What did I cook this weekend.....

[Hoppy2bmerry]

OH NO, Merry! I'm so sorry! A month is a LONG time - I was incarcerated in the hospital for 8 days once and it about drove me nuts! Hope he's home and feeling much better ASAP.

Thanks, he’s got another week of rehabilitation then hopefully home.

 

[jrgtr42]

Spent the last 2 days cooking for Passover seders. Had roast chicken with sides etc. yesterday. Smoked up a brisket for this evening’s festivities. Pretty happy with this one.

It went well with the homemade horseradish.

 

[Staestc]

For this weekend's brewing, I knocked up some Jamaican pasties, a southern England take on the Jamaican patty. Angus ground beef, onion, garlic, Madras curry powder, bird's eye chilli (2), thyme, freshly ground black pepper, salt and fresh white breadcrumbs all wrapped in turmeric pastry.

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Nicely done! That just looks and sounds fantastic, and wonderful job with the crimp! Do you have a recipe you would care to share, cause I would love to have a go at those some evening soon.

 

[Staestc]

View attachment 766198Hubby has been in hospital for nearly a month following a fall and some nasty fractures… he’s going to be okay, and other than an easy peasy quick quesadilla and overnight oats I haven’t prepared much food at home until tonight. Refrigerator section ”fresh” mushroom and ricotta ravioli and a shrimp cocktail.
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Whoops I forgot about these little “runzas” made from sourdough with beef, cabbage and onion filling.

Very sorry to hear about your husband but glad he is on the mend. The little "runzas" look amazing and they are made with sourdough which I am all abour recently.. I'm gonna have to look them up. Anybody ever see Veggie Tales 8 Polish Foods of Christmas song, where everything they mention is basically stuffed with meat?

 

[Staestc]

I had a craving Friday morning while working from home, and made these with little frozen wild blueberries. Love working from home. Whip these up in 10 minutes then can work again till the oven timer goes off!

 

[Temptd2]

Spent the last 2 days cooking for Passover seders. Had roast chicken with sides etc. yesterday. Smoked up a brisket for this evening’s festivities. Pretty happy with this one.
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It went well with the homemade horseradish.
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That brisket is a thing of beauty and the horseradish is a beautiful color! Nice job!

 

[Temptd2]

I had a craving Friday morning while working from home, and made these with little frozen wild blueberries. Love working from home. Whip these up in 10 minutes then can work again till the oven timer goes off!
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Yum yum Travis. I can almost taste those....

 

[Hoppy2bmerry]

So today I brought kielbasa, pierogi with sautéed onions and green beans to have with hubby for lunch. Then when I got home I cooked this for my dinner. Hubby won’t eat lamb and is not a fan of asparagus so he won’t feel like he missed out on anything. Brunch for supper. The egg sits on a homemade sourdough English muffin.

 

[corkybstewart]

We're staying with my daughter and her family waiting for our new grandson to show up so I cooked my lasagna for them-2 pounds ground beef, 1 pound spicy Italian sausage simmered in my homemade tomato sauce. The cheese layer is cottage cheese, ricotta, mozzarella and 2 pounds of chopped spinach. This batch weighed in around 7 pounds, half will be cut into individual portions and frozen.

 

[McMullan]

Nicely done! That just looks and sounds fantastic, and wonderful job with the crimp! Do you have a recipe you would care to share, cause I would love to have a go at those some evening soon.

Filling:
Ground beef (400g)
Onion, finely chopped (1 medium)
Garlic, crushed (2 cloves)
Curry powder, medium, e.g. Madras (1 heaped tbsp)
Thyme (1 tsp, dry)
Bird's eye chilli (1 or 2)
Salt (pinch, probably enough in the curry powder)
Pepper, freshly ground (1/4 tsp)

Beef stock (300ml)
Tomato puree (1 tbsp)
White breadcrumbs, fresh (50g)

Pastry:

Plain flour (400g)
Ground turmeric (2 tsp)
Butter, cold, cubed (250g)
Salt (1/2 tsp)
Water, cold (125ml)

Beaten egg for glazing

Method:

I prefer to make the filling the night before and let the spices do their magic overnight in the fridge. Pastry can be made in advance, wrapped and stored in the fridge, too.

Onion, garlic, curry powder, thyme, chilli, salt and pepper mixed for a minute or two in a pan on low-medium heat. Add ground beef and mix with the onion, spices, etc., until brown (no more pink/red bits). Ensure the ground beef gets separated thoroughly. I'll spend about 10 minutes teasing the ground beef apart using 2 wooden spoons and mixing it well with the onion and spices.

Turn up the heat a little. Add the beef stock and tomato puree, stir in and bring to a gentle simmer. Simmer (lid off) gently for about 20 minutes, stirring occasionally.

Remove chilli(es), unless you want to have some roulette fun. Stir in the fresh white breadcrumbs and put a lid on the pan until cool.

I make the pastry while the filling cools down. Weigh flour into a bowl. Add turmeric and salt to the flour and mix well with a whisk. Add the flour mix to a food processor. Add the cold cubed butter and pulse the processor until it looks like 'breadcrumbs'. Add the cold water slowly while pulsing and continue pulsing until the pastry comes together. Wrap in cling film and store in the fridge.

I'll make six 8" pasties, so divide the pastry by six. Each pastry round gets about 2.5-3 heaped tbsp of the cool filling before the edge of the pastry gets sealed with a little beaten egg.

Don't forget to 'hug' air pockets out of the pasty before crimping. Then another little 'hug' for final shaping.

Chill in the fridge for at least 30 minutes while the oven heats up to 170°C (fan). They can be left covered overnight in the fridge. Just before baking, brush beaten egg over the cooled pasties. Bake for about 25 minutes.

Best served with a beer of your choice.

Enjoy!

 

[McMullan]

I had a craving Friday morning while working from home, and made these with little frozen wild blueberries. Love working from home. Whip these up in 10 minutes then can work again till the oven timer goes off!
View attachment 766329

Wild blueberries taste amazing. I pick by the bucket load before freezing them when they're in season. Worth the effort for a supply throughout the year.

 

[Staestc]

Filling:
Ground beef (400g)
Onion, finely chopped (1 medium)
Garlic, crushed (2 cloves)
Curry powder, medium, e.g. Madras (1 heaped tbsp)
Thyme (1 tsp, dry)
Bird's eye chilli (1 or 2)
Salt (pinch, probably enough in the curry powder)
Pepper, freshly ground (1/4 tsp)

Beef stock (300ml)
Tomato puree (1 tbsp)
White breadcrumbs, fresh (50g)

Pastry:

Plain flour (400g)
Ground turmeric (2 tsp)
Butter, cold, cubed (250g)
Salt (1/2 tsp)
Water, cold (125ml)

Beaten egg for glazing

Method:

I prefer to make the filling the night before and let the spices do their magic overnight in the fridge. Pastry can be made in advance, wrapped and stored in the fridge, too.

Onion, garlic, curry powder, thyme, chilli, salt and pepper mixed for a minute or two in a pan on low-medium heat. Add ground beef and mix with the onion, spices, etc., until brown (no more pink/red bits). Ensure the ground beef gets separated thoroughly. I'll spend about 10 minutes teasing the ground beef apart using 2 wooden spoons and mixing it well with the onion and spices.

View attachment 766517
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Turn up the heat a little. Add the beef stock and tomato puree, stir in and bring to a gentle simmer. Simmer (lid off) gently for about 20 minutes, stirring occasionally.

View attachment 766520
View attachment 766521

Remove chilli(es), unless you want to have some roulette fun. Stir in the fresh white breadcrumbs and put a lid on the pan until cool.

View attachment 766522
View attachment 766523

I make the pastry while the filling cools down. Weigh flour into a bowl. Add turmeric and salt to the flour and mix well with a whisk. Add the flour mix to a food processor. Add the cold cubed butter and pulse the processor until it looks like 'breadcrumbs'. Add the cold water slowly while pulsing and continue pulsing until the pastry comes together. Wrap in cling film and store in the fridge.

I'll make six 8" pasties, so divide the pastry by six. Each pastry round gets about 2.5-3 heaped tbsp of the cool filling before the edge of the pastry gets sealed with a little beaten egg.

View attachment 766525
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Don't forget to 'hug' air pockets out of the pasty before crimping. Then another little 'hug' for final shaping.

View attachment 766528

Chill in the fridge for at least 30 minutes while the oven heats up to 170°C (fan). They can be left covered overnight in the fridge. Just before baking, brush beaten egg over the cooled pasties. Bake for about 25 minutes.

Best served with a beer of your choice.

Enjoy!

Wow, that's just awesome! Thank you very much

 

[BongoYodeler]

Why cook when I can get a massive Burrito filled with steak, chicken, and shrimp. And for only $9. Half today, half tomorrow.

 

[OleBrewing]

Why cook when I can get a massive Burrito filled with steak, chicken, and shrimp. And for only $9. Half today, half tomorrow.

It's like a buffet all wrapped up.

 

[Pkrd]

The Easter Bunny brought eggs which ended up on top of a boysenberry cheesecake.

 

[Staestc]

The Easter Bunny brought eggs which ended up on top of a boysenberry cheesecake. View attachment 766617

OMG that crust just makes my mouth water. I so much love graham cracker pie crusts!

 

[davidabcd]

butter and crumbled graham crackers, butter and crumbled Oreos--it's all good.

 

[Staestc]

Did not feel like cooking anything complicated last night, and I had a Pillsbury pie crust left from the two pack I opened when I made the pecan pie, so I made a quiche. Fresh spinach, apple wood smoked bacon, a really nice Gruyere I found at Tom Thumb, some Tillamook Sharp Cheddar, scallions, and Louisiana Hot Sauce. Even counting wilting the spinach and pre-cooking the bacon, it all came together in less than 30 minutes and it was just super tasty! I had to put some spinach on top of one side so that I would know which side had the most spinach. Don't ask. lol Plated picture is a little pathetic but I did not want to mess with making a salad.

 

[Temptd2]

Ooooo, that makes my teeth hurt @Pkrd , LOL! There are at least three different desserts there. Beautiful!

Travis, that quiche looks excellent. Obvously SOMEBODY in the family isn't a fan of spinach!

 

[Staestc]

Filling:
Ground beef (400g)
Onion, finely chopped (1 medium)
Garlic, crushed (2 cloves)
Curry powder, medium, e.g. Madras (1 heaped tbsp)
Thyme (1 tsp, dry)
Bird's eye chilli (1 or 2)
Salt (pinch, probably enough in the curry powder)
Pepper, freshly ground (1/4 tsp)

Beef stock (300ml)
Tomato puree (1 tbsp)
White breadcrumbs, fresh (50g)

Pastry:

Plain flour (400g)
Ground turmeric (2 tsp)
Butter, cold, cubed (250g)
Salt (1/2 tsp)
Water, cold (125ml)

Beaten egg for glazing

Method:

I prefer to make the filling the night before and let the spices do their magic overnight in the fridge. Pastry can be made in advance, wrapped and stored in the fridge, too.

Onion, garlic, curry powder, thyme, chilli, salt and pepper mixed for a minute or two in a pan on low-medium heat. Add ground beef and mix with the onion, spices, etc., until brown (no more pink/red bits). Ensure the ground beef gets separated thoroughly. I'll spend about 10 minutes teasing the ground beef apart using 2 wooden spoons and mixing it well with the onion and spices.

View attachment 766517
View attachment 766518
View attachment 766519

Turn up the heat a little. Add the beef stock and tomato puree, stir in and bring to a gentle simmer. Simmer (lid off) gently for about 20 minutes, stirring occasionally.

View attachment 766520
View attachment 766521

Remove chilli(es), unless you want to have some roulette fun. Stir in the fresh white breadcrumbs and put a lid on the pan until cool.

View attachment 766522
View attachment 766523

I make the pastry while the filling cools down. Weigh flour into a bowl. Add turmeric and salt to the flour and mix well with a whisk. Add the flour mix to a food processor. Add the cold cubed butter and pulse the processor until it looks like 'breadcrumbs'. Add the cold water slowly while pulsing and continue pulsing until the pastry comes together. Wrap in cling film and store in the fridge.

I'll make six 8" pasties, so divide the pastry by six. Each pastry round gets about 2.5-3 heaped tbsp of the cool filling before the edge of the pastry gets sealed with a little beaten egg.

View attachment 766525
View attachment 766526
View attachment 766527

Don't forget to 'hug' air pockets out of the pasty before crimping. Then another little 'hug' for final shaping.

View attachment 766528

Chill in the fridge for at least 30 minutes while the oven heats up to 170°C (fan). They can be left covered overnight in the fridge. Just before baking, brush beaten egg over the cooled pasties. Bake for about 25 minutes.

Best served with a beer of your choice.

Enjoy!

Thanks again. I transcribed it into Word. May make the filling and dough tonight for dinner tomorrow.

One question, I noticed you cut not slits in the top for steam to escape. Do they every blow up? Your filling looks moist enough to generate some steam.

 

[Staestc]

Ooooo, that makes my teeth hurt @Pkrd , LOL! There are at least three different desserts there. Beautiful!

Travis, that quiche looks excellent. Obvously SOMEBODY in the family isn't a fan of spinach!

We both love spinach, but wife was recently told she should cut out spinach for some reason, and told me after I had wilted the spinach. So I still gave her some spinach, and put the rest on my side, then marked my side with some on top Truly an amazingly flavorful easy meal. I am surprised I don't make it more often.

P.S. When wife was doing Keto I routinely made the crustless versions of Quiche too

 

[Staestc]

I finally got my phone to talk to my PC again and transferring pictures like it is supposed to. So I am posting the picture of the Rancho Gordo Midnight Black Beans with Conecuh Sausage on basmati rice with cornbread muffins that I could not post before. Just because they were so good. I swear that Rancho Gordo bean varieties just plain taste better than much of what I get from the big groceries! And Conecuh sausage used to not be available in Texas but they have finally expanded to here, so I don't have to bring it home from Mississippi anymore!

 

[Pkrd]

OMG that crust just makes my mouth water. I so much love graham cracker pie crusts!

We don't get graham crackers down here, I generally use “Nice” biscuits with a few malt biscuits thrown in and a bit of cinnamon. I overdid the biscuits in this one by adding some randoms from the cookie jar without upping the butter. It made it hard to form the crust but was a big hit with the family.

 

[TwistedGray]

They're still coming up...

 

[OleBrewing]

They're still coming up...
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Man that looks good. Once I find some wild mushrooms from ND I will post. Easy to find asparagus.

 

[beermanpete]

Steak and eggs. The steak is leftover tri tip from Rib Ranch on Thursday.

 

[davidabcd]

asy to find asparagus.

I heard you can find it on the side of the road in Florida or something like that.
Asparagus is a stellar vegetable.

 

[Staestc]

Doing the pasties that McMullan was so wonderful to share his recipe for! Kinda stuck with his Brit version, including the madras curry powder but. Can’t wait to taste these guys!!

 

[Mark3885]

Just put on 2 5 lb racks of pork ribs on the pellet smoker . I didn’t use a regular rub just salt pepper garlic powder and onion powder. Didn’t want an overpowering rub , my grand daughter wanted this for her birthday dinner today.

 

[TwistedGray]

I heard you can find it on the side of the road in Florida or something like that.
Asparagus is a stellar vegetable.

You confusing that with alligators