What did I cook this weekend.....

[Hopinista]

I'm jealous of the crawfish, too, but how could you destroy your oysters like that? You're supposed to eat them raw!!!

They're good raw but you've obviously never had a charred oyster. They're ridiculously good.

 

[cheezydemon3]

I'm jealous of the crawfish, too, but how could you destroy your oysters like that? You're supposed to eat them raw!!!

Raw is great, but grilled with some good ingredients? Can't find a flaw in either one.

 

[headbanger]

They're good raw but you've obviously never had a charred oyster. They're ridiculously good.

Best I've ever had...

 

[mattmmille]

Picked strawberries yesterday...just finished making 4 pints of jam. Need to pull a loaf of salt-rising bread out of the freezer! (Makes the most awesome toast.)

 

[LakesideBrewing]

Baked some country bread in the wood fired oven this weekend.

 

[dan6310]

Baked some country bread in the wood fired oven this weekend.

Those look beautiful!
I bet they tasted even better with the wood smoke.


Dan6310

 

[Temptd2]

Not to compound the jealousy, but 100+ oysters were shucked and chargrilled with a butter, garlic, hot sauce, cayanne, and parm cheese mixture at the party also. No pics of that though. We do this party once a year

And to whom should I address my generous bribe in order to get an invitation to this event?

DROOOOOL!

 

[mattmmille]

Still have strawberries from yesterday, so I revisited my ancient past, when I worked for Shoney's and made many a strawberry pie. I did this one with a graham cracker crust...because that's what I like and it's easy!

 

[Temptd2]

Temptd2's Bread & Butter Pickled Jalapenos

2 pounds fresh jalapeno peppers
1 large onion
4 cups Splenda or other sweetener of your choice, equivalent to 4 cups sugar
2 cups white vinegar
1/2 cup cider vinegar
1 tablespoons plus 1 teaspoon coarse un-iodized salt (sea salt or pickling salt)
2 teaspoons whole yellow mustard seeds
1 teaspoon whole celery seeds
1 teaspoon ground turmeric
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 to 1/2 teaspoon red pepper flakes (optional but adds nice flavor)

Cut the tops off the peppers, then slice into rounds about 1/2" thick. Wear disposable latex gloves during this step - keeps you from rubbing capsaicin into your eyes by accident!

Cut off both ends of the onion, and peel. Cut onion in half at the equator, then cut each half in half again from top to bottom, then cut each quarter into slices from top to bottom so you have nice wedge-shaped pieces.

Add the vinegars to a 6 quart pot. Add sweetener and all the spices, stir well to distribute. Bring to a boil.

Add onion pieces to boiling liquid, stir well, then add all the pepper slices and stir again. Bring back to a boil, then cook about 7 minutes, stirring occasionally, til the onions are translucent and the pepper slices turn from bright green to a dull green throughout.

If you're going to can this, follow proper water bath canning procedures.

If you're NOT going to can, let peppers cool to room temp, then store in a glass jar in the refrigerator. The turmeric will stain plastic so be aware of that when choosing stirring and storing utensils.

This is EXCELLENT alongside any grilled meats, ham, pork chops, whatever you like. Also great chopped up and added to tuna or chicken salad. Cooking the peppers mellows out most of the heat so you're left with a spicy pickle!

Makes about a quart of pickles.

NOTE: You might want to taste those jalapenos for heat before making this - if you don't like things too hot, seeding/deveining them first will remove most of the capsaicin and produce a nice mellow heat. SOME batches of jalapenos are MUCH hotter than others!

 

[Hopinista]

Temptd2's Bread & Butter Pickled Jalapenos

2 pounds fresh jalapeno peppers
1 large onion
4 cups Splenda or other sweetener of your choice, equivalent to 4 cups sugar
2 cups white vinegar
1/2 cup cider vinegar
1 tablespoons plus 1 teaspoon coarse un-iodized salt (sea salt or pickling salt)
2 teaspoons whole yellow mustard seeds
1 teaspoon whole celery seeds
1 teaspoon ground turmeric
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 to 1/2 teaspoon red pepper flakes (optional but adds nice flavor)

Cut the tops off the peppers, then slice into rounds about 1/2" thick. Wear disposable latex gloves during this step - keeps you from rubbing capsaicin into your eyes by accident!

Cut off both ends of the onion, and peel. Cut onion in half at the equator, then cut each half in half again from top to bottom, then cut each quarter into slices from top to bottom so you have nice wedge-shaped pieces.

Add the vinegars to a 6 quart pot. Add sweetener and all the spices, stir well to distribute. Bring to a boil.

Add onion pieces to boiling liquid, stir well, then add all the pepper slices and stir again. Bring back to a boil, then cook about 7 minutes, stirring occasionally, til the onions are translucent and the pepper slices turn from bright green to a dull green throughout.

If you're going to can this, follow proper water bath canning procedures.

If you're NOT going to can, let peppers cool to room temp, then store in a glass jar in the refrigerator. The turmeric will stain plastic so be aware of that when choosing stirring and storing utensils.

This is EXCELLENT alongside any grilled meats, ham, pork chops, whatever you like. Also great chopped up and added to tuna or chicken salad. Cooking the peppers mellows out most of the heat so you're left with a spicy pickle!

Makes about a quart of pickles.

NOTE: You might want to taste those jalapenos for heat before making this - if you don't like things too hot, seeding/deveining them first will remove most of the capsaicin and produce a nice mellow heat. SOME batches of jalapenos are MUCH hotter than others!

Looks good! I'll probably make them this weekend but I'll be using sugar, just maybe not 4 cups.

 

[Temptd2]

Looks good! I'll probably make them this weekend but I'll be using sugar, just maybe not 4 cups.

Oh yeah, forgot to mention I cook sugarfree - so you can definitely substitute real sugar in this recipe. It makes a fair amount so let me know how it turns out if you lessen the sweetening!

KOTC had the idea to do the jalapenos, after I made the cuke-based b & b pickles, which I posted upthread here someplace. We like these even better.

 

[Hopinista]

Oh yeah, forgot to mention I cook sugarfree - so you can definitely substitute real sugar in this recipe. It makes a fair amount so let me know how it turns out if you lessen the sweetening!

KOTC had the idea to do the jalapenos, after I made the cuke-based b & b pickles, which I posted upthread here someplace. We like these even better.

I love B&B pickles (and all pickles really) and I love jalapenos so this looks right up my ally. I'll let you know how they come out

 

[unionrdr]

I used to buy the pickled banana pepper rings at BJ's so I could re-use the pickle juice. I'd go to the flea market & buy a bunch of jalapenos,cut the tops off & chuck'em in the jar with that pepper brine. After a couple weeks in the fridge I had Firepenos.

 

[cheezydemon3]

It is pretty easy to make your own good brine. I need to google it again, but vinegar water and salt (plus whatever seasonings) is great to dump a bunch of pepper rings of any kind in.

I added garlic and peppercorns to the last batch. FANTASTIC.

 

[Hopinista]

Feeling energetic and made lunch. Falafel (From scratch!) sandwiches and tabouleh

 

[unionrdr]

I've got a bunch of mom's old cookbooks scrawled in every available space with recipes. Other good ones checked off. Her recipe for ice box pickles in scrawled in one of them. Those were bloody addictive!

 

[DisturbdChemist]

Probably going to grill some chicken tonight. Going to have a lot of extras to have through out the rest of the week.

 

[cheezydemon3]

I love B&B pickles .....right up my ally............

Who is your ally? Is he really just your ally if you shove your pickle up him?

 

[Hopinista]

Who is your ally? Is he really just your ally if you shove your pickle up him?

That creates a whole new sort of alliance, I believe.

 

[hunter_le five]

Who is your ally? Is he really just your ally if you shove your pickle up him?

Seemed to work well enough for the Spartans.

 

[BUCKNUTS]

Make some steak tacos with Salsa Mexicana and Avocado. Damn good


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[Temptd2]

I made some KILLER homebrewed Porter-braised short ribs, and some quinoa pilaf. KOTC said, "Don't forget to take pictures!" but we dug into it so fast, that pictures were not thought of again til it was too late!

Maybe when I dish up the leftovers though.

 

[mcbaumannerb]

Don't normally cook indulgent food during the week, but I am in a mood today so I made twice-baked potatoes.

 

[BUCKNUTS]

Lots of animal protein this week this Flank steak was marinated in Asian flavors. Fresh Ginger garlic cilantro green onion Thai chilies sambal oelek pepper and soy for saltiness.


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[BUCKNUTS]

I figured why waste the residual heat on the grill so I cooked some chicken marinated in a spicy chipotle sauce that I make. This will be put into salads throughout the week for my lunch at work


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[JonM]

I got a couple salmon fillets last night. I usually get skin-on fillets and cook them on the grill with the skin side down, but these were skinless. I didn't want to put them directly on the grill grate because they might fall apart, so i put a cast iron pan directly over the coals, let it get rockin' hot, and put the fillets on that with just a touch of olive oil.

I let them sit for a while, and they developed a very nice crispy, flavorful brown fried layer on the side that was in contact with the iron. When they got close to being done, I turned them over onto a warm tray and finished them off in a 150 deg oven, and served it with couscous and some gently wilted spinach.

Now that we've eaten all healthy, we can pig out on a giant brisket tomorrow.

EDIT: It occurred to me that this would be a really good way to cook sea scallops.

 

[BUCKNUTS]

simple plate of food from Friday I was eating alone. I mixed Mexican with Continental. I'm better than that

 

[Temptd2]

Made another batch of the bread & butter jalapenos today - then canned them in the steam canner. 2 pint jars and 4 half-pint jars.

I ate one onion piece that was left clinging to the pan. Uh oh - I think these may be atomic B & B jalapenos! It was pretty hot!

 

[ChefRex]

Lightly smoked a yard bird, mixed sautéed greens and a corn + black bean salad.
What a beautiful weekend!

 

[Hopinista]

Lightly smoked a yard bird, mixed sautéed greens and a corn + black bean salad.
What a beautiful weekend!

So... you just cooked a bird from your yard?