Hands down, chicken vino bianco.
Homemade, it is definitely for the win!
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Hands down, chicken vino bianco.
Homemade, it is definitely for the win!
My favorite classy dish was this girl I knew in college......
Carnita tacos from the taco shop.
There are too many to choose from!! I LOVE the crab linguini in lemon butter sauce from this little joint we go to, then there's chicken saltambocca, and I just tried sea bass the other day which was wonderful, then there's a nicely cooked filet mignon or prime rib. My mom's homemade spaghetti sauce is not to be trifled with as well. That stuff is phenomenal. Another favorite is "confetti" spaghetti, though it's a heart attack waiting to happen.
Where do you start?
Ok, how bout the oft maligned beef tartar, or as I grew up knowing it - raw beef. Growing up, it was served at virtually every party you'd go to. Now you hardly ever see it, except for the menus of spendy restaurants.
Why you gotta bring that shit up you Dalmer wannabe!!Quote:
Originally Posted by Scott Campbell
ok, I know it's not too classy....but give me an endess helping of Alaskan King Crab legs and a heaping of melted butter anyday...
I hate not living in a seafood saavy city. and no, the glowing fish that you can find in the Fox River don't count...
You know something is wrong when I have a craving for crab legs and oysters, that Hooters is the best place to get that stuff around here. I'm not saying it's bad, I'm just indicating our lack of seafood places around here. Although we do have a place called Marty's which flies in fresh crab daily from New England.
And no, Red Lobster isn't what I call fresh seafood. It's sorta like people thinking Olive Garden is authentic Italian.
You gotta come see me!
I knew you would pipe in and rub it in!! :mrgreen:
ever other year we go to maine. hell they serve lobsta like wisconsin has fish frys. we usually stay for a week, and last time we went we had lobsta at least once every day. talk about fresh. hell it was wondering free in the ocean that morning. damn i wish this wasn't the off year!! lobster, mussels, clams, and vats of butter.
as long as we are converting the subject to "non-classy" dishes. brats and saurkraut, is a fav of mine. contrary to what some might think, brats don't have to be served on a bun. My wife's great aunt, who came over on the boat, would slap you in the face if you asked for a bun for her brats and kraut.
Traditionally, Germans served just that...brats and kraut.
and to think that I didn't learn anything by watching "National Lampoons European Vacation" :wink:
Maybe the bun concept was started by Packer tailgaters, who felt the need to have a beer in one hand and a brat in the other. Well, on a plate, that is just impossible...hence the invention of the bun... :mrgreen:
Quote:
Originally Posted by GBMichele
Wow! Pipe and rub in the same sentence.
King Crab is by far my favorite meal. My mother serves it on New Year's Eve. I am talking legs that are close to 3 feet long! My aunt brings over the filets and I slather the baby back ribs! My all time favorite meal right there.
The other thing that is damn good are saltwater scallops. Sautee those fuckers in butter and squeeze some lemon, finally knock them off with a lttle crack pepper.
Tube steak, smothered in underpants
Am I a geek or what?
I love Murphy's oysters. Very crunchy on the outside, but warm and soft on the inside.
No wonder Nutz is FAT. Give me credit for coming up with the term "FAT NUT." I could sue Madtown for using it, but I'm a liberal so I won't.Quote:
Originally Posted by Nutz
That wasn't rubbing it in. Twas an invite. :cool:Quote:
Originally Posted by GBMichele
Hey Nutz, your mama is so fat, she passed it to you and made you a fat nutz. hahaha...I am a bad bad bad joker. :neutral:
are you inviting us all out?? are you going to have to ask all your husbands if it is okayQuote:
Originally Posted by MJZiggy
Well not all at once!!! The house just isn't very big...and if you count that guy that shows up here every night wanting dinner, that makes one.
Quote:
Originally Posted by MJZiggy
i thought you were handy??? maybe you should get working on the Packer Rat guest wing. :mrgreen:
I'm thinking we're all going to Nutz's house for New years!
As long as there isn't anything small that one can choke on in Murphy's oysters, I guess we'll be safe.
I'm talking PEARLS people, jeez :wink:
Zig is never going to live down her one spelling error, is she? but on the other hand, if she has an extra husband worth applying for, let me know...
My favorite classy dish is Gwyneth Paltrow.
A nice greasy pork sandwich served on a dirty ashtray.
WOuldn't call this classy but....
Nothing is better than an italian sausage sandwich. Now before anyone goes off on my recipe, I am not italian and I dont care if its not authentic. All I know is it is by far the best sandwich I make.
Johnsonville Sweet Italians (five pack)
Sargento's shredded Mozzarella/Provolonge blend
1 Red Bell Pepper
1 Green Bell Pepper
1 Red Onion
BUTTER
Mild Salsa
Grill those sweet Italians over charcoal (Grove Charcoal if possible) and do not overcook the sausage. While grilling the meat, Slice the peppers and onion and sautee in butter over a medium heat until tender.
Slice a sub bun so that it holds all the goodies but dont cut all the way through, that way you can load up without everything falling out the ends. Sprinkle a good layer of cheese on the bottom of the bun, then lay the sausage, followed by a good old heaping of sauteed veggies, then more cheese and topped off with some mild salsa.
Just made those Sunday night. Damn good sandwhich.
Parthenon's Gyros on State Street in Madison.
Gosh, I miss them.
Quote:
Originally Posted by Badgepack
PARTHENON'S IS THE GREATEST GYRO PLACE IN THE WORLD; I miss that State Street Joint so much.
Best meal of the year every year for me is Dad's Prime Rib on Xmas Eve. He's been the head chef at the Fireside in Fort Atkinson for about 40yrs and knows how to slow cook that and make the au jus to perfection.
wow, the Holidays will be so busy this year!! Travel to Bretsky's Dads house for x-mas eve and then on to Nutz Mom's for new years eve. Your parents will be so happy you made so many nice new friends!! :razz:
Smiles and Gyros, Ames, IA. Little corner stand run by a guy who's (now) on the Ames city council. Heh, he stole so much business from the Jimmy John's he sets up in front of I think they tried to legally force him to move.Quote:
Originally Posted by Bretsky
Best classy dish: Give me a good Porterhouse or a Filet Mignon with a nice baked potato at a fine steakhouse.
I've had some of those gyros in college town, right? Not bad, but not even close to the ones at Parthenons.
Nope, the best gyro places are the various walk up vendors in Athens, At least they were 35 years ago!Quote:
Originally Posted by Bretsky
Are you tryin to say that some dang greeks are better than Mericans? You best take that talk elsewhere.Quote:
Originally Posted by shamrockfan
Coquilles St. Jacques Recipe
Ingredients
1 1/2 lbs. sea scallops
1 1/2 cups dry white wine
1/2 teaspoon sea salt
1/4 teaspoon white pepper
3 Tablespoons butter
2 Tablespoons flour
1 cup milk
1/2 onion, finely chopped
1/4 cup chopped mushrooms
2 Tablespoons grated swiss cheese
2 Tablespoons bread crumbs
Directions
Combine scallops, wine, salt and pepper in a large saucepan. Slowly bring to a boil and simmer for 5 minutes and then drain the cooking liquid and set aside for use later. Remove the scallops from the pan and cut into 1/2 inch pieces. Heat 2 tablespoons of butter in the saucepan add onions and saute on low until the onions are soft, about 10 minutes. Add flour. Stir in cooking liquid that was set aside and milk. Bring to a boil reduce heat an cook for 3 minutes, stirring constantly. Add scallops and mushrooms. Cook for another 5 minutes stirring occasionally. Remove from heat and add swiss cheese. Mix well. Fill buttered casserole with scallop mixture. Sprinkle with bread crumbs and dot with remaining butter. Broil until top is browned. Serve hot.
mmmm mmmmmm mmmmmm..................... :razz:
Quote:
Originally Posted by CyclonePackFan
keep that away from jack, cause he would slather A1 all over it!! damn commi!!
:mrgreen:
Either that or he'd char the hell out of it.
Filet mignon is meant to be medium-rare. No exceptions.
This past weekend,
Bacon wrapped filets, with garlic butter
Sweet corn in a cajun salsa butter stuff
Loaded bake potatoes
all on the grill, damn good dinner.
wrapped in bacon that still has a little wiggle left in it. hell, jack is probably hunched over losing his lunch as he is reading this.Quote:
Originally Posted by FavreChild
he might as well eat a hamburger if he's going to burn the hell out of it and pour katchup all over it!!
I love medium-rare steak, only problem is that I empty my colon about 30 minutes later.
My favorite steak place is MR. B's. They give you a couple of diiferent sauces to go with your steak. That is the only time I ever put anything on my meat. :twisted:
You NEED a sauce, depending on the cut of the meat.
Filet, because it lacks fat, depends on a sauce or flavoring. Hence bacon wraped filets, smothered in mushrooms, hollandaise, bordelaise, etc.
I good cut of meat with proper fat doesn't need much more than salt and pepper.
What is unequivocally true is that cooking a steak or good cut of meat past medium kills the flavor and makes the meat tougher. Course you gotta eat it the way you like it, but I would suggest trying to broaden one's palate.
When I use to work in fine dining anyone that ordered a steak past medium was thought of as a moron by most of the staff. And, asking a the chef to cook a steak well done was very rough as they take it personal that someone wants them to ruin their product. Not a fun time having them blame you for the customer's taste. What makes it even worse is that cooking a filet to well takes a long time so the chef just stews on it, hating you and the customer. Woe to the server who takes an order of well done on a filet without asking the customer if they want it butterflied.