TwistedGray
El Jefe Brewing Company
Pork belly fried rice and choy
What did I cook this weekend.....
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There's never such thing as too much cream cheese icing!
WHAT?! There IS no such thing as "way too much cream cheese icing" - next time that happens just send it on over to me, I'll take care of it for you!
Ha! I owe you a Coke!
This felt like half a day of prep! Stuffed maduro, yellow rice and beans (from dry) and guacamole.
I should have replied to this earlier. Just outstanding and gorgeous!! Very well done!
Just awesome!
So brisket flat cured, rinsed, desalinated, seasoned, then aged a day and a half in the fridge. 3 hours at 225°, 1 hour at 250°. Wrapped at internal temp of 165°. Can’t wait to cut this up later! MAN I love Pastrami!
Bacon-wrapped, cheese-stuffed jalapeno poppers - don't think I've made them since we've lived in AZ which is going on 3 years already! SPICY but so good...ice cream later....picture before they hit the oven:
dwhite60
Well-Known Member
Pork shoulder going on the smoker tomorrow with a bunch of pecan chunks.
Yummy!
Yummy!
As much as I love this... should probably go in the, "whose smoking meat this weekend" thread? I'm always torn as half the time I post to the wrong thread too.
dwhite60
Well-Known Member
Leave the seeds in two or three of them so people can play Russian roulette.
It all depends on the jalapeno variety. Ive got one variety that is a solid 4-5 times hotter than any other. Sneak one of them bad boys in there and someone will be in tears if they think a regular jalapeno is hot.
I've learned over the years that we prefer the canned jalapeños - they're already soft and tender, they're fairly consistent in heat level (except brands vary wildly!) and they don't take so long to cook as fresh ones do.
my version of split pea soup....just chicken broth split pea noodles (1/3 vital wheat gluten-2/3 split pea flour, rolled out and cut)...with some pepper, didn't have any curry powder or i would have used it instead....
Sautéed cabbage and shallots.
Grilled filet, sweet and the aforementioned veggies.
Wow, I never posted the pastrami results. Food stupor.
It's not the weekend but I did start ramping up the starter on Sunday.
Last weekend just slow to post. Gulf blue crab steamed with Old Bay Maryland style
TwistedGray
El Jefe Brewing Company
Basic bread
My most memorable meal of all time was the summer of 1984. I flew out to Towson, MD to visit my grandparents for 3 weeks and they took me out for a table full of crab. It was my first time eating whole crabs and was a lot of work, but sooooo worth it!
What type are the seeds? Looks nice.
TwistedGray
El Jefe Brewing Company
Pumpkin - I should have incorporated them more...I just tossed them on top and lightly pressed before going in the oven.
May be better as is, seeds that large would make the dough tear. Looks cool.
TwistedGray
El Jefe Brewing Company
Good to know, thanks. Maybe an egg white wash to hold them a bit better?
TwistedGray
El Jefe Brewing Company
Dinner: curried clams with pork belly and two too large, thick slices of bread I made...and wine from the bottle.
That sounds really good. Was by the ocean last week and they had a ton of clams I bypassed for lobster and oysters.
What's the recipe on that? Just Curry and clams sounds good.
EDIT: I did pick up more Portuguese stuffed clams tho. Does that count? I'm addicted
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TwistedGray
El Jefe Brewing Company
Just curry powder, two dried red peppers for heat and that's that. Sometimes I'll dice garlic
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That sounds good. Saw some recipes with coconut milk but with the pork belly. I like the idea of concentrated flavor. Thanks
TwistedGray
El Jefe Brewing Company
Coconut milk would be nice, too, and it'll probably help with the salt. I love pork belly
Laksa and Singapore style white curries are fantastic with clams and other seafood. Mid to low heat in a coconut based broth.....Just heaven over ramen or noodles. A nice addition to the mix is crab paste in chile oil to season the stock. The good stuff is a tad expensive.
Coconut milk would be nice, too, and it'll probably help with the salt. I love pork belly
For pork curry thats easy i use Ottogi Korean curry mix, Coconut milk or powder and a shot of Redboat. I normally dont use pork belly though for curry. If i did i would probably grill it and ladle the curry with veggies over the grilled belly on rice. You can also cook pork belly like beef brisket and use it however you want. A little Chinese bistro near me offers it that way. Very lightly seasoned so its not like red cooked.
Getting good meaty belly/side around here requires a drive to one of our better markets. Selection at the close market is usually too fatty unless you get lucky. So when i get good quality i save it for kimchi jjiggae or hong shao rou. Man, i love Chinese style red braised pork belly. I just lucked out finding a nice half slab at Costco. Cant decide if i want Hong Shao Rou or Japanese style for tonkotsu ramen. Japanese charsui is fairly easy to make but i season mine slightly different.
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I had family in St. Michaels, MD. We'd have bushels of crab anytime we would visit or grab some chicken necks and go down to the dock to pull them out of the water ourselves. I LOVE blue crab and now use the effort it takes to pick it as an excuse to make a mess outside and drink beer. I was ecstatic when I found a place close by to get them live. Gulf crab is close enough to Chesapeake when steamed MD style.
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This was 2 weekends ago....so good. Did a pork tenderloin the other day but that is pretty boring. Think I'm only 5 smokes in or so..digging it so far.
Dude that looks great.For pork curry thats easy i use Ottogi Korean curry mix, Coconut milk or powder and a shot of Redboat. I normally dont use pork belly though for curry. If i did i would probably grill it and ladle the curry with veggies over the grilled belly on rice. You can also cook pork belly like beef brisket and use it however you want. A little Chinese bistro near me offers it that way. Very lightly seasoned so its not like red cooked.
Getting good meaty belly/side around here requires a drive to one of our better markets. Selection at the close market is usually too fatty unless you get lucky. So when i get good quality i save it for kimchi jjiggae or hong shao rou. Man, i love Chinese style red braised pork belly. I just lucked out finding a nice half slab at Costco. Cant decide if i want Hong Shao Rou or Japanese style for tonkotsu ramen. Japanese charsui is fairly easy to make but i season mine slightly different.
TwistedGray
El Jefe Brewing Company
Yeah, I usually get my belly from the butcher (low fat), but I bought a good sized chunk from Costco last time I was there, cut it down, vac packed into single(ish) servings.
Recipe for the taters?
We met the winemaker from Cima Collina, nice lady, at a winemaker's dinner we somehow got invited to at the Monterey County Fairgrounds many years back. I told her we were looking for some wine barrels for some projects and she said she'd let us know when they had some. True to her word, she emailed me one October and said they had plenty. We ended up buying 20 of their beautiful oak barrels for $20 each! Took multiple trips to get them all but they were then located in Marina - not sure where they are now. We made multiple rain barrels out of them as well as cut some in half for planters! I always enjoyed her wines. Annette Hoff is her name. Talented for sure!
TwistedGray
El Jefe Brewing Company
We were members for a while, but they're now closed (for good). We have a few bottles left, but now need to find our new favorite white wine maker.
