Author Topic: What's Cooking (Read 64951 times)

Rob Z · « **Reply #510 on:** July 06, 2019, 12:34 AM »

Wow, there have been some great pictures posted in this thread.

Lately I have been trying recipes that I have seen on the YouTube channel “Almazan Kitchen”. Has anyone else here watched their videos? The videos are done by two guys in Serbia , and their particular slant on cooking is everything is done outside, either in an outdoor kitchen or out in the woods by a stream. So far, everything I have tried has been quite tasty and a lot of fun to try.

GoingMyWay · « **Reply #511 on:** July 08, 2019, 10:48 AM »

Quote from: Rob Z on July 06, 2019, 12:34 AM

Lately I have been trying recipes that I have seen on the YouTube channel “Almazan Kitchen”. Has anyone else here watched their videos? The videos are done by two guys in Serbia , and their particular slant on cooking is everything is done outside, either in an outdoor kitchen or out in the woods by a stream. So far, everything I have tried has been quite tasty and a lot of fun to try.

I didn't immediately recognize the YouTube channel by name, but once I went to YouTube I remembered watching one of their videos before. I think he was making a steak over an open fire or something.

I made some bbq chicken leg quarters for the 4th of July. I also made brats and more pork chops and grilled corn. I finally got to try the Firecracker sausages. They're a limited edition product so I have literally been waiting a whole year to try them. Sadly, I was disappointed with them. I prefer the regular brats or Beer 'n Brats.

Last night we made chicken biryani.

Cheese · « **Reply #512 on:** July 08, 2019, 11:37 AM »

Quote from: GoingMyWay on July 08, 2019, 10:48 AM

Last night we made chicken biryani.

Wow...that's a lot of ingredients.

It reminds me of a typical Paul Prudhomme recipe. My favorite is his Jalapeño Pie.

This looks delicious.

GoingMyWay · « **Reply #513 on:** July 08, 2019, 02:14 PM »

Are you referring to all of the spices required for a typical biryani? We cheated and bought a jar of biryani paste

. The dish was actually pretty easy since we used the premade paste and the pressure cooker. A lot easier than the chicken kabsa.

I've never heard of jalapeno pie. Is it more or less an omelette or maybe more like a frittata?

GoingMyWay · « **Reply #514 on:** July 09, 2019, 08:34 AM »

This past weekend we bought a big sub primal cut of top loin from Costco. Last time we got ribeye so this time we went back to my favorite, the NY strip steak. I cut it up into individual steaks - we got 11 steaks. I vacuum seal them and freeze them to cook sous vide directly from the freezer. I preseasoned 8 of the steaks with salt and pepper and left 3 plain. This amount of steaks will usually last us about 6 months.

Last night we made beef lo mein and had some of the frozen hot and sour soup that we recently made. I used the the leftover end cut of the top loin for the beef. We tried using the cooked noodles this time. They seem to be identical to the regular lo mein noodles, the only difference being that they don't need to be boiled first. The noodles were a little starchy so I think the regular lo mein noodles are better.

Cheese · « **Reply #515 on:** July 09, 2019, 12:45 PM »

Quote from: GoingMyWay on July 08, 2019, 02:14 PM

Are you referring to all of the spices required for a typical biryani?

I've never heard of jalapeno pie. Is it more or less an omelette or maybe more like a frittata?

Yes...

Here's just the list of ingredients for Jalapeño Pie.

Jalapeno Pie
Recipe courtesy of Paul Prudhomme, 1991
Delicious…
Seasoning Mix       Ingredients
2 tsp ground Ancho chile pepper        ¾ cup yellow cornmeal
1 tsp ground New Mexico chile pepper 1 tsp baking powder
1 tsp salt                 2T dark brown sugar
2 tsp dried cilantro             1 cup ½ + ½
1 ½ tsp ground cumin          2 ½T unsalted butter
1 tsp onion powder            ½ cup hot water
½ tsp garlic powder            3T unsalted butter + 1T EVOO
½ tsp white pepper            2 cup sliced onion rings
½ tsp black pepper            7 fresh jalapeno rings, seeded
                    7 fresh Fresno rings, seeded
                    1 ½ tbl vegetable oil
2 cups grated white cheddar      8 eggs
sour cream
cilantro, chopped

GoingMyWay · « **Reply #516 on:** July 14, 2019, 09:03 AM »

That sounds pretty good. Do you have the rest of the cooking instructions?

Last night we made italian sausage, peppers, and onions with spaghetti and Caesar salad. The dish was almost like a sausage cacciatore.

Peter Halle · « **Reply #517 on:** July 14, 2019, 10:06 AM »

Last night was Steve Raichlen's rum soaked smoked salmon for my wife's pasta and her bagel. Beef short ribs are currently enjoying their sous vide spa treatment at 146 degrees for 48 plus hours. (I put them in late and their 48 hr deadline will be while I am working - thus the plus.)

I know - no images - it didn't happen.

Peter

Sparktrician · « **Reply #518 on:** July 15, 2019, 07:25 AM »

Quote from: GoingMyWay on July 14, 2019, 09:03 AM

That sounds pretty good. Do you have the rest of the cooking instructions?

Last night we made italian sausage, peppers, and onions with spaghetti and Caesar salad. The dish was almost like a sausage cacciatore.

@GoingMyWay, If I may make a suggestion, try the hot Italian sausage from the Italian Store in Arlington (3123 Lee Hwy) or from Wegman's. Both leave the Johnsonville sausage in the dust.

GoingMyWay · « **Reply #519 on:** July 15, 2019, 07:40 AM »

Ooh we do love getting Italian subs from the Italian Store! It's just we're lazy and a little far away. We have been meaning to go back recently. I'll have to remember to try their hot Italian sausage.

We definitely go to Wegman's more frequently. In fact we were just there on Saturday picking up some cheese and charcuterie meats.

Thanks for the recommendation!

ProCarpenterRVA · « **Reply #520 on:** July 15, 2019, 07:57 AM »

darn, I need to get on the forum more

I love to cook and there are some great recipes on here!

Subbed :

Sent from my Pixel 3 XL using Tapatalk

Cheese · « **Reply #521 on:** July 15, 2019, 10:09 AM »

Interesting...when I cook sausage, peppers & onions, I always serve it on a toasted Coney bun, it's messy but that's part of the attraction.

Peter Halle · « **Reply #522 on:** July 15, 2019, 10:19 AM »

Quote from: Cheese on July 15, 2019, 10:09 AM

Interesting...when I cook sausage, peppers & onions, I always serve it on a toasted Coney bun, it's messy but that's part of the attraction.

(Attachment Link)

You are so bad - in a good way! Toasted buns can be so essential to culinary nirvana, or can be so painful on Mondays after visiting the beach on Sunday and falling asleep.

Peter

GoingMyWay · « **Reply #523 on:** July 15, 2019, 10:46 AM »

Quote from: Cheese on July 15, 2019, 10:09 AM

Interesting...when I cook sausage, peppers & onions, I always serve it on a toasted Coney bun, it's messy but that's part of the attraction.

(Attachment Link)

Making the dish did seem wrong on several levels. First cutting the sausage up sorta felt like "breaking the law" and second the sausage is often served on a roll as a sandwich.

GoingMyWay · « **Reply #524 on:** July 15, 2019, 09:59 PM »

Tonight I made French onion soup and sockeye salmon with green beans and pearled couscous. We kinda break the law by using provolone cheese instead of swiss cheese.

Cheese · « **Reply #525 on:** July 19, 2019, 01:48 PM »

Today's breakfast:
A mixed berry smoothie with a capful of Nielsen-Massey vanilla and 3 or 4 mint leaves. That removes all of the tartness of the different berries.

GoingMyWay · « **Reply #526 on:** July 19, 2019, 02:19 PM »

That seems too healthy! Did you put any yogurt in there or is it all berries?

Cheese · « **Reply #527 on:** July 19, 2019, 02:37 PM »

Quote from: GoingMyWay on July 19, 2019, 02:19 PM

That seems too healthy! Did you put any yogurt in there or is it all berries?

Blackberries, blueberries, strawberries, raspberries, yogurt, half of a lonely avocado, cranberry juice, a banana, mint & vanilla...nummy.

I like them because they stick to my ribs and I don't feel the need to snack during the day.

Cheese · « **Reply #528 on:** July 21, 2019, 11:47 AM »

Thursday we had Hoisin Shrimp which I've previously discussed. Everything gets baked in the oven, vegetables & mushies for 15 minutes and the shrimp for 4 minutes. It's all served over rice noodles with some Hoisin sauce on the side.

Here's a photo of the dish before plating and a photo of some fresh Thai basil from the garden that will be used for garnish.

Bob Marino · « **Reply #529 on:** July 26, 2019, 05:08 AM »

Quote from: GoingMyWay on July 14, 2019, 09:03 AM

That sounds pretty good. Do you have the rest of the cooking instructions?

Last night we made italian sausage, peppers, and onions with spaghetti and Caesar salad. The dish was almost like a sausage cacciatore.

(Attachment Link)

Michaels of Brooklyn. We used to live around the corner from them - way back when (50's -80's) they were simply a pizzeria. In the last so many years that pizzeria morphed into a very nice upscale- though not trendy, Italian restaurant. There really aren't many trendy restaurants that section (Marine Park) of Brooklyn.

And they bought the building across the street from Michaels that was once a bar and turned it into a busy bakery where they make the sauce.

GoingMyWay · « **Reply #530 on:** July 26, 2019, 06:27 AM »

Did you like their sauce?

I didn't realize their history. I just bought the jar of sauce because it looked "fanciest." We were originally gonna buy Rao's sauce but then I found this jar in a different section. It was slightly bigger and slightly more expensive than Rao's (just over $8).

threesixright · « **Reply #531 on:** July 26, 2019, 06:31 AM »

@GoingMyWay

Yum yum

.

How long did you cook the onions? they look nicely caramelized!

Sent from my X using Tapatalk

GoingMyWay · « **Reply #532 on:** July 26, 2019, 06:35 AM »

I think you're asking about the onions for the onion soup?

It took a surprisingly long time - I think about 45 minutes over medium high heat, stirring every 3-5 minutes so they didn't burn.

I've heard you can cook them in a Dutch oven in the oven for like an hour+ if you don't want to have to constantly stir and watch the onions on the stovetop.

threesixright · « **Reply #533 on:** July 26, 2019, 03:23 PM »

Quote from: GoingMyWay on July 26, 2019, 06:35 AM

I think you're asking about the onions for the onion soup?

It took a surprisingly long time - I think about 45 minutes over medium high heat, stirring every 3-5 minutes so they didn't burn.

I've heard you can cook them in a Dutch oven in the oven for like an hour+ if you don't want to have to constantly stir and watch the onions on the stovetop.

Yeah, sorry my bad, should have mentioned that

But indeed for the onion soup I meant. Takes ages..., worth waiting for, looks awesome!

Used some white wine as-well? 😀

GoingMyWay · « **Reply #534 on:** July 26, 2019, 04:09 PM »

No worries. I figured that's what you were talking about.

I use red wine and chicken broth.

threesixright · « **Reply #535 on:** July 27, 2019, 03:23 AM »

Quote from: GoingMyWay on July 26, 2019, 04:09 PM

I use red wine and chicken broth.

Aha, I need to try that. Normally I use white wine

DynaGlide · « **Reply #536 on:** July 27, 2019, 06:24 AM »

Rotisserie chicken with peaches is one of my favorites

GoingMyWay · « **Reply #537 on:** July 31, 2019, 04:28 PM »

Rotisserie chicken with peaches sounds good. Ever grill pineapple? I've always wanted to try, but never had.

Last night is a bit of a repeat - pork chops with mashed potatoes, sauerkraut, and apple sauce. But it was probably one of the fastest meals I've ever made. Used the premade Simply Mashed Potatoes, canned sauerkraut, and powdered gravy. Dinner was ready in 20 minutes or less. That's like record time for me!

DynaGlide · « **Reply #538 on:** July 31, 2019, 07:35 PM »

Quote from: GoingMyWay on July 31, 2019, 04:28 PM

Rotisserie chicken with peaches sounds good. Ever grill pineapple? I've always wanted to try, but never had.

Yes grilled pineapple spears are fantastic. Tonight I did a rack of ribs.

Also pictures is last night's spare ribs. Chicken I did for lunches.

DynaGlide · « **Reply #539 on:** August 05, 2019, 10:09 AM »

Not a cooking post. . .yet. I've been lusting over the 26" Weber kettles ever since I discovered them. Over the weekend I picked up a 2013 26" Weber kettle second hand and spent some time cleaning it up. I'm looking forward to the increased real estate for when I need it: