What did I cook this weekend.....

[Temptd2]

I made a blackberry pie yesterday for Pi day but due to various circumstances, we didn't eat it til this morning, with coffee, for breakfast. KOTC says it is the BEST pie he's ever eaten of ANY kind. I have to admit, it is really really good!

We're fortunate to have lots of berry farms around, and one of them, Gizdich Ranch, puts up and freezes various of their berries. This was a big-azzed bag of them, frozen, that I used for the pie. SWEEET and GOOOOD!

 

[Laszlo]

Ham hocks....Boiled for a few hours, now in the oven for a few more. Roasted red potatoes and onions.

 

[dan6310]

St. paddy's day came a couple days early.
Crockpot corned beef and cabbage and all the fixings cooked in my own Gose. Turned out delish.

View attachment ImageUploadedByHome Brew1426461820.218638.jpg

 

[ChefRex]

I didn't forget you. It turned out fanstastic. I made Aloo Jeera to go with it.

Pork shoulder marinating for my take on this tomorrow

 

[Temptd2]

My first attempt at Marble Rye. Planning on taking a couple of the corned beeves I bought on sale and turning them into pastrami. Reuben Sandwiches coming up!

One I put the dark on the outside, and one the light on the outside, just to see if one turned out better than the other.

 

[Staestc]

Those turned out pretty! Is beeves a word? Lol

 

[Laszlo]

My first attempt at Marble Rye. Planning on taking a couple of the corned beeves I bought on sale and turning them into pastrami. Reuben Sandwiches coming up!

One I put the dark on the outside, and one the light on the outside, just to see if one turned out better than the other.

Hi she. They are beautiful.What kind of oven are you using? I hate mine gas oven;it took 2.5 hours to roast potatoes today.

 

[Temptd2]

Those turned out pretty! Is beeves a word? Lol

Thanks!

and:


beeves
[beevz]

Examples
Word Origin

noun
1.
a plural of beef.

 

[Temptd2]

Hi she. They are beautiful.What kind of oven are you using? I hate mine gas oven;it took 2.5 hours to roast potatoes today.

Hi Laszlo! My stove is dual fuel - gas cooktop, electric convection oven. I don't think I've ever cooked with a gas oven, well maybe when I first moved away from my folks I might've had a gas one, but I don't think I cooked in it much!

 

[passedpawn]

My first attempt at Marble Rye. Planning on taking a couple of the corned beeves I bought on sale and turning them into pastrami. Reuben Sandwiches coming up!

One I put the dark on the outside, and one the light on the outside, just to see if one turned out better than the other.

Awesome! I prefer the one that's dark on the outside.

Isn't "beef" the plural of beef?

 

[scarekrow]

"Beeves" = beef
"Butthead" = pork

 

[gratus fermentatio]

My first attempt at Marble Rye. Planning on taking a couple of the corned beeves I bought on sale and turning them into pastrami. Reuben Sandwiches coming up!

One I put the dark on the outside, and one the light on the outside, just to see if one turned out better than the other.

Those are some GORGEOUS loaves! I bet they taste just as good (if not better) as they look.
Regards, GF.

 

[Staestc]

Pork shoulder marinating for my take on this tomorrow

Good luck with it. Careful with the tamarind as it can be overpowering if you use too much. The original recipe calls for a 3" piece, and nobody but the author has a clue how much that really is! I should have weighed the amount I used. I changed the recipe to reflect at least the approximate volume I used. You could cut it down a little and be okay, but I have now had left overs twice and it just keeps getting better and better, and I like the tart citrus you get from the tamarind.

And don't use a dry tamarin. When you pour hot water on them they get pissed and jump out of the bowl and tear up your kitchen!

 

[podz]

And don't use a dry tamarin. When you pour hot water on them they get pissed and jump out of the bowl and tear up your kitchen!

If you microwave tamarind concentrated paste to loosen it up a little bit, microwave won't work too long afterwards.

 

[Melana]

WOW looks like i missed so much last week while romping around the midwest. Nice work!

 

[Staestc]

If you microwave tamarind concentrated paste to loosen it up a little bit, microwave won't work too long afterwards.

I've never tried that. Seems like a good idea so I might have, if you had not warned me!!

And for what it's worth, I did mean "tamarin" in the last part of my post: the little south american monkey. I was trying to be funny.

The tamarind I used in the recipe is the sticky pressed bar of pulp you can pick up at Indian markets. I also have tararind paste, which is way more convinient, but I am not sure how much to use compared to pressed bar type, so I went with what I knew for this recipe.

 

[Homercidal]

This weekend I grilled up a steak for Saturday's Holiday, and on Sunday I grilled up some Pork Steak (probably more appropriate for Saturday's event, but oh well...)

I was anticipating the pork steak to be tougher and chewier than the NY Strip we had the night before, but they were actually better IMO.

Nothing fancy, just steaks with some store-bought "Montreal" spice mix. Everyone here loves that stuff.

 

[ChefRex]

I've never tried that. Seems like a good idea so I might have, if you had not warned me!!

And for what it's worth, I did mean "tamarin" in the last part of my post: the little south american monkey. I was trying to be funny.

The tamarind I used in the recipe is the sticky pressed bar of pulp you can pick up at Indian markets. I also have tararind paste, which is way more convinient, but I am not sure how much to use compared to pressed bar type, so I went with what I knew for this recipe.

Totally missed the monkey and was scratching my head a bit, in context it gave me a good chuckle.

I had bought the pressed bar a while ago not knowing what I was going to do with it but wa-la, matter of fact I had every thing in house to make this, gotta love a well stocked pantry

 

[ChefRex]

Good luck with it. Careful with the tamarind as it can be overpowering if you use too much. The original recipe calls for a 3" piece, and nobody but the author has a clue how much that really is! I should have weighed the amount I used. I changed the recipe to reflect at least the approximate volume I used. You could cut it down a little and be okay, but I have now had left overs twice and it just keeps getting better and better, and I like the tart citrus you get from the tamarind.

And don't use a dry tamarin. When you pour hot water on them they get pissed and jump out of the bowl and tear up your kitchen!

Came out really good! Did the potatoes also and some kale on the side. I did a low slow cook all day, tender as anything, spicy without being overwhelming,probably the finest vindaloo I've made.
Thanks,

 

[Staestc]

Came out really good! Did the potatoes also and some kale on the side. I did a low slow cook all day, tender as anything, spicy without being overwhelming,probably the finest vindaloo I've made.
Thanks,

Fantastic!! And you're welcome! It looks great

 

[Staestc]

I'll add, that the nice thing about cooking Indian food, is it seems that once you are in to it and have accumulated all the spices and added ingredients like tamarind, all you ever need from the grocery to do a meal are the meat and vegetables! (Oh, and milk, if your going to make paneer for a dish).

 

[Staestc]

I'm starting Beer Braised Irish Stew. What could be more appropriate?!! (Except that awesome corned beef that became the awesomer pastrami)

 

[Staestc]

Irish Stew ready to move to the oven and slow cook for a couple of hours. This is tomorrow's St. Patrick's day party cause nobody could come tonight. Will serve with and on top of Colcannon!
View attachment ImageUploadedByHome Brew1426640742.234345.jpg

 

[mattmmille]

In a decidedly un-Irish mood today, I made my version of a beef kung pao, with leftover Porterhouse steak.

 

[passedpawn]

Irish Stew ready to move to the oven and slow cook for a couple of hours. This is tomorrow's St. Patrick's day party cause nobody could come tonight. Will serve with and on top of Colcannon!
View attachment 264517

You had me at colcannon. One of my favorite things.

 

[Staestc]

Yeah. The Colcannon is hard to beat. Especially when you put it in a bowl, make a big divot in the middle, and fill it with Beer Braised Irish Stew!!

 

[Staestc]

Irish stew is ready. Into the fridge until reheat tomorrow. Taste is amazing!
View attachment ImageUploadedByHome Brew1426649857.610919.jpg

 

[bob1852]

No pics....sorry...

Homebrewed English mild braised sausages finished on the grill, mashed red potatoes, and onion gravy (red onions, butter, olive oil, beef stock, homemade Amarone red wine, dijon mustard, worchestershire, garlic, salt & pepper).

Oh, and year old homebrewed barleywines.

 

[mattmmille]

Just put a 1/2 sheet pan of Banana-Chocolate Chip Bars in the oven...had to use up a few ripe bananas and didn't want to do the same old banana bread (although it's good!). Using a recipe from Mario Batali. If it's good, I'll follow up with a photo ;o)

Here's the recipe: http://abc.go.com/shows/the-chew/recipes/banana-brownie-bars-mario-batali

Update (added photo) ...turned out to be very tasty! Pretty light/fluffy for a "bar", though. A denser, more brownie-like texture would be nice, but this batch won't be thrown out! BTW, they are great with a Troeg's Nugget Nectar...both disappeared in a flash!

 

[Homercidal]

I bought a corned beef a few days ago. I found it passingly interesting that there were plenty of these around the store. I planned to smoke it for pastrami.

Also picked up a nice cabbage to make sauerkraut (and steamed cabbage) from.

It wasn't until yesterday afternoon that I realized it was St. Paddy's day. Duh... I now think I'm going to do a corned beef and cabbage dinner. Maybe smoke half the thing cause nobody else in my house likes pastrami and I always make too much.