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Author Topic: For dinner tonight.....  (Read 8451 times)
mish
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We'll start the ass-kissing with you.


« Reply #50 on: September 21, 2006, 08:59:01 PM »

Hmmm... interesting.
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Migs
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THERE WAS A FIRE FIGHT!!!!


« Reply #51 on: September 21, 2006, 09:22:03 PM »

u should see my spatula trick
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MMM BOOBIES
mish
Getbig III
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We'll start the ass-kissing with you.


« Reply #52 on: September 21, 2006, 09:29:17 PM »

Tease!
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Migs
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THERE WAS A FIRE FIGHT!!!!


« Reply #53 on: September 21, 2006, 09:34:03 PM »

 Wink
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MMM BOOBIES
mish
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We'll start the ass-kissing with you.


« Reply #54 on: September 21, 2006, 09:38:33 PM »

You kinky b*stard you! LOL!!!
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Migs
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THERE WAS A FIRE FIGHT!!!!


« Reply #55 on: September 21, 2006, 09:46:55 PM »

yes, yes i am
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Butterbean
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« Reply #56 on: September 22, 2006, 08:47:59 AM »

Yeah Migs post it! And Stella why don't you post that shrimp taco one too.

I will...soon Smiley  (no time right now)
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R
Playboy
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If the bar ain't bending, you're just pretending


« Reply #57 on: September 22, 2006, 10:47:04 AM »

u should see my spatula trick
I'm pretty good with a pair of tongs  Grin
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mish
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We'll start the ass-kissing with you.


« Reply #58 on: September 22, 2006, 02:36:46 PM »

I will...soon Smiley  (no time right now)

Thanks Stella!
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Laura Lee
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« Reply #59 on: September 23, 2006, 07:23:56 AM »

I think Migs and Mish need a room.  Wink












Love is in the air. (singing and doing so rather poorly  Undecided sorry)
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Cheesy Weee
mish
Getbig III
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We'll start the ass-kissing with you.


« Reply #60 on: September 23, 2006, 03:31:41 PM »

I think Migs and Mish need a room.  Wink












Love is in the air. (singing and doing so rather poorly  Undecided sorry)

 Ha! You should see my PM's Grin


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Butterbean
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« Reply #61 on: October 05, 2006, 09:50:34 AM »

sorry this took so long mish!


SHRIMP TACOS


Salsa

1 ear corn, husked
6 scallions, white and light green parts only
1 med. poblano chile
1 c. cherry tomatoes cut into 1/4 in. dice
1 Hass avocado, cut into 1/4 in. dice
1 T. finely chopped fresh cilantro
1 T. fresh lime juice
1 t. minced garlic
1/2 t. kosher salt, divided
1/2 t. freshly ground black pepper, divided

32 large shrimp, about 1 1/2 pounds, peeled and deveined
8 flour tortillas

1.  To make the salsa:  Brush or spray the corn and scallions all over w/oil.  Grill the corn until browned in spots and tender, the scallions until lightly marked, and the chile until black and blistered in spos, over Direct Medium Heat, turning occasionally.  The corn and chile will take 10 - 12 minutes and the scallion will take 3 - 4 minutes.  Trim the root ends off of the scallions; finely chip the remaining parts and put them in a med. bowl.  When cool enough to handle, peel off the loosened bits of skin from the chile and discard along w/the stem; finely chop the remaining parts of the chile and add to the bowl.  Add the remaining salsa ingredients, including 1/4 t. salt and 1/4 t. pepper.  Drizzle 1 T. of olive oil into the bowl and mix thorougly.
2.  Brush or spray shrimp all over w/oil and season w/the remaining 1/4 t. salt and 1/4 t. pepper.  Grill over Direct High Heat until the shrimp are firm to the touch and just turning opaque in the center, 2 - 4 minutes, turning once.  Grill the tortillas over Direct Medium Heat until warm, 30 - 60 seconds, turning once.  Fill the tortillas w/salsa and shrimp.  Serve warm.

Makes 4 servings (8 tacos)  or 2 servings at Stella's house Smiley

(from WEBER'S REAL GRILLING [possibly my favorite cookbook])
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Laura Lee
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« Reply #62 on: October 05, 2006, 10:15:33 AM »

mmmmmmmmm Tongue
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Cheesy Weee
Migs
Getbig V
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Gender: Male
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THERE WAS A FIRE FIGHT!!!!


« Reply #63 on: October 05, 2006, 10:22:45 AM »

sorry this took so long mish!


SHRIMP TACOS


Salsa

1 ear corn, husked
6 scallions, white and light green parts only
1 med. poblano chile
1 c. cherry tomatoes cut into 1/4 in. dice
1 Hass avocado, cut into 1/4 in. dice
1 T. finely chopped fresh cilantro
1 T. fresh lime juice
1 t. minced garlic
1/2 t. kosher salt, divided
1/2 t. freshly ground black pepper, divided

32 large shrimp, about 1 1/2 pounds, peeled and deveined
8 flour tortillas

1.  To make the salsa:  Brush or spray the corn and scallions all over w/oil.  Grill the corn until browned in spots and tender, the scallions until lightly marked, and the chile until black and blistered in spos, over Direct Medium Heat, turning occasionally.  The corn and chile will take 10 - 12 minutes and the scallion will take 3 - 4 minutes.  Trim the root ends off of the scallions; finely chip the remaining parts and put them in a med. bowl.  When cool enough to handle, peel off the loosened bits of skin from the chile and discard along w/the stem; finely chop the remaining parts of the chile and add to the bowl.  Add the remaining salsa ingredients, including 1/4 t. salt and 1/4 t. pepper.  Drizzle 1 T. of olive oil into the bowl and mix thorougly.
2.  Brush or spray shrimp all over w/oil and season w/the remaining 1/4 t. salt and 1/4 t. pepper.  Grill over Direct High Heat until the shrimp are firm to the touch and just turning opaque in the center, 2 - 4 minutes, turning once.  Grill the tortillas over Direct Medium Heat until warm, 30 - 60 seconds, turning once.  Fill the tortillas w/salsa and shrimp.  Serve warm.

Makes 4 servings (8 tacos)  or 2 servings at Stella's house Smiley

(from WEBER'S REAL GRILLING [possibly my favorite cookbook])

about time Stella.  Good thing i was watching when you made them  Grin
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MMM BOOBIES
Butterbean
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« Reply #64 on: October 05, 2006, 11:08:21 AM »

about time Stella.  Good thing i was watching when you made them  Grin

DAng you MIgs! Angry



LOL....there is another recipe I put on the nutrition board for....oh lemme just post it here

Meanwhile, EVERYONE should buy that cookbook - everything my workout partner and I have made from it is DELICIOUS!



SOFT TACOS WITH GRILLED HALIBUT, GUACAMOLE AND S. AMERICAN SLAW

Slaw:

8 oz jicama, peeled and coarsely shredded
1 med carrot coarsely shredded
1 sm. red bell pepper, stem and seeds removed, thinly sliced
1 sm. red onion, halved lengthwise and thinly sliced crosswise
2 T. extra virgin olive oil
2 T. fresh lime juice
1/2 t. granulated sugar
1/4 t. ground cumin
1/4 t. kosher salt
1/4 t. freshly ground black pepper


Guacamole:

2 large ripe Hass avocados, mashed
1 T. finely chopped fresh cilantro
2 t. fresh lime juice
2 t. minced garlic
1/2 t. kosher salt
1/4 t. freshly ground black pepper


4 halibut fillets, about 8 oz each and 3/4 in. thick
extra virgin olive oil
1 t. pure chile powder
1/2 t. kosher salt
1/4 teaspoon freshly ground black pepper

8 flour tortillas (8 inches)


1.  To make the slaw:  In a med. bowl, toss to combine the slaw ingredients.
2.  To make the guac:  In a med. bowl, combing the guac ingredients and stir w/a fork until thoroughly blended.  Cover the surface w/plastic wrap to prevent browning.
3.  Lightly brush or spray halibut all over w/oil; season w/the chile powder, salt and pepper.  Grill over Direct High heat until the halibut just begins to flake when you poke it w/the tip of a knife, 6-8 minutes, turning once.  Remove from the grill and break into 1 inch pieces w/a fork.
4.  Heat the tortillas over Direct High heat for about 20 seconds per side.  Wrap in a kitchen towel to keep warm.  For each taco, layer a warm tortilla w/fish, slaw and guac.  Roll up loosely.  Serve warm.

Makes 8 tacos.

(recipe from WEBER'S REAL GRILLING)

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Migs
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THERE WAS A FIRE FIGHT!!!!


« Reply #65 on: October 05, 2006, 11:24:00 AM »

 Grin
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MMM BOOBIES
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