What did I cook this weekend.....

[Staestc]

My sauce has another hour or so but its getting thick.
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Phase 2, when I add the pasta before I bake it, also gets all this! Whole milk ricotta, aged provolone, fresh mozzarella, and of course more parmigiana!
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[Hoppy2bmerry]

My sauce has another hour or so but its getting thick.
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Phase 2, when I add the pasta before I bake it, also gets all this! Whole milk ricotta, aged provolone, fresh mozzarella, and of course more parmigiana!
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Looking forward to seeing the finished meal!

 

[Hoppy2bmerry]

Well I haven't been home long enough. To cook something note worthy for a while, but today I cooked up some rootbeer braised short ribs on the grill.

 

[Hoppy2bmerry]

Plated with home grown tomato cucumber salad, mash, and grilled corn.

 

[Staestc]

Well I haven't been home long enough. To cook something note worthy for a while, but today I cooked up some rootbeer braised short ribs on the grill.

Those look tasty!

 

[Staestc]

The Sugo part of my dish tonight is just about done!
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I've still got to do some taste testing and seasoning adjustments, then pull the ribs and sausage out. They are not part of the sauce anymore. They are a side dish now.
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[Staestc]

Okay, tasted it again. It needs nothing. What an awesome, albeit complicated sauce! I'm going to fish the ribs and sausage out, then start phase II! Lol

 

[Staestc]

And, it's supposed to be better if you cook it in a metal pan. This is a metal pan. I'm thinking I will bake it in this.

 

[Remmy]

Ugh, meh.

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[Staestc]

Decided against cooking in the pot. Got further into the recipe and I only need part of the amazing sauce. And amazing sauce it is indeed!

Regardless, a cup of sauce in the bottom of the dish, 3 cups a the sauce mixed in with a pound of cooked rigatoni, a cup or two of parmagiano, whole milk ricotta, some just awesome aged provolone, etc. And fresh mozzarella all over the top. Now baking.
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[Staestc]

Just came out of the oven. Needs to sit for a bit before I serve it. Lots of extra sauce for future meals.
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[kev211]

New York strip for me and chicken for the wife. Salad with some bacon and homemade croutons and a sweet potato with some brown butter and a pinch of brown sugar. All paired with a lagunitas wtf

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[Staestc]

Wow. Food looks great, but I want that Laganitas!!

 

[applescrap]

Just came out of the oven. Needs to sit for a bit before I serve it. Lots of extra sauce for future meals.
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It unfolded like a masterful symphony. So impressed

 

[kev211]

Wow. Food looks great, but I want that Laganitas!!

Haha thanks. Not to rub it in, but it was so great with that steak

 

[Homercidal]

Simple lunch yesterday:

Tilapia fillets fried in olive oil with salt and pepper, topped with diced green onions from the garden and some shaved parmesan cheese. Technically they were also steamed, since I added a small amount of water and covered with a lid while the whole thing cooked through.

Wife and kids wanted soup last night, but I am not yet ready to concede the end of summer. To me, soup season starts no earlier than the NFL kickoff! I have plans for a Chicken Corn Chowder with Jalapenos, though.

So for supper it was grilled chicken with Belgian White seasonings (McCormick, I think..) mashed potatoes and grilled Zhucchini with parmesan.

 

[Temptd2]

Just came out of the oven. Needs to sit for a bit before I serve it. Lots of extra sauce for future meals.

That looks KILLER GOOD! :rockin:

We made a similar sauce last November, a huge vat of it - browned off saved beef and pork bones in the oven, and various cuts of meat browned in the pan. Didn't do the meatballs but did have the sausages. We had a huge amount of homegrown Roma tomatoes which we had quartered and frozen as they were - ran those through the KitchenAid food mill attachment. It made the BEST sauce I ever ate! We froze many quarts of it because it was too hot then to can it. We have three quarts left, one of which we're gonna eat probably tonight, starting to have anxiety about running out, LOL!

 

[LakesideBrewing]

Simple lunch yesterday:

Tilapia fillets fried in olive oil with salt and pepper, topped with diced green onions from the garden and some shaved parmesan cheese. Technically they were also steamed, since I added a small amount of water and covered with a lid while the whole thing cooked through.

Wife and kids wanted soup last night, but I am not yet ready to concede the end of summer. To me, soup season starts no earlier than the NFL kickoff! I have plans for a Chicken Corn Chowder with Jalapenos, though.

So for supper it was grilled chicken with Belgian White seasonings (McCormick, I think..) mashed potatoes and grilled Zhucchini with parmesan.

We need to get you a camera...

 

[jleiii]

Most of the things I'm seeing here are soooo beyond my ability, and look amazing. It's a shame my tastes are vastly broader than my wife...
I don't have any pictures to prove it, but I made my first smoked brisket yesterday. It took me 2 weeks of searching stores for a whole one (vs just the flat), and finally found exactly 1 at the only Walmart superstore in the area. Half the price per pound over the flat at bjs wholsale, and 1/3 of the same at Wegmans. Neither was a higher grade so I'm not sure why such as big price difference.
I did a basic salt & pepper rub overnight, in the propane smoker with some hickory chunks at 8am at 250, by 4pm it was done, wrapped it in a cooler for an hour, then chowed down. I have no idea how it compares, since I've never had one before, but our son and I both thought it was amazing. My wife not so. She's not into smoked -anything-. Sigh

Since it was 1/3 longer than my smoker is wide, I have the second half for a followup. I may try that one in a BBQ style. I'll have a camera ready next time.

 

[Homercidal]

We need to get you a camera...

I've used my camera phone, but it's pictures generally suck unless you are outside in daylight. The inside pictures seem to get a greenish tint. Not very appealing.

I know I *could* easily find another camera, but it's not as easy to get the pics from there to online as my phone.

I should start documenting my processes so I can remember them, though. Most times I don't even have a real recipe.

 

[TexasDroughtBrewery]

So I noticed my pancake batter had a biscuit recipe also so I whipped up some southern breakfast for me and the wife. Mini sausage biscuits and gravy.

 

[TexasDroughtBrewery]

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[vanishingpint]

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I am a biscuit and gravy junkie. Gotta say those look pretty good for pancake mix.

 

[LakesideBrewing]

Wood fired, pepperoni and mozzarella pizza.

 

[Staestc]

Wood fired, pepperoni and mozzarella pizza.

Jealous of your stove. Between your's and Evets' in the pizza thread I am hanging out in Forno Bravo again looking at builds to restart my build. I designed the whole thing, cut all the blocks for the octagonal base, then got distracted with other things (for like 7 years! Lol).

Pizza looks fantastic!

 

[Staestc]

Oh, and nice picture, as usual!

 

[Staestc]

Holy cow, Travis - you ought to be able to stick a Volkswagen on the wall with that thing when you're done! LOL!

Surprisingly no. I finally got them all potted in place with silicone latex caulk which dried over night, so I got to test it. Awesome, just the right amount to hold even the biggest knives without being so strong that it's a pain to get them off. I've got to let the second layer of caulk dry, then probably rout the edges or something, then sand it and oil the wood, then ready to hang. I'm pretty excited because the knife block is old and nasty looking, and does not really fit my knives, but also because it will free up much needed counter space.

Wait till tomorrow, when my new sharpener arrives! Lol. No doubt more ooo's and ahhhh's from me about that! I believe it's going to blow my 3 stage chef's choice machine away!

 

[Remmy]

Fat. Ribeye style.
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[Staestc]

Surprisingly no. I finally got them all potted in place with silicone latex caulk which dried over night, so I got to test it. Awesome, just the right amount to hold even the biggest knives without being so strong that it's a pain to get them off. I've got to let the second layer of caulk dry, then probably rout the edges or something, then sand it and oil the wood, then ready to hang. I'm pretty excited because the knife block is old and nasty looking, and does not really fit my knives, but also because it will free up much needed counter space.

Wait till tomorrow, when my new sharpener arrives! Lol. No doubt more ooo's and ahhhh's from me about that! I believe it's going to blow my 3 stage chef's choice machine away!

Well, it's just dawned on me that I cannot rout the edges of this thing on my router table, which is also my cast iron table saw table, because I can't move it once it is stuck to the table. I could rout the edges freehand with it stuck to the table, but I am pretty sure the super magnets would break free of the caulk if I tried that. So I have to find a non ferrous surface to clamp it down to then rout it from the top side. Huff. Lol

 

[Temptd2]

Travis, I can't wait to see that finished knife holder!

I got the pasta machine out again this afternoon and cranked out some fettuccine noodles, had them with the aforementioned Italian Sunday Gravy and some grilled then sliced hot Italian sausages. Oh man I'm full. And that's the end of the semolina pasta balls I had made up and frozen. Next up, gonna try our oversprouted whole wheat flour, probably half & half with unbleached flour. The experiments are funnnnnn! (And tasty.)