What did I cook this weekend.....

[Bklmt2000]

Got a double-batch of overnight slow-cooker chicken stock working about an hour ago.

Saved the carcasses from our last 2 roasted chicken dinners, (stowed in the freezer), which are now mingling in the slow-cooker with some chopped carrot, onion, garlic, salt, and a few bay leaves, topped with ~2.5 quarts of water.

Kitchen oughta be smelling good tomorrow morning.

 

[BongoYodeler]

Cast iron seared lamb chops, salad, and local Syrian bread. One of my favorite meals.

Chenin blanc in the glass.

Oh my, does that ever sound good.

 

[6Tap]

 

[JonM]

Three quarts of chicken stock. Yes, chicken.

Simmered backs and feet for 24 hours with aromatics and a cup of caramelized onions. This is some rich flavorful stuff!

 

[Temptd2]

No pictures yet but will try to remember to get some later after plating - have had the sous vide running at 134* since Friday at 4 pm for three corned beef briskets. The largest of the three has been in there the whole time; the other two were in there for 10-12 hours, at which point they were pulled and chilled off; this afternoon I'll make my pastrami rub spices and rub those puppies down all over, then chill again til tomorrow or the next day, when they'll hit the smoker roaster oven for 3-4 hours. Then chill again and slice up for some luscious pastrami!

Tonight I'll take that big brisket out at 4 pm so it will have seen 48 hours under sous vide. Sliced and served up with braised red cabbage, boiled turnips and pearl onions, homemade mustard. Happy St. Patrick's Day!

 

[catdaddy66]

Going to try this instead of corned beef and cabbage today.

My brother made this last year and began drooling as he described it to me... Must be ok.

 

[user 211287]

That recipe looks solid. Maybe add the carrots later so they are not mush. Tinker with additional spices like bay leaf and a tiny bit of pepper powder.

I love corned beef but im not a corned beef and cabbage fan. Its not the combination i just hate cabbage cooked too much. I like it cooked but crunchy.

 

[jturman35]

Spare ribs and Teriyaki chicken wings!

 

[JB_Brewing2]

SWMBO and I made about two dozen pierogi with a potato and sharp cheddar filling. After a five minute boil, we sauteed a few in caramelized onions. Kind of an annual thing for us given the time it takes to make them.

 

[jk1rby]

Corned beef, potatoes, carrots, onions, and sour kraut

 

[BongoYodeler]

SWMBO and I made about two dozen pierogi with a potato and sharp cheddar filling. After a five minute boil, we sauteed a few in caramelized onions. Kind of an annual thing for us given the time it takes to make them.
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Looks delicious. We've never made them, mostly because we didn't have to. Growing up in upstate NY in a largely Polish, Slovak, Ukrainian, (as well as Italian) influenced area we regularly had the women at local churches pumping out handmade pierogis on a semi regular basis.

 

[gromitdj]

SWMBO and I made about two dozen pierogi with a potato and sharp cheddar filling. After a five minute boil, we sauteed a few in caramelized onions. Kind of an annual thing for us given the time it takes to make them.

Care to share your dough recipe? The last time I tried pierogis the dough didn't turn out right. Really want to get it down.

 

[BBQB]

Chicken n dumplings

 

[passedpawn]

Pastrami. I brined 2 large briskets in pickling spices for a couple of weeks. 1.5 of them made it into the crockpot for tonights dinner. This, below, is the other 1/2 brisket. After brining, I soaked for a day in fresh water to remove some of the salt, thencoated with pepper/coriander, then smoked while playing a round of golf. Came home and sliced up - yummers!!!

The other 1.5 briskets are in the crockpots for tonight's corned beef / cabbage / colcannnon.

 

[JB_Brewing2]

Care to share your dough recipe? The last time I tried pierogis the dough didn't turn out right. Really want to get it down.

Our dough recipe:

2 1/2 cups bread flour
1 teaspoon of baking powder
1 cup of sour cream
1 large egg and 1 egg yolk

Whisk the dry ingredients then add the sour cream, egg, and yolk. I used a wooden spoon to get everything incorporated and then SWMBO kneads it by hand. You really have to work this by hand unless you have a dough hook on a mixer. Should be a smooth and elastic. Then roll it out. Hope this helps.

 

[Hoppy2bmerry]

Corned point, carrots, potatoes and cabbage with Irish soda bread slathered in Kerry Gold butter.

 

[schematix]

Omg I have like 10lbs of extra pork shoulder.

 

[BongoYodeler]

Spiedies, hot off the grill.

 

[passedpawn]

happy st patrick's day from the passedpawn family. corned beef, cabbage, colcannon, etc. Played a great round of golf today with 3 of the guys in this pic.

 

[gratus fermentatio]

Looks like a great time was had by all!
Regards, GF.

 

[gromitdj]

Our dough recipe.... Hope this helps.

Much appreciated! Will definitely be giving it a try. Yours look excellent, by the way!

 

[Staestc]

happy st patrick's day from the passedpawn family. corned beef, cabbage, colcannon, etc. Played a great round of golf today with 3 of the guys in this pic.

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Awesome picture and food! Is that parsley in your colcannon, or was your cabbage that green?

 

[Staestc]

Did Irish Stew served on Colcannon yesterday.

 

[passedpawn]

Awesome picture and food! Is that parsley in your colcannon, or was your cabbage that green?

Kale. Loads of it. And green onions. https://www.simplyrecipes.com/recipes/colcannon/

 

[passedpawn]

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Omg I have like 10lbs of extra pork shoulder.

Freezes great. Do you have a foodsaver? I add a little sauce before I bag it. I'd suggest about a cup or two max per bag, label, toss in freezer.

 

[schematix]

Freezes great. Do you have a foodsaver? I add a little sauce before I bag it. I'd suggest about a cup or two max per bag, label, toss in freezer.

Yep done. 5lbs stored unshredded with juice, fat, and extra seasoning in the bag. Should reheat nicely in Sous Vide.

I have another couple pounds shredded and vac sealed.

Thanks for the tip using the stand mixer to shred. That took care of a whole shoulder in no time.

 

[TwistedGray]

I do not know anyone else out here who knows what spiedies are...I may still have some sauce in my cupboard.

Spiedies, hot off the grill.

 

[VApatriot]

I do not know anyone else out here who knows what spiedies are...I may still have some sauce in my cupboard.

I grew up in upstate NY by Lake Ontario, I know what spiedies are. Haven't had them in a long time but I do remember liking them.

 

[BongoYodeler]

I grew up in upstate NY by Lake Ontario, I know what spiedies are. Haven't had them in a long time but I do remember liking them.

I'm originally from Broome County in upstate NY, home of the spiedie. Our son went to SUNY Oswego.

 

[Staestc]

I do not know anyone else out here who knows what spiedies are...I may still have some sauce in my cupboard.

I learned what spiedies were from a post about them here a few weeks ago