Author Topic: What's Cooking  (Read 180346 times)

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Online DynaGlide

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Re: What's Cooking - Lots of Ribs
« Reply #1110 on: July 26, 2022, 12:26 PM »


Once again I had to cook for about 35 people up at the Cape. It was an opportunity for me to test out my traveling grill setup. I managed to do 8 racks of ribs at once on my 22" Weber with riser and they were a real crowd pleaser. I did 3 6lb chickens to 200~ degrees on a Weber Smokey Mountain I had on loan for pulled chicken as well.

Matt
Instagram @matts.garage

Offline GoingMyWay

  • Posts: 2210
Re: What's Cooking
« Reply #1111 on: July 27, 2022, 02:42 PM »
So with the Black Mulberry season over, it's now time to harvest the apricots. I added some to a smoothie this morning and am thinking about making an apricot sauce for ham and then some apricot jam. We'll see how motivated I become.  [smile]

(Attachment Link)

Wow you got a lot of apricots!



Once again I had to cook for about 35 people up at the Cape. It was an opportunity for me to test out my traveling grill setup. I managed to do 8 racks of ribs at once on my 22" Weber with riser and they were a real crowd pleaser. I did 3 6lb chickens to 200~ degrees on a Weber Smokey Mountain I had on loan for pulled chicken as well.

Matt

That's really cooking for a crowd!  The meat looks great!

We cut into the cucumber last night.  There aren't too many seeds in the center so I'd say we harvested at the right time.  My wife said it's the crunchiest cucumber she's ever had.



We harvested 2 bell peppers to put in our spam friendly Lomo Saltado.



We didn't have any tomatoes.  This was almost like like pepper beef, but it was good nonetheless.



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Offline hdv

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Re: What's Cooking
« Reply #1112 on: July 27, 2022, 04:34 PM »
Yep, that cucumber is looking great. Well done! If you don't like the seeds, then a teaspoon is the classic way to scrape them out of a length-way halved cucumber and be left with half moon shaped parts. Enjoy!

Offline GoingMyWay

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Re: What's Cooking
« Reply #1113 on: July 29, 2022, 09:21 AM »
Thanks for the tip about scraping out the seeds.  My wife didn't mind the seeds at all.

Last night we made pork chops with a lemon caper sauce.

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Offline guybo

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Re: What's Cooking
« Reply #1114 on: July 30, 2022, 09:52 PM »
need to stop meating like this [big grin]

Online Cheese

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Re: What's Cooking
« Reply #1115 on: August 07, 2022, 11:51 PM »
So I had a hankering for some good tenderloin and a quick vegetable dish. While the tenderloin is the star here, the carrots are really to die for because they're so easy and so delicious, they're prepared and cooked in a sheet pan in the oven.

Some small fresh summer carrots all about the same diameter, a little EVOO or better yet some roasted peanut oil which adds some additional flavor, fresh thyme, Kosher salt & freshly ground black pepper. Oven at 400 degrees and bake the carrots for about 10-15 minutes. Sprinkle some grated Reggiano over the top and continue to bake for 5 minutes or until they have the texture you desire. I like them soft but not mushy...al dente.  [smile]



Online Cheese

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What's Cooking...new cooking prep gadget
« Reply #1116 on: August 08, 2022, 09:28 AM »
I hate removing the individual thyme leaves from the thyme stem so I tend to cook using the entire thyme sprig. But that is a real problem & mess if there is any liquid involved. For fairly dry dishes like potatoes or beans, the entire thyme sprig can easily be removed, for wet dishes...not so much.

Here's something I just picked up at Williams-Sonoma. It really does work well for thyme, I'm pleasantly surprised.  [big grin]  I'll also try using it next on fresh rosemary and tarragon. I've got a great chicken in tarragon sauce recipe that I'll cook this week.



Offline 4nthony

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Re: What's Cooking
« Reply #1117 on: August 08, 2022, 11:14 AM »
So I had a hankering for some good tenderloin and a quick vegetable dish. While the tenderloin is the star here, the carrots are really to die for because they're so easy and so delicious, they're prepared and cooked in a sheet pan in the oven.

Roasted carrots are one of my favorite foods and these look amazing. Nice cook on that tenderloin, too!
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Offline rvieceli

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Re: What's Cooking
« Reply #1118 on: August 08, 2022, 12:46 PM »
@Cheese some folks I follow on Instagram make these walnut herb strippers out of their shop in Montana.



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Ron

Online Cheese

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Re: What's Cooking...Cherokee Purple tomatoes
« Reply #1119 on: August 12, 2022, 01:04 PM »
@Cheese some folks I follow on Instagram make these walnut herb strippers out of their shop in Montana.

small biz at its best

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Thanks for that Ron @rvieceli they also recommend it for parsley so I think cilantro would also work in it.

Here's a small harvest of Cherokee Purple tomatoes. I consider them absolutely the best for BLT sandwiches. This is also the time of the year to pair them with some fresh home grown basil leaves along with some fresh mozzarella cheese to make a Caprese salad...very nummy.


Offline GoingMyWay

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Re: What's Cooking
« Reply #1120 on: August 16, 2022, 04:27 PM »
We harvested another cucumber.





There are still at least 2 more cucumbers growing and a bunch of guavas now.







This past Saturday we made some shrimp cocktail to go with a steak.




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Offline GoingMyWay

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Re: What's Cooking
« Reply #1121 on: August 16, 2022, 05:06 PM »
Last night we made bacon wrapped jalapeno poppers.  It sounded like it would be really good, especially with the chorizo sausage and bacon, but it was really underwhelming.  It didn't help that the jalapeno peppers that I bought had no heat at all.









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Offline guybo

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Re: What's Cooking
« Reply #1122 on: August 24, 2022, 08:39 PM »
Thanks @Cheese the caprese salad was very good wish our tomatoes grew that big.

Online Cheese

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Re: What's Cooking
« Reply #1123 on: August 25, 2022, 01:22 PM »
Thanks @Cheese the caprese salad was very good wish our tomatoes grew that big. (Attachment Link)

Glad you enjoyed it...did you serve basil with it?

Offline guybo

  • Posts: 452
Re: What's Cooking
« Reply #1124 on: August 25, 2022, 07:32 PM »
Hi, no we did not my sweetie told me it was the fiber to make those short pants caprese. [big grin]

Offline GoingMyWay

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Re: What's Cooking
« Reply #1125 on: August 26, 2022, 09:37 AM »
That's a nice looking caprese salad @guybo.

Last night I made a K-eto (strange, the forum software replaces k-e-t-o with spam when it's spelled without hyphens) Jambalaya with cauliflower "rice."  It was pretty good, except it was a tad bit too salty from the Tony Chachere's Original Creole Seasoning.  That stuff is salty!  Next time I think I'll reduce the amount of Creole Seasoning and also add another bag of cauliflower rice.









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Offline GoingMyWay

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Re: What's Cooking
« Reply #1126 on: September 01, 2022, 05:46 PM »
Made some Chinese style BBQ chicken and duck skewers the other day to go along with some lemon pepper chicken leg quarters.









Last night, my wife made a homemade k eto pizza.  The dough was made with almond flour.  Aside from the top burning a little bit under the broiler, it was very good!  The leftovers today really tasted like regular leftover pizza.









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Online Cheese

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Re: What's Cooking
« Reply #1127 on: September 05, 2022, 09:59 PM »
So, it's basil season and every year I make a large batch of pesto to be used year round for pasta & pizza. Pasta just makes sense but for pizza I use it as a thin covering on the crust...so much more nummy.

Here's a bunch of it just made in the Cuinisart tonight.






Offline Reed Hoyer

  • Posts: 49
Re: What's Cooking
« Reply #1128 on: September 06, 2022, 09:49 AM »
So, it's basil season and every year I make a large batch of pesto to be used year round for pasta & pizza.

@Cheese my mother used to do this every year when I was growing up. Your batch looks spectacular. I'd better call her for her recipe before it's one more thing lost to time. Thanks for reminding me.

Offline GoingMyWay

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Re: What's Cooking
« Reply #1129 on: September 06, 2022, 04:59 PM »
Nice looking pesto @Cheese.  Do you put pine nuts in there?

We harvested 2 guavas.  There looks to be about 24 more fruits on the tree, which really surprised me.





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Online Cheese

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Re: What's Cooking
« Reply #1130 on: September 06, 2022, 05:08 PM »
Nice looking pesto @Cheese.  Do you put pine nuts in there?


Yup…fresh basil, fresh garlic, a good clean olive oil, pine nuts, kosher salt & some grated Reggiano. A few years back I substituted Macadamia nuts for a slightly richer flavor and change of pace.

Offline GoingMyWay

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Re: What's Cooking
« Reply #1131 on: September 06, 2022, 05:19 PM »
I'd never have thought to substitute pine nuts with macadamia nuts.  Good idea!
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Offline GoingMyWay

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Re: What's Cooking
« Reply #1132 on: September 28, 2022, 10:53 AM »
I made a different bacon wrapped meatloaf last week.







This past weekend I made Dirty Bird Chicken Bites.  I got the recipe from HowToBBQRight.  I used pickled jalapeno peppers instead of hot dill pickle slices.







Last night I made an olive oil cake.  It sounds pretty odd, but I couldn't tell there was any olive oil in it.  It was just mildly sweet and the almond extract added a nice subtle flavor.



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Offline GoingMyWay

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Re: What's Cooking
« Reply #1133 on: October 23, 2022, 06:38 PM »
Last week we made a one pan oven roasted chicken chicken thighs and green beans with a tarragon aioli.





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Offline GoingMyWay

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Re: What's Cooking
« Reply #1134 on: November 29, 2022, 11:23 AM »
My wife made Chef John's French Onion Green Bean Casserole for Thanksgiving.





Last night we took the leftover turkey and some of the turkey soup broth to make turkey tetrazzini.















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