Mother's Day Menu

Jeremiah · 05-10-2008, 04:36 PM

Just got back from shop rite, they have 4 ounce lobster tails on sale for 4.99 each (4 ounces). Not too bad...

Also picked up 3.5 lbs. of the large Alaskan King Crab legs. These are going right on the grill.

Have a 7 pound tenderloin that's going to get cut into fillets and topped with bleu cheese butter.

Sauted baby spinach with garlic, olive oil, grated Romano cheese, and topped with a poached egg.

I have some shrimp I'm going to drizzle with olive oil and partly coat with seasoned bread crumbs (probably broil these)

Picking up some salmon tomorrow (shop rite only had farmed booo

). I'm not quite sure how I'm going to do this, my Mom said to keep the salmon bland (my words not hers). I normally use a lot of salt and fresh ground pepper, paprika, maybe a pinch of habanero pepper. I like heavy seasoning to cut the oiliness. I picked up a bunch of dill and a package of tarragon, I'm going to go with one or the other, just haven't decided. Probably going to throw some garlic, s+p and olive oil in the blender to use as a coating. Maybe some lemon juice + dijon and slowly work the oil in as an additional toping.

Just getting some ideas out, figured might as well share

. I figure I'll also be more likely to snap some pr0n now that I've gone public.

cmcadams · 05-10-2008, 04:47 PM

My Mom's Day menu is on the BGE now... pulled pork, brisket and pork tenderloin, to be followed tomorrow with grilled pineapple and asparagus.

SmokeWatcher · 05-10-2008, 04:48 PM

My Mother's Day menu involves Red Lobster restaurant, for both the wife and MIL.

bobaftt · 05-10-2008, 09:48 PM

whats wrong with farm raised salmon?

cmcadams · 05-10-2008, 10:07 PM

Quote:

Originally Posted by bobaftt

whats wrong with farm raised salmon?

Farm raised has less flavor and is higher in toxins.

Rick's Tropical Delight · 05-10-2008, 10:12 PM

Quote:

Originally Posted by bobaftt

whats wrong with farm raised salmon?

kinda like the difference in you swimming at the waste water treatment plant or swimming in the ocean. the choice is yours

big brother smoke · 05-10-2008, 11:29 PM

Color is added too. Ain't no farking orange meat salmon, bro!

OSD · 05-11-2008, 07:01 AM

Sounds like a plan to me.

A simple rub for the salmon that we use is 1/4 cup of sea salt, 1/4 cup brown sugar, and 1/2 teaspoon fresh ground ginger. Mix it all together and pour it on the salmon, don't rub it in,( do this when almost ready to start cooking ) let it sit on the salmon for no more than 1/2 hour, shake off the excess rub that hasn't soaked in, then a little fresh ground black pepper and on to the grill.

cmcadams · 05-11-2008, 07:09 AM

Add more brown sugar, put it on a cedar plank, and it's how I usually do salmon:

fnnm358 · 05-11-2008, 08:23 AM

sounds like a good menu what time should we be there

SmokeInDaEye · 05-11-2008, 09:47 AM

Just finished making breakfast in bed with the kids. Probably doing seafood as well for dinner.

This was sausage, egg, biscuits and sawmill gravy with some chives on top.

timzcardz · 05-11-2008, 12:01 PM

Well, Mom is on her way back to Florida right now, so I prepared a Mother's Day Eve dinner last night.

Grilled Lemon Wild Salmon
Asparagus with an Orange Mayonnaise Sauce (http://www.newsday.com/features/food...,6834149.story)
Fettucinne with Diced Peppers and a Tequila Lime Cream Sauce. (http://recipes.epicurean.com/recipe/...eam-sauce.html)
Accompanied by a Riesling wine.

Everyone loved it, and my wife thinks it may be the best meal that I've ever prepared.

Norcoredneck · 05-11-2008, 12:06 PM

Well wife's gone on beach/spa trip with daughter (gone for bash), so looks
I am going to Q myself something....Not! Had enough meat last few days, Gonna go chineese I guess. Happy day to all you Muthas!

Brauma · 05-11-2008, 06:53 PM

I trashed a pork loin tonight. It was edible but not up to my specs. A bad Tstorm was coming thru and my MIL is a stickler about eating at a certain time. So I rushed it. I like to do pork loins offset on my Weber for 90 minutes at low heat. When temp hits 150 - 160* I foil and remove from heat, let rest for 10-15 minutes, then slice.

I rushed this one to for 1 hour and foiled and pulled at 145*. It was rare and OK, but I was bummed.

I also did Keri's Hog Apple Beans and they made up for the bad loin.

SmokeInDaEye · 05-11-2008, 08:38 PM

Made some beer batter seabass and crab bisque for momma. Started with stone crab claws.

05-10-2008, 04:36 PM	#1
Jeremiah is one Smokin' Farker Join Date: 09-10-07 Location: Staten Island, NY Downloads: 0 Uploads: 0	Mother's Day Menu Just got back from shop rite, they have 4 ounce lobster tails on sale for 4.99 each (4 ounces). Not too bad... Also picked up 3.5 lbs. of the large Alaskan King Crab legs. These are going right on the grill. Have a 7 pound tenderloin that's going to get cut into fillets and topped with bleu cheese butter. Sauted baby spinach with garlic, olive oil, grated Romano cheese, and topped with a poached egg. I have some shrimp I'm going to drizzle with olive oil and partly coat with seasoned bread crumbs (probably broil these) Picking up some salmon tomorrow (shop rite only had farmed booo ). I'm not quite sure how I'm going to do this, my Mom said to keep the salmon bland (my words not hers). I normally use a lot of salt and fresh ground pepper, paprika, maybe a pinch of habanero pepper. I like heavy seasoning to cut the oiliness. I picked up a bunch of dill and a package of tarragon, I'm going to go with one or the other, just haven't decided. Probably going to throw some garlic, s+p and olive oil in the blender to use as a coating. Maybe some lemon juice + dijon and slowly work the oil in as an additional toping. Just getting some ideas out, figured might as well share . I figure I'll also be more likely to snap some pr0n now that I've gone public. __________________ \m/ Heavy Metal BBQ \m/

05-10-2008, 04:47 PM	#2
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	My Mom's Day menu is on the BGE now... pulled pork, brisket and pork tenderloin, to be followed tomorrow with grilled pineapple and asparagus. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

05-10-2008, 04:48 PM	#3
SmokeWatcher is one Smokin' Farker Join Date: 05-06-07 Location: Florence, Az Downloads: 0 Uploads: 0	My Mother's Day menu involves Red Lobster restaurant, for both the wife and MIL. __________________ Never miss an opportunity to shut up. UDS #1 UDS #2 Weber Platinum http://www.bbq-brethren.com/forum/album.php?u=4647

05-10-2008, 11:29 PM	#7
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Color is added too. Ain't no farking orange meat salmon, bro! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

05-11-2008, 07:09 AM	#9
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	Add more brown sugar, put it on a cedar plank, and it's how I usually do salmon: __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

05-10-2008, 09:48 PM	#4
bobaftt is one Smokin' Farker Join Date: 04-12-08 Location: Chattanooga TN Downloads: 0 Uploads: 0	whats wrong with farm raised salmon?

05-11-2008, 07:01 AM	#8
OSD is One Chatty Farker Join Date: 12-22-05 Location: St. Petersburg, Fl. Downloads: 0 Uploads: 0	Sounds like a plan to me. A simple rub for the salmon that we use is 1/4 cup of sea salt, 1/4 cup brown sugar, and 1/2 teaspoon fresh ground ginger. Mix it all together and pour it on the salmon, don't rub it in,( do this when almost ready to start cooking ) let it sit on the salmon for no more than 1/2 hour, shake off the excess rub that hasn't soaked in, then a little fresh ground black pepper and on to the grill.

05-11-2008, 08:23 AM	#10
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan Downloads: 0 Uploads: 0	sounds like a good menu what time should we be there __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

05-11-2008, 09:47 AM	#11
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Germantown, TN Downloads: 0 Uploads: 0	Just finished making breakfast in bed with the kids. Probably doing seafood as well for dinner. This was sausage, egg, biscuits and sawmill gravy with some chives on top. __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis Last edited by SmokeInDaEye; 05-15-2012 at 11:18 AM..

05-11-2008, 12:01 PM	#12
timzcardz is Blowin Smoke! Join Date: 07-22-05 Location: Long Island, NY Downloads: 0 Uploads: 0	Well, Mom is on her way back to Florida right now, so I prepared a Mother's Day Eve dinner last night. Grilled Lemon Wild Salmon Asparagus with an Orange Mayonnaise Sauce (http://www.newsday.com/features/food...,6834149.story) Fettucinne with Diced Peppers and a Tequila Lime Cream Sauce. (http://recipes.epicurean.com/recipe/...eam-sauce.html) Accompanied by a Riesling wine. Everyone loved it, and my wife thinks it may be the best meal that I've ever prepared. __________________ GRIM REAPER SMOKERS - "BBQ To Die For" ™ Weber Smokey Mountain x 2 Weber Genesis Silver x 2 Weber One Touch Gold Weber Smokey Joe Weber Performer Bottle of Absolut Bottle of Beer Everything Ripken "Cards and Que. One tastes of cardboard, the other sweet blue." ©

05-11-2008, 12:06 PM	#13
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Well wife's gone on beach/spa trip with daughter (gone for bash), so looks I am going to Q myself something....Not! Had enough meat last few days, Gonna go chineese I guess. Happy day to all you Muthas! __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

05-11-2008, 06:53 PM	#14
Brauma Quintessential Chatty Farker Join Date: 05-04-05 Location: Goochland, VA Downloads: 0 Uploads: 0	I trashed a pork loin tonight. It was edible but not up to my specs. A bad Tstorm was coming thru and my MIL is a stickler about eating at a certain time. So I rushed it. I like to do pork loins offset on my Weber for 90 minutes at low heat. When temp hits 150 - 160* I foil and remove from heat, let rest for 10-15 minutes, then slice. I rushed this one to for 1 hour and foiled and pulled at 145*. It was rare and OK, but I was bummed. I also did Keri's Hog Apple Beans and they made up for the bad loin. __________________ Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist) Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818 "Life's too short to drink cheap beer or eat crotchpot BBQ" NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen

05-11-2008, 08:38 PM	#15
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Germantown, TN Downloads: 0 Uploads: 0	Made some beer batter seabass and crab bisque for momma. Started with stone crab claws. __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis Last edited by SmokeInDaEye; 05-15-2012 at 11:33 AM..

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