What did I cook this weekend.....

SSBrew - 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Made Champagne Chicken last night, but put a twist on it. I cooked the chicken in a pan, as usual, then removed and made the sauce in the pan, and then diced the chicken and added back to make a sauce to pour over linguini.

Fried some Zhucchini in a pan with olive oil and butter. Haven't fried zucchini in a long time. No eggs, so I had to simply dredge in flour.
 
We had a local brew pub do a bacon and beer paring for Brunch. It was chicken fried bacon, regular bacon, duck bacon, and lamb bacon. I cant remember all of the beers :-x

12439467_10153962448488911_807213647571407416_n.jpg
 
Staestc said:
That's just cool. Everything is better with bacon! It has to be true for beer too!
Click to expand...

It was paired up really nice. Full disclosure this was my first time to try a sour beer. I think I only liked it because the vinegar sour like flavor actually did balance the fatty salty bacons. But I could never see myself just enjoying one alone.
 
I did something different with a medium-size bowl of left over mashed & (box kind) potatoes yesterday. Wife made her fried chicken again, & I took the bowl of mash & added about 1 1/2? cups of milk, 1C yellow corn grits, 3 thinly sliced green onions, about 1TBS Zaterain's creole seasoning, fresh ground black pepper, 1C hot pepper cheese, shredded, & 3 eggs. Stirred & folded to combine. Let sit for grits to absorb any extra liquid while greasing 2 corn bread pans. oven @ 425F. Split between both pans & leveled off, baking for 20 minutes. Or until top light golden brown & only slightly gives to the touch.
Comes out smoother & richer than just cheesy grits. Slices easily when warm. Could still taste the corn a little, but mixed with potato & cheese flavors. I'll give a more standardized recipe next time, as this was some of this & a little of that this time. I can eyeball it pretty close anyway...
 
In Denver I could have swore I saw a bacon beer festival. They were selling tickets for like $60. Anybody heard of this? Anyways interesting dish unionrdr.
 
applescrap said:
In Denver I could have swore I saw a bacon beer festival. They were selling tickets for like $60. Anybody heard of this? Anyways interesting dish unionrdr.
Click to expand...

Not sure about Denver, but we've had an annual "Bacon & Brewfest" in Missoula for several years now, put on by a local radio station & a few other sponsors. Not too fancy, but lots of bacony goodness & some tasty brews. Only $5 to get in, but you have to pay for all your food & drink. I've been to a few of them.
Regards, GF.
 
applescrap said:
In Denver I could have swore I saw a bacon beer festival. They were selling tickets for like $60. Anybody heard of this? Anyways interesting dish unionrdr.
Click to expand...
The addition of the chilled mashed potatoes makes the cheesy grits richer & a bit smoother I think? Gonna standardize the recipe next time I make it. Makes 2 cornbread pans worth. Would also be good with sawmill gravy or a marinara poured over it!

Staestc said:
If any of y'all have dark sky's, the Perseids meteor shower is supposed to be peaking tonight. 200 per hour I have seen one.
Click to expand...
I wanted to take my wife & I outside of town to get to a darker place for pics, since we now both have a DSLR. But rained & cloudy with thunderboomers all day & into the night. Dang...
 
unionrdr said:
...

I wanted to take my wife & I outside of town to get to a darker place for pics, since we now both have a DSLR. But rained & cloudy with thunderboomers all day & into the night. Dang...
Click to expand...

We had clear but light polluted skies, with half a moon to make things worse. I saw 1 meteor! lol
 
unionrdr said:
We have way too much light pollution around here too. Would have to go way out of town for pics...
Click to expand...

Camping this weekend. Supposed to rain this afternoon and possible storms tonight and tomorrow.

I don't get the excitement for these things anyway. I mean, you know what causes them, and after you've seen a few, what's the big deal?
 
Homercidal said:
Camping this weekend. Supposed to rain this afternoon and possible storms tonight and tomorrow.

I don't get the excitement for these things anyway. I mean, you know what causes them, and after you've seen a few, what's the big deal?
Click to expand...

Well, I thought about having her use hers on the tripod, while I kept mine "on", and in video mode with my finger on the big button with the red dot on it. I wanna pan with it to try & get the camera to " see" it as we do?...might be cool to try & capture. but it's supposed to rain all weekend. Bummer.
 
We have too much smoke from the big Soberanes Fire south of us, and then coupled with the typical summer coastal crud, AKA fog, it's rare we get to see the Perseids. This is just not the right time of year to look at the sky at night unless you enjoy fog!
 
Temptd2 said:
We have too much smoke from the big Soberanes Fire south of us, and then coupled with the typical summer coastal crud, AKA fog, it's rare we get to see the Perseids. This is just not the right time of year to look at the sky at night unless you enjoy fog!
Click to expand...


You'll have to wait for the Gemenids!
 
Standardized the recipe for that side dish I mentioned earlier.
CHEESY POTATO GRITS

4-5C) Left over firm mashed potatoes, well chilled
5) Green onions, sliced thin
2 TBSP) Creole seasoning
Cracked black pepper to taste
1/2 Stick) Butter, melted
1C) Shredded cheese ( I used pepper jack)
3) Large eggs
1C) Yellow corn grits
About 1 1/2C of milk
***************************************
Heat oven to 425F. Fold all ingredients by hand, as a mixer might make it too creamy. We want this to firm up a bit after mixing by letting the grits soak up excess moisture. Grease two corn bread pans & divide mixture evenly between them. level'em off & bake 20 minutes, or until lightly browned. They should be firm to the touch, giving only slightly. The cheese should be bubbling through the surface here & there as well. cut into squares & serve warm. These are good for dinner with gravy or marinara sauce poured over them. Or with sawmill or sausage gravy for breakfast. Makes 8-12 servings, depending on how hungry y'all are...
 
unionrdr said:
Standardized the recipe for that side dish I mentioned earlier.

CHEESY POTATO GRITS



4-5C) Left over firm mashed potatoes, well chilled

5) Green onions, sliced thin

2 TBSP) Creole seasoning

Cracked black pepper to taste

1/2 Stick) Butter, melted

1C) Shredded cheese ( I used pepper jack)

3) Large eggs

1C) Yellow corn grits

About 1 1/2C of milk

***************************************

Heat oven to 425F. Fold all ingredients by hand, as a mixer might make it too creamy. We want this to firm up a bit after mixing by letting the grits soak up excess moisture. Grease two corn bread pans & divide mixture evenly between them. level'em off & bake 20 minutes, or until lightly browned. They should be firm to the touch, giving only slightly. The cheese should be bubbling through the surface here & there as well. cut into squares & serve warm. These are good for dinner with gravy or marinara sauce poured over them. Or with sawmill or sausage gravy for breakfast. Makes 8-12 servings, depending on how hungry y'all are...
Click to expand...


Thanks for that post! Love potatoes, love grits, love cheese and butter, what's not to love with your recipe?!! Lol

Definitely worth a go!
 

Similar threads

P
Newbie
Replies
6
Views
534
timream1991
timream1991
F
whats with all the different types of apples?
Replies
22
Views
1K
dmtaylor
dmtaylor
nxc3441
apple pie cider under 10 bucks a gallon
Replies
2
Views
1K
nxc3441
nxc3441
Clint Yeastwood
Thanksgiving Fighting Words
2 3
Replies
85
Views
4K
Beerstein
Beerstein
Chalkyt
Is this too left-field???
Replies
9
Views
613
Yooper
Yooper

Latest posts

Back
Top