What did I cook this weekend.....

iijakii · Dec 4, 2015

banesong said:
Might be a double post, but.... Nothing fancy. SWMBO is out on travel this week. She hates all things tuna. So, feeling a bit cruddy, I made tuna salad and and dosed mine with a heavy helping of sirracha. Slapped it on some sourdough, and melted American cheez on top.

Hate tuna melts. Tuna should be served cold and without cheese!

ChefRex · Dec 4, 2015

iijakii said:
Hate tuna melts. Tuna should be served cold and without cheese!

Tuna should be served Sashimi style

banesong · Dec 4, 2015

iijakii said:
Hate tuna melts. Tuna should be served cold and without cheese!

I have a love of melts; grew up cheap (read living at the edge, to some extent). We ate a LOT of tuna. Mostly cold, but had to mix it up occasionally.

ChefRex said:
Tuna should be served Sashimi style

I do concur, with quality tuna. This, this was not quality.

Staestc · Dec 4, 2015

We all scrabble together quick dinners when that's all we have time to do. I thought it looks good!

Temptd2 · Dec 4, 2015

I love hot tuna melts or tuna cassserole. KOTC, not so much. Cheese is fine with me. He'll eat cheese on a tuna sandwich but otherwise - not gonna happen, since he won't eat a hot tuna dish!

mattmmille · Dec 4, 2015

Tuna Melts...had one as a kid, at an old lady's house, while on a trip. She kept a supply in the freezer. I loved it. I consider canned tuna to be a totally different ingredient than fresh tuna. Additionally, there are different grades of canned tuna. Nobody else in my immediate family will eat canned tuna in anything, but I love a good tuna salad and I love a good tuna noodle casserole. I have never tried to make a tuna melt, personally...I guess it's time to hit Pinterest and see what I can put together! I also love good, super-fresh tuna sashimi and medium-rare grilled tuna. I learned a long time ago to not turn my nose up or be overly impressed by just about any particular food.

banesong · Dec 5, 2015

We also used to do tuna patties. Another hot dish.

. Not the same, but similar

http://allrecipes.com/recipe/230857/easy-tuna-patties/

unionrdr · Dec 5, 2015

Yeah. Tuna casserole, Tuna salad, & tuna patties with a bechamel sauce over them with taters & hot biscuits. Last night, my wife wanted Friday pizza night to start again, so I made two more biscuit crust sheet pizzas. Bu this time, when I added the milk to the dry ingredients, I added about 1/4C Mediterranean Extra Virgin olive oil to the mix. Wow, was that an improvement! It made the crust firmer & more golden brown on the outside. More like a soft, fine grain bready texture on the inside. Way better! I finally read the Dei Fratelli pizza sauce can, finding that the tomatoes used are grown & canned over in Toledo. Good stuff. These had pepperoni, red & green sweet pepper, mushrooms & motz/provolone shredded cheese piled on them. Great combo with the modded crust! :tank:

Had a nice, clear English bitter with it. Nice counterpoint.

Kiichi · Dec 5, 2015

applescrap said:
Gorgeous! My guess is a little thicker edge is what you are needing. As far as my ideas I like fruit pies and I've always just use brown sugar lemon juice and honey and try to let the fruit speak for itself. Do you mind sharing your crust recipe? I would like to blind bake a bunch of pies for quiches because the kids love them and they're easy to make

Well, there is not much to share I´m afraid. For one I am still trying out variations, being new to the game, and here I even made it without eggs as I forgot to buy them. Worked out surprisingly well.
This one ended up being around 160g flour, 70g butter, salt, 1 teaspoon of baking powder, and 4 tbl spoons of water to bind it.

Next time it will be with eggs again I think. And perhaps a touch of rye if I want it hearty.

JonM · Dec 5, 2015

I'm having a bachelor night tonight (SWMBO's going to a movie with her girlfriends) so I'm gonna get a big ol' steak.

Rather than fire up the charcoal chimney, I'm just going to build a big oak fire in the Weber kettle and cook over the embers once the flames go out. I did that once before - couldn't say there was much difference compared to charcoal, but it sure was fun. And it's kinda chilly out there now, so standing by a big fire with a beer in my hand sounds pretty damn great.

unionrdr · Dec 5, 2015

My old neighbors in another part of town thought I was crazy, standing at the bbq pit with a beer & some tongs. I was barbecuing some ribs in January, during an evening gentle snow fall of big flakes. a quiet night at that. what could be better? :mug:

CreamyGoodness · Dec 5, 2015

unionrdr said:
My old neighbors in another part of town thought I was crazy, standing at the bbq pit with a beer & some tongs. I was barbecuing some ribs in January, during an evening gentle snow fall of big flakes. a quiet night at that. what could be better?

Im also a fan of hot tub at soup temperatures in the light snow :fro:

mattmmille · Dec 5, 2015

CreamyGoodness said:
Im also a fan of hot tub at soup temperatures in the light snow :fro:

Mmm...miss the hot tub at the beach. A big bowl of soup in the hot tub would be good, too. Mmm...clam chowder. Mind is wandering....

unionrdr · Dec 5, 2015

...add some corn oysters to that chowder too!...:rockin:

paulthenurse · Dec 5, 2015

Just had the service guy out for our tub. He asked me what temp I wanted it at and I said "Soup." He laughed. I didn't. We compromised. He taught me the secret code to use after he left and I gave him a bunch of beer and promised that I didn't know his name.

applescrap · Dec 5, 2015

Pancakes with the kids. I guess I put so many strawberries and blueberries in there it made them blue

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fsr_racer · Dec 5, 2015

Apple wood smoked baby back ribs, tangy coleslaw, roasted red potatoes w/ green beans and a pumpkin ale bottled back in June.

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Gavin C · Dec 5, 2015

podz · Dec 5, 2015

I gave up on cooking. Just went to the fish market and bought a box of oysters.

And some damned good french white wine.

bob1852 · Dec 5, 2015

Pork tenderloin medallions with a red wine, balsamic, and sour cherry reduction; with green beans tossed with bacon, cherry tomatoes, and parmesan oregiano cheese.

ChefRex · Dec 5, 2015

podz said:
I gave up on cooking. Just went to the fish market and bought a box of oysters.

And some damned good french white wine.

So I assume you shucked them and ate them raw?

podz · Dec 5, 2015

ChefRex said:
So I assume you shucked them and ate them raw?

Of course. Is there any other way?

podz · Dec 6, 2015

So we baked a couple of gilt-head bream for lunch and had a bottle of cold pinot grigio.

The wife had the excellent idea to use serving platters as our plates. Worked perfect since these were big fish.

Kharnynb · Dec 6, 2015

Spring rolls and kroepoek(indonesian crab cakes)

Psylocide · Dec 6, 2015

Got pheasant chislic with cabbage and Thai peanut sauce topped with almonds in one slow cooker for a late lunch and whipped up some stock that'll simmer all day.

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Gavin C · Dec 6, 2015

Psylocide said:
Got pheasant chislic with cabbage and Thai peanut sauce topped with almonds in one slow cooker for a late lunch and whipped up some stock that'll simmer all day.

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*Slobbering all over the keyboard*.That looks delicious.

What's chislic. I guess I will google it anyway.

FloppyKnockers · Dec 6, 2015

Surf and turf. Broiled lobster tail, ribeye, and Asiago garlic bread.

schematix · Dec 6, 2015

Just pulled a masssive 2.25lb ciabatta from the oven.

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Will update later with a glamour shot when I cut into it. Expecting loads of huge irregular holes waiting to be filled with butter.

Expectations failed. Bread isn't bad but texture is spongy.
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flars · Dec 6, 2015

Wish I would have had that for the pulled pork and peppers.

JonM · Dec 6, 2015

I modified my plan to grill a big steak over embers from a wood fire. I decided to do a reverse sear instead.

I piled the coals on the left 1/4 or so of the grill and choked the vents off so it got down to around 275-300 on the indirect side (verified with an oven thermometer) and I cooked the steak on the indirect side until it got up to around 110F.

Then it was time to do the searing, but the problem was the coals were at a low smolder, and you want a blazing hot fire for that step. Enter the hair dryer. (SWMBO gave me one of her old ones to keep in the basement tool cabinet for those rare occasions when pipes freeze.) Anyway, I put the steak on a piece of foil and loosely covered it to keep ash from landing on it and blasted the coals with the hair dryer. They were blistering hot in no time. I put the steak on the direct side, brought it up to about 125 and pulled it. Perfect medium rare. I'll definitely do that again.

What did I cook this weekend.....

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