Author Topic: What's Cooking (Read 211602 times)

DynaGlide · « **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

GoingMyWay · « **Reply #1111 on:** July 27, 2022, 02:42 PM »

Quote from: Cheese on July 26, 2022, 12:20 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.

(Attachment Link)

Wow you got a lot of apricots!

Quote from: DynaGlide 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

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.

hdv · « **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!

GoingMyWay · « **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.

guybo · « **Reply #1114 on:** July 30, 2022, 09:52 PM »

need to stop meating like this

Cheese · « **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.

Cheese · « **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.

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.

4nthony · « **Reply #1117 on:** August 08, 2022, 11:14 AM »

Quote from: Cheese 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.

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

rvieceli · « **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.

small biz at its best

https://www.tftwood.com/products/herbie

Ron

Cheese · « **Reply #1119 on:** August 12, 2022, 01:04 PM »

Quote from: rvieceli 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.

small biz at its best

https://www.tftwood.com/products/herbie

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.

GoingMyWay · « **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.

GoingMyWay · « **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.

guybo · « **Reply #1122 on:** August 24, 2022, 08:39 PM »

Thanks @Cheese the caprese salad was very good wish our tomatoes grew that big.

Cheese · « **Reply #1123 on:** August 25, 2022, 01:22 PM »

Quote from: guybo on August 24, 2022, 08:39 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?

guybo · « **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.

GoingMyWay · « **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.

GoingMyWay · « **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.

Cheese · « **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.

Reed Hoyer · « **Reply #1128 on:** September 06, 2022, 09:49 AM »

Quote from: Cheese 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.

@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.

GoingMyWay · « **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.

Cheese · « **Reply #1130 on:** September 06, 2022, 05:08 PM »

Quote from: GoingMyWay on September 06, 2022, 04:59 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.

GoingMyWay · « **Reply #1131 on:** September 06, 2022, 05:19 PM »

I'd never have thought to substitute pine nuts with macadamia nuts. Good idea!

GoingMyWay · « **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.

GoingMyWay · « **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.

GoingMyWay · « **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.

GoingMyWay · « **Reply #1135 on:** December 08, 2022, 07:06 PM »

I recently bought myself a new toy and a lot of BBQ people really would consider it to be just a toy.

I primarily bought it because I like to air fry a lot of things, but it often makes the house very smokey. The Ninja Woodfire is an outdoor air fryer / smoker so I thought it would be perfect for me. The first thing I made was frozen burgers. They had a really nice mild smoke flavor.

Then I made ribs, pork butt, smoked and air fried wings, and a smoked chicken that I injected with Tony Chachere Creole Style Butter Marinade.

I also made some more Rice Krispie Treats because I found the special colored holiday Rice Krispies at the grocery store. I'm a real sucker for seasonal items like this and the seasonal Oreos.

Cheese · « **Reply #1136 on:** December 08, 2022, 10:27 PM »

Last night I made a recipe that I downloaded back in 2012 but have only made three times. It was from Ina Garten which happens to be one of my faves.

My iPhone contains over 900 recipes which makes revisiting specific recipes tough unless you can be title specific. At any rate...this is a dinner winner. A high recommend for an absolutely delicious salmon meal.

A sauteed onion base with garlic and cherry tomatoes, add in some S&P, cover & reduce for 15 minutes add some fresh basil and a splash of balsamic vinegar...sauce is finished.

Oven at 400º, salmon lightly rubbed with olive oil, S&P, bake for 12-15min till internal temp of 140º-145º.

Steam asparagus till al dente, add a little butter and plate the meal. A couscous also works well with the sauce.

Absolutely delicious...

https://www.foodnetwork.com/recipes/ina-garten/salmon-and-melting-cherry-tomatoes-6565408

guybo · « **Reply #1137 on:** December 09, 2022, 10:18 AM »

I recently discovered these ,just blister in evoo and sea salt they are great.

GoingMyWay · « **Reply #1138 on:** December 09, 2022, 10:41 AM »

That's a nice looking dish @Cheese. Your dishes always look so delicious. I've been loading up the Paprika App (thanks again for that recommendation) with all kinds of recipes that I come across. It's very handy. Speaking of handy, this past Summer I downloaded a free Android app called "Food Checklist." It allows you to inventory items that you have around your house like in the pantry/fridge/freezer. The app has the capability of scanning a product's barcode, but I've found that the product is found maybe 50-60% of the time. You can enter an expiration date and the app can alert you when things are about to expire. The app can also alert you if a product gets below a defined threshold so you can buy more.

It was a bit of pain to inventory everything in the pantry and a slight pain to remember to update a products quantity when used, but I really love being able to just open the app and check to see if we have this spice or have a certain sauce or other item. All too often I've bought a duplicate item because I wasn't sure if we already had it at home. I like the app so much I'm thinking of inventorying some of my woodworking supplies like screws.

Unfortunately, I believe the app is only available on Android, but there must be something similar available on Apple.

@guybo I got shishito peppers at a restaurant once. The waiter affectionately referred to them as the "lottery" pepper. Most are mild, but every once in a while you get a hot pepper. Have you ever run into a spicier that average shishito pepper?

guybo · « **Reply #1139 on:** December 09, 2022, 11:21 AM »

Hi the little produce gal said if red they would be warm to hot,also said to batter and fry serve w/garlic aioli.