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re: Latest Edition of F&D Board Recipe Collection Available Here (Links)Posted by Stadium Rat 
on 3/2/20 at 3:59 pm to pensaNOLA
on 3/2/20 at 3:59 pm to pensaNOLACajunate's Fajita Marinade
1 Cup Olive Oil
1 Cup Soy Sauce
3 Tbsp. Hot Sauce
2 Tbsp. Cayenne Pepper
1 Tbsp Fiesta Fajita Seasoning
2 Tbsp. Liq. Mesquite or Liq. Smoke(if you have it)
2-3 Tbsp. Black Pepper
5 Toes Fresh Garlic Crushed or 3-4 Tbsp. Granulated Garlic
1/2 -3/4 Med. to Lg. Onion Sliced thin. Heck Use the whole thing.
3 Fresh Jalapenos sliced thin(seeds included)
Note: If you want, you can add some Red Pepper Flakes for a lil more heat
Mix together well in a glass bowl. Place meat(Beef, Chicken or Pork)in a large zip type bag and pour mixture into bag. Zip bag closed removing as much air as you can. roll meat in bag to massage coating all surfaces. Refrigerate 3 or 4 hours up to overnight. Remove from fridge 1 hour before grilling to allow it to come up in temp.
Grill over HOT fire. Be careful when putting meat onto the grill. The fire will flare up but, it will go down. If not, close lid for a minute or two. Cook till done(usual temps for each meat). This varies with how hot the grill and coals are, and distance from heat. When done. allow to rest 10 minutes and slice on a bias against the grain of the meat.
Enjoy!
Don't use salt as the Soy sauce is salty enough.
Before placing my grate on the grill I like to add a chunk of Mesquite or Pecan wood for a good smokey flavor. Allow the grate to get hot before placing meat on it.
1 Cup Olive Oil
1 Cup Soy Sauce
3 Tbsp. Hot Sauce
2 Tbsp. Cayenne Pepper
1 Tbsp Fiesta Fajita Seasoning
2 Tbsp. Liq. Mesquite or Liq. Smoke(if you have it)
2-3 Tbsp. Black Pepper
5 Toes Fresh Garlic Crushed or 3-4 Tbsp. Granulated Garlic
1/2 -3/4 Med. to Lg. Onion Sliced thin. Heck Use the whole thing.
3 Fresh Jalapenos sliced thin(seeds included)
Note: If you want, you can add some Red Pepper Flakes for a lil more heat
Mix together well in a glass bowl. Place meat(Beef, Chicken or Pork)in a large zip type bag and pour mixture into bag. Zip bag closed removing as much air as you can. roll meat in bag to massage coating all surfaces. Refrigerate 3 or 4 hours up to overnight. Remove from fridge 1 hour before grilling to allow it to come up in temp.
Grill over HOT fire. Be careful when putting meat onto the grill. The fire will flare up but, it will go down. If not, close lid for a minute or two. Cook till done(usual temps for each meat). This varies with how hot the grill and coals are, and distance from heat. When done. allow to rest 10 minutes and slice on a bias against the grain of the meat.
Enjoy!
Don't use salt as the Soy sauce is salty enough.
Before placing my grate on the grill I like to add a chunk of Mesquite or Pecan wood for a good smokey flavor. Allow the grate to get hot before placing meat on it.
re: Latest Edition of F&D Board Recipe Collection Available Here (Links)Posted by Captain Crown on 4/2/20 at 12:22 pm to Stadium Rat
on 4/2/20 at 12:22 pm to Stadium RatMaking this tongiht. Thanks
re: Latest Edition of F&D Board Recipe Collection Available Here (Links)Posted by Stadium Rat on 4/4/20 at 7:22 pm to Captain Crown
on 4/4/20 at 7:22 pm to Captain Crown Dole Whips
Every night, a different person in our household makes dinner with a theme. Tonight, my 14 yo daughter wanted Disney park food, so she made homemade Mac & Cheese topped with BBQ pulled pork, and for dessert, she made Dole Whips.
The Mac n cheese was awesome but the Dole Whips were out of this world. A quick search on the web (we changed it a little):
2 cups frozen pineapple
2/3 cup coconut milk
1/3 pineapple juice
Dash salt
2 tbsp sugar
Lemon juice (couple dashes from bottle)
Lime juice (couple dashes from bottle)
Option:
Scoop of vanilla ice cream, that made it damn good
We couldn’t find frozen pineapple, so we bought canned in juice, saved the juice and froze it flat on cookie sheet so you could break it up
- theantiquetiger
Every night, a different person in our household makes dinner with a theme. Tonight, my 14 yo daughter wanted Disney park food, so she made homemade Mac & Cheese topped with BBQ pulled pork, and for dessert, she made Dole Whips.
The Mac n cheese was awesome but the Dole Whips were out of this world. A quick search on the web (we changed it a little):
2 cups frozen pineapple
2/3 cup coconut milk
1/3 pineapple juice
Dash salt
2 tbsp sugar
Lemon juice (couple dashes from bottle)
Lime juice (couple dashes from bottle)
Option:
Scoop of vanilla ice cream, that made it damn good
We couldn’t find frozen pineapple, so we bought canned in juice, saved the juice and froze it flat on cookie sheet so you could break it up
- theantiquetiger
re: Latest Edition of F&D Board Recipe Collection Available Here (Links)Posted by Stadium Rat on 4/28/20 at 1:17 pm to Stadium Rat
on 4/28/20 at 1:17 pm to Stadium RatBossflossjr’s Crawfish Ratios for Multiple Sacks – Excellent!
I use an 80 qt pot. Sacks are usually 34-38 lbs
I use frozen gallon jugs instead of ice (so water isn’t added to the pots). I usually have 5-6 of the big gallon jugs in the deep freeze for crawfish. I typically drop 2 gallon jugs in to start cooling per sack. Depending on where I am, I may "spray the pot" as some suggest. Typically, on the last sack (if I am boiling 4) I use bags of ice.
I will say this, the majority of the time I only boil 3 sacks. I have been told the 4th sack is too salty before and made new water on the 4th sack. That is the only one on the sheet is debated by my family/friends.
For a 2 sack or 3 sack boil - this recipe is spot on, IMO
And I do not change my method in regards to potatoes, corn, sausage, mushrooms, etc. I typically boil them in 1st batch and they normally last throughout the afternoon. You can boil them on 1st 2 batches though, especially if you use mushrooms...
The last couple batches get pretty spicy.
1st Sack:
10 cups crab boil
3 cups salt
16 oz bottle liquid
3 tbsp cayenne
1 qt lemon juice
cut fire add 4 sticks butter
& let soak 30 minutes after cutting boil & icing water
2nd Sack:
8 cups la crab boil
1 cup salt
1 small bottle liquid
1 qt lemon juice
4 sticks butter
3rd Sack:
8 cups la crab boil
1 qt lemon juice
1/8 cup cayenne
2 sticks butter
4th Sack:
8 cups la crab boil
salt to taste (depending on 3rd sack (1-2 cups))
1 qt lemon juice
1/8 cup cayenne
1 small liquid Zats
2 sticks butter
(Edited and formatted by Stadium Rat.)
I use an 80 qt pot. Sacks are usually 34-38 lbs
I use frozen gallon jugs instead of ice (so water isn’t added to the pots). I usually have 5-6 of the big gallon jugs in the deep freeze for crawfish. I typically drop 2 gallon jugs in to start cooling per sack. Depending on where I am, I may "spray the pot" as some suggest. Typically, on the last sack (if I am boiling 4) I use bags of ice.
I will say this, the majority of the time I only boil 3 sacks. I have been told the 4th sack is too salty before and made new water on the 4th sack. That is the only one on the sheet is debated by my family/friends.
For a 2 sack or 3 sack boil - this recipe is spot on, IMO
And I do not change my method in regards to potatoes, corn, sausage, mushrooms, etc. I typically boil them in 1st batch and they normally last throughout the afternoon. You can boil them on 1st 2 batches though, especially if you use mushrooms...
The last couple batches get pretty spicy.
1st Sack:
10 cups crab boil
3 cups salt
16 oz bottle liquid
3 tbsp cayenne
1 qt lemon juice
cut fire add 4 sticks butter
& let soak 30 minutes after cutting boil & icing water
2nd Sack:
8 cups la crab boil
1 cup salt
1 small bottle liquid
1 qt lemon juice
4 sticks butter
3rd Sack:
8 cups la crab boil
1 qt lemon juice
1/8 cup cayenne
2 sticks butter
4th Sack:
8 cups la crab boil
salt to taste (depending on 3rd sack (1-2 cups))
1 qt lemon juice
1/8 cup cayenne
1 small liquid Zats
2 sticks butter
(Edited and formatted by Stadium Rat.)
This post was edited on 4/28 at 1:33 pm
re: Latest Edition of F&D Board Recipe Collection Available Here (Links)Posted by MeridianDog 
on 5/17/20 at 11:41 am to Stadium Rat
on 5/17/20 at 11:41 am to Stadium RatMD's King Ranch Chicken
Yields: 12 servings
Ingredients:
Cooking spray
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (10.5-oz.) can cream of chicken soup
1 (10.5-oz.) can cream of mushroom soup
1 (10-oz.) can Ro-Tel
3 c. cooked shredded chicken
1 tsp. chili powder
1/2 tsp. cumin
Kosher salt
Freshly ground black pepper
18 corn tortillas
1 1/2 c. shredded cheddar
1 1/2 c. shredded Monterey jack
Freshly chopped cilantro, for garnish
Directions
Preheat oven to 350°. Grease a large baking dish with cooking spray. In a large skillet over medium heat, heat oil.
Add onion and bell pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute.
Add soups and Ro-Tel and stir to combine. Season with chili powder, cumin, salt, and pepper. Remove from heat.
Layer 6 tortillas in prepared baking dish, overlapping as necessary. Spread a third of sauce over tortillas, then top with half the chicken and a third of cheese. Repeat layers, ending with 6 tortillas, sauce, and cheese.
Bake until chicken and tortillas are warmed through and cheese is melty, 30 minutes.
Garnish with cilantro before serving.
Yields: 12 servings
Ingredients:
Cooking spray
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (10.5-oz.) can cream of chicken soup
1 (10.5-oz.) can cream of mushroom soup
1 (10-oz.) can Ro-Tel
3 c. cooked shredded chicken
1 tsp. chili powder
1/2 tsp. cumin
Kosher salt
Freshly ground black pepper
18 corn tortillas
1 1/2 c. shredded cheddar
1 1/2 c. shredded Monterey jack
Freshly chopped cilantro, for garnish
Directions
Preheat oven to 350°. Grease a large baking dish with cooking spray. In a large skillet over medium heat, heat oil.
Add onion and bell pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute.
Add soups and Ro-Tel and stir to combine. Season with chili powder, cumin, salt, and pepper. Remove from heat.
Layer 6 tortillas in prepared baking dish, overlapping as necessary. Spread a third of sauce over tortillas, then top with half the chicken and a third of cheese. Repeat layers, ending with 6 tortillas, sauce, and cheese.
Bake until chicken and tortillas are warmed through and cheese is melty, 30 minutes.
Garnish with cilantro before serving.
re: Latest Edition of F&D Board Recipe Collection Available Here (Links)Posted by OTIS2 
on 6/20/20 at 10:15 am to MeridianDog
on 6/20/20 at 10:15 am to MeridianDogMade this last night. Found a recipe on the internet and loosely followed it. Served with an herbed sour cream.
Herbed Sour Cream
1 cup sour cream
1 t lemon zest
1 t fresh lemon juice
1 T each, fresh basil and chives, minced
1/2 T fresh dill, minced
1 clove garlic, crushed
Salt and pepper to taste
Mix well and set aside.
Fritters
2 medium zucchini, ends removed
1 medium onion
2 cloves garlic
1 ear of fresh corn
1 egg
1/3 cup, or more, flour
1 cup Swiss cheese, shredded
1 t baking powder
Tony’s
Fresh pepper
EVOO and butter, 3/1 ratio
Method
In food processor, grate the squash, onions and garlic. Put in a colander, and a t of salt , and let sit to drain for 10 minutes.
Cut the kernels from an ear of corn. Squeeze excess moisture from the minced vegetables. Add the corn, beaten egg, baking powder, cheese, and seasonings.
Heat skillet to medium. Add a few T of EVOO and a little butter.
Add the fritter mix, @ 1/3 cup, and press to 1/2 inch thick. Fry until golden, flip and repeat. About 2 minutes per side. Serve with a dollop of herbed sour cream on top. Fantastic. .
Herbed Sour Cream
1 cup sour cream
1 t lemon zest
1 t fresh lemon juice
1 T each, fresh basil and chives, minced
1/2 T fresh dill, minced
1 clove garlic, crushed
Salt and pepper to taste
Mix well and set aside.
Fritters
2 medium zucchini, ends removed
1 medium onion
2 cloves garlic
1 ear of fresh corn
1 egg
1/3 cup, or more, flour
1 cup Swiss cheese, shredded
1 t baking powder
Tony’s
Fresh pepper
EVOO and butter, 3/1 ratio
Method
In food processor, grate the squash, onions and garlic. Put in a colander, and a t of salt , and let sit to drain for 10 minutes.
Cut the kernels from an ear of corn. Squeeze excess moisture from the minced vegetables. Add the corn, beaten egg, baking powder, cheese, and seasonings.
Heat skillet to medium. Add a few T of EVOO and a little butter.
Add the fritter mix, @ 1/3 cup, and press to 1/2 inch thick. Fry until golden, flip and repeat. About 2 minutes per side. Serve with a dollop of herbed sour cream on top. Fantastic. .
This post was edited on 6/23 at 7:37 pm
Baked Beans
Ingredients
1 lb bacon, fine diced
1 lb hot breakfast sausage
2 medium onions, fine diced
2 jalapeño peppers, minced, seeds removed
4 cloves garlic, minced
4 cans(15 oz)Van Camps beans, with liquid
1 can black beans, with liquid
1 bunch green onions, minced
4 T parsley, minced
1 t each, onion and garlic powder
2 bay leaves
1/2 T dry mustard
2 T Worcestershire sauce
1T Tony’s
1 t black pepper
1 cup BBQ sauce (used KC Masterpiece)
1.5 to 2 cups Norris Best syrup (use a dark syrup)
Method
Brown the bacon, sausage, and onions in an oven proof pot. Use medium heat and cook until the onions are beginning to get a good color. Add the garlic during the last minute or two were of the sauté stage.
And all remaining ingredients and mix well. You can taste at this point to adjust seasonings, particularly the Tonys for salt.
Place in a 325 to 350° oven, either in this pot or in a baking dish. Cover the dish for the first two hours or so of cooking, then remove the cover to reduce the liquid volume a bit and develop a little more color on the beans. Total cooking time should be around three hours or so.
Mods: If you have any leftover bbq (brisket, pork butt, etc. mince it and add to the beans as you cook.The seasoning I suggest can be modified,but don’t leave out the syrup, peppers, or meat...all are key. You can cook the beans in a smoker with your smoked meats,too, of course.
Ingredients
1 lb bacon, fine diced
1 lb hot breakfast sausage
2 medium onions, fine diced
2 jalapeño peppers, minced, seeds removed
4 cloves garlic, minced
4 cans(15 oz)Van Camps beans, with liquid
1 can black beans, with liquid
1 bunch green onions, minced
4 T parsley, minced
1 t each, onion and garlic powder
2 bay leaves
1/2 T dry mustard
2 T Worcestershire sauce
1T Tony’s
1 t black pepper
1 cup BBQ sauce (used KC Masterpiece)
1.5 to 2 cups Norris Best syrup (use a dark syrup)
Method
Brown the bacon, sausage, and onions in an oven proof pot. Use medium heat and cook until the onions are beginning to get a good color. Add the garlic during the last minute or two were of the sauté stage.
And all remaining ingredients and mix well. You can taste at this point to adjust seasonings, particularly the Tonys for salt.
Place in a 325 to 350° oven, either in this pot or in a baking dish. Cover the dish for the first two hours or so of cooking, then remove the cover to reduce the liquid volume a bit and develop a little more color on the beans. Total cooking time should be around three hours or so.
Mods: If you have any leftover bbq (brisket, pork butt, etc. mince it and add to the beans as you cook.The seasoning I suggest can be modified,but don’t leave out the syrup, peppers, or meat...all are key. You can cook the beans in a smoker with your smoked meats,too, of course.
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