What did I cook this weekend.....

[schematix]

Key lime pie. Really loving this pie.View attachment 590444

Mmm still one of my favorite pies, and one of the first things I ever learned to cook. Used to make them a few times a month when I was a teen, merengue and all. Speaking of which, where is it??? [emoji3] Tell me you at least drowned it in fresh whipped cream.

 

[Brewbuzzard]

That is restaurant-worthy! May have told you but I have those same plates.

Thank you and yes we have the same plates.

 

[Remmy]

Had a well-done NY strip for dinner. Nothing to see here. Carry-on.

 

[gratus fermentatio]

A couple weeks ago I made Cider Brined Pork Chops, the recipe I used is linked below; though I made a few changes.
https://www.myrecipes.com/recipe/cider-brined-pork-chops-with-grilled-apples
To the brine I added 1/2 cup dark brown sugar, about 1/2-3/4 cup of bourbon (Maker's Mark) & I crushed the black peppercorns with a rubber mallet. I also used 24 oz hard cider. Omitted from the brine was thyme, as I had none on hand. These are 2" thick chops, I measured.

To the glaze I substituted bourbon for Calvados, as that was what I had in the cupboard, I also didn't measure the bourbon, I just gave it a couple splashes. Didn't measure the butter either, just a couple big glops with a fork. Really tasty glaze! I also brushed some on the sweet potato & it was quite tasty.
Regards, GF.

 

[gratus fermentatio]

Last weekend was the 2nd annual goat roast. I didn't get pics of the entire process, beginning to end, but you get the idea. This meat was walking around an hour before the 1st pic. We only smoked the 2 hindqtrs & loin (marinated 12 hrs, smoked for 6 hrs), the rest of the goat went into the freezer. We also smoked a couple of rabbits, 1 was wrapped in bacon. Had the goat with oven roasted carrots & parsnips, and some stir-fried green beans; but I didn't get a pic of the veggies or plated food, as I was hungry.
Copious amounts of beer & cider were consumed.
Regards, GF.

 

[Hoppy2bmerry]

Those chops look great, thanks for the recipe. I have eaten goat, I think many times when I see it in the market it is also labeled mutton. I guess by butchering it your self there is no doubt. Beautifully caramelized, and looks delicious.

 

[Schlenkerla]

Last weekend was the 2nd annual goat roast. I didn't get pics of the entire process, beginning to end, but you get the idea. This meat was walking around an hour before the 1st pic. We only smoked the 2 hindqtrs & loin (marinated 12 hrs, smoked for 6 hrs), the rest of the goat went into the freezer. We also smoked a couple of rabbits, 1 was wrapped in bacon. Had the goat with oven roasted carrots & parsnips, and some stir-fried green beans; but I didn't get a pic of the veggies or plated food, as I was hungry.
Copious amounts of beer & cider were consumed.
Regards, GF.

View attachment 590612 View attachment 590613 View attachment 590614 View attachment 590615 View attachment 590616 View attachment 590617

I have a long weekend next week and I was looking for some new varmit to smoke. Was originally thinking fish with alder to eat with my new Schlenkerla that'll be on tap. You have me rethinking that choice.

Not sure where you get goat or wabbit. I think my Walmart had large legs of bambi that I could do. How good is smoked bambi? Any thoughts?

 

[applescrap]

Cherry pie. Used gallon size bags to roll it out and place the crust. Worked grape. The food processor did too to cut the butter in. Bag came right off. Cut slits through bag as well. Once trimmed it looked nice.

Haha, yeah we drown the key lime in whip cream at servings. Meringue sounds great. This recipe has 3 egg yolks, lime zest, condensed milk and 2/3 cups key lime juice. Adjusted to 1/2. Any tips thoughts recipe welcome, love this pie.

 

[Hoppy2bmerry]

Nuremberg brats and brioche French toast for brunch today.

 

[gratus fermentatio]

I have a long weekend next week and I was looking for some new varmit to smoke. Was originally thinking fish with alder to eat with my new Schlenkerla that'll be on tap. You have me rethinking that choice.

Not sure where you get goat or wabbit. I think my Walmart had large legs of bambi that I could do. How good is smoked bambi? Any thoughts?

My buddy has a farm and raises goats for milk & meat, and rabbits for meat. If you were local (MT. or ID.), I'd hook you up; tough & expensive to ship meat though. Check with farmers around your area, maybe they'll have one you can slaughter yourself.
Regards, GF.

 

[Schlenkerla]

My buddy has a farm and raises goats for milk & meat, and rabbits for meat. If you were local (MT. or ID.), I'd hook you up; tough & expensive to ship meat though. Check with farmers around your area, maybe they'll have one you can slaughter yourself.
Regards, GF.

I can go to local rural butcher too. Might try that. There's also a place that makes just makes sausage to my knowledge... I think they also butcher meat for hunters.

Thx.

 

[TheDudeLebowski]

I can go to local rural butcher too. Might try that. There's also a place that makes just makes sausage to my knowledge... I think they also butcher meat for hunters.

Thx.

Check with the Greeks! If there's any kind of community around they'd be able to tell you. My butcher does goat and lamb. Worse time to go there? Greek Easter. It's more packed than Catholic Christmas or Thanksgiving.

 

[Brewbuzzard]

Brined chicken quarters.. brown sugar, salt, black pepper and cayenne pepper.

Then rubbed with olive oil and a Traeger Chicken Seasoning Salt.

Cracked a Schlenkerla.

Starting with this....

Also planning BBQ Beans and Dav & Lo Western Slaw.View attachment 589873View attachment 589874

That is one Smokey bier! Prost

 

[Schlenkerla]

That is one Smokey bier! Prost

That's why I love it. I'm planning to rack a Schlenkerla Clone this week to a keg.

Used 10 lbs of beech smoked rauch malt, 1/2 lb of black malt and two oz of Mt Hood. Targeting 40 IBU at 1.053 OG and 5.5% ABV. SRM is 25.

 

[applescrap]

This pie is really good. Dont know what i was hoping for but pleasantly surprised.

 

[paulthenurse]

No pics but I took SWMBO and my Mom to Abe and Louie’s for brunch today. Damn near $300 for brunch for three. Best steak I’ve had in a long time and their meals were equally good. WTH, a girl only turns 88 once.

 

[Schlenkerla]

Right now.....

Smoking Italian sausage and peppers tossed in avocado oil and garlic.

 

[Schlenkerla]

Results...

 

[TwistedGray]

I learned this as a cook at Denny's way back in the day

 

[bleme]

I learned this as a cook at Denny's way back in the day

I think this varies from person to person though. My first finger feels like Medium rare, 2nd is well done, 3rd and 4th are as hard as jerky.

 

[TwistedGray]

I think this varies from person to person though. My first finger feels like Medium rare, 2nd is well done, 3rd and 4th are as hard as jerky.

Yeah, I bet you have a much more muscular right hand than I do. Bwahahahahahahaha!

 

[paulthenurse]

Yeah, I bet you have a much more muscular right hand than I do. Bwahahahahahahaha!

I’m not going to go there but it’s damn near going to kill me.

 

[paulthenurse]

Monochromatic yummy ness.

 

[Temptd2]

Air fryer whole chicken. 30 minutes at 350* breast side down, flipped it over, 30 minutes more. Crispy skin, moist and tender inside. Makes me wanna throw rocks at the Showtime Rotisserie!

 

[applescrap]

I know right. Air fryers are awesome. Used it for sweet potato fries tonight. They can be tough to cook.

 

[TwistedGray]

We're doing a weekly thing where we try something new or different from the farmers market. We do it Iron Chef style where we eat cook something with it. Last week, moqua. This week, daikon.

Wife did a fish taco with pickled daikon and carrot. I made daikon three ways: a cauliflower puree with a scallop, fried daikon, and blistered tomatoes, a spinach ravioli with mushroom broth, thick fried daikon, and fried mushrooms, and a steamed daikon steak with flame kissed tried tip slivers and mushroom powder...she won Battle Daikon.

 

[applescrap]

Super cool Twistedgray.

Not cooked but kind of. My daughter made these salt dough beads. Will paint white, put black faces on and varnish. Or at least thats the plan. Look forward to more salt dough projects.

 

[gratus fermentatio]

Not sure what to call this, but it's shrimp marinated in pineapple juice & black pepper, stir-fried in dark sesame oil with onions & garlic, simmered in coconut milk with a handful of dulce, 2 big pinches of bonito flakes, a squirt of rooster sauce, more black pepper, sweet basil, Thai sweet chili sauce, soy sauce & a bit more pineapple juice, and cinnamon. Served over stir-fried veggies (carrots, broccoli, red cabbage, summer squash, bean sprouts, sweet basil, garlic, ginger, and a bit more coconut milk. I wanted to use Thai basil, which has a sort of cinnamon/fennel-ish flavor combined with the basil flavor, but I was out; so I figured, "what the hell?" I added a bit of cinnamon & was surprised at how TASTY it turned out! The cinnamon really made the coconut & pineapple pop. It was a combination of sweet, savory, spicy & a hint of tartness from the pineapple chunks I added just before serving. I will definitely make this again.
Regards, GF.

 

[applescrap]

That looks really good. I love the combination of ingredients . I don't cook with enough coconut milk but I love it. This reminded me of a video I saw online. This guy, kind of big jovial guy, Cook's a bunch of beautiful steaks with different tenderizers. To them the pineapple steak, which was steak that was marinated in puree pineapple was the most tender if I remember correctly. I mean it looked like that pineapple just dissolved the steak. I don't know how that applies to shrimp but is pineapple marinade something you do a lot? I would really like to try that on steak.

 

[gratus fermentatio]

That looks really good. I love the combination of ingredients . I don't cook with enough coconut milk but I love it. This reminded me of a video I saw online. This guy, kind of big jovial guy, Cook's a bunch of beautiful steaks with different tenderizers. To them the pineapple steak, which was steak that was marinated in puree pineapple was the most tender if I remember correctly. I mean it looked like that pineapple just dissolved the steak. I don't know how that applies to shrimp but is pineapple marinade something you do a lot? I would really like to try that on steak.

Mostly I use pineapple juice with teriyaki & soy sauce as a marinade; works great for pork steak & chicken breast, the soy & teriyaki darken the meat, but I don't mind that. I use 1 can Dole pineapple juice (1/2 gal. I think), 1 med bottle Kikkoman teriyaki sauce & 1/2 a med bottle of soy sauce. I marinate for a min of 6 hrs & a max of 24, after 24 hrs, the texture of the meat starts to breakdown. Oththerwise, it's pretty adaptable & nearly goof-proof. Adjust the ingredients & ratios to your own taste.
Regards, GF.