DiabloFans

Thanks Nektu. I'll give it a try.

No problem. If you have any questions just let me know.

I know of a dish that is a great breakfast. I will post it up when I get home.

Here's a hint, it involves catfish.

I love me some catfish.

Go ahead! Looking forward to seeing it.

Quote from "Turmobil" »

I can post a recipe for Swedish Meatballs later.
Unless anyone already done that.

Is the recipe just for the Meatballs or for a whole entree.

I'm hoping for a full recipe, sauce and all. Turmobil, you better deliver! Lol.

My little breakfast dish is a simple and cheap but definitely delicious way to start the day. I use the cats that I have freshly caught myself.

1 Fresh Catfish (Can be store bought.)
Some butter
Diced Onion and/or garlic
Salt and pepper

Eggs
Potatoes (or home fries)
Fresh pot of coffee

First and foremost, if freshly caught by yourself, properly clean and fillet the fish. Heat up a frying pan with a little butter and put the catfish in the pan when hot. Add onions and/or garlic with a little pepper. Fry one side till about golden brown then flip and do the other side. Add more butter for taste. Once it is done put the fish on a warm plate to help keep it hot. Cook some eggs in the pan however you like them. The onion and/or garlic will taste great with these too. I have fried up the potatoes after the eggs in the same pan and liked them. Put all on the plate with the catfish and add salt and pepper to taste. Get yourself a cup of coffee and enjoy! I will be happy to answer any questions.

If you have caught the fish yourself, putting the fish in a fresh tub of water for 24-48 hours while it is alive will have the fish remove almost all dirt from its body. If you do this, don't be surprised to see dirt on the bottom of the clean tub. Other fish may work just as well, I don't know as I never used other fish species.

For breakfast you say? Gonna have to try that here when catfish is in season again around here. Being double land locked makes it hard to get fresh fish.

Do you go fishing? Do you happen to have any lakes or ponds near where you live, up to a distance your comfortable with traveling?

We have reservoirs here, most of the fishing is river fishing for Trout. Not like it was in Wisconsin. I miss fishing in Wisconsin.

Well, some heavy gear for fishing the reservoir will net you a large catfish, if you're patient enough. Out of curiosity, what is the name of this reservoir?

We have a few. There's Chatfield and Cherry Creek Res. Chatfiled is closer to my house.

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Your culinary definition for the day from the Larousse Gastronomique:

Pot-Bouille

In the Grand Dictionnaire universel Pierre Larousse defines this word as 'everyday household cooking'. It was used in this sense by Flaubert, Richepin, Huysmans and Valles. Zola used the expression as the title for one of his books(1882). The term pot-bouille is no longer in use, but the more colloquial tambouille, derived from pot-en-bouille, is still found.

I made this macaroni recipe last night. It taste good but the texture is not creamy at all and the recipe could use more cheese any suggestions?

Yield: Makes 2 to 3 main-dish or 4 to 6 side-dish servings
Ingredients
1 (8-oz.) package elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper
1 (8-oz.) block sharp Cheddar cheese, shredded and divided
Preparation
1. Prepare pasta according to package directions. Keep warm.

2. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.

3. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.

4. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.

One-Pot Macaroni and Cheese: Prepare recipe as directed, stirring all grated Cheddar cheese into thickened milk mixture until melted. Add cooked pasta, and serve immediately. Prep: 10 min., Cook: 7 min.

You can either add more milk or even heavy cream, or you can try adding some sour cream. A couple of Tblsp of the sour cream might help give it a creamier texture.

I would go with real cream, unless you need to reduce the fat due to health concerns.

That amount you made will be just enough for me and will likely need to make a second one an hour later. I have a fast metabolism and my friends call me Taz when I eat. They ask me if Chew or inhale the food.

This one comes from my dad:

Oriental Peanut-Ginger Steaks

1/2 Cup A-1 sweet & tangy steak sauce
3 Tbsp creamy peanut butter
2 Tbsp Soy Sauce(low sodium)
1 Tbsp Grated fresh Ginger
Grated peel and juice of 1 lime
4 (8 oz) boneless beef Top Sirloin steaks 3/4 inch thick

Mix steak sauce, peanut butter, soy sauce, ginger and lime peel and juice. Reserve 1/2 cup steak sauce mixture.

Grill steaks until desired doneness, brushing occasional with remaining sauce.

Serve steak with reserved 1/2 cup steak sauce mixture to pour over or dip in.

Because Hans wanted it:

Makes: 4 servings Prep Time:10 minutes Cook Time:5 minutes Ready In:15 minutes Ingredients
1 beef brain 1 cup flour 1/2 cup cornmeal oil to fry Tony Chachere's or Cajun Seasonings

DirectionsGently take brain in palm of hand and remove the membrane that covers entire brain. Sometimes there are also small blood clots embedded in brain which have to be removed.

Season brain with Tony Chachere's or Cajun seasonings (salt, black pepper and cayenne). Mix flour and corn meal in bowl. Gently put brain in mixture to coat entire outer area. Drop in very hot oil and fry approximately five minutes. The time will depend on size. If brain is large it will take five minutes. It the brain is in small pieces, just cook until golden brown.

Caution - make sure your oil is fresh or the oil will boil over when brain is put in.

Save calories, season the brain as above and sauté until brown in a small amount of oil turning once.

Thanks. I may try it one day if I can get cows brains.

cow brains??? Nektu... HOW COULD YOU!!!???

though it sounds pretty tasty