Mrs… P made some gorgeous red snapper from Local 130 Seafood. Pictures in the main WFD link below.
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Superbly splendid absolutely … and the Sicilian touches (capers ! ) …
Have a wonderful weekend.
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Same to you and have a lovely holiday weekend.
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Grilled some skirt steak from Monmouth Meats for lunch today. Had with nice side of zucchini, onion and red pepper veggie skewers and a tomato, cucumber and onion salad.
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Mrs. P made crunchy deep fried soft shell crabs (that we got from Local 130 Seafood) and homemade guacamole for dinner on the 4th of July. Pictures in the main WFD link below.
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Wow, that looks terrific! Sounds like a meal to remember!
I know I rarely post on this thread, but having seen a tip from Alex Guarnascelli on IG, I decided to try it… Sear turkey burgers in oil, then add 1-2” of chicken or veg stock and cover them until they’re fully cooked. These were fantastic and I’ll never cook them any other way indoors! Pictures and plating are not going to win Chopped in this case, but here you go. 
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My fam does same thing with breaded turkey cutlets, def makes it much less prone to drying out.
Hope it was an enjoyable meal…reminds me it’s been a long time since I had a turkey burger. I wonder if anyone around here makes a good one?
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↑↑↑↑ @CurlzNJ seems to make a good one. Not sure if she’s currently offering outdoor dining or is takeout only.
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Livotti’s has very good chicken and turkey burgers.
Correct. I do, but at this time, I’m not cooking for the masses. 
When I had a grill (far too long ago), I made turkey burgers on a regular basis. The secret is to add stuff that will keep the meat moist, which is why I loved the indoor cooking method I tried! In this case, there was shredded zucchini, 1/2 a bunch of fresh parsley, Dijon, and a bunch of dry spices in the mix. HIGHLY recommend you give it a try!
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I use a Wegman’s recipe:
1 lb Ground Turkey
1 cup firmly packed baby spinach (1 1/2 oz), chopped
1 Tbsp Italian Seasoned Bread Crumbs
1 1/2 oz Crumbled Feta, about 1/2 cup
1/4 tsp Oregano
1/2 tsp black Pepper
I add tzatziki (greek yogurt, shredded and strained cucumber, lemon juice, salt and pepper) and red onion slices
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My current popover recipe go to is this stupid simple, make in a blender version. I place 4 eggs on the counter and the milk in our wine cooler the night before. In the AM, Whip the ingred while the pan heats and I have fresh popovers w coffee anytime.
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Wegman’s had some nice ribeyes this morning. I’ve been perfecting my kalbi recipe and so far the mix I like is equal parts of the chicken and pork marinade and Mogo’s hot sauce mixed with a heaping tablespoon of the gochujang. Before cooking I sprinkle liberally with my secret ingredient - hot flv. marinated salty powder. I put that sh*t on everything.
I brush part of the mixture on the meat and let it marinate for a few hours. Before the steaks hit the hot pan or grill I dry them well, then sprinkle with my secret ingredient. Once they are done and rested I brush the meat with the rest of the marinade.
Sorry, can’t type anymore, eating.
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Is this your secret ingredient? https://www.amazon.com/Oriental-Mascot-Flv-salty-Marinated-Powder/dp/B089RYFVWF
Tell us more. I’m not familiar with it. Thanks!
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Tried expanding my range with some shrimp lo mein. The subbed Manischewitz egg noodles worked out but used too much soy.
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That’s the stuff!!
There are 3 ingredients in it; white pepper, salt, and spice. I’ve been using it for years and I still have no idea what “spice” means. All I know is that if added to any Asian dish I cook it makes it taste better. I wish I had more information for you, but that’s all I know.
Also, the $11 Amazon price is ridiculous. The little bottles ( I’ve never seen a bigger size ) are about $2 at our local Asian Food Market in Marlboro.
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Those look amazingly easy! I wonder if you can use an immersion blender, instead of a regular blender. Limited counterspace keeps my blender in the basement.
