re: Sunday cooking thread...

brah lemme get dat

Crawfish enchiladas. Make take some blurry crappy pics

Stuffed a beef roast with garlic & seasoning last night. Going to cook in down in a gravy, serve it with rice, brown sugar glazed carrots & some cheesy roasted potatoes.
And a big green salad with homemade dressing.
I also picked up some bread from the freezer section at the store.

Prime Tenderloin Quesadillas

Grilled Corn, Mushroom, 3 Cheese (Mozz, Cheddar, Quesa Fresco), Amish Tomato Pico, Avacado "Salad", sort of Chili Cream Remoulade Sauce.

You want to come over & eat?

I think I'm going to do a stuffed loin too.

Stuffed with goat cheese and glazed with fig preserves.

Hmm, well maybe. Might make that later in the week so my parents can enjoy it too.

Grilled redfish on the half shell, a pack of tenderized venison steaks, few chicken wings, and baked some red potatoes with a butter and garlic cocoction. I tried the redfish a new way that my guide yesterday told me about that incorporates cream cheese and Parmesan cheese on the fish. Here is how it went:

3 nice sized eating rat red filets on the half shell:


My seasoning of choice for all foods was applied to the fish:


Next I applied cream cheese on top of the fish. This step was tricky as you have to let the cream cheese sit at room temperature long enough to spread it evenly.


Next I coated the top of the cream cheese with Parmesan cheese and grilled it for 7 minutes at 350 degrees.


I turned out pretty good, but awfully cheesy. I would eat it again, but don't think it will be my go-to half shell recipe.

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Pirate

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save that recipe for reds that's been in the freezer a few months

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Agreed. It was good, just not for fresh fish.

smoking some ribs on the green egg, baked beans with bacon in the oven, about to enjoy an Oberon....been catching up on Breaking Bad all afternoon. Not a bad day at all.

Ya get'n back into the good stuff now bro.

Glad to see it for you...and I know ya are glad to be able to have it.