What did I cook this weekend.....

[Stauffbier]

All I cooked today was wort..

I'm brain storming on something quick, easy, and delicious that I can cook for dinner tomorrow, but I'm not feeling inspired enough to come up with any ideas at this moment.

 

[Dan]

Stauffbier, one of my old easy favorites has become comfort food for my kids. Well there are two

Spaghetti with freshly copped garlic and crunched up fried bacon, some bitter salt and pepper. Parmesan cheese over it

The other is spaghetti again. Sauce is diced canned tomatoes, fresh copped gaic and Italian sausage meatballs and Garlic toast. Simple to make and puts a smile on there face

The comfort food my mom made was hugely simpler.

 

[bob1852]

Made Alton Brown's green bean casserole to see if it is worth the extra effort compared to the canned slop made during the holidays. It is...

 

[passedpawn]

Made Alton Brown's green bean casserole to see if it is worth the extra effort compared to the canned slop made during the holidays. It is...

Alton Brown's recipes are always an improvement over what I've made previously. And nice pan!

 

[bob1852]

Alton Brown's recipes are always an improvement over what I've made previously. And nice pan!

Thx!

I agree mostly. His meatloaf recipe is nasty as far as I'm concerned. Everything else has been great...

 

[passedpawn]

Thx!

I agree mostly. His meatloaf recipe is nasty as far as I'm concerned. Everything else has been great...

My wife's meatloaf recipe is sacrosanct, so we won't be messing with that. For that matter, we probably won't be messing with her GB casserole either.

 

[slim2061]

I have beer braised short ribs in a dutch oven in the oven at this very moment, which will be dinner Sunday evening.

Cooked up about 5 gallons of brunswick stew earlier, which is now frozen in quart bags for future meals.

 

[Melana]

I'm cooking down some leftover BBQ ribs for tacos. Mmmm smoky tacos...

 

[Stauffbier]

Stauffbier, one of my old easy favorites has become comfort food for my kids. Well there are two

Spaghetti with freshly copped garlic and crunched up fried bacon, some bitter salt and pepper. Parmesan cheese over it

The other is spaghetti again. Sauce is diced canned tomatoes, fresh copped gaic and Italian sausage meatballs and Garlic toast. Simple to make and puts a smile on there face

The comfort food my mom made was hugely simpler.

Those both sound like delicious meals Dan. I used to make spaghetti often, but my daughter isn't a huge fan. I think I might have worn her out on it when she was little. Being a single, working dad I made it a lot. Like you say, it's quick and easy.

Today I have decided I'm going to grill some shrimp and kielbasa ( I always throw a kielbasa or two on the grill anytime I fire it up). I'm also going to grill up various veggies. I have a couple sweet potatoes left from the holidays that I will likely par cook and then finish on the grill as well.

I'm cooking down some leftover BBQ ribs for tacos. Mmmm smoky tacos...

I'm glad you're finally getting your taco fix!

 

[Melana]

One of my favorite easy suppers:
Sauté shallots, lemon zest, brown rice, garlic and thyme with butter in a heat proof dish until the rice smells nutty. Add chicken thighs to the dish along with the juice of two lemons. Almost cover all with chicken stock and bake for about an hour. Sometimes I add prosciutto to the sauté. The rice cooks with the chicken and its all yummy.

 

[Stauffbier]

That sounds great Melana. I'll have to give that a try sometime.

 

[Dan]

Those both sound like delicious meals Dan. I used to make spaghetti often, but my daughter isn't a huge fan. I think I might have worn her out on it when she was little. Being a single, working dad I made it a lot. Like you say, it's quick and easy.

Today I have decided I'm going to grill some shrimp and kielbasa ( I always throw a kielbasa or two on the grill anytime I fire it up). I'm also going to grill up various veggies. I have a couple sweet potatoes left from the holidays that I will likely par cook and then finish on the grill as well.



I'm glad you're finally getting your taco fix!

Sounds great! What time we eating?

 

[Stauffbier]

Sounds great! What time we eating?

Right now brother!

I ended up with Shrimp that I marinated in garlic-hazelnut stout marinade. Also, I marinated some Mexican and yellow squash and baby ports in brown ale-blackberry vinaigrette. Lastly I par cooked some sweet potatoes and finished them on the grill with olive oil and then butter. Oh, and a chunk of kielbasa of coarse. I paired it all with my year old vanilla berry cider.

 

[gratus fermentatio]

I had some beef stew meat I needed to use before it turned, so this weekend I made coconut curry/cinnamon beef with broccoli, snow peas, scallions, fresh garlic, fresh ginger, a bit of brown ale, a dash of mesquite liquid smoke, the juice of 1 lime, a couple dashes of rooster sauce & several shakes of soy sauce. Served over rice noodles & paired with a brown ale. Yep, cinnamon goes great with hot madras curry. No recipe, no measurements, I just thought it up & did it.
Regards, GF.

 

[ChefRex]

Chicken and sweet potato curry, homemade garlic naan and a side of swiss chard.

 

[Melana]

I'm a naan noob. Care to share your recipe or link?

 

[ChefRex]

http://www.foodieshope.org/search?q=naan
I tried another recipe on this site this time but I think I like this one more, I modified for sourdough, as usual.

 

[mattmmille]

http://mmmfoodies.wordpress.com/2014/01/08/stout-braised-country-style-ribs/

Stout braised country style pork ribs!...Check out my blog, if you are interested!

 

[gratus fermentatio]

Looks sooooo tasty!
Regards, GF.

 

[IrregularPulse]

read this whole thread. While munching on cold pizza for breakfast. ********

 

[Homercidal]

Pics?

Later, baby.

Well, I thought someone had ate all of the Baklava at the family party, but I found a plate with a couple of pieces hiding behind some stuff and so here is the pic as promised (Better late than early, I say to the wife...)

 

[Melana]

Well, I thought someone had ate all of the Baklava at the family party, but I found a plate with a couple of pieces hiding behind some stuff and so here is the pic as promised (Better late than early, I say to the wife...)

This is what dreams are made of.

 

[Homercidal]

This is what dreams are made of.

It was WAY too sweet for my tastes. Not sure what to do about that except maybe reduce the amount of sugar and increase the amount of honey and use less. The bottom was more than saturated. Maybe cooking the syrup longer would make it thicker and integrate into the baklava better.

I plan to do again, and I have more sheets of dough, but there will be some changes.

Of course, everyone else loved it, so it might just be me.

 

[Melana]

I would just use honey without added sugar.

 

[Melana]

That and use less syrup.

 

[unionrdr]

I gotta find the recipe we used to do. You mixed honey with hot water,but I forget the proportions. You just thinned it enough to soak in after so many minutes. I remember it coming out like the bakery stuff.

 

[boydster]

Ok no pics but I miss posting in this thread. Made a pizza with sourdough crust and topped with a blend of asiago, provolone, and mozzarella with some oregano and adobo sprinkled on top.

 

[gratus fermentatio]

I started a batch of gravlax yesterday, so I'll be enjoying eating it on Sunday.
If anybody's interested, this is the recipe I used:
http://www.cookingforengineers.com/recipe/132/Gravlax

I deviated from the recipe only a wee bit: I only used 1 tablespoon of pepper (total), and I'm letting it cure for 3 days instead of 2. It's really easy to make & very tasty; I used 4.5lbs of Copper River salmon.
Regards, GF.

EDIT: I did the "rinse" of the fish like the recipe said & it was still so salty I couldn't stand it. I soaked the cured fish in water for a few hours (in the fridge) & that did the trick. The fish was tasty & delicious on rye flatbread/crackers.
Regards, GF.

 

[Homercidal]

I started a batch of gravlax yesterday, so I'll be enjoying eating it on Sunday.
If anybody's interested, this is the recipe I used:
http://www.cookingforengineers.com/recipe/132/Gravlax

I deviated from the recipe only a wee bit: I only used 1 tablespoon of pepper (total), and I'm letting it cure for 3 days instead of 2. It's really easy to make & very tasty; I used 4.5lbs of Copper River salmon.
Regards, GF.

NICE! I must try this.

 

[headbanger]

I suppose not. Today I apologized for my comments -- does that count?

Yes I suppose it does, but you shouldn't have to apologize.