What did I cook this weekend.....
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mattmmille
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Git in ma belly!
mattmmille
Well-Known Member
Need to research a couple recipes for a lemon/blueberry icing/drizzle.
Cheesy_Goodness
Well-Known Member
Threw together a quick dinner tonight to start cleaning out the freezer. I found some fish and some brussel sprouts, so that's what happened for dinner.
Fish was baked with a sauce made from butter, garlic, green onion, lemon juice, and what I can only guess is the white wine equivalent of BMC.
Brussel sprouts were roasted with balsamic vinegar and some cherry tomatoes from the garden.
And some couscous because the plate didn't have enough hippie on it.
Fish was baked with a sauce made from butter, garlic, green onion, lemon juice, and what I can only guess is the white wine equivalent of BMC.
Brussel sprouts were roasted with balsamic vinegar and some cherry tomatoes from the garden.
And some couscous because the plate didn't have enough hippie on it.
mattmmille
Well-Known Member
Amedeo's at about 7:30 tonight
Tomahawk steak with oven-style potatoes and coleslaw, with a nice 2003 bordeaux. thanks podz for the tip on the steaks being available:
OP
OP
Double birthday?
mattmmille
Well-Known Member
Here's SWMBO's Lemon Blueberry Pound Cake with Blueberry Drizzle. Yeah...it was good.
OP
OP
Yes. My daughter and her cousin
Funny, I was trying to read the cake like an rebus. I couldn't quite figure it out.
First one here is clam cakes and chowder.
Anybody remember rebuses in beer bottle caps? Do they still do that?
Natdavis777
Well-Known Member
Funny, I was trying to read the cake like an rebus. I couldn't quite figure it out.
First one here is clam cakes and chowder.
Anybody remember rebuses in beer bottle caps? Do they still do that?
13) Think before you speak
Cheesy_Goodness
Well-Known Member
Just wanted to say this recipe kicks the hell out of any other pita recipe I've tried. Thanks for sharing.Chef, recipe below. This is exactly what mine looked like, although the plate also had greek salad on it :rockin:
I wouldn't cut the dough into equal pieces like the recipe says. It's easier to roll into a sheet, cookie-cutter with a pan or other object, and re-press the scraps. Press as thin as you can, it will puff up quickly in the pan. Also, I had to add a lot more flour than recipe says. I know you're a bread guy and know this already, but for anyone else making these, don't take the dough out of the mixer if it's still sticky. It shouldn't be clinging to the bowl. I punched mine down twice BTW.
http://www.cookingclassy.com/2013/09/gyros-chicken-souvlaki-tzatkiki-homemade-greek-flatbread/
View attachment 292685
brewbama
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After trimming the pin oaks & cleaning the gardens, I used some of the dead pin oak in the pit with some fresh Hungarian sausage. The oak & the patina inside the pit makes for great flavor. They were juicy & popped when you bit into them.
I have everything from the store and plan on doing these tonight!
Get the chicken in the marinade ASAP.
Funny, I was trying to read the cake like an rebus. I couldn't quite figure it out.
First one here is clam cakes and chowder.
Anybody remember rebuses in beer bottle caps? Do they still do that?
I think the two on the right are dont jump the gun and Justin beaver
Read everything from this thread but have never posted. Some grilled zander, pan fried cod and salt block scallops. No finished pics, though. Went down too fast.
View attachment ImageUploadedByHome Brew1438538974.072742.jpg
View attachment ImageUploadedByHome Brew1438538974.072742.jpg
mattmmille
Well-Known Member
Lunch: Homegrown German Johnson tomato and a yellow "Carolina Gold" from the farmer's market, local fresh mozzarella, EVOO, balsamic glaze, fresh basil, Maldon Sea Salt. Simple and delish.
Oh yeah, I made two batches of spent grain doggie treats, too.
Oh yeah, I made two batches of spent grain doggie treats, too.
I looked at the salt blocks. Maybe try that. Sounds kinda cool.
Been in marinade for about 5 hours. About to cook it. Pita and condiments are done!
View attachment ImageUploadedByHome Brew1438557658.444038.jpgView attachment ImageUploadedByHome Brew1438557682.412478.jpg
If the chicken is as good as the Sauce it will be a fine meal indeed!!
View attachment ImageUploadedByHome Brew1438557658.444038.jpgView attachment ImageUploadedByHome Brew1438557682.412478.jpg
If the chicken is as good as the Sauce it will be a fine meal indeed!!
I hope to use it more often. A little high maintenance but seemed to work/season well.
gratus fermentatio
Well-Known Member
Funny, I was trying to read the cake like an rebus. I couldn't quite figure it out.
First one here is clam cakes and chowder.
Anybody remember rebuses in beer bottle caps? Do they still do that?
Glad I'm not the only one who tried to read it that way. I don't feel quite as stupid now.
Regards, GF.
Well, I did not get a picture of a completed Gyro, and they were not around long enough anyway! What a fantastic recipe! The chicken marinade, pita, and Tzatzike are all just fantastic! I did divide the dough into 8 pieces and rolled them out individually which made for a fairly rustic look for the flat bread
I managed to get a picture before we dug in though. Thanks again for sharing the recipe. It's one I will be doing again and again!
I managed to get a picture before we dug in though. Thanks again for sharing the recipe. It's one I will be doing again and again!
Old bananas turned into banana bread last night. Still can't figure out how to bake them so they are done in the center and not dry on the outside.
Also soaked beans last night and pulled a ham apart. Placed it all in the crock pot this morning. Hated to do it, but the ham was in the fridge too long and needs to get eaten. Nobody wants to eat it so I made beans. I'll be the only one eating it, but I'm resetting the clock on the ham, so to speak.
Also soaked beans last night and pulled a ham apart. Placed it all in the crock pot this morning. Hated to do it, but the ham was in the fridge too long and needs to get eaten. Nobody wants to eat it so I made beans. I'll be the only one eating it, but I'm resetting the clock on the ham, so to speak.
Instead of using a loaf pan, put the same dough in a muffin pan. You won't have any problem with wet centers from the banana.
Here's the recipe I use BTW (except use muffin pan). These muffins disappear quickly! I put crushed pecans in mine. And muffins only take 20-30 minutes.
Recipe: Greek Yogurt Banana Bread
Ingredients
Instructions
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1 1/2 teaspoon vanilla extract
- 1 tablespoon honey
- 1/4 cup butter, melted
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 3/4 cup nonfat Greek yogurt
- 1/2 cup chopped walnuts (optional)
- Cooking spray/oil
Instructions
- Preheat oven to 350°F.
- Grease and lightly flour loaf pan.
- Lightly spoon flour into dry measuring cups.
- Combine flour, baking soda, salt, sugar, vanilla, honey, butter, eggs, bananas, yogurt, and walnuts (if desired) in a large bowl, mixing well.
- Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Try adding some moisture to the oven. It should keep the moisture from the outsidecrust from drying out too much. I think that trick is used with cheesecakes and such.
Oh yeah! I forgot about that trick! Alton Brown taught me that years ago.
I guess I better buy some more bananas. I don't plan on eating much of this, but I'd like to make some to bring to work.
I do my regular breads to an internal temp of 200F, would probably be a good temp to shoot for and not overcook the outside.
+1 on the moisture in the oven, I have a small cast iron skillet in the bottom of my oven, rusty as crap that I add water to.
+1 on the moisture in the oven, I have a small cast iron skillet in the bottom of my oven, rusty as crap that I add water to.
Heh... Nothing wrong with that. $1.00 meal that lasts for a week.
Marinated a pork tenderloin in lime and garlic and grilled, smashed potatoes, kale and tomatoes from the garden and fresh Jersey corn. View attachment ImageUploadedByHome Brew1438641118.958058.jpg
I made a freaking ton of feta cheese this weekend, and I can't tell you why. I've got pounds of it.
Anyone have any recommendations for recipes that use a lot of feta? Greek salad is already on the menu.
Anyone have any recommendations for recipes that use a lot of feta? Greek salad is already on the menu.
OP
OP
I'd be happy to take some off your hands
I just cut up some andouille sausage, mixing it into some brown rice. Gonna add some feta on top of that I think. Maybe a handful of rosemary too.
I wouldn't make a peep until that plate held nothing more than a cob. Man that all looks great!
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