What did I cook this weekend.....

[Cheesy_Goodness]

Heh.. 8# here, will rack half a batch of wheat beer next week.

How big is your batch? Trying to figure out how much I want to put into 5.5-6 gallon batch of wheat.

 

[banesong]

How big is your batch? Trying to figure out how much I want to put into 5.5-6 gallon batch of wheat.

It is 5 gallons. Half will be peached, uncertain on the other half

 

[mattmmille]

Made-up Mexican casserole. Not much to look at, but it was tasty! No peaches.

 

[mattmmille]

Lo Mein...sort of. Used spaghetti noodles, but it was good. (A little drizzle of Sriracha on mine!) Kids ate it up. Started some extra firm tofu marinating...I'll make something with it tomorrow for SWMBO. Also had a couple heads of cabbage I was going to use to make sauerkraut...but one wasn't looking very good, so I composted it. Decided there wasn't enough to bother with making sauerkraut, so I made good ole' Southern Cole Slaw. (And lots of it!) I better get to the store and get some meat for BBQ!

 

[DrunkleJon]

A pair of ribeyes, squash and zucchini, and an onion. All cooked on the grill.
Before
View attachment 1438908542590.jpg
Cooked
View attachment 1438908555723.jpg

I could live off the grill.

 

[Staestc]

As could I!

 

[Staestc]

Actually I could live off of your grill, which would be way easier!

 

[johnmac22]

Here's SWMBO's Lemon Blueberry Pound Cake with Blueberry Drizzle. Yeah...it was good.

MOTHER OF GOD...Mind sharing the recipe?

 

[mattmmille]

MOTHER OF GOD...Mind sharing the recipe?

Lemon Pound Cake
3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
1 lemon, zested

Preheat oven to 350F

Spray or butter and flour 2 loaf pans or one large Bundt pan.

Sift flour, baking powder and salt into medium bowl. Set aside.

Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.

Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.

Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.

www.plainchicken.com

I followed this recipe almost exactly, except I think I subbed 3/4 c. buttermilk+ 1/4 c. 2% milk. After it was all mixed, I put 1 pint of blueberries in a bowl with 1/4 cup of flour and tossed to coat. I left excess flour behind and folded the blueberries into the batter with a rubber spatula. I used an old 2-piece angel food cake pan and the timing took about 75 minutes. A bundt pan would probably take a little less time.

The blueberry drizzle was, I think, a cup each of blueberries and powdered sugar blended with a stick blender, then I blended in about 3 tablespoons of cream cheese. Everything went into the fridge for 2 days (wrapped) before I used them. I think pound cakes are better after a couple of days. I could have drizzled the cake, but I decided to sauce each piece. That was good, because about half of the cake was still left and the drizzle was more of a sauce than an icing.

 

[slym2none]

Smoked some chicken & grilled some brats this past weekend. Forgot shots of the plated food, being hungry & 1/2 in the bag will do that. The chicken was brined about 16 hrs in my own marinade of pineapple juice, soy sauce, teriyaki sauce, pale ale, coarse sea salt, and brown sugar. With hickory chips/chunks for smoke. Had some smoke roasted Yukon Gold taters & corn to go with the chicken. Sorry about the lighting on the corn, I need to quit shooting pics drunk.

I also wanted to show the difference between the brats pre-cooked: the bison brats are very dark & rather lean, the double pig brats are lighter & have bacon in the mix. Had some deli slaw to go with the brats. Simple, but tasty.
Regards, GF.

Nice sausage!

I'd fly to Montana for that...

Giggity.

 

[slym2none]

Recipe called for 350 for 55 minutes or so. I thought that was low enough, but I can gladly go lower if necessary.

Give it a shot, anyway.

 

[Homercidal]

Give it a shot, anyway.

They are eating up the bananas I bought for bread!

You never know if food around here is going to be eaten before it goes bad. Sometimes a small bunch of bananas sits on the counter, and sometimes I don't even get to eat one before they are gone.

 

[BGBC]

View attachment ImageUploadedByHome Brew1438995170.291455.jpg

Grilled lemon pepper chicken, zucchini and grilled romaine w/ caesar-ish dressing.

Sucks that the wife is stuck at work and this will all be cold when she gets home, but it's delicious.

 

[beergolf]

Salmon osso buco... Salmon wrapped around a scallop. Rice pilaf and peas with lemon and mint. A nice salad and mmmmmmm.

 

[mattmmille]

All over the map tonight... Cole slaw, tofu with squash and water chestnuts, Mediterranean chickpea salad, fish sticks with tartar sauce.

 

[passedpawn]

Salmon osso buco... Salmon wrapped around a scallop. Rice pilaf and peas with lemon and mint. A nice salad and mmmmmmm.

That looks great, but I don't understand the name. osso buco is named for the veal bone that it's made from.

Did I mention that salmon wrapped around a scallop is about as good as it gets for me? And rice makes it almost perfect. I prefer wild rice over all starches.

 

[Staestc]

A pretty much made up recipe borrowed from a bunch of reading tonight. Dry rubbed, pancetta wrapped pork tenders with grilled pineapple and asparagus. Just put the tenders on the grill.
View attachment ImageUploadedByHome Brew1438999983.459609.jpg
I have a brown sugar garlic Siriacha glaze that will go on close to the finish.

 

[Staestc]

I put some of the rub on that stray piece of pork in the picture and just tasted it. I think this is going to be great!

 

[Staestc]

Glazed and 138° internal. Wrapped and resting.

 

[Staestc]

Pineapple is done.
View attachment ImageUploadedByHome Brew1439003020.857212.jpg

 

[gratus fermentatio]

T-bone steak, eggplant, stuffed tomatoes & smoked peaches; all done on the grill. Forgot a shot of the steak & eggplant on the grill. I used this recipe for the tomatoes:
http://www.101cookingfortwo.com/grilled-stuffed-tomato-italian-style/

I tweaked the recipe a bit cuz I forgot to get the feta, so I used fontina. I also added a couple spoons of pesto, minced green onion & used sweet basil instead of genovese & a bit of olive oil. The peaches were hickory smoked, brushed with hazelnut oil & served up with crumbled blue cheese, chopped walnuts & drizzled with honey. I didn't get fancy with plating since it was just me, I was hungry & had consumed copious amounts of cider.
Regards, GF.

 

[Cheesy_Goodness]

This thread gets exponentially better each time I come back.

I smoked a pork butt last week. I don't do it very often because it's just my wife and I, and the leftovers get really old really quick. We repurposed some for tacos earlier this week and it turned out great, but I also had a bunch of bell peppers that needed using.

So I stuffed one leftover inside of another leftover The filling was onion, jalapeno, tomatoes undercooked rice, pork, cumin, garlic powder, chili powder, chipoltle powder and a bit of bread crumbs. Left out an egg because the mixture didn't really get a chance to cool. Topped off with a pat of cheddar cheese.

As you can see, some of them had better plans than remaining upright which made a mess of my oven, but also made this pic look more presentable...so at at least there's that

 

[beergolf]

That looks great, but I don't understand the name. osso buco is named for the veal bone that it's made from.

Did I mention that salmon wrapped around a scallop is about as good as it gets for me? And rice makes it almost perfect. I prefer wild rice over all starches.

I got the recipe many years ago and the chef called it osso buco because it looks like osso bucco. Whatever yu call it , it is very tastey.

 

[unionrdr]

T-bone steak, eggplant, stuffed tomatoes & smoked peaches; all done on the grill. Forgot a shot of the steak & eggplant on the grill. I used this recipe for the tomatoes:
http://www.101cookingfortwo.com/grilled-stuffed-tomato-italian-style/

I tweaked the recipe a bit cuz I forgot to get the feta, so I used fontina. I also added a couple spoons of pesto, minced green onion & used sweet basil instead of genovese & a bit of olive oil. The peaches were hickory smoked, brushed with hazelnut oil & served up with crumbled blue cheese, chopped walnuts & drizzled with honey. I didn't get fancy with plating since it was just me, I was hungry & had consumed copious amounts of cider.
Regards, GF.

I was just thinking fontina cheese, with it's smooth creamy flavor would be great on the peaches. I gotta try these in the pit. I didn't get pics last night, but I made french bread pizzas in a bit different way I did when the older boys were little. I got laid off a lot, & bought day old Italian &/or French bread at the bakery section of the local groceries. Sauce, pepperoni, etc that was cheap & on sale. Some decent cheese for shredding. I cut the bread in 1" thick slices & line'em up on cookie sheets. Set oven to 375-400F. Spoon sauce onto the sliced bread & spread to cover. Then add pepperoni, mushrooms, whatever & cover with a goodly amount of cheese. Bake till the cheese melts & the bread crisps up. Airbake pans are better for these. Bakes in about 10 minutes or so. I used to be able to make some 3 dozen of these for 5-8 bucks back then. A little more now.
Walmart sells two loaves of day-old French or Italian bread for $1.50, 2 cans of cheap spaghetti sauce,cheese & whatever you want to top them with. 2 loaves of French bread easily makes 18 of them.

 

[Temptd2]

This thread gets exponentially better each time I come back.

I smoked a pork butt last week. I don't do it very often because it's just my wife and I, and the leftovers get really old really quick. We repurposed some for tacos earlier this week and it turned out great, but I also had a bunch of bell peppers that needed using.

So I stuffed one leftover inside of another leftover The filling was onion, jalapeno, tomatoes undercooked rice, pork, cumin, garlic powder, chili powder, chipoltle powder and a bit of bread crumbs. Left out an egg because the mixture didn't really get a chance to cool. Topped off with a pat of cheddar cheese.

As you can see, some of them had better plans than remaining upright which made a mess of my oven, but also made this pic look more presentable...so at at least there's that

Our fave pulled pork leftover is machaca - throw some bacon fat in a big skillet, sauté some onion in there til it's transulcent, throw in some peppers (a can of diced Ortegas works just fine if you don't have any fresh peppers), get those good and hot - now throw in a good fat handful of your pulled pork and fry til it's getting some browned crispy edges. Turn down the heat and add some lightly-beaten eggs, I always put a splash of half & half and a little cumin and oregano and garlic in them. Scramble til done to your liking, add some shredded cheddar, stir to incorporate, and eat with refried beans and tortillas of your choice.

 

[beergolf]

I smoked a pork butt last week. I don't do it very often because it's just my wife and I, and the leftovers get really old really quick.

It freezes very well. I just portion it out and freeze it.. I just had some pulled pork that I smoked a few weeks ago for lunch today.. yum

 

[Staestc]

This is what I ended up with last night. It's was good but I need to knock down the salt a little in the rub I used on the pork tenders.
View attachment ImageUploadedByHome Brew1439063861.128570.jpg

 

[Staestc]

Tonight I'm cooking Greek Chicken Kabobs with Tzatziki and a new flatbread recipe. The Gyros started me on a Greek kick!! Lol

 

[Staestc]

Our fave pulled pork leftover is machaca - throw some bacon fat in a big skillet, sauté some onion in there til it's transulcent, throw in some peppers (a can of diced Ortegas works just fine if you don't have any fresh peppers), get those good and hot - now throw in a good fat handful of your pulled pork and fry til it's getting some browned crispy edges. Turn down the heat and add some lightly-beaten eggs, I always put a splash of half & half and a little cumin and oregano and garlic in them. Scramble til done to your liking, add some shredded cheddar, stir to incorporate, and eat with refried beans and tortillas of your choice.

I've got to try that! It sounds fantastic!

 

[ChefRex]

This thread gets exponentially better each time I come back.

I smoked a pork butt last week. I don't do it very often because it's just my wife and I, and the leftovers get really old really quick. We repurposed some for tacos earlier this week and it turned out great, but I also had a bunch of bell peppers that needed using.

So I stuffed one leftover inside of another leftover The filling was onion, jalapeno, tomatoes undercooked rice, pork, cumin, garlic powder, chili powder, chipoltle powder and a bit of bread crumbs. Left out an egg because the mixture didn't really get a chance to cool. Topped off with a pat of cheddar cheese.

As you can see, some of them had better plans than remaining upright which made a mess of my oven, but also made this pic look more presentable...so at at least there's that

I'll second the freezing well and being that I have some in the freezer I thinks a bag comes out tonight as I had a stressful day and no thoughts of food have occurred, quick easy meal.