Grilled pork tenderloin rubbed with cocoa and chili pepper, stuffed portobellos,wilted kale and butternut squash salad with fresh sourdough:rockin:
What did I cook this weekend.....
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Awesome! I grilled pork tenders last night but yours look better than mine. Starting red beans tonight.
Travis'n'Texas
Travis'n'Texas
Now the red beans are close. I found an awesome Andouille at Rudolph's in deep ellum in Dallas that I am using this time. I usually use Conecah sausage that I bring home from Mississippi, but I'm out. Out of shrimp too. Huff.
Travis'n'Texas
Travis'n'Texas
gratus fermentatio
Well-Known Member
Back from some much needed time off! I just went thru 2 weeks worth of posts in this thread & the culinary awesomeness is astounding! I've a few pics, but I'll space 'em out over a few days. 1st up: Shrimp & snow peas in oyster sauce with stir-fried veggies. 1st pic is the sauces & herbs I used. The 1 with no label is thyme. I also used 1/2 a can of coconut milk (not shown).
Started with the veggies, which were baby carrots. celery, brussels sprouts, swiss chard (stems only at this point), zucchini, yellow croockneck squash, green onions, garlic & ginger. I saved the chard leaves for later. Next pic is the shrimp & snow peas in the wok.
I saved the chard leaves for the very last along with the bean sprouts, I didn't want them to cook too much, I like 'em with a bit of crunch & chew. Lastly is the plated food, it might look like a bit of a mess, but I thought it was tasty.
Regards, GF.
Started with the veggies, which were baby carrots. celery, brussels sprouts, swiss chard (stems only at this point), zucchini, yellow croockneck squash, green onions, garlic & ginger. I saved the chard leaves for later. Next pic is the shrimp & snow peas in the wok.
I saved the chard leaves for the very last along with the bean sprouts, I didn't want them to cook too much, I like 'em with a bit of crunch & chew. Lastly is the plated food, it might look like a bit of a mess, but I thought it was tasty.
Regards, GF.
OP
OP
Pork Roast...
Pork loin butterflied and stuffed with a cornbread stuffing (with sauteed apples and onions) and a touch of cranberry sauce. Then smoke roasted on the grill. Excellent if i do say so myself.
Pork loin butterflied and stuffed with a cornbread stuffing (with sauteed apples and onions) and a touch of cranberry sauce. Then smoke roasted on the grill. Excellent if i do say so myself.
CreamyGoodness
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Not to be patronizing but excellent knife cuts. I'm still working on my brunoise, and I've been cutting veggies at home since 1998.
CreamyGoodness
Well-Known Member
You had me at pork roast.
mattmmille
Well-Known Member
Brussels Sprouts are a veggie I just never could get a taste for...even as an adult. I tried to keep an open mind and have tried them many different ways...just don't like 'em. Otherwise, that plate looks delish!
gratus fermentatio
Well-Known Member
There was a whole thread about brussels sprouts a while back, many different & tasty sounding recipes, I tried a couple & they were pretty good, but then I like brussels sprouts.
Regards, GF.
EDIT: Found it.
https://www.homebrewtalk.com/f56/grilled-brussels-sprouts-who-knew-421382/
Regards, GF.
I've done the butterflied pork loin stuffed with cornbread stuffing myself in the pit before. Coming out with a very light pink in the center was juicy & very tender. Good that way.
When i'm hungry my mind always goes to tacos.
Made Salsa Mexicana with avacado.
Cheated and bought a Rotisserie chicken from the store and diced it. I made A quick cooked tomato and chipotle in adobo sauce in the blender with salt and pepper added it to the chicken.
Got home at 5pm eating by 545pm.
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Made Salsa Mexicana with avacado.
Cheated and bought a Rotisserie chicken from the store and diced it. I made A quick cooked tomato and chipotle in adobo sauce in the blender with salt and pepper added it to the chicken.
Got home at 5pm eating by 545pm.
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Alligator and black bean chili...
That's morcilla on the side...Puerto Rican blood sausage... Can't take credit for it but thrilled to find it at the meat market
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Wow! It's like you're in my head. The next day after the fish I picked up some regular sweet potatoes and microwaved them til soft, mashed them with some canned chipotle pepper (see note), more of the pickled jalapenos and juice and some cilantro-lime butter I made for corn on the cob. Chicken and rice to go with it. It was unreal.
Quick tip: You ever use one chipotle out of the can then the rest sits in the fridge and goes bad? When you buy a can of chipotles in adobo, take them all out of the can, de-seed if you want or not, and chop all of them very finely like a paste. Lay out a piece of plastic wrap on a sheet pan or cookie sheet and measure out teaspoons or tablespoons (I do both) of the pepper goo onto the plastic wrap and put it in the freezer. Once frozen, peel the frozen chipotle chunks off the plastic wrap and put them into a tupperware or something like that and back in the freezer. Use as needed. We can thank ATK for that one.
Cheesy_Goodness
Well-Known Member
Aaaaaand we have a new milestone: alligator
I just had a dream abut a gator, a snake & other swamp critters last night. I think I'm supposed to make some gator chili or?...
I have a recurring nightmare about thousands of spiders crawling out my eyes, ears, nose and mouth. I know that's not cooking related but I have adhd and have a hard time staying on topic.
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Getting ready for deer camp this weekend.....menu is looking like:
elk spaghetti & garlic bread
grilled boneless chicken thighs with a jalapeno jelly & bourbon glaze and cheesy brocolli rice
elk sirloin steaks with mashed potatoes and roated brocolli/cauliflower
sausage and dirty rice
and bacon. lots of bacon.
chicken casserole
elk spaghetti & garlic bread
grilled boneless chicken thighs with a jalapeno jelly & bourbon glaze and cheesy brocolli rice
elk sirloin steaks with mashed potatoes and roated brocolli/cauliflower
sausage and dirty rice
and bacon. lots of bacon.
chicken casserole
Last night was Chicken Corn Chowder. Just got back from Chicago hanging out at the hotel and sitting through various panels of "stars" from the TV show Supernatural.
I was missing home so I ran out and got a couple of things from the store and cooked.
I used 1/2 quart of heavy cream. The rest got put in the kitchen aid and whisked into butter. So I got about a 1 1/2 C butter (I think) and a little more than a cup of buttermilk.
The chowder was good, but I skipped the bacon because I didn't have any thawed. It's a bit better with bacon...
I was missing home so I ran out and got a couple of things from the store and cooked.
I used 1/2 quart of heavy cream. The rest got put in the kitchen aid and whisked into butter. So I got about a 1 1/2 C butter (I think) and a little more than a cup of buttermilk.
The chowder was good, but I skipped the bacon because I didn't have any thawed. It's a bit better with bacon...
I could go for a good noodle recipe. My daughter loves to make chicken noddle soup, and I think she would love to do the extra step of making the noodles too.
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Life is better with bacon.
I made some hummus today. Not exactly the most interesting food you will read about in this thread I admit
A few days ago I was mildly intoxicated and disappeared down the rabbit hole of youtube food clips, and saw someone prepare some hummus and it looked so much better than what I have made in the past, so I tried to recreate it
mashed up a tin of chickpeas using mortar+pestle, kept a few whole ones back
added tahini, lemon juice, some water and salt
put some coriander leaf, paprika and chilli flakes on top
heated some olive oil in a ladle, added cumin seeds to it and cooked them for 30s or so, then poured the hot olive oil over the hummus and toppings
added the remaining whole chickpeas
topped with some fresh coriander leaf and paprika
Was well worth the extra effort over just the standard chickpea/tahini/lemon/salt/oil I've done in the past.
A few days ago I was mildly intoxicated and disappeared down the rabbit hole of youtube food clips, and saw someone prepare some hummus and it looked so much better than what I have made in the past, so I tried to recreate it
mashed up a tin of chickpeas using mortar+pestle, kept a few whole ones back
added tahini, lemon juice, some water and salt
put some coriander leaf, paprika and chilli flakes on top
heated some olive oil in a ladle, added cumin seeds to it and cooked them for 30s or so, then poured the hot olive oil over the hummus and toppings
added the remaining whole chickpeas
topped with some fresh coriander leaf and paprika
Was well worth the extra effort over just the standard chickpea/tahini/lemon/salt/oil I've done in the past.
mattmmille
Well-Known Member
Part of tonight's otherwise non-descript meal is an acorn squash, cut in half, seeds removed and roasted, cut side down, on a baking sheet lined with Pam sprayed foil at 425F for 30 minutes. Turned cut side up and put a pat of butter in the cavity of each and a spoonful of (Blue Ribbon!) crabapple jelly. Stir and brush the rest of the top and sprinkled with a little cinnamon sugar...another 15 minutes in the oven. Yum!
Chuginator
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Sure thing. I can't remember where I got this!
1c all-purpose flour
1c semolina flour
2 eggs
2-4 tbsp water
1/2 tsp of olive oil or so
a little salt
Kneeded dough in bread maker. After it is kneeded, let it sit under a bowl or towel for 20 mins.
The gator and black bean chilli just looks absolutely awesome!!
gratus fermentatio
Well-Known Member
I made some jam; huckleberry on the left, strawberry on the right. The huckleberry turned out a bit tart, as I had an incident with the lemon juice, but it's still not bad.
Regards, GF.
Regards, GF.
Leftover soup last night. Tonight I might make Scalloped Potatoes and Ham, since I have a nice ham steak that needs eating.
I made this or maybe au gratin potatoes when I visited my wife (then girlfriend) in college at CMU. We cooked in the communal kitchen downstairs. Turned out great. For some reason the next time or two it didn't turn out as good.
Hopefully I know more about cooking these days.
I made this or maybe au gratin potatoes when I visited my wife (then girlfriend) in college at CMU. We cooked in the communal kitchen downstairs. Turned out great. For some reason the next time or two it didn't turn out as good.
Hopefully I know more about cooking these days.
In anticipation of colder weather, this morning I got a pot of chili started. I do love cold weather for soups, stews and chili!
Chuginator
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Very nice. I never really thought of using dried peppers in a chili before, but I will now - thank you!
The world's best chili might now be even better! Just a question on those - do you rehydrate them first, blend, and strain like you might for a pisole, or do you just crumble and toss them in? If the latter, do the skins feel/taste tough when you bite into them?
I sautéed them with the onion to hydrate them a bit. The pasilla had a decent amount moisture already but the Guajillo definitely needed some help. Plus that pot is going to simmer off and on over the next three days.
That looks so dang good. No colder weather here yet (central coastal CA) - in fact it's 80 freaking degrees here right now and the hottest part of the day is still an hour or so off. :cross:
I WANT CHILI! I WANT SOUP!! C'MON COLD WEATHER!
