What did I cook this weekend.....
- Thread starter Melana
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
We're mashing right now, so dinner will be easy - KOTC voted for chili cheese dogs, which I make with spicy sausages instead of hot dogs. AND the sugarfree bread & butter jalapenos I made yesterday.
Nice rare piece of yellow tail, asparagus on the grill and brown rice.
gratus fermentatio
Well-Known Member
"Come on up to the lab, have a look at, what's on the slab..." :rockin:
Smoked a pork butt and, when it got done early, I wrapped it and put it in the oven. I then took my charcoal chimney and scooped the remaining coals up. I coaxed that into a very hot fire and dumped it into the kettle grill and grilled beets and green beans.
Then we built a wood fire in the fire pit and roasted marshmallows and made s'mores with our nieces. Pretty darn good saturday.
Sent from my iPhone using Home Brew
Then we built a wood fire in the fire pit and roasted marshmallows and made s'mores with our nieces. Pretty darn good saturday.
Sent from my iPhone using Home Brew
cheezydemon3
Well-Known Member
Soprasata, pepperoni, Italian sausage. Homemade crust and sauce.....so delicious!
BBQ'd burgers stuffed with shredded cheese,banana & sweet peppers,sweet onions small diced. Made fried sweet corn with sweet onions,hot paprika,etc. Took the remaining cheese/pepper/onion mixture & mixed it in with the corn. Sort of a Mexican corn side dish off the cob.
headbanger
Well-Known Member
Got three racks of spares on the smoker, also makings for ABT's (sort of), sweet potato fries and roasted corn on the cob.
- Joined
- Jun 2, 2008
- Messages
- 64,951
- Reaction score
- 16,516
Last night made some pan seared scallops (with a ginger/garlic pineapple juice reduction) and halibut (with a mango salsa). Parmesan garlic pasta and avacado slices on the side. Twas very good.
I made chocolate chip pancakes for this guy(grandson)this morning. He won't use a plate yet just tips it over. I hate sweet breakfast foods like this but He loved them.
Sent from my iPhone using Home Brew
Grilled lamb chops and asparagus!
A few weeks back, I made some grilled kangaroo and asparagus (I really like asparagus), together with some tomato and mozarella. Sat outside on the patio with the wife and washed it all down with a cold bottle of Pinot Grigio.
A few weeks back, I made some grilled kangaroo and asparagus (I really like asparagus), together with some tomato and mozarella. Sat outside on the patio with the wife and washed it all down with a cold bottle of Pinot Grigio.
gratus fermentatio
Well-Known Member
Hey Podz, what does kangaroo taste like?
Regards, GF.
Regards, GF.
Very tender, no fat or gristle... tasted like a beef tenderloin, but better and with a slight gamey taste. We absolutely loved it. We should have bought more than one package when it was in the supermarket.
Cook it rare if you find some.
Hopinista
Well-Known Member
Pasta Puttanesca and homemade focaccia
rgauthier20420
Well-Known Member
- Joined
- Sep 20, 2012
- Messages
- 771
- Reaction score
- 70
70lb crawfish boil!!!
Now that is what I like to see. I really would like to smell it and taste it as well though. Heck, lets just go with all 5 senses on that one. I am very jealous.
Hopinista
Well-Known Member
rgauthier20420
Well-Known Member
- Joined
- Sep 20, 2012
- Messages
- 771
- Reaction score
- 70
I don't think I've ever been so jealous on this thread
Not to compound the jealousy, but 100+ oysters were shucked and chargrilled with a butter, garlic, hot sauce, cayanne, and parm cheese mixture at the party also. No pics of that though. We do this party once a year
Not to compound the jealousy, but 100+ oysters were shucked and chargrilled with a butter, garlic, hot sauce, cayanne, and parm cheese mixture at the party also. No pics of that though. We do this party once a year
I'm jealous of the crawfish, too, but how could you destroy your oysters like that? You're supposed to eat them raw!!!
Hopinista
Well-Known Member
They're good raw but you've obviously never had a charred oyster. They're ridiculously good.
cheezydemon3
Well-Known Member
Raw is great, but grilled with some good ingredients? Can't find a flaw in either one.
headbanger
Well-Known Member
mattmmille
Well-Known Member
Picked strawberries yesterday...just finished making 4 pints of jam. Need to pull a loaf of salt-rising bread out of the freezer! (Makes the most awesome toast.)
LakesideBrewing
Well-Known Member
Baked some country bread in the wood fired oven this weekend.
Baked some country bread in the wood fired oven this weekend.
Those look beautiful!
I bet they tasted even better with the wood smoke.
Dan6310
Not to compound the jealousy, but 100+ oysters were shucked and chargrilled with a butter, garlic, hot sauce, cayanne, and parm cheese mixture at the party also. No pics of that though. We do this party once a year
And to whom should I address my generous bribe in order to get an invitation to this event?
DROOOOOL!
mattmmille
Well-Known Member
Still have strawberries from yesterday, so I revisited my ancient past, when I worked for Shoney's and made many a strawberry pie. I did this one with a graham cracker crust...because that's what I like and it's easy!
Temptd2's Bread & Butter Pickled Jalapenos
2 pounds fresh jalapeno peppers
1 large onion
4 cups Splenda or other sweetener of your choice, equivalent to 4 cups sugar
2 cups white vinegar
1/2 cup cider vinegar
1 tablespoons plus 1 teaspoon coarse un-iodized salt (sea salt or pickling salt)
2 teaspoons whole yellow mustard seeds
1 teaspoon whole celery seeds
1 teaspoon ground turmeric
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 to 1/2 teaspoon red pepper flakes (optional but adds nice flavor)
Cut the tops off the peppers, then slice into rounds about 1/2" thick. Wear disposable latex gloves during this step - keeps you from rubbing capsaicin into your eyes by accident!
Cut off both ends of the onion, and peel. Cut onion in half at the equator, then cut each half in half again from top to bottom, then cut each quarter into slices from top to bottom so you have nice wedge-shaped pieces.
Add the vinegars to a 6 quart pot. Add sweetener and all the spices, stir well to distribute. Bring to a boil.
Add onion pieces to boiling liquid, stir well, then add all the pepper slices and stir again. Bring back to a boil, then cook about 7 minutes, stirring occasionally, til the onions are translucent and the pepper slices turn from bright green to a dull green throughout.
If you're going to can this, follow proper water bath canning procedures.
If you're NOT going to can, let peppers cool to room temp, then store in a glass jar in the refrigerator. The turmeric will stain plastic so be aware of that when choosing stirring and storing utensils.
This is EXCELLENT alongside any grilled meats, ham, pork chops, whatever you like. Also great chopped up and added to tuna or chicken salad. Cooking the peppers mellows out most of the heat so you're left with a spicy pickle!
Makes about a quart of pickles.
NOTE: You might want to taste those jalapenos for heat before making this - if you don't like things too hot, seeding/deveining them first will remove most of the capsaicin and produce a nice mellow heat. SOME batches of jalapenos are MUCH hotter than others!
2 pounds fresh jalapeno peppers
1 large onion
4 cups Splenda or other sweetener of your choice, equivalent to 4 cups sugar
2 cups white vinegar
1/2 cup cider vinegar
1 tablespoons plus 1 teaspoon coarse un-iodized salt (sea salt or pickling salt)
2 teaspoons whole yellow mustard seeds
1 teaspoon whole celery seeds
1 teaspoon ground turmeric
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 to 1/2 teaspoon red pepper flakes (optional but adds nice flavor)
Cut the tops off the peppers, then slice into rounds about 1/2" thick. Wear disposable latex gloves during this step - keeps you from rubbing capsaicin into your eyes by accident!
Cut off both ends of the onion, and peel. Cut onion in half at the equator, then cut each half in half again from top to bottom, then cut each quarter into slices from top to bottom so you have nice wedge-shaped pieces.
Add the vinegars to a 6 quart pot. Add sweetener and all the spices, stir well to distribute. Bring to a boil.
Add onion pieces to boiling liquid, stir well, then add all the pepper slices and stir again. Bring back to a boil, then cook about 7 minutes, stirring occasionally, til the onions are translucent and the pepper slices turn from bright green to a dull green throughout.
If you're going to can this, follow proper water bath canning procedures.
If you're NOT going to can, let peppers cool to room temp, then store in a glass jar in the refrigerator. The turmeric will stain plastic so be aware of that when choosing stirring and storing utensils.
This is EXCELLENT alongside any grilled meats, ham, pork chops, whatever you like. Also great chopped up and added to tuna or chicken salad. Cooking the peppers mellows out most of the heat so you're left with a spicy pickle!
Makes about a quart of pickles.
NOTE: You might want to taste those jalapenos for heat before making this - if you don't like things too hot, seeding/deveining them first will remove most of the capsaicin and produce a nice mellow heat. SOME batches of jalapenos are MUCH hotter than others!
Hopinista
Well-Known Member
Looks good! I'll probably make them this weekend but I'll be using sugar, just maybe not 4 cups.
Oh yeah, forgot to mention I cook sugarfree - so you can definitely substitute real sugar in this recipe. It makes a fair amount so let me know how it turns out if you lessen the sweetening!
KOTC had the idea to do the jalapenos, after I made the cuke-based b & b pickles, which I posted upthread here someplace. We like these even better.
Hopinista
Well-Known Member
I love B&B pickles (and all pickles really) and I love jalapenos so this looks right up my ally. I'll let you know how they come out
I used to buy the pickled banana pepper rings at BJ's so I could re-use the pickle juice. I'd go to the flea market & buy a bunch of jalapenos,cut the tops off & chuck'em in the jar with that pepper brine. After a couple weeks in the fridge I had Firepenos.
cheezydemon3
Well-Known Member
It is pretty easy to make your own good brine. I need to google it again, but vinegar water and salt (plus whatever seasonings) is great to dump a bunch of pepper rings of any kind in.
I added garlic and peppercorns to the last batch. FANTASTIC.
I added garlic and peppercorns to the last batch. FANTASTIC.
Hopinista
Well-Known Member
Feeling energetic and made lunch. Falafel (From scratch!) sandwiches and tabouleh
I've got a bunch of mom's old cookbooks scrawled in every available space with recipes. Other good ones checked off. Her recipe for ice box pickles in scrawled in one of them. Those were bloody addictive!
DisturbdChemist
I'm drunk 60% of the time, all the time!
- Joined
- Nov 22, 2011
- Messages
- 9,801
- Reaction score
- 2,802
- Location
- Between-the-keggerator-and-the-couch
Probably going to grill some chicken tonight. Going to have a lot of extras to have through out the rest of the week.
cheezydemon3
Well-Known Member
I love B&B pickles .....right up my ally............
Who is your ally? Is he really just your ally if you shove your pickle up him?
Hopinista
Well-Known Member
Who is your ally? Is he really just your ally if you shove your pickle up him?
That creates a whole new sort of alliance, I believe.
hunter_le five
Sheriff Underscore
Who is your ally? Is he really just your ally if you shove your pickle up him?
Seemed to work well enough for the Spartans.
