What did I cook this weekend.....

[Homercidal]

White Bean Chicken Chili last night. Wife had a meeting right after work so I got busy with a beer, cooking dinner and doing up the dishes.

Best batch of White Bean Chicken Chili I've made. She insisted I write down the recipe so I can recreate it again later! LOL!

Baby, that ain't how I roll!

I made cornbread (ok, the kid made it....) and when she got home I told her dinner would be ready when the cornbread was done. She was nearly floored.

Dinner and bedtime were BOTH successful!

 

[BUCKNUTS]

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Crab and shrimp enchiladas

 

[JonM]

I'm in the middle of preparing some coconut curry chicken and veg and Jasmine rice, all while sipping my first ever Ballast Point Sulpin.

It's been a while since an IPA really wowed me, but this is pretty freakin' spectacular.

 

[Melana]

Pork roast cooked over onions and apples in my dutch oven

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[mattmmille]

I have some leftover crock pot pork bbq country style ribs and the very gelatinous cooking liquid that I am going to turn into a red posole stew.(In the bowl...all solidified in the fridge...layer of fat, then gelatin, then sediment bits. I'll remove the fat to saute onions in.) Just finished heating the dried chilis in a dry skillet, soaking them and turning them into a sauce to add to the stew.(In the blender.) I'm also going to make a secondary batch with veg stock for my non-meat eater. I can prep all the rest of the ingredients tomorrow and divide them, so it's not really a big deal to do both.

 

[mattmmille]

Made a batch of Date Nut Balls...unfortunate name, but there ya go. Traditional Christmas thing for my family and I haven't seen Mom since before Christmas with all the flu and strep going around. I hope to make a run to see her tomorrow and take these!

 

[Staestc]

Browning a soffrito, the base of a Bolognese!
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[Staestc]

Ground Angus and Pork along with the veg.
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[JohnSand]

A couple of gallons of chili for Superbowl. I've been refining Mom's recipe for over twenty years, now including three meats, two different peppers, a lime, a shot of tequila, two kinds of beans, and so on. This will be the 35th time I've watched the game since 1979 with my high school buddy. Most of those times the chili has been present, somewhere along the line it became tradition.

 

[Staestc]

The Bolognese turned out awesome last night with a big Italian salad but I quit taking pictures. The last picture I took was during the 4 hour reduction.
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Served it with vermicelli. Had some leftovers for breakfast too!!

 

[coldcrash]

Grilled some bone in strip steaks tonight.
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[Temptd2]

Grilled some bone in strip steaks tonight.
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And I also notice a nice bottle of Bernardus Marinus Vineyard wine! They're just up the road from us about 25 minutes.

That steak is making me drool.........

 

[passedpawn]

I will soon have my kitchen fully renovated (a few hiccups have occurred), Now I have to figure out what I should cook to break it in. any ideas? Most of my specialties involve grilling, so I really want to break it in with style. Thoughts?

If you're getting granite counters, make homemade pizza. It's fairly easy, almost guaranteed success, and you get to roll out a big dough mess on your new counters. When I make homemade pizza, I douse the granite island with flour before I roll out the dough. Recipe is pretty simple. Mozz, basil leaves, and the sauce can be as simple as a can of crushed tomatoes (I strain in a fine colander or cheesecloth first). Look up a dough recipe. I like thin.

 

[Tamarlane]

One of my personal specialties, pernil asado - Puerto Rican-style roast pork shoulder:

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Served up with the traditional accompaniments, arroz con gandules and ripe plantains

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[ChefRex]

One of my personal specialties, pernil asado - Puerto Rican-style roast pork shoulder:

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Served up with the traditional accompaniments, arroz con gandules and ripe plantains

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I coming over for leftovers!

 

[coldcrash]

And I also notice a nice bottle of Bernardus Marinus Vineyard wine! They're just up the road from us about 25 minutes.

That steak is making me drool.........

Oh yeah. Really nice wine. Killed two '08s w dinner.

Still an '04 in the cellar that needs to be drunk soon...

And now I know who to hit up for more.

 

[Homercidal]

Pork Loin last night. Usual spinach and feta filling. Turned out tasting fine, but dry as old leather. I have no idea why.

I don't mind. I doubt anyone else is going to eat it though. Probably have to eat it for the next several days!

 

[JohnSand]

You can. But I have used roast pork to make pork pot pie. Quick and easy with frozen vegetables, canned mushroom soup, chicken stock, a little cayenne and prepared crusts. I usually use leftover chicken or turkey, but any meat is a hit.

 

[Tamarlane]

Pork Loin last night. Usual spinach and feta filling. Turned out tasting fine, but dry as old leather. I have no idea why.

I don't mind. I doubt anyone else is going to eat it though. Probably have to eat it for the next several days!

Could be your thermometer going south. Once you hit 150 loin starts to dry out with the quickness

 

[passedpawn]

Pork Loin last night. Usual spinach and feta filling. Turned out tasting fine, but dry as old leather. I have no idea why.

I don't mind. I doubt anyone else is going to eat it though. Probably have to eat it for the next several days!

Yea, my wife made a pork loin for new years and it was dry dry dry. It's so lean. I think next time I'm going to brine it overnight before cooking.

 

[unionrdr]

Brine it or just don't cook it so long. Just cook it to where there's a bit of a slight pink blush in the center. Then it'll melt in your mouth. Low-n-slow in a smoky pit makes this easy & good. I like rolling it with corn bread stuffing too.

 

[ChefRex]

Yea, my wife made a pork loin for new years and it was dry dry dry. It's so lean. I think next time I'm going to brine it overnight before cooking.

Two words, sous vide.

 

[Homercidal]

Yea, my wife made a pork loin for new years and it was dry dry dry. It's so lean. I think next time I'm going to brine it overnight before cooking.

No time for brining. I was going to do that, but we decided to cook it that day. Never had a loin dry like this.

Brine it or just don't cook it so long. Just cook it to where there's a bit of a slight pink blush in the center. Then it'll melt in your mouth. Low-n-slow in a smoky pit makes this easy & good. I like rolling it with corn bread stuffing too.

I cooked it til the center was 140. That's the usual method and minimum recommended as far as I can tell.

Two words, sous vide.

Again, no time, but that is a great idea. I should plan on that next time.

 

[CreamyGoodness]

Hmmm... I would think putting the pork loin in a salt dough would work as well as it does with a loin of beef...

 

[passedpawn]

Two words, sous vide.

Yea, I've thought about that. But if the meat remains pink at all, it's a little unappetizing.

Have you done a loin this way?

 

[Temptd2]

Wrap that pork loin in bacon - it will baste itself nicely! Sous vide is fantastic when you have the time planned out for it. And yeah, calibrate your thermometer and see if it's still correct - that pork shouldn't have been dried out at 140*. Who knows, the damn stuff is so lean these days.

Oh, another way I've cooked it that pretty much guarantees juicy, as long as it's not overcooked - the rotisserie! I have a Showtime and that thing consistently turns out juicy goodness no matter what kind of meat it is.

I just put a huge pot of chile colorado on to cook. It's in the digital electric 8 quart pressure cooker. It's about to start smellin' GOOOOD in here!

When it's done I'll put it in the fridge and we'll forget we have it til tomorrow night or maybe even Tuesday. It's SO much better when the flavors all blend. Will try to remember to snap a picture when I plate it up, with some shredded cabbage topped with pico de gallo, guacamole, and a dab of sour cream!

 

[ChefRex]

Yea, I've thought about that. But if the meat remains pink at all, it's a little unappetizing.

Have you done a loin this way?

Last weekend, 137F, lightly pink and juicy, a little pink is not offputting to me in the least.

 

[bob1852]

Scallop ceviche. "Cooked" the scallops in orange/lemon/lime juices overnight.

 

[grrickar]

Did a brisket on the Primo XL. Did two pork shoulders for poker night on Friday...

 

[passedpawn]

Last weekend, 137F, lightly pink and juicy, a little pink is not offputting to me in the least.

haha, I think you're like me chef. But my wife has a more delicate constitution in these matters.

I'll sous vide one in the next month and we'll see.