What did I cook this weekend.....

[betarhoalphadelta]

Sichuan spicy noodles (cooked after a 10.5 km / 6.5 mile run).

Key ingredient is the sichuan pepper, which provides unique spicyness to the dish.

Recipe?

 

[betarhoalphadelta]

Made Texas chili yesterday. No beans. Lots of meat. LOTS of heat!

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[mcspanner]

I'm thinking that, since the dietician put me on this diabetic maintenance diet, I'd make something like your dishes? Some parts of them are different, but I've experimented with a lot of weird combos in my time. Yours look compelling at this point. I'm also going to change the veggie side dish for the pesto crusted salmon, adding my take on bauernfruhstuck (German " farmer's breakfast") as the side dish. Might use more of the carbs in the dish to break down the total amount of proteins. Bauernfruhstuck uses eggs scrambled with the sauted veggies. Here's a more original recipe for it, but I'm going to add some other things I can get...http://www.kitchenproject.com/german/recipes/Breakfast/Bauernfrustuck/index.htm

Wow that's fusion cooking to the max! I love trying new flavour combinations but I'd worry that this would overpower the salmon. It's got loads of fresh curry leaves and at least a tablespoon of hot kashmeri chilli powder in the spice blend. Anything subtle wouldn't stand a chance on that plate. A tandoori tikka baked trout type recipe is about as hot as I'd normally go against a flavour like salmon.

Let us know how it goes if you try it though.

 

[mcspanner]

Made Texas chili yesterday. No beans. Lots of meat. LOTS of heat!

That looks guuuuud!!

 

[unionrdr]

I meant that the curry dishes would stand on their own. the bauernfruhstuck would go with the salmon.

 

[mcspanner]

I meant that the curry dishes would stand on their own. the bauernfruhstuck would go with the salmon.

Ah that makes more sense. I completely got the wrong end of that stick!

 

[slym2none]

Did he do something wrong?

No... that's the bad part... it's what he asked for! He knows I brew, but wouldn't drink anything I made.Millet Lite is what he drinks. By choice!

*shudders*

:fro:

 

[mcspanner]

Steak and veg tonight. View attachment ImageUploadedByHome Brew1457298585.435618.jpgView attachment ImageUploadedByHome Brew1457298608.463980.jpg
A good vet could have that running around again in 10 minutes. Almost over cooked!

 

[ChefRex]

I have been craving a Cuban sandwich and have not fulfilled that need so tonight I split and pounded a couple of tenderloins, rubbed with garlic and mustard, added ham,Swiss,dill pickles
Rolled and tied, seasoned with cumin View attachment ImageUploadedByHome Brew1457299333.383116.jpgand into the water bath,View attachment ImageUploadedByHome Brew1457299347.649065.jpg
Updates to come.

 

[mcspanner]

I have been craving a Cuban sandwich and have not fulfilled that need so tonight I split and pounded a couple of tenderloins, rubbed with garlic and mustard, added ham,Swiss,dill pickles
Rolled and tied, seasoned with cumin
Updates to come.

ISO. Looks great

 

[ChefRex]

Seared and served, View attachment ImageUploadedByHome Brew1457305867.049120.jpg
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Other than missing the crusty bread it hit the mark.
Black beans and rice along with beet greens.

 

[Staestc]

Thanks. Made a breakfast barm with some of it right after. Black pudding, bacon, chipolata sausage and a big fried egg with brown sauce . View attachment 341992

But that was hours ago. Chettinad chicken in progress. Pics to follow.

You totally lost me with black pudding. I have been told there's good and bad, and I have tried many, but I just don't like it. Spent a lot of time in the UK, but don't like black pudding, and like pork'n'beans but just leave them and the black pudding off a full English.

 

[Staestc]

Poblanos and chicken prep for tonight.
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[ChefRex]

Poblanos and chicken prep for tonight.
View attachment 342416View attachment 342417

Good to know my grill isn't the only one that looks that funky

 

[Staestc]

Sauté onions, then add the roasted peppers.
View attachment ImageUploadedByHome Brew1457309733.780383.jpgView attachment ImageUploadedByHome Brew1457309745.080614.jpg

 

[Staestc]

Add in the grilled chicken strips.
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[Remmy]

Smacked.

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[Staestc]

Chicken is cooked through. Add heavy cream, take it off the heat, then put grated Monterrey Jack cheese on top and cover.
View attachment ImageUploadedByHome Brew1457311214.098623.jpgView attachment ImageUploadedByHome Brew1457311226.146837.jpg

 

[Staestc]

Smacked.

View attachment 342432

Awesome Remmy!

 

[cpa4ny]

Recipe?

http://cooking.nytimes.com/recipes/4304-spicy-sichuan-noodles

 

[mcspanner]

You totally lost me with black pudding. I have been told there's good and bad, and I have tried many, but I just don't like it. Spent a lot of time in the UK, but don't like black pudding, and like pork'n'beans but just leave them and the black pudding off a full English.

Yeah it's pretty divisive stuff. I don't know anyone who thinks it's "just OK" they're either die hard fans of it or look at you as if you just suggested eating a baby when offered it.

 

[Staestc]

Final picture of the poblano chicken, after baking it for a bit to rewarm it and melt the cheese the rest of the way. I did not get any pictures of it served on tortillas, but this is really an awesome dish

 

[ericbw]

View attachment ImageUploadedByHome Brew1457357200.270674.jpg

Did I post this already? We made eggplant parm earlier in the week, and had some leftover homemade sauce. Bucatini and meatballs with cheap red wine.

 

[Homercidal]

Finally made decent biscuits and gravy. I've never been able to get the biscuits just the way I like them. Finally had a hint that old Baking Powder may be the cause. I found out our BP is years old.

Bought some new, tried a recipe and they fluffed up so much they were tipping over! Yesterday morning I made a second batch and rolled them thinner and used Buttermilk that I had to use up. I had to add more buttermilk to get the dough to be not too dry, but the biscuits were picture perfect and fluffy with a lightly crisp golden outside.

Fried up some bacon and added ground sausage to the pan (after draining some of the excess bacon grease. Added some flour, red pepper flakes, and some fresh ground black pepper when it was cooked through and let the bottom of the pan get brown. Added milk to de-glaze the pan and stirred and added milk until I got the consistency I wanted. Served with fried egg on top.

 

[BrewingTravisty]

Finally made decent biscuits and gravy. I've never been able to get the biscuits just the way I like them. Finally had a hint that old Baking Powder may be the cause. I found out our BP is years old.

Bought some new, tried a recipe and they fluffed up so much they were tipping over! Yesterday morning I made a second batch and rolled them thinner and used Buttermilk that I had to use up. I had to add more buttermilk to get the dough to be not too dry, but the biscuits were picture perfect and fluffy with a lightly crisp golden outside.

Fried up some bacon and added ground sausage to the pan (after draining some of the excess bacon grease. Added some flour, red pepper flakes, and some fresh ground black pepper when it was cooked through and let the bottom of the pan get brown. Added milk to de-glaze the pan and stirred and added milk until I got the consistency I wanted. Served with fried egg on top.

I've never been able to make good biscuits. Probably the only thing I've ever had trouble cooking lol that sounds absolutely delicious though. I know where I'm going for breakfast from now on xP

 

[Mexibilly]

Keto catfish nuggets and home made slaw

 

[Temptd2]

Final picture of the poblano chicken, after baking it for a bit to rewarm it and melt the cheese the rest of the way. I did not get any pictures of it served on tortillas, but this is really an awesome dish

That looks delicious, Travis!

Monterey Jack cheese actually originated right here in Monterey, CA.

From Wikipedia:

In its earliest form, Monterey Jack was made by the Mexican Franciscan friars of Monterey, California, during the 19th century. Californian businessman David Jack sold the cheese commercially. He produced a mild, white cheese, which came to be known as "Jack's Cheese", and eventually "Monterey Jack".

It's great stuff, isn't it? I like the dry aged version too!

 

[Homercidal]

I've never been able to make good biscuits. Probably the only thing I've ever had trouble cooking lol that sounds absolutely delicious though. I know where I'm going for breakfast from now on xP

I had biscuits and gravy for breakfast and lunch today.

My recipe came right out of Betty Crocker cookbook. Very simply if you can manage to not cut the butter and flour too much. Stop before you think you got it all mixed together, use COLD milk (I used some old buttermilk), and don't handle too much.

Off the top of my head I think the recipe was:

2 C. Flour
2 tsp. Baking Powder
1 tsp. Salt
2 Tbsp Sugar
1/2 C. Butter (or shortening, but I used butter)

Stir dry ingredients until mixed. Cut in butter just until you get a course crumb texture

Add 2/3 C. COLD milk and mix together just until mixture isn't dry.

Gently roll out to 1/4" thickness, then fold back on itself and cut with a round biscuit cutter.

Bake on greased sheet at 450F for 8-10 minutes (Until the top is golden brown).

 

[damlamb]

I cooked my first home cured country ham this weekend. This one was a wild boar ham I posted a picture of hanging a few months ago. It was good but I think could have used a couple more months curing. I have 2 more in the works as well as a prosciutto going in the basement.

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[ChefRex]

I cooked my first home cured country ham this weekend. This one was a wild boar ham I posted a picture of hanging a few months ago. It was good but I think could have used a couple more months curing. I have 2 more in the works as well as a prosciutto going in the basement.

Looks delicious, ISO!