Speaking of First World problems, today is Day Six of our vacation, in which we leave the beach town we live in and travel to a rented beach house. (Hubby grew up in snowy Upstate New York, and it’s just not a vacation to him unless it’s a trip to the beach.)
We haven’t caught any fish so far, but we did get to see this spectacular storm come in, and I made a fabulous Manhattan clam chowder one night and delicious shrimp quesadillas yesterday.
What are you up to today? Got any non-seafood recipes for me? Grilled pork chops, steak, etc.?
P.S. Posting with an iPhone sucks. I apologize in advance for typos / post-crushing.
Cassidy
Pizza stone and fresh Margherita and shrimp pizza on the grill.
debbie
Tabbouleh would go well with everything you’ve made, and this version is especially delicious:
tastebook.com/recipes/1983214-Tabbouleh
raven
What are you using? Cut bait, live shrimp on a fish finder rig? You out there at dawn and dusk. Remember “a bad day fishin is better than a good day at work”!
Shortstop
That’s a tasty storm. Love them.
the Conster
Manhattan clam chowder is just wrong. Wrong wrong wrong.
Chyron HR
Mama’s Grilled Pork Chops:
1) Buy pork chops
2) Grill them
Serves 1-however many pork chops you have.
(Can also be adapted for steak.)
Betty Cracker
@raven: All of the above. We didn’t bring a boat, and I suspect that’s our problem…
@the Conster: I agree, actually. But the mister just adores it, so I make it. I don’t particularly like Manhattan clam chowder, but I like HIM.
MomSense
@Betty Cracker:
As a Mainah I have to agree about the Manhattan clam chowdah.
Ok, you wanted a non seafood recipe and this is about the easiest and tastiest kabob marinade.
Mix a little mustard–we like the grainy, dijon variety, olive oil, fresh lemon juice, fresh or dried herbs, salt and pepper. Add chicken or steak tips, and veggies. We use tomatoes, several colors of peppers, red onion, mushrooms. You can either put the veggies in a grill basket or put on the kabobs with the meat. Grill! Serve over rice or cous cous. Devour.
It is very simple and really tasty.
MomSense
@MomSense:
Ooh–I add fresh garlic too and sometimes I add some green garlic. How on earth could I forget garlic?
the Conster
@Betty Cracker:
OK, but for penance you must flip a couple of drivers off and hug someone named Sully.
AdamK
What’s that teeny black fleck inside the rain part of the storm? Bird?
red dog
When on vacay drinkable/scoopable meals are in order. Smoothies, soup, mojitos, oysters and of course beer. All kinds of inventive sides can be used to aid in the slurping. I think it is called hammock food.
Kurzleg
I’m up to being seriously jealous of you and yours. Even the storm photo has a relaxing quality to it. (Great photo!)
piratedan
just wanna say thanks to everyone who enjoyed my cathartic rant over on the previous thread…I’m back on my medications again and the doctors seem to think with continued therapy I can be returned to the wild again someday….
schrodinger's cat
Recipe for shrimp quesadillas?
Todd
I like to smother pork chops and steak in kosher or sea salt, fresh big chunked black pepper, garlic powder, oregano and spicy mustard prior to grilling.
Gin & Tonic
@the Conster: Indeed. It’s tomato soup with clams in it.
Now that that’s out of the way, let’s discuss *real* chowder – RI (clear) vs “New England” (white.)
Ben Cisco
@piratedan: Can I post it with accreditation at my place? It is truly a thing of beauty.
piratedan
@Ben Cisco: not a problem Ben, feel free, just happy it resonated with folks.
Betty Cracker
@AdamK: I think that is a pelican. A pair were dive-bombing fish ahead of the storm.
@MomSense: That sounds perfect — thanks!
@schrodinger’s cat: Nothing much to it; I tossed shrimp in a bowl with lime juice, olive oil, minced garlic, salt, cayenne, cumin and chili powder. Sautéed onions and green peppers and added shrimp at the end. Toasted a tortilla in a skillet and added some shredded cheese, salsa, shrimp and peppers, then put another tortilla on top, flipped it over to toast that side, and voila!
catclub
@Chyron HR: Does anyone else find pork chops these days simply lean and tough. With no fat may be ‘better for ya’ but they have no taste. Of course, this is supermarket pork chops, not some local butcher’s pork chops.
Karen in GA
Beautiful storm. That’s one thing I’m sorry I didn’t consider when I moved 15 years ago — I’m landlocked now. I miss being a half hour from the ocean.
schrodinger's cat
@Betty Cracker: Sounds great, going to try it this weekend!
Betty Cracker
@schrodinger’s cat: I would add a hot pepper if I had it to do over again. We didn’t bring any from our garden with us, and I couldn’t bring myself to purchase one…
schrodinger's cat
@Betty Cracker: Will do, I just bought a whole tray of thai hot peppers on my last trip to the International Grocery Store.
ruemara
@catclub: You might try a marinade. It does help and you have to adjust the cooking due to the lack of fat.
Comrade Mary
OMG! Grumpy Cat has a movie deal!
Mnemosyne
I’ve never tried this recipe, but I’m guessing you guys probably have some beer on hand:
Beer-Brined Pork Chops
Yatsuno
@Betty Cracker: I personally hate green peppers, but a lot of recipes call for them. I sub with poblanos which work really well plus have just a slight kick to them. Unless you get the occasional mutant that wanted to grow up to be a habañero.
shortstop
I eat Manhattan clam chowder because, made properly, it’s about 100 times healthier than the New England kind. Doesn’t mean I really enjoy doing it, so come to think of it, why do I?
schrodinger's cat
@Yatsuno: I made some poblano and habenero salsa, it kicks ass.
shortstop
@Yatsuno: You may not move to Louisiana. Sorry, no dice (haw).
And I know you were longing, deep inside your Yatsy soul, to have Mary Landrieu as your “Democratic” senator.
MomSense
Ok, this is one of my fave, fave, favorite recipes. Shrimp and Crab Campechana from Goode Co. seafood in Houston. The recipe and a video from the chef are at this link.
blog.chron.com/forkandcork/2009/10/chef-secrets-goode-co-seafoods-shrimp-campechana/
cckids
@catclub: As suggested above, a marinade will help, as does brining them. Also works for a pork loin roast. They end up really juicy & flavorful.
Yatsuno
@shortstop: I’ve cheated and used both poblanos and red peppers before. Both worked quite well.
Ben Cisco
@piratedan: Done, and thank you.