What did I cook this weekend.....

[Yeastieboy]

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Made some grilled vegetable burritos. No meat. Sacrilege I know.

 

[Staestc]

Everybody's in the pool.
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Threw some speckled butter bean in at the last minute. Cause I had some! Lol

 

[bob1852]

Seared London broil with a fire roasted red pepper sauce, Brussels sprouts, and avacado compound butter.

 

[Hoppy2bmerry]

More summer fare... Over cooked tuna, and the sear on the scallops mostly stuck to the pan.

 

[Remmy]

Nothing fancy here.

Spares and skewered chicken on the grill. Fat.
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[brewbama]

Coffee rubbed fish tacos (awesome recipe!). http://www.foodnetwork.com/recipes/trisha-yearwood/coffee-rubbed-fish-tacos.html

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[Staestc]

Awesome! Thanks for posting the link!

 

[Hoppy2bmerry]

Used my leftover London broil to make some cheesesteak heros... Beef, peppers, onions and real Swiss cheese. No cheeze whiz, sorry Philly. Salad and a few potato chips. Gym tomorrow, lol.

 

[applescrap]

Making grilled cheese in hotel room with snackmaster. Meh. I think rather than locking shut I'm just going to rest the lid on the bread.
Haha, I did a similar thing with some steak. I made steak and eggs one day for the kids on the grill. Then was snacking on them later with tortillas cheese lettuce and sour cream. And then the next day made egg and cheese sandwiches.

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[bob1852]

Eggs Benedict (made the eggs and Hollandaise and heated the Canadian bacon in the sous vide).

 

[Staestc]

Eggs Benedict (made the eggs and Hollandaise and heated the Canadian bacon in the sous vide).

I love eggs Benedict! Very pretty. Did you do your Hollandaise in a blender or the old fashioned way?

 

[Staestc]

I've seasoned my butt!
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[Staestc]

Now I'm browning my seasoned butt. The extra crispy Colonel has nothing on me!
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[Staestc]

The mind boggling good sauce and some more pineapple goes in!
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Now it's just a couple of hours braise.

 

[brewbama]

Grilled lamb lollipops

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[Hoppy2bmerry]

Brats simmered in beer, then browned on the grill, red skin potatoes with fresh rosemary and garlic, creamy cucumber salad, veg medley, and hubby had rye bread too. A good HB to drink with it.

 

[applescrap]

The mind boggling good sauce and some more pineapple goes in!
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Now it's just a couple of hours braise.

Looks awesome as usual.

 

[Staestc]

Thanks! Bama, those just look fantastic! Hoppy, can't go wrong with brats! Would like a picture though!

 

[Staestc]

These guys have been doing the braise thing for three hours now, and are soft and ready to shred up!
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[Staestc]

Now shredded and waiting on SWMBO to decide when she is ready to eat and if she wants corn or flour tortillas! Lol. I have cheese, avocados, and salsas prepped along with the normal hot sauces.

 

[bob1852]

Panna cotta with berries and mint.

 

[Staestc]

Panna cotta with berries and mint.

That is just gorgeous! Well done, and great picture!

 

[Temptd2]

Panna cotta with berries and mint.

Will you share your recipe? I love panna cotta and haven't found a good recipe yet - they're either too "gelatinous" or not silky enough or don't taste quite right!

 

[unionrdr]

Chef John did a video on YouTube recently about it in his Food Wishes series.

 

[bob1852]

Will you share your recipe? I love panna cotta and haven't found a good recipe yet - they're either too "gelatinous" or not silky enough or don't taste quite right!

Honestly, I think this one was too gelatinous or not silky enough and didn't taste quite right.



I'm wondering if my temp got a little too high when I was mixing the gelatin and dissolving the sugar?

Most recipes say "until the gelatin [and later, sugar] dissolves, but don't boil"

Well, there's a quite a bit of difference in dissolving gelatin and boiling it.

So, I shot for ~145*F (because that's how hot I heat my gelatin when I use it to clear beer. )

 

[ericbw]

More summer fare... Over cooked tuna, and the sear on the scallops mostly stuck to the pan.

That tuna is still ok . I have a hard time getting it just right, too.

I've given up on scallops at home because of that!

 

[ericbw]

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We hosted my co-workers & spouses for our annual summer party (8 total). We did a tenderloin butt, roasted over charcoal; cedar plank salmon with a glaze; beans, squash bake, corn relish, and homemade flat bread.

Almost everything was home grown or farmers market/local.

 

[Temptd2]

Honestly, I think this one was too gelatinous or not silky enough and didn't taste quite right.



I'm wondering if my temp got a little too high when I was mixing the gelatin and dissolving the sugar?

Most recipes say "until the gelatin [and later, sugar] dissolves, but don't boil"

Well, there's a quite a bit of difference in dissolving gelatin and boiling it.

So, I shot for ~145*F (because that's how hot I heat my gelatin when I use it to clear beer. )

LOL! Well - at least it's not just me!

 

[ChefRex]

That tuna is still ok . I have a hard time getting it just right, too.

I've given up on scallops at home because of that!

Do you have cast iron? I find it works great for scallops, get it screaming hot.

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Bigger pieces could have cooked a little more, smaller ones were spot on.

Pork tenderloin, potato, corn and shooms on the grillView attachment ImageUploadedByHome Brew1470688243.186611.jpg
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[TexasDroughtBrewery]

Just found this thread...thought I would drop some of my food pictures. Stuffed pork chops, rack of lamb, nachos, and mediterranean style chicken.