What's Cooking? (New Jersey)

(Eli Paryzer) #322

Mrs. P made her famous boneless quail breast salad with fresh figs, grilled pineapple, strawberries, blueberries, grapes, arugula, sharp cheddar, sautéed red onions, in a teriyaki marinade :yum: It had a little bit of everything; sweet, salty, crunchy, savory.


Looks great! Those breasts look great and they appeared to be charred up nicely. Does she broil them?

(Eli Paryzer) #324

Thanks cj. They were ‘set off the smoke detector’ pan seared in olive oil with salt & pepper.


Oh yeah, I’ve eaten my share of crabs shells lol.

I’ve got some Korean style kebabs marinating now. Late night feast!


I haven’t had quail in a long time! Does Mrs P ever do any duck or pheasant?

(Eli Paryzer) #327

No. We usually eat duck out in a restaurant.


Me too. I do like to smoke ducks though.

So here are my kebabs ready to go on the grill in a minute. I’m doing a gochujang marinade with this new chili soy sauce my friend got me. It’s made in Hong Kong. I think these will be hot, but not crazy. Unfortunately I am not at home so no charcoal tonight :confused:


What a beautiful looking salad! YUM! Last year I had tons of figs from my tree/bush but this year, not a single fruit.

(Eli Paryzer) #330

Thanks Gracie!

This has been a rough summer weather wise for growing anything. Too much heavy rain & wind.

(Eli Paryzer) #331

​Mrs. P made blackened tuna steak with a Cajun spiced dry rub, with avocado, pickled ginger, and a soy/wasabi dipping sauce :yum: We had snow peas with toasted pine nuts on the side.


Eli, I’m coming over tomorrow lol. Just leave the door open buddy!

I cooked up some hickory wood burgers tonight with some extra sharp cheddar. They came out great! I didn’t take any pics unfortunately.

I’m heading out crabbing in a few. Wish me luck :slight_smile:

(Eli Paryzer) #333

I was gonna come over to your place for crabs :slightly_smiling_face:


Some lunch appetizers. Jerk wings with seasonest and some shrimp in lime, cilantro, evoo, salt, pepper, paprika, and brushed with butter. I’m cooking over apple wood too.


I’ve got about 10 in the trap. I think I might cook them up or go get some shop rite lobster later. Either way I’ll try to get some pics :slight_smile:

(David) #336

plus time =

The pot roast my grandmother wishes she could have made. Finish with a splash of good balsalmic and serve over broad noodles.

(Kathy S. ) #337

See! Raisins are good for something.

Actually, I love them in my beef and broccoli. :astonished:

(David) #338

There’s something about the combo of raisins and olives in the sauce …

(Eli Paryzer) #339

Mrs. P made blackened catfish with a Cajun spiced dry rub, and a refreshing corn salad with a ton of ingredients :yum:


I have to say Mrs p makes some of the most colorful dishes I’ve seen.

(Eli Paryzer) #341

Thanks cj. They say that you eat with your eyes :slightly_smiling_face: