Fried green tomatoes.
What did I cook this weekend.....
- Thread starter Melana
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I just put a whole butternut squash in my Instant Pot pressure cooker - set it for 19 minutes on High pressure. We shall see how it comes out. Decided to start it a bit early because we're having a pretty good wind event at the moment (broke a big oak branch off a tree behind us when knocked three of our fence boards loose, grrrr) so figured I'd better get it cooked while there is still power!
Gonna panroast a peppercorn pork tenderloin in about an hour.
Gonna panroast a peppercorn pork tenderloin in about an hour.
Now I'm hungry again!
I have been thinking of doing something in this realm just hasn't happened.
I need to make pitas again, I thought they would be difficult, not really and so good.
applescrap
Be the ball!
My wife really made a treat. Dont think picture does it justice. She roasted annaheims and poblanos from our garden, stuffed them with cheesy rice and fried them after dipping them in egg and flour. Then made a sauce with garlic and garden tomatoes. Sour cream on side. They were crunchy and so good.
View attachment 1476578611230.jpg
View attachment 1476578611230.jpg
stella_tigre
Queen of the Upper Mississippi
This is my third or fourth time with pitas, and finally got them to puff up perfectly! Ya gotta get them really thin, and we used a pizza stone at 475 deg. Really nice toothsome bread, and there's leftover hummus for tomorrow's snacking, too!
LakesideBrewing
Well-Known Member
Local ground turkey lettuce wrap with house pickled radicchio and onions, shredded carrots and crushed peanuts.
ericbw
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Nice! I have the best luck when I bulk rise, then make balls that rise. Then roll them out and let them rest, the roll a little more.
ericbw
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View attachment ImageUploadedByHome Brew1476623093.306421.jpg
Scallops with cucumber mango salsa, asparagus on top of Jamaican curry spiced latkes, sprinkled with pistachios.
Still working on interesting uses of our homegrown potatoes and sweet potatoes!
(All I did was make the latkes and hand things to my wife.)
Scallops with cucumber mango salsa, asparagus on top of Jamaican curry spiced latkes, sprinkled with pistachios.
Still working on interesting uses of our homegrown potatoes and sweet potatoes!
(All I did was make the latkes and hand things to my wife.)
treacheroustexan
Well-Known Member
Chicken fajitas for lunch today.
Big pot of gravy loaded with pancetta, meatballs and sausage has been simmering all day,View attachment ImageUploadedByHome Brew1476642812.013978.jpg
Sauce has now been incorporated into this beauty, can you say fat?View attachment ImageUploadedByHome Brew1476650920.460837.jpg
Going in the oven in a couple of minutes.
Going in the oven in a couple of minutes.
Anyone confit?
I heated a bunch of different meats in duct fact (duck, chicken, ham) back in december. It's been in the bottom of my fridge since then. Just had some of the chicken thigh, so tasty.
I heated a bunch of different meats in duct fact (duck, chicken, ham) back in december. It's been in the bottom of my fridge since then. Just had some of the chicken thigh, so tasty.
Something I want to do, just haven't yet.
beergolf
Well-Known Member
Have a turkey breast in a sous vide bath going. Probably going to have some delicatta squash and some brussel sprouts.
Yeastieboy
Well-Known Member
Remmy
Drink First, Ask Questions Later
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Smacked.
Thai green curry chicken and shrimp night. Over white oak and charcoal.
View attachment ImageUploadedByHome Brew1476658201.021940.jpg
Thai green curry chicken and shrimp night. Over white oak and charcoal.
View attachment ImageUploadedByHome Brew1476658201.021940.jpg
treacheroustexan
Well-Known Member
Literally jealous of everything you post.
applescrap
Be the ball!
Nice work. Those look amazing
This forum is bad for my cholesterol! I love it haha
Yeastieboy
Well-Known Member
Oldskewl
Well-Known Member
Looks good. What do you use to season/marinade your meat? I do a marinade of oil, lime juice, garlic, s&p, crushed red pepper. It's good, But I'm looking for something different.
Very similar...
lime juice + salt, garlic powder, "dark" chile powder (whatever that is), cumin, chipolte chile powder, cayenne pepper (if you like it hotter) plus enough oil to get the consistency right.
Sometimes i'll add a pea sized scoop of xanthan gum to help keep it emulsified, but i find that dulls the flavor a touch.
To really up the flavor i cut the meat thick into 1/4" strips, fork a bunch of holes in it, then put it into a vaccuum container for about an hour. That seems to really help suck the marinade in.
Oldskewl
Well-Known Member
Sounds like I need to try some Cumin and Chile Powder(s). Thanks!
Remmy
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Chicken stir fry - bell pepper, onion, broccoli.
And homemade white rice. Because that's what Caribbean people do very well.
View attachment ImageUploadedByHome Brew1476746125.864021.jpg
And homemade white rice. Because that's what Caribbean people do very well.
View attachment ImageUploadedByHome Brew1476746125.864021.jpg
slym2none
"Lazy extract brewer."
Fat.
Made chicken tenders with a Chick-Fil-A clone recipe. They came out really close, I have to admit. Using 2:1 flour:breadcrumbs is key to getting the texture the same.
No pics, go pound sand if you don't believe me.
Made chicken tenders with a Chick-Fil-A clone recipe. They came out really close, I have to admit. Using 2:1 flour:breadcrumbs is key to getting the texture the same.
No pics, go pound sand if you don't believe me.
hunter_le five
Sheriff Underscore
Liar!
hunter_le five
Sheriff Underscore
It's always good to quote so we know whom you are talking about
I meant everyone in this entire thread, obviously.
hunter_le five
Sheriff Underscore
But especially slym.
BrewinBromanite
Well-Known Member
Sounds really similar to a quick marinade I throw together for fajitas. A little cumin and a lot of coriander added in with the others you have listed adds a nice touch.
mattmmille
Well-Known Member
Homemade wild sockeye salmon gravlax, cream cheese, shaved onion, tomato slice, toasted everything bagel. Amazing.
Oldskewl
Well-Known Member
Now that is Breakfast!
I would eat that all day long! Looks great!
ericbw
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Is the gravlax smoked? Looks good!
Yeah, let's have that gravlax recipe, please?? Or a pointer to it if you've previously posted it on here!
I SCORED on some meat this morning - two whole pork shoulder picnics, 50% off = .60/lb. 3 packs of "managers special" boneless beef short ribs, $2.49/lb. One pack Foster Farms split chicken breasts, 50% off, $1.00/lb. I just finished boning the chicken breasts out, and packaging the breast meat for the freezer.
Tomorrow, will put both the picnics into the roaster/smoker oven. Not sure yet what I'll do with the short ribs, may stick 'em in the pressure cooker with a nice homebrewed Porter.
MEAT! Yum!
I SCORED on some meat this morning - two whole pork shoulder picnics, 50% off = .60/lb. 3 packs of "managers special" boneless beef short ribs, $2.49/lb. One pack Foster Farms split chicken breasts, 50% off, $1.00/lb. I just finished boning the chicken breasts out, and packaging the breast meat for the freezer.
Tomorrow, will put both the picnics into the roaster/smoker oven. Not sure yet what I'll do with the short ribs, may stick 'em in the pressure cooker with a nice homebrewed Porter.
MEAT! Yum!
mattmmille
Well-Known Member
Cured with sugar, salt, brown sugar, fresh dill and black pepper. Wrapped and weighted for about 24 hours, rinsed briefly. No heat, no smoke. Here's the recipe I followed, but I skipped the vodka and added a couple of tablespoons brown sugar. I also checked it after 24 hours and it was done. If you let it go 3 or 4 days like the recipe says, it'll be too dry and salty.
http://www.thegalleygourmet.net/2012/03/home-cured-gravlax.html
Photos: ingredients before sandwiching, sandwiched and wrapped (before weighting), unwrapped (before rinsing)
Is it my imagination, or have you been offline for a while? Nice to see you are still here (even if you have been here the whole time!). I've been wrapped up with family issues so have been in and out lately.
