About Me and My Recipes Leave a Message

• dutchie326 1 week ago about Pan Seared Venison Loin with Blue Cheese and Cassis-Port Demi Glace
  this looks good.
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• elgourmand 1 month ago
  Don't be a stranger. RJ
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• elgourmand 2 months ago
  Yea, really fresh fish at a reasonable price is nice. Sharks hit a friend of mine's longline, as he was bringing it in the other day and took chunks out of a dozen fish and he gave me the front 2/3 of a nice yellowfin. Even with the bit the shark had taken I got about 40 -45 lbs of fresh, if slightly odd looking, yellowfin free. I am working on fish recipes. I reckon your recipe is a definite starter, using fresh fish. RJ
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• elgourmand 2 months ago about Tuna Noodle Casserole (talia's)
  Lookin good Art. I have a great recipe for DIY cream if mushroom soup and fresh albacore or big eye is not a problem. It may be hard to believe that super fresh tuna (any kind) is a lot cheaper than the canned stuff but here it's true. I about forget what the canned stuff taste like. Where does the reddish color in the picture come from? Maybe just the browning. If you're sneakin a sprinkle of paprika on the top, let me know. Thanks for the post. RJ
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• elgourmand 2 months ago
  Yea, you could say it's changed. Can't say I'm impressed with recipes that go, take a can of this and a jar of that and add a package of such and such; put it all in the crock pot and cook for 6 hours. A few of the old foodies are still around but seems the chitty chat set is havin its day in the sun. Keep an eye peeled. RJ
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• valinkenmore 2 months ago about Tuna Noodle Casserole (talia's)
  Sounds great - thanks for the post!
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• shandy 2 months ago
  Hello and thank you for stopping by and sharing your wonderful compliments! I really enjoy perusing your list of recipes too. From one BBQ'er to another, happy smoking!
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• elgourmand 3 months ago
  Are we havin fun yet? Haven't seen you, or a lot of the other thinkin foodies, around much sense the "New and Improved" GR came along. More proof the the old saying "if it ain't broke, don't fix it" and the KISS principle both still work. Tis sad. Leave a comment, if you're of a mind. RJ
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• elgourmand 3 months ago about Blue Cheese-stuffed Chicken With Buffalo Sauce
  I see Kris' comment about pictures. What if you don't want them embedded? RJ
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• elgourmand 3 months ago about Blue Cheese-stuffed Chicken With Buffalo Sauce
  Hay Al, I rated this before but it didn't take. This is try 2. RJ
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• chuckieb 3 months ago
  I think it sounds like you are 'Living the Dream' there in Maryland. Photography, cooking, travelling. Sounds nice. What do you hunt and what kind of fish do you catch in Maryland? I grew up in British Columbia and my Dad loved to fish for Salmon. Fresh salmon steaks and fresh blueberries for dessert. Now that's a meal!
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• elgourmand 3 months ago
  Hay A: Thanks for checking out the Pinkeye. Just don't go up any tall ladders after you've had one, or six. RJ
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• elgourmand 3 months ago
  Thanks for stoppin by the Ham and special cheese sandi. I love a great sandi and you can mod this a dozen ways. Brie and camembert are flat if cold so need to be at room temp more than most cheeses. I'm a sucker for this sandi with Swiss cheese. That's on for today. Salud un rato. RJ
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• pleclare 3 months ago
  Who's birthdayand when. Mine is tomorrow. Thanks for the 5 on the steaks with garlic butter.
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• brianna 4 months ago
  Thanks for letting me know that you tried my Chicken Scaloppine with caper sauce. I'm so glad you enjoyed it.
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