Originally Posted by lewdog:
Pregame nachos with chicken. Refried black beans underneath, fermented jalapenos from the garden on top with queso and ghost pepper salsa on the chips.
Damn that look good
What's your cheese source?
I'm team cheese sauce over dry ass melted grated cheese on nachos so those look right up my alley.
Originally Posted by KCUnited:
Damn that look good
What's your cheese source?
I'm team cheese sauce over dry ass melted grated cheese on nachos so those look right up my alley.
Also what's the rub?
I like queso better as well. Now I want to make my homemade nachos bell grande again. I use Rico’s Nacho Cheese, it’s perfect for loaded nachos. [Reply]
Originally Posted by KCUnited:
Damn that look good
What's your cheese source?
I'm team cheese sauce over dry ass melted grated cheese on nachos so those look right up my alley.
Also what's the rub?
The best Queso I have found on the shelf here. And we love these chips the best. Even get comments from the locals when we turn them on to these......made in Oregon and couldn't be found here until a few years ago.
Rub is Tajin and a generic taco seasoning mixed together. I create a little slurry at the end so it's more of a sauce. [Reply]
Originally Posted by lewdog:
Pregame nachos with chicken. Refried black beans underneath, fermented jalapenos from the garden on top with queso and ghost pepper salsa on the chips.
Went and ate at The Blue Hook again last night. It’s a Cajun seafood boil place with some other stuff.
Crab stuffed jalapeño straws
Crab cakes
Boil with shrimp, sausage and snow crab (potatoes, corn and egg) Cajun medium
Fried flounder and chips, but didn’t eat many of the French fry’s.
Couple ice cold beers
Originally Posted by threebag:
Went and ate at The Blue Hook again last night. It’s a Cajun seafood boil place with some other stuff.
Crab stuffed jalapeño straws
Crab cakes
Boil with shrimp, sausage and snow crab (potatoes, corn and egg) Cajun medium
Fried flounder and chips, but didn’t eat many of the French fry’s.
Couple ice cold beers
Originally Posted by threebag:
Went and ate at The Blue Hook again last night. It’s a Cajun seafood boil place with some other stuff.
Crab stuffed jalapeño straws
Crab cakes
Boil with shrimp, sausage and snow crab (potatoes, corn and egg) Cajun medium
Fried flounder and chips, but didn’t eat many of the French fry’s.
Couple ice cold beers
Originally Posted by Buehler445:
Shit. I was by there not long ago. That looks really good and I'm no seafood guy.
Well done.
There’s another place similar off Kellogg and Rock Rd. It’s called Hook and Reel. It opened up recently. I haven’t eaten there, but I plan on stopping and checking it out. [Reply]
Had a bag of petite golds that needed to be used so yesterday I cleaned, cubed and parboiled them. Had a a package of grill mates mojito lime seasoning sitting around so I made a batter out of that, some cornstarch and a little bit of flour. Dredged the potatoes in some cornstarch, then into the batter followed by a jacuzzi bath in canola oil. Made a spicy sauce that consisted of sour cream, mayo, valentina xtra hot, onion powder, cilantro, lime and orange.
On soft tortillas, I think they were mission, mama lupes or something like that. With some shredded cheese, white onion, sauce and romaine lettuce.
Had a bunch of the Portillo's chain beef hotdogs with natural casings. Just the dog, dijon mustard, chopped onion, relish on a steamed poppy seed bun. Excellent and had craved them for a while. Also large crinkle cut fries that were some of the best I ever had, super crispy and very hot.
Originally Posted by lewdog: Pregame nachos with chicken. Refried black beans underneath, fermented jalapenos from the garden on top with queso and ghost pepper salsa on the chips.
Originally Posted by scho63:
Had a bunch of the Portillo's chain beef hotdogs with natural casings. Just the dog, dijon mustard, chopped onion, relish on a steamed poppy seed bun. Excellent and had craved them for a while. Also large crinkle cut fries that were some of the best I ever had, super crispy and very hot.
They snap when you bite them.
They're the source for nearly ALL really good Chicago style beef franks, but still need to put their actual name to them here.
Originally Posted by mashed: Portillo's uses authentic Vienna-Beef hot dogs
Vienna Beef hot dogs have a rich history dating back to 1893 in Chicago. Now don't get confused with other types of hot dogs, because there is only one authentic Vienna Beef hot dog on the market — and they're respected for their high-quality ingredients and un-replicable flavor. Portillo's has proudly used Vienna Beef hot dogs since their commencement which takes the cake for some of the most flavorful hot dogs on the market.*
When it comes down to it, the true star of the show is always the hot dog, and Portillo's pays for Vienna Beef's authentic premium product so they can set themselves apart from any other hot dog stand or chain. Most people may freak out when they think of how hot dogs are made, but fear not. Vienna Beef uses*fresh domestic beef and beef trimmings*free of antibiotics, hormones, fillers, and artificial colors, so thankfully there's no mystery meat in that juicy dog.
