats awesome? same way with cooking pork chops, Id like to cook those in a pan with some olive oil and some type of seasoning or some brown gravy or something
 
Marinade them in rice wine vinagar, put them on a stick & grill them. *do not over cook them makes them chewy*


Wrap them in bacon witha tooth pick & pan fry them. Yummy!
 
Like the shrimp that you can get at applebees...I know its not the best but it seems simple, also, is it better to buy shrimp fresh rather than frozen? does it matter?
 
I have never had the shrimp at applebees.. I get them frozen & raw. Shell & de-vain them then marinade & skewer. I usually prepare a chichago style steak with them, steamed kale & bok-choy is a great side dish.

Google coliflower pizza crust, great teasing & really healthy.
 
Wrap some large shrimp in bacon and skewer each with a tooth pick then put it on the grill, do not over cook it.
Pork chops, marinate in Italian dressing and then coat with Lawrys Seasoned Pepper and grill. Do Not overcook them either. Serve with applesauce or pineapple.
 
You could wrap a dog turd in bacon and make it taste good!
 
Also, use thicker pork, and cook it slower.
If you want to bread it, get some HouseAutry pork breader and mix it with flour at a 25% to 75% ratio. Fry in light oil.
Google on how to make white gravy and smother the chops

Dillard House cookbook has some great old time recipes.
 
Tried pork chops recently rubbed with yellow mustard and kickin chicken seasoning from the HT. delicious on the grill, and still pretty good indoors in the pan(was raining 2nd time I made them a few days later). I like to marinade my chicken in pickle juice/a little italian dressing and lots of Garlic/onion powder and red/black pepper. Awesome. and not overcooking, as said before about the shimp, applies to the chicken and pork especially. The longer past done, the drier and less tender they get. Remember the meat will continue to cook for 2-3 minutes after you pull it. Resting meat is also important to let the juices flow back into it before you cut into. Biggest mistake I see most people make is overcooking. You can always put it back on the heat for a for a few minutes, you cant un-cook it..
 
Pan fried is the best.

de-head, de-shell, and de-vein the shrimp. bread in house aurty chicken breader. In a pan heat some oil, and some butter not much just enough to cover the bottom. put the shrimp in and fry season with salt, pepper, and lemon or lime. do not over cook them.


You can boil shrimp as well.

one beer
a couple bay leaves
.5 tablespoon of salt
crushed red peppers to taste

bring to a boil and add shrimp one pound at a time. when they start to turn orange stir them a little bit and cook till done.
 
snappy said:
You could wrap a dog turd in bacon and make it taste good!
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Really? dude, I have to draw the line smewhere.o_O Dog shit & bacon will not mix.:lol:
 
We cooked fresh shrimp (no heads, still with shells and veins) in a cast iron pan with just butter Friday night, while at Hatteras, and they were awesome. Flipped when they started to turn pink around the edges and then done as soon as they were pink on the second side. I've also steamed fresh shrimp (I think those were de-veined but still had shells, which actually give them more flavor) in a little beer/water with Old Bay.

Like everyone else has said, don't overcook lean meats like pork and chicken, they dry out and get tough.

Mix up your pizza toppings (bbq chicken is awesome), mix up your quesadilla and taco fillings, make baked spaghetti (basically homemade mac & cheese and then mix with your usual sauce and bake for 20-30 minutes). Mix up your side dishes... try different vegetables, that can go a long way to breaking up the monotony of repeat meals (which is really a good idea, especially if you can make enough for 2 nights and a lunch at once).

Save all manner of bacon grease and use it to flavor your pan-fried meats and especially for making gravy.
 
Like to boil me some shrimp along with corn, sausage, red potato, onion, old bay, a beer, and a couple lemons. Easy to do and you can just dig in and get messy.

Tonight I'm gonna throw some chicken breasts on the grill. Salt, pepper, a couple jalapeno slices, and whatever else from my spice cabinet I get the notion to add to them and wrap it all in Bacon.

I cook for a living and get a good amount of recipes from cooks.com and put my own spin on them. Id say get you a bunch of spices, have a couple cold ones and get creative with it. You'll find new things that you like and some that you wouldn't feed a dog.
 
See what you missed at the CNC-4x4 Beach Bash?

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That's an 80 qt. pot to feed 25-30, but you can do the same on the stovetop. Get a cheap seafood steamer from Food Lion, etc. White wine (dry and tangy but something tasty), chicken broth, dark beer or two, lemons, onions, Zatarain's crab boil bag (not the powder), black pepper, some old bay to taste (it's salty but you haven't added any other), other seasonings you like, butter and red potatoes and kelbasa sausage. Bring to a boil. Drop in Clams. Wait two minutes. Drop in Mussels and Shrimp. Wait one minute. Drop in pre-cooked crab legs (they all are unless you caught them yourself) but thaw first. Wait until the crab is hot (should take less than five minutes). Dump on newpaper, a steam pan, etc. and dive in!
 
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seasoned salt on the chops, grill to medium rare, and you are good to go. If you want to fry, smother in the Atkinsons cajun breader (don't breath it in!!!) and pan fry in light oil!

use pork tenderloin instead, it tends to be fairly affordable, too.

Chicken, seasoned salt, pepper, with a beer up its ass on the grill is good :D Seriously! You can do it in the oven too!

Shrimp, nearly any seasoning is good, just don't overcook it. Even boil with a crab boil and eat with cocktail sauce and you are good! Lemons make seafood awesome! Old bay is good too but can be salty. Wrap in bacon is always good!
 
Thanks the the tips guys....My girl and I can't really cook and really want to make different stuff. Really want to try and make buffalo shrimp (which is my fav) but so far, its come out bad.....either I am overcooking shrimp or the hot sauce I am using just isn't good. (franks red hot)
 
try this next time
http://allrecipes.com/recipe/buffalo-shrimp/

although i would pan fry vs deep fry, but that is my preference.

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons Creole-style seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 pound large shrimp, peeled and deveined with tails attached
  • 4 cups oil for frying
  • BUFFALO SAUCE:
  • 4 cloves garlic, minced
  • 2 1/2 tablespoons butter
  • 6 ounces hot pepper sauce
  • 1 teaspoon ground cayenne pepper
Directions

  1. In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
  2. Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
  3. Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
  4. In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
  5. Remove shrimp from refrigerator and shake a second time in flour mixture.
  6. Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.
 
Back in the 70's, a classic simple recipe for pork chops - updated for a taste test! Buy a big pack of the really thin ones, salt and pepper, and then try different sauces (like two or three each so you and your girl can compare). One, a little commercial bbq sauce (Frank's is good, pick up some Bone Suckin). Two, the classic condensed mushroom soup. Three, get some ginger salad dressing from your nearest sushi, hibachi, japanese steak house, or fancy grocery. Four, some dry rub of your choosing. Five, could be olive oil and coated with italian bread crumbs. Pre-heat the oven to 375. Apply your sauces/rubs and space the chops out on a large cookie sheet. Cook for upwards of 45 minutes, but check with thermometer as they're done at 145*. You want a little crisp on the fat on the edges, and a little brown bark wherever possible. Cover with foil if you think they're in danger of getting too dark/burned, but give them a little time at the end to get that crispness. Enjoy!
 
/dev/yj said:
See what you missed at the CNC-4x4 Beach Bash?

View attachment 52678

View attachment 52677

That's an 80 qt. pot to feed 25-30, but you can do the same on the stovetop. Get a cheap seafood steamer from Food Lion, etc. White wine (dry and tangy but something tasty), chicken broth, dark beer or two, lemons, onions, Zatarain's crab boil bag (not the powder), black pepper, some old bay to taste (it's salty but you haven't added any other), other seasonings you like, butter and red potatoes and kelbasa sausage. Bring to a boil. Drop in Clams. Wait two minutes. Drop in Mussels and Shrimp. Wait one minute. Drop in pre-cooked crab legs (they all are unless you caught them yourself) but thaw first. Wait until the crab is hot (should take less than five minutes). Dump on newpaper, a steam pan, etc. and dive in!
Click to expand...

We did the exact same thing Labor Day weekend while camping minus the mussels and clams. There was about 15 of us and a couple of us just ate straight off the picnic table. We had other campers riding by on golf carts just to take pics of the table full of food. The meal turned out great and the crab legs were the best I've had in years. We did learn that one pound of sausage was definately not enough cause it was a big hit.
 
Cherokeekid88 said:
Thanks the the tips guys....My girl and I can't really cook and really want to make different stuff. Really want to try and make buffalo shrimp (which is my fav) but so far, its come out bad.....either I am overcooking shrimp or the hot sauce I am using just isn't good. (franks red hot)
Click to expand...

If your food tastes bad with Frank's Red Hot, then you are def. doing something wrong!! That, or you have screwy taste buds that hate Franks Red Hot... :rolleyes:
 
lol
rockcity said:
If your food tastes bad with Frank's Red Hot, then you are def. doing something wrong!! That, or you have screwy taste buds that hate Franks Red Hot... :rolleyes:
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...Maybe i used too much or something....just tasted like a shrimp full of hot sauce...I had some buffalo shrimp at te beach and it was killer!!!
 
buffalo sauce is easy to make. Its like a 1:3 ratio of butter and your favorite hot sauce (tobasco, texas pete, etc.) and other seasonings to taste (like pepper, garlic, hot pepper, etc.)

look up recipes online if you like something.
 
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