What did I cook this weekend.....

[Staestc]

Look up lion's head meatball. Several of our authentic Chinese places offer them. If your burger is really lean add some fatty ground pork. They are normally made with pork anyway.
https://thewoksoflife.com/lions-head-meatballs/

I've been spending a ton of time on TheWoksofLife.com lately. Highly recommend that site! Also Souped Up Recipes. Also highly recommended along with the YouTube videos for each site.

 

[VApatriot]

I feel your pain. The reason almost everything I post has me cooking outside is because my vent hood just exhausts through a crappy filter and back into the kitchen!

Tell me about it. I have 9 foot ceilings on the first floor and you should see the oil stain on my ceiling above the stove. We want to move and I need about 3-4 coats of Kilz and then paint the whole ceiling to make it look good. That's the same reason why we fry fish and chicken outside. One of our 'must have's in the next house is an actual exhaust fan strong enough to pull my hair straight up when it's on full blast.

 

[Temptd2]

When we remodeled this house last year I had a new hood put in - that sucker will pull out some STUFF! I can even run my roaster smoker oven under it in the winter and smoke some salmon and it all goes outside. I think it's 1600 cfm if I recall correctly. Really glad I got it!

 

[Staestc]

So I was perusing SoupedUpRecipes.com and came upon a homemade noodle recipe using a KitchenAid and pasta attachments. So cool, let’s make some fresh pasta using this recipe. But I had to figure out what to do with it, so I looked for the simplest recipe she had. That was a Hong Kong style Lo Mein, that is just a few sauces and no meat or veggies at all. Did not expect much, despite its apparent popularity in China. I seriously underestimated this recipe!!! OMG it’s just awesome! Granted I used fairly high end oyster, soy, and dark soy sauces, but that’s all there is tho the recipe and it is just amazing!

 

[TwistedGray]

Leftovers plus a porcini I found

 

[user 211287]

Yesterday i did Instant Pot cannellini bean and chicken soup with shallots, celery, carrots, little bit of potato and lots of onion. Seasoned with a Tuscan spice mix and some of the Kirkland 21 spice.

Cook the beans in bone broth and about half as much water with a little Tuscan spice mix and garlic. After the natural release add the other stuff that has been slightly sauteed in olive oil until softened. Set the Instant Pot on slow cook HIGH setting until its done. Finish with a little heavy cream (optional)

 

[passedpawn]

So I was perusing SoupedUpRecipes.com and came upon a homemade noodle recipe using a KitchenAid and pasta attachments. So cool, let’s make some fresh pasta using this recipe. But I had to figure out what to do with it, so I looked for the simplest recipe she had. That was a Hong Kong style Lo Mein, that is just a few sauces and no meat or veggies at all. Did not expect much, despite its apparent popularity in China. I seriously underestimated this recipe!!! OMG it’s just awesome! Granted I used fairly high end oyster, soy, and dark soy sauces, but that’s all there is tho the recipe and it is just amazing!
View attachment 723510View attachment 723511View attachment 723512

Noodles look perfect. I do lo mein a lot in the wok. When I make it, I like eggs (raw into wok) and green onions. Nom nom. And for me, sesame oil and ginger are non-negotiable aromatics, but as usual I digress.

 

[TwistedGray]

 

[corkybstewart]

For some reason my wife decided a year ago that we can't eat meat on Friday evening-breakfast and lunch are apparently OK. But we're having friends over today for grilled shrimp(I smoked a chunk of sockeye last night for an appetizer) so she put Friday on hold and I made green chile cheeseburgers with grilled bacon, she made French fries(because she's French). For people who don't eat chile hot enough to make your ears sweat and your scalp itch you'll never know the joy of a perfectly cooked and adorned cheeseburger.

 

[davidabcd]

That sure is! I live in the very corner of NE Detroit so it's an easy trip there. I'm very impressed by that place--endless product. Full disclosure, I wouldn't know what to do with 90% of the product so those recipes are welcome--thanks.

Would that be the 168 Asian Mart at 14 Mile and John R?

 

[bleme]

I found a couple of shoulder clod roasts for $2/lb. It’s not a cut I’m familiar with, but for that price I can experiment a bit! I put the first one in the sous vide at 140F for 23 hours. It was good but had a couple of dry spots and was almost too tender - almost mealy. So today I did the other one at 138F for 23 hours. Perfect! Sous vide may not be optimal for an expensive cut like a Rib Eye, but it is awesome for turning a cheap cut with zero marbling into a piece that I would be happy with in a restaurant.

I had to convince my oldest that after 23 hours it was thoroughly cooked even if it was still pink but she seemed to decide it was OK.

 

[TwistedGray]

75° today
First sun roast of the year
Awesomeness

 

[user 211287]

Im going to see if this works ok as a meatloaf. Its a spinoff of the WoksforLife Lion head meatball recipe. I just upscaled it and added some minced shallot.
2 pounds 80/20 ground chuck
1 pound 80/20 ground pork
About 3 golf ball sized shallots minced
1 slice ginger (20g, minced)
3 scallion (minced)
3 large egg
9 tablespoons plain breadcrumbs
3 tablespoon Shaoxing wine
3 tablespoon light soy sauce
3 tablespoon oyster sauce
1 teaspoon white pepper
1/2 teaspoon five spice powder
3 teaspoons cornstarch
1/4 cup water
3.5 ounces water chestnuts minced

Mix all that up and put it in a bread pan to rest for an hour or so at room temp before baking at 350F. I may not bake it in the bread pan. Just use it for shaping. Let the drippings drain and save some of it for the sauce.

 

[user 211287]

In the oven now at 350F.

 

[TwistedGray]

Love some meatloaf!

 

[user 211287]

Love it too. I normally make it with a brown onion and/or mushroom gravy with mashed taters. Ive made a Korean themed meatloaf before with a sweet gochujang glaze that was pretty good. Reminded me of the filling in pork kimchi dumplings.

 

[user 211287]

Now thats a meatball!!!

 

[Temptd2]

Looks beautiful! How'd it taste??

 

[TwistedGray]

sous vide'd pork tenderloin

 

[Temptd2]

I got a package of the THICKEST-CUT loin lamb chops at Costco this week - marinated them Greek-style and then put them in the air fryer at 400* til they were 132* in the center. MAN they were good. Didn't think to take a picture though. Also had sliced avocado with feta cheese, Kalamata olive oil and a drizzle of Balsamic. KOTC was smacking his lips!

 

[Hoppy2bmerry]

Linguine with white clam sauce.

 

[AZ Maverick]

Burger-on-the-smoker/grill night.
Dinner looked like this:

 

[Barbarossa]

Kimchi and dill pickled cucumbers

 

[user 211287]

I love making kimchi. I even got my brother and father addicted to it but we always loved homemade kraut and spicy foods.

 

[TwistedGray]

Dinner and dessert

 

[Pkrd]

No baking but I did manage 6 perfect coffees in a row on Sunday.

 

[Oldskewl]

Kimchi and dill pickled cucumbersView attachment 724460

Very nice! Looks nice and spicy too!

 

[Barbarossa]

Dehydrated Chilis, Korean pepper, and long hot and sweet peppers. Next up, Vietnamese jerky and Korean BBQ jerky.

Edit:jerky done

 

[TwistedGray]

Scrambled eggs with chorizo

 

[Toto's]

I did some pizza but replaced 1/3 of flour with used grain from my Oktoberfest beer brew. It was not bad at all.