What did I cook this weekend.....
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Steelhead with crispy skin, salad and mash.
TwistedGray
El Jefe Brewing Company
Found some pasta in the woods
Pan roasted Brussels, sweet potato and pork roast.
Cavatelli, mushrooms, and broccoli with LOTS of garlic, and a bit of Pecorino Romano.
*Actually not Cavatelli but Casarecce, couldn't find cavatelli. These are very close though.
*Actually not Cavatelli but Casarecce, couldn't find cavatelli. These are very close though.
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Brewsmith
Home brewing moogerfooger
Homemade Chile Colorado from scratch with rice and beans
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German bread dumplings, beer braised duck leftovers and decent red cabbage from Aldi.
TwistedGray
El Jefe Brewing Company
Cauliflower mushroom (pasta substitute) with a chanterelle meat sauce
Oh yum, TwistedGray - right up my keto alley!
Chanties are my favorite! Here in the NW it was a horrible season this year.
TwistedGray
El Jefe Brewing Company
Wife found some chanterelles this year...at Costco
Seriously, Costco had them? The one in Sand City?? If so that would be the first thing I've really missed since we moved out of CA! 
WTF? Probably much cheaper too after fuel, time etc. But man is it fun to hunt those things. Gives me an excuse to play in the woods. Most years I can go out for two hours and have a bucket full. Oh well.Wife found some chanterelles this year...at Costco
TwistedGray
El Jefe Brewing Company
Seriously, Costco had them? The one in Sand City?? If so that would be the first thing I've really missed since we moved out of CA!
Salinas, but I've seen multiple people getting them throughout the state (in FB mushroom groups)
Cheaper than the FB sellers, too, but if course I prefer to find my own. BUT they don't pop up where I go, and as you know, with shrooming it's all who you know (and where).
I'm smoking a brisket for the first time. I've smoke plenty of other meats, but never a brisket. I got this American wagyu from Snake River farms. After watching multiple trimming videos I did my trim. Then, rubbed it down with a 50/50 salt pepper mix. I have my inkbird Wi-Fi controller with four probe inputs so I will be good to go tomorrow! Believe it or not, Orlando will have a low of 30 tomorrow! All the trimmed parts are going into an aluminum drip tray that will go underneath the brisket to render into smoked lard for cooking!
Well, we were down to 11 yesterday morning here outside of Dallas, so I cooked outside! 
We had half or our family over and I finally cooked a whole beef tenderloin for the first time. Did it on the pellet grill and finished on the propane sear grill when it was still 20 degrees outside, and it turned out fantastic! Also did Strip House potatoes for a side, and my daughter did sauteed green beans and roasted carrots to round it all out. Other half of the family will be over tomorrow for a brunch thing, so I will be cooking again tomorrow morning.
Potatoes Ready to Bake (again)
Potatoes Baked
Whole tenderloin
Trimmed, bound, cut in half (cause my sear grill is small) and in marinade with rub
Smoked then seared
Rested and sliced
Plated!
We had half or our family over and I finally cooked a whole beef tenderloin for the first time. Did it on the pellet grill and finished on the propane sear grill when it was still 20 degrees outside, and it turned out fantastic! Also did Strip House potatoes for a side, and my daughter did sauteed green beans and roasted carrots to round it all out. Other half of the family will be over tomorrow for a brunch thing, so I will be cooking again tomorrow morning.Potatoes Ready to Bake (again)
Potatoes Baked
Whole tenderloin
Trimmed, bound, cut in half (cause my sear grill is small) and in marinade with rub
Smoked then seared
Rested and sliced
Plated!
Oooooh my!!Well, we were down to 11 yesterday morning here outside of Dallas, so I cooked outside!
Potatoes Ready to Bake (again)
View attachment 808659
Potatoes Baked
View attachment 808660
Whole tenderloin
View attachment 808661
Trimmed, bound, cut in half (cause my sear grill is small) and in marinade with rub
View attachment 808662
Smoked then seared
View attachment 808666
Rested and sliced
View attachment 808667
Plated!
View attachment 808669
you should clone them, and plant them in your yard!
A. I don't think chanterelles can be grown.
B. If I grew them in my yard, I wouldn't have an excuse to wander the woods for a half day. Don't take that away from me.
i'm not sure either, but i had luck cloning & planting shaggy manes in my yard....just burried the blocks....
edit: grown, maybe not...but planted in the wild in a climate they grow in? why not!
i won't, just keep it away from my table! when i realized how much time it took, is when i decided to learn to clone em! if i find em once, i want it to be a permenant relashopnship!
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Brewsmith
Home brewing moogerfooger
Brewsmith
Home brewing moogerfooger
Six o’clock- beef Wellington, creamed boiling onions, roasted veggies, garlic dill potatoes roasted in duck fat, and a popover. Sadly the beef got over cooked during the resting period while the popovers were baking, but it was still tasty. This will get a ”do over” so that I can do better. Merry Christmas all.
TwistedGray
El Jefe Brewing Company
@Hoppy2bmerry same boat unfortunately...I didn't take a plated photo though - texture was fine but overcooked while I was reducing a sauce for it and finishing up some roasted potatoes. Otherwise, I can't complain.
Needless to say I was going for medium rare, but I didn’t want it too rare, well actually I didn’t want to hear my husband complain that it was too rare! LOL
Merry, that is a thing of beauty, regardless of the slightly-overdone end result. I'm with you, more rare = more better but I bet it was delicious none-the-less!
All these photos are making my mouth water. Nice work, everyone!
All these photos are making my mouth water. Nice work, everyone!
TwistedGray
El Jefe Brewing Company
Yeah I was aiming for a medium and go medium well (no red but still flavorful and not overcooked). I should have staggered them and would have had I realized we were not going to eat both.
So for Christmas Day I did two quiches along with ham, garlic cheese grits, and this.
That starbread has seedless blackberry jam in it. We picked up that jam from a little store outside of Gatlinburg when we were there over thanksgiving and it is just super tasty!
No pictures of anything else cause I got lazy! Lol
That starbread has seedless blackberry jam in it. We picked up that jam from a little store outside of Gatlinburg when we were there over thanksgiving and it is just super tasty!
No pictures of anything else cause I got lazy! Lol
NSMikeD
Well-Known Member
That is gorgeous. Hubby and I just finished dinner a cup of homemade cream of potato soup and a salad with snow crab legs. On the healthy side yes, but not so much after we have more praline pumpkin pie for dessert, LOL.
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TwistedGray
El Jefe Brewing Company
Here's the inside, tonight's leftovers
Wellington bug bit you! With wild mushrooms?
TwistedGray
El Jefe Brewing Company
TwistedGray
El Jefe Brewing Company
Brewsmith
Home brewing moogerfooger
Jambalaya? It looks yummy.
We made Basque style oxtail stew and sheepherder's bread.
We made Basque style oxtail stew and sheepherder's bread.
Travis, that loaf is a work of art and I bet tastes as good as it looks!
TG, I have both types of air fryer, the one like you got with the wire basket and the drawer-style Instant Vortex. Love them both. I cubed up my cooked carnitas and put them, not touching each other, in there for 13 minutes at 400* and it turned out the best little crispy cubes of porky goodness! I will do it that way from now on!
TG, I have both types of air fryer, the one like you got with the wire basket and the drawer-style Instant Vortex. Love them both. I cubed up my cooked carnitas and put them, not touching each other, in there for 13 minutes at 400* and it turned out the best little crispy cubes of porky goodness! I will do it that way from now on!
Strawberry walnut babka from Christmas became French toast served with a little filet and sausage. Happy New Year!
Shakshuka for brunch.
