Those Peirogi look like the real deal. Great job. Nice to see someone do something other than potato and cheese. Love cabbage pierogi!Wish I had some better finished shots, but we made pierogi last night for National Pierogi Day. Not something I had much growing up aside from the boxes of frozen Mrs. T's pierogi, but my father-in-law is Polish so we have them at least once a year there.
First time I've made them myself at home. Some were cabbage/onion, some were sauerkraut, and some with pulled pork from a butt roast I smoked.
Thank you! I'm already brainstorming for next time. I make a few batches of kimchi throughout the year, and I'd to use some in pierogi.Those Peirogi look like the real deal. Great job. Nice to see someone do something other than potato and cheese. Love cabbage pierogi!
I like the reuben idea. You could add smoked cream cheese to the brisket, it might save you from actually smoking the pierogi. My aunt and cousin make pierogi often. They did some steak and cheese pierogi last year that turned out nice(with onion an jalepeno). I gotta say cabbage/sauerkraut or mushroom are my favs.Thank you! I'm already brainstorming for next time. I make a few batches of kimchi throughout the year, and I'd to use some in pierogi.
Maybe some with sauerkraut again but add pastrami and swiss cheese to make reuben pierogi, and top them with a dab of Russian dressing.
I also have some leftover chopped brisket point from a recent smoke. I'm thinking about filling some pierogi with that, boiling them, smoking them for a bit, then the final pan frying or possibly grilling instead.
JUST AWESOME!Is it wrong if one of your top priorities on vacation is to bring your knife? Not cooked but raw. Small Maine family oyster farm. Had to drive out to rafts. Pulled over on side of road for dinner. 2 doz select for $30. Very good oysters and peopleView attachment 745311View attachment 745312View attachment 745313View attachment 745314View attachment 745315View attachment 745316
Told wife about seeing this here, and she says "I saw that last time we were in there". lol She does not like Salmon. Actually she does not like Lox, but she unfortunately extrapolates to all salmon. I'm going have to give this a try and maybe change her mindThey come pre-stuffed...one of our favorites!
Tri tip is such a great tasting cut of beef as it is, and yours looks freaking awesome.I was certain that I posted this Tri-Tip from last Sunday already, but I don't see it anywhere. I swear this is the best tasking piece of meat I have ever cooked! Much better than my last Tri-Tip. I pretty much winged this recipe based on a bunch of different recipes. First off, I found a beautifully marbled tri-tip at Kroger that was about 3 pounds. Seasoned it with salt pepper, garlic powder, paprika, and New Mexico chili powder from Rancho Gordo and let it sit in the fridge for about 3 hours. Smoked it on the pellet grill at 225 degrees F until 125-130 internal, basting every 15 minutes with a mix of red wine vinegar, canola oil, crushed garlic, and Dijon mustard, then gave it a really quick sear. Rested for 15-20 minutes. Served with RG Pinquito beans and Caesar salad. Oh, and Thai Drunken noodles from last night. Noodles were overcooked but still tasty.
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That looks great.Continuing with my excursion into Greek, and in this case Greekish, recipes, I made Spanakopita Pinwheels Just awesome. Next I need to make traditional Spanakopita with filo dough instead of this puff pastry roll up version. The filling is just amazing. Used block President Feta from Costco and it's a very nice Feta. These guys did not last long! View attachment 745010
Thanks. I will certainly give it a try at some point, but I just put frozen filo on the grocery list for this round of spanakopitaThat looks great.
If you want a real culinary challenge (and I know you do ), make your own filo dough too. It can be done at home.
I will have to research ND edible mushrooms. I know there are some. Wild shrooms are awesome power food paired with wild game.View attachment 745561View attachment 745562First time finding and cooking a lobster mushroom. I cut into bite sized pieces and sautéed in butter and olive oil. Then made omelette in the same pan, turning it a beautiful reddish color.
It has a very strange texture, firm yet soft when you bite into it.
I love mushroom season!
That's what I was telling my brother--totally worked out for the best. I really just wanted to cook something that wasn't done in 8 minutes (burgers and steaks) because I wanted to sit outside and enjoy the weather.Yum I love chicken thighs best anyway!
My wife just said five minutes ago, "Nothing puts a smile on that man's face like food does."I'm sure he appreciates it.
That sounds really good. Speaking of turmeric (I've been using it for decades), I started adding a titch to my omelet in the morning. Natural food coloring, if nothing else.pot of keto chicken noodle soup.