What did I cook this weekend.....

Brand new recipe to me, so I made it the first time to spec cause sometimes the surprise you and you need a taste of the base recipe to figure out what it needs. Wife wanted this one, so I did it, and your improvements sound spot on! This morning I looked up Quinoa recipes though, cause I was not satisfied with that one, and my next attempt is going to be a fusion of what I found. I'm thinking of stuffing Pablanos with quinoa, corn, some tomatoes, pepper jack cheese, maybe some chicken, etc. Have not really decided.

Lol!

 

Brand new recipe to me, so I made it the first time to spec cause sometimes the surprise you and you need a taste of the base recipe to figure out what it needs. Wife wanted this one, so I did it, and your improvements sound spot on! This morning I looked up Quinoa recipes though, cause I was not satisfied with that one, and my next attempt is going to be a fusion of what I found. I'm thinking of stuffing Pablanos with quinoa, corn, some tomatoes, pepper jack cheese, maybe some chicken, etc. Have not really decided.

Lol!

 

Why the hell does the iPhone app tell me I can't post because I have violated the 30 seconds between post rules every time I quote and try to respond, then posts my response anyway!!!!!! Huff. Frustrated with this app.

 

Because this site it jacked up. Welcome to the frustration.

Don't get me wrong; the people and info are great. Having to shut down after each post isn't.

 

Had a good friend over for dinner last night (for her birthday) and while dinner was basic, I made a coconut cream pie that turned out awesome. Will definitely make this one again.
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Hearing the custard
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Coconut whipped cream
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The completed pie
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My slice right before I shoved it into my pie hole.

 

It just don't get much better than that! I really need to head back down to visit family on the Mississippi Coast and restock my shrimp supply. That just looks awesome and I crave scallops!

 

Going to be making deviled eggs to contribute to mother in-law's Easter dinner. I'm not even a big fan of deviled eggs...but I'm told that the ones I make are very good. Eggs are boiled. Supposed to dye them, but not sure if we will have time. Then I'll have to peel and prepare them tomorrow afternoon.

 

Andrew, that inspired me to go get some ground chuck out of the freezer - spaghetti squash and meatballs tonight!

Travis, love me some poblano peppers. Like your idea of stuffing with the quinoa and other yumminess.

 

Speaking of chuck, yesterday my big boy came home from college, so in the morning I browned up 2 chuck roasts and some onions and carrots and celery and put them in the slow cooker with some beef bouillon / rosemary / thyme. Pot roast. My family gobbles that up. No pics of plates - they served themselves and gobbled before I got in from washing my car.

 

Brisket, Ribs, and Sausage. Lit the fire at 0615 and we ate at 1200. The taters and sausage were grilled on the kettle. Served with a WeizenBock. Cheers!

 

Nice smoke ring on the brisket!

 

Yes, that brisket is a thing of absolute beauty - nice work! The other goodies look great too.

 

Wow that looks great.

 

Made some fat and sloppy burgers today, been far too long
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Getting ready to do spiral sliced honey ham. Got my thick rice & veggie side dish cooling till later when I add some southern style collard greens to it. The bright slight heat should go well with the greens.

 

Stupidly did not get pictures but while burning in my new grill did a tester side. Sweet and russet potatoes with green beans in a foil pouch with a custom pepper flake and garlic powder spice blend. Brine the potatoes overnight and add a pat of butter. So, so yummy. The over-hydrate potatoes steam the pouch and the butter actually allows edge browning of the russets.

This was served with stone-ground mustard and honey pork chops.

All this is prep for "track food" that can be done either on a grill or in the tiny RV oven. I personally detest cooking outdoors when not camping but I can be good at it (my stuffed, grilled feta bell peppers are legendary). The LeMon's racers love it and I love doing it.

 

The proper use for Easter Eggs.

 

I'm about to throw down on mine.

 

Potato, leek and bacon soup.

Brined, grilled pork tenderloin, asparagus and sweet potatoes with chipotle pepper

 

Pictures, View attachment ImageUploadedByHome Brew1428270627.825245.jpg

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Satan Eggs.

 

Playing with Quinoa again. This promises to be better than the first time. Took cooked quinoa, mixed it with green chilies, black beans, diced tomatoes, corn, goat cheese, cumin, and other stuff. Then you cram it into bell peppers and bake it!!

Going in the oven.

 

Had a few friends over at the weekend for some grub and beer. Some amazing looking creations in this thread thus far. Thought I'd add my humble contribution.

Turkey
Roasted Brussel Sprouts with Allspice and brown sugar
Giblet gravy
Potatoes and Purple Yams roasted in duck fat
Stuffing
Bon Apetit!

Washed down with a nice ESB

 

Hardly humble. Those are GOOD EATS! Nice spread

 

So who's making ham and bean soup today? Must be a lot of meaty ham bones out there in crock pots this morning.

 

Greek food for easter:

Lamb Kleftiko with Okra
Yoghurt with chopped mint leaves
Greek salad



And a very, very good red wine, first time I tried it:

Vigneti del Vulture Pipoli Aglianico 2013

 

Split pea soup with lots of ham ,onions and carrots.

 

Thumbs up except for the carrots. I don't eat roots.

 

Please make me one for my birthday... PLEASE!

 

Just fired down two bowls of split pea soup. It's not swmbo's favorite but I love it .Since I do all the cooking she'll just have to make do.

 

Why not?

 

No taters? No yucca? No radishes or other root veggies? You are missing out.

No peanuts even? All of these things grow underground and are essentially roots and essentially are root-fruits

 

What do you do with yucca? Never had it but have been tempted to play, I'll eat anything once

 

I haven't cooked it myself, but love it fried. Had it braised recently with a super garlicky sauce. Delicious.

 

OMG. I ran out of propane! I'm sautéing on the weber!
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The classic preparation in the Caribbean is to boil and serve covered in a very garlicky mojo sauce. My favorite mojo recipe for this is to very lightly sauté about 1/2 head of garlic and a very thinly sliced small onion in a good amount of olive oil. Once the garlic/onions just start to cook pour the garlic and oil into a mortar (or food processor if you are old school) with a but of salt and mash the hell out of it. Add the juice of 1 lime and the sliced onions, mix everything up and pour over the yuca.

You can also deep fry of oven fry the yuca after boiling and serve with a similar mojo sauce for dipping

 

For what it's worth, I am making King Ranch Casserole. But I grilled the chicken, so it was not a major problem to shift the rest to the grill.
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What's bad is this is probably going to turn out to be the ultimate King Ranch Casserole and I am going to have to cook it this way next time. Huff. Lol

 

I finally got my casserole together!
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Made some pizza for the first time in ages

As my oven doesn't go too hot, I stick a heavy bottomed fryingpan in the oven to heat up, then I whack it on the wok burner on full as I built the pizza

base was 00 flour fermented over the last few days in fridge and then warmed up in the morning
Toppings - tomato sauce, chorizo and salami, red pepper, olives, homemade pickled chillies, mozzarella

Bottom is nicely cooked through

 

Just Broccoli Cheese soup last night. We're hosting a few friends over and they requested soup and bread bowls. I wanted to "perfect" the cheese soup using my homemade cheese.

I'd show pictures, but what's the point when it just looks like cheese soup. Google it.