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Thread: Mongolian Pork Chops...Stokes? (or Le Hampur puts on the feedbag!)

  1. #261
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    Quote Originally Posted by jetswin View Post
    here's one for fish lovers, my favorite recipe for striped bass (which has been terrific this summer)

    in a pouch made from aluminum foil, I was three sheets to seal in the goodness...

    1 or 2 lbs of striped bass
    garlic chopped up finely (3 or 4 cloves)
    capers (1 or 2 tablespoons)
    extra virgin olive oil (drizzled on the fish)
    white wine (about a half cup)
    butter (couple of teaspoons)
    tomatoes chopped (1/2 or 1)
    red onion chopped up finely (go easy here strong flavor)
    lemon (1 for squeezing after cooked)

    make a pouch with the tin foil so ingredients don't spill out, place the fish in, drizzle with the olive oil, add wine, then add garlic, onions, capers, tomatoes, and butter. seal the pouch tightly, making sure no leaks, grill on barbecue for twenty minutes (add about 5 minutes for each half pound after 1)...remove from grill and open in a pan with edges, keep the juices with the fish, squeeze the lemon on and serve
    Very nice Jetswin--I do the same thing with Tilapia, but I swap out the red onions for thinly sliced shallot, and I use some fresh thyme.

    But I gotta say, I've never put garlic in there--that sounds like a great idea--I think I'm doing that next time.

    _

  2. #262
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    Stokes. If you have not tried yet, I suggest brineing pork chops or loin in apple cider for 24hrs, keeps them moist with good flavor.

    Your food always looks good.

    Cheers!

  3. #263
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    Quote Originally Posted by 2milehighJet View Post
    Stokes. If you have not tried yet, I suggest brineing pork chops or loin in apple cider for 24hrs, keeps them moist with good flavor.

    Your food always looks good.

    Cheers!
    SCAN THE BOARD!!



    Yes, I brine all my pork in apple juice overnight--amongst an assortment of herbs, kosher salt and brown sugar.

    _

  4. #264
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    Quote Originally Posted by jetswin View Post
    here's one for fish lovers, my favorite recipe for striped bass (which has been terrific this summer)

    in a pouch made from aluminum foil, I was three sheets to seal in the goodness...

    1 or 2 lbs of striped bass
    garlic chopped up finely (3 or 4 cloves)
    capers (1 or 2 tablespoons)
    extra virgin olive oil (drizzled on the fish)
    white wine (about a half cup)
    butter (couple of teaspoons)
    tomatoes chopped (1/2 or 1)
    red onion chopped up finely (go easy here strong flavor)
    lemon (1 for squeezing after cooked)

    make a pouch with the tin foil so ingredients don't spill out, place the fish in, drizzle with the olive oil, add wine, then add garlic, onions, capers, tomatoes, and butter. seal the pouch tightly, making sure no leaks, grill on barbecue for twenty minutes (add about 5 minutes for each half pound after 1)...remove from grill and open in a pan with edges, keep the juices with the fish, squeeze the lemon on and serve
    Very nice. Sounds similar to a recipe we did in France (poisson en papillote).

    My only quibble is that there is no salt and pepper to season the fish.

  5. #265
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    Quote Originally Posted by Borgoguy View Post
    Very nice. Sounds similar to a recipe we did in France (poisson en papillote).

    My only quibble is that there is no salt and pepper to season the fish.
    +1. When we go striper fishing, we take the fish to my chef friend's restaurant. Last time, he prepared the fish 5 different ways, including en papillote. Also came out to the dining room for a different course with a blow torch to sear the fish.

    We have a friggin feast. In return, we give him a few fish and he serves it as the special for the next couple of days. Works well all around.

    There is nothing quite like thinly sliced sashimi/crudo with a drizzle of olive oil and sea salt who's freshness can be measured in hours and minutes. Simply doesn't happen in a restaurant.

    And when you have 5 guys taking 2 fish each that weigh upwards of 30 lbs, you've got yourself a nice haul.

  6. #266
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    Quote Originally Posted by crasherino View Post
    +1. When we go striper fishing, we take the fish to my chef friend's restaurant. Last time, he prepared the fish 5 different ways, including en papillote. Also came out to the dining room for a different course with a blow torch to sear the fish.

    We have a friggin feast. In return, we give him a few fish and he serves it as the special for the next couple of days. Works well all around.

    There is nothing quite like thinly sliced sashimi/crudo with a drizzle of olive oil and sea salt who's freshness can be measured in hours and minutes. Simply doesn't happen in a restaurant.

    And when you have 5 guys taking 2 fish each that weigh upwards of 30 lbs, you've got yourself a nice haul.
    Sounds awesome. Fresh stripers might be my favorite fish.

  7. #267
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    Quote Originally Posted by Borgoguy View Post
    Sounds awesome. Fresh stripers might be my favorite fish.
    I would have thought fish tacos.

    _

  8. #268
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    Quote Originally Posted by JStokes View Post
    I would have thought fish tacos.

    _
    LOL. Pink.

    Love me some fish tacos. One of the things I miss most from the West Coast. never had it better.

  9. #269
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    Quote Originally Posted by Borgoguy View Post
    LOL. Pink.

    Love me some fish tacos. One of the things I miss most from the West Coast. never had it better.
    Well done slaw makes the dish, in my opinion...

  10. #270
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    Quote Originally Posted by AlwaysGreenAlwaysWhite View Post
    Well done slaw makes the dish, in my opinion...
    I find too much slaw gets in the way.

    Wait, we're talking vagina here, right?

    _

  11. #271
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    Quote Originally Posted by JStokes View Post
    I find too much slaw gets in the way.

    Wait, we're talking vagina here, right?

    _

  12. #272
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    Quote Originally Posted by JStokes View Post
    SCAN THE BOARD!!



    Yes, I brine all my pork in apple juice overnight--amongst an assortment of herbs, kosher salt and brown sugar.

    _
    i refuse to scan the board so could you please provide the technical reasoning behind the brining?

    and explain, as you would to a 5 year old, how said brining is achieved?



    thanks in advance, it's for a friend who knows nothing about brining

  13. #273
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    Quote Originally Posted by Dirtstar View Post
    i refuse to scan the board so could you please provide the technical reasoning behind the brining?

    and explain, as you would to a 5 year old, how said brining is achieved?

    thanks in advance, it's for a friend who knows nothing about brining
    Osmosis. I don't fully understand it, but it is DELICIOUS. And your meat is always moist.

    We're talking pork here, right?

    _

  14. #274
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    Quote Originally Posted by JStokes View Post
    Osmosis. I don't fully understand it, but it is DELICIOUS. And your meat is always moist.

    We're talking pork here, right?

    _
    either way, how is proper brining achieved?


    my friend likes his meat moist, pork or no pork.

  15. #275
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    Quote Originally Posted by Dirtstar View Post
    either way, how is proper brining achieved?


    my friend likes his meat moist, pork or no pork.
    Here is a pm I sent to a chowd asking for similar advice:

    Quote Originally Posted by JStokes View Post


    You don't use sugar in your Turkey brine? I use brown sugar in all my brines--turkey and pork. Equal parts sugar to kosher salt. Pretty much every brine recipie I've ever seen included a 1:1 salt to sugar ratio.

    In my pork brine, instead of water I use mostly apple juice.

    So, for my pork brine, I simmer in about 4 cups of water, whole peppercorns, fresh thyme and fresh sage then once they have started to wilt I add in equal parts kosher salt and brown sugar (depending how big the brine, i.e., how many quarts/gallons of liquid for the task at hand). In my turkey brine I simmer all of the above plus halved garlic gloves (about 10-12) and a quartered large vidalia onion (or 2).

    Let that cool and then in the brining vessel (for my turkey I put it in a big Coleman cooler with some ice and I leave it outside overnight with bricks on top so the animals don't get into it) add the addtional water (for turkey) or apple juice (for pork--I just do that in a tupperware appropriate for the size). I do pork tenderloins like this all the time and grill them and they are always moist and juicy.

    I used to use pickling spices, but I'm not a fan of some of the ingredients (clove and allspice) so I stopped and went with the thyme, sage, peppercorn, garlic, onion mix.

    Let me know how you like it!


    _

    _

  16. #276
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    I have a request for 'em mods, can we get a "what are you eating now?" sticky-thread going?

    Last edited by Sports; 08-14-2012 at 06:19 AM.

  17. #277
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    Quote Originally Posted by Sports View Post
    I have a request for 'em mods, can we get a "what are you eating now?" sticky-thread going?
    I think this is it.

    _

  18. #278
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    Is "Sports" really Vick? If so, WTF is going on with that guy? Never seen a poster implode/get banned so quickly.

  19. #279
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    Quote Originally Posted by Borgoguy View Post
    Is "Sports" really Vick? If so, WTF is going on with that guy? Never seen a poster implode/get banned so quickly.
    Stillborne. I give him kudos for serving our country (if that is even true), but he fails fantastically at pretty much anything else.

  20. #280
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    Quote Originally Posted by JStokes View Post
    I think this is it.

    _
    I've adjusted the title

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