What did I cook this weekend.....

[BUCKNUTS]

Thanks for that! I have definitely got to give this a try!



I Googled it also, and Skip Bayless agrees that thyme should be added Though he uses red onion and mozzarella. Queso Chihuahua or Queso Quesillo seem like a better fit to me! This really looks amazing!

I would think monteray jack would be closer to the melting cheeses of Mexico than mozzarella. I like Rick Bayless I was able to eat at 2 of his spots in Chicago a couple years ago and loved it.

 

[LakesideBrewing]

Brisket, salt, smoke.

 

[Remmy]

Brisket, salt, smoke.

****. My. Life.

 

[Temptd2]

Couldn't be easier to make. That is 1 pound of crimini mushrooms, 1 medium white onion halved and sliced thin, 3 chipotles in adobo finely chopped plus several tablespoons of the adobo sauce, salt and pepper all cooked together until most of the water is evaporated from the myshrooms. Added 4 of my relatively large handfuls of queso chihuahua to the pan stirred to combine then popped in to a 375 degree oven for 15 minutes. We serve on corn tortillas. So simple and so delicious.

Edit: i firmly believe that mushrooms should always be cooked with tyme so I added a teaspoon-ish of fresh tyme.

THANK YOU! :rockin: Sounds excellent. Gotta try it!

 

[mcspanner]

Got some lamb marked down as the supermarket was near closing time so obviously it's time for Moroccan Lamb Tagine, pomegranate and almond giant couscous and some flat breads with harissa dip. View attachment ImageUploadedByHome Brew1454267574.187544.jpg mmmm

 

[slym2none]

Brisket, salt, smoke.

Who said you Yanks couldn't BBQ? That looks delicious!

 

[Hoppy2bmerry]

Brunch was jumbo free range eggs cooked over easy, kielbasa and toasted spent grains bread which I made yesterday.

 

[mcspanner]

Who said you Yanks couldn't BBQ? That looks delicious!

Did anyone say that? Australians don't think anyone can barbecue but who listens to them?

 

[slym2none]

Did anyone say that? Australians don't think anyone can barbecue but who listens to them?

It's kind of an old running joke... pardons, my humour fell flat once again.

 

[mcspanner]

It's kind of an old running joke... pardons, my humour fell flat once again.

Don't worry- it was probably just me!

 

[beergolf]

Got some lamb marked down as the supermarket was near closing time so obviously it's time for Moroccan Lamb Tagine, pomegranate and almond giant couscous and some flat breads with harissa dip. View attachment 334344 mmmm

Wow, that looks so good.

 

[mcspanner]

Wow, that looks so good.

Thanks. It was- and there should be lunch tomorrow from the leftovers!

 

[JonM]

Got some huge 16-20 size shrimp and cooked them on the grill with beets and carrots. So awesome and so simple.

 

[betarhoalphadelta]

For all the good cooks I've been doing lately, I was just humbled by scrambled eggs... Inedible.

 

[mcbaumannerb]

So Boy Scout winter camp is coming up in a few weeks and my son is in charge of menu planning and prep (to fulfill rank requirements). Saturday night dinner will be chili. Today we made the chili recipe today to see if it's any good and verify how Mitch a batch makes. Haven't sampled yet, but smells great. Felt weird following a recipe though!
View attachment ImageUploadedByHome Brew1454270179.141860.jpg

 

[mcspanner]

For all the good cooks I've been doing lately, I was just humbled by scrambled eggs... Inedible.

That's the great thing about enjoying food- sometimes it's the simple pleasures that can be most enjoyable.

 

[slym2none]

Tough/rubbery/dry? That's the only way I can think of to make bad scrambled eggs - overcooking them.

I am not a fan of "wet" scrambled eggs, but I learned early on about carry-over cooking due to my attempts at scrambleds.

 

[passedpawn]

For all the good cooks I've been doing lately, I was just humbled by scrambled eggs... Inedible.

We like a bit of milk and grated cheddar cheese and white pepper mixed into our scrambled eggs. I whisk it all in a bowl first, then into fry pan. They won't get dry like that.

 

[SupervisingChildren]

Made up some French onion soup for dinner.

View attachment 1454284605974.jpg

View attachment 1454284615343.jpg

View attachment 1454284623852.jpg

View attachment 1454284631403.jpg

View attachment 1454284639933.jpg

 

[Hoppy2bmerry]

NY strip, mash, fresh broccoli.

 

[Remmy]

Same here.

View attachment ImageUploadedByHome Brew1454287094.386683.jpg

 

[Temptd2]

Got a nice bone-in pork shoulder picnic the other day, it was .89/pound and then it had a 50% off sticker! So, .45/pound for it.

Cut the skin off (gonna try chicharrones, anybody got tried 'n true recipe for me?) and then cut all the meat off the bone, cut into pieces to fit the grinder attachment for the Kitchenaid mixer. Ground it all up. Got exactly 5 pounds of meat.

Made 3 pounds of hot Italian sausage and 2 pounds Mexican chorizo. Packed it up in 1 pound packs. Nothing much to look at - seasoned ground meat! But, can't wait to try it - both were new recipes to me.

 

[beergolf]

MMMMMMM ground meat.

I got a nice meat grinder when I cleaned out my parents house. I have not used it yet but soon.

 

[Rockn_M]

Baked brownies and then chocolate chip cookies with my daughter Saturday.

Then, dinner was yellowfin tuna (caught by my neighbor), cooked sous vide then seared. Accompanied by caprese salad on romaine hearts, and pasta shells w/ white cheddar sauce.

Can we hang out?

 

[mattmmille]

Got a nice bone-in pork shoulder picnic the other day, it was .89/pound and then it had a 50% off sticker! So, .45/pound for it.

Cut the skin off (gonna try chicharrones, anybody got tried 'n true recipe for me?) and then cut all the meat off the bone, cut into pieces to fit the grinder attachment for the Kitchenaid mixer. Ground it all up. Got exactly 5 pounds of meat.

Made 3 pounds of hot Italian sausage and 2 pounds Mexican chorizo. Packed it up in 1 pound packs. Nothing much to look at - seasoned ground meat! But, can't wait to try it - both were new recipes to me.

I love pork skins...no carbs! Great for when you want crunchy snack, without the carbs. The recipes I've seen for making them involve boiling the crap out of them for a couple hours and the dehydrating them. After that, deep fry and *poof* ...porky, crunchy, airy goodness!

 

[slym2none]

I'm the only one that's wondering why the onions weren't caramelized for that French Onion Soup?

 

[Temptd2]

@mattmmille I've seen that method too. Seems like SO much work though. I'm gonna try it another way I saw - cut into 2" strips, score fat every 2", use a very sharp knife to remove the excess fat, cut strips into 2" squares, put fat-side down on rack over a pan and into a 250* oven for 3 hours then fry to puff them up.

I am gonna try it this week sometime!

 

[beergolf]

Best pork skins I ever had were at Publican in Chicago....

Pork restaurant that I could have made a meal of their pork skins.....

 

[bob1852]

Seared pork loin medallions with a sour cherry balsamic reduction, cauliflower mash, and spaghetti squash with bacon, parmesan, and fresh basil. Healthy, with all these veggies

 

[chisena]

View attachment ImageUploadedByHome Brew1454298625.262368.jpg
Meat...