What did I cook this weekend.....

[applescrap]

I bet your coworkers were drooling!

Haha, I'm thinking about throwing peppers and meat in it and making fajitas.

 

[mattmmille]

Looks so AWESOME! Care to share your recipe? I've been looking for a good Singapore Noodles recipe for a while.
Regards, GF.

Well, if I used a recipe, I'd be glad to!

The rangoon are just square won ton wrappers and 8oz cream cheese with a minced clove of garlic and minced ginger. If you don't have the allergies my SWMBO has, you could add crab, or whatever you like. I've also used Boursin or Allouette cheese spreads. You just put about a teaspoon of the filling in the center of the wrapper, wet two sides with a wet finger, fold over to make a triangle and make sure all the air is out, like a ravioli. I wet and folded the tip down and wet one "wing" and folded them across each other. I didn't want those little tips to burn. You could experiment with folding shapes/techniques, though. A little corn starch dusting to keep them from sticking together on the plate. Veg. oil in a saute pan, about 1/2' to 1" deep, medium to medium high heat. Brown on one side, then the other...and for some reason, back on the first side again to get the right color...seemed to work out. My only thought was that, if they had been chilled or frozed, the filling might have not started oozing out and causing spatter. They keep pretty well in a 180F over, too.

The kung pao is pretty much winging it. I use extra firm tofu, cut into small pieces and marinated. Since there's no meat, I can safely us the marinade as the sauce, too. Use whatever veggies you like. When I hink kung pao, I think diced water chestnuts, (bamboo shoots, too, if I have them, but not this time), carrots and onion (cut into "petal" shapes. I also used some bean sprouts and bok choy stems this time. Celery and bell pepper are common, but I didn't have on hand. I get on the veg prepped and ready, while the tofu is marinating.

The sauce is basically soy sauce, a little water, a capful of Chinese cooking wine, a drizzle of seasoned rice vinegar, a drizzle of honey, a drizzle of sriracha sauce, and a pich of crushed red pepper. I would use a little toasted sesame oil, too, except for another SWMBO allergy...but you could use a drizzle of that or Chinese "Hot Oil", which is usually sesame oil, infused with hot chili pepper.

After the tofu has marinated an hour or so and been stirred a couple of times, I strain it and reserve the marinade, and add a tablespoon or two of ketchup and teaspon or so of corn starch and whisk it in, to make sure there aren't any lumps.

Crank the wok, add a little oil, then stir fry the tofu...but let it sit a couple minutes to brown, before shuffling for another minute or two. When it's as brown as you like, remove it and set aside. Stir fry the veg, with a little more oil and start with the veg that takes the longest to cook, like the diced carrot, and work in stages to the stuff that just needs to warm through, like the water chestnuts.

Make a well in the center of the wok and add the sauce. Allow to boil and thicken and then mix all the veggies back in. Then add the tofu back for and toss all together. That's it. It's all about the prep. Some like it spicier that others. I've seen the dried, hot red peppers in the Asian market and I've seen them added to the hot oil, to flavor it before stir frying the veggies...remove, and toss back in at the end. I have never been foolish enough to eat one.

 

[TexasDroughtBrewery]

Well crap, Ribeyes are 1/2 off right now at Krogers so I picked some up. I tossed them on the grill and they came out freaking perfect....so perfect everyone got excited to eat and I forgot to get my picture.

 

[Homercidal]

Well crap, Ribeyes are 1/2 off right now at Krogers so I picked some up. I tossed them on the grill and they came out freaking perfect....so perfect everyone got excited to eat and I forgot to get my picture.

I hate when people do that!

 

[Temptd2]

Well crap, Ribeyes are 1/2 off right now at Krogers so I picked some up. I tossed them on the grill and they came out freaking perfect....so perfect everyone got excited to eat and I forgot to get my picture.

Half off? LUCKY DOG!!

I've still got about 10 of them in the freezer but Safeway has the choice ones, bone-in, which is what we prefer, for $6.99/lb. May grab a few more and vacuum-seal and toss in there too!

 

[TexasDroughtBrewery]

Half off? LUCKY DOG!!

I've still got about 10 of them in the freezer but Safeway has the choice ones, bone-in, which is what we prefer, for $6.99/lb. May grab a few more and vacuum-seal and toss in there too!

Yes Sir half off it ended up being 4.99 a pound they are usually 9.99 a pound. And yes they were bone in my dog and I both prefer it that way lol.

 

[Temptd2]

Bone-in is the best flavor, IMHO. KOTC and I split a nice thick rib steak - he gets the crown and I get the bone and the meat closest to it. His is nice medium rare and mine is rare. YUM.

Just finished making a big pot of chile verde in the pressure cooker. Put it to rest in the fridge til tomorrow. It's always SO much better the second day!

 

[Staestc]

Bone-in is the best flavor, IMHO. KOTC and I split a nice thick rib steak - he gets the crown and I get the bone and the meat closest to it. His is nice medium rare and mine is rare. YUM.

Just finished making a big pot of chile verde in the pressure cooker. Put it to rest in the fridge til tomorrow. It's always SO much better the second day!

I want a picture of the chili verde please, and details on how you prepared it in the pressure cooker if you don't mind.

 

[Temptd2]

Travis, I'll TRY to remember to get a picture in the next day or two - gonna have houseguests (reason for making a cook-ahead meal) and I'll do my best to get it done and to post the VERY EASY recipe!

And feel free to remind me with a good swift kick if I forget.

 

[Hoppy2bmerry]

I think I scored some prime NY strips at Costco for choice prices. Theses are very marbled. Will be great on the grill this weekend if the storm cooperates.

 

[Yeastieboy]

I think I scored some prime NY strips at Costco for choice prices. Theses are very marbled. Will be great on the grill this weekend if the storm cooperates.

You didn't. You just think you did.

 

[applescrap]

Yes Sir half off it ended up being 4.99 a pound they are usually 9.99 a pound. And yes they were bone in my dog and I both prefer it that way lol.

They go to 5.99 here. I saw 4.99 in vegas too. They push it up here, wonder i do.

 

[Staestc]

Travis, I'll TRY to remember to get a picture in the next day or two - gonna have houseguests (reason for making a cook-ahead meal) and I'll do my best to get it done and to post the VERY EASY recipe!

And feel free to remind me with a good swift kick if I forget.

More important is recipe and how you used pressure cooker to prepare it.

 

[brewbama]

Hot Wangs n Homebrew. I'm so happy football is back.View attachment ImageUploadedByHome Brew1472921499.545029.jpg

 

[Temptd2]

More important is recipe and how you used pressure cooker to prepare it.

OK, so I've got a quick minute before company arrives! I'm a "seat of the pants" type cook so very few hard and fast recipes for me but I'll tell you what I did this time.

Cubed up about 3 pounds of pork shoulder, cut off most of the fatty parts but not all.

In my 8 quart digital electric pressure cooker set to Brown - added a tablespoon or so of bacon fat and when melted, browned the pork in batches.
As each batch of pork cubes went into the pot, I sprinkled lightly with garlic salt and ancho chile powder.

Once it was all browned, added it all back into the pot including the accumulated liquid, then added a large-diced red onion and stirred every now and then til the onion was soft.

Added a 12 ounce bottle of homebrewed Porter, brought to a fast simmer and let it cook down til it was nearly evaporated. Added 1 28 ounce can green enchilada sauce, a 12 ounce bottle of green tomatillo salsa, half a bag of frozen Trader Joe's fire-roasted, chopped Hatch chiles (usually I use 2 7-ounce cans of diced Ortegas but happened to have those chiles in the freezer), a fat teaspoon of cumin powder, about 1/2 teaspoon of garlic powder, a fat teaspoon of dried Mexican oregano, rubbed between my fingers, and half a bunch of fresh cilantro, chopped, and stirred it all well.

Popped on the top to the pressure cooker and set it for High pressure for 20 minutes. When done, let the pressure drop naturally, opened it up, decided it wasn't quite thick enough and added a heaping tablespoon of masa flour (the kind you use for tortillas) and stirred well, turned the Brown function back on and let it cook several minutes til thickened to my liking, then shut it off, removed the inner pot to hot pads on the counter and let it all cool off about 30 minutes; spooned out into my 2 quart Pyrex batter bowl, which it filled up nearly to the top, and popped it into the fridge.

Will reheat in that batter bowl in the microwave tonight when ready to eat it. It is always WAY better the second/third day anyway!

So there ya have it. A stovetop pressure cooker would be fine too, I'd use at least a 6 quart size for this batch. Just watch it closely and as soon as it comes up to high pressure, reduce the heat to just enough to keep the pressure up and let it cook 20 minutes. This is one of my most-asked-for "recipes" in my family and it's quite easy and very delicious, even if I didn't start with fire-roasting chiles and tomatillos!

 

[bob1852]

Apple wood smoked wings...sauced on the inside!

 

[passedpawn]

haha, I've got wings on the grill now. Hello, football season.

 

[Temptd2]

haha, I've got wings on the grill now. Hello, football season.

Sadly, I'm in the market for a new team. I probably won't be watching the 49ers this year. I think I'll give the Raiders another try!

 

[jschein]

Very nice! I love homemade perogies! Of course I polish on my mothers side. Cabbage ones are my favorite. I had some cabbage and mushroom ones last week with some Black Forest Kielbasa. Both came from a Polish market in NJ.

Walking ton or Clifton?

 

[jschein]

Walking ton or Clifton?

Crap I hate the phone app
Wallington or Clifton?

 

[Floored]

Anyone reverse sear in here? I've some steaks on now and wouldn't mind input on temp and such. Currently at 80* internal with the grill at 250*.

 

[Staestc]

OK, so I've got a quick minute before company arrives! I'm a "seat of the pants" type cook so very few hard and fast recipes for me but I'll tell you what I did this time.

Cubed up about 3 pounds of pork shoulder, cut off most of the fatty parts but not all.

In my 8 quart digital electric pressure cooker set to Brown - added a tablespoon or so of bacon fat and when melted, browned the pork in batches.
As each batch of pork cubes went into the pot, I sprinkled lightly with garlic salt and ancho chile powder.

Once it was all browned, added it all back into the pot including the accumulated liquid, then added a large-diced red onion and stirred every now and then til the onion was soft.

Added a 12 ounce bottle of homebrewed Porter, brought to a fast simmer and let it cook down til it was nearly evaporated. Added 1 28 ounce can green enchilada sauce, a 12 ounce bottle of green tomatillo salsa, half a bag of frozen Trader Joe's fire-roasted, chopped Hatch chiles (usually I use 2 7-ounce cans of diced Ortegas but happened to have those chiles in the freezer), a fat teaspoon of cumin powder, about 1/2 teaspoon of garlic powder, a fat teaspoon of dried Mexican oregano, rubbed between my fingers, and half a bunch of fresh cilantro, chopped, and stirred it all well.

Popped on the top to the pressure cooker and set it for High pressure for 20 minutes. When done, let the pressure drop naturally, opened it up, decided it wasn't quite thick enough and added a heaping tablespoon of masa flour (the kind you use for tortillas) and stirred well, turned the Brown function back on and let it cook several minutes til thickened to my liking, then shut it off, removed the inner pot to hot pads on the counter and let it all cool off about 30 minutes; spooned out into my 2 quart Pyrex batter bowl, which it filled up nearly to the top, and popped it into the fridge.

Will reheat in that batter bowl in the microwave tonight when ready to eat it. It is always WAY better the second/third day anyway!

So there ya have it. A stovetop pressure cooker would be fine too, I'd use at least a 6 quart size for this batch. Just watch it closely and as soon as it comes up to high pressure, reduce the heat to just enough to keep the pressure up and let it cook 20 minutes. This is one of my most-asked-for "recipes" in my family and it's quite easy and very delicious, even if I didn't start with fire-roasting chiles and tomatillos!

Definitely gonna make that! May even use my stove top pressure cooker, but may just braise like I usually do. I throw some masa into most all my chili recipes to thicken them up a bit. Sounds delicious! Thanks for posting it!

 

[Staestc]

Damn, I did not get the memo. I'm cooking thighs again. Wish I had wings now!! Lol

 

[Staestc]

Just now starting on my chicken. Had to make a banana pudding first. Just came out of the oven.
View attachment ImageUploadedByHome Brew1472957117.674100.jpg

 

[Staestc]

Low and slow chicken thighs again. SWMBO liked them so much last time I'm cooking them again!
View attachment ImageUploadedByHome Brew1472961329.927363.jpg

 

[Staestc]

Chicken is done.
View attachment ImageUploadedByHome Brew1472964587.023926.jpg

 

[Hoppy2bmerry]

You didn't. You just think you did.

You have a crystal ball or something? These are marbled like the ones marked prime. Anyway enjoy your weekend.

 

[LakesideBrewing]

It's tomato season here in New England!

 

[Staestc]

My son in law's birthday is coming up soon. He picked Pasta al Forno with Sugo, so here I go with the Sugo again. Pork spare ribs, hot Italian sausage, and meat balls all browning individually.
View attachment ImageUploadedByHome Brew1473014529.743272.jpg
View attachment ImageUploadedByHome Brew1473014547.611754.jpg
View attachment ImageUploadedByHome Brew1473014577.256955.jpg

 

[Staestc]

This is the ultimate Italian meat sauce. It's just a blast to cook. And the ribs and sausage don't even stay in there! They come out at then end and you snack on them later!! Four hour simmer now. Time for yard work. Huff.
View attachment ImageUploadedByHome Brew1473016508.383614.jpg