MAX’s FOOD SPECIAL OFF THE DECK!!

[heavyhitter]

Here’s som Thai fried chicken and mango sticky rice

for the chicken....cut some skits in your chicken parts to let in the marinade. Marinate the chicken overnight in the juice of 2 limes, 2 tbl of fish source, 2 tbl of Thai red curry paste, and some chopped cilantro. The next day, dredge the chicken in a 50/50 mix of flour and cornstarch and fry at 350 until chicken reaches 165 inside

 

[heavyhitter]

French onion chicken

 

[Lathe Crasher]

Happy Friday...

 

[heavyhitter]

Olive gardens zuppa toscana soup


1 pound bulk mild Italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
2 cans chicken broth
6 potatoes, thinly sliced
1 bunch fresh kale chopped tough stems removed


Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup just before serving.

 

[heavyhitter]

Great way to get some veggies in
Green beans with ham hocks


Break the ends off 2 lbs of beans, cover with water, add 2 ham hocks, salt , pepper, 1 tsp each of onion and garlic powder and simmer for two to three hours.
Shred the meat off the ham hocks and add back to the pot and enjoy

 

[heavyhitter]

Chicken lazone pasta


This is a recipe from the famous Brennan’s restaurant in New Orleans and it’s delicious


one.


1 tsp oregano


1 tsp basil


1 teaspoon Salt


1 1/2 teaspoons Chili Powder


1 1/2 teaspoons Onion Powder


2 teaspoons Garlic Powder


4 whole boneless, skinless Chicken Breast


1/4 cup (1/2 stick) Butter


1/2 cup Heavy Cream


In a small bowl, combine the salt, chili powder, onion powder, garlic powder, basil, and oregano. Coat the chicken breast with the seasoning mixture.


Melt 2 tablespoons of the butter in a large saute pan, then cook the chicken breasts over medium heat about 7 to 8 minutes, turning them once. Pour the cream into the pan and lower the heat. Simmer for several minutes, stirring, until the sauce thickens, then fold in the remaining 2 tablespoons butter. When the butter is melted, transfer the chicken breast to 4 plates of cooked pasta and top with the sauce. Sprinkle with some fresh parsley and shredded Parmesan

 

[heavyhitter]

I had this alongside some bbq chicken

Italian squash pie


2 tablespoons Butter
4 cups thinly sliced zucchini or yellow squash
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 Eggs, well beaten
2cups shredded Muenster or mozzarella cheese
1can (8 oz) Pillsbury refrigerated crescent rolls
2 teaspoons dijon mustard


Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix
Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.


Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

 

[heavyhitter]

Thai yellow curry


Ingredients
Chicken breast
1 can full fat coconut milk
1 can chicken broth
2 tbl fish sauce
Juice of 3 limes
2 tbl brown sugar
2 tbl yellow curry paste
2diced cloves garlic
1 bunch green onion
1 bunch asparagus
Mushrooms (I used king lobster)
1 red onion sliced


Slice the chicken thinly and set aside
Pour half the can of count milk in a large pot heated to med high and cook until reduce by about half and the fat splits from the milk. Add in the curry paste and stir until mixed. Add in the chicken and sauté for about two minutes. Toss in the onion and garlic and continue to sauté for another minute.
Add in the chicken broth and stir and reduce heat to medium low. Add in all the rest of the ingredients and simmer until asparagus is tender and done. Add the other half can coconut milk and let it come together and it’s done. Top with fresh cilantro and green onion and serve over rice or rice noodles

 

[maxmuscle1]

Happy Friday...

Damn! Those are the best cookies! Happy Friday!

Max

 

[maxmuscle1]

KOREAN STEAK TACOS:

1 pound top sirloin, trimmed
1/4 cup low-sodium soy sauce
2 tablespoons dark sesame oil
1 tablespoon brown sugar
1 tablespoon mirin OR sherry
1 teaspoon freshly ground black pepper
1 teaspoon grated peeled ginger
1 garlic clove, grated
1 kiwifruit, peeled and pureed
1/2 cup crema Mexicana
1/4 cup finely chopped kimchi*– look for it in the Asian-food aisle or*refrigerated section at the supermarket
1 package La Tortilla Factory Handmade Style Tortillas, Yellow or White Corn
1/2 cup bottled peach or mango salsa or our Grilled Pineapple-Mango Salsa
Thinly sliced green onion
Cilantro leaves, for garnish
1 lime, cut into 8 wedges
DIRECTIONS
Freeze beef 30 minutes or until firm but not frozen – this will make it easier to slice super-thin. Whisk together soy sauce, sesame oil, sugar, mirin, pepper, ginger, garlic and kiwifruit.
Remove beef from freezer. With a very sharp knife, cut beef across the grain into 1/8-inch-thick slices. Add beef to marinade, tossing to coat. Cover and refrigerate 1 hour, stirring occasionally.
Combine crema Mexicana and kimchi; chill.
Heat a cast-iron skillet over high heat. Remove beef from marinade, discarding marinade. Working in batches so you don’t crowd the pan, add beef to pan. Cook 1 minute on each side or until desired degree of doneness. Remove beef from pan; keep warm.
Warm tortillas on a hot griddle or directly over a gas flame, flipping as they begin to bubble. Transfer tortillas to a work surface and top evenly with beef. Drizzle evenly with kimchi crema. Top with salsa, green onion and cilantro. Serve with lime wedges.

Max

 

[Bigjape34]

Max I’ve been ravenous lol this isn’t helping .. gave you ever made your own mofongo? Or trefungo? I made the wife some fried plantains the other night with marinated skirt steak as apps with a chipotle sauce and than some chuletas fritas I cant eat it but I love cooking lol


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[heavyhitter]

KOREAN STEAK TACOS:

1 pound top sirloin, trimmed
1/4 cup low-sodium soy sauce
2 tablespoons dark sesame oil
1 tablespoon brown sugar
1 tablespoon mirin OR sherry
1 teaspoon freshly ground black pepper
1 teaspoon grated peeled ginger
1 garlic clove, grated
1 kiwifruit, peeled and pureed
1/2 cup crema Mexicana
1/4 cup finely chopped kimchi*– look for it in the Asian-food aisle or*refrigerated section at the supermarket
1 package La Tortilla Factory Handmade Style Tortillas, Yellow or White Corn
1/2 cup bottled peach or mango salsa or our Grilled Pineapple-Mango Salsa
Thinly sliced green onion
Cilantro leaves, for garnish
1 lime, cut into 8 wedges
DIRECTIONS
Freeze beef 30 minutes or until firm but not frozen – this will make it easier to slice super-thin. Whisk together soy sauce, sesame oil, sugar, mirin, pepper, ginger, garlic and kiwifruit.
Remove beef from freezer. With a very sharp knife, cut beef across the grain into 1/8-inch-thick slices. Add beef to marinade, tossing to coat. Cover and refrigerate 1 hour, stirring occasionally.
Combine crema Mexicana and kimchi; chill.
Heat a cast-iron skillet over high heat. Remove beef from marinade, discarding marinade. Working in batches so you don’t crowd the pan, add beef to pan. Cook 1 minute on each side or until desired degree of doneness. Remove beef from pan; keep warm.
Warm tortillas on a hot griddle or directly over a gas flame, flipping as they begin to bubble. Transfer tortillas to a work surface and top evenly with beef. Drizzle evenly with kimchi crema. Top with salsa, green onion and cilantro. Serve with lime wedges.

Max

Looks delicious. I love bulgogi. Just needs a little kimchi on top!

 

[maxmuscle1]

Max I’ve been ravenous lol this isn’t helping .. gave you ever made your own mofongo? Or trefungo? I made the wife some fried plantains the other night with marinated skirt steak as apps with a chipotle sauce and than some chuletas fritas I cant eat it but I love cooking lol


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I have eaten Mofongo{Puerto Rico dish} many times. It is great w good sofrito!! We have a couple places that serve it traditionally.

Max
I also like the steak burritos w papas fritas

 

[heavyhitter]

Big ol pot of chicken and sausage gumbo. I love meal prepping my chicken in sauce/soup based ways like this as it re heats well without drying out or getting tough. Plus....gumbo is fucking yummy!!

 

[trongracie158]

Damn this thread always makes me hungry as fuck

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[heavyhitter]

Here’s the finished gumbo

 

[heavyhitter]

Nothing like some fresh ceviche. Made this one with some sole

 

[maxmuscle1]

Chile Colorado and Tortilla Salad w Cilantro-Avocado Lime dressing!!

Max

 

[Main3iac10]

Chile Colorado and Tortilla Salad w Cilantro-Avocado Lime dressing!!

Max

I am going to create a MaxMuscle cook book, from these posts...every time I open it I want to stuff my face.

 

[maxmuscle1]

I am going to create a MaxMuscle cook book, from these posts...every time I open it I want to stuff my face.

I Hope One Day !!

Max

 

[maxmuscle1]

High protein Pasta(lentil) Chicken and Vegetable Teriyaki

48g protein, 130 carbs, less than 2 grams fat! Sriracha of course!

Max

 

[Biggaintime]

High protein Pasta(lentil) Chicken and Vegetable Teriyaki

48g protein, 130 carbs, less than 2 grams fat! Sriracha of course!

Max

Looks good!

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[Biggaintime]

Bfast

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[Biggaintime]

I love grits

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[maxmuscle1]

Bfast

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Hash and Grits!! Nice !

Max

 

[Lathe Crasher]

Salmon and some good old stink pee asparagus.

 

[Mikeyz206]

Nice choices of good whole foods. I'll take a copy of Max's cook books. Really love fresh fish. I had some swordfish the other day freshly caught and brought back home from florida. Fantastic!

 

[maxmuscle1]

Salmon and some good old stink pee asparagus.

Hells Yeah! Love Salmon and Asparagus!! It definitely makes my pee smell fucked up!
I always made sure not to eat asparagus on a date; just in case! Lol

Max

 

[maxmuscle1]

Nice choices of good whole foods. I'll take a copy of Max's cook books. Really love fresh fish. I had some swordfish the other day freshly caught and brought back home from florida. Fantastic!

I have so many handwritten recipes! I obviously am into tech but, I still use a log book because I refuse to have my phone at the gym. I transfer the info later electronically. That brings me to my 20-30 spiral notebooks of recipes that I come up with. I still like to write with a pen and pad just so my penmanship doesn’t go to shit!

Max

 

[maxmuscle1]

Shrimp and Chicken Grilled Tacos!!

Max