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Old 04-04-2008, 07:25 PM   #1
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Portobellas and flounder

Mrs RB brought home some huge portobellas and some flounder so I cooked it.

Flounder 'en pappelotte seasoned with some citrus grill stuff from Sam's.

Cooked in parchment at 400 in the oven for 10 minutes until they puff up like a toad frog.







Them huge porto's got the pizza treatment with pizza sauce, blue cheese, crispy bacon, a splash of EVOO and balsamic, garlic, and some other cheese and a few fresh sage leaves.



400 for 15 minutes;





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Old 04-04-2008, 07:47 PM   #2
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Really nice job, RB, inspiring food.

--John
(Hmm, I've got some parchment paper ... )
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Old 04-04-2008, 07:58 PM   #3
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Mmmm Looks great. Luvs me sum pouch fish!

Quote:
Originally Posted by Unity
Really nice job, RB, inspiring food.

--John
(Hmm, I've got some parchment paper ... )
Do IT !

Gotta make sure it's sealed good. RonBeaux knows how to do it. "papillote".

Cut a big heart shape, put the critter in, fold over ...fold, crimp, fold, crimp, fold, crimp, fold, crimp, etc.

I put butter on the paper....just to be vicious !
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Old 04-04-2008, 08:22 PM   #4
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Quote:
Originally Posted by ScottyDaQ
Mmmm Looks great. Luvs me sum pouch fish!

Quote:
Originally Posted by Unity
Really nice job, RB, inspiring food.

--John
(Hmm, I've got some parchment paper ... )
Do IT !

Gotta make sure it's sealed good. RonBeaux knows how to do it. "papillote".

Cut a big heart shape, put the critter in, fold over ...fold, crimp, fold, crimp, fold, crimp, fold, crimp, etc.

I put butter on the paper....just to be vicious !
Thanks, Scotty. I've been busily googling and learning about it.

--John
(I'm such a foodie newbie -- newbie foodie? foobie newdie? no, not that one -- that this whole en papillote thing is new to me.)
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Old 04-04-2008, 08:37 PM   #5
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Now don't go thinking I'm some kinda expert. I did what your doing and tried it and it turned out good so I did it again. The wife won't let me do a whole fish with the eyes looking at you or I would!!!
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Old 04-04-2008, 08:55 PM   #6
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Those 'shroom pies look awesome!
I bought some of those from Sam's before. I didn't know what to make with them whole.
Now I do.
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Old 04-05-2008, 07:36 AM   #7
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Outstanding RB.
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Old 04-05-2008, 09:11 AM   #8
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Most excellent RB. Mind sharing what you put in with the fish? I got access to great seafood and gotta try that.
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Old 04-05-2008, 09:58 AM   #9
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Awsome job...you really kicked things up a notch..I love it when you see something here and it gives you ideas...
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Old 04-05-2008, 10:42 AM   #10
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Looks real good Ron. Where ya git the flonder at?
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Old 04-05-2008, 08:43 PM   #11
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Got a whiole bag of the frozen stuff at the 'club' and all I put on them was some citrus grill seasoning and a little butter.
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Old 04-06-2008, 11:18 PM   #12
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Ron that is one good looking cook. Man I would like to have had me a mess of that.
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Old 04-07-2008, 04:41 PM   #13
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Thats a great idea for portabellas - Will definately give it a try
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Old 04-07-2008, 05:01 PM   #14
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phenomenal I am going go get some portobellas now
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Old 04-07-2008, 08:04 PM   #15
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Thanks guys! I worked all weekend watching guys suck mud out of a cooling tower and ate fast food so tonight I did it again.

Got me some ribeyes and dusted them with Cajun Swamp Dust, EVOO, and cracked pepper;



Also smeared some COTC with EVOO and some Slap Your Mamma seasoning. And some more of that flounder marinaded in a garlic butter marinade topped with some lemon drops, citrus grill seasoning, and a pat of butter with a few frozen carrots thrown in for good measure. Those got the en papilotte method on the Primo. All of it cooked at 400 and put on in order of getting done at the same time at the end. And some brussel sprouts simmered with garlic and chicken base and butter!







Oh, and some blue cheese sauce for the ribeyes!




You can go crazy on the mushrooms and add just about anything you like that will cook within 30 minutes at 350 to 400 degrees. Some stuff will have to be 'par boiled' first.

The fish is up to you as well. This one had frozen veggies(carrots) added and they came out tender after 10 minutes at 400 degrees. The parchement paper will withstand 400 easily if you do not have flames touching it. or you can put a pan in there to protect it.
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