What did I cook this weekend.....

[505-Brewer]

That's a great homemade food, I make that every couple of months or so. To take the pain-in-the-butt aspect away, check into sous-vide cooking. You've probably got a method of holding a water bath at 150F already. I sous-vide the breasts for 1 hour and the dark meat for 2.5 hours (I think it was about 150F, but don't have the recipe with me), then cool them down and do the buttermilk soak and then the spice and flour. You only have to fry them to cook the coating and you are always sure that no matter what you do, the chicken is already cooked - and very moist.

Great approach. Man Im hungry now.

 

[TwistedGray]

Invisible French toast in bed

Bacon wrapped doggies for lunch

My contribution to the ribs (I made some homemade wedges)

 

[Hoppy2bmerry]

White northern beans with ham soup. Guaranteed social distancing in a few hours.

 

[Temptd2]

LOL Merry!! Whatever works in times like these!

 

[Staestc]

Sous vide is just an awesome idea for fried chicken! No idea why that has never occurred to me before!! Wow, thanks for that!

 

[Staestc]

Doing red beans tonight with Rancho Gordo Domingo Rojo beans. These are the prettiest red beans I have ever seen and they are delicious just boiled, which I had to do for prep since I did not soak. Not my standard Cajun recipe either, but one off of Rancho Gordo’s site. You gotta admit these are pretty though! Lol. Second picture is after Sauté, etc. right before I added liquid for the final 2 hour simmer.

 

[S-Met]

Bacon wrapped Spinach and Bleu cheese stuffed chicken breast from last week.

 

[S-Met]

Ground bison, sauteed brussel sprouts and mung bean vermicelli.

 

[Staestc]

These beans are getting awesome! Nice recipe.

 

[Staestc]

Final bean picture I promise! Really love this recipe.

 

[Temptd2]

YUM Travis!!

 

[Hoppy2bmerry]

Well since we couldn’t go out, I served our leftover corned beef and made this soda bread. Raisins and just a little bit of caraway seed.

 

[S-Met]

Waygu ribeye.

 

[Staestc]

Waygu ribeye.
View attachment 671462 View attachment 671463

My grocer ran out of reasonably priced meet too!

But seriously, everytime I see Waygu I am just blown away!

 

[Temptd2]

Waygu ribeye.

Wow. That literally made my mouth water. Nicely done!

 

[Brewbuzzard]

Final bean picture I promise! Really love this recipe.
View attachment 671356

That one bean is trying to get away!
Looks delicious.

 

[user 211287]

Mayocoba beans (soaked overnight)
About 3-4 cups pork neck bone stock
Around 2 tbs of my mild homemade bean seasoning
Couple smallish yellow onions
Some celery and red bell flakes....outta fresh and the markets are a zoo
Around 3 links of chorizo seca (sliced and browned)
Couple nice pieces of smoked neck bones (cooked till the meat all fell off the bones)

 

[BikerMatt]

Been on lunch salads all week, sod that it's friday night so burger time. Kids sure didn't mind either.

 

[TwistedGray]

Been on lunch salads all week, sod that it's friday night so burger time. Kids sure didn't mind either.

What are those things...they don't look like burgers.

 

[BikerMatt]

Sausage "burgers". Basically the same stuff your regular BBQ sossidge is made of just sliced off a big one to make burger patties. Guess it's a bit of a local speciality...

 

[TwistedGray]

Sausage "burgers". Basically the same stuff your regular BBQ sossidge is made of just sliced off a big one to make burger patties. Guess it's a bit of a local speciality...

Interesting concept. What do you put on it?

 

[TwistedGray]

Skrimples

 

[BikerMatt]

Interesting concept. What do you put on it?

You know, basic burger stuff, ketchup mustard fried egg cheese some pickle salad, toast on top and bottom.

 

[BongoYodeler]

Interesting concept. What do you put on it?

You've never seen bulk Italian sausage in stores? No casing, just form into patties and grill them. Serve on a toasted bun. Top with sauteed green peppers and onions. Delicious.

 

[corkybstewart]

https://iamnm.com/new-mexico-hatch-...jRyXwacJAiSueh26ZzVKMmgQUncMnIqh8njRnr24gPyxI

I cooked this last night, but with cheddar and Monterrey jack instead of mozzarella. It was excellent. Long before the pandemic I had stocked up on unseasoned pork tenderloins, one of my favorite meats.

 

[TwistedGray]

You've never seen bulk Italian sausage in stores? No casing, just form into patties and grill them. Serve on a toasted bun. Top with sauteed green peppers and onions. Delicious.

Suppose it's nothing something I really look for unless you mean the stuff wrapped in a plastic tube of paper?

 

[BongoYodeler]

Suppose it's nothing something I really look for unless you mean the stuff wrapped in a plastic tube of paper?

No, that that stuff. It's packaged just like fresh ground hamburger in grocery stores. I see it around here in the meat section next to the sausage links, but not always. It's kind of hit or miss. I sometimes will brown it, breaking it up while it cooks, and use it in homemade lasagna.

When we lived in NY a local meat/deli shop made their own Italian sausage, and always had it in bulk in addition to links. It was sooo good. Can't find anything close to it out here.

 

[treacheroustexan]

I tried making my own white bread for the first time last night. I’m not sure if it looks right but it tastes pretty good!

 

[corkybstewart]

You've never seen bulk Italian sausage in stores? No casing, just form into patties and grill them. Serve on a toasted bun. Top with sauteed green peppers and onions. Delicious.

We use the bulk stuff to mix with ground beef for a very tasty lasagna. Out here in the desert the only brand we have is Johnsonville. Probably not as good as what you can get in an area with a high Italian American population but it works.

 

[TwistedGray]

Chicken, pasta, and veggies