What did I cook this weekend.....

[Rhumbline]

Sounds interesting. Recipe? I love all things black bean.

I never make them the same way twice. There are a lot of recipes online but basically you cook the beans as normal and then use a potato masher to bust them up some. A lot of recipes call for using a food processor but I've had poor results that way.

You only want them to be about 1/3 mashed, there should be mostly whole beans. At this point you can mix in any spices you like. Some good choices are cumin and chili pepper. Finely mince garlic, red onion and cilantro and any hot peppers that appeal to you. Add shredded cheese if you choose.

The biggest problem with them is getting them to hold together. In the past I've used a few raw eggs mixed in but this time I used a large amount of flax meal and chia seeds. The chia seeds are mucilaginous when they get wet and the flax meal also works well as a binder.

Mix the whole mess up with your hands adding water or beer to form a thick "dough". Make small patties about the size of the palm of your hand and no more than 1/2" thick. Work in small batches in case you add too much liquid.

I like to cook them in a skillet with some olive oil over med-hi heat. Four or five minutes per side, be careful when flipping them. I've also baked them at 350 for 20 minutes or so, but I much prefer the skillet method.

They freeze well, and I eat them at any meal. Great for breakfast with an egg on top or used as a replacement for a hamburger or just by themselves with some salsa on top.

Experiment and enjoy.

 

[ja09]

I picked up a couple of porterhouse steaks on special at the grocery store and cooked using Sous Vide. Turned out REALLY nice! My grill was out of gas, so I grilled them on a cast iron griddle on top of the stove.

They were done a little too much for my taste, because of the time they were grilled, but they were still tender and juicy and seasoned just right.

What temp water and how long did you sear? I've found that ~1:15 - 1:30 at 120* water, then seared 2 minutes per side on charcoal as hot as I can get it, produces an absolutely perfect thick cut steak around 135* internal. Not sure about a griddle though, but I do love steak in a pan seasoned w/ garlic, onions, butter & peppercorn. Never tried it with sous vide.. maybe next time!

 

[Homercidal]

Last night threw some stock and a couple of frozen chicken breasts in a crock pot with carrots and celery. This morning put that sucker on high and later today I'll shred the chicken and add the noodles. Thinking about adding some cream this time too.

 

[geek_chaser]

I made breakfast tacos. Sausage, potatoes, eggs, and fixings. Basically breakfast burritos with taco tortillas. Mmmmm.

Don't sweat the petty things, pet the sweaty things.

 

[adiochiro3]

Watched Tripple D last night -- always dangerous and puts me in the mood to cook.

Saw a segment from Texas on the "Dynamic Dishes" episode with Byelorussian Kolduny (Potato Pancakes Stuffed with Ground Meat and had to try it for breakfast this morning. I used my own home made breakfast sausage instead of the blend the recipe called for. They turned out great!

Next time I will make some applesauce and add a dollop of sour cream on top to round it out!

 

[Cheesy_Goodness]

...and there's my lunch idea.
Thanks!

 

[dan6310]

Tonight I did a sous vide method venison backstrap with a brandy mustard sauce.
First time doing sous vide. I used my HLT and MLT on my E-Herms system.
I call it a success. Will incorporate this method in my cooking arsenal.

 

[passedpawn]

Tonight I did a sous vide method venison backstrap with a brandy mustard sauce.
First time doing sous vide. I used my HLT and MLT on my E-Herms system.
I call it a success. Will incorporate this method in my cooking arsenal.

That looks great!

I use this web site to gauge how long to cook stuff sous vide. It's not that extensive, but you might get some ideas. I should probably buy the book.

http://www.douglasbaldwin.com/sous-vide.html

 

[betarhoalphadelta]

Sous vide ribeye...

 

[passedpawn]

Burgers for me and the kids, a piece of salmon for my wife (after the burgs were done). Salmon marinated with soy sauce and honey. Sorry about the focus issue - not sure what went wrong there..

 

[dan6310]

That looks great!

I use this web site to gauge how long to cook stuff sous vide. It's not that extensive, but you might get some ideas. I should probably buy the book.

http://www.douglasbaldwin.com/sous-vide.html

Thanks Passedpawn, I read his web page and saw a few of the videos over the past week. I was planning on buying the book after the first try depending on a successful outcome.
Well, time to order the book.

 

[Melana]

Damn you Internet. I'm now making microwaved pralines and pesto cheese bread. Pics later.

 

[Melana]

Ha! Pesto asiago bread. Another breadzilla.

 

[Melana]

ha! Pesto asiago bread. Another breadzilla.

 

[dan6310]

View attachment 175013

That looks delicious!

 

[Melana]

Thanks.

 

[Melana]

That looks delicious!

Dan, you're not far from us... Pop in sometime for dinner!

 

[dan6310]

Sure, thanks for the offer. I'll just have to work around the family's schedule

 

[Melana]

Anytime.

 

[mcbaumannerb]

Some homemade baked ziti to warm up on another frosty night.

 

[Melana]

Some homemade baked ziti to warm up on another frosty night.

Yum!

 

[Stauffbier]

Brie en Croute for dessert with my year old RIS "Elephant Mountain". Ignore the fancy plate...

 

[BUCKNUTS]

Cheesy enchiladas. I top with sour cream diced onion and lectuce. I made cilantro, lime rice and homemade refried beans as sides.

 

[passedpawn]

Spicy Italian Sausages tonight.

 

[BUCKNUTS]

Spicy Italian Sausages tonight.

Nice. I must learn to make my own sausages. I've wanted to buy the meat grinder/sausage stuffer attachment for my stand mixer for some time and haven't done it.

 

[JonM]

Nothing, but I DID just learn that the winter farmer's market at Milwaukee's fabulous conservatory has an elk guy. So elk tenderloin is going to be on the menu really soon.

 

[ChefRex]

Did spicy italian sausages also today, rolls are rising/souring on the back porch, all will be cooked,baked tomorrow

 

[Stauffbier]

That's it! I need the sausage attachment for my KitchnAid!

 

[ChefRex]

That's it! I need the sausage attachment for my KitchnAid!

That's what I use, works well enough. This forum is an endless source of inspiration! Thank you all!

 

[passedpawn]

That's it! I need the sausage attachment for my KitchnAid!

Yes you do!