What did I cook this weekend.....

[Hoppy2bmerry]

I certainly wouldn't complain!

Ha ha! There were no complaints, like many peeps we’ve cut back on beef so 2 days in a row is definitely not the norm for us.

 

[Staestc]

Browning second batch of

Albóndigas.

 

[Staestc]

Albóndigas soup!

 

[Staestc]

Well, I’m still going to add some zucchini to it in a few minutes, but done other than that. Lol

 

[Staestc]

Hmmm. This is like the quietest weekend ever on this thread or my internet is down again.

 

[Staestc]

Why has this thread gone silent? Last post I see is mine from last Sunday?

We have chilly weather headed our way so I made chilli.

 

[Hoppy2bmerry]

Looks yummy, my fridge has been running warm had 2 repair visits since the diagnostic visit, so I haven’t been cooking anything too exciting..

 

[Staestc]

Hoppy, just glad to see somebody is on the thread! I don’t think I have ever posted back to back posts 6 days apart! This is my favorite thread!

 

[TwistedGray]

Bacon wrapped dogs last night

 

[beermanpete]

Waffles, bacon and eggs for breakfast.

 

[TwistedGray]

 

[bleme]

No pics but I did a pork tenderloin in the sous vide that turned out awesome! I can usually find something that I'd try differently next time but this was really perfect. If only I had taken notes on what seasonings I used....

 

[jrgtr42]

Not quite the weekend, but made up a batch of chili today. Seemed right with a chilly, raw day outside.
4 alarms this time - probably should have seeded the poblano peppers. A bit of chipotles in there, otherwise more or less standard recipe.

 

[davidabcd]

Why has this thread gone silent?

I've been eating MRE's and #10 cans of beans from the bomb shelter.

 

[davidabcd]

@TwistedGray
Nice tomatillos! My salsa looks similar. Is your recipe in the ballpark to the one below? I get good reviews from the family but don't mind expanding my knowledge.

Hot salsa:
5 Tomatillos
5 Serrano peppers
Toast tomatillos and Serrano peppers on a pan on the stove till soft
Put in blender with one garlic clove (raw)
Cilantro – just a little to taste
Salt to taste
Blend all ingredients with a little bit of water. As ingredients blend, add more water a little at a time until you’ve reached the consistency you desire

 

[TwistedGray]

@TwistedGray
Nice tomatillos! My salsa looks similar. Is your recipe in the ballpark to the one below? I get good reviews from the family but don't mind expanding my knowledge.

Hot salsa:
5 Tomatillos
5 Serrano peppers
Toast tomatillos and Serrano peppers on a pan on the stove till soft
Put in blender with one garlic clove (raw)
Cilantro – just a little to taste
Salt to taste
Blend all ingredients with a little bit of water. As ingredients blend, add more water a little at a time until you’ve reached the consistency you desire

You are missing onion ; )

Your tomatillo to pepper ratio seems wildly off? Are the serrano peppers you can get spicier than the jalapenos that you can get? Either way, 1:1 seems crazy...

Anyways, my wife and suegra do it differently than I do. They boil the tomatillos then toss them into the Vitamix once they begin to crack. The rest of the raw ingredients get tossed in at the same time, adding salt to taste. They'll put in some of the tomatillo water to bring it to the consistency that they want, but that's about it.

I dial it up a notch by not boiling all the tomatillos. 80% of them are cut in half and put in the broiler along with the white onion, garlic, and jalapenos (pan searing works, too). The other tomatillos are boiled so that I can use the water juice. Once everything is ready I toss it in the Vitamix and let it do its job.

...I may try smoking the tomatillos as I have a smoker : )

 

[davidabcd]

You are missing onion ; )

Adding the onion sounds good as does the variety of preparation methods. My wife got the recipe from a co-worker who's from Mexico so it could be a regional thing on the ratio. I wouldn't know about which pepper is spicier but I might experiment and switch the jalapeno for the Serrano.
Thanks a lot for the input.

 

[Temptd2]

I can only speak for my own absence, we’ve been in the throes of moving the last two weeks - movers coming for the big stuff next Monday! So no interesting cooking has ensued, mostly ordering or easy stuff like rotisseried chicken and hauling the meatloaf out of the freezer, LOL!

 

[Brewbuzzard]

Chicken thighs in onion mushroom gravy with lettuce, tomato, mozzarella, cappers and balsamic vinegar salad. Also deviled eggs.
We also made a batch of kimchi.

I'll post pics when it's done

 

[Hoppy2bmerry]

Hubby enjoyed his birthday dinner.

 

[davidabcd]

Hubby enjoyed his birthday dinner.

Grilled? Looks grilled. Not certain.
Have you checked out the recipes where you sear the beef for X amount of time and then in the oven for X amount of time for an expensive piece of beef? I just can't pull the trigger on doing that. I don't care if there's 10 inches of snow outside, I'm going to drag that BBQ out of the garage.

 

[davidabcd]

salad.

Everything looks beautiful. But I'm not going to show my wife the skills displayed on the forum because she's going to get ideas. Can't have that.
Seriously, nice display.

 

[TwistedGray]

Tomatoes and beans from the garden. Steak, graham crackers, marshmallow, and chocolate not from the garden...

 

[Hoppy2bmerry]

Grilled? Looks grilled. Not certain.
Have you checked out the recipes where you sear the beef for X amount of time and then in the oven for X amount of time for an expensive piece of beef? I just can't pull the trigger on doing that. I don't care if there's 10 inches of snow outside, I'm going to drag that BBQ out of the garage.

I have a grill pan for the stove, it leaves the marks, but not the same as true grilling. When I cook the thick filets, I sear then finish in the oven. Great results.

 

[Staestc]

Tomatoes and beans from the garden. Steak, graham crackers, marshmallow, and chocolate not from the garden...
View attachment 704411View attachment 704412

That just looks amazing!! Just mouthwatering!!

 

[Staestc]

It's just been cold and rainy and miserable here. We have been eating leftovers mostly. I did grill some filets and asparagus the other night though. I don't think I ever posted that. Yeah, I know, I should clean up a bit and take better pictures, lol.

 

[davidabcd]

I have a grill pan for the stove, it leaves the marks, but not the same as true grilling. When I cook the thick filets, I sear then finish in the oven. Great results.

I'm sure. Some of the fancy restaurants do it that way. I'm chicken.

 

[TheDudeLebowski]

I'm sure. Some of the fancy restaurants do it that way. I'm chicken.

Thermometer is your friend. Eezy peezy

 

[BongoYodeler]

I have a grill pan for the stove, it leaves the marks, but not the same as true grilling. When I cook the thick filets, I sear then finish in the oven. Great results.

I'm sure. Some of the fancy restaurants do it that way. I'm chicken.

I do the reverse sear. Last time I did a 1 1/2” - 2” thick rib eye. Seasoned well and put a temperature probe horizontally into the center of the steak and put it into a 275 degree oven until the thermometer read 122 degrees. While it was cooking I fired up the 3 burner Weber unit it read 700 degrees. Pulled the steak out of the oven and right onto the grill and closed the lid. Reposition he steak 90 degrees after 30 seconds or so to get that x-pattern. Flip it and repeat. Just don’t keep it on the grill too long since coming out of the oven it’s already 90-95% cooked. One of the best steaks I ever ate.

 

[TwistedGray]

I do the reverse sear. Last time I did a 1 1/2” - 2” thick rib eye. Seasoned well and put a temperature probe horizontally into the center of the steak and put it into a 275 degree oven until the thermometer read 122 degrees. While it was cooking I fired up the 3 burner Weber unit it read 700 degrees. Pulled the steak out of the oven and right onto the grill and closed the lid. Reposition he steak 90 degrees after 30 seconds or so to get that x-pattern. Flip it and repeat. Just don’t keep it on the grill too long since coming out of the oven it’s already 90-95% cooked. One of the best steaks I ever ate.

You don't sous vide, do you?

It's hard to beat the cook on a sous vide steak that's then seared on a wood fire grill (it's how I do all my steaks except tomahawk for obvious reasons). I'll sous vide for a medium rare cook, blanch it in the bag, and then chuck it in the freezer for a quick sear down the road...the picture I posted yesterday was from a sous vide NY Strip that's been in the freezer for about a month. Just needed to thaw to room temp and slap it on the grill for a few minutes, tender as ever.