[quote]SteelyD wrote:
OctoberGirl wrote:
please tell me you have a brother… or a restaurant… or you hire out for dinner parties
lie if you have to
HA!
There are 2 “No’s” and a “Maybe” – I’ll let you match them to the questions however it makes you happiest ;)[/quote]
to make me happiest I decided to change all your answers to yes
awesome.
I demand you update this thread once a week.
or at least I strongly plead with you to update once a week
[quote]SteelyD wrote:
sluicy wrote:
Where do you get the canned crab that is not the nasty stuff? (and man, it really can be nasty. Makes me wonder about other canned stuff.)
You can find quality canned crab meat in your grocery store’s seafood section, and possibly at a local seafood market if they have one near you in Texas.
Look for Philip’s or Miller’s brands, or Chicken of the Sea PREMIUM. They are always sold refridgerated and have perishable dates so they’re relatively fresh. They are good alternatives to fresh caught, and quite frankly are what are used at many restaurants that don’t specify fresh daily crab meat.
Check the picture out of the can that I used. You can see that they are whole claws with minimal processing.
Hey-- where in Maine are ya from?[/quote]
All over. Mostly Boothbay Harbor and Bucksport/Verona, where most of my family lives now. But I moved around a lot.
YEAH STICKY PLEASE!!!
You rock SteelyD. I owe a couple successful dates to this thread. 
[quote]Miss Parker wrote:
OH MY GOD!!! I just saw this thread for the first time and my life will never be the same.
SteelyD, you are a god in my eyes.[/quote]
x2! I have no idea how I ever missed this. A man that can cook. Doesn’t get any better than that.
adds to favorite threads
Keep it coming, Steely.
Hey-- I’m glad y’alls (y’ouns?) are enjoying the food!
Life is too short for shitty food (and beer). If we’re gonna grow muskles, might as well enjoy the fuel, eh?
OK, here’s a simple one-- Stir Fry!
There are a million takes on stir fry, and mine usually depend on what’s in the house at the time I’m cooking it.
Tonight’s dinner-- (for lack of a better name):
Cashew Choke-Yer-Chesapeake-Bay-Chiny-Chow-Chicken Stir Fry
This morning, I marinated 5 8-10 oz chicken breasts in EV Olive oil, apple cider vinegar, ground chile powder, onion powder, and soy sauce. That sat in a container in the fridge until now (about 8PM).
I cut 1 and a half of them into small cubes.
Start sautee’ing (sp?) in sesame oil.
Add in some chopped cashews-- raw, roasted, salted, not-salted, whatevah!
In this case, they were dry-roasted and salted. I prefer raw.
RAW, Baby!!! RAW!
Add in the veggies!
I had some frozen brocolli, cut green beans, baby bella mushrooms, chopped carrots, scallions, and, like, a .25 c of frozen spinach I just threw in there to get rid of it.
I’d been cooking the chicken/cashews on medium heat. After adding the vegs, I turn it up to ‘almost high’, whatever that is.
OK-- secret ingredient time!
These are the 2 things that make folks say-- “WHOA!! Wasn’t expecting that!” – or – “What’s that spice?”
I sprinkly liberally with the Old Bay seasoning. God, I LOVE that stuff.
Also, a handful of raisins-- when you bite into them, the sweetness really sets off the spicyness of the Old Bay (or, hot red pepper).
Note, gratuitous Biotest whore shot of products in the background. Yes, I actually sprinkled Leucine on my dish…
And, after it all cooks down, dees eez what eet looks like!
Money shot!
soooooo when do I get to meet the brother?
and…
do you take requests?
I have some freaking ground turkey. I do it the same way each time, just cooked up with some onions, salt and pepper, maybe some basil.
do you have any exotic and wonderful recipes?
[quote]OctoberGirl wrote:
soooooo when do I get to meet the brother?
and…
do you take requests?
I have some freaking ground turkey. I do it the same way each time, just cooked up with some onions, salt and pepper, maybe some basil.
do you have any exotic and wonderful recipes?
[/quote]
Here’s a pic of my twin brother “LuigiD” … 
Do you like eggplant or peppers? I could stuff one of those-- how’s that sound?
[quote]SteelyD wrote:
OctoberGirl wrote:
soooooo when do I get to meet the brother?
and…
do you take requests?
I have some freaking ground turkey. I do it the same way each time, just cooked up with some onions, salt and pepper, maybe some basil.
do you have any exotic and wonderful recipes?
Here’s a pic of my twin brother “LuigiD” …
Do you like eggplant or peppers? I could stuff one of those-- how’s that sound?[/quote]
I love red, yellow and orange bell peppers! not a fan of the green for some reason.
and eggplant I will eat, but not my first choice.
ooooohhhhh will you take pictures?
Absolutely!
Today’s Lunch:
Broiled Steak topped with Swiss and Chipotle Tabasco Sauteed Onions, Peppers, Garlic, Baby Bellas (mushrooms)
– Starts with a 14oz steak marinated in EV Olive oil, pepper, worcester sauce, and parsley
Ran out of gas for the grill (yes, I grill in the snow), so had to use the oven broiler, which I’m not fond of using, but it works…
These are the fresh veggies we’ll be using. I absolutely love the “Baby Bella” mushrooms…
First, sautee the onions and garlic in EV Olive Oil (the Holy Grail of Italian cooking).
As the onions and garlic starts to cook down, add in the other veggies. You have to keep all that stuff moving in the pan, or your onions will caramelize too quickly and stick and burn…