Originally Posted by Inmem58:
No sauce. I've been procrastinating on making some sour cream and chipotle sauce. This is my second burger since starting the low carb shit. I'll have to think of more creative ways to eat them. I'll eventually I'll have to make it. Do you have a good sauce recipe, low carb of course?
A spoon of mayo mixed with a few squirts of spicy brown mustard. Add in a spoon full of pepperoncini juice. Stir. It's fantastic. [Reply]
Originally Posted by lewdog:
A spoon of mayo mixed with a few squirts of spicy brown mustard. Add in a spoon full of pepperoncini juice. Stir. It's fantastic.
Hmm interesting, I might have to give it a try. [Reply]
Originally Posted by Fire Me Boy!:
Taking the leftover chicken from last night and turning it into chicken and dumplings.
You're a piece of shit. You know I'm on a low carb diet and dumplings is hands down my favorite. I hope you choke and die. CHOKE......AND......DIE!!!!!!!!! [Reply]
Originally Posted by Inmem58:
You're a piece of shit. You know I'm on a low carb diet and dumplings is hands down my favorite. I hope you choke and die. CHOKE......AND......DIE!!!!!!!!!
Originally Posted by scho63:
Impressed with the shrimp count! :-)
I had that DGB burger at Red Robin finally! They even had gluten free buns—and they were the best gluten free buns I ever had. Better than conventional buns too. Nice and soft with good flavor. [Reply]
Originally Posted by Inmem58:
No sauce. I've been procrastinating on making some sour cream and chipotle sauce. This is my second burger since starting the low carb shit. I'll have to think of more creative ways to eat them. I'll eventually I'll have to make it. Do you have a good sauce recipe, low carb of course?
Mayo with some garlic granules in it is very good —fast and simple. I use on chicken sammiches. [Reply]
This is from the other night. Fish tacos with an adobo-chipotle sauce topped with marinated vegetables and queso blanco. Fish was grouper. There's a think layer of Monterey Jack cheese on the bottom, then the slices of grouper, sauce then topped with the veggies and queso. Soft corn tortilla.
I ripped off the recipe from Cantina Laredo. I had to wing it but did find a You Tube video of their chef making these. He just didn't say how he marinated the vegetables which were so good. So I looked up some material on line and decided all I needed was lime juice, a dash of sweetner and a dash of chili powder and cumin. It tasted the same as I had it there.
The veggies were julienne to matchstick size: jicama, red pepper, poblano pepper and red cabbage. The left to soak for an afternoon.
Was great but there sauce was an aioli with chipotle in adobo sauce. Mine was a ranch based version, homemade. It was leftover from my shrimp tacos. With the grouper fingers I think the aioli works better.
This time I have a pic, though you can barely see the fish buried under the veggies. If you see something creamy white peaking through—it's the fish. It's there. Have fun finding Waldo's catch.
Tonight I made slightly spicy catfish, hushpuppies with jalapeños and my fiesta slaw. I tried an oven fried version to cut the fat down. I'll have a pick later. Too lazy to load it, and resize it right now. [Reply]
