What did I cook this weekend.....

[CreamyGoodness]

Before you wash your hands with soap, rub white vinegar into them. Might take several applications but usually works on the first or second...

 

[mattmmille]

Crock Pot pork on the homemade kraut...not particularly pretty, but tastes mighty good. Made some egg slad, too, but SWMBO made off with it before I could get a photo. Roasted off another pumpkin.

 

[beergolf]

Before you wash your hands with soap, rub white vinegar into them. Might take several applications but usually works on the first or second...

I'll have to remeber that. I often use the baggie trick. Take a couple of plactic bags to use as gloves, but sometimes when I am in a hurry I just chop up some hot peppers without them.

 

[bob1852]

I just buy disposable gloves. Cheap and easy...

 

[banesong]

I just buy disposable gloves. Cheap and easy...

Where is the mobile like.

 

[Temptd2]

Final tally - 22 pint jars of beautiful rich dark roasted chicken stock. Yum.

 

[brewbama]

We went with French Dip Sandwiches for tonight's supper. I simply rubbed a tenderloin roast with Montreal and Montana Steak Seasoning, seared it and moved it to the indirect side to bring it to 125°F and used Rachel Ray's dipping sauce recipe. I topped them with Provolone and served on a Hoagie bun. Wow!

 

[Stauffbier]

Hi friends!

It's been a minute, since I posted here. I hope you have all been well.

After a quick scroll through this thread, I am reminded that I need to visit here more often for ideas. You guys and gals are some great chefs!

Here's what I cooked today. Homemade pizza directly on the grill. I love doing it this way. Great crispy, crunch from the fire, and the flavor from the coal (charcoal and pecan wood) is fantastic. This one has onion, yellow squash, red bell pepper, shrooms... all grilled. Plus peperoni and some chunks of brisket that I smoked yesterday. It would have been amazing with a beer, but I am not drinking tonight due to fighting a cold.

Be well friends! Cheers!

 

[brewbama]

Duplicate

 

[applescrap]

Hi friends!

It's been a minute, since I posted here. I hope you have all been well.

After a quick scroll through this thread, I am reminded that I need to visit here more often for ideas. You guys and gals are some great chefs!

Here's what I cooked today. Homemade pizza directly on the grill. I love doing it this way. Great crispy, crunch from the fire, and the flavor from the coal (charcoal and pecan wood) is fantastic. This one has onion, yellow squash, red bell pepper, shrooms... all grilled. Plus peperoni and some chunks of brisket that I smoked yesterday. It would have been amazing with a beer, but I am not drinking tonight due to fighting a cold.

Be well friends! Cheers!

You know it....love grilled pizza especially when camping

 

[DerrangedPOJO]

I like to go more authentic & use thigh-meat. I have made something like this before, and will try this recipe next!

I agree but kids and swmbo likes breast meat so went with that. I prefer thigh as well. However the chicken was very juicy but crispy at the same time. So i did enjoy it. Also i used vegetable oil.. To be more authentic peanut oil needs to be used. My little one is allergic to peanuts so i sub'ed the oil out. Next recipe i have is for teriyaki chicken on a stick. Hopefully the rest of the ingredients arrive by wednesday so i can prepare for the weekend. I live in a small area with no asian markets near by.

 

[CreamyGoodness]

I agree but kids and swmbo likes breast meat so went with that. I prefer thigh as well. However the chicken was very juicy but crispy at the same time. So i did enjoy it. Also i used vegetable oil.. To be more authentic peanut oil needs to be used. My little one is allergic to peanuts so i sub'ed the oil out. Next recipe i have is for teriyaki chicken on a stick. Hopefully the rest of the ingredients arrive by wednesday so i can prepare for the weekend. I live in a small area with no asian markets near by.

*Mildly Political Response Here* Thank you for ordering online rather than going to Wal-Mart for Asian grocery goods.

 

[chisena]

Leftover short ribs made into flat breads with Gruyere, pickled red onion, basil and greens

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[applescrap]

Leftover short ribs made into flat breads with Gruyere, pickled red onion, basil and greens

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Yummm
Howd you get that crispy crust?

 

[Hoppy2bmerry]

Did you reuse the poaching liquid for something? As a soup base or so? I am a veggy, so I don´t poach fish and just wonder about that. Cause it sounds like that would be a flavorful broth thing. Any seafood soup could benifit from it. Also potentially a great base for a shrimp risotto or such I´d imagine.

No, I tend to give it a splash of white wine and some herbs, it sounds like a good idea, however it isn't strong on flavor like a broth, and it tends to have gray coagulated proteins in it. I might investigate your idea, though and make a poaching liquid with the intention of using it. :rockin:

 

[Kiichi]

No, I tend to give it a splash of white wine and some herbs, it sounds like a good idea, however it isn't strong on flavor like a broth, and it tends to have gray coagulated proteins in it. I might investigate your idea, though and make a poaching liquid with the intention of using it. :rockin:

Interesting. If it isn´t like a broth I´d imagine it to have a lot of underlying umami flavor though, similar to a kombu dashi which by itself is nothing much too, but due to the umami is a base for things like ramen.
One could try to strain it through a cheesecloth or such and see if that rids the proteins.
Then one might have an umami heavy base for a broth.

Just thinking out loud here or course. Maybe it is just something to be dumped, sure, but I am one who likes to use everything if I can. Too much flavor is thrown away by too many people.

 

[Homercidal]

Nothing fancy. Just Scalloped Potatoes and Ham to take to my oldest in college when we went to watch Michigan State play on Saturday.

Also had a 1/2 lb of ground beef, so I made a small batch of Shepherd's Pie at the same time. Baked that in a bread pan.

Both were passable. Shepherd's pie burned my mouth as usual.

 

[Psylocide]

Took it pretty easy on cooking this weekend... But made a really good/simple pierogi bake.

Started with marinating chicken in garlic, Italian seasoning, salt/pepper and oil for about an hour.


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Cut up some onion/peppers/spinach


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Fried up some bacon in a sauce pan


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Removed bacon, added ~6 oz of cream cheese and 3/4 cup chicken stock to the bacon grease.


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Cooked peppers/chicken/spinach in a separate pan.


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Added the sauce to the pan, sprayed a ceramic baking dish and put frozen pierogis on the bottom. Dumped the chicken mixture over the pierogis and topped with shredded cheese.


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Baked @ 400 for ~20 minutes and topped with chopped bacon.

Had with store bought Texas toast. Another quick simple dish, but very good. Comfort food to the max.


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[passedpawn]

Nothing fancy. Just Scalloped Potatoes and Ham to take to my oldest in college when we went to watch Michigan State play on Saturday.

Also had a 1/2 lb of ground beef, so I made a small batch of Shepherd's Pie at the same time. Baked that in a bread pan.

Both were passable. Shepherd's pie burned my mouth as usual.

Dead skin on roof of mouth? I have that too from an impetuous attack on my pot of gumbo I made this weekend.

 

[Hoppy2bmerry]

Both were passable. Shepherd's pie burned my mouth as usual.

That's the only way to have it!

 

[Hoppy2bmerry]

Picked up a stalk of Brussels sprouts (is it called a stalk?) many were nice little tightly grown heads and some others were not so tight and large. I used the large ones for a sauté with cauliflower and onions. Seasoned with ground cumin, turmeric, salt and pepper. If you like it a little creamy a big dollop of plain Greek yogurt or sour cream stirred in is nice.

 

[DrunkleJon]

I just got finished making some beef & barley soup. I forgot to take pics of the process (I never can remember, one of the reasons I would make a terrible teacher at anything) but here's the final product:

Recipe:
1-1/4 pound "stew beef" (I use chuck roasts), diced fine
1/2 C chopped onion
1 C diced carrots
6 oz mushrooms, diced
butter or oil
1 C dried barley
1 medium-sized bay leaf
2 Qts beef stock
1/2 tsp salt
1/2 tsp pepper

In a soup-pot or Dutch oven, saute onions, mushrooms, & carrots in oil until sweated & starting to take on colour. Remove from pan. Add beef, brown, and then add all ingredients to the pot. Simmer until beef is tender and/or barley is soft. (Chuck usually takes an hour or so, plenty of time for the barley to cook.)

I had no mushrooms for this batch, and it is definitely missing the special earthiness that 'shrooms give.

So... Does 2-row or MO count as "dried barley"

Look for Kirby cukes. They're perfect for pickles. I've been working on the perfect Claussen clone for a long time. Not there yet But I've got the crunch and the spiciness down, just not the flavor. I've got a big container full of them in my garage fridge atm.

Please tell us your recipe when you figure it out. I want to make pickles and really like how Claussen makes them.

Holy Crapopatamus you all stepped it up this weekend. I now have a longer list of things I need to cook.

Oh and to add to the brussels sprouts debate. Just add bacon, lots of bacon, and a little bacon grease as well.

 

[johngaltsmotor]

Well no pics (I forgot to take any), but I mixed and stuffed 25lb of bratwurst and smoked 6lb of hot dogs. Have another 20lb of kielbasa and Italian Sausage to stuff this week (ran out of casings). Got a big tailgate party coming up in a few weeks.

 

[ChefRex]

Took it pretty easy on cooking this weekend... But made a really good/simple pirogi bake.

Started with marinating chicken in garlic, Italian seasoning, salt/pepper and oil for about an hour.





Cut up some onion/peppers/spinach





Fried up some bacon in a sauce pan




Removed bacon, added ~6 oz of cream cheese and 3/4 cup chicken stock to the bacon grease.





Cooked peppers/chicken/spinach in a separate pan.




Added the sauce to the pan, sprayed a ceramic baking dish and put frozen pierogis on the bottom. Dumped the chicken mixture over the pierogis and topped with shredded cheese.





Baked @ 400 for ~20 minutes and topped with chopped bacon.

Had with store bought Texas toast. Another quick simple dish, but very good. Comfort food to the max.





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That sounds really good, I haven't done pirogis in a long time.

 

[Psylocide]

That sounds really good, I haven't done pirogis in a long time.

The secret is the sauce... which contains a ton of bacon grease.

Bacon grease is amazing (that part is no secret).

 

[slym2none]

So... Does 2-row or MO count as "dried barley"

That... is a good question.

I can only say, "regular' dried barley isn't malted, so I guess if one wanted to use malted barley grains, they could. It just might be a little sweet.

 

[slym2none]

The secret is the sauce... which contains a ton of bacon grease.

Bacon grease is amazing (that part is no secret).

Pork fat rules, baby!

Matter 'o fact, if you want to "church up" some jarred tomato sauce for whatever, just add 1-2 Tbsp of bacon grease and simmer it in. It can turn Ragu into tasting homemade.

 

[ericbw]

That... is a good question.



I can only say, "regular' dried barley isn't malted, so I guess if one wanted to use malted barley grains, they could. It just might be a little sweet.

There's something different about "pearled" barley. Still as long as it's not caramel or roasted, it should be ok.

 

[flars]

There's something different about "pearled" barley. Still as long as it's not caramel or roasted, it should be ok.

Pearled barley is better than 2 row or Marris Otter in soup or stew. Without the husk it is less crunchy.

 

[slym2none]

Didn't think about the husks. Yeah, that might make for an interesting soup or stew.