What did I cook this weekend.....

[sablesurfer]

The Indian inspired lentil soup I posted here is perfect for summer. Light, spicy, fresh, etc. Just fits.

Interesting, the GF and I have tried lentils, I just cannot get used to the texture, but maybe a good spicy indian soup would work. Got a link or a number for that post?

 

[Homercidal]

Every season is soup season. You just need to vary which ones you make. The Indian inspired lentil soup I posted here is perfect for summer. Light, spicy, fresh, etc. Just fits. In the fall I also do lentil soup, but go heavier and darker. Some brown fried smoked tofu (instead of bacon or such), apple vinegar, carrots, celery, bay leaf, etc.

And cooking with left overs is a joy to me. One of the great challenges that really gets your mind going. What can I do with what I have. Some of the best things are born from that. Especially a leftover casserole is usually amazing for me.
Even when you just have a leftover done meal like lasagne it can be awesome. Doing variations on finishing flavoring is an amazing learning experience.

With my ramen, which I am still eating at times since I froze half of the stock, I am constantly doing stuff. Finishing with white pepper one day and with tellicherry the other. Using different chilies and chili sauces. Adding coriander. Adding red wine vinegar. Especially cool was to compare adding sesame oil, olive oil, and butter. So much to try.

Leftovers are one of the absolute best ways to learn about flavors.

Indeed. I'd be curious to see a recipe for that as well.

Part of the problem is that other people in my house have a general aversion to leftovers. Soup is usually no problem, but most other things are not appealing to them as leftovers.

And we live in a small town in West Central Northern Lower Michigan, so our exposure to ethnic foods is quite limited. A lot of the recipe I see here are very exotic and so of course the family is wary of it.

One of our favorite dishes is pork, smothered in Cream of Mushroom soup with a bit of milk mixed in, and cooked until tender (crockpot works very well). Add mashed potatoes or white rice and BAM! dinner.

I haven't even used the smoker hardly at all this sumemr! WTH is wrong with me??

 

[sablesurfer]

I haven't even used the smoker hardly at all this sumemr! WTH is wrong with me??

DAMNIT! Then who is?!?! (I taken to cooking ribs in the slow cooker just 'cause. Then we have ribs when get home after work.)

Is the smoking world at an end?!?! Oh the humanity.

 

[Melana]

I haven't even used the smoker hardly at all this sumemr! WTH is wrong with me??

We haven't either. FOR SHAME.

 

[DrunkleJon]

Thats it! I am going to have to pull a frozen bird out of the freezer tonight so it will be thawed and ready for smoking tomorrow, Thursday after work to redeem myself.

Then have to clear up a weekend and a few guinea pigs to smoke up my first brisket.
And I have a nice pair of butts lined up too.

Looks like I will be redeemed if I can get a smoke in for the next couple weekends.

 

[Homercidal]

I know I have a bunch of jalapenos in the fridge. I *could* make some ABT's. They will ruin my gut, but they are so tasty!

What I need is a nice pork butt to make into pulled pork.

Anybody got any other suggestions?

 

[podz]

real rapujuhlat? singing and booze and all?

Yep, didn't you see my bottle of Koskenkorva that had a big bunch of ice cubes frozen around it?

 

[Kiichi]

Interesting, the GF and I have tried lentils, I just cannot get used to the texture, but maybe a good spicy indian soup would work. Got a link or a number for that post?

It was not that far back. It is not an exact recipe as results can vary a lot depending on taste and the flavors your exact ingredients give you, but following what I posted and using your own taste buds you should get something.

If texture is the issue you can vary the cooking times. From where you feel the individual lentils in the bite to where it is a bit mushy. Letting them sit also softens them.

Also in this I feel there is enough to balance out the general lentil texture as there a few veggys present which all feel different.

https://www.homebrewtalk.com/showpost.php?p=7043218&postcount=5530

And here is the post with the picture. https://www.homebrewtalk.com/showpost.php?p=7041461&postcount=5527

 

[beergolf]

Chicken on the grill with some roasted Hatch chilles, roasted beets and beet greens with onions garlic and sherry vinegar.

 

[Staestc]

Chicken on the grill with some roasted Hatch chilles, roasted beets and beet greens with onions garlic and sherry vinegar.

Awesome! I just love hatch chili season!

 

[Staestc]

I know I have a bunch of jalapenos in the fridge. I *could* make some ABT's. They will ruin my gut, but they are so tasty!

What I need is a nice pork butt to make into pulled pork.

Anybody got any other suggestions?

I would go with ABTs. Lol. They tend to ruin my gut too. But I have a clone recipe from a chain called fish city grill down here for cream of roasted jalapeño soup that is just amazing. I figure you could do it with hatch chilis if you doubled the chilis and it would be great. Have not tried that yet though.

 

[Staestc]

I forgot my point mid post. Would only use two of your jalapeño chilis

 

[BUCKNUTS]

View attachment ImageUploadedByHome Brew1440553900.037632.jpg
chilaquiles rojos and refried black beans. Horrible photo awesome food.

 

[gromitdj]

Awesome! I just love hatch chili season!

It's always Hatch Chili season when you buy it 50 lbs at a time like I do!

 

[podz]

And we live in a small town in West Central Northern Lower Michigan

You got my compass spinning in circles, man.

 

[Kiichi]

Made 2 batches of savory buns. In the photo it´s broccoli, chili, and parmesan. The other batch was spinach, carrot, chili, sage, thyme, and parmesan. The later was better due to its balanced complexity, however it was also too watery. Should have drained it a bit.

 

[slym2none]

Peanut butter cookies, most of them with Hershey's Kisses in them.

 

[unionrdr]

BBq'd beef ribs & tip roast yesterday with pin oak for our anniversary. Forgot all about the shrimp & peaches, so they'll go in the pit with hot dogs in a while. Gonna grill the tops of the peaches, then stuff with dried cranberries & top with a couple strips fontina cheese. Drizzle of honey to serve. Try to remember pics this time...
Pics-
Grilled peaches with dried cranberries, fontina cheese & drizzled with clover honey...

Dogs with grilled peach & jumbo shrimp-

 

[Staestc]

Peaches and shrimp look fantastic!

 

[Staestc]

Nothing special tonight, just doing some taco meat for a taco salad.
View attachment ImageUploadedByHome Brew1440805916.911311.jpg

 

[Staestc]

View attachment ImageUploadedByHome Brew1440806426.678968.jpg

 

[podz]

If you ain't cooking a ribeye, then you just ain't cooking.

 

[Staestc]

Never got around to posting the final taco salad I fixed last night, but man it was good!

 

[unionrdr]

Peaches and shrimp look fantastic!

I slow smoked them with pin oak on the coals from tree trimmings. The jumbo blue tiger shrimp came like 30 to a bag raw/frozen. Slow smoking gets the shrimp just right, but marinating would've made them even better. The peaches were surprisingly good! Brushed them with a combo veggie/ canola oils. Seared cut side down about 4-5 minutes over the coals with grate oiled as well. Flipped over indirect & stuffed with a bit of dried cranberries & covered with 2 strips Fontina cheese & roasted about 10 minutes or until cheese melts. 8 minutes to melt the cheese would've been better I think.
But the combination of flavors is unreal when you actually taste them. The hot peach halves mix their nectar with the warming honey to make a naturally sweet juicy quality of flavor. And the smooth, creamy buttery flavor of the fontina mixed perfectly with that. And the dried cranberries taste more like cherries, sweetened & changed a bit by the honey & peach juices. We're already planning to buy more peaches Tuesday when we get paid. Gonna experiment with grilling these sweet bits of goodness.
And I never thought to use the leftover beef ribs & tip roast for taco salad. Good stuff! * I also forgot to mention that bottle of kottbusser in the 2nd pic went well with the combo.

 

[Staestc]

It took me 10 minutes to get that last picture to post right side up.

Just in case anybody else was having that problem with Windows 10:

It turns out that Windows 10 opens photos by default with a new application called Photos. When you are looking a photos with that app you can click a little button to rotate 90 degrees, which I did. The photo shows up in the app and in the folder view thumbnail in the right orientation. But when I tried to post it, it was back to it's original sideways orientation! Huff.

Apparently Windows 10 Photos does not really modify the file, it only modifies the display in Windows 10 and in Photos. So you cannot tell by looking at the thumbnail or opening the photo in Photos which side is actually up! The Brilliant Minds at Microsoft are always making thing easier for us.

If you open with the traditional Windows Photo Viewer, and rotate a picture, the picture also looks correct in Photo Viewer and the thumbnail view in the folder. But when you try and post that, it is indeed right side up.

 

[unionrdr]

I have to wonder sometimes where Microsoft's collective heads are at sometimes? My wife had a free download/upgrade on her laptop for W10. she had to have our son help her with it...

 

[Staestc]

I slow smoked them with pin oak on the coals from tree trimmings. The jumbo blue tiger shrimp came like 30 to a bag raw/frozen. Slow smoking gets the shrimp just right, but marinating would've made them even better. The peaches were surprisingly good! Brushed them with a combo veggie/ canola oils. Seared cut side down about 4-5 minutes over the coals with grate oiled as well. Flipped over indirect & stuffed with a bit of dried cranberries & covered with 2 strips Fontina cheese & roasted about 10 minutes or until cheese melts. 8 minutes to melt the cheese would've been better I think.
But the combination of flavors is unreal when you actually taste them. The hot peach halves mix their nectar with the warming honey to make a naturally sweet juicy quality of flavor. And the smooth, creamy buttery flavor of the fontina mixed perfectly with that. And the dried cranberries taste more like cherries, sweetened & changed a bit by the honey & peach juices. We're already planning to buy more peaches Tuesday when we get paid. Gonna experiment with grilling these sweet bits of goodness.
And I never thought to use the leftover beef ribs & tip roast for taco salad. Good stuff!

When I saw it the first time I was thinking dried cherries would work well with those flavors too!

 

[chisena]

View attachment ImageUploadedByHome Brew1440905253.124242.jpg
Picadillo Pork Tacos

 

[Staestc]

I had not heard of pork picadillo. That looks really good, so I researched it a bit. Interesting recipes Gotta make that soon.

 

[passedpawn]

Spanikopita. Came out better than expected. I got to use up some of my huge excess of feta cheese (thanks for the recommendation, whoever that was!).