What did I cook this weekend.....

[Melana]

Baking some pumpkin spice molasses cookies for a school function.
View attachment 227176

can you PM me the recipe or link please?

 

[mcbaumannerb]

can you PM me the recipe or link please?

It's the recipe off the back of the Nestle Tollhouse Pumpkin Spice morsels. I've seen gobs of those at Target but haven't noticed them in other locations around here.

 

[JonM]

Man, Tuesday night was the MIL's birthday, so we all went to one of Milwaukee's best steakhouses. Wednesday, SWMBO had a girls' night, so I fired up the grill and got some brats from the local butcher and made enough so that there'd be leftovers for the Packer game on Thursday. So, steak, brats, and more brats.

Today I had a salad for lunch and then grilled some nice salmon and beets, and did some quinoa on the stove. Tonight oughta forestall the coronary from Tues. through Thurs.

 

[mattmmille]

can you PM me the recipe or link please?

Hey, I found the cookie recipe through Pintrest...I think I'm going to have to track down a bag of these morsels too!

https://www.verybestbaking.com/recipes/145942/pumpkin-spice-molasses-cookies/

 

[Temptd2]

Yesterday we smoked 12 half-racks of baby back ribs, a package of linguica, 8 spicy Italian sausages, 2 pastrami-rubbed corned beef flats, and 2 boneless pork shoulders. Today we vacuum-sealed most of it and it's in the freezer, except the pastramis, which are vacuum-sealed and being bathed in the sous vide for about 4 hours. Then they'll be chilled, sliced, and sealed up for freezing.

We always put the sausages on the top rack above the other meats (except the hanging ribs) so that their yumminess drips down on everything beneath them and adds some great flavor.

 

[dan6310]

Yesterday we smoked 12 half-racks of baby back ribs, a package of linguica, 8 spicy Italian sausages, 2 pastrami-rubbed corned beef flats, and 2 boneless pork shoulders. Today we vacuum-sealed most of it and it's in the freezer, except the pastramis, which are vacuum-sealed and being bathed in the sous vide for about 4 hours. Then they'll be chilled, sliced, and sealed up for freezing.

We always put the sausages on the top rack above the other meats (except the hanging ribs) so that their yumminess drips down on everything beneath them and adds some great flavor.

That's just heaven!


Dan6310

 

[JonM]

That is a thing of absolute beauty.

And I recently had my first ever experience with linguica. It was awesome!

 

[brewbama]

I went with this recipe and roasted some SERIOUS Hähnchen for our little Okterberfest celebration on the Big Deck. Prost!















Zum Wohl!

 

[ChefRex]

Yesterday we smoked 12 half-racks of baby back ribs, a package of linguica, 8 spicy Italian sausages, 2 pastrami-rubbed corned beef flats, and 2 boneless pork shoulders. Today we vacuum-sealed most of it and it's in the freezer, except the pastramis, which are vacuum-sealed and being bathed in the sous vide for about 4 hours. Then they'll be chilled, sliced, and sealed up for freezing.

We always put the sausages on the top rack above the other meats (except the hanging ribs) so that their yumminess drips down on everything beneath them and adds some great flavor.

Why can't I like that more than once? I just ate and I'm drooling!

 

[dan6310]

Made some homemade tomato soup today from my gardens' tomatoes.
Ran the tomatoes thru the juicer, simmered all afternoon then finish it off with some balsamic vinegar, onion & garlic powder, soy sauce, brown sugar and basil. Top it off with fresh basil and Tabasco and served it with homemade biscuits.




Dan6310

 

[podz]

French-style lamb stew. OMG that stuff was good! It was actually way beyond good.

Here's the recipe:

http://www.readersdigest.com.au/french-style-lamb-stew

 

[mattmmille]

Made some homemade tomato soup today from my gardens' tomatoes.
Ran the tomatoes thru the juicer, simmered all afternoon then finish it off with some balsamic vinegar, onion & garlic powder, soy sauce, brown sugar and basil. Top it off with fresh basil and Tabasco and served it with homemade biscuits.




Dan6310

Question: what did you do with the pulp from the tomato juicing? If you have a dehydrator and line it with parchment, you can dry it and then pulverize it into a powder using a food processor and use it in soups, stews and other dishes.

 

[troy2000]

Roast pork with onions, carrots, turnips and garlic cloves, on a bed of onion and mushrooms that were sauteed in the butter and olive oil used to brown the meat. I brushed everything a couple of times with the same butter and olive oil...

I used a Santa Maria-style dry rub on the pork, and let it set in the fridge for a few hours before cooking it.

 

[gratus fermentatio]

Yesterday we smoked 12 half-racks of baby back ribs, a package of linguica, 8 spicy Italian sausages, 2 pastrami-rubbed corned beef flats, and 2 boneless pork shoulders. Today we vacuum-sealed most of it and it's in the freezer, except the pastramis, which are vacuum-sealed and being bathed in the sous vide for about 4 hours. Then they'll be chilled, sliced, and sealed up for freezing.

We always put the sausages on the top rack above the other meats (except the hanging ribs) so that their yumminess drips down on everything beneath them and adds some great flavor.

That's some gorgeous looking meat!
Regards, GF.

 

[gratus fermentatio]

I went with this recipe and roasted some SERIOUS Hähnchen for our little Okterberfest celebration on the Big Deck. Prost!

Pure awesomeness!
Regards, GF.

 

[gratus fermentatio]

French-style lamb stew. OMG that stuff was good! It was actually way beyond good.

Here's the recipe:

http://www.readersdigest.com.au/french-style-lamb-stew

Looks & sounds good podz, but the recipe seems to be missing something:

1⁄2 cup (125 ml) red wine
3 tablespoon Olive Oil
4
6 sprigs fresh thyme
2 clove garlic sliced

4 of what? What did you do for this missing item?
Regards, GF.

 

[podz]

Looks & sounds good podz, but the recipe seems to be missing something:

1⁄2 cup (125 ml) red wine
3 tablespoon Olive Oil
4
6 sprigs fresh thyme
2 clove garlic sliced

4 of what? What did you do for this missing item?
Regards, GF.

Just ignored it!

 

[dan6310]

Question: what did you do with the pulp from the tomato juicing? If you have a dehydrator and line it with parchment, you can dry it and then pulverize it into a powder using a food processor and use it in soups, stews and other dishes.

My juicer has 2 mesh screens, a fine and a coarse. I used the coarse which gets almost all of the pulp. Just skins and seeds are in the waste bucket.

I use the dehydrator to make "sun dried" tomatoes. I just finished drying some jalapeños to grind into a powder.


Dan6310

 

[Homercidal]

Today I'm fixing up some Texas caviar to snack on for the next couple of days. Having friends over and making some Apple Crisp for dessert.

If we weren't having friends coming over with food I'd probably just eat that texas caviar all day long.

 

[headbanger]

Butternut squash ravioli and seared scallops...

Homemade french loaf...

Pizza de chili verde...

 

[Melana]

Butternut squash ravioli and seared scallops...

Homemade french loaf...

Pizza de chili verde...

Omg I think I love you.

 

[ChefRex]

A smokin chicken and potato curry, I love curries! This needed a little yogurt to temper the fire but is so good!

 

[Temptd2]

Aw man ChefRex - I'm drooling all over myself here - that looks AWESOME!

 

[Jeffries55]

Last week made a jalepenos meatloaf (50% pork, 50% beef) stuffed with pepperoni, mushrooms and a half pound of whole milk mozzarella. On top is a caramelized red onion, and a honey-ketchup-dijon glaze.

Well, made dough yesterday, stopped in at whole foods to pick up a pint and figure out the toppings I wanted.. Grabbed a Deschutes fresh squeezed and proceeded to make bad life choices. Same ingredients on both, but the first is a can of san marzanos reduced down in a pot with fresh oregano, thyme, and Genovese basil from the garden with a clove of garlic and salt, the second pie is a garlic cream/gravy base with fresh parsley from the garden.

Ingredients: Applewood smoked bacon, "Tuscan" style ground pork, and chicken (both cooked in the bacon fat), Cremini mushrooms, green onions and freshly grated whole milk mozzarella (I love this stuff!).

Second Pie:

 

[mattmmille]

Omg I think I love you.

From Ky (my parents both from there), has The Main Man for the avatar (DC Comics!) and cooks sh!t that looks like THAT?! He!!, I think I'M in love!

 

[Melana]

17 jars of hot pepper quince jam

 

[mattmmille]

17 jars of hot pepper quince jamView attachment 227869

Whatcha gonna put that on?

 

[Melana]

Whatcha gonna put that on?

Everything

 

[CreamyGoodness]

I harvested 2 gallon bags worth of fermented sauerkraut.

Then I realized there are only two people eating solid food in my house...

 

[passedpawn]

I harvested 2 gallon bags worth of fermented sauerkraut.

Then I realized there are only two people eating solid food in my house...

It keeps well, and you can "can" it easily with water bath process, then keep in cabinets. Mason jars are really cheap. I have many jars of mine still in there.