What did I cook this weekend.....

I did a meatloaf earlier this year that called for a bottle of "beer". I did it with with the nut brown and wow! My wife who doesn't like beer, thought it was a little over the top. Me? well....

 

A few ounces of my home made bacon cubed small, a few cloves of garlic four or five Thai chili peppers and some salt and pepper. Low heat. A handful of peanuts, some fish sauce, some rice whine vinegar and a spoon of sugar View attachment ImageUploadedByHome Brew1416798692.614810.jpg . Time and love.
A cup of rice, two cups of duck stock, a handful of chopped cilantro and more time and love.

 

Sometimes I get the feeling that I'm out of my league here.
So I saw this recipe:
http://www.pillsbury.com/recipes/mini-chicken-pot-pies/3614bb9a-77be-4f8f-8c2d-517f109494c4
And tried it. I'm not much of a baker, but even I had to laugh at what has to be some of the sorriest looking mini pot pies ever made. They tasted pretty good though. I altered the recipe a wee bit by using chopped stir-fried chicken & canned mixed veggies. Left out the cheese & Italian seasoning.
Regards, GF.

 

Next up: stuffed kabocha squash. I get a kick out of people's reactions when they see this on their plate. They always look like they're thinking "WTF is this?" Even after lifting the lid, the uninitiated wonder just how they're supposed to eat it. I posted the basic recipe in this thread:
http://www.homebrewtalk.com/f56/your-favourite-squash-recipe-s-367177/

I changed it up a little with this one, more rice & less sausage, also chopped kale instead of spinach and Jimmy Dean bacon lover's pork sausage. Only used 1 teaspoon sweet basil & a dash of sage, no soy sauce. I like to leave the skin intact & spoon out all the insides, including the squash flesh, but I cut it open so you can see the inside in the last pic.
Regards, GF.

 

My wife makes an incredible beef stew with bacon and either a nut brown or a stout, depending on what we have on hand.
Beef+beer=happy

That's incredible...well done.

 

Makes me think that we will need a thread of thanksgiving feast pictures.

 

Who is cooking Thanksgiving?!

Thanksgiving Turkey Thread

 

I did a lot of cooking this weekend but no pics. Made balkenbrij yesterday (dutch version of scrapple) with pork and liver and buckwheat flour, and also grilled mahi mahi in a coconut cream and chili pepper sauce last night. And acorn squash. I just had a slab of that balkenbrij on toast.

Planning on loads of cooking this week. Just ordered a tart pan for making killer pecan pie.

 

I just did Zuppa Toscana again. Wife bought an extra package of sausage and I had some kale left over, so it was kind of mandatory. I got no complaints.

There are WAY too many awesome looking recipes in this thread. I can't keep track of them all.

 

I almost did myself. I've got a big bag of kale that is looking for a home.

 

Dosn't it stand to reason that good homebrewers would naturally be good cooks?

 

I think its pretty safe to say that I am a considerably better cook than I am a brewer.

For now.

 

Yeah, me too...been cooking about 45 years. Been brewing just over 1 year.

 

Fire roasted mushroom ravioli in a cream sauce. My wife never had shallots before so I made this for her and my father in law. Came out amazing, no left overs and I was asked to make it 2 nights in a row.

View attachment 1416940330489.jpg

 

I don't have a dedicated baby food blender, just soak it real good with a dye/fragrance free detergent and some white vinegar. Baby has yet to complain about of flavors

 

Tonight I made chicken piccata with a side of steamed broccoli


Dan6310

View attachment ImageUploadedByHome Brew1416971995.067419.jpg

 

Made a loaf of balkenbrij yesterday, had for breakfast today. I eat it on toast with a little hot sauce. Balkenbrij is very similar to scrapple. I grew up eating this stuff. I can remember my dutch grandma hand-cranking a meat grinder, feeding all sorts of organs in there.

Equal parts ground pork and beef liver, boiled, then pulverized in the food processor, then cooked with buckwheat flour and some clove. Then, it gets fried and eaten on toast or with eggs or on mashed pots, etc. I like hot sauce on mine.

It isn't the most attractive food, but it eats well

 

Leave the pretty did fir the dainty folk. Ugly food is king. I'm going to have to try this when I get my stand mixer and meat grinder

 

My son ate it and loved it. Just don't let them see you making it.

 

Some of the best food looks (according to popular opinion) awful. After 6 years of marriage, my wife still can't watch me eat matjes, my favorite breakfast food.

View attachment ImageUploadedByHome Brew1416977194.605395.jpg

To stay on topic, I made Indian food for the first time after several years of hmmm-ing and haw-ing. No pic, but it was f***ing amazing. We had my sister over as a control test because she usually complains about everything. She loved it.

 

Ever sauteed a few kippers with a little green onion for breakfast? They go great with potato pancakes or even on toast. Eating herring makes me happy.
Regards, GF.

 

I really need to explore the idea of fish for breakfast. I love bacon and eggs and the like first thing in the morning, but I just feel like fish has gotta be "brain food"

 

I have had smoked salmon benedict (basically eggs benedict with smoked salmon in place of the ham). Its good, so it definitely works.

Darn, now I want eggs benedict, or salmon benedict, or just to not be at work and be eating right now.

 

I have done it before and it was amazing. I had left over pan seared salmon so I wanted to use it up. I simply heated up the fish in a small pan first and poured eggs over it. Scrambled eggs and salmon is quite delicious!

 

Yeah, I like a broiled chunk of salmon some 6ozs or so with scrambled eggs for breakfast. Sometimes with bacon gravy over it & biscuits.

 

Fish and grits is a necessity for breakfast if we had fish for dinner the previous night. Usually we do it in a pan with some light breading...really works well with grits.

 

Yeah smoked salmon and scrambled eggs is a classic. As are kippers and fried egg for breakfast

I've never had that but it's along the same lines as haggis, so I think I'd enjoy it

 

I've never had haggis. This balkenbrij should also have beef tongue, which is how my grandmother made it, but there was none where I shop. Must have been a big rush on tongue for the holidays

 

I remember eating beef tongue at my grandparents, I quite liked it. Not had it in years though

Most haggis nowadays is just sheep lung, oats and some spices, mainly pepper. I'm sure more authentic ones use a bigger selection of offal. It's best to think of it as a peppery, oaty sausage, but it doesn't hold its shape when cut so is crumbly

 

Tom's been brining since yesterday. Pulling him now, dry overnight, and onto the grill tomorrow. Should cook about 3.5 hours at 350F.

Pecan pie just came out of the oven. Looks great.

 

We did the prep for the stuffing tomorrow & the pies. I made my apple cranberry spice pie. Just got it out of the oven. She did her grandma's whole cranberry sauce recipe too. She also does a mandarin orange salad with sour creak that's very addictive. Bird is some 25lbs...

 

Dry brined bird,:rockin:

 

I planned on doing that this year (never have before), but then I found this interesting brine and decided to give it a try. It's a little odd (oranges?), but we do 2 turkeys, so if it doesn't come out so good it will just get used in soup.

http://www.virtualweberbullet.com/turkey6.html

 

Alton Brown's Bourbon Pecan Pie. Man I hope this thing is good. Crust is made from ground pecans and flour. Filling is lots more pecans and Lyle's Golden Syrup (no Karo). Bourbon in both crust and filling (I'm hoping it's not too strong).

The pecans in the filling and on top are fried in butter then candied with cayenne pepper (!), cumin, orange peel, brown sugar. They are sweet and spicey. I hope it balances the sweetness of the pie, sorta the way hops balance beer.

 

That looks beautiful!


Dan6310

 

Yes it does, not usually crazy about Pecan pie, too sweet, but with some spice it might work.
Not a big pie maker, the last time I tried spicing a pumpkin but over did it, didn't go over well.

 

A little nostalgic for my Dad's yeast rolls. He used to make them all the time, but it's been decades. I think it was basically a Parker House recipe, so that's what I made...shaping them the way he did, in a half moon. I used the extra dough to make pumpkin pie spice, extra cinnamon and brown sugar mini cinnamon rolls for breakfast. In the fridge for now...proof and bake tomorrow.

 

One of my fav camping/fishing breakfasts is fresh caught trout grilled over an open fire (pan fried works well too) & fresh fried taters, just slice those taters up raw & fry 'em in a skillet; a litte salt & pepper is all they need.

Also tough to beat is cream cheese & lox on a bagel. Cold is good, but heated up in a toaster oven is better. It's the fish breakfast for those on the go. It's great with a cup of soup (especially miso or dashi), but coffee is good too. I'd imagine the delis there in NY would have all these things & more; NYC has the greatest delis in the world.
Regards, GF.

 

Just throwing this out there...I'm way too excited to come back after Thanksgiving meal and see all of the tasty treats that have been posted in this thread.

Happy Thanksgiving all

 

Omg that's pornographic.