What did I cook this weekend.....

[bob1852]

For something so simple that looks delicious!

Simple? Simple???

Damm Canadian bacon takes a week to make, started soaking those beans last night, and spent ~4+ hours simmering today; after an hour of cutting onions, peppers, celery, etc...

Let alone how long the hot sauce took to make.

Simple, my ass!

 

[ChefRex]

I didn't say easy, simple there is a difference.

 

[chisena]

View attachment ImageUploadedByHome Brew1441593630.059455.jpg
Mostly Leftovers...

 

[ChefRex]

A frittata for breakfast, potatoes, tomatoes, peppers, onion, a little hot sauce and Locatilla cheese.
HappyView attachment ImageUploadedByHome Brew1441631800.718423.jpg

 

[ChefRex]

View attachment 301620
Mostly Leftovers...

Not to shabby for leftovers, I never understood some peoples aversion to them, I almost always make more then I going to eat so I can have it again

 

[Kiichi]

Doing another round of trials on my savory breakfast tarts. Making good progress and learning a lot! I am hoping to finalize the recipe next week when I do my third batch. I´ll get you the recipe then. Even considering trying to find someone to help me make a quick instructional video on how to do it cause when written down (done that now) it is hard to describe some steps and it just seems harder and more complicated than it actually is.
I mean it is not the most simple of dishes, but it´s not rocket science either. Once you do it it´s alright and so rewarding.

Anyhow, made progress with timing, process, layering, and ingredients! Starting to get that yolk baking time down, found that kale does not work as well as spinach (just need to prepare that differently), chanterelles beat portabello, etc.

I am now confident that you will have the recipe once we hit the changing of the leaves. That time when you know fall has come, but it is still rather warm and bright, just with a different crispness in the air. The time I envisioned with this recipe really.

 

[wxman73]

Korean night at my house. Cucumber Kimchi and Bulgogi over rice. View attachment ImageUploadedByHome Brew1441667759.069474.jpg

 

[mattmmille]

First attempt at a marbled cake. Used my basic pound cake recipe and added cocoa powder, mixed with a couple tablespoons of water, to about half of the batter. I won't know how the marbling effect turned out until tomorrow evening at my oldest daughter's birthday dinner. (And since her husband and in-laws were going to order pizzas, my girl secretly requested her Daddy to cook dinner...so she could tell them I already had plans for her dinner.)

 

[slym2none]

I would have gone for a checkerboard effect... but I bet it will be swirled & marbled beautifully!

 

[mattmmille]

I would have gone for a checkerboard effect... but I bet it will be swirled & marbled beautifully!

I actually did an opposing layer and had just enough left of the vanilla to spread over the bottom. I used my long-handled plastic spoon handle to do a series of swirls around the pan clockwise and then did a second series of swirls in the opposite direction. I'm hoping that, since the cake is circular instead of square, that this might work better. You can see the offset before I added the vanilla scoops. You can get a *little* idea from the bottom of the cake when I unmolded it.

 

[gratus fermentatio]

Cheers guys. I´ll get you something when I get it out of alpha if it´s a good beta.^^

The timings are rather tricky on this, especially with the cheese and egg yolk. Plus I need to change some ingredients. The spinach was a little light in flavor and got lost mostly, so I am gonna try kale. Just like the portabello also was not shining through enough chantarelles are next to try, since they are about to go in season. Also the sage might become the full scarborough fair. Then I need to hit just the right assembly order. Etc.
Thing is that you can´t fit a lot in there so everything needs to come through in low amounts.

Anyhow, thanks for kind words everyone, there is more to come including the recipe at one point.

Just a thought here, but have you considered fresh mustard greens or fresh turnip greens instead of spinach? Both have a nice bit of "zing" in their flavor & might be just the ticket.
Regards, GF.

 

[Kiichi]

Just a thought here, but have you considered fresh mustard greens or fresh turnip greens instead of spinach? Both have a nice bit of "zing" in their flavor & might be just the ticket.
Regards, GF.

I have not until now. Thanks for the thought, I´ll see if I can get them here. =)

 

[unionrdr]

Barbequed some fresh Hungarian & garlic sausage yesterday. Also made long grain rice with black beans, lentils, garlic & seasonings. Darn bbq chips wer everywhere!

 

[Melana]

So this weekend I made a beautiful Apple pie (BigJohn took a chunk out of it before the picture), Apple butter (it's still cooking), burgers, and oven fries.
I also made a seafood alfredo with lobster, shrimp, and scallops that was divine. First I lightly steamed the lobster until partially cooked and then shucked it and cooked the shells in heavy cream. Oh my it was really good.

 

[sablesurfer]

Just because you have garden of jalepenos, bell peppers, and habeneros in the garden, and then also because you decided to roast them all over hard wood charcoal making them smell amazing...

...just because, you shouldn't just throw them all in your spicey sausage italian spaghetti sauce...

....whew. Tastes good..for a while. The pain lasts a while after the plate of food though. LOL. <sniffle, sniffle, sniff>

 

[mattmmille]

Cut into the marbled pound cake...ta daaaaaa!

 

[Temptd2]

Beautiful cake, Matt!

It got up to 98* here today. AND at the CA coast, we don't have AC - so few days of the year where it's needed.

So dinner tonight was - TA DA! A Carl's Jr. El Diablo burger, with homemade BBQ chips and a Red Hook clone ale.

 

[Staestc]

That just looks great Matt!

 

[Staestc]

I'm doing leftovers tonight, and probably not cooking anything significant till next week. Stepson is getting married Sunday so things are just nuts getting ready for the events and getting ready for family coming in for the wedding that will be staying with us. Maybe can cook something cool for the family while they are here but don't really know everybody's plans yet. We will see.

 

[Melana]

I completely failed my apple butter exam... my crockpot runs way too hot and i burned it!

 

[unionrdr]

Gonna try to bbq more sausage later, if it doesn't rain. Got plenty of that big pan of rice in the fridge. Gonna add diced stewed tomatoes & some more seasonings to it.

 

[Kiichi]

A trial runoff of my tarts was on the menue as I made a big load of refried beans to sustain me in burito form during the upcoming hardcore student welcoming days. I remained with the pastry base and then added the refried beans and yolk topped with cheese as usual. Good stuff (and potentially a bloody effective snack I recon), and I learned more.

90% till recipe release is just getting the timing on the yolk now and balancing it with the browning of the cheese.

Also looking to do a good bit of beer and cheese pairing during the weekend during an event where everybody just drinks sh+t and eats junkfood. Counterculture?^^

 

[bob1852]

Last night I made a basil goat cheese and roasted red pepper stuffed pork loin. Topped it off with a cherry pinot noir balsamic sauce, and paired with some parmesan spaghetti squash. It was delicious. So much so....no pics.

 

[BrewerBear]

Beautiful cake, Matt!

It got up to 98* here today. AND at the CA coast, we don't have AC - so few days of the year where it's needed.

So dinner tonight was - TA DA! A Carl's Jr. El Diablo burger, with homemade BBQ chips and a Red Hook clone ale.

I like that burger for a fast food burger.

 

[passedpawn]

Just made a batch of tabbouleh. Man I love this stuff. It's better the next day, but I just had to take a pic. I'm gobbling it out of the bowl. Anyone else make tabbouleh?

 

[ChefRex]

Just made a batch of tabbouleh. Man I love this stuff. It's better the next day, but I just had to take a pic. I'm gobbling it out of the bowl. Anyone else make tabbouleh?

Haven't in a while, good stuff

 

[slym2none]

Tonight, I made a staple - "pork chop casserole", even though it's technically not a casserole.

Take thick-cut pork chops from the sirloin end (the end with part "dark meat") and brown them quickly. Place them in a casserole dish, and add sliced onions, potato wedges, and thin-cut carrots. Season with salt & pepper at the least (thyme, rosemary, and other herbs can be added to your taste) and 3-6 Tablespoons of butter, then bake until vegetables are done. Make sure carrots are smaller than potato wedges to make sure they get done. I usually bake at 350-400° F for about an hour, stirring at 30 minutes to make sure the vegetables have contact with the casserole pan to promote browning.

If you use thin-cut chops, they come out very dry. Thick-cut chops stay moist & absorb lots of juice from the vegetables (more of the onion than anything, which is divine).

 

[Staestc]

Last night I made a basil goat cheese and roasted red pepper stuffed pork loin. Topped it off with a cherry pinot noir balsamic sauce, and paired with some parmesan spaghetti squash. It was delicious. So much so....no pics.

That one really deserved a picture! It sounds fantastic!

 

[Temptd2]

I like that burger for a fast food burger.

I crave the damn things! LOL!

This one was so thick I could barely get my mouth around it. MMMMMMMMMMMM.

 

[Temptd2]

I completely failed my apple butter exam... my crockpot runs way too hot and i burned it!

That is such a bummer!!

The dang crockpots run so hot now, even on the lowest setting. I've learned to use my sous vide controller to keep it where I want it. Only works if the crockpot isn't digital though.