jsguitar
Well-Known Member
That dinner sounds great. Sorry about the plans and the air conditioner though. That sucks! Glad you could get it fixed relatively quickly.
What did I cook this weekend.....
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That dinner sounds great. Sorry about the plans and the air conditioner though. That sucks! Glad you could get it fixed relatively quickly.
Never followed up last night with the shrimp. Grilled them over a pretty hot fire for about 3 minutes per side, then served them on turmeric basmati. 
No photo, but I made a Bavarian breakfast today(minus the Beir) Weiss Wurst, sweet mustard, scrambled eggs, soft pretzel, rye toast and home made apple butter. Oh, and coffee of course. I'll be drinking plenty of beer at a picnic later. 
Oldskewl
Well-Known Member
Never followed up last night with the shrimp. Grilled them over a pretty hot fire for about 3 minutes per side, then served them on turmeric basmati.
Those shrimp look fabulous!
I thawed about 3lbs of ground chuck yesterday, thinking I'd maybe make a meat loaf? Wife wanted meaty spaghetti sauce. We had these cans of cheap, awful plain sauce the food bank gives us all the time. So I used it as a base for a Bolognese style sauce that came out real close to the one mom used to make at home. It has a rich flavor, but not all that heavy. Ate upstairs with wife, so no pics. Gotta do that next time.
+/- 3lbs) Ground chuck
2 medium) 1 white onion, one yellow, small dice
2 stalks) Celery, small dice
3- 15oz cans) Cheap, Vine Ripe Brand " traditional" spaghetti sauce. Makes a good base for recipes, being quite bland.
About 1/4 bottle) Italian seasoning ( I use Marcum, Save-a-Lot store brand), 3/4oz bottle containing Marjoram, Thyme, Savory, Rosemary, Sage, Oregano & Basil.
2 squares) Tomato bullion
Extra virgin olive oil
1 TBSP) Garlic powder
Fresh cracked black pepper to taste
2 lbs) Spaghetti noodles ( we like whole wheat)
3 TBSP) Table sugar
8ozs) OPTIONAL; Mushrooms, sliced thin. Oil-cured Kalamata olives, sliced thin. Parmigiano Regiono for gratin' on spaghetti.
***********************************************************
I didn't use any extra salt, since the tomato bullion seemed salty enough to my taste. Flavor seemed just right to me. Yrmv. Heat up a large chop pan over just above medium heat. Pour in some of the olive oil to not quite coat the pan. As it heats up, it'll thin out & coat the bottom of the pan. Crumble ground chuck into pan, using a plain, old-fashioned potato masher to break it up into small chunks as it cooks. When it just turns light brown, use a cookin' spoon to baste off about 2/3's of the oil, fat & juices. We'll need that little bit to cook the rest of the way. It leaves a bit of browned flavor on the meat too. Add small diced onions & celery ( mushrooms & olives too if added), folding with spoon often as it all cooks. The water for the spaghetti noodles should be boiling at this point. Dump the 2lbs of spaghetti noodles in the boiling water, whole & unbroken. Use tongs to fold & separate as they soften & start to cook 12 minutes.
Keep folding the mixture to cook evenly, adding the tomato bullion squares in crumbles. When veggies are cooked to where the onions are just starting to get translucent, add the 3 cans of tomato sauce & fold in with a healthy drizzle of the olive oil. Crack black pepper into it with the garlic powder & Italian seasoning. Fold in to mix it up real good. Loosen spaghetti noodles with tongs again to keep from clumping as you mind the sauce. The sauce will thicken as it simmers, folding it constantly so it doesn't burn. Fold in the sugar & correct seasonings as needed. The sugar kills the acid a bit, richening the flavor a tad. When noo0dles are done, but just a tad chewy, drain well in a colander, returning to boiling pot with some of the olive oil. on the hot burner, now off. Toss spaghetti noodles in it to cook them ever so slightly to thin the oil & soak it into the noodles. This gives another layer of flavor to the dish. I saw an Italian cook do this once in Tuscany. It definitely adds a fresh olive sorta flavor to the noodles!
You can serve 6 folks a heapin' helpin' of this spaghetti, or stretch it to 8 & still get a good-size servin'. You could also make a pan of corn bread to go with this.
+/- 3lbs) Ground chuck
2 medium) 1 white onion, one yellow, small dice
2 stalks) Celery, small dice
3- 15oz cans) Cheap, Vine Ripe Brand " traditional" spaghetti sauce. Makes a good base for recipes, being quite bland.
About 1/4 bottle) Italian seasoning ( I use Marcum, Save-a-Lot store brand), 3/4oz bottle containing Marjoram, Thyme, Savory, Rosemary, Sage, Oregano & Basil.
2 squares) Tomato bullion
Extra virgin olive oil
1 TBSP) Garlic powder
Fresh cracked black pepper to taste
2 lbs) Spaghetti noodles ( we like whole wheat)
3 TBSP) Table sugar
8ozs) OPTIONAL; Mushrooms, sliced thin. Oil-cured Kalamata olives, sliced thin. Parmigiano Regiono for gratin' on spaghetti.
***********************************************************
I didn't use any extra salt, since the tomato bullion seemed salty enough to my taste. Flavor seemed just right to me. Yrmv. Heat up a large chop pan over just above medium heat. Pour in some of the olive oil to not quite coat the pan. As it heats up, it'll thin out & coat the bottom of the pan. Crumble ground chuck into pan, using a plain, old-fashioned potato masher to break it up into small chunks as it cooks. When it just turns light brown, use a cookin' spoon to baste off about 2/3's of the oil, fat & juices. We'll need that little bit to cook the rest of the way. It leaves a bit of browned flavor on the meat too. Add small diced onions & celery ( mushrooms & olives too if added), folding with spoon often as it all cooks. The water for the spaghetti noodles should be boiling at this point. Dump the 2lbs of spaghetti noodles in the boiling water, whole & unbroken. Use tongs to fold & separate as they soften & start to cook 12 minutes.
Keep folding the mixture to cook evenly, adding the tomato bullion squares in crumbles. When veggies are cooked to where the onions are just starting to get translucent, add the 3 cans of tomato sauce & fold in with a healthy drizzle of the olive oil. Crack black pepper into it with the garlic powder & Italian seasoning. Fold in to mix it up real good. Loosen spaghetti noodles with tongs again to keep from clumping as you mind the sauce. The sauce will thicken as it simmers, folding it constantly so it doesn't burn. Fold in the sugar & correct seasonings as needed. The sugar kills the acid a bit, richening the flavor a tad. When noo0dles are done, but just a tad chewy, drain well in a colander, returning to boiling pot with some of the olive oil. on the hot burner, now off. Toss spaghetti noodles in it to cook them ever so slightly to thin the oil & soak it into the noodles. This gives another layer of flavor to the dish. I saw an Italian cook do this once in Tuscany. It definitely adds a fresh olive sorta flavor to the noodles!
You can serve 6 folks a heapin' helpin' of this spaghetti, or stretch it to 8 & still get a good-size servin'. You could also make a pan of corn bread to go with this.
Chicken piccata and spinach salad. Quick and easy. Last night I grilled some ribeyes rubbed with coffee and cumin, but no pics!
Travis, those shrimp are just gorgeous!
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Nom, nom, nom!!!
Try some orange juice and lemon juice next time as well. The three citrus combo gives a complexity that I really enjoy compared to just lime juice...
jsguitar
Well-Known Member
Grilled chicken salad with basil garlic vinaigrette and pan fried potatoes. Homebrewed Helles.
Yeastieboy
Well-Known Member
Yeastieboy
Well-Known Member
mattmmille
Well-Known Member
Finally got enough cucumbers at one time to put together a jar of pickles...fermenting on the counter. And a jar of jalapenos, anaheims, onions, carrots, a big garlic clove, and mango, also fermenting...going to try to make some hot sauce. But not TOO hot.
Never got anything posted last night because the newly revamped air conditioner is still not working correctly. Huff. My kids actually did come over though, and I did the Pascal Manale's Barbeque Shrimp that I have planned for the night before.
Started with Jalapeno Boudin as a starter with a really nice Belgium sour while the shrimp were in the marinade, then served with filet mignon and giant baked potatoes. This shrimp recipe is just amazing
P.S. The table under the Boudin is the Chili's table my daughter got me for father's day that I turned into a coffee table on the patio!
Started with Jalapeno Boudin as a starter with a really nice Belgium sour while the shrimp were in the marinade, then served with filet mignon and giant baked potatoes. This shrimp recipe is just amazing
P.S. The table under the Boudin is the Chili's table my daughter got me for father's day that I turned into a coffee table on the patio!
applescrap
Be the ball!
^Can i come over. What lucky kids. Love that table. I noticed it before your comment.
applescrap
Be the ball!
Matt those ferments look perfect.
Yeastie nice knife skills, what is that.
I made my first garden Ratatouille of the year had to just throw the pepper on top, only tomato eggplant and pepper. Preferred tomato paste onion and garlic on the bottom level but used organic pasta sauce. Drizzled with canola (out of evoo, embarrassed to say). Also first attempt at pasta mom bought me atlas for bday yay. Be kind. It's so good, i just came up with the idea to combine the two.
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Yeastie nice knife skills, what is that.
I made my first garden Ratatouille of the year had to just throw the pepper on top, only tomato eggplant and pepper. Preferred tomato paste onion and garlic on the bottom level but used organic pasta sauce. Drizzled with canola (out of evoo, embarrassed to say). Also first attempt at pasta mom bought me atlas for bday yay. Be kind. It's so good, i just came up with the idea to combine the two.
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LakesideBrewing
Well-Known Member
I seared these massive, bone in rib eye steaks over a ripping hot charcoal fire, then cooked them to mid rare while basting them in butter, garlic, and rosemary. Sorry, no final pic, friends and fam crushed them!
Picked a mess of peppers tonight, so I used some in dinner. Stir-fried peppers and green beans and pork. Careful with those firesticks there.
Picked a mess of peppers tonight, so I used some in dinner. Stir-fried peppers and green beans and pork. Careful with those firesticks there.
Love the separate rice "compartment"
What kind of chillies are those?
2 nights ago:
Champagne Chicken (With Gewurztraminer instead of champagne)
Bacon Risotto with peas and parmesan cheese
Grilled Zucchini with Parmesan Cheese
Champagne Chicken (With Gewurztraminer instead of champagne)
Bacon Risotto with peas and parmesan cheese
Grilled Zucchini with Parmesan Cheese
Love the separate rice "compartment"
What kind of chillies are those?
That's a chips and salsa bowl
Those are cayennes. I eat them like that, but not the wife. They hot.
applescrap
Be the ball!
I seared these massive, bone in rib eye steaks over a ripping hot charcoal fire, then cooked them to mid rare while basting them in butter, garlic, and rosemary. Sorry, no final pic, friends and fam crushed them!
Man i love those fred flinstone looking steaks
Salt & Pepper Shrimp, with Garlic Noodles
Unfortunately, the shrimp was way overseasoned... But at least I learned how to prep, de-vein, and fry whole shrimp ;-)
Unfortunately, the shrimp was way overseasoned... But at least I learned how to prep, de-vein, and fry whole shrimp ;-)
LakesideBrewing
Well-Known Member
Over seasoned or not, that looks beautiful! Great pic, too.
To late to be cooking, but I am. I needed the break! Two invalid parents and a temporarily invalid wife after her hip surgery, my three dogs and a spare dog that belongs to my son in law, you can imagine the chores I have in addition to my fairly high pressure job! Lol
Making a baked ziti recipe tonight that I have not tried, but just reading it tells me it can't be anything but great! This is the sauce, sautéed onions, garlic, San Mariano tomatoes, basil, oregano, onion powder, etc.
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Good cigar, local craft beer, thunderstorm toying with us but no rain, what's not to love!
Making a baked ziti recipe tonight that I have not tried, but just reading it tells me it can't be anything but great! This is the sauce, sautéed onions, garlic, San Mariano tomatoes, basil, oregano, onion powder, etc.
View attachment ImageUploadedByHome Brew1469672308.964644.jpg
Good cigar, local craft beer, thunderstorm toying with us but no rain, what's not to love!
I've got it all assembled and ready to bake. My dog swooned waiting.
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Chicken tacos last night. Wife cooked it since I was running an errand.
Chunked chicken cooked in chicken taco spice pack, some hard shells, some refried beans and cheese. That's it.
I made some guac when I got home. Didn't have much for ingredients so I just diced up an avacado and mixed in some salsa the wife bought and added some jalapenos to give a bit of heat.
And a light lager homebrew.
Chunked chicken cooked in chicken taco spice pack, some hard shells, some refried beans and cheese. That's it.
I made some guac when I got home. Didn't have much for ingredients so I just diced up an avacado and mixed in some salsa the wife bought and added some jalapenos to give a bit of heat.
And a light lager homebrew.
Oldskewl
Well-Known Member
We had tacos too! Used ground turkey as usual, cant tell the difference with beef. My daughter could eat tacos every day!
Holy cow, have you got YOUR hands full - wow. Hope things calm down for you soon - maybe a little sandblasting would be therapeutic?
Thanks for the kind thoughts. Wife is progressing, and spare dog is gone. I will miss her being here though! Lol. He was in college when he found her as a puppy and she spent about her first 3 months living here with us and our dogs, so she fits right in and she is really sweet. Only real issue with her is she sheds. My three are all golden doodles and they do not! Lol
Guess what's for dinner tonight? Yep, leftover baked Ziti!! [emoji1]
