What did I cook this weekend.....

[Staestc]

Soup is happily simmering. Starting on chili prep for tomorrow [emoji1]. Went through cooking withdrawal, and now that the 10 inches of rain is almost over, the wind is from the north and it's about 58°!
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[Staestc]

Roasting 3 Anehimes and 3 Poblanos for the chili.
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[chisena]

Shorties...

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[slym2none]

This place is demanding! I can't always remember to take pictures of everything I cook.

Tonight was using up some old stew-beef in a long-simmered pot of vegetable-beef soup, and grilled cheese sandwiches on the side. No pics. Didn't happen.

 

[bob1852]

Butterflied pork loin, seasoned, herbed goat cheese with roasted red peppers and spinach, seared in cast iron, and into the oven....

 

[ChefRex]

Thursday I dissected a pork shoulderView attachment ImageUploadedByHome Brew1445737064.833658.jpg
Seasond and let it sit overnight.
Friday i pulled out the moo glue and started to put it back together View attachment ImageUploadedByHome Brew1445737303.338375.jpgr
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Sat in the fridge overnight and went in the sissy voo for a bath for 24 hrs or so.
Let's see what tomorrow will bring[emoji39]

 

[Staestc]

Awesome posts tonight! I'm starting on chili having already roasted Poblanos and Anehimes.
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[Staestc]

Chili is together. Italian sausage, coarse ground ground beef, and chuck roast. Also has pinto and kidney beans which is verboten in Texas but it's a stupid rule. Lol. Rather than simmer it for two hours I am going to put it in the crock pot tomorrow morning and let it slow cook while I'm at work.
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[Staestc]

Thursday I dissected a pork shoulderView attachment 311715
Seasond and let it sit overnight.
Friday i pulled out the moo glue and started to put it back together View attachment 311718r
View attachment 311719
Sat in the fridge overnight and went in the sissy voo for a bath for 24 hrs or so.
Let's see what tomorrow will bring[emoji39]

Moo Glue? Seriously? Lol. Awesome. Never knew such a thing existed. Anxious to see the results today!

 

[Staestc]

Butterflied pork loin, seasoned, herbed goat cheese with roasted red peppers and spinach, seared in cast iron, and into the oven....

Fantastic. That just looks great. Did you get any pictures when you sliced it?

 

[Staestc]

I love roasted chicken, good trick is to rest it breast down, so the juices in the cavity will return there and you don't end up with a dry chicken breast.

we did indian style butter chicken today, but i forgot to take pictures, it tasted great though

I actually have a turkey recipe that you cook breast side down for the first half or so of cooking for the same reason.

I'm curious about the Indian butter chicken recipe. Have not heard of that before.

 

[Staestc]

Multiple posts show for me.

Grilled up a bunch o beast last night. Combine with black beans, grilled peppers and onions, rice and warm tortillas. Fajitas for all!

That's weird. I show Matt's post on 10-22 at 11:43 PM followed by my post on 10-24 at 8:35 AM, followed by your post that I am quoting. Same on two computers and my iphone, so if there are posts here on 10-23 my account cannot see them! Oh well.

 

[Kharnynb]

http://cooking.nytimes.com/recipes/1016754-butter-chicken

this is pretty close to our recipe, i'll type ours out some time when i'm not in the middle of a brewing session

 

[ChefRex]

Waffled my breakfast again, put one of he tortillas under the hash browns to prevent over browning the potatoes,View attachment ImageUploadedByHome Brew1445786832.998715.jpg

Fat.

 

[Lgaddy44]

Roasting 3 Anehimes and 3 Poblanos for the chili.

I did the same this morning, for a batch of chili I'll make in a couple days. 3 poblanos, 6 jalapeno, 2 red bell peppers roasted, then pureed with a couple sweet onions that were sautéed in butter and bacon fat. I prefer a less chunky chili, hence the puree.

I like to knock that out and let all those flavors marry for a couple days.

 

[ericbw]

Waffled my breakfast again, put one of he tortillas under the hash browns to prevent over browning the potatoes,View attachment 311804

Fat.

Are you cooking the eggs before waffling?

 

[ChefRex]

Are you cooking the eggs before waffling?

Nope, a quick stir to break the yoke right on top of the potatoes

 

[Lgaddy44]

I was thinking the other day, what have I not put on the rotisserie yet? TURKEY!!

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[bob1852]

Quail eggs over homemade lox (cured and cold smoked sockeye salmon) with capers and a few dabs of homemade raspberry chipotle hot sauce.

 

[banesong]

Waffled my breakfast again, put one of he tortillas under the hash browns to prevent over browning the potatoes,View attachment 311804

Fat.

Need. Be over soon.

 

[Cheesy_Goodness]

Wife and I spent the weekend at a cabin in Franklin NC with our two dogs (Sh!thead the Elder and Sh!thead the Younger just to keep them straight )

One thing I hate about cooking out of town is having to deal with leftovers. I can't stand packing enough food to feed an army, and lugging most of it back when we head home. However, buying a week's worth of groceries when out of town doesn't make much sense to me either. I'm never satisfied I guess

Repurposing dishes is great on it's own, and even better when out of town. Wife made grits one morning, and that night we had grit cakes for dinner.
Two strips of bacon were rendered and crisped up. After that, some garlic, onion, and jalapeno went into the drippings to caramelize a bit. The veggies, bacon, cheddar cheese, grits, and a bit of flour all went into a bowl and got worked together. Formed into patties and fried up. Served with a bit of kale on the side.

They turned out fantastic, but I had a hard time keeping them together. They probably would have been better if the grits were a few days old, but beggars and choosers and whatnot.

TLDR: food pr0n

 

[unionrdr]

Yeah, they're just like the potato cakes mom used to make with leftover mash. Common street food in Bratislava where I still have many cousins. They had to be refrigerated a day or two uncovered to firm them up before forming & browning. Gotta watch the amount of additions too.

 

[banesong]

Om nom nom. Need grit cakes. Or just grits. SWMBO is not a good southern girl.

 

[mcbaumannerb]

I've been slacking on cooking lately, but today I paid homage to the first post in this thread. Made an apple pie with mutsu and stayman apples picked at the orchard.
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[passedpawn]

I've been slacking on cooking lately, but today I paid homage to the first post in this thread. Made an apple pie with mutsu and stayman apples picked at the orchard.
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That's great! I don't think I have a cutter for that apple shape, but I'm gonna get one!

 

[mcbaumannerb]

That's great! I don't think I have a cutter for that apple shape, but I'm gonna get one!

Williams Sonoma if you strike out. Comes in a set with leaves & nuts and costs twice what it should.

 

[BigFloppy]

Mmmmmm and even though I tasted it a little early (well, tasted it today) it wont reach it's prime for another 3 days... will be lucky if it lasts till bonfire night lol

Yorkshire Parkin



Servings : 12

9 ounces plain white flour or 9 ounces whole wheat flour
7 ounces brown sugar
3 1⁄2 ounces porridge oats or 3 1⁄2 ounces oatmeal
1 tablespoon ground ginger
2 ounces preserved crystallized ginger, chopped
5 ounces softened butter or 5 ounces softened margarine
7 ounces golden syrup or 7 ounces corn syrup
3 ounces black treacle or 3 ounces molasses
1 teaspoon bicarbonate of soda
2 teaspoons vinegar
1⁄4 pint milk

Pre-heat oven to 170C/340F/Gas 3 to 4. Grease and LINE with baking paper a large roasting tin or Pyrex roasting/lasagne dish - I use a 9" by 14" glass dish for mine.
Mix the flour, sugar, oats, ground ginger and chopped preserved ginger together in a large mixing bowl. Make a well in the center.

Melt the butter in a saucepan and then add the golden syrup and treacle, warm them through but do not allow them to boil.
Pour the butter mixture from the saucepan into the well in the middle of the dry ingredients. Drop the bicarbonate of soda on top and then sprinkle the vinegar over the soda and watch it fizz.

Meanwhile, add the milk to the butter and treacle saucepan and heat it up gently - not TOO hot, hand hot is fine.
Add the milk to the ginger parkin mixture and mix thoroughly. It should be a fairly loose batter. Pour the cake batter into the prepared tin/tray and bake just above the middle of the pre-heated oven for 1 hour. (The parkin is cooked when it springs back when touched and is a dark brown with a sticky-ish surface.).

Allow it to cool completely in the tin/tray, then cut into slices or chunks and store in an airtight tin for 2/3 days before eating. It can be frozen at this stage too. You can eat it straight away, but it is always better after 2 to 3 days!

 

[banesong]

Mmmmmm and even though I tasted it a little early (well, tasted it today) it wont reach it's prime for another 3 days... will be lucky if it lasts till bonfire night lol

Yorkshire Parkin

Details?

 

[ChefRex]

Pork steaks[emoji39] garlic smashed and spicy broccoli
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As it came out of the bathView attachment ImageUploadedByHome Brew1445820136.438038.jpg

Way fat today[emoji4]

Edit: I need a real camera

 

[passedpawn]

Made a whole tray of stuffed cabbage yesterday - didn't cook them. Besides the normal rice/ground beef/tomato paste, I also added feta cheese into the mix. I'm the only one home (wife is travelling, kids at college), so I just put them in the fridge until this evening.

Smoked four of them tonight over applewood for an hour, 250F. Sprayed with olive oil before putting on the grill.

• Two were just the stuffed cabbage. They were great, and showed off the smoke the best. I'd make these again. It was pretty impressive how well the smoke worked with this one. I stuffed some fresh thyme under the twine with them while they were smoking. Put some fresh thyme on the coals too
• One was stuffed into a slightly spicy red pepper (not a bell, something I picked up at a produce stand yesterday). I put a layer of swiss cheese over that. Quite a mashup, but it was supergood. I'd make again. It's a passedpawn original that will be showing up on the family table periodically.
• For the fourth, I pushed the cabbage roll into a red pepper, coated with a paste I made with Worcestershire and sriracha. It was good and spicey!