What did I cook this weekend.....

You didn't mention what meat you're using.

 

This is pork. The recipe calls for shoulder which is great cause this cooks for a long time and breaks down the fat and connective tissue. I'm using boneless loin cause that's what SHMBO got for me. And it's every bit as good and easier to prep!

The recipe I put together is doubled, which is about 4 lbs of meat. You have to add the meat to the onions in 3-4 batches to get rid of excess water and not just stew it. All the meat is in now.
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Looking good! Suddenly hungry again

 

You cook the pork for a long time. Recipe says till you see pools of oil but in my experience with loin it is pretty dry.
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You have to mind it and stir, scraping the bits off the bottom during this time.

I cook it outside on my beer burner because my vent hood does not vent outside and though it smells great cooking, you can't get the smell out of the house! Of course it's a great excuse to smoke a cigar too.

 

Tamarind and salt are in. Now it's just a low simmer for and hour or so to reduce it and tighten it up, and finish cooking the pork.
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In both of our opinions, it was far better than rice. It absorbs the flavour quite well.

 

Does it still crust and caramelizing in the bottom of the pan like rice does?

 

The Vindaloo thickens up after the tamarin reduces. I added a 1/4 cup of water twice while it was doing so. And started Basmati rice and a new potato recipe.
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I didn't forget you. It turned out fanstastic. I made Aloo Jeera to go with it.

View attachment Pork - Goan Pork Vindaloo In Pungent Brown Sauce Recipe (doubled).pdf

View attachment Potatoes - Aloo Jeera.pdf

 

Diggin' my new gas burner, cooking traditional finnish pancakes out in the yard with the Muurikka pan. That was lunch. Getting ready to go outside and grill a goose now. Photos coming later!

 

Oh man, Finnish pancakes - our neighbor used to make those for my sister and me when we were little kids. She was from Finland. Those were the BEST pancakes EVER!! And yours looks just like what I remember her making.

 

Got a Boston Butt going low and slow right now, should go pretty well tonight with some homemade BBQ sauce and some slaw.

 

On a whim. Delicious.

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I had some peeps over...
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Dang - my invitation must've gotten lost in the mail! Sorry I missed all THAT yumminess!

 

Country-style pork ribs marinated in mojo (garlic/lime/orange) then braised in beer, yellow rice and yuca on the side

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Did a basic veggie/chicken stir fry last night. Quite tasty but not photo worthy.

However, I did discover cutting the chicken diagonally against the grain and letting it marinate a bit with some corn starch really changed the texture of the chicken, just like takeout.

That's probably common knowledge to most but I thought I'd share.

Now back to your regularly scheduled food porn

 

For Pi Day, SWMBO made meat Pi[es] for lunch and Shepard's Pi[e] for supper.

She used my Smithwick's Clone in her recipe.

 

It looks delicious! It looks like something right up my alley as well!

 

Thanks! I've never heard of or had over-medium eggs over nachos before, but as with most everything else in the culinary world, I'm sure it has been done. It was original to me, anyway, and I'd definitely make them again.

 

I made a blackberry pie yesterday for Pi day but due to various circumstances, we didn't eat it til this morning, with coffee, for breakfast. KOTC says it is the BEST pie he's ever eaten of ANY kind. I have to admit, it is really really good!

We're fortunate to have lots of berry farms around, and one of them, Gizdich Ranch, puts up and freezes various of their berries. This was a big-azzed bag of them, frozen, that I used for the pie. SWEEET and GOOOOD!

 

Ham hocks....Boiled for a few hours, now in the oven for a few more. Roasted red potatoes and onions.

 

St. paddy's day came a couple days early.
Crockpot corned beef and cabbage and all the fixings cooked in my own Gose. Turned out delish.

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Pork shoulder marinating for my take on this tomorrow

 

My first attempt at Marble Rye. Planning on taking a couple of the corned beeves I bought on sale and turning them into pastrami. Reuben Sandwiches coming up!

One I put the dark on the outside, and one the light on the outside, just to see if one turned out better than the other.

 

Those turned out pretty! Is beeves a word? Lol

 

Hi she. They are beautiful.What kind of oven are you using? I hate mine gas oven;it took 2.5 hours to roast potatoes today.

 

Thanks!

and:


beeves
[beevz]

Examples
Word Origin

noun
1.
a plural of beef.

 

Hi Laszlo! My stove is dual fuel - gas cooktop, electric convection oven. I don't think I've ever cooked with a gas oven, well maybe when I first moved away from my folks I might've had a gas one, but I don't think I cooked in it much!

 

Awesome! I prefer the one that's dark on the outside.

Isn't "beef" the plural of beef?

 

"Beeves" = beef
"Butthead" = pork

 

Those are some GORGEOUS loaves! I bet they taste just as good (if not better) as they look.
Regards, GF.

 

Good luck with it. Careful with the tamarind as it can be overpowering if you use too much. The original recipe calls for a 3" piece, and nobody but the author has a clue how much that really is! I should have weighed the amount I used. I changed the recipe to reflect at least the approximate volume I used. You could cut it down a little and be okay, but I have now had left overs twice and it just keeps getting better and better, and I like the tart citrus you get from the tamarind.

And don't use a dry tamarin. When you pour hot water on them they get pissed and jump out of the bowl and tear up your kitchen!

 

If you microwave tamarind concentrated paste to loosen it up a little bit, microwave won't work too long afterwards.

 

WOW looks like i missed so much last week while romping around the midwest. Nice work!

 

I've never tried that. Seems like a good idea so I might have, if you had not warned me!!

And for what it's worth, I did mean "tamarin" in the last part of my post: the little south american monkey. I was trying to be funny.

The tamarind I used in the recipe is the sticky pressed bar of pulp you can pick up at Indian markets. I also have tararind paste, which is way more convinient, but I am not sure how much to use compared to pressed bar type, so I went with what I knew for this recipe.

 

This weekend I grilled up a steak for Saturday's Holiday, and on Sunday I grilled up some Pork Steak (probably more appropriate for Saturday's event, but oh well...)

I was anticipating the pork steak to be tougher and chewier than the NY Strip we had the night before, but they were actually better IMO.

Nothing fancy, just steaks with some store-bought "Montreal" spice mix. Everyone here loves that stuff.

 

Totally missed the monkey and was scratching my head a bit, in context it gave me a good chuckle.

I had bought the pressed bar a while ago not knowing what I was going to do with it but wa-la, matter of fact I had every thing in house to make this, gotta love a well stocked pantry

 

Came out really good! Did the potatoes also and some kale on the side. I did a low slow cook all day, tender as anything, spicy without being overwhelming,probably the finest vindaloo I've made.
Thanks,

 

Fantastic!! And you're welcome! It looks great