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Dec 30th, 2023
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 Re: any professional chefs in here?
[Re: fowl play]
#1487375
07/28/07 09:01 PM
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Joined: Jul 2007
Posts: 53
Fishstyx
Outdoorsman
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Outdoorsman
Joined: Jul 2007
Posts: 53 |
Matt,
Man this is a small world! Yes, this is the infamous Thor. I dodged the bullet today and sent the wife to work at Quail Creek instead of me, she has a party that goes at 7pm (pork loin, chicken breast, Jack Daniels sauce, etc. for about 70); she can handle this standing on her head. We will definitely have to get together here sometime, the fishing around here is marginal at best. Say hola to everyone at BCC!
-Thor
P.S. That Mango Salsa we used to make at BCC was pretty good on Mahi, you might want to pass that recipe on as an alternative as well.
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Re: any professional chefs in here?
[Re: Fishstyx]
#1487819
07/29/07 01:40 AM
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Joined: Jul 2007
Posts: 1,834
fowl play
OP
Extreme Angler
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OP
Extreme Angler
Joined: Jul 2007
Posts: 1,834 |
Matt,
Man this is a small world! Yes, this is the infamous Thor. I dodged the bullet today and sent the wife to work at Quail Creek instead of me, she has a party that goes at 7pm (pork loin, chicken breast, Jack Daniels sauce, etc. for about 70); she can handle this standing on her head. We will definitely have to get together here sometime, the fishing around here is marginal at best. Say hola to everyone at BCC!
-Thor
P.S. That Mango Salsa we used to make at BCC was pretty good on Mahi, you might want to pass that recipe on as an alternative as well. i did a mandarin avocado salsa on some mahi awhile back that got pretty good reviews. gary says he will be on this board to talk to you soon. im trying to get him to stop thinking about the walleye in ohio, and start thinking texas bass. my brother used to work at quail creek. i think he was a course employee, though. i have some great trout spots for the winter down there. we can go out some time, and i promise you we will catch fish. i have a pretty good record in san marcos, and if the wife would let me, we would move down there.
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Re: any professional chefs in here?
[Re: fowl play]
#1488830
07/29/07 04:43 PM
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Joined: Jan 2003
Posts: 433
Michael Todd
Angler
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Angler
Joined: Jan 2003
Posts: 433 |
Local Hooker
Fellow TFF'er Britton just opened a restaurant here in Weatherford. You should PM him, you guys could probably trade secrets and recipes for days!!
Michael Todd sweet. do you know what kind of food he serves? Mainly grilled items. The pecan crusted trout with jalapeno cream sauce is out of this world. The grilled chicken with roasted red bell pepper cream sauce is really good too. And of course steaks and an applewood bacon wrapped pork tenderloin with of all things a Dr. Pepper sauce. Cruise over to the Striper/Hybrids/White Bass section and look for a Benbrook post, he usually chimes in every day. Michael Todd
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Re: any professional chefs in here?
[Re: Michael Todd]
#1488898
07/29/07 05:11 PM
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Joined: Jul 2007
Posts: 1,834
fowl play
OP
Extreme Angler
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OP
Extreme Angler
Joined: Jul 2007
Posts: 1,834 |
i've actually made a root beer bbq sauce before. ill check him out.
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 Re: any professional chefs in here?
[Re: fowl play]
#1489174
07/29/07 07:38 PM
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Joined: Jun 2006
Posts: 26,976
Kev
TFF Guru
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TFF Guru
Joined: Jun 2006
Posts: 26,976 |
I have tried to make fried scallops and the batter never stays on do you have any suggestions on how to do this the right way?thanks kevster
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Re: any professional chefs in here?
[Re: Michael Todd]
#1490266
07/30/07 10:51 AM
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Joined: Mar 2005
Posts: 22,793
TexasBlonde
TFF Guru
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TFF Guru
Joined: Mar 2005
Posts: 22,793 |
Local Hooker
Fellow TFF'er Britton just opened a restaurant here in Weatherford. You should PM him, you guys could probably trade secrets and recipes for days!!
Michael Todd sweet. do you know what kind of food he serves? Mainly grilled items. The pecan crusted trout with jalapeno cream sauce is out of this world. The grilled chicken with roasted red bell pepper cream sauce is really good too. And of course steaks and an applewood bacon wrapped pork tenderloin with of all things a Dr. Pepper sauce. Cruise over to the Striper/Hybrids/White Bass section and look for a Benbrook post, he usually chimes in every day. Michael Todd Tell him to forget the walleye and black bass. Get some nice 5# or better stripers to cook. Clean all the red meat off and the filets are fit for a king any way you prepare them.
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Re: any professional chefs in here?
[Re: Michael Todd]
#1490325
07/30/07 11:30 AM
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Joined: Jan 2004
Posts: 116
medulla762
Outdoorsman
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Outdoorsman
Joined: Jan 2004
Posts: 116 |
The pecan crusted trout with jalapeno cream sauce is out of this world.
Michael Todd WOW, that one sure piqued my interest. Details please!
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Re: any professional chefs in here?
[Re: Kev]
#1490611
07/30/07 01:20 PM
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Joined: Jul 2007
Posts: 1,834
fowl play
OP
Extreme Angler
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OP
Extreme Angler
Joined: Jul 2007
Posts: 1,834 |
are you using a batter or are you breading them? i honestly have never fried scallops before, but i can see how they might not hold batter very well. try breading it twice.
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Re: any professional chefs in here?
[Re: fowl play]
#1491122
07/30/07 04:01 PM
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Joined: Jul 2007
Posts: 1,834
fowl play
OP
Extreme Angler
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OP
Extreme Angler
Joined: Jul 2007
Posts: 1,834 |
dorado picatta with grilled shrimp from last night... 
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Re: any professional chefs in here?
[Re: fowl play]
#1491973
07/30/07 09:08 PM
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Joined: Jul 2007
Posts: 13,435
Rick Paradis
Sausage King
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Sausage King
Joined: Jul 2007
Posts: 13,435 |
Michael Todd, what is the name of your buddies restraunt, I am in out of weatherford 3 or 4 times a week and always look for a good place to graze.
Just Curious, but did you use to live in Hemphill Tx??????
Rick
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Re: any professional chefs in here?
[Re: Rick Paradis]
#1503339
08/03/07 06:53 PM
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Joined: Jul 2007
Posts: 53
Fishstyx
Outdoorsman
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Outdoorsman
Joined: Jul 2007
Posts: 53 |
Matt,
Hey, I've been off the board for a while...trying to find some quick cash to keep me living inside until my check hits the bank at the end of the month (ah, the joys of the once-a-month teacher salary, especially in a 31 day month!). If Gary gets on here, make sure he forwards me his screen name so I can look out for him. As for trouting this winter, that sounds fun. I was out on the Blanco just yesterday, before the freshest storm, and I thought it would be perfect for that. I didn't catch anything but a couple of bluegill that at least looked healthier than others I've caught further up the river.
By the way, is that picture you included of the dorado from BCC? New plates?
Hopefully. I'll be cooking out at QCCC this weekend, if it's busy enough that is. I really need some extra dough and I'm trying to avoid waiting tables or paying bills with a credit card. Plus, school preservice for San Antonio starts next week ratcheting up the ol' gasoline bills again.
Well, I'll talk at you later.
-Thor
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Re: any professional chefs in here?
[Re: Rick Paradis]
#1504132
08/04/07 01:32 AM
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Joined: May 2005
Posts: 2,317
wupbass
Extreme Angler
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Extreme Angler
Joined: May 2005
Posts: 2,317 |
Kevster,
I have never batter scallops but breaded instead. Dredge in flour, buttermilk and egg wash and finely crushed saltines. Don't double dip. It will be too heavy. Fry at 325.
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Re: any professional chefs in here?
[Re: Fishstyx]
#1504278
08/04/07 02:58 AM
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Joined: Jul 2007
Posts: 1,834
fowl play
OP
Extreme Angler
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OP
Extreme Angler
Joined: Jul 2007
Posts: 1,834 |
Matt,
Hey, I've been off the board for a while...trying to find some quick cash to keep me living inside until my check hits the bank at the end of the month (ah, the joys of the once-a-month teacher salary, especially in a 31 day month!). If Gary gets on here, make sure he forwards me his screen name so I can look out for him. As for trouting this winter, that sounds fun. I was out on the Blanco just yesterday, before the freshest storm, and I thought it would be perfect for that. I didn't catch anything but a couple of bluegill that at least looked healthier than others I've caught further up the river.
By the way, is that picture you included of the dorado from BCC? New plates?
Hopefully. I'll be cooking out at QCCC this weekend, if it's busy enough that is. I really need some extra dough and I'm trying to avoid waiting tables or paying bills with a credit card. Plus, school preservice for San Antonio starts next week ratcheting up the ol' gasoline bills again.
Well, I'll talk at you later.
-Thor
if you want to get some hours at BCC, we will gladly take you. its time for the summer people to leave, and we could definately use your experience. you know where we are, stop by anytime.
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Re: any professional chefs in here?
[Re: wupbass]
#1504280
08/04/07 02:59 AM
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Joined: Jul 2007
Posts: 1,834
fowl play
OP
Extreme Angler
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OP
Extreme Angler
Joined: Jul 2007
Posts: 1,834 |
Kevster,
I have never batter scallops but breaded instead. Dredge in flour, buttermilk and egg wash and finely crushed saltines. Don't double dip. It will be too heavy. Fry at 325.
battering should work just fine.
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Re: any professional chefs in here?
[Re: fowl play]
#1504774
08/04/07 02:12 PM
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Joined: Jul 2007
Posts: 53
Fishstyx
Outdoorsman
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Outdoorsman
Joined: Jul 2007
Posts: 53 |
Matt,
Cool, I just might do that. I do have a car that I need to make payments on that will definitely make it to Austin and back. I'll talk to you alter, got to run my wife's knife bag to her.
Oh, speaking of BBQ, made one the other day with pureed bananas/peaches, orange juice, honey, and cayenne...sweet and hot, perfect on baby back ribs!
-Thor
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