What did I cook this weekend.....

Now I have to figure out how much dough to make to make a dozen bread bowls...

 

BGBC pretty much gave my answer. I haven't cooked any myself yet, but I always choose the option over the fries when I get Peruvian chicken or see the option. I love trying new foods, you never know what you may end up with.

Braised with garlicky sauce sounds amazing. Going to have to see what I can find so I can start playing with Yucca myself.

 

Yuca is a great root.... You can mash it as well, but whatever you do, you need to boil it and discard the first batch of water before you do anything else.

Mmmmmm... Yuca frita or baked, covered in mojo with garlic, butter and cilantro.

 

Tried to make some vegetarian "meat"balls last night, using tempeh. There obviously was not enough binder and the texture was like a mousse pate'. Rolled in breadcrumbs and fried, they just fell apart. I froze them and tried again with a little better luck, but still very soft. Honestly, they taste like a nice mousse pate' and would be good with some cornichons and toasted baguette, As a meatball substitute...no.

 

try ground mushrooms as the base?

 

How many mice does it take to make this Pate? Seems like a lot of work.

 

Dat's "mousse", no squirrel.

 

For some reason, SWMBO isn't liking mushrooms lately. She used to, but not interested now. (I love mushrooms.) Turns out that tempeh tastes kind 'shroomy...at least, this brand does. Seriously, you could use this recipe to make a paste that could replace both the mushroom duxelles and the pate' on a beef wellington...assuming that it wouldn't just melt like butta.

 

can you make a tofu slurry?

 

Bobs red mill makes a vegan egg replacement that you could use as a binder?

 

Just one if you use "the leader of the club That's made for you and me."

 

Annette, or Britney?

 

She hasn't gone vegan, so I can use egg...and more bread crumbs than recipe calls for. Also could crumble tempeh, instead of using food processor, for a rougher texture. I could probably try black beans and/or garbanzos, instead of tempeh.

 

Lentils work well, use less water than usual when you cook them. Also you mentioned garbanzos - falafel is basically vegetarian meatballs just replace the cumin etc with Italian seasonings

 

I got to use my cousin's immersion cooker for sous vide cooking this week. I took a 10 oz tenderloin fillet and brought it up to 130F in about an hour. We then pan-seared it in a hot pan for about 30 seconds a side x 4. As this cut is somewhat bland, we made a bacon, mushroom, red wine cream sauce to go with it.

 

I have discovered a new level of awesome. I mixed diced green chilies in with the sauerkraut on my grilled brat.

 

Grilled tri-tip (marinated in a mojo marinade) with goat cheese and lemon honey dijon glaze. And a mediterranean orzo.

 

Yum! Screw the kraut and just load it up with slices of roasted hatch chilies!!

 

Is that the recipe from BBQ Bros (adapted from Bobby Flay)? I love that recipe.

 

Yep, that's the one!

http://bbqbros.net/tri-tip-with-goat-cheese-and-lemon-honey-mustard-glaze/

 

Damn, we had +15c today and sun. It was a whole day working outside in the yard.

First, I decided to build a stand for my gas burner:




Then, you know, us OCD people like to do "mis en place":




SWMBO getting busy at the paella pan:




And finally, our dinner, before we went to heat up the sauna:

 

That looks fantastic. I think organized/smart people like to do mis en place especially if the dish has a number of components.

 

In Venezuela, it's called Carne Mechada. In the Caribbean, it's known as Ropa Vieja. The Mexican version goes by the name Carne Deshebrada. I got this idea from America's Test Kitchen. All I can say is I am sure glad I saw this episode! BIG Flavor.













Cheers!

 

Not cooked yet,but my wife's uncle just turned up with just shy of 20lb of fish(type unknown. He said "Chinese fish").
Looks like sour fish curry tonight

View attachment 1428816242893.jpg

 

Looks like bighead carp to me...

 

Whipped up a pot of red beans and rice tonight...

 

I'm currently making a Sauerbraten (started it a few days ago and will be cooking it at 6am monday morning).

Sauerbraten is usually done with red wine and red wine vinegar. My family's recipe uses malt vinegar and Märzen (My grandmother is from just south of München and uses Oktoberfest beers for just about everything.

 

So now I have a craving! I should have soaked beans before I came in to work. I have some great andouille in the freezer. Just looks great!

 

That just looks fantastic! Thanks for the link. I love these long braise recipes and I have had pretty good luck with ATK recipes in the past!

 

Singapore style noodles with a homebrewed pale ale

 

Should have taken a pic, but I was too hungry to care.

Finished brewing a Red Ale and then cooked up some Sweet Tea Ribs (ribs rubbed with black tea, brown sugar and glazed with a mix of the same with orange juice).

 

View attachment ImageUploadedByHome Brew1429150257.775411.jpg very thick rib eye and sliced potatoes and a home brew

 

Birthday cake for my dad!

View attachment 1429182022608.jpg

 

What in the world?? That looks awesome, what's in it?

 

Yellow cake filled with homemade lemon curd and fresh raspberries. The frosting on top is a brown butter vanilla buttercream.

 

Ah. You lost me at Lemon.

Banana, now...

 

No lemon for you? It was Dad's birthday and he does not like a lot of frosting. I had the lemon curd on hand so i used that instead.

 

I'd eat through that in one sitting. Looks tastey

I made a banana cream pie last week. I've made this recipe twice (minus the chocolate and caramel). Pretty quick, and very good. Quite sweet.

Banana Cream Pie with Caramel Drizzles and Chocolate Sauce - Emeril

 

Regarding bananas, we eat a lot around here. Ripe bananas get used in lots of interesting ways. 3 or 4 times a week we make banana milkshakes in the blender, for desert. On weekends, banana pancakes are awesome. And, if you have an ice cream maker, banana ice cream.