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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-19-2005, 07:30 AM   #31
CharlieBeasley
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Quote:
Originally Posted by BBQ_MAFIA
Calamari Fritti ( Fried Squid )
Arancini Di Riso ( Italian fried rice balls)

Almost everyone has eaten Calamari and when cooked correctly they are outstanding.

Arancini are basically stuffed deep fried Risotto balls. These are a true treat.

Enjoy!
Guido
Have you got a good recipe for Arancini Di Riso ( Italian fried rice balls)
I spent 6 years in Souther Italy and it is one of the foods I enjoyed but did not get a good recipe for.
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Old 09-19-2005, 07:40 AM   #32
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Whole pork loin......awsome fried
roll in good bbq rub and fry fry fry.
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Old 09-19-2005, 09:43 AM   #33
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My favorite thing to fry is crawfish tails. Roll`em in heavily seasoned flour first. Serve`em with a spicy creole mustard sauce.

If any of you have ever been to Little Italy in NY. The old style of hot sauce on fried seafood. Calamari, shrimp, soft shell crab, scalops, oysters, etc (just seafood in flour). All great stuff with that type of sauce. My version is better than the one`s they serve now, and close to what they used to serve years ago before too many tourists complained about how hot it was.

Peanut oil is key to both of these.
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Old 09-19-2005, 09:54 AM   #34
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That reminds me of something that I haven't done in a long time! We used to take fresh salmon and cut the fillet into pieces that are about 1 1/2 inches on a side, bread them (we used Shore Lunch brand) and then deep fry for just a couple of minutes (since they are small, the salmon cooks quickly). Serve them with a spicy ****tail sauce.
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Old 09-19-2005, 10:08 AM   #35
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Quote:
Originally Posted by Ron_L
That reminds me of something that I haven't done in a long time! We used to take fresh salmon and cut the fillet into pieces that are about 1 1/2 inches on a side, bread them (we used Shore Lunch brand) and then deep fry for just a couple of minutes (since they are small, the salmon cooks quickly). Serve them with a spicy ****tail sauce.

****tail sauce.

Looks like Ron got moderated.
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Old 09-19-2005, 11:49 AM   #36
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Quote:
Originally Posted by Ron_L
Serve them with a spicy ****tail sauce.
Here is a good one:

C0CKTAIL SAUCE RECIPE

1 bottle (12 oz) of Heinz chili sauce
1 to 2 Tablespoons of Kraft Prepared Horseradish
1 Tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
Dash of pepper

Whatever you do DON'T get the horseradish SAUCE. It HAS TO BE "Prepared Horseradish"

Start with 2 Tablespoons of horseradish and stir all ingredients together well and chill in the refrigerator. This makes about 1-1/2 cups of sauce. If you like it a little hotter, add a little more horseradish. A little less hot, add some more chili sauce.

Keep it well covered in the refrigerator and it should be okay for a couple of weeks.
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Old 09-19-2005, 12:22 PM   #37
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We use Prepared Horseradish and Ketchup together. The Horse Radish was fresh From Illinois none of this store bought chit.
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Old 09-19-2005, 01:36 PM   #38
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Quote:
Originally Posted by icemn62
K side up or down
Ks naturally float up.

Last thing i fried in turkey fryer was some speckled trout and some boudin balls.
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Old 09-19-2005, 05:59 PM   #39
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Arancini with the meats & cheeses in it sounds amazing!
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Old 09-19-2005, 06:30 PM   #40
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Quote:
Originally Posted by Kevin
****tail sauce.

Looks like Ron got moderated.
Been out all day and just saw it! Now that's pretty funny! Let's experiment...

****adoodledooo
****roach
Joe ****er
Don't go off half ****ed
Spatch****ed Chicken
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Last edited by Ron_L; 09-19-2005 at 07:59 PM..
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Old 09-19-2005, 06:39 PM   #41
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Thanks, Ty. I copied that one down and put in my recipes. Will try it at our next fish fry/shrimp boil.
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Old 09-19-2005, 08:14 PM   #42
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Quote:
Originally Posted by CharlieBeasley
Have you got a good recipe for Arancini Di Riso ( Italian fried rice balls)
I spent 6 years in Souther Italy and it is one of the foods I enjoyed but did not get a good recipe for.
i make rice balls a little differently. they are just smaller than a softball and stuffed with meat and peas. first fry some chopped meat with some diced onions and dried basil and a tiny bit of nutmeg.and salt and pepper. add frozen baby peas and cook until thawed. then OVERCOOK some rice and allow to cool. add grated parmagiana cheese and mix. the rice and cheese will be a little gooey so put some olive oil on your hands and form the rice into balls just smaller than a baseball. with your thumb form each ball into a cup. fill with meat and peas just short of the top. reform the rice into a ball around the meat. roll in italian bread crumbs and deep fry! serve these cut in half and topped with tomato sauce and melted mozzerella. enjoy!
phil
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Old 09-19-2005, 08:32 PM   #43
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Quote:
Originally Posted by Ron_L
Been out all day and just saw it! Now that's pretty funny! Let's experiment...

****adoodledooo
****roach
Joe ****er
Don't go off half ****ed
Spatch****ed Chicken
What has happened to this ****amamy thread?
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Old 09-19-2005, 09:31 PM   #44
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Quote:
Originally Posted by smokincracker
Whole pork loin......awsome fried
roll in good bbq rub and fry fry fry.
I'll be frying up a pork roast to make carnitas this week. Tasty stuff.
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Old 09-19-2005, 09:52 PM   #45
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ravioli

did someone mention that?

You MoFos, bring fresh ravioli to greg's

meat please, cheese ravioli is served with a shovel
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