What are you feeding your Ranger owner tonight?

[BS67]

We’ll be enjoying some Sous Vide Sirloin Baseball Steaks finished on a sizzling hot cast iron grill pan along with baked Russet Potatoes and Cremini Button Mushrooms sautéed over tens of thousands of BTUs of natural gas flame. We’ll savour it with a Niagara Region Baco Noir.

Mrs. DukeCanBuildit will enjoy a wafer of Blue Cheese melted on hers - I will gladly take a pass on that.

Dang Duke! That's the best description of a planned meal I've ever heard! Just reading your description of the night's menu caused my cholesterol to go up 100 points! Looks really delicious!

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[DukeCanBuildit]

Dang Duke! That's the best description of a planned meal I've ever heard! Just reading your description of the night's menu caused my cholesterol to go up 100 points! Looks really delicious!

Thanks Brian - I’m certain mine just did. I better dilute those numbers with another glass of wine. ?

 

[Fordup]

Salad tonight. Just picked another batch of fresh lettuce from my grow tent. ?

Nothing like a fresh salad in the middle of a snow storm..

 

[DukeCanBuildit]

Grilled Lamb Loin Chops tonight - not taking any chances grilling outdoors tonight. ?

Love a good cast iron pan! Non-stick if you treat it well. ?

Stay warm everyone!

 

[Tracy Bowman]

Grilled Lamb Loin Chops tonight - not taking any chances grilling outdoors tonight. ?

Love a good cast iron pan! Non-stick if you treat it well. ?

Stay warm everyone!

Iron skillets are the best! Looks delicious!

 

[DukeCanBuildit]

Some Mahi Mahi finished in butter, garlic, and fresh thyme.

 

[AzScorpion]

Some Mahi Mahi finished in butter, garlic, and fresh thyme.

I love fish and have always wanted to try Mahi Mahi. Annie says she's had it (a long time ago) and really liked it so I guess we're getting some on our next trip to the store. How are you cooking it (and for how long) on the grill, oven or stove top? I love wrapping my fish in foil and cooking it on the grill.

 

[DukeCanBuildit]

I love fish and have always wanted to try Mahi Mahi. Annie says she's had it (a long time ago) and really liked it so I guess we're getting some on our next trip to the store. How are you cooking it (and for how long) on the grill, oven or stove top? I love wrapping my fish in foil and cooking it on the grill.

It’s a firmer fish and stands up well to grilling without falling apart like cod would. Wrapped in a foil pouch on the grill or a parchment pouch in the oven works too. Cook for as long as you would salmon or halibut. I pan sear it because I will baste it in butter at the end and will need the pan for that.

I start on medium heat with a bit of olive oil and a hot pan for four minutes on one side, turn the heat lower and then three minutes on the other side, then I turn heat down to low, add the butter, minced garlic, and fresh thyme leaves - lots of butter and baste it with the bubbling butter like you would a steak - it only takes a minute or so.

What you end up with is a garlic infused brown butter sauce. The fish has a texture a bit like halibut - not oily at all, except for all that delicious garlicky butter. ? ? ? ?

 

[AzScorpion]

It’s a firmer fish and stands up well to grilling without falling apart like cod would. Wrapped in a foil pouch on the grill or a parchment pouch in the oven works too. Cook for as long as you would salmon or halibut. I pan sear it because I will baste it in butter at the end and will need the pan for that.

I start on medium heat with a bit of olive oil and a hot pan for four minutes on one side, turn the heat lower and then three minutes on the other side, then I turn heat down to low, add the butter, minced garlic, and fresh thyme leaves - lots of butter and baste it with the bubbling butter like you would a steak - it only takes a minute or so.

What you end up with is a garlic infused brown butter sauce. The fish has a texture a bit like halibut - not oily at all, except for all that delicious garlicky butter. ? ? ? ?

Sounds easy enough and we'll have to give it a try one of these nights. I'm so use to cooking on the grill here because it's usually to hot here and the less heat in the house the better. But this time of year is perfect for inside cooking because you get some residual heat from it. ?

Although my stove cooking skills might need a little "freshening" up, kind of like Tracys parking. ??

 

[Fordup]

It’s a firmer fish and stands up well to grilling without falling apart like cod would. Wrapped in a foil pouch on the grill or a parchment pouch in the oven works too. Cook for as long as you would salmon or halibut. I pan sear it because I will baste it in butter at the end and will need the pan for that.

I start on medium heat with a bit of olive oil and a hot pan for four minutes on one side, turn the heat lower and then three minutes on the other side, then I turn heat down to low, add the butter, minced garlic, and fresh thyme leaves - lots of butter and baste it with the bubbling butter like you would a steak - it only takes a minute or so.

What you end up with is a garlic infused brown butter sauce. The fish has a texture a bit like halibut - not oily at all, except for all that delicious garlicky butter. ? ? ? ?

We just bought a 10 pound box of sushi grade Yellow Fin steaks from Costco and We like them best on a real hot bed of coals in the Weber and about 2 1/2 minutes on a side then give them a couple minutes to rest. Cold days we get a frying pan sizling hot with grape seed oil that doesn't scorch and do about 2 minutes on a side. Whatever you do don't overcook it or the flavor and texture are destroyed. 100 to 110 deg f is what we shoot for. Season to taste. We were surprised the wild caught steaks flash frozen on the ship taste just as good as fresh.
We also like to bake cod and make fish tacos with the leftovers.
Fish frys at our local firehouse for lent have just started up here and it's fun to finally see 100s of people lined up on a Friday night again.

 

[DukeCanBuildit]

We just bought a 10 pound box of sushi grade Yellow Fin steaks from Costco and We like them best on a real hot bed of coals in the Weber and about 2 1/2 minutes on a side then give them a couple minutes to rest. Cold days we get a frying pan sizling hot with grape seed oil that doesn't scorch and do about 2 minutes on a side. Whatever you do don't overcook it or the flavor and texture are destroyed. 100 to 110 deg f is what we shoot for. Season to taste. We were surprised the wild caught steaks flash frozen on the ship taste just as good as fresh.
We also like to bake cod and make fish tacos with the leftovers.
Fish frys at our local firehouse for lent have just started up here and it's fun to finally see 100s of people lined up on a Friday night again.

Yum! Seared Tuna is a real favourite for me too - the timing defies all logic and it’s all I can do to not let it cook longer. Ed, you’re absolutely right about what happens if you do. It’s great that you can get it at Costco.

 

[Fordup]

My frozen Bison burger shipment just arrived. 10 pounds of 1/3 pound burgers. Cold and snowing today so have to wait a couple days to fire up the grill. Made in Canada . Love those Costco specials direct from farms.

 

[AzScorpion]

My frozen Bison burger shipment just arrived. 10 pounds of 1/3 pound burgers. Cold and snowing today so have to wait a couple days to fire up the grill. Made in Canada . Love those Costco specials direct from farms.

I tried a Bison Burger for the first time while we were in Colorado last June. It was really good (a little to lean) but I know they're much better for you.

 

[Fordup]

I tried a Bison Burger for the first time while we were in Colorado last June. It was really good (a little to lean) but I know they're much better for you.

Yes less cholesterol and you have to be careful you don't overcook it. The FDA recommends 160 deg f but that's way to high.

 

[AzScorpion]

Yes less cholesterol and you have to be careful you don't overcook it. The FDA recommends 160 deg f but that's way to high.

It was at a restaurant and it was a little well done but most do that now a days. My cholesterol is a little high so I try and watch what I eat and no way I'm taking statins! I'll have to buy some and grill them myself.

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