What did I cook this weekend.....

[Funkychef]

Chestnut and sweet potato soup. Beetroot and potato gnocchi with pesto, baby carrots and beans. Wygyu steak and wasabi. All from the garden except the steak

 

[Staestc]

Pico doesn't have all the juice in it. When we were in SoCal, the difference between salsa & pico was all the juicy stuff. The restaurants down there, like El Polo Loco, had condiment bars with big pans of pico, salsa & guacamole.

This is Texas. Not unusual for pico to be marinated in some lime juice. And the only juice is the lime juice and juices that leached out of the tomatoes while it was sitting. It looks like a lot more liquid than there is because I barely fits into the bowl and I packed it in forcing the juice all to the top.

Tasted it this morning and it's really good having sat in the fridge over night. First time I have made it with roasted jalapenos. The little bit of smoky flavor is great!

 

[Staestc]

Braised lamb ribs with roasted garlic mashed potatoes and balsamic glazed brussel sprouts.

View attachment 305810

Very tasty but the ribs are like 80% fat. Moist but ugh.

View attachment 305812

I'll make again but will choose a different seasoning, and a method that will render more fat. It's like eating lamb pork belly.

Well, the taters and the little sprouts look fantastic! I love lamb, but I agree that if too fatty I don't like it either.

 

[wizzzard]

oil or cream?

 

[mattmmille]

I always thought that pico de Gallo was raw and salsa was cooked.

 

[bob1852]

Pico de Gallo is always uncooked, but all uncooked "salsas" are not pico.

 

[Staestc]

I would be remiss as an eclipse party host tonight if I did not make sure that the flan turned out correctly! So guess what I had for breakfast?
View attachment ImageUploadedByHome Brew1443374428.033626.jpg
9 more in the fridge for this evening!

 

[Kiichi]

Jammed with leftovers, which is one of my favorite things to do. Had some spaghetti left, so I thought, hey, why not make some nested eggs? So I buttered and spiced them, made nests in a muffin tray, added an egg, and backed them. Tasty.

 

[Staestc]

Those are just cool!

 

[Melana]

Pound cake

View attachment 1443386819450.jpg

 

[unionrdr]

Huh...I didn't know Van Halen had a recipe for " pound cake"?! Now for some strawberries & cream...

 

[Melana]

Jammed with leftovers, which is one of my favorite things to do. Had some spaghetti left, so I thought, hey, why not make some nested eggs? So I buttered and spiced them, made nests in a muffin tray, added an egg, and backed them. Tasty.

Amazing

 

[Kiichi]

Those are just cool!

Amazing

Cheers guys.
Really easy to make too besides the timing, which is a real b*tch. Might make em again and add some parts. I think some chopped greens mixed in with the spaghetti would be great together with some parmesan.

Now imagine if I had these down and presented them more nest like with more greens and maybe some twigs...


In case someone ever has left over spaghetti and thinks to recreate these improvised things some things I learned:
-Swirl the (al dente) noodles in some melted butter and a touch of olive oil
-Add some kind of heat. I like chipotle for the smoke kick. Some pepper too.
-Some greens. Whatever you feel like really. Spinach and sage should do brilliantly though.
-Season well, the egg absorbs a good bit still.
-Add 1/4 of grated parmesan.
-Swirl the noodles round a fork, into the tray, make a little mold in the middle. -Add 2/4 of grated parmesan and once the egg is in add the last quarter and put in the oven.

Baking time is the hard thing. I am doing around 8min @ 200C right now, but it is hard to figure out. I want to hit the point where it is ca. 50% custard and 50% runny. More to come with the hearty tarts. Though in the end trial and error for each oven is needed I recon.



Cool simple leftover use that can look bloody fancy rather easily and is not much of a challenge. If I had a pub I could see this as a breakfast items once I got the details down. Or part of a multi course dinner.

 

[ChefRex]

I found fresh pork hocks at the store today, never cooked with them, so what to do with them?
I setteled on braised hocks and to speed it up I pulled out my pressure cooker which has been unloved for far to long.
Long story short the hocks fell apart so it evolved to a pork stew, not any pork stew, the finest pork stew I have ever had
The sauce is such as your lips would stick together, this will be repeated!View attachment ImageUploadedByHome Brew1443397240.320186.jpg

 

[slym2none]

Cheers guys.
Really easy to make too besides the timing, which is a real b*tch. Might make em again and add some parts. I think some chopped greens mixed in with the spaghetti would be great together with some parmesan.

Now imagine if I had these down and presented them more nest like with more greens and maybe some twigs...


In case someone ever has left over spaghetti and thinks to recreate these improvised things some things I learned:
-Swirl the (al dente) noodles in some melted butter and a touch of olive oil
-Add some kind of heat. I like chipotle for the smoke kick. Some pepper too.
-Some greens. Whatever you feel like really. Spinach and sage should do brilliantly though.
-Season well, the egg absorbs a good bit still.
-Add 1/4 of grated parmesan.
-Swirl the noodles round a fork, into the tray, make a little mold in the middle. -Add 2/4 of grated parmesan and once the egg is in add the last quarter and put in the oven.

Baking time is the hard thing. I am doing around 8min @ 200C right now, but it is hard to figure out. I want to hit the point where it is ca. 50% custard and 50% runny. More to come with the hearty tarts. Though in the end trial and error for each oven is needed I recon.



Cool simple leftover use that can look bloody fancy rather easily and is not much of a challenge. If I had a pub I could see this as a breakfast items once I got the details down. Or part of a multi course dinner.

Ooh, what if you lined the bottom of the baking cup with a round of sausage?

 

[Kiichi]

Ooh, what if you lined the bottom of the baking cup with a round of sausage?

Since I am a veggy I would not do that. However, If I were not I would rather line the muffing tray with bacon. One around, a piece for the bottom. If you want to go all American you might even add finely chopped & fried bacon to the spaghetti mix. Fried chorizo might also do.

Not sure about the rendering of the bacon fat though. Might want to consider pre-baking the bacon "mold" for five or so minutes to get some pre rendering on the fat. Basically fry it 60% and then add the the noodles, which would a touch less fat then.

That way this could be more glorious for meat eaters.

 

[mattmmille]

Didn't have much time to cook this weekend...Father In-Law's 80th birthday party for a big group of friends and extended family. I made a few cheese trays and SWMBO did veggie arrangements. Brother In-Law did fried wings, good quality hot dogs from the grill with chili and other fixin's. Good time...despite the rain cramping our style a bit. No broken hips. (And a few folks got to try a couple of my brews.) Today was a lazy, sleepy day.

 

[Cheesy_Goodness]

Haven't been able to cook for a week and it has been killing me. Made up for that yesterday though

Smoked pork butt (kitchen aid made short work of it, even though internal temp was only about 170. Hats off to whoever thought of that one), collards, sweet potato (smoked all day with the pork. It was wrapped in foil so not much smokiness but it was cooked perfectly the whole way through), and some homemade bread (from instant yeast I'll need to bring up my starter again).

 

[Staestc]

The eclipse party came off well. I had everything done, pico, flan, guacamole, Cream of Roasted Jalapeno soup, and Mexican street corn prepped and ready to grill, really early for me, and then came THE ENCHILADA RECIPE FROM HELL!!!

I really should have read this recipe THOUROUGHLY before waiting so long to cook it! You start by browning a cup of flour in a dry skillet. You set that aside. You brown ground chuck. You set that aside. You brown the onions, poblanos, and garlic. You add in the crushed tomatoes, season a bit, and reduce that. You add in the cumin and chili powder. You put the beef back in. You put the flour in.

You are thinking this has got to have some liquid in it because its just a paste. So you read the stuff you glossed over. Indeed it does have liquid in it. 80 ounces of chicken stock whisked into the mix! I knew I had bought it for some reason.

So of course the giant skillet is no longer big enough to possibly hold that, so you go get the huge Cruset. Well, it's in the sink with Vindaloo stuck to it, so you frantically scrub that pot. As soon as you get back to the cooking, the propane runs out, and all your other bottles are empty, so you move back into the house.

After you have added the chicken stock and brought it back to a boil and simmered it yet again, you have to strain it! The solid bits go in the enchiladas and the liquid is the sauce.

You are not ready to make enchiladas yet though. You have to individually fry 20 something corn tortillas for 20 seconds each. Luckily my daughter did that and I put enchiladas together as soon as each tortilla cooled enough to handle.

The worst part of the story is that they were really really really good! I will probably be doing it again since my wife loved them!

Here they are going in the oven and a picture of the Cream of Roasted Jalapeno soup. No picts of them when they came out.

 

[Gavin C]

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[Gavin C]

View attachment ImageUploadedByHome Brew1443447519.196551.jpg

Taiwanese BBQ to celebrate the moon festival.

 

[Gavin C]

View attachment ImageUploadedByHome Brew1443447682.493720.jpg11 month old JAOM as desert wine. Really great. This is the first time I sampled this, my second attemp at JAOM.

Much better. It needs a long time to go from undrinkable to really damn good. 3rd batch planned

 

[Homercidal]

I just fixed up a pot of Cheesy Potato and Ham soup. It was ok. Was still a bit hungover from the craft beer festival in Cadillac, so that didn't help.

 

[vanishingpint]

Ok .Not cooked ,but I finally had some Carolina reapers get ripe.Oh my gob! my mouf is on fyah. Huets so bad.Why ? Oh why!

 

[unionrdr]

Yup, they'll dang sure ruin the flow of your day! I've got a couple handfuls of trinidad scorpions, with some ghosts & fatalii's, if wife ever gets the bottles ready.

 

[passedpawn]

Ribeyes on the grill. I like steak with just s+p, but this rub (second time making it) is almost perfect for thick steaks like this. It's ground coffee, cumin, chili powder, s+p. My wife didn't want spices on hers, so that's the skinny one there.

Sometimes it's almost impossible to get plated pics. My wife and oldest son (home from college for the week) were staring out the window with imploring (when?) eyes. I did take an action pic of them gobbling though

 

[banesong]

Ribeyes on the grill. I like steak with just s+p, but this rub (second time making it) is almost perfect for thick steaks like this. It's ground coffee, cumin, chili powder, s+p. My wife didn't want spices on hers, so that's the skinny one there.

Sometimes it's almost impossible to get plated pics. My wife and oldest son (home from college for the week) were staring out the window with imploring (when?) eyes. I did take an action pic of them gobbling though

I see a son and daughter in the pic.... Where is the wife? :fro:

Nice meat!

 

[passedpawn]

I see a son and daughter in the pic.... Where is the wife? :fro:

Haha. That would have made her day. She's 52

 

[cpa4ny]

A bit of Middle Eastern, courtesy of Jamie Oliver.

Grilled banana shrimp on couscous, mixed with cilantro and topped with pomegranate, sour cream and mint leaves.

 

[banesong]

Urm... Banana shrimp?

Did a dutch baby tonight; basically an oven pancake. Pretty good. Bacon inside. Green apple and syrup for the masses, sauted greens, cheese, jalapeño and tomato for me. No pic, apparently didn't happen.